Cranberry Salsa

gluten free cranberry salsa


The holidays are only a few weeks away now so it seems we are all doing a lot more entertaining.
I love to entertain whether it is friends over on a Friday night to catch up on our lives, drink a good bottle of red wine and of course, enjoy some food or it is a larger gathering with my dining room table covered in plates of food and many friends gathering around.
This recipe is a twist on regular tomato and pepper salsa and it is one that uses seasonal cranberries which add a nice tartness to the slow heat of the chopped jalapeños.
The cranberry salsa is even better if you make it a few days in advance and let all the flavours meld together in the fridge. I am about easy entertaining too so I like to keep a few basics in my pantry and refrigerator so I am always able to make a quick appetizer.
You can buy fresh cranberries and just put them in the freezer thus being able to make this appetizer any time of the year if you want.
I served this cranberry salsa over a block of cream cheese but for the dairy free folks you could use a goat cheese log instead.

Cranberry Salsa

Ingredients
  

  • 1 bag of cranberries either fresh or frozen.
  • 1/2 cup white sugar
  • 1/2 a bunch of fresh cilantro
  • 1 small jalapeño, seeded
  • 1/2 small shallot, peeled
  • 1 block cream cheese

Instructions
 

  • In a food processor add the cranberries and pulse a couple of times.
  • Add the cilantro, jalapeño and shallot and pulse again until the pieces are small.
  • Add the sugar and pulse again.
  • You can make this salsa ahead of time and store in refrigerator for a few days ahead of serving.
  • To serve place the cream cheese on a serving plate.
  • Top with a good amount of the cranberry salsa and serve with a variety of gluten free crackers.
Tried this recipe?Let us know how it was!
gluten free cranberry salsa

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free Dairy Free Coconut Cranberry Macaroons

gluten-free-dairy-free-coconut-cherry-macaroons-recipe

This is day 17 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.


Time has definitely gone fast this December and it is only 8 days until Christmas.
Here is the 17th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
I am not ready. Are you?
This is another gluten and dairy free cookie recipe and one that is easy to make.
I added dried cranberries and pecan pieces to some of the cookie dough and left other cookies plain.
Another fun thing to do with these cookies is to dip them in melted chocolate.
Melt Enjoy Life chocolate chips with a bit of coconut oil in the microwave. Dip bottoms of cookies into the melted chocolate, place cookies on a small cookie sheet and then in the refrigerator to set.

This recipe made about 27 small cookies

Gluten Free Dairy Free Coconut Cranberry Macaroons

Ingredients
  

  • 4 egg whites (or 8 Tbsp of liquid egg whites)
  • 2/3 cup white sugar
  • 1 tsp vanilla paste
  • 1 1/2 cup shredded unsweetened coconut
  • 1/2 cup gluten free flour blend (I use Compliments gluten free flour blend)
  • * optional 1/4 cup dried cranberries and 1/4 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In medium bowl beat the egg whites and sugar with a hand mixer.
  • Mix for a few minutes.
  • Add the vanilla paste and mix again.
  • Add the gluten free flour and shredded coconut and mix on low speed until combined.
  • Stir in the cranberries and pecans.
  • Let dough rest for 5 minutes.
  • Use a small ice cream scoop to drop dough onto lined cookie sheets.
  • Bake in oven for 15-17 minutes.
  • Remove from oven and cool.
  • Once cool you have the option of dipping bottom of cookies in melted chocolate.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free coconut cherry macaroons recipe
gluten free dairy free coconut cherry macaroons recipe

Gluten Free Lemon Cranberry Poppyseed Loaf

gluten free dairy free cranberry lemon poppyseed loaf recipe


Do you follow me on FacebookIf you don’t you really should!
You can also follow me on TwitterPinterest and Instagram!
Facebook for me is my diary of living daily with Celiacs disease. I post every day what I eat, what new info I find regarding being gluten free, my travel adventures and basically how I live here in Calgary. I share my life!
A few weeks ago on Facebook I posted a gluten free loaf that I had baked using Sobeys gluten free flour blend.
Again if you follow me on Facebook you would know I have a great prize waiting for one of my lucky followers.
Sobeys is sending the lucky winner a huge box of their Compliment gluten free products.

