Recipe: Rudi’s Gluten-Free Bread Pudding

It’s that time of year again.  Holiday time.  The autumn leaves of done changing, and fall is now beginning to transform into winter.  That means one thing: Thanksgiving is upon us.

This is one of those times of year that are a mass of trips to the grocery store, trying to put together the perfect meal to satisfy everyone who will be seated around the table on Thursday.  You have to plan on someone who might have a food allergy, finicky and picky eaters (especially kids), and from there your menu must be built.

Traditionally, pumpkin pie and apple pie are the go-to dessert options for the big day.  But, this Thanksgiving, I encourage you to change it up a little.

My friends at Rudi’s Gluten-Free Bakery have shared this recipe for their Gluten-Free Bread Pudding.  I dug out my slow cooker this morning and got to work on this.  The prep work is simple and the slow cooker does all the work for you.  And this really makes your entire house smell fantastic as it simmers away for a couple of hours.  Get it going on Thanksgiving morning and have it ready by the time the feast is consumed, simply serve it up, warm and fresh from the crock pot.  It’s that easy.

Even better…it’s Rudiculously delicious!  But don’t take my word for it.  Gather the ingredients together and give it a go for yourself.

Recipe: Rudi’s Gluten-Free Bread Pudding

Rudi's Gluten-Free Bread Pudding
Rudi's Gluten-Free Bread Pudding

Servings: 8-10 servings
Time: Prep 20 minutes; Cook 5-6 hours

Ingredients:

Ingredients for Rudi's Gluten-Free Bread Pudding
Ingredients for Rudi's Gluten-Free Bread Pudding
  • 9 slices of Rudi’s Multigrain, Cinnamon Raisin or Original Bread
  • 4 tablespoons of butter or butter alternative
  • 3 Golden Delicious apples, peeled and thinly sliced
  • 2 tablespoons lemon juice
  • 1 Tbs grated lemon rind
  • 1/2 cup honey (to taste)
  • 1-2 teaspoons cinnamon
  • 1/4-1/2 teaspoons nutmeg
  • 1 cup apple juice
  • 1/2 cup golden raisins|
  • 1/2 cup walnuts (optional)


Directions:

Spread butter onto bread and place in toaster or under broiler until nicely browned.

Rudi's Gluten-Free Bread Pudding in the slow cooker
Rudi's Gluten-Free Bread Pudding in the slow cooker

Cut bread into chunks.

Place all ingredients in the slow cooker except for walnuts.

Set the slow cooker to LOW and leave to cook for 5-6 hours, but check and stir the bread pudding around the 3-4 hour mark.

Stir in walnuts before serving.  Try serving it up with gluten-free ice cream or whipping cream.

~*~*~

This recipe was fantastic.  I used Rudi’s Gluten-Free Cinnamon Raisin bread (my favorite!).  The spices and ingredients all came together as it cooked up.  The texture is smooth and the flavor…sweet with a little bit of heat from the cinnamon and nutmeg.  Honestly, it definitely lived up to the fantastic aroma it cast throughout the house.

I ended up melting the butter on the stovetop and brushing it over the slices of bread before sticking them under the broiler to brown.  I found this kept a good balance on each slice.  And it toasted up brilliantly in my oven.  Aside from that, just give the mixture a stir halfway through and enjoy the end product.

Proof once again that gluten-free is Rudiculously delicious…any way you slice it, bake it, and cook it up.

Give thanks this year for all the blessings in your life.  Then give thanks to a new and satisfying gluten-free life.

Eat up.  And Happy Thanksgiving!

Recipe: Gluten-Free Cinnamon Scones

It’s that time of the year when the weather is cooling down, the air is getting crisp, and an everyday spice begins it’s life in the spotlight.  I’m talking about cinnamon, my friends.  What I love about cinnamon is that it brings a nice bit of heat, in addition to sweetening whatever it is added to.

While out shopping one evening, I spotted a bag of Hershey’s Cinnamon Chips…and just had to get them.  It’s baking season and I knew I could find a use for them without a problem.  And since on gym days I bake up scones for breakfast, I thought…why not use them in scones?  So, I gave it a shot.  Now, originally I was going to make these with apple cider, but I forgot about that and used my usual unsweetened almond milk.  It’s okay…I’m making them again next week and will remember to use the cider.

