It's Always Baking Season!

I don't know about you, but my garden is overflowing with zucchini. I've had a giant one hanging out in my kitchen for a couple days now, as well as a couple of super ripe bananas, so I decided to put them to good use! Even though it's a million degrees outside I heated up the oven and busted out my favorite whisk (yes...I have a favorite one) and made some amazing gluten-free zucchini banana bread! It's heavenly!

Gluten-Free Zucchini Banana Bread
Makes 2 loaves

270 grams superfine white rice flour
93 grams arrowroot (or potato starch)
45 grams tapioca starch
12 grams xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 c granulated sugar
1 c packed dark brown sugar
2.5 c grated zucchini
3 large eggs, at room temperature, beaten
2 ripe bananas, peeled and mashed
1/2 c vegetable oil
2 tsp vanilla extract

1. Preheat your oven to 325F. Grease two standard 9-by-5-inch loaf pans and set them aside.
2. In a large bowl, combine all of the dry ingredients (rice flour through brown sugar) and whisk to combine , working out any lumps. In a separate medium bowl, combine the zucchini, eggs, bananas, vegetable oil and vanilla, stirring well.  Create a well in the center of the flour mixture, and pour in the zucchini mixture. Mix with a spatula to combine.
3. Divide the batter evenly between the two pans, smoothing the tops with a wet spatula (if you want to be fancy.) Place loaf pans in the center of the oven and bake until a toothpick inserted in the center of each load comes out clean, about 50 minutes. Remove from the oven and allow to cool for at least 30 minutes in the pans. Remove from the pans and transfer to a wire rack to cool.

Delicious Cauliflower Pizza

As a person who can't eat gluten I often find myself longing for a delicious pizza. That tasty cheesey goodness and toppings piled high...ah...those were the days!!!! It would also be genius if there was a pizza that wasn't ten million calories per slice!!! I mean...who wants to eat a measly little tiny skinny slice of pizza...we all want to take a big juicy bite of a nicely appointed slice of pizza! Today I tried out a recipe that I found on Pinterest and was pretty darn satisfied! I changed the recipe a little...because that's how I roll...but here it is...the recipe for my delightful lunch!

Cauliflower Pizza
Makes 4 personal size pizzas, 5PPV per pizza

Crust:
2 eggs
2 cups fat free shredded mozzarella
2 cups raw shredded cauliflower (use a ricer, cheese grater or food processor for this)
2 cloves garlic, minced
1/4 cup fresh basil, julienned

Toppings: (feel free to add whatever you want at this point!)
1 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 white onion, thinly sliced
Sliced deli ham (or whatever meat you want...or none if you don't want any!)
Basil Ricotta

Basil Ricotta:
1 cup low fat ricotta cheese
1 tbsp fresh, chopped basil
pinch salt
fresh ground pepper

1. Preheat the oven to 450F. Line two cookies sheets with either silpat mats or greased parchment paper.
2. In a medium bowl, combine the shredded cauliflower, eggs, mozzarella, basil and garlic. Mix it all up with your hands! Divide it into 4 equal parts and press it out onto the lined cookies sheets so that each one is nice and even. Mine were about an 8" circle. 
3. Bake the crusts for 12-15 minutes.
4. While the crusts are baking, mix the ricotta, basil, and s&p together in a small bowl. Set aside. 
5. Remove the cookie sheet from the oven. Top with marinara sauce. Add sliced zucchini, squash, onion & ham. Drop dollops of the basil ricotta on top of the vegetables. Press the dollops so that they are a little bit flat. 
6. Put the topped pizzas back in the oven and bake for 5-10 minutes or until the cheese is melted.
7. EAT!!!!!!!!!!!!!! 

Gluten Free HEAVEN!!!!

Tonight I was DYING for chocolate!!!! Rich, dark, mouthwatering chocolate! The kind you can only get at that fancy restaurant that you only eat at when you've won the lottery! That was the kind of chocolate I was in need of! Luckily for me...my cupboard was stocked with all kinds of goodness and, as a result, my tastebuds were blessed with the joy of this ridiculous dessert!!! Brace yourselves...the fat content is OFF THE CHARTS...but so is the flavor! Enjoy!!!!!

Flourless Chocolate Cake


1 c. (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 c. unsweetened cocoa powder, plus more for the pan
1 1/4 c. heavy cream, divided
8 oz. bittersweet chocolate, chopped
5 large eggs
1 c. granulated sugar
1/2 c. creme fraiche
1/4 c. confectioners' sugar

1. Heat oven to 350F. Butter a 9-inch springform pan and dust with cocoa.
2. In a medium saucepan, heat the butter with 1/4 cup of the heavy whipping cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. 
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. 
5. Using an electric mixture, beat the remaining 1 cup of heavy cream, creme fraiche and confectioners' sugar until soft peaks form. Top the cake with whipped topping and your favorite berries! 

Serves 16 (8 PPV for my Weight Watchers fans)

A Gluten Free Purim

No...I'm not Jewish! But I am a member of the Church of Jesus Christ of Latter-Day Saints and I am teaching seminary this year! Seminary (if you don't know) is an early morning class designed for high school students that helps them get to know the scriptures better and this year we're studying the Old Testament! We decided early on that we would celebrate all of the Jewish holidays and this week is Purim! Yippee for Esther being brave and BOOOOOOO on Haman!!! If you want to know the harrowing details you can check out the book of Esther in the Old Testament...but let's just say that she risked her life several times to save her people.

As with every celebration...I have to make food! Today was no exception! I found a recipe for a lovely Purim brunch coffeecake and adapted it to meet my gluten free needs! The results...PURE GENIUS!!!!! This cake is moist and hits all of the happy places on your tongue! Happy Purim everyone!

