Gluten Free Foodies

Celebrate the foods that you can eat!

Aji Spiced Pussac Punay Bean Soup With Kale

January 16th, 2012 at 4:27 pm by Lisa - Gluten Free Foodie
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Are you looking for a new favorite hearty soup that is homemade, Gluten Free and Vegan?
Look no further, this is it! 
I love this soup because it is creamy and satisfying without dairy and packed with nutrition.
The other really great thing is that it is so easy to make, you just need to push a button.  
Ok ... well once you slow cook the Organic Vegetable broth and the Pussac Punay Beans.
The only tool you need is a food processor or blender. 
Follow this recipe to make the
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.

I love my beans ...
 I really think they are magic beans!
Every time I eat my favorite beans, I wake up and feel great!
I think it is because the beans are so low in sugar, less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving, 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

My new favorite way to cook them is slow and steady with Aji Pepper Pods 
and fresh homemade vegetable broth.
The flavor is fresh, clean, deep and lingers nicely on your palate. 
It is the perfect way to warm up on a wet, cold day of snow or rain.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours.  Change the water at least 2 times during this time.  This will help take away the extra "effects" from eating beans.  The ratio I use is 1 cup of beans to 2 cups of water.

1/2 cup Organic yellow onion
1/2 cup Organic red onion
3-4 cloves chopped fresh garlic
4-5 leaves Organic kale 
1 bag Organic baby carrots
4-5 stalks Organic celery, chopped
1 Organic leek, chopped
1/2 tsp black pepper
1/2 tsp thyme, dried
1/2 tsp oregano, dried
4 cups cold, filtered water

Cook on high for the first 2 hours.  Adjust the heat to low and cook for 4-5 hours or until the beans are tender.  Please note that some slow cookers have different settings so adjust accordingly.  If you do not have a slow cooker, you can cook this in a 5 quart Dutch Oven at 350 degrees for 1-1/2 hours, then at 300 for 2-3 hours or until the beans are tender.

Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours.  Put the pot on a rack to help the cooling process.

To make the soup - Aji Spiced Pussac Punay Bean Soup With Kale
Fill the food processor or blender half way with cooled beans in broth. Cover with lid and use liquefy or puree button. Pour into storage container and repeat process until all the soup is pureed. You can also use a freezer self sealing bag  - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.

Scoop out the cooled beans and broth and put it into the blender to fill it half way.  Cover with the lid and use the liquefy function or puree. Add more of the beans and broth and continue the liquefying process using all of the slow cooked beans and broth.  Be sure to remove the creamy soup and pour it into a tight sealing storage container to allow more space to liquefy all of the ingredients. Be sure to use a container that is safe for the refrigerator or a freezer self sealing bag. Make sure you put a label with the name of the soup and the date it was made so you know what it is and make it easier to find. I usually keep half in the fridge and half in the freezer.  

A little info about the spiciness of this meal.  The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest.  Has great flavor and will add beautiful red-orange color to your dish.  Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round it out.  If you like a more mild not so spicy meal, just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!  You can also purchase dried Aji Spices and Aji Pastes to let your guests add more flavor to their soup.


Gluten Free Snacks-Dark Chocolate Covered Kettle Popcorn by POPCORN INDIANA

January 12th, 2012 at 10:58 am by Lisa - Gluten Free Foodie
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This is the perfect blend of sweet and crunchy from the Kettle Corn
just enough salt to enhance the 
dark chocolate fudge ... 
finger licking yumminess! 

Gluten Free
No Trans fats
100% Natural 
No Cholesterol
No Preservatives 
Non-GMO Corn

Packed fresh daily by 

I just happened to find this flavor at a very small convenience store. 
I couldn't believe my eyes! 
My stomach actually growled and I think I actually screeched out loud as I grabbed it closer.
I couldn't wait to rip open the bag but for the sake of this blog ...
patience and pictures were a must!

As soon as I got home, I took a bite, maybe more bites,
 then I took the pictures.  
I fell head over heels with this new to me tasty treat!  
I was  a fan of POPCORN INDIANA's products when they first started the company
 but just got distracted over the years.  You know how it is, we get busy, other flavors and cravings come into our lives. New Gluten Free products everywhere you turn! 

