All posts in Gluten Free


dinner with a REAL farmer in Mexico

Does life get much better than this?!

Read about my day on the farm HERE!

Slow Cooked Rabbit Ragout: Logan shot and slaughtered the rabbit on his farm the day before.  I LOVE it. Can you get any closer to hunter and gather days?

Farm Salad: heirloom tomatoes, cherry tomatoes, cucumber and basil with local cheese, balsamic and olive oil

Northern Baja White Wine: Had dinner with the wine makers the night before.

Homemade tequila infused with organic herb

Surfing, Sand and Sun

 

Jalapeño Cornbread and Chopped Southwest Salad

Hola!  Feeling inspired from a 2 week va-ca in Baja…and out came these A-mazing muffins! This lunch was part of my weekly menu: 5 vegetarian and gluten free meals.  I deliver to clients ever week in SF and you can sign up too, just shoot me an email!

I used cottage cheese and feta to keep the muffins moist and a whole can of chopped peppers also adds moistness (I hate that word).

The Salad may look boring but don’t let the picture fool  you.  The roasted corn adds depth while the cilantro and lime dressing adds a ton of flavor and freshness.  It’s heart healthy deliciousness.

Recipe:

Bob’s Red Mill Corn Bread Mix (here).  I kept it low in fat by substituting the oil for cottage cheese and feta.  About 1 cup total. Add a can of chopped peppers too.  Top with Sliced Jalapeños.  Follow baking instructions.  baked for 15 minutes in muffin tins

Roast corn with olive oil and salt and pepper at 425 for about 15 minutes, rotating twice.  Roast until it’s nice and brown. Let  cool completely before cutting off cob.

Dressing: Zest of 2 limes,  Juice of 2 limes.  1 T honey.  1 garlic clove minced.  1 T rice wine vinegar.  mix well and whisk in olive oil to taste… I used about 2/3 cup. salt and pepper.

The rest is totally up to you. Here is a perfect example of how my cooking is not meant to be technical…. you like avocado, add that.  You don’t like black beans… all good.  Just combine a ton of veggies.  You can not go wrong.  I promise you, anyone can make this salad.

 

 

Meatless Mondays

Coming at you from BAJA BABY where I’m practicing the importance of what it means to LIVE what you LOVE  (because when my best friend living here presented me with the opportunity to be a guest chef at his Food and Wine Festival, how in the world could I say no!?) So far lot’s of fish tacos, wine, surfing and dancing!

Cornmeal Crust Tarts with Baby Kale, Currants and Pine Nuts

Meatless Mondays: Every week I create a vegetarian seasonal menu of 5 dishes (also gluten free!) and deliver to 6 clients here in San Francisco.  Last week I had the pleasure of cooking for a few wonderful local bloggers too:  Vanilla Extract, vmac+cheese, Polish My Crown and  Sweet & Spark.

I have really been enjoying coming up with a new menu every week and having a chance to get creative with local, seasonal, Bay Area flavors.  If you are new to my site, let me quickly explain my cooking style and philosophy… I keep it simple, fresh, clean and  easy.  You don’t need a measuring cup, ingredients can easily be modified to fit your taste preferences and you most definitely do not need to allocate your entire evening to making dinner.  I use the most basic ingredients and techniques so even the newbie-chef will have supper on the table in no time.

Check out Last Week’s Menu.  Was so delicious and worth sharing a few of the recipes:

Balsamic Roasted Portobellos, Raw Kale, Lentil and Pecorino Salad (BEAUTIFUL PIC)

Preheat oven to 425.  Drizzle Portobello mushroom with balsamic and roast for 15 minutes.  Meanwhile combine chopped kale, cooked lentils and pecorino.  Dressing: Lemon, Balsamic, Honey, Mustard, Garlic, and Olive Oil. Slice the Portobello and top with the salad.

