Monday, September 29, 2014

Sweet Potato Muffin Cups-GF





























Fresh steamed sweet potatoes make great pies, but I like individual little mini pie portions because they are easier to serve to a crowd on a holiday like Thanksgiving. In addition, the mini muffin versions look cute and taste just as good. This recipe is gluten free and vegan

Author: Judee Algazi
Prep Time: 25 minutes
Cook time: 15 minutes
Total Time: : 40 minutes

Ingredients:
2 large sweet potatoes, steamed in skin until soft, slip off skin and set aside to cool
2 Tablespoons of freshly squeezed orange juice
1/4 teaspoon of orange zest from an organic orange
1/4 teaspoon of cinnamon
2 teaspoons coconut crystals which have a low glycemic index  ( or brown sugar)
2 Tablespoon of butter or coconut oil
2 Tablespoons of almond milk
1 teaspoon vanilla
Optional: 1/2 chopped apple added to final batter

Crust: 
1 cup pecans, chopped
1/2  cup of coconut crystals ( health food store) or order from Amazon
1/4 teaspoon cinnamon
1 Tablespoon of coconut oil or melted butter

Directions:

Preheat oven to 350

Crust: To make crust, pulsate the pecans, cinnamon, and coconut crystals in a food processor with metal blade. With processor running add oil or melted better . Stop processor and set aside.

Pie filling: Remove skin from steamed sweet potatoes and cut into med size cubes. In a saucepan add 2 tablespoons of butter or coconut oil and heat over a very low heat. Add sweet potato cubes, orange juice, and coconut crystals to the pan stirring  to coat cubes. Remove from heat and add vanilla and almond milk. Return mixture to food processor and pulsate until whipped.



Prepare a muffin tin with liners. Press a tablespoon of crust filling flat into each muffin tin cup. Add whipped sweet potato pie filling 3/4 full. Repeat until all of the crust and filling is used.




Note : If you like it sweeter, sprinkle each filled muffin cup with coconut crystals and a little orange zest.

Bake for 15 minutes and serve!

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Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of blog expenses. Thank you for your support.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi


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Saturday, September 27, 2014

My favorite gluten free pumpkin recipes





It may still feel like summer, but it's officially fall and despite the warm temperatures I'm seeing pumpkins everywhere. What do I do when I see pumpkins? I think about all my wonderful seasonal pumpkin recipes. 


 

If you are in the pumpkin eating mood too, I'm sharing some of my favorite tried and true recipes. I like recipes that are health giving, easy, versatile and gluten free or grain free of course! Most of my recipes also meet Paleo standards.

Recipe #1

Kids of all ages love these pumpkin cakes. They are moist and delicious and provide a substantial amount of protein. And they are flourless, making them grain free. Pack one in a school lunchbag for a treat that is healthy and provides lots of real food nourishment.

pumpkin mini cakes
These are fabulous- Pumpkin flourless cupcakes ( dairy free)  that look like muffins
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Recipe #2

It doesn't get easier than this pumpkin pie that is made in the blender! It's also grain free, vegan, healthy, and delicious. You can feel good when you know you are eating real food.
vegan pumpkin pie
My blender pumpkin pie  is easy, creamy and delicious ( vegan) 
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Recipe # 3

If you like using coconut flour, you'll love this sliceable pumpkin loaf. Has a silky smooth texture and is filling.
pumpkin chocolate chip loaf gluten free
coconut flour  pumpkin loaf  ( dairy free)

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Recipe #4
Enjoy the spices of pumpkin pie in this creamy vegan soup. It adds some versatility and nutrients to your meals and most family members will love it. Could this be your first fall soup ?

 If it gets a little chilly, make a soothing pumpkin soup  (vegan)

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Recipe #5
Fall mums and pumpkin What to do with your pumpkin seeds? 
I didn't have a picture for this one. 
Carve the pumpkin and then roast the seeds for a healthy delicious snack.  Simple Roasted Pumpkin Seeds 3 easy steps!





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Recipe # 6This tart makes a pretty presentation for company. It has a ginger snap crust and is easy to make. Chocolate and pumpkin go great together, so dig in to this dessert!pumpkin tart

pumpkin tart
Perfect for company - ginger snap crust and pumpkin filling. Delish!
    
All my recipes meet gluten free or grain free standards and many are dairy free and Paleo as well. 

