Gluten Free Sourdough Cakes

I wrote this post last July but alas it was never posted because I got tied up with my purchase of United Kitchen - I now sell Gluten Free Sourdough Rolls at United Kitchen and they are rather popular! So I am happy to share this recipe for Sourdough Cakes for anyone brave enough to take on the challenge of maintaining their own sourdough starter! Good Luck!

I have been working on a GF sourdough starter which I am really excited about because I love sourdough and I have really missed it since I stopped eating gluten - AND there is some speculation that fermented foods (like sourdough) are helpful for digestion, gut healing, and people with Celiac's disease!

 As I have been feeding my starter 1/2 cup flour and 1/2 cup warm water twice a day it has started to outgrow the bowl! So in order to use up some of it I decided to try using it for some "sourdough pancakes". I made these really thick and fluffy so they are almost like an english muffin - you can definitely cut one in half and use if for a sandwich or whatever else you want. They are also good to eat as-is but you don't need to eat too many of these since they are so fluffed up!

These are both gluten and dairy free - depending on your sourdough starter's sourness level these may have more or less of a distinct sourdough flavor.

I am not including a calorie count because with fermented foods like the sourdough starter is it just too hard to know the calories, since the structure of the ingredient changes and is never the same twice -

This recipe made about 10 large "english muffin" fluffy cakes 

1. The night before you want to make these combine:

1 cup almond milk(warm)

1.5 cup starter

1.5 cup GF all purpose flour - I used Pamela's Blend

2. Let sit overnight on the counter, covered with a dishtowel

3. In the morning mix in:

1/2 tsp salt

1.5 tbsp baking powder

3 beaten eggs

3 tbsp melted butter - I used Earth Balance

Let rest for 10 minutes

4. Heat up your griddle or pan and grease with coconut oil

5. Spoon batter onto hot griddle and smooth into circles with 3-4 inch diameter

6. Allow first side to cook so that the edges are set, this batter is very thick so the center may not bubble like normal pancakes 

7. Flip to cook the other side, repeat until batter is gone

8. When both sides are cooked and the center seems set transfer each cake to a cooling rack, once completely cooled store in an airtight container

Miyoko's Vegan Mozz - Life-Changing Vegan Cheese!!

I have been on a bit of a hiatus from posting recipes while I have been focusing on my Skinnee B's products - but I just could not resist writing a post about Miyoko's Vegan Mozz. It is absolutely life-changing and I want to shout it from the rooftop!

This cheese melts, bubbles, stretches - and it's even good cold! This is just insane to me - when I first tried it I was so excited that I would not stop telling my boyfriend about it (even though I know that he couldn't care less about cheese, vegan or otherwise..)

So, you can see my dilemma - I had to share this with SOMEBODY. Thus, my return to the blog life.

Also it is cashew-based so it is also Paleo and Soy Free :)

Sadly, I do not have any photos of the first recipe I made with the Vegan Mozz, because I literally inhaled it. The next time I make it I will take pictures and post the exact recipe - but the gist of it is as follows:

Canyon Bakehouse GF Rosemary Focaccia  - cut in half
Fry up some Chicken Italian Sausage and add Red Sauce (I used Gravy's Arrabbiatta Sauce )
Spread Sauce/Sausage on Focaccia pieces, top with Miyoko's Vegan Mozz
Broil until Mozz is melted, bubbly and delicious :)


I have since used the Vegan Mozz in 3 other dishes(I have pictures of 2 of them)

Baked chicken with Arrabbiata Sauce, Broccoli and Vegan Mozz

& Baked Rigatoni with Arrabbiata Sauce and Vegan Mozz :)

And the third(not pictured) was a Caprese Salad with Avocado and Balsamic :)

Enjoy!

Back at it! Introducing Skinnee B's!

Hi All!

I have been on a hiatus from blogging while I finished up my coursework at Northwestern this Spring, but now I am back with some exciting news!

This summer I will be starting up my Gluten Free, Dairy Free, Low Calorie Bakery - Skinnee B's!

If you are in the Chicagoland area hopefully you will see my products on grocery store shelves very soon!
If you aren't local to Chicago, have no fear! Skinnee B's plans to ship products nationwide!

The website is still under construction but you can check it out at www.skinneebs.com


I am so excited to be starting my own GF DF and low calorie bakery! I feel this is an underserved market and I hope people will love these bakery treats as much as I do!

More information to come!

