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How to make an amazing Gluten Free Lemon Tart

Updated on Leave a Comment on How to make an amazing Gluten Free Lemon Tart7 min read

The Ultimate Gluten-Free Lemon Tart Recipe that Will Wow Your Taste Buds

Hello and Welcome back Palette Pioneers! Are you ready to take your baking to the next level? This gluten-free lemon tart recipe is a game-changer. It transforms simple ingredients into a refreshing dessert that’s perfect for any occasion. Whether you’re a seasoned baker or just starting out, this tart is easy to make and guaranteed to impress.

In this post, we’ll explore the step-by-step process of making a delicious gluten-free lemon tart. You’ll learn about the ingredients, why we chose a crumb crust, and some interesting facts about lemon tarts. Plus, we’ll share tips on how to perfect this dessert every time.

What is a Gluten-Free Lemon Tart?

A lemon tart is a classic dessert known for its tangy and sweet flavor. Our version is gluten-free, making it accessible to everyone. The tart is composed of three layers:

  1. Graham Cracker Crust: A base made from gluten-free graham crackers and butter.
  2. Lemon Custard Layer: A creamy filling made with condensed milk, heavy whipping cream, and fresh lemon juice.
  3. Lemon Jell-O Topping: A layer of Lemon Jell-O that adds a beautiful finish and an extra burst of lemon flavor.

Benefits of Making a Gluten-Free Lemon Tart

Why choose a gluten-free lemon tart? Here are some benefits:

  • Inclusivity: Perfect for those with gluten sensitivities or celiac disease.
  • Simplicity: Uses easily accessible ingredients, some of which you might already have in your pantry.
  • Flavor: Combines the refreshing taste of lemon with a creamy texture and a crunchy crust.

Key Ingredients for Our Lemon Tart

Here’s what you need to create this delightful dessert:

  • Gluten-Free Graham Crackers: Look for brands like Pamela’s, Kinnikinnick, Nairn’s, or Annie’s. These can be found online if not available at your local store.
  • Butter: Any stick of butter will do.
  • Condensed Milk: Sweetened condensed milk provides the creamy texture and sweetness.
  • Heavy Whipping Cream: Adds richness to the custard layer.
  • Lemon Juice: Freshly squeezed is best, but bottled works in a pinch. Meyer lemons are a great choice if available.
  • Lemon Jell-O: Adds a final touch of lemon flavor and helps the tart set properly.
  • Mint Leaves and Lemon Slices: For decoration, but optional.
  • Lemon Slices: As with the lemons for juicing, the higher the quality, the better the flavor.

Why Use Lemon Jell-O?

Gelatin has long been used in desserts for its ability to set and hold shapes. Lemon Jell-O enhances the tart’s flavor while providing a distinct textural contrast. It’s also visually pleasing and helps the tart maintain its form when sliced.

Choosing the Right Crust

Graham Cracker vs. Pastry Crust

When deciding between a graham cracker or pastry crust, consider the following:

  • Graham Cracker Crust: Best for fillings that require minimal baking time. Easy to make and provides a crunchy base.
  • Pastry Crust: Ideal for pies needing longer baking times. Offers a flaky texture but requires more skill and effort.

For this recipe, a graham cracker crust is perfect due to its simplicity and the tart’s short baking time.

Step-by-Step Instructions

Making the Perfect Crust

  1. Preheat the Oven: Set your oven to 350°F.
  2. Prepare the Graham Crackers: Grind the graham crackers in a food processor or crush by hand.
  3. Mix with Butter: Combine the crumbs with melted butter and mix well.
  4. Form the Crust: Press the mixture into a nonstick tart pan with a removable bottom. Freeze for 10 minutes.

Crafting the Creamy Lemon Filling

  1. Whisk the Ingredients: In a bowl, whisk together heavy whipping cream and lemon juice until thickened.
  2. Add Condensed Milk: Incorporate the condensed milk and mix until smooth.
  3. Pour and Bake: Pour the filling into the tart shell and bake for 10 minutes. Allow to cool.

Adding the Finishing Touch

  1. Prepare the Jell-O: Mix the Lemon Jell-O powder with warm water until dissolved.
  2. Pour Over Tart: Pour the Jell-O mixture over the cooled tart.
  3. Decorate: Add lemon slices and mint leaves for a beautiful finish.
  4. Chill: Refrigerate for at least four hours before serving.

Tips for Success

Use Fresh Ingredients

Whenever possible, use fresh ingredients. Freshly squeezed lemon juice and high-quality mint leaves elevate the tart’s flavor and presentation.

Don’t Rush the Chilling Process

Allowing the tart to chill for at least four hours ensures the Jell-O sets properly and the flavors meld together beautifully.

Experiment with Flavors

Feel free to experiment. Try substituting lime for lemon or adding a layer of raspberry Jell-O for a different twist.

Why Jell-O topping?

Gelatin has long been used as a thickening agent in fruit pies. When used as an additional Jell-O layer it becomes so much more. The Jell-O provides a textural contrast with the creamy filling and graham cracker crust. It also provides its own lemon flavor, which will enhance the citric notes of this dessert.

A Jell-O topping is also beautiful to look at, especially once decorated. The binding nature of the gelatin helps to hold the shape of your tart, even once sliced. Just remember to search for a vegan Jell-O mix if you or someone you’re cooking for has that dietary restriction.

Why use a graham cracker crust instead of a pastry crust?

When it comes to tarts and pies, there are two basic types of crust to choose from: pastry and crumb. A pastry crust is formed from a dough which can be formed into a shell for your tart. A crumb crust is made with premade ingredients, such as cookies, graham crackers, or maybe nuts that have been crushed into crumbs, mixed with melted fat and pressed into your pie pan to form a shell.

While equally delicious, both types of crust excel in different uses and can’t always be exchanged. A pastry crust is best for any pie or tart that requires a relatively long baking time, generally exceeding 25 minutes, such as fruit pies. Crumb crusts are very easy to make and best for fillings that require little to no baking, such as set custards. For these reasons, we’re using a crumb crust for this recipe.

What to serve with lemon tart?

A lemon tart is a fantastic way to end a nice dinner, be it to impress your guests at your next house party or a simple Sunday meal. The flavors go particularly well with a heavy meal as the lemons provide an acidic counterpoint.

I’d recommend a complimentary meal including roasted leg of lamb and vegetables, mac and cheese, or even fried rice. You can serve the tart itself with a scoop of vanilla ice cream, whipped cream, salted caramel sauce, or even maple syrup.

I’d love to hear from you if you made this lemon tart for. Come back and let us know! 

Conclusion

Creating a gluten-free lemon tart that’s both delicious and visually stunning doesn’t have to be complicated. By following this recipe, you’ll impress your friends and family with a refreshing dessert that’s perfect for any occasion.

Ready to start baking? Gather your ingredients and get started. And for more delicious gluten-free recipes, check out our other blog posts. Happy baking!

I’d love to hear from you if you made this lemon tart for. Come back and let us know! 

How to make an amazing Gluten Free Lemon Tart
pinit
Print Recipe

How to make an amazing Gluten Free Lemon Tart

Author: Cali Cooking Method:Baking Cuisine:Mediterranean Courses:Dessert
Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 20 minutesTotal time:1 hour 10 minutesServings:12 servingsCalories:192 kcal Best Season:Summer

Description

Craving something sweet and tangy? Our delicious and easy lemon tart is a must-try! With its zesty lemon flavor and buttery crust, this dessert will delight your taste buds and impress your guests. Bake it today!

Ingredients

Instructions

  1. Preheat the oven at 350°F.
  2. Grind graham crackers either in a food processor or crush them by hand in a ziploc bag. 
  3. In a bowl add your graham cracker crumbs and melted butter. Mix well and transfer to a nonstick fluted tart pan with a removable bottom. Spread the mix evenly and press to the edges and bottom to form a stable crust.
  4. Place it in the freezer for 10 minutes.
  5. In another bowl add heavy whipping cream and lemon. Whisk until thickens for about 6 minutes, then add the condensed milk and whisk until incorporated.
  6. Pour the filling mixture inside the tart shell and spread the mix evenly. Be sure to leave space for the Jell-O top.
  7. Put the pie in the oven for 10 minutes, then set aside to cool.
  8. After 1 hour, in a new bowl pour the lemon Jell-O powder and mix in 1/3 cup of warm water until the sugar dissolves.
  9. Pour over the cooled tart and decorate with the sliced lemons, and mint.
  10. Leave it in the fridge for at least four hours before slicing and enjoy.
Keywords:Lemon desserts, Easy lemon recipes, Lemon recipes ideas, Quick and delicious desserts ideas, desserts recipes, Tarts recipes, Lemon Tart dessert recipes

Nutrition Facts

Serving Size1plate
Servings12
Amount Per Serving
Calories192
% Daily Value *
Total Fat9.7g
15%
Saturated Fat4.9g
25%
Trans Fat0.8g
Total Carbohydrate24g
8%
Dietary Fiber0.70g
3%
Sugar12g
Protein3g
6%
Vitamin D7IU
2%
Potassium77mg
3%
Calcium0.36g
36%
Iron1mg
6%
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.
Mediterranean

The Best No-Bake and Gluten Free Strawberry Cheesecake

Leave a Comment on The Best No-Bake and Gluten Free Strawberry Cheesecake8 min read

It’s strawberry season here in Florida and what better way to celebrate this time of year than with this no-bake strawberry cheesecake recipe! I’ve had my share of strawberry shortcakes and milkshakes. All delicious, but nothing is quite as refreshing as this no-bake strawberry cheesecake.

This recipe comes together with simple ingredients, then gets tucked in the fridge overnight and waits until you get home from class, work, or whatever keeps your family busy during the day. To make it even better, the recipe is gluten-free, making it perfect for sensitive tummies.

