No Bake Gluten Free Granola Bars
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I know. It can be kind of difficult to get too excited about a granola bar recipe. So you’ll forgive me if I trot out the old saw: these are different! And … more »

No Bake Gluten Free Granola BarsI know. It can be kind of difficult to get too excited about a granola bar recipe. So you’ll forgive me if I trot out the old saw: these are different! And anyway you can trust me when I say that because it’s not like everything we make around here is meant to be “different.” In fact, lots and lots of the recipes that we make are designed to be exactly the same. The same as you remember, before you went gluten free. For crying out loud, I’m in the middle of writing a whole cookbook about recipes that are exactly the same as you remember. See? (By the way I have a preliminary cover for the new book and I’m dying to show it to you but I’m not allowed and it’s killing me softly.) So back to these no bake gluten free granola bars. They’re different. And once you see how incredibly easy they are to make, you’ll be sure to always keep a stash on hand for those crazy busy school mornings when grab-and-go breakfast is all anyone can manage.

No Bake Gluten Free Granola BarsThese granola bars (other than being no bake, which is a nice bonus in the summertime and really any time) are different in a few more ways: (1) They have no nuts—unless you want to add some chopped nuts in place of, say, some of the coconut chips. So if you’re tired of super-nutty granola or just can’t have nuts, these are the granola bars for you. Not to mention that nuts are expensive. (2) They are ready so fast you can’t even believe it. Cooking the brown sugar for about a minute, just until it liquefies and simmers slightly, ensures that everything sticks together super well, and super fast. And anyway speaking of sugar: (3) I have made these bars so many times, in so many slightly different ways and I can proudly report … that you can replace the brown sugar in the recipe with an equal amount, by weight, of coconut palm sugar, a much more nutrient-dense, unrefined sugar.
No Bake Gluten Free Granola BarsThese are the granola bars that I stashed in my purse when we went to pick up my kids from a few weeks of sleepaway camp last week. And I have to choose carefully when I bring them food from home at a time like that. They eat a lot of processed food at camp, something they are not used to for obvious reasons (I’m no supermom, I just cook and bake for a living—you understand), and they do not like it. As my husband says, when they first come home, they’re pretty “food angry.” I’m happy to report that these highly portable, nearly nonperishable, on-the-healthy-side no bake granola bars went over very well with all 3 of my children. High fives all around!

Prep time: 10 minutes       Cook time: none       Yield: 12 bars
Ingredients

2 cups (200 g) certified gluten free old fashioned rolled oats

1/2 cup (60 g) certified gluten free oat flour (I just processed old fashioned rolled oats into flour in a blender or food processor)

2 cups (60 g) gluten free crisp rice cereal (like Erewhon brown rice cereal)

1/2 cup (40 g) unsweetened coconut chips (large flakes)

4 tablespoons (56 g) virgin coconut oil

1 cup (218 g) packed light brown sugar (can use an equal amount, by weight, of coconut palm sugar (an unrefined sugar))

1/2 teaspoon kosher salt

1/2 cup (168 g) honey

1 teaspoon pure vanilla extract

Directions
  • Line an 8-inch square baking dish with crisscrossed sheets of unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside. In a large bowl, place the rolled oats, oat flour, rice cereal and coconut chips, and mix to combine well. Set the bowl aside.

  • In a medium-size heavy-bottom saucepan, place the coconut oil, brown sugar (or coconut palm sugar) and salt, and cook over medium heat, stirring occasionally, until the mixture liquifies and comes to a simmer. Cook, undisturbed, for 45 seconds more, and then remove from the heat. Add the honey and vanilla, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly, until no longer hot to the touch. Create a well in the center of the dry ingredients in the large bowl, pour in the warm sugar mixture and mix throughly, working quickly to prevent the warm sugar from sticking to the bottom of the bowl. Continue to mix until all of the dry ingredients have been absorbed into the mixture.

