Welcome to Carol Fenster Cooks!
I have had a love affair with food since I was a small child. But I didn’t understand that it was the very food I loved that made me ill. When I learned that gluten was the culprit, I left my corporate job to start Savory Palate, Inc. where I specialize in gluten-free, allergen-free, and vegetarian/vegan cooking. I believe that eating food is the most profound thing we do to our bodies each and every day. So my mission is to help everyone eat well and I love my job!
Well, it’s that time of year again. Just like we want Irish Soda Bread on St. Patrick’s Day, we want Hot Cross Buns for Easter. For some people, it just isn’t Easter without Hot Cross Buns, although history suggests they were traditionally baked and eaten on Good Friday. According to Wikipedia, sharing a hot cross bun with someone else is supposed to ensure friendship throughout the coming year, particularly if you recite this poem while sharing:
“Half for you and half for me, between us two shall goodwill be.”
Gluten-Free Hot Cross Buns from Carol Fenster
The “cross” of frosting on each bun is supposed to ward off bad spirits as well as mold. Chances are good, however, that mold won’t be an issue since you’ll gobble these treats soon after they are baked.
Hot Cross Buns
adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)
A tradition at Easter, these delectable lightly-spiced buns can also be enjoyed year-round.
3/4 cup warm (110°F) milk of choice
1 packet (2¼ teaspoons) active dry yeast
1/3 cup granulated sugar
3 large eggs (about 2/3 cup), at room temperature
1½ cups potato starch
1½ cups Carol’s Gluten-Free Flour Blend (see below)
1 ½ teaspoons xanthan gum
1 teaspoon guar gum
¾ teaspoon table salt
¼ teaspoon each ground cinnamon, cardamom, and allspice
1/8 teaspoon each ground cloves and nutmeg
¼ cup unsalted butter or buttery spread, melted and cooled
1 teaspoon cider vinegar
½ cup dried currants or cranberries
Brown rice flour for dusting
1 large egg
1 tablespoon milk of choice
¾ cup powdered sugar
1 tablespoon milk of choice
Drop of lemon extract (optional)
 Generously grease 11×7-inch nonstick (gray, not black) pan. Line with parchment paper, leaving 2-inch overhang on two ends for easier removal.
 Dissolve yeast and 1 teaspoon of the sugar in warm milk and set aside to foam for 5 minutes.
 In large bowl of heavy-duty mixer, beat eggs on Medium speed until thick and foamy and then reduce speed to Low and add yeast-milk mixture and remaining sugar, potato starch, flour blend, xanthan gum, guar gum, salt, spices, melted butter, and vinegar. Beat in ingredients until blended, then increase speed to medium and beat one minute or until mixture is thoroughly combined and slightly thickened.
 Use 1 ½-inch metal spring-action ice cream scoop to measure 15 equal pieces of dough. Dust pieces of dough with rice flour and with very lightly oiled hands, gently shape each into round ball. Place balls very close together in prepared pan in 3 rows of 5 each for a total of 15 rolls. To make the egg wash, whisk together the egg and milk until very smooth, then brush it on the tops of the rolls. Cover lightly with foil (don’t let foil touch dough), and let rise in warm place (75°F to 85°F) until dough is just level with top of pan.
 Preheat oven to 375°F. Bake 20 to 25 minutes or until tops are lightly browned, then brush rolls with egg wash again and bake another 10 to 15 minutes or until an instant-read thermometer registers 200°F when inserted into the center of roll.
 Remove pan from oven and cool 10 minutes on wire rack. To serve on platter, use edges of parchment to lift rolls from pan (discard parchment) and cool another 10 minutes on wire rack then transfer to serving platter to cool completely.
 To make frosting, whisk together powdered sugar, milk, and lemon extract (if using) until very smooth; it will be fairly thick. Transfer glaze to heavy-duty plastic food storage bag, cut 1/8-inch hole in one corner, and pipe an “X” or “cross” on each roll. These are best eaten on same day they are made. Makes 15 rolls.
