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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Christmas

Make December Matter

November 11, 2020 by angelaskitchen

I’ve always told anyone who told me that they’re feeling off their game or having trouble focusing on things during tough times to be kind to themselves. To allow themselves grace for the season they are in and that trying to weather storms in life is challenging, messing and stretching, and sometimes you just need to roll with things the way you need to roll with them. If that means you aren’t as tidy, or cheerful or productive as usual, that is cool. Tough seasons of life are a time to be gentle with yourself.

Having said that, I often go and do the opposite when talking to myself. Instead of reassuring myself that I’ve actually been doing pretty well over the past couple years with really difficult personal and family circumstances, I tend to make little lists for myself of all the things I haven’t been doing or taken care of… You know, things like isn’t the house supposed to be cleaner than ever now that I am in it ALL THE TIME. Hey guess what? It turns out, being in your house constantly and using it for every aspect of your life can trash the joint. Who knew? 🙂

I’ll go to bed thinking that the next day is the day I “get myself all together,” which is NOT a great set-up for the next day. It’s a goal that is so vague that I set myself up to be disappointed in what I haven’t completed instead of what I did accomplish. That cycle is just one big self-esteem trap, and it turns out I am really good at it.

One tool that I have been using to help organize myself that has been so positive in my life to get me out of that rut is Mia’s FLOW365 plan at Plan Simple. Her system has helped reframe my planning for the day to focus my time on what really matters to me, to what is truly important in my day-to-day life. I have appreciated how it works no matter what your circumstances are or where your current focus is. It helped me realize all I was showing up for, helped me plan down time to care for myself and to also find space for all the little things that has to happen day-to-day to get the pesky work and home things done as well. The biggest gift for me has been realizing that I really do have a choice to how I spend my day and it has helped make my ordinary everyday times truly matter by helping me shift my perspective. I love that she breaks goal planning into manageable chunks that can be started whenever you want and need to. That has been a lifesaver for me, especially with all the changing circumstances in these uncertain times.

Mia has a FREE 2 day retreat coming up this weekend, November 13-14, 2020 called Make December Matter. It is her gift to women “balancing it all” who want to create something different this holiday season and into the next year. She has amazing speakers lined up, a tasty menu to nourish you during the weekend, planning sheets, and times built into the day to help you recharge. I’ll be popping in and out throughout the days myself, so I hope to see you there!

****************************************************************

I’ve been wondering for so long how to come back to the blog when I’ve been away for so long and it stalls me from writing before I even start. I’ll have to apologize AGAIN I tell myself. Then I tell myself I’ll just need to do better from here on out and this will be the day I finally get my act together, whatever that means….

To be honest, my biggest block to get back to writing here is that I have been just in survival mode for a long time. Working in a job where you stand for hours at a time with really bad knees left me with very little energy to do much of anything beyond care for my family, and we had a lot happening around here that needed my energy. I haven’t given myself the grace and kindness to realize I honestly was doing the best I could do for what I needed to do for what was most important for myself and my family during that season. It has been so important for me to finally realize this. I hope if you learn nothing else from my writing today, is that you remember to treat yourselves with the grace and kindness you would extend to others.

And so it turns out, I am finally ok with doing the best I can. This blog and my work here is a one woman show. But it is written by a woman with a family who has really needed her a bit extra for the past little a while, and I feel really good about showing up for them when it was needed. It is written by someone who has been in survival mode for a few years due to intense joint pain, but was trying to wait until I was a bit older to get those joints replaced. And I finally did! This year, after I turned the big 50, I had one knee replaced in July and one 3 weeks ago. I am finally seeing the light at the end of the tunnel in that area. Woo! But the truth is that it will be a year of PT exercises, extra naps when needed while I am healing, and generally reminding myself that this is a process and to be kind to myself and it is ok if I just do the best I can.

One thing I do promise is that I will finish answering all the emails from questions I received from the Online Nourished Festival presentation. I appreciate your patience if I have not answered you yet. I did have over 1700 people in my session and received hundreds of emails with questions. I’ve worked through a lot of them, but still have about 100 or so to go. I will get back to you as I am answering as many as I can each day for about an hour at a time. It is time dedicated to you all blocked out in my planner. 🙂 That is as long as I can currently stay at the computer with my knees still healing at this time. Thank you so much for your understanding and patience. I appreciate it more than I can express!

