Rice Cake S'mores

I wouldn't go so far as to say these are a healthy treat. They are loaded with marshmallows and chocolate after all but they are a gluten free, semi guilt free sweet snack. And ready in no time for when that snack attack hits!

4 caramel chocolate chip rice cakes or any flavour you choose 

4 tbsps chocolate chips, 1 per rice cake

a handful of mini marshmallows on each

Place them on a parchment lined baking sheet for easy cleanup. Air fry at 350°F for 2 mins or pop them under the broiler for just 30 seconds!

You can also try spreading Nutella on the rice cake before the chocolate chips and marshmallows go on 😋

 

Serves 4

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Cauliflower Fried Rice

I was a little skeptical about cauliflower "rice" but was pleasantly surprised with this recipe. Even more surprised that my husband like it!

Ingredients:

1 1/2 cups cauliflower rice (found in frozen veg section of store)

4 cups frozen stir fry vegetables of your choice

2 tbsps sesame oil

1 tbsp dry minced onion

1 tsp garlic powder

1/2 tsp red pepper flakes

2 eggs

1/4 cup tamari or soya sauce

pepper to taste

Heat 1 tbsp of sesame oil to medium in a skillet. Add the cauliflower rice and vegetables. Stir until thawed then cover and cook until tender, about 5-6 minutes. Add the other tbsp of sesame oil with the minced onion, garlic powder and red pepper flakes and stir together. Push everything to the sides of the pan and pour the eggs into the well in the center. Scramble for 5-6 minutes then once the eggs are cooked stir everything together. Add pepper and tamari and serve.

Serves 4

Adapted from: jaroflemons.com

Here with Lemon Ginger Salmon:

https://www.hotandcoldrunningmom.ca/2024/05/lemon-ginger-salmon.html 

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Gluten Free Pistachio Avocado Blondies

If you have a tummy sensitive to gluten but still have a sweet tooth...

1 small avocado (1/3 cup mashed)
1 tbsp lemon juice
1/4 cup butter or marg
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1/2 cup ground almonds
1/4 cup white rice flour
1/3 cup roughly chopped pistachios

Mash avocado and lemon juice together.
Cream butter and sugar together then add to the avocado/lemon juice. Mix in the egg and vanilla.

Next mix the ground almonds, salt and rice flour together and incorporate into the mix.

Chop the pistachios roughly like this

and fold into the batter.

Line an 8 X 8" baking pan with parchment paper and pour the batter in.

Bake at 350 F for 35-40 minutes.

Cool in pan then lift out with the parchment and cut into squares.

Pina Colada Macaroons

Make these with a mini ice cream scoop for a
bite-sized gluten-free treat.

2 cups finely shredded coconut
1/2 cup sugar
2 egg whites
1/4 tsp rum or rum extract
4 tbsps chopped candied pineapple (plus more to garnish)
1/4 tsp lime zest

Whip the sugar and egg whites together then mix in the coconut.

If you want plain old macaroons stop here.  But if you're going for the pina colada ones add the rest of the ingredients.

Use a small ice cream scoop and mound it onto a parchment lined cookie sheet.

We made half the recipe plain and half pina colada. Place a couple pieces of candied pineapple on top of the pina colada ones. Here's a shot of the plain ones.

Bake at 325 F for 15-17 mins.
And here are the pina colada ones.

Ta dah!

Gluten-Free Scottish Shortbread

Does using oat flour make this shortbread more Scottish?

Here are the ingredients:

1/2 cup semi-salted butter, at room temperature
1/3 cup sugar
1  cup oat flour
3/4 cup rice flour

Sift together the dry ingredients and set aside.
Cream the butter until fluffy, then slowly add the dry ingredients mixing well between additions. It will be crumbly. If you think it's too crumbly then add 1 tbsp more of butter, but no more than that.

Wrap in plastic wrap and chill 20-30 minutes.

Keep dough chilled and work with a little of it at a time to form your shortcake, either by forming into a circle, scoring and placing on a cookie sheet.  Or by using a shortcake mold.
See this recipe for how to use molds

http://hotandcoldrunningmom.blogspot.ca/2014/12/scottish-shortbread.html

Bake in a 300F oven for 34 minutes.  Cool about 10-15 minutes, then move to a rack to cool completely.

Terribly Sophisticated Blender Almond Torte

I've made this cake many times and it is always well liked.
A light and easy ending to a meal.  And for those of you concerned about gluten, there's only 2 tbsps of flour in this recipe.  Although I've never tried it, I'm pretty sure you could substitute that for another more tolerated flour.

4 eggs
3/4 cup sugar
1 cup whole almonds (brown skin on)
2 tbsp flour
2  1/2 tsp baking powder


Prepare two 8-inch round cake pans, greased and lined with wax or parchment paper.

In a blender, combine eggs and sugar until smooth.

Add almonds, whole, and blend until nuts are very finely ground. (Don't start with ground almonds, it doesn't turn out the same) Now add flour and baking powder.
Pour batter into pans, bake at 350F for 15 minutes.

Let cakes cool 5 minutes.

Turn out and cool completely before icing with Terribly Sophisticated Mocha Whipped Cream Frosting.  


Terribly Sophisticated Mocha Whipped Cream Frosting

1  1/2 cups whipping cream  (375 ml)
1/2 cup sugar
1/4 cup cocoa powder
2 tsps vanilla
1 tbsp instant coffee
Grated chocolate to garnish

Combine all in a large bowl and beat with mixer until stiff peaks form.

Garnish with grated chocolate. Makes enough for a 2-layer round cake.