Carol’s Gluten-Free Flour Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca starch/flour
Whisk together thoroughly and store tightly covered in a dark, dry place.
Carol’s Kitchen Notes
 Be sure to cool the buns completely before adding the frosting “cross,” or it will simply melt and slide off into oblivion. The buns can be reheated in a Low microwave, but they are best eaten on the same day they are made.
 The reason that you tightly pack these buns into the pan is so they rise higher rather than spread out. But this also means that the sides of the buns don’t brown. I have tried it both ways and believe me, arranging them tightly in the pan works better for our soft gluten-free dough than trying to create individual buns that brown on all sides but spread out too much while baking.
 The dough may seem impossibly soft, but dusting the balls with brown rice flour makes it easier to shape them with your hands into a smooth ball.
 My favorite place to let dough rise is my warming oven, which has a setting for this. You can also use your microwave oven: place 1 cup water in a glass Pyrex measuring cup heat on High for 1 minute. Leave water in the oven and place the pan of dough inside (no need to cover since it is a moist, airtight enclosure). The nice thing about using a microwave is that you can see the bread rising through the window. Other places to let bread rise are the top of your dryer (while it is running, the metal frame heats up a little), or on a heating pad, but be sure to cover the bread with foil to avoid drying out, which is an especially big problem for me in dry Colorado. You can also use your regular oven by turning on the light which generates some heat, but don’t let the temperature rise above 85°F or you will dry out the crust and the buns won’t rise.
 The reason that I use both xanthan gum and guar gum is that there is a natural synergy between these two gums that produces a better texture. Gum experts (yes, there is such a specialty in the baking world!!!) verified this fact. If you can’t find guar gum in stores, order it from www.BobsRedMill.com. If you prefer to use xanthan gum only, use 2 teaspoons.
As our gluten-free world evolves, I’m delighted to see new and different grains come on the market. I am particularly excited about the dark grains that are increasingly available. I’m thinking of black and red quinoa, black or purple rice (and black sorghum, if you can find it). Throughout March, I am focusing on gluten-free whole grains in celebration of March as National Nutrition Month.
Whole Grain Salad Using Dark Grains
Why Are Dark Grains Important?
All whole grains are good for us because they contain the three necessary parts to qualify as a “whole” grain—that is, they have a germ, bran, and endosperm. This means that nothing has been milled or polished away and you consume all their nutrients when you eat them.
In contrast, white rice has been polished and milled to strip away many of the important parts, such as rice bran and rice polish, so white rice is not nearly as nutritious. (You can learn more about gluten-free whole grains at the Whole Grains Council website.)
When grains are dark—as in black, brown, purple, or red—they contain anthocyanins which are flavonoids and pigments that give food its dark color. They provide more antioxidants than white, tan, or light brown grains. However, in any recipe you can use the light-colored version of the whole grain and still have a very healthy dish.
Dark Grains are Beautiful
Aside from their health benefits, I like using these dark grains because they are so beautiful and provide a dramatic contrast again the plate they are served on AND the foods they are served with. Since we eat with our eyes, these lovely contrasts are especially enticing. In the photo, I have used black sorghum to show you what it looks like (mine was a gift from a farmer friend) with very colorful fruits and vegetables such as mandarin oranges, pomegranate seeds, parsley, and sliced almonds. The overall effect is stunningly colorful, don’t you think?
Dark Grain Salad©
Recipe by Carol Fenster
Any gluten-free dark grain will work in this colorful salad, so use what you have available. You can also use the light-colored version of these grains instead, but the salad will be less colorful. It is good served slightly chilled or at room temperature, rather than hot.
