Gluten-Free | The Wannabe Chef

Tag Archive: Gluten-Free

Lime In The Coconut Cupcakes

Written on May 9, 2012 by Wannabe Chef in Dessert

I apologize this recipe is coming on nueve de Mayo and not last week when it might have been more fitting. If it’s any consolation, I made these on cinco de Mayo and ate a few on seis de Mayo and they were still delicious, so I’m sure whenever you make these they’d be a hit.

Lime and coconut go perfectly together. Since I always make my cupcakes with coconut flour, adding lime was a no-brainer. These are just the right amount of sweet and citrusy to be light and refreshing.

I kept the coconut flavor downplayed but if you want to liven them up you can add shredded sweetened coconut flakes to the batter of frosting for an extra layer of flavor. I also think fresh mint would work really well in the buttercream with the lime if you happen to make these at a time of year when that’s available.

Lime In The Coconut Cupcakes

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 cupcakes):

1/2 cup plus 2 Tablespoons coconut flour
4 eggs
2 egg whites
1/2 cup cane sugar
1 cup coconut milk
2 Tablespoons lime juice(or 1/2 Tablespoon lime extract if you can find it)
1 Tablespoon lime zest
1/2 teaspoon baking soda

Method:

Preheat your oven to 350 degrees and line a dozen cupcake holders.
Combine all of the ingredients together in a large bowl and mix until it forms an even batter.
Scoop equal amounts of the batter into each cupcake well.
Bake for 30-35 minutes or until the tops are firm to the touch.
Remove from the oven. Let the cupcakes cool completely before frosting them.

For the frosting, I used roughly 1/2 cup of softened butter, 2 1/2 cups powdered sugar, 1 1/2 Tablespoons of coconut milk, and plenty of lime zest. I say roughly because I did it mostly by eye. I’ve stopped putting effort into making just the right frosting until I get a fancy set of tips like these since they always look blah no matter what I do.

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Quadruple Peanut Cookies

Written on May 4, 2012 by Wannabe Chef in Dessert

You know what’s a sign of a good cookie recipe?

When you consider not baking them at all and just eating the batter.

I couldn’t resist trying out this recipe when I saw it online. I mean—peanut butter, peanuts, peanut butter chips, and peanut butter candies? Where can you go wrong? The next time I was at the store I made sure to pick up all the mix-ins; I’m down for any excuse to keep peanut butter chips in the pantry. Always.

To make them gluten-free, I used my favorite and easiest peanut butter cookie batter; there’s no wheat(or even butter!) necessary for these rich, melt-in-your-mouth cookies. I’d recommend if you’re using a non-stir peanut butter to melt it slightly in the microwave before mixing it with the other ingredients.

Quadruple Peanut Cookies(adapted from this recipe)

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients(Makes about 20 cookies)

1 cup peanut butter
3/4 cup cane sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup Reese’s Pieces
1/4 cup peanut butter chips
1/4 cup salted peanuts

Method:

Preheat your oven to 350 degrees
Combine all of the ingredients together evenly into a thick batter.
Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray. Press down on the dough in a criss-cross pattern with a fork gently
Bake for 15-18 minutes until the sides are browning.
Remove from the oven and let the cookies cool completely before taking them off the baking tray.

These cookies don’t disappoint at all. They’re definitely a must-make for any peanut butter lovers. If you don’t have peanut butter chips, I’m sure chocolate chips would be a great substitution as would chopped Reese’s peanut butter cups for the Reese’s Pieces.

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Tangy Kale and Carrot Quinoa

Written on May 2, 2012 by Wannabe Chef in Side Dish

If there’s one thing I’ve learned from living off meal plan in a dorm room, it’s how to get savvy with the foods and cooking tools available. I could probably count on one hand the number of times I made a meal on an actual stove the past few months, and I can’t wait to move back to somewhere where that’s more convenient.

