Archive for the ‘gluten and casein free irish soda bread’ Category

Kerri’s Flourless Gluten Free Chocolate Raspberry Walnut Torte

March 26, 2014

This is what Kerri made for my birthday.

 

Ingredients:

Unsalted Butter at room temp.

1/4 cup unsweetened cocoa powder, plus a dusting for the pan

1/2 virgin coconut oil plus 1 teaspoon (available at office)

10 oz. 85% dark chocolate, chopped (available at Trader Joes)

1 1/4 cup coconut sugar (available at office)

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon coarse sea salt

1/2 cup ground toasted walnuts plus 2 tablespoons finely chopped  walnuts

12 raspberries

 

Directions:

1. Preheat oven to 350 degrees. Butter a 9 inch round cake pain, line bottom with parchment, than butter parchment and dust with cocoa

2. Melt 1/2 cup coconut oil and 8 oz. chocolate in a double boiler until smooth then whisk in coconut sugar.  Whisk in 1 egg at a time followed by cocoa, vanilla, salt, then fold in ground walnuts. Spread batter in pan.

3. Bake until set about 35 minutes. Let cool for several hours; then run a knife around the edge to loosen and remove from pan.

4. Melt remaining 2 oz. of chocolate and 1 teaspoon of oil in a double boiler and spread on cake.  Sprinkle chopped walnuts in center and raspberries around the edge.

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Gluten Free Dairy Free Irish Soda Bread

March 11, 2014

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

 

If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6

We are taking the show on the road……. Paleo Presentation at Crossfit Bayonne / Testimonial!

October 8, 2013

What's Paleo All About?

 

October 17th – 8:00PM – Crossfit Bayonne – 432 Broadway Bayonne

Check out this new Paleo Testimonial I just got today

My name is *****, I’m 38 and I’m three months in to my paleo lifestyle. In a very short amount of time I have become very passionate about this program and have seen so many wonderful effects of the discipline.

My fiancé and I moved to ****, ** from *** in March of 2012. Over the course of our first year here, I trained for and ran 6 half marathons. I biked, hiked, and walked regularly. I also gained 15 pounds and can’t remember a time when I felt physically worse.  I was exhausted, lethargic, bloated, not sleeping well (the list goes on). Things just weren’t adding up. I tried everything I could think of, nothing worked. And maybe the worst part, for the 1st time in my life exercise was not enjoyable because I felt weighed down and largely unmotivated. I was pretty sure it was due to my diet (which I didn’t think was that bad).

Then came Paleo. In 3 months I’ve lost 15 pounds (10 in the first 30 days) without even trying. I’m sleeping thru the night for the first time in about 6 years, my workouts are amazing and efficient, my cravings for sweets (which were severe) are all but gone and I feel better than I can ever remember. My body is also more lean and fit. I had no idea how poorly I was eating and how much processed junk I was putting in my system. I was uneducated around what was actually good for me as I subscribed to the low fat/low cal way of eating and because of that, was pumping my body full of processed junk. It was a huge departure from what I was used to. But the fact is it worked. Perhaps the most amazing part of my experience is I’ve gone off the Lexapro I’ve been on for the past 2 years to treat anxiety. The benefits of this have not been just physical, as I find myself feeling more confident and clear headed. It’s a difficult thing to articulate but I feel in control and sure of what I’m doing. That has far exceeded my expectations around this program. Put simply, I feel good. Really good.

I would highly recommend reading as much as you can find on the subject. It’s satisfying and with the right material is actually fun. The recipes are endless and I learned a whole new way of cooking. One that is far easier than I’m use to. I look at food completely different and am eating far less and going much further on what I put into my system. Don’t get me wrong, there are times when I’ll cheat but I do my best to stick with it most of the time because the results are impossible to dispute. So much so, that I don’t see myself going off this anytime soon. If ever.

One very important detail for me to note is none of this was possible without the guidance and support from Dr. Noah. He recommends an amazing variety of books and subject matter that made this easy and enjoyable. Big shout out to him. Anyone who is thinking about going Paleo, DO IT!! It’s one of best decisions I’ve made for my health. You will not be sorry!!

Gluten and Casein Free Irish Soda Bread Recipe

March 11, 2013

Found this recipe online and thought I would share this with you all.  It is not Paleo but it is Gluten and Casein Free.  I intend to make this bread on Thursday and will blog again about how it came out.  I had to find a recipe that worked as I loved my mothers Irish Soda Bread.  I hope this one works!

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

 

If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6