Super MUFA gluten-free chocolate mousse

Imagine if a chocolate indulgence could make you look and feel as good as it tastes. When you combine the antioxidant power of dark chocolate with the superpowers of the avocado, you get one power house of a mousse.

Avocado and chocolate? Trust me, it works and avocados offer considerable health benefits. Avocados contain monounsaturated fatty acids (MUFA), which improve cholesterol levels, aide in fat metabolism and can reduce the risk of heart disease. They also contain significant amounts of folate, potassium, vitamin K, vitamin E, and carotenoids, and because avocados contain healthy fat the these nutrients are more easily absorbed and used by the body. In the words of John H. Kellogg "of all edible fruits, it stands pre-eminent as a source of concentrated nutriment adapted to human use. For purity, wholesomeness, ease of digestibility, and adaptation to human needs, it has few rivals and none that can fill its place."







The inspiration for this recipe was a raw chocolate mousse that I use to make at Claudia's. I added Greek yogurt to this version, making it less dense, and giving it a little protein and calcium boost. Because it is so rich, I recommend serving it with fresh berries for a well rounded and satisfying dessert.
Super MUFA Gluten-Free Chocolate Mousse
Feel free to adjust this recipe, making more or less sweet or adding in other fun ingredients like liquor or peanut butter. Any small alterations shouldn't destroy it. If you prefer it less thick (it will thicken when cooled,) add a few tablespoons of milk at the end.

2 ripe avocados
1 5-6 oz. container of low-fat Greek yogurt
3/4 c cocoa
1/2 tsp salt
1/8 tsp cinnamon
1/4 c. dark chocolate, melted
1/4 c agave syrup
3 T maple syrup
1 tsp vanilla extract

Combine the green flesh of the avocados and the yogurt in a food processor. Blend until smooth, about 2 minutes. Next, add the cocoa, salt, and cinnamon. Pulse a few times, scrape down the sides of the processor and continue to process until combined. Now, add the melted chocolate, agave, syrup, and vanilla and process for another minute.
This can be served right away or chilled and served later. If you do chill it, it will thicken so you can either add a few tablespoons of milk after you have added the chocolate and syrup, or you can bring the mousse back to room temperature and give it a quick whip with a rubber spatula before serving.

*Though this treat is packed with health supportive nutrients, if you eat it too much, you won't be looking or feeling very sexy.

Fruit Cake...What! For real it's good and gluten free

My dad liked to make fruit cake at Christmas but my brother and I were never offered any. I didn't care really because I had heard about "fruit cakes." From a distance I quietly watched and listened, fascinated by the time and care that my dad put into this fruit cake. I don't remember much time going into the actual making of the cake but I remember, dearly, that he kept it in a holiday tin with a rubber band around it. Nobody ever talked about the cake in the Christmas tin but regularly I would hear my dad pop open the tin, releasing the smells of fruit, spices and alcohol. He was checking on the progress I guess. Why was he doing this, he never baked anything else? Wasn't it getting moldy and stale?
With a little thought, I've figured out the answers to these questions. First, it's apparent now, why Tim and I were never asked to partake in the eating of the fruit cake. It's the same reason that it didn't get moldy and hard. It took a whole lot of brandy to make that fruit cake just right. The reason that my dad felt the burning urge to bake was that his mother use to make fruit cakes every year at Christmas. I have a feeling she also had a fondness for a very brandied cake.
With delight, I'm following in the family tradition of fruit cake making, but putting my own twist on the classic.

Fruit Cake
preheat oven to 350
1/4 c red raisins
1/4 c golden raisins
1c roughly chopped mixed dried fruit (apples, pears, plums, apricots, figs are all wonderful choices)
1 c. water
2 T agave syrup (or you can substitute with normal cane sugar)
2 T Brandy
1/4 tsp orange zest
pinch of salt
pinch of black pepper

combine the above ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for 10 min. Turn off heat and allow to sit for at least 20 min.

1 c Bob's A.P. Gluten free flour
1/4 c white rice flour
1/4 c tapioca flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan gum
2 T flax meal
1/2 c butter, softened
1 egg + 2 egg whites
1/2 c + 2 T natural cane sugar
1/4 c unsweetened apple sauce
1/4 tsp orange zest
1 tsp vanilla
1/4 c Silk SoyNog (you can substitute with almond milk or regular skim milk)
1 T Brandy
1/2 c chopped mixed nuts
1/4 c chopped crystallized ginger

