gluten-free

Whyatt's SuperWhy Applesauce Carrot Cake

In one of our family's favourite episodes of SuperWhy! on Kids' CBC, Whyatt wants to make a carrot applesauce cake for his baby sister Joy's birthday, but he does not know how. The Super Readers soar into a new kind of book, a cookbook, to learn about selecting ingredients, measuring, mixing, and baking cakes.

 

The episode resonated with us, since baking homemade birthday cakes is a tradition in our home. I am also a big believer in encouraging kids to be involved in cooking. Through cooking, kids can practice reading, learn basic math skills such as measuring, work on their fine motor skills by pouring and mixing, and learn where food comes from and how to make healthy food choices. Given our love of cooking, SuperWhy, and homemade birthday cakes, it was natural for us to try and make a SuperWhy! inspired Applesauce Carrot Cake of our own.

 

Our family is gluten free, and our friends have dairy sensitivities, so this cake is both gluten and dairy free. The low amount of sugar and high percentage of protein per serving also make it a relatively healthy treat. As an added bonus, you do not need to use a mixer to prepare it, making it safe and fun for even the youngest chefs to help prepare.

 

Whyatt's Gluten Free Carrot Applesauce Cake:

5 Eggs
3/4 cup apple sauce
2tbsp coconut oil (softened)
3 tbsp golden syrup
1/2 cup coconut flour
1 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
¼ tsp cloves
1/8 tsp nutmeg
1/8 tsp salt
1 cup chopped apple
1 cup shredded carrot

 

Directions:

1. Preheat oven to 400 degrees. Line a 9 X 13 inch baking dish with parchment paper

2. Beat eggs, applesauce, coconut oil, golden syrup and vanilla with a whisk until combined

3. In a separate bowl, sift together coconut flour, baking soda, cinnamon, cloves, nutmeg and salt. Add dry ingredients to the applesauce mixture, and mix until batter is smooth and well incorporated. Fold in chopped apple and shredded carrot.

4. Pour batter into prepared pan, and bake for 20-25 minutes until top is lightly browned and the cake is set in middle. We enjoyed our cake dusted with a just a sprinkle of icing sugar, but you could top it with cream cheese icing if you prefer.

 

Posted by momstown team on 10/21/2012 - 19:45
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Jam Thumbprint Cookies (Gluten Free, Grain Free, Vegan)

Whether you are baking for a Christmas cookie exchange, looking for an easy cookie recipe to make with your kids, or searching for a dessert recipe that is gluten free, grain free, dairy free, egg free or vegan, these jam thumbprint cookies are sure to satisfy you. If you don't care for jam, you can fill the thumbprint with a variety of other ingredients, including chocolate chips, chopped nuts and honey, dried fruit, or even leftover cranberry sauce.

cranberry jam thumbprint cookies

Gluten Free, Grain Free Vegan Thumbprint Cookies

1 cup almond flour
1 tsp baking powder
pinch sea salt
1 tbsp plus 1 tsp melted coconut oil 
1 tsp pure vanilla extract
1/4 cup agave nectar (honey, brown rice syrup, or maple syrup should also work)
rasperry, apricot, or other jam of your choice


Method:

1. Preheat oven to 325, and line a baking sheet with parchment paper.

2. In a small bowl, combine flour, baking powder and salt. Mix until blended, and make a well in the centre.

3. Add oil, vanilla, and agave nectar to the dry ingredients.  Mix by hand until a smooth dough forms.  Stir in chocolate chips. 

4. use your hands to roll dough into teaspoon sized balls.  Place dough balls approximately 1 inch (2.5cms) apart on a parchment paper lined baking sheet about 1 inch (2.5cm) apart.

5. Gently press down on the dough with your thumb to make a well in the middle of each cookie (a great job for your junior chefs). Spoon a small amount of jam into each well.

