Changing up a recipe can either work out really well, or fail miserably. I had worked up some rather delicious cinnamon scones a couple weeks back. This time, however, I replaced the almond milk with apple cider. The result? An amazing, flavorful scone that pairs the sweetness of the cider with the hint of spice from the cinnamon. Nothing says holidays better than that perfect combination. Don’t take my word for it though. Make them yourself and you be the judge.
Recipe: Gluten-Free Cinnamon Apple Cider Scones
Gluten-Free CInnamon Apple Cider Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
2-1/4 cups Pamela’s Baking & Pancake Mix
3 teaspoons cinnamon, plus more to dust tops of scones with
1/3 cup sugar
1 teaspoon baking powder
1/2 cup Hershey’s Cinnamon Chips
4 tbsp butter/margarine
1 egg, beaten
2/3 cup apple cider
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter/margarine using two knives.
Add the apple cider 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.
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I think I’m really going to like experimenting with baking using apple cider this winter. These rank up there as one of my favorite scone flavor recipes I’ve made yet. Very seasonal. Very delicious! Now, pardon me while I go and enjoy a warm one fresh from the oven…
Ah…I love the fall and winter for a few reasons. And, trust me, they are very few. I am not a cold weather, snow bunny, kind of girl. No way! I would much prefer a warmer climate. But, usually around September, one of my favorite things begins to show up in grocery stores, at farmer’s markets and at festivals and gatherings.
Apple cider!
This warm, delicious, spiced treat that warms you up as you drink it down.
What could be better?
Cooking with it!
And for my first foray into apple cider cooking, I went with an apple cider syrup, to top my homemade pumpkin waffles. Because nothing screams fall more than pumpkin and apples, right? And, wow…the flavor combination was phenomenal, but the syrup on its own was a sweet, delicious treat that would be good over pancakes, french toast, regular waffles, toast, or whatever else you can dream up.
Stir together the sugar, cornstarch, and cinnamon in a saucepan.
Add the apple cider and lemon juice. Stir.
Cook over medium heat until mixture begins to boil; boil until the syrup thickens.
Remove from heat and stir in the 2 tablespoons of butter until melted.
Serve warm.
Apple Cider Syrup over homemade Pumpkin Waffles
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Trust me…this is a fantastic substitute for your everyday maple syrup. Sweet with a hint of cinnamon spice. Easy to make and really, really delicious. Make it while cider is readily available. Trust me…you’ll fall in love with it.
And…if you happen to make your own pumpkin waffles…it really is a fantastic flavor combo. This allergic chef wouldn’t steer you wrong.
Gluten-free frozen waffles do exist. They are out there. They are…okay. But I’ve always wanted to make my own. And thanks to a spur-of-the-moment Black Friday purchase, I now own a waffle iron. So, this morning, I decided it was time to test it out. And since it’s the season for pumpkin, and I had a big can of it on hand, I decided to whip up some gluten-free pumpkin pancakes for my roommate and I to enjoy before we go to the gym this morning.
It was a bit time consuming to put together, but the end product was divine.
1-1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 cup milk (I used unsweetened almond milk)
1 cup canned pumpkin
4 tablespoons unsalted butter, melted and warm (I used Smart Balance)
Directions:
Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form (about 1 1/2 – 2 minutes). Set aside.
Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine because it will smooth out when the egg whites are added.
Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you’re ready to pour the batter! I placed 3/4 cup of batter in the center and spread it out with a knife before closing it up and allowing it to cook for 5 minutes.
Top with your choice of butter, syrup, fruit, etc. Enjoy!
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I was so thrilled to be making homemade waffles this morning. And this recipe produced light, fluffy, pumpkin-flavored waffles that paired really well with my gluten-free syrup. I was going to make my own syrup this morning, but I couldn’t do that many things at once. So look for a syrup recipe in the next day or so. But, these waffles were packed with flavor and the perfect way to start a Sunday morning off. I encourage you to stock up on pumpkin while it’s easy to find and make up these one morning. They freeze well and can be warmed in a toaster or toaster oven.
Tis the season for pumpkin-flavored things. Tis the season for WAFFLES!
