gluten-free all purpose flour Archives

Strawberry, Raspberry & Fig Skillet Crumble

August 9, 2015 by Kristin

One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.

When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.

A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!

If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!

Recipe below adapted from this recipe and this recipe.

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4th of July Muffins: Sour Cherry & Ricotta

July 1, 2015 by Kristin

When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn’t thinking about much of anything. The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe. Thankfully, that’s exactly what happened.

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture. And what resulted was similar to a blueberry muffin, but a lot more fun. The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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Homemade Gluten-Free Waffles {Topped With An Egg}

January 19, 2015 by Kristin

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction. And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes. I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}. And it did!

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently. Like more spinach {puréed} and turnips in place of potatoes.

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land! I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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