Gluten Free Foodies
Celebrate the foods that you can eat!
I created this Gluten Free Pear Fig Muffin recipe because I want something hearty like a warm bowl of oatmeal but I just can’t eat oats - certified Gluten Free or not. My body just can’t digest oats but I love oatmeal. So I thought about the autumn flavors that I like and how I could re-create them into a hearty, not too sweet muffin. This Gluten Free Pear Fig Muffin has high protein and fiber. The flavors of the pears, figs, honey, cinnamon and vanilla satisfy your hunger and sweet tooth to get your day started naturally well. I used Bob’s Red Mill Gluten Free Almond Meal/ Flour and Hazelnut Meal /Flour because I like the combination of the flavors and textures together.
I make the muffins first thing in the morning so that I can get moving and warm up. While the muffins are baking, I practice my yoga. It is best to practice yoga on an empty stomach. The aroma is amazing and will motivate you to get through your practice.
Gluten Free Pear Fig Muffins
Makes approximately 18 muffins
2 ½ C Bob’s Red Mill finely ground Almond meal/flour
½ C Bob’s Red Mill finely ground Hazelnut meal/flour
½ tsp Sea salt
½ tsp Baking soda
½ tsp Cinnamon
¼ C Grape seed oil
¼ C Honey
½ C Dried figs, chopped small chunks
1 ½ C (2) Pears, peeled & pureed in food processor
½ tsp Lemon juice
2 large Eggs, lightly beaten
1 Tbsp Pure vanilla extract
Preheat oven to 350 degrees. Line muffin pans with 18 paper cups.
• Combine almond meal/flour, hazelnut meal/flour, sea salt, baking soda and cinnamon in a medium bowl.
• Whisk to sift ingredients and break up any lumps.
• Peel 2 medium size pears and cut them into pieces.
• Use a food processor to finely chop the pears. Add the lemon juice while chopping.
• In a separate medium bowl, combine grape seed oil, honey, eggs, vanilla, figs, and finely chopped pears with lemon juice.
• Pour wet ingredients into dry ingredients and mix well.
• Spoon the batter to just below the top of the paper cup.
• Bake for 30-40 minutes until tops are brown and cake tester inserted into center comes out clean.
• Remove from pan and cool on rack.
• Measure the honey after the grape seed oil and it will completely flow out of the cup.
• Store nut meal/flours in refrigerator - measure amount needed and let come to room temperature. Use the whisk in a metal bowl to help break up the chunks and make the nut flour loose.
• When processing the pears, add the lemon juice to the pears to keep their color.
• Cinnamon is a great warming herb and is low on the glycemic index to help stabilize blood sugar levels.
Some of my other loves besides Yoga and Gluten Free food are cooking, baking and blogging. I have been creating recipes since I was a young girl and tall enough to see over the counter. The only difference is that now my recipes are all Gluten Free. I prefer to use Bob’s Red Mill, certified Gluten Free products because it is one less thing for me to worry about. I also love the fact that they are an “employee owned company”! How great is that? If you are ever in the Portland, Oregon area it is worth the trip to the Bob’s Red Mill factory to see … start the angelic choir… the Mecca for Gluten Free baking!
I have been writing the Gluten Free Foodies blog - http://www.glutenfreefoodies.blogspot.com for a little over a year and a half. I started the blog because I found myself talking to so many people about living Gluten Free when I was out at the grocery store or at various random places. I like to research information to make me healthy and to share the information that I have learned. The blog was a perfect place for me to provide the information such as recipes, experiences, reviews of products and restaurants. I also started a support group at the same time because I wanted to have something a bit more social to look forward to each month. Both the blog and the support group are great therapy for me. I love meeting all the people and hearing everyone’s stories. I love the feeling when we can get together and enjoy really great Gluten Free food together; after all we are Foodies even without Gluten! I like to say, Gluten Free Foodies - Celebrate the foods that you can eat! ©
©2010 Lisa Garza Gluten Free Foodies
Karen Robertson lives in Seattle with her family and started the cookbook in 2002 for daughter, Carmen and son, Sam who have Celiac Disease. She continues to spread awareness by teaching gluten free cooking classes in the Seattle area. This weekend she will be the guest speaker for the Bellingham Gluten Intolerance Group - Annual Community Awareness Event - October 1 & 2. She also writes a blog and recipes for Living Without Magazine. Busy lady!
