Gluten Free Chocolate Trifle Dessert

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Most days, we feel like we spend all day in the kitchen.

Wake up. Cook breakfast. Pack lunches. Clean up. Snack time. Lunch time. Clean up. Another Snack time. Cook dinner. Clean up.

Seriously, the amount of dishes we wash at times seems endless. We love to cook and bake for our families, but sometimes a lady just needs a break.

A break doesn’t have to mean a sacrifice in a really yummy, chocolate dessert. We made a gluten-free chocolate trifle and it was g-double-o-d, good. Our DIY football pennants added a touch of cute to the taste of chocolate-y yum! These would make for a delicious dessert at your next football tailgate or party! Plus everyone loves dessert in a jar.

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Gluten-Free, No Bake Chocolate Trifle

Ingredients

  • Udi’s Dark Chocolate Brownie Bites broken into pieces {if you want to bake a little, you can make a whole pan with the Namaste mix}
  • Whipping Cream, homemade or the store-bought kind will work
  • Chocolate pudding, KozyShack

All you have to do is layer in this order, brownie, pudding, whipped cream and repeat. No baking necessary. Then, the best part…devour. Even the non-gf people will ask for more!

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Recipe: Gluten Free Peach and Blueberry Crisp

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Jenna has been eating gluten-free for many years; Jodi and I have joined our sister in the fight against gluten on our bodies in recent years/months. So, sometimes we think our palette is somewhat jaded. Are we so accustomed to eating GF that we think a pizza that resembles the taste of cardboard is actually good? Many gluten-free items are good now, and there are so many options, but at times it’s hard to get some of our favorites to taste like the real thing.

This past weekend was not only a success because we were all together {which is our most favorite times}, but also because we shared laughter and tears over a delicious, homemade gluten-free Peach and Blueberry Crisp. Whatever you want to call it – Peach and Blueberry Crisp or a Peach and Blueberry Crumble – it was a good one.

It’s sad to see summer near an end – so celebrate what’s left of it – and what’s left of summer’s ripe peaches.

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Gluten Free Peach and Blueberry Crisp
recipe adapted from Ina Garten

For the fruit:

  • 6 ripe peaches
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup gluten free all-purpose flour
  • 3/4 cup fresh blueberries

For the crumble:

  • 3/4 cup gluten free oats, ground
  • 1/4 cup gluten free all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup pecans, broken into small pieces

Directions:

  • Immerse the peaches in a medium saucepan with boiling water for 30 seconds to 1 minute.
  • Remove them and immediately set in cold water.
  • Peel the peaches, slice them into small wedges, and place them in a large bowl.
  • Add the lemon juice, sugar and flour. Toss well.
  • Mix in the blueberries.
  • Spoon the mixture into a pie dish.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large bowl. With clean hands, gently break the butter apart and mix with the dry ingredients. Continue to blend the ingredients together with your fingertips to form pea-size crumbles.
  • Sprinkle the crumble topping over the fruit in the pie dish.
  • Top with pecans.
  • Place the pie dish on a baking sheet and bake for 40-45 minutes, or until the top is brown and the crisp is bubbling.
  • Serve warm with vanilla ice cream….or plain! So yummy.

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Gluten Free Pancakes {recipe}

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberryThis 4th of July firework pancake breakfast will be enjoyed by those who are GF, and those who are not. We have found some gluten free store-bought pancake mixes to be decent. Some are better than others. This homemade, gluten free pancake recipe is easy to make, and our favorite thus far on our gluten-free venture.

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Gluten Free Pancakes

Ingredients:

  • 2% milk {almond milk can be substituted}
  • 1/4 cup butter {4 tablespoons}
  • 2 eggs
  • 1 cup gluten free quick cooking oats, ground {we use a Magic Bullet to grind it}
  • 1/2 cup Pamela’s gluten free flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seeds

Directions:

  1. In a medium bowl, add the dry ingredients, including flour, ground up oats, baking powder, salt, sugar and flax seeds.
  2. In a separate medium bowl, add two eggs and whisk.
  3. Melt the butter in a pan on the stove with the milk until butter melts.
  4. Stir the milk and butter into the eggs and whisk.
  5. Slowly whisk the wet ingredients into the bowl with dry ingredients.
  6. If the mixture is too thick, add more milk to make it a consistency you like.
  7. Pour and flip.
  8. To make the pancakes festive for July 4th, use a star cookie cutter to create star pancakes that can resemble fireworks.
  9. Spread butter on top, decorate your plate with blueberries and strawberries to make the stars look like fireworks, sprinkle powdered sugar on top and then pour maple syrup over the pancakes.

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St. Patrick’s Day in a Box

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One of our favorites from Alt was Gilit Cooper, lead boss babe at Shoes Off Please and owner of The Bannerie. She recently hosted a Wayfair Homemakers Housewarming Party. Among the many fabulous ideas, our GF mini cheesecakes with Bailey’s Irish Cream made the roundup. Get your lucky on and see all the colorful ideas. If a cookie topped with a rainbow of fruit meets your fancy, you’ll love this.

In other St. Patrick’s Day news, we made a St. Patrick’s Day in a Box. I know, it’s semi-lame with no Guinness, Jameson or car bombs, but our husbands will take care of all that for us. We will enjoy our evening wearing tall rainbow socks, sipping on Bailey’s Irish Cream with a green and white striped straw, of course, and a DIY Slainte {an Irish Gaelic word often said during a toast, which translates as ‘good health’} in the background.

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For the banner, all you need is felt, Elmer’s Craft Glue or Beacon Felt Glue, a clover to trace, pom poms, a wood dowel rod and yarn. Cut, glue and hang.

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{images via j. sorelle}

gf cashew hummus {recipe}


My dad loves cashews. As for me, they are ok. But, Cashew Hummus. Sign me up. Seriously, it’s so good. My lovely neighbor made some for me, and I recently attempted the recipe. Easy, delish and so healthy. Not only are cashews are full copper, magnesium, zinc and manganese, but they also contain Omega 3 fatty acids and Argenine {a non-essential amino acid good for heart health}. On top of all that, lemon juice also boasts healthy essentials such as vitamin c, calcium and phosphorus, as well as anti-inflammatory properties. It’s a win-win.

This dish would be a lovely hostess gift served with crackers and fresh veggies in a basket, it will impress the pickiest of eaters {I know because my son is picky, and he loved it}, and one of the reasons I LOVED IT SO MUCH is because it’s the perfect appetizer for your vegan and gluten-free friends coming over for dinner. I love healthy people, but sometimes it’s hard to find a yummy recipe that will please everyone, and fit into everyone’s dietary needs. Unless you or a guest is allergic to cashews, this recipe is for you!

Gluten Free Cashew Hummus
recipe adapted from Sunfood Recipes
makes 3-4 cups homemade hummus {in other words, plenty to serve at a party…and to share with a neighbor}

Ingredients
3 cups raw cashews
3/4 cup tahini {my neighbor just roasted sesame seeds and used in place of actual tahini}
3/4 cups freshly squeezed lemon juice
6 garlic cloves
1.5 tsp fine Sea Salt
1.5 tsp cumin
1/4 tsp chili powder {my neighbor omitted this, and it was still delish}
1.5 tsp paprika

How To
Soak cashews for 3 hours.
Rinse and Drain the water several times.
Place cashews and all other ingredients in a food processor.
Puree until well blended.
It will probably be thick, so add water 1/4 cup at a time until you reach desired consistency.

{images via Tutto Bella}