Tag Archives: gluten free calgary

Pumpkin Loaf

I fell for pumpkin spice many moons ago and while many people have adopted fall as being the season of “pumpkin spice” I still had yet to really hone my own pumpkin spice bread recipe, that is until today!

In celebration of the first day of fall I decide to play with my family recipe for banana loaf, which I realized made the perfect base to play with, take out bananas, add in a little pure pumpkin puree, and a little unsweetened apple sauce and some pumpkin spice and you have the perfectly balanced spiced pumkin loaf recipe!

So here is the recipe for the perfect pumpkin loaf, enjoy everyone!

Ingredients:

2 cups of gluten-free all-purpose flour (Bob’s Red Mill really yields the best texture but you can substitute another kind, if the blend you’re using has xanthan gum added in already then omit)
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of coconut sugar (you can use white sugar, but I prefer the rich and deep flavour of the coconut sugar)
1/2 cup of chopped pecans
1 teaspoon salt
2 eggs
1 cup of oil (olive oil , vegetable oil or coconut oil will all do fine)
1 teaspoon vanilla
1 cup of pure pumpkin puree (not pumpkin pie filling)
1 cup of unsweetened apple sauce
1 tablespoon ground cinnamon
1 3/4 teaspoon of pumpkin pie spice

Method:

  1. In a large bowl combine all dry ingredients: flour, xanthan gum, baking soda, baking powder, and salt whisk to combine and set aside.
  2. In a medium bowl cream eggs and coconut sugar together and then add oil, vanilla, cinnamon, pumpkin spice, pumpkin puree and apple sauce, stirring to combine.
  3. Add wet ingredients into the dry ingredients, stirring them until just combined (DO NOT OVER MIX: gluten-free batters get tough when over mixed, keep it light)
  4. Fold in chopped pecans, and in a greased 9×5 loaf pan and put into a preheated 350° fahrenheit oven and bake for 45-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
  5. Allow to cool in pan for 5 minutes and then transfer to a wire rack until completely cool.
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Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

REAP Calgary: 7th Annual Food For Thought at Hotel Arts

If this past year has taught me anything, now more than ever is the time to support our local businesses who need us as much as we need them (we are a community are we not?). REAP Calgary is making this easier and now yummier than ever and for the 7th year in a row will be presenting Food For Thought.

REAP Calgary, is hosting their 7th Annual Food For Thought an event they have described as a “feast for the senses.” As many of you may have deduced if there is an event in Calgary where fresh, local and delicious gluten-free food available then I will be there.

reap-f4t-20150927_0223

Ingrid Kue Photography

I couldn’t be more passionate about the importance of appreciating and supporting the incredible local restaurants, chefs and producers we have here in Calgary so today, I encourage everyone to join myself and REAP Calgary in an afternoon of food, fun and community.

 

The event will take place Sunday, September 25th from 1:00-4:00 p.m. at Hotel Arts Calgary and your admission will include mouth watering, local food and beverage sampling from 22 vendors (and yes there will be gluten-free options).

Bring your appetite! Your admission includes delicious local food and craft beverages from:

And engaging displays from these community partners:

Tickets are available through eventbrite, and thanks to Meal Share, for every ticket purchased, Meal Share will provide a meal to a person in need so while you feed your stomach, you can also feed your soul and someone who really needs it.

Tickets are available as follows:

Adult tickets online are $35 and children are $15. People can also purchase a family pack (2 adults and 2 kids) for $90. 

to purchase a ticket please visit: https://www.eventbrite.ca/e/reaps-7th-annual-food-for-thought-tickets-27164049403?utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&aff=escb&utm-source=cp&utm-term=listing

For more information about REAP Calgary, and all of the incredible work they do for our community please visit them at: http://www.belocal.org

Amber Approved Magazine: Fall Edition 2016

Hi everyone,

If you’ve missed me, sorry for the hiatus, being a full-time student and working on some new material makes me one flakey blogger, however here is some news for you to bite into and don’t worry its all gluten friendly.

Fall is this incredible time of the year, the colours change, the air grows crisp and if you’re familiar with Calgary’s climate, you may even see some of the white stuff falling from the sky come October (gross but that’s where comfort food and warm beverages come into play).