When I saw the bag it was like seeing an old friend that I hadn't seen in years.  
We picked up where we left off - I admired from a distance the new, improved changes and updates while feeling all the warm fuzzies of past celebrations.

I looked at POPCORN INDIANA's web site and found out they offer a variety of flavors including: 
Cinnamon Sugar 
Movie Popcorn
Sweet and Tangy BBQ
Bacon Ranch Popcorn 
Buffalo Cheddar 
Smoked Cheddar 
and more! 
I can't wait to try them all! 

I love love love this one -
Dark Chocolate is perfect with Kettle Corn! 

This is the perfect treat to enjoy while 
seeing movies at home,
Football, baseball, soccer, hockey - any sports game - tailgating
Happy Hour 
as a gift for your Gluten Free Foodies friends ...
and anytime you just want to treat yourself!

Oh how I love catching up with old friends! 

Real Gluten Free Homemade Flour Tortillas

January 6th, 2012 at 12:06 am by Lisa - Gluten Free Foodie
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I have been wanting to make a really good Gluten Free flour tortilla for years.  This is the best that I have come up with so far.  I grew up in Texas and have very, very high standards for flour tortillas - the dough has to be soft with a slight stickiness and just the right amount of powdery flour on the pressed dough to make those beautiful dark markings and bubbles as the tortilla cooks.  
Structurally, they have to hold up to tons of butter and heavy fixin's and yet be sort of chewy. 
All I kept thinking of while I was trying to figure out this recipe was my great grandmother rolling some flour, water, salt and lard into a ball in a matter of seconds.  
I remember her pressing out the dough and she would let me help. 
Luckily she did because it made me remember how the dough felt as I would press it between my hands to get it started. I remember the aroma that wafted up as I pushed the press down with all my might. She showed me how to roll it out too and then how to cook it on a well seasoned comal.  She had a real one from Mexico City that was older than me. I used all my energy that a 4 year old could muster up pressing and rolling, knowing that there was a golden brown chewy and sometimes crispy, buttery reward at the end.  I remember the fragrance of the comal heating up and a slight bit of smoke that would rise as it would reach the perfect temperature.  One funny thing I remember, my great grandmother had such style, she wore the best jewelry and clothes from Mexico. I used to admire her hands with her big rings and really long nails - real ones that she would use them to pick up the tortilla and flip it over.... I used to think that was so cool! Why bother with a spatula?!  She would plop them down on the counter and 
 sneak the first ones that we made, hot off the comal ... 
slather them up all over with real butter and then sprinkle cinnamon and sugar on them.  
I can remember quickly rolling the hot tortilla tightly like a big cigar and lifting it above my head ... 
opening my mouth just in time for the buttery cinnamon and sugar to drip in just as I took my first bite ...

I was inspired by the great flour tortilla quest of  Lisa Fain - Homesick Texan and her recipe from 2007 - I converted it to Gluten Free and adapted her recipe to create a pretty darn close to perfect childhood favorite taste and texture memory of mine.  She adapted a recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Gluten Free Foodies ...
on this Twelfth Night or Three Kings Day 
Do I have a treat for you?!?!

Y'all are in for a real treat! 
Let me tell you that you won't go back to store bought after you make these ... oh yeah! 

There aren't any...


Dry Ingredients

 2 cups + little extra Maninis Gluten Free Multiuso Flour 
2 generous pinches of sea salt
1 1/2 tsp baking powder

Wet Ingredients
3/4 warm whole milk - best to use due to higher fat 
2 tsp Grapeseed Oil - best for buttery flavor and high smoke point

rolling pin
pastry board
comal or cast iron skillet
tortilla press 
cling wrap
medium size self sealing bag or parchment paper to press out dough
large plate or baking pan for dough balls
clean kitchen towels for keeping the cooked tortillas warm
tongs or spatula to turn the tortillas

Mix the dry ingredients using a large mixing fork.
Add the oil 
Slowly add the warm milk.
Continue to mix until the dough becomes sticky and clumpy.

