Gluten Free

Fusili à la Carbonara 

During the week I’m usually super busy with t.listed (and I guess school?) so I don’t really have time to make crazy meals. This recipe is really easy, quick and extremely filling.

Carbonara has to be one of my favourite dishes. It involves pasta, cheese, butter and bacon.. What else do you need?! It’s not the healthiest of meals, but you can always make moderations to ‘healthify’ it. You could use turkey bacon instead of real bacon (but common.. who can say no to bacon?!), switch parmesan for a low fat cheese and (in my case) use gluten free pasta.

Making this dish takes the amount of time needed to cook pasta, so no need to do any prep (and perfect for those last minute dinner guests).

What you’ll need:

– 1 box gluten free Catelli fusilli (my favourite gluten free pasta – I highly recommend it)

– 1 1/4 cup grated parmesan

– 1/2 pack bacon (cubed)

– 3 eggs

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First, start boiling your water for the pasta. Next, cut your bacon into small cubes and place in a frying pan on low heat. Once fully cooked, place on a plate and set to the side.

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Next, in a separate bowl, crack your 3 eggs and whisk.

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Add the parmesan to your eggs and mix thoroughly. Then add your salt and pepper.

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Your water should be boiling now, so pour in your pasta (I did the whole box because I was feeding 5 people).

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Once the pasta is cooked and drained, add about 1 tsp of butter and stir. Next, add your egg and cheese mix. Your pasta is still extremely hot so it will cook the eggs and melt the cheese! Once it is all mixed, add your bacon (but make sure to save some to sprinkle on top!).

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I hope you enjoy!

– Jill

Triple Chocolate Gluten Free Brownies

I came across this recipe while watching The Food Network a couple of weeks ago. It does take a bit of time to bake, so it’s perfect for the weekend! It wasn’t originally gluten free, but I substituted the normal flour with gluten free and they turned out delicious, chewy, rich, and I promise you won’t taste that ‘gluten free’ after taste!

He makes these brownies in a variety of ways including Peanut Butter, Mocha and White Chocolate. (I promise I’ll make and post all of these in the future!) But for now, you’re *stuck* with my triple chocolate brownies.

What you’ll need:

– 1 cup butter (softened)

– 8 ounces (I used 2 packages of Lindt 70% cocao)

– 2 cups brown sugar

– 1 tbsp vanilla extract

– 1 cup gluten free flour

– 1/2 cocao powder

– 1 tsp baking powder

– A little bit of salt

– 4 eggs

– 1 cup chocolate chips

First, in a small bowl (or a mixer!), whisk together the flour, cocao powder, baking powder and salt and place to the side.

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Next, in a double boiler (so the chocolate doesn’t burn – DO NOT melt chocolate in microwave!) melt chocolate and butter.

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Once thoroughly mixed, add vanilla and brown sugar and mix until blended. Once mixed, take the bowl off of the boiling water and place to the side to cool slightly.

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In another separate bowl, lightly whisk eggs.

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Finally, add the warm chocolate mix to the dry ingredients and start to mix. I used my Kitchen Aid mixer, but you can do this by hand or with a hand held mixer! Finally, add the eggs.

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Place the brownie mix in a lightly greased pan and bake at 350 for 20 minutes!

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Enjoy!

– Jill

Gluten Free Chocolate Peanut Butter Brownies 

So it’s Superbowl Sunday and you’ve just been invited to your friends house to watch it and have to bring food.. But you have no idea what to make. No need to worry! I have a super easy recipe that will surely make you the most popular person at the party.

Instead of going with the usual Pigs in a Blanket or Nachos, I opted for more sophisticated, delicious and (best of all) gluten free dish!

What you’ll need:

– 8 ounces dark chocolate

– 1 cup butter

– 2 cups brown sugar

– 4 eggs

– 1 tbsp vanilla

– 1 cup gluten free flour

– 1 tsp baking powder

– 1/2 cup cocoa powder

– 1/2 tsp salt

– 2 tbsp peanut butter

– 3 tbsp butter

– 2/3 of a pack of Chipits Reese Peanut Butter Chips

First, in a small bowl (or a mixer!), whisk together the flour, cocoa powder, baking powder and salt and place to the side.