I became interested in no-bake desserts in college. Cooking has always been my love language, but when I found myself sharing space with people outside my family for the first time, I wanted options that could get me in and out of the communal kitchen quickly. 

I absolutely adore strawberries and this cheesecake is packed with them. Made with smooth mascarpone and refrigerated overnight, this dessert is a decadent and indulgent way to enjoy central Florida’s signature berry.  

Ingredients

  • Strawberries-We’ll be cooking them down so any shape of frozen or fresh strawberries will work just as well. 
  • Cane Sugar-Regular, white, granulated sugar is all you need.
  • Mascarpone Cheese-You can easily substitute in cream cheese if mascarpone isn’t available in your area. It will change the texture and flavor but it’ll still be delicious.
  • Heavy Whipping Cream-You must use a whipping cream in this recipe for the best results.
  • Greek Yogurt-You can use plain or vanilla greek yogurt, or sour cream in the same amount. These possible substitutions shouldn’t affect the flavor.
  • Vanilla Extract-This is a pantry staple for anyone who makes dessert but if you want to pump up the vanilla flavor, you can substitute with vanilla bean paste in the same quantities.
  • Lemon Juice-This hit of acid is a great way to balance out the sweetness of the strawberries with a subtle, complementary flavor.
  • Graham Crackers-If you want this recipe to remain gluten free be sure to check that your graham crackers are labeled as gluten free.
  • Butter-I recommend using unsalted butter for desserts and baked goods but for this recipe salted butter can be substituted if it’s all you have. Melt it in the microwave for easy mixing.
  • Water-Tap water works just fine but you can use filtered water if you’re fancy.
  • Unflavored Gelatin-For this recipe use individual packets of gelatin, not gelatin sheets.

Can I substitute cream cheese for mascarpone?

You absolutely can if that’s what you have available. Mascarpone is an Italian version of cream cheese made from whole cream. The biggest difference between the two is the amount of milk fat each contains. 

Since mascarpone has a higher fat content it will taste richer and creamier than American cream cheese, which tastes slightly acidic by comparison. If you want to use cream cheese as a substitute in this recipe, let it come to room temperature before using it. This will help the cream cheese incorporate better into the batter and save you some heartache.

Is No-Bake Cheesecake better than baked?

This is completely up to personal preference. A baked cheesecake uses eggs as a binder activated during the bake, while a No-Bake cheesecake typically uses gelatin which requires chilling to finish. Both cooking methods have their own challenges and benefits.

 Both versions are equally delicious but there is a textural difference. A baked cheesecake is more dense and rich, while the No-Bake version is softer like a mousse.

Why is my No-Bake Cheesecake not firm?

If your No-Bake Cheesecake isn’t firm there are two possible reasons. One possibility is that it didn’t have enough time to set in the fridge. A No-Bake Cheesecake will typically take 6-8 hours to fully set. To ensure that your cheesecake holds together when sliced, I recommend making it the day before you intend to serve it so it can chill in the fridge overnight.

The other possible reason a No-Bake Cheesecake isn’t firm is if the gelatin wasn’t properly incorporated. To avoid this issue, be sure to dissolve each gelatin packet in half a cup of water, let it stand for 1 minute, then microwave it for 15 seconds and give it a stir. This is a crucial step to getting a smooth, firm texture to the finished cheesecake.

Step-by-step instructions

Before getting started, set out all the tools and ingredients and measure the amounts you’ll need. This is called mise en place – it is the act of getting set up before you start cooking. This is very helpful in ensuring that you aren’t scrambling around during the cooking process.

Once you’re ready to begin, we’ll start cooking down half of the strawberries for the cheesecake layer. In a small saucepan add half of the strawberries, half of the sugar and one tbsp. of lemon juice. Cook over medium heat until the liquids reduce and the strawberries begin to break down. Remember to stir frequently because there’s a lot of sugar in this pan and sugars can burn if left undisturbed.

Now we’re going to prepare and incorporate the gelatin to give this layer more structural integrity. In a small bowl add 1 gelatin packet to a 1/2 cup of water, let stand for 1 minute, then microwave it for 15 seconds. Stir the gelatin mixture to incorporate, then add the gelatin to the strawberries that are cooking on the stove. Continue to cook down the strawberries until they have completely broken down and the mixture is thick. Turn off the heat and set the pan aside to cool.

While the strawberry mixture cools, we’ll start the buttery graham cracker crust. In a food processor finely grind the graham crackers. If you don’t have a food processor, you can break the graham crackers down by putting them in a plastic bag and crushing them with a rolling pin. If that’s what you go for, be sure to squeeze the air out of the bag before sealing it and try to crush the graham crackers as finely as you can. Then transfer the ground graham crackers to a medium bowl and add the melted butter and mix it together. The result should have the texture of wet sand.

We’re going to transfer the mix to a 10” springform pan. I would highly recommend springform pans for all cheesecake recipes as releasing the spring will make them easier to cut and, with this recipe, reveal all three beautiful layers. Spread the crust mixture evenly and press the mix firmly into the bottom of the Springform pan to form a sturdy crust. Then transfer the pan to the fridge to chill.

Next we’ll finish the cheesecake layer. In a large bowl whisk together the yogurt, mascarpone cheese and vanilla extract until well combined. In another bowl whip the heavy cream to soft peaks. This is easily achieved with any electric mixture but if you don’t have one it can be whipped by hand with a whisk. Add the whipped cream to the bowl of cheese mixture. Use a spatula to fold the whipped cream into the cheese mixture, and then add the cooled strawberry gelatin mixture and mix with the spatula until incorporated. Pour the mixture over the graham cracker layer and transfer it back to the fridge.

For the last layer, blend the remaining strawberries with water then transfer to the same saucepan you cooked the first strawberry mixture in. Add the remaining lemon juice and sugar. Cook until the mixture is reduced and then add the second packet of gelatin following the same steps as before. In a small bowl add 1 gelatin packet to a 1/2 cup of water, let stand for 1 minute, then microwave it for 15 seconds. Stir the gelatin mixture to incorporate, then add the gelatin to the strawberries that are cooking on the stove. Set it aside to cool to room temperature before adding to the cheesecake layer. This cooling step is vital so as to not melt the cheesecake layer. Refrigerate for at least 6 to 8 hours, preferably overnight, until thoroughly chilled and set.

First, gather your ingredients: 

  • 25 oz. of frozen or fresh strawberries
  • 1 cup and 1/2 cane sugar
  • 8 oz. of mascarpone cheese
  • 1 cup of heavy whipping cream
  • 1 cup of plain or vanilla Greek yogurt
  • 1 tbsp. of vanilla extract
  • 2 tbsp. of lemon juice
  • 10 oz. of gluten free graham crackers
  • 10 tbsp. of melted butter
  • 1 1/4 cup of water
  • 2 packets of unflavored gelatin

Instructions

  1. In a small saucepan add half of the strawberries cut in any shape.
  2. Add half of the sugar and one tbsp. of lemon juice, and cook over medium heat until the liquids reduce and the strawberries begin to break down.
  3. In a small bowl add 1 gelatin packet to a 1/2 cup of water, let stand for 1 minute, then microwave it for 15 seconds.
  4. Stir the gelatin mixture to incorporate, then add the gelatin to the strawberries.
  5. Cook down the strawberries on medium heat, stirring occasionally. Once the strawberries have broken down and the mixture is thick, set aside to cool.
  6. Start the buttery graham cracker crust. In a food processor finely grind the graham crackers.
BreakfastGluten-FreeLunchMediterraneanSupper

How to make a delicious GF Chicken Salami

Updated on Leave a Comment on How to make a delicious GF Chicken Salami4 min read

“Hey Palette Pioneers! “Welcome back! Ready for a fun kitchen adventure? Let’s make a quick and easy homemade chicken salami that’s irresistibly delicious! Perfect for snacks, sandwiches, and impressing your friends.

If you’re looking for a versatile, healthy recipe that you can enjoy at breakfast, lunch, or dinner. Packed with flavor and free from gelatin, this salami is perfect for cold cuts, salads, eggs, pasta, or your favorite crackers.

Why Salami?

I love entertaining at home, so I tend to make a bit extra whenever I whip up a batch. It’s always handy to have some on hand for special occasions like holidays, birthdays, and anniversaries. Trust me, there are never any leftovers!

Having convenient and healthy food ready to go is a game-changer for busy days..

Pairing my homemade salami with a crisp white wine, fresh bread, and cheese is a delightful experience. For guests, I love creating a charcuterie board featuring my salami, crackers, cheeses, sliced apples, and walnuts. Sharing good food with friends is one of life’s great pleasures!

Salami History

Did you know that salami has roots in Ancient Rome? The term comes from “salsum,” meaning salted in Italian. Our ancient ancestors preserved meat by salting it, which kept bacteria at bay. 

The art of butchery was a demanding profession back in Roman times and the Middle Ages, long before canning meat was even possible. Countries like Turkey, Russia, and Hungary each developed their own unique sausage recipes using local spices and seasonings.

Although the butcher profession saw a decline after World War II, the global demand for salami brought about mass production. 

So, whether you’re serving it up at a dinner party or enjoying a quiet meal at home, my homemade gluten-free healthy chicken salami is sure to be a hit!

Frequently Asked Questions

1. What is chicken salami made of?

 Chicken salami is made from ground chicken, spices, and seasonings. Unlike traditional pork salami, it may also include binders and preservatives to maintain its texture and flavor.

2. Is chicken salami healthy?

Chicken salami can be a healthier alternative to pork salami as it generally has lower fat content. However, it’s important to check the ingredients for added sugars, preservatives, and sodium levels.