Grease and flour a 9x5 loaf pan.
Sift together dry ingredients and set aside. In the bowl of a mixer cream together butter and sugar. When butter and sugar are light and fluffy, add the egg and whites and beat on high about a minute. Scrap down sides and bottom of bowl. Add the apple sauce, vanilla, Brandy and orange zest and beat just until combined. Next, add half of the dry ingredients and flax meal and mix on low until just combined. Then add the SoyNog mixing on low briefly. Add the second half of the dry ingredients, nuts and ginger and mix lightly until combined.
Scrap down sides of bowl, and pour batter into prepared pan.
Place pan on a middle rack in the preheated oven and bake for 1 hr and 15 min or until a toothpick inserted in the center comes out clean. It's a good idea to rotate cake 1/2 way through cooking time to ensure even baking.
In my father's honor I drizzled a little Brandy over the cake right when it comes out of the oven.
The optional next step is two wrap the cake in cheese clothe soaked in Brandy, then place it in a holiday tin with a rubber band around it, and keep it in the refrigerator. Because the cake is gluten free and won't hold up as long as a traditional cake, I'd only let the cake sit like this for two days. After one day add more Brandy if the cheese clothe is dry.

Maree's a Peach: Dairy Free Gluten Free Peach Cake

During my time at Pure Bake Shoppe we had an employee named Maree. Boy, was Maree a peach! She's inspiring, sweet, thoughtful and vacuumed like no other. We enjoyed having her around so much that we named a cake after her. Hope you enjoy!
This recipe is a great way to use up the ultra ripe peaches that are wonderful this time of year.

Maree's a Peach

1 hearty double layer 8"
preheat oven to 350


10 1/4 oz All Purpose Gluten Free Flour (i'll update this with a better measurement like a cup :0 )
1 T baking powder
1 tsp salt
3/4 tsp xanthan gum
2 large whole egg + 3 large egg whites
1/2 c cane sugar
1/2 c sucanot
1/2 c. coconut or canola oil
1 c. fresh peach puree (puree fresh peaches in a food processor)
1/2 c vanilla almond milk
1 T + 1 tsp vanilla extract
1 tsp almond extract

Grease and flour two round 8" pans.
Sift together first four ingredients and set aside.
Beat eggs until light and frothy. Add sugar to eggs and beat until thick and creamy. With mixer on low slowly add oil and mix until just combined. Next add the pureed peaches and extract and mix lightly. Scrap down sides and bottom of mixing bowl.
Now, alternately add the dry ingredients and milk, begining and ending with dry ingredients. Pour batter into prepared pans and gently tap on counter top to release bubbles. Place pans on rack in the center of the oven. Bake 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool for 10 minutes then remove from pans and continue to cool on wire racks. When cakes are completely cool frost with white buttercream and garnish with more fresh peaches.

Pour Some Sugar On Me

Agave, white sugar, cane sugar, corn syrup, brown sugar, sucanot, maple syrup, maple sugar, honey--what sets these sugars apart?

We all love to treat ourselves to something a little sweet, but not all sweet treats are created equal. There are several different substances that can be used as sweeteners and some are healthier than others.
Sugar, the substance responsible for that wonderfully sweet taste we crave, is a naturally occurring substance found in plants and animals alike. Commonly, “sugar” refers to the tiny white granules that we add to things like coffee and cookies to give them that tempting sweetness. This added “sugar” is often referred to as a “sweetener.”
All added sweeteners are derived from a plant source. What makes some of these sweeteners healthier than others is the type and amount of processing that the sugar goes through to reach the point where it can be used as an added sweetener.
High fructose corn syrup and white sugar are among the most refined, and not coincidently the most damaging to our health. Though both of these sweeteners are derived from a “natural” plant source they are put through an extensive process to go from plant to sweetener. In the end you are left with a sweetener with an altered chemical structure and an insufficient amount of vitamins and minerals. In addition, these sweeteners are often exposed to toxic chemicals and additives throughout the refinement process. Sugar in this state is void of any nutritional value and causes harm to your body as it is broken down for energy.
There are many unrefined and less refined sweeteners available that have been used for thousands of years. When plant sugars are not put through heavy and intense processing they maintain their molecular integrity, vitamins, and minerals. Sugar in this state is more easily identified by our bodies and also carries with it properties that promote digestion. Minimally refined sugars are metabolized without creating such havoc in our bodies. While some of these sweeteners are healthier than others, always remember that moderation is the key to good health.