2 cups cooked dark grain (black or red quinoa, black or purple rice, or black sorghum)
1 cup chopped celery (or diagonally-halved snow peas or thinly sliced fresh fennel)
¼ cup chopped fresh parsley
¼ cup pomegranate seeds (or dried cranberries or chopped dried apricots)
¼ cup chopped green onion
¼ cup chopped fresh mint or parsley
¼ cup chopped fresh dill or cilantro
¼ teaspoon salt
¼ cup orange juice
¼ teaspoon Dijon mustard
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
 In a large bowl, combine the cooked grain, celery, parsley, pomegranate seeds, green onion, mint, dill, and salt and toss well to thoroughly combine.
 In a small bowl, make the dressing by whisking together the orange juice, mustard, garlic, salt, and black pepper until thoroughly blended. Slowly whisk in the olive oil until it thickens. (Or, shake all the ingredients together in a small glass jar with a tight-fitting lid until thickened.)
 Toss the grain mixture with as much of the dressing as you like, adding more salt and pepper if desired. Serve immediately or refrigerate overnight and bring to room temperature the next day before serving. Serves 4.
Calories: 270 ; 6g protein; 13g fat, 4g fiber; 33g carbohydrates; 245mg sodium; 0mg cholesterol
In my continuing promotion of whole grains during March as National Nutrition Month, I want you to try some whole grain salads to boost your intake of whole grains. You might think that cooked grains need to be served hot to be enjoyable, but they are delicious when you treat them like lettuce: tossed with salad dressing and served cold or at room temperature.
Wild Rice Salad is nutritious, colorful, and delicious.
Benefits of Whole Grains
Why should we bother with whole grains? People who regularly eat whole grains have a lower risk of obesity, lower cholesterol levels and a reduced risk of heart disease, stroke, type 2 diabetes and cancer. In addition, whole grains are on Dr. Andrew Weil’s anti-inflammatory diet and a higher intake of whole grains is associated with lower belly fat. That’s reason enough for me!! The USDA and the Whole Grains Council recommend 3 to 5 servings of whole grains per day. One-half cup of cooked whole grains equals one serving.
Is Wild Rice a Whole Grain?
Technically, wild rice is a grass. But we talk about it in the same category as grains and it is “whole” since nothing has been removed during processing. Of course, it is gluten-free and has a nutty flavor and chewy texture. Experts suggest we should use the term “intact” rather than whole.
But Whole Grains Take Too Long to Cook!
I hear this frequently when I’m teaching cooking classes; people shy away from cooking whole grains because they take so long. That’s because whole grains contains all the parts (bran, germ, and endosperm) and that makes them tougher for water to penetrate and soften them so it takes longer for a whole grain to cook.
Tips for Cooking Whole Grains
 Rice cookers cook whole grains without the need for tending or stirring, freeing you up to do other things while they cook. The timer lets you know when the grains are done.
 Slow cookers are perfect for long-cooking grains such as wild rice or sorghum. They cook slowly overnight or while you are at work, ready to eat when you walk in the kitchen at the end of the day.
 Cooked whole grains can be frozen in individual portions and reheated as needed, allowing you to have several meals from just one cooking session.
 Salads such as this Wild Rice Salad can be made ahead: cook the wild rice the day before (I like to use a slow cooker) and refrigerate. You can also chop the other ingredients ahead of time and refrigerate them, then assemble the next day when you’re ready.
Wild Rice Salad
Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
Wild rice isn’t really rice at all, but the seed of a grass. Hearty and chewy, its nutty flavor and dark color complement the green snow peas, dried apricots, and citrusy flavors. This showy dish is perfect as a buffet dish, warm or cold.
3 cups gluten-free, low-sodium vegetable broth
1 cup wild rice, rinsed 3 times and drained
1/2 teaspoon salt, divided
1 cup fresh snow peas
4 green onions, chopped
1/2 cup chopped dried apricots
1/4 cup chopped toasted walnuts
2 tablespoons fresh parsley, plus extra for garnish
1/4 cup freshly-squeezed orange juice
2 tablespoons sherry vinegar
2 teaspoons grated orange zest
1 medium garlic clove, minced
1/8 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
 In a large saucepan, bring the broth to a boil over high heat. Add the wild rice and ¼ teaspoon of the salt. Return to a boil, reduce the heat to low and simmer, covered, until done, about 45 minutes. Drain any remaining liquid, then transfer the wild rice to a serving bowl.
