Tuesday, February 28, 2012

Grapefruit Olive Oil Cake

Now this recipe really intrigued me…so I made it with some slight modifications. Again, I am finding that I need to be more aware of the very high glycemic index of many gf foods.

Tangy, tart, moist, gluten free and dairy free!

(Adapted from http://www.wheatfreemeatfree.com via A Good Appetite by Melissa Clark and original recipe from  http://smittenkitchen.com/2011/02/blood-orange-olive-oil-cake/)

1-2 grapefruit/s
1/2 cup agave syrup
1/2 cup sugar free Blue Diamond almond milk (or other non-dairy milk) 

3 large eggs
1/2 cup extra virgin olive oil or 1/4 cup olive oil + 1/4 cup coconut oil
1/3 cup grapefruit juice
1/2 cup millet flour
1/2 cup brown rice or quinoa flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

Preheat oven to 350ºF.

Zest one of the grapefruit (I used a microplane) and stir the zest into the agave, allowing it to steep to infuse the syrup.

Juice one of the zested grapefruit to yield 1/3 cup of juice. Mix the juice with the milk and add to the grapefruit zest-infused honey, mixing with a whisk. Mix in eggs and oils.

Sift and whisk the flours, baking powder and soda and salt together in a separate bowl.

Add the dry ingredients to the wet, gradually stirring, until there aren’t any lumps left and the batter has thickened.Pour batter into a 9-inch square pan lined with parchment paper or an oiled 9 inch springform pan or a bundt and bake for 45 minutes or until golden brown. Remove from oven and cool to room temperature on a wire rack.

For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free", go to:   http://www.celiacdiseaseinfo.org

Wednesday, February 22, 2012

Thai Chicken Lime-Coconut Curry Soup...low glycemic and good for you!

Recently, I have become more aware of the very high glycemic index of many of the gluten free foods that we routinely prepare and purchase while being required to stay on the gluten free diet. 

With type II diabetes in my family, and now finding myself heading in that same direction, I have had to take a long, hard look at what I am eating and also, what I am suggesting to other celiacs in the form of my recipes. Statistics are showing us that now diabetes has become epidemic even among children in this country. A very high glycemic gluten free diet may be adding to the problem for celiac children.

So, in an attempt to "change my ways", from this point forward I will be posting recipes to my blog that are very low glycemic and wholesome....but still as tasty as possible! This soup is to fabulous...and also great for a head cold!

Here goes...

Thai Chicken Lime-Coconut
Curry Soup
Aromatic and satisfying with Thai flavors. The sweet potato adds a natural sweetness and reduces the need for barely any sugar in this recipe.

4 cups chicken stock
5 garlic cloves, roughly chopped
2 ½ T. fresh ginger, roughly chopped
1 T. green curry paste
2 t. coriander seed
1 t. cumin
½ t. peppercorns
¾ cup cilantro leaves and stems
8-12 ounces lite coconut milk
¾ cup shallots, sliced
1 cup mushrooms, sliced
1 carrot, peeled and shredded
½ sweet potato, peeled and thinly sliced
1 boneless chicken breast, thinly sliced
1 T. fish sauce
2 T. lime juice, freshly squeezed
1-2 T. agave syrup or a smaller amount of a sugar substitute, such as stevia
1 jalapeno, thinly sliced and seeded

Garnish: ½ cup minced cilantro, and ½ cup coconut flakes.

In a pot on the stove, heat the first eight ingredients through cilantro. Bring to boil and simmer on low for 25 minutes. Now strain broth over a bowl using a fine mesh strainer. Return broth to pot and add coconut milk, the vegetables and chicken. Cook for about 7 minutes, or until the chicken is cooked through.

In a small bowl, combine the fish sauce, lime juice, sweetener, and jalapeno. Stir and add mixture to the soup. Garnish and serve hot.

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show 
"tour" of the cookbook, click this link: