Refinded Sugar Free

5-Spice Cran-Apple Crumble

Posted by on Oct 26, 2012 in Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Desserts, Recipes, Refinded Sugar Free, Vegan | 5 comments

Well, I entered into another category for the Flavors of Fall Cooking Contest for Artizone Chicago. there were two categories I entered, the Soup/Chili and Baked Goods. My first mystery box contained purple potatoes and a chili con carne spice. The second box contained green apples and a 5-spice blend. This box sat there a whole week and a half before I found something that would be creative and delicious. I looked into the cookbook for recipe inspiration, The Gluten Free Asian Cookbook by Laura Brussell. She had a 5-Spice Berry Crisp. I love crisps and crumbles, hence the 5-Spice Cran-Apple Crumble was created. This was gone in 3 days and my daughter gave it the thumbs up. You will definitely want to make this for your next Thanksgiving dessert! Here is the recipe: 5-Spice Cran-Apple Crumble Topping: 1 1/2 cup of quinoa flakes 3/4 cup of almond meal 1/4 cup of sorghrum flour 3/4 cup of Specturm Shortening 1/2 tsp 5-spice blend 1/2 cup maple sugar 4 large apples diced 2 Tablespoons of fresh lemon juice 1 bag of frozen cranberries (10oz) 2 cups of apple cider 1/2 cup of maple syrup 2 Tablespoons Arrowroot Starch (or Tapioca starch/flour which is cheaper) 1/4 cup of raw sugar 1/2 tsp 5-spice blend 1 tsp of cinnamon Directions: 1. In a small sauce pan, reduce 2 cups of apple cider to 1/2 cup (about 20-minutes) and cool. 2. While cider is reducing, dice apples and mix with lemon juice. Add frozen cranberries set aside. 3. Mix dry ingredients together with shortening until it represents a course meal. Set aside. 4. When cider is reduced, place in fridge to cool completely. 5. Grease 9×13 glass baking dish and place cran-apple mixture in the dish. 6. Add maple syrup, arrowroot starch, spice blend, cinnamon into apple cider reduction sauce 7. Mix the sauce with the cran-apple mixture 8. Sprinkle raw sugar over the mixture. 9. Add crumble topping 10. Bake in oven 350 for 35-40 minutes Serve with coconut milk ice cream. Yes, it is good enough to eat for breakfast with some coconut milk yogurt! Reducing apple cider gives this dish a natural sweetness without all the added refined sugars. Maple just goes with fall and high in trace minerals such as maganese and zinc. Grade B maple syrup is higher in nutrients. Always remember “B” for “better.” If you like what you see, head on over to Artizone Chicago Facebook Page and vote for my recipe! Don’t forget to check out my Purple Potato, White Bean, Chicken Chili Con Carne Recipe too for this...

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Creamy Pumpkin Pie Latte Smoothie

Posted by on Oct 20, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Smoothies, Recipes, Refinded Sugar Free, Smoothie, Vegan | 5 comments

I love smoothies! A big thank you to Square One Organics for giving me some frozen pumpkin pie puree to make a smoothie for the Strollers in the Front 5K here in the city. If you want to check out some healthy breakfast tips and the kiddie version of the Pumpkin Pie Smoothie, check out the article! Now that my daughter is hooked on Pumpkin Pie Smoothies, I had to go back out to the store and buy more Square One Organics Pumpkin Puree. My husband took the kids out for 24 hours so I can get busy in the kitchen for a local cooking contest, I made this Creamy Pumpkin Pie Latte Smoothie for myself before my friend’s Power for Pink workout here in Chicago. It was just the right kick to start off the day before a fun workout. Creamy Pumpkin Pie Latte Smoothie: 1 2oz pouch of frozen Square One Organics Pumpkin Puree 1/2 frozen banana 1/2 cup of organic coffee 1/4 cup almond milk 1 scoop of Sunwarrior Raw Warrior Vanilla Protein Powder 1/2 tsp of cinnamon dash of nutmeg Blend together and enjoy! I love fast food breakfast! Don’t you? I promise both are...

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How to Make Breads From Anna Yeast Free Bread Mix Egg-Free

Posted by on Oct 12, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Snacks, Recipes, Refinded Sugar Free, Vegan | 9 comments

One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman! Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking: 1. Structure – the egg white and yolk together tenderize the baked goods, making it moist. 2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients 3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff) 4. Emulsifying – helps stabilize liquids together that would not mix well together My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include: 1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels 2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water 3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder) 4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become) I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best. Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly: 1/4 cup of grapeseed oil 1/2 cup of water 1 Tablespoon of Hain’s Corn-free Baking Powder It began to foam like this: Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like: My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust. I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go! Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan! And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world. Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can...

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Homemade Blueberry Pie Filling and Crumble Topping

Posted by on Aug 5, 2012 in Corn Free, Food, Gluten Free, Healthy Desserts, Healthy Eating, Recipes, Refinded Sugar Free, Vegan | 0 comments

My daughter and I made a Summer Bucket List. There are 30 items on this list and we have only tackled on about a handful of items. Partially my fault. One of them was to hit 4 farms and go blueberry picking and make a blueberry pie. My husband took a couple of days off of work and we went exploring in Michigan. We came across a blueberry farm in Harbert, Michigan and went picking! Today I made my first homemade blueberry pie. I’ll be honest..I went to make my own crust…major FAIL. However, I happen to have Breads by Anna Gluten Free Pie Crust Mix and my husband said, “just use it!” Ah, thank you Anna for making such wonderful products, I heart your stuff! So, I still cooked the crust I made into a “cookie” but it still fell apart. Oh well, at least I tried! And now we only have 3 more farms to visit and an apple pie to make this fall. (I’ll be making an order soon for another pie crust mix..because why bother when something is that good using great, quality ingredients!) Blueberry Filling: 3 1/2 cups of fresh blueberries rinsed and drained 1 T of fresh lemon juice 1/4 c of agave 1 tsp of cinnamon 1/8 tsp of nutmeg 1 tsp of powdered vanilla 1/4 c of arrowroot starch (can use cornstarch instead) Mix lemon juice, agave, cinnamon, nutmeg and powdered vanilla in measure cup. Pour over blueberries then mix the arrowroot starch and let it sit for 10-min Pour blueberry pie filling into your favorite gluten free or regular pie crust. I used Breads From Anna gluten free pie mix. I LOVE her products. This pie crust is naturally gluten free and vegan! I used about 3/4 of this mix into the dish and save the rest for the Buckle Topping below: Crumble Topping: 1/4 c of sorghrum flour 1/4 c of tapioca flour 1/2 c maple sugar (you can use brown sugar, but my goal was to make this refined sugar free) 1 tsp vanilla powder 1 tsp of cinnamon 2T of Spectrum Vegetable Shortening 1/2 c of Breads From Anna mixture Mix the flours and spices together, then add the pie dough and mix until crumbly. Add the shortening and continue to mix until it is more crumb like. Place on top of blueberry mixture. Bake pie at 375 degrees for 40 minutes. Cool and serve My husband really wanted a homemade whipped topping, so I made some: Whipped Cream: 1 cup of heavy whipping cream (ultra pasteurized will take longer to whip) 1T of agave I had a kitchen aid mixer, so it is nice to walk away while it is working. Place the ingredients the mixer, I placed the blade and the kitchen aid bowl in the freezer for 5 minutes to get really cold so it would whip faster. I started at level 2 and each time the cream got thicker, I turned it up a notch until it was on high. And I had a little helper: The next day the pie is half...

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