3. How is chicken salami different from other types of salami?

The difference is the meat used. Chicken salami uses chicken instead of pork or beef, resulting in a unique flavor and a leaner product. The seasoning and curing process may also vary.

4. Can I make chicken salami at home?

Yes, you can make chicken salami at home using ground chicken and a blend of your favorite spices. 

5. How should chicken salami be stored?

Chicken Salami  can  be stored in the refrigerator, and in an airtight container. It can last for up to two weeks or more.  For longer storage, you can freeze it, which will extend its shelf life to several months.

6. What are some serving suggestions for chicken salami? Chicken salami is incredibly versatile. You can enjoy it on sandwiches, in salads, with eggs, as part of a charcuterie board, or even as a topping for pizza and pasta dishes.

7. Is chicken salami gluten-free? Most chicken salami is gluten-free, but it’s always best to check the label to ensure there are no added gluten-containing ingredients.

8. Can people with food allergies eat chicken salami? It depends on the specific recipe and brand. Always check the ingredient list for allergens like dairy, soy, and gluten. 

Salami Tips

 Dry chicken entirely before placing it in the food processor; otherwise, the meat mixture will be very loose.

  • Use thick aluminum foil only to avoid any leakage while boiling the salami.
  • Let the salami cool down completely before cutting.
  • Store in the freezer in an airtight container (freeze for up to a month).

 ENJOY!!

Thank you for visiting Caliyum.com, where you can find healthy comfort food that’s easy and delicious. Please check back often for more recipes!

How to make a delicious GF Chicken Salami
pinit
Print Recipe

How to make a delicious GF Chicken Salami

Author: Cali Cooking Method:Baking Steaming Cuisine:Mediterranean Courses:Breakfast Lunch Supper
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 45 minutesTotal time:1 hour 55 minutesServings:8 servingsCalories:450 kcal Best Season:Available

Description

Craving something tasty and versatile? Perfect for breakfast, lunch, or dinner, this healthy recipe is free from gelatin. Enjoy it on salads, with eggs, pasta, or your favorite crackers. Make it today!

Ingredients

Instructions

  1. Clean with salt and lemon then Pat-dry the chicken and cut it into small pieces.
  2. Place the chicken in a food processor and blend until well grounded.
  3. Add the spices, herbs, cooked rice, corn meal and flour to the ground chicken and blend again.
  4. Add the eggs and blend together
  5. Pre-heat a pot filled with water and a strainer and bring to a boil.
  6. Line up two food plastic wrap on the counter, then transfer some of the mixture.
  7. Add green olives and red pepper (optional) then roll the mixture well to form a tight salami package, and tying both corners.
  8. Line up aluminum paper and wrap the package tightly.
  9. Transfer the packages to the pot top strainer. Cover and cook for 25 minutes.
  10. Open the aluminum paper and check if the chicken is cooked. Once cooked, set it aside to cool down, remove the plastic, cut and enjoy
Keywords:Gluten Free Chicken Salami, Salami ideas, Gluten Free Salami recipes, Cold Cut meat recipes, Delicious salami, Lunch snack ideas, quick snack recipes

Nutrition Facts

Serving Size4 slicesplate
Servings8
Amount Per Serving
Calories816
% Daily Value *
Total Fat36g
56%
Saturated Fat15g
75%
Trans Fat2 g
Total Carbohydrate101g
34%
Dietary Fiber14g
57%
Sugar11g
Cholesterol263mg
88%
Sodium295mg
13%
Protein13g
26%
Potassium1411mg
41%
Iron17mg
95%
* % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.
Mediterranean

Best Gluten-Free Au Gratin Recipe Without Potatoes

Updated on Leave a Comment on Best Gluten-Free Au Gratin Recipe Without Potatoes4 min read

 

A Warm and Satisfying Dish!

Cauliflower is a versatile vegetable, and you know I love my vegetables! There are many ways to prepare cauliflower, from grilling, mashing, and baking, to perfection in soups and salads! I love this recipe because it’s easy to put together, feeds an entire family, or is great for sharing at a dinner party.

I prepared an Au Gratin with cauliflower instead of the traditional potatoes. It’s flavorful, filling, and can be a side dish or a meal, and you may have most of these ingredients on hand in your kitchen! Gluten-Free Cauliflower Au Gratin is a recipe you may want to add to your family recipe collection!  

 A Little Bit About Cauliflower

Cauliflower stems from Latin, which means cabbage flowers. It’s a cruciferous vegetable and a member of the mustard family. That family includes broccoli, radishes, kale, and Brussels sprouts (I love them all!). It’s also a low-growing plant that ripens in cool weather.

Cauliflower was initially grown in Asia around the Mediterranean. So it’s not a surprise then that the largest producer in the world is China. However, North America started growing it in the 1900s, after the Europeans in the 1500s. Cauliflower is grown in various states around North America: Arizona, Florida, Michigan, New York, Oregon, Texas, Washington, and Wisconsin, but the largest producer in North America is the Salinas Valley of California (AKA the Salad Bowl of The World).

There are a variety of benefits to eating cauliflower! It may reduce cancer and heart disease and the risk of getting Alzheimer’s and other diseases. Not only that, but it’s weight loss friendly! It’s high in fiber and full of vitamins and minerals. 

How Much Do You Know about Your Au Gratin?

Many of us may know au gratin as a potato dish with breadcrumbs, cheese, butter heated in the warm oven until it’s crisp with a golden-brown top. In French, the culinary phrase, au gratin means by grating or with a crust.

The original au gratin dish, gratin dauphinous, is from the southeastern region of Dauphine, France, dating back to 1788. Gratin dauphinous is prepared with sliced potatoes baked in milk or cream and sprinkled with grated cheese. 

Then there is poulet au gratin with no topping; it’s roast chicken served on a layer of baked forcemeat. (Forcemeat is derived from the French word farcie or to stuff – a mixture of lean meat with fat and made by sieving or grinding the ingredients.) 

Traditionally, au gratin bakes in a clay ceramic. However, au gratin was adopted into English cooking in the 19th century when the wealthy developed a taste for French food.

The Recipe

Au gratins are my go-to for lunch or dinner. It’s simple to throw the ingredients together and set it in the oven. It’s a great make-ahead recipe – make a batch and freeze it to heat up later for a quick meal. Go ahead and be creative! Use different seasonings and spices. 

If you have kids that don’t like cauliflower, make it with broccoli or chicken. I have recipes for Broccoli Au Gratin and Potato and Mushrooms Infused with Chicken Au Gratin if you want to check those out.

Cauliflower pairs nicely with the ground beef, seasonings, and spices for this recipe. The texture and taste of the mashed cauliflower remind me of mashed potatoes. My gluten-free cauliflower au gratin is a warm and satisfying casserole for any occasion.

As a note, I left out the tomatoes this time.

Best Gluten-Free Au Gratin Recipe Without Potatoes

  • 1 Large head Cauliflower rinsed well and cut into small florets
  • 2 Eggs
  • 1/2 lb Ground Beef, chicken or turkey
  • 1 Medium Onion

  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp Ground ginger
  • 1 tsp Ground turmeric
  • 1 tbsp Paprika
  • 1 tsp Each of Salt & Pepper or to taste
  • 2 cups Mozzarella cheese
  • 1 tbsp Parsley
  • 1 tbsp Scallions
  • 1 Medium tomato ((You can skip this one if allergy is a concern))

  1. Preheat oven to 350 degrees Fahrenheit

    Fill a large pot with enough water to cook the cauliflower

    While the water begins to boil, add one-half a tablespoon salt and cauliflower florets. Cook until tender

    Drain and let it sit to cool down for a few minutes while preparing the beef and egg mixture

    In a saucepan over medium heat, add olive oil, garlic, and onions

    Sauté until lightly golden

    Add ground beef and tomatoes, and sauté for 3 minutes

    In a small bowl, beat the eggs, add salt and pepper

    Mash the cauliflower, adding the egg mixture and gluten-free Flour

    Brush olive oil in an oven-proof pan.

    Spread the cauliflower mixture evenly into the pan

    Add some mozzarella cheese over the cauliflower

    Add the beef mixture

Appetizer, Main Course, Side Dish
French

Mediterranean

How to Make the Best Gluten-Free Savory Cake

Updated on Leave a Comment on How to Make the Best Gluten-Free Savory Cake5 min read

How do you know when to use the word cake in the name of a recipe? Does it have to be sweet? This savory cake recipe uses ingredients that you probably already have in your pantry, so it’s easy to make any time! I am used to making only sweet cakes, but this time I wanted to try something different.

Cake salé is the French name of a savory cake and being gluten-free doesn’t mean you have to miss out! Traditional cake salé recipes were meant to be fried (in butter or oil), with a texture that’s more bread-like than cake-like. However, there are lots of ways to make cake sale ́ savory and delicious in ways other than frying it. For example, you can make savory gluten-free cakes using muffin tins and either cheese or vegetables as a base instead of wheat flour.

You could also create baked gluten-free cakes by baking them in an oven rather than frying them. You could use the meat for flavoring or just add spices! There is lots of room for creativity when making your own cake salé recipe.

 Below is my favorite way to make this recipe using gluten-free flour and pantry items we all have on hand! I am all about quick easy and healthy dishes and this one fits the description.

If you want your cake to be sweet, feel free to add some honey or maple syrup, but I personally love the savory flavor of this recipe. You can even serve it with a dipping sauce or on top of your favorite soup!

How to Say Cake in French

Gateau is an informal term used to refer to cakes in French cuisine. The literal translation of gateau into English would be cake, but in practice, gateau refers to a certain type of rich and sweet baked confection, generally with a filling, often made for special occasions.

Gateau can also refer to a type of cream-filled tart that is popular in South Asia and parts of Southeast Asia. It is equivalent to pie in American English usage, though it might not have a pastry crust.