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Next, in a double boiler (so the chocolate doesn’t burn – DO NOT melt chocolate in microwave!) melt chocolate and butter.

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Once thoroughly mixed, add vanilla and brown sugar and mix until blended. Once mixed, take the bowl off of the boiling water and place to the side to cool slightly.

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In another double boiler, melt the peanut butter and butter together. Once melted, add your Chipits and stir! Once melted, place to the side.

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Finally, add the warm chocolate mix to the dry ingredients and start to mix. I used my Kitchen Aid mixer, but you can do this by hand or with a hand held mixer! Finally, add the eggs. I added some of the peanut butter mix to this as well, but make sure to save some for the end!

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Place the brownie mix in a lightly greased pan. Pour on the rest of the peanut butter mix and swirl away! Bake at 350 for 20-25 minutes.

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Happy eating!

– Jill

Gluten Free Chocolate Chip Cookies

I’ve been trying for the past couple of months to make gluten free cookies that don’t taste gluten free (gluten free flour has a very distinct taste that’s hard to hide). For those who have cooked/baked with gluten free flour, you know how hard it is to work with as it absorbs liquid so quickly. BUT, I think I’ve finally found the perfect recipe after many, many changes!

If you are gluten free, and even if you’re not, I highly encourage you to bake these delicious treats.
They’re chewy, rich and (somewhat) good for you!

What you’ll need:

– 2 cups gluten free flour

– 1 tsp salt

– 1/2 tsp baking soda

– 1 cup butter (softened)

– 1/2 cup white sugar

– 1 cup brown sugar

– 2 eggs

– 2 tsp vanilla extract (pure or artificial)

– 2 cups semisweet chocolate chips (you can also do white chocolate, butterscotch and/or mix them all up!)

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First, combine flour, salt and baking soda in a bowl and set to the side.

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Next, blend butter and both sugars until creamy. The only way to do this properly is with a mixer, you won’t have the same result if you do it by hand!

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When it is light and fluffy, add your eggs and vanilla.

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Once blended, gradually add the flour, baking soda and salt mix to your liquid. Finally, add your chocolate chips!

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Now, take about 1 tbsp of dough, roll into a ball and lightly flatten.

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Bake for 7 minutes and enjoy!!!

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Happy eating 🙂

– Jill

Gluten Free Banana Bread

A couple of years ago, my doctor informed me that I was, unfortunately, gluten intolerant. I can still eat it, but I feel really sick when I do and it’s not worth the pain anymore! What I didn’t realize, was that gluten is in EVERYTHING. I started buying gluten free foods, but that put a serious dent in my bank account (and a lot less money for shopping). So I decided to start making gluten free foods myself!

Robin Hood (a Canadian baking brand) finally came out with gluten free flour, which is my favourite to date! You can’t taste the gluten free after taste (as I like to call it) in anything you make. It is an extra $2 then their normal flour, but if you’re gluten free it’s the cheapest flour out there!

I stumbled upon this recipe that I have used many times before and decided to make it gluten free. The result? The best banana bread I’ve ever made! It was moist, rich and more importantly, no one could tell it was gluten free! (If you want to make this a gluten filled snack, simply switch the gluten free flour for normal flour!)

What you’ll need:

– 1/2 butter (softened)

– 1 cup sugar

– 2 eggs (beaten)

– 3-4 ripe bananas

– 1 1/2 cups gluten free flour (or normal flour!)

– 1 tsp baking soda

– 1/2 tsp salt

– 1/2 tsp vanilla (I usually add a bit more)

– You can also add chocolate chips and/or walnuts

Preheat oven to 350 degrees.

First (I did this in a blender since I’m lazy, but you can also do it in a bowl), cream butter and sugar until smooth.

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Next, add the bananas and blend until smooth.

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Add flour, baking soda, salt and vanilla to the liquid.

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Add the mixture to a greased bread pan and bake for 54 minutes. I know this is really precise, but after baking this so many times before, I found that it’s the perfect time since it leaves the bread moist, fully cooked and not dry!

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Happy eating!

– Jill

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