Sprinkle a little bit of GF Maninis flour on the board and on your hands.

Take the dough out of the bowl and knead with your hands for 2-3 minutes.  
You want the dough to be firm, soft, smooth and not too sticky.
Make a large disc and put it back into the bowl with cling wrap on top. 
Let the dough sit for 20 minutes.

Make a cup of tea and have patiences ... the wait is worth it! 

Sprinkle a little more GF flour on the board. 
Take the dough out and cut into half, then quarters to make 8 sections.
Use a clean kitchen towel to cover the dough to keep moist while you make balls with your hands.
Place the balls on to the plate or baking pan and keep covered with cling wrap.
Let rest for 10 minutes.

Cut a self sealing bag down both sides and place on the press to keep the GF dough from sticking.  
You could use parchment paper too if you don't have a bag.
Use a tortilla press to press the dough into a flat disc shape. 

If you don't have a press, then you can just use the palm of your hand to get the dough started.
Sprinkle some GF flour onto the board and rolling pin to make a round shape, 
picking up the dough for half turns, rolling to make the shape.  
Do your best to make a roundish shape...
rustic handmade tortillas still taste great even if they are not perfect!

Heat your seasoned comal on medium high heat. 
As soon as the comal has heated place the tortilla on it.
Cook for 1-2 minutes or until you begin to see bubbles! 
Turn the tortilla over and cook for another 1-2 minutes.
Sometimes I turn them over a few times to get the desired dark markings
 that make the tortillas look and taste so great and authentic!

you will have to eat the first one you make warm off the comal smothered with butter ... 
trust me it is very important to get the butter all over every inch of the tortilla.
Rip it or just go for it ... one big bite! 
Butter dripping down your hand and arms ... oh yeah! that is the best! 

Don't forget that you have others ... 
7 other tortillas that are waiting to be made too 
so it is best to remain focused 
and repeat the pressing, rolling process until all of the tortillas are made.

If you are planning on serving the tortillas with some grilled vegetables or meat, I would suggest making those first and keeping them warm in a pan and covered in the oven until the tortillas are ready.
You will be too hungry by the time you finish all your hard work that you will want to just dive in to a really awesome, as close to 

I like to keep it simple ... 
sautéed onions, tender slow cook pulled pork with poblanos, 
smoky salsa and the tortillas with real butter ...

Now that I have mastered this recipe I will make these with sautéed vegetables - 
poblano peppers, onions, carrots and my favorite Pussac Punay Beans!

Additional serving suggestions ...
Butter, Cinnamon and Sugar


Gluten Free French Bread

January 2nd, 2012 at 12:37 pm by Lisa - Gluten Free Foodie
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At the last minute on Christmas Eve I decided to make some Gluten Free French Bread.
I wanted to make something fast and easy.  
Luckily I had some of Maninis Gluten Free Miracolo Pane Flour.  
I've been wanting to use it so why not make French Bread with it? This was perfect! 
I added an egg wash to the top and the bread came out with a slight crust, soft, airy and slightly sweet. 
I love this bread! 
The Organic ingredients in the gluten free flour mix contain 
millet, teff, sorghum, amaranth and Hi-maize.
Maninis Gluten Free flour mixes are created in a dedicated Gluten Free kitchen.
I basically followed the recipe for Peasant Bread on the bag. 
I tweaked a few things, used my French Bread pan and an egg wash.
*Please note a few specifics in the recipe that I think are important.

Gluten Free French Bread 


7/8 cup warm water - *105 - 110 degrees
2 tsp active dry yeast 
3 Tbs *Grapeseed oil gives a buttery flavor 
1 Tbs apple cider vinegar
1 large egg and 1 egg white - *save the egg yolk for egg wash on top of bread just before baking


parchment paper
French Bread pan
Pyrex measuring cup
baking thermometer
cling wrap
standing mixer with paddle attachment
silicone flat spatula or spoon
medium spring scoop
silicone pastry brush
baking rack

In a Pyrex measuring cup heat the water to 105-110 degrees.  Use the thermometer to test the temperature.  This is very important to activate the yeast but not kill it, if too hot.
Mix in the yeast and let it sit for 10 minutes until it becomes frothy and creamy.
Add the oil, vinegar and eggs.