French Appetizers

I have to admit that I’m not French, and my knowledge of French food is limited. However, when it comes to savory cake ideas there are two very popular traditional French appetizers that come to mind; toast with cheese and steak tartare.

Steak Tartare is a dish made from finely chopped or minced raw beef. It is often served with onions, capers, and seasonings… Similar dishes include carpaccio and tartare sauce, a seasoning sauce sometimes served with prawns as part of a shrimp cocktail. 

As you can see, both flavors work perfectly as a base for our gluten-free savory cake recipe!

Serving Ideas

My Gluten-free savory cake can be served at breakfast, lunch, or dinner. Savory cakes are perfect for any meal or time of day! I love making them to have on hand for quick weeknight meals. They make great snacks and appetizers too!

 Here are some ways you can serve savory cakes for Lunch/Dinner:

  •       Whole wheat toast topped with a smear of cream cheese and topped with sliced tomato. Add lettuce leaves in there if desired for a complete sandwich!
  •       Cut into smaller pieces for an appetizer (great finger food).
  •       Crusty French bread spread with softened cream cheese, top with cucumber slices, then sprinkle chopped ham in there.
  •       Serve alongside your favorite soup to make it a complete meal!

Savory Cake Tips

One thing to remember when cooking gluten-free is that you have more room for experimentation, and a lot of unexpected deliciousness can come from it.

This gluten-free savory cake is best eaten warm.

It’s great as a side dish with a good soup or as an appetizer served in small pieces topped with your favorite dip. 

The gluten-free flour and pantry items I used were: baking powder, avocado oil, black pepper, olive oil, and salt. You can also add some of your favorite vegetables to create different flavor combinations! To make it vegetarian, you can replace the eggs with chickpeas. Enjoy!

What do you think about this savory cake recipe? If you love it as much as I know you will check out a few other savory cake recipes from culinary artists all over the world. 

After trying my gluten-free savory cake, how likely are you to try more savory cake recipes? Let me know in the comments below!

Gluten-Free Savory Cake Recipe

  • 2 ⅛ Cups Gluten free flour
  • 4 Eggs
  • 2 Chicken breasts marinated and sauteed (or smoked Turkey cold cut meat)
  • 1/4 Cup Black olives sliced
  • 1 Medium onion
  • 1 Medium tomato
  • 1 tbsp Parsley
  • 1 tbsp Cilantro
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1tbsp Olive oil
  • 1/4 cup Avocado oil
  • 3/4 cup Milk
  • 1 tbsp Baking powder
  • 3 tbsp Pickles sliced
  • 1 cup Mozzarrella cheese
  • 4 Laughing cow cheese ((It adds a nice flavor to the mix))
  • 2 tbsp Scallions for sprinkling

  1. 1-Preheat oven to 355 degrees Fahrenheit

    2-Cut, chop, and slice all vegetables separately, and set aside

    2-Cut your choice of meat into small pieces

    3-Dice the Laughing Cow cheese into small pieces, set aside

    4-In a saucepan pan over medium heat add olive oil and onions then sauté for about 3 to 4 minutes or until golden brown.

    5-In a bowl with an electric or hand mixer mix in the eggs, salt & pepper, and milk. Add the flour and mix well. Add all the other ingredients except cheeses.

    6-Once all mixed add the diced Laughing Cow cheese.

    7-In a large rectangular 10”x 8”x2” lasagna pan lined with parchment paper and brushed with olive oil pour the mixture, spread the mozzarella cheese on top, and bake in the oven for 25 minutes.

    8-Once cooked, sprinkle it with scallions or parsley (optional).

Appetizer, Main Course, Side Dish
French

 

 
Mediterranean

Best-side-dishes-to-serve-with-chicken

Updated on Leave a Comment on Best-side-dishes-to-serve-with-chicken10 min read

50 Best Side Dishes to Serve With Chicken

Preparing a meal with a chicken entrée can be as simple or complex as you like. You can pair chicken with just about anything! It can be as flavorful as a Chicken Cordon blue paired with wild rice pilaf and asparagus or as satisfying as my Potato & Mushrooms Infused with Chicken Au-Gratin.

I want to share 50 of the best side dishes to serve with chicken that I think you’ll love. I want to explore dishes as unique as the diverse cultures that inhabit our world. Below are a few of my favorites, a few of your favorites, and everything fantastic in between.

1. Edamame Sautéed with Ginger

A creative twist on your typical chicken side dish. Perfect for a warm summer’s day, add some fresh-cut zucchini and bell peppers. Mix together soy sauce, ginger, garlic powder, and honey and serve with sautéed veg and beans.

Food, Vegetable, Healthy, Inspector Gadget Edamame

2. Spicy Roasted Chickpeas

While these may not be a typical side dish, they’re absolutely delicious and super easy to make. Chickpeas, or garbanzo beans as they’re also known, are healthy legumes packed with protein and fiber.

Roasted Chickpeas, Healthy Recipes, Vegetarian

3. Moong Dal (Yellow Mung Beans)

Moong dal makes a wonderful chicken side dish. It’s mild and easy to digest, making it a great first food for babies and kids. For adults, moong dal is a convenient way to get protein when you don’t have meat or fish on hand.

Mung Beans, Vigna Radiata, Moong Bean, Green Gram

4. Cauliflower Popcorn

Cauliflower has a sweet, mild flavor that is similar to broccoli and can be used as a substitute in recipes. Try replacing half or all of your popcorn with cauliflower for a healthy snack. Serve it alongside a classic chicken dish. 

5. Tahini Broccoli Salad

Tahini broccoli salad is one of my favorite side dishes. Blending flavors and textures with warm tangy tahini, freshness from chopped almonds, crunch from seeds, and fresh parsley & lemon juice is divine. This salad also works well as a main dish (make chicken the side one night) or can be served on its own as a snack.

Food, Vegetable, Healthy, Meal, Onion, Cooking, Diet

6. Avocado Fries

Avocado fries are a great alternative to traditional fries. With all that creamy avocado, they’re almost like getting two sides in one. These go great with chicken sandwiches or chicken tenders!

Avocado, Lemon, Salad, Fresh, Food, Vegetarian, Diet

7. Orange Glazed Carrots

Since carrots are so versatile, they also make a great base for an entrée. Try these orange glazed carrots with roasted chicken.

8. Grilled Pineapple Skewers

Unique chicken dishes are great for dinner parties because guests are more likely to be impressed by exotic recipes than your run-of-the-mill cooking skills. Try grilling chicken with pineapples on skewers. This is a great summer dish the entire family will enjoy.

Pineapple, Yummy, Fruit, Food, Healthy, Fresh, Tropical

9. Lemon Garlic Mashed Broccoli

The great thing about lemon garlic mashed broccoli is that it’s loaded with fiber, which means you’ll feel fuller longer. And thanks to its creamy texture and garlic-lemon taste, mashed broccoli also happens to be a favorite side dish for chicken.

10. Broccoli Soup

Creamy, gluten-free broccoli soup is always a hit and keeps your taste buds wondering what else you might be hiding from them. This goes well with chicken casseroles, grilled chicken, or a chicken sandwich. 

Soup, Vegetables, Broccoli, Leek, Pepper, Grains, Food

11. Zucchini Lasagna Roll-Ups

Lasagna is a great recipe for any night, but it can get a little boring. To keep your taste buds interested in your chicken entrée dishes, try making zucchini lasagna roll-ups. Try these with the healthy butter chicken.

12.  Couscous

Many people have never heard of couscous, a type of pasta made from semolina flour. This goes well with just about any protein and is the perfect side dish for chicken.

Couscous, Fennel, Chick Peas, Olives, Food

13. Refreshing Orange Lettuce Salad

Orange salads have had a bit of a renaissance in recent years, with chefs and foodies alike highlighting their bright and tangy flavors. It will quickly become a family favorite.

14. Wild Rice Pilaf

This is a delicious and easy classic dish that goes well with tender chicken thighs. It’s cooked wild rice with carrots, onions, celery, and chicken broth.

15. Roasted Potatoes

Comfort food at its finest. If you want to serve something simple, roasted potatoes are always a great idea.

Potatoes, Baked Potatoes, Roasted, Potato Slices

16. Gluten Free Pasta

If you are going gluten-free, it is nice to enjoy pasta every once in a while. It has a great taste and cooks up just as well as regular pasta. Serve it cold on a hot summer day with sliced grilled chicken, or a pile of steaming hot gluten-free fettuccine alfredo is always a good option with chicken.  

19. Moroccan Rice

Chicken and rice is a simple meal all on its own. We’re delving into Moroccan culture and adding a few exotic flavors to create a flavorful dish. Serve the rice as a side or make it into one delicious Moroccan Chicken and Rice dish. 

20. Roasted Brussel Sprouts

Brussels sprouts can be prepared in a variety of ways. The simplest way to prepare them is by roasting them whole. This adds extra texture and crunch. Roasted Brussel Sprouts go great with chicken entrée dishes!

Brussels Sprouts, Vegetables, Cabbage

21. Creamed Spinach

Creamed spinach is one of my favorite simple side dishes and one of my go-to comfort foods. It’s absolutely amazing when served with a nice juicy roasted chicken. It also comes ready-made from the freezer section for those nights that you need a quick addition. 

Spinach, Egg, Potato, Meal, Food, Vegetarian, Green

22. Sautéed Zucchini

Zucchini is a unique type of vegetable that pairs well with both acidic and savory dishes. A little butter, salt and pepper is all you need to bring out the vegetables’ flavors. 

Vegetables, Vegan, Vegetarian, Zucchini, Garlic

23. Cumin-Citrus Roasted Carrots

Ever wanted a side dish that didn’t look like every other vegetable on your plate? These roasted carrots pack in the flavor, and a good dose of antioxidants.

