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Orange Tart

February 28, 2022

orange tart cover with sliced oranged

If you are looking for a way to use your leftover citrus, look no further. This easy recipe for an orange tart is everything you could need and more! Quick, simple, and super delicious. Make it today!

I love citrus. It is one of my favorite seasons. I also love tarts (if that is not apparent on this site). Naturally, this seemed like the perfect pairing. Great at any point of the year, this recipe will please you and your guests. Let's get to it!

Can I make this into a mini orange tart recipe?

Absolutely. The process to make the crust is the same and the recipe is the same. Just press it into smaller molds. Follow the steps the same way you would otherwise for this recipe and you can make them into mini orange tarts instead.

Is this orange tart really made with "fresh oranges"

The curd is made with fresh oranges (you could of course opt to use orange juice instead). I love the use of fresh oranges because the taste is so beautiful and just the perfect balance of sour and sweet.

Storage Tips:

This tart is best eaten the day it is made however you can keep it in the fridge for three days. I would not freeze it. Custard tarts typically are not ones you should freeze.

Can I make the filling a blood orange curd instead?

Yes! When you look at my orange curd recipe, just sub out the regular oranges for blood oranges. The process is the same, it is just the swap of the actual oranges!

What do you need to make this orange tart?

  1. 1 ½ cups gluten free flour, I used cup for cup
  2. 8 tablespoons butter, salted and cold
  3. 5 tablespoon ice water
  4. 1-2 jars of orange curd, see the recipe here

How do you make it?

  1. In a food processor, place the gluten free flour and the cut up butter. Pulse a few times. While the food processor is on, add the water one tablespoon at a time. When the dough begins to come together, stop the machine, remove the dough, and place it in the tart pan.
  2. Press the dough into the tart pan to form the base of the tart. Place in the freezer for 20 minutes. This will prevent the crust from popping up when you bake it. While the crust is in the freezer, preheat the oven to 350°F. After the 20 minutes has passed, place the crust in the oven for 20-25 minutes. You want a nice light golden color.
  3. Remove the tart crust from the oven, fill the shell with the curd, and place back in the oven for 12 minutes. When you remove it from the oven, the center will still be jiggly (that is normal), it will set as it cools. Allow it to cool on the counter for 1 hour, and then transfer to the fridge for a minimum of 2 hours. When ready to serve, top with your favorite topping. Suggestions I like are meringue, whipped cream, ice cream, or, fresh fruit!
Ingredients for orange tart
Make the crust for the tart pan and place in the pan
Press it out, place in the freezer for 20 minutes and then bake for 25 minutes at 350°F
After baking, fill with the curd, and bake for 12 minutes at 350°. Let it sit on the counter and cool for one hour and then place in the fridge for 2 hours
Serve with whipped cream, ice cream, by itself, or however you like! It is best same day but will keep in the fridge for 3 days

Looking for something similar?

Peach Frangipane Tart
Tomato Tart
Treacle Tart
Pear and Frangipane Tart
Rhubarb Tart

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orange tart cover with sliced oranged

Orange Tart


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sift | Gluten Free
  • Total Time: 25 minute
  • Yield: 1 9 inch tart 1x
Pin Recipe

Description

This recipe for an orange tart is quick, easy, and beyond delicious. A total crowd pleaser, you will have guests begging you for the recipe!


Ingredients

Units Scale
  • 1 ½ cups gluten free flour (I used cup for cup)
  • 8 tablespoons butter (salted and cold)
  • 5 tbsp ice water
  • 1-2 jars of orange curd (see the recipe here)


Instructions

  1. In a food processor, place the gluten free flour and the cut up butter. Pulse a few times. While the food processor is on, add the water one tablespoon at a time. When the dough begins to come together, stop the machine, remove the dough, and place it in the tart pan.
  2. Press the dough into the tart pan to form the base of the tart. Place in the freezer for 20 minutes. This will prevent the crust from popping up when you bake it. While the crust is in the freezer, preheat the oven to 350°F. After the 20 minutes has passed, place the crust in the oven for 20-25 minutes. You want a nice light golden color.
  3. Remove the tart crust from the oven, fill the shell with the curd, and place back in the oven for 12 minutes. When you remove it from the oven, the center will still be jiggly (that is normal), it will set as it cools. Allow it to cool on the counter for 1 hour, and then transfer to the fridge for a minimum of 2 hours. When ready to serve, top with your favorite topping. Suggestions I like are meringue, whipped cream, ice cream, or, fresh fruit!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 674
  • Sugar: 12
  • Sodium: 130
  • Fat: 10
  • Saturated Fat: 2
  • Carbohydrates: 136
  • Fiber: 18
  • Protein: 22
  • Cholesterol: 13

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Gluten Free Donut Recipe

February 21, 2022

Looking for the best gluten free donut recipe? Don't worry, we have you covered. These baked donuts are super quick to make, easy, and it is a super delicious recipe!

I was never truly a donut fan when I was growing up (which looking back on it now seems like such a waste!). My grandmother apparently made legendary homemade donuts. I grew up in the land of Tim Hortons coffee and donuts, and I remember when Krispy Kreme donuts moved into town (my mom went nuts). Gluten free donuts (or gluten free doughnuts, however you wish to spell it!) are actually really easy to make at home. They are baked donuts which means you skip the fuss, it also means that these are not gluten free yeast donuts because you do not typically add yeast to baked donuts (just to deep fried donuts). Let's get into everything we need to know about this gluten free donut recipe and get you to make your own homemade donuts.

Is this a gluten free donut recipe without yeast?

Yes! Yeast is typically added to donut recipes that will require deep frying. If you were looking to make a jelly donut or cake donuts then it would likely be optimal for you to use yeast, however, with baked donuts, there really is no point. The donut batter itself will rise naturally when you bake it and you do not need to worry about them puffing up. This is not to say that you cannot have baked cake donuts, it is just they are usually fried donuts!

FAQ

Can you make these donuts dairy free?

I specialize in gluten free recipes, but, I understand that many people with gluten intolerances and or issues with gluten (or simply a preference of not eating gluten) also eat dairy free. I personally have not tried making this recipe dairy free, but, the ingredients in this recipe that contain dairy are the milk, yogurt, and butter. So, if you want to make dairy free donuts, let's look at how this could be possible:

For your glaze, I would just substitute a dairy free butter. Other options, you could try omitting the butter and using coconut oil (note that if you do use coconut oil that your chocolate donuts may have a bit of coconut flavor. If this doesn't bother you, then go ahead, and use coconut oil!). I would not suggest using vegetable oil. The milk could potentially be substituted with almond milk, oat milk, or your dairy free milk of choice (I would personally not use coconut milk as I do not think it is the best consistency). For the yogurt, look at finding a dairy free yogurt and voila, your gluten free donuts could be dairy free donuts! If you do make this recipe and transform them into dairy free donuts please let me know how it turns out for you!

What gluten free flours are best for making homemade gluten free donuts?

If you are wanting to make your own gluten free flour blend then that is totally fine, however, I personally find that the pre-made gluten free flour blends are best for making homemade gluten free donuts. I know a lot of homemade blends tend to have things like brown rice flour, tapioca flour, etc. The thing that is nice about the blends is that you do not need to measure gluten free flour and become a scientist in your kitchen! Gluten free baking can be overwhelming when you are new to it. But, if you want to acclimatize yourself to gluten free baking faster, I suggest using the store-bought mixes. It is important to note that not all gluten free flours are equal, and in this recipe, I used King Arthur Measuring gluten free flour blend.

What can I do if I do not have a donut pan?

Typically when you make gluten free baked donuts you will want to have a donut pan. Most gluten free donut recipes will call for them, however, I understand that not everyone owns a donut pan. So, how can we get around this? To get that donut shape, you could try taking a muffin pan and using aluminum foil to create little cones to place in the middle of what you pipe in order to get the look of donut holes in the middle.

Are there other toppings I can use?

Yes! If you wanted to make vanilla donuts then you would obviously not make a chocolate glaze but rather would make a vanilla glaze. You could also do a cinnamon sugar mixture instead if you wanted to. If you like the cinnamon sugar mixture idea then you should definitely check out my gluten free apple cider donuts recipe! For a vanilla glaze, you would take 1 cup powdered sugar and mix with 1 tablespoon of milk. Add one at a time until you get the consistency that you would like, and dip the donuts into the glaze. As stated above, if you do not drink cows milk you can substitute almond milk, oat milk, or another dairy free alternative (also see my note on coconut milk above).

Other toppings would include toasted coconut (goes deliciously with chocolate glaze) and gluten free sprinkles! You can play around with your gf donuts!

What do you need to make this gluten free donut recipe?

Gluten free donuts luckily don't require a crazy amount to make them! So, let's get to it.

  1. 2 cups gluten free all purpose flour blend, make sure your flour blend has xanthan gum in it (I used King Arthur Measure for Measure gluten free flour blend)
  2. 1 cup white granulated sugar, you can substitute coconut palm sugar
  3. 1 teaspoon pure vanilla extract, if you cannot find pure vanilla extract synthetic is fine
  4. ½ cup milk, I used 2% milk but this is your choice
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 2 tablespoon melted butter
  8. ¼ cup greek yogurt
  9. 2 eggs
  10. 2 tablespoons melted butter, I used unsalted butter, this is for the chocolate glaze
  11. ½ cup semisweet chocolate chips, this is for the chocolate glaze
  12. 2 teaspoon light corn syrup, this is for the chocolate glaze

What tools do you need for this recipe?

A donut pan, wire rack,

Optional* a mini muffin pan, mini doughnut pan

How do you make this gluten free doughnuts (I see you other spellers!) recipe?

  1. Preheat the oven to 350°F. Meanwhile in a bowl, mix together your gluten free flour, baking soda, baking powder, and granulated sugar. In a separate bowl, mix together the eggs, milk, yogurt, and pure vanilla extract. Like I said above, if you cannot find pure vanilla extract, then synthetic is fine). Pour the wet ingredients (or dry ingredients) into the other bowl and fold together.
  2. Get a pastry bag and place it in a cup (this will help stabilize it). Place the gluten free dough inside of the bag. Spray your donut pan with a nonstick spray and then pipe the gluten free donut batter into the donut pan. Bake for 12 minutes. The gluten free baked donuts will be done when they are a nice golden brown color and when you touch them, they spring back a bit. If you have any remaining batter, keep it until the donuts are done baking and then reuse the donut pan.
  3. When the donuts are done, remove from the oven. Wait a minute for them to cool and then remove from the donut pan. Place then on a wire rack to cool. I do not like to glaze warm donuts (ss I think it makes the glaze run a bit more than it would, but, it is your choice!).
  4. To make the glaze, place the chocolate, corn syrup, and butter into a small bowl and place in the small bowl into the microwave. Heat in 30 second sessions and mix after each. When the glaze is ready, it will be smooth and there will be no lumps. Dip the donuts into the chocolate glaze and voila, your chocolate donuts are born! This recipe will yield a soft donut that is absolutely delicious and will no doubt be added to your repertoire of gluten free recipes!
Ingredients for gluten free donut recipe
Whisk together dry ingredients
Beat the eggs together
Add the remaining wet ingredients
Add both bowls together
fold the ingredients together
Spray a donut pan and pipe the dough into the donut pan
make the glaze
Dip donuts in the glaze and let dry

Looking for other homemade gluten free recipes?

Baked Apple Cider Donuts
Gluten Free Chocolate Cake
Mexican Hot Chocolate Cookies

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chocolate glazed donuts on a wire rack

Gluten Free Donut Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sift | Gluten Free
  • Total Time: 30 minutes
  • Yield: 1 dozen donuts 1x
Pin Recipe

Description

BEST Gluten Free Donut Recipe! Watch the Video Tutorial to see how to make these glazed chocolate donuts! Make them today!


Ingredients

Units Scale
  • 2 cups gluten free all purpose flour blend (make sure your flour blend has xanthan gum in it (I used King Arthur Measure for Measure gluten free flour blend))
  • 1 cup white granulated sugar (you can substitute coconut palm sugar)
  • 1 tsp pure vanilla extract (if you cannot find pure vanilla extract synthetic is fine)
  • ½ cup milk (I used 2% milk but this is your choice)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp melted butter
  • ¼ cup greek yogurt
  • 2 eggs
  • 2 tablespoons melted butter (I used unsalted butter, this is for the chocolate glaze)
  • ½ cup semisweet chocolate chips (this is for the chocolate glaze)
  • 2 tsp light corn syrup (this is for the chocolate glaze)


Instructions

  1. Preheat the oven to 350°F. Meanwhile in a bowl, mix together your gluten free flour, baking soda, baking powder, and granulated sugar. In a separate bowl, mix together the eggs, milk, yogurt, and pure vanilla extract. Like I said above, if you cannot find pure vanilla extract, then synthetic is fine). Pour the wet ingredients (or dry ingredients) into the other bowl and fold together.
  2. Get a pastry bag and place it in a cup (this will help stabilize it). Place the gluten free dough inside of the bag. Spray your donut pan with a nonstick spray and then pipe the gluten free donut batter into the donut pan. Bake for 12 minutes. The gluten free baked donuts will be done when they are a nice golden brown color and when you touch them, they spring back a bit. If you have any remaining batter, keep it until the donuts are done baking and then reuse the donut pan.
  3. When the donuts are done, remove from the oven. Wait a minute for them to cool and then remove from the donut pan. Place then on a wire rack to cool. I do not like to glaze warm donuts (ss I think it makes the glaze run a bit more than it would, but, it is your choice!).
  4. To make the glaze, place the chocolate, corn syrup, and butter into a small bowl and place in the small bowl into the microwave. Heat in 30 second sessions and mix after each. When the glaze is ready, it will be smooth and there will be no lumps. Dip the donuts into the chocolate glaze and voila, your chocolate donuts are born! This recipe will yield a soft donut that is absolutely delicious and will no doubt be added to your repertoire of gluten free recipes!

Notes

What tools do you need for this recipe?

A donut pan, wire rack,

Optional* a mini muffin pan, mini doughnut pan

See in the post what I say about donut pans

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Baked Goods
  • Cuisine: American

Nutrition

  • Calories: 2792
  • Sugar: 265
  • Sodium: 1738
  • Fat: 101
  • Saturated Fat: 54
  • Carbohydrates: 446
  • Fiber: 32
  • Protein: 51
  • Cholesterol: 470

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Raspberry Blondies

February 14, 2022

Gluten Free Raspberry Blondies sitting in a bowl

Prepare yourself for the simplest raspberry blondies recipe! These delectable treats, known as blondies, are incredibly easy to make and will satisfy your dessert cravings. Whether you're seeking a delightful dessert or a tasty snack, you'll be thrilled with the outcome.

I absolutely adore blondies! They are versatile and can cater to various preferences (hello white chocolate and raspberry blondies anyone?). These gluten free blondies are a truly scrumptious snack, perfect for indulging in as a dessert or enjoying during lunchtime. This recipe requires just one mixing bowl and a handful of ingredients. Let's delve into this original recipe and create these chewy raspberry blondies.

FAQ

The recipe calls for mini semi-sweet chocolate chips, but can I use dark chocolate chips or white baking chocolate instead?

Absolutely! Feel free to substitute white chocolate chips for a twist on the classic recipe. This variation would result in delightful white chocolate and raspberry blondies. The sweetness of white chocolate perfectly complements the tartness of raspberries. You can use either white chocolate chips or white chocolate chunks, depending on your preference. If you enjoy the tartness of raspberries, white chocolate chips would be an excellent choice!

Can I make any substitutions in this recipe?

For this raspberry blondies recipe, you can use either fresh or frozen raspberries. Alternatively, you can opt for freeze-dried raspberries, like I did. However, fresh or frozen raspberries work just as well and add a touch of juiciness to the blondies.

The freeze-dried raspberries impart an amazing raspberry flavor, but if you prefer using fresh or frozen berries, go ahead and do so!

If you don't have vanilla extract on hand, you could experiment with almond extract. While I haven't tried it personally, the almond flavor would likely complement the chocolate and raspberries wonderfully.

For an added crunch to your raspberry blondies, consider incorporating some chopped almonds.

Can I use almond flour instead?

I would not recommend using almond flour for this particular recipe. It is best to stick with a gluten-free all-purpose flour mix. Remember, not all brands of gluten-free all-purpose flour are the same. Using a different flour may yield different results.

Are blondies supposed to be gooey?

Yes, to some extent. Similar to brownies, blondies possess a delightful gooeyness. While they need to be baked, they retain a moist and chewy texture. Speaking of which, you may wonder about the distinction between blondies and brownies. Blondies tend to have a subtle caramel flavor, thanks to the addition of brown sugar, and typically do not contain cocoa powder. As for the difference between a blondie and a cookie, a blondie is typically referred to as a cookie bar!

How do I store these gluten free blondies?

Storing these gluten free blondies is easy. Simply place them in an airtight container on the counter, where they will stay fresh for 3-5 days. You can also freeze them by placing them in an airtight container or a freezer-safe ziplock bag. Be sure to label them with the date and consume them within 3 months. If you prefer refrigerating the blondies, they will remain fresh for approximately 3-5 days.

What do you need to make these raspberry blondies?

8 tablespoons unsalted butter, it should be melted butter (no need to worry about room temperature)
¼ cup olive oil
1 cup light brown sugar
½ cup white granulated sugar
1 teaspoon pure vanilla extract, if you cannot find pure vanilla extract, then any vanilla extract will do
8 oz freeze dried raspberries, if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
1 cup mini chocolate chips, you can substitute white chocolate chips or white chocolate chunks
2 eggs, room temperature is fine but not necessary
2 cups all purpose flour (gluten free of course), I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
1 teaspoon baking powder

Equipment

wire rack
measuring cup
parchment paper (parchment paper is optional if you do not have a nonstick spray), baking pan

How do you make these raspberry blondies?

Ingredients for raspberry blondies
Whisk together the oil, butter, eggs, and sugars
Fold in the dry ingredients, raspberries, and chocolate
Put the dough into a prepared baking pan
bake the gluten free blondies for 25 minutes
allow to cool before cutting and then enjoy!
  1. Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
  2. Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
  3. Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
  4. Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don't just let them cool slightly) before cutting them otherwise it could get a bit messy!

Looking for similar recipes?

  • biscotti on a beige cloth
    Gluten Free Biscotti Recipe
  • Peanut Butter Blondies Recipe
  • Soft amaretti cookies in a white container on a brown cloth
    Soft Amaretti Cookies
  • Double Chocolate Chip Cookies


LEAVE A RATING AND REVIEW!

Did you love the recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura

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Gluten Free Raspberry Blondies sitting in a bowl

Raspberry Blondies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sift | Gluten Free
  • Total Time: 30 minutes
  • Yield: 9 blondies 1x
Pin Recipe

Description

This recipe for the best gluten free raspberry blondies is so delicious and easy. Follow the recipe video for instructions!


Ingredients

Units Scale
  • 8 tablespoons unsalted butter (it should be melted butter (no need to worry about room temperature))
  • ¼ cup olive oil
  • 1 cup light brown sugar
  • ½ cup white granulated sugar
  • 1 tsp pure vanilla extract (if you cannot find pure vanilla extract, then any vanilla extract will do)
  • 8 oz freeze dried raspberries (if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature))
  • 1 cup mini chocolate chips (you can substitute white chocolate chips or white chocolate chunks)
  • 2 eggs (room temperature is fine but not necessary)
  • 2 cups all purpose flour (gluten free of course, I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it)
  • 1 tsp baking powder


Instructions

  1. Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
  2. Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
  3. Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
  4. Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don't just let them cool slightly) before cutting them otherwise it could get a bit messy!

Notes

See further up in the post what tools you will need!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Cuisine: American

Nutrition

  • Calories: 508
  • Sugar: 49
  • Sodium: 84
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 73
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 66

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Gluten Free Sausage Rolls

February 7, 2022

This recipe for vegetarian gluten free sausage rolls is the perfect snack, appetizer, and treat! Follow the video tutorial to see a step by step guide as to how to make them!

I love snack foods, especially while I have been pregnant. If it is small bites, even better. I also love quick foods, so, naturally, this recipe for gluten free sausage rolls is perfect. Best yet, it is made with vegetarian sausage so that you can serve it to the majority of your guests! Let's dive in.

Can Celiacs eat sausages?

Most of the time yes. However, a lot of sausages use gluten flour as it helps solidify the sausage and keep it bound together (in addition to the casing). If you speak to a butcher and or wherever you buy sausage from, you can enquire. However, Beyond Meat's sausages (all flavors) are gluten free so it is not a concern if you use their products.

Why veggie sausage rolls?

It makes it a more universal appetizer without compromising on flavor and texture! The Hot Italian Sausage by Beyond Meat is a perfect balance of heat, all the while tasting and looking like meat. You won't miss it.

Are sausage rolls British or Australian?

Wrapping meat in a pastry dates well back into antiquity. However, the modern sausage roll is actually thought to have originate in France during the 19th century. They grew in popularity in London in the 1800s as well as a British street food and therefore became known as a British snack. As Australia is part of the commonwealth, it is reasonable that it is a desirable food there as well!

Why do you add breadcrumbs to gluten free sausage rolls?

Breadcrumbs help lock in moisture and help keep the mixture together. Similar to the egg, it is a binding agent. Just use gluten free breadcrumbs and or a gluten free panko!

Are pigs in a blanket the same as sausage rolls?

No, they are not. Pigs in a blanket are more commonly made with frankfurters and or hotdogs. While sausage rolls, as the name states, are made with sausage (be it real sausage and or vegetarian sausage). In the USA, pigs in a blanket are encased in a pastry and in the UK, they are wrapped in bacon.

What do you need for this gluten free sausage rolls recipe?

  1. 1 package Beyond Meat Spicy Italian Sausages
  2. ½ teaspoon onion powder
  3. 1 package Schar Gluten Free Puff Pastry (or your own puff pastry)
  4. ½ teaspoon garlic powder
  5. 2 eggs, separated
  6. ½ teaspoon oregano
  7. ⅓ cup gluten free breadcrumbs

How do you make gluten free sausage rolls?

  1. Preheat your oven to 400°F . Meanwhile, make sure the sausage and puff pastry are properly defrosted. Follow the instructions on the boxes. Once they are, remove the casing from the sausage, place in a bowl and mash with a spatula. Add one of the eggs to the mix and continue to mash with the spatula.
  2. Add the breadcrumbs and the spices to the mix and continue to use the spatula to bring together. Slice the puff pastry into lines and roll the sausage thinly to lay in the puff pastry. Fold the puff pastry over and make sure the edges close. Beat the second egg and coat the puff pastry in an egg wash. Slice and place on your baking sheet. Bake for 15-18 minutes. Check to see if they are golden enough beginning at 15 minutes. Serve with your favorite dipping sauce immediately!

Ingredients for gluten free sausage rolls
Mash the sausage and add the egg to the bowl. Mix together
Add the breadcrumbs and spices
Mix well
Line the puff pastry with the sausage, fold it over, and seal. Coat with an egg wash and slice. Bake for 15-18 minutes
Serve immediately with your favorite dipping sauce. I suggest honey mustard!

Looking for something similar?

Kronk's Spinach Puffs
Les Poissons
Homemade Tortilla Chips
Roasted Potatoes

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Gluten Free Sausage Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sift | Gluten Free
  • Total Time: 23 minutes
  • Yield: 34 -36 sausage rolls 1x
Pin Recipe

Description

This recipe for gluten free sausage rolls is quick, easy, and beyond delicious. Follow the video tutorial for a step by step guide!


Ingredients

Units Scale
  • 1 package Beyond Meat Spicy Italian Sausages
  • ½ tsp onion powder
  • 1 package Schar Gluten Free Puff Pastry (or your own puff pastry)
  • ½ tsp garlic powder
  • 2 eggs (separated)
  • ½ tsp oregano
  • ⅓ cup gluten free breadcrumbs


Instructions

  1. Preheat your oven to 400°F . Meanwhile, make sure the sausage and puff pastry are properly defrosted. Follow the instructions on the boxes. Once they are, remove the casing from the sausage, place in a bowl and mash with a spatula. Add one of the eggs to the mix and continue to mash with the spatula.
  2. Add the breadcrumbs and the spices to the mix and continue to use the spatula to bring together. Slice the puff pastry into lines and roll the sausage thinly to lay in the puff pastry. Fold the puff pastry over and make sure the edges close. Beat the second egg and coat the puff pastry in an egg wash. Slice and place on your baking sheet. Bake for 15-18 minutes. Check to see if they are golden enough beginning at 15 minutes. Serve with your favorite dipping sauce immediately!
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: Side Dish
  • Cuisine: British

Nutrition

  • Calories: 7
  • Sugar: 1
  • Sodium: 4
  • Fat: 1
  • Saturated Fat: 1
  • Carbohydrates: 1
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 10

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Orange Curd Recipe

January 31, 2022

Orange curd in two jars surrounded by sliced oranges

This orange curd recipe is so simple that it only has 4 ingredients. The perfect treat, follow along with the recipe video for a step by step guide as to how to make this recipe!

Orange curd is the ideal way to use up any of your leftover oranges lying around! It is the perfect topping for scones, cakes, ice cream, you name it. Or simply, right out of the jar. Let's make this orange curd recipe and dive in!

What is orange curd made of?

This orange curd recipe is made of oranges (their juices and pulp), butter, eggs (whole eggs and yolks), and sugar. This is pretty standard for most recipes!

How do you thicken orange curd? Does it thicken as it cools?

Orange curd thickens by the addition of the eggs to the recipe. It is similar to custard in that the base will be runny until the eggs are added and it cooks. As the heat and eggs come together, the mixture will thicken. It will also continue to thicken a bit as it cools in the fridge.

Can you freeze orange curd? How long does it last in the fridge?

Yes! You can freeze orange curd for up to one year! If you plan to store the curd in the fridge, it will keep for 2-3 weeks.

What does orange curd go with?

You can use it as a filling for cake, for tarts (I have a recipe for this coming in the next few weeks), for cookie filling, on a scone, toast, etc! It really is such a great topping. Another personal favorite is on vanilla ice cream!

What do you need?

  1. 5 Oranges, juices and zest
  2. ½ cup Sugar
  3. Eggs, 3 whole, 2 yolks
  4. 14 tablespoon Butter

How do you make it?