Add 2 cups of GF Miracolo flour to the bowl of the standing mixer. On the slow setting begin to mix the flour and slowly add the wet ingredients.  Use the silicone spatula to make sure that all of the flour has been incorporated into the dough. Increase the speed just slightly and continue to mix for 3-5 minutes. 

Place a sheet of parchment paper over the French Bread pan.
Use the spring scoop to scoop out the dough onto the pan in a row just about an inch in from the edges.  
Use both sides of the pan and all of the dough. Add 2 scoops on top in the middle if needed and then use the silicone spatula to smooth out the top of the bread. Cover the dough and pan with cling wrap and let rise in a proofing oven.  You can also add a clean dish towel loosely on top of the cling wrap and place in a warm area at least 72 degrees for 1 hour.

This is the dough after 1 hour of proofing or rising.
Notice the expansion and holes! 
Looks good! 

Pre-heat the oven to 375 degrees.
Mix up the egg yolk and use a silicone pastry brush to gently apply the wash on top of the bread.
Place the pan on the middle rack in the one oven and bake for 20 minutes.  Turn the pan and bake for another 20-22 minutes or until the center of the bread is 200 - 205.  Take the bread out of the oven and let cool on pan for 5 minutes.  Remove the bread with the parchment paper and let cool on top of a cooling rack for 15 minutes or until ready to serve. 

If there are any leftovers, not likely, store in a self sealing bag in a cool place in the kitchen. Great to use for French toast the next day or to chop up and toast for croutons for later. If you would like to freeze this bread, I suggest slicing it before putting it into a freezer bag.  Don't forget to put the date on the bag. You can also make bread crumbs out of the leftovers or ends as well. 

For more information about Maninis Gluten Free flours please go to their website to order directly from them or shop at Whole Foods Markets in the Pacific Northwest.  Maninis Gluten Free flours offer a variety of mixes to create all of your favorites including pasta, pizza dough, buns, bread and more! 
I love love love Maninis Gluten Free Flours! 


Gluten Free Tiramisu With A Twist – Happy New Year!

December 31st, 2011 at 10:13 am by Lisa - Gluten Free Foodie
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It is a tradition with me to make something a little extra special today.  Not only is it New Year's Eve but it is my best friend's birthday aka my mom.  All year I have been craving Gluten Free Tiramisu and I was going to make it but for some reason I just kept getting distracted. So today is the day!

I decided to make special little Gluten Free Tiramisu in Weck Jars because Tiramisu is a bit messy to make, especially the GF Ladyfingers and to serve.  This way is better and more eco friendly ... less clean up of excess bowls etc.
Hey any excuse for less clean up works for me!

Another great reason to make individual servings in different sizes is because some want a big portion and some little ones.  The jars stack nicely in the fridge and are easy to transport to a party as well! Trust me they will stay prettier this way and they are so fun to eat out of the jar ... très chic!

Happy Birthday!

Happy New Year's!

Happy Gluten Free Tiramisu Day!

Gluten Free Tiramisu With A Twist
makes 4-6 servings depending on sizes

1/2 cup espresso, cooled - if omitting the rum and kaluha make it 1 cup espresso
2 Tbs dark rum, optional
3 Tbs Kahlua, optional
8-10 oz Mascarpone - Italian Style Cream Cheese
1 cup chocolate chips or chocolate shavings 
1 cup sliced almonds or chopped hazelnuts
approximately 1/4 cup Pernigotti Cocoa Powder 

4-6 9-10 oz Weck or canning jars with lids.

This is a layering process so be sure to use just a tad for each layer to make sure each jar gets plenty of the good stuff! 

To make the espresso liquor or syrup - brew the espresso and pour in a small pitcher and let cool.  A Pyrex measuring cup works great! This will make it easier to pour into the jars. Add the rum and Kahlua, mix well.

