Lemon Garbanzo Bean Brownies/Cupcakes

I decided to try something new using my Black Bean Brownie recipe as a base.

Lemon Garbanzo Bean Brownies/Cupcakes

1 15.5-oz can garbanzo beans, rinsed and drained
3 eggs
3 tbsp olive oil
 ½ cup white rice flour (gluten-free, Bob's Red Mill brand)
Coarse salt, a pinch
½ tsp baking powder
1 tsp vanilla extract
3 tsp lemon extract
2/3 cup brown sugar, packed (substituted with Splenda Brown Sugar mix)

Preheat oven to 350. Lightly brush an 8" x 8" baking pan with oil.

In food processor,  add one tbsp of olive oil before adding the garbanzo beans.  Process until half of bhe beans are smooth.  Add the remaining 2 tbsp of olive oil and process until all smooth (you may have to use a spoon every now and then to push unprocessed beans to the bottom to get all). Then spoon into a mixing bowl.

Add the eggs, vanilla and lemon extract, salt, baking powder, and sugar; mix until smooth. Then add the white rice flour and gently mix until everything is incorporated.

Transfer to a baking pan or if you want to make cupcake sized portions, a six-cavity cupcake mold (I use silicone for most of my baking as it's easier to release baked products).

Bake for 30 minutes and let cool.  

For a variety, I added mini chocolate chips to the tops of half the cupcakes.

The garbanzo beans and the white rice flour make this a heavier dessert than the black bean brownies. Very yummy!

GF Dog Treat Recipe

I finally created my own gluten-free dog treat recipe!  This dough is easy to roll out and doesn't fall apart once baked like some of the recipes I found online.  I happened to have the flours on hand, tried the combination and to my relief, the treats came out the way I wanted.   

SWEET POTATO DOG TREAT RECIPE

Wet Ingredients

• 1 1/2 cups of mashed cooked sweet potato
• 1 TB olive oil
• 1 TB flax seed oil (if you don't have or can't use, substitute with olive oil)
• 1 egg

Dry Ingredients

• 1 1/4 cups GF brown rice flour 
• 3/4 cup GF all-purpose flour 
• 2/3 cup coconut flour
• 2 TB GF flax seed meal (if you don't have or can't use, substitute with oatmeal or leave out)
• 2 TB GF oatmeal 
• 2 TSP baking soda

Preheat oven to 300 degrees.

Blend the mashed sweet potato, egg and oils until smooth.  Add the dry ingredients and mix until evenly combined.

Knead the dough before turning onto a lightly floured (I used the brown rice flour) counter.   If the dough does not stick together, add a tsp of water and knead until the dough feels like it will hold together.  Take half the dough and sprinkle flour on the top before using the rolling pin.  Roll out into 1/4 inch thickness, sprinkling more flour if needed, cut into shapes and transfer to the baking sheet.  Add a handful of dough to leftovers and continue until you can't cut out anymore.  Whatever is left I just roll in my palm and flatten.

Bake 15 minutes on one side, flip and bake another 15 minutes.  Let the treats cool completely (or overnight) then bake again 10 minutes each side.  Allow the treats to cool completely before storing.

One recipe will make around 45-48 small treats (I used my heart shape cookie cutter).  If you decide to use the dog bone cookie cutter, bake at 275 degrees for 20 minutes each side; then 10 minutes each side at 300 degrees  for second round.

I'm going to experiment with this recipe with mashed carrots, pumpkin, potato, zucchini and peas for variety.

Note: most of my gluten-free dry ingredients Bob's Red Mill brands. I bought the coconut flour from the bulk section at a local co-op.

West Seattle and GF Products

Great Harvest Bread Company - OMG...I literally started drooling over their selection of gluten-free breads.  I bought their Brown Rice Sunflower Seed GF bread - yummy!  They also have GF non-dairy and non-egg breads and the customer service is fantastic.  I asked if they could slice my bread but they couldn't because their bread slicer is mainly for the non GF breads.  Next time I'm there I'll buy the bread knives they sell as my friend bought one and it cut really nicely - with the texture of GF breads, it's best to have a sharp knife that will cut smoothly.  The link above is to their menu which includes GF cupcakes and granola and cookies and they also have mixes so you can take them home and bake fresh biscuits, cookies and brownies.


Then there's The Beer Junction. I asked if they had gluten-free beer and the answer, "Yes, thirteen varieties" - oh yeah.  I'm a social drinker and my beer of choice is usually Guinness and not being able to drink this delicious beer has been the lowest point of my gluten-free existence.  I had already tried Bard's GF beer and it's pretty good and currently what I have at home.  At The Beer Junction, I selected St. Peter's Sorgham Beer - mostly because it came in a very pretty green bottle.  It was a pricier beer at $6.95 for one bottle but worth it. 

