link

http://www.skinnytaste.com/p/about-me.html

http://www.glutenfreegigi.com/essentials/substituting-gluten-free-flours-and-starches/


Chocolate:
http://www.marthastewart.com/1062594/chocolate-cheesecake
http://www.marthastewart.com/1067154/cakes-and-cupcakes

http://www.marthastewart.com/960888/chocolate-peanut-butter-cheesecake-chocolate-glaze

http://www.marthastewart.com/355090/black-and-white-cheesecake-squares


http://www.marthastewart.com/1062541/banana-bread

http://www.marthastewart.com/1067095/classic-recipes

4 Ingredient Grain-Free Thumbprint Cookies

 

 

4 Ingredient Grain-Free Thumbprint Cookies

Author: Gluten Free Gigi

Recipe type: Dessert, Cookie

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 24

 

This recipe is free from gluten, grains, dairy, soy, peanuts, tree nuts (coconut is not a tree nut, learn the science here), egg. For grain-free vanilla, use an alcohol-free version, such as Rodelle.

Ingredients

• 1 cup raw unsalted sunflower seeds (you could substitute an equal amount of nuts, if you prefer)
• ¼ cup coconut flour
• ¼ cup honey
• 6 Tablespoons coconut oil
• 1 teaspoon pure vanilla extract (if you prefer, use alcohol-free vanilla)
• Pinch of salt
• Jam of your choice

Instructions

1. Preheat your oven to 350F.
2. Line a baking sheet with parchment.
3. In your food processor, combine seeds and flour and process until seeds are broken down and mixture appears uniform.
4. Add honey, oil, vanilla and salt. Process until mixture forms a ball in the food processor. Stop processing and transfer the ball of dough to a bowl.
5. Make about 24 one-inch balls from the dough, rolling and pressing them in the palms of your hands, then place them 2 inches apart on your prepared cookie sheet.
6. Make an indentation in the center of each ball, then fill with about ¼ teaspoon of jam.
7. Bake 12-14 minutes, then remove from the oven to cool completely on the pan.
8. Cookies will be soft as soon as they are out of the oven, but will firm up as they cool.
9. Store leftovers at room temperature in a sealed container up to 3 days.

gluten-free-buckwheat-loaf-recipe

http://www.thebreadkitchen.com/recipes/gluten-free-buckwheat-loaf-recipe/

Make your own buckwheat bread (gluten-free)

Make your own buckwheat bread (gluten-free)

http://www.asiteaboutnothing.net/f_buckwheat-bread.html

In case you couldn't tell by my page about kasha, I love buckwheat! On this page, I share the recipe I use to bake buckwheat bread in the oven. It's dead simple. It makes a loaf that's about three pounds (1.4 kgs). In the temperate climate of the South Island of New Zealand, the loaf keeps for about a week.

This bread is really dense, so you can cut very thin slices. It's wonderful with salty foods, such as Pecorino (an Italian sheep's cheese). It's also wonderful with sweet foods, such as fig jam. That makes sense, because the buckwheat crepes of Brittany also go well with either savory or sweet toppings.

A Gluten-Free Bread
Buckwheat is gluten-free. So are oats, sunflower seeds, flax seeds, sesame, baker's yeast, raw sugar, sea salt and water. This makes this buckwheat bread gluten-free.

Ingredients for your Buckwheat Bread

The ingredients are listed in the order they are used.

½ teaspoon baker's yeast
2 heaped teaspoons raw sugar
1 cup lukewarm water

3½ cups buckwheat flour (preferably organic)
1 cup oats (quick oats, large oats or a mixture of both)

1¼ cups seeds: ¾ cup sunflower, ¼ cup flax, ¼ cup sesame
1 teaspoon fine sea salt
1¾ cup water

Gear you will need

A measuring cup (or two)
Measuring spoons (optional but recommended for precise, repplicable dosage)
A wooden spatula
A silicone spatula
A large bowl to mix the ingredients
A large bread pan
Baking paper (you can reuse it for three or four bakes)
A knife
A wire rack

First Phase: Making your Buckwheat Bread Dough

In the bowl, using the wooden spatula, mix the yeast, sugar and lukewarm water. Add all the other ingredients (don't bother mixing after adding each ingredient), then mix everything using the wooden spatula. The mixture should feel more sticky than wet. If for some reason the mixture is too dry (which can happen depending on the origin of the ingredients), add water, only a little at a time. Using the silicone spatula, scrape the dough that's trying to escape up the sides of the bowl back down with the rest of the dough.

Drape a towel over the bowl, put the bowl in a warm space (perhaps on a shelf near your hot water heater), and let the dough rise for six to eight hours. That's the official resting time, but I've baked this bread after five hours, and also after letting it sit overnight for over twelve hours. It was fine.

