One of my favorite memories from childhood is when we used to go out and plant our big vegetable garden in the backyard in the spring. We would mix our own organic fertilizer, plant all the seeds, and take care of it throughout the summer. I was always so amazed at how much bigger our veggies would get than what you would see at a store and the biggest of all were our zucchini. As a kid, sometimes they felt as big as me!
I was so thrilled this week when my coworker brought me her own homegrown zucchini that looked just like mine growing up. I knew I had to put them to good use and here is one of my first zucchini recipes so far. Sadly, it only took about half of one she gave me, but that just means more to come!
2 cups finely shredded zucchini
1/3 cup melted butter
½ cup plain Greek yogurt
¾ cup honey
2 tsp vanilla extract
1 ½ cups GF 1 to 1 baking flour
¼ cup cornstarch
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
Grease the bottom and sides of a 5×9 inch bread pan and preheat the oven to 375 degrees.
Shred zucchini and be sure to squeeze out the excess water and moisture. I usually wrap mine in a paper towel or two and squeeze it over the sink.
Combine zucchini, melted butter, yogurt, honey, eggs, and vanilla extract to an upright mixer and mix at a low speed until combined.
Whisk together dry ingredients – GF flour, cornstarch, baking soda, salt, cinnamon, nutmeg – in a separate bowl.
Slowly add the dry ingredients to wet while the mixer is at a low speed until combined then stir in the chocolate chips.
Pour the dough into the greased bread pan and bake for 45-50 minutes or until a knife comes out clean. It might split in the middle a little but that is okay. Cool for 15 minutes then move to a cooling rack. Enjoy!
It is the perfect time of the year for lemon pound cake. Serve with fresh berries from your garden or local farm co-op.
Making a superior gluten-free lemon pound cake (fine-crumbed, rich, moist, and buttery) is not easy. The classic recipe—with just flour, butter, sugar, and eggs—contains no leavener.
After several rounds of testing at the American Test Kitchen, they developed this recipe that swaps out one stick of butter for an equal amount of cream cheese. Unlike butter, which separates into water and fat in the oven, cream cheese—which is much more stable—doesn’t cause the greasiness problem that plagues all-butter gluten-free pound cakes.
To get the most lemon flavor, pulse the zest in the food processor with the sugar.
1 ¼ cup King Arthur Flour Multipurpose Flour, Gluten Free
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon xanthan gum
8 3⁄4 ounces (1 1⁄4 cups) granulated sugar
2 Tablespoons grated lemon zest plus 1 tablespoon juice (2 lemons)
4 large eggs
4 ounces cream cheese
1 1⁄2 teaspoons vanilla extract
8 Tablespoons unsalted butter, melted
For the Glaze:
2 ounces (1⁄2 cup) confectioners’ sugar, sifted
2 teaspoons lemon juice
For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees—grease and flour 8 1⁄2 by 4 1⁄2-inch loaf pan. Whisk flour blend, baking powder, salt, and xanthan gum together in a bowl.
Pulse sugar and zest together in the food processor until combined, about five pulses. Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds. With processor running, add melted butter in a steady stream until combined, about 20 seconds. Transfer mixture to a large bowl. Add flour blend mixture and whisk until batter is thoroughly combined and smooth.
Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown and toothpick inserted into the center comes out clean, about 40 minutes, rotating pan halfway through baking. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of cake to loosen. Remove cake from pan and let cool completely on a rack, about 2 hours.
For the Glaze: Whisk sugar and lemon juice together in a bowl until smooth. Spread glaze over the cake, allowing some to drip down the sides. Let glaze set for at least 15 minutes before serving. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)
Lemon–Poppy Seed Pound Cake
Add 1⁄3 cup poppy seeds to batter with flour blend mixture in step 2.
Looking for a quick and easy treat that you cannot mess up? Try these chocolate brownies. We all know gluten-free baking can be tricky. How many of you have had a cookie sheet full of beautiful GF cookies go in the oven, only to spread like pancakes and drizzle off the side of the cookie sheet? That drives me crazy! This recipe is super easy and tasty. Make it extra special by drizzling some GF caramel sauce over the top or sprinkling with GF peppermint candies.