Carrots, Carrot Salad, Vegetables, Vitamins, Orange

24. Eggplant

It’s no secret that eggplant is one of my favorite vegetables. Whether it fried, grilled, or baked; It’s always a crowd-pleaser.

Eggplant, Roasted, Vegetable, Yoghurt, Tahini, Herbs

25. Faro Salad

Faro is an ancient grain that can be found in most Italian dishes. It’s high in fiber and has a similar texture to brown rice.

26. Sugar Snap Peas

A satisfying side dish that won’t weigh you down as you dig into a piece of grilled chicken. Enjoy it on its own or serve alongside your favorite protein.

27. Grilled Asparagus

What better way to break up the monotony of chicken than by grilling it alongside an asparagus stalk or two?

Asparagus, Vegetables, Food

28. Cauliflower Salad

For an unusual mix of flavors, try cauliflower salad. Cauliflower is blended with spices, pine nuts, and raisins for a sweet-and-sour taste that complements any main dish.

29. Grilled Balsamic Mushrooms

Grilled balsamic mushrooms are an excellent side dish that will pair well with just about anything.

Mushroom, Grilled Mushroom, Vegetarian, Vegan

30. Moroccan Salad

A summer favorite and a great side dish to serve with chicken dishes. These 3 Moroccan salad recipes are sure to please everyone in your family.

31. Risotto

This classic Italian dish is full of flavor. Made with Arborio rice, you’ll learn how easy it is to create your own risotto.

32. Sautéed Apples

Sautéed apples are great for breakfast and dessert, but are also a delicious addition to any Throw in some onions and a little extra spice to make this simple side more savory. 

Apples, Fruit, Jam, Fruit Preserve, Marmalade

33. Mushy Peas

These gooey mushy peas—they’re basically green peas mashed into peas pudding. They are really tasty and full of nutrients!

Peas, Pods, Green, Flowers, Vegetables

34. Baked Acorn Squash with Blueberry-Walnut Filling

Baked Acorn squash takes on a savory dimension when combined with blueberries and toasted walnuts in a buttery-nutty topping.

35. Garlic Butter Cauliflower Rice With Kale

If you want to impress your family and friends with a meal that has a unique twist, then you are going to love this Garlic Butter Cauliflower Rice.

36. Garlic Parmesan Roasted Sweet Potatoes

If you want a break from French fries and baked potatoes, these garlic parmesan roasted sweet potatoes add flavor and nutrients for a nice fall side dish

37. Sweet Potato Noodles with Almond Sauce

Sweet potatoes have a unique flavor that is more complex than your average white potato. This side dish is delicious, but what makes it even better is how easy it is to prepare.

38. Velvet Corn Soup

Velvet corn soup is typically a side dish made with fresh or frozen corn kernels, which are cooked in milk until they are almost creamy. Really, most any vegetable-based soup is going to go perfect with tonight’s chicken dinner! 

39. Fried Cabbage

The next time you are putting together a dish that includes chicken, think about serving it with some crispy fried cabbage on top. This is one unique side dish you won’t want to pass up.

40. Cheesy Bacon Butternut Squash

Bake cubed butternut squash in a luscious butter sauce topped with crispy bacon and grated Parmesan cheese. The result is perfect served alongside a chicken entrée.

Butternut Squash, Butternut, Squash, Butternut Pumpkin

41. Gluten-Free Oatmeal Bread Roll

This gluten-free oatmeal bread roll is so good you will not miss wheat at all. Its the perfect addition for any meal that needs a roll (or two). 

42. Broccoli Au Gratin

This rich and creamy side dish will have you scraping every bit from your plate, perhaps with that bread roll just mentioned. It complements grilled and baked chicken well. 

43. Moroccan Carrot “Zaalouk” Salad

The word Zaalouk comes from two Arabic words meaning olive oil and pulp. So, it makes sense that olive oil is what gives Zaalouk its distinct flavor—and also why it pairs so well with chicken dishes!

44. Cabbage Salad

This cabbage salad recipe is a creative twist on coleslaw. What’s more? Cabbage is low in calories and high in fiber. Take this to your next family outdoor picnic to go with the grilled chicken. 

White Cabbage, Salad, Herb, Food, Cabbage, Vinegar, Oil

45. Cheesy Cauliflower Bake

This cheesy cauliflower bake is a casserole-like side dish that combines cauliflower, and cheese. It’s a creamy filling side to go with a simple chicken dish.

Cauliflower, Vegetables, Pot, Cook, Cabbage, Food

46. Zucchini Manicotti

Zucchini adds a wonderful taste and texture to any dish. Zucchini Manicotti will go perfectly with whatever protein you plan on serving alongside them, especially chicken. 

  1. Roasted Radishes

So fresh and so delicious, roasting radishes brings out their sweet, earthy flavors that pair amazingly well with chicken. 

48. Apple Slaw

Apple Slaw is a unique twist on a traditional coleslaw that pairs tart, crisp apples with savory and creamy dressing.

49. Baked Beet Fries

Baked beet fries are healthy and delicious. It’s a unique fun way to change things up and try something new. 

Beetroot, Vegetables, Food For My Health, Food, Health

50. Grilled Sweet Potatoes

Sweet potatoes, however you make them, pair wonderfully with chicken and are quite healthy.

Chicken is the perfect blank canvas to showcase your creativity and make a dish that’s simultaneously delicious and beautiful. I hope these dishes inspire you to re-think chicken in your diet! 

Sweet Potato, Batate, Puree, Food, Healthy, Meal

This list is not only great for those who love chicken, but it also makes for a great list of side dishes for any meal. Which ones are your favorite? Share in the comments. 

Mediterranean

Easy & Delicious Chicken Paella Recipe Without Tomatoes

Leave a Comment on Easy & Delicious Chicken Paella Recipe Without Tomatoes6 min read

Want to give your family an authentic chicken paella recipe that they’ll love? I have just the thing! This gluten-free Spanish dish is allergy-friendly and delicious! Get ready to serve up the most flavorful gluten-free Paella recipe the whole family will love and experience the tastes of Spain. Buen Provecho!

I’ve always loved seafood, especially Paella. The fresh blend of spices, seafood, and rice will have your taste buds doing the Moroccan Shikhat (a traditional belly dance) all night long. Paella is a filling dish that tastes great alone or accompanied by another delectable dish.

My gluten-free, sans tomato paella wasn’t created by happenstance. You see, I have a tomato allergy. Here is another great recipe for traditional paella, though I cannot use this recipe because of my tomato allergy.

Making great dishes without tomatoes is something I continue to refine as my culinary skills evolve.

Paella is typically made with a mix of meat and seafood, but here’s an alternative recipe for all you home cooks out there. This recipe is made without any gluten or tomatoes.

 Do you have everything you need for this easy paella recipe?

Add the following to your grocery list to make sure you have everything on hand when it’s time to make this recipe. 

Fresh Vegetables

Green, red, and yellow peppers 

Onion

Sweet peas

Carrots

Zucchini 

Garlic cloves

Bay leaves

Parsley

Cilantro

Fresh Seafood & Meat

Shrimp

Calamari

Chicken breasts

Grocery Items

Gluten-free rice

Chicken broth

Olive oil

Ghee butter

Spices

Black pepper

Saffron threads

Paprika

Turmeric

For this recipe, I prefer to use fresh seafood, but frozen will work too.

Traditional Spanish Paella Recipe

Authentic Paella is a Spanish and Italian recipe from Spain’s Valencia region. Though it can be made using chicken, sausages, or both – traditional Paella consists of only seafood.

There are several types of Paella, and each has its own distinct flavors depending on which region they are created in. Some even substitute shellfish for meat! (Gasp!) In fact, it is believed that Paella Valenciana was developed to cater to people with shellfish allergies.

Do you suffer from allergies or intolerance?

This recipe isn’t just great for special occasions: it works wonderfully if you have a last-minute get-together, need a quick meal before leaving on a trip, or are looking for an easy weeknight dinner.

Can’t handle seafood? This classic Spanish rice dish is also great with chorizo and chicken!

Tomato allergy? No problem. Add asparagus, artichoke hearts, or your other favorite veggie! You can also substitute with a non-starchy vegetable such as celery or bell peppers for some of your servings in other dishes.

Gluten intolerance? You’re in luck – gluten-free soba noodles are available in nearly every grocery store (check with a manager at your local store if you can’t find them).

Follow along with me, and I w

Easy and Delicious Chicken & Seafood Paella

  • large deep pot
  • 1 Cup Gluten Free Rice (Bomba rice will work best)
  • 2 Cups Chicken Broth
  • 3 Tri-Color Bell Peppers (I used green, yellow and red)
  • 1 Large Onions
  • 2 Cups Sweet Peas
  • 2 Large Carrots diced
  • 1 Small Zucchini cut to your preference
  • 12 Large Shrimps
  • 1 Bag of frozen Calamari or fresh
  • 2 Chicken Breasts cut to your preference
  • 2 tbsp Parsley
  • 2 tbsp Cilantro
  • 4 Garlic Gloves
  • 1/2 tsp Black Pepper
  • Few Saffron Threads
  • 1/2 tbsp Paprika
  • 1 tsp Turmeric
  • 2 Bay Leaves
  • 3 tbsp Olive Oil
  • 1 tbsp Ghee Butter

Follow along with me, and I will teach you how to create an authentic Paella dish that is entirely customizable based on what ingredients you have on hand. Allergy-friendly Paella has never been easier to make.

Best Rice For Paella?

There are three kinds of rice for Paella: White, Brown, and Bomba.

Paella is a Spanish one-pot dish made with saffron and rice. Many restaurants use bomba rice because it gives off a nutty flavor when cooked correctly. Although you can cook paella with white or brown rice, it doesn’t give you that nutty flavor like bomba rice does.

