Dairy-Free Hot Cocoa

What's more comforting and yummy than a hot cup of rich, creamy cocoa on a cold winter's day?

Homemade cocoa is the perfect warm beverage for grandkids while the work away on paper craft projects.

Homemade cocoa using a high quality cocoa or cacao powder packed with nutrients makes this creamy cup especially comforting and satisfying. It should be so smooth and creamy it lines the sides of your cup as you sip away.

Grandson, who's been busy cutting out construction paper snowflakes (his favorite being his "Blackout" creation)
says he loved his cocoa so much it made him burp!

INGREDIENTS

1/3 cup Cocoa or Cacao Powder

1/3 cup fine, granulated Sugar

1-1/2-2-1/2 cups Dairy Free Coconut Milk, unsweetened

DIRECTIONS

1. Mix together the dry ingredients until well-blended and any dry lumps are removed with a whisk or fork.
2. Slowly drizzle in the milk and stir with a flexible spatula until the desired consistency and taste, while simmering on a low-heat. Be sure to scrap the cocoa mixture away from the sides and from sticking to the bottom on the sauce pan. I enjoy my cocoa thick and silky, while the grandkids prefer a thinner consistency.
3. Optional: add whipped cream or marshmallows.
4. Serve warm. If too hot, you won't enjoy the rich chocolate flavor as much. 
5. Serves 3-4

Granddaughter made me a "Bird on a Shelf" of blue construction paper, crayon and tape that I get  play a game with moving it from shelf to shelf every day. Such a clever, creative girl!

Holiday Brunch Fruit Salad

This colorful and zesty fruit salad is simply delicious; quick and easy to prepare and marinate ahead the night before your brunch. Serves 12-16.

Ingredients 

2 cups green Grapes, halved

2 cups Strawberries, sliced

2 cups Peach, sliced or chunked

2 cups Orange (Mandarin Oranges), segments

1 cup Kiwi, peeled and sliced or diced

2 Bananas, sliced

1 cup, Blueberries, fresh or frozen

1/2 cup Orange Juice

1/2-cup orange-flavored Liqueur (Cointreau®)

2 tablespoons white Sugar

Directions

1. If using canned fruit, drain before adding.
2. Add the prepared fruits, except the bananas and blueberries, to a large bowl.
3. Whisk the Orange Juice, Cointreau, and sugar (until dissolved)
4. Gently stir the orange mixture in with the fruit medley until coated.
5. Cover the bowl and refrigerate until ready to serve.
6. Before serving, gently stir in the freshly sliced bananas and blueberries, tossing with the orange dressing to coat.

Merry Mac & Cheese

Who says that the gluten-intolerant can't enjoy one of America's favorite comfort foods during the holidays - Macaroni and Cheese?!

I think I may make the best homemade Mac and Cheese on the planet - and it's gluten-free. For the holidays, add some Christmas color by folding in or laying the noodles and cheese sauce with a your favorite red. white and green veggies, lightly sauteed. I call this version Merry Mac and Cheese. This dish is a great way to get your kids to eat more veggies!

This recipes does have some dairy, as I won't give up real cheddar cheese (soy cheeses are no substitute in this case). So, for those that are also lactose-intolerant, who don't want to give up their mac and cheese, consider taking the enzyme supplement lactase. I find that soy cheese is tasteless and doesn't melt the same as regular cheese, but give it a try, if real cheese is absolutely not an option for you. Let me know how it turns out.

Ingredients (I like to double this recipe. If you do, remember not to double the salt):

1/2 pound medium or sharp Cheddar Cheese, cubed
4 tablespoons Butter (or butter substitute)
4 tablespoons all-purpose, gluten-free Flour*
1 teaspoon Vegetable Bouillon
1/2 teaspoon Onion Powder
1/4 teaspoon Dry Mustard
1/2 teaspoon Cayenne Pepper
Dash of Nutmeg (freshly grated is best)
1-1/2 teaspoon Seasoned Salt (I love using Herbamare; watch out for MSG in seasoned salts)
2 cups Milk Substitute (I use Rice Milk or Coconut Milk - original (neutral flavor))
1 8-ounce package of Quinoa Elbow Macaroni (I find that rice noodles tend to get mushy, but not the quinoa noodles - they stay firm)
Paprika for the top garnish
Mix of red, white and green vegetables to stir in or layer is optional*

