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Strawberry gluten free cake

4/21/2015

There was a special birthday a couple of weekends ago that we are celebrating and this strawberry cake sure made the birthday boy feel special. It's egg free, nut free, artificial colour and dye free as well as gluten free. It's perfect cake to celebrate Easter/Spring!

Ingredients:
2 cups of white rice flour
1 cup of tapioca flour
1/2 cup of brown rice flour
1 3/4 cups of coconut palm sugar or maple sugar
2 tsps of baking soda
2 tsps of xanthan gum
1 tsp of salt
1 cup of fat free evaporated milk
1 cup of pureed strawberries (just use a blender or food processor to blend the strawberries)
1/2 cup of oil (canola or olive oil)
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla

For the icing:
1 cup of softened butter
3 cups of maple or coconut palm sugar (you can also use white sugar if you would like the icing to be white)
1/4 to 1/2 cup of strawberry puree

1) Preheat oven to 350 degrees F.
2) Wash your strawberries and cut stems off.
3) Puree 1 1/2 pounds. Leave the rest for the decoration.

4) Line two, 9 to 10 inch round baking pans with parchment paper and butter the sides.

5) Mix all the dry ingredients with spatula.

6) Mix all the wet ingredients with electric mixer or hand blender.

7) Add wet ingredients to dry ingredients and mix well.
8) Pour batter into the 2 baking pans (half in each). Flatten the top to the best of your ability. The batter will be quite sticky.

9) Bake for about 35 mins and pull out when toothpick comes out clean.

10) Let cool completely before you ice the cakes.

11) To make icing, combine butter, sugar and strawberry puree in a mixing bowl and mix well with mixer.

12) Cut the rest of strawberries in butterfly shapes or slices and use these to decorate the top and sides of the cake.

13. Cover one layer with icing and then sliced strawberries.

14. Put the second layer on and ice it as well and then add the butterfly shaped strawberries at the top.
15. Put it in the fridge for at least 30 mins before you serve.

10-12 servings
Calories per serving: 510, Fat: 25 g, Carbs: 68 g, Protein: 4 g, Sugar: 32 g, Fiber: 2 g, Sodium: 643 mg

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kung pao chicken

4/19/2015

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This is a spicy recipe with a kick but I've substituted noodles for zoodles (Zucchini) in order to reduce the calories. It's quick and full of flavour.

Ingredients:
3 to 4 chicken breasts
2 zucchinis - spiralized into noodles
6 stalks of green onions
2 red peppers chopped lengthwise
4 tablespoons of low sodium, gluten free soy sauce
3 tsp of corn starch
2 tablespoons of balsamic vinegar
6 tablespoons of water
2 tablespoons of sambal oelek
1 tablespoon of garlic
1/2 tablespoon of ginger
3 tsps of hoisin sauce
3 tsp of maple or coconut palm sugar
1/2 tablespoon of extra virgin olive oil
1/2 tablespoon of sesame oil
salt and pepper to season chicken
3 tablespoons of unsalted, dry, roasted peanuts

1) Wash and chop chicken
2) Season with a bit of salt and pepper

3) Heat olive oil and saute chicken

4) Once chicken is cooked and browned, remove from heat and put aside.

5) While chicken is cooking, combine soy sauce, hoisin sauce, balsamic vinegar, water, sugar, cornstarch.

6) Heat sesame oil and add garlic and ginger and saute for a few minutes and then add red pepper.

7) Saute for a few minutes and then add green onions saute for a few minutes and then add sauce mixture.

8) Once sauce thickens add chicken and lower heat.

9) Add peanuts.

10) Use spiralizer to create zoodles.
11) Add zoodles to the sauce mixture.

Makes 4 to 6 servings
Calories per serving: 168, Fat: 5g, Carbs: 18g, Protein: 14g, Fiber: 4g, Sugars: 8g, Sodium: 488 mg

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cauliflower chicken akni

4/11/2015

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The original recipe is from Salma at thewritebalance. I edited her recipe a little in order to use cauliflower instead of rice and it turned out superb! I've had quite a few requests from people asking how to make akni with cauliflower instead of rice so i thought i would share it. It's a great way to eliminate the carbs and cut calories while still keeping the flavour. Thanks Salma for sharing!

Ingredients:
8 cups of pulsed cauliflower (made in the food processor)
4-8 pieces of skinless chicken (i used 1 breast, 4 thighs and 4 legs)
3 tablespoons of olive oil
5 to 6 cardamom pods
2-3 cinnamon sticks
4 cloves
10 whole black pepper
1 green chopped chilli or 1/2 tsp of red chilli powder (optional)
1 tablespoon of whole cumin seeds
3 tablespoons of chopped cilantro leaves
3 roma tomatoes
3 fist fulls of fried onions
2 tablespoons of chopped garlic
1 tablespoons of ginger
1 tsp of salt
2 tablespoons of lemon juice
1/2 cup of chicken and vegetable stock

1) Wash and cut chicken and remove skin.
2) Wash and pulse cauliflower pieces in the food processor until it is granular.
3) Wash and chop tomatoes.
4) Wash and chop cilantro.
5) Add oil to saucepan and heat on medium.

6) Add cinnamon, cloves, black pepper and cardamom and saute for a few mins.

7) Add cilantro, cumin and chilli if you are using it.
8) Saute for a few minutes. Make sure heat is on low/med so that you don't burn the cumin seeds.

9) Add chopped tomatoes and fried onion and saute for a few minutes.

10) Add chicken pieces, ginger and garlic and cook until chicken is almost ready.
11) If chicken sticks to the bottom of the pan then add 1/4 cup of chicken stock.
12). Once chicken is almost done, add chicken stock, salt and lemon juice (only add the remaining 1/4 cup if you have already added 1/4 cup before).
13) Add pulsed cauliflower and turn heat to low.
14) Cook with lid partially covered for about 10-15 mins.
15) Chicken should be cooked well and coming of the bone slightly.
16) Serve with yogurt.

Serves 6 to 8
Calories per serving: 192, Fat: 5g, Carbs: 10g, Fiber: 4g, Sugar: 4g, Protein: 23g, Sodium: 270 mg

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Strawberry gluten free cake

kung pao chicken

cauliflower chicken akni

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