raspberry coconut paleo bliss balls

Amys Gluten Free Pantry

This recipe for Raspberry Coconut Paleo Bliss Balls from Emily Butler’s blog The Lazy Paleo came across my email last week and looked amazingly delicious. They are. I’m on my second recipe and I think I’m addicted. Using Medjool dates provide just the right amount of sweet. I balked at their price, but found them for a bargain at Trader Joe’s – about the same price as the regular, stiffer Deglet Nour dates most of us are familiar with. Although there’s around 40 or so varieties of dates, the Deglet Nour and Medjool are the most widely available. If you liked dates before, you’ll love these softer, larger ones with a honey/caramel flavor.

Plus, there a lot more to dates than you’d think. They’re great for lowering cholesterol and triglyceride levels, are a wonderful option to refined sugar and have tons of fiber – an excellent choice if you’re prone to frequent back-ups. Had to be said.

It’s almost impossible for me to adhere to a recipe without making changes, so of course I made a few, particularly because macadamias are so expensive. Ultimately, I know The Lazy Paleo would understand, because I was too lazy to use anything other than what I had in my pantry. Also, I like these a little chunky, and straight from the freezer, but that’s me. Great for a quick breakfast on the run or an afternoon pick-me-up when you find yourself wanting a boost.

Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Yield: about 22 balls
Special Equipment: food processor, jelly roll pan
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1/2 c. raspberries, washed and thoroughly dried (I bet frozen would work too, just let them completely thaw)
8 medjool dates (Trader Joe’s for these – waaaaay less expensive than anywhere else)
3/4 c. raw cashews
3/4 c. roasted almonds
1/2 c. finely shredded coconut 
4 T cashew butter (Trader Joe’s has a wonderful creamy version)
2 T pure maple syrup
1 1/2 tsp. pure vanilla extract
pinch salt

1/4 c. finely shredded coconut for rolling, later

  1. Place all ingredients except the 1/4 c. shredded coconut) into a food processor and mix until a sticky dough forms, about 25 seconds. If mixture is too wet, add a little more coconut and process again.
  2. Roll into small balls and roll in 1/4 c. shredded coconut before placing onto jelly roll pan.
  3. Place in fridge for 15 minutes.
  4. Remove and place into freezer friendly container or plastic bag. Refrigerate for an hour before serving.

 

 


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french lentil soup

Amys Gluten Free Pantry

Fall is around the corner and my culinary thoughts go to soups.

If you’re in a pinch for time, then go ahead and make a standard lentil soup with brown lentils – it’ll cut your time by more than half. If you’ve got a bit of time to have a fragrant pot simmering on your stove top, this is a rich, intensely flavored soup that will warm your entire family.

Known as lentils du Puy, French lentils hold their shape well even though they are much smaller than their cousins, making them perfect for hearty soups and salads. Plus, they are a bit earthier and somehow richer to my taste.

The original recipe is from Ina Garten and I’ve changed it only slightly, especially for sake of night-shade compliancy. I’ve also cut her recipe in half, however, a full recipe will yield lots of soup to freeze – you’ll thank yourself later! And don’t forget to soak the lentils before you start chopping your veggies – it’ll save you a good 15 minutes.

Enjoy this chunky soup with a vinegary salad and a frothy glass of sparkling water with a squeeze of lemon. Perfection.

Prep time: 20 minutes
Total time: 1 hour 20 minutes
Yield: 6 servings
Special equipment: large stock pot
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1 c. french lentils

4 c. chopped yellow onions
3 T olive oil
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried
1/2 tsp. ground cumin
1 1/2 c. medium diced celery (about 4 stalks)
1 1/2 c. medium diced carrots (3-4 carrots)
1-2 cloves minced garlic (about 1/2 a tablespoon)
6 c. chicken stock (more if you want a less chunky soup)
1/2 – 1 T red wine vinegar to taste

  1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  2. Heat oil in a large stock pot over medium heat and add onions, salt, paper, thyme and cumin. Sauté for about 10-15 minutes.
  3. Add celery and carrots and sauté for 10 more minutes.
  4. Add garlic and sauté for 1 minute.
  5. Add chicken stock and lentils; cover and bring to a boil. Remove lid and simmer, uncovered for at least an hour. Check for firmness and simmer a bit longer if needed.
  6. Add vinegar to taste, stir and serve.

My favorite garnishes are pickled jalapeños and fresh cilantro to taste.

 


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product info – nightshade free brown mustard

Amys Gluten Free Pantry

For those of us with nightshade allergies, there are several items we typically have to make from scratch, including chicken stock, yellow mustardguacamole, and breakfast sausages to name a few. While Dijon mustard is usually free of night-shades, it has a very distinct flavor and every once in a while, I like to mix it up.