Filed Under: About the Blog, Christmas, Holiday, Links, Thanksgiving, Uncategorized Tagged With: holidays, organize, plan simple

How I plan food for the holidays

November 3, 2018 by angelaskitchen Leave a Comment



Every year before heading into the holiday season surrounding Thanksgiving, Christmas and New Year’s Eve I open up a document labeled the “Holiday Plan” but what I really call in my heart the “Spreadsheet of Joy.” How can a plan be joy filled? For me a little planning goes a long way to help me create the kind of holiday season I want to give my family, while at the same time a season that will ALSO bless me and give me rest I need in the midst of all the craziness during the busy days.

Planning ahead means I can …

Read More


Filed Under: Christmas, Dairy Free, GFCF, Gluten Free, Holiday, Menu Plan, Thanksgiving

12 Days of Holiday Snacking Round Up

January 1, 2015 by angelaskitchen Leave a Comment


12 days of holiday snacking Way Better Snacks

I was thrilled to be part of Way Better Snacks 12 Days of Holiday Snacking! Here is a round up of all the delicious things from the bloggers who participated ~ twelve amazing snacks as we counted down to the holiday season. Be sure to stop by each of the links below and tell these awesome bloggers a big “Thank you!” for coming up with such delicious and inspiring treats.

Grab a bag of your favorite flavor of Way Better Snacks and whip up a a dip to share with family and friends as you celebrate the New Year. Enjoy!

Day 1: Angela’s Kitchen ~ Vegan Holiday Dazzle Dip
Day 2: Green and Clean Mom ~ Garden Goodness Dip
Day 3: Dolly and Oatmeal ~ Roasted Golden Beet Shallot Dip
Day 4: Vegetarian Mamma ~ Cranberry Salsa
Day 5: Central Minnesota Mom ~ Cranberry Horseradish Dip
Day 6: Staying Close to Home ~ Black Bean, Corn and Feta Dip
Day 7: The Whole Tara ~ Smokey Eggplant Dip
Day 8: Some the Wiser ~ Slow Cooker Butternut Bacon Cheese Dip
Day 9: The Black Peppercorn ~ Spicy Buffalo Chicken Dip
Day 10: FabGrandma ~ Mozzarella-Fig Bites and Chunky Guacamole
Day 11: Lemon Tree Dwelling ~ Olive Tapenade
Day 12:​ Celiac and the Beast ~ Shrimp Ceviche


Filed Under: Christmas, Dairy Free, Dips and Sauces, GFCF, Gluten Free, Holiday

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

December 8, 2014 by angelaskitchen 1 Comment


A creamy dairy free spread layered with olives, roasted red peppers and spinach for festive flair.
Vegan Holiday Dazzle Spread

Every year our family bundles up and heads downtown for the Hollidazzle parade before going the 8th Floor Macy’s Holiday Display and take picture with Santa. Yep, even as my kids have gotten bigger (and my son is now 19 years old and 6′ 3″ tall) they still troop on in to get a picture with Santa for their mom. Best kids ever! Last year was the last year for Hollidazzle parade, changing to this year’s Hollidazzle Village. Messing with holiday traditions can be a tricky thing, but we need to leave room for traditions to grow and change while keeping the core of why it was important to your family.

The most common question I receive from families newly diagnosed with food allergies is how to manage the holidays. We all have food traditions strongly tied to our holiday memories and want to preserve them for our children and ourselves. When food allergies or celiac enter the picture, holidays can seem like an overwhelming obstacle instead of a chance to rest and renew with our family. My suggestion? Make a dinner you know everyone already enjoys, and isn’t too difficult to make that satisfies your allergy restrictions. Then, ask you family (our yourself) what is the one dish that would help make it feel like Christmas. Make that one thing and have the whole family pitch in to help. Every year, just adapt one recipe as you choose to, but don’t sweat it if it doesn’t turn out exactly as you planned. You may just create a new tradition of your own!

