Le Creuset Heritage Stoneware Giveaway

by Michelle Palin ~ My Gluten-free Kitchen on October 18, 2014

in Giveaways

Fall Stoneware Giveaway Vegetarianmamma.com

As we enter fall baking season, I wanted to provide you with something new and fun for your kitchen. I’ve teamed up with several of my blogging buddies to host a fantastic giveaway that will help make your holiday dinners even more stunning! We’re giving away one of these beautiful Le Creuset Heritage Stoneware dishes like the one pictured above! I totally wish I could win this one actually!

(P.S. If you want to read more about the specific prize, you can follow this affiliate link to look at it on Amazon. This is the exact prize we’ll be giving one of you: Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish in Cherry Color)

Epi-Family and Vegetarian Mamma, along with My Plant Based Family, Table for Seven, What the Fork Food Blog, My Gluten Free Kitchen, Flippin Delicious, I’m a Celiac and Life Made Sweeter have come together to offer this special giveaway.

One lucky US Winner (lower 48) will get a

Le Creuset Heritage Stoneware, 12-by-9-Inch Covered Rectangular Dish in Cherry Color

Entering is easy….
a Rafflecopter giveaway

Important things to know…This prize will be shipped to you directly from Amazon. This giveaway is a thank you to our readers and is not affiliated with Facebook, Twitter, Pinterest, Instagram, Rafflecopter or directly to any of the bloggers listed. The winner will be chosen at random by the widget. The winner will be contacted and given 48 hours to respond with their shipping information. If winner does not respond within 48 hours a new winner will be randomly picked.

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Apple Crisp {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on October 15, 2014

in Fruit Desserts

Family Favorite Gluten-free Apple Crisp with Vanilla Ice Cream
My husband loves fruit desserts. While I’m obviously a huge fan of gluten-free brownies, my hubby would always prefer a homemade fruit pie or crisp for dessert. This recipe for gluten-free apple crisp is a long-time family favorite recipe, adapted from my mom’s recipe. Crisps are very easy to convert to gluten-free, as you can substitute pretty much any gluten-free flour and gluten-free oats in the topping.

Pick your favorite apple to use in this recipe. The variety of apple that you pick will affect the texture of the apple crisp. Some varieties, like McIntosh will become very soft, while others, like Honeycrisp or Pink Lady, will retain their shape. I prefer to use a somewhat tart variety like McIntosh, Braeburn or Pink Lady as I find it goes well with the sweet crisp topping. This guide to apple varieties can help you choose which variety you want to use.

I love making this to bring to fall potlucks! My hubby or kids are very willing to use our handy apple peeler corer slicer to peel and slice up all the apples I need while I mix up the topping. I can have this in the oven in minutes after the slicing is done, or put it in the fridge to bake later. Several times, I’ve put it together before dinner, then I wait to put it in the oven until I pull dinner out of the oven. It bakes while we enjoy dinner, and we’re ready to enjoy dessert right after.

Gluten-free Apple Crisp - My favorite dish to bring to fall potlucks!
We love it with a scoop of ice cream, but you could definitely enjoy with a non-dairy ice cream or whipped topping instead.

Apple Crisp {Gluten-free}
 
If you don't need a large pan of this yummy dessert, feel free to halve all ingredients and bake in an 8"x8" pan instead.
Recipe from:
Recipe type: Fruit Desserts
Serves: 12-16 servings
Ingredients
  • 12 cups peeled, sliced apples
  • ½ tsp cinnamon
  • 2 Tbsp. lemon juice
  • 1 Tbsp. water
Topping:
  • 1½ cups firmly packed brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats or old-fashioned oats
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. salt
  • ¾ cup unsalted butter or non-dairy alternative
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, stir together sliced apples, ½ teaspoon cinnamon, lemon juice and water. Scoop into 9x13 baking pan.
  3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.
  4. Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.
  5. Serve warm with whipped cream or ice cream or non-dairy alternative.
Notes
Most brands of gluten-free flour should work just fine in this recipe. The flours I've used and recommend (affiliate links) are: Gluten Free Mama, gfJules, and King Arthur flour.
For the oats, I recommend Gluten free Prairie and GF Harvest.