Sometimes my local grocery stores make my life a little less expensive by putting gluten-free items on manager’s special. If the moon and the stars aline and the diet gods are smiling upon me that day, I wander in at the right moment and am able to benefit from these specials before someone else scarfs them off the table. This takes a huge burden off my food budget and allows me to try new products I normally wouldn’t either because of price or because I can honestly go without them.
This happened recently with products I had been ogling for a long time now…
Sans Sucre produces a line of gluten-free, sugar-free mousse mixes that look absolutely fantastic. I spotted them on the shelves months ago and often stop to stare at them before continuing on my way while I’m out grocery shopping. With a small sigh, I bypass them week after week after week, telling myself that when I get some wiggle room in the budget, I will pick them up and try them. It had yet to happen.
And then…the gluten-free food gods found me worthy, because sitting on the manager’s special table the other day was one box of Sans Sucre’s Mocha Cappuccino Mousse. You better believe I scarfed that up off the table immediately. One box…and now it was mine.
Sans Sucre Mocha Cappuccino Mousse
This little dessert treat couldn’t be easier to make. Each box contains two envelopes of mix to make the mousse. One pack will make four 1/2 cup servings. Simply grab your mixer and blend the contents of one packet with 3/4 cup of milk (I used unsweetened almond milk in mine). Start off on the lowest setting and work your way up to the highest, allowing the mixture to blend and thicken in texture. Do this for about five minutes. Put into dessert dishes and pop in the refrigerator for at least two hours. Then it’s ready to serve.
Now, this is where you can just grab a spoon and dig in or dress it up some. I decided to melt some dark chocolate Ghirardelli over mine and serve it up that way. Either way, you won’t be disappointed.
The mousse is smooth, rich and creamy. You wouldn’t believe that this is sugar free. By using almond milk, I reduced the calories even more. And this delicious dessert had it been made with skim milk would only have clocked in at 70 calories prior to that. So, it really is a sinfully delicious sinless dessert. They do exist! The cappuccino flavor really ties in well with the chocolate. But espresso/coffee and chocolate are best mates anyway. They just work together! This is delicious on its own, but could be served up as a filling in a pie, tart, parfait, torte, etc. Possibilities are endless. I’m already coming up with ways to dress it up some more in my head. This creamy, delicious mousse was light and didn’t feel heavy like some desserts can. It’s the perfect compliment to a big dinner. Especially for all you coffee-loving people out there. It’s a café-infused dreamy dessert, delicious spoonful after spoonful. Without the sugar, gluten, and with it being so low in fat, you can definitely afford to indulge a little.
So whip up Sans Sucre’s Mocha Cappuccino Mousse the next time you’re looking for a light dessert. It compliments any meal and is sure to please everyone out there. Enjoy. And eat up.
Sans Sucre Mocha Cappuccino Mousse with melted Ghirardelli dark chocolate
It’s tradition. Wake up early, hit up some stores in the area, grab the first Starbucks Peppermint Mocha of the season, grab something fast for breakfast while out, and head to Lexington, Kentucky. Hit up the big mall there. Work up an appetite. Eat at The Pub.
The Pub has a few locations in Ohio, Kentucky and Florida. In fact, there is one in Louisville, Kentucky…just across the river from me. But traditionally speaking, the go-to restaurant on Black Friday for my roommate and I for the past three years has been The Pub in Lexington. Why mess with a good thing?
A little background on The Pub…this isn’t an Irish pub in any way. This small chain is British pub all the way. The waitresses and waiters wear kilts and a variety of t-shirts for the restaurant itself. The menu is British based, but with an American flair. They recently added a Gastropub Plates section to their menu. And traditional pub grub definitely permeates the pages throughout, with the last half of the menu dedicated strictly to their beers, lagers, ales, wines, mixed drinks, etc.
This was my second year navigating their menu as a vegetarian. That’s really not difficult. It’s navigating the menu as a gluten-intolerant vegetarian that makes it tricky. So, normally my decision would be easy, I had to really pour over the menu before deciding on what I was going to eat. Thankfully, my roommate knew what she was getting and could help me out a little. While she got her pub go-to of fish and chips ($13.50), I ordered the Spinach Chopped Salad (no bacon) ($7.95)with a side of the fries ($1.95).
