Gluten Free Cheri

There used to be few things I enjoyed more than going out with friends for wood oven pizza and beer on Sunday nights. I spent the first two years after being diagnosed with Celiacs Disease buying pizza crusts from various gluten free bakeries, and trying very hard to make my own decent Gluten Free pizza crust that measured up to what I was accustomed to. I bought all kinds of exotic flours to come up with the miracle formula that would somehow bind everything together to form a thin, bendy yet crispy on the edges crust…I am pleased to tell you I have currently halted all efforts…(should I come up with a clever homemade recipe in the meantime, I will be sure tell you all;)), however, I recently discovered the best Gluten Free pizza crust I have ever tried to date, and it is…..drum-roll please….. Sabatasso’s Pizzeria GF Pizza. It sells at Costco in the frozen section, it’s great price, good size, THIN, soft and crispy.

It’s so nice to have something I can quickly doctor up a bit and then pop in the oven for a super fast, yet delicious meal. I love playing around with different toppings and I thought I would share one of my favorites so far. You must try this crust, you won’t be disappointed.

Gluten Free Fig, Carmelized Onion & Prosciutto Pizza

You will need:

4-5 Dried Figs sliced thinly ( I like the organic unsulphered dried figs at Costco )

2 White Onions Sliced

4 slices GF prosciutto

Boursin Garlic & Herb Cheese(or whatever cheese you like to add to pizza)

Butter

Carmelized onions add so much flavor and the leftover onions can be added to a sundried tomato omelette, or whatever you like, to add great carmel-y flavour. To make them you need to put a generous knob of butter in a pan over medium-low heat, add the onions, (lower the heat as they progress) stir them for 45 minutes or until they have turned brown and really sweetened up. I sometimes add a tbsp of brown sugar to encourage the process.

Add your prosciutto however you like to the frozen pizza crust, top with carmelized onions, figs, and crumbled Boursin cheese. Bake according to instructions.

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.

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!