Tag Archives: gluten free recipes

No Bake Frozen Blueberry Cheesecake Bars

I was invited to a BBQ this evening, and asked to bring a dessert. I wanted two things: no bake (anyone in NL will understand why!) and a way to use the last of my blueberries to make room for this year’s berries. I did some searching and found inspiration from Eat Good 4 Life, one of my go-to recipe blogs. There, I found Gluten-Free No Bake Blackberry  Frozen Cheesecake.  I made some changes, and came up with these.

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Serves: 20 squares          Prep Time: 15 minutes          Ready In: 4 hours

Ingredients:

Crust

  • 1 cup prunes
  • 1/4 cup chia seeds
  • 3 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 cup oats
  • 1/4 cup oat flour

Filling

  • 2 packages of cream cheese
  • 1/4 cup honey
  • 3/4 cup frozen lemonade
  • 1 1/4 cup blueberries

Directions:

Crust

  1. If you have a food processor, process all ingredients for 1-2 minutes, until well combined
  2. If you don’t have a food processor, or it’s temporarily unavailable (like mine) cut prunes and combine with oil and milk. Using an immersion blender, process. Add chia seeds and process again. Slowly add oats until well combined. Finally, stir in flour with hands
  3. Line an 8×8 baking dish with parchment paper and transfer crust. Place in fridge while preparing filling

Filling

  1. Whip the cream cheese and honey using a mixer, until smooth. Then add lemonade and mix until blended.
  2. Transfer half the batter on top of the crust.
  3. Now add 1 cup of the berries and blend until fully incorporated
  4. Transfer this batter on top of cheesecake and sprinkle with remaining 1/4 cup of berries
  5. Place in freezer for 3-4 hours
  6. Remove the cheesecake from the freezer at least 20 minutes prior to serving. Pull the cheesecake from the baking dish, remove parchment paper and place on a rack to partially defrost. After 20 minutes, transfer to a cutting surface and cut into squares. Keep square frozen until ready to eat.
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Cauliflower Crust Pizza

I come from a meat and potatoes family. My parents aren’t into eating to all this new-age, healthy, clean eating stuff that I’ve come to love. Not one, but both of my parents absolutely loved this pizza! They didn’t believe me when I told them what the base was made out of, I had to take out pictures to prove it. I got extra creative in the kitchen today, attempting to make my own marinara sauce from scratch for the first time. If you’re in a hurry, just use canned tomato sauce. Other suggestions for the base would be hummus or pesto. It’s a pizza – have fun with it, experiment with different toppings and enjoy 🙂

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Serves: 1-2 (roughly 9 inch pizza)           Prep Time: 1 hour          Ready In: 1 hour 10 minutes

Ingredients:

Crust

  • 1/2 head of cauliflower, grated
  • water
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 tsp chopped garlic
  • 1/4 tsp oregon
  • 1/4 tsp basil

Marinara Sauce

  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1/2 onion, chopped
  • 2 over ripe tomatoes
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1 tbsp brown sugar
  • 1-2 bay leafs

Pizza

  • 1 tbsp olive oil
  • 1/2 onion
  • sprinkle of sugar
  • 1/2 zucchini
  • 1/4 cup grated
  • 1/8 cup feta cheese, crumbed

Directions:

Crust:

  1. Grate cauliflower and place in a small sauce pan with just enough water to cover the cauliflower
  2. Bring to a boil, reduce heat and cover and let sit for 5 minutes
  3. Strain cauliflower and transfer to a freezer friendly bowl
  4. Place in freezer for 10 minutes
  5. Meanwhile, combine remaining ingredients in a small bowl
  6. Preheat oven to 400 degrees F and line a baking sheet with parchment paper
  7. Remove cauliflower from freezer and place on paper towel. Pat until dry
  8. Place cauliflower back in bowl, add egg/cheese/spice mixture and stir by hand until well combined
  9. Transfer to baking sheet and pat to 1/4 inch thickness
  10. Bake for 30 minutes on the bottom rack
  11. Turn the crust over and bake for an additional 10 minutes

Marinara Sauce:

  1. While the crust is baking, prep the marinara sauce
  2. Heat oil in a cast iron fry pan
  3. Saute garlic and onion for a few minutes
  4. Next, add chopped tomatoes and spices
  5. Bring to a boil, reduce heat to low and let simmer for 20 minutes

Pizza Assembly:

  1. Once the marinara sauce is simmering, heat oil in a small fry pan
  2. Saute onions, sprinkling with a dash of sugar
  3. Remove from pan and grill the zucchini next, for 2-3 minutes on each side
  4. Spread marinara sauce over crust, top with zucchini, onions and grated carrot
  5. Add crumbled feta and bake for 5-10 minutes

 


Rhubarb & Oat Muffins

It’s rhubarb season so here’s a delicious breakfast or snack option. Make this recipe gluten-free by using oat flour.

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Ingredients:

  • 2 cups oat flour (or enriched white flour)
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond milk (or milk of your choice)
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup + 1 tbsp butter
  • 2 eggs, separated
  • 1 1/2 cup of chopped rhubarb

Directions:

  1. Preheat oven to 350 degrees and grease
  2. Pour milk into a measuring cup, add lemon juice and let sit 5 mins
  3. Meanwhile, stir dry ingredients by hand in a medium bowl until combined
  4. Place butter in a small dish and microwave for 10-20 seconds until soft
  5. In a large bowl, add sugars, butter and egg yolks, whisk by hand with a fork and fold in buttermilk
  6. Gently fold dry ingredients & rhubarb into the large bowl using a fork until just combined
  7. Next, whisk egg whites until small peaks form
  8. Fold eggs into batter and scoop by 1/4 cups into muffin pan
  9. Place muffins on bottom rack and bake for 20-25 minutes until a tooth pick comes out clean
  10. Move to middle rack and cook for an additional 5 minutes until tops turn a golden brown

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