5 oz. semisweet or bittersweet chocolate (use Enjoy Life Semi-Sweet Chocolate Chips for dairy-free)
2 oz. GF unsweetened chocolate, chopped
8 Tablespoons unsalted butter, cut into quarters (use 6 Tablespoons Earth Balance and 2 Tablespoons Coconut Oil for dairy-free)
3 Tablespoons cocoa powder
3 large eggs
1¼ cups sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup GF Flour
If the GF flour does not contain xanthan gum, add 1/2 teaspoon xanthan gum to the GF flour
Preheat the oven to 350° F and oil an 8-inch square baking dish.
You can prepare the warm chocolate mix in two ways. The traditional method would be in a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter (or butter alternative), occasionally stirring until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
The busy mom method is to add the two kinds of chocolate and butter (or butter alternative) in a microwave-proof bowl and microwave 20 seconds, stir and microwave another 20 seconds. Repeat if the chocolate is still not melted. Then stir in the cocoa powder.
In a medium bowl, combine the eggs, sugar, vanilla, and salt; whisk until combined, about 15 seconds. Stir in the warm chocolate mixture until incorporated.
Stir in the GF flour (and xanthan gum if needed) until just combined.
Pour the mixture into the prepared pan and bounce it a couple of times on the counter to spread it evenly.
Bake for 35 minutes or until a toothpick inserted in the center comes out with a small number of sticky crumbs clinging to it.
1 cup water (plus more as needed to reach right consistency)
1/4 cup canola oil
1 teaspoon salt
Combine the two cups of flour with the salt, water, and oil. The best way to combine this is to use your hands and squeeze it together as you would playdoh. If it is dry, add more water by tablespoons until it reaches a playdoh like consistency.
Roll the dough into approximately sixteen round balls. Cover with a moistened towel so the flour will not dry out.
The easiest way to make these is with a Cast Iron Tortilla Press, 8-Inch. Cut waxed paper into circles roughly the same size as the press. Line the tortilla press with waxed paper. Coat the wax paper with a tiny amount of oil. Place a dough ball on the waxed paper in the press and press until flattened into a disk.
Alternatively, press a dough ball by rolling out the dough with a rolling pin between two sheets of waxed paper.
Brush a little bit of oil on the tortilla, then cook on a griddle or skillet on medium-high heat. Cook until browned, then flip and cook the other side. They cook very quickly.
Keep warm until you served.
Store in the refrigerator for a day or two and warm before serving.
I may live in Seattle now, but my roots were planted in the part of the country where barbeque is not an anomaly. While most of my Seattle friends are fish throwing, salmon eating, fleece wearing, borderline pescatarians, they love it when I serve them BBQ Beef Brisket.
They will come back with barbeque sauce dripping out of the corners of their mouths, asking for seconds and wanting to know how to make this.
Don’t tell them how easy it is!
For our Super Bowl Party, I sliced the brisket into one-inch squares and popped them on top of Brazi Bites for a fun appetizer.
Or slice and serve the beef along with a side of roasted potatoes for a great meal.
Here is one of my family’s favorite recipes for Barbeque Beef Brisket.
Make sure you use gluten-free liquid smoke. Sometimes, smoke flavorings can contain barley malt, which is not gluten-free. Wright’s Liquid Smoke is gluten-free and soy-free.
Rub brisket with liquid smoke and salt. Place in a 9 x 12-inch baking dish. Let marinate overnight in the refrigerator.
When ready to cook, preheat oven to 325 degrees F.
Place in a large covered roasting pan and bake for 3 ½ to 4 hours or until done and very tender.
Chill in the refrigerator until firm, about an hour.
Slice meat very thinly.
For the sauce: Combine all ingredients in a saucepan and simmer for 5 minutes.
Place meat in a baking dish and cover with sauce.
Preheat oven to 325 degrees F and bake until heated through, about 30 minutes.
Make sure you use gluten-free liquid smoke. Sometimes, smoke flavorings can contain barley malt, which is not gluten-free. Wrights Liquid Smoke – 3.5 Oz (Pack of 2) is gluten-free and soy-free. Follow the link to order it from Amazon.
I developed this recipe using my Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker.
