Savory Gluten-Free Rolls

In the oven RIGHT NOW are some yummy gluten-free rolls! I never thought I would be putting the words "yummy" and "gluten-free" in the same sentence - but I'm pretty sure I've only had bad gluten-free bread in the past. I'm a believer now! These rolls have sold me - and they are sooo easy to make.

Here is my version of a recipe I got from this gal I've been cooking for:

Makes 1 dozen rolls

1 1/2 c warm water (almost as warm as you can stand for about 20 seconds)
1 tsp whole cane sugar
2 1/4 tsp active dry yeast (one package)
3 Tbsp agave necter
3 Tbsp olive oil
1 Tbsp  raw apple cider vinegar (any other plain vinegar works in a pinch)
1 c sorghum flour
1/2 c brown rice flour
1/2 c teff flour
1/2 c arrowroot flour
1/2 c tapioca flour
1 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/4 c chopped fresh garlic
2-3 Tbsp Italian seasoning or 1 Tbsp each basil and oregano

- Oil a 12-cup muffin tin. Find a warm place to proof the rolls (the oven set at about 200 works, as does a food dehydrator set at the same temp.)
- Stir the warm water, sugar and yeast together in a small bowl. Set aside while you mix together the dry ingredients.
- In a large bowl, combine all of the dry ingredients (leaving out the chopped garlic). Whisk together to completely combine.
- To the small bowl with the liquids - add the agave syrup, olive oil, and vinegar. Stir well to combine.
- Pour the wet ingredients over the dry ingredients and quickly whisk together. Continue to whisk to get rid of any lumps and keep whisking until the batter thickens and becomes smooth.
- Quickly add the chopped garlic and stir until just combined. (You want to work quickly after all the ingredients have been added together, otherwise you might loose the little air bubbles that are being created by the baking soda and the vinegar.)
- Spoon into the oiled muffin tin. Set in a warm place to rise for about 20 minutes.
- Bake in a preheated oven at 375 for 20-25 minutes (or until the tops are golden brown).
- Allow rolls to cool for a few minutes before removing from pan (a knife may need to be run around the edge of each roll to loosen.)
- Enjoy with butter, soup or salad or make each roll into a little mini sandwich!

Let me know what you think of these rolls! I just love them...

Raw Chocolate Torte

This is something you have to try to believe! Containing only raw ingredients and absolutely no dairy, soy or gluten - this is a dessert that can be enjoyed by a large majority of people who are restricted by their diets! Let me know what you think!

Crust
2 c pecans (or pretty much any other nut combo you can think of)
8-10 medjool dates, pitted
1 Tbsp coconut oil
1 Tbsp cinnamon
1 pinch ground cardamom

In a food processor, grind the nuts until they are fairly well blended. Add the rest of the crust ingredients and process until well combined. Press into a deep dish pie plate and refrigerate while you make the filling.

Filling
1 c raw cashew butter
1 small avocado (yes - I said avocado)
1/2 c + 2 Tbsp raw cocoa powder
1/2 c agave necter
1/2 c melted coconut butter
1/4 c water
1 Tbsp vanilla

Rinse out the food processor. In the food processor, blend all filling ingredients until smooth. Scrape filling into crust and chill for 3-4 hours.

This is great on its own or served with berries! Enjoy!

Ayla's Gluten Free Cookies

My wonderful roommate Ayla invented these cookies last fall when she wanted a healthy alternative to the normal desserts that are packed full of refined, teeth-rotting sweeteners. Every couple of weeks she whips up a new batch for us to scarf down...
The recipe is as follows:

Preheat oven to 350 degrees

1/2 c. butter
2 Tbsp coconut oil (unrefined)
1 c. flax flour
1/2 c. tapioca flour
1 c. oats
1 c. shredded, unsweetened coconut
1/2 c. maple syrup or honey
1 tsp salt (preferable sea salt)
1 1/2 c. chocolate chips (the least healthy part of these cookies)
1 tsp vanilla

Mix all ingredients together until well incorporated. Drop by the spoonful (these don't spread very much) onto a lightly greased cookie sheet. Bake at 350 degrees for about 12 min. Let cool slightly and enjoy!

Ayla has also made these with many different combination's of gluten-free flours, as well as adding peanut butter or whole flax seeds. (The peanut butter version was a big hit!)

These cookies stay soft for at least a week. Not that I think they'll last you that long...

Tony O Rama Bars and Job Hunting

Job hunting makes me SCREAM! I'm just tired of filling out applications with all of the same information that's on my resume, chatting with people that "ooh" and "aw" over my resume, and then never getting a job.
So what do I do? After another afternoon of filling out applications and turning them in - I drove to the downtown Bellingham Co-Op and continue my search (and blog writing) with the wonderful help of a gluten free Tony O Rama Bar! I don't know why they call it that - it's a coop thing.
This bar is like nothing I've ever had! I haven't attempted to duplicate the wonderfulness yet - but I will.
The ingredients are simple: chocolate chips, peanut butter, powdered sugar, vegan (blegh) butter, coconut, brown sugar. It's pretty much this slab of peanut buttery, coconuty heaven with another slab of coconut chocolaty goodness on top! Words can not describe. And the great thing about this bar is NO GLUTEN! So other than that 1/4 pound of sugar I just inhaled - there's no guilt! Not that I usually have any type of guilt when I'm eating - but since Hannah and I ate most of a huge loaf of bread on the way home from the store yesterday, I'm working on cutting back on the wheat today :-)
So the lesson to be learned here is: if life hands you something frustrating - chocolate, coconut and peanut butter will fix it!

Moving Frustrations...and cookies!

I was going to write a post about how frustrated I am with the way our new land lords have been handling this whole moving situation... or about the fact that our move in date keeps getting pushed back because they are still painting... and then I decided that it isn't great to dwell on the negative...

Instead I am going to expound upon the virtues of these - Flour-less Peanut Butter Cookies - created by the Gluten-Free Girl.

After having my mom and roommate continually forget that I wasn't eating wheat or dairy during the last two weeks - it was a joy to discover one of my favorite cookies in a wheat and dairy free form! Plus - anything from Gluten-Free Girl is bound to be wonderful, including her writing and photography. I highly recommend her blog and book to anyone who enjoys food - whether or not you are trying to go gluten-free. They are both a joy and an inspiration to read! Check out her blog here.