Directions:

1. Preheat the oven to 350-degrees.
2. If including colorful vegetables, chopped and lightly saute mixture with a little olive oil or butter (substitute).
3. Cube the cheese into 1/2-inch cubes and set aside in a bowl.
4. In a large sauce pan, melt the butter, blend in the *gluten-free flour mixture*, the seasonings and bouillon (if cubes, crumble first; if paste, blend first with butter).
5. Over low-heat blend and stir mixture until smooth and it starts to bubble. Do not let it brown.
6. Remove from the heat and stir in the milk.
7. Return to the heat and bring to a boil, stirring continually. Add more milk, if too thick. Once the desired consistency is reached, reduce the heat to low and add in half or all the cheese. If you use half the cheese, the other half can be layered along with the *lightly sauteed vegetables or only the cheese.
8. Stir the cheese sauce until all the cheese is melted.
9. Cook the macaroni noodles according to package directions (add a little oil to the water, and stir to keep them from sticking together), drain and rinse.
10. In a "buttered" casserole dish, large enough for a single or double batch (picture here is a double batch), layer half of the macaroni noodles, sprinkle remaining cheese if you didn't add it all to make the cheese sauce, along with the sauteed vegetables. Pour half the cheese sauce evenly over the first layer of noodles (and vegetables).
11. Layer the remaining noodles, evenly pouring the the remaining cheese sauce over all. 
12. Garnish with paprika.
13. Bake the Mac and Cheese in a 350-degree oven for 30-40 minutes for a single batch and 40-50 minutes for a double batch.
14. One batch serves 6-8.

* Gluten-Free All-Purpose Flour Mix

Blend together the following ingredients and store in an air-tight container:
2 cups Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour

Cranberry Almond Christmas Cake

Sometimes things don't turn out the way you expected; they turn out better! I started out making a raw vegan Christmas cookie, but when I tossed all of the following ingredients in my food processor, well... the dates hit the blade. I thought my processor was going to flail, lunge and plunge itself from the countertop to the floor before I could punch the pulse button to off. Rather than scrap the whole idea of a holiday treat, I scrapped the idea of it being raw and vegan and folded them into a chocolate batter and baked a fabulous Christmas Cake instead!

The almond extract give the taste sensation that those chunks of dates have the flavor and texture of hydrated dried cherries.

Ingredients: 

2 cup Almonds, in chunks
1 cup Cranberries
1 cup Coconut, shredded
2 tablespoons Vanilla Extract
1 tablespoon Almond Extract
3 cups Dates, pitted and coarsely chopped

1 box of gluten-free chocolate Devil's Food Cake Mix (I used Simply Organic brand)

Directions:

1. Preheat oven to 350-degrees or according to directions on cake mix
2. Grease 9"x 13" glass baking dish
3. Coarsely chop the pitted dates
4. Put the remaining ingredients in a food processor and pulse until finely chopped
5. Combine the chopped mixture and chopped dates in a large bowl
6. Mix the chocolate cake batter according to the directions on box (or make it from scratch)
7. Fold the cake batter into the cranberry mixture until blended
8. Pour the thick chocolate cake batter into the glass baking dish
9. Bake for 35-40 minutes or until tooth pick comes out clean.
10. Cool and cut into serving size squares.
11. Serve without topping, or serve with whipped cream... or vanilla ice cream and/or... drizzle a berry chocolate sauce over all... or a dollop of cranberry sauce.... or....

Happy Holidays!

Thanksgiving Dinner that Your Mama Didn't Make

Creating a sauce that tastes of warm carmel apple with the pleasant and not so over-powering tang of cranberry, was the beginning of putting together a semi-non-traditional Thanksgiving dinner that taste better than any traditional meal I've made in the past. According to my husband, the best ever!

Don't wait until next Thanksgiving to try these recipes - Christmas is just around the corner. Enjoy!

Our Gluten-Free Holiday Menu

• Garlic Mashed Potatoes with Tamari Gravy 
• Tempeh and Sage Loaf with Cranberry Maple Cider Sauce
• Ginger-Glazed Parsnips & Carrots
• Romaine, Red Onion & Orange Salad with Lime Dressing
• Cranberry-Apple Pie

So, let's go through the ingredients and directions for all the recipes. Click here for the cranberry sauce.

