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Creamy Citrus Smoothie

3/6/2013

We have an awesome recipe for you today! It's our first guest post on Donteatwheat.com! This great recipe comes to us from the Maxwell Family. It's such a great combination of healthy things! I love it. Thanks for the yummy recipe! ;)

"This is a great dairy free, gluten free treat. Even the picky kids in the neighborhood will gobble this one down! Just like any smoothie it tastes a little different every time we make one so experiment! If it needs a little more honey or a little less lime then adjust it to taste.

The secret ingredient in this treat is the lime with the lime peel. The peel of citrus is loaded with so many good things for you as well as a fresh taste. The peels can be very strong so I would start with less and add more if you want more flavor."

Creamy Citrus Smoothie

Picture submitted by the Maxwell Family

(Gluten Free, Dairy Free)
Recipe compliments of The Maxwell Family

Ingredients:

3 Cups frozen strawberries
1 Small Avocado
1/4 Lime with lime peel
1/4 Cup Honey (more or less to taste)
1/2 Cup *sprouted raw almonds and 2 cups water or 2 Cups almond milk.
1 Cup Ice

Directions:

Place all ingredients in blender and mix on high until you get a smooth constancy. (Sometimes the honey will freeze and not mix if added with all the frozen ingredients. I will usually blend the honey with the other ingredients first and then add in the frozen fruit and ice.)

*Sprouting almond is super easy! Cover the raw almonds in water and let them soak over night.
This process unlocks all those great enzymes and makes it even more nutritious!

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Gluten Free Orange Buttercream Frosting

3/4/2013

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This frosting is a match made in heaven for my Gluten Free Orange Cake.

Gluten Free Orange Buttercream Frosting

(Gluten Free, Can be Dairy Free)
Created by jalene and her mom alene

Makes 3 cups (Enough to frost a double round 8" or 9" cake)
Ingredients:

1 cup salted butter (2 sticks) (Use Earth Balance to make it Dairy Free)
2 tsp gluten free vanilla extract
1/2 tsp orange extract
1 tsp orange zest
1/8 tsp sea salt
4 cups powdered sugar
1/8 to 1/4 cup juice from an orange

Directions:

Cream the butter in a dry mixing bowl by mixing on medium speed for 1 minute. Add the vanilla and orange extract, orange zest, salt, and powdered sugar. Mix until well combined. Slowly pour in the orange juice (adding enough liquid to make your desired consistency ) If you want the frosting thicker, use less juice. For thinner frosting, use more.

Note from jalene:

If you're using Earth Balance instead of butter, know that at room temperature Earth Balance is pretty runny. Hence, when mixing, you will need less orange juice. You can keep the cake in the fridge once it's frosted to keep the frosting from "melting" more.

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Gluten Free Orange Cake

3/4/2013

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Oh my goodness! Orange fans, you are going to love me. Who knew a birthday request from my mom would turn into the yummiest cake ever!? This year, for my mom's birthday, she was craving ORANGE cake with orange frosting! Wish granted!

(If you recall, my mom hearts the orange. For Christmas this year I made her Gluten Free Orange Rolls...YUM! You should check them out if you're an orange-lover like us.)

My mom and I joined forces creating this one and we were sooooo excited with the end result! Seriously amazing. Even my dad, who does not care much for orange, loved it!

(Psst- I am so not a cake decorator! So don't judge this cake by it's cover. Hopefully you're a better cake decorator than I am!)

Gluten Free Orange Cake

(Gluten Free, Can be Dairy Free)
Created by jalene and her mom alene

Makes twp 9" round cakes
Ingredients:

2 & 1/2 cups sweet white rice flour (you can grind your own from Calrose Rice)
1/2 tsp salt
1 Tbsp baking powder
1 tsp xanthan gum
2 cups sugar or evaporated cane juice sugar
4 eggs
1 cup milk (or milk sub)
1 tsp vanilla extract
1 tsp orange extract
1 cup extra virgin olive oil
2 Tbsp orange zest

Directions:

Preheat your oven to 350 degrees F. Oil and rice flour dust 2 round 9 inch cake pans. (I typically use coconut oil to oil my pans.) Set aside.
In a small bowl, whisk together the dry ingredients: rice flour, salt, baking powder, and xanthan gum. Set aside.
In a mixing bowl combine the sugar and eggs. Beat together for 1 minute. Then, while mixing on low, add the milk, vanilla, orange extract, and oil.
Then, add in the dry ingredients. Mix until combined, scraping the sides when necessary. Fold in the orange zest.
Pour the batter into your prepared cake pans evenly. Bake for at least 30-35 minutes or until the top is starting to turn golden brown and a toothpick inserted in the center comes out clean. Also, the cake should bounce back up when slightly touched.
After removing the cake from the oven, allow it to rest in the pans for at least 5 minutes. Then transfer cake onto a cooling rack to finish cooling completely.
While the cake cools, make your frosting. I suggest using my Orange Buttercream Frosting. It is gluten free and can also be made dairy free.