The D-List: Restoring Your Health

Celiac disease can cause a whole slew of vitamin and mineral deficiencies. These deficiencies are mostly the result of damage to the intestines, which inhibits proper absorption of nutrients from food. When our bodies lack adequate vitamins and minerals things get complicated inside, and we find ourselves with conditions like osteoporosis or anemia.
Vitamin D is vital for proper calcium absorption, muscular function. Cancer prevention is another reason not to skimp on D. High levels of D are associated with lowering the risk of cancer, even skin cancer. D can also put up a fight against infections by giving immune cells a boost and protect you from cardiovascular disease. Because Diabetes can occur as a result of complications due to celiac disease, it's important to do your best to keep your blood sugar at a healthy level--wouldn't you know, vitamin D also has been proven to keep glucose levels in check.
It's a funny vitamin because our bodies can actually produce vitamin D with the help of sunlight. Some argue that the best source of vit. D is sunlight while other camps strongly caution against sun exposure to protect ourselves from cancer. This argument gets sticky so I'll just give you my take and please educate yourself and make your own choice. It is said that 10 minutes of sunlight is sufficient time for your body to produce a nice amount of vit D. Others argue that in winter months and those in states farther north of the equator need more than 10 minutes to produce enough vit D. I happen to really, really enjoy the sun--not just looking at the sun from inside but being out in it's rays. It makes me feel happy and revitalized (is that the vit D I'm feeling???). I know there are risks to sun exposure but I also am aware of the medical/pharmaceutical/beauty industry's knack for instilling fear in consumers. How much sun is too much? It is my opinion that some sun is good for the soul, and our bodies ability to produce vit D with the help of sun is evidence that we need sun. I don't believe that we should drown our skin in chemical sunblocks and hide under hats, long sleeves, and pants constantly. I believe that we need to take a holistic approach to health and do our best to live in moderation. That being said, it's probably not a good idea to sit in the sun for six hours a day working on a crispy tan because you want to really boost your vit D levels. My solution is to sit on the fence (not a picket fence)--enjoy a the sun when you can and also seek out nutritional sources of vit D along with considering a D supplement, especially in the winter.

Who's on the D-list!
Salmon
Tuna
Mackerel
Mushrooms
Eggs
Cod liver oil
Fortified Dairy Products but I'm not a big fan of modern dairy

Gluten Free Quinoa Raisin Cookies

I happened upon quinoa flakes the other day. I thought it would be a nice alternative to oatmeal but found out that it's not. The flakes cook up more like, hmmm..... mush or really creamy grits. Not that this is a bad thing, just not my thing. But what a wonderful source of fiber and protein! I couldn't give up on the quinoa flakes--I had to come up with a way to use them. I started coming up with ideas like cookies, and quick breads, and meatloaf. Then I noticed that the people who made the quinoa flakes had also come up with more than one way to eat your quinoa flakes. I used their cookie recipe as a reference but, naturally, I felt the need to tweak the recipe. Oh! they turned out so good. I'm usually good at only tasting these creations and not actually eating them but these cookies got me. They're not too sweet but satisfy that sweet tooth while still tasting wholesome and healthy. They come to close to an oatmeal raisin cookie but better because of the chewy cakey texture and addition of almond butter, which gives them an unidentifiable buttery nuttiness. If a mid-afternoon lift is what you're looking for these cookies are it!

Quinoa Raisin Cookies
yield: 2 1/2-3 dozen

preheat oven to 350 degrees

1/2 c honey
5 T cane sugar or sucanot
4 T softened butter
1/2 c almond butter or any nut butter
1/4 c unsweetend apple sauce
1/2 tsp vanilla extract
1 c rice flour
3/4 c quinoa flakes
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c raisins

Measure dry ingredients (rice flour through cinnamon) into a small bowl and set aside. Beat together first 6 ingredients (honey through vanilla) until creamy. Add dry ingredients to the wet ingredients and mix just until combined and then fold in raisins. Drop spoonfuls of dough onto un-greased cookie sheet two inches apart. Bake for 12-14 min., just until golden. Allow to cool for a minute then remove from baking sheet and transfer onto a rack to cool.

Boost The Fiber in Your Gluten Free Bread: Quick Fix

Fiber is a concern for everyone, and if it's not--get with it! It's recommended that we get 25 grams of fiber a day. Easy feat if you eat lots of whole grains or fresh fruits and vegetables but if you hesitate to munch on an apple or haven't bought a bunch of greens in a while, you may be coming up shy when it comes to fiber.
Why fiber? It keeps you regular, it keeps your colon tidy, keeps cholesterol in check, it keeps you fuller longer, and it helps maintain even blood sugar levels. Often we hear "people" tell us to eat whole grains like whole wheat bread and oats to easily boost your fiber in-take, but what if you're g.f.? You can't eat whole grain breads or most oatmeal or wheat germ or wheat bran or whole wheat pasta. I often get asked about the nutritional content of the g.f. bread that I make and the bread mix that I sell at The Gluten Free Bread Factory. Because it is made up mostly of bean flours and tapioca flour it does only have around 2.5 grams of fiber per slice, which actually isn't to shabby, but that is less fiber than you'd find in a hearty grain bread that contains gluten.
There is a quick fix! A fast and easy way to boost the fiber content or your g.f. bread, helping you reach that 25 grams a day, is to buy bread mix and throw in some little extras. Chia seeds, and flax seed are perfect add in's. Neither type of seed needs to be ground before adding it to your bread mix, just toss in a couple tablespoons.