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Cake Truffles Using the Babycakes Machine (Gluten Free & Low Glycemic)

Gluten Free Cake Truffles

For my sons 17th birthday we ventured to make cake pops. I used the chocolate cake recipe from The Almond Flour Cookbook by Elana Amsterdam, but with my own slight adaptation. The Babycakes was easy to use, hardest part was filling the cups quickly.

Gluten Free Chocolate Cake (also low glycemic)
1 cup all purpose gluten free flour
1 cup unblanched almond flour
1/2 cup light agave nectar
3 cage free eggs
1/2 tsp kosher salt
1/2 tsp baking soda
1 tbl vanilla extract

Mix all ingredients together. Use a small spoon to fill baking cups to the top. Bake for 3 minutes. Makes about 50 cake balls.

I then used a microwave safe dish to melt a chunk of Dark Baker’s Chocolate that I bought at Woodman’s. Roll the cake ball into the chocolate until covered then place on onto some wax paper to cool. Once all the cake balls were covered I ten melted some peppermint melting chocolate I found at JoAnn’s. Using a spoon I placed a dollop on top of each ball and then sprinkled with chocolate jimmies.

They are so yummy! So good that I would buy them if they were at a shop. The small hint of peppermint is perfect accent.

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Super Easy Beef Enchiladas

I’ve always been afraid to make enchiladas. They look like a lot of work so I never bothered to try, but i’ve been craving enchiladas and we have a brand new Hispanic grocery store that just opened up down the road…

You will need:
2 cups Black Beans
2 cups Corn
1/2 lb Extra Lean Ground Beef
2 cups Enchilada Sauce (Be sure to check the label since most on the market are not gluten free.)
3 cups Shredded Cheese (I used Colby Jack/Cheddar mix)
12 Crn tortillas (Again, be sure to check the label.)
Optional: Adobo Seasoning (I used to cut the tanginess of the enchilada sauce.)

Preheat oven to 350 degrees. Set aside 1 cup of sauce. Spoon a bit of the sauce into a 9’x13′ baking dish, just enough to cover the bottom with a thin layer so that the enchiladas don’t stick. Mix remaining ingredients, except for tortillas and cheese, together in a bowl. Spoon about 1/4″ cup of mixture onto a tortilla, gently roll up, then place into the pan. Once all the tortillas are rolled cover with the remaining sauce and top with cheese. Bake for 35-45 minutes or until warm in the center.

If desired serve with cilantro, salsa, guacamole, and/or sour cream.

 
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Posted by on October 25, 2011 in One Dish Gluten Free Dinners

 

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Chai Spice Scone Mix from Simply Organic

I was looking for a good deal on a whole food vitamin and hyaluronic acid, preferrably from the same site so I could save on shipping, when I stumbled upon iherb.com (use code OGI923 to save $5). I found all kinds of deals, free coffee mug, free enzymes, and more. I got so close to $40 that is was to my benefit to find a few more dollars to spend and get free shipping, so I did a search on the iherb.com site for “gluten free” and thats where I found “Chai Spice Scone Mix from Simply Organic” so I added it to my cart and finished my purchase before I spent even more money!

Fast forward a few days later, my order has arrived and tomorrow there is a ladies event at my church where I know there will not be much that my friend Violet and I can eat so I decide to make the scones as a special treat for us.

At first I thought I was not going to be able to make the scone mix without a trip to the store because the mix called for butter and eggs. Then I noticed a vegan version for the mix that only called for 1/4 cup of ground flax, 2/3 cup water, and the scone mix. Always looking to save calories I loved the idea of the vegan option.

So I threw the three ingredients into a bowl and mixed them together while the oven was preheating. Plopped nine lumps onto my pizza stone and twenty five minutes later I had lovely, slightly browned scones that smelled absolutely delicious!

Always wanting my families opinion I headed my husband and son each a small scone as soon as they were cooled enough to eat and waited for their opinions. As always they were nonchalant and both pretty much said, “Eh, their fine.” So helpful guys, thanks!

I grabbed s scone for myself and sat in front of my computer to play Sims Social (don’t start it’s addictive). Knowing that scones are notoriously dry I made sure to have a tall glass of ice water and once settled bit into the chai spice scone. I love it! It tastes just like chai, although the cloves flavor is a tad strong, I still thoroughly enjoyed the scone and will definitely buy the mix again.

As a side note I noticed that the box also has a recipe for chai pancakes and the Simply Organic products are certified organic and fair trade.

Mix ingredients are:
Organic brown rice flour, Organic cane sugar, Organic sucanat, sea salt, xanthan gum, monocalcium phospate, Organic cornstarch, baking soda, Organic cardamom, Organic cinnamon, Organic ginger, Organic gloves, Organic black pepper.

