As many of you saw on my Instagram (@breezygfreezy), my sister/gluten free chef extraordinaire created the most incredible dish to celebrate my graduation and return to Chicago. I’ve had a few requests for the recipe, so here it is–
*Celebratory Sea Bass+Lentils a la Ellory*
1/2 teaspoon coriander seeds, crushed
½ teaspoon cumin seeds, crushed
½ teaspoon mustard seeds
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 cup dry lentils
4 cups low-sodium vegetable broth
1 teaspoon red wine vinegar
Salt and black pepper
1 cup plain Greek yogurt
¼ cup fresh mint leaves, thinly sliced
1 tsp paprika
1 tsp cayenne pepper
1 tsp dill weed
1/2 lemon, juice
Chop the onion and garlic. Combine the coriander, cumin, mustard seeds and olive oil in a bowl, and in a medium sauce pan for 5 minutes. Add in the onion and garlic, stirring often until softened (about 5 minutes). Add the lentils and 3 cups of the vegetable broth. Cover and bring to a boil, then reduce heat to a simmer. Stir lentils every 10 minutes, adding 1/4 cup of the remaining 1 cup of vegetable broth until lentils are softened and cooked (40 minutes to add the 1 cup of broth). Stir in the red wine vinegar, and top with greek yogurt sauce.
1/2 tsp coriander
1/2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
2 tablespoons olive oil
4, 4-oz filet of sea bass
Combine and spread evenly over filets in a baking pan. Bake at 400 degrees for 20 minutes, until cooked through. Check often!
One thing I’ve definitely felt left out from, due to my diagnosis with Celiac when I was only five years old, is my grandma’s mandel bread. Everyone gets a little tin when they go to her house, and the other grandchildren had tins sent to their college dorms/apartments, but not this gluten-free girl.
For those who don’t know what mandel bread is: Mandelbrodt, also known as mandel bread in English-speaking countries and kamishbrot in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
*Disclaimers: Enjoy Life provided baking mixes to me as one of their bloggers, but all opinions are my own. While their mixes are top 8 allergen free, my recipe uses eggs and optionally uses almonds.*
GLUTEN FREE MANDEL BREAD
adapted from Gluten Free Diva
[See photos below the recipe!]
1 cup canola oil
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups Enjoy Life All-Purpose Flour
2 1/4 tsp. baking powder
1 1/2 tsp xanthan gum
3 tbsp. sugar
1/2 cup light brown sugar
1 tbsp. cinnamon
Your choice of fruit preserves
1. Beat eggs in medium sized bowl.
2. Add oil, sugar, and vanilla to the beaten eggs.
3. Combine the E.L. all -purpose flour, baking powder, and xanthan gum into a separate bowl, then add it into the egg mixture. The dough will be extremely gooey and sticky, and looks a bit like nut butter. The flour doesn’t seem like it will full combine, but just keep mixing!
4. Mix the 3 tbsp. sugar, 1/2 cup light brown sugar, and 1 tbsp. cinnamon in a small bowl and set aside.
5. Divide dough into 8 equal pieces. Take one of the 8 sections and pat it out into a ‘rectangle’ on non-stick cookie sheet (I lined with parchment paper). Repeat with 3 more sections of the divided dough. It will seem impossible, and look ugly, and I might have even been happier if the recipe tasted terrible in the end, because I wouldn’t deal with the mess again, but IT IS WORTH IT!
6. Spread the filling of your choice on top of the 4 pieces. I did one raspberry sugar-free jelly (Smucker’s), one chopped almonds, one cinnamon sugar, and one jelly and almonds (like a sandwich!)
7. Section the remaining dough into four pieces and flatten it over the top of each of the four flattened, filled dough sections.
8. Sprinkle the top of all with the cinnamon sugar for a yummy taste! (Optional, but I must say–delicious! I had more cinnamon, less sugar per personal preference)
9. Bake for 30 minutes at 350 degrees. Remove and let rest for 15 minutes.
10. Cut the logs into slices, and lay on sides on the parchment paper-covered sheets. Bake for another 10 minutes at 250 degrees.
Disclaimer: Schar has provided Pizza Crusts to a select group of bloggers in exchange for a review/recipe. All opinions are my own; feel free to contact me with questions!
As a celiac, anything that doesn’t need immediate freezing upon arrival is seemingly post-apocalyptic. ‘These pizza crusts can sit on the shelf?!’ I found myself questioning the fact for a long while, but apparently, it is so! Schar products, including their pizza crusts, are almost all “shelf-stable”–which for a gluten free kid in college, means goodies upon goodies that don’t take up precious freezer space.
I called upon le boyfriend to design a fun recipe for lunch this week, using the pizza crusts, and here it is!
(for the diabetics, package says 32g for 1/3 of the pizza crust–which seems extraordinarily high.)
Prep time: 15-20 minutes; Cook time: ~15 minutes
1 Schar Pizza Crust
2 tbs. olive oil
1/4 c. balsamic vinegar
1/2 large kale leaf
1/2 large apple [we used Fuji]
1 c. shredded mozzarella cheese [he wanted gorgonzola, but this college kid doesn’t have everything on hand]
1/2 tsp. garlic powder
1/2 tsp. honey
1. Preheat oven to 410 degrees [according to Schar package]
2. In small skillet, combine olive oil and garlic powder over low heat [to simmer]; combine balsamic and honey in another small skillet over low heat [to simmer, as well]. Simmer for approx. 15 minutes.
3. Cut out stem of kale, and cut leaf into thin strips [1-2in. long].
4. Peel and dice apple into 1/4 in. pieces [our preference, could be a bit larger].
5. Once oven is preheated, brush olive oil mixture on crust and layer crust with cheese, then apple and place in oven until cheese lightly browned.
6. Remove from oven, and sprinkle the kale over the top. Drizzle with balsamic mixture.
7. Enjoy! See photo below!
Impressions/Review: The crust cracked upon baking–very odd. No clue why! Crust, for me, was a bit too hard and the high carb count is a bit of a deterrent [could never sit for more than 1/3]. Le non-celiac boyfriend agreed it was a bit too hard, but commented on similarities of the base to gluten pizza crust. If done again, we both agreed to add more apple, and perhaps more cheese. Overall, quite delicious!
Udi’s Gluten Free emailed me a few weeks ago with the following proposition: they would send me a stunning package of their products in exchange for a recipe featuring one of their products on my blog, for submission in their #EatDrinkBeMerry contest, where they will ultimately give out fantastic prizes [see below, visit their Facebook or Twitter, and enter here!]
Well, of course, I immediately said yes and as soon as their prize package arrived at my apartment, I began to plan my submission. Hopefully this recipe can make its way into your holiday celebrations: Cheesecake Bites!
feat. Udi’s Gluten Free Snicker Doodle Cookies, inspired by my loving grandma.
~Yields 24 bites~
Preheat oven to 350 degrees.
In a Cuisinart, convert one package of Snicker Doodle Cookies into 1.5 c. of crumbs.
Melt 5 tbs. of butter over low heat.
Combine crumbs and butter in bowl and mix.
Line mini-cupcake tins with papers [recipe can be used for regular size, cake, etc, but will have different yield]
Fill each paper half way with crumbs and push down. Set tins aside.
Whip 8 oz. cream cheese, slowly add 1/2 c. sugar, then egg, then vanilla.
Allow mixer to combine.
Place 1 dollop of cream cheese mixture into each cupcake tin.
Put cheesecake bites into pre-heated oven for ~15 minutes. Cool bites on rack.
Put raspberries in small pot over low heat with 4 tbs. water and allow to melt.