gluten-free

Gluten-Free Everything Bagel Crackers

INGREDIENTS

3/4 Cup raw cashews
1/2 Cup blanched almonds
1/2 Cup walnuts
1/4 Cup pumpkin seeds
2 Tbsp chia seeds
2 Tbsp flax seeds
3 Tbsp Olive Oil*
2 Tbsp + 1 tsp Everything Bagel Seasoning

STEPS

Preheat oven to 350*F. Line a baking pan with a silicone baking mat or parchment paper.

In a food processor, pulse together nuts and seeds until coarsely ground. The mixture should stick together when pinched between your fingers. With the processor running on low, slowly drizzle in 1/4 cup of water followed by the olive oil and 1 tsp Everything Bagel Seasoning. Scrape mixture onto parchment paper and roll up into a log approximately the diameter of a cracker. Place in freezer to set, approx 1 hour.

Using a serrated knife, cut mixture into 1/4 inch discs and place on baking pan. Sprinkle Everything Bagel Seasoning onto dough and lightly press in to stick. Bake for 30-45 minutes, or until golden brown. Let cool on baking sheet, then store in an airtight container for 3-4 days.

You can adjust the flavor of your crackers by using different flavored olive oils. Our favorites are our Rosemary Olive Oil and Wild Mushroom & Sage Olive Oil.

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Gluten (Free) 101: The Basics

Today (January 13) is National Gluten-Free day, which seemed like the perfect day to talk about gluten and answer the AllSpice frequently asked question, “What gluten-free options do you have?”

What is Gluten?

Gluten is the term used to describe proteins commonly found in wheat, rye, barley and a cross between wheat and rye called triticale. Gluten is a binder which holds foods together – almost like a glue. In fact, the “glu” in the word gluten is derived from this sticky quality. Because of this, gluten is found in a lot of things you might not expect – not just the usual suspects like bread, pasta, beer and baked goods.

What gluten-free options does AllSpice have?

The question, “What products at AllSpice are not gluten-free?” is an easier one to answer. AllSpice owner Rory Brown says, “Most everything in the shop is gluten-free with very few exceptions. Our Col. Pabst Worcestershire is not gluten free, and we’ll occasionally carry pastas which contain wheat, so those aren’t gluten-free.”  The oils, vinegars, herbs, spices, chiles, salts, and peppers we carry are all safe options for the gluten-free eater.

Rory adds, “If you have an allergy, intolerance, or sensitivity [not only to gluten], we always encourage you to ask a member of the AllSpice team about it. If we’re not sure, we’ll get the answer for you to ensure you’re not selecting products which contain those ingredients.”

Do you work to avoid gluten in your diet? If so, we’d love for you to share your best gluten-free recipes using AllSpice products with us so we can share them with others!

 

 

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Peanut Butter Oatmeal Cookies (Vegan, Gluten-Free, Dairy-Free)

INGREDIENTS

1/2 Cup ground almonds (almond meal), or make your own, or use almond flour for a smoother texture
1/3 Cup peanut butter (or substitute your preferred nut or seed butter – tahini, almond butter, cashew butter, etc)
6 Tbsp maple syrup (or substitute any other unrefined sweetener (agave, etc)
1 tsp Vanilla Extract
Pinch salt
1-1/2 Cups rolled oats (ensure gluten-free if necessary)
1/2 Cup unsweetened almond milk (or substitute your preferred plant-based milk)

STEPS

Preheat oven to 350° F. Make almond meal, if necessary: pour unsalted almonds in the bowl of a food processor; pulse until almonds are texture of coarse meal.

Combine all the ingredients in a mixing bowl. Mix well, adding a tiny splash more almond milk, as needed, if cookie dough looks too dry.

Line a rimmed baking sheet with greased/oiled parchment paper. Transfer dough, by the heaping tablespoon-ful, to the cookie sheet, shaping each cookie by hand into a little patty. Recipe should yield about one dozen cookies.

Bake for 15 min in the 350°F oven, or until cookies become golden brown. Remove cookie sheet from oven and transfer cookies to a cooking rack to cool completely.

Store cooled cookies in a sealed container for up to one week.

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Baked Berry Oatmeal

INGREDIENTS
3 Cups old fashioned oats
1-1/2 tsp baking soda
1/2 tsp Kosher Salt
2 large eggs, lightly beaten
2-1/2 Cups unsweetened vanilla almond milk
1/2 Cup Runamok Maple Syrup (We recommend the Rum Barrel Aged or Cinnamon Vanilla Infused)
2 tsp Vanilla Extract, Bourbon Island
3 Tbsp melted butter or coconut oil
3 Cups fresh berries, cut into bite-sized pieces

STEPS
Grease a 3-quart baking dish and set aside, while you preheat the oven to 350ºF.