Half Avocado topped with Fava Bean, English Pea Feta and Mint Salad (PIC)

Shell the English Peas Fava beans and blanch for a couple minutes.  Drain and toss with lemon, olive oil, chopped mint and lots of lemon zest.  Gentle mix with crumbled feta.  Serve over an avocado

Asparagus and Ricotta Crustless Quiches (adapted from William Sonoma)

Preheat to 300 and grease muffin tins.  I used mini tins.  Chop and Sauté 1 onion and 1 bunch asparagus (minus tips) in coconut oil. In a bowl combine 1 cup Ricotta, 1/4 cup Goat Cheese and 2 eggs.  Mix in cooked Asparagus and Onions. Pour into muffin tins and bake for 30 minutes.  Meanwhile sauté the remaining aspargus tips.  When the quiches are done cooking allow to cool in tins for a few minutes on a wire rack before inverting upside down onto a plater to cool completely. Serve with the sautéed asparagus tops.

Cornmeal Crust Pizza with Chèvre, Sautéed Baby Kale, Currants and Pine Nuts

Cornmeal Crust Recipe HERE (note: I made in a sheet pan and cut into squares)

Meanwhile, soak currants in a little boiling water.  Sauté chopped garlic and shallot in coconut oil.  Add the Baby kale in batches.  Add the water from the soaking currants to help steam the greens. mix in currants.  Spread chèvre over the crust is still warm. Top with the greens.  Wipe out the sauté pan with a paper towel and toast the pine nuts.  Garnish the pizzas with the pine nuts.

ENJOY! All of these recipes are perfect examples of meals that can be easily modified that ingredients swapped to fit your likes/dislikes… donot make it too technical… you can’t go wrong here… BE CREATIVE!  Chard in place of Kale.  Almonds in place of pine nuts.  Parmesan in place of pecorino.

 

 

3 Days of Satisfying Smoothies!

Benefits of Juicing: More energy (because body isn’t wasting energy digesting heavy foods).  Jump start metabolism.  Sleep Better. Detox your system from toxins and heavy processed foods.   These are NOT simply fruit and veggie smoothies… I ADD almond butter, chia seeds, acai berry, green tea, coconut milk and hemp protein powder (plant based full protein) for extra protein, omegas, vitamins and minerals.

ONCE A MONTH I offer a 3 Day Delicious Smoothie Cleanse.  Shoot me an email to find out more on this month’s dates and menu!

Not to worry, you are getting plenty of calories, enough to still workout and stay active.  You won’t even feel hungry or deprived at all.  Some of my clients don’t even finish their  juices in the day.  You will learn to start paying more attention and listening to your body.  Are you really hungry?  Or are you only eating because you are bored and the food is there or because other people around you are eating?

Need more reasons why juicing is so great?  Check out Kimberly Snyder HERE… I agree with almost everything she has to say…

A DAY IN JUICE 

 

Grapefruit, Carrot and Ginger – Breakfast (have with chia seeds- citrus needs fat to be absorbed by body)

Banana, Almond Butter and Spinach – Post Workout (potassium, healthy fats, salt and protein)

Berry Antioxidant – Lunch (with green tea and Acia berry)

Strawberry Coconut –  Afternoon Pick Me-Up (powered with electrolytes to keep you energized)

Avocado Pear with Lime and Mint – Happy Hour (tastes like a cocktail yum)

Green Goddess –  (spinach, romaine, green apple, cucumber, parsley, lemon. Need the C from lemons to absorb plant based iron in the greens)

I like this Hemp Protein brand and these Chia Seeds are great for on the run.

 

 

Seafood, Cake, Cocktails, Donations and Goats…

What is… My Birthday Weekend Of Course!

How the weekend went down…

Late Lunch at Swan Oyster Depot with a really great guy.  Swan  is a famous sea food spot in SF (10 min walk from my place)… it’s been around for years and still family run.  The guys running it grew up in SF and know my family so going there is a party in and of itself.  Let’s just say 2 hours later we’re the last people there and were taking birthday shots of fernet (bad idea).