  1. Boil water in a heavy set pot, or set up your double broiler. In a separate bowl, beat the eggs. In an additional bowl, get all the juice from the oranges. Zest all of the oranges, and add it to the bowl with the juice. Lastly, add the sugar to the bowl with the juice and the pulp.
  2. Once the water is bowling, place your heat safe bowl on top of it. Make sure the no water is touching the bottom of the bowl. Allow the butter to melt, meanwhile stirring. Once the butter has melted, lower the temperature to medium. Slowly drizzle in your eggs and whisk constantly. This will prevent any curdling of the eggs *
  3. You are going to need to whisk the mixture constantly for around 15 minutes until it becomes nice and thick. Once it reaches that consistency, grab a sieve and a bowl, along with a spatula. Pour the curd through the sieve to make sure you don't end up with any grainy bits in the curd. Once the good curd has been separated, place in storage containers, and place into the fridge. Allow it to cool before using / serving.

ingredients for orange curd
place the zest and juice of oranges along with the sugar in one bowl. Meanwhile, beat the eggs in a separate bowl
place the bowl with the liquid over a pot of boiling water, add the butter and allow to melt. Stir and lower the heat to medium once butter is melted. Slowly drizzle in the eggs and whisk vigorously. Whisk for another 15-20 minutes until thick
Place a sieve over a bowl or measuring cup and get all of the pulp along with any bigger chunks out of the curd so that it is smooth and silky. Pour into a jar and place in the fridge so it can cool completely.
Typically it should take a few hours to cool
Use immediately, or keep in the in fridge for 2-3 weeks (or freeze, see above)

Looking for something similar?

Lemon Curd
Gluten Free Cranberry Orange Scones
Gluten Free Cranberry Orange Muffins
Orange Bundt Cake
Orange Olive Oil Cakes

 

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Orange curd in two jars surrounded by sliced oranges

Orange Curd Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sift | Gluten Free
  • Total Time: 25 minutes
  • Yield: 2 jars 1x
Pin Recipe

Description

This orange curd recipe is so easy and delicious. Only 4 ingredients, it is hard to beat. Watch the video tutorial for a step by step guide!


Ingredients

Units Scale
  • 5 Oranges (juices and zest)
  • ½ cup Sugar
  • Eggs (3 whole, 2 yolks)
  • 14 TBSP Butter


Instructions

  1. Boil water in a heavy set pot, or set up your double broiler. In a separate bowl, beat the eggs. In an additional bowl, get all the juice from the oranges. Zest all of the oranges, and add it to the bowl with the juice. Lastly, add the sugar to the bowl with the juice and the pulp.
  2. Once the water is boiling, place your heat safe bowl on top of it. Make sure the no water is touching the bottom of the bowl. Allow the butter to melt, meanwhile stirring. Once the butter has melted, lower the temperature to medium. Slowly drizzle in your eggs and whisk constantly. This will prevent any curdling of the eggs *
  3. You are going to need to whisk the mixture constantly for around 15 minutes until it becomes nice and thick. Once it reaches that consistency, grab a sieve and a bowl, along with a spatula. Pour the curd through the sieve to make sure you don't end up with any grainy bits in the curd. Once the good curd has been separated, place in storage containers, and place into the fridge. Allow it to cool before using / serving.

Notes

Watch the video instructions here :

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side
  • Cuisine: British

Nutrition

  • Calories: 412
  • Sugar: 86
  • Sodium: 111
  • Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 94
  • Fiber: 8
  • Protein: 6
  • Cholesterol: 12

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Scones and Clotted Cream

January 24, 2022

Gluten Free Scones with clotted cream and jam

Follow the video tutorial for this scones and clotted cream recipe! Quick, easy, and a delicious treat for afternoon tea!

Every high tea or afternoon tea is accompanied by scones. Sometimes they are savory, but, more often than not, they are sweet. Scones with clotted cream and jam are an absolute staple, and just because you are gluten free, doesn't mean you should miss out! This recipe is quick, easy, and super delicious. It is will be the perfect accompaniment to your tea sandwiches!

What is clotted cream in North America?

Clotted cream is a very UK thing, however, many companies have brought it over to the US (and I presume Canada), and now sell it here. Clotted cream is made from double cream (or a very heavy cream) over the process of several hours. It is almost the texture of a soft butter, but, it looks as if you had mixed butter with whipped cream.

Why scones with clotted cream and jam? How do you serve them?

Cream tea is an English speciality. It is my favorite thing that I ate while in England, which you can read about here. There is a longstanding debate as to which is the right way to assemble your scone, do you put the clotted cream or the jam first?

Should the jam or the clotted cream go first?

The Devon cream tea (also called a Devonshire cream tea) is when the scones are topped with the clotted cream first, and the jam on top. This is my preference as I think it is the easier way to assemble the scone). The Cornish cream tea is when you spread the jam first and then place the clotted cream on top.

The taste of the jam with the clotted cream on the scones is so delicious that (in my opinion), there is no better or tastier way to eat a scone!

Storage Tips:

I really do not suggest freezing gluten free scones (or scones in general). They are served best right out of the oven (let them cool for about 10 minutes or so) and or up to 3 days in an air-tight container. You can maybe push it to 5 days if you choose to reheat the scone in a microwave before serving.

What are the ingredients?

  1. 2 cups gluten free flour, I used King Arthur Gluten Free Measure for Measure
  2. ½ cup sugar
  3. 2 ½ teaspoon baking powder
  4. ½ teaspoon salt
  5. 8 tablespoons of butter, frozen and shredded
  6. 1 teaspoon vanilla
  7. ⅔ cup cream, you can substitute buttermilk if you want
  8. 1 large egg

How do you make scones and clotted cream?

Clotted cream is a bit of a pain to make, so I highly suggest this brand (which is readily available at most grocery stores). Let's get into it for the scones!

  1. As stated above, the key to make scones is keeping the batter / dough cold. Place your butter in the freezer for at least an hour and use a grater to shred it. Place back in the freezer in the meantime.
  2. In one bowl, whisk together the dry ingredients (gluten free flour, salt, baking soda), and in the other bowl whisk together the liquid ingredients (cream, egg, and vanilla). Add the butter to the bowl with the dry ingredients and use your hands to work the butter into the mixture. The butter will be the size of peas.
  3. Pour the liquid mixture over the dry ingredients and fold together with a spatula. Use your hands to finish kneading the dough and bring it together. Pour it out onto a floured surface and finish kneading. Then, place the dough in the freezer for 30 minutes and in the meantime set your oven to 400°F. After the 30 minutes has passed, use your biscuit cutter to cut out the scones. If you have scraps, pat them together so you can get more scones! Brush with cream on the top and bake for 18 minutes. Serve immediately and or store in an air-tight container for 3 days on the counter.
Ingredients for scones
Whisk the gluten free flour, salt, and baking soda
whisk the cream, vanilla, and egg together
add the shredded butter to the dry ingredients and use your hands to make sure the butter is pea sized
add the liquid to the dry ingredients and knead together by hand
use a cutter to shape your scones and line them on a baking sheet
top with clotted cream and jam (my preference is strawberry but raspberry is perfectly acceptable)
you can also just have them with butter!
Eat and enjoy

Looking for something similar?

Gluten Free Cranberry Orange Scones
Gluten Free Linzer Cookies
Masala Chai
Gluten Free Cranberry Orange Muffins
Gluten Free Orange and Olive Oil Cakes
Gluten Free Blueberry Muffins

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Gluten Free Scones with clotted cream and jam

Scones and Clotted Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sift | Gluten Free
  • Total Time: 1 hour
  • Yield: 12 scones 1x
Pin Recipe

Description

Gluten free scones and clotted cream are the perfect snack for afternoon tea. Follow the video tutorial for a step-by-step guide!


Ingredients

Units Scale
  • 2 cups gluten free flour (I used King Arthur Gluten Free Measure for Measure)
  • ½ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 8 tablespoons of butter (frozen and shredded)
  • 1 tsp vanilla
  • ⅔ cup cream
  • 1 large egg


Instructions

  1. As stated above, the key to make scones is keeping the batter / dough cold. Place your butter in the freezer for at least an hour and use a grater to shred it. Place back in the freezer in the meantime.
  2. In one bowl, whisk together the dry ingredients (gluten free flour, salt, baking soda), and in the other bowl whisk together the liquid ingredients (cream, egg, and vanilla). Add the butter to the bowl with the dry ingredients and use your hands to work the butter into the mixture. The butter should be around the size of peas when all is said and done.
  3. Pour the liquid mixture over the dry ingredients and fold together with a spatula. Use your hands to finish kneading the dough and bring it together. Pour it out onto a floured surface and finish kneading. Place the dough in the freezer for 30 minutes and in the meantime set your oven to 400°F. After the 30 minutes has passed, use your biscuit cutter to cut out the scones. With the scraps, pat them together so you can get more scones! Brush with cream on the top and bake for 18 minutes. Serve immediately and or store in an air-tight container for 3 days on the counter.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: British

Nutrition

  • Calories: 217
  • Sugar: 9
  • Sodium: 254
  • Fat: 13
  • Saturated Fat: 8
  • Carbohydrates: 23
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 49

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Gluten Free Biscotti Recipe

January 17, 2022

biscotti on a beige cloth

This gluten free biscotti recipe is a perfect treat to accompany a coffee, or even a glass of milk. Filled with chocolate and heath bits, it is the perfect balance. Watch the video tutorial to see a step by step guide as to how to make this delicious snack!

Gluten Free Biscotti Recipe

Which flour is best for biscotti?

I tend to use the King Arthur Measure for Measure gluten free flour. I find it to be the best for cookies, biscotti, and cake. Pie crust is a different story but for the sake of biscotti and for this recipe, I definitely advise King Arthur.

How do you make gluten free cookies (and biscotti) not fall apart?

It really is making sure you are using the right flour, levels of baking soda (or powder) and liquid to a recipe. I advise for this recipe using King Arthur as that is what I used, and remember when you are baking, all gluten free flour mixes will yield different results!

Troubleshooting: How can I make my biscotti less hard? Why did my biscotti spread?

Your biscotti could be too hard for two reasons: 1) the mixture was too stiff and did not have enough liquid in it, and or 2) you have baked it too long or at too high of a heat.

The reason for your biscotti spreading could be that you put too much liquid into your mixture, forgot baking soda, or simply forgot an ingredient! Typically, biscotti is a stiff dough and it is not one too spread so long as you follow the recipe!

Storage Tips:

The biscotti will keep in an airtight container on the counter for 5 days - 1 week. If you wish to freeze it, that is totally fine, just mark a date on the container. They should keep for around 3 months!

What do you need for this easy gluten free biscotti recipe?

  1. 8 tablespoon butter, softened
  2. 2 large eggs
  3. 2 ¾ cups gluten free flour, I used King Arthur Measure for Measure
  4. 1 cup sugar
  5. ¾ cup heath bits
  6. ¾ cup chocolate chips, I used semi sweet
  7. ½ teaspoon baking soda
  8. 2-3 tablespoon milk, do one at a time and see if you feel your mixture needs more

How do you make it?

Super easily! Which is why this recipe is the best!

  1. Preheat your oven to 350°F. In a bowl, add your dry ingredients and mix together (flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
  2. Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.

Ingredients gluten free biscotti
Ingredients for heath bar gluten free biscotti
dry ingredients mixed in a bowl
Whisk together the flour and baking soda
creamed butter and sugar next to a bowl of dry ingredients
Meanwhile, cream together the butter and sugar. Once it is done, add the eggs one at a time
ingredients for Gluten Free Biscotti Recipe in a mixing bowl
Following this, add the flour and then mix. Then add the milk, chocolate chips, and heath bar bits
gluten free biscotti dough on parchment paper
Mold the biscotti into the appropriate shape and bake
Gluten Free Biscotti Recipe
Slice after cooling and then bake a second time
Gluten Free Biscotti Recipe
Allow the biscotti to completely cool
Gluten Free Biscotti Recipe
Then serve and enjoy!

Looking for something similar?

Chocolate Heath Bar Cookies
Heath Bar Cheesecake
Double Chocolate Chip Cookies
All Cookie Recipes Here!

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biscotti on a beige cloth

Gluten Free Biscotti Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sift | Gluten Free
  • Total Time: 45 minutes
  • Yield: 12 -18 pieces of biscotti 1x
Pin Recipe

Description

This super simple and easy heath bar gluten free biscotti recipe is the ideal treat. Watch the video tutorial for instructions!


Ingredients

Units Scale
  • 8 tbsp butter (softened)
  • 2 large eggs
  • 2 ¾ cups gluten free flour (I used King Arthur Measure for Measure)
  • 1 cup sugar
  • ¾ cup heath bits
  • ¾ cup chocolate chips (I used semi sweet)
  • ½ tsp baking soda
  • 2-3 tablespoon milk (do one at a time and see if you feel your mixture needs more)


Instructions

  1. (flour and baking soda) Set aside. In the bowl of a stand mixer, cream together your butter and sugar. Once it has been fully incorporated (make sure to scrape down the sides of the bowl), add the eggs on at a time.
  2. Add the dry ingredients, allow to incorporate, then add the milk. Then, add the chocolate and heath. The mixture should be stiff but not rock hard. On a parchment (or baking sheet) lined pan, press the biscotti into a log. Proceed to bake for 27 minutes. Remove from the oven and allow the biscotti to cool completely (around 30 minutes). Slice them on a diagonal, and place back in the oven for 8 minutes. Once done, remove from the oven and allow them to cool before serving.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Baked Goods
  • Cuisine: Italian

Nutrition

  • Calories: 290
  • Sugar: 31
  • Sodium: 122
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 51
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 34

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Gluten Free Cranberry Orange Scones Recipe

January 10, 2022

gluten free cranberry orange scones recipe sitting on a board with glaze

This gluten free cranberry orange scones recipe is a quick and easy treat that can be made from scratch in a jiff! Perfect for a breakfast or snack, they are the best balance of tart and sweet. Make them today!

This recipe is perfect if you have the itch to make scones from scratch! Cranberry and orange are the perfect blending of flavors as they are tart, tangy, and sweet from the sugar added to the batter (along with the glaze). This recipe is really simple, and quick. Let's get to it.

Alterations: Can these cranberry orange scones be made vegan? Or dairy free?

I personally have not tried to make this recipe vegan and or dairy free. If you were to try to make them dairy free, you could try supplementing in a coconut cream, but I am unsure as to what the results would be. In addition, for the butter, I would most likely use miyokos dairy free butter and freeze it.

This recipe calls for you to make the scones with fresh cranberries however, you can definitely use frozen. If you wanted to use dried cranberries, I would advise that you soak them in water for 15-30 minutes prior to adding them to the batter. Just to help give them a bit more life!

The gluten free flour that I used for this recipe is King Arthur Measure for Measure Gluten Free Flour. This is not to say that other flours would not work. Bob's Redmill 1:1 Flour is a good option, as is Cup4Cup. Whatever mix you use, make sure it has xanthan gum in it! But please do remember that not all gluten free flours are made equal and your results may vary based on the flour that you use.

If you wanted to make this recipe with buttermilk, omit the cream and sub in buttermilk instead.

Storage Tips:

Scones should really not be frozen. The texture won't be nearly as nice after they are thawed. Scones are best in the first 2 days however, they will keep if they are in an airtight container in the fridge for 5-7 days, and on the counter for around 4-5 days. I like to warm them up in the microwave with a cup of black tea (and they go great with coffee, too!)

What do you need to make this gluten free cranberry orange scones recipe?

  1. 2 cups all-purpose gluten free flour, I suggest King Arthur Measure for Measure
  2. 1 cup fresh cranberries, you can also use frozen
  3. ½ cup sugar
  4. ½ cup unsalted butter, frozen
  5. 2 and ½ teaspoons baking powder
  6. 1 teaspoon pure vanilla extract
  7. 2 teaspoons orange zest, this is about 1 orange
  8. ¼ cup heavy cream
  9. 1 large egg
  10. ¼ cup orange juice
  11. 1 cup powdered sugar for glaze
  12. 1 tablespoon orange juice for glaze

How do you make them?

  1. The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
  2. Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
  3. Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!
Ingredients for cranberry orange scones recipe
Whisk together dry ingredients
Mix with the butter and then add your wet ingredients. Pat out into a circle and slice
Cute into even pieces and place on a baking sheet
While the scones are baking make the glaze
Add the glaze to the scones
And enjoy!

Video Tutorial: Gluten Free Cranberry Orange Scones Recipe

Looking for something similar?

Cranberry Orange Muffins
Sorting Hat Cupcakes
Orange Olive Oil Cakes
Orange Bundt Cake
Toffee Cupcakes
Blueberry Muffins

Print
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gluten free cranberry orange scones recipe sitting on a board with glaze

Gluten Free Cranberry Orange Scones Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sift | Gluten Free
  • Total Time: 1 hour
  • Yield: 8 scones 1x
Pin Recipe

Description

This gluten free cranberry orange scones recipe is quick, easy, and delicious. Follow the video tutorial for a step-by-step guide!


Ingredients

Units Scale
  • 2 cups all-purpose gluten free flour (I suggest King Arthur Measure for Measure)
  • 1 cup fresh cranberries (you can also use frozen)
  • ½ cup sugar
  • ½ cup unsalted butter (frozen)
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest (this is about 1 orange)
  • ¼ cup heavy cream
  • 1 large egg
  • ¼ cup orange juice
  • 1 cup powdered sugar for glaze
  • 1 tablespoon orange juice for glaze


Instructions

  1. The key to scones is making sure that the batter stays cold and that the butter is not melting. Place the butter in the freezer for a minimum of 2 hours (I think overnight is best). Grate the butter when you are getting ready to make your recipe, and place it back in the fridge until you need it.
  2. Add the sugar, flour, baking powder, orange zest (peel) in a bowl and whisk. Add the grated butter and mix by hand until the butter and flour come together. The butter should feel like small peas in the dry mix. In a separate bowl, add the orange juice, cream, egg, and vanilla and whisk together. Add the wet ingredients to the dry ingredients, and add in the cranberries. Fold the mixture together with a spatula.
  3. Knead it together to bring it together on a floured surface. Pat it out into a circle. Place back in the freezer for 30 minutes. While in the freezer, set the oven to 400°F. Remove from the freezer, cut into even pieces, place on a baking sheet lined with parchment paper. Brush with milk or cream and sprinkle turbinado sugar on top (this step is optional), and proceed to bake for 20-22 minutes. While they are baking, make the glaze. Once the scones are done, remove from the oven and drizzle with the glaze. Let them sit for a few minutes and then enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Cuisine: American

Nutrition

  • Calories: 81
  • Sugar: 16
  • Sodium: 35
  • Fat: 1
  • Saturated Fat: 1
  • Carbohydrates: 19
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 21

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Gluten Free Cranberry Orange Muffins

January 3, 2022

Gluten Free Cranberry Orange Muffins on a wooden slab

Follow along for the step-by-step tutorial video as to how to make these deliciously easy gluten free cranberry orange muffins!

I love that come the Winter, citrus is at its peak and we can bake to our hearts content with all of the delicious oranges, grapefruit, etc. It also works out that the timing coincides to when we may have leftover cranberries in our house. It makes putting these muffins together easy and the results are so tasty. You would never know that these muffins were gluten free. They are soft, moist, and so flavorful. The tartness from the cranberries pairs so beautifully with the orange, making them the perfect muffin. Let's get to making our gluten free cranberry orange muffins.

Recipe Alterations: cranberry orange muffins with buttermilk? Cranberry orange muffins with dried cranberries?

I love the tartness that you get from the fresh (or frozen) cranberries. However, if you are in a situation where all that is available to you is dried cranberries, then yes. You can absolutely use them. It may not yield the exact same flavor, but, it will still be a cranberry orange muffin that is delicious. I would suggest if you do use the dried cranberries to soak them in water for 10 minutes prior to using them as it will help soften them a bit!

If you want to use buttermilk to make your muffins, then I suggest you substitute it for the yogurt. If you had both, the batter would be too runny.

Can I make these gluten free cranberry orange muffins dairy free / vegan?

In order to make them dairy free, I would advise using a good quality dairy free butter, such as miyokos. In addition, substitute the yogurt with a dairy free yogurt. I would suggest an almond milk based one as the recipe already contains almond flour, therefore, you won't be adding an additional flavor. Check out some options here.

I have not attempted to make the recipe vegan, however, if you were to try to do so, I would suggest following the same steps for the dairy free option. In addition, substitute the eggs with either a solid egg substitute, and or flax eggs.

Why do I love this recipe? It is better than Starbucks and McDonalds

I have discussed in previous posts my love of Starbucks muffins in my gluten consuming life (and I will give it to McDonalds that they also make yummy muffins), however, these muffins are so much better. They are moist, yield a delicious subtle flavor from the orange, tang and tartness from the cranberries, and best yet, do not possess all of the sugar from a McDonalds of Starbucks cranberry orange muffin! You can feel confident that you are eating a delicious treat without all of the associated guilt.

Storage Tips: Can you freeze these muffins?

Yes! You absolutely can. In terms of storage for not freezing them, place them either in an airtight container and or a ziploc type bag and leave them on the counter for 3-5 days. If you wish to freeze them, again, place in an airtight container and or a ziploc bag and place in the freezer for 3 months. Remember to mark and label your food that you freeze so you know when it is good until!

What do you need to make these gluten free cranberry orange muffins?

  1. 1.5 cups cranberries, you can use fresh or frozen (or dried)
  2. 7 tablespoon butter, melted
  3. ¼ cup brown sugar
  4. ¼ cup granulated sugar (white sugar)
  5. 1.5 cups gluten free all purpose flour, I used King Arthur's gluten free Measure for Measure flour- it contains xanthan gum
  6. ½ cup greek yogurt, you can substitute regular yogurt
  7. ⅓ cup orange juice
  8. 2 eggs
  9. 1 teaspoon vanilla
  10. ½ cup almond flour
  11. 2 teaspoon baking powder
  12. 1 teaspoon cinnamon
  13. ¼ teaspoon ground clove
  14. ¼ teaspoon ginger
  15. Turbinado sugar for topping, optional

How do you make them?

  1. Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
  2. In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
  3. Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
Ingredients for gluten free cranberry orange muffins
Whisk together the melted butter and sugars
Add the yogurt and whisk
Whisk together the flour, almond flour, baking powder, and spices
Rotate by adding half of the flour mixture to the wet mixture. Whisk together, then add the orange juice, followed by the remaining flour.
Mix together and fold in the cranberries
Line a muffin tin with cupcake liners and bake at 350°F for 28 minutes
Allow them to cool on the counter in the tin for approximately 10 minutes
You can eat them right away and or store them
See storage tips above

Looking for similar recipes?

Blueberry Muffins
Orange Bundt Cake
Toffee Cupcakes
Sorting Hat Cupcakes
Orange Olive Oil Cakes

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Gluten Free Cranberry Orange Muffins on a wooden slab with a cloth and cranberries

Gluten Free Cranberry Orange Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

  • Author: Sift | Gluten Free
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
Pin Recipe

Description

This recipe for Gluten Free Cranberry Orange Muffins is quick, easy, and easy. Follow along with the video tutorial for a step-by-step guide!


Ingredients

Units Scale
  • 1.5 cups cranberries (you can use fresh or frozen (or dried))
  • 7 tbsp butter (melted)
  • ¼ cup brown sugar
  • ¼ cup granulated sugar (white sugar)
  • 1.5 cups gluten free all purpose flour (I used King Arthur's gluten free Measure for Measure flour- it contains xanthan gum)
  • ½ cup greek yogurt (you can substitute regular yogurt)
  • ⅓ cup orange juice
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup almond flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp ground clove
  • ¼ tsp ginger
  • Turbinado sugar ( optional)


Instructions

  1. Preheat your oven to 350°F. Meanwhile, melt your butter and mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt (or regular yogurt) and continue to whisk together.
  2. In a separate bowl, whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder, cinnamon, ginger, and clove). Add half of the dry ingredients into the wet ingredients and mix together, then add the orange juice, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
  3. Fold in the cranberries and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. Cover with turbinado sugar (optional) and place in the oven for 28 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Cuisine: American

Nutrition

  • Calories: 142
  • Sugar: 11
  • Sodium: 95
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 24
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 29

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Lemon Burnt Basque Cheesecake Recipe

December 15, 2021

Lemon Burnt Basque Cheesecake Recipe with one piece tilted sideways on parchment paper

This recipe for cheesecake basque is absolutely delicious and ridiculously easy. Follow along with the video tutorial for a step-by-step guide as to how to make this incredible dessert!

Lemon Burnt Basque Cheesecake Recipe with one piece tilted sideways on parchment paper

I love Basque cheesecake. This is my third one on my website I love it so much. I simply cannot get enough. As I also love lemon, I figured it was time to combine the two and thus the lemon burnt basque cheesecake recipe was born. Let's get to it.

Basque Burnt Cheesecake Origin

Burnt basque cheesecake (otherwise known as a San Sebastian cheesecake recipe) differentiates itself from traditional cheesecake as it does not require a water bath in the oven.

Whereas a traditional cheesecake would have no cracks on the top, San Sebastian cheesecake recipes call for a dark color on the top that can lead to cracking, in fact, it is encouraged!

The cake was originally created by La Viña Bar in San Sebastian, Spain (Basque territory- specifically the northern part of Basque territory). Burnt Basque Cheesecakes recipes never call for a crust, another significant distinction between them and their regular cheesecake counterparts! Baking the cake at a high temperature helps to caramelize the outer layer of the cake, helping to give it a distinctly delicious flavor.

What is the difference between a burnt basque cheesecake recipe and a Japanese burnt cheesecake recipe?

Not much differentiates the two types of cheesecake, however, Japanese cheesecake is entirely different from a "traditional" cheesecake. A regular cheesecake typically has a crust, and uses a good amount of cream cheese. In the Japanese style, the cheesecake is baked without crust (similar to a san sebastian cheesecake recipe), uses less cream cheese, and uses whipped egg whites to lift up the cake and make it incredibly fluffy!

Can you make this recipe into mini burnt cheesecakes or mini basque cheesecakes?

Yes! You absolutely can. I would suggest lining a muffin with tin muffin liners. I have a better explanation of this for my recipe for blueberry burnt basque cheesecake. But mini basque cheesecakes are definitely an option. To see instructions, go to my recipe where I discuss how to do that for blueberry burnt basque cheesecake.

Recipe Alterations: Can this recipe be made into a keto burnt basque cheesecake?

Aspects of the recipe are part of a keto friendly diet, i.e. the dairy parts. However, as a keto diet is no sugar and even supplementing gluten free flour for baking is not generally accepted I would say that this recipe would not be suitable for adapting into a keto burnt basque cheesecake.

What do you need for this Lemon Burnt Basque Cheesecake Recipe?

