So, I have this issue with sugar, but detest the 'sugar free' jam's and jellies on the market today, so I have learned to make my own.
It is rather simple and requires few ingredients.
First, I start with organic fruit. I only use organic berries and fruit for many reasons, but mostly for the taste. The organic ones taste much better to me.
I get out a large saucepan and pour in about four cups of berries. You can use blueberries, strawberries, cherries, or apples, really whatever you like.
Cook it on medium heat for 1-2 hours, stirring often, until they have reduced to a bubbly syrup. Allow them to cool to warm, then blend them until smooth. It will be a little runny but if cooked long enough they will set to a smooth jam texture when completely cooled.
My family does not like sugar free jam. Most people don't. This recipe is so versatile that you can easily sweeten it with a few drops of Stevia, or a cup or so of Sugar in the Raw. (For those of you who are corn sensitive, be careful with the Stevia. A lot of times there is a corn based stabilizer involved, even with the Stevia in the Raw.)
So, there you go, my own personal jam recipe! Try it! Get creative, add ginger, or cinnamon for example, make it your own!
Have fun, and have a happy, healthy, gluten free day!
~EM KENNEDY~
What is the gluten free diet? What are multiple food allergies? Find out that and more right here! Multiple food allergy safe recipes including corn free, legume free, nut free, egg free, dairy free, citrus free, annatto free, carrageenan free, and more!
Thursday, October 27, 2016
Wednesday, October 19, 2016
Fall is here! Applesauce Raisin Cake
So its that time of year again: pumkins, hay bails, scarecrows, apples, cinnamon and nutmeg! Fall has come and with it comes the seasonal favorites. I could spend a lot of time telling you about all of my favorite fall recipes, but who has a lot of time? So, here is just one of my family's favorites.
Applesauce Raisin Cake
1 3/4 cups freshly milled organic brown rice flour
2-3 tablespoons of freshly ground flax
1/4 cup of shelled pumpkin seeds
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2-3/4 cup organic raisins
3/4-1 cup organic applesauce
3/4 cup organic full fat greek yogurt
1/4 cup extra virgin olive oil
1/2 teaspoon cinnamon (optional)
1/2 inch fresh organic ginger root minced (optional)
Preheat oven to 425°.
Butter the bottom of a 8 or 9 inch square glass baking pan generously with Kerrygold Butter.
In a large mixing bowl, combine dry ingredients, mixing well. Add wet ingredients; mix well with a spoon. Gently stir in raisins and pumpkin seeds. Bake in prepared pan until top is golden brown. About 20-30 minutes. (Each oven is different, so check it often.)
This is my #sugarfree #glutenfree #cornfree #dyefree #annattofree #carrageenanfree #nutfree rendition of an all time classic.
1/2 cup sugar can be added if desired, but watch for quicker browning.
Happy Baking!
~EM~
Applesauce Raisin Cake
1 3/4 cups freshly milled organic brown rice flour
2-3 tablespoons of freshly ground flax
1/4 cup of shelled pumpkin seeds
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2-3/4 cup organic raisins
3/4-1 cup organic applesauce
3/4 cup organic full fat greek yogurt
1/4 cup extra virgin olive oil
1/2 teaspoon cinnamon (optional)
1/2 inch fresh organic ginger root minced (optional)
Preheat oven to 425°.
Butter the bottom of a 8 or 9 inch square glass baking pan generously with Kerrygold Butter.
In a large mixing bowl, combine dry ingredients, mixing well. Add wet ingredients; mix well with a spoon. Gently stir in raisins and pumpkin seeds. Bake in prepared pan until top is golden brown. About 20-30 minutes. (Each oven is different, so check it often.)
This is my #sugarfree #glutenfree #cornfree #dyefree #annattofree #carrageenanfree #nutfree rendition of an all time classic.
1/2 cup sugar can be added if desired, but watch for quicker browning.
Happy Baking!
~EM~
Friday, September 9, 2016
Gluten Free Em’s Chocolate Chip Cookies
Preheat oven to 400 degrees.
Mix together:
1 ½ cup freshly
milled brown rice flour
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground flax
2 tablespoon almond meal
Cream together:
½ cup butter (1 stick)
¼ cup sugar
¼ cup brown sugar
Add 1 egg and 2 tablespoons full fat Greek yogurt and beat
together.
Add dry ingredients to wet ingredients. Mix well. Add 1-cup
Enjoy Life chocolate mini chips. Drop by the heaping spoonful onto ungreased
baking sheet and bake until edges are brown. About 10 minutes.
Transfer to a wire rack to cool. Allow to cool almost
completely before serving.