  • Transfer to the prepared baking dish and press very firmly into an even layer. Allow to sit at room temperature until cool and set before lifting out the bars by the overhung pieces of parchment paper. To speed the cooling and setting process, you can place the baking dish in the refrigerator. Place the bars on a cutting board and, using a large, sharp knife, cut into 12 rectangles. Wrap each bar separately and store at room temperature until ready to serve.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3! I hope you’ll consider picking them up today!!

Recipe Available at: http://glutenfreeonashoestring.com/no-bake-gluten-free-granola-bars/
Gluten Free Bubble Up Pizza
9

I know I’ve said before that whatever life’s problem, gluten free biscuit dough is the solution. And while I love love love having biscuit dough in the freezer, ready at … more »

Gluten Free Bubble Up PizzaI know I’ve said before that whatever life’s problem, gluten free biscuit dough is the solution. And while I love love love having biscuit dough in the freezer, ready at a moment’s notice to be a special treat or, say, an impromptu crust for a chicken pot pie (my favorite), gluten free pizza dough from GFOAS Bakes Bread is at least as versatile. And let’s be honest, when you add just another couple ingredients like cheese and sauce, it’s pretty easy to call it dinner. Even though I know that some of you (judging from Amazon reviews of Bakes Bread) have mixed feelings about yeast bread dough that enjoys a long slow rise in the refrigerator before being shaped, I promise that you’ll see how much of a time-saver it is when you start making this pizza dough a part of your weekly routine.

Gluten Free Bubble Up Pizza—Step by Step

There are 6 step by step photos here, but not because this gluten free bubble up pizza recipe really needs 6 step by step photos to explain itself. It’s really because, well, the photos were pretty and it was either do a 6-photo collage—or be one of those food blogs that makes you scroll through 10,000 photos for 20 minutes before you actually get to the recipe itself. I hope it’s obvious what side of that issue I come out on…

Gluten Free Bubble Up Pizza

So do yourself—and your family—a favor. Throw together the pizza dough for this recipe at the start of the week and let it rise until whatever day this week you need a fast meal on the table that you can basically guarantee that every member of the family will love. Serve it with a salad, and it’s a complete dinner. You could even just have everyone grab a fork and eat it right from the baking dish before running out the door to sports or meetings or whatever keeps your family busy. Embrace the make-ahead pizza dough!

Prep time: 15 minutes       Cook time: 25 minutes       Yield: 4 to 6 servings
Ingredients

3 to 4 cups tomato sauce

1 recipe Thick Crust Gluten Free Pizza Dough from GFOAS Bakes Bread, with 2 teaspoons (6 g) instant yeast in the dough stage, instead of 1 1/3 (4 g) instant yeast in the original recipe, prepared through the first rise*

2 ounces Parmigiano-Reggiano cheese, finely grated

12 ounces mozzarella cheese, shredded

8 to 10 leaves fresh basil (optional), torn by hand

*Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working with it, you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

Directions
  • Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.

  • Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough. Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 30 minutes). As the dough is nearing the end of its rise, preheat your oven to 350°F.

  • Once the dough has finished rising, uncover the dish, mix the Parmigiano-Reggiano cheese with 2 cups of tomato sauce and cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the grated mozzarella cheese evenly over the top, sprinkle with about half of the torn basil, and place in the preheated oven. Bake for 15 minutes. Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes). Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.

  • Adapted from the Budget Savvy Diva’s recipe, as selected by you from my Must Make Gluten Free Pinterest board.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread! By the way, did you know a new cookbook is coming out early next year?

