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!

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Skinny Frosting: Coconut Cream

At 24 calories per tablespoon, this frosting is not only skinny, but also lactose free and sugar free – no evil butter here!

You need strong arm muscles and some patience. The frosting is best when whipped right before serving.

Skinny Frosting: Coconut Cream http://glutenfreeskinny.net

Print the recipe here.

Ingredients:

A can of FULL FAT Coconut Milk (this is very important – LITE won’t work)

1 teaspoon of vanilla extract

Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

I opened a can of coconut milk (in this case Thai Kitchen) and left it to refrigerate overnight.

The next day, something wonderful happened: cream! The fat of the coconut milk has risen to the top and now you can spoon it out. Be careful not to get any of the water in the bottom – don’t shake the can or move it too much.

You can see in the picture above how it is cream, but not very thick or stiff. It’s ok.

Put as much cream as you can get into a stainless steel bowl, and with a whisk, beat all you can out of it. You’ll see it starts to get thicker. The moment I see some thickness, I add the vanilla and the stevia, honey or maple syrup (be careful with the honey or maple syrup…you don’t want to add too much liquid back into it). And continue to whip. The frosting won’t be thick enough to pipe, but you can do pretty dollops on top of a muffin or cupcake. I just love this frosting by the spoonful, or on top of my carrot cupcakes!

Serve chilled.

Calories: 24 calories per tablespoon.

 

Paleo Bread: Gluten and Grain Free

This is the easiest recipe for Paleo bread. If you are new to Paleo, you will love it. Paleo peeps are not only gluten free, but also grain and lactose free. A few of you emailed me about corn and lactose sensitivities, so I hope you enjoy this one!

Paleo bread. Gluten free, lactose free, grain free, no yeast bread at http://glutenfreeskinny.netFirst things first- this is nothing like Udi’s White Sandwich Bread. This version of Paleo bread is more dense by comparison, as I have by-passed the yeast and fluffier flours such as tapioca and rice. I make the Paleo bread pretty “short” and I toast it. The flavor is very nutty and earthy, keeping to the savory with just a tinge of sweetness.

Paleo bread. Gluten free, lactose free, grain free, no yeast bread at http://glutenfreeskinny.net

Just add blueberries and almond butter for a nutritious breakfast!

So far, we have used it with zucchini pasta, and also as a small carb for breakfast – either as a side to egg whites, or smearing it with almond butter and topping it with blueberries. This recipe will yield 16 servings, at 115 calories each.

Ingredients:

This recipe was inspired by Elana’s Pantry. Thank you, Elana! I love everything on her site! And though she recommends not changing a thing, I myself have challenges with honey and agave, so I had to! So sorry.

2 cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon sea salt
½ teaspoon baking soda
4 eggs
1 tablespoon coconut oil
1 tablespoon sugar
1 tablespoon apple cider vinegar

Directions:

I just simply really like how her directions are always so straight-forward. Look. Pre-heat the oven at 350 degrees. Get a food processor (just bought this one by the way!), and set the almond flour, the coconut flour, the flax, the salt and the baking soda. Pulse until all ingredients are well mixed together. Add one egg at time, pulse again. Ad the oil, the sugar and the vinegar.

Scrape with a spatula as needed. Pour into an oiled or Pamed bread loaf. Bake for 20-30 minutes at 350F. Cool. Make a great cafe au lait. Eat!

Paleo bread. Gluten free, lactose free, grain free, no yeast bread at http://glutenfreeskinny.netPaleo bread. Gluten free, lactose free, grain free, no yeast bread at http://glutenfreeskinny.net


How to make Gluten Free Pizza

Gluten free pizza could be tricky if it is your first time. Without gluten, the dough will be extra sticky, and you might be tempted to add any gluten free flour available. Don’t! Gluten free doughs are supposed to be wet. Depending on what kind of dough it is, you should work the dough from within two sheets of parchment paper, very wet hands or, my favorite pizza dough technique: food wrap film. 

This is an easy recipe using Bob Red Mill’s pizza crust, which is one of my favorites. It is ready available in Whole Foods and other supermarkets (or online), and it comes with a yeast package. All you need to add is 2 eggs, 2 tablespoons of oil and 1 1/2 cup of warm water.  For toppings, I used fresh mozzarella, Italian seasoning (gluten free), and tomato basil sauce (gluten free). For the kids, we added small pieces of gluten free hot dog (they had a great time helping out!).

Gluten free pizza with Bob Red Mill's pizza crust.

