Recent Posts

Gluten-free Lasagna (Italissima test-drive)
April 14, 2019

Gluten-free Lasagna (Italissima test-drive)

I decided to try out Italissima Gluten-Free oven ready Lasagna noodles. You need to make the sauce a bit watery to soften the noodles. I ended up with two extra sheet noodles. Ingredients 2 Tbsp olive oil 1 large onion diced 2 medium carrots grated …

Dinner, Gluten Free
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by Marni MacLeod
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Gluten-free, Dairy-free Rosemary, Apricot, Almond and Cranberry Crackers
April 13, 2019

Gluten-free, Dairy-free Rosemary, Apricot, Almond and Cranberry Crackers

These bad boys are a gluten-free, dairy free take on my Rosemary Pecan Raisin Crackers. They are the result of a request from my “brothers” Joshua and Joel Corea who happen to own a hip little wine and small plates bar called Archive 909 on …

Crackers, Dairy free, Gluten Free
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by Marni MacLeod
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Gluten-free, Dairy-free, Double Chocolate Protein Muffins
April 10, 2019

Gluten-free, Dairy-free, Double Chocolate Protein Muffins

This recipe is a shout out to Movement Coach Pax Frias at Restore Human in Vancouver who graciously listens to my whining with a big smile and then make me do another set anyway.  He generously supplied the gluten-free protein powder – I’m not even going to ask what’s in it. I suspect he might have had ulterior motives after I brought him a few of Experiment #2 (my Gluten-free Browned Butter Chocolate Chip Cookies) but I will give him the benefit of the doubt (just in case it inclines him to leniency on the reps front).

I based the recipe on the Low Carb Double Chocolate Protein Muffin recipe from Maya at Wholesomeyum.com (thank you Miss Maya) with a few changes to incorporate ingredients I had on hand. Maya’s are way more healthy than these ones and she’s got some good advice on collagen protein. Me, I don’t care that much about whether they are keto this or that or sugar-free. If you do, then give Maya’s recipe a try. They look awesome.

Ingredients

  • 1 C gluten-free flour (I used Bob’s Red Mill)
  • 3/4 tsp xanthan gum
  • 1 C almond meal
  • 2/3 C brown sugar
  • 1/2 C cocoa powder
  • 1/4 C protein powder of your choice
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 C coconut oil (melted and cooled)
  • 1 C Rice dream, almond milk, Silk or coconut milk (unsweetened)
  • 3 Tbsp ground organic flax seed whisked with 9 Tbsp water (or 3 large eggs if you eat eggs)
  • 1 tsp vanilla
  • 3/4 C dark chocolate chips

Method

  1. Preheat the oven to 350 degrees F.
  2. Line a 12 muffin tin with parchment liners.
  3. In a large bowl, stir together the gluten-free flour, almond meal, sugar, cocoa powder, protein powder, baking powder and sea salt.
  4. In a medium-sized bowl, whisk the melted coconut oil with the Rice Dream. Whisk in the flax eggs and then the vanilla.
  5. Add the wet ingredients to the dry ingredients and mix until combined (the batter will be very thick).
  6. Fold in the chocolate chips.
  7. Spoon batter into muffin cups and sprinkle the tops with extra chocolate chips because…extra chocolate chips (d’uh).
  8. Bake for about 25-28 minutes or until a toothpick inserted comes out clean. You know they are getting there when the kitchen smells like Willy Wonka’s chocolate factory (heavenly).
  9. Remove from oven and cook completely.

Soooo good.

Dairy free, Gluten Free, Muffins
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by Marni MacLeod
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Carolina Style Pulled Pork in the Slow Cooker
April 6, 2019

Carolina Style Pulled Pork in the Slow Cooker

Cool drizzly weekends call for comfort food and this weekend that means Carolina Style Pulled Pork. Drizzly weekends also call for cozy blankets, a good book, and not spending hours in the kitchen, so I pulled out the slow cooker and went in search of …

Dinner, Pork, Slow Cooker
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by Marni MacLeod
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Gluten-free Oatmeal Bread
April 6, 2019

Gluten-free Oatmeal Bread

I’ve started to play around with gluten-free baking and today’s experiment is gluten-free oatmeal bread. Initially, I was going to make the oatmeal bread from “How it all Vegan” but I was intrigued by this recipe for Gluten-free Vegan Oat Bread from Rhian’s Recipes (Woot …

Bread, Gluten Free
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by Marni MacLeod
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Gluten-free Browned Butter Chocolate Chip Cookies (Experiment #2)
April 5, 2019

Gluten-free Browned Butter Chocolate Chip Cookies (Experiment #2)

Ok, so the vegan gluten-free chocolate chip cookies I made were a tasty experiment but the coconut oil made them quite hard if you over cooked them even a smidgen. This time I tried a variation of Meaningful Kitchen’s The Best Gluten-Free Chocolate Chip Cookie recipe (thank you Erin!). I made a few changes including adding almond extract which I find gives depth to the cookie. These were really, really good. I’m sure the original recipe is also stellar so give that a go if you like.

