Announcing the Winners of the Crave Bakery Giveaway!

Remember the luscious and “best vanilla cake ever gluten free or not” cupcakes from Crave Bakery book?

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.netCrave Bakery cupcakes

Three lucky winners will be able to enjoy them too…plus 59 other just as delicious recipes.

Congratulations to: 

Jill Beaman

Amber Barrett

Jacklyn Novak

Crave Bakery will be emailing you directly with your special download code.

Thanks to everyone for participating and stay tuned for more gluten free and healthy recipe ideas.

See the full review here.

Kindest regards,

Andrea

 

Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.
Gluten free Chocolate Paleo Banana Pancakes

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

Chocolate Paleo Banana PancakesThis little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

Print the Recipe: Chocolate Paleo Banana Pancakes

DSC_1505Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakes recipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • A pinch of Kosher salt to taste

Directions:

With everything in one single container (minus the Kosher salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, or raw coconut nectar, and a pinch of Kosher salt. (That last thing does the trick!)

Nutritional Info: For 1 serving. Calories 259; Total Fat 9.3g, Cholesterol 164mg; Sodium 77mg; Total Carb 36.2g; Dietary Fiber 6.5g; Sugars 17.5g; Protein 9g.

@http://glutenfreeskinny.net

Follow me at: gfreeskinny

More tips and fan gluten free ideas at Facebook.com/glutenfreeskinny

Crave Bakery Book Review and Giveaway!

I was delighted when Cameo Edwards asked me to review her deliciously looking brand new ebook – Crave Bakery Gluten Free Cookbook. 

You can download Crave Bakery Gluten Free Cookbook here.

Or…try to win one of the three in the giveaway. Good luck!

Crave Bakery cupcakes

The book boasts 60 recipes created specifically for Crave Bakery, San Francisco’s first gluten-free bakery. The bakery has been open for 10 years, and Cameo candidly relates the very beginnings of her business, as well as her own journey of discovery of Celiac Disease. I’m extremely proud of having been selected to do this review!  As well as excited for Cameo’s sweet (and gluten free) successes. (Cameo – my favorite part is when you talk about having cojones! Indeed!)

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net
This is a great starter book if you are new to the gluten free world – Cameo does a great job developing the How to Get Started Section. Once you discover you are gluten intolerant, I think one of the steepest learning curves is the getting acquainted with gluten free ingredients. Almond flour? Tapioca flour? Potato Starch? The book discusses all ingredients in depth, and also provides suggestions on where to buy them. (I’m sure I have not been the only one here lost in Whole Foods for more than 30 minutes in search of Xanthan Gum.) And with the tarts and exquisite frostings, this is also a great book for when you feel a little bit more daring and use a candy thermometer!

All her recipes are very accessible to us, the common folk. For example, the book lists the weight of each ingredient, but also the cup or teaspoon equivalent. This is also the book that taught me that I needed wet hands to work with pizza dough if it was gluten free! Who knew. So for all the mini yet extremely important technical details… THANK YOU.

Ok, now back to business. The book’s recipes are organized against difficulty level- from vanilla cakes to pink velvet, and apricot frangipane tart. Some of the most tempting ones have been: Mama Z’s Chocolate Cake (book cover), Pink Velvet Cake and the Monster Cookie. I don’t think you can go wrong trying out any of her cupcakes, muffins and tarts. I am planning to bake one every Sunday and surprise my sweet-tooth boyfriend (who does not need to eat gluten free, but patiently waited by the mixer to lick the attachment).

DSC_1431I tried the Toasted Coconut And Dark Chocolate Swiss Buttercream Cupcakes. They are corn-free, dairy-free, gluten free, and nut free. And amazing, creamy, sweet, perfect.

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.netThe cupcakes are spongy and sweet, and the toasted coconut adds an extra layer of unexpected flavor that goes great with the strong flavor of the dark chocolate frosting.

Yum.

I can’t wait to have dinner today so I can have another one for dessert! All and all, a great book. You will use it regularly and amaze yourself at the bakery quality goods coming out of your kitchen. And, the recipes can fool anyone who eats with gluten (case in point: boyfriend – not only did he lick both mixer attachments, but he gulped a full one in one bite. He was pleased!).

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net

Don’t forget to enter the giveaway! 

And if you just can’t wait… go straight to buying it right now. Just follow this link. 

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net

Nutritional Info: Gluten free cookie dough waffles

nut info

Recipe makes 5 waffles. Nutritional information below is for 1 waffle with 2 dollops of Skinny Coconut Cream Frosting.