Garlic Mashed Potatoes with Gluten-Free Tamari Gravy

Since you probably already know how to make garlic mashed potatoes, I'll only share that we boil white potatoes until soft, then mash them with freshly minced garlic, a cup of non-dairy sour cream, along with some of the reserved potato water in the pot, with sea salt to taste.

Tamari Gravy

You'll love the ease and simplicity of this one!

Ingredients:

1/4 cup Tamari, organic and gluten-free soy sauce (San-J)

1/4 cup Olive Oil

1/4 cup Water

1/4 cup Nutritional Yeast

Directions:

Pour all of the ingredients into a blender and blend until a smooth consistency. While preparing the rest of the meal, I leave the gravy mixture in the blender to give one final blend until ready to pour into a small gravy bowl or pitcher as dinner is about to be served. Yields 1 cup.

Tempeh and Sage Loaf

I thank my daughter for this fabulous gluten-free entree, which she found in the cookbook Casseroles (and Loaves) You Wish Your Mother Had Made (page 99). My husband says it's an excellent alternative to both turkey and stuffing all in one. What I love about this recipe is that you mix the ingredients a day ahead and then on the day you serve it, it slow cooks in a crock pot while you busy away in the kitchen making the side dishes to accompany it.

Ingredients:

1 package plain Tempeh, cubed (8 ounces)

1 small Onion

2 cloves Garlic

2 stalks Celery

1 medium Carrot

1 cup fresh, sliced Mushrooms

2 tablespoons Olive Oil

1 cup gluten-free Bread Crumbs

2 tablespoons Flaxseed mixed with 2 tablespoons Water

2 tablespoons vegan Chicken-Flavored Bouillon

1 teaspoon Thyme

1 teaspoon rubbed Sage

1/2 teaspoon Oregano

1/2 teaspoon dried Rosemary

1/2 teaspoon Sea Salt

Directions:

1. The day before, steam the cubed tempeh for 10 minutes and cool.
2. Using a food processor, mince the onion, garlic, mushrooms, celery and carrot. To avoid the mixture from becoming mushy instead of minced into small bits, I pulsed separately first the onion, then the carrot and celery, and lastly the garlic and mushrooms.
3. After heating the oil on medium heat in a skillet saute the vegetables for a few minutes, only until the onion is translucent.
4.  In a large bowl, crumble the cooled tempeh and add the vegetable saute, the bread crumbs, flaxseed mixture, bouillon, herbs and salt.
5. Mix thoroughly, then refrigerate in a sealed container overnight.
6. Planning ahead when you wish to serve your meal, put the tempeh mixture into the oiled crock pot and cook on low for 6-8 hours (7 is about right). Keep the lid propped open during cooking to keep the condensation from dripping on top on the loaf. You want the top to have a crisp texture; the center will be moist. Use a flat spatula to cut and lift out each serving. Serves 6 

Ginger-Glazed Parsnips & Carrots

This Ginger Glazed Carrots recipe has been one of my favorite holiday side dishes for years; a recipe from Spices of the World Cookbook by McCormick I acquired in 1978. This adaptation includes my other favorite root vegetable, parsnips.

Ingredients:

4 medium Carrots

4 medium Parsnips

1 teaspoon vegetable-based Bouillon, chicken-flavored optional 

1 teaspoon Sugar

1 teaspoon Bon Appetit seasoning, optional

3/4 cup Water

4 tablespoons Butter or butter substitute

1 tablespoon fresh Lemon Juice

3 tablespoons Honey

1/2 teaspoon Ginger powder, or fresh minced

1/4 teaspoon Nutmeg powder, or freshly grated

Parsley

Directions:

1. Wash, peel and slice diagonally carrots and parsnips. 
2. Finely chop some parsley for garnish.
3. In a skillet add the carrots and parsnips, bouillon, water, sugar, Bon Appetit and 1 tablespoon of the butter.
4. Cook covered over medium-high for 10-12 minutes - or until tender, then drain.
5. To the skillet, add the remaining butter, lemon juice, ginger, nutmeg and honey.
6. Cook uncovered over medium heat 2 to 3 more minutes, tossing continually to glaze the carrots and parsnips.
7. Garnish with parsley when serving.
8. Serves 4