Ingredients

  • 1/2 C butter
  • 1 Tbsp rice dream (you could use almond milk or Silk)
  • 1 C brown sugar
  • 1 Tbsp ground flax seed whisked together with 3 Tbsps water (or 1 egg if you eat eggs)
  • 2 teaspoons vanilla
  • 1 tsp almond extract
  • 1 1/3 cups gluten-free flour with 1/4 tsp xanthan gum added. I used Bob’s Red Mill and followed the instructions on the back for adding the xanthan gum.
  • 1/4 cup ground almonds
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup gluten-free chocolate chips
  • Sea salt for sprinkling (this really does add a special something to this cookie so I encourage you to give it a try)

Method

  1. Preheat the oven to 350F.
  2. In a medium bowl, whisk together the gluten-free flour, xathan gum, ground almonds, baking soda and salt.
  3. Brown the butter by melting it in a saucepan over medium heat. As soon as it’s melted start whisking. It will foam and then it will begin to brown. As soon as it starts to brown take it off the heat and pour into a glass bowl to keep it from burning.
  4. Pour the browned butter into the mixing bowl of a Kitchen Aid. Add the rice dream and brown sugar and mix with the paddle attachment until combined.
  5. Grind up 1 Tbsp of flax seed (I used a coffee grinder) and whisk with the 3 Tbsps of water. It will get gelatinous (like the egg substitute it is supposed to be).
  6. Add the flax egg (or regular egg to the Kitchen Aid) and mix until combined.
  7. Add the vanilla and almond extract and whisk until smooth and creamy.
  8. With the Kitchen Aid on low, slowly add the dry ingredients until well combined.
  9. Stir in the chocolate chips. You may find it easier to mix them in with your hands to get them to incorporate.
  10. Cover the mixing bowl and let sit for 30 minutes at room temperature.
  11. Line a cookie sheet with parchment paper.
  12. Roll the dough into 1″ balls (about 1 Tbsp) and leave 2″ between cookies (they spread!).
  13. Bake for 10-12 minutes or until browned on the edges and set in the middle. Keeping an eye on them so they don’t burn.
  14. Cool for 5 minutes and move to wire racks and sprinkle with sea salt.

Makes 2 dozen cookies.

Cookies, Gluten Free
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by Marni MacLeod
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Warm French Lentil Salad with Bacon and Tarragon Dressing
April 1, 2019

Warm French Lentil Salad with Bacon and Tarragon Dressing

I needed a side dish for beef shanks with gremolata and I had bought some organic French lentils (aka puy lentils) so I decided to make a warm French lentil salad. This recipe is based on this Green Lentil and Bacon Salad I found on …

Salad, Side Dish
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by Marni MacLeod
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Gluten-free (Vegan) Chocolate Chip Cookies (the Big Experiment)
March 14, 2019

Gluten-free (Vegan) Chocolate Chip Cookies (the Big Experiment)

Gluten-free (vegan) chocolate chip cookies started out as a challenge. I have done zero (intentional) gluten-free baking up until now. I’m a good (half) Finnish girl and we like our baked goods with loads of gluten in them. However, I have a friend who is …

Cookies, Gluten Free, Vegan
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by Marni MacLeod
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Slap Dash Aloo Gobi
March 11, 2019

Slap Dash Aloo Gobi

I felt like I hadn’t cooked a proper meal in ages (and I hadn’t), so it was time. A lack of cooking also meant a lack of grocery shopping so it was a foraging kind of meal. I had onions, potatoes, garlic, ginger, a couple cans of chickpeas and the usual cupboard full of spices so I decided to make a a version of Aloo Gobi (basically potato chickpea curry for those of you who have never had it). Now, this is not a true aloo gobi (no tomatoes and I didn’t have any curry leaves but it turned out well, my tummy is happy, and so am I.

Ingredients

  • 2 Tbsp olive oil
  • 2 small onions, minced medium
  • 4 cloves garlic, minced
  • 1″ knob of peeled fresh ginger, minced
  • 1 heaping tsp turmeric
  • 1 heaping tsp ground cumin
  • 1 heaping tsp Lalah’s curry powder
  • 1 tsp mustard seeds
  • 5 small potatoes (I used red potatoes but yukon gold would do just as well), cut in a small dice
  • 1 1/2 c water (added 1/2 c at a time)
  • 1 can chickpeas
  • salt and pepper to taste

Method

  1. Heat olive oil in a big frying pan (I used my massive black cast iron thing).
  2. Fry onion until it starts to brown slightly.
  3. Add the minced garlic and ginger.
  4. Add all the dry spices and fry for a minute until they start to become fragrant.
  5. Add the potatoes and stir to coat.
  6. Once things are bubbling away add 1/2 c of the water, stir and let that cook down
  7. As the curry starts to dry, add a second 1/2 c of water, stir and let that cook down
  8. Repeat with the 1/2 cups of water until the potatoes are fork tender
  9. Add the chickpeas, heat through
  10. Add salt and pepper to taste, and eat.

Serves 4.

I served it with brown rice and roasted cauliflower with sumac.

Dinner, Side Dish, Vegetarian
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by Marni MacLeod
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Freezer Forage Beef Stew with Bacon (mmmm Bacon) in the Slow Cooker
February 4, 2019

Freezer Forage Beef Stew with Bacon (mmmm Bacon) in the Slow Cooker

It got unseasonably cold in Vancouver this weekend. As luck would have it, I had some beef and bacon in the freezer that need to be used, so Beef Stew with Bacon was born. What I love about soups and stews is that it’s pretty …

Slow Cooker, Stews
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by Marni MacLeod
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