Grain Free Lemon and Lavender Poppyseed Loaf

Grain Free Lemon and Lavender Poppyseed Loaf

Ingredients
  

  • 1/2 cup warm milk
  • 4 tbsp poppyseeds
  • 3/4 cup softened butter, I like to used the new Becel sticks
  • 1 cup white sugar
  • Grated zest from 2 lemons plus the juice of 1
  • 1 tbsp food grade lavender
  • 3 large eggs
  • 1 1/2 cups cassava flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
  • In a stand mixer combine the butter and sugar and beat.
  • Add the eggs and beat again.
  • Scraping sides of the bowl to incorporate all.
  • Mix until very smooth.
  • Add the grated lemon, the lemon juice and the lavender. Mix on low.
  • Add the cassava flour and mix on low speed.
  • Add the milk mixture and mix on low until you have a smooth batter.
  • Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool.
  • I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain-free-lemon-and-lavender-poppyseed-loaf-recipe1

I have been busy in the kitchen working on grain-free recipes for you all.

Grain-free baking has been requested a ton my readers lately so I am happy to share that I have 7 new GRAIN-FREE recipes coming to you on the blog.

First up is a grain-free lemon and lavender poppyseed loaf.

You wont believe how moist this grain-free cake is and it is also super lemony!

Recipes like raspberry mini cupcakesjam tarts, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits are all getting written up now.

I shared a few weeks ago on my facebook page all the grain-free baking i was doing and the response was huge.

Everyone is excited for me to share.

Grain free lemon lavender poppyseed loaf recipe

I have been strictly using cassava flour in these recipes and I am honestly so pleased with the results. Loving this grain-free flour!

What is cassava flour?

The cassava root is a starchy, high-carbohydrate tuber-similar to yam, taro, plantains and potatoes.

It is highly regarded as the perfect grain-free flour and after working on it with a ton of different recipes I am also a fan.

Cassava flour however is HIGH in carbohydrates. It is higher in carbs than sweet potato so while it has a ton of fiber, vitamins and minerals, it is worth noting that portion control is recommended.

Enjoy a slice or two of this lemon lavender Poppyseed loaf-better yet, share it with friends or family also.

Grain free lemon lavender poppyseed loaf recipe

Grain free lemon lavender poppyseed loaf recipe

Cauliflower and Orange Salad with a Lemony Dressing

cauliflower orange salad lemony dressing recipe

Cauliflower and Orange Salad with a Lemony Dressing

Ingredients
  

  • 1 cup arugula
  • 2 cups fresh spinach
  • 1/2 cup very thinly sliced cauliflower
  • 1/2 cup shredded carrot
  • 3 tbsp pomegranate seeds
  • 2 mandarin oranges, peeled and cut up
  • 1/4 cup cooked quinoa per serving
  • 3 tbsp sprouted watermelon or pumpkin seeds
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Juice from 1 lemon
  • Zest from 1/2 lemon
  • 3 tbsp whipping cream (can substitute with coconut milk)
  • 6 tbsp avocado oil

Instructions
 

  • To assemble the salads start with the arugula and spinach and then add the quinoa in a mound on each salad.
  • Add the cauliflower, then the carrots, the oranges and pomegranates, seeds and fresh herbs.
  • Drizzle the dressing over each salad.

For the dressing:

  • In a canning jar add the juice from the lemon, the zest and the whipping cream and avocado oil.
  • Place the lid on and shake until combined.
  • Serve.
Tried this recipe?Let us know how it was!
cauliflower orange salad lemony dressing recipe

I am sharing a new salad recipe with all so close to Christmas for a couple of reasons.

One? I love salads and this salad has a ton of crunch, sweetness and plenty of tang.

Second? It’s the holiday season and in between enjoying all the parties, rich appetizers and Christmas baking it is nice to throw a healthy salad in.

This salad is super easy to put together too and as a bonus is meat less so you can add it to your meatless Monday options.

cauliflower orange salad lemony dressing recipe

I also wanted to add in mandarin oranges as well as pomegranates which are readily available in the grocery stores right now.

The lemony dressing can be made in a small glass jar-just add ingredients, place lid on and shake. Just shake!

cauliflower orange salad lemony dressing recipe

cauliflower orange salad lemony dressing recipe

Gluten-Free Lemon Vanilla Salted Scones

lemon-vanilla-scones


In my last post for Gluten Free Banana Bread I had explained that I am going through my blog and making sure recipes posted are mine.
When I first started blogging I would share gluten free recipes that I thought were worth sharing. What I discovered is that while it is fine to share a link back to the original website it really is not okay to post the whole recipe on my site.
I was not taking credit for any of those recipes but feel it is time for me to make all recipes that I share mine.
Here is another revamped recipe.
This one is for Gluten Free Scones. Scones are a favourite of mine especially when I know I am having company for tea or instead of muffins for a brunch. Scones tend to dry out so I find they are best enjoyed the day of.
You can pretty much add anything to a scone making them either sweet or savory.
Adding finely chopped green onions and dill would make the scones savory and would be served with a soup, salad or even a quiche.
Adding lavender, lemon, lime or orange zest would make scones delightful or afternoon tea.
You can even cut the scones in half and top them with a warm strawberry compote instead of shortcakes. So many options.
I sprinkled vanilla salt on these scones. You can find vanilla salt at most specialty kitchen stores such as Williams Sonoma..