I haven’t had a chance to run to the store and the day I made this it was pouring outside, so this was truly a winging-it meal made with whatever I had lying around. Quinoa’s a great pantry staple and cooks perfectly in any rice cooker(which is what I cooked this in, although I wrote the recipe for a stove since I figured that’s more common). Add some vegetables and a source of protein and you’ve got a meal.

Another example of ingenuity? The eggs I ate this with were baked, not boiled! I picked that up from this post I found on Pinterest. If you ask me I’d much rather toss eggs in an oven for 30 minutes and get other stuff done than stand over a stove waiting for water to boil. You could also serve this with baked tofu, tempeh, or chicken on top and it’d be just as good.

Tangy Kale and Carrot Quinoa

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes 2 servings):

3/4 cup dry quinoa
1 1/2 cup water*
2 cup kale
2 large carrots, shaved into thin strips
2 Tablespoons mustard
1 Tablespoon agave
1/2 teaspoon salt

*This is the ratio with water I usually cook my quinoa in. If the brand you’re using tells you to do differently, follow the box’s cooking instructions.

Method:

Rinse the quinoa and then combine it with the water in a small pot. Cook for 15 minutes or until all the water has been absorbed and the quinoa is light and fluffy.
Turn off the heat and add the kale and carrot strips into the pot. Cover with a lid for 5 minutes until the kale and carrots have steamed.
Add in the agave, mustard, and salt and mix everything together. Serve while still hot.

The agave and mustard aren’t too strong or overpowering but give this just the right amount of flavor to be light and refreshing. Next time I might add toasted cashews and eat this all on its own.

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Peanut Butter Banana Chocolate Chip Cookies {Gluten-Free/Vegan}

Written on April 30, 2012 by Wannabe Chef in Dessert

I love Jessica’s blog. It was one of my favorites since I started reading food blogs and it’s never disappointed—the recipes and pictures are always great.

When Jessica posted peanut butter banana chocolate chip cookies, I couldn’t resist trying them out. There are too many flavors there that I love.

I changed Jessica’s recipe around to make these gluten-free and vegan. I hope that’s not heresy for someone who loves butter and flour; but if it is it’s delicious heresy.

I chose brown rice for this recipe because it is soft and buttery when baked making a tasty, airy cookie. You can find brown rice flour in most grocery stores in the gluten-free section.

Peanut Butter Banana Chocolate Chip Cookies(adapted from this recipe)

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients(Makes about 1 dozen cookies):

1/2 cup banana puree
1/2 cup runny peanut butter
1 cup brown rice flour
1/2 cup sugar*
2 Tablespoons maple syrup*
1/3 cup chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt**

*I used this to replicate the flavor of brown sugar. If you don’t have maple syrup, you can substitute 1/2 cup + 2 Tablespoons brown sugar and a Tablespoon of water.

**Omit if the peanut butter you’re using is salted

Method:

Preheat your oven to 350 degrees
Combine all of the ingredients together evenly into a thick batter.
Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray.
Bake for 15-18 minutes until the sides are browning and the center has puffed up.
Remove from the oven and let the cookies cool completely before taking them off the baking tray.

These are seriously some of the best cookies I’ve tasted. Make this recipe. Or make Jessica’s recipe. Just make some recipe.

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Mint Carob Cupcakes

Written on April 27, 2012 by Wannabe Chef in Dessert

Whenever I get an urge to make cupcakes, I don’t even question what flour I’ll use. Coconut flour by far makes the best and lightest gluten-free cupcakes around.

I’d like to say I chose carob because it’s exotic and unique but honestly I picked up carob powder by mistake one day and never figured out what to do with it before now. Since I’m not the biggest fan of carob, I wanted to add mint to distract the flavor a bit. I think the two balanced well to make a tasty cupcake. Of course you could always sub in cocoa powder for the carob powder and these’d be just as good.