 

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Tuna and Crackers

I cannot stomach watching my husband make a tuna sandwich.  The amount of mayo he uses to make his tuna “salad” is just gross!  I keep hearing all the health benefits of eating tuna and how it is a great low calorie protein source but the way most people/restaurants make tuna sandwiches undoes most, if not all, the health and low calories benefits.

So I decided to try something different, now this may not be new or groundbreaking for anyone else but I was thrilled.  I drained my can of tuna into my dogs bowls and I do mean drained…I squeeze the heck out of the can until it is dry.  In a bowl I mixed the tuna and a large amount of my oh so yummy horseradish mustard.  I just happened to have a couple of gluten free crackers on a plate (see my review of Blue Diamond Cheddar Cheese Nut Thins.) so I scooped some onto the cracker and OMG it was yummy.  The cheddar cheese cracker perfectly complimented the mustard/tuna mix.

As always I tabulated my calories to enter into my food log and I was thrilled to find that this highly nutritious and quite filling snack/light lunch was just 240 calories!

Tuna – 100 calories

Nut Thin Crackers – 16 crackers 130 calories

Mustard – 10 calories

Now I am hungry so I am going to go eat the last can of tuna before my hubby does…

 

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Sprouts Sandwich: My new favorite lunch

The main thing I find difficult with gluten free eating is the bread.  I have not found a bread alternative that compares to say freshly baked Italian bread. I do like the Ener-G brand though.  There breads at least have “real” bread texture.  Recently I have been eating Ener-G’s Light Rice Flax Loaf that I purchase at Woodman’s for around $4.

Sprouts are a food that I have always loved especially in subs and wraps.  Due to there expense and quick expiration they are rarely found at restaurants, unless the restaurant is noted for its vegetarian/organic foods.  On my recent trip to Outpost Foods I found a mixed container for sprouts, I think they called it Spring blend for just $2.50.  I bought some with the intention of having a nice big salad but I got so engrossed in looking for new gluten free foods at Outpost that I ran out of time and had to quick check out with what I had when I realized my hubby would be home in 30 minutes and I was 20 minutes away from home and hadn’t even started his birthday cake!  (I was thrilled to get home and find that my 16 yo son had baked the cake and already had it cooling when I got home.)

Sooo long story short, the next day I went to make myself lunch and all I had on hand that was gluten free was bread, mustard, sprouts, tuna, and some crackers.  I was in the mood for sprouts so I grabbed the bread, horseradish mustard, and sprouts.  I lightly toasted the bread, spread a generous amount of mustard and then piled on a huge amount of sprouts.  I took my first bite and immediately sent the sandwich down so I could start toasting the bread for another!  The sandwich was delicious and the 2 sandwich’s together were only about 220 calories.  So my new go to super-easy, super-quick lunch is a sprouts sandwich with a side of whatever fresh fruit/veggie I have on hand which for me is usually a bell pepper or grapes.

Alright so not that you need a recipe, but in case you skipped everything above and are just looking for the recipe…

Sprouts Sandwich “Recipe”

Ener-G Light Rice Flax Seed Bread, 2 slices

Your favorite brand of mustard, I used horseradish mustard

Fresh sprouts, I like when they are a mix of a couple of different seeds/flavors

Lightly toast bread, slather on mustard, top with sprouts, and enjoy!

 

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Peanut Butter Chocolate Chip Cookies (Gluten Free)

A slight variation on my gluten free 3 ingredient peanut butter cookie recipe.  The extra egg white makes the cookie hold together better and then add chocolate!  When I am baking them for a bake sale I will drizzle some chocolate on top so they look extra delicious.

1 cup natural peanut butter

1 egg

1 egg white

1 cup dark chocolate chips

Preheat oven to 350.  Mix all ingredients together.  Drop spoonful onto baking stone, press down with fork if desired.  Bake for 12-15 minutes.

 

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Italian Chicken Stew (Crock pot and gluten free)

3-4 chicken breasts, boneless/skinless

5-6 potatoes, cubed

3-4 celery stalks, chopped

3-4 carrots, chopped

1 large bottle of Kraft Zesty Italian Dressing

Place chopped potatoes, carrots, and celery in bottom of crock pot.  Add half the bottle of dressing and stir.  Use remaining dressing to coat the chicken.  Place chicken on top try to minimize overlapping of chicken.  No need to defrost the chicken, chicken should start falling apart a few hours in and can be stirred in with vegetables.

Yummy, low calorie, and filling!

 
 

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