Kañiwa Quince and Marcona Almond Dulces

I have to admit sometimes I get a sweet tooth for something different.  My sweet tooth isn't for sugar it's for something a little sweet like fruit but with a savory bite.

I really don't like to add sugar to my recipes and

lucky for all of us, this one doesn't need it because I used Matiz España Quince Paste.

The Quince is a relative of Apples and Pears and is a great source for Vitamin A, fiber and iron.

The thing I love most about Quince is that it is naturally high in pectin so it is great to use to stick or bind ingredients together in jams, jellies and paste recipes.  

The savory side of this little bite comes from the Marcona Almonds and the Kañiwa grain. Kañiwa, the smaller, red cousin of the famous Quinoa adds protein and structure to this treat.

My love for this combination of ingredients is the inspiration for my little wrapped bites.  I wanted something convenient  to make that I could take in the car in my lunch bag,

when I run errands, or for a picnic. 

They also make a really cute gift! 

These Kañiwa Quince and Marcona Almond Bites  are so easy to make!

I wanted a small protein filled snack that would satisfy hunger but also give a little boost of energy.  The perfect amount of sweetness from the Quince, crunch from the Kañiwa and Marcona Almonds.  The best part is that these little bites are packed full of flavor, Gluten Free, Vegan, No refunded sugar and No Bake!

Kañiwa Quince and Marcona Almond Bites
makes approximately 12 - 14 wrapped pieces with a little extra to enjoy while wrapping.

1/4 cup Kañiwa grain, cooked
1 Tbs Amaranth flour
1/4 cup Quince Paste, chopped
2 Tbs coconut oil
1/2 tsp cinnamon
1/4 tsp Matiz Flor de Sal, sea salt
1/4 tsp nutmeg
1/8 tsp clove
1/8 tsp ginger
4 oz Matiz Marcona Almonds - 2 oz finely chopped, 2 coarse chopped
1/4 cup +1 Tbs GF oats
1 1/2 cups unsweeted coconut flakes
Eco-friendly parchment paper cut into 3 x5 pieces

In a mini food processor, add the Kañiwa grain, Amaranth, Quince Paste, coconut oil, cinnamon, sea salt, nutmeg, clove, ginger, 2 oz Marcona Almonds and 1/4 cup of GF Oats. **If you can not tolerate Gluten Free Oats, please substitute equal amounts of unsalted sunflower seeds in place of GF oats.

Pulse the ingredients for 1-2 minutes, on the chop setting.  Be careful not to over process it longer or it will become too smooth. Remove the mixture from the processor and place into a small mixing bowl.  Add the coarsely chopped Marcona Almonds and 1 Tbs of **GF oats.  Mix well with a spoon by hand. This will add a little more texture or ... bite!

Lay out the pieces of parchment paper and place approximately 1 tsp of coconut on the paper.  Use a small spring scoop #100 to measure the paste and place on top of the coconut.  Roll part of the paper over the paste and begin to gently press and roll out.  Pick up the roll and begin to twist the ends in opposite directions as if it were a ... please forgive me ... a tootsie roll.  Continue until the mixture is all wrapped.  Place into a sealed container in the refrigerator over night to meld the flavors and hold their shape.  Keep these wrapped bites in a container and in the refrigerator until you are ready to snack or share.

Salud!

Recipe and photographs created by Lisa Garza - Gluten Free Foodies 

Republica Del Cacao Esmeraldas Chocolate Pudding

Nothing satisfies and comforts me more that a rich creamy simple pudding.

I love the simplicity of this recipe because you just need a few ingredients. 

The most important ingredient is the chocolate ...

Republica Del Cacao directly supports farmers to sustainably produce exquisite Single Origin Chocolate which uses the best Cacao Arriba trees in Ecuador.  

There are five Republica Del Cacao chocolate bars that are harvested and 

produced in each region of Ecuador.

The Esmeraldas is dark chocolate with 

well rounded bitter taste with a wine like character,

a light lemon peel flavor and

long finish with roasted notes.

Trust me it is like no other chocolate ...  it is truly Divine!

Esmeraldas Chocolate Pudding 

1/3 cup light brown sugar

2 Tbs cornstarch

2 Tbs cocoa powder

1/4 tsp Matiz Flor de Sal - sea salt

2 cups Organic whole milk 

2 large egg yolks, lightly beaten

1 Tbs butter, room temp

6 oz (1-1/2 bar)  Republica Del Cacao - Esmeraldas 4 oz finely chopped 

2 oz shavings for topping

In a medium pan, whisk the sugar, cornstarch, cocoa and salt.  Lightly whisk the egg yolks and milk and then add them to the pan.  Continue to whisk while heating over medium-low for 7-10 minutes until the mixture thickens. Be patient, it will happen within the last minute or two.

