Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Julia Gartland of Sassy Kitchen reveals our new favorite use for muffin tins: mini frittatas! These just so happen to be gluten-free.
If there’s anyone who knows a thing or two about healthy baking, it’s Erin McKenna. The baker behind Erin McKenna’s Bakery (formally Babycakes) has built a loyal fan base across the country since her bakery opened its doors 10 years ago. At her locations in New York City, Los Angeles, and Disney World in Florida, McKenna has set the standard for how delicious healthier takes on beloved baked goods really can be.
By the time she’d reached her mid-20s, Sassy Kitchen blogger Julia Gartland was at her wit’s end. “I tried so many restrictive diets, and I had pretty much cut anything you can imagine out,” Gartland told Yahoo Food. Although food hardly played a starring role in her Los Angeles childhood, now it was all she could think about.
Aran Goyoaga of Cannelle et Vanille makes gluten-free look glamorous with a silky smooth chocolate mousse cake swirled with creamy tahini.
This is a super fresh and decadent frozen cheesecake, a bit like an ice cream cake but healthy for you. It’s easy to put together and really refreshing on a hot summer’s evening for an outside dinner party. The crust is wonderfully chewy and nutty and the yogurt topping is everything it should be: fruity, fragrant, and creamy.
I seem to make this Citrus-Spiked Yogurt Cake over and over again. It's heavy in citrus, tart from the yogurt, and moist from a generous amount of almond flour. I made two bundt cakes with this amount of batter but it is meant for a loaf bread pan.
Today, we delve into the world of Aran Goyoaga of Cannelle et Vanille. After all, the blogger behind Cannelle et Vanille — herself a trained pastry chef — practically grew up in her grandparent’s pastry shop, located in the French side of Basque Country, churning out brioche and croissants.
I love bread—in fact there are times when only bread will do. I love it toasted and I love it with eggs; I love it for sandwiches and I love it simply spread with hummus or butter. To cut down on my gluten intake, I have started making gluten-free bread at home. What I don’t eat on the day of baking, I slice, wrap in foil, and keep in the freezer. Then it’s there, ready sliced, so I can put it straight in the toaster whenever I feel the need to indulge.
These chocolate macarons is super-easy, vegan, gluten-free, and raw. If you have that one friend with a bunch of dietary limits and they want something sweet, make these. Everybody will love them.
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
Butternut Squash and Ricotta on a Dried Pear Cracker (above) Thanksgiving is about giving thanks and celebrating the harvest, and what better food represents the season than butternut squash? This gluten-free recipe will turn your traditional squash dish into a bite-size, modern masterpiece. To make, take a dried pear crisp and dollop some fresh ricotta cheese in the middle. Fresh is best here, but your regular store-bought ricotta cheese will do in a pinch.
There’s no reason why you should skimp on servings or sit out on seconds this Thanksgiving. Instead of missing out on the greasy good stuff, cook some more wholesome dishes for the dinner table. And we’re talking more than your typical starter salad or steamed vegetables. Whether you’re gluten free, vegan, watching your weight, or just trying to eat healthier, there’s a recipe in this mix to let you have your “turkey” and eat it, too.
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. This week we’ll be sharing time-saving desserts that can all be made in your coffee mug from Joanna Farrow and her cookbook Mug Cakes: Made In Minutes In the Microwave!. Check back to Cake of the Day for more mug desserts!
This week, we’re spotlighting recipes from The Pioneer Woman Cooks Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond (William Morrow/HarperCollins). Try making the recipe at home and let us know what you think! Photograph by Ree Drummond By Ree Drummond Ohhhhhh, is this good. So here were my choices: *4 somewhat wrinkly grape tomatoes *Half of a very sad-looking zucchini wrapped in plastic *A carrot that had lost its will to live *A respectable head of cauliflower I opted for the cauliflower, and I just let me soul take me where it wanted to go. It was so good, it’s taken me back to the same place several times since! Come along with me on my cauliflower journey, my friends.