Cupcake Royale has recently started selling gluten-free cupcakes and I'm hoping one of these days they'll make my favorite lavender cupcake GF but for now they seem to have two options: salted caramel and vanilla.  As with the Great Harvest Bread Company, note that these are not gluten free only establishments so there may be cross contamination.

Also within walking distance is a local chain grocery store, QFC, which sells many gluten free products so I could basically do all my shopping in one location.  And, within a five minute drive there's PCC which also sells tasty GF products made from local GF establishments like Flying Apron and Ener-G Foods - there's more but I can't remember them off the top of my head right now. 

Lastly, I highly suggest taking the time to visit the Salvadorean Bakery & Restaurant in White Center just a few minutes outside of West Seattle.  Their desserts are out of this world - I miss eating their walnut fudge cookie, their fruit filled empanadas, and their flan...oh their flan!    I was tickled pink when I saw that they are now selling gluten-free cookies.  The cookies are in their own containers separated from the other pastries and there is a note on the label indicating that they are baked in a facility that also processes wheat products.   Simple rice and corn flour cookies: one dipped in chocolate and the other drizzled with vanilla.  Very yummy with coffee in the morning.

Babycakes - GF Vegan Recipes

I had a wonderful pre-wedding lunch today with a few of my girlfriends and one of their presents included this cookbook,  Babycakes Covers the Classic Gluten-Free Vegan Recipes from Donuts to Snickerdoodles by Erin McKenna.  They chose this book as the author doesn't use refined sugars and they thought it was the perfect combination of gluten-free for me and low sugar index for my fiance who has Type II Diabetes.  Thank you ladies!

I couldn't wait to get home to scan through the book but I couldn't just scan because the recipes (and pictures) are so amazing, and I read the book front to back - even the acknowledgements.  Most of the recipes call for unsweetened applesauce and if I weren't tired, I'd head to the grocery store. 

I might have seen the author's first cookbook, but I was too overwhelmed with learning about how to cook gluten-free meals that I ignored all the dessert books.  I like the idea of not having to rely on eggs to make desserts because we don't buy eggs as often anymore.   We raise three hens and there are days when we run out and wait for the girls to provide for us.  I do keep flax meal on hand and that's used in the recipes as an egg substitute. 

One of the recipes I want to try is a simple sugar-sweetened chocolate dipping sauce that uses just vegan GF chocolate chips, refined coconut oil and salt as a topping for our favorite black bean brownie recipe.  Instead of adding dark chocolate chips to the brownie, I'll just top with the sauce.

Hopefully my next post will include a recipe from this cookbook - I can't decide between the Nilla Wafers and Oatmeal Cookie...or snickerdoodles...or....
 

Cinnamon Works

A coworker bought me an assortment of gluten free desserts for my birthday, and I of course asked where she got them: Cinnamon Works right at Pikes Place Market!   My favorite dessert was the pumpkin cookie with frosting.  They also sell the mixes so you can bake them fresh at home.

Now when I need a delicious treat and the weather is nice , I can walk to Cinnamon Works during my lunch break (good thing I live in  rainy Seattle or else I'd be there every day!).

Thank you Cinnamon Works!!

Black Bean Brownies

My boyfriend was recently diagnosed with Type 2 adult onset diabetes so our eating lifestyle has changed dramatically in the past few weeks.  We realized that my gluten-free pastas and breads have the same or a few more grams of carbs than regular pasta/bread.  I'm determined to find recipes or figure out how to make low carb gluten free pasta and bread that we both can enjoy.

Last night, my boyfriend came across a recipe for Black Bean Brownies - low in carbs and gluten free.  We  made a few substitutions to reduce the sugar levels, using Splenda Brown Sugar and dark chocolate chips.  I just took the brownie out of the oven, and I think it tastes pretty darn good - hard to believe there's no flour.

Black Bean Brownies

1 15-oz can black beans, rinsed and drained
3 eggs
3 Tbsp canola oil, plus more for brushing
½ cup unsweetened cocoa powder
Coarse salt, a pinch
½ tsp baking powder
1 tsp vanilla extract
2/3 cup brown sugar, packed (substituted with Splenda Brown Sugar mix)
½ cup semi-sweet chocolate chips (substituted with dark chocolate chips)

Preheat oven to 350. Lightly brush an 8" x 8" baking pan with oil.