Here’s an organic, gluten-free, nightshade free Brown Mustard offered from Eden Foods so you can add a new flavor profile to your pantry. With a mere four ingredients (Organic Whole Mustard Seed, Organic Apple Cider Vinegar, Water, Eden Sea Salt), you can feel good about eating it. Remember one of Michael Pollan‘s food rules: “Don’t eat anything your great-grandmother wouldn’t recognize as food.” This definitely passes muster.

My thanks to Bernice from MA for letting me know about this 🙂 Give it a try and let us all know how you like it.


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gluten-free chicken marsala

Amys Gluten Free Pantry

When my kids were little, this recipe represented their first knowing bite of a mushroom, that is, a mushroom on purpose. Somehow, smothered in this lovely sauce made it palatable for a little kid. Now they love it.

This is the classic dish, redone gluten-free, of course, with double the sauce, because honestly, that’s the best part (and I like it slightly reduced with an intensified flavor).

You can make this perfectly Paleo by eliminating the rice flour – I’ve done it both ways and they’re equally delicious.

I hope this becomes a staple in your house like it is in ours.

Prep time: 15 minutes
Total time: 40 minutes
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1 package skinless, boneless chicken tenders (about 8 tenders)
1 1/2 c. rice flour, for dredging
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup oil (olive, coconut or avocado)
8 ounces crimini or porcini mushrooms, stemmed and sliced
1 cup sweet Marsala wine
1 cup chicken stock
4 tablespoon room temperature butter
1 T arrowroot powder
3 T chopped flat-leaf parsley

  1. Put the rice flour into a shallow dish and add the salt and pepper, mixing thoroughly.
  2. Heat the oil in a heavy bottomed skillet on medium high heat until hot.
  3. Dredge the tenders in the flour mixture then drop gently into the skillet.
  4. Brown both sides 3-4 minutes per side until cooked through. Drain chicken on paper towels.
  5. Mix arrowroot into butter and set aside.
  6. Reduce heat to medium and add mushrooms to skillet and sauté for 5 minutes until slightly browned and moisture has evaporated. Season with salt and pepper.
  7. Add marsala to mushrooms and turn to high heat for a few seconds to cook the alcohol down. Add the chicken stock, bring to a boil then reduc to a simmer for 2-3 minutes to thicken.
  8. Add arrowroot/butter mixture to skillet and stir with a whisk to eliminate lumps for another 2-3 minutes to thicken further.
  9. Add chicken back into skillet for a minute or so to rewarm. Season with salt and pepper and garnish with a sprinkle of parsley before serving.

 


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Shabtai Bakery re-emerges on the food allergy scene!

Amys Gluten Free Pantry

Several years ago, I reviewed gluten-free products from Shabtai Bakery in New York. They offered wonderful desserts which are not only gluten-free, but are dairy free, peanut free, soy free, lactose free, casein free, corn free, and Kosher. Bakers for over 30 years, Shabtai has perfected their allergen free recipes.

Sadly, the bakery was destroyed in Hurricane Sandy three years ago. The head of this family bakery recently started baking again from his home and is offering his Rainbow Cookies and Devils Food Swiss Stix in small batch productions. His ultimate goal is to rent a small local bakery to start larger scale production.

Below is the communication the bakery has been sharing with the gluten free community, and I pass it on to you. We wish Shabtai Bakery all the best as they relaunch their lovely bakery.
Shabtai Gourmet Gluten Free Bakery is now able to process orders via Paypal.
If you are craving Gluten Free/Dairy Free Rainbow Cookies and Devils Food Swiss Stix, it is now much easier to order!

Step 1 – Payment
Paypal Instructions – Click the link below:
https://www.paypal.com/us/webapps/mpp/send-money-online
Choose – Send money to friends and family option Enter Email address – SIDNEYGLUTENFREE@GMAIL.COM

Step 2 – Shipping & Item Request
Copy and past the form below to provide your shipping and order information.
You must email this form to SIDNEYGLUTENFREE@GMAIL.COM for processing.

Ship to information:

First Name:
Last Name:
Street Address:
Apt / Suite:
City: State;
Zip Code:
Telephone:
e-mail Address:

RAINBOW COOKIES -16 OZ
$15.00 per unit
Total Units: _________
*Total Cost: _________

DEVILS SWISS STIX – 13 OZ

$10.00 per unit
Total Units: _________
*Total Cost: _________

Choose Shipping Option:
Shipping charge; 1 or 2 units @ $11.30
Shipping charge; 3 or 4 units @$15.80
*Shipping Charges: ________

Order Total: ________
(Add the lines with the *)

Please contact Sidney at  if you have any questions or comments.
You can view the items on our website, but at the moment can not order via the website.
Rainbow Cookies
Devils Foods Swiss Stix

Like our Shabtai Bakery Facebook page for updates on new products and the relaunch of our bakery.

 


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