Posts Tagged ‘gluten free’
Creamy oatmeal lovers will rejoice with this Scottish oatmeal. This stone-ground oatmeal is filled with fresh strawberries, crunchy almonds. And it’s gluten-free!
When it comes to oats, I didn’t know there was anything besides old-fashioned rolled and quick-cooking oats until a few years ago. Since then I have been introduced to steel cut oats, gluten-free oats and now Scottish oats thanks to Bob’s Red Mill. But what the heck is Scottish oatmeal? It is in fact the original oatmeal or, as we call it in the US, porridge. The fairly fine texture (although more coarse than flour) of Scottish oatmeal is the result of grinding the kernels with stone mills and when cooked results in a creamy, thick and almost instant hot cereal. I bet these Scottish oats would also be great in baked goods, substituted for old-fashioned rolled oats.
Naturally the first thing I made with Scottish oatmeal was in fact oatmeal (or porridge). I used the recipe for my favorite hot cereal, my dad’s apple harvest oatmeal, and substituted the rolled oats for Scottish oats and then strawberries and almonds instead of apples and walnuts. The end result was better than I had predicted. It was perfectly creamy, not too sweet and filling. I actually made this for breakfast on Father’s Day and it was most appreciated.
Want to get your hands on some Scottish Oatmeal? How about a I give you a bag AND a $25 gift card to Bob’s Red Mill? After checking out the recipe enter the giveaway using the Rafflecopter widget!
One year ago: Homemade Mozzarella & Caprese Salad Skewers
Strawberry season is here and so is the spring-time baking. This strawberry-rhubarb crumble is topped with a gluten-free, crunchy cinnamon granola made from five sugar grains.
Strawberry season is my favorite, not just because it’s finally spring but simply because of all the fresh strawberries. I have already gone picking 3 times this month and let me tell you, fresh-picked strawberries are infinitely better than anything you can get at the grocery store. These berries dissolve in your mouth like cotton candy. In Rochester, I grew up a bike-ride away from the best U-pick farm I’ve ever seen (Green Acre Farms) and I would eat as much as I picked – I took their approval of testing them out seriously. They should have weighed me pre- and post-berry picking!
My three berry-picking adventures this season resulted in about 6 gallons of strawberries. About two went into the making of strawberry syrup and strawberry jam and the rest, well they were for eating! Of course some of them did make it into the oven before being devoured. The first was this strawberry-rhubarb granola crumble, with a simple granola topping. I specifically used the KIND Cinnamon Oat Cluster Granola made with gluten-free oats, brown rice, buckwheat, amaranth, millet, quinoa, and flax seeds. It was excellently crunchy and I loved the addition of cinnamon to this fruity crumble.
One year ago: Blue Velvet and Lemon Cake Pops
These gluten-free brownies are so fudgy they will blow your mind. The surprise is that they are made with avocados topped with a fun, green avocado frosting!
Two gluten-free brownie recipes in one week!? Craziness I know but Sunday’s was a single serving while today’s was made with avocados, and let me tell you they were crazy fudgy. Nearly had to scrape them out of the pan and eat them with a spoon fudgy. “It’s so fudgy I’m going to die!” – paraphrased quote from Agnes of Despicable Me.
Who knew avocados could render such a consistency in baked goods? Then to literally top it off, they are frosted with a green avocado frosting. Surprisingly you do not have to worry about the frosting turning brown. Evidently sugar is the secret weapon against avocado-oxidation.
Whip these up and see if anyone suspects they are anything other than regular fudgy brownies with some frosting you decided to “dye green”. I know most people I offered them to not only had no idea they were gluten-free but could not detect the avocado. The suspiciously green frosting was the only clue.
Gluten-free brownies don’t have to taste gluten-free. This recipe makes two rich and fudgy brownies that taste so sinful you’ll be thankful there were only two.
I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.
Two years ago: Strawberry Fruit Dip
When I first started this food blogging thing, I submitted several pictures to websites like Tastespotting and Foodgawker only to be consistently rejected. Honestly I cannot blame them as my pictures during those times weren’t that wonderful (as many food bloggers can relate to with their first photos). Now that I have a nice camera and a little more experience, I decided it was time to try them out again. And guess what? I got my first submissions onto both sites yesterday! The Smoked Sea Salt Caramel Dark Chocolate Chip Cookies made it onto both Foodgawker and Tastespotting, and the Cookie Dough Oreo Cake made it onto Tastespotting. Of course several others were rejected but that seems to be pretty typical and I still have plenty of learning to do when it comes to food photography.
Most of the time when my pictures don’t come out perfectly it is because I am in a hurry or don’t have the best lighting. It is especially difficult when you have hungry eaters anxiously waiting to eat the item you are photographing. Take these spaghetti squash lasagna boats for example: the lighting was not ideal but three other people were ready to dig in. I love cooking for more than just myself, but always feel bad making people wait until the photoshoot is done. It is a tricky thing to balance! Lighting aside, these lasagna boats were a delicious, low carb alternative to traditional lasagna with a fun presentation.
One year ago: Cake Batter Chocolate Chip Cookies
Two years ago: Gluten-Free Bananas Foster Muffins
What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.
The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.
Guess what? I graduate and get my PhD hood 1 month from today!
Last week I effectively defended and acquired my PhD. Today my friend and fellow labmate Stephanie is defending for hers! Not that there is any doubt about her passing and become at double doctor (she already has her PharmD), but to help alleviate her stress I baked treats for her captive audience and committee.
I’ve finally warmed up to the idea of fall despite the non-fall-like weather, and am attempting to will the changing of the seasons through baking seasonal things. I devised these with cozy fall flavors of apple butter mixed with cheesecake in order to impart warm and fuzzy feelings upon everyone.
After Stephanie’s grill session is over (during which I am sure she will blow them away) we are going out to celebrate both of our success! Now all we have to do is find jobs – what happened to the days when our parents were offered jobs upon graduation without even applying?
One year ago: Chicken Pesto Lasagna Rolls
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.