New Year's Eve Homemade Gluten Free Chocolate Cake with Homemade Raspberry Sauce























                                

Chocolate Cake 

Ingredients: 
1 and 1/2 cup gluten free baking flour
1/2 cup cocoa
1 cup sugar
1/2  teaspoon salt
2 teaspoon baking soda
3/4 teaspoon xanthan gum
5 tablespoon cooking oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 egg
1 cup water


Directions:
Preheat oven to 300 degrees
Grease an 8 inch round cake pan. Dust it with cocoa powder

Mix all dry ingredients together. In a separate bowl, mix all the liquid ingredients.
Slowly mix the liquid mixture to the dry mixture.

Bake in preheated oven for 30- 35 min. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Set aside.

Raspberry Sauce 

Ingredients: 
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoon orange juice
2 tablespoon cornstarch
1 cup cold water

Directions:
Combine rasberries, sugar and orange juice in a sauce pan
Whisk the cornstarch into the cold water until smooth. Add the mixture to sauce pan and bring to boil.

Simmer for about 5 minutes, stirring constantly until you reached your desired consistency.
The sauce will thicken as it cools

Puree the sauce in a blender and strain through a fine sieve. Pour over the chocolate cake. Let is soak.

The sauce will keep in the refrigerator for up to two weeks.





Mason Jar Eggs with Turkey Bacon













 


Ingredients:

5 room temperature eggs
2 large potatoes
5 turkey bacon
salt and pepper to taste
1/2 cup parmesan cheese
butter
1/4 cup heavy cream


Directions: 
Boil potatoes until cooked.
Mix it in with salt and pepper, parmesan cheese, butter and cream
Put aside

Bake turkey bacon according to its instructions
Set aside.

Scoop Some potatoes into a mason jar, crack an egg. Repeat this 5 times.
Put water in a pot until it reaches the mason right in the middle. Simmer for 12-15 minutes.
Cut bacon in halves and put it on top of each mason jars.

Serve hot.


Pan Fried Salmon with Tomato Cream Sauce













Ingredients:
2 salmon fillets
1 medium shallots, minced
2 tablespoons sherry wine
2 table spoon tomato paste
1 tablespoon butter
1/4 cup heavy cream
3/4 cup water
1 tablespoon fresh tarragon
asparagus - boiled.

Directions: 

Heat1 tablespoon butter in a saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the sherry and boil until reduced by half, about 2 more minutes.
Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes. Finally, stir in the herbs. Put aside.

Turn on pan on medium-high. Place the salmon skin-side up in the pan.
Cook until golden brown on 1 side, about 4 minutes.
Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp.

Drizzle tomato cream sauce over salmon and serve with boiled asparagus.

Slow Cooker Beef Stroganoff














Ingredients:
2 cans of condensed cream of mushroom soup (make sure it's gluten free)
1/4 beef broth
3 tbsp worcestershire sauce
3 garlic glove minced
1/2 teaspoon ground black pepper
12 ounce baby bella mushrooms
1 medium onions, chopped
2 lbs boneless beef steaks cut into strips
1/2 cup sour cream
2 cups cooked rice
dried parsley

Directions: 

1. Stir in the soup, broth, worcestershire, garlic and pepper
2. Place mushroom and onions in the slow cooker. Top with beef and soup mixture
3. Cook in low for 8-9 hours. Mix in the sour cream and serve over rice. Sprinkle parsley if needed.



Meat and Mushroom Lasagna (Gluten Free)












Ingredients:
1 pound lean ground beef
1 onion chopped
1 package mushroom cooked
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint whole milk ricotta cheese
1/4 cup grated parmesan cheese
1 (16 ounce) package lasagna noodles (I used Tinkyada GF lasagna)
8 ounces shredded mozzarella cheese

Directions: 
1. Preheat oven to 350 degrees
2. In a large skillet, cook and stir ground beef until brown. Add mushroom and onions; saute until onions are transparent.
3. Heat in sauce.

4. In a medium sized bowl, combine cottage cheese, ricotta cheese, grated parmesan cheese, and eggs.
5. Spread a thin layer of the sauce in a 13 X 9 pan. Layer with cooked lasagna noodles, cheese mixtures, mozzarella cheese and meat sauce. Repeat until you've used all the ingridients reserving 1/2 of mozzarella cheese. Cover the top with mozzarella.

6. Bake in preheated oven for 45 min, uncover and bake for 10 more minutes until the top is browned.









Anna's Famous Protein Bar (nut,gluten,dairy and egg free)








Ingredients:

2 cups or 1 (16 oz) jar of sunflower butter (nut free) or use organic almond butter
1 1/4 cup organic agave or honey
2 cups Arbonne fit essentials vanilla (or chocolate) vegan protein shake mix or Trader Joe's soy protein vanilla powder ( I use Aria women's wellness protein)
3 cups gluten free rice crispies ( I use Mom's Best Cereal - Crispy Cocoa Rice)


Directions:  

In microwave bowl combine sunflower butter (or almond) and agave (or honey). Heat in microwave for 70-90 seconds until it easily stirs. Add protein powder and rice crispies and mix thoroughly. Press in 9x16 pan. Refrigerate for 1 hour or until solid enough to cut into bars.


Servings:
24 servings:
calories; 240; fat 9 grams; protein 13 grams; carbs 24 grams


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