Monday, July 25, 2016
Gluten Free Em’s German Chocolate Cake
Cake:
¼ cup cocoa
½ cup Sugar in the Raw
¼ cup boiling water
¼ cup softened Kerrygold butter
½ cup Plain Straus Family Creamery yogurt
½ teaspoon Organic Vanilla extract
¾ teaspoon baking soda
½ teaspoon Kosher salt
1 cup organic light brown or brown rice flour (freshly milled is ideal)
¼ cup Bob's Red Mill tapioca starch
¼ cup Bob's Red Mill potato starch
¼ cup Bob's Red Mill white rice flour
½ cup Sugar in the Raw blended till very fine
2-3 tablespoons dark brown sugar
2-3 drops vanilla flavoring
1 teaspoon of cocoa
Preheat oven to 350 degrees. Oil and dust a round cake pan with potato starch. Combine cocoa and sugar in the boiling water and cook until the sugar is dissolved. Beat butter and eggs together. Add yogurt and vanilla to egg mixture, beating until very well combined. In a separate bowl, sift together dry ingredients, (baking soda, salt, flours, and starches.) Add the dry ingredients to the egg mixture beating until well combined (about 1-2 minutes.) Pour batter into prepared pan, and bake until toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool for 5-10 minutes. Remove cake from the pan and dribble glaze across the top. Serves 6. Double the recipe for a two layer cake. If you like things extra sweet try doubling the sugar.
If prepared according to the recipe without adding extra sugar, 1 serving contains 35 grams of sugar.
1 can sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1-2 cups coconut flakes
1 cup chopped pecans
Yields, approximately 2-2/3 cups frosting. (enough for a two layer cake)
Wednesday, July 20, 2016
Baked Treats
So, I'm searching the internet for the most popular brownie, German chocolate cake, and chocolate chip cookie recipes out there! Finding some real gems, can't wait to start tweaking them into #cornfree #glutenfree! I love this job!!!
Got a favorite baked treat? You know, one of those sinfully sweet treats that health conscious people like me eat only on special occasion. Leave me a comment or use the contact form!!! Your favorite just might be the next one I post!
Got a favorite baked treat? You know, one of those sinfully sweet treats that health conscious people like me eat only on special occasion. Leave me a comment or use the contact form!!! Your favorite just might be the next one I post!
Tuesday, July 12, 2016
Chicken/Duck/Quail With Dumplings Made With Tinkyada Pasta
Now, I'm not a bragging person.
Actually, I am very skeptical and hard to convince at times.
When I give you a recommendation, you can take it to the bank, I was impressed with the performance of the product.
When I first went gluten free many years ago, I tried several different brands of pasta that were just unpleasant.
Then I met this brand...Instant connection.
The relationship has been going strong now for four years, and since I have now discovered the difference between their traditional rice past and their organic rice pasta, I am forever sold on the organic type.
The taste is pleasant.
The texture perfect.
The variety astounding, and the price reasonable.
I'm talking about Tinkyada gluten free brown rice pasta.
I have had this thing with gluten free flour though, it doesn't make good dumplings. They fall apart and turn to goop.
After searching for years for a way to overcome this hurdle, I found this...
Tinkyada lasagne isn't only good for traditional lasagne dishes, it makes awesome dumplings! Seriously!
100% organic! Kosher! And if cooked according to the directions it is AL DENTE and not mushy. But for chicken and dumplings I overcook it on purpose to make it mushy. (Because that is how I like it!)
I have made it with chicken broth.
I have made it in duck broth.
I have made it in quail broth, which is my favorite.
And every time, It has been superb!
Try it!!!! Just boil the poultry of your choice in water with salt for 45 minutes to an hour. Then add pasta and cook until broth thickens and pasta is very tender.You will fall in love, too. Check it out yourself!
Tuesday, July 5, 2016
Apple Cake (gluten and corn free)
1/3 cup potato starch
1/3 cup tapioca starch
2/3 cup white rice flour
3/4 cup light brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
Mix dry ingredients well.
3 eggs
1/4-1/2 cup buttermilk
2 dashes ground cinnamon
1 teaspoon vanilla extract
1/3 cup extra virgin olive oil
Beat together with mixer for at least 1 minute.
Then add:
3 apples peeled, and sliced thinly
Pour batter into an oiled and floured baking pan.
Bake in a 400 degree preheated oven till toothpick inserted in the middle comes out clean.
Let cool completely before serving.
Enjoy!
1/3 cup tapioca starch
2/3 cup white rice flour
3/4 cup light brown rice flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
Mix dry ingredients well.
3 eggs
1/4-1/2 cup buttermilk
2 dashes ground cinnamon
1 teaspoon vanilla extract
1/3 cup extra virgin olive oil
Beat together with mixer for at least 1 minute.
Then add:
3 apples peeled, and sliced thinly
Pour batter into an oiled and floured baking pan.
Bake in a 400 degree preheated oven till toothpick inserted in the middle comes out clean.
Let cool completely before serving.
Enjoy!
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