Guess who won!?

Jillian Pellerine!! (Jillian, please contact me for your prize.)

Would you like to win a prize?

gluten free dairy free cranberry lemon poppyseed loaf recipe

I will be running a new contest almost every week now for a while. So many companies are sharing with me cases of their product that they’d like me to share with you all.
Are you excited!? I am!!
Okay back to sharing a recipe with you.
Oh, did I mention this lemon cranberry poppyseed loaf is also dairy free?

More and more of my family members are dairy free so I’m trying to make my recipes dairy free too.

If you don’t have a dairy issue it is really easy to adapt the recipes, it is more difficult to reverse, but not impossible.

Gluten Free Lemon Cranberry Poppyseed Loaf

Ingredients
  

  • 1 1/4 cups Sobeys gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1 large egg
  • 3/4 cup brown sugar
  • 1/2 cup raw sliced almonds
  • 1/2 cup dried cranberries
  • Lemon zest from 1 lemon
  • 1 tsp apple cider vinegar
  • 2 tbsp softened vegan “butter”
  • 1/2 cup water
  • 3/4 cup coconut cream
  • 1/2 tsp salt
  • 1 1/2 tsp gluten free baking powder
  • 2 tbsp poppyseed
  • 1/4 tsp nutmeg and cinnamon

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a loaf pan with parchment paper.
  • In a stand mixer beat the coconut cream, water, vegan butter, lemon zest, apple cider vinegar and egg.
  • In a small bowl whisk the gluten free flour, baking powder, xanthan gum, salt, spices and brown sugar.
  • Slowly add the dry to wet ingredients and on medium speed mix until combined.
  • Add the cranberries, poppyseeds and almonds and mix.
  • I like to beat the batter for just a couple of minutes to get air into it.
  • Transfer batter to lined loaf pan.
  • Bake for 45-60 minutes.
  • After 40 minutes check the loaf, and add 10 minute increments until a toothpick inserted in loaf comes out clean.
  • Mine took 60 minutes but I am at a very high altitude so baking time will vary depending on where you live.
  • Remove from oven and let cool on rack.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free cranberry lemon poppyseed loaf recipe

gluten free dairy free cranberry lemon poppyseed loaf recipe

gluten free dairy free cranberry lemon poppyseed loaf recipe

White Chocolate and Cranberry Scones

scones



I love scones!
Before my celiac diagnosis I used to get the white chocolate and berry scones from Good Earth bakery here in Calgary. They were so good and now that I am gluten free I’ve wanted to find a great gluten free one.
I think I found it!
These scones are super moist and not at all chalky. I love the chopped up white chocolate bits and the tangy dried cranberries that are in them.
Do you have pre-celiac foods that you would love to have again? Have you tried to convert the recipes? Any success?
I would love to hear from you and if you have any great recipes that you would love to share, please let me know. I will try them and if they work out will post them.

White Chocolate and Cranberry Scones

Ingredients
  

  • 3/4 cup rice flour
  • 3/4 cup tapioca starch
  • 3/4 cup cornstarch
  • 2 1/2 tsp baking powder
  • 2 tbsp brown sugar
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cold butter or vegan shortening
  • 2 eggs
  • 1/4-1/2 cup buttermilk
  • 2-3 squares white chocolate, chopped
  • 1/2 cup dried cranberries

Instructions
 

  • Mix the dry ingredients together in a stand mixer to combine.
  • Cut up cold butter and add to dry ingredients.
  • Mix quickly to combine (should resemble a coarse meal)
  • Add the buttermilk and eggs and mix until combined.Add white chocolate and cranberries and mix quickly. You do not want to overwork the dough, just a couple quick pulses will do.
  • Scoop out the dough into even portions. I have an extra large ice cream scoop that I like to use. It allows then equal sizes.
  • Place dough onto a parchment lined cookie sheet and bake in a 375 degree oven for 14-16 minutes.
  • Place on a rack to cool. Enjoy!
Tried this recipe?Let us know how it was!