Salted Brown Butter Crispy Squares + Mini Smitten Kitchen Cook Book Review

While attending dinner at my friend and his wife’s home recently, I casually opened up one of their cookbooks and immediately fell in love. The book happened to be the first cookbook of the legendary food blogger; Deb Perelman of Smitten Kitchen. As  a foodie I had heard of the Smitten Kitchen blog but never followed it. Well, I must say after perusing several pages of the book I immediately fell in love.

Mini Review: The Smitten Kitchen

Deb’s recipes are simple, relatable and unfussy making them perfect for the everyday or occasional home cook. Deb’s prose is funny, personable, and amusing. I found myself taking screenshots of many of the recipes and quickly found that one of the most simple of them all was the recipe that I most wanted to try.

Deb took an American classic, Rice Crispy Squares and elevated them with simple real ingredients to make a delightful dessert that is not only simple but mouthwatering. This recipe for Salted Brown Butter Crispy Squares is the epitome of simple things are best and is now one of my favorite gluten free recipes.

Salted Brown Butter Crispy Squares

Ingredients

8 tablespoons (1 stick) butter
1/4 teaspoon kosher salt
2 tablespoons vanilla
5 cups Rice Crispy Treats
1 (10) ounce bag mini marshmallows

Preparation

  1. Coat with non-stick spray an 8-inch square cake pan with 2-inch sides.
  2. In a large pot, melt butter and vanilla over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently
  3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.
  4. Remove the pot from the stove and stir in the salt and cereal together. Using a silicon spatula quickly spread into prepared pan.
  5. Allow to cool in refrigerator until  set (about one hour).

Source: Smitten Kitchen 

Hot Cocoa Chocolate Bundt Cake

My bundt cake streak continues with this Hot Cocoa Bundt Cake that I tastespotted over on the Cookies and Cups blog. I took the best elements of this cake (the hot cocoa) and married them with my tried and true gluten free chocolate cake recipe. This is my first time baking my chocolate cake in a bundt pan and it turned out amazing. Get into the recipe and be sure to have a slice of this decadent cake for breakfast with a mug of hot cocoa or coffee.

Hot Cocoa Chocolate Bundt Cake 

Ingredients

dry

1 cup all-purpose gluten free flour blend
3⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup + 2 tablespoon dark cocoa powder

wet

3/4 cup + 2 tablespoons granulated sugar
1⁄4 cup vegan margarine
5 tablespoons + 1 teaspoon vegetable oil
1⁄2 teaspoon vanilla
1⁄2 cup rice milk
1⁄2 cup brewed hot chocolate (may use water or non-dairy milk)
2 large eggs

glaze

  • 1/2 cup vegan chocolate chips 
  • 2 tablespoons dry hot chocolate mix
  • 1/4 cup rice milk
  • 1 tablespoon vegan margarine

Preparation

  1. Preheat oven to 350F. Sift together the baking powder, baking soda, salt, cocoa, and sugar in bowl and set aside
  2. In a Kitchenaid stand mixer, cream margarine and sugar until light and fluffy; about 2 -3 minutes.
  3. Add the oil and continue mixing until the mixture looks like wet sand.
  4. Combine the rice milk, coffee (or other liquid), and vanilla and add all at once. Beat until just combined.
  5. Add the eggs, one at a time, beating well between additions.
  6. Spray Bundt pan generously with non-stick spray.
  7. Slowly pour mixture into Bundt pan
  8. Bake 60- 70 minutes
  9. Allow cake to cool completely before glazing

glaze preparation 

  1. In small saucepan over low heat melt chocolate, dry hot chocolate mix, rice milk and vegan margarine together until melted, stirring frequently
  2. Remove from heat and let sit for 10 minutes
  3. Pour over cooled cake

Source: Cookies & Cups 

Glazed Banana Bundt Cake

I’m elated to be back in the swing of sharing recipe development and food photography for all of my loyal readers here in 2019. My return to basics begins with this luscious Glazed Banana Bundt Cake which I tastespotted on the interwebs a few days after the new year. Naturally, I had every ingredient in my pantry right along with frozen overripe bananas. This cake got rave reviews at a recent potlock and makes the perfect early morning or late afternoon treat with tea or coffee

Glazed Banana Bundt Cake

Ingredients

dry

3 cups all purpose gluten free flour blend
2 teaspoons baking soda
3/4 teaspoons salt

wet

1 + 3/4 cups sugar
1 1/2 sticks unsalted butter, room temp
2 teaspoons vanilla extract
1 cup unsweetened applesauce
1+ 3/4 cup mashed banana (use overripe bananas)
2 eggs separated

Preparation

  1. Preheat oven to 350 degrees F.
  2. In a small bowl whisk together dry ingredients, set aside
  3. In a Kitchenaid stand mixer, cream butter and sugar until light and fluffy
  4. Add in separated egg yolks and vanilla
  5. Slowly beat in flour blend and applesauce until completely blended
  6. Beat in mashed banana, use a silicon spatula of white sides of bowl ‘
  7. In a separate bowl, beat separated egg whites until stiff peaks form
  8. Fold egg whites into mixture as the last step (batter will be thick)
  9. Spray bundt pan generously with non-stick spray
  10. Slowly pour mixture into bundt pan
  11. Bake 45-55 minutes