The frosting I used was a mint chocolate buttercream. It wasn’t perfect but not a failure, either. Definitely not paleo like the cupcakes. For a first go at chocolate buttercream, I’d say it was a success, even though my frosting talent has a long way to go.

Mint Carob Cupcakes

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes a dozen cupcakes):

3/4 cup cup coconut flour
4 eggs
2 egg whites
6 Tablespoons carob powder
1/2 cup honey
1 cup almond milk(or any other milk)
2 teaspoons mint extract

Method:

Preheat your oven to 350 degrees and line 12 cupcake holders with paper liners.
Mix together the coconut flour, eggs, egg whites, carob powder, honey, almond milk, and mint extract in a large bowl.
Scoop the batter evenly into the cupcake liners. Hit the pan against the counter a few times to even the batter and knock out any air bubbles.
Bake for 30-35 minutes until the tops are firm to the touch.

They’re really too good to know they’re gluten-free.

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Homemade Tamari Almonds

Written on April 25, 2012 by Wannabe Chef in Snack

I like to say I don’t have a sweet tooth, I have a mouth of sweet teeth. I don’t eat savory foods nearly as much as I should, especially not savory snacks when it’s so easy to pick up something sugar-laden or covered in chocolate. It’s not my best habit and I’d like to think I’m working on it.

These almonds are delicious and you don’t have to feel bad enjoying them on the go. I’ve seen savory almonds on supermarket shelves but rarely are they ever gluten-free. Thankfully they aren’t hard to make yourself. All you need is a little time and patience.

Like whenever you’re roasting nuts, make sure to keep an eye on these to keep them from burning.

Homemade Tamari Almonds

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

2 cups raw almonds
3 Tablespoons tamari(or soy sauce)
1/2 teaspoon salt

Method:

Preheat your oven to 350 degrees
Mix the almonds, tamari, and salt thoroughly
Lay the almonds out in a single layer on a baking tray.
Roast for 20 minutes or until the moisture has boiled off, occasionally tossing the pan.
Remove and let cool completely before snacking. Store in an airtight container at room temperature for up to 2 weeks.

The chopsticks are completely unnecessary. But if you can pick up an almond with them then you’re definitely improving your abilities.

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White Chocolate Popcorn

Written on April 23, 2012 by Wannabe Chef in Dessert

I’m not a popcorn-at-the-movies kind of person. Buttery popcorn just doesn’t do it for me; I’d rather have the sour patch kids or peanut M&Ms. But when it’s chocolate on popcorn—that’s another story.

I’ve been obsessed with white chocolate lately and this is just another way to eat it up. It’s a crunchy, creamy, salty dessert that’s unexpectedly incredible. And it has whole grains so it’s not entirely unhealthy, right?

If you’re worried about this being a messy treat, the chocolate doesn’t actually stick to your hand once it’s cooled down to room temperature. It’ll make your hands about as greasy as any buttered popcorn, though, so have a napkin nearby.

White Chocolate Popcorn

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 8 servings):

8 cups plain popcorn
6oz white chocolate
1 1/2 Tablespoons butter
3/4 teaspoons salt

Method:

In a microwave or over a double boiler, melt the white chocolate and butter together until smooth.
Stir the salt into the white chocolate evenly.
In a large bowl, poor the melted white chocolate over the popcorn. Fold the popcorn into the white chocolate until it’s all coated.
Let the popcorn sit at room temperature and the chocolate solidify slightly. Scoop into bowls and serve.

This is definitely not as good as leftovers since it keeps so poorly, so I would suggest making it and eating it on the same day. I don’t think it’ll be too hard once you take a taste to finish the batch.

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Honey Almond Macaroons

Written on April 20, 2012 by Wannabe Chef in Dessert

Cookie recipes can be hard sometimes. You need to preheat the oven, mix the ingredients in a certain order, chill and slice the dough sometimes—it’s usually more work than I want to do for a quick sweet fix.