Remove from heat and add the 6 ounces of finely chopped chocolate and butter.  Mix until the butter and chocolate are melted and incorporated.  Pour into a heatproof bowl.  Set the bowl in an ice water bath to chill for 5 minutes.  Place cling wrap directly on top of the pudding to prevent a top layer skin from forming.  Refrigerate at least 1 hour prior to serving.  

I used a spring scoop in a few sizes to add a little frivolity to the dessert in the bowls.  The texture of the pudding is wonderfully thick and creamy.  It is so decadent you do not need any whipped cream, just more chocolate shavings! 

Salud!

Recipe and photograph created by Lisa Garza - Gluten Free Foodies 

Sweet Potato Crepes - Sweet and Savory!

These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!

The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.

Don't forget the chocolate for the sweet fillings! 

I love Republica del Cacoa Dark Chocolate shavings stuffed with berries and real whipped cream! 

Sweet Potato Crepes - Gluten Free
Makes approximately 25,  6-8 inch crepes plus a few to practice and discard. 
Prepare the fillings ahead of time to make it easier to serve warm crepes.

Ingredients

3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp Matiz sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl.  Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl.  Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin.  If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan.  Use a small shaped silicone spatula to loosen under the crepe from the pan.  In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp.  Remove from pan serve on a plate.  Add prepared fillings.  Place additional crepes on a cooling rack.

Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla. 

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice! Don't forget the  Republica del Cacoa Dark Chocolate shavings!


Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.


Salud! 


Recipe and photographs created by Lisa Garza - Gluten Free Foodies. 

Organic Aji Spiced Pussac Punay Bean Soup With Kale

Are you looking for a new favorite hearty soup that is
homemade, Gluten Free and Vegan?

Look no further, this is it!

I love this soup because it is creamy and satisfying without dairy and packed with nutrition.

The other really great thing is that it is so easy to make, you just need to push a button.  

Ok ... well once you slow cook the Organic Vegetable broth and the Pussac Punay Beans.

The only tool you need is a food processor or blender. 

Follow this recipe to make the
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.

I love my beans ...

Pussac Punay Beans from Peru.

 I really think they are magic beans!

Every time I eat my favorite beans, I wake up and feel great!
I think it is because the beans are so low in sugar, less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving, 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

I really love the kale in this broth and the benefits are amazing! 

My new favorite way to cook them is slow and steady with Aji Pepper Pods 

and fresh homemade vegetable broth.

The flavor is fresh, clean, deep and lingers nicely on your palate. 

It is the perfect way to warm up on a wet, cold day of snow or rain.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours.  Change the water at least 2 times during this time.  This will help take away the extra "effects" from eating beans.  The ratio I use is 1 cup of beans to 2 cups of water.

Ingredients


2 cups Zocalo Gourmet Pussac Punay Beans

1/2 cup Organic yellow onion

1/2 cup Organic red onion

3-4 cloves chopped fresh garlic

4-5 leaves Organic kale 

1 bag Organic baby carrots

4-5 stalks Organic celery, chopped

1 Organic leek, chopped

1 tsp Smoked Matiz Sea Salt

1/2 tsp black pepper

1/2 tsp thyme, dried

1/2 tsp oregano, dried

1/2 tsp Smoked Pimenton - Rey de la Vera

3 Tbs Spanish Olive Oil 

1 Aji Limo Pepper Pod - Zocalo Gourmet

1 Aji Panca Pepper Pod - Zocalo Gourmet

4 cups cold, filtered water

Cook on high for the first 2 hours.  Adjust the heat to low and cook for 4-5 hours or until the beans are tender.  Please note that some slow cookers have different settings so adjust accordingly.  If you do not have a slow cooker, you can cook this in a 5 quart Dutch Oven at 350 degrees for 1-1/2 hours, then at 300 for 2-3 hours or until the beans are tender.  It is best to cook the soup in the oven instead of stove top because the heat will surround the Dutch Oven and cook evenly.

Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours.  Put the pot on a rack to help the cooling process.

To make the soup - Organic Aji Spiced Pussac Punay Bean Soup With Kale
Remove the Aji Pepper Pods before making the soup.
Fill the food processor or blender half way with cooled beans and broth. Cover with lid and use liquefy or puree button. Pour into bowls to serve immediately or into a storage container.   Continue to repeat the process until all the soup is pureed. You can also use a freezer self sealing bag  - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.

Serve the Organic Aji Spiced Pussac Punay Bean Soup with Kale in a deep bowl and top with crispy Kale Chips or Organic Corn Chips.  Add a pinch of your favorite Matiz Sea Salt and let your guest add more heat with extra dried Aji for more spice and heat!

A little info about the spiciness of this meal.  The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest.  Has great flavor and will add beautiful red-orange color to your dish.  Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round it out.  If you like a more mild not so spicy meal, just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!  You can also purchase dried Aji Spices and Aji Pastes to let your guests add more flavor to their soup.