Source: Life Made Simple Bakes

10 Gluten Free Snacks for Building Muscle | Guest Post

If you’re looking to pack some extra muscle onto your frame, having plenty of gluten free snacks on hand is perfect for getting in some extra calories. One thing to pay attention to on a gluten free diet is getting enough fiber, as many gluten free product variations are made with low-fiber ingredients such as white rice flour, tapioca starch, corn starch or potato starch. Look to buy products with almond flour, amaranth seed or flour, buckwheat flour or flaxseed flour to ensure you get enough fiber, which helps us fight off hunger and keeps us feeling full and satisfied. Try some of these healthy snack ideas to keep your health at peak levels and promote muscle growth

10 Gluten Free Snacks for Building Muscle

1. Avocado Toast Did you know that avocados are actually considered a fruit? With all the heart healthy fats and omega-3’s they contain, they’re a perfect snack to get some extra calories in. By adding avocado to some gluten free toast, you’ll be getting some healthy fiber with a kick of protein as well. There’s also plenty of things you can add to avocado toast to mix in variety, such as a drizzle of honey, melted cheese, or smoked salmon.

2. Trail Mix- Trail mix is another heart healthy snacking option to keep your appetite and your taste buds satisfied. With all the different varieties of nuts, seeds, and other additives available, there are an endless number of ways to make trail mix. Nuts and seeds are also chock full of healthy fats that help lower the risk of adverse health effects like heart disease and diabetes. You can also give your trail mix a hint of sweetness and a boost of antioxidants by adding some dried fruits or dark chocolate. Just be sure to read the labels on dried fruit to ensure there isn’t added gluten.

3. Popcorn- Many people aren’t aware of the fact that popcorn is actually a naturally gluten free whole grain! Since popcorn is a whole grain, it contains all of the vitamins and minerals found in the bran of the grain. Popcorn is also an excellent source of fiber which helps promote a feeling of fullness and keeps our digestive systems running smoothly. You can make popcorn by popping the kernels yourself, or you can find a variety of popcorn products at your local grocery store. Be careful of buying popcorn products at the store; many of them are filled with harmful chemicals and artificial flavorings. This popcorn is a safe bet!

4. Peanut Butter Banana Wrap– Who doesn’t like the classic peanut butter and banana combination? Spread yourself some peanut butter onto a gluten free tortilla and top it with some sliced up banana for a delicious healthy snack. The peanut butter provides healthy fat and some protein while the banana and wheat wrap give you a nice dose of healthy carbs, vitamins and minerals. When it comes to macronutrients and nutrition, this healthy snack checks off all the boxes.

5. Protein Oatmeal– There are countless ways you can prepare oatmeal, which makes it a fantastic snack. Adding gluten free protein powder to your oatmeal is a perfect way to hit your daily protein intake and give yourself a break from your standard boring protein shake. If you want some extra flavor, throw some honey, nuts, or seeds in too!

6. Protein Bar- There are a ton of gluten free protein bars out there to choose from and they make for great snacks. Protein bars are especially convenient when you’re on-the-go and need something quick and mess-free. Try avoiding ones that have too much added sugar or artificial ingredients and pick a protein bar that’s made with wholesome ingredients instead.

7. Cottage Cheese- While this might not meet everyone’s taste bud requirements, cottage cheese is an excellent source of protein and various vitamins and minerals to help keep your hunger levels low and your body well-nourished. If you’re not a big cottage cheese fan, try adding some honey and fruit to spice it up!

8. Greek Yogurt and Berries- If cottage cheese isn’t your thing, try greek yogurt instead! Greek yogurt is loaded with protein; many varieties of plain greek yogurt containing over 75% of their calories from protein! In addition to the favorable protein content, greek yogurt has millions of healthy bacteria which help aid in digestion and keep your gut biome healthy. Like cottage cheese, greek yogurt goes great with fruit, nuts, seeds, honey, and more, but start with plain flavored yogurt to avoid added gluten in dried fruit or flavorings. It’s more fun to see what kind of healthy creations you can come up with yourself anyways!

9. Veggies and Peanut Butter- It’s hard to beat the classic combo of veggies and peanut butter. It’s an awesome way to get some additional vegetables in your diet, and since they’re covered with peanut butter, they taste like dessert! Vegetables like carrot sticks, celery, and cut peppers are perfect for dipping into peanut butter. If you want to switch things up a bit, try eating your veggies with cashew or almond butter!

10. Veggies and Hummus- If you’re watching your calories and you want to enjoy your veggies without having too much fat from peanut butter, try dipping your veggies in hummus! Hummus is made from chickpeas, which are a great source of plant based protein. Chickpeas have also been shown to reduce the risk of developing heart disease and hypertension!

