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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in gluten-free (289)

Wednesday
May082013

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

Seedy Granola

Seedy Granola

So many packaged or bulk granolas have glutenous ingredients, are packed full of nuts (I'm allergic to almost all of them), are waaaay too sweet for my tastes, or have more dried fruit than I like. And thus, I prefer making my own granola. Not only is it cheaper, but I can make it fit my tastes and dietary restrictions perfectly! Here's a recipe I'm making a lot lately. It boasts a variety of seeds (pumpkin, sunflower, sesame, and flax) as well as coconut, honey, spices, vanilla, and raisins. As for the fat, I love using coconut oil in granola; it lends a wonderfully sweet flavor and fragrance. With a splash of coconut milk or a dollop of Greek yogurt, it makes a great energy-packed breakfast or snack. 

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

yield: 7-8 cups

This granola is very lightly sweetened with honey. I love the subtle sweetness in combination with the roasty toasty oats and seeds. If you prefer a sweeter granola, feel free to up the quantity of sweetener to 1/2 or 2/3 cup, to fit your tastes. It will still work a-okay, but based on my experiences, it will need to bake just a little longer due to the extra moisture. 

Ingredients

  • 4 cups gluten-free rolled oats
  • 1 cup coconut chips
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup + 2 tablespoons melted coconut oil
  • optional: 1 teaspoon gluten-free vanilla extract
  • 1 cup raisins

Directions

Pre-heat oven to 325º F and line two large baking sheets with parchment paper. 

In a large bowl, mix together oats, coconut chips, seeds, salt, and spices. Set aside. 

In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid. Stir in vanilla extract, if using. Pour liquid mixture over dry ingredients and stir until evenly coated.

Divide granola between baking sheets and spread evently in a thin layer over surface. Place in pre-heated oven and bake for 15 minutes. Remove pans from oven, stir granola, and place pans back in oven on opposite shelves. Bake another 15 minutes, until golden brown.

Remove pans from oven and let cool completely. Granola will crisp as it cools.

Once cool, store in sealed jars or containers. Will keep for 2 weeks.  

 

Substitution options:

  • Substitute raisins with any other dried fruit.
  • Substitute honey with other liquid sweetener (maple syrup, agave nectar, brown rice syrup). Keep in mind each one has a different intensity of sweetness, so it may be less - or more - sweet depending on your substitution. 
  • Substitute coconut oil with another oil, such as sunflower oil
  • Substitute sunflower and pumpkin seeds with any type of nut
  • Substitute sesame seeds with hemp seeds
  • Play with other spices, such as nutmeg or ground ginger 
Saturday
May042013

Gluten-Free Pumpkin Muffins (GF, dairy-free, cane sugar-free, low sugar)

So it's not *really* spring here yet. Technically it is, but the ongoing weather proves otherwise. It was snowing out this morning! For obvious reasons, "spring" food isn't really happening yet. I yearn for pea shoots, fresh lettuces, tiny radishes, and sweet crunchy kohlrabi. But given the chilly temperatures, I'm still eating root veggies, cooked greens, etc etc etc. Geez.

Since it feels like we are moving backward through the seasons instead of forward, diving headlong back into fall, I decided to make some pumpkin muffins. They are a little autumnal for this time of year, but based on the chilly temperatures, they fit right in. Aaaaand they are gluten-free, dairy-free, and cane sugar-free. I like this recipe because it makes a muffin that isn't very sweet. You can really taste the pumpkin! I mean really, if you are looking for sugarbomb baked goods, you are reading the wrong blog. They are moist and just a little sweet, with a good balance of pumpkin flavor and spice. Nice.

Pumpkin Muffins (gluten-free, dairy-free, cane sugar-free, low sugar)

yield: 10-12 regular-size muffins 

I like this recipe because it is free of xanthan gum or other binders, and is low in sugar. This yields 10 to 12 muffins, depending on how exact you are with filling the muffin tins and how large your muffin tins are. I have not tried this using a "flax" egg or another egg-substitute. If you do, please let me know how it works for you!

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup melted coconut oil or sunflower oil (if you are a dairy-eater, this recipe is great with melted butter too)
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 tablespoons agave nectar
  • 120 grams (1 cup) sorghum flour
  • 60 grams (1/2 cup) oat flour
  • 30 grams (1/4 cup) tapioca starch aka tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice

Directions

Preheat oven to 350 degrees F. Grease a muffin tin very well or line with cute muffin papers (I like dinosaur muffin papers).

