Archive | June, 2014

Gluten Free Fruit Cobbler

28 Jun

When my kids were small I made cobbler often. It was quick, easy and kids ate fruit. Back then I used real flour. Today my daughter came for a visit and I wanted to have comfort food dinner. BBQ and peach cobbler sounded perfect, except she is trying to avoid gluten when possible. I pulled out the old Amish cook book and came up with this recipe. If you want, you can always use wheat flour for this recipe.                                                                                                                         This cobbler is super easy. The crust begins on the bottom and ends on top. Consistency of cobbler varies depending on variety of fruit and amount of juice, but it is always delicious.

Preheat oven to 350 degrees.

Combine  in a bowl:

  • 1/2 cup sugar
  • 1/2 cup almond milk
  • 1/2 cup flour (I used garbanzo and fava bean flour)
  • 1 tsp baking powder
  • 1/4 tsp salt

Pour into 9 x 9 greased baking pan. (I used 2 small so I could share with neighbors)

Add to pan 2 cups of fruit (fresh or frozen) I have used berries and even mango when we lived in Africa.

Bake 30-40 minutes until golden brown.

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Southern Style Crab Croquettes

21 Jun

I love a challenge! I know I am very competitive and fight hard to win, and I think I just might have won tonight. My husband challenged me few weeks ago to come up with a healthy recipe for crab croquettes. He grew up eating deep fried fatty version of croquettes and wanted to enjoy them again quilt free.

Ingredients

  • 3 tsp olive oil, divided
  • 1 small onion, finely chopped
  • 1 fresh corn off the cob
  • 1 1/2 teaspoons Cajun seasoning, divided
  • 1 pound pasteurized crabmeat, drained if necessary
  • 1 large egg white
  • 1 tsp crushed red pepper flakes
  • 3/4 cup plain dry breadcrumbs, divided
  • 1/4 cup fat free plain creek yogurt
  • 1/2 teaspoon freshly grated lemon zest

Preheat oven to 425 F. Coat a baking sheet with cooking spray.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion,  corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 6 minutes. Transfer to a large bowl. Let cool for 10 minutes. Add crab, egg white, 1/2 cup breadcrumbs, pepper flakes,  yogurt and lemon zest. Mix well.
Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that’s about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon  of the breadcrumb mixture over the top of each croquette, then gently press it on.
Bake the croquettes until heated through and golden brown on top, about 20 minutes. Serve with hot sauce of your choice.

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