Attention gluten free eaters - this recipe is for you. I have sympathy for anyone on a gluten-free diet because it must be incredibly frustrating to try and avoid all gluten. (It's in practically everything that I eat.) I am continually surprised at how gluten can show up in seemingly "safe" foods. There are more gluten free products showing up in supermarkets everyday but it still feels like I'm navigating through a sea of gluten in search of the few gluten free products that I need. I found a recipe on glutenfreerecipebox.com recently for a gluten free sweet pecan bread that sounded amazing - even to a gluten eater. The version that I found was for a sugar-free, gluten-free and dairy-free bread but I adjusted the recipe and added some sugar and dairy back in. Of course you could use a butter substitute instead of butter and splenda in place of sugar if you like. Gluten Free Sweet Bread 3 cups almond flour 1 1/2 cups sugar 3/4 cup chopped pecans 4 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon xantham gum 4 eggs 1 cup almond milk 1/4 cup butter, melted 1 1/2 teaspoons vanilla extract
Bake 30 minutes. Rotate and bake another 20 minutes. (Half the time for mini bundt cakes.) Let cool 5 minutes. Turn upside down on rack and cool another 15 minutes before removing from pan. I had terrible luck with the bundt cakes. The cake stuck to the mini bundt pan and to my never fail big nonstick bundt pan. After several failed attempts to successfully remove the cake from the pan, I finally resolved to baking the cake in a springfrom pan. Success! This was a really yummy sweet bread - for gluten and non-gluten eaters alike.
Ciao!
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Nothing says spring like citrus chicken. A fresh orange and a meyer lemon flavor this light, refreshing sauce. It's a burst of spring in every bite. Citrus Chicken Tenders 2 pounds chicken breast, cut into strips 2 Tablespoons olive oil 3 Tablespoons butter 1 garlic clove 1 Tablespoon flour 1 cup chicken broth 1 Tablespoon orange zest 1/4 cup fresh orange juice 2 teaspoons lemon zest 3 Tablespoons fresh lemon juice 2 Tablespoons parsley
Add garlic and cook 30 seconds. Add flour and cook 1 minutes. Stir in broth, orange juice, lemon juice, orange zest and lemon zest. Bring to simmer and scrape off any browned bits from the bottom of the pan.
Transfer to a serving platter. It won't be long before summer is here and I have to put my bathing suit on again. A dinner of citrus chicken, brown rice and green beans will help fit better into that swim suit that's been tucked away all winter. What are you eating (or not eating) to get in shape for summer?
Ciao! If this blog post looks familiar it's because I am posting this recipe for Peanut Butter Bars for the second time. Why? you ask. The first reason is that these peanut butter bars are so delicious - they deserve another spot on the blog. Secondly, the first time that I posted them was over a year and a half ago (Hard to believe I've been blogging that long already.) and I had only a couple of pictures attached to the recipe. When I look back over some of my first blog posts I realize that I've gone from one extreme to the other - one or two photos per recipe to an overabundance of photos. The last reason that I am reposing this particular recipe is because we are in the middle of baseball and soccer seasons right now and these make a perfect team snack. The recipe is easy, it makes a lot and they are easy to transport. Peanut Butter Bars 3/4 cup butter 3/4 cup creamy peanut butter 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 1/2 teaspoons vanilla 1 1/2 cups flour 1 1/2 cups oats 3/4 teaspoons baking soda 1/2 teaspoon salt 1 cup chocolate chips 1 cup chopped peanuts Cream together butter, peanut butter and sugars. Add dry ingredients and mix well.
Remove from oven and immediately sprinkle with chocolate chips. Allow to soften for a few minutes and then spread over bars. Sprinkle chopped peanuts over chocolate. Cool completely and then cut into bars. I took this particular batch of peanut butter bars to the baseball field to feed the players between games of a double header. Ciao!
Ingredients like chocolate chips, marshmallows, caramel, pecans, rice crispy cereal and butter combined in any sort of way - cannot be bad. I am thoroughly convinced that if you start with these tantalizing flavors, no matter how you put them together, they are going to be delicious. Short of just throwing them all into a big bowl and stirring them together, I did the easiest thing that I could think of with these delicious ingredients - I made turtle rice crispy treats. I pictured these turning out differently when I envisioned this recipe in my mind. I imagined the caramel sitting on top of the rice crispy treat and the chocolate and nuts nestled into the thick caramel layer. What I realized (purely by mistake) was that the caramel actually soaks through the rice crispy treat and coats the entire dessert with sweet gooeyness. A delicious discovery if I do say so myself. Turtle Cereal Treats 4 tbsp salted butter 6 cups mini marshmallows 1 tsp vanilla 5 cups rice crispy cereal caramel sauce 1 cup chocolate chips 1/2 cup chopped pecans Stir in rice crispy cereal.
Sprinkle with chocolate chips. Sprinkle nuts over top. Allow to cool before slicing into squares. You really cant go wrong with chocolate, caramel and butter, marshmallows and pecans. I'm sure that you will agree.
Ciao! It's starting to feel more and more like spring outside. I love warm April Days. The sun is shining, the wind is gently blowing and the birds are singing. I could spend all day outside, working in my yard on days like today. (I am denying the fact that thunderstorms are expected to roll in tonight.) Unfortunately, I tend to get caught up in my yard work and dinner doesn't always get the attention that it normally would. I spent a day pulling weeds in my flower beds recently and I lost all track of time. When I finally came inside, I had a brief moment of panic when I realized that time had slipped away from me yet again and I needed to have dinner on the table in less than 30 minutes so that my daughter could get to soccer practice. I had planned to make shrimp linguini for dinner and believe it or not, I made this meal in under 30 minutes (with pictures) AND managed to get her to practice on time. Shrimp Linguini 9 ounces linguini 1 Tablespoon olive oil 8 ounces medium peeled shrimp 1/2 onion, thinly sliced 1 garlic clove, minced 3 ounces fresh spinach 1 lemon, zested and juiced 1/2 teaspoon black pepper 1/4 teaspoon salt 2 ounces fresh Parmesan cheese Add spinach, lemon zest and lemon juice. Spoon shrimp onto pasta with a slotted spoon. Pour sauce over dish. Sprinkle with cheese. Don't be fooled by thinking this is only a good meal to eat when you're in a hurry. This would be a great meal to enjoy even when your family isn't rushing out the door to practice. I love that it came together quickly but I also loved that is was delicious.
Ciao! |
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