  1. 1 ¼ cup heavy cream
  2. ¼ cup lemon juice
  3. 3 large eggs
  4. 24 oz (3 packages) of softened cream cheese
  5. ¾ cup sugar - a few teaspoon more to sprinkle on the top
  6. 1 teaspoon vanilla
  7. ¼ cup gluten free flour (I used King Arthur)

How do you make it?

  1. Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
  2. Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
  3. Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!
ingredients for lemon burnt basque cheesecake recipe
beat the cream cheese, sugar, and eggs. Add the cream and lemon juice
Either fold in the flour or beat it with the mixer for around 30 seconds.
Grease and line a springform pan with parchment paper. Pour the batter into the pan and bake
Once the cake has baked (55 minutes at 400°F) place in the fridge
It should stay in the fridge for a minimum of 2 years or better yet, overnight
If you want to eat it right out of the fridge, go ahead
Otherwise, leave it at room temperature for 30 minutes to an hour and then serve

Looking for other cake recipes?

Traditional Burnt Basque Cheesecake
Heath Bar Cheesecake
Chocolate Cake
Blueberry Burnt Basque Cheesecake
Sleeping Beauty Cake
Orange Olive Oil Cakes
Funfetti Cake
Carrot Cake
Harry Potter Birthday Cake
Salvadorian Breakfast Cakes

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Lemon Burnt Basque Cheesecake Recipe on parchment paper

Lemon Burnt Basque Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sift | Gluten Free
  • Total Time: 1 hour
  • Yield: 1 9 inch cheesecake 1x
Pin Recipe

Description

This Lemon Burnt Basque Cheesecake Recipe is quick, easy, and a crowd pleaser. Follow the video tutorial for step-by-step instructions!


Ingredients

Units Scale
  • 1 ¼ cup heavy cream
  • ¼ cup lemon juice
  • 3 large eggs
  • 24 oz 3 packages of softened cream cheese
  • ¾ cup sugar - a few teaspoon more to sprinkle on the top
  • 1 tsp vanilla
  • ¼ cup gluten free flour (I used King Arthur)


Instructions

  1. Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
  2. Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
  3. Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: Basque

Nutrition

  • Calories: 4284
  • Sugar: 188
  • Sodium: 2407
  • Fat: 356
  • Saturated Fat: 210
  • Carbohydrates: 223
  • Fiber: 3
  • Protein: 70
  • Cholesterol: 1514

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Soft Amaretti Cookies

December 6, 2021

Soft amaretti cookies in a white container on a brown cloth

This recipe for quick, easy, and soft amaretti cookies is so simple that anyone can make them. Follow along the recipe video for full instructions!

I love the flavor of almond. It comes across, at least to me, as such a natural flavor. Amaretti cookies are a quick and easy treat, a soft cookie with the best crunch top. The process of making them, clean up, and baking time is under an hour! They are delicious, time efficient, and naturally gluten free. Let's get to it.

What are amaretti cookies? What makes this recipe soft amaretti cookies?

Amaretti are cookies that originate in Italy (I won't get into if they come from the mainland or from Sicily) as each region claims to make the best one! They are made from almond flour, egg whites, almond extract, sugar, and powdered sugar. The fluffiness of the egg whites are what give the cookies a deliciously chewy interior and the low baking temperature is what allows the cookies to not dry out in the oven. It will dry out the top and give the cookies a wonderful crispy exterior all the while maintaining a soft and delicious interior. Somewhat similar to a macaroon in its description, yet, entirely different in its texture and taste.

Are amaretto and amaretti the same?

While they both possess almonds flavors, no, they are not the same. The liqueur, which hails originally from Sorrano, Italy, is made from apricot pits. However, because the flavor profile is similar, it is often put in amaretti cookies!

Alterations to the recipe

If you want, there are several alterations that can be made to this recipe. If you would like a more traditional cookie flavor, you may also add vanilla to the recipe by adding in 1 tsp.

If you would like to add a lemon flavor, add ¼ cup of lemon juice to the recipe.

For soft cherry amaretti cookies, add chopped cherries to the mixture (I would say no more than a cup), and or top each cookie with an individual cherry.

You can make amaretti cookies with amaretto liqueur. Add ¼ cup amaretto to the original recipe and mix in when you are kneading by hand.

Storage tips for these soft amaretti cookies

Similar to my chocolate crinkle cookies, these cookies will keep in an airtight container for about a week. If you wish to freeze them, then by all means do! They should keep for approximately three months in the deep freeze. If you are to freeze them, place a layer of parchment paper and or wax paper between each layer of cookie. As they are covered in powdered sugar, you do not want the sugar to come off when they lay on top of each other.

What do you need?

  1. 1 cup granulated sugar
  2. 2 teaspoon almond extract
  3. 2.5 cups almond flour
  4. 2 large egg whites
  5. Powdered sugar (enough to cover each cookie)

How do you make soft amaretti cookies?

  1. Heat your oven to 300°F. Place the almond flour and the castor sugar in a large mixing bowl and whisk together. Meanwhile, in the bowl of a stand mixer (or using a hand mixer) whisk the egg whites until they form stiff peaks. This should take approximately five minutes.
  2. You will know stiff peaks are formed if you can hold the bowl upside down and nothing comes out! Using a spatula, transfer the egg whites into the bowl with the flour mixture in thirds and fold them together. Once all of the egg white is transferred, add the almond extract and knead by hand.
  3. Using a cookie scoop, scoop the dough and roll into a ball. Cover the dough in powdered sugar, place on a cookie tray lined with either parchment paper or a baking mat, and bake for 30 minutes. The lower temperature is what maintains the soft center of the cookie. Cool for 10 minutes on the cookie sheet, and then serve.
Ingredients for amaretti cookies
Whisk your castor sugar and almond flour together
Beat the egg whites until stiff peaks form. This should be approximately 5 minutes.
Fold the egg whites into your flour mixture. Once you have incorporated all of it, knead the mixture with your hands.
Use a cookie scoop to scoop out the dough, roll into balls. Then roll in powdered sugar.
Bake for 30 minutes in an oven at 300°F.
Allow them to rest for 10 minutes on the pan to cool.
Serve immediately. I think they taste best with a cup of black tea!

Looking for other cookie recipes?

Tiramisu Sandwich Cookies
Candy Cane Cookies Recipe
Linzer Cookies
Chocolate Tahini Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
Peppermint Mocha Cookies
Mexican Hot Chocolate Cookies

Heath Bar Cookies

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Soft amaretti cookies in a white container on a brown cloth

Soft Amaretti Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sift | Gluten Free
  • Total Time: 40 minutes
  • Yield: 18 cookies 1x
Pin Recipe

Description

This gluten free recipe for soft amaretti cookies is the perfect take on the Italian classic recipe. Follow the video for full instructions!


Ingredients

Units Scale
  • What do you need?
  • 1 cup granulated sugar
  • 2 tsp almond extract
  • 2.5 cups almond flour
  • 2 large egg whites
  • Powdered sugar (enough to cover each cookie)


Instructions

  1. Heat your oven to 300°F. Place the almond flour and the castor sugar in a large mixing bowl and whisk together. Meanwhile, in the bowl of a stand mixer (or using a hand mixer) whisk the egg whites until they form stiff peaks. This should take approximately five minutes.
  2. You will know stiff peaks are formed if you can hold the bowl upside down and nothing comes out! Using a spatula, transfer the egg whites into the bowl with the flour mixture in thirds and fold them together. Once all of the egg white is transferred, add the almond extract and knead by hand.
  3. Using a cookie scoop, scoop the dough and roll into a ball. Cover the dough in powdered sugar, place on a cookie tray lined with either parchment paper or a baking mat, and bake for 30 minutes. The lower temperature is what maintains the soft center of the cookie. Cool for 10 minutes on the cookie sheet, and then serve.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Italian

Nutrition

  • Calories: 134
  • Sugar: 12
  • Sodium: 6
  • Fat: 8
  • Saturated Fat: 1
  • Carbohydrates: 14
  • Fiber: 2
  • Protein: 4

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Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe

December 1, 2021

This recipe for gluten free vegetarian tortellini soup with spinach recipe is creamy, delicious, and super quick. It is the perfect dinner to warm you up and the ideal comfort food.

Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe

We are officially in soup weather! I love a good soup. Butternut squash bisque, and spinach soup in addition to this vegetable tortellini soup are some of my favorite delicious vegetarian soup recipes. Tortellini is one of my favorite things, and the perfect way to cook it on a cold night is in this flavorful broth. Fresh pasta cooks really quickly and makes this the best soup and an easy meal! It blends so well with the rest of the ingredients and is easy to store so that you can have leftovers the next day. Let's make this creamy vegetarian tortellini soup.

What equipment do you need for this easy tortellini soup recipe?

A large soup pot is all you need. This is a one pot recipe, so, make sure it is a large pot. You will also want a plate (or small bowl) to set the sausage aside in while you cook the rest of the ingredients. 

WHAT SUBSTITUTIONS CAN YOU USE IN THIS VEGETARIAN TORTELLINI SOUP?

If you want, you can use kale in place of the spinach. You can even omit it completely if greens in a soup are not your thing!

If you wanted to add some fiber to this soup you could always add beans: cannellini beans or white beans would be a good option.

If you would like to add a bit more spice, you can add red pepper flakes when you sauté the onion and carrots. 

You can sub out the cream with half and half. I have even gone as far as to make it with whole milk. While it is still absolutely delicious, you won’t have the same level of creaminess that you would get from cream. Can you have a gluten free tortellini soup with sausage if there is no meat in it?

Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe

CAN YOU HAVE A GLUTEN FREE TORTELLINI SOUP WITH SAUSAGE WITHOUT MEAT?

Yes! Thanks to companies like Beyond Meat and their developing of faux meat products in the past few years you can. I find for this recipe that the best sausage to use is the hot Italian. If you wish to use another company, that should work just as well. However, make sure it is a hot Italian “sausage” that you plan to use.

IS THERE GLUTEN FREE TORTELLINI?

Yes! I am so thrilled to say that there is actually now quality gluten free tortellini. I am fortunate that I live near a Wegmans and use their brand. However here are a couple of others.

Gluten Free Four Cheese Tortellini
DePuma Three Cheese Tortellini

TROUBLESHOOTING: WHAT DOES “DEGLAZE THE PAN” MEAN?

To deglaze a pan is when you have cooked something that will stick to the bottom of the pot or pan (often a meat or fish), you put a liquid in the base of the pan or pot to help break up what is there but retain the delicious flavors of what was previously cooked in the pot. You would often either use stock or a wine.

WHAT DO YOU NEED FOR THIS VEGETARIAN TORTELLINI SOUP WITH SPINACH?

ingredients for Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe

Heavy Cream: cream is used in this recipe to thicken up the broth and adds a really nice flavor.
Onion: ​We use a medium sized onion to add extra flavor and substance to the soup
Vegetable Broth (Vegetable Stock):​ As this is a vegetarian recipe, I do not use chicken stock.  The base of this recipe is that it is a vegetable soup therefore, vegetable stock is what you want.
Carrots: ​More delicious substance for the soup
Diced Tomatoes: ​It helps add acidity and flavor to the broth
Fresh Spinach: ​I love having spinach in my recipes and the fresh spinach in this is just perfect
Tortellini: You can use fresh tortellini or frozen tortellini for this recipe. I use cheesy tortellini because I add spinach to the soup. If you want to omit the spinach and use a spinach tortellini you can. 
Garlic: ​I use fresh garlic in this recipe. I love the flavor of garlic. Fresh garlic and fresh herbs can always brighten up a dish!
Beyond Meat Hot Italian Sausage: ​This is a vegetarian (and gluten free) based sausage. I like using the hot Italian for the flavor that it gives. I omit Italian seasoning due to the flavor that comes from the sausage. It is the flavor that forms the base of the soup. 
Parmesan Cheese:​ Gives umami flavor to the soup 

HOW TO MAKE VEGETARIAN TORTELLINI SOUP WITH SPINACH?

Make sure the sausage is room temperature: Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium heat. It will break down (with the help of you)
Remove the sausage from the pot and place on the side: Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for a minute longer. Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
Allow the soup to come together for 20 minutes: or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
Remove the soup from the heat: and add the cream. Serve immediately and top with parmesan.

sausage in a pot
Make sure the sausage is room temperature. Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium high heat. It will break down (with the help of you)
onion and carrot in a pot
Remove the sausage from the pot and place on the side. Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes.
onion and carrot in a pot
Add the garlic and cook for a minute longer.
soup in a pot
Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
vegetarian sausage on top of tortellini in a soup pot
Allow the soup to come together for 20 minutes or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. 
Creamy Vegetarian Tortellini Soup with spinach
Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
Creamy Vegetarian Tortellini Soup in a pot with cream and spinach
Remove the soup from the heat and add the cream. 
Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe
Serve immediately and top with parmesan.

HOW CAN YOU STORE THIS VEGETARIAN TORTELLINI SOUP?

It will keep in the fridge for a couple of days. Depending on the quality of the gluten free tortellini pasta you find, it may break down faster. My suggestion is to eat the soup within 48 hours if you want the tortellini to still have some stability. If you would like to freeze the soup, you should follow the recipe up until the point of adding the tortellini and cream. Add the sausage back into the soup and then remove from the stove and store it in a freezer friendly container. When you wish to make it, reheat the soup, add the tortellini, spinach, and cream! Store in an airtight container if you plan on having leftover soup. 

Creamy Vegetarian Tortellini Soup: An Easy Soup Recipe

WHY SHOULD YOU MAKE THIS CREAMY TORTELLINI SOUP?

It is packed with so much flavor that you honestly would not know that it is vegetarian. The heat that you get from the Italian sausage adds the best seasoning to the soup. It is such a hearty soup because of all of the ingredients that it will not leave you wanting. Plus, you can basically make a classic Italian sausage tortellini soup but you can serve it to all of your vegetarian and gluten free friends. To quote Michael Scott, “win, win, win” This is one of my favorite recipes for cold weather seasons because it is ready in just around thirty minutes (so not a long cooking time), and is just the best tortellini soup! 

LEAVE A RATING AND REVIEW!

Did you like this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura 

Check out other Recipes here

  • Gluten-Free Sourdough Bread
  • Gluten-Free Sourdough Starter
  • Ube Crinkle Cookies (Purple Yam Cookies)
  • Easy Ube Brownies
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Vegetarian Tortellini Soup with Spinach


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Sift | Gluten Free
  • Total Time: 30 minutes
  • Yield: 6 1x
Pin Recipe

Description

This recipe for creamy vegetarian tortellini soup with spinach (optional) is a quick and easy take on the classic sausage and tortellini soup.


Ingredients

Units Scale
  • 1 cup cream
  • 1 onion (medium sized)
  • 5 ½ cups vegetable stock
  • 3-4 carrots
  • 1 28 oz can diced tomatoes
  • 18 oz tortellini (gluten free of course, regular if you'd like!)
  • 1 tsp garlic minced
  • 1 package of Beyond Meat Hot Italian Sausage
  • 1-2 cups spinach (optional if you don't want a leafy green. Kale would also be a great substitute!)
  • Parmesan to top (optional)


Instructions

  1. Make sure the sausage is room temperature. Remove the casing. In a pot, place the sausage and cook for 10 minutes on a medium high heat. It will break down (with the help of you)
  2. Remove the sausage from the pot and place on the side. Deglaze the bottom of the pot by adding some stock. Add the chopped carrots and onions to the pot. Cook for 5 minutes. Add the garlic and cook for a minute longer. Add the vegetable stock and diced tomatoes to the pot and bring to a boil.
  3. Allow the soup to come together for 20 minutes or so, you want the onion and carrot to be soft and not raw. If your carrots seem done enough, add the sausage back to the pot, along with the tortellini. Cook the tortellini according to the package. Add the spinach to the pot once the tortellini is cooked and cook down for a few minutes. Season your soup, and taste along the way with salt and pepper.
  4. Remove the soup from the heat and add the cream. Serve immediately and top with parmesan.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Side
  • Cuisine: American

Nutrition

  • Calories: 455
  • Sugar: 11
  • Sodium: 1463
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 51
  • Fiber: 6
  • Protein: 16
  • Cholesterol: 77

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Homemade Easy Nachos Recipe

September 13, 2021

Easy and Delicious Seafood Nachos

This delicious and easy homemade nachos recipe is perfect for the pesceterian dinner guests in your life. Packed full of flavor, this quick dinner is ready in under 30 minutes. Make it today

I love a good homemade easy nachos recipe. Growing up I used to go to this amazing Mexican restaurant called Mexicali Rosa's. We would always get a platter of nachos as our appetizer. While these are a bit different, they are my homage to my beloved nachos. These nachos are a seafood lovers dream. This meal is quick, easy, and ready in under 30 minutes. It does not get much better than that! Let's dive in.

How are nachos traditionally served?

Originating in Mexico, nachos are usually a dish that is made with tortillas chips, melted cheese, and or a cheese based sauce. They are regularly served as an appetizer and or a side dish. They can be served just with cheese, salsas, dips, and or loaded!

What toppings do you put on nachos?

The great thing about nachos is that you can essentially put whatever you like on them. As my husband does not eat meat, we traditionally use seafood (as is the case in this recipe), however, others use beef, pork (you can see my friend Amanda's recipe here). As I said above, they are served with cheese, and I like to top mine with guacamole and sour cream!

What kind of cheese is used for nachos?

Different recipes will have differing types of cheese (which is to be expected) however, if you want to get nachos that have that melty cheese that pulls when you lift each chip from the platter, then you are going to want to use "Jack Cheese". You can use Pepper Jack or traditional Monterey Jack Cheese. They are the best on nachos and traditionally what you would get at a Mexican restaurant.

How do I make homemade nachos at home?

The best place to start is making sure you have quality tortilla chips. I have a guide as to how to make the best homemade tortilla chips! The quality of the chip can make or break your nachos. You want to make sure they aren't going to fail your dish.

Troubleshoot: How do you make nachos without getting soggy chips?

The best way to make sure the chips are not soggy is to have crisp chips to begin with and then bake them. You also do not want to overload them with wet ingredients as soon as they get out of the oven. It is fine if you want to top them with a few things, but remember, the more you add, the soggier they will become.

Easy homemade loaded nachos

So what do we need for this easy nachos. recipe? Let's get to it!

  1. Tortilla Chips (see my post on how to make the best homemade tortilla chips)
  2. Fresh Guacamole
  3. Cilantro
  4. Crab Meat + Shrimp (or just one or the other. I used just crab for these)
  5. Pepper Jack Cheese
  6. Cherry Tomatoes
  7. Sour Cream

How do you make nachos in the oven?

  1. Set the oven to 350°F
  2. top your nachos with the cheese and crab (and or whatever seafood topping you are making).
  3. Bake for 15 minutes (you want to see that the cheese is melted and gooey- not firming up).
  4. Remove from the oven and then toss all the other toppings on and serve immediately!

Looking for more comfort food?

Linguine with Clams
Homemade Tomato Sauce
Mediterranean Orzo
Spaghetti Allo Scarpariello
Spinach Stuffed Pasta Shells
Pad See Ew

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Easy and Delicious Seafood Nachos

Easy Nachos Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sift | Gluten Free
  • Total Time: 20 minutes
  • Yield: 1 tray of nachos
Pin Recipe

Description

This easy nachos recipe is ready in under 30 minutes, is packed full of flavor, and absolutely delicious. Gluten free and easy, make it today!


Ingredients

  • Tortilla Chips (see my post on how to make the best homemade tortilla chips)
  • Fresh Guacamole
  • Cilantro
  • Crab Meat + Shrimp (or just one or the other. I used just crab for these)
  • Pepper Jack Cheese
  • Cherry Tomatoes
  • Sour Cream


Instructions

  1. Set the oven to 350°F
  2. top your nachos with the cheese and crab (and or whatever seafood topping you are making).
  3. Bake for 15 minutes (you want to see that the cheese is melted and gooey- not firming up).
  4. Remove from the oven and then toss all the other toppings on and serve immediately!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Calories: 1484
  • Sugar: 7
  • Sodium: 2163
  • Fat: 118
  • Saturated Fat: 55
  • Carbohydrates: 29
  • Fiber: 17
  • Protein: 87
  • Cholesterol: 366

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How to make homemade tortilla chips

September 10, 2021

fried tortilla chips

Have you ever wondered how to make homemade tortilla chips? What is better, corn or flour tortillas? Baked or fried? Don't worry, this post has got you covered. This recipe is quick, easy, and beyond delicious!

Have you ever been to a restaurant where they place the most perfect bowl of tortilla chips in front of you? You pick one up, dip it into the accompanying salsa and think to yourself, "god, why are the chips you get from the store never this good?" followed quickly by "how do I make chips like the restaurant at home?" This question puzzled me for a while. I assumed it had to do with frying of some sort. But with some research I quickly came to realize that they are many ways to make homemade tortilla chips.

What are the basics?

The reality is that you only need a few ingredients for this. Tortillas, oil, and salt!

Can you make homemade tortillas with flour tortillas?

You can! However, in this recipe I will be using corn tortillas as they are gluten free. I personally prefer the taste of the corn tortilla chips over the flour (it is more traditional anyways). However, it is the same process for the corn and flour tortillas.

What is the difference between corn and tortilla chips?

To quote "Science Direct":
Extruded corn chips are produced from coarsely ground lime cooked masa that is formed and deep-fat-fried, whereas tortilla chips are produced from pieces of baked tortillas that are deep-fat-fried. ... Tortilla chips have a stronger alkaline-cooked flavor and a crispier texture than corn chips.

That is all a bit complicated! But alas, that is their description!

How do you make extra crispy tortilla chips?

If you are using stale tortillas, then coat the slices with some oil, toss in the oven at 400°F for 5 or so minutes, and you are good to go.

If you are frying them, make sure you do not take them out too early! It will give your tortillas that extra level of crispiness that makes them extra good and takes them to that restaurant quality level.

Troubleshoot: Why are my homemade tortilla chips so chewy?

There can be a couple of reasons for this. For one, you are not letting the oil get warm enough prior to placing your tortilla slices into it. The second, you are not leaving the chips in long enough. If the chips are still pale, it is a strong indication that they will be chewy and not have that lovely crisp when you take a bite into it.

How to make tortilla chips in the oven?

If you decide to make your chips in the oven this is the way to go about it:

  1. Slice up your tortillas
  2. Heat your oven to 375°F
  3. Brush each chip with oil and bake between 8-12 minutes (until golden)
  4. Top with salt when they come out of the oven

Fried tortilla chips (my favorite homemade tortilla chips)

Okay, here we go! My favorite way to make tortilla chips. The traditional good ol'frying way.

Things to keep in mind: Not all oil is the same for frying

Some oils have higher smoke points and some have lower. You are going to want to avoid olive oil (low smoke point) and use an oil like vegetable or canola (high smoke points). Your food is less likely to burn with these types of oils as opposed to burning quite easy with an oil such as olive oil.

You are going to want to have a thermometer that can measure the heat of oil as you will want to maintain a heat of 350°F in the oil. Once you add the tortillas to the oil, it will cool the oil down a bit, so, keep track.

  1. Slice up your tortillas (corn or flour, however I once again think corn is better)
  2. place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
  3. Once the oil is the right temperature, place several slices into the pot (but don't overcrowd them- it will cool the oil too much).
  4. Fry for 3 or so minutes on each side (until nice and golden)
  5. remove from the oil and toss with salt!

Use these tortilla chips immediately or within a few days. They will make a great snack and or top them with your favorite things and make some nachos (more on this to come in a future post).

Slice up your tortillas
Wait for the oil to heat to 350°F
Fry the tortillas
Remove from the oil and season with salt!

Looking for other recipes?

Apple Cider Donuts click here
Sleeping Beauty Cake click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here
Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
Funfetti Cake click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here

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fried tortilla chips

How to make homemade tortilla chips


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sift | Gluten Free
  • Total Time: 11 minutes
  • Yield: 4
Pin Recipe

Description

This recipe is a quick and easy guide as to how to make homemade tortilla chips taste as good as the restaurant! Make them today!


Ingredients

  • Tortillas (store bought corn or flour tortillas)
  • salt
  • canola or vegetable oil


Instructions

  1. Slice up your tortillas (corn or flour, however I once again think corn is better)
  2. place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
  3. Once the oil is the right temperature, place several slices into the pot (but don't overcrowd them- it will cool the oil too much).
  4. Fry for 3 or so minutes on each side (until nice and golden)
  5. remove from the oil and toss with salt!
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Category: Side Dish
  • Cuisine: Mexican

Nutrition

  • Calories: 7666
  • Sugar: 21
  • Sodium: 4151
  • Fat: 717
  • Saturated Fat: 66
  • Carbohydrates: 279
  • Fiber: 20
  • Protein: 46

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Spaghetti allo Scarpariello aka The Cobbler's Wife

September 7, 2021

pasta on plate

Have you ever heard of The Pasta Queen? She is my latest obsession and possibly my personal hero. Pasta has been my favorite food as long as I can remember and she makes all pasta look delicious and her videos are hilarious! One that caught my eye is "The Cobbler's Wife". While she does not give exact measurements from her recipes, I took that upon myself to make what I think is honestly a phenomenal and fresh tasting past dish. While the traditional recipe calls for spaghetti, I also love this dish with fettuccine. Let's make our fresh tomato pasta recipe!

This is pasta with fresh tomatoes, garlic, and basil aka a fresh tomato pasta recipe

It is that simple! Along with that you are going to be adding some cheese but it is very basic in its ingredients yet powerful with its flavor. Josh and I travelled to Italy a few years ago (you can read about it here) and one of the things that distinguishes traditional Italian food versus the food we claim to be Italian food is how heavy the sauces are. In Italy, sauces are light, there is not a lot of it, and its purpose is to highlight the ingredients. In North America, we typically slather pasta in a sauce (and while this can be good) you sometimes lose the authenticity of the ingredients and the dish.

Do you have to peel tomatoes for pasta sauce?

Not in this recipe! The cherry tomatoes are perfect for their size and you can literally just loss them in the pot. If you wish you can slice them in half, but, no peeling required!

Did you know you can freeze fresh tomatoes?

They can be raw or cooked, slice or whole. It is a great option if you want to enjoy these fresh beauties all year.

What does "Scarpariello" mean?

Literally translates to "shoe-maker" hence the nickname for this pasta recipe "the shoe cobbler's wife".

What do you need to make this fresh tomato pasta recipe?

  1. 13 cloves of garlic
  2. 2-3 cups of cherry tomatoes
  3. ½ cup parmigiano
  4. ½ cup pecorino
  5. ⅔ cup torn fresh basil
  6. Olive oil to cover the base of your pot (around ½ inch thick)
  7. pasta water

How do you make it?