Break up the Gluten Free ladyfingers and make one layer in the bottom of the jars.  Pour the espresso syrup on each of the cookies, just a tad. 

Add small dollops of mascarpone on top of each of the cookies in each of the jars.
Sprinkle some Pernigotti Cocoa powder on each.  

Break up some more GF ladyfingers, pour more espresso syrup and make another layer with the mascarpone and cocoa.  Once all of the ladyfingers and mascarpone are used pour the rest of the espresso syrup over each. 

Top each with Pernigotti, chocolate chips or shavings, sliced almond or chopped hazelnuts.  Put the lid on each jar and chill for at least 2 hours before serving.  After about an hour of chill time, it is a good idea to turn the jars gently upside down to allow for all of the espresso to absorb into all the nooks and crannies of the Tiramisu! And the right side up and back in the fridge.

Serve chilled with hot coffee, espresso or Prosecco!

Buon Anno! 
Buongustai Gratis Senza Glutine!

Happy New Year 
Gluten Free Foodies!


P.S. Thank you for another great year of Gluten Free foods and good times! I look forward to 2012 with you ... celebrating the foods that we can eat! 

Merry Christmas!

December 25th, 2011 at 9:42 pm by Lisa - Gluten Free Foodie
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I hope you have enjoyed some relaxation time with your friends and family this holiday season.  Nothing is sweeter than getting to spend precious time with people you care about amidst the glow of the lights from the tree, your favorite holiday tunes in the background and all your favorite Gluten Free food.
Ah ... a long lingering evening on Christmas Eve nibbling on homemade treats. 

As I was preparing for guests to arrive baking and cooking I was thinking about why each thing I was making made the menu.  Some of the treats were new - Wild Forest Honey Almonds with Herbed Flor de Sal, a new favorite recipe that is so good and can be made a thousand different ways just by changing the honey and sea salt or seasoning. Gluten Free Chocolate Rum Cake ... do I really need to explain this one?!? So good! Great the next morning or anytime with coffee, if there is some leftover.  Pussac Punay Beans was a big hit! I just thought it would be fun to introduce something that has become a monthly meal for me because I love them so much.  There were some skeptics in the crowd but the beautiful beans won everyone over! I think that variety is always key - sweet, salty, savory, crunchy, soft, warm, chilled ...I made sure we had it all.  The only requirement was that it was also fast and easy to make it.

One family favorite that I asked my mother to make doesn't really have a name but it is so easy to make and is just perfectly satisfying. This is a childhood favorite that I couldn't wait to have again was - Chilled Roast Beef with Avocado, Red Onion, Olive Oil and Red Wine Vinegar served on French Bread slices - Gluten Free French Bread! It was better than I remembered! Bravo mom!

So we both made Gluten Free French Bread and I must say they were equally a treat yet so different.  Mom's bread was soft, dense yet sturdy and strong to hold the toppings.  My bread was soft and airy almost Brioche like! Slightly sweet and all I could think of when I tried it was how wonderful it would be to make French Toast!  I couldn't wait to wake up and make it! 
I don't make French Toast very often because I think you need a good bread to absorb the vanilla and egg mixture.  I always add a bit of cinnamon and nutmeg and I use a few drops of my coconut milk or milk. I use a whisk to whip it up and then cut the bread in thick slices. 

Let it soak and warm up a pan with non-dairy butter or unsalted butter and bacon bits.  
In no time the French Toast is ready for the real maple syrup or Ginger syrup.
It was a perfect way to start Christmas morning.  
Savoring each bite ...
I will post the recipe soon but in the meantime ... I'm taking a little more time to savor the holidays.

Have a Holly Jolly Gluten Free Christmas! 


Gluten Free Red Curry Christmas Chex Mix – GIFT

December 19th, 2011 at 8:00 am by Lisa - Gluten Free Foodie
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Shhh ... I need you to do me a big favor ...
I want to tell you about this gift that I made for my friend today but it is a surprise.
We share the love of good old fashioned treats and
I can't think of anything better than this homemade gift!