In a medium bowl, whisk together the flours, starch, baking soda, baking powder, salt, and pumpkin pie spice until mixture is light and well-mixed. Set aside.

In a large bowl with stand mixer or hand mixer, combine pumpkin, eggs, oil, water, vanilla, and Agave nectar. Mix until ingredients are smooth and well-combined. Then add dry ingredients gradually, scraping sides as you go, until mixture is just combined.

Spoon batter into the prepared muffin pan, filling about 3/4 of the way ( I like using a cookie scoop for this - easy peasy!) and place in the pre-heated oven. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan, then remove from pan and allow to finish cooling on rack.

Store in a well-sealed container or wrapped tightly in foil or in a storage bag. These muffins freeze well and can be thawed at room temperature or on a defrost setting in the microwave.

Monday
Dec102012

Gluten-Free Maple Syrup Pumpkin Pie with Flaky Gluten-Free Pie Crust (GF, cane sugar free)

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Gluten-free pie crust.

These words struck fear in my heart for years. I tried, and tried, and tried. And each time, I was like "F***!" when I had another crust that just wouldn't roll correctly, was dry and sandy, was tough and chewy, or was just plain weird.

Then back in May, something happened. I made a crust I was happy with. Then I made another. And another. It was reliable. Easy. Delicious. FLAKY. And now I will share it with you, filled with a delicious maple syrup-sweetened pumpkin pie filling. I've made this pie time after time this fall, and it is always a winner with everyone who tries it. I like it best as leftovers, pulled from the fridge and eaten for breakfast.  Continue for the recipe!

the tools to make the pie

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Click to read more ...

Wednesday
Nov212012

Cashew Butter Chocolate Chip Cookies (gluten-free, low sugar)

Cashew Butter Cookies (gluten-free)

I bake a lot. When I'm stressed, I bake. When I'm sad, I bake. When it's chilly outside, I bake. When I'm bored, I bake. It's a little excessive sometimes, actually, but much to the benefit of my the people in my life. The other day, sure enough, the urge struck and I needed to satisfy it. I hadn't tried my hand at a nut butter cookie for a while so gave it a go. After some research and brainstorming, I whipped together this recipe and it was a total hit! Not only is the dough totally bomb, the finished cookies are both beautiful and delicious. Crisp on the outside, soft and a little chewy on the inside, and with a nice subtle cashew butter flavor. And best yet, they stayed a little chewy and moist for three days. None of that dry, crumbly cookie business here. Instead of sweetening it with a ton of cane sugar, I used a combination of coconut sugar and maple syrup. This combination creates a great flavor that isn't too sweet and carries far less sugar and calories than a traditional recipe.

I took some of the cookies to school the other day and shared them with my fellow acupuncture students. Everyone loved them! In fact, a couple of people declared that they wouldn't have ever guessed they were gluten-free. I hope you like them as much as I did. 

Cashew Butter Cookies (gluten-free)

Cashew Butter Chocolate Chip Cookies 

yield: approximately two dozen cookies

This recipe calls for a blend of four flours, which may seem like a lot, but it makes a great mix. Sorghum and brown rice flours are both easy to find and affordable. Arrowroot flour and arrowroot starch are the same thing, but just go by two different names. Same with tapioca flour and tapioca starch. Arrowroot and tapioca are interchangeable in this recipe, so feel free to use whichever you have in your pantry. There is not a substitute for sweet rice flour, so try to get your hands on some. Look in the gluten-free flour section, or for the best deal, the Asian food section of your local grocery store or better yet, an Asian grocery store. Sweet rice flour is also known as glutinous rice flour, but don't be scared - it doesn't contain gluten! Sweet rice is often called glutinous rice because it is really sticky stuff. That's why the flour is so great - it helps hold things together and keep things moist and chewy. 

  • 1 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch/arrowroot flour or tapioca starch/tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup softened butter
  • 1/2 cup smooth roasted cashew butter (feel free to substitute equal amount of another nut butter)
  • 1/2 cup coconut sugar (feel free to substitute an equal amount of granulated palm sugar or another variety of granulated sugar)
  • 1/2 cup maple syrup
  • 2 large eggs
  • 2 teaspoons gluten-free vanilla extract
  • 1 10-ounce bag chocolate chips 

In a medium bowl, whisk together flours and starch, baking powder and baking soda, and salt until light and well-mixed. Set-aside

In a large bowl, cream together butter and cashew butter until smooth with a handmixer or in a standing mixer. Add coconut sugar and maple syrup and continue to mix until smooth. The coconut sugar will not dissolve the same way and get totally creamy like granulated white sugar, so don't be surprised if there are small gritty pieces of coconut sugar. That's okay! Then add eggs one at a time and vanilla. Mix until everything well-incorporated. 