I was so happy with the way these scones turned out.  They are, perhaps, my second favorite scone-creation I have made yet.  So, if you love cinnamon…give these a try!

Recipe: Gluten-Free Cinnamon Scones

Gluten-Free Cinnamon Scones
Gluten-Free Cinnamon Scones

Servings: 12
Time: 20-25 minutes

Ingredients:

  • 2-1/3 cups Pamela’s Baking & Pancake Mix
  • 3 tablespoons cinnamon, plus more to dust tops of scones with
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 cup Hershey’s Cinnamon Chips
  • 4 tbsp butter/margarine
  • 1 egg, beaten
  • 2/3 cup milk (I use unsweetened almond milk)


Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the butter/margarine using two knives.

Add the milk and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Lightly dust the tops of the scones with cinnamon.

Bake for 15-17 minutes.

~*~*~

These make a delicious, warm treat on a cold morning or any time of the day.  They are filled with cinnamon flavor, and when hot from the oven or reheated in the microwave, the cinnamon chips are at that perfect melty perfection.  If you love cinnamon, I would venture to say this recipe is for you.  So go on…get out those pans and get baking.

 

Recipe: Apple Compote

What do you do when you have a lot of apples on hand?  Well, I had to think of something one day after making my homemade applesauce and still having about 3 pounds of apples remaining.  So, on a morning when I decided to make gluten-free pancakes, I decided to liven them up a little.  I placed some of my applesauce inside, so they now were applesauce-stuffed gluten-free pancakes.  And then, instead of syrup, I thought…why not make a compote to pour over the top.  The apples were perfect for it and would totally pair well with the applesauce stuffed inside as I cooked the gluten-free pancakes up.

This is an easy recipe and a great alternative to your usual morning maple syrup.  Oh…and this would be fantastic over ice cream, yogurt, or anything else that pairs well with apples.  Or, shake it up a little and try other fruits.  But being the fall, apples are in prime season, so give this a go.  Trust me…you’ll be hooked.

Recipe: Apple Compote

Apple Compote
Apple Compote


Servings: 8
Time: Prep 5 minutes; Cook 30 minutes

Ingredients:

  • 2 medium apples, diced
  • 1 teaspoon ground cinnamon
  • Dash of sea salt
  • 1/4 cup sugar/artificial sweetener (Splenda, etc.)/evaporated cane juice
  • 1 tablespoon corn starch
  • 1 cup water

Directions:

Diced apples and seasonings warming in pan...soon to change into apple compote
Diced apples and seasonings warming in pan...soon to change into apple compote

Place the diced apples in a saucepan.

Add the other ingredients, except the water, and stir over medium heat.

Cook until the mixture becomes thick and the apples are soft.

Slowly add in the water a little at a time, allowing the mixture to thicken.

Add enough of the water to make sauce the consistency that will run over the edge of pancakes.

Gluten-Free Applesauce-Stuffed Pancakes topped with Apple Compote
Gluten-Free Applesauce-Stuffed Pancakes topped with Apple Compote


~*~*~

Honestly…I loved having this poured over my pancakes.  It was sweet, chunky, and unbelievable paired with the applesauce-stuffed gluten-free pancakes.  What better way to start off a fall morning than with some fresh, hot pancakes with warm fruit over the top?  Try it.  You know you want to!

Recipe: Gluten-Free Baked Apple Cider Donuts

Have a donut pan?  If not…go buy one.  They are readily available right now in stores everywhere.  Unlike when I sought mine out last year and finally ordered one online.  Now they are everywhere.  Mini or regular size…you pick.  Then…honestly…buy every ingredient needed and make these.  Right this moment.  Why?  Because delicious baked donuts wait for no one.  And these are light, fluffy, and a healthier option to anything that is fried and slathered with glaze or icing.  And since you are making them yourself…you can make them to your liking.  My donut pan is for mini donuts, so these were also great bite-size treats to have alongside the morning cup of coffee.

These baked donuts made from apple cider are packed with amazing flavor.  Best enjoyed fresh from the oven or warmed from the microwave.  A great treat.  And everyone will gobble these up!