In food processor, process black beans until smooth. Add the eggs, oil, cocoa powder, salt, baking powder, vanilla extract, and sugar; process until smooth. Add 1/4 cup chocolate chips and pulse a few times to fully mix. Transfer the batter to the pan and sprinkle the remaining 1/4 cup chocolate chips on top of the batter.

Bake for 30 to 35 minutes, or until a toothpick inserted at the center comes out clean.

Homemade GF Lasagna

I used the remaining ricotta and spinach filling from my ravioli dinner to make GF lasagna with Tinkyada noodles.  First I cooked one pound of lean hamburger and one pound of Italian sausage.  Then I added the remaining marinara sauce I cooked for the ravioli dinner and mixed well.

Next I used the meat sauce to create the first layer.

Then a layer of mozzarella, the GF Tinkyada noodles and lastly a layer of the ricotta and spinach mixture.

I was only able to fill the lasagna pan with two sets of the layers  (topping with more mozzarella) as the pan wasn't very deep.  I covered the top of the pan with aluminum foil for the first 45 minutes then removed it for the remaining 10 minutes in the oven.

My boyfriend again gave his approval. 

I still had a bit more filling left and noodles so I baked up a vegetarian version for a coworker in a smaller dish and added pesto and a little more garlic.

Homemade GF Ravioli

You don't need to throw out your cookbooks to make gluten-free food.  I combined The Wheat-Free Cook by Jacqueline Mallorca for a GF pasta recipe to make the ravioli and a spinach and ricotta filling recipe from Pasta by Julia Della Croce.

 

Spinach and Ricotta Filling

My first round of GF pasta was to make a flat circle of dough using a rolling pin.  I admit I got a little impatient, okay a lot impatient (hint: don't attempt a recipe for the first time at 9pm unless you had a nap earlier in the day or a lot of caffeine or are just a night person in general) and decided to try a pasta machine I recently bought.

The dough that slid out of the pasta machine was definitely thinner, but I noticed it had a lot of holes.  I tried different thicknesses of the dough and towards the end the pasta came out just right but still looked dry.

I didn't think of it at the time, but I should have added more water - that probably would have made the dough more pliable and not as dry at the end when I finally needed to create the ravioli.

I didn't have a cutter or a ravioli mold so I found a glass that seemed to have the right size for ravioli and used it like a cookie cutter, dipping the rim in brown rice flour to prevent the dough from sticking when I peeled it off.

 

I used a small spoon to scoop the ricotta and spinach filling and placed them on the pieces.  I brushed one piece with egg white and used my fingers to press the two sides together.  10pm and I was ready to cook the ravioli.

I had  cooked homemade marinara sauce the night before so once the ravioli were ready (about 10 minutes because the dough was a little too thick), my boyfriend tested one and gave me the thumbs up.  Yippee!

Remember the container of filling?  I didn't use all of it.  Stay tuned to the next posting: GF lasagna (using Tinkyada GF lasagna).

The Pure Pantry Banana Bread Recipe

The city of Seattle was pretty much shut down today due to a snow storm and many offices, including mine, closed.  What better time to bake than on a snow day!  I had purchased The Pure Pantry all-purpose baking mix the other weekend and as luck would have it, I had exactly three ripe bananas in the house today to try the banana bread recipe on the packaging.


I spooned half the batter into a silicone baking loaf mold, a layer of chocolate chips (I like chocolate chips in my banana bread) and then the rest of the batter.  I baked it for 45 minutes, checked it then baked it for another 10 minutes as I thought it was still a bit too gooey.  Once it cooled, I sliced into the bread and immediately knew it was going to be a flaky bread.  I should have removed it at exactly 45 minutes.

My boyfriend walked into the kitchen just in time to taste test the bread.  He liked it so much that he had two slices.  It was flaky but the flavor overruled the inconvenience of picking up the crumbs.

Gluten-Freely Website

I just came across another great online resource, Gluten-Freely.  This website offers gluten-free products from various vendors as well as recipes and community resources.

Still no xanthan gum available.  I notice that guar gum seems more available.

Size does matter ... for bread, that is!

Until I can bake my own bread at home, I need to rely on breads that are available in stores.  The first bread I purchased was EnerG bread 16 oz Tapioca Loaf for $5.29.  When it arrived, I was a little disappointed at the size but it's what I had available at the time.  Then I found a loaf of Haley's Corner GF bread while at Kress in downtown Seattle: it was the size of a regular loaf of bread but heavier.  I bought a plain loaf at $7.95 as well as the seeded loaf for $8.95.  