Add dry ingredients to wet ingredients gradually, mixing on low and scraping sides as necessary, then turning up to a higher speed to fully incorporate all the ingredients. Then add chocolate chips and mix one final time.

I think the dough bakes up better after it has had the chance to rest for a few hours, or even better, a whole day or two or three, in the fridge. Something magical happens to cookie dough as it continues to sit, the flour absorbs the moisture and I think it results in a chewier cookie. So at this point, I suggest covering it with plastic wrap and putting the bowl in the fridge and letting it hang out for a bit. But if you want to bake it right away, that's fine too!

When ready to bake, pre-heat oven to 350º F. Line a baking sheet with parchment and scoop dough by the heaping tablespoonful onto the baking sheet. Bake for approximately 12 minutes, or until edges are just browned and the middles are still slightly soft. Let cool on a baking sheet for 5 minutes and then transfer to a cooling rack. Bake in batches until all the dough is gone!

Store in a tightly sealed container or plastic bag for up to 3 days. 

Monday
Apr022012

A personal tale of overindulgence and a recipe for Totally Loaded Oatmeal Raisin Cookies

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[Trigger warning: depression, thoughts of self-harm, and intimacy are brought up briefly in this post. You wouldn't expect it in a post about cookies, but there it is. Wanted to bring it up for individuals for whom these topics may be triggering.] 

During my time away from the blog, I made a lot of cookies. And by that I mean two batches or so every week for about two months. In retrospect, I believe I was possessed by a cookie demon, an apron-clad creature that breathes flour from its nose, has beaters instead of hands, and whose eyes are glazed sticky sweet with honey. My kitchen became host to mixing bowls in the sink, flour on the floor, and a tin of cookies on the counter at all times. I fed my housemates cookies. I bestowed cookies upon friends. I wooed with cookies. Yes, wooed. And of course, I consumed many of them myself. 

My baking bonanza was part of a larger pattern of self-indulgence that started last fall. I had been weaning off my drugs since last October after two years of heavy antibiotic treatment for Lyme Disease and related tickborne co-infections. My doctor had told me that I was in remission, and we should try running an experiment to see how my body behaved without treatment. I took my last pill in late November. In a somewhat reckless (yet well-deserved) move, I celebrated. Caution, moderation, and self-control are not my natural and preferred methods of approaching the world. I've had to develop them in the last few years out of health-related necessity, and I managed to drum up gumption that I didn't know I had. I was so tired of regulating myself. So I threw care to the wind. I let go. I cheered myself with wine and coffee and all number of things that I had forbade myself from partaking in the last 4 years, returning to a slightly amended version of my habits of old. Concurrently, I indulged my heart and body, spending obsessive amounts of time in a blissed out haze of crushy giddiness with a pleasure rebel of equal measure to me. I laughed more than I'd laughed in years, shaking up the dust and cobwebs from prior years of sick sorrow. I fed parts of my soul that had lay hungry for far too long. 

It was all so needed, a medicine all of its own. I knew all of that was a recipe for inevitable intense consequence, but I didn't care. I wanted to experience every moment the present so badly, so I did. 

Everything hit an unfortunately timed wall in the desolate grey of mid-February, a tsunami wave of intrinsically cyclical circumstances. Cookies, wine, and losing time in starry-eyed explorations were replaced by new antibiotic regimens, detox baths, and days lost in battling Herxes from Hell. I was in physical and emotional crisis. My behaviors had fed my soul, but had also fed all the sleeping bugs in my system and brought them back to life. I had symptoms I hadn't experienced in months and years. I felt nauseous from the drugs in my system and the lonely pit in my stomach.  My head throbbed and shooting pains transversed my flesh. Worse yet, my swinging manic depressive cycles joined forces with a wicked Bartonella brain freakout and an aching heart, forming an unholy trinity of psychological destruction. Thoughts of self-harm wracked my brain, unlike any I'd had in years. It was terrifying. I couldn't eat, I couldn't sleep, nights were silent and solitary. I struggled to unravel the pain, grappling to discern what to attribute to the flare in my illnesses, or to side effects from the pharmaceuticals, or to the deep depression, or to the unraveling of intimacy. I was plagued by frustration for taking everything "too far", indulging "too much", feeling "too deeply". I thrived at very little other than taking my pills, crying, watching Netflix, and writing depressing poetry.