  1. Fill a pot full of water and salt it to taste like the ocean. Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.
  2. Once your water is at a boil, cook your pasta according to box instructions and place the oil in the second pot on the heat.
  3. Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end). After 2 more minutes, add the tomatoes. Add Salt, and taste as you go! Add the cheese a few minutes before your pasta is ready into the pot with the tomatoes.
  4. While the pasta is cooking, reserve around 1 cup of pasta water. The starch from the pasta in the water is what will bring your sauce together. Add a bit of the water to the tomatoes. When the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil. Cook until the sauce is creamy and sticks to the pasta. If you feel it is a bit too dry, add more pasta water. Serve immediately.
  • Fill a pot full of water and salt it to taste like the ocean
  • Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.
  • Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end).
  • After 2 more minutes, add the tomatoes
  • hen the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil.
  • Cook until the sauce is creamy and sticks to the pasta
  • Looking for something similar to a fresh tomato pasta recipe?

    Linguine with Clams
    Homemade Tomato Sauce
    Mediterranean Orzo
    Spinach Stuffed Pasta Shells
    Pad See Ew

    Print

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    pasta on plate

    Spaghetti allo Scarpariello aka The Cobbler's Wife


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 7 reviews

    • Author: Sift | Gluten Free
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    Pin Recipe

    Description

    Spaghetti allo Scarpariello aka the Cobbler's Wife Pasta Recipe is a fresh tomato pasta recipe. Quick, delicious, and ready in 30 minutes!


    Ingredients

    Units Scale
    • 13 cloves of garlic
    • ½ cup parmigiano
    • ½ cup pecorino
    • ⅔ cup torn fresh basil
    • Olive oil to cover the base of your pot (around ½ inch thick)
    • pasta water
    • 1 box of spaghetti (I use Barilla gluten free)
    • 2-3 cup Cherry tomatoes


    Instructions

    1. Fill a pot full of water and salt it to taste like the ocean. Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.
    2. Once your water is at a boil, cook your pasta according to box instructions and place the oil in the second pot on the heat.
    3. Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end). After 2 more minutes, add the tomatoes. Add Salt, and taste as you go! Add the cheese a few minutes before your pasta is ready into the pot with the tomatoes.
    4. While the pasta is cooking, reserve around 1 cup of pasta water. The starch from the pasta in the water is what will bring your sauce together. Add a bit of the water to the tomatoes. When the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil. Cook until the sauce is creamy and sticks to the pasta. If you feel it is a bit too dry, add more pasta water. Serve immediately.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Cuisine: Italian

    Nutrition

    • Calories: 114
    • Sugar: 1
    • Sodium: 352
    • Fat: 7
    • Saturated Fat: 4
    • Carbohydrates: 4
    • Fiber: 1
    • Protein: 9
    • Cholesterol: 22

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Gluten Free Apple Cider Donut Recipe: Baked Donuts

    August 30, 2021

    Looking for the perfect Fall treat? Look no further than this gluten free apple cider donut recipe. Coated in a cinnamon sugar mixture, they are the perfect gluten free treat and is full of fall flavors.

    gluten free apple cider donuts recipe

    Fall is the best time of year. You can head to the apple orchard and go apple picking, get fresh apple cider, and make gluten-free apple cider doughnuts (even better homemade apple cider donuts). They have all the flavor of fried doughnuts except they are baked! The delicious apple cider flavor comes from the fresh cider that goes into this recipe, and the ground cinnamon and cinnamon-sugar mixture on top just transports you to a happy place.

    Tip: Baking is way easier than making fried apple cider donuts

    Typically when we think of donuts, we think of the fried donut that has that shiny glaze on top. These are not those type of donuts. The beauty of the apple cider donut is that by baking it, you are not missing out on anything, I think the opposite. You are allowing the donut to be more cake like, a bit dense, and just packed full of flavor (without all of the mess).

    What about using an air fryer?

    Again, just bake them. It is less mess, less fuss, and the results are super delicious.

    What is the origin of apple cider donuts?

    Apple Cider Donuts enter the mainstream donut world in the 1950s. They were first introduced by the Doughnut Corporation of America. The DCA was founded by a Russian immigrant named Adolph Levitt in the 1920s. Apple Cider Donuts were considered a seasonal treat initially (as the cider would be readily available in the Fall) however now with our grocery stores and cider being easily accessible all year long, they no longer have to remain a Fall treat! You can enjoy them all year round.

    Can you use apple juice instead of apple cider for donuts?

    Traditionally, you would want to use apple cider for these donuts but if you cannot get your hands on any, then yes, you can supplement apple juice. You will just need to boil it down to help amp up the apple flavor (I will discuss this below).

    Equipment to make gluten-free apple cider donuts

    Wire Rack
    Small saucepan or pot
    Doughnut pan
    Large mixing bowl (or a stand mixer- really any large bowl is fine)
    Cooling rack
    Measuring cup

    What do you need to make baked apple cider donuts?

    1. 2 cups of gluten free flour *
    2. ½ cup white sugar
    3. ½ cup dark brown sugar
    4. 1 teaspoon baking soda
    5. 1 teaspoon baking powder
    6. 3 tablespoon unsalted butter (it doesn't need to be room temperature as it is melted)
    7. ½ cup milk (I use 2% regular milk)
    8. 1 ½ cup apple cider (you will boil this down to ½ cup)
    9. 1 egg
    10. 1.5 tablespoon cinnamon
    11. 1 teaspoon vanilla 

    *Remember that not all gluten-free flour is created equal. For best results, use King Arthur Measure for Measure flour with xanthan gum. Using something like almond flour will not work for this recipe, you need to use a gluten free all purpose flour. Some people only have access to Bob's Red Mill and while it is okay to use that, I cannot guarantee the quality of your gluten free donuts as I do not use that flour. 

    *Please note that I have not tried to make this vegan (i.e. using vegan butter, flax eggs, chia eggs, almond milk etc). The best way to ensure that you get the best results is to follow the recipe card as closely as possible. If you do wish to try to make it vegan, leave me a comment down below to tell me how it turns out. 

    How do you make this gluten-free apple cider donut recipe?

    gluten free apple cider donuts recipe
    gluten free apple cider donuts recipe

    In a heavy bottom pot: place the apple cider and boil it down until ½ cup remains. By boiling it down, you are amping up the flavor so much! It is a step that you shouldn't miss. If you simply don't have time, then fine, but I suggest you do not. In the meantime, set your oven to 350°F.
    In a bowl: mix the dry ingredients. Add the flour, baking soda, baking powder, cinnamon, and sugars. Whisk until they all come together. 
    Mix wet ingredients: Add the vanilla, egg, melted butter, milk, and apple cider and whisk together. The batter should now be good to go!
    Spray a donut tin: with a non-stick spray. Transfer your donut batter into a piping bag and then pip the batter into the donut pan. Bake for 12 minutes or until golden brown.
    Make cinnamon sugar coating: In a bowl add cinnamon and sugar (the amount is up to you
    Remove from the oven: and take the donuts out of the donut pan. )Dip them in the cinnamon-sugar coating. Set them on the side while you dip them all and enjoy!

    How can I store these gluten-free apple cider donuts?

    These apple cider donuts are best eaten day of (and or the next day). If you want you can freeze them, but, I still suggest consuming within the first 48 hours of baking them.  If you do freeze them, I suggest a ziplock bag that is made to withstand the freezer or if you are keeping them on your counter then an airtight container.

    Why should I make this gluten-free apple cider donut recipe?

    The first time you make your own gluten free apple cider donuts at home can be a bit tricky (as all things are with baking) but you get the hang of it in no time. The real apple cider flavor is the best because it is essentially unfiltered apple juice (but better) gives such a great flavor. Using the real thing makes these the best apple cider donuts. You don't have to go to New England this fall to have an ideal fall experience. By using the donut tin you get the perfect shape for your donut and most people won't even know that this is a gluten free version of the classic apple cider donut.

    Looking for other recipes?

    • maple donuts on a metal tray
      Maple Doughnuts
    • Blueberry Glazed Donuts
    • Gluten Free Donut Recipe

    Print

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    Gluten Free Apple Cider Donuts Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 25 reviews

    • Author: Sift | Gluten Free
    • Total Time: 22 minutes
    • Yield: 1 .5 dozen 1x
    Pin Recipe

    Description

    This Gluten Free apple cider donuts recipe is a fast and delicious treat! Ready in under 30 minutes, enjoy them all year round!


    Ingredients

    Units Scale
    • 2 cups of gluten free flour (I like King Arthur for this recipe)
    • ½ cup white sugar
    • ½ cup brown sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 3 tbsp butter (melted)
    • ½ cup milk
    • 1 ½ cup apple cider (you will boil this down to ½ cup)
    • 1 egg
    • 1.5 tbsp cinnamon
    • 1 tsp vanilla


    Instructions

    1. In a bowl add the flour, baking soda, baking powder, cinnamon, and sugars. Whisk until they all come together. Add the vanilla, egg, melted butter, milk, and apple cider and whisk together. The batter should now be good to go!
    2. Spray a donut tin with a non-stick spray. Transfer your batter into a piping bag and then pip the batter into the donut pan. Bake for 12 minutes.
    3. Remove from the oven and take them out of the donut pan. In a bowl add cinnamon and sugar (the amount is up to you) and dip them in. Set them on the side while you dip them all and enjoy!
    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Category: Baking
    • Cuisine: American

    Nutrition

    • Calories: 1973
    • Sugar: 258
    • Sodium: 1722
    • Fat: 19
    • Saturated Fat: 5
    • Carbohydrates: 441
    • Fiber: 32
    • Protein: 36
    • Cholesterol: 183

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

    How to make Caramelized Onions

    July 12, 2021

    caramelized onions in a jar

    I adore caramelized onions. Naturally gluten free, they add such a depth of flavor and richness to a dish. Perfect for a burger, mac and cheese, with steak, quiche, and more. Let's dive into how to make caramelized onions!

    Let me just start with saying that I loveeeee caramelized onions. It is kind of ironic in a way because my father is super sensitive to smells and often wouldn't allow onions to be cooked in the house. If you are thinking, "man, what a sad thing", you would be right. As soon as I moved in with Josh, I started really digging into my love of onions again. I always would order something at a restaurant If it had caramelized onions on it. I never really knew how to make them, but now, I do, and boy it is so easy.

    Tip:
    Caramelized onions and sautéed onions are not the same

    The big difference between the two is the amount of time that the onion actually spend in the pan. My recipe for caramelized onions is a pan recipe, however, there are some who prefer to make theirs in a slow cooker and or in the oven. Sautéed onions will brown up in the pan in a few minutes and retain a lot of their sharp onion flavor whereas caramelized onions take quite a bit longer, have a more caramel and sweet flavor when they are finished.

    What do you need to make this?

    1. 3 onions (I like vidalia onions)
    2. 1 tablespoon of balsamic vinegar
    3. 2 tablespoons of oil - pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
    4. Kosher Salt!

    Why no butter in this recipe?

    It is vegan (no animal products of any kind), gluten free, dairy free, egg free, nut free, and still delicious. It is also keto friendly!

    How do you make caramelized onions?

    1. You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
    2. Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
    3. You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!
    Ingredients for your caramelized onions: onions, salt, oil, and balsamic vinegar
    Heat your oil in your heavy bottom pot or pan
    When you add the onions, make sure to coat them all in oil so they can begin to soften and cook down

    cook down according to the recipe instructions
    Add the balsamic vinegar and stir it in
    continue to cook down the onions depending on how mushy / jam like you'd like them
    Serve immediately as a side, garnish, topping, toss into a recipe. Or, see the storing section!

    Troubleshooting:
    Why won't my onions caramelize?

    It is possible that you are using the wrong kind of oil. Oils like Olive Oil and Peanut Oil have a tendency to burn a lot faster. It is why they are not used as a deep frying oil. It is also possible that you have your burner too high. Each oven is different, and I know that is super frustrating (I have an oven that tends to differ from regular suggested temperatures) but it is important to make sure that the onions never go above medium. Caramelized onions are a labor of love and take time when you are making them on the stove.

    How do I store my caramelized onions?

    They will keep in the fridge for 4-5 days! So, you can definitely make them in advance. You can also freeze them! Store in an airtight container and or plastic bag. Like most frozen things, I definitely recommend that you defrost it in the fridge over night before you plan to use them.

    Looking for something similar?

    This recipe for me is definitely a blending of sweet and savory. Check out some similar recipes!

    Butternut squash salad click here
    Fish Soup click here
    Summer Quiche click here
    Moroccan Salmon click here
    Mediterranean Orzo click here

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    caramelized onions in a jar

    How to make Caramelized Onions


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 1 hour
    • Yield: 3 1x
    Pin Recipe

    Description

    Have you ever wondered "how do I make caramelized onions?"? Look no further. Tips and tricks to make the best caramelized onions. 


    Ingredients

    Scale

    What do you need to make this?

    • 3 onions (I like vidalia onions)
    • 1 tablespoon of balsamic vinegar
    • 2 tablespoons of oil - pretty much any oil will work here. Some oils are likely to burn faster such as olive oil (so, using a canola, vegetable, and or grapeseed might work best for you.)
    • Kosher Salt!


    Instructions

    1. You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
    2. Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
    3. You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Category: Side
    • Cuisine: American

    Nutrition

    • Calories: 131
    • Sugar: 5
    • Sodium: 6
    • Fat: 9
    • Saturated Fat: 1
    • Carbohydrates: 11
    • Fiber: 2
    • Protein: 1

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    Funfetti Cake

    July 7, 2021

    Despite being from a box, this recipe for funfetti cake is easy, delicious, and ready in 30 minutes. Gluten free and so good, your guests won't be able to tell the difference.

    I have always been someone who makes things from scratch. Living gluten free, it is essentially a requirement in order to ensure that everything is safe, and it usually just tastes better. The last time I made anything from a box was when I was first diagnosed in 2010, and it was a Betty Crocker white cake mix. I was reluctant to try this when I saw it as my last experience was not one of triumph. However, I am so glad I tried this, it is so delicious!

    While it is not available in every grocery store, you can take a look at buying the cake mix here.

    What do you need for this recipe for funfetti cake?

    1. One box of the Pillsbury Gluten Free Funfetti Cake Mix
    2. ⅓ cup oil (canola or vegetable)
    3. 3 eggs
    4. 1.5 cups of powdered sugar (for icing)
    5. 2 teaspoon vanilla (for icing)
    6. 8 oz (1 package) of cream cheese (for icing)
    7. 1 stick of butter (for icing)

    How do you make it?

    It is so easy to make. It is delightful.

    1. Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
    2. If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
    3. Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
    4. In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
    5. When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

    Why should you make this recipe for funfetti cake?

    I am not usually a proponent of boxed cakes, however, they are fast, they are easy, and this one in particular is absolutely delicious. It is really fun, too! A lot of us have not been able to have a funfetti cake in a long time and this might fill that void for you. For my birthday this past year, I asked Josh for a funfetti cake that I did not have to order (see here) and this is as close to that cake as I have gotten for a fraction of the price.

    Looking for something similar?

    Clafoutis click here
    Burnt Basque Cheesecake (Classic) click here
    No Bake Heath Bar Cheesecake click here
    Raspberry Lemon Cheesecake Bars click here
    Sleeping Beauty Cake click here
    Lemon Cheesecake Bars click here
    Chocolate Cake click here
    Carrot Cake click here

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    Recipe for Funfetti Cake


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 28 minutes
    • Yield: 16 1x
    Pin Recipe

    Description

    This recipe for funfetti cake is so simple, so easy, and delicious that no one will know it is gluten free. Ready in 30 mins, make it today!


    Ingredients

    Units Scale
    • One box of the Pillsbury Gluten Free Funfetti Cake Mix
    • ⅓ cup oil (canola or vegetable)
    • 3 eggs
    • 1.5 cups of powdered sugar (for icing)
    • 2 tsp vanilla (for icing)
    • 8 oz 1 package of cream cheese (for icing)
    • 1 stick of butter (for icing)


    Instructions

    1. Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
    2. If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
    3. Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
    4. In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
    5. When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

    Notes

    See above for any notes.

    • Prep Time: 5 minutes
    • Cook Time: 23 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 2373
    • Sugar: 186
    • Sodium: 910
    • Fat: 166
    • Saturated Fat: 56
    • Carbohydrates: 194
    • Protein: 31
    • Cholesterol: 722

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    Summer Quiche

    July 5, 2021

    A Summer Speciality: A Recipe for Zucchini Quiche

    This recipe for zucchini quiche is a perfect summer dish. Packed full of veggies and flavor, and ready in under 45 minutes, it is a win/win/win.

    Recently, I took a trip to Santa Fe. While I was there, I had lunch at this restaurant called The Teahouse. This place was a great option for Josh and I as they offered gluten free and vegetarian options. It was a win/win.

    It is rare that I can go to a restaurant and order quiche as quiche typically has a crust that is full of gluten. However, the Teahouse has gluten free quiche! The quiche of the day was a zucchini quiche, and I had to order it. I am so glad I did because it was arguably the best quiche of my life. After I got home, I was determined to recreate it, and this is that.

    What do you need to make this recipe for zucchini quiche?

    1. 4 eggs
    2. 1 ½ - 2 cups of milk (depending on the size of your quiche crust)
    3. 1 red bell pepper
    4. Sun-dried Tomatoes - This is kind of up to you. I used around 7 of them with some of the oil.
    5. Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
    6. Salt and pepper to taste
    7. Quiche Crust - You can make your own and or buy one!
    8. 1 Zucchini

    How do you make it?

    1. Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
    2. Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tablespoon of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
    3. Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
    4. Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!
    Ingredients for this recipe for zucchini quiche
    Add some olive oil to a pan and toss your vegetables in the pan. Lightly fry them on a medium/high heat for 5-7 minutes.
    Add the milk and eggs into a bowl.
    Whisk the eggs and the milk together
    Place the veggies in the quiche crust
    Pour the milk and egg mixture over the vegetables in the quiche crust
    Cover with swiss cheese and bake for 30 minutes
    Let it sit for 10 minutes, then enjoy!

    Why should you make this recipe for zucchini quiche?

    The flavor of the quiche is the vegetables themselves which is honestly, really nice and refreshing. Plus, this is ready in under 45 minutes. Win/Win/Win!

    Looking for something similar?

    Vegetable Quiche click here
    Polenta and Eggs click here
    Shakshuka click here
    Toamago Kake Gohan click here

     

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    A Summer Speciality: A Recipe for Zucchini Quiche

    Summer Quiche: A Recipe for Zucchini Quiche


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 35 minutes
    • Yield: 6 1x
    Pin Recipe

    Description

    This recipe for zucchini quiche is a perfect and easy meal


    Ingredients

    Units Scale
    • 4 eggs
    • 1 ½ - 2 cups of milk (depending on the size of your quiche crust)
    • 1 red bell pepper
    • Sundried Tomatoes - This is kind of up to you. I used around 7 of them with some of the oil.
    • Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
    • Salt and pepper to taste
    • Quiche Crust - You can make your own and or buy one! Gluten free or regular.
    • 1 Zucchini


    Instructions

    1. Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
    2. Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tablespoon of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
    3. Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
    4. Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Category: Breakfast, brunch, Dinner
    • Cuisine: American, French

    Nutrition

    • Calories: 1077
    • Sugar: 57
    • Sodium: 710
    • Fat: 62
    • Saturated Fat: 32
    • Carbohydrates: 63
    • Fiber: 6
    • Protein: 70
    • Cholesterol: 807

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    Creamy Tomato orzo pasta

    June 28, 2021

    Quick and Easy Orzo Recipe!

    This delicious tomato orzo pasta dish is a quick and easy meal. The total cook time for this dinner is under 30 minutes, it is the perfect and ideal family dinner.

    Fresh flavors in a pasta dish are my absolute favorite. Don't get me wrong, I love a cream based sauce for my pasta, but a fresh sauce is really hard to beat. Pasta is my favorite food in the world (I am a nut who doesn't love it al dente though), which makes this creamy tomato orzo pasta absolutely perfect! It is packed with flavor from tomatoes, a little bit of olive oil, fish, garlic, feta cheese, and orange. It is one of my favorite summer recipes (even though you can eat it all year round). Plus, the cook time on this recipe is under 30 minutes making it such a good family meal. You'll no doubt add it into your recipes repertoire in no time. Let's get to making our delicious and super fresh tasting creamy tomato orzo pasta.

    FAQ

    Are orzo pasta and risotto the same thing?

    No. They are not the same thing. Orzo is a pasta recipe whereas risotto is a rice based recipe but is often classified under pasta dishes on restaurant menus because the texture is not too dissimilar. Risotto is a creamy dish made from broth and arborio rice (traditionally). Whereas orzo pasta is an actual grain pasta. Both are delicious and both should be made (frequently if possible!)

    Even though they are different, you can substitute orzo for arborio if you are absolutely desperate to make a risotto recipe!

    Any tips on how I can make any substitutions / additions to this orzo?

    If you are not a fan of oranges then you can omit the orange peel in this recipe, even though it gives the freshest flavor. The orange does have a very strong flavor. If you do choose to omit it, I would likely add fresh basil, roasted cherry tomatoes, and parmesan cheese to give it a really strong Mediterranean flavor.

    Roasted cherry tomatoes are absolutely one of my favorite things. Roasted food has such a delicious flavor and a roasted cherry tomato is no different. To make this, place the cherry tomatoes on a baking sheet. Season with salt and pepper, and drizzle with olive oil. Place in the oven on the broil setting. The heat will burst the roasted cherry tomatoes and that is what you want. Bake them for about 7-10 minutes. You should be able to hear them sizzle. You will add these to your sauce along with the parmesan cheese, and fresh basil (should you choose to make this type of orzo pasta). Depending on the heat of your broiler, 10 minutes may be too long, so, be sure to check them around 7 minutes.

    The number of servings for this recipe are 4. If you wish to have more servings then you can double the recipe. Just make sure that your pot is big enough!

    Can I make this tomato orzo recipe Vegan?

    The essence of the recipe is not vegan however you can make a tomato orzo vegan. The two ingredients in this recipe that are not vegan are the feta cheese and the fish. If you wish to sub out the feta for a dairy free and vegan alternative, that should not be a problem. Violife makes a dairy free feta cheese (it is not personally my favorite but there are other options). The fish adds quite a bit of flavor to the dish but you can simply omit it if you wish to make this vegetarian and or vegan. The total time to make this recipe will be the same regardless of the fish being in the dish.

    How do I store this recipe?

    Recipes with fish should typically only be stored for 3 days in the fridge. It will taste just as delicious and fresh after being reheated the next day. To store this creamy tomato orzo pasta, place in an airtight container and keep in the fridge. As stated above, eat it within 3 days.

    I suggest it be reheated in a microwave and then serve immediately.

    What do you need to make it?

    1. 3 cloves of minced garlic
    2. 8 ounces of feta cheese (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
    3. Peel from one orange
    4. 1 14oz can of diced tomatoes
    5. White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
    6. 2 cups vegetable stock or broth
    7. 1 cup water
    8. Orzo- one package. I use gluten free orzo but this recipe works 1:1!
    9. Olive Oil- 3-4 tablespoons
    10. Salt and pepper to taste
    11. Crushed Red Pepper Flakes, to your taste!

    How do you make this tomato orzo recipe?

    What I love about this recipe is that all you need is 1 bowl and 1 pot. Super easy orzo recipe! Let's get to our directions.

    1. First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the gluten free orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes and stir. It will start to get golden, you will be able to see when it is cooking!
    2. Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook and stir for 1-2 minutes, it will be aromatic. It will not be fully cooked through, that will happen when it cooks in the broth.
    3. Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. Place the pot on a medium / high heat. Everything should come to a boil. The dish will cook for 18-20 mins and the consistency will be similar to that of a risotto when it is finished. You should be stirring this recipe every 4-5 mins. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pot.
    4. When it is finished cooking (but before you remove it from the stove), add the feta and crushed red pepper flakes. To check that it is cooked, take a bite of the recipe If it is still hard when you bite into it, then lower the heat to a medium low on the stove and cook for 5 minutes longer. Then proceed to check again. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately! It is delicious right off the stove or reheated the next day.
    Ingredients you will need for this recipe; not pictured, water, olive oil, salt, pepper, and red pepper flakes
    First you are going to pour 2 tablespoons of olive oil onto the bottom of the pot and place the orzo. You will cook it for a few minutes, until it looks beautiful and golden. Remove from the pot and set aside.
    Add another tablespoon of olive oil, along with the minced garlic and orange peel into the pot. Allow it to cook on medium heat for 1-2 minutes.
    Add the tomatoes and vegetable stock into the pot.
    Pour the orzo back in the pot.
    Place the filet of fish on top of the orzo and place a lid on top of the pot. You will cook this on medium heat. Make sure to stir the orzo every 5 minutes. It will help break up the fish and make sure the orzo doesn't stick to the bottom of the pot.
    Take the feta and mix it into the pot. Set aside some to top the orzo with.
    Serve immediately!

    Looking for similar recipes?

    Linguine with Clams
    Homemade Tomato Sauce
    The Cobbler's Wife Pasta
    Spinach Stuffed Pasta Shells
    Pad See Ew

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    Quick and Easy Orzo Recipe!

    Creamy Tomato Orzo: An Easy Orzo Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift | Gluten Free
    • Total Time: 25 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    Ready in under 30 minutes, this one pot creamy tomato orzo recipe is quick, easy, and absolutely delicious! Make it today!


    Ingredients

    Units Scale
    • 3 cloves of minced garlic
    • 8 ounces of feta (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it.)
    • Peel from one orange
    • 1 14 oz can of diced tomatoes
    • White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder (but, any white fish will do.)
    • 2 cups vegetable stock
    • 1 cup water
    • Orzo- one package. I use gluten free orzo but this recipe works 1:1!


    Instructions

    1. First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
    2. Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
    3. Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
    4. When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Dinner
    • Cuisine: Mediterranean

    Nutrition

    • Calories: 712
    • Sugar: 14
    • Sodium: 5088
    • Fat: 49
    • Saturated Fat: 30
    • Carbohydrates: 35
    • Fiber: 4
    • Protein: 36
    • Cholesterol: 203

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    Santa Fe, NM

    June 24, 2021

    Before planning our IVF timeline, we planned a trip to Santa Fe. Learn all the pros and cons of our stay here!