I hustle home by 6, as friends are arriving at 8, and whipped up an amazing Chocolate Fallen Cake with Coconut Whip Cream and Fresh Toasted Coconut sprinkled on top.  Gluten free, obviously.  Recipe  from Bon Appetit 

My girls show up 10min to 8 with all the beautiful cocktail fixings, liquor, fresh fruit and herbs.  Party Tips: This is a great way to serve drinks and make a party more fun and interactive.  Your quests will enjoy getting to experiment with creating delicious concoctions too.

I requested one thing from people arriving and that was to bring something for the homeless.  Just blocks from my apartment is an area of town where people sleep on the streets and go all day hungry – breaks my heart that this is happening so close to home.  That’s a whole other story for another time.  Anyway, about 20 friends showed up with donations for the needy…so special.  Thanks, guys.

Saturday morning my brother took me to brunch.  Which was really tacos and margaritas at 10am at Nicks Tacos.  I love this place and during the day – great spot to watch a game.  Avoid after  6pm, as the place fills up the jocks and drunken obnoxiousness.

Tacos were followed by a 4 hour late lunch basking in the sun where the rosè  flows like wine and beautiful women flock like the salmon of Capistrano.  I’m talking about a little place called Delfina on Fillmore.  Thinking I could keep up with my friend (a giant athletic dude) we continue our adventure to Umami (the duck, oh the duck, heaven), Herry’s Bar (nasty), Hi-Lo Club (great spot for fancy cocktails), Big Foot (nasty) and ended at Bob’s Donuts (where I enjoyed  TWO apple fritters).  Best night ever, thanks Sito!

Sunday Birthday Picnic at the ocean, off Highway 1

My only birthday wish was to go to a goat farm, pet the goats and then eat their cheese.  So come Sunday my mom, aunt and Mindee (cousin, slash best friend) took me to Pescadero’s  Harley Goat Farm, about an hour south of SF, right off highway 1.  The drive alone is worth the trip.  We stop at a beach along the way to have lunch.  Mindee out did herself (as usual) and made a beautiful spread with beautiful birthday decorations.  Picnic Tips:  Pack salads in mason jars, use cloth, silverware and glass as it is more eco and wont blow away, decorate with colorful straws.  Lunch was followed by Harley Goat Farm.  Yes, I bought a blue plaid shirt just for the occasion :)

Aunt Izzy Loving the baby goat. Momma goat stuck in the fence.  Making cheese. My momma bear getting comfortable with the goats

 
 

Chocolate Fudge Cookies with Mint Chips (flourless)

oh yeah baby… easy peasy, chocolate, few ingredients, mint… whipped these bad boys up in 30 minutes before heading to our family’s Christmas Eve party.  Oooooey gooooey fudgey goodness.  They crinkly down a bit when cooled, but I promise you, they taste much better than they look.

Directions:

Combine and mix well 2 1/4 cups Confectioners Sugar, 1/4 t salt, 1 cup Cocoa Powder, 3 Large Egg Whites, 2 t Vanilla Extract.  1 cup Peppermint Chips

Preheat the over to 350

After mixing the ingredients well, let it rest for a bit.  I found the second batch turned out better when they waited for the first batch bake.

Line a baking sheet with parchment paper. 1.5 inch circles about 1 inch apart, sprinkle with peppermint bark chips.  Bake for 10 minutes.  Cool completely on the pan

NOTE:  when I do not use peppermint I add 1 teaspoon of espresso powder to the dry ingredients.  This brings out the chocolate flavor.

 

Bourbon Bread Pudding

What else to do with Cinnamon Bread (gluten free), Bourbon, Eggs and Heavy cream on hand than make BREAD PUDDING!?

I completely winged the recipe and I gotta say it tasted great, however I made the mistake of   baking them in mini bundt pans.  They did not come out well… I should have known that.  Next time I’ll bake in a casserole dish.

