THE BEST Gluten Free and Dairy Free Chocolate Cake recipe

A great cake to satisfy the holiday chocolate cravings.  I have made this recipe a dozen times and have experimented by making it into cupcakes, adding walnuts, substituting sugar with agave etc.  The basic recipe is always the best, any substitutions have failed to compare to the original. Don't let the ingredients deter you, this is a moist and fluffy cake that will make you never want to try an overcomplicated, dry, crumbly and tasteless rice flour cake recipe again.

I can't take credit for this recipe or even point to a source.  This recipe was shared around at work, and of course anything gluten free always makes it to my inbox. Which I happily accept and experiment with.

I dare you to bake it and see if anyone can tell that it has chickpeas in it.  I made it for my Dad and served it to him without telling him it was a special cake.  He wasn't able to tell the difference between this cake and a regular chocolate cake.

INGREDIENTS

1 19oz can of chickpeas
1/3 cup orange juice
4 large eggs at room temperature
1 cup light brown sugar
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda

METHOD

1. Preheat oven to 350 degrees
2. Blend chickpeas and orange juice
3. Add eggs 1 at a time & beat
4. Add brown sugar, cocoa, baking powder, baking soda
5. Beat together thoroughly
6. Pour batter into 9" round cake pan
7. Bake at 350 degrees for 40 to 50 minutes

Super comfort (vegan) carrot and ginger soup

In lieu of Halloween cheating and a full weekend of stomach upset - I've decided to put myself on a "make up yourself" cleanse. I'm going to stock up on fruits, veggies and nuts and seeds.  No animal products.  The only indulgence will be almond milk and agave.  I'm giving up black tea - but I'm not completely mad - there will be caffeinated green tea.  No one should be exposed to me before I've had caffeine. Oh, and I'm starting to take HMF Forte again.  A naturopath years ago recommended I take it and I keep forgetting that its a God send in a bottle.  Its a super probiotic that seems to make my guts happy.

Tomorrow will be day one and I've been slicing, dicing and making soups in preparation. We shall see how it goes.

The first of my soups - a super easy, super yummy Carrot and Ginger soup.  I mashed some recipes together and added a few substitutions to come up with this wonder soup. 

 

Ingredients:

• 3 tbsp Olive oil
• 1 Onion, diced
• 1/4 cup chopped Ginger
• 4 cups chopped and peeled Carrots (I used organic carrots because they have a better flavour - I figured if this is all that's going into the soup I better splurge)
• 3 cups vegetable broth (I cheated and used natural, msg-free vegetable stock cubes)
• 1 cup Almond milk
• dash Nutmeg
• 1 tablespoon Agave syrup
• Salt and Pepper to taste

Preparation:

• Sautee onions and ginger in olive oil
• Add carrots and vegetable broth
• Bring to a boil and then reduce heat to medium/low. 
• Simmer until carrots are soft.
• Add Almond milk, nutmeg and Agave syrup
• If you are a normal person with proper kitchen tools - use a food processor or blender to blend the soup in batches.  Or you can go Rambo-styles like me and just stick a hand blender into the soup pot once the soup has cooled - prepare for orange splatter everywhere if you aren't careful 

Makes 4 normal portion controlled servings - which would be 2 servings in my house.  I will definitely double the recipe next time I make it. I froze 3 containers to take for lunch from this batch.

I have to say I'm pretty pleased with myself.  This super easy soup is delicious and stomach friendly!

What exactly is "too much" of a good thing? And Oatmeal cookies.

Someone at work asked me if I could eat oats as I was leaving the office on Friday.  I realised I wasn't sure so I looked into it over the weekend. To my surprise it seems to be ok.

I'm eating oatmeal again.  Apparently you should look into these things more than once every 10 years.  When I first did my gluten research over 10 years ago, oatmeal was "undecided" as to whether it contained gluten or not.  Now apparently its ok - the only concern being cross contamination, which if you are celiac I appreciate how horrific that could be.  I am not particularly concerned... but may re-evaluate after I finish this bag of oatmeal if problems arise.