There are still many pumpkin recipes that I'm experimenting with and posting later this season: So be on the lookout for them.
  • pumpkin rice pudding, 
  • stuffed pumpkin 
  • pumpkin smoothies
  • Pumpkin cookies
  • Pumpkin Chili 
  • There is no end to the variety of pumpkin recipes that can be made for the season. I'll be posting more pumpkin recipes soon. 

Although pumpkin itself is a bland vegetable, pumpkin spices are outrageous and create a sensational taste sensation in pumpkin recipes. In addition, you can substitute cooked and mashed butternut squash or cooked and mashed sweet potato for most of the pumpkin in the recipes recipes- just don't omit the wonderful spices!

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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.


Judee 
Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.  Judee









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Sunday, September 21, 2014

Easy Gluten Free Challah ( batter recipe)


challah made with coconut flour


I made this beautiful gluten free challah from start to finish in less than an hour, and it looked and tasted fabulous!

Gluten Free Challah is one of those recipes that is usually a challenge to make because the challah dough needs to be kneaded and braided. Without gluten, flour has no elasticity and it really is a challenge to braid. I made one once and it came out very dry , more like a pretzel.

I gave up until I decided to make a challah recipe with coconut flour batter and a challah mold. You could use one like I bought, or for Rosh Hashanah use a round bundt pan as the mold.

If you want the batter challah to look braided, you need to use a  special  challah mold that I bought on Amazon from The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL  The mold has bumps that make it look like a real challah after baking .


silicon challah mold
                   Buy Here: The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL
 I ordered the  SILICONE PAN -SMALL  and they shipped it so fast, I had it in time for the holiday.( It only took three days to get here). I made the challah right away.

It is so so easy to make the batter ( I Just mixed it in a bowl) and then I poured it into the mold. Actually, I made it with my 3 and 6 year old grandkids. Does it get any easier? 


Little hands mixing the batter

To my surprise this grain free/gluten free dairy free challah looked absolutely beautiful and tasted wonderful. I will be proud to serve my homemade challah this year at our holiday dinner for 20 !

Does it taste exactly like regular Challah? No, it's texture is more like cake than bread, and it denser .But it slices beautifully and tastes delicious. If you are not an experienced bread baker, like me, and don't want to mess with yeast or risk a dry end product, then this simple batter quick bread type challah may be for you.

If you do not want to purchase the silicon challah mold you have two other choices: 

1. Use a loaf pan. It will not look like a challah; It will come out like a quick bread.

2. Use a round bundt pan , especially for Rosh Hashanah, to get a round challah


grain free challah

Judee Algazi of Gluten Free A-Z Blog
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Link to purchase  CHALLAH SILICONE PAN -SMALL 


Ingredients for one small loaf/mold; ( small is enough) 
double recipe  for the large mold but just fill the mold half way

5 large eggs, beaten
1 Tablespoon of raw honey ( or more if you like it sweeter)
1/2 cup olive oil
1/4 cup coconut flour
1/2 cup of ground almonds flour ( I bought mine at Trader Joe's)
1/4 tsp of sea salt
1 tsp baking powder ( aluminum free )

Directions:
Preheat oven to 350 degrees.
In a large bowl mix the eggs, honey, and oil. In a small bowl mix the coconut flour and almond flour, sea salt and baking powder and sift. Add the dry ingredients slowly to the wet ingredients while mixing with a fork until smooth and no lumps. Pour into the mold and bake for 35-40 minutes until it feels firm. Remove immediately from mold and allow to cool on a cookie sheet.

MY NOTES: If you purchase the large mold double the recipe; for ease I suggest the smaller mold . I found the large mold  too big - remember coconut flour is very high in fiber and very filling - you won't eat as much of this bread.. If you do want to purchase the large mold, you can just fill it half way and it worked fine and by buying the large mold , it will give you a choice to make a small or large challah!

*** I use only local raw honey as opposed to regular commercial honey that may originate in China here's why 


Gluten Free traditional Jewish Holiday Recipes: 

 Gluten Free Matzo Ball Recipe ( the best and easy) 

Rosh Hashanah (5 holiday vegetarian Recipes) 


        


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Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of blog expenses. Thank you for your support.

photo of woman with necklaceFood is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.





