Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Thursday, August 30, 2012

Mini Donuts



Have you been out to your county or state fairs and wished you could have some of those yummy, sweet smelling Mini Donuts?  The smell is hard to resist.  Warm, tender, sugary goodness wrapped in a small little donut.  This year I made gluten free, egg free, nut free Mini Donuts at home and brought them with us to the fair in a little brown paper bag for Anna to have.  It was a great plan.  Unfortunately, I left them behind in the car.  And by the time I remembered we were a long ways away.  It all worked out, because the next morning I decided to take my Mom to a cute little donut shop, before our Trader Joes run, and Anna had her mini donuts to enjoy. 

So if you've been craving Mini Donuts too, try this baked gluten free, egg free, nut free Mini Donut recipe.  It is easy and quick to make.  Plus, if you have kids, they LOVE to help dip them in the sugar when they are done.

1/2 c sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk (or your favorite milk substitute, I bet coconut or almond milk would be amazing in this)
1 t Gluten Free baking powder
1 c  Natalie's Gluten Free Flour

1/4 c butter, melted
1/2 c sugar
3/4 t ground cinnamon

1.  Preheat oven to 375 degrees.  Grease 24 mini-muffin cups.
2.  Mix sugar, butter and nutmeg in large bowl.  Stir in the milk, then mix in baking powder and flour just until combined.  Fill the muffin cups about half full.
3.  Bake 15-20 minutes, until the tops are lightly browned.
4.  While the muffins are baking, melt the butter.  In separate bowl, mix the sugar and cinnamon.  Remove muffins from the cups, dip in butter and roll in the cinnamon sugar.  Enjoy!

Adapted from a recipe on Allrecipes.com

Thank you Fireflies & Jellybeans, Cybele Pascal, Tasteful Tuesdays, Allergy Free Wednesdays and Vegetarian Mama for allowing me to share this recipe with your readers.



Saturday, August 25, 2012

Minnesota State Fair Update: Gluten Free Fair Food List

You can get a Gluten Free Fair Food list at each of the Information Booths buy the fair entrances!  How convenient is that?!  Remember this is a great starting point but be careful and always ask to see the ingredients at each vendor.   Look for one of these information booths...



 or stop by the Northland Celiac Support Group booth in the Health Fair 11 building.  It is located right next to the Anaphylaxis and Food Allergy Association of Minnesota (AFAA) booth.  They both have a lot of great information available.



Also, in the Health Fair 11 building is the Caring Bridge booth.  Our girls had a caring bridge site when they were born as 32 week preemies.  What a GREAT service Caring Bridge is for keeping family and friends connected when you have a health event.  For each photo they take that gets tagged on facebook, $1 will be donated from Pear Tree Greetings.  Stop by and take a photo to help raise money for Caring Bridge.


This is how we start our day...Fresh French Fries for breakfast!  Noah and Grandpa.


Anna is enjoying a little fries with her ketchup!  These fries are on the Gluten Free Food List.


Luigi's Italian Ice is Gluten Free and Dye Free.  A great cool treat on a hot afternoon.


The Giant Slide!  As Noah says, "It's tradition!"


My parents took pictures of my sister and I in front of this same gopher as little girls.


Josie loves to visit the horse barn.


Cotton Candy...a sticky favorite!


Josie and Grandma

If you go to the fair, I'd love to hear what gluten free foods are your favorite.  Just leave a comment below.  And enjoy the great Minnesota get together!

Friday, August 24, 2012

Gluten Free Food List for the MN State Fair

We'll be going to the State Fair, see you there!

French Fries For Breakfast

How about a little Turkey Drumstick?!

The Skate Park is great entertainment!
Who's ready for a ride?
See you there!

Today's post is will be quick and to the point.  We are just about to head out to the Minnesota State Fair.  I wanted to make sure you all knew about the gluten free list for the state fair to help you with food choices if you go.  It is a great starting point on vendors, but as always be sure to ask to see the ingredient lists just to make sure it is safe.  And be sure to bring along your epi pens/benadryl.  Most of all, have a great time building memories!