To celebrate this reunion with my long lost comfort food - I bought the biggest bag of oatmeal I could find and have been baking oatmeal cookies for the last hour. Also looking up other oatmeal recipes and planning on having oatmeal for breakfast for the rest of my life. No more boiled eggs (my standard daily breakfast).


The recipe below is the one I followed which I found on allergicliving.com. The only change I made was to use brown rice flour instead of white rice flour.

They taste really good warm.  Not sure they will last long enough to fully cool off...winding down the weekend with a cup of hot, steamed vanilla almond milk and an endless supply of "GF" oatmeal raisin cookies.
 ---------------------------------------------------------------------------------------------------

Gluten-Free Oatmeal Raisin Cookies
(Source - allergicliving.com)

Ingredients

• 1½ cups (360 mL) brown sugar
• 1⁄4 cup (60 mL) vegetable shortening
• 1⁄2 cup (125 mL) vegetable oil
• 2 eggs or 4 tbsp (60 mL) egg replacer [e.g. Bob’s Red Mill or homemade]
• 1½ cups (360 mL) rice flour
• 1 tsp (5 mL) pure vanilla extract
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking soda
• 2 cups (475 mL) rolled oats [For gluten-free, use pure, uncontaminated oats, e.g. Bob's Red Mill, OnlyOats or Cream Hill Estates brands]
• 2 cups (475 mL) raisins [look for sulphite-free brands]

Method

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

Recipe by Food Editor Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here.
© Copyright AGW Publishing Inc.

I did it! Gluten Free & Vegan Apple Crisp

Today's cold crisp air had me craving baked apple something.  I did a google search and took inventory in my kitchen.  I borrowed this vegan recipe from http://yeahthatveganshit.blogspot.com and made some changes to it to make it gluten free as well. I'm not vegan, I just always end up looking for vegan baking stuff because its naturally dairy free. If you have a bit of Scientist in you you can always tweak it to attempt a gluten free version.  Its always hit or miss.  Today was a hit!

INGREDIENTS:

For the apple filling:

• 5-6 Peeled Apples, sliced in 1/4-inch slices or so
• 1 Tbl. Cornstarch ( I was out of cornstarch so just used 1 T brown rice flour)
• 2 tsp. Cinnamon
• 1/8 tsp. Nutmeg
• 1/8 tsp. Allspice
• 1/16 tsp. Cloves
• 1/2 cup Brown sugar + 1/2 c. water

For the crisp topping:

• 1/2 cup Ground Flax Meal (The original recipe called for oats)
• 1/2 cup Brown Rice Flour (instead of regular flour as per original recipe)
• ¼ teaspoon baking soda (I added that in to the recipe to help Brown Rice flour try to resemble regular flour)
• 1/2 cup Brown sugar
• 1/4 tsp. Baking powder
• 1/4 tsp. Cinnamon
• 1/6 cup. Canola oil (or 1/2 of a 1/3 measuring cup)
• 1.5 tbsp. Vanilla Almond Milk (The original recipe said soy milk but I can't digest that either)
• 1/2 tsp. Vanilla
• 1/8 tsp. Salt

DIRECTIONS: 

Preheat oven to about 375. 

Mix together everything for the apple filling except for the apples. 

Place the apples in baking dish then spread the mixture all over the apples. 

In a separate bowl, mix together everything for the crisp topping . Spread this mixture on top of your apples. Bake for approximately 30 minutes. The top should be brown and the apple filling bubbling up the sides.

Find a vanilla icecream you can tolerate and put it on top - (lactose free, soy, or rice dream. for ex.) or eat it naked. 

I will make it again... probably tomorrow when I've finished this one.  Yummy!

Squash soup

Fall is what reminds me why I love Canada.  Squash, maple syrup, pumpkin pie, apples, brussel sprouts, parsnips and sweet potatoes.  I went to MacMillan Orchard in Ajax this weekend.  My sister recently got her license so we went on a ROAD TRIP to visit our grandmother and take her grocery shopping (see the halos over our heads).