We recently had a chance to enjoy coffee and a chat. I must say there wasn't enough time in the day or coffee to chat as much as we could have about living Gluten Free. I have a feeling we will be longtime friends.
The Cooking Gluten-Free Cookbook on CD-Rom is $14.99 and can only be purchase via her site at Celiac Publishing - Cooking Gluten-Free. You can see samples of the book and learn more about Karen Robertson. Please tell her that you saw this review on Gluten Free Foodies and she will give you a signed illustrated card. It makes a great gift so put it on your wish list and buy it for your family and friends this holiday season. Use the code - GFF (all caps) for the signed illustrated card and for your name to be entered into a drawing on October 31, 2010 for a complimentary copy of the cookbook CD to be used as a gift...perfect just in time for the holidays, don't you think?
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Each guest will pay for their own meal. Gluten Free 10" Pizza's $10 - $14 and the Gluten Free Foodies special $2 off pizza runs through September 30, 2010! Gluten Free pasta, salad and dessert will be available on the menu as well. Bring you friends and family!
For planning purposes, please RSVP to this event, we have a private room and space is limited.
firstname.lastname@example.org thank you!
Looking forward to seeing everyone enjoying some awesome Gluten Free ... PIZZA and PASTA at Stella's!
|Mike Irwin - Just before Celiac Disease diagnosis - 6'4" 125 lbs.|
|Mike crossing the finish line!|Comments
|Flan with Orange, Caramel and Coffee!|
I am even going to put a candle in it! What is your special Gluten Free treat today? Please tell me about it in the comment section and how your diagnosis of Celiac Disease and eating Gluten Free has made a difference in your life.
I do have one favor to ask ... please talk to as many people today about Celiac Disease as you can. There is 1 out of 133 people that have Celiac Disease so you are bound to provide info to someone that either has it or needs more info to get a diagnosis. Please share this blog posting site or the many others that I have listed on the side bar of this blog. It will make a difference in someone's life!
Happy Celiac Awareness Day ... Happy Birthday Samuel and Thank you!
19980 10th Avenue NE
Poulsbo, WA 98370
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Looking forward to seeing you at Stella's Pizza and Pasta!
Please click on either ICON to vote as many times as you want! Yippee!
The first 20 or so pages provide some helpful tips or reminders about different Gluten Free Grains and Flours, Savvy Label Reading and Gluten Free Brand Recommendations. The book has five chapters that start with Breakfast and end with Desserts!
So I tried one of the recipes yesterday morning because I just wanted something to enjoy with my coffee. It was a rainy, cool Saturday morning ... What could be better than something homemade that you would normally get at a bakery?
I must confess ... I have never made scones before so I thought this was a good challenge. The recipe that caught my eye was Cranberry-Orange Scones with Orange Glaze. I can not have Cranberries (allergic ... ugh ... love them ...) so I thought ... what do I love almost as much ... if not more than cranberries that goes really well with orange ... DARK CHOCOLATE!
Carol Fenster's - Cranberry-Orange Scones with Orange Glaze
or Dark Chocolate- Orange Scone with Orange Glaze ... as pictured.
|I love my Microplane!|
1 tablespoon of orange zest
1 large egg, room temperature
1/3 cup of granulated sugar, plus 1 tablespoon for sprinkling
1/2 cup of milk of choice
1 1/2 of *Carol's Sorghum Blend (pg.4)
1/2 cup tapioca flour
1 1/2 teaspoons of xanthan gum
1 teaspoon guar gum
1 teaspoon salt
1 - 2 tablespoons of fresh squeezed orange juice
1 cup of powdered sugar
1. Place rack in middle of the oven. Pre-heat to 375 degrees. Grease 13x9 non stick grey baking sheet or line with parchment paper.
|Cooling on parchment paper and rack.|
|Now this I can eat! Dark Chocolate-Orange Scone with Orange Glaze.|
5. Make the glaze. In a small bowl, stir the orange juice into the powdered sugar to create a smooth thin glaze. Using a pastry brush, brush the glaze onto the warm scones. Serve immediately.
