posts tagged "agave nectar"
Posted on January 12, 2010
I think I’m on a bit of a vegan kick these days. First came the Marcona Almond Mayo sans eggs and now these vegan Lemon Lavender Cookies.
Don’t worry, even though this recipe sounds a tad weird, it’s subtle and I think, delicious. It kinda reminds me of the recipe in my gluten free cookbook for Rosemary Hazelnut Cookies.
Lemon Lavender Cookies
1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 teaspoons dried lavender, finely minced
¼ cup grapeseed ... read more →
Posted on January 8, 2010
This vegan mayonnaise has quickly become a family favorite. I based the idea on a recipe I found in an old issue of Martha Stewart Living. I happened upon an interesting recipe for a peanut salad dressing, made several adaptations until I ended up (somewhat accidentally) with this scrumptious gluten free, egg-free vegan mayo which is delicious on my Kaleslaw.
Marcona Almond Mayonnaise
¼ cup apple cider vinegar
1 tablespoon agave nectar
½ cup olive oil
2-4 tablespoons marcona almonds
Pour vinegar and agave into ... read more →
Posted on December 24, 2009
I’m slightly addicted to these Vanilla Roasted Walnuts and so is my husband. They have a hint of sweetness and a nice burst of vanilla goodness. On top of that, Walnuts are a great source of Omega-3′s, have a high antioxidant count and are also beneficial for cardiovascular health. So I’m on the walnut bandwagon.
Here’s the recipe for another gluten free, tasty, higher protein holiday snack with nuts.
Vanilla Roasted Walnutsprinter friendly
2 cups walnuts, raw
1 tablespoon olive oil
2 tablespoons agave nectar ... read more →
Posted on December 18, 2009
I’m so glad that everyone enjoyed my Gluten Free Cinnamon Bun Muffin recipe! I’ve received many reports that people are making them for Christmas morning. Here’s the Creamy Cream Cheese Frosting to go along with buns.
Creamy Cream Cheese Frosting
4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream
To make frosting combine cream cheese and agave in a medium bowl until well blended
Whip in heavy cream until frosting is nice and thick
Spread over Cinnamon Bun Muffins
Google ... read more →
Posted on December 16, 2009
These gluten free muffins taste like cinnamon rolls and make the perfect breakfast treat!
One of my favorite readers Courtney recently suggested that I create a gluten free cinnamon roll recipe. She said it would be perfect for Christmas morning. Being smack in the middle of Hanukkah that wasn’t something I had thought about. Thanks Courtney!
So, here’s my little ol’ gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays.
Cinnamon Bun Muffins
2 tablespoon agave nectar or honey
1 ... read more →
Posted on December 11, 2009
Kumquats are in season right now. What’s a kumquat you ask? Essentially it’s a citrus fruit that closely resembles an orange, though it is much smaller. If you want to know more about kumquats there is a great article over at the Cooking Light website.
Meanwhile, here’s a cozy holiday recipe for gluten free Kumquat Garlic Chicken. We’re having this tonight for the first night of Hanukkah, along with Squash Latkes and gluten free Matzo Ball Soup, of course.
Kumquat Garlic Chicken
printer ... read more →
Posted on December 1, 2009
This Creamy Onion Salad Dressing does have a bit of a zing to it, I admit. I like it though, as it’s somewhat warming during the cold winter spell we’re having. My younger son liked this gluten free dressing so much that he not only ate it on his salad last night, he drizzled it over his chicken, declaring it a winner.
The inspiration for this recipe came from Diana Rattray’s Sweet Onion Salad Dressing over at About.com’s Southern Food section.
It’s ... read more →
Posted on November 20, 2009
Here’s another recipe for delicious gluten free candied nuts. I love making candied nuts for the holidays. They’re the perfect gluten free dessert, appetizer or snack. And they make a great gift too. The homemade version is much cheaper than store bought, tastes fresher and you know exactly what’s in ‘em!
If you love macadamia nuts, you might like to take a look at the recipe for Ginger Macadamia Brownies in my gluten free cookbook, The Gluten-Free Almond Flour Cookbook. Meanwhile, ... read more →
Posted on November 13, 2009
I can’t count the number of times I’ve been asked for a vegan eggnog recipe. This gluten free, dairy free (egg free) eggnog is not too challenging to make and full of filling rich yumminess.