Ingredients:

Combine 4 Eggs, 1.5 cups Heavy Cream, 1/2 cup Raw Sugar, 1/4 cup Bourbon, 1 T Vanilla. Mix in 4 cups Cinnamon Bread cut into cubes (I used gluten free)

Bake at 350 for 45-55 minutes

 

 

 

Zucchini Cornbread Muffins

Friends, Sunday Night Football (49ers beat the Patriots!), Chili, Beer and Cornbread!

Does it get much better? I don’t think so.

Katherine provided the 3 day cookin chili, big screen and beer… I just showed up the some cornbread.  Gluten free not to mention…plus these little guys are so moist thanks to the zucchini and cottage cheese.  I actually think it’s best when made in a 9×13 pan…but muffins are more fun for parties :)

Directions:

Beat 6 eggs.  Add 3 cups shredded zucchini, 2 cups cottage cheese and 1/2 cup safflower oil.  Add 1 package of Bob’s Redmill Gluten Free Cornbread mix (here).  Bake according to directions.  Easy Peasy.

 

 

Pecan Cupcakes with Maple Buttercream Frosting

Last night we celebrated Morgan’s birthday…a dear friend who is so fabulous in every way… she’s loving, smart, loyal, caring, funny and easy going – I know, a catch right?!  The plan was to start at my apartment with Light Bites, Moscow Mules and Cupcakes before making our way down the hill to a few dive bars… well we ended up talking well into after the time for last call… That’s what happens in good company, you loose track of time.  Sending much love to my wonderful girlfriends!

Loving the use of almond meal lately in place of regular white flour.  It adds so much more depth, texture, flavor and not to mention is better for you than wheat.  Almond are packed full of vitamins and minerals whereas nutritionally, wheat flour doesn’t have too much to offer.

Ingredients:

Cake:

2 eggs, 1/3 cup maple, 1 t lemon juice, 1/3 cup safflower oil, 1 T vanilla

1 t baking soda, 1/2 t salt, 1 cup almond meal, 1/2 cup sweet rice flour (can use only 1.5 cups of almond meal if you do not have rice flour)

Mix the wet with a fork. Mix in the dry.

Makes about 9 cupcakes.  Probably would have been 10, but I ate a lot of batter :) (hey, the eggs were organic and local, it’s all good!)

Frosting:

1 cup butter, 1/2 t salt, vanilla, 1/2 cup powdered sugar, 6 T maple syrup

Mix in a blender until smooth – adjust the ingredients to get the correct smooth consistency .

 

 

Sliced Seedy Bread

At my parent’s house with nothing on the agenda for the afternoon, an  avocado on the counter I’d been admiring for a day and a nutty/bready consistency sounding very comforting.  The result was a loaf worth sharing…for having had thrown literally every grain, seed and nut they had into a bowl, this turned out surprisingly well.

I would have liked for it to have sliced better and not crumbled so much…I’ll keep working on perfecting this…I think another egg would have done the trick.  Bonus: gluten free and packed with vitamins, omegas (from chia seeds and flax) and full protein (quinoa and grain + seed + nuts! here)

Ingredients:

Mix Dry:

1/4 cup chia seeds

1/4 cup ground flax seeds

1/2 cup sun flower seeds

1/4 cup sun flower seeds

1 cup Gluten Free Flour

1/4 cup Brown Rice Flower

1/4 cup quinoa flakes

1/4 cup quinoa crisps

1.5 t baking soda

1 t good salt

separately mix wet ingredients:

4 eggs

1 T sweetener (maple, honey, sugar)

1 T apple cider vinegar

1/4 cup walnut oil

MIx wet and dry ingredients together.  Grease a loaf pan and bake at 350 for 30 minutes

I had leftover rosemary butter I made on Thanksgiving and dolloped it on top before baking.

 

So what do you eat??

Is the question I get all the time, accompanied by the look of whaaaat the heeeeeck, when I tell people what it is I do not eat.

And my response is “Everything from the eaaaaaarth!”

