Oats are a satisfying and fiber-rich grain which, in many cases, are used as a substitute for wheat in sweet snacks and breakfast foods. Pure oats are inherently gluten-free, as oat proteins differ from the proteins found in wheat, barley and rye which have a toxic effect on people with celiac disease and gluten sensitivity.
I normally have a constant stock of peanut butter in my pantry to go with my favorite snack, apples & peanut butter. Little did I know that peanut butter was one of those things that I have been buying my entire life that is SUPER easy and fun to make at home – all you need is a food processor. I am always looking for delicious minimally processed nut butters that don’t have too much oil or sugar in them, and so this week, I decided that instead of spending that time searching in the grocery store, I was going to experiment at home.
When you were a kid, did you ever wake up early and make breakfast for Mothers Day or Fathers Day? My sisters and I did this EVERY year for a while, and the menu usually consisted of Bisquick pancakes, French toast, or after I learned how to make them in biology class (the “egg denaturation” lab), crepes. These were the days before gluten became my enemy. One year we even attempted to make a cake for my parents’ anniversary and invited some of their friends over for a surprise “party” (i.e. cake eating), but realized after we all took a bite that we had forgotten to add sugar! Whoops!
Oat bran is one of my favorite breakfast foods. Yes I know it may sound like something your grandma eats, but did you know that one serving contains 6g of fiber and 7g of protein? That’s more than regular rolled oats, and more protein than an egg! These 3-ingredient hearty pancakes just use oat bran, a banana, and milk. If you don’t have a perfectly ripe banana (a few spots are optimal) a great trick is to zap the banana you do have in the microwave for 15 seconds. I like to add vanilla, cinnamon and nutmeg to the batter for extra flavor, and I recommend topping with a touch of maple syrup and your favorite fruit. Enjoy!
With Spring fully in bloom, we wanted to share a recipe that would be a great addition to those outdoor picnics, as well as a novel school lunch idea. Coronation chicken salad is a traditional British lunch dish that often comes in a sandwich form and is a perfect representative of East meets West. It is said to have been invented during preparations for the coronation banquet of Queen Elizabeth II in 1953, during which food writer and flower arranger Constance Spry proposed the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken.
We based our recipe on an original from another British institution, the Hairy Bikers (if you’re not familiar with them, you should check out their shows – they’re hilarious), and made it dairy-free by removing the creme fraiche and using a non-dairy butter substitute. It’s a pretty involved process to make this, but since you can make a lot at a time (and since it’s so delicious), we think it’s well worth the time. Enjoy!
Given that gluten-free diets have become so popular, it’s no surprise that new companies are popping up offering gluten-free alternatives for just about anything. There is gluten-free pasta made of rice, corn, quinoa, soy, and any combination of the above. The quality of these pastas has been getting better and better, however sometimes it is still difficult to make a gluten-free pasta without it turning to mush once cooked. Also many of these pasta alternatives often are full of carbohydrates and sugars, sometimes containing as much, if not more, grams of carbohydrates than their gluten-filled counterparts. We found a new kind of pasta that is actually made from black beans and that only has 17g of carbs per serving. Yup you heard that right – black beans! They’re also high in protein and fiber. And the true test of quality….they tasted pretty good! You can read more about the noodles in our full product review, but let’s just say we loved them!
Valentine’s Day is almost here, and we can feel the love in the air. There is a special aura around this day (whether you celebrate it or not) and we love to feel the love in our hearts AND in our stomachs. But instead of eating unhealthy desserts filled with gluten that will leave us bloated with a food baby, we’re looking into flour alternatives that still give a great taste and texture. Many gluten-free recipes may call for a blend of these flours, but here we’ll give you the (honest) down low on our opinions about each flour so you can understand the different components of your recipe. Read on!