Our fantastic waitress, Ashely, asked if I wanted to substitute any other meat on the salad, and I explained I was a vegetarian, so she laughed and said that she would make sure no meat touched my plate. I thanked her and she went to put the order in.
Our food arrived after a little wait. That meant it was cooked and made to order and not just slapped down on a plate and put together. My roomie flipped open the ketchup bottle, loaded up her plate and went to town on her fish and chips.
My salad looked fantastic. The Spinach Salad is a bed of chopped fresh spinach with hard boiled egg, onion, and dried cranberries, tossed in a maple-balsamic dressing. It normally comes with the addition of peppered bacon, but my vegetarianism nixed that addition and they were more than happy to comply. The hard boiled egg was a great addition to the salad, adding a bit of texture and flavor to it. The cranberries were on the proper level of sweet, pairing SO well with the mild spinach and the tender bite of the onion. And the salad was only lightly dressed, so it wasn’t swimming in a pool of dressing, which is always preferred in my book.
One bite, and I knew this salad was the right way to go. It was fantastic. Each bite had a different level of flavor, different textures, and kept the palate interested. It wasn’t just another salad. It had unique flavor combinations, and I found myself wanting to make sure I got a little of everything in each forkful.
As for the side of steak fries…well…that was a nice surprise indeed. First of all, I should mention that steak fries are my least favorite type of fries out there. They are too potato-y in texture and way too soft for my liking. Granted, they are the healthiest (yes…healthy fries) type of french fry to enjoy, but I like a bit of a crisp crunch to mine. That being said, I gave it a go and found that when not overly seasoned and when fried just right, steak fries can be good. They were the highlight of my roommate’s fish and chips meal, and they definitely were a nice addition to mine. Just the right amount of salt, a gentle sprinkling of black pepper…and even a bit of a crisp outside to them. Still potato-y in the center, but it was not soft and soggy as some tend to get. I savored them down to the last one.
Navigating menus as a gluten-intolerant vegetarian isn’t always easy. A lot of times, one of the salads gets my attention. I’m okay with that if it’s a fantastic, new, exciting flavor for me. The Pub offered up the right level of flavor, a unique mix, and a delicious dressing, with a side of fantastic fries. I totally can’t wait to go back next year and do it all over again.
The Pub's Spinach Chopped Salad (sans bacon) w/ a side of fries
Product: Almond Dream Unsweetened Original Almond Milk – $3.89+
As you may know by now…I am a little bit obsessive about non-dairy milk products. I’ve done almond milks, hazelnut milk, coconut milk (did I ever review those?), rice milk and so on. And I have been pleasantly surprised by what I have had. Almond milk is still a favorite of mine to have in my morning cereal. There’s just something epic about the nutty flavor mixing with the corn, rice, cinnamon, chocolate, whatever flavor of the day cereal I have.
In my epic quest to find the best-ever almond milk out there, I picked up a shelf-stable box of Almond Dream Unsweetened Original Almond Milk on sale. While I do show a bias to one particular brand of almond milk in general (from my blogs…you know what I’m talking about), I was actually quite surprised with how much flavor was in Almond Dream’s Unsweetened version of almond milk.
Honestly.
While this did go over my cereal, I reserved a bit of it to try on its own…only fair.
Well, what I found out was that this unsweetened beverage has enough sweetness on its own. This had a lot of flavor and had that sweet nuttiness I expect from a good almond milk, even of the unsweetened variety. This brand even has a bit more of a creamy texture than some of the others on the market. I liked that. It gave it an added boost.
Additionally, Almond Dream’s almond milks are a great source of antioxidants, vitamins A & E, and is also fortified with vitamins B12, D, and calcium. That’s one great thing about almond milk is how much calcium you get from it. When dairy is not an option, you gotta find calcium elsewhere and I’ve found the almond drinks to do just that.