Get what you need for this recipe on Amazon by shopping through these links (affiliate links):

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Linking this post up at Gluten-free Wednesdays with gfe and Gluten-free Homemaker, Gluten free Fridays and I’m Lovin’ It.

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Applesauce Banana Zucchini Muffins {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 22, 2014

in Muffins & Quick Breads

Gluten-free, Dairy-free Applesauce Banana Zucchini Muffins - The whole family loved these! They freeze well too!

What do you make when you have overripe bananas AND your neighbor brings by a bunch of zucchini?  That’s what I was wondering! Since my kids love muffins, I decided to see about combining these to make a healthy-ish muffin. Applesauce is a great addition too, as it adds more Vitamin C and using it allows me to use less butter or oil as well. I was able to combine applesauce, bananas, and shredded zucchini together in these delicious gluten-free muffins that my family happily devoured!

I’m always looking for new recipes to use up zucchini from our garden and our neighbor’s gardens. When I have a huge zucchini to use up, I pull out my food processor, put on the shredding blade (the one you use for shredding a bunch of cheese) and shred up the whole big zucchini, skin and all. This weekend, we did that with two huge zucchini that my neighbor dropped by. I was able to make two batches of these applesauce banana zucchini muffins, our favorite zucchini cake brownies, and froze the remaining zucchini in 1 1/2 – 2 cup portions in freezer bags for future baking.

You could definitely pack even more nutrition into these by adding in some ground flaxseed, in fact I’m going to do that next time! We’re firmly in the no nuts in muffins camp, but if you like nuts, feel free to mix in 1/2-3/4 cup or so or your favorite nuts (pecans would be good), stirring them in at the end of the mixing process.

These muffins freeze well too. I froze some and am pulling them out to send as part of my boys’ lunches. Quick and easy!

What is your favorite way to use up zucchini?

4.5 from 2 reviews
Applesauce Banana Zucchini Muffins {Gluten-free, Dairy-free}
 
Recipe from:
Recipe type: Muffins & Quick Breads
Serves: ~2 dozen
Ingredients
  • 3 cups good quality gluten-free all-purpose flour
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ cup melted coconut oil or melted unsalted butter
  • ¾ cup applesauce
  • 2 ripe bananas, mashed (yields about ¾ to 1 cup mashed)
  • 4 eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • 1½ cup finely shredded zucchini
Instructions
  1. Line 2 cupcake/muffin pans with paper liners or spray with non-stick cooking spray.
  2. Preheat oven to 350°.
  3. In a small bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Set aside.
  4. In a mixing bowl, beat together melted butter, applesauce, mashed banana, eggs, sugar and brown sugar for 1 minute on low speed. Scrape down sides of bowl and beat on low another 20 seconds.
  5. Add dry ingredients to wet ingredients. Mix on low speed just until mixed.
  6. Add shredded zucchini, mix just until combined.
  7. Use a large scoop to fill paper lined muffin tin cups ¾ full.
  8. Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.
  9. Cool in pan 5 minutes, then remove to wire rack to cool completely.
  10. Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!
Notes
*I tested this with Gluten Free Mama's Almond Flour Blend.

Linking up at Gluten-free & DIY Tuesday and Gluten free Wednesdays with gluten free easily and The Gluten free Homemaker.

Get what you need for this recipe on Amazon:

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

{ 10 comments }

Banana Coconut Breakfast Cookies {Gluten-free}

by Michelle Palin ~ My Gluten-free Kitchen on September 18, 2014

in Breakfast, Cookies

What a treat to have my friend Shirley (from the fantastic blog Gluten Free Easily) guest post on my blog today. She’s sharing an easy and delicious breakfast cookie. I can’t wait to make these cookies for my family soon!

Gluten-free Banana Coconut Breakfast Cookies from Gluten Free Easily
I’m tickled to be guest posting for Michelle here on My Gluten-Free Kitchen today! Honestly, I’ve been drooling over all her recipes from the moment I discovered her blog. So I’m honored to get to share one of mine on her blog. And I’m sharing a recipe that totally fits in with my gluten free easily approach—Banana Coconut Breakfast Cookies.