Gluten free pizza with Bob Red Mill’s pizza crust and a side salad of feta cheese, strawberries, arugula and grape tomatoes with olive oil.

First, set the oven to 425 degrees. You will be using the middle shelf in the oven.

In a large bowl, set the yeast with the warm water and stir slightly. Leave alone for around 15 minutes, while you get a pizza pan ready by brushing on it olive oil.

Add the two eggs to the water and yeast concoction, beat well with a fork or whisk. Then add the 2 tablespoons of olive oil, keep whisking. Finally, add the pizza crust mix, 1/3 at a time. The dough will start to come together but it won’t look like your typical dough. It will look very, very wet. It’s ok!

Once all the ingredients are well blended, and the dough still looks wet, cover the bowl with food wrap film and let it rest for at least 20 minutes.

After the 20 minutes, divide the dough by half, and set it on your oiled pizza pan. (See the photos below). Then, cover the dough and the pizza pan with food wrap film and use your hands to flatten the dough and spread it all over the pan. The dough will rise in the oven, so it’s ok to have very thin spots. In fact, it’s preferred, as it will rise a lot!

Gluten free pizza dough step by step Bob Red Mill's

From dough to oven-ready pizza!

Once your dough is evenly spread, remove the film slowly, and put the pizza in the oven for around 9 minutes or until it starts to golden. Remove from oven and add the mozzarella first (I dry the mozzarella prior to setting it on the pizza so the crust remains crunchy), add the sauce, the seasoning and the hot dog slices.

Put back in the oven for around 9 more minutes or until the cheese has melted.

Remove from the oven, let it “rest” for 5 minutes, slice and enjoy!

(Then do it all over again for the half of the dough you left in the big bowl!).

If the pizza is soggy, the sauce or the mozzarella might have been too wet. Try it out with different cheeses or sauces.

I like to couple the pizza with a big salad to offset the calories. The pizza crust alone, prepared, is around 166 calories. With the cheese and the sauce, each slice is about 250 calories. 

Gluten free pizza http://glutenfreeskinny.net

Three Ways To Make Dulce de Leche (or Caramel), Gluten Free and Lactose Free Options

How’s everyone enjoying the weekend so far? It’s pouring rain here in South Florida. With this humidity, baking is slightly more challenging (I was planning to make macarons again, but so not recommended). Therefore, with a little bit of research and based on all of your wonderful comments and questions, I have an interesting new post for you:

How To Make Dulce de Leche: 3 Ways 

How to make dulce de leche http://glutenfreeskinny.net

I’ve used the wonderful gooey and sweet Dulce de Leche in three of my latest and most popular recipes: Caramel Cake Rolls, Vanilla and Caramel Cupcakes and Coconut and Dulce de Leche Alfajores. However, I know dulce de leche might be hard to come by depending on where you are. Here are three great solutions to bring in all the amazing taste to your kitchen.

Vanilla and Caramel Gluten Free CupcakesDulce de Leche and Coconut Alfajores Gluten FreeDulce de Leche Cake Rolls!

Healthiest: Paleo Dulce de Leche

This recipe is inspired by Living Healthy With Chocolate, from a Brazilian Paleo enthusiast who lives in Hawaii (tough life, I know). This dulce de leche is lacotse free.

Ingredients:

2 tablespoons of water

1/3 cup raw coconut palm sugar

1/2 cup coconut milk

1 teaspoon vamilla extract

pinch of salt

In a sauce pan, bring the water and sugar to a boil, stirring and watching constantly. Then, add the vanilla extract, the coconut milk, and the salt. Make sure the heat is in medium. Cook for estimated ten minutes. The “dulce de leche” is ready when it starts to thicken and darkens. Remove from heat right away. Don’t burn it!

Around 275 calories for the whole recipe- around 1/2 cup or 35 calories per tablespoon!

Homemade Salted Dulce de Leche

Recipe by Nicole Costa and Rebecca Clanton.

Ingredients

1 2/3 cups sugar
1 tablespoon light corn syrup
1 stick unsalted butter, cubed
1 cup heavy cream, at room temperature
1 1/2 teaspoons coarse sea salt

In a small sauce pan, heat the sugar, the 1/3 cup water and the corn syrup. Bring to simmer on medium. Watch closely until the color changes to amber. Then, add the butter, and stir with a wooden spoon. Once incorporated, remove from the heat. Add the heavy cream, make sure it’s well blended. Add the coarse salt, and then, cool completely.

Makes 1 cup – estimated 16 servings at 150 calories per tablespoon.