What it is I do not eat:  Gluten, Soy, Sugar, Processed/Packaged Foods (which usually contain all of those ingredients), pigs and animals raised inhumanly on factory farms.

What I do eat:  Absolutely every single fruit and vegetable I love.  There isn’t one I don’t like.  Actually, I’m not a big truffle fan.  I think I must have had too much truffle oil on a hot summer day and now the smell gives me the willies.  Well, maybe not the willies, but I’m just like, “eeeeh no thanks”.  Love all gluten free grains: millet, rices, quinoa, cornmeal, amaranth, buckwheat.  Now just imagine all of the amazing combinations we can make with these ingredients woohoo yummy!

I know cutting out packaged/processed foods may seem intimidating or overwhelming at first, but just take a look at what I ate today – you’ll be surprised at how simple it can be! Living a whole, clean, earth based life is delicious, healthy and easy!  Bonus: everything I ate today can be prepped on Sunday and stored/enjoyed for about 5 days.  I’m telling you, I don’t even get out a knife or cutting board during the week – all veggies, fruit and grains can be prepared ahead of time.  Because honestly, who really has the time to spend making BLD (breakfast, lunch, dinner) every day?!  Try starting off with these 20 staples to help get you on your way to whole livin’!

Breakfast: Cut fruit.  Lately I’ve been enjoying grapefruit, kiwi and pineapple.  ChiaChatta is a chia seed pudding that tastes like horchata.  It’s so simple to make and can be made in a big batch on Sunday and enjoyed until Friday.  Combine 1/4 cup chia seeds, 1/4 cup oats 1.5 cups almond milk, vanilla extract, almond extract, cinnamon.  Mix well and store in a glass container.  Read here all the amazing benefit of chia seeds. You should start enjoying them daily!

Lunch: I usually like to stick to a salad with plant based protein during the day (check out veg/protein combinations here).  On Sunday I always prepare a grain (this week brown and black rice) and throw in a vegetable towards the end of cooking (this week edamame).  Also, cabbage is soooooooo good for you and stays fresh for awhile.  It’s just a real winner.  So, a big bowl of cabbage with a few spoon fulls of rice and edamame.  Then I was feeing a little Asian inspired and added avocado, black sesame seeds, rice wine vinegar and sesame oil.  Done.  2 minutes tops! Packs well for work too.

Snack: The perfect combination of fat, carbs, protein and sugar are medjool dates filled with almond butter.  They pack well, can be made in advance (do I need to keep mentioning that?) and are sooooo delicious.  I actually can not walk down the bulk aisle and not put my hand in the date bin and take one. I seriously begin salivating as I approach them.  So awkward getting caught mid bite, ek!  Hard boiled eggs also make a great snack on the go.  Don’t eat them in meetings though, please.  They may be the most disturbing food to watch people eat – eeeh – actually deviled eggs are worse.  I think my mom is the only person who still brings them to every occasion and holiday party.

Dinner: Usually a cooked vegetable and animal protein.  Today I just cooked some green beans I had on hand in a little coconut oil  (make coco oil your new cooking staple – it has so many health benefits), added a little of that already made rice and edamame, throw a fried egg on top and viola! So yummy and again, only 2 minutes.  Another way to reheat the rice and cook fish at the same time – check this recipe out and while you’re there read up on how Eating Healthy is Easy and Cheap!

Start small you guys.  Maybe try just one new vegetable a week.  Or replacing that roll with your salad with a whole grain, like rice.

I also start every morning off with a shot of Bragg’s Apple Cider Vinegar (aaaah painful) and end my day with Natural Calm, A Relaxing Magnesium Supplement.

Dr Weil’s Food Pyramid.  I replace the tofu with red wine.  You gotta get your antioxidants, right!?