I love macaroons since they’re about as easy a cookie as you can make and still have a satisfying dessert to bite into. As a bonus, they’re naturally gluten-free and have a healthy dose of fats and fiber. It’s even more fun when you make them extra big like they just came from a bakery and eat them warm.

You could try to make these with an egg substitute, but definitely use some sort of binder since the almond butter alone isn’t really enough to hold them together.

Honey Almond Macaroons

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 1 1/2 dozen):

2 cups unsweetened shredded coconut
1/2 cup almond butter
1/4 cup honey
1 egg
1 teaspoon vanilla extract

Method:

Preheat your oven to 350 degrees.
Combine all of the ingredients in a bowl and mix thoroughly.
Either fill an ice cream scoop with dough and release as mounds on a lined baking tray OR roll balls of dough in your hands, flattening one side and placing it on the baking tray.
Bake for 15-17 minutes until the outside has browned slightly.
Remove from the oven and let cool.

These aren’t too sweet, so I like a little extra honey drizzled on top. They’d be perfect for dessert with some tea or coffee.

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Green Bean Almondine Quinoa

Written on April 18, 2012 by Wannabe Chef in Side Dish

Green beans are definitely not the sexiest of vegetables. I think they took a hit in the 50s when green bean casseroles were all the rage and they never really recovered from that. That’s a shame because cooked just right they can be delicious!

I love the idea of pairing green beans and almonds. But that alone doesn’t sound particularly enticing since it’s been done to death. I thought I’d try mixing that in with quinoa, since it’s filling and all the rage these days. This is a much heartier side dish that’s bright and flavorless and doesn’t taste dated.

If fresh green beans aren’t available, look for frozen green beans, which will have a better taste and texture than canned.

Green Bean Almondine Quinoa

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes 6-8 servings):

2 cups dry quinoa, washed and rinsed
1/2 pound green beans, trimmed and washed
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
3/4 teaspoon salt
1/2 cup shaved or slivered almonds

Method:

Cook the quinoa according to the package directions(I usually cook mine with 2 parts water to 1 part quinoa).
While the quinoa is cooking, cut the green beans into a bite-sized length. Steam the green beans until they turn a bright green color and are cooked through.
When the quinoa is fully cooked, turn off the heat and stir in the beans, olive oil, lemon juice, and salt.
Move the quinoa to a serving bowl and garnish with the almonds. Serve hot or at room temperature.

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White Chocolate Cherry Almond Bark

Written on April 16, 2012 by Wannabe Chef in Dessert

After Friday’s post you might be a little sick of hearing about bark but hopefully this recipe will change your mind.

White chocolate has been slowly but surely growing on me over the past few months. It’s so sweet and smooth; I don’t love it on its own but with other flavors it’s the perfect touch. Of course you can’t beat dark chocolate and cherries together, but there’s no reason white chocolate can’t join in the party, too.

I added some almonds to this, too, since it felt like it needed something sort of neutral and crunchy. Plus, almonds make this healthy, right? If you don’t have shaved almonds, you could use slivered, crushed, or even whole ones.

White Chocolate Cherry Almond Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

1/2 pound white chocolate
1/2 pound semi-sweet or bitter-sweet chocolate
1/2 cup sweetened or unsweetened dried cherries
1/2 cup shaved almonds

Method:

Start by melting either the white or dark chocolate—whichever you want to be the base of the bark(I started with the white)—in a microwave or over a double boiler. Melt until completely smooth.
Lay the chocolate out in a thin layer on a non-stick surface like parchment paper.
Melt the other chocolate and carefully spread it on top of the first layer, gently swirling the two together with a utensil.
Sprinkle on the cherries and the almonds all over the chocolate and press them in lightly with your hand.
Refrigerate the chocolate for about 20 minutes until it has completely hardened.
Break the chocolate into 16-20 pieces. Store for up to 2 weeks.

This isn’t going to last long; I can ~~taste~~ feel it.

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