Tiramisu in a Jar

Tiramisu in a Jar
Prep Time
40 minutes prep time + 2 hours soaking time for cashews
Number of Servings
2
Ingredients

  • Espresso

    • 2 scoops of ground espresso decaffeinated coffee

  • Bottom Layer

    • [q:1/3] cup ground almonds
    • 1 tsp Manuka honey
    • Drop of vanilla extract
    • 2 tsp raw cacao powder

  • Middle Layer

    • [q:1/4] cup cashew nuts, soaked in warm water for 1 to 2 hours and then drained
    • [q:1/2] cup coconut milk
    • Drop of Manuka honey
    • Drop of vanilla extract
    • 1 tsp coconut oil

  • Top Layer

    • [q:1/2] large ripe avocado
    • 2 Tbsp raw cacao powder
    • 1 Tbsp raw cacao nibs
    • 1 tsp Manuka honey
    •  Drop of vanilla extract

  • To Serve

    • Raw cacao nibs or grated dark chocolate
Directions
  1. Make 2 small cups of espresso coffee and set to the side.
  2. Place ingredients for the base in a mixing bowl. Add one of the cups of espresso coffee and stir well. Divide base evenly between two jars and place in fridge to cool.
  3. Meanwhile, blitz together all ingredients for the middle layer in a food processor to form a smooth cream. Place in a bowl in fridge to set.
  4. Finally, blitz together all ingredients for the top layer. Slowly add remaining cup of espresso until mixture forms a rich, smooth chocolate cream (you may need only [q:1/2] cup of the espresso, depending on ripeness of avocado). Place in fridge.
  5. Now spoon the middle layer on top of the cooled base layer in the jars. Finish with the top layer. Decorate with raw cacao nibs or grated dark chocolate and return to fridge until ready to serve.
Nutrition Info
489 Calories, 12 g Protein, 28 g Carbohydrates, 11 g Fiber, 43 g Total fat (17 g sat), 16 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin E, Magnesium, [nutrition:3] Iron, [nutrition:2] Vitamin B2 (riboflavin), B6, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), K, Calcium, Folate, Potassium

Walnut & Raisin Loaf

Walnut & Raisin Loaf
Prep Time
50 min prep time
Number of Servings
6
Ingredients
  • 5 eggs
  • 3 Tbsp coconut oil, melted
  • 2 Tbsp honey
  • [q:2 1/2] cup ground almonds (almond flour)
  • 1 tsp gluten-free baking powder
  • [q:1/2] tsp ground cinnamon
  • Sprinkle of sea salt flakes
  • 1 cup walnut halves, toasted
  • [q:1/2] cup raisins
  • Butter, to serve, optional
Directions
  1. Preheat oven to 360º. Line a 10-inch loaf pan with parchment paper.
  2. Break eggs into a large bowl. Add melted coconut oil and honey, whisking to ensure everything is thoroughly mixed.
  3. Add ground almonds, baking powder, cinnamon, and salt. Add toasted walnuts and raisins. Mix together well.
  4. Pour mixture into lined loaf pan. Bake for around 30 to 35 minutes or until golden.
  5. Remove from oven and allow to cool slightly before turning out of pan. Serve warm, sliced, with butter, if desired.
Nutrition Info
Per serving (without butter): 283 Calories, 10 g Protein, 15 g Carbohydrates, 3 g Fiber, 22 g Total fat (5 g sat), 127 mg Sodium, [nutrition:3] Phosphorus, [nutrition:1] Vitamin B2 (riboflavin)

Gluten-Free Baking Tips & Tricks in the Kitchen

Gluten-Free Baking Tips & Tricks in the Kitchen
Jes Gallagher
bowls of different kinds of gluten-free flour for baking

If you’re new to gluten-free baking, you’ve probably discovered it’s a completely different science than traditional baking.

The standard rules no longer apply, but: with a little know-how, you can make treats to be proud of.

Let go of expectations. Patience and practice are part of learning anything new, including gluten-free baking.

So, get your gluten-free kitchen ready and get baking!

Following Gluten-Free Recipes

Follow recipe instructions carefully. All baking—including gluten free—is a science, and tinkering with a recipe is likely to "yield undesired results."

