Coconut Almond Ice Cream

2 10 2010

1 1/2 c. water
1 1/3 c. sugar
1 tbsp. vanilla extract
1 tsp. almond extract
1 tsp. salt
2 (13.5 oz) cans light coconut milk

Combine the sugar, water, vanilla, almond and salt in a medium saucepan and cook on medium-low heat until just boiling.  Remove from heat and cool.  Add coconut milk. Place in fridge for minimum of 5 h0urs or overnight.   Add to ice cream maker and follow directions.

Pig out and enjoy!

Gluten-Free, Dairy-Free Pizza with Roasted Red Peppers and Pancetta

8 02 2009


I’ve been craving pizza.  What can I say?  at least I’m not craving beer (gasp!) to wash it all down.  Now, being GF/CF, a pizza craving normally presents some problems.  But I decided to get creative and experiment a little bit.  What’s the worst case?  An epic fail?

The plan:

I decided to purchase Bob’s Red Mill GF pizza crust and follow the recipe on the back of the bag since it seemed easy enough. (For an alternate Bob’ Red Mill recipe, click HERE.) I also bought some special “cheese” that works with my diet from Follow Your Heart that is dairy-free and gluten-free and even melts!  Whole Foods’ veggie tomato sauce and some roasted red peppers and pancetta are the other ingredients I’m using to complete the pie.

Directions: (my directions are according to Bob’s Red Mill mix

Rising dough

Rising dough

instructions and my own madness.  adapt accordingly)

1) Prepare mix according to directions.

2) Bake crust for 9 minutes

3) Top crust with roasted red peppers (I made these earlier or you could use canned ones) and pancetta (I pre-cooked the pancetta in marsala wine ahead of time), and cover with mozzarella or faux mozzarella (depending on your dietary needs)

4) Bake for 20 minutes at 450 degrees.

AND…the verdict is…EXCELLENT!!!!!!!!  really excellent.  The cheese, which I discovered is mostly made out of tofu, not only melts, but it actually tastes pretty cheesy!  This was my first attempt at making anything like this, and I can’t wait to try experimenting on the next batch!

The finished product!

The finished product!

Spaghetti Squash Marinara

30 01 2009

I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap.  It’s easy to make.   It’s very versatile.  and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!


Serves 2

1 spaghetti squash
1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
olive oil
1 tbsp of Herbs de Provence *
1 tbsp nutritional yeast


1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
2. Cut spaghetti squash down the center.  Be careful as this is sometimes easier said than done.  A cleaver works well.
3. Remove seeds (can save and bake like pumpkin seeds).
4. Place each half face down in the olive oil and bake for 45 minutes.
5. Using a fork, scoop out the cooked squash and place in serving dish.  Combine with marinara sauce.
6.  Sprinkle with nutritional yeast (to replace parm cheese).

* Herbs can be substituted depending on your taste.  Others to try are basil, garlic, onion, dill, etc.

Gluten-Free, Dairy-Free, Sugar-Free Hawaiian Wedding Cake

27 01 2009

I am posting this recipe I found not because I’m in need of a wedding cake…yet.  but because the cake itself looks super yummy, and i thought it might work for when my sweet tooth hits me again.


Serves 9

This delicious cake is updated from an old family recipe. Free of gluten, dairy and refined white sugar, it is a popular reader favorite. Use the gluten-free flour blend suggested or your favorite packaged flour mix. Spread with Cream Cheese Frosting (gluten and sugar free) or the topping of your choice.

1½ cups maple sugar
2½ cups gluten-free flour blend of choice (or recipe below)
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup oil
4 extra-large eggs
2 cups grated raw carrots
1 (20-ounce) can crushed pineapple, well drained
1½ cups sugar-free dry coconut
1½ cups chopped nuts, optional

Cream Cheese Frosting

6 ounces cream cheese
¼ cup maple sugar
¼ teaspoon vanilla
2-3 tablespoons heavy cream

1. Preheat oven to 350 degrees. Grease a 9×13-inch pan.
2. Mix dry ingredients together and make a well. Add oil and eggs and beat everything until just blended. Add remaining ingredients. Pour into prepared pan.
3. Bake in preheated oven for 45 to 60 minutes until done. Remove from oven and cool.
4. To make frosting, whip together cream cheese, maple sugar, vanilla and heavy cream just enough to reach desired consistency. Spread frosting over cake and serve.

Gluten-Free Flour Mix
Makes 3 Cups

2 cups white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

1. Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.