 While the wild rice cooks, bring a small pan of boiling water to a boil. Add the snow peas and cook 1 minute, then drain and immerse in cold water to stop cooking. Add them to the serving bowl, along with the green onions, apricots, walnuts, and parsley
 In small bowl, whisk together the orange juice, vinegar, orange zest, garlic, remaining salt, and pepper until well blended. Whisk in the oil until slightly thickened. Drizzle it over the salad and toss to coat well. Serve at room temperature, garnished with parsley. Or, chill it for 4 hours, let stand at room temperature for 20 minutes, and then serve. Serves 4.
Calories: 300 ; 18g protein; 6g fat, 8g fiber; 47g carbohydrates; 664mg sodium; 0mg cholesterol
NOTE: Salads like this beg for tinkering: replace the snow peas with cooked edamame or thinly sliced fresh fennel. Instead of wild rice, try black rice or black or red quinoa. Instead of dried apricots, use raisins or dried cranberries. The possibilities are endless, so get in the kitchen and experiment.
During March, I am focusing on whole grains for National Nutrition Month. You may wonder how a dessert such as Claouti figures in here—it is because I make it with whole-grain, gluten-free flour. Whole grain flours are important to a gluten-free diet because they provide important nutrients and fiber.
Chocolate-Pear Clafoutis are lovely, yet so simple.
What is Clafouti?
This week, I feature Clafouti (or Clafoutis), an easy French dessert that is a cross between a flan, a pancake, and a torte and can be made with many different kinds of fruit. This version uses chocolate and pears (in season now) for an irresistible combination that is sure to please guests…..especially on a cold winter’s night when a warm dessert straight from the oven is so comforting. I have also used frozen dark (Bing or black) cherries and replaced the optional pear liqueur with Kirschwasser or cherry brandy.
Make Your Clafouti with Whole-Grain Flour
Another reason I like Claftouti is that it only uses a single flour and that flour can be anything you want. It’s an especially good recipe for trying out a whole-grain flour that might be new to your family and you want to give it a test run in a recipe that uses a limited amount. In addition to the flours mentioned in the ingredient list below, I have also used more exotic flours such as those made from grape skins…..if you can find them in specialty stores or online. Grapes may not qualify as a whole grain, but they are certainly interesting.
Clafoutis: Perfect for Beginners
Clafoutis is an especially good dessert for beginning cooks because it turns out perfect every time. Plus, mini-desserts are popular now, so these cute little treats are right in style. You can assemble the ingredients in the ramekins, refrigerate them, and then bake them while your guests enjoy dinner. The aroma coming from your kitchen signals a delightful dessert to come! By the time your guests are finished eating dinner, they can’t wait to delve into dessert!
This cute little dessert is perfect for entertaining because it is already plated, eliminating last-minute cutting or slicing while your guests are patiently waiting for dessert. Feel free to vary the fruit… Bing cherries are another delectable choice paired with cherry brandy (Kirschwasser) or just use vanilla extract if alcohol is off-limits.
2 small firm ripe pears, peeled, cored, and diced
2 large eggs
1/2 cup cream or canned coconut milk or milk of choice
2 tablespoons butter or buttery spread, melted and cooled
2 tablespoons pear brandy or liqueur (or 1 teaspoon vanilla extract)
1/3 cup sugar + 1 tablespoon for sprinkling
1/4 cup whole-grain GF flour such as amaranth, buckwheat, millet, sorghum, or teff
2 tablespoons cocoa (Dutch works best, but natural works too)
1/8 teaspoon salt
1 tablespoon sliced almonds, for garnish
2 tablespoons powdered sugar, for dusting
 Preheat oven to 375°F. Generously grease six small ramekins (3.5-inch-diameter).
