Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

Vegan Gluten Free Christmas Cookie Recipes

To contact us Click HERE
 Vegan & Gluten FreeChristmas Cookies
Gluten Free Chocolate Crinkle Cookies
Gluten Free Dark Gingerbread CookiesGluten Free Almond Vanilla Bon Bon Cookies
I have been busy in the kitchen creating a wide variety of Holiday recipes from Thanksgiving dishes, Breakfasts for a crowd and of course Christmas cookies!  These cookies turned out wonderfully and my family truly enjoyed all of them.   These cookies were all extremely popular when I posted the pictures on facebook and people were begging for the recipes and so I am posting them here on the blog.
I was actually SHOCKED when my husband called the Almond Vanilla Bon Bon cookies:Chocolate Heaven and said he'd rather eat these than chocolate chip cookies any day!
To a normal person that may not seem like a big deal, but my husband is a Chocolate Chip Cookie Monster through and through!  Nobody messes with his chocolate chip cookies, they have been his favorite dessert for most of the 20 years of I have known him other than maybe a few chocolate cheesecakes that have really won him over so I was very happy with the result of these little cookies!!
I have to admit that I struggle with my addiction to sugar, I know I need to quit eating the stuff and I've come a long way using more brown rice syrup, stevia and natural sweeteners but even still, too much is too much.  However, over the holidays I just enjoy baking and have a wonderful time creating in the kitchen and I just have absolutely no desire to give up on enjoying some of my Christmas candies and cookies!
My kids had so much fun decorating the little gingerbread bears we made!!!  Hubby was on my Naughty list that night though!
I was busy mixing up this wonderful batch of rich, dark gingerbread and asked him to pick up a few things from the store....including a gingerbread man cookie cutter!   So what happens, 10 minutes later when he gets to the store......He Forgets!  Seriously?  Here I am with this beautiful gingerbread cookie dough and no cookie cutter!
We had to improvise......hearts and cupids....nope......leaves and acorns......not gonna work!!
I do have candy canes and an angel, however the angel has such tiny sections that the cookie dough always tears and they look terrible!  So we finally settled on the teddy bear!  They were little cookies but they were yummy and very cute!
What can I say about chocolate crinkle cookies, they are just YUMMY!  They are my daughters favorite so she was thrilled the night I made them.  I made a small recipe though so there weren't many to go around.  Since I have been making desserts every night I figured I needed to make SMALL batches so nobody end up on a binging frenzy and ends up with a tummy ache!
Chocolate Crinkle Cookies
3 Tb.brown rice syrup2 Tb.Earth balance  {opt. can add 1 Tb. brown rice syrup + 1 Tb. apple sauce instead}1/3 c.cocoa1 Tb.almond butter1 tsp.vanilla1/3 c.turbinado1 pkt.stevia1/8 tsp.salt1/2 c.brown rice flour3/4 tsp.baking powder3 Tb.apple sauce1/2 c.sorghum flourMix allingredients until well combined.  Spoononto baking sheet and bake 350 for 8-10 minutes.   
I always tap the pan on the stove when they are done to flatten them a bit.

*** I cannot find the gingerbread recipe!!!   If you want the recipe I will post it as soon as I find it, just post in the comments below to let me know if you want it.  Thanks.

Almond Vanilla Bon BonCookie

2 Tb.cashew or almond butter1/4 c.almond flour1 Tb.coconut oil or Earth balance [opt]2 Tb.brown rice syrup1 pkt.stevia1/2 c.turbinado2 Tb.soymilk [almond, hemp, coconut etc...}1/4 tsp.salt1/2 tsp.vanilla1/4 c.sorghum flour1/2 c.brown rice flour
Mix allingredient together, roll into balls and place on baking sheet.  Bake 350 for 10-12 minutes.  Let cool.

1 c.chocolate chips2 Tb. soymilk
Melt anddip the cookies in the chocolate.
Options:

You can add almond extract Make orange cookies with 1 tsp. orange zest and 1/2 tsp. orange extractMake Cherry vanilla add 2/3 c. chopped dried cherries, 1 tsp. cherry extract and make a red cherry icing

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

roasted cauliflower soup with chile & garlic

To contact us Click HERE

this soup is perfect for cold winter nights.  roasting the cauliflower and garlic sweetens the vegetables. you get a bit of heat from new mexican red chile powder and spices.  creamy coconut milk balances everything out.  be sure to serve with delicious bread or rolls to dip in the bowls of soup.

roasted cauliflower soup with chile & garlic
1 large head cauliflower
extra virgin olive oil
6 cloves garlic, peeled
1 white onion, peeled and dices
1 jalapeno, seeded and minced
2 tbsp new mexican red chile powder
1/4 tsp cayenne pepper
1 baking potato, unpeeled and diced
1 qt plus 4 oz vegetable stock
3/4 cup coconut milk, unsweetened**
sea salt
freshly ground black pepper

preheat oven to 425 degrees.  prepare cauliflower by first washing and removing leaves. (chop leaves and save for later in the recipe). cut off stem and then cut cauliflower in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break cauliflower into bite sized florets. chop half of florets into small pieces.

place prepared cauliflower florets (not chopped ones) on a rimmed parchment lined baking sheet. run 4 passes of olive oil bottle over pan and, using your hands, roll cauliflower in oil ensuring evenly covered. place in preheated oven for 20 minutes. remove from oven and add garlic and another 2 passes of e.v.o.o. stir and sprinkle large pinch each salt and peppers over vegetables. return to pan and roast for another 10 minutes. keep roasting until the cauliflower is beginning to brown and caramelize.  remove from oven.

add 2 tbsp olive oil to large pot and gently heat.  add onion, jalapeno and reserved cauliflower greens and cook over medium heat until vegetables are soft. ( about 6 minutes).  add chile powder and cayenne pepper, stir and cook for an additional minute.  add potato, chopped cauliflower and quart of vegetable stock.  increase heat to high, bring to a boil, reduce heat back to medium and simmer for 25 minutes. (vegetables should be very soft.  if not continue simmering for an additional 5-10 minutes.)

using a stick blender***, puree the soup until well mixed and fairly smooth.  (note, this soup has texture from the potato peel and greens which i like.  if you want a very smooth soup, pass through a strainer or food mill).  add the coconut milk, small pinch of salt and one of pepper and cook over low heat for 5 minutes.  add additional vegetable broth if too thick.  taste and adjust seasonings if needed.  serve in large bowls, each drizzled with a bit of olive oil , a pinch more of the red chile powder and a sprinkling of cilantro. 

** use the coconut milk in cartons in the dairy section...not the canned version
*** if you don't have a stick blender you can use a regular blender.  do this in two batches and be very careful...soup is HOT


it is cauliflower week at food networks' fall fest. check out the delicious sounding recipes from the all of the other participating bloggers.  posts will be published at noon on wednesday.
best,
diane

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i have stated sharing my taos experiences at california girl in taos. please visit and tell me what you think!

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.