    It has been a hot minute since I have written and posted a blog post. I was feeling burnout from a lot that has been going on in my life and honestly, I stepped away from this, even though I should not have. The way I have been describing it to people is that it felt that I had seventeen fires raging around me at once and I could not get any of them under control. The past little while has been my attempts at putting out each fire and moving onto the next.

    If you follow me on Instagram then you know I have been talking about infertility for a while. It has been a long and arduous journey for Josh and I. We have been trying to get pregnant for over 3 years. In January of 2021 we started fertility treatments for IUI (intrauterine insemination). We did four rounds of this with no success. It was becoming clearer and clearer that we would need to have an IVF timeline in place. We started planning and decided we would likely start in early July. That way, I could have some time off between treatments but still get the necessary testing done in order to proceed. The main thing for me on the IVF timeline was to make sure we took a vacation before I began injecting myself with what looks like a million needles.

    We have taken some vacations where we have loved every aspect of it (see our trip to Vermont or Dartmoor). While we enjoyed certain aspects of this trip, I definitely believe it is best to be honest of our experiences in case it can inform anyone else's trips (or if you too have an ivf timeline) going forward. Let's get into it!

    Where did we stay in Santa Fe?

    We stayed at a luxury hotel called The Inn of the Five Graces. Like most things in life, there are pros and cons to it. So, let's dive in.

    Pros

    The hotel is absolutely beautiful. The owners did a wonderful job in decorating. We stayed in two rooms over the course of our stay, Magnolia and Cottonwood. Magnolia was the superior of the rooms (despite being the cheaper one). The bathroom was magazine worthy. Pics will follow.

    Cons

    Despite the hotel being as nice to look at as it is, we never slept great here. While we were in the Magnolia room, a delivery truck for food across the street would arrive at 5:00 am and make a ton of noise. While in Cottonwood, the walls were so thin that we were bombarded with noise all night (I literally mean this. The noise did not stop).

    The staff at the hotel was absolutely terrific. There was one woman who worked the front desk who was less than great, but, 99 % of the staff were great. Friendly, accommodating, and very helpful.

    We met the owners as they frequent their hotel and we went to their store (which I will discuss) and overall they really were not very friendly. The staff was telling everyone to say hi if we saw then (which we did) and they did not seem to appreciate it.

    We really enjoyed the outdoor area of the rooms. They were fun to lounge in and we did relax here.

    There is not much privacy in the outdoor spaces. For the price you are paying, there should be more.

    My favorite thing: Food

    The hotel we stayed at had complimentary breakfasts daily, which we found to be very good. Honestly, for the price you are paying, it had better be! While we were there, we wanted to try some different places and we did. Some we really liked, and one we had a terrible experience.

    Places to go:

    The Shed

    It is absolutely delicious New Mexican and southwestern food. Most of the menu is gluten free and the items are marked. Highly suggest the corn chowder, the trio of chips and salsas, and then there are a bunch of delicious entrées.

    La Boca

    The owner has celiac disease and therefore most of the menu was good to go! Super delicious. Josh and I thoroughly enjoyed it.

    The Teahouse

    This was the best quiche I have ever had in my life. Gluten free options, veg options, and some for meat eaters too!

    Upper Crust Pizza

    A fun place, super casual, and delicious gluten free (and regular) pizza!

    Desserts

    We had a good choice of desserts while in Santa Fe.

    For Chocolates:

    Chocolate and Cashmere

    A delicious selection of chocolates- my favorite was goat cheese and chocolate. Sounds weird but man is it good.

    Kakawa Chocolate House

    So much chocolate! All of the store is gluten free except one brownie. They have multiple times of hot chocolates, bonbons, and chocolate dipped chiles.

    Chainé

    This place is fun for different lattes and they had macarons and fresh baked cookies. The horchata latte was particularly delicious.

    Things to do

    If you like a lot of weird art then Santa Fe is the right place for you. Canyon Road is lined with a ton of galleries. There are several museums but be sure to buy your tickets well in advance (specifically the Georgia O'Keeffe museum).

    The owners of our hotel own a store named Seret and Sons. It is the largest collection of Asian and Southeast Asian imports I have ever seen. They work closely with communities there and much of the art is historic. The carpets alone are worth stopping by the store.

    Things to do outside of Santa Fe

    We visited two parks:

    Bandelier

    It is a really amazing and beautiful park. Full of interesting history. Definitely recommend.

    Pescos

    Pecos is full of history. The best part, no one was there! Definitely worth a visit.

    Final thoughts

    While an interesting place, we probably would not go again. We found ourselves a bit bored but we did really enjoy the parks and the landscape of New Mexico. It is vastly different from anything on the east coast. If you are looking for something different, it could be a great choice. However, it isn't for everyone!

    I am feeling ready heading into IVF. Our IVF timeline is coming up very soon and we are walking into it together. I feel lucky to have a partner by my side for this journey and that that partner is Josh.

    Slow Roasted Salmon

    March 18, 2021

    Slow Roasted Salmon with Herb Butter

    This recipe for slow roasted salmon is quick, easy, and absolutely delicious. Make it today.

    Last year I took part in a course called the "Style Mastermind". This course is run by Sam Adler, the founder of the blog Frosting and Fettuccine. In that course, I was introduced to some of the best women. All of them are wonderfully creative cooks, bakers, photographers, and are just lovely people. I have been systematically going through each of their websites and finding recipes and making them. This recipe is from my friend Anita's website, Wild Thistle Kitchen. The recipe is that of her late fathers. I won't attempt to retell the story or use her words as she does it so beautifully and eloquently.

    What do you need to make slow roasted salmon?

    1. 2 Pounds of fresh salmon. Anita recommends a center cut
    2. 1 cup white wine
    3. 8 tablespoon of butter at room temperature
    4. 1 garlic clove finely minced or grated
    5. 2 tablespoon fresh dill plus a few sprigs
    6. 1 fresh lemon
    7. salt and pepper

    How do you make it?

    1. Preheat your oven to 275°F
    2. Slice the lemon and lay on the bottom of your roasting pan or baking dish. Lay the salmon on top of the of the lemon slices. Cover the salmon in salt and pepper to your taste.
    3. Mix together the butter, 2 tablespoon of dill, and the garlic. In several globs (yes globs), line the salmon with the butter. Pour the white wine in the pan. Cover the salmon with parchment paper and then aluminum foil on top. Place in the oven and roast for 45 minutes. Remove from the oven and allow to rest for 10 minutes. Remember, salmon is done when it has an internal temperature of 145°F or higher. Be sure to check. If it needs a few more minutes, stick it back in the oven. Serve immediately and enjoy!

    Why should you make this slow roasted salmon recipe?

    If you read Anita's words then you will understand what I am talking about. The recipe is incredibly easy and yields an absolutely delicious flavor.

    Looking for something similar?

    Morrocan Salmon click here
    Coconut Fish Soup click here
    Cajun Catfish click here
    Ahi Tuna click here
    Chilean Sea Bass click here
    Beer Steamed Mussels click here
    Soft shell Crab Sandwich click here

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    Slow Roasted Salmon with Herb Butter

    Slow Roasted Salmon


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Sift - Originally by Anita at Wildthistlekitchen.com
    • Total Time: 1 hour
    • Yield: 2 pounds cooked salmon 1x
    Pin Recipe

    Description

    This slow roasted salmon recipes is few in its ingredients but is packed full of flavor. Ready in under an hour, make it today!


    Ingredients

    Units Scale
    • 2 pounds of fresh salmon. Anita recommends a center
    • 1 cup white wine
    • 8 TBSP of butter at room temperature
    • 1 garlic clove finely minced or grated
    • 2 TBSP fresh dill plus a few sprigs
    • 1 fresh lemon
    • salt and pepper


    Instructions

    1. Preheat your oven to 275°F
    2. Slice the lemon and lay on the bottom of your roasting pan or baking dish. Lay the salmon on top of the of the lemon slices. Cover the salmon in salt and pepper to your taste.
    3. Mix together the butter, 2 tablespoon of dill, and the garlic. In several globs (yes globs), line the salmon with the butter. Pour the white wine in the pan. Cover the salmon with parchment paper and then aluminum foil on top. Place in the oven and roast for 45 minutes. Remove from the oven and allow to rest for 10 minutes. Remember, salmon is done when it has an internal temperature of 145°F or higher. Be sure to check. If it needs a few more minutes, stick it back in the oven. Serve immediately and enjoy!
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Category: Dinner
    • Cuisine: French

    Nutrition

    • Calories: 1162
    • Sugar: 3
    • Sodium: 567
    • Fat: 74
    • Saturated Fat: 33
    • Carbohydrates: 9
    • Fiber: 2
    • Protein: 91
    • Cholesterol: 370

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Les Poissons

    March 8, 2021

    Little Mermaid's Les Poissons

    Then I stuff you with bread, It don't hurt, 'cause you're dead
    And you're certainly lucky, you are, 'Cause it's gonna be hot
    In my big silver pot, Tout à l'heure, mon poisson!
    Au revoir!

    - Little Mermaid Les Poissons

    Some of the best Disney music comes from the film The Little Mermaid (1989). It is catchy, often funny, and gets stuck in your head (in my case for decades). One of my favorite songs is Les Poissons. As someone who grew up in French Canada, the song always made sense to me even though it was in English and French. This recipe is an homage to the Little Mermaid Les Poissons song where a crazed out chef makes a stuffed fish recipe and is upset that he can't cook Sebastian!

    What do you need?

    1. 2 lbs Swordfish
    2. 1 Cup Breadcrumbs (naturally I used gluten free)
    3. ¼ cup Raisins
    4. 3 Cloves of Garlic (Minced)
    5. ½ Cup Pine Nuts
    6. ½ Cup Parsley (Chopped)
    7. 2 ½ tablespoon Olive Oil
    8. Salt and Pepper to taste

    How do you make the recipe from the Little Mermaid Les Poissons?

    1. Set your oven to 400°F
    2. Depending on where you get your swordfish from meaning if you get it fresh from the store or a fishmonger, ask them to slice it thin for you. Otherwise you need to do this yourself.
    3. Spice your filets and then mix all of the ingredients in a bowl. Lay out each piece of swordfish and then fill it with your mixture. Don't overfill it because you need to roll it up.
    4. Once they are all rolled up, place them in a baking dish and top with them remaining mixture. Bake for 15 minutes and serve immediately.

    Why should you make this recipe for the Little Mermaid Les Poissons?

    It is really quick to make and is really fun to do especially if you have the movie on in the background!

    Looking for something similar?

    Moroccan Salmon click here
    Coconut Fish Soup click here
    Cajun Catfish click here
    Ahi Tuna click here
    Chilean Sea Bass click here
    Beer Steamed Mussels click here
    Soft shell Crab Sandwich click here

    Print

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    Little Mermaid's Les Poissons

    Les Poissons


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    • Author: Sift
    • Total Time: 20 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    Made famous in the Little Mermaid Les Poissons song, this recipe is a play on the recipe in the film. Easy, delicious, and fun. Make it today!


    Ingredients

    Units Scale
    • 2 lbs Swordfish
    • 1 cup Breadcrumbs (naturally I used gluten free)
    • ¼ cup Raisins
    • 3 Cloves of Garlic (Minced)
    • ½ cup Pine Nuts
    • ½ cup Parsley (Chopped)
    • 2 ½ tbsp Olive Oil
    • Salt and Pepper to taste


    Instructions

    1. Set your oven to 400°F
    2. Depending on where you get your swordfish from meaning if you get it fresh from the store or a fishmonger, ask them to slice it thin for you. Otherwise you need to do this yourself.
    3. Spice your filets and then mix all of the ingredients in a bowl. Lay out each piece of swordfish and then fill it with your mixture. Don't overfill it because you need to roll it up.
    4. Once they are all rolled up, place them in a baking dish and top with them remaining mixture. Bake for 15 minutes and serve immediately.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Cuisine: Italian

    Nutrition

    • Calories: 2628
    • Sugar: 9
    • Sodium: 1556
    • Fat: 148
    • Saturated Fat: 24
    • Carbohydrates: 120
    • Fiber: 11
    • Protein: 204
    • Cholesterol: 599

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Cake from Sleeping Beauty

    March 4, 2021

    Cake from Sleeping Beauty

    Every wanted to make Disney Recipes right in your own kitchen? Want a Disney themed birthday cake? I have you covered! This Recipe for Disney's Sleeping Beauty Birthday Cake, aka Aurora's Birthday Cake, is everything you would want and more. Make all your Disney dreams come true and remember:

    “It's simple. All you do is follow the book” – The Flora, Fauna, and Merryweather guide to making the cake from Sleeping Beauty.

    Recipe updated January 21, 2022

    Cake from Sleeping Beauty

    While Sleeping Beauty is not one of my favorite Disney films, I love cake. As the Sleeping Beauty birthday cake is a hot topic in the film, I think it is fun to try to recreate recipes and this is a great one to try. The scene where the fairy's make the sleeping beauty birthday cake fun but that cake desperately needed an upgrade! If you have no family member that would love this cake, then it seems like a perfect opportunity for you to make this for friends! This is my version of the cake from sleeping beauty birthday cake. Before we fully dive in, let's address some hot topics.

    Which fairy made the cake in Sleeping Beauty?

    Initially Fauna decides to give it a go, but, quickly realizes she cannot make a stiff cake. Enter the other fairies!

    What were the three fairies names?

    Flora, Fauna, and Merryweather. If you are looking for the "evil" fairy and or queen, then that would be Maleficent.

    Why do the fairies call Aurora "Rose"?

    The princess was named Aurora (by her parents) which translates to "Dawn" in Latin. The name was taken from the Tchaikovsky ballet (this was originally adapted by the tale by Charles Perraut, "The Sleeping Beauty in the Wood" composed in 1697). The name "Briar Rose" was from the Brother's Grimm tale which made its way into the Disney adaptation!

    What do you need to make the cake from sleeping beauty?

    Making a vanilla cake gluten free is way harder than chocolate cake. I scoured the internet for ideas and I found a few different recipes. I tried one but it was honestly disgusting. I then found this recipe from Jules GF and it turned out well! I think it turns out fluffy and nice! I used her cake recipe but did my own spin on the icing. Let's get to it.

    *I made this as one large 6 inch layer cake. The original recipe stipulates that this is a recipe for an 8inch cake pan.

    • 1 ½ cups gluten free flour
    • 1 cup minus 1 Tbs. granulated cane sugar
    • 2 tsp. baking powder
    • ⅓ tsp. baking soda
    • ½ tsp. salt (optional)
    • 2 eggs
    • ⅓ cup mild flavored vegetable oil of choice – I used canola
    • 1 Tbs. white vinegar
    • 1 tsp. pure vanilla extract
    • ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

    Frosting:

    1. 2 sticks butter (softened to room temperature)
    2. 6 cups icing sugar
    3. 1 ½ teaspoon almond extract
    4. 2 tablespoon blackberry jam
    5. ¼ cup whole blueberries
    6. blue food coloring

    How to make the cake from Sleeping Beauty

    To make the cake:

    1. Set oven to 350°F.
    2. In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter.

    To make the cake:

    1. Preheat oven to 350°F.
    2. In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter. If you wanted to do this with a hand mixer, you could, but I think by hand is best. Grease your 6 inch tin and pour the batter into the tin. Place into the oven and bake for 55 minutes – 1 hour. Insert a toothpick to see that it is fully baked. If not, place back in the oven for 5 minutes and check again. You want a fully baked cake!
    3. Allow it to cool in the cake tin for 5 – 10 minutes then transfer to a wire rack to cool completely. Once completely cooled, slice the cake so that you will have 3 layers. Then make your frosting.

    Making the Blue Frosting

    1. In the bowl of a stand mixer ( you can also use a hand mixer if you are desperate) with the beater attachment, add the butter. Allow it to beat for 2 minutes just to lighten up the butter. Add the powdered sugar and make sure your mixer is set to a low speed because the powdered sugar will fly everywhere. Once it is added, your frosting needs to mix for 3-5 minutes for it to fully come together. Add the almond extract, blueberries, and jam. Let the frosting really come together. The blueberries will have a bit of chunk to them but they will break down. Add the blue food coloring. Thus your blue frosting is complete!

    Putting it all together:

    1. Put an even layer of frosting on each layer of cake. The way I like to measure this is by using an ice cream scooper. Use an offset spatula to work the frosting all around the cake layer. If you want it to look like the cake from the film then some needs to be kind of hanging off of the side.
    2. Repeat this step. Add the top layer, cover with frosting and place a pile of blueberries in the middle or cover in candles or however you want to decorate it! You could use a piping bag for your icing if you chose, however, I do not think it is necessary.

    Why should you make this cake from Sleeping Beauty?

    It is a really easy cake to make! The icing is honestly so delicious that you almost It is a really easy cake to make! The frosting is honestly so delicious that you almost forget about the cake but the whole thing is a cute homage to the film. While this cake looks different from the picture of the cake in the film, it is a modern and upgraded version!

    Looking for other cake recipes?

    Lemon Burnt Basque Cheesecake
    Clafoutis
    Olive Oil Orange Cakes
    Blueberry Burnt Basque Cheesecake
    Burnt Basque Cheesecake (Classic)
    No Bake Heath Bar Cheesecake
    Chocolate Cake
    Carrot Cake
    Funfetti Cake

    Print
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    Cake from Sleeping Beauty

    Cake from Sleeping Beauty


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 1 hour 20 minutes
    • Yield: 1 (3 tier) 6 inch cake 1x
    Pin Recipe

    Description

    This Cake from Sleeping Beauty is a fun modern adaptation of the original cake prepared by Flora, Fauna, and Merryweather in the 1959 classic.


    Ingredients

    Units Scale
    • 1 ½ cups gluten free flour
    • 1 cup minus 1 Tbs. granulated cane sugar
    • 2 tsp. baking powder
    • ⅓ tsp. baking soda
    • ½ tsp. salt (optional)
    • 2 eggs
    • ⅓ cup mild flavored vegetable oil of choice - I used canola
    • 1 Tbs. white vinegar
    • 1 tsp. pure vanilla extract
    • ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

    Frosting:

    • 2 sticks butter (softened to room temperature)
    • 6 cups icing sugar
    • 1 ½ tsp almond extract
    • 2 tbsp blackberry jam
    • ¼ cup whole blueberries
    • blue food coloring


    Instructions

    To make the cake:

    1. Set oven to 350°F.
    2. In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter.
    3. Preheat oven to 350°F.
    4. In a bowl add the oil, sugar, and eggs. Whisk together until it becomes thick. Add all of the dry ingredients and whisk together. Add your vanilla extract and milk and do one more whisk to fully incorporate everything and bring it into a nice smooth batter. If you wanted to do this with a hand mixer, you could, but I think by hand is best. Grease your 6 inch tin and pour the batter into the tin. Place into the oven and bake for 55 minutes – 1 hour. Insert a toothpick to see that it is fully baked. If not, place back in the oven for 5 minutes and check again. You want a fully baked cake!
    5. Allow it to cool in the cake tin for 5 – 10 minutes then transfer to a wire rack to cool completely. Once completely cooled, slice the cake so that you will have 3 layers. Then make your frosting.
    6. Making the Blue Frosting
    7. In the bowl of a stand mixer ( you can also use a hand mixer if you are desperate) with the beater attachment, add the butter. Allow it to beat for 2 minutes just to lighten up the butter. Add the powdered sugar and make sure your mixer is set to a low speed because the powdered sugar will fly everywhere. Once it is added, your frosting needs to mix for 3-5 minutes for it to fully come together. Add the almond extract, blueberries, and jam. Let the frosting really come together. The blueberries will have a bit of chunk to them but they will break down. Add the blue food coloring. Thus your blue frosting is complete!

    Putting it all together:

    1. Put an even layer of frosting on each layer of cake. The way I like to measure this is by using an ice cream scooper. Use an offset spatula to work the frosting all around the cake layer. If you want it to look like the cake from the film then some needs to be kind of hanging off of the side.
    2. Repeat this step. Add the top layer, cover with frosting and place a pile of blueberries in the middle or cover in candles or however you want to decorate it! You could use a piping bag for your icing if you chose, however, I do not think it is necessary.
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 5216
    • Sugar: 941
    • Sodium: 2665
    • Fat: 95
    • Saturated Fat: 11
    • Carbohydrates: 1092
    • Fiber: 20
    • Protein: 34
    • Cholesterol: 342

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Moroccan Salmon

    February 22, 2021

    Quick and Easy Moroccan Salmon

    This recipe for Moroccan Salmon and Roasted Acorn Squash is the perfect blending of flavors and textures. Ready in under 45 minutes, it is the perfect dinner.

    I am not sure the first time I saw Half Baked Harvest's website and cookbooks but I know that since that moment, I have valued Tieghan's approach to cooking. She really is experimental with her flavors and puts together ingredients that I may not have thought to in the past. I own both of her cookbooks and thought it was about time that I started to cook my way through her newest one, Super Simple. The guise is that all meals are quick and easy but do not lack flavor. She puts her money where her mouth is with this dish.

    What do you need for Moroccan Salmon?

    I modified this recipe just a bit to make it feed 2 people (instead of 6) and to make it gluten free.

    1. 1 Acorn Squash
    2. ½ cup Olive Oil
    3. 1 Pound Fresh Salmon
    4. ¼ cup Honey
    5. 2 tablespoon Sriracha
    6. Harissa spice (enough to cover the salmon)
    7. 3 Garlic Gloves (Crushed)
    8. Salt and Pepper to taste
    9. Pomegranate seeds and mint to garnish

    How do you make it?

    1. Set your oven to 425°F. We will first begin with the acorn squash.
    2. Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use ¼ cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
    3. In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
    4. Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.

    Why should you make this Moroccan Salmon?

    The flavor combinations are really delicious and the squash pairs beautifully with the salmon. It is a really simple recipe to make (Tieghan wasn't kidding), but it is packed full of flavor and presents beautifully.

    Looking for something similar?

    Coconut Fish Soup click here
    Cajun Catfish click here
    Ahi Tuna click here
    Chilean Sea Bass click here
    Beer Steamed Mussels click here
    Soft shell Crab Sandwich click here

    Print

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    Quick and Easy Moroccan Salmon

    Moroccan Salmon


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sift
    • Total Time: 50 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    This recipe for Moroccan Salmon and Roasted Acorn Squash is ready in 45 minutes, packed full of flavor, and incredibly easy. Make it today!


    Ingredients

    Units Scale
    • 1 Acorn Squash
    • ½ cup Olive Oil
    • 1 pound Fresh Salmon
    • ¼ cup Honey
    • 2 Tbsp Sriracha
    • Harissa spice (enough to cover the salmon)
    • 3 Garlic Gloves (Crushed)
    • Salt and Pepper to taste
    • Pomegranate seeds and mint to garnish


    Instructions

    1. Set your oven to 425°F. We will first begin with the acorn squash.
    2. Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use ¼ cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
    3. In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
    4. Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Category: Dinner
    • Cuisine: Moroccan

    Nutrition

    • Calories: 511
    • Sugar: 18
    • Sodium: 227
    • Fat: 34
    • Saturated Fat: 5
    • Carbohydrates: 30
    • Fiber: 2
    • Protein: 24
    • Cholesterol: 62

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Clafoutis

    February 18, 2021

    Gluten Free Clafoutis Recipe

    This easy guide will show you how to make clafoutis recipes! Pick whatever fruit you like and enjoy this delicious French dessert. Make these clafoutis recipes today!

    If it is not abundantly clear by now, I love French desserts! They are what I grew up with living in Montréal and I adore the variety of what you can have. Clafoutis is a perfect custard based dessert packed full of fruit. This is my step by step guide to make a bunch of different clafoutis recipes. Let's dive in!

    Do you eat Clafoutis hot or cold?

    You can eat it both ways, either is totally fine. If you want to eat it directly out of the oven, I would sprinkle some powdered sugar on top, and serve with whipped cream or ice cream. If you enjoy it chilled, maybe just the powdered sugar and whipped cream (no need for ice cream!) It will firm up when it cools, so, keep that in mind.If you want to eat it warm, let it sit on the counter for 15 minutes once it comes out of the oven.

    How do you pronounce "Clafoutis"

    If you are anything like me, you might be thinking "how does one pronounce "clafoutis"?". I have an issue because I was raised in a place where we spoke both French and English that my default is to try to say things in French. The French way to say this is "Kla-fu-t". The English way is "Kla-Fou-tis".

    Troubleshoot: Why is my clafoutis rubbery? How should clafoutis recipes be baked?

    This dish is essentially a baked custard therefore it relies heavily upon eggs. You may be using too few eggs in your recipe!

    Can I freeze clafoutis?

    Because it is a custard, it typically will not freeze well. I would advise it be eaten within a couple of days after being kept in the fridge.

    Why is this labelled as clafoutis recipes?

    The reason is it "recipes" is because you can add in whatever fruit you would like. Traditionally, as mentioned above, clafoutis is made with cherries. However, if you are like my husband and I, you may not like cherries. So, these clafoutis recipes can use cherries, blueberries, blackberries, strawberries, and stone fruits! The clafoutis recipes world is your oyster.

    What do you need for clafoutis recipes?

    If you are anything like me, you might be thinking "how does one pronounce "clafoutis"?". I have an issue because I was raised in a place where we spoke both French and English that my default is to try to say things in French. The French way to say this is "Kla-fu-t". The English way is "Kla-Fou-tis".

    You likely have most of what you need already in your kitchen!

    1. 3 eggs
    2. ⅓ cup almond flour
    3. 2 tablespoon brown rice flour (you can sub in an all purpose flour here if you'd like - gluten free or regular)
    4. ½ cup sugar
    5. 1 1/14 cup buttermilk
    6. 1 tablespoon vanilla
    7. Blackberries (or other berries or fruit!)

    How do you make it?

    Another thing about these recipes, all you need is a bowl, whisk, and a pie plate!

    1. Set your oven to 375°F
    2. In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
    3. Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
    4. Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).
    Ingredients
    Ingredients
    Add all of the ingredients except the berries or fruit to a bowl
    Whisk them together
    Line a pie plate with your fruit of choice
    Pour in the batter and bake
    Serve hot or cold. See above!

    Of all the clafoutis recipes, why make this one?

    As you can see, it is super easy! It is one of those desserts that you can put together in under 5 minutes and put it in the oven and forget about it. It is hard to mess up to the point where anyone can make this. You won't be disappointed.

    Looking for something similar?