Second Phase: Baking your Buckwheat Bread

Preheat your oven to 190°C (375°F). Line the bread pan with baking paper. With the spatula, "punch down" the dough to release gases. Scoop it all up into the pan, using the silicone spatula to get the last shreds out. With the wooden spatula, press the dough evenly into the tin, especially into the corners. Using the knife, flatten the surface and shape the bread until it pleases you. You can make some plunge cuts in the dough (halfway down into the pan) to decorate the bread and force it to break in chosen places. Bake on 190°C (375°F) for one hour and five minutes. Every oven is different, so one hour might be enough for you. To be sure the bake is complete, dip a knife in the bread. If it comes up wet, continue to bake a little while longer. (A small smudge of dough is fine.)

 

Remove the bread from the baking pan and let it cool on the wire rack. For a finishing touch, you may want to sprinkle a little flour on the bread.

Let me know how you like it! And please share your variations (there's a form below).

If you've enjoyed this recipe, you might love the book linked in the left column. It's about clean food and full of addictive recipes that are easy to cook. And between the recipes, it's a travel book with a great story.

linki

http://www.marthastewart.com/1067095/classic-recipes

http://brooklynbrewshop.com/themash/recipe-beer-bacon-brittle/

http://www.theculinaryenthusiast.com/2011/05/23/beer-brittle/

http://burprecipes.blogspot.com/2013/04/bacon-beer-brittle.html

Green Tea Walnuts

By ieatthepeach

Food52 Editors' Comments: WHO: Ieatthepeach cooks, eats, and writes out of San Francisco. WHAT: A snack to munch on until the ball drops this New Year's. HOW: Coat walnuts in a mixture of egg whites and water, season with Japanese green tea powder, sugar, and salt, and bake until brown and glistening. WHY WE LOVE IT: These walnuts, with a flavor more complex than your run-of-the-mill candied nuts, are not too-sweet -- and that means you can eat more of them without getting bored. The green tea powder provides pleasantly bitter notes, and next time we make it, we'll experiment with adding an additional tablespoon or two of matcha for a bigger jolt.

Walking through the San Francisco Ferry Building one day, I saw a sign outside the Imperial Tea Court advertising "green tea walnuts." They were, unfortunately, sold out, but I had a tin of matcha (Japanese green tea powder) at home and I started scheming to make them myself. These are crunchy, rich, bittersweet, and quite sophisticated. The sugar here is an imprecise measurement, so feel free to adjust it up or down depending on how sweet or bitter you want your nuts to be.

Makes about 4 cups

• 3/4 cups raw (demerara/turbinado) sugar, or to taste
• 1 tablespoon matcha (unsweetened green tea powder)
• 1/4 teaspoon fine sea salt
• 1 large egg white, at room temperature
• 1 tablespoon water
• 1 pound (about 4 cups) raw walnut halves

1. Preheat the oven to 300º F and line a baking sheet with parchment paper. In a small bowl, whisk together sugar, matcha, and salt. Set aside.
2. In a large mixing bowl, whisk together egg white and water until thick and foamy but not stiff. Add nuts and stir to coat evenly. Sprinkle the sugar mixture over the nuts, and toss again until evenly coated.
3. Spread the nuts in a single layer on the baking sheet. Bake, stirring every 10 minutes or so, for about 30 minutes, or until the nuts are deeply browned and just dry to the touch. Remove from the oven and let cool completely on the baking sheet.
4. Once the nuts are cooled, go through and break up any stuck-together clumps. Transfer to an airtight container and store at room temperature for up to 2 weeks.

Red Wine Chocolate Truffles

Red Wine Chocolate Truffles
Yields 30-40 truffles
8 ounces (225 grams) high quality semi-sweet or bittersweet chocolate, finely chopped
1/2 (120 ml) cup dry, red wine (I used a Merlot)
2 tablespoons (30 grams) butter, melted
1/2 cup (40 grams) cocoa powder
Place the finely chopped chocolate in a small bowl. Set aside.
In a small saucepan, bring the wine to a boil over medium-high. Remove from heat and pour wine over the chocolate. Let stand for 5 minutes to fully melt the chocolate. Stir until the chocolate has completely melted and is silky smooth. Stir in the melted butter.
Allow the chocolate to rest until it begins to firm up, about 30 to 45 minutes. Stir every 5 to 10 minutes. If the chocolate gets too hard, melt over a double boiler and repeat the cooling process. (Do not refrigerate or freeze the chocolate to shorten the cooling time. This will only result in truffles with an uneven texture.)
Place the cocoa powder in a small bowl. Using a spoon, pick up anywhere from a teaspoon to a tablespoon of chocolate (the amount will depend on how large you want your truffles) and roll it between your palms until it forms a sphere. Roll the truffle in the cocoa powder until it is completely covered. Place the truffle in a fine mesh strainer and shake to remove the excess cocoa powder. Set on a baking sheet to firm up.
Store in an airtight container at room temperature for 1 week (or in the refrigerator for up to 2-3 weeks). Bring the truffles back up to room temperature before serving. If the truffles have absorbed the cocoa powder, you can re-roll them before serving to give a more polished appearance (in fact, I suggest this for the best results).

http://www.pastryaffair.com/blog/red-wine-chocolate-truffles.html