Traditional: From Condensed Milk

Ingredients

1 can of sweetened condensed milk

Kosher salt

Empty the can of condensed milk into an oven-proof dish. Sprinkle Kosher salt and cover tightly with foil. Place this in  a larger roasting pan or casserole pan filled with water (up to 3/4 of the pan filled…creating a water bath). Bake at 425 degrees for 60-90 minutes. Check every 30 minutes and add more water to the water bath as needed. Dulce de leche is ready when it looks and feels like caramel. Remove from oven and carefully stir. Let it cool down completely.

Around 65 calories per tablespoon.

Gluten Free Caramel Vanilla Cupcakes with Pecan Brittle

Hello heaven in your mouth!

at http://www.glutenfreeskinny.net Delicious and GLUTEN FREE vanilla caramel cupcakes with GLUTINO cake mix and pecan brittle.

These Gluten Free Caramel Vanilla Cupcakes with Pecan Brittle are a creamy, melt-in-your-mouth, delicious concoction pulled here and there across several recipes. For that, I’m creating efficiencies by using the awesome Glutino Vanilla Cake Mix. That’s the only way to justify the labor of love of a meringue caramel frosting and a home-made brittle.

BUT…I brought them to the office as a birthday treat and the oohs and ahhs kept going on for days. Especially when you mention the long name and how you even added a home-made brittle. And, did I mention  they are incredibly delicious?

Calorie-wise they are worth about a session of Zumba…which it would be time  (and energy) well spent!

Ingredients

Cupcakes

1 package vanilla cake mix Glutino

1/3 cup of butter, softened

2 large eggs

1 teaspoon vanilla extract

For the Caramel Frosting

Frosting and brittle inspired by Nicole Costa and Rebecca Clanton, from Cucpake Wars 2012; via Foodnetwork.com

1 cup of sugar

3 egg whites

1 stick of butter, at room temperature

2 tablespoons of coarse salt, for sprinkling

1/2 cup of dulce de leche (look for Nestle’s La Lechera; it is gluten free)

For the brittle

1/4 cup of sugar

1/2 cup of pecan pieces

1/4 stick of butter, cubed

1/8 teaspoon baking soda

1/4 cup shredded coconut, gluten free

at http://www.glutenfreeskinny.net Delicious and GLUTEN FREE vanilla caramel cupcakes with GLUTINO cake mix and pecan brittle.

Directions

Start with the brittle. Line a small pan with parchment paper and set aside. In a small sauce pan, combine the sugar, the butter and the water. On high heat, look for a  boil or until the temperature reaches 280 degrees. Remove from heat and add the baking soda, stir well, and add the pecans. Now pour it onto the lined pan and flatten with a spatula. Sprinkle coconut on top. Cool down and then break into small pieces. (I am making you prepare less of it to keep the calories in check.)

Then, set the oven to 350 degrees and prepare the Glutino cake mix as directed. Pour the batter onto a 12-cupcake pan, with paper cupcake liners. Then bake in the oven for 20-25 minutes. The cupcakes will be ready when you insert a toothpick and it comes out clean. Set the cupcakes to cool down.

Now, you are almost done. Just the frosting left!

For the frosting, mix the sugar and the egg whites in a small bowl over simmering water. Whisk continuously until you reach 175 to 180 degrees. Remove from the heat, and use a stand alone mixer, or pour the mix onto your mixing bowl. Beat at medium-high speed, until you get soft peaks. Careful: the mix should be cool before inserting the butter or it will melt. With the mixer running in slow, add the butter carefully and, once blended, add the 1/2 cup of dulce de leche. The batter will be loose. Set in the refrigerator for a few hours until it has the consistency of toothpaste, and you can comfortably pipe onto the cool cupcakes.

at http://www.glutenfreeskinny.net Delicious and GLUTEN FREE vanilla caramel cupcakes with GLUTINO cake mix and pecan brittle.

Last steps? Frost, sprinkle with the brittle, and take awesome pictures for your Facebook page.

Enjoy!

The cupcakes are around 405 calories each. I recommend 1/2 servings. They are low fodmpap, and gluten free. They can be adapted to lactose free by substituting the butter in the brittle by coconut oil or butter. There’s a great coconut milk caramel you can do here, to replace the dulce de leche. You can also do simple frosting with shortening or coconut milk. I have recipes for them – just send me a quick note.

Paleo Banana Pancakes

This recipe was inspired by genius blogger Nom Nom Paleo.
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I love this way to make pancakes because it doesn’t require any of the crazy starches or flours, and you can literally make it for yourself with one big cup and your favorite fork.