 Arrange diced pears in single layer in each ramekin. Set aside.
 In blender, process eggs, cream, butter, and pear brandy until very smooth. With blender running, gradually add 1/3 cup sugar, flour, and cocoa, and salt and process until very smooth, about 1 minute. Pour batter over pears and sprinkle with almonds and remaining tablespoon sugar.
 Bake until tops are puffy and almonds are golden brown, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately, since they fall quickly. Makes 6.
NOTE: If you use frozen Bing or dark (black) cherries, thaw them first and use 4 to 5 cherries per ramekin.
Calories: 190; 4g protein; 7g fat, 3g fiber; 26g carbohydrates; 74mg sodium; 75mg cholesterol
March is National Nutrition Month- Eat More Whole Grains
I am a devoted believer in eating whole grains, not only for their important nutrients but if they are prepared correctly they can be a low-calorie dish—perfect for weight-loss. But setting aside time to cook whole grains requires discipline and planning, since most whole grains must be cooked from scratch and that takes precious time.
Red Quinoa Salad is perfect for entertaining
Quinoa: The “Mother” Grain
Since March is National Nutrition Month, I am promoting whole grains all month and want to focus on quinoa today. Technically a seed, quinoa—called the “mother grain” because it is one of the most nutritious of all grains—cooks just like rice, in about 15 to 20 minutes, so it easy to plan its preparation for our gluten-free meals. That quick 15-20 minute prep time makes it on a good choice for busy households.
I use the term “whole grain” but after reading an article called “Grain Man” in the February, 2015 issue of Food & Wine Magazine, we could also call them “intact grains” which means they have not been taken apart, pulverized, or processed…they are the way they grew, untampered with. Quinoa is an intact grain.
True-Food Kitchen – a Dr. Andrew Weil-Inspired Restaurant
I first tasted red quinoa a few years ago at True Food Kitchen in Scottsdale—a Dr. Andrew Weil-inspired restaurant— in a salad similar to the one below. I was hooked because the flavor of red quinoa is a little less intrusive and a little more pleasantly nutty than the regular, white-tan quinoa—and I think it’s prettier. We now have a True Food Kitchen in Denver, but I have yet to find this dish on their menu so I have to make it at home now in my own way which turns out to be vastly different than what I ate in Scottsdale.
I’ve been tinkering with my idea of a red quinoa salad for awhile now and really like this vibrant, nutritious version that is also extremely flavorful. Red beets, pomegranates, and spinach (or arugula) are powerhouses of nutrition and the Clementines (called Cuties) add color and Vitamin C. Even beet-haters might like it because the beets are cut in shoe-strings and just blend in with all of the other wonderful parts of this salad. But, recipes like this just beg for tinkering so change out the ingredients as you wish and make it your own.
Red Quinoa Salad
By Carol Fenster©
Red quinoa is much more colorful than white quinoa and—along with the vibrant colors from the beets and Clementines—is a stunning dish, especially when made with dark green spinach for a lovely color contrast.
1 ¾ cup vegetable broth or low-sodium chicken broth
1 cup red quinoa
¼ teaspoon salt
2 small Clementines or 1 medium orange, some segments reserved for garnish
½ can (14-ounce) shoestring beets, thoroughly drained
Seeds from 1 pomegranate (about ½ to ¾ cup), reserve some for garnish
½ cup raisins or dried cranberries
1 cup baby spinach or arugula, washed and patted dry
½ cup slivered almonds (optional)
2 tablespoons chopped fresh parsley or cilantro, plus 1 tablespoon for garnish
[1/4] cup freshly-squeezed orange juice
2 tablespoons sherry vinegar
1 medium garlic clove, minced
[1/4] teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
 In large saucepan, bring broth to boil high heat. Add quinoa and salt and cook, covered, until broth is absorbed, about 20 minutes. Transfer quinoa to large bowl; drain any excess broth.