Unlike other eggnogs, it’s not too sweet and has a nice delicate nutmeg flavor. If you want to decrease the sweetness further, go with only 1 tablespoon of agave in the recipe below, or eliminate it entirely. You’ll still have the natural sweetness of the almonds ... read more →
Posted on November 11, 2009
There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden’s Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy fish dish and it was phenomenal.
The boys were unhappy that I did not make more, so tonight I’m making it again and doubling the recipe to 2 pounds of salmon so all can eat to their fill and still have some for leftovers the next night. I’m making it right ... read more →
Posted on November 9, 2009
This recipe was inspired by Jaden’s Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook. I received it in the mail on Friday and played with it all weekend long. It is a captivating book, full of gorgeous pictures (which she styled and shot herself) and easy recipes. I’m in love. Last night, I made this Coconut Chicken Soup, Jaden’s Grilled Fish with Kabayaki Sauce (also from The Steamy Kitchen Cookbook) and some stir fried broccoli.
The ... read more →
Posted on October 28, 2009
These tart and tangy Cranberry Bars are one of my favorite treats. I’ve been craving cranberries lately and this gluten free dessert more than hits the spot when it comes to mouth puckering goodness.
I first made these Cranberry Bars as a tart. That was before Robyn and her children came over to have an afternoon of baking with us last week; she suggested making this as a bar, so it would more readily make an on-the-go type snack. Robyn is ... read more →
Posted on October 23, 2009
I’ve been slightly obsessed with rosemary lately. I put it in everything and just can’t seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour.
I find that rosemary almost has a buttery flavor. It’s also power packed with nutrients including iron and calcium. These gluten free muffins are more of an adult treat than something for children. I’ve been in the mood lately for tasty snacking and dessert ... read more →
Posted on October 19, 2009
I’ve been busy with my book (The Gluten-Free Almond Flour Cookbook) lately and pumping out quick dinners. Still, I make my own salad dressings every night and this Mustard Marmalade Dressing is no exception.
I’m just back (less than an hour ago) from the ADA conference in Denver where I met many wonderful people and had a great time. The conference was at the Denver convention center and it was massive –there were probably 5,000 people there, maybe more and thankfully, ... read more →
Posted on October 16, 2009
For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe. Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard.
Meanwhile, with this colder weather I’ve been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies.
Zucchini Chocolate Chip ... read more →
Posted on October 7, 2009
This scrumptious fall twist on the classic chocolate chip cookie is a big hit in my household. The tart dried cranberries and nutty, roasted goodness of walnuts, along with nutrient dense almond flour turn a plain old chocolate chip cookie into an antioxidant rich, nutritious treat.
Cranberry Walnut Chocolate Chip Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil or vegan shortening
½ cup agave nectar or honey
1 tablespoon vanilla extract
½ cup dried cranberries
1 ... read more →
Posted on September 29, 2009
My boys and I love eating this sauce over fish and chicken. It’s also great on top of salads. Now that we’re settled back in after a wild weekend that took us straight from Blogher into Yom Kippur, I will be making this to serve with our dinner tonight. I’ll serve it over salmon and greens and I know that the boys will lap it up, as they always do.
Tangy Peanut Sauce
½ cup creamy peanut butter or creamy roasted ... read more →
Posted on September 24, 2009
After receiving this comment about my gluten free Cranberry Nut Bread from a reader named Caroline I became somewhat concerned about the recipe. I proceeded to test it several times in response. First, though, before I share my results with you, here is Caroline’s comment:
Hello – I have just made your cranberry walnut bread using your exact recipe and strangely, my bread turned out very, very dark, as if there was molasses in it. The batter looked much lighter in ... read more →
Posted on August 21, 2009
My younger son is a big fan of my Chipotle Orange Chicken and asks me to make it on a weekly basis. Since it’s perfect grilling weather, I decided to make a version of this recipe with chicken breasts that could easily be thrown on the grill –just in time for when they arrive home from baseball practice.
Yes, we’re back in baseball season, this time it’s fall ball.
I like to serve this tangy, gluten free chicken dish with grilled broccoli. ... read more →
Posted on July 24, 2009
As I mentioned the other day, Laura Dolson’s flax bread recipe has been more than inspirational. I have used it as a starting point for many other recipes which you will see here in the days and weeks to come. Today’s recipe is for a dark “rye” bread. I like to eat this plain or lightly toasted.
Again, I was surprisingly pleased that my tasters enjoyed this bread as much as I did. It’s very versatile and also works quite nicely for sandwiches.
Dark ... read more →