Mexican Squash Pasta with Chorizo Meat Sauce

Mexican Squash Pasta with Chorizo Meat Sauce

All squash varieties are members of the Curcurbita family. They come in varying colors, textures, shapes, sizes, and a range of flavors.

The three main categories of the Curcurbita family are:
Curcurbita pepo– include but not limited too zucchini, summer squashes, acorn, and spaghetti squash
Curcurbita maxima– includes but not limited too: banana squash, and pumpkin
Curcurbita moschata– includes but not limited too: butternut squash, and calabaza

Squash is a low carbohydrate food, including a low glycemic index food, between 0 and 35. The low number indicates no spiking of insulin in the blood stream. Most squash have small amounts of vitamins A, C, E and K, and including the B-vitamins. They also contain trace minerals including iron, calcium, magnesium, potassium, zinc, and copper.

Squash is great for heart health and every muscle of the body. Magnesium is great to help the muscles relax, preventing what is called charlie-horse or cramping of the muscles.

As for potassium, one half cup serving of Grey Squash as an example has 603 mg, raw zucchini has 459 mg, cooked has 194 mg, and baked Butternut squash has 289 mg.

Mexican Grey SquashThe squash we are using in our featured recipe is a hybrid of the zucchini squash, and is referred to in Mexico as the Mexican squash or the grey squash.

The grey squash has the same texture and flavor as the zucchini. Unlike the zucchini when harvested at a larger size, the grey squash tends to still have a tender skin.

Now for our featured recipe: Mexican Squash Pasta with Chorizo Meat Sauce. The recipe is simple and easy, as it contains 3 ingredients as follows…

principle ingredients for Mexican Squash Pasta with Chorizo Meat SauceYou can use any type of spaghetti sauce, but we chose to use a tomato base with cream and vodka included, 2 cups.

One pound of organic pork chorizo, which we purchased on sale at the Whole Foods Market, and 3 Mexican squash, which will make about 2 to 3 servings. Here we have a larger harvested Mexican squash given to us from a friends organic home garden.

makng squash pasta with a julienne peelerUsing a julienne peeler, run it from top to bottom all around the squash until you arrive to the seeds in the center. Set the squash pasta aside.

Pork ChorizoHeat a large ceramic coated skillet over medium heat, add a tablespoon of pastured unsalted butter, and when melted add the pork, and cook until done, about 10 minutes. remove from heat, and set aside.

cooking squash pasta in skillet In a large ceramic coated skillet over medium heat, add 4 tablespoons of olive oil. When heated, add the stringed squash and cook for about 5 minutes. You want the oil to cling to the squash strings. If the oil clings then in turn the spaghetti sauce will cling to the squash pasta. Do not over cook the squash, you want a little crunch, and at the same time you want a fork to twirl it, the same as is done with traditional pasta.

sauce and chorizoRemove skillet from heat and transfer squash past to a serving platter. Return the skillet to the heat and add the spaghetti sauce and cooked pork chorizo, and mix together. Allow the heat to warm the meat sauce.

Mexican Squash Pasta with Chorizo Meat Sauce - 2

Remove meat sauce from heat and pour it over the squash pasta arranged on a serving platter. Serve with grated Italian cheese, and enjoy.

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Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten-Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

What Others Are Reading:

Gluten-Free Carrot Cake With A Cream Cheese Frosting

Gluten Free Carrot Cake with a Cream Cheese Frosting

Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite desserts! For health reasons I have chosen to eat as much gluten-free breads and desserts as I can. If gluten does bother you, then it is causing inflammation to your digestive system.

The carrot cake we are featuring was made with an all-purpose baking flour that consists of garbanzo bean flour, whole grain sweet white sorghum flour and fava bean flour. To replace the gluten, potato starch and tapioca starch was used. We also used oat flour, and coconut flour.

Gluten-Free Carrot Cake With A Cream Cheese Frosting

3/4 cup all-purpose gluten-free flour

3/4 oat flour

1/2 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Himalayan salt

1 1/2 teaspoon 5 star chai spices

1/2 cup dried shredded unsweetened coconut

1 cup mixed dried fruits (package of mixed fruits that have blueberries, cranberries, cherries, and golden raisins)

4 medium eggs

1 cup coconut sugar

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted

2 cups shredded organic carrots

3/4 cup pecan pieces, optional

Preheat oven to 350 degrees

 

melting coconut oil

First melt the coconut oil. Coconut oil is solid below 76 degrees. To use it in baking it is necessary first to melt it.