I got a little carried away with singing in the kitchen while I was making this ... 
thank goodness I was alone!
But you can sing along with me to the tune of Jingle Bells!


Dashing through the stores 
In a one not-quite horse powered shopping cart
O'er the aisles we go
shopping all the way ...
bells on kiddies shoes 
making spirits bright 
What fun it is to laugh and sing 
 while jamin iTunes tonight
Gluten Free, Gluten Free, 
Gluten Free all the way
What fun it is to make 
a retro gift tonight! 
Gluten Free Red Curry Christmas Chex Mix 
Gluten Free Red Curry Christmas Chex Mix 
Gluten Free all the way ...
OH! What fun it is to make 
in an open baking pan tonight! 
Get to the recipe, please get to the recipe ...
Please get to the recipe NOW ...

Ok enough frivolity
here it is ...

I decided to go completely without wrapping paper this holiday season.
I bought these cute little re-usable shopping bags from Whole Foods Market for .79¢ each.
What a deal!
Each person that I am giving this Gluten Free homemade gift to in this jar is going to be able to return it to me during the new year to get it refilled with their favorite treat.

And now for the very easy recipe! 

3/4 cup butter or non-dairy butter
2 cups Snyder's of Hanover Gluten Free Pretzel Sticks - I love these - the best! 
2 cups whole Almonds, optional
2 tsp Sea Salt
3 tsp Garlic Powder
3 tsp Onion Powder

Pre-heat the oven to 225 degrees.
Mix all of the ingredients with melted butter in a big bowl.
Spread it out on a cookie sheet and bake for 20 minutes.
Take it out and mix well.
Bake for another 20 minutes repeat mix and baking for a total 60 minutes. 

Add 2 cups Dark Chocolate Christmas Red and Green M M's at the end when the mix has cooled completely after it has baked.  

Put the mix into the jar then the bag, add a red ribbon and good to go! 

My friend loves these old fashioned Gluten Free Bob's Peppermint Candy Canes  
so I grabbed some and added them to the bag! 

Merry Merry 
Gluten Free Red Curry Christmas Chex Mix
To you! 
Give a homemade gift this holiday season - 
they will be glad you did! 


Made in America – Make A Difference 1 Gift At A Time

December 15th, 2011 at 4:14 pm by Lisa - Gluten Free Foodie
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If you are using a Mac and see a blank screen please click here for a link.

Have you seen World News with Diane Sawyer on ABC?
Well, every night that I see this segment I am so amazed at how wonderful
it is to see so many great people and companies supporting each other
during the holidays and throughout the year.

I pledged to make a difference.  I bought Anchor Hocking  glass jars to put my homemade
Gluten Free treats inside.  Please don't tell my secret but ... I am putting a tag on the jar that lets my dear friends and family return the jar to me for refills of their choice of Gluten Free treats that they love! It is kind of fun to do that because they get a gift all year and it saves on the environment - no paper or bags.  Please don't tell anyone my secret gifts! I want them to be a surprise!

I am also supporting my friends - Dave Myers and Kelly Asadorian of Myorian Studio
They make the most amazing glass and metal art! 
You can contact them via the link or 
go to their store that they own with some friends on Bainbridge Island in Winslow.  
The store is called Danger! 
The store features Myorian Studio artwork and other artists in the area too! 
The jewelry by Ginger is such a treat for any lady on your list! 
They also feature some really cool sustainable products and housewares by Perhacs Studio
Made in the USA.  
Go check it out! 

I love love love these hand made plates and glass ornaments! 
Especially the red ones! 
Such a fun gift to give a foodie ... especially a 
Gluten Free Foodie! 

Kelly and Dave make their artwork all year long in - 
Indianola, WA USA! 

Thank you for supporting local artists and companies that are Made in America!
Happiest of Holidays to you!

Gluten Free Menu at Hi-Life in Ballard – Seattle, WA

December 14th, 2011 at 1:40 pm by Lisa - Gluten Free Foodie
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Perfectly cooked, seasoned, tender and juicy ... 
When you really want meat and potatoes - this will hit the spot! 
I crave this meal and I know it will be that awesome when I go back! 