While Almond Dream didn’t quite win against my favorite brand, it does rank high on my list of almond drinks. So if one is not in the budget, I have a great one to fall back on. Additionally, this paired really well with the smoked applewood Gouda I put in my homemade, gluten-free macaroni & cheese for Thanksgiving. No weird flavor…it soaked up the white sauce and provided a creamy cheese base to pour over my brown rice noodles. Very rich, very tasty.
I definitely recommend everyone give Almond Dream a try when searching for a non-dairy beverage. The unsweetened variety is sweet on its own and full of amazing flavor. Pour yourself a glass, add it to coffee, pour it over your cereal, bake something with it…I promise…you’ll love it.
I can’t turn down a sale. So when I stopped in at my local grocery store and the Manager’s Special table was loaded (and I mean stacked) with gluten-free cereal from Envirokidz, I couldn’t pass it up. I mean…when this stuff normally sells for double the amount I bought it for, I figured it was worth giving a shot. I grabbed all three varieties loaded up on the table, plus some gluten-free snacks and walked out a happy, gluten-free girl.
Of the three cereals that I opted to try, Envirokidz Organic Gorilla Munch was the one that sounded the least appealing. So, that was the one I opened first. The cereal looks simple. Little yellow balls…sort of like Kix. And upon eating them, that’s immediately what I was reminded of. Take me back years and years to my childhood when I would eat the hell out of Kix cereal.
I was so ready to hate these…thinking they would be more like Cap’n Crunch (the regular…which I never liked. Sorry Cap’n Crunch fans) than like a cereal I grew up with. But unlike Kix (which are not gluten-free), instead of a list of ingredients, Gorilla Munch has simply three…and I recognize all of them: organic corn meal, organic evaporated cane juice, sea salt.
The result…a crunchy, delicious, corn cereal that surprised me upon first spoonful. And it paired very well with my almond milk, adding a level of sweetness to it. And it keeps crunchy even in the bath of almond milk, so that’s a big plus. What I really enjoyed was how surprisingly appetizing it was. Where I was counting on this to be the cereal that put me off of the three I had, what I discovered was that I wish I had saved this one a little longer. It is phenomenal. And I don’t just wax rhapsodic about any ol’ cereal.
Even if you don’t have to eat gluten-free…if you like a good organic cereal in the morning, I encourage you to try out Enviokidz Organic Gorilla Munch. Not only do 1% of the proceeds of every sale go to wild life preservation, but you get a really exciting breakfast in a bowl. Just because it’s marketed to kids doesn’t mean it has to just be for kids.
Wake up…pour a bowl…and dig in. Gorilla Munch for the win!
It has probably been months since I last had a cracker. I’m not being facetious about it. But gluten-free crackers are not easy to come by around here, nor are they usually anywhere near being in the budget. I definitely crossed crackers off my list when I had to go gluten-free. Sadly…because I had just bought packs of some delicious vegetable crackers that I now couldn’t eat. vegetable crackers are one of my favorite things on this planet…so I was allowed to be a little bummed. I guess that’s why I have a roommate though, because she took on what I could no longer eat. Nothing wasted.
But, sometimes I just craved that salty crunch that only a cracker can bring.
While out shopping one day, my roommate said she wanted to treat me to something gluten-free and I could have my pick from whatever the store carried. We went to the section and I looked over the shelves. Cookies galore, but my pantry is loaded with gluten-free cookies. There were pastas everywhere. Every gluten-free mix under the sun. But then…the heavens parted and I zeroed in on a box that sat on the top shelf.
Glutino Vegetable Crackers.
First of all…crackers! Secondly…VEGETABLE CRACKERS!! *enter excited squee and little hops on the balls of my feet in the grocery store aisle*
The fact that these were made by Glutino made the purchase a lot easier. After all…they made the gluten-free pretzels that I raved about.
The box actually contains two sealed bags of crackers. I was a little put off by this at first, because that would normally mean less product. Ugh. I was wrong. Honestly. Not only are the bags packed with these crackers, but the image on the box is to scale. These aren’t little crackers. No…these crackers are as big as other crackers out there that are made specifically to slather on a dip or cheese, or whatever your heart desires.