Recipe: Gluten-Free Baked Apple Cider Donuts

Gluten-free Baked Apple Cider Donuts
Gluten-free Baked Apple Cider Donuts


Servings: 48 miniature donuts
Time: Prep 15 minutes; Bake 10 – 12 minutes

Ingredients:

  • 2 cups of Pamela’s Products Gluten-Free Pancake and Baking Mix
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 large egg, beaten
  • 2/3 cup packed brown sugar
  • 1/2 cup pureed apples (I used my homemade applesauce instead)
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup plain non-fat yogurt (mine was also dairy free)
  • 3 tablespoons organic canola oil

Directions:

Preheat the oven to 400°F.

Coat your donut pan with nonstick spray or oil.  Sprinkle with brown sugar.

In a mixing bowl, whisk together the baking mix, baking soda, baking powder, salt and cinnamon.  Set aside.

In another bowl, whisk together the egg, brown sugar, applesauce, maple syrup, apple cider, yogurt, and oil.

Add the dry ingredients and stir just until moistened.

Divide the batter into your donut pans.  Do not fill them to the top or your donuts will lose their holes.  (Actually, I kept doing this, but they were still YUM!)

Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.  Turn the pan upside down on a cooling rack to cool.

Brush the tops of the donuts with apple cider and lightly sprinkle with cinnamon-sugar.

~*~*~

I was pleasantly surprised with how these turned out, despite very few actually having holes and resembling donuts.  These were very light and airy, not heavy…so they won’t fill your tummy.  And the recipe makes so many that it’s great to prepare to share with others so more can enjoy.  I can’t wait to bake these up again.

Get a donut pan and taste the difference yourself.  It’s apple cider season, folks…indulge!

Recipe: Polenta Gnocchi in Tomato Sauce

Gnocchi was one of my favorite Italian meals to have…until I had to go gluten-free.  No restaurant and most pre-made varieties are not gluten-free.  And if anyone has attempted to make gnocchi on their own, you’ll testify that it can be a lot of hard work and sometimes the end result isn’t exactly what you were hoping for.

Then I came across a recipe for polenta gnocchi.  I was intrigued…so one evening I set out to make it for dinner.  The end results, aside from looking like I have attended culinary school, were as tasty as the picture looked.  You can, of course, make your own tomato sauce, but I opted for the jarred stuff this time.  Either way, it was fantastic.  Give this recipe a try!

Recipe: Polenta Gnocchi in Tomato Sauce

Polenta Gnocchi in Tomato Sauce
Polenta Gnocchi in Tomato Sauce, served with a gluten-free baguette

Servings: 4-6 servings
Time: Prep 2 hours; Cook 30 minutes

Ingredients:

  • 1/4 cup olive oil
  • 1 box of instant polenta
  • 3/4 jar of tomato sauce (or make your own!) (For the record, I used Classico Fire Roasted Tomato and Garlic…which is gluten-free!)
  • 1/2 cup mushrooms (optional)
  • 1/4 cup freshly grated  Parmesan cheese
  • 1/4 cup finely chopped fresh parsley, for garnish
  • Freshly ground black pepper

Directions:

Prepare a baking sheet by placing a layer of aluminum foil over the surface, then grease with half of the olive oil.

Polenta gnocchi placed, slightly overplapping, in baking dish
Polenta gnocchi placed, slightly overplapping, in baking dish

Spread the just-cooked polenta in a smooth layer on the baking sheet and refrigerate the polenta until cool and firm, 2 to 4 hours.  Use a biscuit or ravioli cutter to stamp out rounds of polenta.

Preheat the oven to 400°F.

Prepare a baking dish by coating it with the remaining olive oil.

Arrange the polenta gnocchi so the pieces are slightly overlapping one another in the bottom of the baking dish.

Sprinkle mushrooms over the polenta gnocchi if you are using them.

Generously spoon the sauce over the polenta gnocchi and bake until hot, about 30 minutes.

Remove the gnocchi from the oven and sprinkle with the Parmesan and parsley, then grind some fresh pepper over the top.

Serve immediately.