This season, I had the opportunity to create some recipes for my friend and colleague Amber Romaniuk in her incredible online publication of Amber Approved Magazine, a gluten-free, dairy free and refined sugar-free magazine and I am very excited to be sharing them with each and every one of you! Each recipe is inspired by that crisp air, warm colours and spicy rich flavours that one could only associate with fall.

With seasonal changes always come large changes for myself somehow, and this was a step that was scary and exciting all at the same time. So from my kitchen to yours, please check out the link to view Amber’s magazine and my sweet treats, I hope everyone likes them.

magazine-mockup-fall-2016-1024x878https://issuu.com/amberapproved/docs/amber-approved-magazine-fall-2016/48?ff=true&e=17324382%2F38670158

Enjoy & Thank’s for reading,

Chelsea
The YYC Celiac

P.S. if you enjoyed the mouth watering photos that accompanied by recipes, please thank my dear friend, Alexandra Borovsky.

Gluten-Free Stampede

Yes, the title may sound counter intuitive but thanks to Amber Romaniuk of Amber Approved, the Calgary Stampede has something that is gluten-friendly to boast not to mention that it is the healthiest breakfast in town.

Each year Amber dedicates her time, and vast knowledge of healthy, gluten-free living, while teaming up with the finest chefs from Calgary’s own Hotel Arts to bring us a gourmet breakfast unlike anything this city has to offer.

This is also a breakfast that not only your body can feel good about but your soul as well, as this breakfast is supporting two excellent causes: Calgary Meals On Wheels and Fort McMurray. Once again I will be donning my cowgirl boots and rising early to take part in what should be recognized as the best stampede event of the season. Foodies and celiacs rejoice, because unlike your typical flapjack breakfasts the menu this year will offer something much more delectable:

Pancake station
Sticky Maple Tamari Glazed Spraggs Farm Pork Belly
Cinnamon Sugar Dusted Mini Doughnuts
Tropical Coconut & Pineapple & Avocado, Chocolate Mint Smoothies
Yellow Door Spiced Kennebec Hash Brown Potatoes with House Made Ketchup
Baked Strat
Seasonal Fruit Cups
Infused Water
Tea Stations

Menu offerings are gluten, dairy and refined sugar free.

As well as visitors from Stella’s Gluten-Free Perogies, the YYC Tea Wagon, Fit Kitchen, Wild and Raw Superfood and Juice bar (and their amazing bullet proof coffee), and some other exciting treats!

So say “yeehaw” and get on t0:

http://amberapproved.ca/third-annual-stampede-breakfast-hotel-arts/

to get your tickets to the greatest Stampede breakfast on earth, mini donuts included!

Candida Friendly Buckwheat “buttermilk” Pancakes with Strawberries

On my candida diet i am allowed one serving of fruit per day, this is something most easily incorporated into my breakfasts so I decided to brighten these soft and light buckwheat pancakes with strawberries however i am sure sautéed apple, or warm blueberries etc. would all be suitable.

For the strawberry topping: (for one serving) about 1 cup of fresh organic strawberries, sliced ( you can use frozen but ensure they are plain and unsweetened) 1/2 lemon juiced and the zest Add ingredients to a small sauce pan over medium heat and sauté until strawberries are beginning to break down and are natural juices have created a “syrup” IMG_5726

For the “buttermilk” Combine 1 and 1/4 cup of almond milk with 1tbsp plus 1/2 teaspoon of pure, raw apple cider vinegar stir and set aside for five minutes.

For the pancakes: 

1 cup of organic buckwheat flour
1 teaspoon of gluten-free baking powder
1 teaspoon of baking soda
1/4 teaspoon of ground pink himalayan sea salts
1 teaspoon of raw green stevia
1 teaspoon of the silk road chai spice OR cinnamon (this gives the pancakes a nice flavour)
1/2 teaspoon of alcohol and sugar free vanilla extract (be careful of both, they like to hide in most brands)
1 large organic, egg
the buttermilk mixture
Coconut oil for the griddle

Combine all ingredients in a mixing bowl and whisk together until just combined (remember gluten free batters can become tough if over mixed so be wary of this) and with a ladle pour over a hot griddle that has been preheated to 350° Fahrenheit, cooking on the first side until the bubble have all popped, flip and cook for a few minutes more.

Serve pancakes with the warm strawberry sauce, and if you like add some shredded unsweetened coconut, or drizzle raw almond butter overtop for some added healthy fats.

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