Gluten-Free Lemon Vanilla Salted Scones

Ingredients
  

  • 3 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 cup white sugar
  • 3/4 tbsp baking soda
  • 3/4 cup Earth Balance vegan “butter”, cut into small pieces
  • 1 tbsp lemon zest
  • 1 1/2 cup goat milk
  • 2 tsp apple cider vinegar
  • 1/4 tsp salt
  • optional vanilla salt for sprinkling on scones before baking

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • In a stand mixer add the dry ingredients (gluten free flour, sugar, salt and baking soda) and mix on low speed.
  • Add the vegan “butter” and mix on low speed for 2-3 minutes until dough is crumbly.
  • In a small bowl whisk the goat milk, apple cider vinegar and lemon zest.
  • Add wet ingredients to dough and mix on low speed until dough is formed.
  • Sprinkle a bit of gluten free flour onto the counter.
  • Transfer dough to floured counter, sprinkle with more gluten free flour and roll dough lightly until it is at least an inch thick.
  • Use a round biscuit cutter to cut out scone shapes.
  • Place each circle onto parchment lined cookie sheet.
  • Brush top of each scone with a bit of goat milk and then sprinkle vanilla salt on each one.
  • Bake in oven for 15-20 minutes until scones are lightly golden.
  • Remove from oven and cool for a few minutes before serving.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe
gluten free lemon vanilla salted scones recipe

Gluten Free Citrus Bars

gluten free dairy free citrus squares recipe

I am a seasonal shopper.
Nothing makes me happier than to head to the many farmers markets we have here in Calgary and see what fresh local produce is in.
I like to visit the markets on Fridays and have company over on the weekend to enjoy the freshest of the produce. What produce I have left dictates what I will make for the rest of the week
I love that!
Right now citrus is in abundance here. It is not local of course but it is readily available.
Meyer lemons, pink limes, juicy blood oranges.
So many great citrus options.
A few weeks ago I found sweet lemons at the market and new I would be making citrus bars once I got home.


lemons and limes
I have a recipe for lemon bars on my blog already, but it does not hurt to have more than one, right?
I used sweet lemons and limes in this version, but I am thinking I will try blood oranges next time.
The color alone would be interesting to see.
These bars are dairy free too for I used Earth Balance vegan “butter” in the crust.
This recipe is quite easy to put together with just 2 steps. Make and bake the crust then add the filling and bake again.
I find for gluten free bars it is best if these cool in the refrigerator before I slice them.
The cold helps them stick together and slice easier.

Gluten Free Citrus Bars

Ingredients
  

  • 1 cup gluten free flour blend (I use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/4 cup gluten free icing sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • pinch of salt
  • 1/2 tsp baking powder

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a square baking dish with parchment paper.
  • I find this step very important for once bars are cooled it is easy then to lift the whole bar from the pan and then slice.
  • In a medium bowl use a hand mixer to combine the gluten free flour blend, vegan “butter” and icing sugar until it resembles coarse sand.
  • Press into the square baking dish.
  • Bake in the oven for about 20 minutes until lightly brown.
  • Remove and cool while you are preparing filling
  • In a small bowl beat the eggs, zests, lemon and lime juice, salt and baking powder with a hand mixer until light and foamy.
  • Pour filling over crust and place bake in oven for 20-25 minutes.
  • Cool on counter and then place in refrigerator to chill for a bit.
  • Slice and serve!!
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus squares recipe
gluten free dairy free citrus squares recipe

Gluten Free Nut Crust

gluten-free-nut-crust998.jpg (630×630)

Spring has finally arrived in Calgary and with that comes a feeling of newness, of change, of growth and for me happiness. It’s been a long winter here again and when the weather finally breaks I just want to be outside all the time.
I want to smell the grass growing again, see the tulips coming up from the earth and witness everything being “born” again in Calgary.

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If you follow me on Facebook you will see that I am learning to run now. I am an avid walker and last year averaged 20,000 steps a day.

You can also follow me on TwitterPinterest and Instagram.

That’s 2 1/2 hours of walking every day or about 20 km. It was a ton of walking!
And while I still love to walk, I found my weight loss had plateaued and I needed a boost in my workouts. I started with a personal trainer 3 days a week and he has me lifting weights and is showing me that I am stronger than I think.
I truly love it!
Don’t tell Kyle though or he will get me huffing, puffing and sweating more.
With spring here Kyle put me on a running program and I started off with just 5 minutes of running, 1 minute of walking for a bit and now I am able to run 6 km.
We took it slowly and I have discovered that I like to run. It is really difficult at times but I feel really proud of myself when I accomplish a goal.