  • Timing is Everything

    Using a timer is crucial when baking gluten free. Don’t rely on visual cues to know when something’s done.

    Even when they’re cooked through, gluten-free goods can appear underdone, slightly wet inside, and soft to the touch.

    As these items cool, these issues are often eliminated as the starches set and become firm.

  • The Right Pan for The Job

    Use the size and style of pan the recipe recommends.

    Place the pan in the center of a preheated oven for the most even baking.

  • Check The Temperature

    Correct oven temperature is crucial in gluten-free baking. Make sure your oven is accurate by testing it with an oven thermometer.

Working with Gluten-Free Batters

With a gluten-free batter, there are old rules to forget, and new ones to learn.

  • Don't Be Afraid of Over-Mixing

    With traditional baking, you are often advised never to over-mix a batter. The opposite is true with gluten-free baking.

    Over-mixing a gluten-free batter gives it more structure, so the baked good has a better chew and rise.

  • Let The Batter Rest

    Allow gluten-free batter to have some rest time. Let it sit for 30 minutes, covered, before baking.

    This allows the flours and starches time to soften and absorb liquid. It also helps batters thicken and become less sticky.

  • Loosen With an Egg

    If a gluten-free batter is too dense, add an extra egg before baking. The end product will be lighter and fluffier.

  • Trust The Recipe

    Don’t be alarmed if a batter appears too thin or thick. A mistake many home bakers make is to change the amount of ingredients if something looks off. Resist the temptation and trust the recipe.

Gluten-Free Grains, Flours & Starches

There's a wide variety of gluten-free baking ingredients out there, and you can't treat any of them the same as wheat flour.

  • Store Cooled or Frozen

    Gluten-free grains and starches have a shelf life. Store them in the fridge or freezer to maintain freshness.

  • Use in Combination

    Be prepared to use a combination of flours and starches when baking gluten free. While this is more tedious than using one general all-purpose flour, the end product will be better.

  • Differences in Flavor

    Some gluten-free flours and starches can have strong and unique tastes. Mask off-putting flavors by adding extra vanilla extract or ground spices. Cinnamon works well as it has a natural sweetness.

  • Be Careful Measuring

    Gluten-free flours and starches tend to be finer than wheat flour, so they don’t measure as evenly and consistently in the measuring cup.

    If you have a kitchen scale, use that to weigh your GF powder ingredients. If that's not an option:

    1. Carefully spoon gluten-free flours and starches into the cup.
    2. Occasionally shake the measuring cup so the flour settles. Don’t pack the flour in or tap the cup.
    3. Scrape away excess flour with a flat edge, such as the back of a butter knife.
Sources

“Gluten-free baking tips & tricks,” Beyond Celiac

“A guide to gluten-free baking” by Shauna James Ahern, Gluten Free Girl

“5 Tips for Making Better Gluten-Free Baked Goods,” America's Test Kitchen

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Contributor
Bob Mucci
Tags
gluten-free
baking
kitchen / cooking

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Mediterranean Baked Cod

Mediterranean Baked Cod
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup sweet onion (Oso Sweet or Vidalia), thinly sliced 
  • 2 garlic cloves, minced
  • 2 tsp olive oil
  • 12 large fresh basil leaves
  • 2 lb fresh cod fillet
  • 2 tsp salt
  • 2 fresh tomatoes, sliced
  • [q:1/4] cup pitted Kalamata olives, sliced
  • 1 medium lemon, divided
  • [q:1/2] tsp fresh cracked black pepper
Directions
  1. Preheat oven to 425°.
  2. In a nonstick skillet, sauté onions and garlic in oil until tender and then set aside. Coat a 13 by 9-inch baking dish with cooking spray.
  3. Arrange basil leaves in a single layer in dish, top with fish fillets, and sprinkle with salt. Top fillets with onion mixture from skillet.
  4. Arrange tomato slices and olives over fillets. Thinly slice half of lemon and place slices over top of fillets. Squeeze juice from remaining lemon half over everything. Top with black pepper.
  5. Cover baking dish and bake for 15 minutes, or until fish flakes easily with a fork.
Nutrition Info
249 Calories, 42 g Protein, 9 g Carbohydrates, 2 g Fiber, 5 g Total fat (1 g sat), 828 mg Sodium, [nutrition:5] Vitamin B6, B12, Phosphorus, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin C, Magnesium, Potassium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), D, E, K, Zinc

