Gluten-Free Banana Nutella Ebelskivers

Well, it looks like I’ve been a while since I posted, so I figure it’s about time to dig into the backlog of recipes that we developed and photographed *prior to moving home to Canada*.

Yes, we actually worked ahead, came up with a big folder of recipes to post while in the process of moving into our RV, traveling from MN to Canada, living in that RV while we found a house, etc. We planned ahead, so I’d have content to post even when our kitchen and photography set ups weren’t really appropriate.

… Then, everything got away from me, and I didn’t post any of it. Whoops!

Anyway, prior to moving, we’d been on a big Ebelskiver kick. I can’t remember what prompted me to want an Ebelskiver pan in the first place, but we went a few months with having them every weekend – expect some more recipes from that time, in the near-ish future!

These were a runaway favourite, obviously. Banana and Nutella is a wonderful combination, and both work really well in this format. The pancake batter creates a soft, fluffy casing for the molten Nutella, and the combination is highly addictive.

As with many of my other gluten-free recipes, this is another case where the gluten-free recipe tastes better than an all-purpose flour recipe would. I just find that the flavours of the chosen flours really brings a lot to the pancake, and the texture is great, too!

Serve these as-is, or sift some icing sugar over them immediately before serving.

Enjoy!

Gluten-Free Banana Nutella Ebelskivers

Makes about 21 stuffed pancakes – Serves 3-4

2/3 cup white buckwheat flour
1/3 cup sorghum flour
2 Tbsp coconut flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
2 tablespoons granulated sugar
1 ripe banana, peeled and chopped
1 egg, beaten
1 1/4 cup milk
2 tablespoons butter
1/2 tsp vanilla
Nutella

Whisk together dry ingredients, set aside.

In a blender, combine banana, egg, milk, butter and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth.

Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 Tbsp pancake batter in each cavity, followed by about 1/2 tsp Nutella in the middle of each. Top with about 1 tsp batter, using the spoon to carefully coat the nutella entirely.

Allow to cook for 2-3 minutes.

Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over. Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.

Serve hot

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Crab Cakes and Horseradish Sauce

I’ve been so busy with costuming stuff, it’s been a while since I posted a recipe… and even longer since I’ve posted something gluten-free. Well, let’s fix that 🙂

These crab cakes are everything you could want in a crab cake – flavourful, colourful, very quick and easy to make. The ingredients come together quickly, and cooking takes no time. The result is a meal that is suitable as a quick and relatively healthy weeknight meal… but also elegant and impressive for entertaining. With Valentine’s Day coming up, this is a great recipe to have in your arsenal, for your gluten-free sweetie!

This is one of the recipes from my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking! You can buy it right from this site, or head over to Amazon.. where you can see some of the lovely things that have been said about the book so far!

Gluten Free Crab Cakes
Makes 4 servings

1 lb crab meat
1/4- 1/2 cup mayonnaise
2 eggs, beaten
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1 garlic clove, pressed
1/2 tsp salt
1/3 cup rice flour
3 green onions, finely chopped
1 fresno chili, finely chopped
Vegetable oil
1 lemon, sliced into wedges

Strain any visible liquid off crab meat, if applicable. Pick through meat to remove shells, discard any found. Set crab meat aside.

In a large bowl, whisk together mayonnaise, eggs, and mustard until smooth. Add Worchestershire sauce, garlic, salt, and rice flour, once again whisking until smooth and well incorporated. Add green onions, chili, and crab meat, gently mix until well combined. Cover and chill for 1 hour.

In a large fry pan, heat 1-2 Tbsp oil over medium heat. As oil is heating, shape crab mixture into patties.

Use a metal spatula to gently transfer crab cakes to oil, being careful not to burn yourself – oil may spatter. Pan fry crab cakes until browned – about 4 minutes on each side.

Serve warm, with lemon wedges and horseradish sauce:

Horseradish Sauce

1/2 cup sour cream
2 Tbsp mayonnaise
2 Tbsp+ prepared horseradish

Whisk together until well blended, chill for 1 hour. Taste, add more horseradish if you’d like more bite.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Savory Marbled Basil Cheesecake

Who says cheesecake is only for dessert? This savory version is best served at least slightly warm… I like it best chilled first, and reheated to HOT in the microwave. Yum!

Savory Basil Marbled Cheesecake

Crust:

1 1/4 cups finely chopped almonds (almond meal, almond flour)
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup butter, melted
pinch of black pepper

Combine all ingredients until completely incorporated and moistened. Evenly distribute across the bottom of a 9″ spring form pan. Press ingredients firmly, extending crust partway up the sides of the pan. Chill for at least 1 hour.

Cheesecake:

1/2 small onion, diced
2 cloves garlic, pressed or minced
32 oz cream cheese, softened
1 cup shedded provolone cheese
1/2 cup sour cream
6 large eggs
1 cup heavy cream
1 tsp salt
1/4-1/2 tsp pepper
2-3 cups fresh basil leaves

Preheat oven to 425°F (220°C)

Finely chop onion and garlic in a food processor. Add cream cheese, provolone, and sour cream, process until very smooth. Add eggs, blitz for a few seconds to combine. Carefully stream in heavy cream, process just until well combined and smooth. Stir in salt and pepper, Pour half of the cheese batter into a mixing bowl. Add basil leaves to remaining batter in food processor, blitz until leaves are finely chopped and well incorporated into the batter.