Polenta gnocchi, generously covered in mushrooms and tomato sauce, and seasoned
Polenta gnocchi, generously covered in mushrooms and tomato sauce, and seasoned

~*~*~

This was a fun meal to make.  I learned a lot…like that the polenta should be seasoned.  I tried, but was scalded by molten polenta bubbling up from my pan that it didn’t happen in enough time.  Ah well.  Live and learn.  And the longer this sat, the more flavor it absorbed.  It was a very unique spin on gnocchi and I loved it.  I can’t wait to make it again…but this time without the second-degree burn on my hand.

It’s simple and delicious…so if you have the time…go ahead.  Try it.  I promise…it’s yummy!

Recipe: Homemade Applesauce

One of my favorite childhood memories was how almost every year, my neighbor would bring my family some of her homemade applesauce.  This, by far, surpassed anything bought in a glass jar at the supermarket.  Well, I moved away from that neighborhood ages ago and had returned to those jars on the shelves at the grocery store.

Then, I got inspired by the Barefoot Contessa and  decided to take matters into my own hands and make up a large batch of homemade applesauce myself.  With the assistance of my roommate, who peeled all the apples involved, we set out one night to do just that.  The result…was beyond our expectations.  Now the only reason to get jars is to bottle this up and share with friends.

Recipe: Homemade Applesauce

 

Homemade Applesauce
Homemade Applesauce


Servings: LOTS!
Time: Prep 20 minutes; Bake 1 hour 30 minutes

Ingredients:

  • 2 large navel oranges, zested and juiced
  • 1 lemon, zested and juiced
  • 3 pounds Granny Smith apples (about 6 to 8 apples)
  • 3 pounds sweet red apples, such as Fugi, Macoun, McIntosh, or Winesap (about 6 to 8 apples)
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons unsalted butter/margarine
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice

Directions:

Preheat the oven to 350° F.

Place the zest and juice of the oranges and lemon in a large bowl.

Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.

Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot.

Add the brown sugar, butter, cinnamon, and allspice and cover the pot.

Bake for 1-1/2 hours, or until all the apples are soft.

Remove and discard the red apple peel.

Mix with a whisk until smooth, and serve warm or at room temperature.

~*~*~

I used this as stuffing in pancakes.  I ate this warm.  I ate it cold.  I absolutely loved how full of flavor it was.  Why settle for the bland store stuff.  Go on…go buy a lot of apples and give this a shot.  I promise…you’ll love the results.

Recipe: Butternut Squash Risotto

It’s that time of year.  Squash season.  From pumpkins, to acorn squash, to spaghetti squash, to (my personal favorite) butternut squash…grocery stores, local farms, and farmer’s markets (the ones that might still be open) are brimming with various squashes.  I had bought one from our local farm and really wanted to do something different with it.  Then, my roommate returned home with Arborio rice…and an evening of risotto was now on the menu.

Now, while I do love the thought of making something completely from scratch…know this…butternut squash is a bitch to cut through.  I was doing it with a very dull knife (it was all I had), and ended up with blisters at the end of it.  Many grocery stores do sell butternut squash already cubed.  Follow this recipe and you will be enjoying a creamy, delicious risotto that can either be a side dish, or the main course.

Recipe: Butternut Squash Risotto

Butternut Squash Risotto
Butternut Squash Risotto


Servings: 4-6
Time: Prep 10 minutes; Cook 35 minutes

Ingredients:

  • 2 cups cubed butternut squash
  • 2 tablespoons butter/margarine
  • 1/2 onion, minced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 5 cups hot vegetable stock
  • 1/4 cup grated Parmesan cheese
  • Salt and ground black pepper to taste

Directions:

Place squash cubes into a steamer basket in a saucepan.

Add water, cover, and bring to a boil over medium-high heat.  Allow to steam until the squash is tender (10-15 minutes), then drain, and mash in a bowl with a fork.

Melt the butter in a saucepan over medium-high heat.

Add onion; cook and stir for about 2 minutes, until the onions begin to soften.

Stir in the rice.  Continue to cook and stir until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.

Pour in the white wine and cook, stirring constantly, until it has evaporated.

Stir in the mashed squash and 1/3 of the hot vegetable stock.

Reduce heat to medium.  Continue to cook and stir until the vegetable stock has been absorbed by the rice, about 5-7 minutes.