*Carol's Sorghum Flour Blend - 1 1/2 cups sorghum flour, 1 1/2 cups of potato starch or cornstarch, 1 cup of tapicoa. Wisk together until well blended and store in a tightly covered container in a dark dry place for up to 3 months. (See page 14 for more info.)
The scones were the best I have ever had. I have never really been a big fan of scones but when you are Gluten Free and it is the only thing offered in a bakery I will get them. This scone was the perfect blend of crunchy, citrus-sweet outside and surprisingly soft inside but not Gluten Free gummy! It had great nooks and crannies for the glaze to just ooze into and puddle for that perfect bite of Dark Chocolate and Fresh Sweet Orange Bread. They were even better the next day because I stored them in a air tight container after they cooled on the rack. The 3/4 cup of Enjoy Life Dark Chocolate Chips are the perfect amount for every bite! I think Enjoy Life has the best Dark Chocolate flavor and love the small, cute chips!
There are so many recipes I want to try from Carol's book but I wanted to get this review out as soon as possible. Just to give you an idea of some of the recipes I am going to try soon - Soft Pretzels, Corn Dogs (on a stick!), Ice Cream Cones, Pork Carnitas in a Slow Cooker, Chicken Marsala with Mushrooms ... actually I want to try them all. The pictures are great and the recipes are so simple to follow. I highly recommend this book as a 2010 holiday gift this season - Shop at Amazon.com. Your Gluten Free friend or family member will thank you! Why not put it on your wish list!
As as sidenote if you are trying to stay away from sugar, I would use local honey or palm sugar. The ratio is 1-1.
So from that moment on the entire Komarnitsky family has been learning and living Gluten Free.
It has been almost a decade that Dirk, now 12 and younger brother, Kyle now 9, have shared a bond of living Gluten Free. Alek and Wendy realized that Kyle showed similar symptoms as a baby and were able to start him on a Gluten Free meal plan immediately. The family has learned to read labels, even the boys help out when dad forgets to bring his reading glasses into the grocery store. The boys know to ask about food before they consume it. Wendy, mother and Betsy, grandmother, have learned to cook and bake without Gluten so that the boys could live a normal life in and out of school with friends and family.
Alek and his wife also dove into learning everything they could about Celiac disease when Dirk was diagnosed. They found Dr. Fasano at the University of Maryland Celiac Research Center and have been doing quite a bit of fundraising to help increase awareness and research. Alek created a website - "Controllable Christmas Lights for Celiac Disease" , which has raised over $40,000 for Celiac Research.
This story has an unfortunate turn, Alek continued to tell me that his father Oleg Komarnitsky, passed away a few days ago unexpectedly. Oleg was a resident of Bellevue, WA for over 30 years. Oleg and his wife Betsy have been supporters of the Celiac Disease Research since the diagnosis of their grandsons. They have asked that in lieu of flowers that people please donate to the University of Maryland Research Center for Celiac Disease to help find a cure for his grandkids.
Alek and his family were in Bellevue in August and had a wonderful time with Oleg and Betsy. Oleg's love to fix things will always be a lasting memory. Most recently, Oleg found a kitt-car and fixed it up so the boys could race up and down the hills in Bellevue. They all had a wonderful time and as always enjoyed Betsy's Gluten Free treats during this most recent trip. Alek wanted to share this story about his family with me because as he said, " My Dad would do anything to help find a cure for his grandkids and as you know, increasing awareness is a very good thing, since Celiac is often undiagnosed."
See a heartfelt memorial site and tribute from Oleg's family including more info about how to make a donation and offer your thoughts to the Komarnitsky family.
The picture above is from the Komarnitsky memorial site and is of Oleg, Betsy, Dirk and Kyle during a rare Bellevue snow storm.
Oleg Komarnitsky was born on September 2, 1938.