Tag: gluten-free

Strawberry Almond Chocolate Chip Biscotti

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This is the first time I’ve used fresh fruit (other than applesauce) in biscotti, and, the infusion of strawberry flavor is so, so good. Cooking down the strawberries to a thick, jam-like mixture worked perfectly, and it is always a good match for toasted almonds and sweet chocolate chips.

strawberry chocolate chip almond biscotti

Strawberry Almond Chocolate Chip Biscotti

1 cup chopped strawberries
1 tablespoon water
1 tablespoon ground flaxseed
3/4 cup plus 2 tablespoons sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teapsoon fine sea or Himalayan salt
1/2 cup unrefined sugar
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1/2 cup toasted almonds
1/4 cup mini chocolate chips

Put the strawberries and water in a small saucepan, bring to medium heat, then cook, mashing with a fork as they get soft, for about 20 minutes. The mixture should be thick like jam. Transfer the mixture to a small food processor or blender and puree until smooth. You want 1/2 cup (120mL) total. If it is more than 1/2 cup, continue cooking on medium heat until 1/2 cup is reached. Stir in the flaxseed and let cool to room temperature.

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Add the strawberry mixture. Beat until combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.

Roasted Asparagus with Pickled Onions

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These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.

Springtime Strawberry Quinoa Salad

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This salad is open to interpretation; feel free to swap the greens, berries,veggies,and seeds to your preference. Serve at room temperature or cold, as a light lunch or alongside your favourite dinner dishes.

spring quinoa salad

Springtime Quinoa Salad

1 cup water
1/2 cup quinoa, rinsed
1/2 cup diced fresh strawberries
1/2 cup diced cucumber
3 tablespoons hemp seeds (double check for gluten-free status)
1 green onion, finely chopped (just the green part)
Argula, for serving

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 tablespoon maple syrup
1 garlic clove, finely grated
Zest of 1/2 lemon
Salt, freshly ground pepper to taste

Put the water in a small saucepan. Bring it to a boil, then add the quinoa. Reduce heat, cover and let simmer for about 13 to 16 minutes until the water is absorbed. Remove from heat, and remove the lid. Fluff with a fork and let cool.

Put the quinoa in a bowl with the strawberries, cucumber, hemp seeds, and green onion. Toss to mix.

To make the dressing, put the olive oil, vinegar, maple syrup, minced garlic, lemon zest, and a  sprinkle of salt and pepper in a small bowl. Whisk to combine. Pour the dressing over the quinoa mixture. Stir to mix, adjusting salt and pepper to taste. Serve over arugula.