    Burnt Basque Cheesecake (Classic)
    No Bake Heath Bar Cheesecake
    Raspberry Lemon Cheesecake Bars
    Lemon Cheesecake Bars
    Chocolate Cake
    Carrot Cake

    Print
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    Gluten Free Clafoutis Recipe

    Clafoutis Recipes


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 50 minutes
    • Yield: 1 pie 1x
    Pin Recipe

    Description

    This Blackberry Clafoutis Recipe is a take on the original Cherry Clafoutis Recipe. Quick, easy, and gluten free. Make it today!


    Ingredients

    Units Scale
    • 3 eggs
    • ⅓ cup almond flour
    • 2 tbsp brown rice flour (you can sub in an all purpose flour here if you'd like - gluten free or regular)
    • ½ cup sugar
    • 1 1/14 cup buttermilk
    • 1 tbsp vanilla
    • Blackberries


    Instructions

    1. Set your oven to 375°F
    2. In your mixing bowl, add the eggs, buttermilk, vanilla, sugar, flours, and whisk together until it all comes together. If should be a bit thick but really not too thick.
    3. Grease the pie plate and then line the fruit on the base of the pie plate. Pour the mixture on top of the berries and place the pie plate in the oven. Bake for 45-50 minutes. The edges should be a beautiful golden brown and the middle should be set. To make sure it is set in the middle, insert a toothpick and see if it comes out clean.
    4. Allow it to cool and sprinkle powdered sugar on top. Serve warm or cool (I actually prefer it cool).
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Category: Dessert
    • Cuisine: French

    Nutrition

    • Calories: 1054
    • Sugar: 116
    • Sodium: 461
    • Fat: 40
    • Saturated Fat: 10
    • Carbohydrates: 138
    • Fiber: 5
    • Protein: 34
    • Cholesterol: 519

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

    Kronk's Spinach Puffs

    February 15, 2021

    Kronk's Spinach Puffs Recipe

    Made famous by Kronk in the Emperor's New Groove, these is Kronk's Spinach Puff recipe. They are good enough to make you forget about poisoning Kuzko.

    I saw the Emperor's New Groove in the theater. I was ten years old and went with my friend Amanda. I remember laughing like crazy and thinking it was one of the best movies that I had ever seen. Now as an almost 31 year old, my feelings haven't really changed. Of course one of the best parts of the movie is when Kronk is terrified that something terrible has happened to his spinach puffs. Here is my attempt to recreate Kronk's iconic dish.

    What do you need for Kronk's spinach puffs recipe?

    Not a lot! Kronk would be impressed.

    1. 3 cups chopped up spinach
    2. ¼ cup gruyere cheese (you can add a bit more if you'd like)
    3. 1 whole egg + 1 egg yolk
    4. 3 green onion sprigs
    5. Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don't need to eat gluten free.

    How do you make them?

    It is so easy to make! Quick enough that you can remember to use the poison. The poison for Kuzco, the poison chosen especially to kill Kuzco, Kuzco's poison.

    1. Heat your oven to the number indicated by the puff pastry you use. Schar's is 400°F
    2. Place some olive oil in a frying pain and allow it to heat up for a few minutes.
    3. Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn't be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
    4. Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don't burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!
    Ingredients for Kronk's Spinach Puffs Recipe
    Once you have fried your spinach and green onions, add them into a bowl with ¼ cup gruyere and 1 egg yolk
    Cut the puff pastry into circles and place a bit of the spinach mixture on it. Brush the edges with an egg wash.
    Pinch the edges together where the egg wash is and then fold it over again to prevent them from breaking open.

    Why should you make Kronk's Spinach Puffs Recipe?

    It is super fun for kids (ahem and adults) to recreate food from their favorite things. Plus, this is such an easy one, so really, why not give it a try?

    Looking for something similar?

    Spinach Soup click here
    Fish Soup click here

    Print
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    Kronk's Spinach Puffs Recipe

    Kronk's Spinach Puffs Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 4 minutes
    • Yield: 6 1x
    Pin Recipe

    Description

    This recipe inspired by Kronk's Spinach Puffs Recipe from the Emperors New Groove is a fun, easy, and delicious treat! Make them today.


    Ingredients

    Units Scale
    • 3 cups chopped up spinach
    • ¼ cup gruyere cheese (you can add a bit more if you'd like)
    • 1 whole egg + 1 egg yolk
    • 3 green onion sprigs
    • Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don't need to eat gluten free.


    Instructions

    1. Heat your oven to the number indicated by the puff pastry you use. Schar's is 400°F
    2. Place some olive oil in a frying pain and allow it to heat up for a few minutes.
    3. Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn't be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
    4. Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don't burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Appetizer
    • Cuisine: American

    Nutrition

    • Calories: 231
    • Sugar: 2
    • Sodium: 375
    • Fat: 15
    • Saturated Fat: 8
    • Carbohydrates: 6
    • Fiber: 3
    • Protein: 19
    • Cholesterol: 200

    Did you make this recipe?

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    Spinach Soup

    February 10, 2021

    Vegan Spinach Soup Recipe

    This spinach soup recipe is packed full of flavor, and is the perfect meal to warm you up on a chilly day.

    I wish I could take credit for this recipe as it is that good. However, it is created by my absolute fave, Yotam Ottolenghi. He continues to publish cookbook after cookbook and the flavors are always out of control. His latest book, Flavor, is a mix of vegetarian and vegan recipes. While that may not necessarily be your thing, I find that you are never really "missing" the meat. This soup has different textures and flavors that elevate it in a great way. Plus, it's ready in under an hour. Let's get to making it.

    What do you need for your spinach soup recipe?

    1. 4 cups cilantro
    2. 1 ½ cups parsley
    3. 14 cups baby spinach (sounds like a lot but it isn't)
    4. ½ cup olive oil
    5. 1 onion
    6. 5 garlic cloves crushed
    7. 2 green chiles (finely chopped)
    8. 1 tablespoon + 1 teaspoon ground cumin
    9. ¾ teaspoon ground cinnamon
    10. 1 tablespoon ground coriander
    11. 1 ½ teaspoon sugar
    12. 2 lemons (2 tablespoon of lemon juice)
    13. 4 cups vegetable stock
    14. 1 pound gold potatoes (cut into chunks)
    15. 9 oz jar butter beans
    16. table salt

    How do you make it?

    While it seems like a lot of ingredients, most of them you have in your kitchen already. So, now, let us make the soup!

    1. In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
    2. Put 5 tablespoon of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
    3. Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and ¾ teaspoon salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
    4. Remove the pot from the heat and serve immediately!

    Looking for something similar?

    Fish Soup click here
    Butternut Squash Bisque click here
    Beer Steamed Mussels click here

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    Vegan Spinach Soup Recipe

    Spinach Soup


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    Pin Recipe

    Description

    This spinach soup recipe is the perfect balance of sweet and savory. Quick, easy, and ready under one hour. Make it today!


    Ingredients

    Units Scale
    • 4 cups cilantro
    • 1 ½ cups parsley
    • 14 cups baby spinach (sounds like a lot but it isn't)
    • ½ cup olive oil
    • 1 onion
    • 5 garlic cloves crushed
    • 2 green chiles (finely chopped)
    • 1 tbsp + 1 tsp ground cumin
    • ¾ tsp ground cinnamon
    • 1 tbsp ground coriander
    • 1 ½ tsp sugar
    • 2 lemons (2 tablespoon of lemon juice)
    • 4 cups vegetable stock
    • 1 pound gold potatoes (cut into chunks)
    • 9 oz jar butter beans
    • table salt


    Instructions

    1. In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
    2. Put 5 tablespoon of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
    3. Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tablespoon of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and ¾ teaspoon salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
    4. Remove the pot from the heat and serve immediately!
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Cuisine: Tunisian

    Nutrition

    • Calories: 501
    • Sugar: 10
    • Sodium: 1132
    • Fat: 29
    • Saturated Fat: 4
    • Carbohydrates: 55
    • Fiber: 14
    • Protein: 13

    Did you make this recipe?

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    Orange Olive Oil Cakes

    February 8, 2021

    Orange Cakes with Olive Oil

    Baking your cakes with olive oil will provide them with a richness and beautiful texture. Fluffy and delicious, make these orange cakes with olive oil today.

    I love oranges. I love cake. Naturally, it seems like the perfect combination. I never experienced the "freshman 15" but have definitely been living the covid 15. In terms of making desserts, I have been attempting to make smaller desserts so that I only allow myself 1 at a time or one per night. One of the questions that always comes up with gluten free baking is how to make your cake moist. Making cakes with olive oil definitely helps. These little guys are so soft, have a springy texture, and are stinking cute.

    What do you need for these orange cakes with olive oil?

    1. ½ cup Sugar
    2. 2 Eggs
    3. ⅓ cup Whole Milk Ricotta
    4. 3 tablespoon Fresh Squeezed Orange Juice
    5. 1 teaspoon salt
    6. ½ teaspoon Baking Soda
    7. ⅓ cup Olive Oil
    8. 1 teaspoon Baking Powder
    9. ⅔ cup gluten free flour (or regular. It is a 1:1)
    10. ⅓ cup Milk

    How do you make them?

    1. Preheat your oven to 375°F. You will make the batter in the meantime.
    2. In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
    3. Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
    4. In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
    5. Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
    6. Sprinkle with powdered sugar and enjoy!

    Why should you make your cakes with olive oil?

    Gluten free baking can be really daunting and challenging at first (I am still learning too!). Because gluten free flour proteins are different, we often have to find ways to include more moisture. Olive oil is the perfect way to do this. It does not taste heavy, it makes the cakes light and fluffy. Plus, it feels very European to add such a gorgeous liquid to cakes.

    Looking for something similar?

    Chocolate Cake click here
    Burnt Basque Cheesecake click here
    Blueberry Cheesecake click here
    Carrot Cake click here

    Print
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    Orange Cakes with Olive Oil

    Orange Olive Oil Cakes


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • Author: Sift
    • Total Time: 30 minutes
    • Yield: 1 dozen 1x
    Pin Recipe

    Description

    These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!


    Ingredients

    Units Scale
    • ½ cup Sugar
    • 2 Eggs
    • ⅓ cup Whole Milk Ricotta
    • 3 Tbsp Fresh Squeezed Orange Juice
    • 1 tsp salt
    • ½ tsp Baking Soda
    • 1 tsp Baking Powder
    • ⅔ cup gluten free flour (or regular. It is a 1:1)
    • ⅓ cup Olive Oil


    Instructions

    1. Preheat your oven to 375°F. You will make the batter in the meantime.
    2. In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
    3. Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
    4. In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
    5. Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
    6. Sprinkle with powdered sugar and enjoy!
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Category: Baked Goods
    • Cuisine: Italian

    Nutrition

    • Calories: 1582
    • Sugar: 107
    • Sodium: 3493
    • Fat: 94
    • Saturated Fat: 20
    • Carbohydrates: 167
    • Fiber: 8
    • Protein: 29
    • Cholesterol: 369

    Did you make this recipe?

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    Blueberry Muffins

    February 2, 2021

    gluten free blueberry muffins recipe

    This gluten free blueberry muffins recipe is so good that it will fool those who eat gluten into thinking that there is no way it could be gluten free. Make them today!

    I loveeee muffins. I love them. Blueberry is definitely my favorite. Starbucks had my favorite blueberry muffin in my pre-gluten free days. My first several attempts to make gluten free muffins that tasted like actual muffins and not cardboard were a trip. None of them had the traditional muffin "top" but rather looked like a volcano about to explode or a strange rock formation. Until these. This is the perfect blend of spice, sponge, and blueberry. It has a ton of flavor and it is so moist that you would likely be worried that you just ate something with gluten in it. This recipe is so great too in that it is a 1:1 recipe. If you don't need to eat gluten free then you can just make a delicious spiced blueberry muffin.

    What do you need for this gluten free blueberry muffins recipe?

    Not a lot and it is so easy to make!

    1. 1 cup blueberries - I used frozen
    2. 1 ½ cups gluten free flour (regular if that is your thing)
    3. ¾ cup buttermilk
    4. 1 teaspoon coriander
    5. ⅓ cup oil (I used grapeseed) *vegetable, canola, sunflower should all work fine
    6. 2 teaspoon baking powder
    7. 1 teaspoon ras el-hanout
    8. ½ cup sugar
    9. 1 teaspoon vanilla extract
    10. 1 large egg
    11. ½ teaspoon salt

    How do you make it?

    This recipe is prepped and good to go in under 5 minutes.

    1. Set your oven to 400°F
    2. Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
    3. Add muffin liners to your pan and fill them up ⅔. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!

    Why should you make this gluten free blueberry muffins recipe?

    Honestly, it is common to find "blueberry" muffins but have you had spiced blueberry muffins? It is such an added warmth to these delicious bad boys that you will question why you haven't been adding delicious spices to your muffins in the past.

    Looking for something similar?

    Chocolate Cupcakes click here
    Toffee Cupcakes click here
    Burnt Blueberry Basque Cheesecake click here
    Carrot Cake click here

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    gluten free blueberry muffins recipe

    Blueberry Muffins


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 25 minutes
    • Yield: 12 muffins 1x
    Pin Recipe

    Description

    This gluten free blueberry muffins recipe is quick, easy, and delicious. Ready in under 30 minutes, it is the perfect breakfast!


    Ingredients

    Units Scale
    • 1 cup blueberries
    • 1 ½ cups gluten free flour (regular if that is your thing)
    • ¾ cup buttermilk
    • 1 tsp coriander
    • ⅓ cup oil (I used grapeseed *vegetable, canola, sunflower should all work fine)
    • 2 tsp baking powder
    • 1 tsp ras el-hanout
    • ½ cup sugar
    • 1 tsp vanilla extract
    • 1 large egg
    • ½ tsp salt


    Instructions

    1. Set your oven to 400°F
    2. Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
    3. Add muffin liners to your pan and fill them up ⅔. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Baked Goods
    • Cuisine: American

    Nutrition

    • Calories: 160
    • Sugar: 11
    • Sodium: 189
    • Fat: 8
    • Saturated Fat: 1
    • Carbohydrates: 22
    • Fiber: 2
    • Protein: 3
    • Cholesterol: 15

    Did you make this recipe?

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    Fish Soup

    February 1, 2021

    Easy One Pot Fish Stew

    This Fish Stew Recipe is packed full of flavor, gluten free, dairy & nut free, and ready in 45 minutes! Make it today!

    Fish soup has an interesting story in my family. My great-grandmother sadly suffered a head injury and was never the same afterwards. Paranoia, fear, and mild insanity were all commonplace. My mother who came from a vanilla family went to see my dads family and my great-grandmother had been cooking. My mom lifted the lid of the pot and said she saw endless fish heads just staring back up at her. I feel it is time to change the "fish soup" my family consumes. Enter this fish stew recipe!

    What do you need for this fish stew recipe?

    1. 2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
    2. 1 can coconut milk
    3. 2 sweet potatoes (or you can do a mixture of potatoes)- peeled and chopped
    4. 4 cups of vegetable stock
    5. 1 onion
    6. ¼ teaspoon cayenne
    7. ½ teaspoon red pepper flakes
    8. 3 tablespoon olive oil
    9. 4 cloves of garlic crushed
    10. 1.5 teaspoon turmeric
    11. 2 cups spinach
    12. cilantro (optional)

    How do you make it?

    It is a one pot recipe. My fave!

    1. Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
    2. Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!

    Why should you make this fish stew recipe?

    It is one pot which is so easy and it is basically 2 steps. The flavor profile is really delicious. It almost has a tropical feel to it which right now as I stare out my window at snow in continued quarantine feels pretty good. Anything that can help transport us right now is a good thing.

    Looking for something similar?

    Butternut Squash Bisque click here
    Cajun Catfish click here
    Ahi Tuna click here
    Chilean Sea Bass click here
    Beer Steamed Mussels click here
    Soft shell Crab Sandwich click here


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    Easy One Pot Fish Stew

    Fish Soup


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Sift
    • Total Time: 45 minutes
    • Yield: 4 people 1x
    Pin Recipe

    Description

    This fish stew recipe is the perfect blending of flavors. Quick and easy, everyone at your table will be asking for seconds. 


    Ingredients

    Units Scale
    • 2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
    • 1 can coconut milk
    • 2 sweet potatoes (or you can do a mixture of potatoes)
    • 4 cups of vegetable stock
    • 1 onion
    • ¼ tsp cayenne
    • ½ tsp red pepper flakes
    • 3 tbsp olive oil
    • 4 cloves of garlic crushed
    • 1.5 tsp turmeric
    • 2 cups spinach
    • cilantro (optional)


    Instructions

    1. Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and peeled and chopped potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
    2. Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Cuisine: American

    Nutrition

    • Calories: 823
    • Sugar: 11
    • Sodium: 1278
    • Fat: 38
    • Saturated Fat: 23
    • Carbohydrates: 36
    • Fiber: 7
    • Protein: 85
    • Cholesterol: 194

    Did you make this recipe?

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    Masala Chai

    January 11, 2021

    Quick and Easy Masala Chai Recipe

    This Masala Chai Recipe is aromatic, warming, and full of flavor. The perfect drink to heat you up during these winter months.

    I love chai. I do. My ex-boyfriends family is from Southern India, the province of Kerala. It is through them that my love of Indian food truly began to flourish. Nothing beats homemade recipes that have been passed down for generations. One of the things I learned is that "chai" in Hindi (an Indo-Aryan language spoken throughout India- as well as other parts of the world) literally translates to tea. Masala Chai is tea that has been infused with incredible spices and flavors. Let's get started.

    What do you need for Masala Chai?

    All yummy things!

    1. 10 cardamom pods
    2. 1.5 teaspoon black peppercorns
    3. 3 star anise
    4. 1 cup water
    5. ¼ teaspoon ginger
    6. 1 cup milk * Sub in a plant based milk to make this a vegan recipe
    7. 3 cinnamon sticks
    8. 2 tablespoon sugar
    9. 5 tea bags (black tea is needed. I used decaf but regular is also an option!)

    How do you make this Masala Chai recipe?

    This is a one pot recipe. My fave!

    1. Take all of your spices and place them into a heavy pot. Add your milk, water, and tea bags.
    2. Now, I find it best to leave this on a medium heat. I do not want it to boil immediately due to the milks potential to spill over if I am away from the pot for a couple of minutes. As the liquid heats up, your tea will begin to flavor the water and milk. Stir it around and occasionally press the tea bags on the side of the pot to make sure you are extracting their full flavor.
    3. The tea should steep for around 10-20 minutes depending on how high you have your setting. Get a strainer out and pour the masala chai through that. This will catch the tea bags and all of your spices you have swimming in there. Serve immediately!
    Sort all of your ingredients
    Add the tea bags
    Place the spices, water, and milk into a heavy pot
    Allow the tea to steep for 10-20 minutes depending on the heat of your burner
    Strain the tea to remove the spices
    Pour and serve immediately

    Why should you make this Masala Chai recipe?

    It is the perfect digestif to any meal and during these colder winter months, we all want to curl up with something warm. It does not get better than this.

    Looking for something similar?

    Mint Lemonade click here
    Pumpkin Juice click here
    Butterbeer click here
    Lovewell Shake click here
    Liquid Luck click here

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    Quick and Easy Masala Chai Recipe

    Masala Chai Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 25 minutes
    • Yield: 8 1x
    Pin Recipe

    Description

    This Masala Chai Recipe is a perfect combination of flavors and spices. Perfect for these cold months. Make it today!


    Ingredients

    Units Scale
    • 10 cardamom pods
    • 1.5 tsp black peppercorns
    • 3 star anise
    • 10 cup water
    • ¼ tsp ginger
    • 1 cup milk
    • 3 cinnamon sticks
    • 2 tbsp sugar
    • 5 tea bags (black tea is needed. I used decaf but regular is also an option!)


    Instructions

    1. Take all of your spices and place them into a heavy pot. Add your milk, water, and tea bags.
    2. Now, I find it best to leave this on a medium heat. I do not want it to boil immediately due to the milk's potential to spill over if I am away from the pot for a couple of minutes. As the liquid heats up, your tea will begin to flavor the water and milk. Stir it around and occasionally press the tea bags on the side of the pot to make sure you are extracting their full flavor.
    3. The tea should steep for around 10-20 minutes depending on how high you have your setting. Get a strainer out and pour the masala chai through that. This will catch the tea bags and all of your spices you have swimming in there. Serve immediately!
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Appetizer
    • Cuisine: Indian

    Nutrition

    • Calories: 354
    • Sugar: 36
    • Sodium: 111
    • Fat: 10
    • Saturated Fat: 5
    • Carbohydrates: 63
    • Fiber: 13
    • Protein: 12
    • Cholesterol: 29

    Did you make this recipe?

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    Easy Ahi Tuna Marinade Recipe: Seared Marinated Tuna

    January 8, 2021

    Sliced Ahi Tuna on a plate

    This recipe for ahi tuna marinade is so simple and delicious. All the ingredients are available at your local grocery stores but you will be thinking that this is a dish that you were served at a restaurant!

    Easy Ahi Tuna Marinade Recipe: Seared Marinated Tuna

    I love fish. Fish is a big thing in our house because we do not eat meat. We love salmon and cod, and I then realized that we did not have much tuna. We still do not eat much tuna but when we do, we make it like this. 


    The first time I recall having ahi tuna was in (of all places) Tulsa, Oklahoma. We travelled to Tulsa for our friends wedding and a couple of us went to this great restaurant, Juniper. It was absolutely delicious and I have thought about it for years. It has taken me until now to reunite myself with this delicious dish but I have created a perfect and easy recipe for an ahi tuna marinade and dish. The marinade is 5 ingredients, and once properly marinated, the fish is finished in under 10 minutes. It is perfect for a weekday meal and goes well with so many things! Let's get started

    ⭐️ Tips, Tricks, and Alterations:

    This is an ahi tuna recipe however you can use it with different types of tuna if you wish (see below). 

    Ahi tuna: it is important when using fresh seafood that you use high-quality tuna. I recommend using sushi-grade ahi tuna (aka sashimi grade). To get the right type of tuna, speak to whomever works behind the fish counter at your local grocery store!

    I use coconut aminos in my recipe because I make this as a gluten-free version (as all my recipes are). However, if you do not have coconut aminos, you can use liquid aminos or soy sauce in its place.

    It is your choice on what type of skillet you want to use, I like using a cast-iron skillet but you can also use a nonstick skillet.

    Do not use olive oil in place of sesame oil in the recipe.

    For best results, always follow the recipe card!

    ⍰ What are different species of tuna?

    Tuna is a popular and widely consumed fish species, known for its flavorful and nutritious meat. There are several kinds of tuna, each with its unique characteristics. Here are some of the most common types of tuna:

    1. Skipjack Tuna (Katsuwonus pelamis): Skipjack is one of the most commonly caught tuna species. It is known for its relatively small size compared to other tunas, and its flesh is dark and flavorful. Skipjack is often used in canned tuna products.
    2. Yellowfin Tuna (Thunnus albacares): Yellowfin tuna is larger than skipjack and is characterized by its yellow dorsal and anal fins. It has a mild flavor and is commonly used in sashimi, sushi, and grilling. Yellowfin tuna is also a popular choice for canned tuna.
    3. Bigeye Tuna (Thunnus obesus): Bigeye tuna is larger than both skipjack and yellowfin. It has a pinkish flesh and a higher fat content, which makes it prized for sashimi and sushi. Bigeye tuna is also caught for canning and as a fresh fish product.
    4. Bluefin Tuna (Thunnus thynnus): Bluefin tuna is one of the largest and most sought-after tuna species. It is known for its rich, fatty flesh and is highly valued in the sushi market. Bluefin tuna is further categorized into three sub-species: Northern Bluefin, Pacific Bluefin, and Southern Bluefin.
      • Northern Bluefin (Thunnus thynnus): Found in the North Atlantic Ocean, this species is heavily overfished and has led to conservation concerns.
      • Pacific Bluefin (Thunnus orientalis): Found in the Pacific Ocean, especially in the Western and Central Pacific, this species is also heavily exploited and faces conservation challenges.
      • Southern Bluefin (Thunnus maccoyii): Found in the Southern Hemisphere, this species has also faced overfishing concerns, but there have been efforts to manage and conserve populations.
    5. Albacore Tuna (Thunnus alalunga): Albacore tuna is known for its white flesh and mild flavor. It is often used in canned tuna products, and its firm texture makes it suitable for grilling and searing.
    6. Longtail Tuna (Thunnus tonggol): Longtail tuna is found in tropical and subtropical waters and is known for its long pectoral fins. It is often used for canned tuna and as fresh fish.

    It's important to note that tuna populations, especially certain species like bluefin tuna, face overfishing and conservation challenges.

    ❤️ Why you will love this ahi tuna marinade:

    It is super flavorful and so easy to make. The finished dish is amazing with a perfect sear, it is restaurant caliber but you can have this delicious recipe at home. This is perfect for a special occasion or just your regular weekday dinner. The first time you make it you will see just how easy it is. Made with simple ingredients, it is packed full of flavor. I love an easy recipe, and this fits the bill. 


    📃 Marinade Ingredients:

    Brown Sugar: Brown sugar adds a lovely caramelized flavor to the tuna

    Honey: The real sweetness comes from the honey 

    Coconut Aminos: See my note about this in the tips and tricks section

    Sesame Oil: This is where the bulk of our flavor comes from

    Furikake: Furikake is a Japanese spice blend and it adds so much delicious flavor to this dish

    📖 How to make this ahi tuna marinade recipe:

    Place the furikake:  sesame seed oil, honey, brown sugar, and coconut aminos and place in a medium bowl. Whisk them together to form your marinade. Meanwhile, take your ahi tuna and pat it down with a paper towel to get rid of the extra liquid.
    Using either an: airtight container or a sealable plastic bag, place the ahi tuna inside. Pour the marinade in there and shake it up to make sure everything gets covered. Place in the fridge. Allow the marinade to sit for at least one hour, you can go overnight as well. 
    In a large skillet:  When you are ready to fry up your fish, take 2 tablespoons of oil (I used olive but you can use canola or any oil you wish) and let it heat up for 2 minutes. Place the tuna in the hot pan and let it fry. Depending on how you want to cook your ahi tuna, will determine how long you fry it on each side. For medium you want 1.5-3 minutes per side depending on the thickness of your filet. Rare would be 1-1.5 minutes per side. Well done would be 4-5 minutes per side. 
    Once the tuna is seared: Take the gorgeous ahi tuna steaks and place on a cutting board. Allow them to sit for 3-5 minutes before slicing into the seared ahi tuna. When finished, you can top with more furikake, sesame seeds, or fresh herbs (I personally like chives). 

    This seared tuna steak can be served with potatoes, rice, or you can make it into a poke bowl. The best part about it is that this is an incredibly simple dish to make. 