For my family, Swedish Rye Bread was what was requested, and honestly, the first year my gluten free yeasted breads were VERY odd. I should have gone with a more forgiving muffin with similar spices, but I was stubborn determined. Never mind that all my yeasted gluten free breads where lopsided… That Christmas just the smell of the spices and the parts we were able to nibble (around the sunk in center) were delicious simply because we tried to make it together. And, boy, did my son (who was 6 at the time) laugh and laugh at the funny looking bread. 🙂 That is a Christmas memory I cherish. Not the oddly shaped bread, but the time we took to try to make it together and the laughter we shared when it didn’t go as we planned. Now when I grind the spices for gluten free Swedish “Rye” Bread I remember that first gluten free Christmas and the lesson on not taking myself or the food at the table too seriously. It is the company that matters – that we are together, and safe with plenty of food that will nourish, even if it is lopsided.

What are the holiday traditions that make things special for your family?

   *     *     *     *     *     *     *

This holiday season, 11 other bloggers and I are participating in the 12 Days of Holiday Snacking with Way Better Snacks! I can’t wait to see what everyone else comes up with to pair with Way Better’s fabulous chips. Gotta love their non-GMO, sprouted crispy tastiness. They best part for our family is all of the tortilla chips are gluten free. Check out the Way Better Snacks Pinterest board over the next few weeks as more snacks are added and give the other bloggers some love. The recipe links will also be at the Way Better Snacks Facebook page, so definitely keep an eye out for those.

This holiday season, try my simple to put together dairy free spread that will compete with any dairy filled cheese ball. The colorful layers give it delicious flavor while looking festive. The best part? This spread is easy-peasy to put together and it can be made up to 5 days before your need it. If you don’t want to take the time to allow the spread to set up or want to layer it, simply scoop the blended cashew mixture into a bowl and stir in the olives, peppers and spinach.

We like to serve our dips with sprouted and tasty Way Better Snacks to really make our dips feel like something special. We used the Punkin Cranberry (LOVE!) and the Unbeatable Blues with the spread and the spread was delish on both. To learn more about why sprouting is so important, and more about all the yummy flavors they carry, check out their website for more info: gowaybetter.com. Enjoy!

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!
Print Recipe Pin Recipe
Course Appetizer, Christmas, dips & spreads, holiday, Vegan friendly

Ingredients
  

  • 1 teaspoon olive oil
  • 1 cup fresh spinach leaves chopped
  • 1 garlic clove minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 3/4 cup raw cashews soaked for 3 to 6 hours
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons agave or honey I know honey isn't vegan, but it's usually how I roll in this recipe
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 teaspoons apple cider vinegar
  • 3 tablespoons or more water as needed up to 1/3 cup
  • 1/4 teaspoon salt or to taste
  • 8 ounce container dairy free cream cheese substitute softened
  • 1/4 cup diced kalamata olives
  • 1/2 teaspoon dried thyme
  • 1/4 cup diced roasted red pepper

Instructions
 

  • Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing the wrap to overhang the pan. You will use these "handles" to lift the spread from the pan after it has set. Lightly oil wrap or parchment. Set aside.
  • In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and basil to pan, sautéing until spinach has wilted. Season with salt and pepper to taste. Remove from heat and allow to cool until ready to use in recipe.
  • In a Vitamix or other high-powered blender, blend soaked and drained cashews with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water one tablespoon at a time, as needed, to make a very smooth and thick spread texture. It should be similar to the texture of cream cheese.
  • Add softened cream cheese substitute to cashew mixture and blend well until smooth. Taste and add salt, if needed.
  • Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the cashew mixture into the prepared mini-loaf pan, smoothing into an even layer. Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer. Add final 1/4 of cashew mixture to loaf pan and smooth.
  • Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be made 5 days before serving, covered and refrigerated. To serve, unwrap spread. Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful flip onto serving plate and remove parchment. Serve with your favorite Way Better Snacks and enjoy!

Join Way Better Snacks for their first ever Twitter Party this Thursday, December 11th, 7:30 p.m. CST (5:30 p.m PST/8:30 p.m. EST) all about healthy and delicious Holiday Snacking.  Follow #snackwaybetter and @WayBetterSnacks to join in the fun!

WBS twitter party invite 12-2014

Learn more about Way Better Snacks! 