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Click Here:  CHALLAH SILICONE PAN -SMALL 
Amazing Perfect Braid Royal Challah Silicone Bakeware-The Easiest Way to Bake Challah for Shabbos/Shabbat with No Braiding Needed!

Saturday, September 20, 2014

Mini Jewish Apple Cakes ( GF )







If you love Jewish Apple Cake, you'll love these mini apple honey versions. It's a mixture of golden honey cake and a Jewish apple cake baked in muffin tins. These individualized little cakes ( not muffins)  make a pretty presentation. They have the look of a muffin with the taste of a light moist piece of cake. The chopped apple and cinnamon filling make them a special treat.

I love using coconut flour for baking because it is so creamy and silky. A bag of coconut flour goes a long way as most of my recipes call for a 1/2 cup or just 1 cup. I also use coconut crystals which are  low in glycemic index and low carb available at Trader Joe's or any health store.

Last year in honor of the Jewish New Year,  I made mini honey cakes that were absolutely easy to make and tasted divine. Made with coconut flour, they were light, moist, and creamy.

This year, I made these mini apple honey cakes with chopped apples, cinnamon, and my favorite spice, cardamom. You could add some chopped walnuts as well. I have to say that they are over the edge!

Jewish tradition dictates that we eat sweet foods on this holiday to welcome in a sweet New Year! It is customary to eat apples and honey, dates, pomegranates, figs and other fruits that are new to the season. Honey cake is one of the traditional treats!

This recipe incorporates honey, apples, cinnamon, and cardamom. A perfect Rosh Hashanah ( Jewish New Year) cake. Of course it's gluten free, dairy free, and grain free.

It serves as an outstanding breakfast cake with a cup of tea in the morning or a light after dinner dessert with some whipped cream or fresh fruit.

Make 9 - batter can be doubled to make 18

Ingredients:

6 large eggs, beaten
1/4 cup of honey ( I use local raw honey. Beware of commercial honey in the supermarket here's why) 
1 tsp. of pure vanilla extract
1/4 cup of coconut oil or olive oil
1/4 cup of almond milk or coconut milk
1/2 cup of coconut flour ( available at Health food stores- can't substitute in this recipe **)
1/8 teaspoon of salt
1/2 teaspoon of aluminum free baking powder
Optional: 1/4 teaspoon of ground cardamom

Filling:
1 apple ( of your choice) peeled and chopped
2 Tablespoons coconut crystals ( health food store)-
1 tsp. cinnamon


Directions:
Preheat oven to 400
Beat eggs and add all liquid ingredients and mix together.
In another bowl, mix and sift all the dry ingredients ( coconut flour, salt, baking powder) except the filling ingredients. Mix the dry ingredients into the wet ingredients and stir until all lumps are gone( you might need to use a fork and mash some lumps against the bowl- coconut flour gets lumpy and you will need to work out the lumps- it takes an extra 2 minutes but worth it)

Filling directions
Mix chopped apple, coconut crystals and cinnamon and set aside.

In  greased muffins tins, pour batter half. ( recipe will make 9 muffins)
Add a 1/2 tsp of filling to each muffin and then cover with remainder of batter.
There will be 3 empty tins- fill 3/4 with water for even baking,
Bake for 10-15 minutes until muffins are golden on top and slightly brown around the edges.


It's almost fall and the flowers and pumpkins look so beautiful 


 

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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.



Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi


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Sunday, September 14, 2014

Gluten Free Peanut Butter and Jelly Mini Muffins


gluten free and dairy free muffins


Remember when you were a kid and you loved peanut butter and jelly sandwiches? Well now you can have a peanut butter and jelly muffin.  They are gluten, grain, and dairy free.

Looking for something that your kids will actually eat and enjoy for lunch? Muffins can be filled with lots of nourishing ingredients and are easy to eat and pack.

These muffins especially can be eaten as the entree for lunch because they have all the ingredients of a peanut butter and jelly sandwich as well as one additional secret  high protein nutritious ingredient that nobody would ever guess in in them. 

What is the additional high protein and fiber ingredient?

Click and Get the recipe at my guest post for today  And Love It Too.  

This post is part of the Healthy Lunchbox 2014 Series organized and created by Sunny at a wonderful gluten free and dairy free blog called And Love It Too.  Click over to her blog where I posted this recipe. 

 
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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.



Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi
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