Gently spoon batter into prepared crust, alternating scoops of plain and basil batters. Run a clean butter knife through the batter -being careful to not disturb the crust underneath – to marble the batters.

Bake for 15 minutes. After 15 minutes, turn the oven down to 325°F (160°C) and bake for 50 minutes. Once baking time is complete, turn off the oven and allow cheesecake cake to cool – WITHOUT opening the door! – for 2 hours.

Note: While this cheesecake is fantastic as it is, it also works well when topped with any number of complementary items. Try roasted red pepper, pesto, or crumbled bacon!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Beet and Goat Cheese Ravioli w/ Basil Cream Sauce

One of our favorite salads involves picked beets, goat cheese, and walnuts with a basil cream dressing.

When we recently purchased a pasta machine, one of the very first recipes we created for it was based around that salad – a beet pasta dough, filled with a goat cheese mixture, and topped with a basil cream sauce and walnuts. Perfect!

Hope you enjoy it as much as Porter did 🙂

Beet and Goat Cheese Ravioli with Basil Cream Sauce & Walnuts

Beet Pasta:

2 small beets
3+ cups flour
3 eggs

Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the beets. Roast at 375 for 35-45 minutes, or until beets are quite tender.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

Blitz roasted beets in a food processor until almost a paste. Add 3 cups of flour and the eggs, blitz for 30 seconds, until everything is evenly distributed and crumbly.

Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!

Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.

Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!

Goat Cheese Filling:

4 oz goat cheese
1/2 cup ricotta cheese
Salt and pepper, to taste

Combine all ingredients until everything is well incorporated. Cover with plastic wrap and chill until use.

Basil Cream Sauce:

4 oz cream cheese, softened
2 Tbsp pesto
1/2 cup milk
1 cup heavy cream
Salt and pepper, to taste

In a medium saucepan, whisk cream cheese with pesto and a little heavy cream until smooth. Stream heavy cream into mixture slowly, whisking constantly to form a thick sauce. Add remaining heavy cream and milk, whisking once more until smooth and uniform.

Heat sauce, stirring often, until it comes to a simmer. Simmer for a few minutes, until thickened.

Assembly:

Beet Pasta
Flour
Goat cheese filling
1 egg, whisked
Salt
Basil Cream Sauce
Walnuts

Bring a large pot of water to a boil, salt it well.

Run your beet pasta through a pasta maker until it is as thing as you can get it. One sheet at a time, transfer pasta to a floured work surface.

Drop a bit of filling (1/2 – 1 tsp) along the middle of the pasta sheet, leaving an inch or two between each drop.

Use a pastry brush to brush a little whisked egg around each drop of filling

Carefully place a second sheet of dough on top of the first, sandwiching the filling between them.

Lightly press down on the filling lumps, pressing down on the surrounding dough to seal. Be sure to push out as much air as you can, as you go.

Use a knife or a pastry wheel to trim the pasta into squares.

Press edges of each square firmly together to seal.

Transfer ravioli to boiling water in batches, cooking for 3-5 minutes or until they float to the surface. Strain well.

Serve ravioli hot, topped with basil cream sauce and walnuts.

Heart Shaped Beer Pretzels with Jalapeno Jack Dip

In this household, nothing says “love” like soft, chewy bread products!

So, for this Valentine’s Day, I give you my beer pretzels recipe. While this recipe can definitely be used to form more traditional pretzel shapes as well – of course! – I find it to be a lot of fun to get a bit seasonal with it.

What better to go with beer pretzels, than jalapeno jack melty cheese dip? This accompanying recipe works up quickly and easily, and really satisfies. Comfort food at its finest, when paired with a fresh from the oven pretzel!

Heart Shaped Beer Pretzels

1 1/2 cups warm beer
1/4 cup light brown sugar
1 package active dry yeast (about 2 1/4 tsp)
5 cups all-purpose flour
1/2 tsp salt
4 ounces unsalted butter, melted
Olive oil

3 quarts water
3/4 cup baking soda

2 eggs
1 tbsp cold water
Coarse sea salt

Combine warm beer with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed. Pour in yeast/beer mixture, stirring until well combined. Turn dough out onto a clean surface, knead for a couple of minutes. Dough should be soft and smooth.

Pour about 1 Tbsp of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.

Once the dough has doubled in size:

Pinch off a fist-sized chunk of dough, roll it into a thick “snake”, form into a heart shape, and pinch ends to seal:

Repeat with remaining dough.

Preheat oven to 375F. Bring water to a boil in a large pot. Add baking soda, stir until combined.

Boil the pretzels, a few at a time, for about a minute. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point. Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (you’ll need 2 baking sheets)

Whisk together eggs and water, brush this mixture across the tops of the pretzels. Generously sprinkle the tops with coarse sea salt. Bake for 25 to 30 minutes, until golden brown. Allow to cool for a minute or two before eating. Enjoy!