What we have done to melt the oil, is first place a small sauce pan over medium heat, and heat the pan for about 1 minute.

Remove from heat and add the 1/4 cup of solid coconut oil, and begin swirling the pan until the coconut butter, has melted to oil. Put aside.

mixing gluten free dry ingredients with dried fruit

In a large mixing bowl, add the first 8 ingredients from the list above, and mix till well incorporated. Then add the dry fruit and mix in, add nuts if using, mix in and set aside.

Next shred the two cups of carrots and set aside. In a medium mixing bowl, cream together eggs, coconut sugar, applesauce, and coconut oil. Once well incorporated, add shredded carrots, mix in, and set aside.

Prepare two 9-inch glass pie plates with parchment paper on the bottom, and coconut butter smeared around the sides. Set the pie plates aside.

Now returning to the wet ingredients, add it slowly to the dry ingredients and stir. Divide the gluten free cake mixture between the prepared pie plates.

Place into heated oven and bake 25 to 30 minutes or until a inserted knife comes out clean. Let cool for 30 minutes before adding frosting.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup Greek yogurt

1 teaspoon real vanilla

1 cup organic icing sugar (powdered organic cane sugar)

In a mixer, add soft cream cheese, yogurt, and vanilla and cream together. Next add icing sugar and mix in.

preparing to add frosting to cakePlace on of the cakes on a large serving platter, and cut around the outside of the cake to cut off any uneven edges.

Top with frosting and pecan pieces. Next place other cake over the frosted one, and continue frosting.

close up of Gluten Free Carrot Cake with Cream Cheese FrostingPlace around the outer edge of the frosted Gluten-Free Carrot Cake pecan pieces.

Using a yellow and purple organic carrot, shred some pieces and place in the center of the frosted cake.

Serve and enjoy.

slice of Gluten free Carrot Cake with Cream Cheese Frosting

 

 

 

 

 

 

 

 

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Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Strata or stratta is a layered casserole dishes founded in American cuisine.

Strata is most commonly found among other prepared brunch dishes or recipes. Strata is compared to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese, including cream cheese.

Some bakers or cooks have even prepared strata with meat or vegetables.

Now for our featured recipe: Apple Whole Wheat Bread Strata with Cream Cheese Glaze, and here is what you will need.

Ingredients for the strata:

1 -24 oz. loaf of 100% whole grain bread

3 medium baking apples, peeled, cored, and sliced into 1/4-inch wedges

8 large eggs

2 cups whole milk

1/3 cup lightly packed dark brown sugar

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Ingredients for the glaze:

3 ounces cream cheese

2 tablespoons honey

2 tablespoons whole milk

1/2 teaspoon vanilla

 

Line the bottom of a 9 x 9-inch glass or ceramic baking dish with organic parchment paper, and brush the sides with organic unsalted butter.

Unpack the bread, and use all of the slices less the ends. Cut the crust off each piece, and set the crusts aside.

Line the bottom of the prepared baking dish with half of the crust-less bread. Layer apple slices on top of bread, and layer remaining bread slices over the apple.

In a medium bowl, mix the eggs, milk, brown sugar, cinnamon, and nutmeg. Whisk until well incorporated. Pour the egg mixture over the apples and Apple Whole Wheat Bread Strata with Cream Cheese Glaze - slicebread. Cover the baking dish with aluminum foil, and refrigerate a 1 to 2 hours, or longer (If you wish you can remove strata after refrigerated time, leaving foil over dish, and let set for 30 minutes before baking).

Heat Oven to 350 degrees.

If you haven’t already done so, remove strata from the refrigerator, and place into heated oven with foil still over the dish.

Bake for 35 minutes, if the strata was room temperature or for 45 minutes if coming straight from the refrigerator. Remove foil, and bake for additional 15 minutes.

In a small sauce pot over medium heat, mix cream cheese, honey, milk, and vanilla. Continue to stir until cheese is melted and glaze is formed. Pour glaze over warmed strata. Spread glaze with back of a wooden spoon until evenly distributed.

Let sit 10 minutes. Sprinkle with organic powered cinnamon, and serve with apple slices and blueberries if desired.

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Peach Upside Down Cake

Peach Upside Down Cake with Butter and Brown Sugar Glaze

Here’s a Peach Upside Down Cake that is just peachy. This dessert is made with a brown sugar glaze. It’s a natural syrup with no added chemicals and it’s not like the ordinary glaze of just water, powdered sugar and a little milk.