Northland Celiac Support Group supplies this list each year.  Just click here.  Thank you sooo much Northland Celiac Support Group for providing this gluten free list for the MN State Fair




Monday, August 20, 2012

Strawberry Rhubarb Crisp



The little rhubarb that peeked through our grass last summer, letting us know where our garden should go, has grown really big, producing lots of rhubarb.  And since my parents are visiting and they love rhubarb, we are trying new rhubarb recipes.  Mom always made a delicious Rhubarb Torte, but with my little girl's egg allergy this is not an option for my family.  The Strawberry Rhubarb Crisp is a bit more on the tart side than the Rhubarb Pudding Cake.  So if you love the tartness of rhubarb, I'm guessing you will love this Strawberry Rhubarb Crisp.  A little scoop of ice cream would be a great addition.  In fact, I think mixing the crisp with a bunch of ice cream and blending it together would be amazing, like a little Strawberry Rhubarb Crisp Blizzard.  That is on my radar to be trying ASAP.  I have adapted this recipe from Cooking Light.

Filling:
6 c sliced rhubarb
2 1/2 c halved strawberries
3/4 c sugar
3 T gluten free cornstarch
1/2 t orange zest
1/2 t ground cinnamon
Cooking spray

Topping:
2/3 c gluten free flour (I used Natalie's Gluten Free Flour Mix)
1/2 c packed brown sugar
1/2 c gluten free oats
1/4 t ground cinnamon
dash of salt
6 T butter, chilled and cut into small pieces

1.  Preheat oven to 375 degrees.  Coat 9 x 13 baking dish with cooking spray.
2.  In medium bowl, prepare the filling by combining the first 6 ingredients.  Then, pour into prepared baking dish.  Set aside.
3.  To prepare the topping, combine flour and next 4 ingredients in a medium bowl.  Cut in the chilled butter with a pastry blender until the mixture is crumbly.  Sprinkle the topping over the filling.
4.  Bake at 375 degrees for 40-45 minutes or until crisp is bubbly.  Let stand about 20 minutes before serving.


This recipe has been shared on Allergy Friendly Fridays & Gluten Free Fridays.

Friday, August 17, 2012

Fresh Salsa



Welcome back fresh salsa!  Oh how we love to have you in our house each summer!

The garden tomatoes are ripe and jalapenos are ready to pick.  Perhaps next year we will plant some red onions, too.  I so look forward to being able to walk out to the garden and bring in a bowl full of tomatoes, because then I know it's time for SALSA!!!  This is a recipe I found online at Allrecipes.com that has been adjusted for our family.  The kids and I are mild salsa fans but my hubby loves a bit more heat so I save some of the seeds and inner jalapeno for him to add to his bowl.

On a little side note...
This summer I learned that their is slavery happening here in the US in our tomato fields!!!  I don't understand how this can be allowed here in our country.  International Justice Mission (IJM) has started a campaign this summer to ask local grocery stores to join the Fair Food Program.  This is an excerpt from their website...
Recipe for Change
Slavery is not just happening overseas. In the past 15 years, over 1,000 people have been freed from slavery in U.S. tomato fields. Chief assistant U.S. attorney Douglas Molloy once called Florida’s tomato fields “ground zero” for modern-day slavery in the United States.

But we have a Recipe for Change. The Fair Food Program, developed by tomato pickers themselves through the Coalition of Immokalee Workers, establishes a zero tolerance policy for slavery, child labor and serious sexual harassment on Florida’s tomato farms.

Help end modern-day slavery in U.S. tomato fields: Join us in asking the CEOs of major supermarket chains Publix, Ahold (owners of Stop & Shop, Giant and Martin’s) and Kroger to endorse the Fair Food Program, ensuring the tomatoes you buy are slave-free.


So please join me in taking just a short minute to sign this petition and help end modern-day slavery in the U.S. tomato fields.   As of June 2012, the only supermarket chains that sold slave free tomatoes were Whole Foods and Trader Joes.

Each week Recipe for Change features a guest contributor's favorite tomato recipe to help bring awareness to this issue.  One of this week's recipes is from my favorite singer/songwriter, Sara Groves.  She shares her family recipe for Tomato Pie.  Check it out! You could easily adapt it to be gluten and egg free.  If you need help, just let me know.

And now, back to the Salsa...

6 tomatoes, chopped (or 8 romas)
1 c red onion, finely diced
1 jalapeno, finely diced (do not add the inner part or seeds unless you like it spicy!)
3/4 - 1 c cilantro, chopped
1 - 1 1/2 t salt
1 t sugar
4 t lime juice

1.  Place chopped tomatoes in a strainer for 5-10 minutes to get rid of extra juices.
2.  In a medium bowl, stir together all ingredients and chill before serving.  ENJOY!