I started my dinner with this appetizer - teaser is more like it! 
Tenderly sweet and sassy tacos ...
  they made me want more deliciousness! 

So this is how it all started ... my crush ... a few months ago.
I like it natural with lots-o-veggies, Gluten Free ooey gooey and piled high! 

Hash of beets, braising greens, turnip greens and more veggies
over a perfectly cooked polenta square with poached eggs and Gluten Free toast!

I know what you are thinking ...
Wow! this chick can eat a ton! 
Yeah ... well this awesome meal is what started it all.  
This was my first visit, not the same day
 as the steak and duck tacos. 
 I have been back several times and 
each and every time I fall head over heels and can't wait to go back!
So the first visit ...
It was mid-day and just wanted something really good ... 
Gluten Free ... impress me good ... go ahead ... I dare you good! 
Hi-Life you had me at first bite!  
This is the visit that really started the whole affair that I am having with you! 

Oh yeah! dripping with butter and jelly on toasted GLUTEN FREE BREAD! 

I don't know what it is about this place ... 
I crave it like crazy! 
It is about time for another fix.  
All I can say is when you are out shopping local in Ballard for the holidays 
you really need to stop in - take a break, get a drink and dive right into my favorites foods ...

I have a great idea?!?
Buy a Gift Certificate from Chow Foods to use at Hi-Life, 5-Spot or Endolyne Joe's online and that way you or someone you know that is Gluten Free can enjoy many more awesome Gluten Free meals here too! Check one more thing off of your list.  
You can also buy the gift certificates at their restaurants. 

Ok now back to my favorite Gluten Free foods here ...

It is just like anything that gives you great satisfaction - freakin' awesome Gluten Free Menu, 
awesome staff and vibe! 
Trust me you will want it all the time! 
I love love love ... 
it's no secret ... they know ....
 I love Hi-Life!

Until we meet  ... eat again ... 


December 14th, 2011 at 9:29 am by Lisa - Gluten Free Foodie
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I love almonds and hope you will too!

So easy to make and the perfect treat to enjoy as a Gluten Free snack any time of the day. 
Make them as a gift or bring them to a party to serve with drinks!

The honey is from the native organically managed mesquite forest of Northern Peru. Its slightly smoky flavor gives the almonds a perfectly sweet bite. The sea salt ... just a little goes a long way to enhance the blend of flavors and accentuate the caramel creation from the roasting.

This recipe will serve a small gathering for 4-6 people.
Double ... or double double if making this for gifts! 

2 cups Organic raw almonds
2 Tbs butter
2 Tbs Zócalo Gourmet - Organic Mesquite Honey

fry pan
spatula or tongs
parchment paper
baking sheet
cooling rack
Pre-heat oven to 375 degrees.

Place the butter in a fry pan and turn the heat to medium-high. Once the butter begins to melt add the almonds.  Toss the almonds so that they are all covered in the butter and let them cook for 3-4 minutes.  Reduce the heat to medium and add the honey.  Toss the almonds to make sure they are evenly coated.  Cook for 1-2 minutes.  Turn off heat. 

Place a sheet of parchment paper on the baking pan.  Pour the butter and honey coated almonds on to the baking pan.  Spread the almonds out in a layer, allowing the almonds to touch to create clusters. Bake in the oven for 15-17 minutes. The aroma is absolutely amazing! Remove from oven and let cool for 2 minutes.  Add the sprinkles of Flor de Sal or Sea Salt. Let cool at least 1hour before serving. 

If you are making these for a festive gathering and there are any left over
 Organic Mesquite Honey Almonds with Flor de Sal ...
not likely ...
wrap them in the parchment paper and then in a self sealing bag or glass container, in a cool place, away from heat. Depending on the weather, humidity, they may get a little stickier ... is that such a bad thing?

Felices Fiestas! Bocadillos Sin Gluten Feliz!
Happy Holidays! Happy Gluten Free Snacking! 

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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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