Blog - Page 12 of 41 - Impressions

Gluten Free Chocolate Chip Cake

June 2, 2017 Rachel Sherwood

I recently went to the Gluten Free Food Allergy Fest in Minneapolis. It was a mini food show with over 90 different vendors all sharing their greatest gluten, dairy, egg, and soy free foods. I have always been a little skeptical of products that make bold health claims but I was interested to see the best of what the market has to offer in these areas. The event was fun and I did see and taste some great products. However, as I was looking at the labels closely even of the items I took samples of home I was surprised to find that in almost every product featured was added sugars. Even though it was free from so many other ingredients the first or second ingredient in so many products was some type of processed sugar. I point this out because I just want you to be smart. If you really want a “healthier” option you need to look closely and be aware that not all healthy foods, ingredient free foods or organic foods are actually good for you. There were a few shining products that I was super excited to stumble upon.

Founder of Gluten-Free Prairie Deb Wheaton

One was Gluten-Free Prairie Foods. I met the founder Deb Wheaton, her daughter and grandson. She shared her story with me of how her family was getting ill from wheat and many of the starches and gums like xanthan gum made their condition worse. They created an oat-based gluten free flour that thickens with Psyllium Husk Powder, which is a real food ingredient, high in fiber and absorbs water easily. It was one of the few products that was not made with extra sugar and xanthan gum so I wanted to give it a try. After making a few batches of muffins, breads and cakes for an easy go to all purpose 1 to 1 cup flour substitution I thought this product was a great find. It is perfect for easy gluten free baking. It easily substituted into my favorite recipes and produced light products without a dense grainy texture that many gluten free flours have. See below for my Chocolate Chip Cake Recipe and give Deb and Gluten Free Prairie All Purpose Baking Flour a try.

You may also like these Gluten Free Prairie Products as well Brownie Mix and Pancake and Waffle Mix

Gluten Free Chocolate Chip Cake

Makes 1 8×8 cake

¼ cup (1/2 stick) butter, softened

½ cup honey

1 tablespoon pure vanilla extract

1 egg

½ cup full fat sour cream or thick Greek style yogurt

1 cup Gluten Free Prairie All Purpose Baking Flour

1 teaspoon corn starch

1 teaspoon baking powder

½ teaspoon baking soda

pinch salt

½ cup chocolate chips + more for sprinkling on top if desired*

Preheat oven to 350. Grease the sides of an 8×8 cake pan and line the bottom with parchment paper for easy removal. In a medium mixing bowl cream together the butter and honey. Add the vanilla, egg and sour cream or yogurt and mix to combine. Add all remaining ingredients and mix well. Pour into prepared pan. Top with extra chocolate chips if desired. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes then remove to a wire rack.

I recommend Enjoy Life Mini Chocolate Chips for this cake as these have the least amount of extra “junk” in them. It is also easier to cut and you get more distribution of chocolate with the smaller pieces.

Black Bean Brownies

May 22, 2017 Rachel Sherwood

(Gluten-free, Dairy-free, Egg-free) Makes 9- 12 brownies depending on how you cut them

Gluten Free, Dairy Free and Egg Free Chocolate Treats

These vegan black bean brownies are rich and dense perfect for a guilt free indulgent chocolate treat. Guests will love them but it is best to revel the secret ingredient after they have tried them. Best part they are super simple to make and they freeze really well too. Enjoy!

1/2 cup whole oats

1 1/2 cups black beans (one 15 oz can, drained and rinsed)

¼ cup raw cocoa powder

1/4 cup coconut oil

¼ cup maple syrup or honey

1 tablespoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips* + extra if desired

Preheat oven to 350 degrees, line the bottom of a 8×8 baking pan with parchment paper and grease the sides.

In a food processor blend oats until it creates fine flour. Add all remaining ingredients (except chocolate chips) and process until well mixed.

Stir in chocolate chips. Spread mixture into prepared pan. Pressing with a slightly wet hand helps smooth them into the pan. Top with extra chocolate chips if desired. Bake for 15-18 minutes. Brownies will be soft when warm. Refrigerate for 15 minutes to firm up if needed.

Note: I use Enjoy Life Chocolate Chips as them seem to have the least amount of extra junk in them but any brand will work.

Double Chocolate Spinach Muffins

May 1, 2017 Rachel Sherwood

These double chocolate spinach muffins are a favorite breakfast treat or afternoon snack that I don’t feel guilty about eating. They pack green leafy vegetables and whole oats into a delicious gluten free chocolate muffin that is super easy to make.

Double Chocolate Gluten Free Spinach Muffins

Double Chocolate Spinach Muffins

Prep Time 10 minutes

Cook Time 20-25 minutes

Total Time 30-35 minutes

Servings 18

3 cup whole oats

1 tablespoon cinnamon

2 tablespoons ground flax seed, optional

2 teaspoon baking powder

½ teaspoon salt

½ cup coco powder

1 tablespoon vanilla

2 ripe bananas, about 1 cup

½ cup milk

1 cup honey or maple syrup (you could cut this in half ½ cup for less sweetness)

2 eggs

4 packed cups spinach, about 6 ounces

½ chocolate chips + extra to sprinkle on top if desired

Instructions

Preheat your oven to 350 degrees F. Grease a muffin pan with oil. You can use liners but I found they stuck more to the liners than to the pan.

In a food processor mix the oats on high until they resemble fine flour. Add all remaining ingredients, mix to combine, scrape side and mix again to make sure all ingredients are well incorporated. Gently stir in the chocolate chips.

