Wedding season is upon my family. My youngest son, and last of my children, will be married this weekend! Needless to say, life has been quite busy around our household. There is very little time to think up new recipes, and so for this week I have links to some of my gluten-free summertime favorite recipes. I hope you enjoy these, and I look forward to sharing a few wedding pics with my online viewers soon!
Gluten-free Summertime Favorites
GF-DF Strawberry & Avocado salad with hemp hearts is real food and eating clean.
Strawberry & Avocado Salad with Hemp Hearts
The nutty flavor and nutritional value of hemp hearts are a perfect addition to this strawberry and avocado salad with a strawberry-balsamic vinaigrette.
6-8 cups leafy greens (assorted lettuce leaves)
6 Large strawberries (organic-sliced)
1 Medium avocado (chopped)
1/4 cup hemp hearts
1/3 cup strawberries (sliced)
1/4 cup balsamic vinegar
1/2 teaspoon dry mustard powder
1/2 cup avocado oil (or extra virgin olive oil)
1 tablespoon honey (raw)
1/2 teaspoon sea salt (ground)
1/2 teaspoon pepper (ground) Note
Add chopped grilled chicken for an added boost of protein.
In a large salad bowl add leafy greens. Chop avocado and slice strawberries. Add to salad greens.
Sprinkle hemp hearts over the top of the salad mix and gently toss.
Place sliced strawberries, balsamic vinegar, oil of choice, honey, mustard, salt and pepper into a blender.
Blend until strawberries are fully pulverized.
Just before serving, sprinkle preferred amount of vinaigrette over salad greens and toss.
GF-DF Tahitian-Lime Slaw Appetizer
Tahitian Lime Slaw Appetizer
A fresh & colorful Tahitian Lime gluten free appetizer can be made in under 15 minutes. A delicious burst of lime and tangerine in every bite.
1 Large Watermelon Radish (thinly sliced rounds)
1 Large Carrot (julienne)
1 Large Granny Smith Apple (julienne)
1 Small Red Cabbage (Shredded)
1 Small Lime (freshly squeezed)
1/4 cup Tahitian Lime Olive Oil
2 tablespoons Tangy Tangerine White Balsamic Vinegar
Sea Salt (to taste)
Dill (lightly sprinkled)
Julienne slice the carrot and granny smith apple with a mandolin slicer or by hand.
Thinly slice the red (purple) cabbage.
Chop fresh cilantro
Place all chopped & sliced ingredients into a medium bowl and add the juice of 1 lime, Tahitian lime olive oil and the Tangy Tangerine White Vinegar. Toss until all ingredients are well coated.
Cut watermelon radish through the middle. Use a mandolin slicer and slice 1/8" thick circles. Spread a lite coat of Tahitian Lime Olive Oil over the top of each watermelon radish slice.
Place a small amount of slaw onto each radish slice.
Sprinkle each radish slaw with sea salt and a very light sprinkling of Dill.
Thai Peanut Zoodle Salad
Thai Peanut Zoodle Salad
After eating one bite of this Thai Peanut Zoodle Salad made from zucchini noodles, you'll never want to go back to full carb noodles!
1 Medium zucchini (cut into spaghetti noodle with spiralizer)
1 Medium carrot (julienned)
1/2 cup red cabbage (shredded)
1/2 cup edema me (soy beans) (thawed from frozen)
3 Small scallions (green onions) (diced)
1/3 cup San-J gluten-free Thai Peanut Sauce
1/4 cup peanuts (chopped)
Using a spaghetti size spiral vegetable noodle slicer, slice one medium zucchini. Lay out on a paper towel and cover with paper towel. Press on paper towel to remove excess moisture.
Julienne one medium carrot.
Slice 1/2 cup of red cabbage.
Chop 3 scallions into 1/4 inch pieces including green stems.
Thaw 1/2 cup of frozen edema me (soybeans).
Place all vegetables in a large bowl, including the zucchini noodles and add gluten-free Thai Peanut sauce. Gently stir to cover all veggies.
Sprinkle a small amount of chopped peanuts over each serving.
GF-DF Strawberry Rhubarb Crisp
Gluten & Dairy-free Strawberry Rhubarb Crisp
You won't miss the gluten or the dairy in this delicious gluten & dairy-free strawberry rhubarb crisp. That first bite will have you fighting over the last!
4 cups rhubarb (chopped)
4 cups strawberries (chopped)
1 cup coconut palm sugar (divided)
1 1/2 teaspoon orange zest
1 tablespoon cornstarch (or tapioca starch)
1/2 cup orange juice (fresh squeezed)
1/2 cup gluten-free flour blend ((I used a brown rice, potato & tapioca starch blend))
1/2 cup almond flour (extra fine)
1 cup gluten-free quick oats
1/2 teaspoon sea salt
12 tablespoons coconut oil (softened but not melted)
Preheat oven to 350 degrees
In a large bowl, toss the chopped rhubarb and strawberries in 1/2 cup of coconut palm sugar and the orange zest. Dissolve the corn starch in the fresh squeezed orange juice and pour over the fruit. Pour the mixture into an 8x11 baking dish.
In a mixing bowl, combine the gluten-free flour blend, almond flour, remaining 1/2 cup coconut palm sugar, salt, and oatmeal. Blend on low speed until fully combined.
Slowly add the coconut oil into the flour and mix until crumbles form. Sprinkle crumble topping over the fresh fruit, covering it completely.
Bake for 1 hour or until the fruit bubbles through and the top is a light golden brown. Serve on its own or with dairy-free ice cream.
Honey Drizzled GF Blackberry Plum Tart
Gluten-free Blackberry Plum Tart
With only four ingredients in the filling, this gluten-free blackberry plum tart pulls together in no time. Sink your teeth into this ripe and juicy blackberry plum tart.
1 1/4 cup Gluten-free Multi Purpose Flour (I used King Arthur)
1 tablespoon Sugar
2 teaspoons corn starch
1/2 teaspoon psyllium husk powder
1/2 teaspoon salt
6 tablespoons Cold Butter
1 Large egg (room temperature)
2 teaspoons fresh lemon juice (or vinegar)
8 Medium plums (ripe)
24 Large blackberries
1/3 cup sugar
1 tablespoon honey (raw)
freshly ground black pepper
Lightly grease a tart pan with removable bottom plate.
Whisk together the flour blend, sugar, cornstarch, psyllium husk powder, and salt.
Cut the cold butter into cubes, and work the cubes into the flour blend with a pastry cutter. Flour mix should be crumbly & resemble small pea-size chunks.
Whisk the egg and lemon juice or vinegar together until frothy. Mix into dry ingredients. Blend until dough ball forms. Add a tablespoon or two of cold water if needed to form ball.
Shape into ball, cover with plastic wrap, and refrigerate for at least 1 hour. Allow the dough to rest at room temperature 15 minutes before rolling.
Place dough into tart pan and mold crust evenly on the bottom and sides.
Preheat oven to 425 degrees
Slice plums in half and remove pit. Top prepared crust evenly with sliced plums.
Place blackberries over plum filling.
Sprinkle 1/3 cup sugar over the fruit.
Season with a few grinds of black pepper if desired.
Bake tart until crust is golden brown and fruit is soft, approximately 25-30 minutes.
Drizzle with honey just before serving.
Top with a scoop of vanilla ice cream if desired.