Website: http://gowaybetter.com

Facebook: https://www.facebook.com/WayBetterSnacks

Twitter: @WayBetterSnacks

Pinterest: http://www.pinterest.com/waybettersnacks/

Instagram: http://instagram.com/waybettersnacks

12 Days of Holiday Snacking with Way Better Snacks:

Day 1: Vegan Holiday Dazzle Spread from Angela’s Kitchen

Day 2: Garden Goodness Dip or Salad from Green and Clean Mom

I created this recipe for Way Better Snacks, but was not compensated other than with delicious chips and payment to purchase the ingredients. It’s a delicious sprouted snack I buy and serve my own family (our favs are Sweet Potato, Black Bean, Punkin and Sweet Chili). Thank you for supporting the brands that I carefully choose to work with, that help make this site possible. All opinions are 100% my own.


Filed Under: Christmas, Corn Free, Dairy Free, Dips and Sauces, Egg Free, Fish Free, GFCF, Gluten Free, Holiday, Peanut Free, Pork Free, Recipe, Shellfish Free Tagged With: Appetizer, Christmas, Corn Free, Dairy Free, Egg Free, Fish Free, GFCF, GFDF, Gluten Free, holiday, olives, Peanut Free, peppers, Pork Free, Recipe, Shellfish Free, spinach, Spread, Vegan, Vegetarian

Menu Monday – December 23, 2013

December 23, 2013 by angelaskitchen 2 Comments


Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  🙂

Gluten Free Menu Swap-Entertaining

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Entertaining.”   The big entertaining I do for the season is a cookie decorating party.  Basically we make a bunch of cutouts and frosting, put out my crazy sprinkle stash, then people drop by throughout the day to frost-till-they-drop.  It is totally fun!  I love watching the creative ideas that the kiddos come up when cookie decorating.  I like to have Taco Chili and Chicken Wild Rice Soup in a couple of slow cookers in case people are here over lunch and/or supper.  Cookie decorating with our friends is one of the things my kids look forward to every year!  I’ll do a full post on hosting a cookie party this weekend, if you are interested.  It is really quite simple and a lot of fun.

Cookie decorating party aftermath...

Freezer cooking this week:  No freezer cooking this week.  I will be using things from the freezer this week to fill out my meals this week and next week as needed.  Time for mom to relax with the family!  🙂

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Leftovers, deviled eggs or whatever we feel like picking up.  Kids choice!

 

Monday:  Slow Cooker Island Pork Roast (from the freezer) with salad

 

Tuesday:   Christmas Eve!  Herbed Roast Beef, Swedish Potato Pudding, Lingonberry Sauce, Fresh Spinach Salad, Cranberry Relish, Rice Pudding, and Cut-Out Cookies.  We will also have gluten free Lefse and gluten free Swedish “Rye” Bread at the meal.

 

Wednesday:  Christmas!  Caramel Pecan French Toast Casserole with Homemade Turkey Sausage and fruit

 

Thursday:  Leftovers

 

Friday:  Thai Thighs (from the freezer) over quinoa with salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

 


Filed Under: Christmas, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, Winter Menu Plan

Menu Monday – December 16, 2013

December 16, 2013 by angelaskitchen 1 Comment


Time again for another Menu Plan Monday!  Thank goodness for menu planning.  With this busy holiday season, having a plan means never having to wonder what is for dinner.  So much less stressful for for the mamma!  🙂

Gluten Free Menu Swap-Christmas/Holiday Treats

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week.  The theme is “Christmas and Holiday Favorites.”   I think everyone has standard things they make every year.  In our family, we have our Christmas dinner on Christmas Eve and open family gifts.  On Christmas morning there are the socks from Santa along with one or two things that Santa left under the tree followed by brunch.  For both meals, the treats are usually a mix of different Christmas cookies like Allergen Free Brownie Bites, Jam Filled Thumbprints, Ginger Snap Biscotti, Lemon Shortbread Cookies, Ginger Snap Cookies, Apple Cardamom Biscotti, Basic Cut-Out Sugar Cookie, Candy Cane Cookies, Peanut Butter Blossom Cookies, Pecan Pie Bars, Russian Tea Cakes, Shortbread Cookies, Snickerdoodles and Spritz.  I don’t make ALL those cookies, of course, but we usually have the cutouts, and then everyone gets to pick their favorite for us to bake together.  My grandparents were Swedish, so on Christmas Eve we usually have Potato Pudding, a roast or Swedish sausage, lingonberry sauce, cranberry relish, lefse, Swedish “Rye” Bread, various pickles, and a big salad.  I like to add crisp roasted Brussel sprouts or other veggie to the mix.  What are your favorite holiday goodies?