Add half of the remaining vegetable stock and continue stirring until it has been absorbed.

Pour the remaining stock into the pan and continue to stir until the risotto is creamy.

Finish by stirring in the Parmesan cheese, and seasoning it to taste with salt and pepper.

~*~*~

Risotto can be tricky and does take a lot of time.  But, be patient…taste it throughout…and in the end, you’ll have a creamy risotto packed full of flavor and ready to devour.  I know I did.  YUM!

Recipe: Stuffed Acorn Squash with Quinoa and Pistachios

Over the years, I’ve grown to love a vegetable I thought I hated: Squash.  Every type of squash even.  I’ve enjoyed it now in numerous forms, seasoned in various ways, and have fallen in love with this amazing vegetable.  This recipe came from a recent issue of Whole Living magazine and I was so eager to try it.  My roommate and I went up to our local orchard and got an acorn squash that weekend and gave it a shot.  Now, it’s a favorite go-to meal.  I simply quarter the recipe so that it only feeds two.

Recipe: Stuffed Acorn Squash with Quinoa and Pistachios

 

Stuffed Acorn Squash with Quinoa and Pistachios
Stuffed Acorn Squash with Quinoa and Pistachios


Servings: 8
Time: Prep 20 minutes; Baking 20 minutes

Ingredients:

 

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted, pistachios, chopped
  • 2 teaspoons red wine vinegar
  • pinch red pepper flakes

Directions:

Preheat oven to 425° F.

Brush squash with 2 tablespoons olive oil and season with salt and pepper.

Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot.  Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes.  Let cool, then fluff with a fork.

In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar.  Season with salt and red pepper flakes to taste.

Divide filling among squash.

~*~*~

Not only is the presentation of this dish spectacular, the flavors are amazing.  The squash just peels away from the flesh with the fork, and the nuttiness of the quinoa works very well with the sweetness of the vegetable itself.  The parsley and pistachios notch up the flavor to a wow-factor.  Seriously…give this nutritious and filling meal a try and you will find it on your menu quite often.


Recipe: Gluten-Free Almond Butter Scones with Dark Chocolate Chips

I wasn’t kidding when I said I loved scones.  In fact, when I have a morning I spend at the gym, I follow it up with a couple of scones reheated at the office.  They are easy to travel with, and keep quite nicely.  Once again, I used the scone recipe off the back of the package for Pamela’s Products Baking & Pancake Mix and added my own little twist to it.  This time…almond butter.  And wow…was it ever amazing.  Try it out.  Eat them up!

Gluten-Free Almond Butter Scones with Dark Chocolate Chips

Gluten-Free Almond Butter Scones with Dark Chocolate Chips
Gluten-Free Almond Butter Scones with Dark Chocolate Chips


Servings: 12
Time: 20-25 minutes

Ingredients:

  • 2-1/3 cups Pamela’s Baking & Pancake Mix
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 cup Nestle’s Dark Chocolate Chips
  • 4 tbsp almond butter (I used Maranatha Organic Creamy Almond Butter)
  • 1 egg, beaten
  • 2/3 cup milk (I use unsweetened almond milk)


Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the almond butter using two knives.

Add the milk and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

What made these work so well, as far as flavor went, was the richness and sweetness of the dark chocolate chips, paired with the salty flavor of the almond butter.  I loved them.  But don’t take my word for it.  Bake up a batch and try for yourself.

Recipe: Kale Chips

We all love potato chips, but hate the calories and fat that come with them.  Here is an interesting twist on chips, made with fresh kale, a little seasoning, and a dash of olive oil.  These will change your snacking life forever…and for the good.

Kale Chips

 

Kale Chips
Kale Chips

 

Servings: 6
Time: Prep 10 minutes; Bake 10 minutes

Ingredients:

 

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt (or seasoning of your choice)

Directions:

Preheat oven to 350°.

Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.

Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

~*~*~

This is a simple, nutritious, and delicious snack.  I could devour the entire pan and not feel guilty about it.  I was pleasantly surprised with how much I liked this recipe, and since my first attempt, have seasoned with garlic salt, with crushed red pepper, and other such ingredients.  Get creative.  You can’t go wrong with a snack that is so good for you.  Trust me, you won’t be able to eat just one!