Carefreeglutenfree - Carefree Gluten Free

Pomegranate and Mint Sorbet

Ingredients:

1 cup Mint Simple Syrup, recipe follows

2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)

1 cup orange juice

1/2 cup mini semisweet chocolate chips (dairy-free)

Mint Simple Syrup

1 cup sugar

1/2 cup water

1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup Directions:

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions.  During the last 10 minutes of freezing time, add the mini chocolate chips. Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

{Photo via theKitchn}

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

{Photo via Chantal Andrea}

Eggplant Parmesan

1 large eggplant, cut into 1/4"-1/2" round slices

4 c. gluten free corn chex, crushed

2 tsp. Italian seasoning

1 egg

2 Tbsp. milk

2-3 Tbsp. olive oil

1 Tbsp. minced garlic

1/2 c. onion, chopped

28 oz. tomato sauce

1 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. basil

2 c. shredded Mozarella cheese

1. Preheat oven to 350 degrees.

2. Mix 1 egg and 2 Tbsp. milk.  Combine Italian seasoning and crushed Chex.  Dip eggplant slices in egg mixture, then in Chex mixture.  Place on a nonstick baking sheet and bake for about 15 minutes.

3. In a small saucepan, heat olive oil, garlic, and onions until tender.  Add tomato sauce and spices.  In a 9x12" casserole dish, layer eggplant, sauce, and cheese.  Repeat. 

4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles.  Serve.

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

{Photo via Martha Stewart}