Romaine & Orange Salad with Lime Dressing

Dressing - Mix the following ingredients by shaking in a tumbler or by blending in a blender:

2 tablespoons Olive Oil

1/8 teaspoon grated Lime Peel

1 tablespoon fresh Lime Juice

1 large clove Garlic, minced

3/4 teaspoon Sugar

1/8 teaspoon Sea Salt

Salad - Toss together six (6) cups of washed, crisped and torn Romaine Lettuce leaves with 1/2 cup thinly-sliced red onion and 1 can of drained or freshly chopped mandarin oranges. Either drizzle dressing over individual salad servings or toss the dressing with the salad.

Cranberry-Apple Pie

Working with a gluten-free dough can be tricky, especially when trying to make a pie with a lattice top. Photo clearly shows the challenge I had making a "pretty pie". If it's texture and taste you're going for ,bursting with flavor, tucked into a flaky crust... it's so worth the effort.

Start by making the dough for the top and bottom gluten-free pie crusts:

Recipe for 1 crust (for 2 crusts, double the ingredients except for the salt)

Wet Ingredients:

1 Egg

2 teaspoons White Vinegar

Dry Ingredients:

1-1/4 cups Gluten-Free All-Purpose Flour*

1/2 teaspoon Sea Salt

1/2 teaspoon Xanthan Gum

Additional Ingredients:

6 tablespoons Butter Flavored Crisco, chilled or frozen

1 teaspoon ice cold Water

Directions:

1. Whisk the egg and vinegar until very frothy and refrigerate while mixing other ingredients.
2. Combine the dry ingredients.
3. Cut the Crisco into the flour mix until a coarse, mealy consistency the size of small peas.
4. Add the egg/vinegar mixture. If the flour mixture is still too dry, add cold water 1 teaspoon at a time until you have the consistency where you can form the dough into a ball (2 balls if doubling for 2 crusts).
5. Wrap dough balls in plastic wrap and refrigerator for an hour.
6. Roll the dough between wax paper or parchment paper until the circle is the size to fit your pie pan.
7. Add the filling** and top second crust. I used a lattice cutter as I found the top too fragile to weave strips of crust into a lattice top.
8. Brush the top with a glaze made of mixing together: 1 egg and 1 tablespoon of milk brush over the top and edges of the crust, then sprinkled with a mixture of: 2 teaspoons sugar and a dash of cinnamon.
9. Bake pie in an oven pre-heated to 400-degrees and bake for 25 minutes.
10. Reduce the oven to 325-degrees and continue baking for another 40-45 minutes.
11. Especially yummy served warm a la mode with vanilla coconut ice cream.

* Gluten-Free All-Purpose Flour Mix

Blend together the following ingredients and store in an air-tight container:

2 cups Rice Flour

2/3 cup Potato Starch

1/3 cup Tapioca Flour

** Filling for Cranberry-Apple Pie

In a large bowl, thoroughly mix together the following:

Ingredients:

1/2 cup dried Currants and Raisins

2 tablespoons Dark Rum or Water

1 cup fresh, whole Cranberries, washed and drained

3/4 cup Sugar

5-6 medium Baking Apples - Fuji or Braeburn, peeled and cut into 1/4-inch slices

2 tablespoons quick-cooking Tapioca

1 tablespoon fresh Lemon Juice

1/2 teaspoon ground Cinnamon

Cranberry Maple Cider Sauce

Thanksgiving without cranberries, whether celebrated with a traditional or non-traditional feast, would be to me like taking the "Thanks" out of "Thanksgiving". I've enjoyed serving raw cranberry relish as a healthy and delicious alternative to traditional cranberry sauce or jelly, but this year I created a new recipe that by all appearances looks like traditional sauce, but is a variation with a deeper color along with the combined, naturally sweet and rich flavors of maple and unfiltered apple cider. I call it... wait for it... Cranberry Maple Cider Sauce. It has the tang of cranberries with the warmth of other fall flavors that evoke wonderful memories.