Go with bomba rice if you want more authenticity in your paella recipe. If you are gluten-free, remember that many types of white rice contain gluten.

Cooking Instructions

  1. Set aside in a Large Bowl, season shrimp, chicken, and Calamari with paprika, saffron, turmeric, and pepper.
  2. In a large sauté pan over medium heat, add onion and sauté for about 3 to 4 minutes. 
  3. Add peppers, peas, carrots, and sauté for 4 to 5 minutes.
  4. Add rice and Bay leaves, then sauté with vegetables for 2 to 3 minutes.
  5. Add chicken breast, calamari, and shrimp, and sauté for 3 to 4 minutes; stir continuously. Simmer until softly cooked.
  6. Add all spices and stir, then add warm chicken broth (I warmed mine in the microwave for about 1.5 minutes).
  7. Cover and cook on low heat until all liquid is absorbed (About 20 minutes).

 Variations for this recipe

You can create your very own healthy paella using interchangeable ingredients like piquillo peppers or green beans. For special occasions, try making vegetarian paella or chicken chorizo paella.

The best meals come with well-paired sides

This recipe is terrific on its own, but if you’re looking to make this dish part of a larger meal, you add a variety of items to compliment this paella dish.

Traditional Paella is served on a flat, round platter with a wide lip. A small saucer placed in front of each diner’s plate collects any rice that sticks or spills out during consumption. The dishes are meant to be shared by all party members, as paella is traditionally cooked in giant pans (anything from 15-30 gallons) and will serve at least ten people at one time.

Here are a few ways you can enhance this chicken paella recipe

  •  Serve with lemon wedges
  •  Add a charcuterie board as an appetizer; some cheese and olives would suffice to
  •  Try your healthy paella with a green salad or artichoke hearts
  • Serve with a crusty baguette or warm pita bread
  • A flan or tiramisu would be the perfect addition to this delectable Spanish dish
  • Add coffee to bring your meal full circle

When you finish making this delicious  Chicken Paella recipe (without tomatoes), don’t forget to snap a pic and share the love! Come back and show me!

To discover more great gluten-free recipes like this one to cook in your kitchen, subscribe to my email list.

 

Gluten-FreeLunchMediterraneanSupperVegetarian

Lemon-garlic-mashed-broccoli

Updated on Leave a Comment on Lemon-garlic-mashed-broccoli5 min read

No matter what life throws at us, eating comfort food is always a great way to soothe ourselves and be fulfilled. When I create recipes, I like to use healthy ingredients that are not only delicious but filling. 

After being inspired by Moroccan Zaalouk, I decided to make Garlic Mashed Broccoli that’s both delicious and easy to make. Here are three reasons why you should try my Garlic Mashed Broccoli recipe; My garlic Mashed Broccoli is easy to make, this dish serves as an excellent side dish, and the recipe is full of nutrients and flavor. 

What is Moroccan Zaalouk? 

Moroccan Zaalouk is a vegetable dish, often served as part of a mezze (also spelled mézzeh or mezzah) in Middle Eastern and North African cuisine. Zaalouk is traditionally made with eggplant, tomatoes, bell peppers, onion, and garlic which are cooked in olive oil and seasoned with cumin and salt. You can replace vegetables with others like cauliflower or mushrooms or add meat for a complete meal. 

Zaalouk has been eaten for centuries in Morocco; it is a common meal served for lunch or dinner throughout Morocco. When I first tasted Zaalouk, I knew that my Garlic Mashed Broccoli would taste delicious with it. Zaalouk can be prepared as an appetizer, main course, or side dish. It tastes great with fish, chicken, and lamb. You can eat Zaalouk by itself or you can enjoy it with bread; It is so easy to make. 

Side note: If you love Zaalouk, you need to try my Carrot Zaalouk Recipe. 

Something Quick and Easy 

This garlic mashed broccoli is ready in less than 30 minutes, so it’s perfect for a quick weekday dinner. You can also make it ahead of time and store it in an airtight container in your fridge for up to 5 days. Don’t worry about reheating—it tastes just as good after chilling! 

This comfort food is also easy on your wallet: At only $1.99 per serving, garlic mashed broccoli is one of the most affordable dishes I have made in a long time. The Garlic Mashed Broccoli recipe has 3 main ingredients: broccoli, garlic, and spices; served with crackers or cookies (or both!) it will be gone before you know it. 

It’s an Excellent Side Dish 

Garlic has been shown to lower blood pressure, and when paired with other delicious healthy ingredients such as broccoli, it tastes even better. 

Since I discovered how easy it is to make your own garlic mashed broccoli, I have been making a batch every week. 

It’s an excellent side dish for dinner parties or family gatherings. In fact, since coming up with my Garlic Mashed Broccoli recipe, I have started serving homemade Garlic Mashed Broccoli instead of mashed potatoes at family dinners. 

Another bonus is that you only need twenty minutes to cook! The most difficult part of cooking your own recipe is trying new flavors and discovering what works and what doesn’t; but after you’ve made this dish for the first time, you can prepare whatever combination you want. So be creative! 

Keto-Friendly 

Lucky for us Broccoli is a keto-friendly food. It is naturally high in fiber and non starchy. Eating broccoli has unique health benefits. 

Did you know that Broccoli is anti-aging, anti-inflammatory, and it’s great for your eye health? 

Wondering if you can have sour cream on keto? Yes, you can have sour cream. The main ingredients of sour cream are milk and cream. This means that it is low in carbs and fat. If your diet allows for a high intake of saturated fats, then you will benefit from consuming dairy products. Sour cream contains healthy bacteria called probiotics which support digestive health. It also contains Vitamin A, B-complex vitamins like folate and vitamin K. 

Lemon Garlic Mashed Broccoli 

Prep Time  Cook Time  Total Time
10 Minutes  20 Minutes  30 Minutes

First, gather your ingredients.

 Ingredients 

  • 2-3 heads of broccoli 
  • 10 garlic cloves (diced) 
  • 1/3 cup fresh chopped parsley and cilantro 
  • 1 tbsp. of paprika 
  • 1/2 tsp cumin 
  • 1/2 tsp coriander 
  • 1/8 tsp cayenne pepper 
  • 1/8 tsp black pepper 
  • 1/2 cup olive oil 
  • Juice of one lemon (I used one and a half) per your preference 
  • 1/2 tsp salt 

Instructions 

  1. Wash broccoli thoroughly, cut it to small florets
  2. In a saucepan, boil water 
  3. Add broccoli to boiling hot water pan until it is tender (about 3 to 5 minutes). 4. In a medium saucepan, over medium heat add half of the olive oil, add 3/4 of garlic then sauté mixture for 1 minute. 
  4. Add broccoli and sauté for 5 minutes. 
  5. Using a potato masher, mash broccoli. 
  6. Add the cilantro, and parsley, the rest of garlic, olive oil, and lemon. Sauté for another 5 mins.
  7. Serve hot and enjoy with your choice of bread, crackers, or toast accompanied with grilled chicken, steak, or fish. 

Serving Garlic Mashed Broccoli 

This recipe is a great appetizer. 

In addition to Moroccan Zaalouk, here are a few other dishes that pair well with broccoli: tabbouleh (by far my favorite), soup and crackers, quiche, lasagna, and pasta. Try them all and discover your favorites. 

Don’t want to use Chives? Try scallions, leeks, or even shallots. You can also add a dollop of sour cream to your garlic mashed broccoli for a cool surprise. 

The possibilities are endless! Prepare it your way and let me know how you like it and what you served it with. Comment below, I would love to hear from you. Don’t forget to include pictures too; remember pictures tell a thousand words! 

Gluten-FreeLunchMediterraneanSupper

Moroccan Chicken and Rice

Updated on Leave a Comment on Moroccan Chicken and Rice5 min read

Is there any food that says Morocco more than chicken and rice? The recipe comes from North Africa and was perfected in Morocco (at least, in my opinion). 

Traditionally, Moroccans use short-grain white rice with chicken, but you can substitute brown rice, couscous, or even quinoa to make it healthier or appeal to different tastes. This traditional Moroccan recipe is easy to make at home, and your family will love this entrée!

Moroccan cuisine is known for its bold flavors, and dishes with chicken are no exception. In Morocco, chicken is always cooked with vegetables and served with bread. We have other uses for the rice. I love ethnic food and was craving some chicken and rice… I wanted to experiment with rice and chicken but the Moroccan way. If you’ve followed me for a while, you know that I like to use spices that aren’t often present in standard American dishes. I want to expose you to bold new flavors that invigorate your senses and curiosity.  Pairing spices like Star Anise and Cardamom gives any basic dish a flavor boost that’ll arouse your taste buds. 

What is Anise, and what is it used for?

Anise or aniseed is a plant spice used most often in middle eastern recipes. It has a sweet smell, and the taste is akin to licorice. It’s a spice I’m accustomed to using, so I enjoy the flavor. Anise can be used in many types of foods, and it’s used in desserts, drinks (primarily in Liqueurs), and candies. 