Pour the batter into prepared pan filling each cup 3/4 of the way full. Top with extra chocolate chips if desired. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.

Remove from the oven and allow to cool in the muffin tin for about 10 minutes before removing and placing on a cooling rack. Store in an airtight container.

What is your favorite guilt free treat?

Healthier Pizza it’s Gluten Free Too!

April 26, 2017 Rachel Sherwood

Yes! A healthier pizza and a way to get your kids to love eating more vegetables is a reality. I am super excited about this next gluten free cooking class coming up on May 20^th at Mingle. I have had many requests for a class like this so I am sure the event will sell out. You can reserve your seat here. There is lots of talk about gluten free foods these days and some say it is just the next fad diet. Maybe it is and it too will pass but I know for me choosing to go gluten free has radically changed my family’s lifestyle for the better. I only share what I know and what I believe to be beneficial in supporting happy healthier families. I am passionate about cooking and eating real foods and this is just an extension of that. There are plenty of “all natural” “gluten free” “organic” junk foods out there disguised to be healthy options for you. It is really hard sometimes to know what foods are actually good for you.

Cauliflower Pizza Crusts — Cauliflower Crust Pizza

I was tossed into the gluten free world just over a year ago due to a sensitivity my son had. At first I struggled because I still wanted cookies, bread and pizza, don’t we all love them? There is a reason these are called “comfort foods” I was tired of feeling deprived. I knew there had to be simple solutions to gluten free cooking. I took to researching and testing to only find, like I do with many recipes, items that took too long, were too complicated and often not producing good results. I needed tasty, easy and quick to keep up with the demands of life as a busy working mom. I have tested and tried so many recipes and now I get to enjoy healthier versions of things like pizza with a super easy cauliflower crust. Gluten free cooking may not be for everyone but choosing healthier real food alternatives to processed foods can benefit anyone.

Changing our lifestyle to eliminate gluten and almost all refined sugars has created these results for my family; my son’s eczema has completely cleared naturally. We all sleep better at night, and fall asleep quickly. I have more energy and am 25 pound lighter than my pre pregnancy weight. Yes mommas, all the baby weight and 25 lbs. extra all gone from just changing how we eat.

Gluten Free and Refined Sugar Free Christmas Cookies

The recipes I am sharing in this gluten free cooking class are some of my favorites. I also don’t believe in making separate meals for anyone in the house. We all eat the same food regardless of age, taste, need or preference. I also learned to never share that a recipe is gluten free with others as it tends to create this pre conceived idea that is must taste bad. When in reality good ingredients prepared simply almost always create amazing results. At Christmas time I made a platter of cookies that was all gluten and refined sugar free. I set them on the table right next to all the others and everyone enjoyed them just as they would any other cookie or brownie. They only learned of the difference when they commented on how good they were and asked about them did they find out that my double chocolate brownies were made out of black beans. When you use real ingredients you can have treats and not feel bad about eating them.

This gluten free cooking class shares that idea that real food creates real good results that anyone can enjoy. No need to purchase a variety of strange flours, starches or gums just real rood for real people. Join me and learn how easy it can be. Register today!

Do you or your family struggle with food sensitivities? What helps you continue to eat well?

5 Simple Ways to Keep your Kitchen Cleaner

April 17, 2017April 17, 2017 Rachel Sherwood

The kitchen is one of the most used and often the dirtiest places in the home. Harmful bacteria can be lurking on surfaces even if it looks clean. If you are anything like me I try to keep my house clean and my family healthy. However, as a busy working mom this is often easier said than done. Although I may not always be able to do a deep clean there 5 simple ways to keep your kitchen cleaner and family safer that don’t take very long at all. Here are 5 simple ways to keep your kitchen clean and family healthier all year long.

Sanitize The Sink: The kitchen sink is almost always wet and well used for washing hands, food and dishes making it an easy place for bacteria to grow. Studies have found that the kitchen sink has more bacteria than the garbage bin. The faucet handle, and soap dispenser can also reintroduce bacteria to your hands after you’ve washed them. Cleaning the sink regularly with hot soapy water is amazingly effective at eliminating bacteria, but for added insurance rinse with a solution of 1 tablespoon bleach per quart of water. Going all-natural or want to be green? Use 1 part white vinegar to 3 parts water.

Clean the Sponge: A sponge is almost always wet making it an ideal host for bacteria, dishcloths and wet rags are usually not much better. The best method to disinfect your sponge is to use heat. Take a damp sponge to the microwave for 1 minute. The water will create steam and boil out any bacteria. Some sponges can burn in high-powered microwaves so for extra safety boil it in water for 5 minutes. Replace your sponge frequently; one time per month is preferred.

Wash Everything You Eat: We almost always wash an apple before we eat the skin, but it is good practice to wash all produce before consumption even those with inedible rinds and peels, such as melons, pineapple and squash. Cutting into a contaminated peel can drag pathogens inside. Cantaloupe rind is one of the most common sources for food contamination.

Wipe it Down: Think of all the non-common food places you touch on a regular basis: light switches, door handles, cabinets, knobs on the oven or stove; even having your cell phone or tablet in the kitchen with you. All of these things are routinely touched and can easily hold and spread bacteria. Make it a practice to wipe these down and sanitize them on a regular basis.

Wash your hands longer: It’s simple. Washing your hands is one of the best ways to stop the spread of food-borne pathogens. Wash before and during cooking, especially after touching raw meat and poultry. Most of us simply quickly wash or rinse our hands with water. The U.S. Food and Drug Administration (FDA) recommends at least 20 seconds in warm, soapy water. How long is that? Try singing “Happy Birthday.”