6. Bake the cookies for 7-9 minutes, until lightly golden around edges. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling. Makes about 1 and half dozen small cookies. Enjoy!

photo credit: adventuresofafuturechef.blogspot.com

Posted by momstown team on 10/07/2012 - 17:52
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Gluten Free, Grain Free, Dairy Free, Pumpkin Maple Snack Loaf with Coconut Flour

This moist and yummy gluten free, nut free, grain free, dairy free, refined sugar free, pumpkin snack loaf is full of all of the flavours of fall. It is quick, easy, and perfect for even junior chefs to help prepare. It is also packed with protein, and kid (and adult) friendly. I brought it to a playdate recently, and the entire pan disappeared shortly after it was put out. Many people commented that "it tasted totally normal" and "they would have had no idea that it was gluten free": high praise in the gluten free world.

note: This recipe has the flavour and texture of a loaf, but is prepared like a cake.  Whether you call it a snack cake, a loaf, squares, or something different, it is sure to be enjoyed.

 

 

Gluten Free Pumpkin Maple Snack Loaf

Ingredients:

5 Eggs
1 cup 100% pumpkin puree
1/4 cup melted coconut oil
6 tbsp maple syrup
1/2 cup coconut flour
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
¼ tsp cloves
1/8 tsp ginger
1/8 tsp salt

Maple Glaze (optional)

1/4 cup powdered sugar
1 tbsp maple syrup
2 tsp hot water


Directions:

1. Preheat oven to 400 degrees. Line a 9 X 13 inch baking dish with parchment paper.


2. In a large bowl, beat eggs, pumpkin, coconut oil, maple syrup and vanilla with a whisk until combined.


3. In a small bowl, sift together coconut flour through salt.  Stir.

4. Add dry ingredients to wet ingredients, and stir until mixture is smooth and incorporated.  There should not be any remaining lumps in the batter. 


4. Pour batter into prepared pan, and bake for 20-25 minutes, until top is lightly browned and a toothpick insertedinto the centre comes out clean.

5. Remove from oven and allow to cool on a baking rack. Cut into squares and serve.

 

Maple Glaze (optional)

Stir together powdered sugar, maple syrup, and hot water until smooth.  Drizzle over cooled cake.  The finished snack cake can also be dusted with powdered sugar, or topped with your favourite icing.

 

Posted by momstown team on 10/04/2012 - 20:53
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On the Go Pumpkin Spice Energy Balls

Like "Bo" from the Kids' CBC show "Bo on the Go", it seems like we are always on the go these days. From back-to-back dance classes to yoga, swimming and soccer, we are busy and someone is almost always hungry. We need snacks that are quick to make, easy to eat, and full of healthy foods that will power our bodies and give them the energy to, as Bo says, "go, go, go". These pumpkin spice energy balls check every category above, and they are simple enough that your junior chefs can get in the kitchen and help. Since they are also nut free, gluten free, soy free, and vegan, they are suitable for almost any location and set of dietary needs.

 

 

Pumpkin Spice Energy Balls

Ingredients:

1 cup roughly chopped medjool dates
1/2 cup quinoa flakes
1/2 cup pumpkin seeds (often labelled pepitos in stores)
1 tsp vanilla
3/4 tsp cinammon
1/8 tsp ground ginger
3-4 tbsp water (add as necessary)

Method:

1. Place dates in food processor, and process until they are finely chopped and begin to form a paste. Add 1-2 tbsp water if necessary.

2. Add quinoa flakes. pumpkin seeds, vanilla, cinnamon, and ginger to food processor.  Process for a few minutes, until the mixture turns into a dough.  Taste, and add an additional 1-2 tbsp water if mixture seems dry or you are having trouble getting all of the ingredients processed. 

 

 

3. Transfer dough to bowl, and refrigerate for approximately 30 minutes (note: this step isn't necessary, but it makes the dough easier to roll).

4. Pinch off a small portion of dough, and roll it between your hands to form a ball. Continue pinching off pieces of dough and forming balls until you have used up all the dough.  We prefer our balls a bit smaller, so aim for about a 1.5cm diametre, but you can make your energy bits in whatever size (or shape!) you choose.  You can even insert a toothpick into each one and turn it into a healthier version of a cake pop.

 

 

5. Store your power balls in an airtight container in the fridge or freezer until you're ready to take them on the go!

 

 

6. Optional: if you would like, you can roll your energy balls into flaked coconut, crushed crispy rice cereal, cocoa, or chopped nuts or seeds.

