I have always been curious about deviled eggs. I knew they fall into the "love 'em or hate 'em" category of foods, but I never quite understood why. Possibly it could be because I'd never had one before, let alone had a terrible one. They intrigued me. Snacking on a hardboiled egg is a super easy (lazy) way to get a shot of protein with out a tonne of work. Why not jazz it up with some spices and fat? ...continue reading
The smell of chocolate and sugar wafts through your home. Giddy anticipation fills you, almost done! Your tiny feet pitter-patter through the kitchen to the warm oven. You peer through the double pane glass to the racks in the oven; flour, butter, eggs, sugar and chocolate creating a miracle inside. The essence of the chocolate chip cookies fills your lungs. ...continue reading
Yup. This is happening. This is absolutely decadent. Soft, chewy cookies and vegan vanilla ice cream? O...M...G... This is best done with freshly baked Gluten Free Chocolate Chip Oatmeal Cookies. Bake them, and let them cool completely.
Remove the ice cream from the freezer and let it warm up for about 5 minutes. Not any longer as the consistency of this ice cream is already quite soft. If it's super warm out keep and eye on it!
Scoop about 1/4 cup of ice cream and smooth onto one side of the cookie, sandwich with the other side and Viola! Ice cream sandwich. I recommend eating them immediately. You can freeze them, but the cookie will be quite hard so let them sit out for 5-15 minutes prior to eating.
- Coco-Bliss Ice Cream in Vanilla or Chocolate
- Ooey Gooey Chocolate Chip Oatmeal Cookies
- Bake cookies at 350 degrees for 8-10 minutes. Let cool for at least an hour. Remove ice cream from freezer and let sit on the counter for about 5 minutes. Scoop 1/4 cup of ice cream onto cookie and smash together. Serve immediately.
- You can freeze any that are uneaten- but the cookies will be hard. Let them warm up for 5-15 minutes before serving.
If you live in the White Rock area, you know what I'm talking about when I say Cielo's Bruschetta. You probably have memories of sitting on the patio, a glass of sangria in hand, with the sun setting over the pier -the sky a myriad of oranges, pinks, and blues. The smell of salt on the summer night ocean air. And basil. And balsamic reduction.
This summer came round and I was craving the bruschetta, but not the headache that comes with me eating gluten. A few years ago I had asked the staff what the cheeses were in the recipe and after that putting everything else together was pretty simple. I've made my own pesto- I think it has a freshness (compared to the stuff in a jar) that adds a bit of oomph to the recipe. I'm not sure whether or not they make their own but it's so simple so why not?!
Preheat your oven to 350. Take your cheeses -I've used a mix of goat cheese, cream cheese, and cambozola- and blend them together with a hand mixer/blender. Play with the ratio here- keep in mind the sharpness of the cheeses will subdue a bit when it's baked. I found my mix to be quite pungent but the blue in the cambozola mellowed out after being in the oven. Put the cheese mix into the corner of a ziploc bag and twist the side -making a simple piping bag.
For bread I really like the gluten & GMO free Buckwheat GluteNull from Choices. The South Surrey location gets deliveries every thursday. Get it fresh, cut it into slices and freeze. For this recipe cut 6-8 slices and lay them straight on the rack in the oven. I toast the bread first so it crisps up and doesn't get too soggy from the cheese and sauces. Toast for 6-10 minutes or until the edges just start to get crispy.
In a food processor -or trusty hand mixer- put a cup of basil leaves and 2-3 cloves of garlic. Squeeze half a lemon's juice. Drizzle a few tablespoons of olive oil in as you blend to get a somewhat pastey texture. You want it on the thicker side so it doesn't got everywhere all over your bread.
Remove the toasts from the oven and pipe a small dollop of the cheese mixture into each of the corners of the bread (in the pictures I only did diagonals- you'll see why in a moment!) Place half or a quarter of tomato in the middle.
Bake the toasts again until the cheese mixture browns slightly, about 8-10 minutes. Create a vertical line with the pesto between the cheesy corners. Do the same diagonally with the sundried tomato pesto. This means that when you cut the toasts into 4 you get a bite of everything in one piece.