    Easy Ahi Tuna Marinade Recipe: Seared Marinated Tuna
    In a bowl, mix all of the ingredients together to form the marinade for your ahi tuna.
    Easy Ahi Tuna Marinade Recipe: Seared Marinated Tuna
    Place the ahi tuna in a plastic bag (or a Tupperware or glass container)
    Easy Ahi Tuna Marinade Recipe: Seared Marinated Tuna
    Pour the marinade into whatever you are using to house your tuna and allow the marinade to sit between 1 hour and overnight. The longer you let it sit, the more intense the flavor will be.
    ahi tuna steak
    In order to achieve medium rare, heat up 2 tablespoon of oil in your pan (I used olive). Let the oil heat for a 2 minutes and place your tuna in the pan. Fry for 1.5-3 minutes per side depending on the thickness of the tuna for medium or medium rare.
    ahi tuna steak
    Similar to steak, you want to let the ahi tuna sit on the counter prior to cutting into it. Let sit for 3-5 minutes. Then thinly slice.

    ⍰ How to store this ahi tuna marinade:

    If you make just the marinade you can store it in a sealable plastic bag or an airtight container in the fridge for a few days. The tuna itself once it has been cooked, can be stored in an airtight container for 1-2 days in the fridge.

    🌟 LEAVE A RATING AND REVIEW! 🌟

    ⭐️⭐️⭐️⭐️⭐️
    Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
    Thank you so much!
    Laura 

    🔎 Looking for other pescatarian dishes?

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    Sliced Ahi Tuna on a plate

    Ahi Tuna


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift | Gluten Free
    • Total Time: 1 hour 15 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    This recipe and marinade for ahi tuna is 5 ingredients and takes under ten minutes to cook. Impress your family with this delicious dish.


    Ingredients

    Scale
    • 1 Tbsp Brown Sugar
    • 2 Tbsp Honey
    • 3 Tbsp Coconut Aminos (naturally Gluten free, it tastes like soy sauce and is delicious. You can sub in soy sauce if you wish.)
    • 2 Tbsp Sesame Seed Oil
    • 2.5 Tbsp Furikake (a Japanese spice that is absolutely delicious)
    • 4 filet Tuna


    Instructions

    1. Place the furikake:  sesame seed oil, honey, brown sugar, and coconut aminos and place in a medium bowl. Whisk them together to form your marinade. Meanwhile, take your ahi tuna and pat it down with a paper towel to get rid of the extra liquid.
    2. Using either an: airtight container or a sealable plastic bag, place the ahi tuna inside. Pour the marinade in there and shake it up to make sure everything gets covered. Place in the fridge. Allow the marinade to sit for at least one hour, you can go overnight as well. 
    3. In a large skillet:  When you are ready to fry up your fish, take 2 tablespoons of oil (I used olive but you can use canola or any oil you wish) and let it heat up for 2 minutes. Place the tuna in the hot pan and let it fry. Depending on how you want to cook your ahi tuna, will determine how long you fry it on each side. For medium you want 1.5-3 minutes per side depending on the thickness of your filet. Rare would be 1-1.5 minutes per side. Well done would be 4-5 minutes per side. 
    4. Once the tuna is seared: Take the gorgeous ahi tuna steaks and place on a cutting board. Allow them to sit for 3-5 minutes before slicing into the seared ahi tuna. When finished, you can top with more furikake, sesame seeds, or fresh herbs (I personally like chives). 

    Notes

    See notes about coconut aminos in the post. 

    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: Appetizer, Dinner, lunch
    • Cuisine: American

    Nutrition

    • Calories: 466
    • Sugar: 46
    • Sodium: 1022
    • Fat: 28
    • Saturated Fat: 4
    • Carbohydrates: 55
    • Fiber: 1
    • Protein: 1

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Lemon Curd

    December 21, 2020

    Easy Delicious Lemon Curd Recipe

    This lemon curd recipe is quick, easy, and only four ingredients. Perfect on meringue, cookies, and just straight out of the jar, you won't be disappointed. Make it today!

    I have always loved lemons. The scent, the taste, the flavors that it can amplify. Lemon really is a magical fruit for baking. Lemon zest amps up cookies, lemon juice goes perfectly in cake or loafs, and whole lemons make this lemon curd recipe.

    What do you need for this lemon curd recipe?

    This recipe, while basic with its ingredients, packs a punch with its flavor.

    1. 5 lemons
    2. ½ cup castor sugar
    3. 5 eggs- 3 whole, 2 yolks (you can save the egg-whites and make a meringue!)
    4. 14 tablespoon butter (unsalted)

    How do you make it?

    1. Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won't need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
    2. Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
    3. You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!
    Ingredients for your lemon curd recipe
    Zest the lemons
    Place all of the zest in the bowl. Once you have it all, place in a bowl with the sugar and butter.
    After zesting the lemons, juice them. Add the juice to the bowl with the sugar, zest, and butter. Place over a pot of boiling water.
    Whisk everything together (see instructions) until this level of thickness. Place the curd through a sieve to make sure it is silky smooth.
    Transfer to a jar and place in the fridge. It will stay good in the fridge for 1 month.

    Why should you make this lemon curd recipe?

    It is honestly really easy and it is the perfect homemade gift for people. With the holidays coming up, if you are looking to give a more personal gift with that extra touch, this is the perfect thing to make!

    Looking for something similar?

    Lemon Loaf click here
    Raspberry Lemon Cheesecake Bars click here
    Lemon Cheesecake Bars click here
    Mint Lemonade click here
    Lemon Almond Sugar Cookies click here

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    Easy Delicious Lemon Curd Recipe

    Lemon Curd


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 25 minute
    • Yield: 1 full jar of lemon curd 1x
    Pin Recipe

    Description

    This easy and delicious lemon curd recipe is just 4 ingredients that you likely have in your kitchen. A perfect homemade gift or a treat for yourself. Make it today!


    Ingredients

    Units Scale
    • 5 lemons
    • ½ cup castor sugar
    • 5 eggs- 3 whole (2 yolks (you can save the egg-whites and make a meringue!))
    • 14 tbsp butter (unsalted)


    Instructions

    1. Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won't need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
    2. Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
    3. You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Cuisine: British

    Nutrition

    • Calories: 986
    • Sugar: 124
    • Sodium: 545
    • Fat: 30
    • Saturated Fat: 11
    • Carbohydrates: 162
    • Fiber: 15
    • Protein: 40
    • Cholesterol: 842

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Gluten Free Cinnamon Rolls Recipe

    December 18, 2020

    This Gluten Free Cinnamon Rolls Recipe is the perfect treat to satisfy all of your cinnamon roll cravings. The recipe you have struggled to find is now easily accessible and at your fingertips. Make it today!

    Finding a quality and fool-proof gluten free cinnamon rolls recipe when you are now on a gluten free diet can be a difficult task. For years, I wondered "will I ever have that glorious experience of eating a cinnamon roll, ever again?". Cinnamon rolls, or buns as we call them in my family, hold a special place in my heart. My maternal grandmother lives in British Columbia, which is a 6.5 hour plane journey away from where I grew up. I would see her once or twice a year. Whenever she would come visit, she would make cinnamon buns. They are always ooey, gooey, and delicious. This recipe feels like I am diving back into my childhood, except without the gluten!

    What will you need for this gluten free cinnamon bun recipe?

    I have been seeing so many recipes for cinnamon rolls lately, so, when I saw this one, I thought it looked promising. I made some tweaks and twists of my own and have adapted it into a recipe that I think you are really going to love!

    1. 5 ½ cups of gluten free flour (I used King Arthur GF all purpose)
    2. ¾ cup melted butter (unsalted)
    3. 2 eggs
    4. 1 teaspoon salt
    5. ½ cup white granulated sugar
    6. 2 cups milk (I use 2% cows milk)
    7. 2 ½ teaspoon active dry yeast
    8. ½ cup butter- for filling
    9. 3 tablespoon cinnamon - for filling
    10. brown sugar- for filling
    11. 1 ½ cups powdered sugar (icing)
    12. 3-5 tablespoon milk (icing)
    13. Splash of vanilla (icing)

    How do you make them?

    This might seem like a bit of an arduous task, I am not going to lie to you. However, the rest that is yielded from these is so worth it.

    1. Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add ½ cup more flour.
    2. Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won't rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
    3. Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
    4. Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9x12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
    5. Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
    6. To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tablespoon of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!

    Why should you make this gluten free cinnamon rolls recipe?

    If you are gluten free, then you definitely know the struggle of missing cinnamon buns (rolls). This recipe will fill the gap and help bring some joy back into your life.

    Looking for something similar?

    Cinnamon Roll Palmiers click here
    Lemon Loaf Cake click here
    Mincemeat Pies click here

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    Easy and Delicious Gluten Free Cinnamon Rolls Recipe

    Gluten Free Cinnamon Rolls Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sift
    • Total Time: 4 hours
    • Yield: 9 1x
    Pin Recipe

    Description

    This gluten free cinnamon rolls recipe is the perfect breakfast, lunch, snack, treat, or anytime indulgence. Make them today!


    Ingredients

    Units Scale
    • 5 ½ cups of gluten free flour (I used King Arthur GF all purpose)
    • ¾ cup melted butter (unsalted)
    • 2 eggs
    • 1 tsp salt
    • ½ cup white granulated sugar
    • 2 cups milk (I use 2% cows milk)
    • 2 ½ tsp active dry yeast
    • ½ cup butter- for filling
    • 3 tbsp cinnamon - for filling
    • brown sugar- for filling
    • 1 ½ cups powdered sugar (icing)
    • 3-5 tablespoon milk (icing)
    • Splash of vanilla (icing)


    Instructions

    1. Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add ½ cup more flour.
    2. Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won't rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
    3. Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
    4. Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9x12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
    5. Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
    6. To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tablespoon of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!
    • Prep Time: 1 hour
    • Cook Time: 3 hours
    • Category: Baked Goods, Breakfast
    • Cuisine: American

    Nutrition

    • Calories: 5921
    • Sugar: 325
    • Sodium: 3424
    • Fat: 281
    • Saturated Fat: 159
    • Carbohydrates: 815
    • Fiber: 88
    • Protein: 111
    • Cholesterol: 1001

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    Share a photo and tag us — we can't wait to see what you've made!

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    Vegetarian Ragu

    December 18, 2020

    Easy and Delicious Vegan Polenta Recipe

    This Vegan Polenta Recipe is a delicious take on the classic ragu. Packed with vegetables and delicious flavors, this recipe is vegan and gluten free but your guests will never know it.

    I remember the first time I tried polenta. It was in a tube, and I thought it was disgusting. It was not until much later in my life that I realized polenta is absolutely delicious and the perfect vehicle for so many things. We love it for poached eggs and kale, vegetarian bourguignon, shrimp and grits, fried polenta with cherry tomatoes and caramelized onions. The list goes on. We have been wanting to incorporate more vegetables into our diet and this recipe is perfect for it. The ragu is 100% vegan and the entire recipe can be made vegan if you make the polenta with coconut milk as opposed to cows milk. Let's dive in!

    What do you need for this vegan polenta recipe? Besides an appetite.

    You guys are going to love this, I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!

    For the ragu:

    1. 2.5-3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
    2. 1-2.5 cups of kale (I like a lot of kale in mine, but, if you don't, you can do less!)
    3. 3 cloves garlic, minced
    4. ½ large onion
    5. 2 tablespoon tomato paste
    6. 5 tablespoon olive oil
    7. 1 can 28 oz can diced tomatoes
    8. ¼ cup red wine
    9. 2 teaspoon dried basil
    10. 2 teaspoon oregano
    11. salt and pepper to taste
    12. 2 tablespoon lemon juice

    Polenta:
    For vegan polenta do the following:
    *Follow the instructions on your polenta depending on how much you are making*

    1. 1 can (13.5 oz) coconut milk
    2. ¼ cup nutritional yeast
    3. 1 ½ cups water
    4. 1 teaspoon salt
    5. 1 cup polenta

    For Vegetarian polenta:
    1. 2 cups milk
    2. 1 tablespoon butter
    3. 1 cup polenta
    4. ½ cup gruyere
    5. Parmesan, salt, and pepper to taste

    How do you make your vegetarian ragu and polenta?

    1. In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
    2. Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
    3. Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!
    Ingredients for vegan polenta
    Everything for the ragu will be made in a cast iron pan
    Start by heating up your oil, and frying the onions. See instructions below for further details!
    Once the polenta is finished and your ragu has thickened, top the polenta with the ragu.
    Serve immediately and enjoy!

    Why should you make this vegan polenta recipe?

    This recipe is quick, easy, and delicious. Finished in under 30 minutes, it is a warm, and perfect dinner. Not only does it taste great, your kitchen will smell absolutely divine. You will definitely have people popping in asking what is for dinner.

    Looking for something similar?

    Poached Eggs, Polenta, and Kale click here
    Stuffed Pasta Shells with Ricotta and Spinach click here
    Julia Child inspired Vegetarian Bourguignon click here
    Linguine and Clams click here
    Ratatouille click here
    Lentils and Eggplant click here


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    Easy and Delicious Vegan Polenta Recipe

    Vegan Polenta Recipe: Mushroom Ragu


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sift
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    Pin Recipe

    Description

    This Vegan Polenta Recipe is an easy and delicious take on traditional ragu. Packed with flavor, your guests will never know it lacks meat!


    Ingredients

    Units Scale
    • You guys are going to love this (I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!)

    For the ragu:

    • 2.5-3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
    • 1-2.5 cups of kale (I like a lot of kale in mine, but, if you don't, you can do less!)
    • 3 cloves garlic (minced)
    • ½ large onion
    • 2 tbsp tomato paste
    • 5 tbsp olive oil
    • 1 can 28 oz can diced tomatoes
    • ¼ cup red wine
    • 2 tsp dried basil
    • 2 tsp oregano
    • salt and pepper to taste
    • 2 tbsp lemon juice
    • Polenta:For vegan polenta do the following:*Follow the instructions on your polenta depending on how much you are making*
    • 1. 1 can (13.5 oz coconut milk2. ¼ cup nutritional yeast3. 1 ½ cups water 4. 1 tsp salt5. 1 cup polenta)
    • For Vegetarian polenta:1. 2 cups milk2. 1 tablespoon butter3. 1 cup polenta4. ½ cup gruyere5. Parmesan (salt, and pepper to taste)


    Instructions

    1. In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
    2. Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
    3. Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Cuisine: Vegan / Gluten Free

    Nutrition

    • Calories: 247
    • Sugar: 5
    • Sodium: 87
    • Fat: 19
    • Saturated Fat: 3
    • Carbohydrates: 16
    • Fiber: 5
    • Protein: 5

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    S'mores Brownie Recipe

    December 17, 2020

    Gluten Free S'mores Brownie Recipe (A 1:1 Recipe)

    You don't need to be around a campfire to enjoy a perfect dessert. This S'mores brownie recipe is a quick, easy, and delicious play on a classic. Make them today!

    We are big fans of the Great British Bake Off in our household. New episodes would air on Friday mornings and we would watch first thing with our kitties on on our laps. This season, they had to make brownies and shockingly, they all failed miserably. I thought, "there has to be a way to take a simple brownie and elevate it". Ladies and Gents, boys and girls, the way to do that is with this s'mores brownie recipe. It is quick, easy, decadent, and a total crowd pleaser.

    What do you need to make this s'mores brownie recipe?

    This recipe has 10 ingredients. It may seem like a lot, but, you probably have most of these in your kitchen already.

    1. 3 eggs
    2. ⅔ cup cocoa powder
    3. ½ cup olive oil
    4. ½ teaspoon baking powder
    5. ¾ teaspoon salt
    6. 1 cup gluten free flour (or regular flour- it is a 1:1 recipe)
    7. 1 cup chocolate chips - I used dark but it is your choice
    8. Marshmallow
    9. Graham Cracker
    10. 1 ¾ cup sugar

    How do you make them?

    1. Preheat your oven to 350°F. While it is heating up, add all of your dry ingredients into a bowl, along with the chocolate chips and whisk together. Add the oil and the eggs and whisk again. It is going to be quite thick and gooey (a great sign for a quality brownie).
    2. Grease and line an 8x8 tin or a 9x 11 tin (depends on how thick you want the brownies) and line the pan with parchment paper. Pour the batter into the pan and smooth out with an offset spatula. Bake for 25 mins. At 25 mins, remove them from the oven and use a toothpick inserted in the middle to check if they are done. If the toothpick comes out clean then you are good to go! If not, stick back in for 5 more minutes and check again.
    3. Once the brownies have completely cooled (let them cool in the pan), remove and slice them. Place the marshmallows in a microwaveable safe bowl and microwave for 30 second increments at a time. Stir and when it looks and is melted enough to work with, place in a piping bag or just smear them all over the brownies. You now have the option to use a lighter or a blowtorch and toast them or you can leave them as is. Top them with crushed graham crackers and eat up!
    Ingredients for s'mores brownies
    Take all of the dry ingredients and place in a bowl along with the chocolate chips
    Whisk them together
    Add the eggs and the oil to the same bowl
    Whisk again!
    Grease and line your tin with parchment paper
    Pour the better into the pan and smooth out as much as you can
    Once the brownies have baked and cooled in their pan, lift out with the parchment paper and slice em up!
    Melt your marshmallow (see instructions) and place on the brownies
    Cover with graham cracker and enjoy!

    Why should you make this s'mores brownie recipe?

    These brownies are so simply to make and they yield such a fudgy and chocolatey center. The marshmallow on top along with the crushed graham cracker takes them over the top. It is a first class dessert that everyone will love.

    Looking for something similar?

    Chocolate Crinkle Cookies click here
    Double Chocolate Chip Cookies click here
    Mexican Chocolate Cookies click here
    Flourless Chocolate Cake click here
    Chocolate Cake click here

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    Gluten Free S'mores Brownie Recipe (A 1:1 Recipe)

    S'mores Brownie Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: siftrva
    • Total Time: 35 minutes
    • Yield: 9 1x
    Pin Recipe

    Description

    This S'mores brownie recipe is a quick, easy, and delicious play on a classic. You don't need a campfire to enjoy it. Make them today!


    Ingredients

    Units Scale
    • 3 eggs
    • ⅔ cup cocoa powder
    • ½ cup olive oil
    • ½ tsp baking powder
    • ¾ tsp salt
    • 1 cup gluten free flour (or regular flour- it is a 1:1 recipe)
    • 1 cup chocolate chips - I used dark but it is your choice
    • Marshmallow
    • Graham Cracker
    • 1 ¾ cup sugar


    Instructions

    1. Preheat your oven to 350°F. While it is heating up, add all of your dry ingredients into a bowl, along with the chocolate chips and whisk together. Add the oil and the eggs and whisk again. It is going to be quite thick and gooey (a great sign for a quality brownie).
    2. Grease and line an 8x8 tin or a 9x 11 tin (depends on how thick you want the brownies) and line the pan with parchment paper. Pour the batter into the pan and smooth out with an offset spatula. Bake for 25 mins. At 25 mins, remove them from the oven and use a toothpick inserted in the middle to check if they are done. If the toothpick comes out clean then you are good to go! If not, stick back in for 5 more minutes and check again.
    3. Once the brownies have completely cooled (let them cool in the pan), remove and slice them. Place the marshmallows in a microwaveable safe bowl and microwave for 30 second increments at a time. Stir and when it looks and is melted enough to work with, place in a piping bag or just smear them all over the brownies. You now have the option to use a lighter or a blowtorch and toast them or you can leave them as is. Top them with crushed graham crackers and eat up!
    • Prep Time: 10 minutes
    • Cook Time: 11 minutes
    • Category: Baked Goods
    • Cuisine: American

    Nutrition

    • Calories: 3608
    • Sugar: 422
    • Sodium: 2203
    • Fat: 167
    • Saturated Fat: 45
    • Carbohydrates: 546
    • Fiber: 33
    • Protein: 40
    • Cholesterol: 524

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    Blueberry Burnt Basque Cheesecake

    December 15, 2020

    Blueberry Burnt Basque Cheesecake Recipe

    This burnt basque cheesecake recipe is a fun play on the traditional recipe! Blueberry Basque Cheesecake is a delicious and easy recipe that will be enjoyed by everyone in the family. Make it today!

    If you have been reading this blog for a little while, it might be apparent to you that we love cheesecake in our household. For my anniversary this year, I made a no bake heath bar cheesecake and not too long ago I made a classic Burnt Basque Cheesecake. For me, it is my favorite cheesecake recipe that I have ever made. It is so easy and you do not have to worry if the top cracks because you want it to! The second I took my first bite, I knew that I wanted to try this with blueberries. It just seemed like it would be a perfect match, and boy is it ever!

    What do you need for this Burnt Basque Cheesecake Recipe?

    To make your cheesecake, you will need the following ingredients:

    1. 24 oz cream cheese (room temperature) – this equals usually 3 normal size packets of cream cheese
    2. 11/4 cup heavy whipping cream
    3. 1 cup sugar
    4. 1 ½ teaspoon vanilla
    5. 4 eggs
    6. ¼ cup of gluten free flour (this is a 1:1 recipe, regular flour works fine too!)
    7. Blueberries! Your call on how many. I used around 1 cup

    How do you make it?

    So for this recipe, you can either put it together as one cake or you can make mini cheesecakes in a muffin tin. For a full cake, click here (following instructions and just add blueberries at the end). If you want, you can also make these in large ramekins. This recipe will make around 2 dozen cheesecakes in your muffin tin, 1 large cake in a springform pan (9 inch), or 4-5 large ramekins filled with the batter.

    1. Set your oven to 400°F. Take your room temperature cream cheese and place in the bowl of your mixmaster or a bowl that you can use with a hand-mixer. Beat the cream cheese on medium for a few minutes, it will become very light and fluffy. Once you have done this, add your sugar. Continue to beat for 4-5 minutes on a medium high heat.
    2. Scrape down the side of your bowl to make sure everything has been incorporated on the sides of the bowl. Add your eggs now (one at a time) until each is fully mixed in. Once the eggs are all in, add the vanilla. Now is the time to add your cream. Mix for one minute. You are going to mix in the flour by hand. Add the flour to the bowl and use a spatula to blend it all together.
    3. Spray your pan, ramekins, or muffin tin with a cooking spray (I use Pam), and take 2 pieces of parchment paper. You want the entirety of the bottom and sides to be covered. If it is crunchy in places, that is okay! It will give more character to your cake. Pour your batter into the pan, toss the blueberries in there, and place in the oven for 1 hour.
    4. Remove at the 1 hour mark; your cake should be jiggly in the middle and have a nice browned color on top. If it has cracks, all the better! Allow the cake to cool in the pan on the counter for 1 hour. After your one hour, transfer the cake to the fridge for a second hour to chill. After sitting in the fridge for an hour, you are free to slice up your cake, serve, and dive in!
    5. ** if you are making in a muffin tin, bake for 30 minutes. Make sure they look good and brown and cracked on top. If not, place them back in the oven for 5 minutes at a time until done.
    Ingredients for your blueberry burnt basque cheesecake
    Follow the instructions and mix your ingredients together. Use an ice cream scoop to scoop the batter into the muffin tin.
    Place the blueberries into the muffin tin and bake
    Remove after 1 hour for ramekins and 9 inch spring form pan and 30 minutes for muffin tins.
    Allow them to cool on the counter for 1 hour and then chill in the fridge for 1-2 hours (or overnight)
    Dig in once properly chilled and enjoy!

    Why should you make this Burnt Basque Cheesecake Recipe?


    Look how beautiful those are! They are honestly the easiest and most perfect dessert. Quick, simple, delicious. It does not get much better than that!

    Looking for something similar?

    Burnt Basque Cheesecake (Classic) click here
    No Bake Heath Bar Cheesecake click here
    Raspberry Lemon Cheesecake Bars click here
    Lemon Cheesecake Bars click here
    Chocolate Cake click here
    Carrot Cake click here

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    Blueberry Burnt Basque Cheesecake Recipe

    Blueberry Burnt Basque Cheesecake Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 13 reviews

    • Author: Sift
    • Total Time: 3 hours 5 minutes
    • Yield: 9 One 9 inch cake 1x
    Pin Recipe

    Description

    This burnt basque cheesecake recipe is a fun play on the traditional recipe! Blueberry Basque Cheesecake is a delicious and easy recipe that will be enjoyed by everyone in the family. Make it today!


    Ingredients

    Units Scale
    • 24 oz cream cheese (room temperature - this equals usually 3 normal size packets of cream cheese)
    • 11/4 cup heavy whipping cream
    • 1 cup sugar
    • 1 ½ tsp vanilla
    • 4 eggs
    • ¼ cup of gluten free flour (this is a 1:1 recipe, regular flour works fine too!)
    • Blueberries! Your call on how many. I used around 1 cup


    Instructions

    1. Set your oven to 400°F. Take your room temperature cream cheese and place in the bowl of your mixmaster or a bowl that you can use with a hand-mixer. Beat the cream cheese on medium for a few minutes, it will become very light and fluffy. Once you have done this, add your sugar. Continue to beat for 4-5 minutes on a medium high heat.
    2. Scrape down the side of your bowl to make sure everything has been incorporated on the sides of the bowl. Add your eggs now (one at a time) until each is fully mixed in. Once the eggs are all in, add the vanilla. Now is the time to add your cream. Mix for one minute. You are going to mix in the flour by hand. Add the flour to the bowl and use a spatula to blend it all together.
    3. Spray your pan, ramekins, or muffin tin with a cooking spray (I use Pam), and take 2 pieces of parchment paper. You want the entirety of the bottom and sides to be covered. If it is crunchy in places, that is okay! It will give more character to your cake. Pour your batter into the pan, toss in the blueberries, and place in the oven for 1 hour.
    4. Remove at the 1 hour mark; your cake should be jiggly in the middle and have a nice browned color on top. If it has cracks, all the better! Allow the cake to cool in the pan on the counter for 1 hour. After your one hour, transfer the cake to the fridge for a second hour to chill. After sitting in the fridge for an hour, you are free to slice up your cake, serve, and dive in!
    5. * 
    6. ** if you are making in a muffin tin, bake for 30 minutes. Make sure they look good and brown and cracked on top. If not, place them back in the oven for 5 minutes at a time until done.
    • Prep Time: 5 minutes
    • Cook Time: 1 hour
    • Category: Dessert
    • Cuisine: Basque

    Nutrition

    • Calories: 5746
    • Sugar: 247
    • Sodium: 2566
    • Fat: 489
    • Saturated Fat: 293
    • Carbohydrates: 279
    • Fiber: 3
    • Protein: 86
    • Cholesterol: 2081

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    Palmiers

    December 7, 2020

    Gluten Free Puff Pastry

    This Recipe for Palmiers is a simple, quick, and delicious recipe. A 1:1 recipe, it is 5 ingredients and is finished in under 30 minutes. Make it today!