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gluten-free-nut-crust366.jpg (630×674)

Have you started exercising this year?
Are you challenging yourself to try new things? Let me know in the comments below.
The recipe I am sharing with you all is a gluten-free nut crust. This gluten-free crust is super easy to make and what I love about it is that all you need is a few cups of nuts, some sugar and a bit of butter. I use vegan butter now because I am trying to make recipes dairy free also.

Gluten Free Nut Crust

Ingredients
  

  • 2 cups raw pecans
  • 1 cup raw almonds
  • 1/4 cup brown sugar
  • Pinch of salt
  • 1/4 cup melted Earth Balance vegan ‘butter”

Instructions
 

  • Preheat oven to 350 degrees.
  • In a food processor add pecans, almonds and salt and pulse until nuts are evenly ground.
  • You don’t want the nuts ground into a fine dust.
  • Add the brown sugar and pulse 2-3 times.
  • Add the melted butter and pulse a few times until mixed.
  • Divide the nut crust into 8 large ramekins and press down evenly.
  • Bake in oven for 15 minutes, or until slightly golden.
  • Remove from oven.
  • At this time your are free to fill your crust with whatever filling you like. (I made lemon meringue tarts with mine!)
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free nut crust recipe
gluten free nut crust recipe
gluten free nut crust 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

Gluten-Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd


If you hadn’t realized it yet- I love my Meyer lemons! They are sweet and fabulous.
I could eat this curd straight out of the jar. It’s even better when it is freshly made and is warm and sweetly tart. Top waffles with lemon curd, or use it in my gluten free english scones. I like to slice fresh gluten free pound cake and top with it off with lemon curd.
Many, many possibilities.
 

Gluten Free Meyer Lemon Curd
Gluten Free Meyer Lemon Curd


Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Ingredients
  

  • 6 egg yolks
  • 1 cup sugar
  • 3/4 cup juice from meyer lemons
  • 1/4 cup butter
  • Zest from the Meyer lemons

Instructions
 

  • In a medium saucepan, whisk together the egg yolks and sugar.
  • Add the lemon juice and switch to using a wooden spoon to stir.
  • Stir continually for 8-12 minutes on low: making sure mixture does not boil.
  • Your curd is done when it thickens and coats the back of the spoon.
  • Next: add butter and stir until butter is melted.
  • Add lemon zest and remove from heat.
  • Store in a jar then place in refrigerator
Tried this recipe?Let us know how it was!
Gluten Free Meyer Lemon Curd

Gluten Free Lemon Vinaigrette Dressing


Lemons, strawberries, spring greens, candied pecans, feta cheese. Those are the ingredients for a salad I made last night. Strawberries are in season here, so why only use them for dessert? Adding them to a salad with lemons and pecans brings out flavours of sweet, tart, crunchy and smooth.
I love lemons! I really never used that many lemons in my cooking until I became celiac. I guess once I found out that most salad dressings have gluten in them I was looking for a fresher taste. My friend Sara in Florida showed me a simple way of making a great salad, using great olive oil, freshly squeezed lemon and also using fresh salad ingredients. I remember the flavours bursting in my mouth and have loved lemons ever since. Thanks Sara!
Make sure when you are making a vinaigrette that you use a really good olive oil. I like the one I get at Williams Sonoma Olio Santo extra virgin olive oil, it is expensive but a little bit goes a long way and it really adds a depth and richness to the dressing.


Ingredients
  

  • 2 tsp grainy mustard
  • 1 tsp liquid honey
  • 1/3 cup fresh lemon juice (*see note)
  • 1/3 cup extra virgin olive oil (I use Olio Santo)
  • Fresh ground pepper

Instructions
 

  • Combine in a bowl mustard, honey and lemon juice. Gradually whisk in olive oil until well combined and season with pepper. Set aside.
  • For this salad I used organic baby greens, sliced strawberries, feta cheese, and candied pecans.
  • Here is how I make the pecans. Candied Pecans
  • In a frying pan set on low/med heat, melt 1 Tbsp coconut oil.
  • Add @ Tbsp agave nectar, sprinkle of cayenne, ½ tsp good cinnamon and heat for a minute. Add 1 ½ cups pecans and cook for 2-3 minutes, watching heat for not to burn the mixture. Stirring constantly.
  • Remove from heat and once cooled they are ready to be served. (store extras in the fridge)
  • **Lemon Hints**I love the lemon squeezer I got from Williams Sonoma. It really makes the work of getting juice much easier. Here is a hint on getting as much juice as possible out of your lemons.
  • Poke 3 holes in lemon with a knife, place lemon in microwave for 20 seconds. You will get much more juice that way.
  • Also, when your lemons are starting to go in the fridge, put them in the freezer and remove them for future juicing.
Tried this recipe?Let us know how it was!