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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Curried Beef Stew

This Curried Beef Stew is based on GLICO curry paste.  Use the 110 or 220 gram package depending on the amount of meat you have on hand.  Simply sear Beef cubes that have been dredged in seasoned Flour.  Then place it in a crock pot.  Saute vegetables, add GLICO, plus other curry seasonings on hand and deglaze the pan with a bit of stock.  Add a can of Coconut Milk to your mixture and pour over the Beef. Several hours later you’ve got tender morsels of comfort food.  Serve over Chinese Pilaf and garnish with Cilantro.

For chicken, you can sear or broil pieces with or without the skin. Simmer the stew in a frying pan or dutch oven for 30 minutes or until tender.

Note:  Full fat Coconut Milk is good for you, but can always use low fat versions.  Another option is to place cans of Coconut Milk in the fridge ahead of time.  You can reserve the creamy fat that rises to the top for New Roots Herbal’s Salted Caramel Frosted Brownies and use the de-fatted liquid for your stew.  Voila !

 


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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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Thai Chicken Saute

Sometimes you get tired of the same ol’, same ol’ chicken. This Thai Chicken Saute recipe is “safe”. My fussy teenager was asking me when I was going to make it again so I know it’s not too spicy or “weird”. The PDF includes the Yummly recipe reviewer recommendations to “kick it up a notch” and brighten up the plating.


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GF DF Whole Grain Bread from Kim’s Kitchen

Upon surfing YouTube, I stumbled across this “Gluten Free Bread Recipe – The BEST you’ll ever taste”.  No matter how many new recipes I try or how many store-bought loaves I buy, this is still my favourite ! Watch the video or just click on “About” to see the original recipe. If you agree you can subscribe to her channel, “Einekleinewitch“.

I don’t fuss over it as much as Kim does. Just Set It & Forget It ! Fresh, tasty bread in 2 hours on the Rapid Bake – Light Crust cycle ! You’re supposed to let it cool on a rack for an hour but FAT CHANCE that’s gonna happen ! It’s great toasted with Organic Virgin Coconut Oil spread on top and excellent for sandwiches as it slices so well.

I discovered 2 other versions that Kim’s Kitchen published on her GF Real Food Blog. One is the ‘simplified’ version with fewer ingredients. The other offers up various substitution ideas. Note: I use the original recipe but omit the Quinoa Flour. I love Quinoa in Tabbouleh Salads but Quinoa Flour is bitter, even in small quantities. I substitute Quinoa Flour with Teff Flour or one of 3 flour blends.

Print my PDF to see all 3 versions of GF DF Whole Grain Bread from Kim’s Kitchen. It tastes so good, slices well and the Millet, Sorghum, Teff flours,  Coconut Milk & Oil offers high protein and fibre. Try it out and let me know what you think. If your FAVE is better than mine, you have to share !