Cutting the cake into six (6) servings would make it 49.5 grams of Carb, 18.75 grams of fat and 4 grams of protein. If you used raw sugar and whole wheat flour, both with their fiber intake, you could add 3 grams more of protein to this dessert.

If you view dessert like that, it isn’t so bad. It is true there are sugars in the recipe. But you can always change out processed foods for more natural foods that are minimally processed, therefore making a recipe closer to more natural and still enjoy dessert.

Peaches provide about 18 mg phytosterols, which are plant-based nutrients, and they lower your cholesterol levels. Knowing this about peaches also can make the dessert more Peachesappealing. Don’t you agree?

But wait there’s more. A large peach has niacin, or vitamin B-3, that helps with energy metabolism in your body.

Peaches are high in vitamin-C, which we all know is an antioxidant and an essential nutrient for a healthy immune system and strong joints. Peaches also have vitamin-A, an essential nutrient for healthy vision.

Peaches can also help regulate your blood pressure. The fruit provides about 332 mg potassium each, and they are sodium-free.

A high-sodium, low-potassium diet may cause high blood pressure and an increased risk for stroke and kidney disease, and most of us need to increase potassium and decrease sodium. Most all of the fruits, vegetables, whole grains and beans are high-potassium, low-sodium foods.

Now for our featured dessert: Peach Upside Down Cake, and here is what you will need:

ingredients for Peach Upside Down CakeBrown-Sugar Glaze

¼ cup butter, softened

½ cup packed brown sugar

2 cups sliced, pitted and peeled peaches

Cake Ingredients 

1 ¼ cups all-purpose flour

1 ¼ tsp. baking powder

¼ tsp. salt

½ cup butter, softened

¾ cup granulated sugar

2 eggs

1 tsp. vanilla

½ cup milk

Preheat the oven to 350°F

Line a 9-inch spring-form pan with parchment paper and set aside.

melting butter, adding brown sugar and spreading on bottom of spring form panGrab the room temperature butter and melt in a small sauce pan over medium heat and then add the brown sugar and stir until sugar is completely moistened and mix well with the butter. Next spread sugar mixture evenly in the bottom of the prepared spring-form pan.

arranging peaches in uniform over brown sugar mixtureLine peaches in a circular pattern on the bottom of the spring form pan until it is filled with the peaches (as shown in image). Set aside.

pour batter over peaches and spreadIn a food processor, combine the ½ cup of butter and ¾ cup of sugar and process till creamy. Add eggs and vanilla and process until combined.  Alternately add the flour mixture and milk to butter mixture, process on -mix- speed after each addition just until combined.

Pour the batter over the peaches and spread evenly over the peaches using the back of a large spoon or flexible spatula.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes.

Peach Upside Down Cake with Butter and Brown Sugar GlazeLoosen cake first by running a knife around sides and loosen ring and lift off. Grabbing edge of parchment paper, carefully pull cake to a serving platter. Cool for another 10 to 15 minutes.

slice of Peach upside Down Cake with Butter and Brown Sugar GlazePlate and serve.

 

What Others are Saying About Peach Desserts:

Techniques for Cooking in the Kitchen

Techniques for Cooking in the KitchenMany that prepare food are orthodox cooks, or rather what we mean is they stick to the letter of the recipe, they follow it word for word, and there is nothing wrong with that.

Sometimes following a recipe without knowing why it calls for a certain ingredient including the amount, would leave out the possibilities of being able to enter change ingredients, either to improve on the recipe, or make it more to our liking.

eggs contain percentage of moistureOne such example would be the number of eggs, and the size. How so? A recipe that is for a cake as an example, needs a certain amount of moister, and egg yolks make up about 34 percent of the liquid weight of the egg, as well as the albumen or the egg white makes up about 66 percent of the liquid weight of the egg. The moister content depends on their size.

Therefore if the recipe calls for 3 small eggs, and you add large eggs, you will be adding more moisture to the recipe, offsetting the liquid content. If you did use large eggs, then you would have to add less milk or any other ingredient that would be considered a liquid.

Many of us that are regular chefs in our own kitchen have techniques for preparing recipes that we use regularly. If you are reading this article and are not a frequent cook in the kitchen, maybe you can share these tips with the person in your life who is the cook.

salted or unsalted butterSalted Butter vs. Unsalted Butter

Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs.

Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe.

Kitchen Scissors

 

Use Kitchen Scissors

Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors!

Chefs use them all the time for cutting meats and other food items. It’s probably best to have pair that is designated as food scissors only. Be sure you clean them very well after each use because they do have crevices where bacteria can hide.

Stop Foods from Sticking to the Pan

To keep food from sticking to the bottom of your pans, and this applies if your using butter or oil in the pan, avoid putting cold foods into a hot pan.

Reduce Grease Splatters

Few things are messier than splattering grease. And if it gets on your skin it can be painful. Reduce grease splatters by sprinkling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at kitchen stores.

Peel Garlic Easily

Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife. Once you’ve pressed hard enough you’ll hear a “pop” that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt.

Keep Your Recipes Organized

Nothing is more frustrating when you’re ready to start cooking then not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen.

Smart Phone and dropboxWhat we do at “Splendid Recipes and More” is use our –Smart Phone– and -Drop Box-.

We have a free account with Drop Box and load all of our recipes to the Box.

When we shopping for ingredients for a certain recipe, we just open the Box with our Smart Phone (internet access needed, you can also use your Tablet, Laptop, and PC) and look up the recipe.

The same is done in the kitchen to follow the instructions or procedures of the recipe, either for preheating the oven or how many eggs to use etc. Here is the link to Drop Box: https://www.dropbox.com/ .

Stop Cheesecake from Cracking

Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping it doesn’t matter, but if you’re serving the cake without anything on top it’s nice to have it looking perfect. Avoid cracking by putting a small dish of water on the rack beside your cake while it is cooking. This will keep it moist and crack-free!

These are just some techniques we use in our kitchen. What tips or techniques do you use? Let us know in the comments section. Thank You.

 

What Others are Saying About Cooking, Recipes, and Tips in the Kitchen:

Gluten-Free Chocolate Peppermint Cupcakes

Gluten-Free Chocolate Peppermint Cupcakes

For someone new at flour less baking, wheat flour that is, can be a trial-and-error process. Flour, when used in baking, adds body, structure, and texture to baked goods. It often acts as a binder, because of the gluten, binding all the recipe ingredients together. When you remove the gluten or flour, you have to add something else in its place that will perform the same function.

Here are some tips to help achieve better baking results when going flour less.

To increase the nutrition value, substitute up to 1/4 cup ground flax seeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture).

To add more moisture to your recipe, add gelatin, extra egg or oil. Honey or rice malt syrup helps retain moisture as well. Honey works great when using coconut flour.

Substitute brown sugar for white sugar to retain moisture.

To enhance the flavor of flour less foods, add chocolate chips, dried fruits or nuts and double the amount of spices asked for in the recipe.

For better structure, add dry milk solids or cottage cheese to the recipe. Replace evaporated milk for regular milk.

Add extra egg or egg whites if your recipe is too crumbly.

Don’t over beat or over mix since the kneading time or mixing time is shorter with no gluten to develop.

You can use ground oats in place of flour, but you will also need bananas or eggs to bind the ingredients together.

Eggs can replace many functions of gluten such as binding and enhancing texture and structure of the recipe. Two other starch-based products you can use to bind and thicken are guar gum and xanthan gum. They are interchangeable and used in small amounts, usally about 1 tablespoon. But these two binders can be expensive, and in place of them you can use corn starch, tapioca starch, or arrow root starch.

Guar Gum used as a food thickener in flourless bakingGuar gum is extracted from the bean of the guar plant. The guar plant is native to Pakistan and India. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Guar gum is also used to help preserve food, and to help it retain flavor, texture and moisture. Guar gum is recommended to use when baking with coconut flour, as this type of flour can case dryness to your baked.

Xanthan Gum used as a food thinkner in gluten free bakingXanthan gum has a substance called polysaccharide, which has the ability to form a gel and bind many times its weight in water, making it a very valuable food thickener.

If you are allergic to corn products, then it is recommended not to use xanthan gum, as it is derived from corn. But it can also be fermented by using wheat, dairy, or soy as well. Just read the ingredients label to see how it was made.

The key to flour-less baking is to experiment. You may have to try different ingredients or amounts to get the flavor and texture you want.

Now for our featured recipe: Gluten-Free Chocolate Peppermint Cupcakes.

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups icing sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Cupcake Instructions:

Preheat oven to 350 F.