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Gluten Free Biscuit Pot Pie

3/1/2013

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Sometimes, you just need a little comfort food... (which can get difficult when you're living gluten free!) Do you remember those yummy chicken pot pie casseroles with the biscuits on top? YUM. I was definitely craving one of those the other day so I decided to make my own version! I already have a great recipe for gluten free biscuits, I just need to alter the pot pie part! This recipe is seriously so yummy! I've been craving it again ever since I made it! This dish is quicker than a casserole because you don't have to throw it in the oven. You make the biscuits separately during the down-time of cooking the other!

I'm so excited to share this recipe with you! Be sure to let me know what YOU think! ;)

Gluten Free Biscuit Pot Pie

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by cvernsmith off allrecipes.com

Serves 6-8
Pot Pie Ingredients:

1/4 cup butter (use Earthbalance or Olive Oil to make it Dairy Free)
2 large cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/3 cup potato flour (not potato starch!)
1 tsp sea salt
1 tsp dried basil
1/4 tsp ground black pepper
4 cups gluten free chicken broth
1/2 cup frozen peas
2 raw chicken breasts, diced small

Directions:

In a large skillet melt the butter over medium heat. Stir in the garlic, onion, celery, and carrots and cook until tender. Mix in the potato flour, salt, basil, and pepper. The mixture should be thick.
Pour in the broth slowly, while stirring, and bring to a boil. Add the raw chicken and bring the mixture to a boil again, cooking for about 10-15 minutes, uncovered. You can test the chicken by removing a piece and cutting it open. It should be nice and tender. Serve the pot pie mixture over or under the basil biscuits.

Keep any unused portion covered in the refrigerator for up to 3 days. The pot pie filling can also be frozen for a future meal.

Gluten Free Basil Biscuits

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 10-12 biscuits
Basil Biscuit Ingredients:

1 tsp apple cider vinegar
1 cup milk alternative
1 & 1/2 cup white rice flour (I grind my own from Calrose Rice but you can use Sweet Rice Flour)
1/2 cup potato starch
3 Tbsp organic cornstarch
2 tsp dried basil
1 tsp baking soda
1 Tbsp baking powder
1/2 tsp xanthan gum
1 tsp sea salt
1/4 cup + 2 Tbsp unsweetened applesauce (we suggest organic)
1/4 cup + 2 Tbsp non-hydrogenated shortening (we use organic)

Directions:

Combine the milk sub and cider vinegar in a bowl and set aside. (This should sit for at least 10 minutes before adding it to the recipe).
Preheat oven to 500 F. That's right. That's not a typo. Trust me. It creates a beautiful crust on the outside.
In a mixing bowl or food processor combine the white rice flour, potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and basil.
Add the applesauce and shortening and mix until crumbly and well combined.
Slowly pour in the milk and scrape the sides if necessary. BE SURE NOT TO OVER-MIX.
With your hands, gently shape the dough into your desired size. (I made mine about 3 inches across and 1 & 1/4 inch tall.) You can also use a 1/4 cup ice cream scoop for super fast scooping. Place on a cookie sheet and bake for around 10 minutes or until light golden brown.

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Forward>>

Creamy Citrus Smoothie

Creamy Citrus Smoothie

Gluten Free Orange Buttercream Frosting

Gluten Free Orange Buttercream Frosting

Note from jalene:

Gluten Free Orange Cake

Gluten Free Orange Cake

Gluten Free Biscuit Pot Pie

Gluten Free Biscuit Pot Pie

Gluten Free Basil Biscuits

jalene

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Creamy Citrus Smoothie

Gluten Free Orange Buttercream Frosting

Note from jalene:

Gluten Free Orange Cake

Gluten Free Biscuit Pot Pie

Gluten Free Basil Biscuits

jalene

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