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-bubble-pizza/
Carnitas
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[pinit] I resisted the slow cooker for so, so long. It’s not that I thought a gazillion people who love love love their slow cookers were wrong. It’s just … I … more »

Gluten Free Carnitas [pinit] I resisted the slow cooker for so, so long. It’s not that I thought a gazillion people who love love love their slow cookers were wrong. It’s just … I thought I just didn’t like soup enough to get one. I kind of thought that’s all your really made in a slow cooker. I know I know I’m so ashamed. This fragrant, intensely flavorful Mexican carnitas recipe is pretty much proof positive of that very fact. Well, this recipe and the fact that you can make gluten free bread in your slow cooker. Don’t have a slow cooker? You can easily make these carnitas on the stovetop. Did I mention that you can make the meat up to a few days ahead of time and just store it in the cooking liquid in a sealed container in the refrigerator for at least 2 days? Yeah. You can.

Gluten Free Carnitas

I served these on the Gluten Free Flour Tortillas from GFOAS Bakes Bread, which is clearly the traditional way to serve them. But I am fully convinced they would be spectacular on naan.

Gluten Free Carnitas

Speaking of traditional, I cooked the shredded meat in a single layer on a baking sheet in the oven, since I just couldn’t bring myself to shallow fry it in lard (although oh my gosh how good would that be??). If you’re a purist, though, go for it! And then invite me over. I’d love at least a taste…

Gluten Free Carnitas

Whichever way you go, these carnitas will fill your home with the most wonderful smells and make everyone hungry for Mexican food all.day.long.

Prep time: 10 minutes       Cook time: 9 hours (or 2 hours)       Yield: 6 to 8 servings
Ingredients

4 cloves garlic, peeled and minced

2 teaspoons kosher salt

1 tablespoon ground cumin

1 tablespoon dried oregano, crushed

3/4 teaspoon ground chili powder

2 teaspoons smoked Spanish paprika (optional)

2 tablespoons (26 g) packed light brown sugar

1 4-pound pork roast (or 2 2-pound pork tenderloin)

2 bay leaves

3 to 4 cups chicken or vegetable stock

1 recipe Gluten Free Flour Tortillas from GFOAS Bakes Bread

 

For serving: chopped tomatoes, diced avocados, chopped fresh cilantro and lime

Directions
  • In a medium-size bowl, place the minced garlic and salt, and press together into a paste with the back of a large spoon. Add the cumin, oregano, chili powder, paprika and brown sugar, and mix to combine well. Rub the mixed spices all over the raw pork. In the bottom of a 6-quart slow cooker (or a large, heavy-bottom stockpot on the stovetop), place the bay leaves, and then the pork on top of the bay leaves. If using the slow cooker, pour 3 cups of stock into the basin, taking care not to wash all of the spices off the pork. If using a stockpot on the stovetop, use all 4 cups of stock.

  • If using a slow cooker, cover and cook on low for about 9 hours, or until the pork is tender and falling apart. If using a stockpot on the stovetop, cover and cook on medium-low heat for about 3 hours, or until the pork is tender and falling apart. As soon as the pork is done by either method, using tongs, remove just the pork from the pot and place on a large, clean surface. While it is still hot, shred the pork by holding the meat with the tongs in one hand and pulling the meat apart with a fork in the other hand. Set the meat aside. Discard the bay leaves from the pot, and strain the rest of the liquid into a medium-size saucepan. Simmer over medium heat until reduced by about one-third. At this point, the meat can be stored, in the reduced liquid, in a sealed container in the refrigerator until ready to serve. When ready to serve, simply remove from the liquid and continue with the rest of the recipe.

  • Preheat your oven to 350°F. Place the shredded meat on a large, parchment-lined baking sheet and place in the preheated oven to bake until just beginning to brown and crisp (about 15 minutes). Remove the meat from the oven and drizzle with the reduced cooking liquid. Divide the meat among the flour tortillas, add the chopped tomatoes and avocados, sprinkle with chopped cilantro and drizzle with more liquid before serving. Serve with lime.

  • Adapted from allrecipes.com.

