This is really not so much a recipe as it is an idea for a treat for the kiddos. My kids love this. I guess it’s kind of a simple, stupid idea, but it just goes to show that you can find some pretty tasty things if you just play with your food. I came up with this idea because one of my family’s favorite desserts is called pretzel salad. It’s a dessert made with crushed pretzels and butter for the crust and then it’s topped with jello mixed with frozen fruit and a whipped topping sort of topping. This one is a lot healthier. We love the Glutino gluten free pretzels in our house. I don’t usually let the kids have them though, because there’s not much that I can eat, so I tend to covet what I can. I haven’t been eating bread items too much lately, so I’ve been coveting things like pretzels a lot less. So, here’s my recipe for pretzel parfait:
4 Ounces Gluten Free Pretzel Twists (can use regular pretzel twists for the family members that aren’t gluten free)
½ Cup Chopped Strawberries
(4) 6 Ounce Cups Low-fat Greek Yogurt (can use coconut milk yogurt or soy yogurt for a dairy free option)
Turn the yogurt upside down into a bowl. Top with the chopped strawberries. Crush the pretzels and sprinkle over the top of the parfait.
Makes 4 Servings: 295 calories, 3g fat, 5mg cholesterol, 316mg sodium, 52g carbohydrates, 3g dietary fiber, 17g protein
Some of you out there are saying, “You took out the gluten and you took out animal products – what’s left?” Trust me; these are really good. They don’t quite have that chewy texture of brownies, but the taste is awesome. I’m writing a health book for homeschoolers. It’s a book for 4th through 9th graders, with age appropriate activities in each chapter. It’s meant to be used as a cross-age lesson book. I’m writing it out of necessity, because I love to teach my kids together as much as possible. Okay, yes it saves time, but really I just enjoy having the kids working together as much as they can. They are competitive, so they work better when they’re all together. Anyway, at the end of each chapter, I have one or two recipes that go with the lesson for the week. They’re not all gluten free recipes, but I do add ways to make them gluten free. This is a recipe I came up with for the Fruits and Vegetables chapter. I really love these brownies. They’re fairly low in fat, very tasty and they have a pretty nice texture as well. It’s more of a cake-like texture, but they’re so flavorful, you can forgive the fact that they aren’t like ‘regular’ brownies. AND, I snuck in some veggies into the recipe. My kids made them today and reluctantly tried them and now half of the pan is gone. I hope your family loves them this much.
Gluten Free Zucchini Brownies
1 Cup Brown Rice Flour
½ Cup Sorghum Flour
½ Cup White Rice Flour
1 Teaspoon Xanthan Gum
1 Teaspoon Salt
¼ Teaspoon Baking Soda
½ Cup Cocoa
1 Teaspoon Almond Extract
¼ Cup Canola Oil
¼ Cup Unsweetened Applesauce
1 ¼ Cup Maple Syrup
2 Cups Grated Zucchini
Preheat oven to 350º. Prepare a 8×8 baking pan by spraying it with cooking spray. Whisk together the dry ingredients. Add vanilla, oil, and maple syrup and mix well. Stir in the zucchini. Pour into prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool before cutting. Makes 24 brownies
Well, here’s the paczki recipe. For those of you new to Polish delicacies, it’s pronounced ‘poonch – key’. These were a little difficult to make. The dough, once again, is delicated, and you have to be gentle when moving it around. Also, you have to be resigned to the fact that you will never again have a light and fluffly donut again. But, it’s a fun treat to try and make and they are tasty. You could substitute some other flours for the sorghum, like maybe white rice flour instead, and it will be a little lighter in texture, but I like these. The jelly filling with the sorghum flour is a nice treat. Enjoy!
½ C. Soymilk
2 Tbsp. Sugar
2 Tbsp. Butter
2 Tsp. Yeast
2 Large Eggs
1 Tsp. Vinegar
¼ Tsp. Vanilla
¼ Tsp. Salt
1 C. Sweet Sorghum Flour
½ C. Brown Rice Flour
¼ Cup Coconut Flour
1 Tbsp. Tapioca Starch
1 Tsp. Xanthan Gum
Filling of choice (about ¼ cup)
Sugar for dusting
In a large glass measuring cup, heat the milk, butter, and sugar in microwave for about 45 seconds, until just a little warmer than room temperature. Add eggs, vanilla, salt, vinegar and yeast to milk mixture and let stand for about 5 minutes, until the yeast is puffy.