Even better…these packed a crunch. Oh, I love it when a product surprises me. Sturdy. Plenty. Crunchy.
YUMMY!
What makes the flavor of these crackers stand out is the incorporation of tomato powder. Honestly. It makes it seem like you’re biting into a savory bread stick or pizza crust. That mix of tomato and oregano flavor is really pleasing. These are unlike any other vegetable cracker I’ve had. No fake dusting of spices. No oily or greasy residue left on fingers. Pure flavor with every crunchy bite. I even slathered one up with pizza sauce and vegan mozzarella cheese, heated it, and yeah…cracker bliss.
If you are looking for an amazing cracker for your next appetizer tray, your snack, or even to accompany a meal Glutino has the product for you. They are some of the most amazing crackers on the market. Added bonus…they are gluten-free so I get to enjoy them all I want. I think every now and again, I’ll have to work them into the food budget. These are definitely worth the splurge every now and again.
Thank you, Glutino for perfecting your products and making them stand heads and tales above the ordinary stuff. Gluten-free and delicious. Once again, you have impressed me.
And now…I can’t wait to sample the other flavors of crackers in their line-up.
Nothing says Thanksgiving like stuffing. I’m a vegetarian, so my Thanksgivings are always turkey-free…but that doesn’t mean I can’t enjoy a good stuffing. Yet, after having to change my diet to strictly vegetarian to also incorporating a gluten-free menu, it can be a bit of a challenge, especially during the holidays when get-togethers and parties don’t always offer sufficient menus to fit into your dietary needs.
But that doesn’t have to be the case. Thanks to my friends at Rudi’s Gluten-Free Bakery, this amazing and delicious stuffing is the perfect pairing for your Thanksgiving feast. Whether you need to eat gluten-free, or whether you have a vegetarian diet…this stuffing satisfies each of those. And if you do happen to enjoy a bit of turkey on the big day, I guarantee that this is far better than what Stove Top has on the grocery shelves.
I cooked this up this evening and ate it on its own for dinner and was blown away by the layers of flavor throughout. The hazelnut roasts beautifully while the dish cooks up in the oven. And the sage pairs beautifully with the array of vegetables that are included. Honestly…you’ll want to eat it straight from the oven.
Ingredients for Gluten-Free Hazelnut Sage Stuffing
1 loaf Rudi’s Gluten-Free Multigrain Bread
1/4 cup olive oil
1 whole yellow onion, chopped
1 bulb fennel, chopped
2 garlic cloves, minced
4 tablespoons sage, minced
1 pound Cremini mushrooms, chopped
salt and pepper
1-1/2 cups veggie stock
2 eggs
1/2 cup chopped hazelnuts
Directions:
Cubes of Rudi's Gluten-Free Multigrain Bread, cubed and toasted
Preheat the oven to 250°F.
Cut the loaf of bread into 1/2 inch to 3/4 inch pieces.
Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.
Set the bread aside and turn the oven temperature up to 350°F.
Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.
Onion, fennel, garlic, mushrooms and sage reducing in sauté pan
Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume.
Season everything with salt and pepper as you go along and taste, taste, taste!
Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.
Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).
Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.
Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.
Get a spoon and dig in. It’s Thanksgiving.
A serving of Gluten-Free Hazelnut Sage Stuffing
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This stuffing is incredible. So often, stuffing tends to be runny and an over-gooey, soupy mess. This cooked up to perfection, crisping in the right places. In the oven, the mix of vegetables and bread meld together with the egg binder and really bring this beautiful stuffing together. And the flavor…with the addition of the hazelnuts, it’s a fantastic party on your palate. Plate this up on its own, or pair it with your Thanksgiving meal of choice. Trust me…you’ll have as much fun preparing it and enjoying the aroma as it cooks as you will devouring it. And with flavors this amazing…trust me…it will be devoured. Quickly.
Rudi’s Gluten-Free Bakery does the holidays a favor and makes it an enjoyable feast for everyone at the table. Give thanks this year…and be thankful for all you have.
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
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
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.
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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.
The Celiathlete 