 

Print the Recipe: Gluten Free Cookie Dough Waffles

DSC_0869.JPGIngredients:

This recipe uses Glutino Chocolate Chip Cookie and Cake Mix. 

For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker

(thank you for a crispy vegan waffle!)

  • 1 1/4 cup almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup melted  Earth Balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp  maple syrup
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch Kosher Salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

Directions:

Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.

In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.

In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.

In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.

Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.

Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).

Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.

http://glutenfreeskinny.net

Follow me at: @gfreeskinny

More tips and fan gluten free ideas at Facebook.com/glutenfreeskinny

Gluten Free Cookie Dough Waffles

 A few days ago, Glutino kindly sent over their Chocolate Chip Cookie and Cake Mix. (Thank you guys!). 

I pondered about this mix for a while. I knew the cookies were going to be delicious but I was also looking for a brunch recipe for my Saturday post. The dilemma!

And then it came to me – Gluten Free Cookie Dough Waffles.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

In the year of the cronut (half croissant, half donut), the inside out Reese Peanut Butter cup and the hundreds of Oreo, and Almond Joy bar hacks…what was there to lose in trying to merge two of my first American food crushes (cookie dough and waffles) into one delicious and whimsical weekend brunch?

…right.

Nothing.

These were so good, that it took all of my will power to resist them as I was taking the pictures this morning.

The waffles are vegan and lactose free (on top of crispy and delicious), and depending how you prepare the Glutino Chocolate Chip and Cake Mix, you might be able to get away with a full vegan breakfast. Just let me know how it works out. The cookie dough added an extra crumbliness in certain spots of the waffle, and I found myself digging for the cookie part! This mix worked great because it was a great shortcut to an otherwise 2x work recipe. For an even faster result, you can try the cookie mix coupled with Glutino Pancake and Waffle Mix.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

Save some paper: Print the recipe here.

Ingredients:

This recipe uses Glutino Chocolate Chip Cookie and Cake Mix. 

For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker

(thank you for a crispy vegan waffle!)

  • 1 1/4 cup almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup melted  Earth Balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp  maple syrup
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch Kosher Salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

  • Cookie dough from Glutino Chocolate Chip Cookie and Cake Mix (prepared as directed with 2 eggs or replacement, 5 tbsp of butter or replacement and 2 tsp of vanilla)
  • Skinny Coconut Cream Frosting

DSC_0913.JPGDirections:

Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.

In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.

In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.

In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.

Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.

Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).

Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.netGluten free Cookie Dough Waffles @ http://glutenfreeskinny.netDSC_0921.JPGClick here for the nutritional information.

Additional resources:

Note that the baking mix from Glutino is GMO-free! Glutino is a strong advocate of the non-GMO movement, supporting Proposition 37 in California and the Non_GMO Labeling Act in Washington. For more on the Non-GMO Movement click here.

 

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

 

 

Note:  I was not paid or compensated for this feature. I was provided with free product to spread the gluten free love; however, I was not required to write a positive feature in exchange.

 

 

http://glutenfreeskinny.net

Follow me at: @gfreeskinny

More tips and fan gluten free ideas at Facebook.com/glutenfreeskinny

Print this recipe: Skinny Coconut Cream Frosting (Paleo, GF, Low Fodmap)

DSC_0664Ingredients:

  • A can of FULL FAT Coconut Milk (this is very important – LITE won’t work), refrigerated overnight
  • 1 teaspoon of vanilla extract
  • Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

Open the coconut milk can and scoop up the cream ONLY.

In a stainless steel bowl, whip the coconut milk until it starts to become thicker. Add the vanilla and the stevia or maple syrup. Whip again.

The final consistency will be slightly runnier than a normal buttercream frosting. You can use it for berries and cream, cupcake frosting, and more.

Only 24 calories per tablespoon (with Stevia).

@http://glutenfreeskinny.net

Follow me at: gfreeskinny

More tips and fan gluten free ideas at Facebook.com/glutenfreeskinny

Enter to win: Baking Mixes from Glutino Foods

gspremiumabstract92

Come say hi.

Click here to visit the Gluten Free Skinny Facebook page and register to win 1 box of pancakes mix and 1 box of pie crust mix from our friends at Glutino Foods.

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Note:  I was not paid or compensated for this feature. I was provided with free product to spread the gluten free love; however, I was not required to write a positive feature in exchange.