Gluten Free Cheri

Peaches just seem like the fanciest fruit. They make their grand appearance at some point in summer, and I always feel the need to do something pretty special with them to match up to their sublimeness. When in doubt, why not go French? This is Gluten Free Cheri after all…

These galettes have been declared my best dessert, I’m not too sure, but I know I really really like them and most importantly, they are sooo easy to make, this is quickly becoming my go-to no brainer dessert. You can make these with many different kinds of fruit. Raspberries are amazing.

Almond flour is the hero in this recipe, lending a subtle nutty flavor.

Gluten Free Peach Galette

 2 tbsp melted butter

1 egg white

1 cup almond flour

⅓ cup sugar

1 tbsp coconut flour

1/2 tsp cinnamon

1/4 teaspoon baking soda

dash of sea salt

 Place dry ingredients in a small-medium bowl, stir together. Make a well in the middle and add melted butter and egg white. Stir well to combine.  Shape dough to form a ball shape and then put in the refrigerator.

 3 ripe peaches

Dash cinnamon

1 egg yolk

2-3 tbsp maple syrup

Preheat you oven to 350 degs. Slice up your peaches as thinly as possbible. Add cinnamon to peaches, toss to coat. Get out your nonstick baking tray and add parchment paper if you have it. Sprinkle some flour on the surface and then divide dough into two sections, place on pan and form into two round flat shapes. Arrange your peaches on top leaving a border at the edges. Next fold up the outer edges, rounding edges as you go. Wisk the egg yolk and maple syrup together and spread on the edges of the dough, to encourage a nice brown color. Bake for 20-25 minutes. You can drizzle a little maple syrup on top of the peaches for a nice glaze. Serve with Ice Cream.

Ever since I traveled to Thailand, limes, fish sauce, and sriracha have become my staples in the kitchen.  I’m always whipping up something Thai inspired, and I fully intend to bring a truly authentic tamarind Thai dish to this blog soon! In the meantime I made this salad the other night, with what I had, and I kept it light, by keeping it more veggi-ful, than centered on noodles. (Veggi-ful? Hmm…..I’m a dork, what can I say?). I like to add tons of cilantro and extra lime juice to my personal bowl of this yummy salad. It is just so easy to make gluten free Thai food, I think I could eat Thai for the rest of my life..

I also had local fresh corn that I wanted to cook, so I took inspiration from Gwyneth Paltrow’s new Gluten Free, Dairy Free Cookbook; ‘It’s All Good’. (I will be posting more reviews on recipes from her book that I try.) This recipe, ‘Grilled Corn, Korean Style’, is super simple, but sooooo good, my husband usually doesn’t like corn but he couldn’t get enough of this stuff. Recipe below. Also if you haven’t made a personal resolve to only BBQ corn, you must! It completely changes the flavor, brings out more of it’s sweetness. So much better…

Gluten Free Thai Steak Noodle Salad

4 Tbsp Braggs Soy Seasoning

5 Tbsp gluten free Fish Sauce

3 Tbsp real Maple Syrup

Juice of 1-2 limes plus 1 extra for garnish

1 1/2 Tbsp gluten free Sriracha (or more if you like it spicy)(also most Sriracha is gluten free but it’s good to double check with the co. before you buy)

1/2 Pkg Thai Rice Noodle Stick, (thin or wide whatever you prefer)

2 Eggs

1 Striploin Steak (or whatever meat you prefer)

1 Red Pepper

2 mini cucumbers

About 6 cherry tomatoes

2 Green Onion Stalks

1 c Bean Sprouts

Cilanto Bunch

Mix the liquid ingredients all together, then cut the steak as thinly as possible into strips. Add one third of the sauce to the steak and let sit in an airtight container in the fridge for as long as possible.