Cut your toasts into 4, and drizzle with balsamic reduction and serve while hot! Garnish with fresh basil leaves.
- 1 loaf GluteNell Buckwheat Gluten & GMO Free Bread
- 1/3 c. Cream Cheese
- 1/3 c. Goat Cheese
- 1/4 c. Cambozola (Gorgonzola or Blue Cheese work too)
- 1 c. Basil
- 2-3 cloves Garlic
- Juice from 1/2 Lemon
- 3-6 tbsp Olive Oil
- Cherry/Strawberry/Grape Tomatoes to garnish
- 1/4 c. Sundried Tomato Pesto
- Balsamic Reduction
- Preheat oven to 350. Cut bread into 1/4" slices, and place in the oven directly on the wire rack, toasting until edges begin to crisp. With your hand blender/mixer combine cheeses, and put into the edge of a ziploc bag. Combine basil, garlic, lemon juice & olive oil in food processor/ hand blender cup and pulse until desired consistency. Remove toasts from oven and pipe cheese into the four corners of the toasts. Place a halved or quartered tomato in the center. Bake until cheese begins to go golden. Place a line of fresh pesto vertically between the cheese, and sundered tomato pesto horizontally. Cut into four pieces and drizzle with balsamic reduction. Serve warm.
- If you have leftover cheese freeze in the bag. Defrost in the fridge overnight.
Medium Black Stoneware Bowl $28
Fitzerald Vase- Handpainted 18K Gold Abstract Geometric $68
Fitzgerald Serving Platter- Handpainted 18K Gold Abstract Geometric $68
Photos by Hannah Cummins Photgraphy
I came up with this recipe after testing multiple flours for a gluten free pie dough. I figured after all the work and trouble of trying not to upset my system with that nasty -albeit delicious- gluten that I should kick the dairy to the curb too (but there is always a place for butter.) So the wheels in my brain start going and I remember my Coconut Chocolate Avocado Mousse. It's kind of like chocolate whipped cream. So take out the chocolate, and TADA!!! Whipped cream. Yet again, being new to the holistic nutrition game, thanks to trusty google I find out it's already been done -like a thousand times. Does it count if I didn't know- if a tree falls in the forest and no one's around does it still make a sound?
Nevertheless this recipe is so incredibly simple. However it does require a bit for forethought, as you need to put the coconut cream in the fridge the night before. It also helps to chill your bowl for 10-20 minutes prior to mixing if you want to make it right before serving. It keeps well, although I'm sure it won't last -you'll be sneaking spoonfuls from the fridge when you think no ones looking. This recipe can also be turned into ice cream by freezing -just whip it every 20 minutes until desired consistency. This will minimize the size of the ice crystals.
Scoop the chilled coconut cream out of the can. If you're using a brand other than Trader Joes, I've noticed that other recipes say to flip the can over, so you open it with the coconut water on the bottom (so you can pour it off and just use the solid coconut cream.)
Add your sugar! I used 2 tbsp of raw cane sugar. I decided on the raw sugar as it has a lower glycemic index than powdered (confectioners) sugar.
Add your vanilla! I always have Vanilla powder on hand, alternatively you can use pure vanilla extract BUT -go for the good stuff. It pays off in flavour.
Whisk it all up! You can use a hand blender, hand mixers, stand mixer or simply a whisk. I used a hand blender, but I think a mixer would add more volume! If you have time it really is quite lovely to chill again prior to serving, and it keeps in the fridge 1-2 weeks. However I do not think it will last that long (because it's so delicious!) and if it does you have a problem. Call me and I'll help you get through it.
The key here is to experiment! How sweet do you like it? How much vanilla do you want? Are there other extracts you like? Have fun and share your comments below!
- 1 can Coconut Cream
- 1-3 tbsp raw can sugar, or other sweetener to taste
- 1 tsp vanilla powder, or extract
- Refrigerate can of coconut cream overnight. Remove from fridge, turn upside down, and open. There will be some liquid on the top which you can pour off (if you don't it will water the whipped cream down.)
- Scoop contents into a bowl, & add all ingredients. Whip it good. Serve with fresh berries, pies, chia pudding, or other deliciousnesses.
Photos by Hannah Cummins Photgraphy