This would be the day that started with the grossest $3 "meal" from Popeyes - totally contaminated with gluten  - Rice & Beans and what looked like corn on the cob. No offense to Durham - but no where near the selection of restaurants and quick stop foods as Toronto.  Not really a surprise.  My favourite Toronto quick stops - the takeout counter at the Big Carrot OR Salad rolls from Ginger - wrapped in rice paper. I was woken early Sunday morning by my Dad and a very excited 8 year old who wanted to see my new dog.  Yes, this would be the morning after my late night hummus experience so I was not a chipper morning person. Especially considering the dog didn't like the kid and barked incessantly the whole time she was here.  Did I mention there was wine involved before the late night hummus? This surprise morning visit took away breakfast-at-home time which is why I had to resort to Popeye's drive-thru.  Although my sister is a new of enough driver that drive-thru's are fun and exciting still. ROAD TRIP.   

We hit up Costco and the LCBO of course - what grandmother doesn't love a good stiff drink... or is that just my family... and then MacMillan.  MacMillan Orchard has every fruit and vegetable grown in Canada. Frozen. 

I bought frozen; squash, green beans, parsnips (I don't even know what to do with parsnips), strawberries, blueberries and brussel sprouts.

That was fun.  A freezer full of vegetables from MacMillan's and the largest box of  Q-Tips ever known to man from Costco.  I forgot to get myself something from the LCBO.

That was yesterday.  Today I was going to stop by Sobeys on my way home from work to get some real groceries- you know - the non frozen -eggs, meat, rice, etc. But then I get a call from Royal Bank that my cards been "comprimised" and there was a "security breach".  The thing that has happened to everyone I know but never to me has happened to me. AND the best part is I deposited a cheque right before whatever breach was breached and it screwed up their system somehow and my account is frozen.  No meat today! Joe is working late otherwise we'd be good. Frozen veggies it is.

Luckily I have a few onions and a bag of frozen squash - So I googled a squash soup recipe - what else would I make?

This is the recipe I followed - <cough> pretended to follow.
http://allrecipes.com//Recipe/roasted-and-curried-butternut-squash-soup/Detail.aspx

I didn't use vegetable stock because I don't have any and I didn't use the yogurt they recommended because I didn't have any AND I can't digest it.

Mine looked like this:

2 onions
2 cloves garlic
1 bag frozen squash
Enough water to cover the squash
1 "splash" apple cider (OH APPLE CIDER! I bought Apple cider from MacMillan as well)
1 bay leaf (Oops... I just realised I blended it into the soup)
3 teaspoons brown sugar
3 teaspoons curry powder
1 teaspoon Oregano (Also bought on Sunday from Costco - I will never have to buy Oregano again in my life. The Greek in me is satisfied)
1 tsp Cinnamon
1/4 teaspoon nutmeg
salt and pepper

AND THEN after I ignored their measurements - mostly because I didn't have stock and had to try to drum up some flavour from somewhere - I added (Wheat free) Tamari  sauce.  Umm... a whole bunch of dashes - or "to taste".

Cook onions and garlic in olive oil. Add squash. Add water.  Add everything else and boil. THEN using your handy dandy hand blender - blend the soup. I did it in parts in a measuring cup.


Its not so bad.  If I were more inspired I would add a cup or 2 of millet.  I might do it to the leftovers.

I would recommend following the recipe on the link I provided rather than my makeshift substitute one. But it seemed to be good enough!  And it had me regretting that I didn't end up buying the ginormous crate of MSG-Free chicken broth at Costco that I put back because it was just way too much chicken broth.

The soup is pretty good - We'll see what Joe says when he gets home.