I have a thing for bananas and their natural sweetness and I also like their natural binding ability. That makes them great to use to create egg-free recipes, raw recipes, and more. They’re very versatile and, of course, readily available and inexpensive, and offer an instant comfort food factor in my opinion. So you’ll find lots of banana recipes on gfe, from Banana Ice Cream to Banana Chocolate Chip Cookies to Banana Maple-Nut Muffins.

Gluten-free Banana Coconut Breakfast Cookies
This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course! These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect!

Banana Coconut Breakfast Cookies {Gluten-free}
 
Recipe from:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 just ripe enough banana, mashed (my banana yielded slightly more than ⅓ cup banana puree)
  • ¾ cup certified gluten-free oat flour, almond flour, or a combination of both
  • 1 cup packed shredded coconut (unsweetened or sweetened, see notes)
Optional add-ins:
  • Dash of cinnamon
  • Pinch of sifted coconut flour
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Mini chocolate chips (about 1 tbsp or so)
Instructions
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
  3. Scoop batter into ⅛ cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
  4. Bake at 350° for about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
  5. Let cookies sit on baking sheet an additional 5 or 10 minutes.
  6. Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!
Notes
You can adjust the sweetness in this recipe by using sweetened or unsweetened shredded coconut. Sweetened shredded coconut is quite a bit sweeter and is also moister than unsweetened shredded coconut. It’s readily available to me at my local grocery store while I can only get unsweetened shredded coconut online. A pinch of sifted coconut flour can be added if your cookie batter needs a little more binding and/or you want a little more chewiness in your cookies.
Adapted from Grok Grub’s recipe.

Shirley Braden writes two popular blogs: Gluten Free Easily (also known simply as gfe, where she teaches gluten-free individuals how to live easily, economically, and healthily) and All Gluten-Free Desserts (where she shares the very best of the gluten-free desserts found on the web). She is also a gluten-free support group leader, as well as a local, state, national, and international speaker. Make sure you follow her on Facebook!

{ 6 comments }

Peaches and Cream Baked Oatmeal {Gluten-free}

September 14, 2014
Peaches and Cream Baked Oatmeal

Peaches and cream are added to high-fiber steel cut oats and ground flaxseed for a hearty gluten-free breakfast. This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-free. As a celiac, I’ve eliminated several whole grains from my diet – wheat, barley, and rye. I realize the benefit of whole grains […]

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School Safe Snacks for your Gluten-free Kids

September 8, 2014
School Safe Snacks Gluten-free, Nut-free

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-Free. My boys’ teachers like for them to bring a snack to have during their school day. I think it is a great idea as it minimizes the distractions that growling tummies and low blood sugar can bring. Since we already eat […]

Read more…

National Study to Help Advance Celiac Disease Research

September 5, 2014

The following post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating. National study to help advance celiac disease research. The CeliAction Study is a clinical research study designed to evaluate an investigational drug for celiac disease. The study will […]

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August 2014 Favorites

September 4, 2014
August 2014 Favorites

I’m just wrapping up 21 days of eating grain-free and refined sugar free. It was a big adjustment for me, but wasn’t as bad as I thought it would be. I am so looking forward to a bowl of (organic) popcorn this weekend! It is funny that out of everything, air-popped popcorn is the food […]

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Surviving September – 4 weeks of easy gluten-free dinner ideas

August 31, 2014

As our schedules fill up in September, it can be harder to gather as a family for a healthy dinner. Today, I’ve gathered with 3 of my blogger friends to help you with quick and easy gluten-free dinner ideas. All of these meals can be either prepared early in the day in the slow cooker, […]

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Salad in a Jar {Gluten-free}

August 27, 2014
Salad in a Jar

I’m thrilled to have my friend Cindy, the blogger behind Vegetarian Mamma, guest posting here today. She’s sharing her vegan, gluten-free, dairy-free, easy salad in a jar! I love this idea! With school back into full swing, my days are getting even busier.  With the busyness often comes neglect.  The neglect of me!  It always […]

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