In a large bowl, combine these dry ingredients: old-fashioned oats, baking powder and salt. Transfer half the oat mixture to the baking dish, then layer oats with half of the fresh berries, and then top with the remaining oat mixture.

In a medium bowl, whisk together remaining ingredients: beaten eggs, almond milk, maple syrup, vanilla, and butter or coconut oil. Stir until ingredients are thoroughly mixed. Pour the mixture evenly over the oats in the baking dish, and use a rubber spatula to get every last bit of the liquid mixture into the baking dish. Sprinkle the remainder of the berries on the top of the dish.

Bake oatmeal in the oven for 25-35 minutes, or until mixture is “set” and oats are soft.
Serve warm with a splash of milk!

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Black Bean Enchiladas

INGREDIENTS

Enchilada Sauce
2-1/4 Cups vegetable broth
1/3 Cup tomato paste
2-1/2 Tbsp Chili Powder
2 tsp Ground Cumin
1-1/2 tsp dried Mexican Oregano
2 to 3 cloves garlic, minced
2 tsp soy sauce or tamari**
1 Tbsp lime juice

Enchilada Filling
1 large sweet potato (about 1 lb), chopped into nickel-size pieces*
2 tsp Olive Oil
1/2 yellow onion, chopped
1 medium zucchini or yellow squash, grated (about 1 Cup)
1 tsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp salt
2 cloves garlic, minced
1-1/2 Cups (1 15 oz can) cooked black beans
1 tsp Runamok Maple Syrup

A package (about 10) of corn or flour tortillas**

Garnish with:
Sliced avocado
Chopped fresh cilantro

STEPS

First, make the enchilada sauce. (Yes, you can buy it ready-made in a can, but this homemade stuff is so much better, trust us) Combine all the ingredients, save the lime juice, in a medium saucepan. Cook over medium heat, whisking to dissolve the spices and tomato paste into the vegetable broth. Simmer sauce for 15 minutes; mixture will thicken and reduce somewhat. Remove saucepan from heat and whisk in the lime juice. Set aside for the time being. Also: at this point, get out the tortillas (if they have been refrigerated) so that they can warm to room temperature.

Steam the sweet potato for the enchilada filling. Bring to a boil about 2-3 inches of water in a heavy pan that you have fitted with a steamer basket. Put the potato chunks in the basket, cover, and steam for 10 – 15 minutes, until they are fork-tender. Transfer sweet potato to a heatproof bowl and mash pieces with a fork (or potato masher, if you are fancy) until mixture is the consistency of, well, lumpy mashed potatoes.

Make the rest of the enchilada filling. Heat olive oil over medium heat in a large, heavy skillet. When oil is hot, add onions and sauté, stirring, until onions begin to become translucent, 6 – 8 minutes. Add the shredded yellow squash (or zucchini), and stir to combine. Squash may give up some liquid when it hits the hot skillet; continue cooking until liquid evaporates /steam abates, about 1-2 minutes. Sprinkle mixture with chili powder, cumin, salt and garlic, then add the black beans, stirring to combine. When bean-squash mixture is nearly heated through, add the sweet potato and drizzle with maple syrup. Stir until ingredients are just incorporated, and remove pan from heat.

Assemble the enchiladas. Preheat oven to 375°F.  Spoon about 1-1/2 Cups of enchilada sauce into a 9″x13″ baking dish, and tilt dish (or spread with the back of a spoon) to cover bottom of the pan. Dip a tortilla in the sauce* to lightly coat the outside. Take a spatula or wooden spoon to spread a generous spoonful of filling into the tortilla, before rolling it up and placing it seam-side down (and sauce-coated tortilla-side up) in the pool of enchilada sauce.

Repeat the process with another tortilla, then another, making sure to nestle each completed enchilada close by the previous one(s) in the dish, so that they stay tightly rolled up while baking. Do this until you either run out of enchilada filling, or run out of space in the baking dish.

When the dish is full of enchiladas, cover them all with the remainder of the sauce. Cover dish with aluminum foil, and bake, covered for 20 minutes. Remove the foil and bake for another 5 minutes, to brown and crisp-up the tops of the enchiladas. Take pan out of the oven and allow to cool for several minutes.

Garnish with avocado slices and fresh cilantro, if desired. Serve right away.

*(you want to coat the middle of the outside of the tortilla, which will eventually be the side of the enchilada that faces up in the baking dish)

**Interested in making this a gluten-free dish? Use wheat-free tamari instead of soy sauce in the enchilada sauce, and corn tortillas instead of wheat ones.

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