By: Lee Breslouer Credit: Flickr/m01229 Gluten intolerance can be a real jerk. We can’t do anything about your questionable taste in friends, but we can at least save you some time on your next trip to McDonald’s. Below, we humbly present the best gluten-free option at 20 major fast-food chains. More: 12 Questions Gluten-Free People Always Find Themselves Answering Credit: Flickr/Ann Larie Valentine In-N-Out: Double Double, protein style Does gluten make your stomach meaner than Mike Tyson after someone breaks into his menagerie of pigeons?
Today, Shauna James Ahern and Daniel Ahern, also known as the Gluten-Free Girl and The Chef share a coffee cake that captures the flavors of a creamy date shake from their cookbook Gluten Free Girl American Classics . We wanted to take the flavors of this shake and make it into a coffee cake, a classic American baked good. For the date topping: 85 grams Grain-Free Flour Mix (see below) 5 large (85 grams) pitted dates, chopped 1 cup (85 grams) chopped pecans ½ cup (85 grams) packed coconut sugar 5 tablespoons (55 grams) coconut oil, melted 1 teaspoon ground cinnamon For the cake: 275 grams Grain-Free Flour Mix (see below) 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon freshly grated nutmeg ½ teaspoon kosher salt 2 large eggs, at room temperature 11/4 cups (260 grams) organic cane sugar ½ cup (100 grams) coconut oil, melted 1 cup (210 grams) full-fat sour cream 1 cup (150 grams) dates, pitted and chopped 5 to 8 tablespoons water Fat for greasing the pan Prepare to bake.
Stein is a certified holistic nutrition counselor and the CEO and founder of Purely Elizabeth, an all-natural food company that makes granola, muesli, hot cereal, and cookie mixes. Try making the recipes at home and let us know what you think! Photograph by Elizabeth Stein Spaghetti Squash with Roasted Broccoli Makes 4 servings Vegetarian, gluten-free A dish found at the restaurant True Food Kitchen inspires this version of spaghetti squash. True Food Kitchen was started by one of my favorite integrative doctors, Dr. Weill. I first heard Dr. Weill speak while attending the Institute of Integrative Nutrition in NYC.
This week, we’re spotlighting recipes from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein (Skyhorse Publishing, Inc). Stein is a certified holistic nutrition counselor and the CEO and founder of Purely Elizabeth, an all-natural food company that makes granola, muesli, hot cereal, and cookie mixes. Try making the recipes at home and let us know what you think! Photograph by Elizabeth Stein Buckwheat Autumn Salad with Sweet Potato and Cranberries Makes 4 servings Vegan, gluten-free Dressing: 2 tablespoons maple syrup 2 tablespoons apple cider vinegar 1 tablespoon balsamic vinegar 4 tablespoons olive oil 1 teaspoon mustard Pinch of Himalayan sea salt 2 cups buckwheat, cooked 1 pound sweet potato, roasted and cubed ½ cup dried cranberries 4 cups arugula ½ cup walnuts In a small bowl, whisk together dressing ingredients.
Candice Kumai shares a pumpkin favorite that’s loaded with chocolate chips and deliciously gluten-free from her book Clean Green Eats . Photo: Evi Abeler Chocolate Chip Pumpkin Loaf Yields one 8-inch loaf Chocolate plus pumpkin: simple, moist, delicious.
Today, Megan Gilmore shares a dairy and grain-free cake that’s light and healthy from her cookbook Everyday Detox. A gluten and dairy-free cheesecake that tastes like the real thing. This cheesecake is one of my favorite desserts to serve to those who are resistant to trying “healthy” food.
Eating Paleo means thinking outside the box most of the time, and I love using meaty portobellos instead of bread for sandwiches. They are extremely versatile and can hold up to high heat without falling apart.
This recipe is inspired by the different variations of pork chops (poc chuc) that my husband and I have eaten every time we’ve visited the Yucatan region to explore ruins deep in the jungle.
The sweet potatoes held up to stir-frying, and they absorbed the seasonings really well. You won’t be able to tell at first bite that there are no noodles in this light and savory dish.
Jeni Britton Bauer, the founder of the popular indie ice cream brand Jeni’s Splendid Ice Cream, has a recipe for the most out of this world mochi cake.