Wash your veggies. Cook your rice noodles according to package directions, but slightly undercook. Strain. Slice your pepper into strips, slice cucumber into long strips, cut tomatoes in half, cut green onions into 1.5 inch strips.Saute the steak strips, over medium-high heat, then put to the side. Saute your pepper & white parts of the green onion in a wok or large pan for a minute or two then add your noodles, make a bit of a well in the centre and add the eggs, use a large wooden spoon to scramble them up a bit and mix into the noodles, add the remaining liquid sauce ingredients. Add the steak, and just before serving, add the tomatoes, cucumbers, and bean sprouts, mix, adjust sauce if needed, add more sweet, salty or sour to taste the way you want it, then add the green onions and garnish with as much cilantro as you like!

Grilled Corn, Korean Style

4 fresh ears corn

2 tbsp vegetable oil

¼ cup Veganaise, (I used Chili flavored Mayo and it had amazing kick!)

1 tbsp gochujang, or sriracha

2 tbsp lime juice

2 tbsp cilantro

Red chili flakes or chili powder

Rub corn with oil and grill over medium high heat. Turning now and then until cooked through and slightly charred, about 10 minutes.

Meanwhile whisk together the mayo, gochujang, and lime juice.

Slather the corn with the mixture and sprinkle with cilantro and chili flakes. Serve.

This is sooo easy to make! The secret is…. I make the cookies with a gluten free brownie mix, cheating I know, but in gorgeous weather who wants to spend one minute longer in the kitchen than absolutely necessary, no? Ok so the 5 minutes doesn’t include baking time…but you knew that right??? These gluten free Ice Cream Sandwiches are too good really, the cookies are crispy and gooey and perfect for holding up to some ice cream in between. I’m still trying to figure out why this is my first time making them..?? Thank goodness for summer and ice cream, and gluten free brownie mixes!

Gluten Free never looked better.

Life.Is.Good.

Are ya ready for this easy recipe?

Ok have you got your brownie mix? Now preheat your oven to 350 deg.s? Put some parchment paper on an baking tray.

Put mix in a bowl:

Make a well in the bottom of the bowl.

Add two eggs, and half a cup of oil to the well, mix it all together. Shape dough into cookies. Bake for 9-10 minutes.

ALMOST done.

Once the cookies look done, take them out and put them in the freezer for a few minutes to firm up, then use a spoon to smash some ice cream onto those babies..

Told ya it was easy….

PS: You can really be creative with these cookies, swipe peanut butter on the cookies before assembling, or add some caramel sauce for a nice ozzy affect, make minis, add m&ms, use gluten free blondie brownie mix instead, whatever ya like. My husband had his with Caramilk Ice Cream, I had Haagen-Dazs Coffee ice cream, it only has 5 ingredients, cream, skim milk, sugar, egg yolks, and coffee!

I used:

Yum!

Gluten Free 5 Ingredient Protein Pancakes

If you want something that’s fast, easy, delicious and actually keeps you full all morning long these pancakes are for you! I’m always looking for ways to add more protein to my diet, and by switching cereals and toast out for these cakes, I’m off to a good start. I really like Brown Rice Protein, it digests much better than whey, a protein delivered from cow’s milk cheese.

I also love that you can make extra pancakes, put them in a little Pyrex container and have them as a healthy power snack throughout the day.

Since we are making healthy pancakes here, swap out the maple syrup, for 1 or 2 chunks of dark chocolate,  you can mix the chocolate into the batter or just place it on top of the pancake once you’ve started to cook them.

 Add some fresh fruit and an iced coffee, perfection!

 I use:

Recipe:

2 heaping scoops  of your favorite protein powder.

1 heaping tbsp your favorite gluten free pancake mix

Stir together.

1 banana

1/4 c egg whites

3 tbsp almond milk

Whiz the above ingredients in a magic buller or blender. Slowly add to dry ingredients, add more milk if its too dry to make a thick, almost pourable texture. Add more protein if too runny. You want fairly thick pancakes. Preheat a non stick frying pan on medium low with a tsp of coconut oil. Add a scoop of batter to pan, cook as many as you want, you can store the leftover batter in the fridge. Cook until edges look cooked, then carefully flip for another minute or two.