Love,
Me

 

P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3! Won’t you consider picking up yours today? xoxo Nicole

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-carnitas/
Gluten Free Cookie Cups with No-Bake Cheesecake Filling
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[pinit] I’ll admit it: I bought some sort of special pan for baking little angel food cake cups, like the kind you get in a clamshell container in the grocery … more »

Gluten Free Cookie Cups with No-Bake Cheesecake Filling [pinit] I’ll admit it: I bought some sort of special pan for baking little angel food cake cups, like the kind you get in a clamshell container in the grocery store for filling with whipped cream and berries. It sits in a cabinet, unused. I knew I’d never tell you that you should buy one. You shouldn’t. And anyway I really thought I could make gluten free cookie cups using a variation on our gluten free drop sugar cookies recipe. After the wild success of that experiment, I went ahead and made the easiest no-bake cheesecake filling ever invented. No gelatin, no agar agar, nothing special—and it still sets up just right.

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

These cookie cups are light and not-too-sweet, and so the cheesecake filling is made to match. If you’re looking for a sweeter filling, you can always add more confectioners’ sugar to the filling to taste. I sprinkled a few blueberries on top, but mostly because I thought the photos would look prettier. *ashamed*

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

All you need to make the cookie cups, well other than some basic gluten free pantry ingredients, is a standard 12-cup muffin tin, and a juice glass to press the dough into the wells and up the sides. That’s it.

Gluten Free Cookie Cups with No-Bake Cheesecake Filling

Unlike some versions of these sort of cookie cups you might find around on the ‘net, these are not all dense and gooey at the bottom. And the filling sets up perfectly in the refrigerator, but you can serve the cups when the filling is at room temperature, too. It doesn’t need to be sliced like a regular no-bake cheesecake, so setting up is optional. It’s kind of a come-as-you-are filling. Oh, and they store really well in the refrigerator for at least a few days, and even travel well. Magic cookie cups!

Prep time: 15 minutes       Cook time: 20 minutes       Yield: 16 cookie cups
Ingredients

For the Cookie Cups
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (58 g) confectioners’ sugar

1/2 cup (100 g) granulated sugar

5 tablespoons (70 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

For the No-Bake Cheesecake Filling
2 cups (16 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoon, if necessary)

3/4 cup (86 g) confectioners’ sugar

1 8-ounce package cream cheese, at room temperature

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Directions
  • First, make the cookie cups. Preheat your oven to 350°F. Grease well a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, shortening, egg and vanilla, mixing well to combine after each addition. The dough should come together and will be soft. Roll the dough into balls about 1 1/4-inches in diameter, and press into disks about 1/4 inch thick. Place one disk into each of the prepared wells of the muffin tin, and press the bottom of a juice glass right into the center of the dough, forcing the dough evenly up the sides of each well. Remove the glass. If any of the cookie has reached above the lip of each well, press it down to avoid its burning in the oven. Using a toothpick, poke 3 evenly spaced holes in the bottom of the dough in each well. Place in the center of the preheated oven and bake for 12 minutes, or until the edges are very lightly golden brown and the center of each cup springs back when pressed gently. Remove from the oven and allow to cool for 5 minutes before carefully transferring the cups to a wire rack to cool completely. Repeat with the remaining few pieces of cookie dough.

  • While the cookie cups are cooling, make the filling. Transfer 2 tablespoons of the cream to a small bowl and set it aside. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the remaining cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture. Using a separate, handheld whisk, whisk the mixture together until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.

  • Fill the cookie cups. Transfer the filling to a piping bag fitted with a large open tip and pipe the filling into the wells of the prepared cookie cups. Decorate with berries or sprinkles, if desired. Place the filled cups in the refrigerator to chill until set (about 2 hours) or serve as is.

Love,
Me

 

P.S. Have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Your support means everything to me. I may kid, but I never lie.