Gluten Free Blueberry Purim Coffeecake

Batter:

2/3 c. sugar

1/2 c. unsalted butter, softened

2 tsp. lemon zest, grated

1 large egg, room temperature

1 1/2 c. gluten free all-purpose flour (I used King Arthur)

1 tsp. xanthan gum

2 tbsp. poppy seeds

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sour cream

Filling:

2 c. fresh or frozen blueberries, washed and drained on paper towel

1/3 c. sugar

1 tbsp. gluten free all-purpose flour (I used King Arthur)

1/4 tsp. fresh ground nutmeg

Make batter:

1. Preheat oven to 350F. Grease and flour a 9" springform pan.
2. In a bowl beat together the sugar and butter until fluffy.
3. Add lemon zest and egg and beat for 2 minutes on a medium speed
4. In another bowl mix the flour, xanthan gum, poppy seeds, baking soda and salt. Add to the butter mixture alternately with sour cream. The batter will be thick! Spread over the bottom of the pan.

Make filling & assembly:

1. In another bowl combine filling ingredients and spoon over the batter.
2. Bake for 45-50 minutes or until golden brown. Cool for 10 minutes. Sprinkle with confectioners sugar on top once cooled.
3. Serve warm or cold. Great with whipped cream.

Gluten Free Strawberry-Cherry Pie

If you're like me you LOVE summer fruit! I love all of the berries and the juicy nectarines and that sweet smell that doesn't exist in the produce aisle any other time of year! And if you're like me you LOVE making pies! I love the whole creative process of mixing random raw ingredients and creating something absolutely beautiful and delicious!!! In my quest to bake and eat gluten free I have finally started baking with some GF flours and the results were genius!!!!! This gem of a pie comes out with a flaky crust that reminded me of shortbread and a thick fruity filling that will knock your socks off! After sharing the pie with one of my friends family, her 10 year old son thanked Heavenly Father for the pie during his evening prayers! It's a GOOD pie!!! Here is my slightly adapted recipe for Strawberry-Cherry Pie from the fabulous Gluten Free Girl blog!

Gluten Free Strawberry-Cherry Pie

For the dough:

350g King Arthur All-Purpose GF Flour

1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter

1/2 c. ice-cold water, plus a few splashes if needed

For the filling:

1lb. strawberries (as juicy as possible!)

1lb. cherries, pitted

1 tsp. almond extract

1/2 c. sugar

70g King Arthur All-Purpose GF Flour

1/2 tsp. ground cinnamon

1 large egg, beaten

Making the dough:

1. Cut the butter into one-inch cubes. Put them in the freezer for 15 minutes.
2. Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
3. Add the butter cubes and pulse 10 times. Make sure these are good pulses! The flour and butter should look like a sandy mixture, with the butter chunks still visible.
4. Pour in the 1/2 c. of ice-cold water. Pulse five time. Look at the dough. If it still looks a bit dry, add a splash of water, not exceeding 1/4 c. The finished dough should look like curds of dry cottage cheese.
5. Pour the dough out onto a cool, clean surface. Gently gather all the dough together in your hands. Working quickly, take half the dough and make it into a ball, then flatten it into a plump disk. Wrap it in plastic wrap and let rest in refrigerator for at least 30 minutes. Repeat for the remaining dough.

Making the filling:

1. Take the tops off the strawberries. If they are super big then cut them into cherry-sized pieces. Pit the cherries and throw them into the bowl with the strawberries.Pour in the almond extract and toss the berries to coat. Put the sugar, flour and cinnamon on top of the fruit and toss gently with your hands.
2. Let the fruit sit while you roll out your dough.

Rolling out the dough and baking:

1. Get two pieces of parchment paper and lightly, VERY lightly, grease them with vegetable oil. You will roll out your dough between these guys! Don't try gluten free dough on a floured board! It's too delicate and it tears into a million pieces!
2. Preheat the oven to 425F.
3. Unwrap one disk and place between greased sides of parchment. Now get ready for some Zen rolling!
4. Pretend that the dough is the face of a clock. Roll out once at 12 o'clock, then lift the pin and roll at 12:10. Moving in "ten-minute" increment, roll out the pie dough to slightly larger than your pie pan. Be patient!!!! Think of this time as meditation time!!! Roll out the dough evenly.
5. Lift the top piece of parchment paper off (save it for your next disc of dough) and flip your dough into your pan. Carefully peel the parchment off of your dough...but if it rips just stick it back together! It can handle some manhandling!
6. Pour your filling into your lovely bottom crust and smooth it out so that it's evenly distributed in the pan.
7. Roll out the remaining dough. Lay it onto the pie gently. If the dough breaks...NO STRESS!!! Just pat the pieces back together! Tuck the edges into the crust and crimp with either your fingers or a fork.
8. Cut a few slits into the top crust. Brush the top crust with the beaten egg. Place the pie pan on a parchment lined baking sheet (to catch drips and random falling crust) and slide it into the oven.
9. Bake for 15 minutes, then turn the temperature down to 375F.
10. Bake 45-55 minutes more until juices are bubbling out of the pie, the crust is browned and you hear a sizzle-whump when you putt your ear to the baked pie.

Waiting to eat your pie:

1. Remove the pie from the oven and place it on cooling rack (still in the pan!!!)
2. Let it cool for at least 2 hours so that the filling can set-up. If you rush it you'll have a GIANT mess!!!
3. Serve your pie on lovely little dessert plates and enjoy the tastes of summer!

Weight Watchers Points Plus Value: 10pts. for 1/10 of the pie