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb large shrimp
  • [q:1/4] cup low-sodium chicken broth
  • [q:1/2] tsp cornstarch
  • [q:1/2] tsp chili powder
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 tomatoes, cut into [q:1/2]-inch wedges
  • 2 avocados, cut into [q:1/2]-inch wedges
  • [q:1/2] cup cilantro, chopped
  • 1 lime, sliced into 4 wedges
Directions
  1. Peel and devein shrimp. Pat shrimp dry with paper towels. Set shrimp aside.
  2. In a small bowl, combine broth, cornstarch, chili powder, and salt and pepper to taste. Set aside.
  3. Heat a wok or a large skillet over high heat. Reduce heat slightly. Add 1 tablespoon of the oil and swirl to coat. Add shrimp and garlic. Stir-fry shrimp until they begin to turn pink. Transfer shrimp and garlic to a plate and set aside.
  4. Add remaining tablespoon of oil to wok or skillet. Add tomato wedges and stir-fry for 1 minute. Return shrimp and garlic to wok or skillet. Stir in broth mixture and gently add avocado wedges. Stir-fry mixture, tossing gently, until shrimp are cooked through. Divide mixture between 4 plates.
  5. Garnish with cilantro. Serve with lime wedges.
Nutrition Info
328 Calories, 19 g Protein, 15 g Carbohydrates, 8 g Fiber, 23 g Total fat (3 g sat), 742 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin E, [nutrition:2] Vitamin B3 (niacin), C, K, Folate, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, Zinc

Spiced Pear Porridge

Spiced Pear Porridge
Prep Time
30 minutes
Number of Servings
2
Ingredients
  • [q:1/2] cup water
  • 2 cups coconut, almond, or macadamia milk beverage, divided
  • [q:1/2] cup quinoa, thoroughly rinsed
  • 1 Tbsp chia seeds
  • 2 tsp fresh ginger, finely chopped
  • [q:1 1/2] tsp ground cinnamon
  • [q:1/2] tsp ground nutmeg
  • 1 tsp natural vanilla extract
  • [q:1/8] tsp ground cloves
  • Stevia, to taste (optional)

Toppings

  • [q:1/2] cup canned coconut milk
  • 1 medium pear, thinly sliced
  • [q:1/3] cup walnuts, coarsely chopped
  • Honey, to serve (optional)
Directions
  1. In a medium saucepan, combine water and [q:1 1/2] cups of the coconut milk beverage and bring to boil.
  2. Add quinoa and reduce to a medium heat. Cook for 10 to 15 minutes until most of liquid is absorbed and quinoa’s little “tails” have sprouted. Add remaining [q:1/2] cup of coconut milk beverage, chia seeds, ginger, cinnamon, nutmeg, vanilla, and cloves. Stir to combine.
  3. Remove from heat and let stand for 5 minutes, or until chia seeds have rehydrated and porridge is creamy. Sweeten with stevia, if desired.
  4. Serve topped with canned coconut milk, sliced pear, and walnuts. Drizzle on some honey, if desired.
Nutrition Info
430 Calories, 11 g Protein, 51 g Carbohydrates, 11 g Fiber, 23 g Total fat (12 g sat), 183 mg Sodium, [nutrition: 5] Calcium, Phosphorus, [nutrition: 4] Vitamin E, [nutrition: 3] Vitamin B1 (thiamine), Iron, Magnesium, [nutrition: 2] Vitamin B2 (riboflavin), B6, Folate, Zinc, [nutrition: 1] Vitamin B3 (niacin), Potassium