Late night Hummus

Its 1:30 and I'm craving a snack and all I have are 9 cans of chick peas in the cupboard (I<3 Costco)

LATE NIGHT HUMMUS

So my version this evening went a little something like
- 1 can chickpeas
- Some lemon juice
- 3 cloves garlic
- some chick pea water from the can of chick peas
- Some salt
- some scrapings from the bottom of the tahini jar


But if you want a real recipe this is what it should be (c/o Fresh at home - everyday vegetarian cooking) DISCLAIMER - I am no vegetarian, I just make it because it tastes good.

2 cups cooked or canned chickpease (equals 1 can chickpeas usually)
3 cloves garlic
2 tbsp tahini
1/2 tsp sea salt
1 tbsp filtered water


In food processor (I use a large measuring cup and then mix it up with a handblender- much easier and less mess and "pieces" to clean) puree all ingredients. Add more water if necessary to get the consistency you like. I prefer using the water from the chickpea can... maybe a little ghetto, but the consistency and flavour is better.

To make it more "authentic" put the dip in a shallow dish and drizzle it with olive oil and sprinkle with paprika.  Hummus goodness. Then serve with olives, sliced onion (I prefer red), hot peppers and whatever pickle type extras you have on hand.

I like brown rice crackers or Mary's gluten free crackers which I also bought in supersize at Costco (yay for Costco for carrying GF! They really do have everything!).  Although I have to admit, not my favourite cracker... but is ok enough when super cheap in supersize.

Carrot Loaf Recipe - Gluten free and Dairy free

I mashed some recipes together to come up with this one and it turns out great every time!
I was going to save it as a secret recipe for when I open up my dream gluten free cafe - don't get excited, it only exists in my head so far- WHICH is why I decided to share this.

This is the gluten free flour mix I use (its easy AND you can pronounce all the ingredients! Xanthum what?)

1 Cup GF Flour
- 2 Tbsp Potato Flour
- 1 cup Brown rice flour (has to be brown!) *
- 1/2 tsp Baking Soda

* Put the 2 tbsp into a 1 cup measuring cup - top up the cup with 1/2 tsp Baking soda and then the brown rice flour.
All ingredients available at Sobeys - and probably most grocery stores.  No speciality stores here.  Tip: I buy my brown rice flour from the bulk store at Pape and Danforth.  SOOOO much cheaper then the packaged "specialty" flour at Sobeys and most health food stores. 



Carrot Loaf

- 2 Carrots - peeled and grated to make approx. 1 and 1/2 cups
- 2 Cups GF Flour
- 1 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 1/2 tsp Cinnamon
- 3/4 cup raw sugar (I've used 1/2 cup some times when trying to cut down sugar... have tried agave too, tastes ok but never as good as the real thing)
- 3 Eggs lightly beaten
- 1/3 Cup Oil
- 1/3 cup Apple Sauce (I use the apple sauce to substitute for oil.  I've done 1 tbsp oil and 2/3 apple sauce and its worked as well - or you can just do 2/3 Apple sauce, but not as good as the 1/3 to 1/3 ratio)
- 1/2 cup Raisins
- 1 Cup Walnuts


1. Grate carrots and place in bowl.
2. Sift flour, baking soda, baking powder and cinamin over grated carrots and stir
3. Add sugar
4. Add remaining ingredients
5. Place mixture in greased, loaf size pan (I'm terrible with pan sizes - the standard size...Google says they are -.8 x 4 x 2- 1/2 inches)


Bake at 180 C / 350 F for 60 to 70 minutes.

Lunch at Noah's today

I've been pretty bad lately and buying my lunch almost every day.  I usually go to Noah's to buy my lunch.  Actually, its the Sunny Cafe inside Noah's on Bloor at Spadina. They have a self-serve buffet of healthy, organic, vegan, simple food and BEST OF ALL lists all of their ingredients for each dish. Its the only place I feel safe buying a soup. Usually there is always either gluten, dairy or both in commercial soups as well as a whole host of gross unidentifiable ingredients and preservatives. Did you ever have that Maggi stuff growing up? I used to douse my soup in it...mmm MSG. At Sunny Cafe you can get a spinach, pea, or lentil soup that has a handful of tasty ingredients that you can understand.