 

Posted by momstown team on 09/24/2012 - 11:52
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Cooking with kids: Black Bean Chocolate Cake

Recently, I've taken an interest in trying out a wheat free diet so have been poking around our gluten-free recipes. Thank goodness for momstown as this recipe was suggested by a member last year!  Yesterday my kids and I turned it into a mini junior chef event!

 

black bean cake

 

First of all, I promise you will not taste the black beans as they are blended until unrecognizable. And within 24 hours the whole cake was eaten - sans frosting! My kids gobbled up this high fibre, no gluten chocolate cake and took it in their lunch bags for snack too. So excited to have found this family friendly recipe! Enjoy my pictures below which compliment the original recipe by our member.

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My 4 yr old daughter is Celiac, so I am submitting a gluten free cake recipe that my whole family loves and few know it's actually gluten free!



Black Bean Chocolate Cake
(makes one 9" round - double recipe to make a layer cake)

1-15 ounce can of black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
6 tablespoons  butter
1/2 cup honey
6 tablespoons  cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Preparation:

Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan. Dust cocoa all over the inside of the pan, tapping to evenly distribute.


Drain and rinse beans in a strainer. Shake off excess water.

 

rinsing beansHere's my 2 year old rinsing the beans - which we called "chocolate beans" to hide the obvious black bean fact.

 

Place beans, 3 of the eggs, vanilla,  and salt into blender. Blend on high until beans are completely liquefied. No lumps!

Whisk together cocoa powder, baking soda, and baking powder.

Beat butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition.

 

mixing batterMy Jr Chef loves to mix!

Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.

Scrape batter into pan and smooth the top - GF batter tends to be thicker than regular cake batter. Tap pan on counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn over onto a cooling rack. Let cool until cake reaches room temperature, then cover.

For BEST flavour, let cake sit over night... I promise it will not have a hint of beaniness after letting it sit !

If you have doubled the recipe for a layer cake then level the tops with a long serrated knife, shaving off layers until it is flat and even.

Frost immediately before serving... I use a cocoa buttercream icing....mmmm mmm goodness!

This recipe has been passed around amongst many of us Mommies and we've all made alterations on it as suits our own family... some use Stevia as the sweetener (in which case add a tbsp of water as well) and others use all organic ingredients... you can omit the vanilla and use mint extract for a choco minty cake variation too.

 

This recipe was submitted by Angela for momstown's birthday cake contest!

 

For more family-friendly meal ideas, recipes, and more, sign up for our monthly newsletter!

Posted by momstown mama on 05/08/2012 - 13:31
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Gluten-Free Avocado Banana Bread

Shhhh, don’t tell your kids (or your hubby) that there’s avocado in this banana bread.  It’s okay, they’ll never know! 

This banana bread is full of healthy fats and calls for nature’s candy – maple syrup! 

The recipe uses teff flour; it’s one of my favorite grains because of its nutritional content.  It’s very high in minerals, protein, complex carbohydrates, and fiber.

This delicious Avocado Banana Bread will make a great breakfast for your family, or a good addition to school lunchboxes!

 

avocado bread

Avocado Banana Bread

1 ½ cups of teff flour
½ cup of arrowroot flour (tapioca flour will work too)
1 tbsp baking powder
½ tsp sea salt
2 tsp ground cinnamon
¾ cup avocado puree (1 ½ medium avocados)
2 ½ small bananas, pureed
½ cup maple syrup
1 tbsp vanilla
1 tbsp psyllium husks
¼ cup coconut oil, liquefied (plus a little extra for oiling)


Preheat the oven to 350 degrees c.  Grease a 9x5 inch bread pan. 

In a large bowl, combine teff flour, arrowroot flour, baking powder, sea salt, and cinnamon. 

In a smaller bowl, combine pureed avocado, pureed banana, maple syrup, vanilla, psyllium husks, and coconut oil.  Add to dry ingredients and combine.

Scrape batter into prepared bread pan and bake at 350 degrees for 16 minutes.  Remove from oven and brush the top with extra coconut oil.  Return to oven and bake for 20 minutes, or until a knife inserted comes out clean. 