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-cookie-cups-bake-cheesecake-filling/
Healthy Gluten Free Zucchini Muffins
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[pinit] These days, I’m in heavy-duty stock-the-freezer-for-breakfast mode. During the summertime, I don’t go out of my way to make a hot breakfast most days. Mostly, they eat cereal with … more »

Healthy Gluten Free Zucchini Muffins [pinit] These days, I’m in heavy-duty stock-the-freezer-for-breakfast mode. During the summertime, I don’t go out of my way to make a hot breakfast most days. Mostly, they eat cereal with almond milk. They’re o-kay with it, but there are definitely some grumbles as they are very food-spoiled. But on school days? You’re not leaving my house without a hearty, stay-with-you-all-morning breakfast and that’s that. The easiest way to make that happen is with something like these healthy gluten free zucchini muffins, made with just 1/2 cup of brown sugar in 24 muffins (that means about 1 teaspoon of sugar in each muffin), healthy coconut oil fat, and whole grain oat flour. Not to mention allll the zucchini (and/or yellow squash) in there. They’re a riff on the Carrot Muffins in Gluten Free on a Shoestring Bakes Bread, since, well, I’ve got zucchini coming out of my ears these days and I thought maybe you did, too.

Healthy Gluten Free Zucchini Muffins

I made mine with raisins, and not too many of them at that, but you could of course replace the raisins with anything from chopped pecans or almonds to chocolate chips.

Healthy Gluten Free Zucchini Muffins

Fill those muffin cups about 2/3 of the way full, and then pop them in the oven. The batter mixes up very easily—but you do have to squeeze much of the water out of the zucchini or you’ll end up with batter that’s way too wet. It would expand quickly in the oven, and the muffins would sink in the middle as they cooled. Not good.

Healthy Gluten Free Zucchini Muffins

These healthy muffins are moist, tender, only lightly sweet and still really flavorful. Breakfast is served!

Prep time: 10 minutes       Cook time: 20 minutes       Yield: 24 muffins
Ingredients

3 1/4 cups (about 300 g) grated fresh zucchini and/or yellow squash (I used 1 medium zucchini and 1 medium yellow squash)

1 1/2 cups (210 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (180 g) certified gluten free oat flour (I just grind up certified gluten free rolled oats into a powder)

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 cup (109 g) packed light brown sugar

1 cup (100 g) raisins (can replace with chopped nuts, chocolate chips or another small dried fruit)

1/2 cup (112 g) virgin coconut oil, melted and cooled

4 eggs (240 g, out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) buttermilk, at room temperature (can replace with 1/2 cup unsweetened almond milk, soured with 1/2 teaspoon white wine vinegar)

Directions
  • Preheat your oven to 350°F. Grease or line 2 standard 12-cup muffin tins and set them aside.

  • Prepare the zucchini/squash. Place the grated zucchini and/or yellow squash in the center of a large clean tea towel or flour sack (a kitchen towel with a flat weave), gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. Set the zucchini aside.

  • Make the batter. In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. In a small bowl, place the raisins (or nuts or chips) and add about 1 tablespoon of the dry ingredients, toss to combine and set the bowl aside. To the large bowl of dry ingredients, add the grated zucchini and mix to combine, breaking up any clumps in the grated zucchini. Create a well in the center of the dry ingredients and add the coconut oil, eggs and buttermilk, mixing to combine after each addition. The batter will be thick but not stiff. Add the raisins and reserved dry ingredients, and mix until they are evenly distributed throughout the batter.

  • Bake the muffins. Fill the prepared wells of the muffin tins about 2/3 of the way full with batter. With wet fingers, smooth the tops of the batter in the wells and place them in the center of the preheated oven and bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.

  • Freeze for later. These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer, and defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.

  • Adapted from the recipe for Carrot Muffins on page 235 of Gluten Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. When you buy the Gluten Free on a Shoestring cookbooks, you support the blog—and you keep my publisher asking me to write more cookbooks. See? That’s why your support means everything to me.

Recipe Available at: http://glutenfreeonashoestring.com/healthy-gluten-free-zucchini-muffins/
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