Tag: Gluten Free

Spatchcock BBQ Oven Roasted Chicken

Spatchcock BBQ Oven Roasted Chicken

This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone. You can use this 

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red 

Roasted Herby Vegetables with Tahini Sauce

Roasted Herby Vegetables with Tahini Sauce

When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!

I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have⁣.

To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.

Tahini Sauce:

  • 1/3 cup tahini⁣
  • 1/3 cup full fat Greek yogurt*⁣
  • 1/3 cup cultured sour cream*⁣
  • Dash of maple syrup (or honey)
  • 1 tsp diced preserved lemon (omit this if you don’t have it!)⁣
  • 2 tsp lemon juice⁣
  • Big pinch of salt⁣
  • 2ish tsp mild vinegar like white wine or rice

*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good⁣

Roasted Vegetables:

  • Broccoli and carrots, or whatever vegetables you want to use!
  • 2 tbsp olive oil
  • 1-2 tsp kosher or sea salt
  • Fresh dill and mint

Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!

Roasted Herby Vegetables and Tahini Sauce

Course: Side Dish

Ingredients

  • 1/3 cup tahini
  • 1/3 cup full fat greek yogurt
  • 1/3 cup cultured sour cream see notes
  • dash maple syrup or honey
  • 1 tsp preserved lemons, diced omit if you don't have
  • 2 tsp lemon juice
  • pinch kosher or sea salt
  • 2 tsp mild vinegar (white wine or rice)

Instructions

  • Whisk everything together and spread it out on a plate.
  • Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
  • Toss them in the herbs and pile them on top of the sauce!

Notes

You can use all greek yogurt, all sour cream, normal yogurt, any kind of combo!
GF Peanut Butter Pretzel Pie from Weeknight Baking

GF Peanut Butter Pretzel Pie from Weeknight Baking

Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, 

Fig and Ricotta Almond Cake

Fig and Ricotta Almond Cake

Servings: roughly 6-8 This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the 

Soft & Crispy Gluten Free Chocolate Chip Cookie

Soft & Crispy Gluten Free Chocolate Chip Cookie

There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself!

I find the combination of all of these ingredients leads to the perfect thin cookie. Have you ever had Tate’s Bakeshop Gluten Free cookies from the grocery? They are my favorite, and I think these are the closest I’ve come to duplicating them at home!

Makes 12 big cookies

Ingredients:

  • 1/2 cup granulated cane sugar*
  • 1/2 cup dark brown sugar*
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, soft but not melted**
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup almond flour
  • 1 cup gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup dark or semisweet chocolate chips or chunks

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies.

Instructions:
1. Preheat your oven to 350 F.
2. Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
3. Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
4. In a separate bowl mix together the flours, salt, and baking soda.
5. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
7. After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes. Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Soft and Crispy Gluten Free Chocolate Chip Cookies

A great thin and crispy yet chewy gluten free chocolate chip cookie
Course: Dessert
Keyword: Cookies, Gluten Free
Servings: 12 large cookies

Ingredients

  • 1/2 cup cane sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, soft but not melted see note
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup almond flour
  • 1 cup gluten free 1:1 flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup dark or semi sweet chocolate chips

Instructions

  • Preheat your oven to 350 F.
  • Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
  • Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
  • In a separate bowl mix together the flours, salt, and baking soda.
  • Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
  • Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
  • After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes .Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Notes

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies

Gluten Free and Vegan Chocolate Mug Cake

Gluten Free and Vegan Chocolate Mug Cake

Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect 

Gluten Free Orange and Ginger Buttermilk Poundcake

Gluten Free Orange and Ginger Buttermilk Poundcake

This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for. Ingredients:-2 sticks (1 cup) butter, room temp⁣-2 cups sugar⁣-4 eggs⁣-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)⁣-1/4 tsp baking soda⁣-1/4 tsp 

Grain Free Thumbprint Cookies

Grain Free Thumbprint Cookies

I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart.

Makes 8 cookies

Ingredients:
-1 cup almond flour
-1 tbsp coconut flour
-1 tsp baking powder
-2 tbsp maple syrup or honey
-1/2 stick butter, softened (use vegan butter to make these vegan)
-Pinch of salt

Instructions:
1. Preheat oven to 325 degrees F.
2. Mix together the almond and coconut flours, salt, and baking powder.
3. Add in the softened butter and the maple syrup or honey and mix together well – either using clean hands or a sturdy spatula. The batter should come together to form a nice wet ball.
4. Using a 1 1/2 tbsp cookie scoop (or a spoon), scoop out 8 equal sized cookies and roll into balls. Place a couple inches apart on a lined cookie sheet. Using a clean thumb or the back of a spoon, make thumbprint indentations in each cookie.
5. Bake for 10 minutes. Remove and allow to cool. Fill with homemade jam, curd, melted chocolate, you name it!

Grain Free Thumbprint Cookies

Grain free thumbprint cookies with a vegan option that tastes great with curd or jam.
Course: Dessert
Keyword: Cookies, Gluten Free
Servings: 8 cookies

Ingredients

  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tbsp maple syrup or honey
  • 4 tbsp butter, softened or vegan butter
  • pinch of salt

Instructions

  • Preheat oven to 325 degrees F.
  • Mix together the almond and coconut flours, salt, and baking powder.
  • Add in the softened butter and the maple syrup or honey and mix together well – either using clean hands or a sturdy spatula. The batter should come together to form a nice wet ball.
  • Using a 1 1/2 tbsp cookie scoop (or a spoon), scoop out 8 equal sized cookies and roll into balls. Place a couple inches apart on a lined cookie sheet. Using a clean thumb or the back of a spoon, make thumbprint indentations in each cookie.
  • Bake for 10 minutes. Remove and allow to cool. Fill with homemade jam, curd, melted chocolate, you name it!
Vegan No-Bake Coconut Chocolate Bars

Vegan No-Bake Coconut Chocolate Bars

We make a very similar treat to these vegan no-bake coconut chocolate bars as one of our regular vegan options at the bakery I bake at in Nashville – Baked on 8th. They are so delicious and never stay on the shelf for long! They’re