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions:

Add icing sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

Gluten-Free-Chocolate-CupcakesAfter you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

If you like gluten-free recipes, you will also enjoy Gluten Free Tropical Carrot Cake.

 

What Others are saying About Cupcakes:

Gluten-Free Tropical Carrot Cake

Gluten free Tropical Carrot Cake - Dessert Bread and CupcakesGluten is a vital protein to wheat. But many people without knowing it are allergic to it.

Those who are bothered by gluten can suffer from digestive problems, skin problems, and even depression, too name a few.

There are alternative flours that do not contain gluten, and if you make them a part of your diet, they could help to improve your health.

Gluten-free Tropical Carrot Cake

flours used for Gluten Free Tropical Carrot CakeFirst preheat the oven to 350 degrees.

As shown in the image above, mix the potato starch and both flours in a large bowl with the following ingredients. mixed dry ingredients for Gluten free Tropical Carrot CakeThere is no need to sift the dry ingredients. When mixed together set bowl aside:

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum

Xanthan gum can be a little spendy so you can substitute it for any starch, like arrow root, corn, or tapioca.

The xanthan gum or any one of these starches are needed to replace the gluten. The starch or xanthan gum holds the flours together.


The Use Of Xanthan Gum In Gluten-free Baking Explain Here – Gluten Free Zucchini Cranberry Bread


coating a glass baking pan with butter and sugarNext, coat a 7 x 4 inch glass baking pan with butter and sugar, set aside.

mixing wet ingredients for Gluten Free Tropical Carrot CakeNext, in a large bowl mix together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts.

Pour batter into baking pan ½ inch from top. Any extra batter can be used to make cupcakes (it should make 7).

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten free Tropical Carrot Cake - Dessert Bread and Cupcakes

For the frosting combine 1/3 cup cream cheese, 2 cups powdered sugar, 2 tablespoons almond milk and 1 teaspoon vanilla extract. Beat together until smooth. Frost cake when completely cooled.

Save aside a small amount of frosting and mix half  with food grade orange coloring and the other half with food grade green coloring.

Add frosting to a cake piper and pipe onto cake to form carrots and leaves with respective colors.

Gluten Free Tropical Carrot Cake - plattedWhen ready to enjoy your gluten free dessert bread, plate and serve.

 

What Others are Saying About Gluten free Balking or Cooking:

Wheat Free Alternative Grains

Wheat Free Alternative Grains and Other Plant Sources

Wheat Free Alternative GrainsWheat is one of the world’s most commonly consumed grains.

It comes from a type of grass called Triticum that is grown in numerous varieties worldwide.

Common wheat, the wheat used to make bread, is related to grains which include durum, spelt, emmer, einkorn, and Khorasan wheat.

For some individuals, wheat can trigger a harmful immune response as is it contains a protein called gluten.

What Is Gluten

Gluten is a family of proteins found in grains, including wheat, rye, spelt, and barley.

Of the gluten-containing grains, wheat is by far the most common.

The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the adverse health effects of gluten (Source: National Center for Biotechnology Information).

If you are one of the individuals who is bothered by gluten, you will be happy to know there are gluten-free or wheat free alternatives.

If you have already taken on the wheat-free lifestyle, you may have discovered the wide variety of wheat free grains to choose from.

Each with its unique flavor and baking properties.

All of the following alternatives to wheat are healthy swaps in your favorite breads, pastas and side dish recipes.

Wheat Free Alternative Grains

Quinoa

Quinoa is a nutritious grain from Peru. It is a versatile ingredient, besides being used as an Quinoa wheat free alternative

alternative flour used in muffins, pancakes and bread, it can be prepared as a hot cereal, added to soups or use as a salad topping.

Quinoa contains all the essential amino acids, making it a complete protein source.

It also contains manganese, phosphorus, copper, folate, iron, magnesium and zinc.

Quinoa’s texture is crunchy and has a nutty flavor.

Flax seed

Flax seed wheat free alternative

This seed has a nutty flavor. They need to be fresh ground to get the most nutritional value from them.

Though they can be toasted whole first than ground for later use, but with less nutritional value.

Ground golden flax seedGolden flaxseeds are lighter in color and have a milder or more neutral flavor, while the brown flaxseeds have more of a nutty flavor.

They can be added to salads, cereal and when baking bread.