    I last knowingly and willingly consumed gluten in early September of 2010. It was the year I started my Bachelors Degree. A whole new world had presented itself to me in that I was in downtown Montreal daily where there are a million bakeries. The smells completely envelop you and you are drawn in by the sweet smell of puff pastry. Finding good puff pastry that is gluten free is just about impossible. So, imagine my surprise when I found this. I love cinnamon rolls and I love palmiers, so, this is my combining them into one perfect treat!

    What will you need?

    Not much which is always the best.

    1. Sugar
    2. Cinnamon
    3. Melted Butter
    4. Schar Puff Pastry

    How do you make this recipe for palmiers?

    1. You need to follow the instructions on the package in order to get the best puff out of your puff pastry. Read the label, follow to the T and then begin.
    2. Melt your butter in a pot on the stove or in a microwavable safe bowl. You will not need much butter. Just enough to coat the puff pastry.
    3. Dab your brush in the butter and essentially paint the pastry. Cover with cinnamon and sugar. Roll your pastry into a cylinder. Slice your pastry and place onto a baking pan with parchment paper.
    4. Follow the instructions on the box for baking times! Once they are ready, dig in!
    Ingredients for your palmiers
    Roll your puff pastry out. Dab the butter onto the puff pastry. Sprinkle cinnamon and sugar on top
    Roll your puff pastry back into a cylinder
    Slice the puff pastry
    Place on a lined baking sheet
    Serve and enjoy!

    Why should you make this palmiers recipe?

    This is such an easy recipe! Once you make them, you will remember the delicious buttery flake that one enjoys with puff pastry and it will bring you back to a gluten filled time 🙂

    Looking for something similar?

    Chocolate Crinkle Cookies click here
    Peppermint Mocha Cookies click here
    Linzer Cookies click here
    Candy Cane Cookies Recipe click here
    Tiramisu Sandwich Cookies click here

    Print
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    Gluten Free Puff Pastry

    Palmiers


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 25 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    This recipe for palmiers is an easy 1:1 recipe. A sweet and crunchy dessert, this puffed pastry is essentially a cinnamon roll in cookie form.


    Ingredients

    Scale
    • 3 tbsp Sugar
    • 3 tbsp Cinnamon
    • 3 tbdp Melted Butter
    • 1 package Schar Puff Pastry


    Instructions

    1. You need to follow the instructions on the package in order to get the best puff out of your puff pastry. Read the label, follow to the T and then begin.
    2. Melt your butter in a pot on the stove or in a microwavable safe bowl. You will not need much butter. Just enough to coat the puff pastry.
    3. Dab your brush in the butter and essentially paint the pastry. Cover with cinnamon and sugar. Roll your pastry into a cylinder. Slice your pastry and place onto a baking pan with parchment paper.
    4. Follow the instructions on the box for baking times! Once they are ready, dig in!
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Cuisine: French

    Nutrition

    • Calories: 804
    • Sugar: 10
    • Sodium: 307
    • Fat: 56
    • Saturated Fat: 18
    • Carbohydrates: 69
    • Fiber: 5
    • Protein: 9
    • Cholesterol: 24

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    Mini Chocolate Cakes

    November 25, 2020

    Gluten Free Chocolate Cake Recipe Cakes

    Experience the ultimate indulgence with our best mini chocolate cake. Created with a convenient one-bowl recipe, these delectable treats are a breeze to make, saving you time and effort in the kitchen. In just 30 minutes, you'll savor moist, chocolatey goodness that will leave you craving for more.

    Best Mini Chocolate Cake


    Discover the best mini chocolate cake with fudgy chocolate icing that will satisfy all your chocolate cravings. Whether you're a long-time chocolate lover or a recent convert, this gluten-free chocolate cake recipe is the answer to your desires. Indulge in moist, rich chocolate goodness that's so delicious, even gluten-eaters won't be able to tell the difference.

    How do I make a mini chocolate cake?

    The first thing you need to make mini chocolate cake is the right baking tin. I love this one. The non-stick coating ensures easy release of the cakes, resulting in beautifully shaped and intact treats. This high-quality pan is durable, heat-resistant, and provides even heat distribution for consistent baking. Whether you're making mini chocolate cakes or other delightful creations, the Wilton Perfect Results Mini Cake Pan is a reliable and convenient tool that will elevate your baking experience. I still like to spray mine with a non-stick spray, just to be safe!

    Small Chocolate Cake vs Mini Chocolate Cake

    The terms "small chocolate cake" and "mini chocolate cake" are often used interchangeably, but they can have slightly different meanings depending on the context.

    A small chocolate cake generally refers to a cake that is smaller in size compared to a standard-sized cake. It can be a single-layer cake or a smaller version of a multi-layer cake. The exact dimensions may vary, but it typically serves fewer people than a regular-sized cake.

    On the other hand, a mini chocolate cake specifically refers to a cake that is made in a miniature size, often using a specialized mini cake pan or molds. These cakes are typically smaller than small chocolate cakes and are designed to be individual servings or small portions. They are often baked in small, individual-sized pans or molds, resulting in cute, single-serving cakes.

    A small chocolate cake generally refers to a smaller version of a regular-sized cake, while a mini chocolate cake specifically refers to an individually-sized cake made in a mini cake pan or molds. The distinction between the two may vary based on personal interpretation and the specific context in which the terms are used.

    Best Mini Chocolate Cake

    Why does chocolate cake sink sometimes?

    Chocolate cakes can sink for several reasons. Here are a few common factors that can contribute to a sinking chocolate cake:

    Underbaking: If a cake is not baked long enough, the center may remain undercooked and collapse as it cools. It's important to follow the recommended baking time and test the cake's doneness using a toothpick or cake tester before removing it from the oven.
    Overmixing: Overmixing the batter can lead to excessive air incorporation, resulting in a cake that rises rapidly in the oven but collapses once removed. It's best to mix the batter until just combined to avoid overmixing.
    Opening the oven too early: Opening the oven door during baking can cause a sudden drop in temperature, which can cause the cake to sink. It's advisable to avoid opening the oven until the cake is almost fully baked and set.
    Too much leavening agent: Using too much baking powder or baking soda can cause the cake to rise rapidly and then collapse. It's essential to measure the leavening agents accurately according to the recipe.
    Incorrect ingredient proportions: Using incorrect ratios of ingredients, such as too much liquid or fat, can lead to a cake that doesn't set properly and collapses during or after baking. It's crucial to follow the recipe measurements accurately.
    Altitude and temperature: High altitudes or extreme temperature changes can affect the cake's rise and structure, potentially causing it to sink. Adjustments to baking time and ingredient ratios may be necessary in these cases.

    By ensuring proper baking techniques, accurate measurements, and following the recipe instructions, you can minimize the chances of a chocolate cake sinking and achieve a delicious, well-risen result.

    What is the difference between chocolate cake and choco truffle cake?

    The main difference between a chocolate cake and a chocolate truffle cake lies in the texture and flavor profile.

    A chocolate cake is a classic cake made with chocolate-flavored batter. It can be moist, tender, and rich in chocolate flavor. It is typically layered and frosted with chocolate frosting or ganache.

    On the other hand, a chocolate truffle cake is a more indulgent and decadent variation. It is typically denser and fudgier in texture compared to a regular chocolate cake. The name "truffle" is derived from the similarity in texture to chocolate truffles, which are smooth and creamy chocolate confections. A chocolate truffle cake often consists of multiple layers of dense chocolate cake separated by layers of rich chocolate ganache or truffle filling. The cake is usually covered with a layer of ganache or frosting and decorated with chocolate shavings or other chocolate elements.

    Ingredients for mini chocolate cake

    Best Mini Chocolate Cake Ingredients

    Sugar: Helps add the perfect level of sweetness to the mini chocolate cakes!
    Flour: In this recipe I use a 1:1 gluten free King Arthur Measure for Measure flour. However, if you are not gluten free, you can use regular all purpose flour.
    Egg: Try to use a room temperature egg. It helps the egg incorporate into the mini chocolate cake batter better.
    Unsweetened Cocoa Powder:  this is what gives our small chocolate cake recipe all that chocolate flavor! I use Hershey but many brands work well in this recipe.
    Sunflower Oil: I use oil instead of butter in this cake. It helps make the mini chocolate cakes moist.
    Baking Soda + Baking Powder: these leaveners help to give our mini chocolate cake a nice lift.
    Water: it adds great moisture to the mini chocolate cakes!
    Sour Cream or Greek Yogurt: it adds fluffiness to the

    How do you make mini chocolate cake from scratch?

    To make cake:

    Set oven temperature: 350°F
    Dry Ingredients: take all of your dry ingredients and mix them together in a bowl. I like to use a whisk.
    Wet Ingredients: Add the rest of your ingredients and whisk together until there are no lumps.
    Grease your pan: grease the mini loaf pan. I like to use a butter or canola spray.
    Bake: for 22 minutes. Remove from the oven and check for doneness by inserting a toothpick. If it comes out clean, it is ready. Allow them to cool in the pan for 5 minutes before removing them and place them on a wire rack to cool completely before icing.

    Dry ingredients in a bowl
    Place all your dry ingredients in a bowl
    mixing bowl full of dry ingredients
    Whisk together dry ingredients
    Best Mini Chocolate Cake Ingredients in a mixing bowl
    Add the rest of your ingredients
    Best Mini Chocolate Cake batter
    Whisk together all of your ingredients in a large bowl
    Best Mini Chocolate Cake batter
    Place the batter into the molds. Bake for 22 minutes
    Best Mini Chocolate Cake
    Allow the cakes to cool in the pan for 10 minutes and then move to a wire rack to cool completely

    How to store? Can I freeze the mini chocolate cakes?

    Yes, you can freeze mini chocolate cakes. Freezing can be a convenient way to preserve the cakes for later enjoyment. Here's a step-by-step guide on how to freeze mini chocolate cakes:

    1. Allow the cakes to cool completely after baking. It's essential to ensure they are at room temperature before freezing to prevent condensation and moisture buildup.
    2. Wrap each mini cake tightly with plastic wrap or aluminum foil. This will help protect the cakes from freezer burn and maintain their freshness.
    3. Place the wrapped mini cakes in a freezer-safe container or freezer bag. Make sure to remove as much air as possible from the packaging to prevent freezer burn.
    4. Label the container or bag with the date of freezing to keep track of their freshness.
    5. Place the mini chocolate cakes in the freezer and ensure they are stored in a flat and level position to avoid any deformation.
    6. When you're ready to enjoy the cakes, remove them from the freezer and let them thaw in the refrigerator overnight.
    7. Once thawed, the mini chocolate cakes can be served as is or decorated with frosting, ganache, or any desired toppings.

    It's worth noting that freezing may slightly affect the texture of the cakes, but they should still taste delicious. Properly stored, frozen mini chocolate cakes can last for several months.

    Use this batter for chocolate cupcakes

    If you would like to make chocolate cupcakes rather than mini chocolate cakes you can. Line a muffin tray with cupcake liners. Place the batter into them ¾ of the way up. Bake for approximately 18 minutes at 350°F.

    Why You'll love this mini chocolate cake recipe

    Perfect portion size: These mini cakes are perfectly sized for individual servings, allowing you to indulge in a delicious treat without the need for cutting or sharing a larger cake.

    Quick and easy: This recipe is designed to be simple and time-efficient. With minimal ingredients and preparation, you can whip up these mini cakes in no time. It's a great option for when you want a homemade dessert without spending hours in the kitchen.

    Moist and chocolatey: The combination of cocoa powder and other ingredients in this recipe ensures a moist and intensely chocolatey flavor. Each bite will be rich, satisfying, and bursting with chocolaty goodness.

    Versatile and customizable: While this recipe creates delicious mini chocolate cakes as is, you can easily customize them to suit your preferences. Add a frosting of your choice, top with whipped cream or fresh fruits, or even drizzle them with melted chocolate for an extra touch of decadence.

    What makes a cake moist and fluffy?

    Proper ingredient ratios: Using the right proportions of wet and dry ingredients is crucial. The ratio of liquids (such as eggs, milk, or oil) to dry ingredients (such as flour, sugar, and leavening agents) affects the texture of the cake. Too much liquid can make the cake dense and wet, while too little can result in a dry and crumbly texture.
    Fat content: Adding fats like butter, oil, or sour cream to the batter adds moisture to the cake. Fats help to tenderize the gluten in the flour, resulting in a softer and moister texture. They also contribute to the overall richness and flavor of the cake.
    Mixing technique: Proper mixing techniques can influence the texture of the cake. Overmixing the batter can develop excess gluten, leading to a denser and tougher cake. Mixing until just combined helps create a lighter and more tender crumb.
    Leavening agents: The use of leavening agents like baking powder or baking soda helps the cake rise by creating air pockets within the batter. This contributes to the cake's light and fluffy texture. It's important to measure the leavening agents accurately to avoid an overly dense or collapsed cake.
    Liquid temperature: Using room temperature or slightly warm ingredients, such as eggs and milk, can promote better incorporation of ingredients and result in a smoother batter. This can lead to a more even texture and improved moisture retention in the cake.
    Proper baking time and temperature: Baking the cake at the correct temperature for the right amount of time is crucial. Overbaking can dry out the cake, while underbaking can result in a dense and gooey texture. Following the recommended baking time and checking for doneness with a toothpick or cake tester is important.

    LEAVE A RATING AND REVIEW!

    Did you love the recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!

    Laura 

    Looking for something similar?

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    Gluten Free Chocolate Cake Recipe Cakes

    Gluten Free Chocolate Cake Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Sift
    • Total Time: 32 minutes
    • Yield: 1 9inch cake or 8 mini cakes 1x
    Pin Recipe

    Description

    This Gluten Free Chocolate Cake Recipe is great as a layer cake or as mini cakes! Delicious and super chocolatey, make it today!


    Ingredients

    Units Scale

    For the Cake:

    • 1 cup of sugar
    • ¾ cup + 2 tablespoon all purpose flour (make sure to use a gluten free all purpose with xanthan gum in it)
    • 1 tsp baking powder
    • 1 large egg
    • ¼ cup + 2 tablespoon cocoa powder
    • 1 tbsp pure vanilla extract
    • ½ tsp sea salt
    • ½ cup sour cream (or greek yogurt)
    • ½ cup hot water
    • 1 tsp baking soda
    • ¼ cup sunflower oil


    Instructions

    For the Cake:

    1. Set oven to 350°F
    2. Take all of your dry ingredients and mix them together in a bowl. I like to use a whisk.
    3. Add the rest of your ingredients.
    4. Whisk together until there are no lumps.
    5. Now, you can either make one 8inch cake and or you can use a mini loaf pan! I love the mini cakes because everyone gets their own cake. Either way, spray it with a nonstick spray.
    6. Try to smooth is out so that it will bake evenly.
    7. Bake for 25-30 minutes if you are using the 9 inch tin. If you are using the mini loaf pan, bake for 22 minutes.
    8. Check for doneness by inserting a toothpick into the middle. If the toothpick comes out clean, then you know it is ready.
    9. For the Icing:This icing recipe is from the great Erin Jeanne McDowell. Her instructions are as follows:1. Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners’ sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.
    • Prep Time: 10 minutes
    • Cook Time: 22 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 1930
    • Sugar: 209
    • Sodium: 2413
    • Fat: 88
    • Saturated Fat: 20
    • Carbohydrates: 285
    • Fiber: 17
    • Protein: 22
    • Cholesterol: 232

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    Spinach Stuffed Shells

    November 23, 2020

    This Stuffed Pasta Shells Recipe is a delicious, easy, and quick recipe that will have everyone at your table going for seconds.

    A few weeks back, I made glorious mashed potatoes. This recipe was not one of my own making but rather of my friend Amanda's from the blog Midwest Nice. I love the way Amanda photographs food, her banter in her posts (I am slightly biased because I personally know her), but, we have not been able to meet in person due to Covid. She has this post for stuffed shells on her site and I felt compelled to make it. I like to think of this as a unified effort recipe as I used my own sauce, but, Amanda's filing!

    What do you need for this stuffed pasta shells recipe?

    For the recipe to my homemade tomato sauce, click here.

    I was finally able to find gluten free shells that are big enough to stuff! It may go down as one of the most thrilling days of my life. To order them, click here. This recipe calls for around 1 box- you will have a few extra that you can munch on.

    For the filling of your shells you will need:

    1. 2 cups ricotta
    2. 1 egg
    3. ½ cup parmesan cheese
    4. 1 cup shredded mozzarella cheese
    5. 2 teaspoon Italian Seasoning
    6. 1 teaspoon garlic powder (Amanda's recipe calls for ¼ teaspoon but I really like garlic)
    7. ½ teaspoon onion powder (Again, Amanda's calls for ¼ but I upped mine. It is your call!)
    8. 10 oz frozen spinach (1 ¼ cup)
    9. Tomato Sauce! * See above

    How do you make it?

    1. Set your oven to 350°F. Make sure your oven rack is in the middle of your oven. While the oven is warming up, make the tomato sauce.
    2. While the tomato sauce is breaking down, boil water with a lot of salt. Once it reaches a boil, cook your shells according to the package. You will be baking them afterwards, so, you do not need to fully cook them. Once the pasta sauce is made, line the bottom of a 9x12 baking dish with the sauce.
    3. In a bowl, mix together your ricotta cheese, parmesan, egg, and spinach. Add in your spices and mix again. Take the shells and spoon in the filling. Make sure to be careful. Place them face up in the in your baking dish. Cover with mozzarella and cover the dish with aluminum foil.
    4. Bake for 45 minutes with the foil on. Uncover and bake for 10 minutes without foil. When you remove from the oven, allow it to sit for a few minutes as it will be hot. I like to add a bit more parmesan on top, and then eat!
    Ingredients needed for this dish.
    Once you make your sauce (and boil your pasta) place the sauce on the bottom of your baking dish.
    In a bowl, mix together the ingredients and spoon the filling into the shells.
    Cover the shells with mozzarella and bake.
    Bake for 45 minutes with aluminum foil on top. Remove the foil and bake for 10 more minutes uncovered.
    Allow to sit for a few minutes. I like to add a bit more parmesan on top and then dig in! Eat while it is warm.

    Why should you make this stuffed pasta shells recipe?

    This is the perfect dinner for a Fall or Winter night. It is really not difficult to make but the flavors it yields are just delicious. It makes you want to curl up under a big blanket, settle next to a fire, and get settled in for the holidays.

    Looking for something similar?

    Linguine with Clams click here
    Homemade Tomato Sauce click here

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    Stuffed Pasta Shells Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sift
    • Total Time: 1 hour 20 minutes
    • Yield: 4 1x
    Pin Recipe

    Description

    Stuffed Pasta Shells Recipe: Ricotta and Spinach Stuffed Shells are an easy, delicious, and warm dinner. Make them today!


    Ingredients

    Units Scale
    • For the recipe to my homemade tomato sauce (click here.)
    • I was finally able to find gluten free shells that are big enough to stuff! It may go down as one of the most thrilling days of my life. To order them (click here. This recipe calls for around 1 box- you will have a few extra that you can munch on.)
    • 2 cups ricotta
    • 1 egg
    • ½ cup parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 2 tsp Italian Seasoning
    • 1 tsp garlic powder (Amanda's recipe calls for ¼ tsp but I really like garlic)
    • ½ tsp onion powder (Again, Amanda's calls for ¼ but I upped mine. It is your call!)
    • 10 oz frozen spinach (1 ¼ cup)
    • Tomato Sauce! * See above


    Instructions

    1. Set your oven to 350°F. Make sure your oven rack is in the middle of your oven. While the oven is warming up, make the tomato sauce.
    2. While the tomato sauce is breaking down, boil water with a lot of salt. Once it reaches a boil, cook your shells according to the package. You will be baking them afterwards, so, you do not need to fully cook them. Once the pasta sauce is made, line the bottom of a 9x12 baking dish with the sauce.
    3. In a bowl, mix together your ricotta cheese, parmesan, egg, and spinach. Add in your spices and mix again. Take the shells and spoon in the filling. Make sure to be careful. Place them face up in the in your baking dish. Cover with mozzarella and cover the dish with aluminum foil.
    4. Bake for 45 minutes with the foil on. Uncover and bake for 10 minutes without foil. When you remove from the oven, allow it to sit for a few minutes as it will be hot. I like to add a bit more parmesan on top, and then eat!
    • Prep Time: 20 minutes
    • Cook Time: 1 hour
    • Category: Dinner
    • Cuisine: American

    Nutrition

    • Calories: 389
    • Sugar: 1
    • Sodium: 548
    • Fat: 27
    • Saturated Fat: 16
    • Carbohydrates: 9
    • Fiber: 3
    • Protein: 29
    • Cholesterol: 134

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Candy Cane Cookies Recipe

    November 23, 2020

    Candy Cane Cookies Recipe: A Perfect Holiday Cookie

    I am not a big candy person. I love baked goods, pies, cakes, patisserie, you name it. Candy however, has never been my thing. On Halloween, I was the kid that would trade chips for candy. The one major exception to this rule is candy canes. A coffee chain in Canada is Second Cup and every winter they have the best Candy Cane Latte. These cookies fill me with nostalgia for that drink, but better than that, they satisfy my craving!

    What do you need for this candy cane cookies recipe?

    1. 1 ¼ cup gluten free flour (regular flour if you are not gluten free)
    2. ⅓ cup good quality cocoa powder
    3. 1 egg yolk (from large egg)
    4. ½ teaspoon salt
    5. 1 tablespoon vanilla
    6. 14 tablespoon unsalted butter (room temperature)
    7. 1 cup white sugar
    8. ¼ teaspoon baking powder
    9. 1 cup sugar
    10. ¾ teaspoon peppermint extract

    For the icing:

    1. ½ cup milk chocolate & ½ cup dark chocolate chips
    2. 2-3 tablespoon heavy cream
    3. 2 tablespoon unsalted butter

    Topping:

    Crushed Candy Cane

    How do you make them?

    1. You are going to whisk your flour, cocoa powder, salt, and baking powder in a medium bowl. While doing this, beat together your butter and sugar in the bowl of your stand mixer. Once it is light and fluffy (around 5 minutes) add the egg yolk, vanilla, and peppermint extract. Beat for 30 more seconds.
    2. Pat the dough into the separate rectangles and cover with plastic wrap. Place in the fridge for 30 minutes. If you take them out and they are not cold, put back in. * The dough can stay in the fridge wrapped for a few days if you want to make ahead.
    3. Set your oven to 350°F. Line baking trays with parchment paper. Slice your cookies and line the trays with them. Place into the oven and bake for 20 minutes. They should have a bit of a darker color along the edge.
    4. Remove from the oven, allow to cool for 10 minutes. Make the icing during this time. Melt the chocolate with the heavy cream and butter in a pot. Remove from the stove and allow to cool for 5 minutes. Drizzle cookies with icing and cover with candy cane!
    5. You can eat these immediately, serve them, or store them in an airtight container in the freezer for weeks! The world is your cookie oyster.
    Ingredients for your candy cane cookies recipe
    Whisk together the dry ingredients
    Beat your butter and sugar together. Add your dry ingredients and milk ⅓ at a time. Rotate them into the batch.
    Make two rectangular logs with the dough. Wrap in plastic wrap and or an eco-friendly alternative. Place in the fridge for 30 minutes - 1 hours.
    Once the dough has chilled, slice, place on baking sheets, and bake.
    After the cookies have cooled, melt your chocolate and make your frosting. Cover the cookies with it and crushed candy cane.
    You can eat immediately!

    Why should you make this recipe?

    It is an easy recipe to put together and it is great because it is a 1:1 recipe. Easy to make gluten free for those who cannot eat gluten and just as easy for those who do! They are chewy, chocolatey, and delicious either way!

    Looking for something similar?

    Linzer Cookies click here
    Sugar Cookies click here
    Chocolate Crinkle Cookies click here
    Tiramisu Sandwich Cookies click here
    Peppermint Mocha Cookies click here

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    Candy Cane Cookies Recipe: A Perfect Holiday Cookie

    Candy Cane Cookies Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Sift
    • Total Time: 1 hour
    • Yield: 48 cookies 1x
    Pin Recipe

    Description

    Candy Cane Cookies Recipe is a fun cookie to add to your repertoire of holiday baking. Chocolate and candy cane, make it today!


    Ingredients

    Units Scale

    For Cookies:

    • 1 ¼ cup gluten free flour (regular flour if you are not gluten free)
    • ⅓ cup good quality cocoa powder
    • 1 egg yolk (from large egg)
    • ½ tsp salt
    • 1 tbsp vanilla
    • 14 tbsp unsalted butter (room temperature)
    • 1 cup white sugar
    • ¼ tsp baking powder
    • 1 cup sugar
    • ¾ tsp peppermint extract

    For Icing:

    • ½ cup milk chocolate & ½ cup dark chocolate chips
    • 2-3 tablespoon heavy cream
    • 2 tbsp unsalted butter

    For Topping:

    • Crushed Candy Cane


    Instructions

    1. You are going to whisk your flour, cocoa powder, salt, and baking soda in a medium bowl. While doing this, beat together your butter and sugar in the bowl of your stand mixer. Once it is light and fluffy (around 5 minutes) add the egg yolk, vanilla, and peppermint extract. Beat for 30 more seconds.
    2. Pat the dough into the separate rectangles and cover with plastic wrap. Place in the fridge for 30 minutes. If you take them out and they are not cold, put back in. * The dough can stay in the fridge wrapped for a few days if you want to make ahead.
    3. Set your oven to 350°F. Line baking trays with parchment paper. Slice your cookies and line the trays with them. Place into the oven and bake for 20 minutes. They should have a bit of a darker color along the edge.
    4. Remove from the oven, allow to cool for 10 minutes. Make the icing during this time. Melt the chocolate with the heavy cream and butter in a pot. Remove from the stove and allow to cool for 5 minutes. Drizzle cookies with icing and cover with candy cane!
    5. You can eat these immediately, serve them, or store them in an airtight container in the freezer for weeks! The world is your cookie oyster.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Calories: 94
    • Sugar: 10
    • Sodium: 30
    • Fat: 5
    • Saturated Fat: 3
    • Carbohydrates: 13
    • Fiber: 1
    • Protein: 1
    • Cholesterol: 15

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Recipe Card powered byTasty Recipes
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