What a clutsterf***.  

hellobeautiful

And yet, the old adage remains: time is the great healer of all things. Within a few weeks, a switch had flipped. My body began to acclimate, my depression started to lift, my lonliness slowly subsided. Some light poked through the clouds and I flocked to it. And now, I'm feeling pretty good, all things considered. Matters of the body, mind, and heart have all achieved a certain level of balance and redefinition and appreciation. Times like this are for learning, growing, and self-reflection. It takes patience and faith and hard work. Sometimes it sucks. But in my experience things usually end up better after a bout like this. And thankfully, they have. 

I'm not baking many cookies right now. My tendancy to overindulge doesn't bode well with the way antibiotics effect my body, so I'm putting on the brakes the best I can. But have a storehouse of recipes from my winter baking binge to revisit. I made these little love nuggets last weekend for a potluck, to great delight of all who ate. They are loaded with all kinds of stuff, a celebration of all the ways I like to overdo. But the gluttony is tempered by whole grains and healthy fat and sensible sweeteners. It's the sort of balance I am trying to achieve. 

 Untitled

 

Totally Loaded Oatmeal Raisin Cookies  (gluten-free, dairy-free, cane sugar-free)

yields 3 dozen 3-inch cookies

In addition to boasting whole grains, raisins, cashews, and coconut, these cookies are totally loaded with protein, fiber, and amino acids. Sweet.

A few tips on the fat. Make sure to use softened - not melted - coconut oil. If you are a butter eater, an equal weight of butter can be substituted. Also, chill the dough in the fridge for 3-4 hours before baking. Why? Chilling the dough hardens the coconut oil and shortening, so it doesn't melt as quickly while the cookies are baking. Instead of spreading out like weird pancakes and ending up lacy and thin, cookies baked from chilled dough spread gradually and end up slightly chewy in the middle and crisp on the outside. Totally worth the wait, trust me. And besides, it gives you lots of time to sneak into the fridge and eat spoonfulls of dough. Because duh, why else bake cookies?!

  • 90 grams / 0.75 cup quinoa flour or amaranth flour*
  • 60 grams / scant 0.5 cup arrowroot starch or arrowroot flour (equal weight of tapioca flour or tapioca starch can be substituted)
  • 40 grams / 0.25 cup buckwheat flour 
  • 5 grams / 1 teaspoon baking soda
  • 5 grams / 0.75 teaspoon salt
  • 9 grams / 1 tablespoon + 2 teaspoons ground cinnamon
  • 150 grams / 0.5 cup + 3.5 tablespoons softened virgin coconut oil 
  • 75 grams / 0.25 cup + 2 tablespoons palm shortening
  • 170 grams / 1 cup palm sugar (or equal weight of another granulated sugar, such as coconut sugar)
  • 80 grams / 0.25 cup maple syrup
  • 2 large eggs
  • 8 grams / 2 teaspoons gluten-free vanilla extract
  • 290 grams / 3 cups gluten-free rolled oats
  • 225 grams / 1.5 cup lightly packed raisins
  • 85 grams / 1 cup shredded unsweetened coconut
  • 100 grams / 0.75 cup toasted chopped cashews

In a medium bowl, whisk together flours, baking soda, and salt until well combined and light. Set aside.

In a large bowl, cream coconut oil and shortening until smooth and fluffy. Then add sugar, maple syrup, and vanilla and beat until smooth (some sugar granules may remain, that's okay). Add eggs and mix just until they are evenly combined. Gradually add flour and mix until evenly incorporated.

Then fold in oats, raisins, coconut, and cashews with a large sturdy spoon or spatula. Cover dough with plastic wrap and chill in the refrigerator for 3-4 hours.

Heat oven to 350º F and line baking sheets with parchment. Scoop chilled dough onto a baking sheet, leaving 3 inches or so between each cookie. Bake for approximately 16 minutes per batch, rotating pans half way through if baking two sheets at a time. Cookies should still be soft in the middle but browned around the edges, then remove from oven.

Let cool for 5 minutes before carefully transferring cookies to a wire rack to finish cooling. Store cooled cookies in a well-sealed jar, container, or bag at room temperature for up to 4 days (although they won't last that long).

 

*Flour Power! If you can't find quinoa or amaranth flour for purchase, or if you want to save some ching, grind your own. Simply place whole quinoa or amaranth grains in a high powered blender like a Vitamix or a coffee grinder, and grind until you create very fine flour with an even texture. So easy and so fresh!