Buckwheat

Buckwheat flour wheat free alternative Though it may sound like it, buckwheat is not a member of the wheat family and it isn’t technically a grain, but it’s often used in place of grains.

It’s a good alternative for those with wheat allergies.

Diets rich in buckwheat seem to promote lower cholesterol and lower blood pressure (National Library of Medicine).

The most common or traditional use of this flour is making Buckwheat Pancakes.

Amaranth

Amaranth flour Amaranth is a broad-leafed, bushy plant that grows about six feet tall. It has brightly colored flowers that can contain up to 60,000 seeds. The seeds are nutritious and are ground into flour.

Not a true grain, amaranth is often called a pseudo-grain, which are seeds but have grain-like characteristics.

Amaranth belongs to the plant family that includes beets, chard, spinach among other eatable sources.

Oats

Oat flour is another great wheat alternative. Oat flour has a good amount of protein and fiber, plus a tender texture and mild taste. It can be use it in recipes that include pancakes, protein bars, and cookies.

When using oats as an alternative to wheat, be sure to select gluten-free oats.

These are specially-selected varieties that have eliminated the cross-contamination with wheat, barley and rye.

More Wheat Free Alternatives

Almond flour wheat free alternative There is also Almond flour, which is versatile and easy to work with.

Use almond flour in place of breadcrumbs for breading fish or meat. You can also swap it for white flour in baked goods such as brownies.

Coconut flour wheat free alternative Coconut flour though is not good flour to use entirely by itself, as it bakes very differently from white flour and other flour substitutes.

Coconut flour absorbs a lot of moisture and yields a denser, heavier texture out come.

It requires more eggs or wet ingredients to perform.

This flour alternative is ideal for quick breads with lots of wet ingredients, such as banana bread.

There is also chickpea flour (made from beans), as well as tiff flour and millet flour among many others.

Storing Your Gluten-free Flour

Alternative wheat flours are not cheap, so you want to make sure you store them correctly.

It is best to them in the freezer to prevent them from going rancid.

You can store the flours in their original packaging, or in freezer safe containers.

Each alternative flour has its own unique flavor and can be used in many different ways to add variety to your cooking and baking.

Try These Gluten-free or wheat free alternative recipes –

  1. Gluten Free Iron Skillet Pecan Coconut Cake
  1. Gluten Free Blueberry Lemon Bread
  2. Gluten Free Carrot Cake with a Cream Cheese Frosting
  3. Gluten Free Creamy Pesto Fettuccine
  4. Gluten Free Penne with Smoked Bacon and Butternut Squash

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National Gluten Free Baking Week

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Pecan Buttermilk Banana Bread

Pecan Buttermilk Banana Bread

First Post July 28, 2014 – Update October 4, 2021

Many who are not vegan or not allergic to gluten, make there sweet breads with regular white flour. It can be bleached or unbleached.

This sweet bread or banana bread recipe featured uses 100% whole wheat.

Even though it’s made with 100% whole wheat, it won’t ruin the fun of enjoying this sweet treat.

The fact is, whole wheat is a complex carbohydrate and wont spike your glucose, or cause a serge of energy to only fall fast 20 minutes later.

What Goes Inside The Sweet Bread

The inside this bread has Almond Toffee Bits or better know as Heath Bars.

The outside of the bread is bake coated with sugar, for that extra sweetness.

The sugar coats better, and doesn’t clump like flour or leave a floury film on the baked cake.

Instead, it leaves a slight sweet coating on the bottom and sides.

Avocado oil or olive oil can be replaced with butter, considered a healthier alternative.

extra ripe bananasWe also used over ripe bananas. When bananas turn completely black, they have a lot of natural sweetness.

Pecan Buttermilk Banana Bread

2 eggs, beaten

1/3 cup buttermilk

1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)

1 tsp. vanilla

1 tsp. cinnamon or pie spice

1 cup mashed bananas (about 3 medium)

1 cup sugar

½ cup brown sugar

1 3/4 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

½ cup almond toffee (or Heath Bars, about 4 crushed)

1 cup chopped pecans, divided

 Preheat oven to 325 degrees F

Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.

In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.

Sift the flour, baking soda, cinnamon, and salt into a medium bowl.

Add ½ cup pecans, almond toffee bits, and both sugars, mix in.

Add flour mixture to banana mixture, mix till well incorporated.

Pour into prepared loaf pan and sprinkle ½ cup pecans over batter.

Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.

Read more here: How to Make Really Moist Banana Bread

 

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