 Grate the Clementine (or orange) to yield two teaspoons zest and add to quinoa, then cut Clementine into segments and add to quinoa. Add the beets, pomegranate seeds, raisins, spinach, almonds, and 2 tablespoons of parsley. Toss to combine thoroughly
 Make dressing: In small bowl or glass jar, whisk together orange juice, vinegar, garlic, salt, and pepper until blended. Slowly whisk in oil in thin stream until well combined. Add enough dressing to quinoa to coat thoroughly and serve, either in large bowl or large platter, garnished with remaining Clementine segments, pomegranate seeds, and parsley. Serves 4 as a main dish; 6 as a side dish
Calories for each of six servings: 310; 11g protein; 13g fat, 4g fiber; 42g carbohydrates; 360mg sodium; 0 mg cholesterol
Winter is upon us. The days are cold. Something bright and cheery, yet creamy, warm, and spicy sounds just right for dinner. Crisp red bell peppers are a staple at our house all year long, but in the winter I transform them into a creamy, flavorful soup that is perfect for everyone because it is free of gluten, dairy, eggs, soy, corn, peanuts, nuts, fish, and shellfish.
Roasted Red Bell Pepper Soup is perfect for cold winter nights.
Of course, if you want to add some protein, you could top the soup with cooked shrimp or crab. Or, to keep it in the vegetarian-vegan family, some cubed tofu would work nicely. If your diet permits, swirl in some basil pesto just before serving for a generous dose of added flavor as well as appealing green color.
This soup is especially pretty served in little coffee or espresso cups as an appetizer, but if it is your main course, regular soup bowls work just fine. A final note about the roasted red bell peppers: you can always roast them yourself, but the peeling and hassle can be avoided by simply buying them in a jar. They taste the same and, for a few extra bucks, they save you considerable time! Enjoy!
ROASTED RED BELL PEPPER SOUP
By Carol Fenster
Of course, you can roast your own red bell peppers or buy them in a jar—they taste the same. This colorful soup is especially pretty served in espresso cups as appetizers or a first course for a dinner party.
½ cup chopped roasted red bell peppers, packed
2 teaspoons dried minced onion
1 teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon sugar
3 cups gluten-free low-sodium chicken or vegetable broth
¾ cup fresh orange juice
1 tablespoon extra-virgin olive oil
½ teaspoon grated orange zest
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
2 tablespoons sweet rice flour (or 1 tablespoon potato starch) stirred into ¼ cup cold water until smooth
1 tablespoon chopped fresh basil or parsley, for garnish
 Place all the ingredients except the sweet rice flour, and basil in a blender and puree until very smooth. Transfer to a heavy medium saucepan over medium heat. Bring to a boil, reduce the heat to low, and simmer, covered, 10 minutes.
 Raise the heat to medium, stir in the sweet rice flour mixture and continue to cook until slightly thickened, stirring constantly.
 Divide the soup among 4 soup bowls. Serve, garnished with a sprinkle of parsley or basil.
Makes 4 servings.
Per serving: 100 calories; 9 g protein; 5 g total fat; 1 g fiber; 12 g carbohydrates; 0 mg cholesterol; 166 mg sodium
If you live in a two-person household, making a full-size dessert may not be practical. Plus, making a recipe designed for just two people is a great way to maintain portion control—no tempting leftovers beckoning to you. This elegant little dessert fits perfectly into two small coffee cups, with no leftovers.
Chocolate Orange Mousse for Two
Dessert with Sentiment
Notice the china cups in the photo. I inherited my mother’s china when she died years ago. Sunday dinners (usually roast beef and all the trimmings) were served in our dining room in our circia-1900 Craftsman-style house. Afterwards, the inevitable dishwashing and drying at the kitchen sink led to more conversation with my mother. So, I look for memorable reasons to use this china—even if it is only the coffee cups for dessert—to feel my mother’s presence.