Ingredients:

1 12-ounce bag of whole Cranberries
1 cup Apple Cider, unfiltered (thick)
1 cup Maple Syrup (real maple syrup)
Grated zest of 1 large Orange
1 cup coarsely chopped Pecans

Directions:

1. Rinse and drain the cranberries.
2. In a medium saucepan, combine the cranberries, apple cider, maple syrup and orange zest.
3. Bring mixture to a boil, then reduce heat to medium-low heat and continue to cook for about another 10 minutes or until all the cranberries pop open. 
4. Use a "potato" masher or fork, to lightly mash the cranberries into the liquid.
5. Stir in the pecans.
6. Serve the sauce warm or cool, cover and refrigerate until ready to serve, no more than a few days  before Thanksgiving. 

Serves 8-12

Christmas Eve Mediterranean Feast

Preparation for our Christmas Eve Mediterranean feast began several days in advance with culling though our cookbooks, selecting recipes, making a shopping list and checking it twice, deciding where to shop for best values for which items, doing the shopping, putting away the groceries, and cooking up what we could the day before. All in all, it was an enjoyable process with my husband just as enthusiastic and willing to do whatever it took to help me shop and cook.

Although dinner was intended to feed four adults and a child - the two of us, our daughter and son-in-law, our two year old granddaughter, with the addition of our week-old grandson - ...

Baby Leif fast asleep in Nana's arms.

...we made so much food, we had leftovers for all of us for three more meals, including Christmas day!

~ Our Mediterranean Menu ~

• Vegetarian Lentil Soup - Arabia - TLOB*, pg. 19
  
• "Start the Party" Hummus & Pita Bread - Arabia - TLOB*, pg 125
  
• Orange, Red Onion, Black Olive Salad (Munkaczina) - Arabia -
  
• Subsistence Tabbouleh - Arabia - TLOB*, pg. 143, also see quinoa tabouleh, gluten-free
  
• Dolmathes - Greece - GCIAAK*, pg. 122, also see stuffed grape leaves - vegetarian dolmades
  
• Garlic Green Beans with Mizithra Cheese - Greece - PA*, pg. 89 (with asparagus)
  
• Special Rice with Cinnamon - Arabia - TLOB*, pg. 29
  
• Mo Kadeem's Roasted Fish in Tahini Sauce - Arabia, TLOB*, pg.315
  
• Mrs. Manarelli's Civilized Panna Cotta - Italy, TLOB*, pg. 86
  

Cookbooks:

1. *TLOB - The Language of Baklava by Diana Abu-Jaber (a culinary memoir)
   
2. *GCIAAK - Greek Cooking in an American Kitchen (1983) by St. Demetrios Church Cookbook Committee
   
3. *PA - Papas' Art of Traditional Greek Cooking by George and Chrisoula Papas
   

cinnamon rice, quinoa tabouleh and munkaczina with feta cheese

vegetarian dolmades in tomato sauce, roasted red snapper in tahini sauce with roasted pinenuts, garlic green beans with mizithra cheese

vegetarian lentil soup with cumin, green beans with
olive oil, roasted garlic and mizithra cheese, pita bread,
roasted fish and dolmades

panna cotta with chocolate sauce

Ingredients:

2 cups heavy cream, less 2 tablespoons to dissolve in gelatin
1/4 cup sugar
1-1/2 teaspoons gelatin (1/2 packet)
4 to 8 tablespoons of chocolate sauce, fruit puree or sweetened fruit

Directions:

1. Heat two cups (less two tablespoons) of the heavy cream and sugar in a sauce pan.
2. Simmer for 15 minutes.
3. In a very small bowl, sprinkle the gelatin over the remaining two tablespoons of cream.
4. Remove the simmered cream from the stove and add the gelatin-cream mixture.
5. Stir to dissolve.
6. Pour 1/2 cup of the hot cream liquid into 4 lightly-oiled metal molds or ramekins*.
7. Refrigerator for 4 to 6 hours until set.
8. Serve chilled or at room temperature.
   
9. Dip the molds in hot water and run the edge of a knife around the molds to loosen.
10. Invert molds onto serving plates and drizzle your choice of sauce over top.
11. *Option: Serve panna cotta in ramekins without removing and serve with sauce.
    