265 Calorie Spaghetti & Meatball Soup

I came up with the idea for this soup on a whim - I had all of the ingredients on hand so I just sort of threw it together, and it turned out great! This was a super easy, light, Italian dinner - perfect for the freezing weather we've been having in Chicago.

I used NOoodles for this recipe - they are a "zero calorie" noodle - basically there are so few calories that they can say there are zero calories, I would estimate there's about 30 calories or fewer in the whole package which is still really good for noodles  -- to satisfy a pasta craving I like to just rinse, drain and microwave these with some Earth Balance or olive oil and garlic powder and salt. These noodles are also already prepared so you don't have to cook them, just heat them up! They are also gluten and dairy free!

This recipe is gluten free and dairy free :)

Ingredients:

1 Can Tomato Basil Soup - 300 calories

1 Package NOodles - 30 calories

1 turkey burger patty - 200 calories

Garlic powder and Garlic Salt to taste                            

=530 calories, 2 servings, 265 calories per serving

Directions:

1. Put the turkey burger in a heated up medium sauce pan

2. Mash up the turkey and heat until browned

3. Add the tomato soup, bring to a boil

4. While the soup is heating, drain and rinse the noodles

5. Add the noodles to the pot, cook for a minute or two until the noodles are heated up

6. Serve hot :)

238 Calorie Chili

I tried making a skinnier version of my Mom's turkey chili - this was the result - you can customize it to your own preferences for chili ingredients, spice level etc.

This recipe makes at 2-3 large servings - you can freeze any leftovers and re-heat later for chili mac, chili dogs, or whatever else you might use chili for.

This would be great with my 158 Calorie Hearty Jalapeno Cornbread as a side :)

This chili is way better than canned/store-bought and it is gluten and dairy free!

Ingredients:

2 cans tomatoes - 180 cal

1 can chili beans - 315 cal

1 turkey burger - 200 cal

1 small can green chiles - 20 cal

1/2 tsp cumin

2 dashes each of salt, pepper and chili powder if desired                          

= 715 calories total, makes 3 servings, 238 calories each

Directions:

1. In a large stock pot brown and break up the turkey meat
2. Once the turkey is well browned, add in the tomatoes
3. Rinse the canned beans, then add to the pot
4. Add in green chilis and spices to taste
5. Allow to simmer for at least 25 minutes, longer if desired - stir occasionally
6. Remove from heat and serve hot - store leftovers in airtight container in the freezer

93 Calorie Biscuits

Tonight I whipped up some super easy gluten and dairy free biscuits - these are great with Earth Balance butter, or honey, or as the base for a breakfast sandwich -

These biscuits puff up without yeast - and they are gluten free and dairy free!

Ingredients

3/4 cup Gluten Free All Purpose Flour - 300 cal
1/4 cup other flour of choice - coconut, cornmeal, almond etc. - about 100 cal
6 tablespoons egg whites - 50 cal
1 tablespoon olive oil - 100 cal
1/4 cup almond milk - 10 cal
1 teaspoon Baking powder
1 pinch salt                                                            
= 560 calories total, makes 6 biscuits - 93 calories each


Directions:

1. Preheat over to 400 degrees
2. Mix together the dry ingredients
3. Add in the olive oil and almond milk
4. In a separate bowl, whisk the egg whites until frothy
5. Fold the egg whites into the other mixture until combined
6. Divide into 6 balls and form into biscuits on a parchment paper covered baking sheet
7. Bake for about 18 minutes - cool on a wire rack, store in an airtight container :)

150 Calorie Bacon Mushroom Salad

I made this Bacon Mushroom Salad for dinner tonight and it was awesome - only 3 ingredients and under 20 minutes to make! 

The bacon and mushrooms would also be good as a steak or chicken topping, or on their own as a side dish - they are very versatile and there is no added oil because the mushrooms cook with the bacon - you can also add some extra spices like garlic or plain old salt and pepper.

This dish is gluten free, dairy free, and paleo :)

Ingredients: 

1 large slice of bacon - 80 calories

8 oz sliced mushrooms - 50 calories

2 cups mixed greens - 20 calories                       

= 150 calories total

1. Wash and slice up mushrooms, and cut bacon into 1 inch or smaller pieces

2. Add mushrooms and bacon to skillet or wok - cook on high heat

3. Stir occasionally, continue cooking until liquid from mushrooms cooks off and mushrooms are browned and bacon is cooked through

4. Remove from heat and serve over mixed greens - add salt and pepper, or garlic if desired