Set the bread machine on the programmable cycle and set it to Preheat 15 minutes, Knead 20 minutes, turn OFF Rise 1 and Rise 2, Rise 3 for 55 minutes, Bake 70 minutes and Keep Warm for 20 minutes. Medium crust. Note that if you bake this bread in a different machine or with different settings, you will get different results.
Add the eggs (lightly beaten), water, and canola oil to the pan of the bread maker and stir until combined. NOTE: Because this recipe calls for extra water, the bake time is extra long. If using this recipe in a bread machine that does not bake as long as mine, then reduce the amount of water.
In a large bowl, whisk all of the dry ingredients except the yeast together. Make sure you use grains that are labeled gluten-free. Add the dry ingredients on top of the wet ingredients.
With your finger, make a depression in the center of the dry ingredients and add the yeast.
Once it starts mixing, scrape the sides of the bread pan with a rubber spatula. Make sure all the dry ingredients are incorporated.
When the rise cycle is complete, smooth the top of the loaf with a wet spatula for a prettier loaf.
Leave the loaf in the bread machine through the keep warm cycle.
If you are using a different bread machine, check the temperature of the bread to make sure it is done. Bread is considered done when it reaches an internal temperature of 200 degrees F. If the temperature is between 180 and 200, leave on the Keep Warm cycle until done. If it is below 180, bake some more rechecking the temperature after 10 minutes. Failure to bake thoroughly will result in a spongy loaf.
2 Tablespoons melted butter (use Earth Balance for Dairy-Free)
2 Tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 Tablespoon chopped cilantro
1/4 cup red onion, finely chopped
1/2 cup crumbled feta cheese
1/4 teaspoon salt
1. Bring water to boil in a large pot. Add the corn and boil for 3 minutes. Remove and allow the corn to cool slightly.
2. Cut the kernels off the cob and set aside.
3. In a small bowl, whisk together the melted butter, lime juice, chili powder, cumin, and chopped cilantro.
4. Pour over the corn and gently mix to coat.
5. Stir in the red onion and top with crumbled feta.
6. Season with salt to taste.
Serve chilled or at room temperature. Refrigerate leftovers.
My garden on a stormy spring evening. April showers, bring May flowers.
Local, gluten-free guru Karen Robertson wrote one of my favorite gluten-free cookbooks. Cooking Gluten-Free was the first cookbook that I purchased at Whole Foods on that initial five-hour shopping excursion that began our gluten-free life. I was lucky that I picked a good cookbook, and I still return to it repeatedly.
To give you a sample of the recipes, Karen is sharing the recipe for Roasted Root Vegetables. This recipe would be a great side at any dinner party. The hazelnuts and dried cherries add subtle texture and flavor. Serve it with a bold Washington Chardonnay.
4-5 small potatoes (baby reds, Yellow Finn, Yukon Gold), scrubbed
1 red bell pepper, seeded and membranes removed
1/2 cup (67g) hazelnuts, skins removed
1/4 cup (47g) extra virgin olive oil, divided
Juice of 1/2 lime
Splash of Tabasco
3 Tablespoons chopped fresh basil and Italian parsley
1/4 cup (38g) dried sour cherries
1 Tablespoon maple syrup
2 Tablespoons sherry wine vinegar
6 ounces (118g) creamy goat cheese
4 ounces (120g) cream cheese, softened
1/2 cup GF fine Italian bread crumbs (see recipe below)
Preheat oven to 425°F. Coarsely chop all vegetables into 3/4-inch cubes. Toss vegetables and hazelnuts with 2 tablespoons of olive oil, lime juice, Tabasco, salt, and pepper.
Spread the mixture in an even layer on two large baking sheets and roast for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges. (Rotate pans in the oven at 10 minutes)
Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar, and remaining olive oil.Season to taste with salt and pepper. Keep in a warm oven while preparing the cheese medallions.
Mix goat cheese and cream cheese together. (Note: You may use only goat cheese if you wish.) Form the cheese into eight equal balls and then flatten until each is a 1/2-inch thick disk. Press firmly into the breadcrumbs on both sides. Let rest in the refrigerator until ready to cook.
Heat a little olive oil in a heavy skillet over medium heat. Sear the cheese medallions quickly on each side until golden and hot.
Place two medallions on each plate. Scatter the roasted vegetables over and around the medallions. Top with sprigs of fresh herbs or a garnish of thinly sliced red peppers.