Serves 4

Mama Siran's Date and Hazelnut Spread

I began my day with a delicious serving of natural goodness and sweetness. With a butter knife, I easily and liberally troweled Mama Siran's Date and Hazelnut Spread on a toasted half of a UDI's gluten-free bagel. Mama Siran's Spread has a creamy, smooth consistency like the thick, homemade apple butter I enjoyed as a young girl. Both dates and hazelnuts are loaded with nutrients and health benefits.

I look forward to serving Mama Siran's Spread during the holidays as an appetizer atop cream cheese on thin slices of a gluten-free baguette.

Soulikhan also sells both of Mama Siran's date products, date-hazelnut and date-apricot, as pastes. A 2 tablespoon serving has 120 calories.

Gluten-Free Gravlax with Sour Cream Mustard Sauce

Gravlax is a Scandinavian entree or appetizer made with raw salmon that has been cured in salt, sugar, dill, and in this recipe potato vodka. Gravlax is served on thinly-sliced bread with a dollop of mustard sauce.

I served 2-1/2 pounds of Gravlax to family and friends at my daughter's baby shower this past November. It was so delicious, I plan to make it again for the holidays. You may still have time to make it for your Christmas party later this week, but you do need 48 hours for the salmon to cure before serving. And you'll need a sharp knife!

Ingredients for the Salmon (per half pound):

1/2 pound fresh, boneless salmon fillet
2 tablespoons potato vodka
1 round teaspoon coarse salt
1 round teaspoon sugar
Fresh dill weed to cover

Ingredients for the Sour Cream Sauce:

1/2 cup sour cream
1/2 teaspoon prepared mustard
Pinch of salt
Minced dill weed (optional, to taste)

Directions:

1. If the salmon has skin, place it skin-side down in a glass or enamel baking pan.
2. Pour the vodka over the fleshy side, then sprinkle the salt and sugar evenly to coat.
3. Completely cover the salmon with sprigs of fresh dill weed.
4. Cover the salmon with a sheet of plastic wrap and place a heavy object on top to weigh it down while is cures in the brine. I set a smaller glass baking pan in side the larger glass pan and placed a water-filled tea kettle on top for weight.
5. Put the salmon in the refrigerator for 48 hours to cure in the brine.
6. Meanwhile, go ahead and make the sour cream mustard sauce. Mix together the sour cream, mustard, salt and minced dill (optional). Season to taste and chill.
7. After 48 hours has past, scrape all the dill and any remaining crust of sugar and salt off the top of the salmon fillet.
8. Place the salmon on a cutting board, and with a very sharp knife, make thin, diagonal slices the length of the fillet, making sure to slice clean through each segment.
   
9. Carefully transition the sliced fillet to a serving platter, and garnish with fresh dill weed, cover with plastic wrap, and chill until ready to serve or transport to your party. Don't forget to take the sauce and bread and appropriate serving utensils!
   
10. Set the Gravlax platter on the table along with the bowl of the Sour Cream Mustard Sauce (with small spoon) and a basket of thinly sliced bread or crackers.

Note: Increase ingredients according to how many pounds you wish to serve.
Enjoy!

Gluten-Free Noweigian Krumkake

Krumkake (pronounced “KROOM kah kah”) is the traditional Norwegian waffle cookie, typically rolled into a cone and stuffed with sweetness! No reason for your gluten sensitivity or mine to keep us from enjoying such a wonderful holiday treat! My family is of Norwegian descent, so it's fun for us to keep our culinary heritage alive through the generations, especially during the holidays.

This week my youngest daughter Effie, my granddaughter Sephira and I spent an wonderful afternoon together making gluten-free krumkake in her kitchen.

One of the reasons the batter is so smooth and light is that the flour is finely sifted.


For the sorghum flour blend, I incorporated Bob's Red Mill Sorghum Flour.

Ingredients:

2 eggs
1/2 cup butter
1-1/2 cup sorghum flour blend - 1/2 of a recipe for two batches:

• 2 cups sorghum flour
• 2/3 cup potato starch flour
• 1/3 cup tapioca flour

1 cup rice milk
1 pinch of salt
1/4 teaspoon xanthan gum



For variety, you can add one (1) teaspoon cardamom and/or substitute butter with 1/2 cup coconut oil.

Directions:

1. Beat the eggs well, then add in the softened butter, sugar and cardamom (optional).
2. Alternately add the sorghum flour blend and rice milk into the egg mixture, beating until smooth. We used our Kitchen Aid mixer for this step.
   