Let cool, then run a knife along the edges and carefully invert to release.  Let cool completely on a wire rack.  Don’t cut into it early! 

 

Thanks to Maggie from She Let Them Eat Cake for this month's Gluten-free recipe - always delicious and inspired!

 

For more great meal ideas, including family favourites, sign up for our monthly newsletter!

Posted by Gluten Free Maggie on 04/15/2012 - 23:52
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Gluten-Free, Egg-Free, and Dairy-Free Pancakes

I love using quinoa flour in my gluten-free recipes.  Quinoa is high in protein and packs a nutritional punch like no other gluten-free grain.  It’s a great way to start the day.  If you find the flavour of quinoa flour to be a little strong, feel free to substitute with brown rice flour. 

 

gluten free pancakes

Gluten-Free, Egg-Free, and Dairy-Free Pancakes

I used grated apple in these pancakes, but if you need to get veggies into your kids, try grated zucchini.  They’ll never know. 

1 ¾ cup quinoa flour
¼ cup tapioca flour or arrowroot flour
½ tsp baking powder
1 tsp sea salt
1 tsp cinnamon
½ cup grated apple (zucchini works too)
2 tbsp ground chia mixed with ½ cup water
1 tsp vanilla
1 ¼ cup dairy-free milk (I like to use coconut milk)
2 tbsp maple syrup

Combine quinoa flour, tapioca or arrowroot flour, baking powder, sea salt, and cinnamon in a large bowl.  Stir in grated apple. 

Mix ground chia and water in a smaller bowl and let sit for 2 minutes.  Add vanilla, non-dairy milk, and maple syrup.  Mix well. 

Add wet ingredients to dry ingredients and stir until combined.  Batter will be thick and will get thicker over time due to the ground chia. 

Drop by ¼ cup measurements into a preheated and well-oiled pan. Let the top bubble and then flip.  Cook until both sides are lightly browned. 

Yield: 20 silver dollar sized pancakes

Pancake Making Tips
•    Preheat your frying pan before cooking pancakes. Cook them on a low temp too. I usually do it at a low-medium temperature.
•    Be patient. Clean up while you’re waiting to flip the pancakes. Seriously. I am not good at waiting and you need to be patient when cooking pancakes.
•    You may need to oil your pan a few times during cooking. 
•    We freeze leftovers in between pieces of parchment paper in a ziploc bag. Makes for much easier removal and then we just throw the frozen pancakes in the toaster to heat them up.

Posted by Gluten Free Maggie on 03/19/2012 - 23:02
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Chocolate Chip Cookies – The Power-Packed Version

Another great vegan and gluten-free blog from our Guest Blogger, Maggie Savage!

 

My 5YO started school in September so I’m officially in the “what the heck do I send for lunch” camp.  So far it’s been going really well, but I’m always looking for something new to bake for him, something that he will actually like, and something that he will actually eat. 

When baking sweets, I like to bake with high-protein, nutrient-dense ingredients.  I want my family to get more than an empty sugar-rush, especially where learning is involved! 

Prior to joining the school world, I baked mainly with almond flour.  It packs quite the nutritional punch, but there’s one major problem. 

Almond flour is obviously nut flour. 

Our school is a nut-free zone so almond flour won’t work anymore.  I’ve been searching for something to replace the almond flour, something equally powerful and delicious. 

Enter pumpkin seeds.  They’re naturally high in iron, magnesium, and zinc (among other vitamins and minerals). 

I grind my own pumpkin seeds using an old coffee grinder.  This recipe also calls for certified gluten-free oat flour, which I also make using my coffee grinder.  Trust me, it is super easy, and cheaper than buying oat flour at a store.  You want to grind your seeds and oats until they resemble a coarse flour.

chocolate chip cookies

Gluten-Free, Nut-Free, and Vegan Chocolate Chip Cookies

Yield: 1 dozen cookies

1 ¼ cup ground pumpkin seeds
1 cup certified gluten-free oat flour
½ tsp baking powder
½ tsp sea salt
1 tsp vanilla
1/3 cup maple syrup
1 tbsp ground chia seeds
1 tbsp psyllium husks
1/3 cup coconut oil, liquefied
½ cup chocolate chips