Recipe for Chicken and Rice the Moroccan Way

 

Prep Time  Cook Time Total Time 
1 hr. 10 Minutes  1 hr. 1 Minute 2 hrs. 11 Minutes

First, gather your ingredients: 

Ingredients

  • One whole chicken (cut into four pieces)
  • One plain Greek yogurt 5.3oz
  • 1tsp ginger powder or fresh
  • Two medium onions
  • Three garlic cloves
  • 1 tsp Coriander
  • Juice of lemon
  • Five cloves
  • 1 Star Anise
  • 1/4tsp Cardamom
  • 1/8tsp cinnamon
  • One cinnamon stick
  • 1tbsp dry cilantro
  • 1tsp Paprika
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1tsp turmeric
  • 5tbsp ghee butter
  • 2-4 jalapeños
  • 4tbsp olive oil
  • 2 tbsp canola oil
  • 1/2 cup whole almonds
  • 2 cups chicken broth
  • 2 cups basmati rice

Instructions

  1. Clean the chicken. Remove the skin and excess fat.
  2. Add salt and vinegar.
  3. Combine all spices, minced garlic, lemon, and yogurt mix well in a bowl. 
  4. Rub mixture onto the chicken. Cover the bowl and store it in the fridge for at least 1 hour.
  5. In a medium saucepan, warm olive oil and 1tbsp ghee butter, add chopped onions sauté for 6 minutes. 
  6. Add the chicken pieces and sauté for 10 minutes. 
  7. Add the remaining marinade sauce, chicken stock, cinnamon stick, star anise, and cloves.
  8. Cover the pan and cook on medium heat.
  9. At this time, add rice and water to a bowl and let it sit for 15 mins, then rinse well to remove excess starch (I rinse it about six times). 
  10. Once the chicken is cooked, remove it from the pan and 1/4 cup of the sauce and set it aside.
  11. Cook the rice in water following the 1 cup to 1.5 cup water ratio or cook the rice in the remaining sauce. (Tip: If cooking the rice in remaining sauce, measure whatever is left, then adjust and add water accordingly). 
  12. Bring the water and sauce to boil with a tablespoon of lemon juice and salt to taste, then add rice and whole jalapeños
  13. Cook rice on low heat for 20 minutes. 
  14. In a small saucepan, boil water. Once the water is boiling, add almonds, and cook for 10 minutes. 
  15. Drain and remove the skin once it cools down. 
  16. Rinse and let air dry or dry them with a paper towel
  17. Transfer to a small pan lined with aluminum foil, drizzle canola oil, mix, and roast until gold, and place atop the dish.

Quick Tips 

  • Feel free to add more spice to your dish by adding cayenne pepper or chili powder. Mix in onions or any other veggies you would like in your dish. 
  • Want to add a little extra pizzazz to your meat? Season it using salt and pepper.
  • You can substitute Rice for Couscous.
  • Remove the cinnamon stick before serving.

Instant Pot Moroccan Chicken and Rice 

If you have an Instant Pot and want another way to cook Moroccan Chicken and Rice, try this recipe from Food Network. The recipe is similar and uses a lot of the same ingredients, however, this version doesn’t use Anise and Cardamom, which I think, takes away from the boldness of the Moroccan Flavors. It takes about the same amount of time and energy to make. However, if you want a genuinely delectable Moroccan dish, make your Chicken and Rice the authentic way. 

How to Serve Chicken and Rice 

Try Moroccan Chicken and Rice with a salad, side vegetables, or alone. You can also top it with your favorite sauces or salsas. A green garnish will help draw out the bold aroma, and it will also add vibrancy. There are many unique ways to serve chicken over rice, experiment for yourself, and discover your favorite way to enjoy Moroccan Chicken and Rice. If you’re looking for an adult beverage to pair with your dish try a glass of white wine, it’s a compliment to the aromatic flavors in the dish.  

Let me know how you serve your chicken and rice; if it’s different from what I’ve mentioned above, post your pictures! I would love to see them!

Serve hot and enjoy!
Gluten-FreeMediterranean

Gluten Free and Keto delicious Tahini Pizza

Updated on Leave a Comment on Gluten Free and Keto delicious Tahini Pizza5 min read

Tired of Cauliflower? Try This Keto GF Tahini Pizza Crust Recipe Instead

Are you new to the gluten free lifestyle? If so, I want you to know there are more options out there than what you see at your local grocery store. And no I’m not trying to sell you anything.

What I am trying to do is feed you pizza. 

Why?

Because pizza is one of the most loved foods in the US. Every second, 350 slices are devoured in our country. 350 slices every second! Of course, you don’t want to give up pizza. None of us do. 

You’ve probably seen the cauliflower pizza crusts in the store and wondered – first, is that any good, and second is this now my life. 

Cauliflower is popular for those wanting a gluten-free and Keto friendly pizza crust. It’s not the only option though. 

If you’re not into the cauliflower taste or just want something else to expand your palate with, try my recipe for Tahini pizza crust. Using Tahini instead of cauliflower offers a unique taste and grows your cooking horizons from the ordinary to the wow. 

And just so you know, if the Tahini doesn’t satisfy your pizza cravings I’ve got two more pizza crusts that just might. But first, Tahini.

What is Tahini?

Tahini (also known as “tahina”) gets its origins in the Middle East and is a condiment made from toasted ground hulled sesame, oil, and salt (optional). Once the sesame seeds are toasted and ground they get emulsified with the oil to create the smooth, pourable consistency that resembles butter. You can eat it alone or use it as an ingredient in other foods like hummus. It is similar to a nut butter in texture but described as having a stronger and more savory, but slightly bitter, flavor.

Tahini can be used for everything from salad dressings to desserts to pizza crust. 

On average, Tahini has about 90 calories, 2.6 grams of protein, 8 grams of fat, 1.4 grams of fiber, 64 mg of calcium, and 1.5 mg of iron per one tablespoon serving.

If you have someone with a nut or dairy allergy, Tahini is a good source of calcium since it’s technically a seed butter, not nut butter.

What Are the Health Benefits of Tahini? 

Nutrition is in the eye of the beholder. In the case of Tahini, it’s seen as healthy because of the high amount of healthy fats it contains. 50% of the fat in Tahini comes from mono-unsaturated fatty acids, which have anti-inflammatory properties and have been linked to a decreased risk of chronic disease. 

Some studies have shown that eating sesame seeds may decrease your risk of developing type 2 diabetes as well as heart disease, especially when it comes to lowering cholesterol. Sesame seeds are also being looked at for fighting off cancer. 

Women benefit from tahini thanks to the phytoestrogens in the sesame seeds that help to keep hormonal fluctuations at bay (specifically around menopause). 

Now that you know all of its health benefits, let’s get to what you’re really here for, a delicious new option for gluten-free pizza crust. 

Tahini Pizza Crust Recipe

First, gather your ingredients: 

  • 1/2 cup of tahini
  • 3 eggs
  • 3 Laughing Cow cheese triangles
  • 1/4 tsp baking powder
  • 1/8 tsp garlic powder
  • Salt & Pepper
  • Pesto or marinara sauce
  • Mexican three cheese blend

Instructions

Preheat the oven to 375 and line a pizza pan with parchment paper. 

In a bowl add tahini, the Laughing Cow cheese, salt, pepper, garlic, and baking powder. Mix until well incorporated.

Add eggs and beat until well mixed. 

Pour the mix onto the parchment paper, making a round pizza dough as you pour. Don’t worry, the dough will be very wet.

Place on the middle rack in your oven and bake for 10-15 mins.

Once done, remove from the oven and immediately add the sauce and any other toppings you might like. This crust is great with vegetables and cooked chicken. Once the sauce and toppings are on, sprinkle generously with the shredded Mexican three cheese blend. 

Serving ideas

Pizza is one of the easiest and most versatile foods you can make. Anything that suits your dietary needs or cravings can go on top of it. 

Try a savory pizza with a vegetarian Greek theme and put crumbled feta cheese, kalamata olives, chopped garlic, and tomatoes. 

How about a dessert pizza. Top it with cream cheese and berries. 

One of my favorites is grilled chicken paired with extra cheese and a drizzle of ranch. Or how about smoked salmon, spinach, and feta cheese (I’m a fan of the feta cheese, can you tell?).

And of course, we can’t mention Tahini without a Zatar Eggplant Pizza. If you’ve never had one you are truly missing out. 

Throw a Pizza Party with all the options

Next time you have some friends over, make it a pizza party. Set it up buffet style with a toppings bar available for your guests to make their own combination. For extra variety add a Cheese Bread GF Pizza Crust, a Cauliflower Pizza Crust, and a Keto friendly Cabbage Pizza Crust to the evening’s menu options as well. Then let me know which ones they liked the best! 

Who said you can’t please everyone? Have you seen the recipes on this blog? They’re delicious! 

Also, that makes four different gluten-free keto pizza crust options on my site. FOUR. 

Being gluten-free doesn’t mean giving up the pizza party. It just requires somewhat of a creative approach and the determination to find the perfect gluten-free pizza! 

Possible articles to link to:

https://www.thursdaynightpizza.com/zaatar-eggplant-pizza-with-tahini-sauce/

https://www.healthline.com/nutrition/tahini-benefits

https://www.thekitchn.com/how-to-make-tahini-cooking-lessons-from-the-kitchn-203314 

https://www.epicurious.com/ingredients/where-to-buy-tahini-how-to-find-good-tahini-sauce-truffles-recipes-article 

 

You have a few options on this one 🙂

 

Mediterranean

Gluten Free and Keto Cheese Bread Made Without Cream Cheese

Updated on Leave a Comment on Gluten Free and Keto Cheese Bread Made Without Cream Cheese5 min read

Cheese bread psd.jpg

 

A lot of Keto Gluten-Free cheese bread calls for the use of cream cheese, but that’s not the only way to make cheese bread. 

One night, I was sitting at home and had a craving for cheese bread but when I looked in my cabinet, realized I was limited to the ingredients I had on hand. That wasn’t much! I only had eggs, cheese, and some spices to work with. I managed to come up with a recipe that has become one of my favorites and I can’t wait for you to try my happy accident for yourself. 

This recipe doubles as a pizza dough base so get your favorite toppings ready. 

 

Anything that your diet allows is a game for this one. Doesn’t matter if you’re in the mood for sweet, savory, or satisfying, there are no rules to what you can put on this bread. 