3. Avoid over-mixing, as that will only make your batter coarse.

4. Pre-heat the electric griddle to desired heat-setting (read recommendation). We used about a tablespoon and a half of the batter to make a 5-inch waffle cookie. Pour the batter off the spoon behind the center-line of the griddle. As the lid closes, the batter is pushed toward the front of the griddle. Wait 5-10 seconds, then lock the lid for a thinner, crispier waffle cookie. If you try and lock too soon, the batter tends to run down the outside of the griddle.


5. If you don't have a waffle griddle with a decorative pattern, you can spread the batter in a crepe pan (check for doneness after a minute)... they'll still taste just as delicious! When you waffle is a light golden brown, use a synthetic or wooden utensil to lift the waffle away from the griddle or pan.

6. While the waffle cookie is still warm, roll it with the krumkake form to shape a cone. Press the form with the handle only, krumkake-edge down, firmly on a smooth clean cloth to seal the edge of the cookie cone. If you don't have a form, use a kitchen utensil with a thick, long handle or a dowel. You can also roll them perfectly straight, which allows you to easily store them or give a bundle of krumkake as a gift.

7. Let cool a few moments before removing the waffle cookie from the cone and let complete cool on a cookie sheet.

8. A simple way to serve krumkake is to dust them with powder sugar.
9. A delicious way to serve them to your family and guests is to invite them to fill their krumkake with fresh whipping cream and choose from a selection of compotes, jams or fresh fruits.



"An afternoon of baking delicious, Gluten Free, KrumKake at home! Sephira was our official mixer and taste tester - a job she was very proud to have. Nana and Mama alternated making the KrumKake in between mixing whipped cream for the filling and other dinner preparations. A lovely day in the kitchen together - awaiting the arrival of Leif!" Effie S.

And of course, a big hit is krumkake with Nutella and whipping cream.

'Tis the Season

I don't even know where to begin, because I don't know where the past few months have gone! The last time I posted was three months ago, and here we are embarking on the Christmas season.

Today on Facebook (facebook.com/leeenryerickson), my status reads: "We're a blended family... gluten-happy and gluten-free." The past two days I have been making Christmas cookies with my youngest daughter and granddaughter. They are "gluten happy". We had so much fun decorating sugar cookies cut out in the shape of a tree, star and snowman. They were all for their enjoyment, because I am "gluten-free".


Next time we bake together, we will make a variety of Christmas cookies in a cookie mold with gluten-free dough. And they will be for all of us to enjoy, when visiting Nana and Papa's house during the holidays.

For a recipe for gluten-free Christmas sugar cookies go to Celiac.com, the Gluten Free Cooking School and About.com for their "Decorated Gluten-Free Sugar Cookie Recipe". Oh, and if you don't have time to make your sugar cookie dough from scratch, Cherrybrook Kitchen makes a terrific sugar cookie mix that is nut, dairy, egg, wheat and gluten free.

These past few months, I've been distracted and preoccupied with many things... health issues, sailing, projects, and especially busy with our family as we prepare for the arrival "Littlest" Sephira Lee's baby brother "newest" Leif Kohl Ericson. He can make his debut any day or week now. I'm waiting for the call! I've devoted little time for experimenting in the kitchen. Since we moved last July, leaving my large, beautiful kitchen behind, I've lacked some of the motivation I had adjusting slowly to working in a smaller, less inspiring and accommodating space. And, to be perfectly honest, there are times when I just don't feel like cooking much.

I have found however, that my interest in learning all I can about the differences and similarities between celiac disease (CD) and gluten intolerance has greatly increased. I recently posed that very question on Facebook. If you are a member, click here to add your vote and join the discussion. At the time of this posting, the vote is nearly 50/50. I'm also trying to connect with a many people and experts as I can who are either a Celiac or gluten sensitive. Another online community that I have joined to connect with others is Gluten Free Faces. I'm beginning to feel inspired once again!

