- Fresh Allergen Friendly Blueberry Scones at the Olney Farmers Market!
- We love Chebe, a Naturally Gluten Free Bread Product & a Company Committed to being Allergen Friendly!
- Gluten Free Event at Roots Market- Quinoa Chocolate Chip Oatmeal Crisps
- Blueberry Bread
- Things we love- RP’s Gluten Free Fresh Pasta
Author Archives: Jessika
Tomorrow Root’s Market in Olney is having a Gluten Free Event. We’ll be there serving a fresh batch of cookies! Quinoa chocolate chip oatmeal crisps to be exact. They are vegan, nut, soy, and of course gluten free!
I ran across this recipe on a blog called The Food Allergy Mama. I changed it just a bit of course, making it gluten free for starters. It was delicious and the Schnappi ate it all up! I think I want to play around with it some more and maybe add some gluten free oats to give it more substance. The bread should actually be called orange blueberry bread since it had a very distinct orange flavor. Either way though it is great!
I found out a while back that RP’s Pasta Company started selling their gluten free FRESH pasta at a store near us (Roots Market). After calling Veronika and telling her one of our dreams had come true I jumped in my car and went to buy some fresh pasta for the first time ever in my life. They make gluten free linguini and fusilli. I tried the linguini first. It was so fast and easy to make (only 2-4 minutes). I just dressed it with a bit of garlic olive oil and some Parmesan so I could really taste the pasta. It was soft, creamy, and absolutely delicious!! Now, since I have never tried fresh pasta before I had my husband and friend try it and they also couldn’t get over how great it tasted. They would have never guessed it was gluten free!
Gluten, dairy, egg, and nut free!
This soup is very easy to make. I had all of these ingredients on hand and decided to make a comforting healthy soup. It’s actually a cross between a soup and a stew. What’s great about this is that it’s very versatile. You can add other spices such as cumin if you want a meaty deep flavor or add less stock and make it a chili. I love recipes that kind of give you an outline and then let you play around with it so it fits what you want.
Today is Schnappi’s 1st birthday! I’ve decided to post her favorite desserts. That is until this weekend when I make her carrot cake cupcakes for her birthday party! (Will post that recipe next week). In the summer I replace the apples with peaches and add a little vanilla. If you like more crisp than apple then just double the topping recipe. Of course if you can have dairy replace the earth balance with regular butter. In order for it to be nut free make sure you use a nut free GF flour such as King Arthur’s baking mix which is also soy free. Enjoy!
Rosemary Flat Bread
Gluten, dairy, egg, soy, and nut free
1 cup baking mix (I use either my own or King Arthur’s Gluten Free AP Flour)
1/2 cup millet flour
From our “Celebration Cake” episode three of Double Take Diets
Frosty Lemon Cakes with Strawberry Filling
Serving Size: 6-8
4 oz butter
2 tsp lemon zest
1 cup castor sugar
1 3/4 cups almond flour
1 cup self rising flour, sifted
1/4 cup lemon juice
3/4 powdered sugar
preheat oven 325
I was flipping through food magazines and came across a meatloaf recipe that cuts the baking time in half and also doesn’t have your meatloaf drowning in its own fat. So I had to try it. I wanted to do a twist on it though. Instead of the normal meatloaf I wanted to create one with asian flavors.
Who doesn’t love pizza??? My friend told me that one time she walked to her local pizza place to buy a little ball of fresh dough (did you know you can do that?!!) so she could make delicious pizza herself. I envied my friend’s ability to do that. And do you know how several grocers and markets have bags of fresh dough next to all of their yummy pizza fixings? Well, I used to walk down the aisle looking at the dough longingly, my stomach grumbling for a gluten free version.
Bruschetta on Polenta Squares
serving size 10 squares or 20 bite-sized points*
This recipe is from our “Simple Snacks” episode from Double Take Diets
41/2 cups water with 1/4 tsp salt
1 1/2 cups instant polenta
1/2 cup shredded parmesan
1 Tbsp olive oil