Salud!


Recipe and photographs by Lisa Garza - Gluten Free Foodies blog.

The Gluten Free Traveler

By Betsy Power

Não Contém Glúten. These words are like sweet music to a roving Celiac. Most folks inflicted with this condition rarely leave the safety of their own kitchen, let alone travel through foreign lands with undecipherable languages.  But Brazil was a haven for my overly sensitive system that goes into convulsions at the mere thought of breaded anything.

I have an intolerance to gluten, the protein found in wheat, rye, barley, and other related grains. I am also a food importer and a compulsive traveler - passions that often collide head on with my body’s limitations, usually resulting in major internal collateral damage. But recently, on a three-month trip through South America, I fell in love with Brazil and their apparent national concern for people just like me.

Unlike the U.S., where we are just beginning to wake up to the issue of gluten intolerance or Celiac Disease, Brazil has mandated that every single product in the supermarket must reveal whether it does or does not contain gluten. I believe that this concern stems from the president himself, whose wife is Celiac (or so I was told numerous times during my travels).

When I was diagnosed with Celiac’s Disease seven years ago, I was 33 years old and had spent much of my adulthood trying to understand why I constantly felt bad, all over. I had been to the doctor for every conceivable issue. We finally realized that most of my conditions were caused by a deficiency in one vitamin or another, the root cause of which was the destruction that gluten had done to my digestive track over the years, hindering my ability to absorb nutrients.

Doctors used to believe that gluten-intolerance happened to only one in every 100,000 people, and would always show up at a very early age. So very wrong. Now we understand that close to one in every 110 folks in the US are afflicted with this condition. Some specialists have begun to think that as many as one in every 10 people has some sort of gluten intolerance. It is a hereditary condition that some specialists believe can lead to, if left unchecked, other serious illnesses such as lymphoma and Alzheimer’s.

People often ask why this condition has become so prevalent. Is this just another fad? Another “healthy” diet? Although I have done my share of investigation into gluten and what it does to me, I am no expert. But given my experience in the food industry, I do have my fair share of theories.

Our bodies and minds are bombarded more than ever by stress and environmental toxins. In addition, the processed substances masquerading as food in our modern diets is full of substances that are not made by nature, causing our digestive system and internal organs to work harder to process.  Our wheat is no longer the wheat our grandparents ate. It has a different genetic make up and is higher in gluten, because Americans love that sponginess that gluten gives our bread.

Under such a barrage, our digestive systems, which may have been able to cope with food sensitivities and intolerances in a less stressful environment, are beginning to break down more severely and more frequently.  The body loses the ability to minimize the negative impact of gluten. The results can be dramatic, and can affect every part of our body and mind.

Yet gluten, like corn and soy, are in almost every processed food in the market. It is found in foods (and even drugs) that you would never consider. Even food that has gluten-free ingredients is probably processed in a facility that processes wheat and thus has gluten levels that are dangerous to a person with gluten-intolerance. Companies are beginning to recognize this and taking voluntary action to clean up their processing and their products and letting customers know what is safe. But safe from gluten does not necessarily mean healthy – with the likes of “natural” flavors, additives, colorants, GMO ingredients still running rampant through our food sources.

Courtesy of NASFT. Photography by Mark Ferri

Buying local organic produce and responsibly produced foods and ingredients is the best solution, and not just for us gluten-fearing folks. Yet, eating at home isn’t always feasible, and hitting the road can be a minefield for my body. Breakfast for the traveler is mostly wheat, dairy, and egg based – all substances I am unable to eat. (Casein, the protein in dairy, has a similar genetic make up to gluten. People with a gluten intolerance often also have an issue with dairy).  Lunch is usually sandwich based. Dinner is full of sauces with unknown ingredients. Add to that, the fact that most people don’t even know what is in the food that they serve – restaurants often use packaged sauces and dressings, fake butter and syrup, soy sauce made with wheat. It just seems safer to stay at home, maybe under the couch.

But I refuse to give up my wanderlust. And fortunately there are places that welcome me and my kind, like Brazil! Or Peru, with its amazing diversity of Old World grains and flours that are naturally gluten free, such as quinoa and kañiwa. There are places on Earth that continue to cultivate ancient varieties of grains that industry has not yet had a chance to deplete their natural goodness. 

And every day new gluten-free products hit the U.S. market. Gluten sufferers, take heart!

Bacon Lima Bean Tomato Soup

Perfect on a cold, rainy day - a warm bowl of
Bacon, Lima Bean and Tomato Soup!
Creamy thick flavor with a little bite that is a perfect base for something wonderful to enjoy, if you can't have dairy or potatoes.