My intention is to reboot my blog with entries about experimenting with more raw foods and gluten-free recipes, as well as working all this into an acid-alkaline balanced diet. I recently responded to a friends inquiry: What do you guys think of the acid v alkaline theory? The following was my response:

I've learned that a balanced alkaline-acid body chemistry is foundational to health. If our bodies are too acidic, then that imbalance can cause a myriad of maladies from a-z. Acid waste in the body attacks joints, muscles, nerves, organs, gut, glands, including our thyroid, adrenal and lymphatic system... and opportunistic infections and insidious diseases like cancer. It's primarily our poor dietary choices, which lead to alkaline-acid imbalance that is the underlying, root cause of why we see a pandemic of illnesses, allergies, sensitivities and syndromes. Alkaline neutralizes acid. It is essential to know which foods and minerals are alkaline-forming or acid-forming to avoid over-acidity and create alkalinity. The best diet is an organic, raw foods diet rich in alkaline-forming foods and drinking the purest water we have access to.

The best book I've read on this subject is Alkalize or Die by Dr. Theodore A. Baroody.

I also plan to start putting together a blog entry that will provide links to my favorite celiac disease/gluten-free blogs and website, as my side bar would cascade to the bottom of the sea if I posted all the links there.

Last Christmas I shared my recipe for making a delicious, organic Gift of Homemade Hot Cocoa Mix. 'Tis the season to share it again. Click here. Gift a batch of sugar cookies while you're at it!


Happy Gluten-Free Holidays to You and Yours!

Angelina's - "Baking to the Rythm of Life"

This time, I was away for six days visiting my family in Central Oregon, including a one-day round trip to Portland with my daughter in a blizzard. Snow conditions on the passes hindered the return trip I had planned for earlier in the week, but by waiting a couple more days I was able to celebrate Mother's Day early with my mom (video) and oldest daughter, and enjoy a beautiful drive home with sunshine and blue sky all the way.

I arrived in Sisters before 2:00pm, and took the time to stop by Angelina's Bakery to pick up a couple of my favorite gluten-free baked goods and have a quick bite of lunch to fuel up for the two hour drive back to Eugene on Santiam Pass.

While the staff was reheating my slice of gluten-free Polenta Pizza layered with marinara sauce, a medley of vegetables and vegan cheese, and preparing my salad of fresh greens, feta and balsamic vinaigrette, I ordered gluten-free baked goods - a freshly-baked Marionberry Morning Muffin and a 2-pound loaf of Angelina's "Outrageous Orange Cinnamon Swirl Rice Bread for treating us to french toast on Sunday morning, which will be Mother's Day breakfast at our house. Now, that was a mouth full of healthy gluten-free goodiness. Yummers!

Angelina's Bakery, a local newspaper review rating it "a little slice of heaven", has been in business since 1997. For more information about their history, stories, staff, events, dedicated gluten-free bakery, menus and baked goods and bake-at-home products, visit Angelina's online.

Wishing mothers and grandmothers everywhere a very Happy Mother's Day!

Rawsome! Mushroom Loaf

My 6-day fast has come to an end. I have plenty of energy and have dropped 7 pounds. I feel great and I want to stay feeling that way. So, I'm following up by transitioning to more of a raw foods diet.

Raw food. Not only does this raw mushroom and nut loaf make for a great family dinner entree, but it is a big success with guests during the holidays. I served it at our raw foods potluck and party last December; everyone was amazed how good it was. I'm serving it on Valentine's Day, too.

Ingredients:

1-1/2 cups almonds, soaked overnight, then rinsed
1-1/2 cups pecans, soaked overnight, rinsed, then dehydrated until crunchy - about 12 hours
1 cup chopped fresh shiitake mushrooms (if dried, soak for 2 hours first)
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1 tablespoon of herb mixture: 1 tablespoon each of dried: sage, thyme, rosemary and parsley
1/2-3/4 cup water
4 stalks of celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
3 tablespoons flaxseeds, soaked in 6 tablespoons water for 15 minutes

Directions:

1. Puree all of the ingredients in a food processor until well ground, except the celery, onion, bell pepper and soaked flaxseeds.
2. In a large bowl, combine the celery, onion and hydrated flaxseeds with the rest of the ground ingredients and mix well.
3. Shape the mixture into a shallow loaf on a solid dehydrator sheet and dehydrate for 12 hours.

Serves 8

Recipe adapted from Rawsome! - Maximizing Health, Energy, and Culinary Delight with the Raw Foods Diet by Brigitte Mars. Page 202.