Oatmeal is also a great way to start off your morning.  I assembled these for my friend who’s a nurse and would buy oatmeal every day at work.  She was spending $3 every morning, plus the oatmeal she was buying was packed with sugar, preservatives and ingredients that you can’t even pronounce.  I spent $20 on ingredients at TJ’s and assembled 20 baggies-to-go (a waste of plastic, I know, sorry).  Plus, they were way healthier because I added chia seeds and cinnamon (so many health benefits) and no sugar or preservatives were added.  10 minutes on Sunday will save you money, time waiting in line and your waistline!

 

Journey for a Better World!

Nike touches down in SF on their Journey for a Better World… and guess who was asked to provide the vegan snacks?! That’s right, Sugar & Spice!


Athlete Jason Lester has embarked on a running and biking journey from COAST to COAST for a whopping 4,800 miles in 102 days! That’s 32 marathons and 3,800 miles biked!

On Tuesday I received an email from Nike.  As you can imagine, I was not that excited, as I assumed the email had probably been sent to hundreds of other vegan/vegetarian SF caterers…
I responded with “Thanks for contacting me.  I’m interested” not expecting a reply… 
I got a response within minutes saying “Great, Claudine.  When can I call you to discuss details”
Now I’m excited, “Tomorrow between 9-12 I can chat. Thanks.”

Believe it or not, Jason is a vegan!  To the matcho meat eating men out there :) Jason proves that you DO NOT have to eat animals to reach your full athletic potential! (for a list of vegetarian proteins click here)

So, I’m a little hesitant to share the recipes because they turned out so darn good I’m thinking I should package/sell them…
But, as my contribution to making this world a better place, through sport and food, I believe everyone should have a healthy energy bar recipe on hand :)

I made two bars for the Nike event and each only have 4-5 ingredients!
This is a take on a Peanut Butter and Jelly sando
 Take on an Oatmeal Raisin cookie
Peanut Butter n Jelly Energy Bar Recipe
The picture does not do these justice… These are pure heaven, I’m telling you!  Imagine all the greatness that comes with a peanut butter and jelly sandwich, then add crispy, crunchy, deliciousness to it, and what you’re left with are these amazing energy bars!
You could make these healthier by substituting almond butter for peanut butter or adding chia seeds (dang, I should have done that!)
These are also a full protein because when you combine a grain (quinoa and rice) with a legume (peanuts) you get a complete protein (all 9 essential amino asids)
Ingredients:
2 Cups Peanut Butter
1 1/2 Cups Brown Rice Syrup
1 t vanilla extract
6 cups Quinoa Crisps
2 Cups Brown Rice Cereal Crisps

2 Cups Jelly (flava of choice!)
about 2 cups chopped Peanuts
Warm the first 2 ingredients in a sauce pan.
Add the vanilla
In a large bowl add the quiona and rice crisps
Pour the warm PB and Rice Syrup mixture over the dry contents and mix well.
Get ready to get diiiirty :)
Now that you have mixed the gooeyness with the crispyness, line a sheet pan with parchment paper 
Firmly pree the mixture down into the pan.
I used the back of a spatula
Spread the Jelly over evenly 
Sprinkle with Chopped nuts
Press down well again to be sure the nuts adhire to the jelly
Let rest in the fridge over night
(I was praying that they settled and firmed up- and they did!)
Cut into square… I had to make a couple hundred so I cut them into bit size pieces… 
Oatmeal Raisin Energy Bar Recipe:
These taste JUST like an oatmeal raisin cookie… my favorite by the way if you ever want to make me cookies :) … only they’re healthier because I don’t use eggs, suga’ or flour – making these vegan, gluten free and diabetes friendly because there wont be a spike in your blood sugar… whoop whoop loooooove using fruit as a sweetener!
Ingredietns:
2 Cups Golden Raisins
2 Cups Walnuts
2 Cups Raisins
4 Cups Oats
4 Cups of Oats (yes 8 total)
1/2 cup Brown Rice Syrup
2 t vanilla extract
Spices to taste like cinnamon, cloves, allspice 