The consistency of the final pancake is not exactly the same as the one we are typically used to, but it feels SO GOOD to know you are being extra nice to your body. And everything tastes great with maple syrup and a cup of hot coffee.

Each serving only has 130 calories! And you can keep it on the low end by using fresh fruit and kill the syrup and the chocolate chips (sad, but true).

Ingredients
For one serving.
1/2 ripe banana
1 egg at room temperature
Cinnamon
Vanilla extract

Optional: 100% maple syrup, fresh fruit, chocolate chips. Try: fresh blueberries.

Directions:
Blend all ingredients well. Cook on a hot small pan with coconut oil or butter. Serve. Eat warm!

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Gluten Free New York: Not So Skinny Yet Delicious

I spent last week in New York City. The bright lights of the fastest and most energetic city in the world misled me once again.

There I was, in the middle of Times Square, fighting tourists, commuters and disgruntled students, going up and down the stairs of many subway lines. What were the chances that with all these exercise I could gain an ounce? The answer was simple – high.

Though I lived in this city of dreams (and nightmares) for almost 5 years, this was my first trip going back bearing the gluten-free stamp. To be honest, I had no expectations. In Miami, gluten is confused for potatoes, and you are never too sure whether or not you are eating the right thing.

In New York, the waiters have been trained by gods. They guide you immediately through their menu, recommend suggestions to their chef, and accommodate all kinds of other crazies, such as garlic, and onion intolerances…and, why not, skim cappuccinos. Needles to say, I was in love. And for seven days straight I ate. And I ate. And I ate some more. My typically healthy lean chicken breast with a side of tomatoes (safe, easy), was soon replaced by macaroons, gluten-free pasta in Alfredo sauce, and much more.

So yes, I gained 4 pounds. But I think I’m ok with it. Back to Miami, with breaded croquetes and other non-friendly delicacies, the pounds will come off as fast as they came in.

In the meantime, these were some of my favorite gluten-free stops. Note: I’m gluten intolerant, not celiac, so I have a little bit more “freedom.” Always be careful and ask the right questions for yourself when ordering at restaurants that are new to you.

Best Dinner: Red Farm

Photo credit NY Daily News. CRAIG RUTTLE/ASSOCIATED PRESS

Self-labeled innovative and inspired Chinese cuisine, this cozy yet impressive 1,200 square feet culinary heaven is located on 529 Hudson Street, in the heart of the West Village. Dim Sum is quite the challenge in non-gluten free groups, but our waiter kept the dishes coming pointing out which ones I could eat and which ones I couldn’t. He even replaced all soy sauces for gluten-free ones, to my delight, and surprise. Recommended: Pac Man dumplings, yuzu wasabi shrimp, sculptural chicken salad and much more. Don’t miss out on a trip to their restroom – their toilet is over $4,000, but you have to find out for yourself.

Read more about Red Farm here.

Best Awesomeness with Coffee: Bouchon Bakery

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I was in a hurry around Columbus Circle, and stepped into this bakery almost by chance. Little did I know they were the talk of the town, and even with a very sought-after recipe book (I bought it!). Bouchon Bakery specializes in macaroons, mini merengue treats with all sorts of amazing fillings. They are made with almond flour, making them a great on-the go treat. I couldn’t resist their chocolate-dipped larger macaroons (pictured above) – I had two the first day, and then came back for more every other day after that. The challenge? Trying to replicate the macaroons at home!

Read more about Bouchon Bakery recipe book here (Eater.com).

Best for Silly Drinks and Light Eats: Gramercy Park Hotel

Located on 2 Lexington Avenue, just a few steps from the park, the hotel offers what I call “fancy casual” ambiance and a hot (hot!) bartender named Patrick preparing all kinds of shot concoctions and my new favorite cocktail: The Greyhound (grapefruit juice + Grey Goose). Dinner was well spent at Mailaino, known for their fresh and seasonal ingredients, a roast suckling pig, authentic pastas and more. I love when menues cite *gluten free available* and this just the case. Don’t forget: flourless chocolate cake for dessert.

Read more about Mailaino here.

Gluten Free Strawberry Shortbread Minis

Generous friends gifted me an awesome cookie cutter set for my birthday! Flowers, tulips and hearts…all in mini sizes. Like a kid in the candy store, or an adult food blogger in her own kitchen, I rolled up my sleeves and got to work.

gluten free strawberry shortbread gluten free strawberry shortbread gluten free strawberry shortbread gluten free strawberry shortbread

I love how strawberries get photographed. Something about the way they shine through the camera lens, and the intensity of the red of the good ones could be breath taking. And I read that yesterday was Strawberry Day, so, why not?

