glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Salted Caramel Frosted Brownies

Salted Caramel Frosted Brownies are a Winner !  Hubby asked, “what did you put in the frosting to make it taste like REAL frosting ?!”  Short answer: Coconut Milk, Cocoa and Lakanto. You chill 2 cans of Full fat Coconut Milk and scoop up the healthy fat solids that rise to the top.  Whip the rich fat with Cocoa and Lakanto, a natural Monk Fruit sweetener. I used the Monk Fruit-Erythritol blend found at the Bulk Barn.

I reduced the suggested baking time from 12-15 to 10-12 minutes.  In my haste, I accidentally put ground Himalayan Sea Salt in the brownie.  Its supposed to be sprinkled on top, but it still turned out great.

My Caramel drizzle didn’t look too appetizing so I put shaved Dark Chocolate all over the top of the Brownie.  What’s a few extra calories at this point, right ?

Note:  Next time I may reduce the Maple Syrup in half by adding 1/4 Cup Lakanto or  1/4 Tsp Green Stevia.


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Pumpkin Crumble Cake

Almond and Coconut Flour gives this Pumpkin Crumble Cake a nice light crumb.  Before I could take a picture, Hubby & I devoured half of it…ignoring the suggestions that it serves 8-10 and that we should let it cool first before slicing !  I used homemade Pumpkin Puree, Cinnamon, Ginger and fresh grated Nutmeg; reduced the Sugar by 1/4 Cup by using 1/4 Tsp Green Stevia.


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GF Pumpernickel Bread

My husband loves Caraway Seeds and Molasses so he gave a Thumbs Up for this GF Pumpernickel Bread.  Crusty on the outside, soft on the inside and not crumbly like most gluten-free breads.  I don’t have to use a knife or turn my toaster upside down to remove my slice intact.

Note:  The original Nature’s Fairy Recipe uses 3 Tsp of Yeast.  But if you live in higher altitudes, try 2 Tsp and don’t  “Set It and Forget It!”. Definitely don’t leave the house until you’ve safely made it past the proofing cycle, especially if you’re using a Bread Machine.  This picture shows bread made in a 9×5″ loaf pan minus a bit of batter that I lost on the bottom of the oven during proofing !

GF Pumpernickel Bread

GF Pumpernickel Bread

 

 


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Pumpkin Harvest Pancakes

I love Hemp Hearts ! They’re a great nut substitute high in protein, Omega 3s and other essential fats and vitamins.

I stumbled across this Pumpkin Harvest Pancakes recipe on Adam Hart’s Power of Food website. Many of his recipes feature Hemp Hearts as he credits his new found wellness to this Super Food.

WHERE TO BUY HEMP HEARTS
Check out Roger Snow’s Hemp Heart products on www.hemphearts.com/ and send your order to roger@hemphearts.com.

9 one pound tubs fit in their packages. $10 each plus shipping. I’m interested in trying the new fat reduced/high protein Hemp Heart Flakes, $11 a tub.


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Seed Lover’s Granola Bars

As a kid, I loved gooey Rice Krispie Squares !

Seed Lover's Granola Bar in silicone 8x8 pan

Seed Lover’s Granola Bar in silicone 8×8 pan

I adapted this recipe from the Alive magazine.

Well it’s not low fat or low cal but this bar is nutrient dense with 9 grams of Protein and rich in Magnesium.  All you need are Nut Butters, Puffed Millet and a variety of  Seeds.  They’re so addicting, I have to put them in the garage freezer for future lunch box rations.

All the ingredients for  SeedLoversGranolaBars may be found at  Bulk Barn or the bulk & natural food section at your local grocer.  If you don’t have Tahini, use Almond Butter & Peanut Butter.  If you don’t have natural Nut Butter, reduce the Honey.  If you find the Chocolate Chips & Raisins too sweet, try Chocolate Nibs and Frozen Cranberries.


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Pumpkin Custard

Pumpkin Custard

Pumpkin Custard

 

Pumpkin is one of those comfort foods that you love to eat around Thanksgiving and Christmas.   This Pumpkin Custard is good warm or cold.  We prefer it cold any time of the year !

Usually Pumpkin is paired with Brown Sugar and Cinnamon.  This recipe caught my eye as the main focus is Coconut Milk and Maple Syrup in addition to the usual spices.  It’s a lighter custard unlike the heavier versions used for Pumpkin Pie filling.

This Pumpkin Custard recipe is easy to make too.  Whisk it by hand or combine in a blender.  To reduce the calories without sacrificing sweetness, you can use Green Stevia to enhance the Maple Syrup.   For some reason our family doesn’t like Nutmeg, so we substitute with Allspice.

RANT:  Save the Pumpkins !  Be a Pumpkin Beggar.   It’s such a shame to see people pay for fresh produce, chuck it in the Bin, then pay again for a canned product.    DIY !   I cut away the candle drippings, wash the rind & chop up my Halloween Pumpkin to fit into a large roasting pan.  Pumpkins are 90% liquid.  If you add any water, serve with a ladle!  Bake at 350 for an hour, then food process in batches. I freeze 1 cup portions in zip lock bags.  Usually around 10 cups.  I’ve used it for pies but some experts say you should use denser, smoother canned pumpkin for that purpose.  Read more…

 

 

 

 

 

 

 

 

 

 


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Gingerbread Pear Cobbler

GF Gigi's GF Gingerbread PearCobbler

GF Gigi’s GF Gingerbread Pear Cobbler

I like crunchy Pears.  My daughter likes soft ones.  My husband loves Molasses, especially robust Blackstrap Molasses.  We all love Gingerbread.   There’s something wondrous and comforting about Molasses, Cinnamon and Ginger.

I’m a big fan of Gluten Free Gigi.  You can try her Gingerbread Pear Cobbler using ‘s her GF Flour Blend.  It’s still my old Standby 90% of the time.   I only made a few minor adjustments.  I reduced the Sugar and added texture by adding Green Stevia and Candied Ginger.  Maybe next time I’ll try fresh grated Ginger for extra zing.  It worked well in this GF Pumpkin Pie.