In the Cuisinart combine the first 2 ingredients until well combined
Add the red raisins and 4 cups of oats and set aside
Meanwhile, warm the Syrup in a sauce pan and add the vanilla extract
In a large bowl combine it all and get ready to get dirty, get in there and MIX everything really well with your hands!
Line a sheet try with parchment paper
Press your mixture down into the pan very well and firmly 
Let harden in the fridge over night
 

Maple Pecan Granola {Hemp Heart & Chia Seeds}

yuuuuuum

A few years ago discovered quinoa crispy cereal.   Woah I know…exciting right?! It’s like rice crispy, only made from quiona.  1 ingredient: organic quinoa!  I love using it in homemade power bars and granola. Mix in chia seeds and hemp hearts for extra nutrients, vitamins, minerals and protein.

I added a little extra salt to bring out the maple
Salty + Sweet = Party in my mouth!

Ingredients:
1 1/2 cups old fashion rolled oats
1/2 cup quinoa crisps
1 cup pecan pieces
1/4 cup nut oil
1/4 cup maple syrup
1/4 t fresh ground salt (you can use less.  I just like the salty/sweet combo!)

Hemp heart and chia seeds to taste…

preheat 300
Line a sheet tray with parchment paper
combine, oats, pecans and salt
whisk oil and maple
pour over dry ingredients and mix well
spread oats evenly on baking tray
Bake 1 – 1.5 hours, stirring every 15 minutes

Mix in the seeds during the last 10 minutes.

Granola should be light brown and getting crispy
it will get crispier and hard as it cools…

I can’t have granola in my house…it’s like crack to me :) so I make it and give it to friends in cute little jars.  Makes a good little gift with local yogurt and maple.

Serve with yogurt and sprinkled granola!.
Or I also like to simmer almond milk and pour over granola
 

When Life Hands You Lemons…

…Make Dessert

A client of mine recently gave me 20 lbs of lemons from their yard and asked me to surprise them with some gluten free treats.

Lemon Pound Cake 
Lemon Curd

I’ve been wanting to make gluten free pound with rice flour for some time now and knew adding lemon zest and juice would be a good option.  And since pound cake doesn’t call for very much lemon, I made lemon curd too, which could be spread on the pond cake too!

Gluten Free Lemon Pound Cake
served with creme fraiche, honey and figs

Directions:
1 cup sweet white rice flour
1/2 cup sorghum flour
1/4 cup cornstarch
2 t baking powder
1 t Xanthan Gum
1 cup butter at room temp
1 cup sugar (I used coconut sugar)
4 eggs
2 t vanilla

Preheat 350
In a bowl combine the flours, cornstarch, xanthan gum, baking powder and whisk to incorporate.
Beat Butter until creamy and smooth
Add the sugar and beat until light and fluffy, about 5 minutes
Add the eggs one at a time, mixing well after each egg
Add the vanilla and blend until completely incorporate
Add the dry ingredients to the wet and blend until fully mixed
Grease a pan and flour with gluten free flour
Cook for 40 minutes
Cook for 10 minutes before removing from the pan to cool completely

 Lemon Curd
Fresh Lemon juice gives this traditional English spread a light flavor.  It’s wonderful on scones, cake fillings, fruit tarts and pancakes

This recipe is easy to double, even quadruple.

Makes 2 half pints
Directions:
6 egg yolks
3/4 cup Sugar (I used coconut sugar)
1/4 cup plus 2 T fresh lemon juice
9 T butter at room temperature

Place a fine-mesh sieve over a medium bowl.
Combine the egg yolks and sugar in a large, heavy nonreactive pan and mix for a minute or 2 with a wooden spoon until the mixture is uniform.
Add the lemon juice and butter and place over medium-low heat.
Stir consistently until the mixture thickens, about 5-8 minutes
Do not allow it to boil
The curd is ready when it coats the back of a spoon and you can draw a line through it with your finger

Immediately strain the lemon curd into the bowl, then pour into the jars.
Cool to room temperature, then cover and refrigerate.
The curd will thicken as it cools
will keep for 3 weeks in the fridge.