Jalapeno Jack Dip

1 cup milk
12 oz shredded jalapeno jack cheese
2 tbsp corn starch
Salt and pepper

Heat milk in a medium saucepan. In a separate bowl, toss cheese with corn starch.

Add about half of the cheese to the pot, stirring until melted in. Add the rest, continue stirring until everything is melted and smooth. Season with salt and pepper to taste.

Serve hot!

Traditional Raspberry Mousse

The holiday season may be over, but some of us aren’t ready to forfeit our sweet tooth to the new years resolutions just yet!

This mousse is light, airy, fruity… and feels a little celebratory. Great for entertaining, special occasions (Valentine’s Day!)… or any day, really.

Also, this recipe isn’t horrible as far as desserts go. It’s not a TON of sugar, it’s gluten free… it has fruit, dairy, and hey, the eggs count as protein, right?

Good enough!

This recipe is for a traditional mousse, which utilizes fresh, raw egg whites. While this is perfectly safe for the vast majority of the population, pregnant women, the elderly, and immune compromised individuals may want to opt out of this recipe

Traditional Raspberry Mousse

1 cup Raspberry puree *
1/3 cup Sugar
3 tsp Unflavored gelatin powder
1/3 cup water **
2 Large egg whites
1 cup Heavy cream

Combine raspberry puree and sugar together in a large bowl, set aside.

In a small bowl, sprinkle gelatin over water and allow to soak for 5 minutes. Transfer bowl to microwave, heat in 10 second increments until gelatin dissolves into the liqueur. Pour into fruit puree mixture, stir until well incorporated, then set aside while preparing the rest of the ingredients.

In a separate bowl (stand mixer, ideally!), whip egg whites until stiff peaks form. Carefully fold into chilled fruit mixture, stirring until combined.

Whip cream until stiff peaks form, then carefully fold in to the fruit mixture, stirring until combined. Pour into 6-8 serving glasses, chill until set, about 2 hours.

* If you have access to pre made fruit puree, that is easiest.

** Feel free to substitute a non-cream liqueur of choice for all or part of the water. This mousse is particularly great with Cambord or Cointreau in place of the water.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Valentine “Heart Beet” Eggs.

Lately, I’ve been seeing a lot of photos of Chinese Tea Eggs on Pinterest. They’re really pretty! Basically, you hard boil some eggs, crack the shells, then steep them in a tea and soy sauce mixture, producing gorgeous designs all over the peeled egg.

Partly because I can never seem to NOT screw with an idea, and partly because of the copious amounts of pickled beet brine that a recent beet/goat cheese salad obsession has left us with, I decided to bastardize the idea a bit. It turned out great – brightly “tie dyed” pink eggs, subtly flavored with beet brine.

… and then I bastardized my own idea! Check it out…

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Chocolate Dessert Ravioli

Within the next two weeks, I should have a skeleton of a kitchen – cabinets and counters, but no cabinet faces, doors, or trim. So excited!

In the meantime, however, I’m forced to dig through my archives – across several computers – for older photos and recipes that I have not yet posted. In today’s case, this recipe was featured in my first cook book, The Spirited Baker. The photos were taken prior to publication, with the aim of being the divider page for the “Fancy” chapter.

Well, I had a change of heart, went with that gorgeous photo of the truffles instead, and have been sitting on these photos ever since. Time to share!

There are so many different ways to make a traditional dinner favorite – ravioli – into a new dessert favorite. Dough and filling types can be mixed and matched, cooking method can vary – baked, boiled, deep fried – and various different sauces can be used.

Dessert ravioli can be a little more labor intensive than some other recipes, but the effort is worth it! Dessert ravioli is something unique and unexpected. With a little creativity in presentation, it can really be a showstopper for your guests! Try serving it in martini glasses, with a light drizzling of sauce.

Chocolate Dessert Ravioli with Raspberry Chambord Sauce

Enjoy this recipe? Be sure to check out The Spirited Baker for more types of dessert ravioli, fillings, sauces… as well as many other tasty desserts!
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Happy National Coffee Day – How to make Coffee Truffles!

Happy “National Coffee Day!”

We’re pretty big on caffeine in this house. While I prefer mine to come as energy drinks or shots, I am keenly aware of my husband’s coffee addiction. (Read: He’s a miserable bastard before his morning coffee!)

A few years ago, I created these truffles for my husband – kind of like an inside-out version of a chocolate covered espresso bean. They’re super easy – and cheap! – to make, and are a perfect gift for your favorite coffee junkie.

I’ll warn you – rolled in straight-up ground coffee, they’re pretty hardcore. For a more delicate caffeine kick, be sure to cut the coffee with chocolate or powdered sugar, as described in the notes below!

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Tropical White Chocolate Truffles Recipe

I know that the idea of making “fancy” desserts – like truffles – can seem intimidating to some. Many foo-foo desserts don’t seem to come across as something that can be made at home, or at least definitely not by a beginner.

I swear that’s not true of this recipe – or any of the other ones in my cookbooks, The Spirited Baker and Evil Cake Overlord! Truffles, cream puffs, baklava… all deceptively easy to make. Go ahead, try some!

Chocolate chips may be a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.

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