By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know that February is American Heart Month? This is a federally designated event meant to remind all Americans that heart disease and stroke are the leading causes of death worldwide, with more than 17.9 million deaths each year. That’s a staggering number of fatalities! The good news is that we can all make lifestyle changes that may lessen our risk of heart disease. Regular exercise is vital for keeping our hearts strong but simple dietary changes are important too. For example, scientific evidence suggests. but does not prove, that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Pistachios are particularly appealing because they are one of the highest protein and fiber snack nuts that are part of a heart-healthy lifestyle. That’s why they’re known as The Fit Nut ™. To celebrate pistachios, and to honor American Heart Month, I created this Pistachio Pizza with Peaches and Goat Cheese. (more…)
Kefir takes the place of buttermilk in these savory, gluten-free biscuits made with nutrient dense chickpea flour.
I’ve been experimenting a lot lately with chickpea flour and Chickpea Cheddar Kefir Biscuits are my most recent creation. (Check out Chickpea Pretzels too.) I was initially drawn to chickpea flour as a gluten-free alternative to wheat flour but have come to love it for many others reasons. It’s easy to use and can be successfully substituted for all-purpose wheat flour in a wide variety of recipes, without the addition of other gluten-free flours, starches or gums. It’s also inexpensive and easy to make at home by grinding garbanzo beans into a fine powder – easily achieved with the help of a food processor or high-powered blender. But the best reason of all to use chickpea flour is that it is one of the most nutrient dense gluten-free flours available. It’s high in protein and fiber, and packed with vitamins and minerals. These Chickpea Cheddar Kefir Biscuits have twice the protein and fiber as the same size biscuit made with wheat flour. (more…)
Serve these delicious biscuits in lieu of dinner rolls for a special holiday treat!
Is there anything more comforting that a warm biscuit with melted butter? I think not, and if that biscuit is made with pureed sweet potatoes and infused with savory herbs – well, then you’re in for a real treat! Biscuits are always more special than dinner rolls but Herbed Sweet Potato Biscuits are in a league of their own. They’re soft, sweet, and subtly savory, and, when served warm with pads of butter nestled in their centers, they are heavenly. (more…)
Pepita Quinoa Chia Bread is gluten-free, dairy free, and vegan, and unlike most of the mass produced gluten-free bread available in supermarkets, it’s high in protein, fiber, and healthy fats. The texture and shape of this bread is similar to a quick bread. It contains no yeast so there is no rising involved and the finished loaf is dense and moist in the middle, but there are no sweeteners in this recipe so it tastes more like a slice of whole grain bread with a nutty, earthy quality. Pepita Quinoa Chia Bread is healthy, delicious and SO worth the effort required to make it. (more…)
Gluten Free Spicy Coconut Cornbread a great twist on a classic recipe. If you’re tired of cornbread that is dry, crumbly, and too sweet then you’ll love this version. The creamed corn and sour cream in this cornbread make it super moist. True to its name, it’s more of a “bread” than a “cake”, containing no added sugar and deriving only a barely detectable sweetness from the coconut flakes. And, it contains no flour so it’s gluten free. The red bell pepper and cayenne give it a cool crunch and a spicy kick that make it the perfect accompaniment to chili. Baking it in a cast iron skillet gives it an authentic feel, but if you don’t own a cast iron skillet simply bake it in an 8 x 8 inch pan. As mentioned, this is not an overly sweet cornbread. If you like your cornbread on the sweeter side add 1 to 2 Tablespoons of sugar to the batter. You can also up the cayenne pepper to 1 tsp. if you’d like more heat, as this cornbread is only moderately spicy.
In a large bowl, whisk together the cornmeal, baking powder, salt, cayenne, and coconut flakes.
In a small sauce pan melt the coconut oil over low heat and then brush the bottom and sides of an 11-inch cast iron skillet with 2 teaspoons of the oil.
In a medium bowl combine the remaining coconut oil, along with the sour cream and creamed corn. Mix well and then add in the eggs and red bell pepper. Add this mixture to the cornmeal mixture and stir until well blended.
Pour the batter into the skillet.
Bake for 40-45 minutes until the edges of the cornbread begin to brown and a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes before slicing into wedges and serving.
Most creamed-style corn is gluten-free but check the label, or contact the manufacturer, to be sure.