Wednesday, November 24, 2010

Hello again + Oaxacan Cuisine

HSummer ended quite quickly, and I went back to school. New school actually, new study, new people ... All very interesting, but very tiresome. I've been quite exhausted really. Lots of things to do, too. And I'll be glad when this year is over. But I'll make it :-) Oh, and I've got a new kitty cat! She's a lovely fuzzy white thing called Svea :-)

And now: A new recipe ! I wanted to participate to this month's "Go Ahead Honey It's Gluten Free". It's been so long since I entered. The theme for November was "Oaxacan Cuisine", hosted by Kajora of Spice Lovely. To tell you the truth, I had NO idea what Oaxacan cuisine was. Something Mexican, right? Some googling brought me to some sites and some recipes. I used this one but I altered it a bit.

Oaxacan Chicken Mole

• 2 chicken breast halves
• 2 tablespoons olive oil
• 1 can of skinned tomatoes
• 1 yellow paprika
• 20g black chocolate
• Salt and peper, chili powder, ground cumin, ground cinnamon and cloves to taste

Cut the chicken in bitesize pieces. Season. Cut the paprika in small pieces. Heat the olive oil, cook the chicken until brown. Stew the paprika till slightly soft. Add the tomatoes with their juices, along with the chocolate and spices. Cook until the sauce thickens up.
Serve with white rice or tortillas.
This really isn't a dish to take pictures of... But it tastes much better than it looks ! ;-)

Saturday, June 12, 2010

Amaretti (GF)

Amaretti - also known as macaroons - are naturally gluten and dairy-free cookies. This recipe is really easy too. So I had to try it out. Normally these cookies are small and domed-shaped, but mine came out rather thin. But they did taste really great - sweet, crispy and yet a bit chewy.

This is my entry for this month's "Go Ahead Honey, It's Gluten-free!" - Cream of the Crop: Dairy-Free Delights.

It is also my father's-day-gift to my father-in-law. Well, technically he's not my father-in-law just yet, but he will be in 20 days, so I think I can call him that ;-)

(YES ! Can you believe that, the wedding is only 20 days away. I mean, what happened to 100 days ?! I'm not freaking out yet, but it is quite a shock to realise how fast the last months went by. You know what? Monday June the 14th, we've been engaged for a year already...)

Amaretti Cookies

• 100g ground almonds (I used 100g sliced almonds, grounded in the blender.)
• 100g white sugar
• a pinch of salt
• 1 egg white
• 4 drops almond extract
• 3 tablespoons Amaretto liquor

Ground your almonds in a food processor or blender. Add the sugar and the pinch of salt, pulse again until you get a well blended ground mixture. Stir in the egg white, almond extract and Amaretto liquor. Let it rest in the fridge for half an hour.
Form small heaps of the dough on a baking plate (lined with parchement paper). I used two teaspoons, that worked well for me.
Bake for about 15min in a preheated oven an 150°C (300°F)

Sunday, April 25, 2010

Vegan Chocolate Cupcakes

I'm sorry. This recipe is not gluten-free.
Yes, I am sorry, I didn't even taste these myself ! They looked so good..

So, well, why bake not-gluten-free cupcakes ? They were a "Thank You"-gift and I wanted them to be vegan. I have never done vegan-baking before, and I thought vegan ànd gluten-free might be a bit too much. I wanted the cupcakes to be great, so I decided to make them with regular flour. My boyfriend tasted them and said they are fantastic. Chocolat-y and then an aftertaste of almond. And not a bit dry. He described it as eating "cupcake-ice cream" (because of the chocolate icing on top). The person for who I baked these liked them as well.

So my first attempt at baking vegan was a succes. I might try to make them gluten-free... I don't know, it might work :-)
These are very easy, so don't be afraid to try the recipe yourself ! The chocolate icing was a bit sticky, that's not really my thing - but they liked it.

Vegan Chocolate Cupcakes

• 240ml soy chocolate milk
• 1 teaspoon cider vinegar
• 160g flour
• 150g sugar
• 2 tablespoons cocoa
• shredded chocolate (optional, but it gives a deep chocolate flavour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 80ml vegetable oil
• some vanilla extract
• some almond extract

Combine the soy milk and vinegar. Set aside to curdle. I left mine for 30min, but 10min should be enough.
Mix the flour, sugar, cocoa, chocolate, baking powder and salt.
Add the oil and additional flavours to the curdled soy milk and mix well. Add the dry ingredients and combine.
Fill a cupcake tin or cupcake forms. Bake in a preheated oven at 175°C for about 20min.

Chocolate Fudge Icing

• 8 tablespoons sugar
• 2 tablespoons cocoa
• 2 tablespoons soy (chocolate) milk
• 1,5 tablespoons margarine
• 0,5 tablespoon light corn syrup (or another syrup)
• some vanilla extract

Mix the sugar, soy milk, margarine and syrup. Bring to a boil for 1 minute. Add the vanilla. Cool and beat until the mixture is of spreading consistency.

