Tag Archives: Gluten-Free

Wheat Don’t Need You Delivers a Triple Thrill Gluten-Free Treat

Wheat Don't Need You Triple Thrill Gluten Free Goodness

A good friend was recently diagnosed with celiac disease, which means she has an allergy to gluten. No more pizza, no more pasta, no more double chocolate cake. Tragic! or so you would think. She has certainly had to make changes to her diet, but as the awareness of such allergies has increased, so has the store shelf space, introducing new products that cater to gluten-free diets.

So when I was approached by a cleverly named gluten free bakery,Wheat Don’t Need You, to try a new product called the Triple Thrill I requested a few treats to share and evaluate with the gluten-free expert. I was curious how it would meet her “I miss good dessert” standards and mine. I was pleasantly surprised when I opened the package to find a bar cookie that I wanted to bite into immediately. Covered in creamy caramel, rich chocolate and pecans, the cookie is rolled in lightly toasted gluten-free oats. Apparently truly gluten-free oats are hard to come by due to cross-contamination from wheat, rye or barley at processing plants, so the addition of these certified oats received high praise at our gluten conscious table. But from someone who doesn’t have to be concerned with whether or not my food has gluten in it, I too enjoyed the Triple Thrill. I’m more of a savory person, so I loved the addition of the oats and pecans. And in my book anything with ooey gooey caramel is a winner. My only request, a few sprinkles of sea salt would have really put this bar over the top to counterbalance the sweetness and provide a quadruple thrill. Love to get a crunch of that unexpectedly delightful salt crystal on something sweet — but that’s just me. If you know someone who has a gluten allergy, give these treats a try and see if you can’t taste the difference. The Wheat Don’t Need You operation is small right now, but sometimes the best things come out of small kitchens.

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recipe goodness :: savory cauliflower fried rice

It’s cauliflower season! Are you scratching your head wondering why I could possibly be so excited about cauliflower, a generally overlooked and underappreciated vegetable? Well, it’s also Breast Cancer awareness month and it seems only fitting to highlight this veg for both of these reasons. Cauliflower contains two key nutrients {indole-3-carbinol and sulforaphane} that help fight against cancer and heart disease by cleaning out the system of toxins that would normally damage cells and by keeping estrogen levels low, which is known to foster tumor growth. If that doesn’t make you think of cauliflower as a new friend, how about the fact that three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement — keep that in mind as cold season fast approaches.

In my opinion cauliflower by itself doesn’t have any super flavors to write home about, but given how nutritious and substantial these little guys are, it’s a great base to mix with other fantastic flavors and create a healthy and tasty side or main dish that is worth getting excited about. Here’s a recipe from Everyday Paleo that I made the other night. I must admit, I never would have thought about combining with coconut, but the flavor was a fantastic complement and coconut has a great nutrient profile of its own that makes this a noteworthy alternative for diabetics or for those who can’t eat gluten.

Savory Cauliflower “Fried Rice”

Prep Time: 5 mins. | Cook Time: 10 mins.
Serves 2 as a main or 4 as a side

1 head organic cauliflower, steamed
1/2 red onion, minced
3 garlic cloves, minced
2 TBS fresh basil, diced
1 egg
2 TBS coconut flour
1 tsp sea salt
black pepper to taste
3-4 TBS coconut oil

Bring 2 inches of water to a boil. Remove thick stem and core from cauliflower and discard. Using a knife, cut cauliflower into smaller florets. Add to boiling water and cover, cooking for approximately 2-3 minutes or until knife tender. In a large mixing bowl, add the minced onions, garlic, and basil.  Place the steamed cauliflower in the bowl as well and add the egg, coconut flour, salt, and pepper.  Using a potato masher or metal whisk, mash the cauliflower down to the consistency of rice.  Mix all the ingredients well.  Heat the coconut oil in a large skillet over medium high heat.  Add the cauliflower rice and saute for 7-10 minutes or until the “rice” starts to crisp up a little and the onions are tender.  Remove the rice and keep warm in the oven. Note: This is better, the longer it sits, so preparing ahead of time and warming in the oven is a good thing!

All the Goods

Add the Steamed Cauliflower to the Rest of Ingredients

Mash with Ricer or Whisk Until "Rice" Size

"Fry" it up and Enjoy

Put More on My Plate:
Roasted Cauliflower with Gremolata Breadcrumbs
Lemon Herb Roasted Chicken
Giada’s Sweet & Sour Pork Chops
Whole-Grain Mustard & Rosemary Pork Chops

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