The combination of the buttery Lima bean with the tomato, salty bacon, clean bite of chives and the flavorful slight kick of the Aji Amarillo! I can't wait for you to make and taste this one!

I know I said this before but I am so surprised as to how much I truly love Lima bean flour! I wanted to make something easy that didn't take a ton of hot work or kitchen time.  After all it is Winter everywhere and here in Pacific Northwest we are so lucky because we love soup all year ... awesome served hot or chilled on a warmer day!



BLT Soup

1 cup Zocalo Lima Bean flour
2 cups water
2 1/2 cup vegetable broth
4 Tbs olive oil
1/2 tsp Matiz sea salt
1/8 tsp Aji Amarillo, dried
1/2 tsp garlic, chopped

Garnish
tomatoes
bacon, cooked and chopped
red onion
chives
lime
Aji Amarillo and Limo pastes



In a medium sauce pan add Lima bean flour, water, vegetable broth, olive oil, sea salt, dried Aji Amarillo and garlic.  Mix well and heat over medium heat, stir frequently 20 -25 minutes.  Turn off heat and let cool slightly. If you are going to serve hot soup, put it into a bowl and top with chopped bacon, tomatoes, chives, red onion and Aji Amarillo.   If your guests want a little more kick, keep the Aji Amarillo and Aji Limo  out and let them add more! (Aji Amarillo is a 6. Aji Limo is a little bit hotter 8 out of 10) They work beautifully in color, bright red and yellow, together and in flavors.

Think of the base of this soup as a canvas and add other  favorite toppings.  It is the perfect creamy base to enjoy with crabmeat, scallops and your favorite veggies for a chowder without potatoes or dairy!
Use a Vegan bacon in place of real bacon to make this Vegan!

Tip - If you are going to serve the soup cold, use a chilled glass or metal bowl.  Put the red onion and other toppings in a bowl of ice water while preparing the soup. A squeeze of lime is also very refreshing as well.

Salud!

Recipe and photographs created by Lisa Garza - Gluten Free Foodies.

Herbed Kañiwa Dressing – Gluten Free and Vegan

Serves 6-8 people. Less than 1 hour prep and cooking time.


When you think of Thanksgiving what do you think of?
The traditional meal - turkey, mashed potatoes or sweet potatoes, gravy and stuffing or dressing.


What if you are Gluten Free and Vegan? 
Well then you can make and serve all your favorites - garlic mashed potatoes, sweet potatoes with dates, Brussels Sprouts, roasted squash, broccoli, kale, cold crisp salads and
 Kañiwa a Gluten Free grain! 
Not sure how to make Kañiwa? No worries ... 

Add all of your favorite flavors of Thanksgiving ...
Herbed Kañiwa Dressing 
  celery, carrots, thyme, dill and onion! 

Kañiwa is a protein powerhouse like its cousin Quinoa but is a smaller, beautiful red grain with an earthy flavor – great texture.

Ingredients
1 cup Zócalo Gourmet Kañiwa Grain – Andean Heritage Grain
2 cups vegetable broth, Pacific Foods Organic and Gluten Free
1 cup celery, finely chopped
1 cup  baby carrots, chopped
1 small onion
1 clove garlic
½ tsp Italian seasoning, dried
¼ tsp dill
1/8 tsp celery seed
¼ tsp thyme
¼ tsp black pepper
½ tsp Matiz Mediterraneo Sea Salt with herbs
1-2 Tbs Spanish Olive Oil

Optional ingredients for more flavor and texture.
raisins, apricots, cranberries, cherries or dates - dried and chopped
mushrooms – optional, chopped
fennel – optional, chopped
nuts or seeds – Marcona almonds, walnuts, sunflower seeds, pine nuts


Bring the vegetable broth to a boil.  Add the Kañiwa, stir and cover.  Let it boil 30-40 minutes or until the liquid is absorbed. Do not uncover or stir while cooking.

Chop the onion, carrots, celery, garlic and herbs, place into a medium size dish. Remove the Kañiwa from heat and let it cool slightly, for 2-3 minutes, once it is cooked.  Add the Kañiwa to the chopped ingredients and seasoning.  Mix well.

Tip – the heat from the cooked Kañiwa will release the flavors of the ingredients.  Let it cool on a rack, on the counter for 20 minutes.   

Serve warm or cold, but with the chilly weather it is really nice warm! 

If you are going to make this ahead of time to bring it to a potluck dinner, chill in the refrigerator and let the flavors meld.  A few minutes prior to serving, reheat just slightly, for 1-2 minutes on medium, in the microwave, mix well. Otherwise, allow approximately 45-50 minutes to prepare prior to your Thanksgiving meal and serve warm just off the stove.  Add the optional ingredients if desired.

Salud!

Recipe and photograph of the Herbed Kañiwa Dressing created by Lisa Garza - Gluten Free Foodies