Sunday, December 27, 2009

Muffin Bread (GF)

These soft, moist, small breads are really tasty, and something I would recommend to everyone ! They are based on the recipe for English Muffins from Hey, That Tastes Good! I've made something like these before, but this batch turned out even better ! A real hit. I'm going to bake these for New Year's Eve, to go with the soup, for the whole family. Perhaps some sunflower seeds would be tasty too... Yes, I think that would be nice :-) I hope they will turn out as fine as these did. Always hard to predict, gluten-free bread-baking ;-)

Furthermore, I want to wish you all a very Merry Christmas, and a Happy New Year ! I hope 2009 was a fine year for everyone, and 2010 will be even better...

Now on to the recipe.

English Muffins

• 1/2 cup buckweat flour
• 1/4 cup brown gluten-free bread mix (I used "Finax")
• 1/2 cup tapioca starch
• 1/4 cup corn starch
• 1/2 t salt
• 1 T sugar
• 2 t instant yeast
• 1 t olive oil
• 3/4 cup hot water

Blend the dry ingredients, then add the oil and water. Stir until blended, then beat about 2 minutes. Lightly oil your English muffin tins, sprinkle coarse cornmeal in the bottoms. Divide the batter between the tins. Let rise for about 20 minutes and preheat the oven to 190°C. Bake the muffins for 15 minutes.

Wednesday, November 11, 2009

Coconut Rocks (GF)

I've got a strange feeling about these. They taste great, that's true. But when I baked them for the first time, last Sunday, I got a phone call from my father to tell me my Grandfather had just died...

I'm still quite shaken.
And it feels strange to bake these again... But I still had some coconut left, and my boyfriend really liked them. (So did I, truth to be told.) There's nothing wrong with these cookies, but I know that every time I bake or eat one, I will think of last Sunday. Of November 8th, 2009. Of my Grandfather.

That's not a bad thing, I guess...

Coconut Rocks (Coco Rochers)


• 2 egg whites
• 140g shredded, unsweetened coconut
• 130g white sugar (or powdered sugar)

Preheat the oven at 180°C.
Beat the egg whites until stiff. Add the sugar and beat again. Add the coconut and mix well.
Put small piles of dough on a baking plate. Bake them till golden brown, about 15min.

Monday, October 5, 2009

Pumpkin Pie (GF)

It's October, and the weather is horrible. Yes, it is autumn ! I saw pumpkins in the grocery store, and I remembered I have never baked a pumpkin pie. Actually, I have never eaten a pumpkin pie. You see, it's not that well-known or popular around here. So I decided to just go for it, and bake a pie. And make soup, perhaps. And maybe even bake pumpkin bread, if I can find a decent gluten-free recipe. Oh yeah, I'm full of pumpkin now !

This will also be my entry to this months "Go Ahead Honey, it 's Gluten Free!" (a monthly blog event, originated by Naomi Devlin.) Our host for October is Heather of Life Gluten Free, and she chose "Pumpkin Treats!" as a theme.

So, my Pumpkin Pie. This is a crustless pie, based on this recipe from Karine, the Gluten-free Goddess.

Pumpkin Pie


• About 400g pumpkin puree
• 350ml milk
• 2 tablespoons olive oil
• 2 eggs
• 3/4c brown sugar
• 1/2c buckwheat flour
• 2 tablespoons tapioca starch
• 2 teaspoons baking powder
• some vanilla
• a pinch of salt
• spices according to taste. I used cinnamon, ginger and some cayenne. I would have added ground cloves as well, but I didn't have any, so I left it out. You can, of course, just use pumpkin pie spices.

Preheat the oven at 175°C.
Mix all the ingredients. Make sure everything is well blended. I used a regular mixer, but a blender or food processor would be handy, I guess.
Pour the batter in a buttered pie plate of about 22-26cm. Put it in a preheated oven and bake for about an hour until ready. The pie should be firm but soft (not wet).

Let it cool on a pie rack and enjoy !

Mine is nicely soft and spicy, with a slight bite. And boy, does it taste good on a rainy monday afternoon !

Tuesday, July 28, 2009

French Bread (GF)

Goodness ! This bread is unbelievable ! Omygodomygodomygod ! I truly hope the next batch of these will turn out as well as these, they were yummy ! Soft, not dry, not sticky, very tasty, ... Succes !

French Bread

• 1 cup quinoa flour
• 1 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 tablespoon instant yeast
• 1 tablespoon olive oil
• 3 large egg whites
• 1 teaspoon cider vinegar
• 1 cup warm water

Combine the dry ingredients. Add the olive oil and egg whites and mix. Add the vinegar and the water. Mix for 2 minutes, adding some water if needed to make a soft dough.

Spoon the dough onto a baking form. You can brush the top with some beaten egg white. Place the baking forms in a cold oven on a middle rack. Turn the oven on to 220°C and bake for 30 – 35 minutes. Cool the loaves on a wire wrack before slicing.