 

Other Christmas season favorites you might find at our house:

Cranberry Upside Down Cake

Hot Chocolate Cupcakes

Maple-Brown Sugar Bacon Wrapped Smokies

Pumpkin Stressel Bars

Almond Bark

Chocolate Truffles

Fresh Spinach Salad

Hot Chocolate, Slow Cooker and Dairy Free

Rocky Road Candy

Chicken (or Turkey) Wild Rice Soup

Pumpkin Cinnamon Rolls

Eggnog, dairy free

Burgundy Mushroom Stew

Slow Cooker French Toast Casserole

Apple-Cranberry Pork Chops, Slow Cooker

 

Freezer cooking this week:  I’ll continue to work on my Christmas baking a bit at a time and stashing it in the freezer for the holiday.  I’ll also be putting Beef and Butternut in the freezer for another day.

*    *    *    *    *    *
The week’s breakfast options:  I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Balsamic Glazed ChickenGluten & Dairy Free Beef & Butternut Squash StewSimple Arugula Garden Salad


Printable grocery list for this week’s dinners.

 

 

Monday:  Balsamic Glazed Chicken with Riced Cauliflower and sautéed asparagus (from the freezer) 

 

Tuesday:   Shrimp Pad Thai with Broccoli

 

Wednesday:  Beef and Butternut Stew with Date Nut Bread

For the freezer:  Make a second batch of Beef and Butternut Stew for freezer while assembling dinner.  Package the freezer meal in a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

 

Thursday:  Braised Mediterranean Chicken with kale salad topped with Basic Vinaigrette

 

Friday:  Taco Pizza with Simple Arugula Garden Salad

 

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover


Filed Under: Christmas, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Winter Menu Plan

Secret Recipe Club – Cranberry Pomegranate Vanilla Popcorn

December 15, 2013 by angelaskitchen 6 Comments


Gluten Free Dairy Free Cranberry Pomeganate Vanilla Popcorn

 

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

Secret Recipe Club

This month my assignment was Heather’s blog, Join Us, Pull Up a Chair.  I love the yummy variety of things on her blog.  SO many yummy, yummy things, like Crunchy Quinoa Salad, Cranberry Chutney, Garlic Scape Pesto, Banana Cupcakes with Peanut Butter Frosting, Quinoa Pizza Bites, German Chocolate Pecan Pie Bars and Italian Chard Soup.  Swoon!  I wanted to pick something I could bring to the holiday celebrations that are happening now. As my kiddos love popcorn, we made a Christmas variation of Heather’s Valentine’s Day Popcorn.  Because of our allergies and how we roll, I don’t use microwave popcorn, so adapted the recipe to cook in our Whirley Pop popcorn popper.  I also wanted to avoid food dye so we could share this with friends who can’t eat food dyes, so replaced the color with 100% pomegranate juice.  It worked like a charm!  And the very subtle pom flavor mixed nicely with the vanilla.  To make everything a bit more seasonal, I tossed in dried cranberries.  Thanks for the inspiration, Heather!  I can’t wait to try more recipes from your blog.

 

Secret Recipe Club – Cranberry Pomegranate Vanilla Popcorn

Print Recipe Pin Recipe
Course dairy free, gfcf, gluten free, popcorn, Snack

Ingredients
  

  • 3 tablespoons coconut oil
  • 1/4 cup sugar
  • 1 tablespoon pomegranate juice
  • 2 teaspoon gluten free vanilla extract clear for brightest color, but I only had brown on hand
  • 1/2 cup popcorn kernels
  • salt to taste
  • 1/2 cup dried cranberries

Instructions
 

  • Stir together sugar, pomegranate juice and vanilla. Set aside. Measure popcorn and set aside.
  • Put coconut oil three popcorn kernels to the whirly pop. Snap down the lid. Put pan over medium-high heat and start cranking the handle on the pan to stir. When the there kernels have popped, add sugar mixture and popcorn to pan. Close pan cover. Continue to crank handle on whirly pop until popcorn finished popping.
  • When all popcorn has popped, remove from heat. Pour popcorn into a bowl or pan and salt to taste. Toss with dried cranberries.
  • Any left over popcorn can be cooled completely before storing in an air-tight container.