Below are pictures with Haley's Corner GF bread on the left and EnerG on the right and then stacked.  I'm guessing the EnerG bread is lighter as it doesn't contain milk and eggs.

I personally prefer Haley's Corner GF bread as the size, texture and flavor is similar to non-GF bread.  I keep it in the freezer to last longer. I pop two pieces in the microwave for 30 seconds at a time before toasting or making sandwiches. 

I can't purchase Haley's Corner GF bread online and Kress doesn't always have them available when I go shopping so I tend to buy two loaves at a time.  I keep one at the office and one at home.

P.S. Haley's Corner GF bread is great for grilled cheese sandwiches, especially if you use a George Foreman grill.

Amazon Fresh and GF Products (Seattle only)

If you live in Seattle, Amazon Fresh is a convenient way to get groceries (including local produce and products) and sometimes even supplies (I've ordered two cookbooks and a pasta maker via Amazon Fresh).  And, there are many gluten-free products available which makes shopping a little easier.  The only product I can't order via Amazon Fresh is xanthan gum (though you can buy it via the regular Amazon site).

What I like the most about ordering from Amazon Fresh is that I can purchase a large quantity of frozen ground turkey (for the homemade dog and cat food) and I don't have to carry it from the grocery store to the car and then from the car to the house.  And, I save time.  The drivers are always friendly and will call if they are running behind or to make sure it's okay to show up earlier than scheduled.  And the customer service is prompt.  


The downside is that I don't always get the sale prices such as when there's a sale on Bob's Red Mill GF products at QFC and sometimes products are not available and you have to wait until the next order.

Pets and Food

Today is the one year anniversary of the passing of my beloved cat, Leo.  He was fifteen years old so it was probably his time, but he went downhill fast.  He lost weight and spent most of his time in the bathroom (perhaps because it was the warmest part of the house - heater unit).  I took him to the veterinarian who said it was a thyroid issue and prescribed pills.  The medicine made Leo sick so I looked into homeopathic remedies and ordered a tincture.  It arrived a day too late.  I was distraught and depressed.  Leo's brother, Chewy, passed away a few years earlier and now both my boys were gone.


In my research on homeopathic ways to make Leo better, I found recipes for pets with allergies to wheat, grains and dairy.  It never occurred to me that I too could have been allergic to wheat...huh!  I also came across Food Pets Die For: Shocking Facts About Pet Food.  We had our year old puppy, Sam and my boyfriend's cat, Bill (who just turned fourteen), and I decided that we needed to start making homemade pet food.   

Sam is now 90lbs and growing: he's half Rottweiler and half black lab - yes, adorable!  He is thriving on his homemade food and Bill's coat is softer and his litter box less smelly (whew!).  Neither of them have horrible breath and both of them get super excited when I start cooking: Sam drools puddles and Bill meows and swishes his tail.

The recipe is easy and for Sam I follow the serving guidelines in this very informative website, Recipes 4 Gourmet Dogs: Homemade Natural, Raw and Organic Dog Food.  There

Lean ground turkey, brown rice (or white if I run out of brown) and either canned of frozen vegetables; and a supplement.  We use a Missing Link mixture made for both dogs and cats.

• Sam gets 2 cups protein (lean ground turkey), 2 cups carbs (brown rice) and 2 cups vegetables.
• Bill gets a mix of 50% turkey, 25% rice and 25% vegetables. I like to use canned peas and carrots as it's softer and easier to mix in a food processor.

We don't deviate much from the mixture.  If the store runs out of ground turkey, I'll get lean ground beef or I'll crock pot a whole chicken (they both love it when I cook chicken...I add a few spoonfuls of the juice to their meals as a treat).

We also have three female pet rats and they get a bowl of the same mixture as well as some cheese and fruit and their rat pellet rations.

My hope is that Sam and Bill will live a healthier and longer life because of the extra time and care we put into feeding them homemade food.   And, it's been healthier on our budget.

Note: check with your veterinarian before deciding to change your pet's diet, especially if there's an illness involved.

In memory of Leo

Leo, my fat cat

Eat, sleep, play, Eat, sleep, play, EAT

I miss my Leo

Kung Pao Chicken

My boyfriend and I used a recipe from the book, The Gluten-Free Asian Kitchen, to make Kung Pao Chicken for dinner.  We tweaked the recipe just a bit by decreasing the amount of minced ginger and adding zucchini. He likes foods spicy but kept the original amount of red pepper flakes for my sake.  The spice level turned out mild so I think we'll increase it the next time.

Tomorrow we're trying the Spring Vegetable Fried Rice recipe from the same cookbook.