Instructions

1.    Preheat oven to 350 degrees. Prepare a baking tray.
2.    Grind pumpkin seeds and certified gluten-free oats (I use a coffee grinder).
3.    Combine ground pumpkin seeds, oat flour, baking powder, and sea salt in the large bowl. 
4.    In a smaller bowl mix vanilla, maple syrup, ground chia, and psyllium husks.  Let sit for a few minutes as it thickens. 
5.    Add liquefied coconut oil to the rest of the wet ingredients. 
6.    Add wet ingredients to dry ingredients and mix well.  Stir in chocolate chips. 
7.    Scoop dough onto prepared baking sheet.  Press gently with hand. 
8.    Cook at 350 degrees for 10-12 minutes. Remove from oven and let cool on tray for 5 minutes. Move to a cooling rack and let cool completely.
9.    Store in an air-tight container.
 


Notes
1.    You can buy chia seeds and psyllium husks at your local bulk food store or health food store.  Both are excellent sources of fibre.  Click here for another way to use ground chia every day. 
2.    I use Enjoy Life Chocolate Chips.  They’re free of the top allergens so I know they’re safe for my kids. 
3.    If you don’t have a gluten sensitivity or allergy you can use regular rolled oats. 
4.    If your batter seems wet, add a couple more tablespoons of oat flour or ground pumpkin seeds. 

Posted by Gluten Free Maggie on 02/19/2012 - 20:42
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Great gluten-free products

When gluten-free is a must in your household, you've got to go get resourceful!

 

Both Kellogg's and Gluten-Free Maggie helped momstown meals come up with this round-up of gluten-free favourites!

 

Breakfast Favourites

rice krispies brown rice gluten freeKellogg's introduces Rice Krispies Brown Rice Gluten-Free cereal!

 

Great on its own for breakfast, or to make gluten-free Rice Krispie squares, it's a gluten-free version of a tried-and-true favourite, and made with whole grain brown rice.

 

 

natures path wafflesThe Mesa Sunrise variety of Nature's Path waffles are organic and gluten-free. And of course, super yummy!

 

 

 

 

Sure-bet Snacks

 

marys gone crackersMary's Gone Crackers has a wide range of crackers and cookies - all made with organic and gluten-free ingredients.

 

 

 

 

 

food for lifeFood for Life's wheat and gluten-free brown rice tortillas are a great way to enjoy sandwiches or tacos in a gluten-free wrap.

 

 

 

 

Best for baking

 

cream hill Cream Hill Estates' selection of pure oat products are perfect for gluten-free baking.

 

 

 

 

 

namaste foodsNamaste Foods has a great assortment of cookie and cake mixes, which are all gluten-free as well as contain no wheat, corn, soy, potato, dairy, casein, peanuts or tree nuts.

 

 

 

Do you have a favourite gluten-free product you can't live without? Share it with us!

Posted by momstown team on 02/01/2012 - 22:05
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Lunchbox Coconut Surprise (Gluten-Free)

rice krispie gluten free

Don't these look good? And they are made from guess what....? Gluten-free Brown Rice Krispies! I'm totally making these with my kids!

 

INGREDIENTS
1 L    4 cups    Kellogg's® Rice Krispies® Brown Rice Gluten-free cereal (crushed)
125 ml    1/2 cup    Shredded coconut
125 ml    1/2 cup    Chopped pecans (optional)
250 ml    1 cup    Semi-sweet chocolate chips
300 ml     1 can    Sweetened condensed milk



PREPARATION
1. Line 2 L (8") square baking pan with foil or waxed paper; lightly grease bottom and sides.
   
2. In large mixing bowl, combine crushed cereal, coconut and pecans. Add condensed milk and mix well. Spread evenly in prepared pan.

3. Bake at 180°C (350°F) for metal pans or 160°C (325°F) for glass pans, 25-30 minutes or until top is just golden (do not over-bake). Cool 10 minutes. Turn out and remove foil or paper. Cool completely on rack.
   
4. Cut into bars or use cookie cutters for interesting shapes. Store covered at room temperature

Makes 24 bars.

† Since product formulations vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten-free.  In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.


Posted by momstown mama on 02/01/2012 - 18:59
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