Thank you Allergy Friendly Friday, Allergy Free Wednesdays , Tasteful Tuesdays and Gluten Free Fridays for letting me share this recipe with your readers!



Wednesday, August 15, 2012

Rhubarb Pudding Cake


Last spring, when we moved into our home, we found rhubarb peeking through the grass in our backyard.   It made it easy to decide where to till my first garden.  The rhubarb and I were instant friends.  It was clear that it was hardy and it was going to be able to grow despite my lack of garden knowledge.  And I was so thankful that for sure something was going to grow.  Gardens amaze me and I still get excited when vegetables actually grow.



It's probably no surprise to you how much I love Cooking Light's magazines and cookbooks.  So I have adapted this Rhubarb Pudding Cake recipe is from Cooking Light May 2004 to be gluten free, egg free and nut free.  We had this for dessert the other night with my parents over and it received lots of compliments.  The tartness of the rhubarb diminishes into the subtle sweetness of the cake.

Rhubarb Pudding Cake 


1 c Natalie's Gluten Free Flour Mix
2 t baking powder
1/8 t salt
5 T butter, softened
1 1/3 c sugar, divided
1 t vanilla extract
1/4 t ground cinnamon
1/4 c coconut oil, melt before measuring
1/2 c milk ( or your favorite milk substitute)
4 c rhubarb, sliced thin
Cooking spray
1 t powdered sugar (Or a little scoop of ice cream to top it off.  Actually, come to think of it, some fresh homemade whipped cream on top would be really good too.)

1.  Preheat oven to 350 degrees.
2.  Combine flour, baking powder and salt, stirring well with a whisk.  Set aside.
3.  Put softened butter into a mixing bowl and mix on medium speed until smooth.  Add 2/3 c sugar, and mix well.  Add vanilla, cinnamon and melted coconut oil, beat well.  Turn the mixer to low speed and alternately add the flour and milk mixture, beginning and ending with the flour mixture.  Beat until smooth.
4.  Spray an 8 inch square baking dish with cooking spray.  Combine the rhubarb and 2/3 c sugar, then pour into baking dish.  Spoon the batter over the rhubarb.
5.  Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.
6.  Sprinkle with powdered sugar, or serve with a scoop of vanilla ice cream or fresh homemade whipping cream and enjoy!

Thanks to the Gluten Free Homemaker, Fireflies & Jellybeans, Adorned From Above, Slightly Indulgent Tuesdays and Allergy Free Wednesdays for letting me share this recipe on your blog!

Thursday, August 9, 2012

Zucchini Bread


It's a great time of year to be picking the zucchini in your garden or finding them at your local Farmer's Market.  Zucchini Bread is hands down my favorite way to eat this wonderful summer squash.  But I'm curious, what is your favorite way to eat it? 

Growing up, my Mom did a lot of baking.  She entered our county fair many times and walked away with a lot of ribbons.  And believe me, her Zucchini Bread recipe takes the cake.  It is worthy of a Champion Ribbon in my book.  I am delighted to announce that I think I finally have Mom's recipe adapted to be gluten free, egg free and nut free and still turn out like her's.  (Although... my parents are coming to visit soon and my Dad will be a good judge of that.)  So go get some zucchini ready and let's make this tasty Zucchini Bread.

3 c Natalie's Gluten Free Flour Mix
1 t baking soda
1 T baking powder
1 t salt
1 T cinnamon

1/2 c coconut oil (melt before measuring)
1/2 c applesauce
1 T vanilla
2 c sugar

2 c zucchini, peeled & grated

1.  Preheat oven to 350 degrees.  Prepare 2 loaf pans.  Butter and then dust with the Gluten Free Flour Mix.
2.  In large bowl, whisk together the flour through cinnamon. Set aside.
3.  In a separate bowl, combine the coconut oil through sugar and mix.
4.  Add the dry ingredients to the wet ingredients and stir.
5.  Stir in the zucchini and pour into prepared pans.  Bake about 1 hour or until toothpick comes out of the center clean.

Thank you Allergy Free WednesdaysFireflies and Jellybeans, Gluten Free Fridays and Gluten Free Wednesdays for letting me share my recipe on your site.

Friday, August 3, 2012

Cantaloupe and Ice Cream

Summer time brings me back to the basics with it's abundant variety of fresh veggies and fruit.  This post is just a simple idea that is my husband's favorite summer treat!  Short and sweet.  Enjoy!