After all that talk about soup I didn't get one today - once in a while they do a barley soup and today was one of those days. So today I had steamed kale with their tofu based vegan cesar dressing, an eggplant and portabello mushroom stir-fry and a brown rice and spinach dish. Tastier than it sounds, I swear!

It was somebody's birthday at work today and our department always does a birthday cake.  I don't usually mind not eating the cake and just hanging out while others eat, but today I thought I'd treat myself to some gluten free cookies to eat along with everyone, conveniently purchased at Noah's on my way out of Sunny Cafe. Organic Works is my favourite gluten free brand. They aren't based in Toronto, but at least they are an Ontario company! The only downfall is that I have to buy a whole bag of cookies and will usually devour the whole bag in one sitting. Chocolate chip gluten free and vegan cookies are my favourite. Not that I care about them being vegan - just that they are dairy free for digestion reasons.  They also make amazing gluten free bread.  After spending ridiculous amounts of money on dry, crumbly, tasteless gluten free breads, I gave up on finding a suitable sandwich replacement... UNTIL I TRIED THEIR BREAD. My mom actually bought me their brown rice bread as a treat for last Easter and since then I've been hooked.  I have also tried their Chia Buckwheat bread which is just as good.  Then I discovered their cookies.  Their chocolate chip cookies almost taste like the real thing. I've also tried their cranberry lemon and double chocolate chip, also very good but I prefer the regular chocolate chip. I just noticed they have a shortbread one out now too, but I haven't tried it yet. You can find Organic Works products at Noah's and the Big Carrot.  I'm sure most organic/health food places will have it.

I'm being lazy tonight.  I'm going to take my dog for a walk to Broadview and Danforth to check out a new Shawarma place for dinner, Oea. They just opened today and are having some great grand opening deals. Mmm Chicken Shawarma plate. Not sure if there is hidden flour in any of the seasoning (Celiacs beware) but usually can tolerate yummy chicken shawarma and rice. Often the garlic sauce is mayonnaise based and tahini sauce is also gluten and dairy free. I'll let you know how it goes! It has tough competition.  Paramount just opened at Yonge and Dundas and is by far the best Arabic food restaurant in the city.  But that's a post for another day!

New Blog! Introduction

This blog is about eating gluten free in Toronto... yummy finds at the grocery store as well as eating out at restaurants.

First, let me explain where I come from and why I eat gluten free.  I am not an expert, I don't have severe allergies, I don't do this to follow the newest diet trend,  and I don't have a preference for vegan or organic.  If you have a serious gluten allergy you may want to double check some of my suggestions. I was diagnosed with Multiple Sclerosis (MS) 13 years ago and at the time did some "google" research on the disease.  A lot of research and websites suggested that a gluten free diet was beneficial for people with MS.  I gave up gluten for a few years and then "fell off the wagon" when I was in University due to an overabundance of Tim Horton's on York University's campus. The year that I started eating gluten again I began suffering from a number of digestive problems as well as developed a milk intolerance, my MS symptoms became worse and more frequent, I was depressed and to top it all off... I gained 30 pounds. 

I went back to eating gluten free as well as dairy free. I have remained gluten and dairy free for the last five years and while I have a number of digestive issues that are a common symptom of MS, I feel much better than when I do eat it, and when I slip up (we all do it!) I can feel the lethargy, swelling, bloating immediately.

This blog is not about MS.  Its about great places to eat in the City where you can get a gluten free meal - naturally gluten free restaurants such as Greek, Arabic, Japanese, Chinese, Mexican, Thai, Vietnamese etc., as well as special gluten free finds - like Italian eats at Il Fornello and gluten free meals at Magic Oven. Also I'll share recipes and specialty products found in grocery stores... good ones and disgusting ones. I'm hoping through comments that you can add suggestions as well!

I hope you enjoy and get to try some of these places out!