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Filed Under: Blog Carnival, Christmas, Dairy Free, Desserts & Treats, GFCF, Gluten Free, Holiday, Recipe, Secret Recipe Club, Secret Recipe Club, Valentine's Day

Gluten Free Swedish Cardamon Almond Rusks

December 12, 2013 by angelaskitchen Leave a Comment

I’ve got Gluten Free Swedish Cardamon Almond Rusks over at the Balanced Platter today. I hope your like them as much as I do!

* * * * *

My grandmother baked a lot around the holidays, filling the house with the smells of ginger, vanilla, rosettes, and cookies.  While baking gluten free versions of her recipes with my family now, I am drawn back to memories of her kitchen. The scents that are the strongest pull in my mind are almond and cardamon. My grandmother was from a Swedish family, so almond-flavored goodies kissed with cardamon were definitely a high point on the cookie tray. Grandma made the most wonderful cookie we called “Cardamon Toast.” It was a variation of Mandelskorpor, a Swedish almond rusk similar to biscotti. She always added cardamon to the traditional recipe, so I do, too.

Now that my family is gluten and dairy free, I make a different version with my kids. This grain free version is lovely with tea, eggnog, or a strong cup of Swedish coffee just like Grams would have liked. Crisp, and slightly sweet, the almond flavor really shines. I usually keep them plain, but for gifts or for Christmas, I might dress them up with a simple drizzle of vegan white chocolate or a tiny bit of powdered sugar glaze with a touch of almond flavoring.

Gluten Free Swedish Cardamon Almond Rusks are a wonderful snack to keep around during the holidays. They keep well, so they can be made ahead of time. With a stash on hand, you are ready with a treat for last-minute visits from friends and family. These lovely little crisps also travel well, making them perfect for gift giving.

Other Cookie Recipes for Holiday Baking:

  • 5 Healthy Holiday Cookies
  • Allergy-Friendly Christmas Cookies
  • Chewy Chocolate Ginger Cookies
  • Chocolate Peppermint Cookie Dough Bites

Gluten Free Swedish Cardamon Almond Rusks

Makes about 26 rusks

  • 3 cups packed blanched almond meal or flour, finely ground preferred
  • 2 tablespoons tapioca or arrowroot starch
  • 1 1/4 teaspoon ground cardamon
  • 1 teaspoon gluten free baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup, brown rice syrup or honey, or coconut sugar
  • 1 teaspoon gluten free vanilla extract
  • 1 teaspoon gluten free almond extract
  • 4 to 6 tablespoons unsweetened plain almond milk
  • 1/2 cup sliced or slivered almonds, optional
  1. If using coconut sugar as your sweetener, put coconut sugar into a bowl with 4 tablespoons almond milk to soften while assembling dry ingredients.
  2. Preheat oven to 350 degrees F. Line a baking pan with parchment or silicone baking mat. Set aside.
  3. In a mixer fitted with the paddle attachment or in a food processor, combine almond flour, tapioca or arrowroot, cardamon, baking powder, and salt until well blended. Add sweetener of choice, vanilla, almond extract and up to 4 tablespoons almond milk (if using coconut sugar, this will be already mixed into the sweetener). Mix until mixture comes together. The dough should be sticky and come together into a ball. Depending on sweetener used and the brand of almond meal, you may need to add more almond milk for the dough to come together. Add two teaspoons at a time, mixing well after each addition until dough holds together. If using sliced or slivered almonds, add them and mix.
  4. Divide the dough in half and place on the prepared baking sheet. Using wet hands, shape each half of the dough into a log about 8″ long and 2″ wide. Bake  at 350 degrees F for 15 to 20 minutes. When done baking the logs will be firm to the touch and a light golden brown. Remove from oven and allow to cool. Lower oven to 250 degrees F.
  5. After cooling, use a serrated knife to slice the logs into 3/4″ slices. I slice them straight across making short rusks like Grams, and not on the angle, as with biscotti. Place slices back on the baking sheet, cut side down, and baking in oven at 250 degrees F for 10 minutes. Turn rusks over and bake for another 10 minutes. Turn off the oven and leave in the oven until baking sheet is cool.

Filed Under: Christmas, Dairy Free, Desserts & Treats, GFCF, Gluten Free, Holiday

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