Let me introduce you to your new favorite: Strawberry Shortbread Minis. They are about a bite size, and they look like mini flowers. The saltiness and flakiness of the biscuit, plus the softness and sugary goodness of the simple vanilla buttercream are hit anywhere you might go. And they look awesome. So now you know…

Ingredients:

For the biscuits…recipe inspired by Simply Gluten Free.

1 1/2 cups brown rice flour plus more for working with the dough

3/4 cups of cornstarch

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons of butter, cut into cubes

3/4 cups of almond milk

For the buttercream

1/2 cup of confectioners’sugar

1 cup butter (smooth, at room temperature)

1 teaspoon of vanilla extract

1 teaspoon of lemon juice

1 pint of strawberries (fresh, sliced)

Directions

Set the oven at 400 degrees. Get ready: a baking sheet lined with parchment paper.

Mix together (with a mixer and dough attachments or by hand) the baking powder, the rice flour, the cornstarch, and the salt. Add the cubed butter (make sure it’s cold enough to hold the cube). You might have to get dirty and mix and work with your fingers. Then, add the almond milk, a little at a time as you form a ball.

GlutenFree Strawberry Shortbreadasset-10

Get your dough, flour your working surface, and knead 4-5 times until smooth. Then roll out around 1/2 inch thick. Cut into biscuits using your favorite cutter (mine is the mini flour). Place the cut biscuits onto the parchment paper, bake. You will bake them for around 20 minutes or until golden.

Set to cool down.

gluten free strawberry shortbread

For the awesome buttercream, just whip together the butter with 1 cup of sugar, and the vanilla and lemon juice. Then gradually add the rest of the sugar until you get a thick consistency…you might need less or more sugar, depending on your altitude and humidity level.

Pipe the buttercream onto a single cookie, add a slice of strawberry, pipe some more buttercream, and top it with a second cookie. And voila…strawberry shortbread minis!

gluten free strawberry shortbread

This recipe is: GF (gluten free); V (vegan, if you replace the butter for shortening); LF (lactose free, if you replace the butter for shortening); FF (Fodmap friendly). For more information on the FODMAP diet, please click here.

The FODMAP Diet for IBS; Gluten Free, too

What are FODMAPs?

FODMAPs are found in the foods we eat. FODMAPs is an acronym (abbreviation) referring to FermentableOligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of molecules found in food, that can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules then continue along their journey along the digestive tract, arriving at the large intestine, where they act as a food source to the bacteria that live there normally. The bacteria then digest/ferment these FODMAPs and can cause symptoms of Irritable Bowel Syndrome (IBS). Symptoms of Irritable Bowel Syndrome include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhoea, constipation, or a combination of both), and other gastro-intestinal symptoms.

In short, FODMAP foods carry a lot of the blame on why you get and feel sick!

  • Excess Fructose: Honey, Apples, Mango, Pear, Watermelon, High Fructose Corn Syrup, Corn Syrup Solids
  • Fructans: Artichokes (Globe), Artichokes(Jerusalem), Asparagus, Beetroot, Chicory, Dandelion leaves, Garlic (in large amounts), Leek, Onion (brown, white, Spanish, onion powder), Raddicio lettuce, Spring Onion (white part), Wheat (in large amounts), Rye (in large amounts), Inulin, Fructo-oligosaccharides.
  • Lactose: Milk, icecream, custard, dairy desserts, condensed and evaporated milk, milk powder, yoghurt, margarine, soft unripened cheeses (eg. ricotta, cottage, cream, marscarpone).
  • Galacto-Oligosaccharides (GOS): Legume beans (eg. baked beans, kidney beans, bortolotti beans), Lentils, Chickpeas
  • Polyols: Apples, Apricots, Avocado, Cherries, Longon, Lychee, Nectarines, Pears , Plums, Prunes, Mushrooms, Sorbitol (420), mannitol (421), xylitol (967), maltitol (965) and Isomalt (953).

The easy solve, then, (and remember, every individual is completely unique and you should always consult your doctor or a registered dietitian) is to just avoid them. Eat this, not that, kind of approach.

And, great additional resources to continue reading:

http://blog.katescarlata.com/fodmaps-basics/fodmaps-checklist/

Today’s Dietitian