Chocolate-Orange Mousse for Two
I love the combination of chocolate and orange, so use either Clementine zest or regular orange zest. Or, leave it out if citrus is not your thing and add a drop of mint extract.
Desserts are so pretty served in cute little portions because they are so much more personal. Plus, they are already plated so there is no last-minute cutting or slicing. These chic little treats are ready whenever you are. And, you have control over portions (although no one will mind if you double the recipe and indulge again tomorrow or invite guests to share with you).
Healthy Chocolate Mousse
There are many ways to make mousse but this so-simple way is a healthy dessert with its tofu base and cocoa powder and of course, it is gluten-free. You choose the sweetener and the amount that suits you. Since soy is a legume, this dish is technically grain-free and you can opt for a coconut yogurt for a garnish to make it dairy-free. You can also dress it up with a tablespoon of your favorite liqueur that complements chocolate and orange. In other words, you’re in charge. Enjoy!
Chocolate-Orange Mousse for Two
Reprinted with permission from www.GFreeCuisine.com by Carol Fenster
5 to 6 ounces (half-package, undrained) soft silken tofu (use remainder in a smoothie next morning)
3 tablespoons unsweetened cocoa powder (I like Dutch/alkali for its darker color)
3 tablespoons honey or maple syrup or agave nectar or coconut nectar, to taste
1 tablespoon grated Clementine or orange zest, plus more for garnish
1 tablespoon pure vanilla extract
2 teaspoons whipped cream or whipped topping or yogurt of your choice
In a blender, puree tofu, cocoa powder, honey, and vanilla until very, very smooth. (Add a tablespoon of your favorite liqueur for a festive note. I like Kahlua—but orange or chocolate liqueurs also work well.) Stir in zest and divide mousse between two small coffee cups, wine goblets, or martini glasses and chill at least 4 hours or overnight. Serve, each garnished with a teaspoon of whipped cream and grated zest.
Calories: 185; 4g fat, 2g fiber; 5 g protein, 34g carbohydrates, 1g cholesterol, 13 g sodium
If there is one holiday that requires sweets, it’s Valentine’s Day. And, that means desserts…..especially chocolate.
Sweet Eats for All by Allyson Kramer
Sweet Eats for All: new book from Allyson Kramer
My friend and colleague, Allyson Kramer, sent me her new book, Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes—from Candy to Cookies, Puff Pastries to Petit Fours (DeCapo/Lifelong, 2014). For those of you who want chocolate treats that are gluten-free and vegan, Allyson’s new book has you covered.
You can choose from a myriad of delicious, beautifully-photographed chocolate enticements such as Devil’s Food Cake, German Chocolate Cake, Double Chocolate Caramel Bars, Chocolate Marble Biscotti, Chocolate Peppermint Patties, Chocolate Pudding, Chocolate Silk Pie, and Tiramisu (pictured on the book cover). That’s just a small number of the decadent chocolate-based desserts in this book, which you will want for your own or to give as a gift. Personally, I’m eyeing the Chocolate Soup and the Salted Espresso Truffles. No matter what your preferences are, you will find it in Allyson’s fabulous book.
For a simple, yet sensationally gorgeous dessert here is my super-romantic Chocolate-Covered Strawberry recipe for you and your sweetie. This dessert is so simple and inexpensive, yet looks like it took tons of work and it is vegan.
For the most dramatic effect, arrange the finished strawberries on a footed/pedestal cake stand. But, they will look scrumptious any way you serve them. A glass of champagne is a nice touch. And, if you’re especially hungry, double the recipe. As I always say, “there’s no such thing as too much chocolate.”