It’s incredibly common to find yourself hungry in the middle of the day and looking for something to munch on between meals. When it comes to snacking, there are a lot of foods out there that are full of artificial dyes, sweeteners, preservatives, and other potentially harmful chemicals. Luckily, there are plenty of healthy snack options out there to help optimize health and muscle growth. Just be careful when buying pre-packaged foods by reading the nutrition facts to avoid these things and unexpected gluten.

Grilled Portobello Caprese Sandwich | Guest Recipe by Benjamin

One of the biggest challenges for me trying to reduce my gluten and wheat intake has been finding satisfying replacement for bread. Before switching my diet, I’d long been a bread obsessive and my greatest fear had always been to find strong substitutes so I could still enjoy my greatest love: Sandwiches. I had just about managed to create gluten-free versions of pizza, flatbreads and pasta, but a good sandwich recipe had eluded me for a while.

Enter today’s recipe.

This gluten-free vegetarian sandwich uses two hearty portobello mushrooms instead of bread to house beautiful fresh mozzarella and tomato pesto.While the portobello mushrooms might strike some people as a bit bland, their juices combine brilliantly with the mozarella. The two together make for a brilliant pile of melted cheese, packed full of flavors. Everything blends together perfectly.
Let’s get into it!

Grilled Portobello Caprese Sandwich

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 large portobello mushrooms
2 tbsp dried tomato pesto
1 tsp crushed garlic
½ cup mozzarella cheese, sliced
½ roma tomato, sliced
4-6 large fresh basil leaves
¼ cup sliced pepperoncini peppers
½ cup roasted bell peppers
olive oil cooking spray (for the grill)

Preparation

  1. Start by heating your grill on a medium heat.
  2. Use a spoon to clean out the insides of the mushroom, making sure not to break the skins.
  3. Split the pesto and crushed garlic between each mushroom, spreading as evenly as possible on the inside.
  4. Split the mozarella between each mushroom – don’t be afraid to be generous – and then place the sliced tomatoes and basil on one of the mushrooms. Top the other mushroom with the pepperoncini and bell peppers.
  5. Carefully put the two sides together and then place the sandwich on the grill.

Cook for 10 minutes on one side and then 10 minutes on the other. Remove from the grill and enjoy!

About the author:

Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.

 

Vegan Baked Macaroni & Cheese | Living Vegan

It’s taken me months to find the time to share this amazing Vegan Macaroni & Cheese recipe with you. Created last year, this mac & cheese became one of the most popular dishes that I created for 540WMain Learning Academy’s monthly vegan pop up dinners. My goal was to create a vegan version of this classic American “main” dish as a side.

Feedback was so positive that I made it a staple for the newly created Vegan Cheese Making Class also at 540WMain. I’m elated to finally finally share this recipe with the world. Get into the recipe below.

Vegan Baked Macaroni & “Cheese”

Ingredients

  • 3 yams, peeled and steamed soft
  • 2 stalks celery
  • scallion
    3 cups non-dairy milk
  • 2 cups veggie broth
  • ¼ cup just mayo
  • ½ cup nutritional yeast
  • ½ cup (1 stick) vegan margarine
  • ¼ cup almond meal
  • ¼ cup balsamic or apple cider vinegar
  • ¼ cup Dijon mustard
    3 tablespoons olive oil
  • 2 teaspoons minced garlic
    2 teaspoons tumeric
    1 teaspoon cumin
  • cooking spray

Preparation

  1. Wash and scrub yams, cut in half, cover with foil and bake on 400 degree F for 50-60 minutes or until tender. Allow to cool completely before moving on.
  2. Meanwhile, bring 5-6 cups water to boil. Add pasta, a pinch of salt and drizzle of olive oil. Reduce heat to low-medium, cover and cook for 15 minutes or until tender. Drain and set aside in large mixing bowl.
  3. In a food processor blend yams with milk until smooth. Set aside.
  4. Coat a cast iron skillet with cooking spray, add celery and scallion and sauté on medium heat until tender. Add margarine, almond meal, vinegar, just mayo, mustard, garlic, cumin, and tumeric and stir until margarine is completely melted. Add in puree yam mixture. Pour this sauté mixture over macaroni along with veggie stock. Stir in yeast and salt and pepper to taste.
  5. Grease a 6×9 pirex dish and add macaroni mixture. Bake on 400 for 15 minutes until bubbly. Allow to sit for 5 minutes before serving.

DIY Organic Coconut Peppermint Toothpaste (REPOST)

In my quest to detox my life in as many ways as I can (read more here), re-sharing this simple DIY Organic Coconut Peppermint Toothpaste recipe. With only three ingredients it doesn’t get more simple than this. I already love it 100x more than the Crest I’m used to buying. The benefits of coconut oil are abundant. It’s definitely one of those things that I wish I would have done a while ago and I can’t believe I ever used anything else. Simple. Cheaper. Better. Natural.

DIY Coconut Peppermint Toothpaste

  • 1/4 cup organic coconut oil measured then melted
  • 2-3 teaspoons baking powder
  • 10 drops peppermint essential oil
  • 1 drop stevia (optional)
  • Melt coconut oil, add soda and peppermint oil drops. Mix to combine. Allow to set.

Original Post