Garlicky Pumpkin Seed Snack Mix

Garlicky Pumpkin Seed Snack Mix
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • Canola oil spray
  • 1 cup pumpkin seeds*
  • 1 tsp garlic powder
  • [q:1/2] tsp ground cumin
  • 2 tsp Worcestershire sauce
  • 1 tsp water
  • 1 cup chopped walnuts
Directions
  1. Preheat oven to 375°. Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin, or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
  2. Meanwhile, in medium bowl, combine garlic powder and ground cumin. Thoroughly whisk in Worcestershire sauce and water. Remove toasted seeds from oven. When cool, add to bowl with sauce along with walnuts. Toss to coat evenly.
  3. Spread seeds and nuts on baking sheet in one layer. Bake about 10 minutes, until crisp. Remove from oven, let cool, and gently loosen from pan with end of metal spatula. Store in a tightly covered container.
Nutrition Info
155 Calories, 7 g Protein, 4 g Carbohydrates, 2 g Fiber, 14 g Total fat (2 g sat), 21 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Magnesium, [nutrition:1] Iron, Zinc

Sweet Potato-Coconut Curry with Chickpeas and Spinach

Sweet Potato-Coconut Curry with Chickpeas and Spinach
Prep Time
50 minutes prep time
Number of Servings
6
Ingredients
  • 2 medium-size sweet potatoes, cut into [q:3/4]-inch pieces
  • 2 Tbsp melted coconut oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 1 Tbsp peeled and chopped ginger
  • 2 tsp curry powder
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with their juices
  • 1 cup low-sodium vegetable stock
  • 1 (13.5 oz) can coconut milk
  • 3 cup chopped baby spinach
  • 1 Tbsp lime juice
Directions
  1. Preheat oven to 425°.
  2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
  3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
  4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
Nutrition Info
Without rice: 492 Calories, 18 g Protein, 60 g Carbohydrates, 12 g Fiber, 23 g Total fat (16 g sat), 265 mg Sodium, [nutrition:5] Vitamin K, Folate, [nutrition:4] Vitamin A, Phosphorus, B6,  [nutrition:3] Vitamin B1 (thiamine), Iron, [nutrition:2] Vitamin C, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, Calcium

Raw Cauliflower Rice

Raw Cauliflower Rice
Prep Time
20 minutes prep time
Number of Servings
makes about 4 cups (serves 4)
Ingredients
  • 1 head (about 2 lb) cauliflower
  •  Salt and pepper to taste
Directions
  1. Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
  2. Transfer to a large bowl. Repeat with remaining cauliflower.
  3. Season to taste with salt and pepper.
Nutrition Info
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B6, K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus, Potassium

Spicy Watermelon Salad

Spicy Watermelon Salad
Prep Time
40 minutes prep time
Number of Servings
serves 2
Ingredients

For the Dressing:

  • 1 small grapefruit (preferably red)
  • 1 small jalapeño, seeded and thinly sliced
  • Pinch sea salt

For the Salad:

  • 1 small bunch watercress
  • 1 small bunch arugula
  • 2 cups coarsely cubed watermelon
  • 1 medium avocado, pitted, peeled, and sliced
  • 4 mint sprigs, coarsely chopped
  • 1 Tbsp olive oil
  • Fresh lime juice
  • Slivered almonds (optional)
  • Pink Himalayan salt
Directions
  1. Make dressing: Roll grapefruit back and forth on a cutting board and then cut it into quarters. Use your hands to squeeze juice of grapefruit into a small bowl. Add jalapeño and sea salt. Set aside for at least 20 minutes to allow heat of jalapeño to infuse grapefruit dressing.
  2. Meanwhile, make salad. On a large serving platter, arrange watercress and arugula so they cover most of platter. Add watermelon and layer avocado slices on top.
  3. Gently strain grapefruit dressing over salad, reserving jalapeños, being sure to cover watermelon and avocado but not drown watercress. Place jalapeños around edges of platter.
  4. Sprinkle mint over top and finish with a drizzle of oil, a squeeze of lime juice, almonds (if using), and a pinch or two of pink Himalayan salt. Serve immediately.
Nutrition Info
387 Calories, 10 g Protein, 39 g Carbohydrates, 12 g Fiber, 26 g Total fat (3 g sat), 643 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:4] Vitamin B6, E, [nutrition:3] Vitamin A, B2 (riboflavin), Calcium, Magnesium, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), [nutrition:1] Iron, Zinc
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