In a large mixing bowl, combine the flours, tapioca starch and xanthan gum. Mix thoroughly. Slowly add in the milk mixture and mix for about 2 minutes, until all of the ingredients are fully combined.
Cover with plastic wrap and let rise for about an hour. Punch down dough. Roll out to 1/4” thick. Cut with a biscuit cutter and place half of the donuts on a cookie sheet dusted with rice flour. With a little beaten egg, wet the edges of the donuts on the cookie sheet. Top each with ½ tablespoon of jelly. Top each donut with another donut round and press together lightly. Let rise for another 30 minutes.
Preheat oil to 350º. Fry Paczki for about 3 minutes, turning over about every minute, until golden brown. Drain on a cooling rack. Dip in sugar to coat. I used seedless raspberry jam for mine, but custard or any other filling of your choice will work, or you can leave them as is and just coat them with sugar. Makes 8-10 donuts, depending on how thin you roll them out.
My daughter is a bacon fiend. She actually used her own money this summer to buy herself chocolate covered bacon at our county fair. This is an adaptation of a recipe I found on the internet. It’s basically the same recipe, except I added xanthan gum to it so it makes it a little creamier and easier to scoop when it’s fully frozen.
Seriously, what better combination is there? Maple. Bacon. You can thank me later….Enjoy!
1 Can Coconut Milk
½ Cup Maple Syrup
¼ Cup Turbinado Sugar
1 Tbsp. Vanilla
¼ Tsp. Salt
4 Egg Yolks
¼ Tsp. Xanthan Gum
½ lb. Bacon, cooked and crumbled
Put a metal or glass dish over a pot of water and bring the water to boil. Add the coconut milk, maple syrup, sugar, vanilla, xanthan gum, and salt to bowl. Whisk with fork until mixture is hot. Beat the egg yolks. Temper the egg yolks by adding a few generous spoonful of the coconut milk mixture to the egg yolks and stirring until the egg yolks are almost up the same temperature as the milk mixture. Slowly add the egg yolk mixture to the coconut milk in the bowl and stir until the mixture is velvety looking and slightly thickened, like a thin pudding consistency. Completely cool mixture in refrigerator for a couple of hours. Don’t try to hurry this step because you want the mixture to be fully cooled before processing in your ice cream machine (unless you happen to have a restaurant quality ice cream maker and then it doesn’t matter). Process the coconut milk mixture according to your ice cream maker’s manufacturer. When the ice cream is about half done, add in the crumbled bacon. This is a very rich ice cream, so you can get a lot of servings out of this little bit of ice cream.
For some reason, pizza or any food with red sauce and garlic, is a really good precursor to chocolate. So, I was in a nurturing sort of mood today and decided to try out some gluten free brownies. I just took my Better Homes and Gardens recipe and added some gluten free flours and changed the proportions appropriately and voila, chocolate for dessert after pizza. These came out really good. They have an awesome texture and they’re really fudgy. Baking hint: I like to use pyrex bakeware for baking gluten free stuff because I found that things overcook on the bottom before the middle bakes otherwise. Hope you like these. Enjoy!
1 Cup Butter
4 Squares Unsweetened Chocolate
2 Cups Brown Sugar
2 Tsps. Vanilla
1 Cup Sorghum Flour
½ Cup Brown Rice Flour
6 Medium Sized Peanut Butter Cups, broken into chunks
Preheat oven to 375º (350º convection bake). Spray an 8×12 baking dish with cooking spray and set aside. In a microwave safe dish, heat the butter and chocolate together for minute. Stir, and heat for 30 seconds at a time until chocolate is almost completely melted. Pour chocolate in a large mixing bowl and let cool until slightly warmer than room temperature. Add in eggs, vanilla, and flours. Mix thoroughly for about a minute. Scape into prepared pan. Press the peanut butter cups lightly into the batter. Bake in preheated oven on middle shelf for about 30-45 minutes until a toothpick inserted comes out mostly clean. Allow to cool before cutting.