Full-bodied cheeses are best for this recipe. My personal preference is a Mexican three-cheese blend. If you would rather use something else, mozzarella combined with cheddar or parmesan will also work.IMG_0306.jpg

Tips To Make The Best GF Keto Cheese Bread

There are a few things that you should know before getting started. 

The first is if you are using a stand mixer, the paddle attachment and not the dough hook is best for this recipe. You will also want to work with a low mixing speed. 

When you are mixing the dough, do not over mix. You want the consistency to be just right but not deflated. 

Second, when it comes to your pan choice, use one that has sidewalls as the bread will rise.

Finally, the best temp for a finished cheese bread is 210 degrees or greater at the center. If you see that your dough is nice and brown on top but still not cooked in the center, cover with foil and continue to bake to prevent further browning. 

Now, let’s get cooking! 

Recipe GF and Keto Cheese Bread

First, gather your ingredients. 

You will need:

  • 2 cups of three Mexican cheese
  • 2 eggs
  • 3 garlic gloves diced
  • 2 Tbsp. olive oil
  • 1/4 Tsp. paprika
  • 1/8 Tsp. black pepper
  • 1/8 Tsp. salt
  • 3 Tbsp. cilantro
  • 1/2 cup sautéed mushrooms
  • 1/2 cup sautéed bell peppers or you can use roasted bell peppers from the can or bottle (I prefer fresh one)
  • Fresh or dried parsley

How to prepare this delicious and easy cheese bread:

Pre-heat your oven at 350°. In a bowl add cheese, beaten eggs then transfer the mixture to a parchment lined up pizza pan and set it aside.

Using the same bowl add diced garlic, olive oil, cilantro and spices. Mix all and spread on the cheese pizza dough.

At this point either sprinkle some fresh or dried parsley and bake for 10 to 15 minutes or add the sautéed mushrooms and roasted bell peppers or any toppings of your choice and bake it for the same time.

To transform this from Cheese Bread to Pizza, add the toppings of your choice before the dried parsley. Try it a number of different ways until you find your perfect combination. Sometimes I’ll add mushrooms and roasted peppers.

Pizza, Sandwiches, and Dipping Sauces

This bread is really versatile. 

It is a great pizza base. Grab your favorite pizza toppings and have some fun experimenting with the flavors of the bread combined with your toppings of choice. 

If you’re looking for advice on what toppings taste best, cheese bread tastes wonderful with any ingredient you might also add to grilled cheese. 

Pair it with turkey, ham, or other deli meat. If you want something sweeter, pair it with your favorite jelly, jam, or honey. 

I like turning it into a turkey sandwich. It pairs well with a bowl of tomato soup. Of course, it’s also great all by itself (the soup and the bread).

If you are a fan of garlic, try making your own garlic butter. Simply melt the butter and mix in Italian seasoning and garlic powder. You can brush this over the bread before or after baking. Or if you really love your butter, it’s also fun as a dip. 

Speaking of dips. Want to know what makes the perfect dip for cheese bread? My very own go-to pizza sauce recipe. It’s super easy to make, and it starts with a store-bought jar of pizza sauce. 

You’ll need:

  • 1 jar of pizza sauce
  • 1 Tbsp. of olive oil
  • 1 large tomato, diced
  • 2 garlic cloves, minced
  • 1 Tbsp. of cilantro
  • ⅛ tsp of cumin
  • ¼ tsp of paprika
  • Salt & Pepper to taste

Use a small sauté pan to heat the olive oil over medium heat. Sauté the garlic until golden brown and tender. Next, add the diced tomato and all of the spices. Cook until the sauce is thick. When done there will be no water left in the pan. 

How to store your bread

It’s best to refrigerate your cheese bread if you are not going to use it right away. It will keep in the fridge for two to three days (but honestly, it’s so good you won’t have to worry about it being around that long). Just put it in an airtight container or plastic bag to keep it fresh between meals.

Of course, this isn’t the only way to make a gluten-free pizza crust. I bet you’ve tried a cauliflower crust by now, but have you tried my Keto Cabbage Pizza yet? 

 

 

 

 
Mediterranean

Delicious and Easy Gluten-Free Banana Cream Pie

Leave a Comment on Delicious and Easy Gluten-Free Banana Cream Pie6 min read

I’ve got a great recipe for an easy-to-make banana cream pie. The truth is I love a good pie but my gluten-free body needs a few alterations – like gluten-free graham crackers and ghee butter. 

A sprinkle of nutmeg, cane sugar, and some cinnamon will add new flavors to the party and delight your taste buds. 

While banana cream pie is typically served as a spring/summer favorite, it’s actually a great dessert to eat year-round. But before we dive into the recipe, here are some fun facts about bananas and cream pie so you’ll be prepared for your next trivia night. 

Banana and banana cream pie trivia 

Do you know where the banana cream pie originated? 

If you guessed the tropics you would be wrong. Surprisingly it’s believed to have come from the American Midwest. Before the 19th century, bananas were considered to be an exotic fruit due to the difficulty of bringing them into the states.

Today the average American eats around 80 bananas a year. Bananas are so popular that they’ve been given a national banana holiday. This recipe for banana cream pie might just be the perfect way to celebrate March 2, National Banana Day.

The banana has dropped its exotic status, is the easiest fruit to find at the store, and is now considered the number one fruit in the US. 

But what about cream pies? Are they as popular as the banana? 

Cream pies are not just a popular dessert, they are also a prop. Back in the 1920’s vaudeville, the silent films transformed cream pies into a guaranteed laugh. 

The first cream pie thrown is believed to have happened in 1913. But it wasn’t until 1927 when Laurel and Hardy’s short, “The Battle of the Century ” had 3,000 pies soar through the air. It was the pie fight to end all pie fights, or in this case to begin all pie fights. Since then everyone from Bugs Bunny to The Three Stooges has thrown a pie in someone’s direction. 

The real question is, have you? And if yes, at who? 

How Do You Keep Bananas From Turning Brown In A Banana Cream Pie? 

One of the struggles of working with bananas is how quickly they go brown. This can be frustrating when baking. 

How do you stop the bananas from turning brown before you can eat the pie? Well, we have to get into a bit of science to figure that out. 

Banana slices turn brown as a result of being exposed to the oxygen in the air that causes them to oxidate. That doesn’t mean they are bad for you to eat though, just not so pretty to look at. However, you don’t want your guests seeing brown bananas in your pie so there are a few tricks you should know to prevent this from happening.

 

The trick to keeping your bananas from turning brown in your pie is first to pick out the right bananas. You want firm, just-barely ripe bananas. The bananas should not have any green on them but also should not have too many brown flecks. 

If you do not plan on using your bananas right away, buy ones that are a bit more green so they will last longer before you use them. 

You can also wrap the top stem of the banana bunch in tin foil where all the bananas are connected to prevent the ethylene gas that naturally occurs in the fruit from releasing, hence slowing down the ripening process and browning.

Treating the bananas with citrus juices like lemon, orange, or pineapple will prevent the bananas from browning. However, a little goes a long way. If you use too much you will change the flavor of the pie. Just brush the slices lightly or use a spray bottle to spritz them down. Some have also had some success spritzing their banana slices with plain soda water. Don’t use flavored soda water like Sprite because the sugars in the soda will change the flavor of the pie.

Now that you are fully prepped for banana and pie trivia night, let’s start baking!

Recipe for Easy Gluten-Free Banana Cream Pie

First, gather your ingredients: 

4 small bananas

2 packages of gluten-free graham crackers

1/4 cup ghee butter

1/4 cup light brown sugar

1/2 tbsp cinnamon

A sprinkle of nutmeg

3 eggs

2 tbsp gluten-free flour

1 tsp vanilla extract

1/2 cup cane sugar

1 tsp ghee butter

1 cup milk

 

Instructions

Preheat the oven to 350. Grease a round pie pan with ghee butter. Place your gluten free graham crackers along the bottom and side of the pan. 

In a saucepan over medium heat, melt butter and brown sugar. Add sliced bananas, cinnamon, and nutmeg and sauté until soft.

Remove from heat and set aside.

Next, you’ll make the pudding center of the pie. In a small saucepan add milk, flour, vanilla, and half of the sugar. Stir until well incorporated.

Turn the heat to low and continue to stir. Add one egg and two egg yolks. Stir vigorously to prevent the eggs from cooking. Once the mixture thickens, remove the pudding from heat and set it aside.

In a bowl add the two egg whites and sugar. Beat until a meringue forms.

Pour the banana mixture into the pie pan, over the graham crackers, and then spread the remaining graham crackers on top of the bananas.

Next, you’ll spread the pudding layer evenly over the graham crackers. 

Top with the meringue.

Bake for 20-25 mins.

Serving ideas

Banana cream pie is best served the same day you make it but it will keep in the refrigerator for a few days. How long depends on your bananas and how fast they brown. 

On average, the pie will last three to four days covered loosely in the fridge (not in my house though because it gets eaten too fast). 

You can also freeze a banana Cream Pie for up to 2 months. Once completely cooled wrap the pie in plastic wrap and then a layer of aluminum foil. 

To serve the pie cut a slice to enjoy all on its own. If you’re dressing the pie up for a party, or for yourself, try a touch of gluten-free chocolate shavings or a dusting of crushed gluten free cookies. If you do add toppings it’s best to wait till the piece has been cut and platted before adding the garnish. 

Just remember, if you’re baking for a friend who is gluten free, even a small garnish that has gluten in it will ruin the dish and make it so they can not eat it. 

Personally, I like eating it once it has chilled a bit in the refrigerator. No toppings for me. The pie is perfect just as it is. 

Gluten-free dessert does not mean bland or gross. I’m always experimenting in the kitchen and discovering new delicious and gluten-free recipes every week. Keep coming back. You never know what fun thing I’ll be baking next!

 

 

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