Categories

Gluten Free Fudge Brownies

INGREDIENTS (Nutrition)

2/3 cup gluten-free baking mix

1/2 cup cornstarch

1 cup white sugar

1 cup packed brown sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

2 eggs, beaten

3/4 cup margarine, melted

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.

Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.

Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

Serves 16

Prep time:15 mins

Cook time: 45 mins

Ready in: 1 hour

Gluten Free Lasagna

Source: James Rouse, Nutritionist

Serves 10.

1 pound ground turkey or ground buffalo
15 rice lasagna noodles
1 tablespoon olive oil
1 large shallot
2 cups broccoli florets, chopped
2 small zucchini
2 cups spinach
15 ounces reduced fat tofu, firm (or cottage cheese)
1/2 cup low-fat ricotta cheese
4 cups organic marinara sauce
125 grams fresh buffalo mozzarella cheese, sliced into small rounds
3/4 cup low-fat mozzarella cheese, shredded
12 fresh basil leaves
Salt and pepper, to taste

Cook pasta according to directions, rinse with cold water and drain and lay flat on foil to cool. Heat oven to 375 F. In a small bowl combine ricotta cheese and tofu (you can also substitute cottage cheese for either of these ingredients).

In large nonstick skillet, saut shallot in olive oil for about 5 minutes. Add ground turkey or ground buffalo and cook until ground turkey or ground buffalo is nearly cooked through.

Add 3 cups marinara sauce meat mixture and add broccoli, zucchini and spinach and cook for about 5 more minutes. Spread half-cup of plain marinara sauce in bottom of 13 x 9 x 2-inch pan. Arrange 4 noodles lengthwise over sauce and one across the bottom, overlapping edges. Spread one-half ricotta-tofu mixture over pasta, followed by 1 1/2 cups pasta sauce. Repeat layers twice, ending with a third layer of pasta. Spoon remaining marinara sauce (and any remaining vegetables) over pasta. Sprinkle lightly mozzarella cheese, fresh buffalo mozzarella and fresh basil. Cover lightly with foil.

Bake for 30 minutes, remove foil and bake 10 more minutes or until hot and bubbly. Let stand 10 minutes before serving.

Per Serving: 410 Calories; 13g Fat (29.8% calories from fat); 24g Protein; 45g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 648mg Sodium

Gluten Free Apple Crisp

Source: Dina Altieri, instructor at the New England Culinary Institute, Montpelier, Vermont

9 large apples (such as Empire or Macintosh)
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon grated fresh ginger
1 1/2 cups light brown sugar
1 teaspoon cinnamon
Pinch salt
3/4 cup rice flour
2 teaspoons tapioca starch
8 tablespoons butter

Heat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with cooking spray.

Peel and slice the apples into medium-size wedges. In a medium bowl, toss the apples with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.

In a food processor, combine the brown sugar, cinnamon, salt, rice flour, tapioca starch and butter. Pulse until the mixture resembles a crumble. Sprinkle the crumble over the apples.

Bake 45 minutes, or until bubbling.

Serve topped with vanilla or cinnamon ice cream.

Makes 6 servings.