Chocolate-Covered Strawberries from Carol Fenster
CHOCOLATE-COVERED STRAWBERRIES FOR TWO
Reprinted with permission from www.GFreeCuisine.com by Carol Fenster
You can use your favorite chocolate chips, coins, or bars, but I prefer dark chocolate―Ghirardelli or Sunspire―for its health benefits and stronger flavor.
4 ounces dark or bittersweet chocolate or chocolate chips
1/2 teaspoon butter or buttery spread
10 large strawberries (preferably with stems on, for the prettiest effect)
 Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.
 Place half of chocolate chips and all of the butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.
 Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries. Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.
Bananas Foster Bread Pudding for Two
Bread Pudding–The Ultimate Comfort Food
Of all the comfort-food desserts I know of, bread pudding is undoubtedly one of the more appealing to me. I’m fond of heavy, rich desserts (why bother with a frothy dessert full of air!!). Right now, it’s snowing like crazy and this kind of weather makes my thoughts turn to substantial desserts that pack some heft. What can be more perfect for a cold winter night like this then this versatile bread pudding?
Strangely, I wasn’t introduced to bread pudding until I became gluten-free. Though she was certainly an economically-minded cook, my mother never made it. Once I saw other people eating it in restaurants, I became obsessed with bread pudding because it was an easy, yet delicious way to use up leftover, stale bread slices… especially the “heels” that I could not bear to throw away.
I now make bread pudding in many versions, but this is one of my newest creations…crafted out of frugality. We often have bananas that are beyond their prime, yet not ripe enough for banana bread so this dessert is just perfect. This recipe is designed for two people, so get out your mini-loaf pan and start baking!
Bananas-Foster Bread Pudding for Two
What is more comforting than bread pudding on a cold winter day? Save those leftover slices of gluten-free bread for this easy dessert that mimics the famous dessert, Bananas Foster. It is delicious with caramel topping, but we also like it with vanilla ice cream or vanilla yogurt. You can also use this for breakfast too.
Makes a 3 ¾ x5 ¼-inch loaf pan; 2 servings
Preparation time: 10 minutes
Baking time: 30 to 40 minutes
1 tablespoon butter or buttery spread
2 tablespoons brown sugar
1/8 teaspoon cinnamon
½ medium banana (ripe but firm), sliced into 1/2-inch rounds
2 teaspoons banana-flavored liqueur or rum (or 1 teaspoon banana or rum-flavored extract)
2 slices gluten-free sandwich bread (about 1 1/2 cups, cubed)
2 tablespoons chopped pecans
½ cup whole milk of choice (the richer the better)
3 tablespoons brown sugar
1 large egg, at room temperature
¼ teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons store-bought caramel topping or maple syrup
Optional garnishes: dried banana chips, vanilla ice cream, frozen vanilla yogurt, or vanilla yogurt
 Preheat the oven to 325⁰F. Generously grease a 3¾ x5¼ -inch nonstick (gray, not black) loaf pan.
 In a heavy, small skillet, stir together the butter, brown sugar, cinnamon, and bananas and cook over medium-low heat until the sugar melts and the banana softens, about 1 minute. Remove the skillet from the heat, stir in the banana liqueur or rum, and let cool while preparing the bread.
 Cut the bread into 1/2-inch cubes and place in the loaf pan. Gently toss with the cooked banana mixture and pecans.
 Whisk together the milk, brown sugar, eggs, vanilla, and salt until smooth and pour evenly over the bread cubes. Press down on the bread and let stand 15 minutes. Cover with aluminum foil.
 Bake 20 to 25 minutes. Remove the foil and bake another 10 to 15 minutes or until the top is golden brown and puffy. (Baking time may vary depending on the moisture content of your bread.) Cool the bread pudding on a wire rack 10 minutes. Divide into two small dessert bowls, drizzle with caramel sauce, garnish with banana chips, and serve immediately.
Per serving: Calories 430; 8 g protein; 16g total fat; 2g fiber; 6 g saturated fat; 64 g carbohydrates; 409 mg sodium; 118 mg cholesterol