Daring Bakers Challenge April 2009: Coconut Cheesecake Bites

Coconut Cheesecake Bites (Gluten Free, of course)

gluten free crust:

Combine the following in the bowl of a food processor:

1 cup Perky's Nutty Rice cereal
1/2 teaspoon vanilla
1/2 teaspoon salt
3 tablespoon tapioca starch
3 tablespoons butter
3 tablespoons agave nectar

cheesecake:
1 stick (8 ounces) cream cheese, room temperature
1/2 cup sugar
3 tablespoons agave nectar
2 large eggs
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon coconut extract

1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into the bottom of a pie tin. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add coconut milk, vanilla, lemon juice, and coconut extract and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the pie pan.

5. Bake 45 to 55 minutes, until it is almost done. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

I chose to make little "rounds" of cheesecake. What I discovered is that the Perky's crust is very firm, and it was difficult to cut through. Thus, it would be a perfect finger food for serving (unless you're the unlucky chef who has to cut the rounds out). Using a 6 ounce can with both ends removed (tomato paste cans are perfect for this!), I pressed out rounds.

The boy tried this, and he liked it. I had to get the pan back out of the fridge since he ate my piece while I was cutting strawberries.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Other daring escapades:

Blueberry Cups (Tuiles)

Chocolate Valentino and Toasted Coconut Ice Cream

Lasagne

Food from the Co-op: April 2009

Picked up my Co-op food this morning.
Oranges, strawberries, tomatoes, bananas, cucumbers, broccoli.
[not pictured - red leaf lettuce, baby red potatoes, meat, rice]

I'm planting basil today.

Kroger Spices - Good news!

You may know this already, but I received the following email today:

Dear Ms.:

Thank you for contacting The Kroger Co. regarding the gluten status of our Kroger Brand spices. We are happy to provide additional information on our products.

All ground or whole spices with no ingredient statement are free of gluten containing ingredients. Allspice, apple pie spice and pumpkin pie spice are also free of gluten because they are just combination s of ground spices.

We hope this information is beneficial to you.

Harriet A. Solar

Corporate Dietitian

The Kroger Co.

1014 Vine St.

Cinti., OH 45202

Gluten Free Cheese Brogies

Now, I know you don't even know what a cheese brogie is.

Well, for the longest time, neither did I. Until I met the boy. We used to eat at mom-and-pop hamburger places together all the time. (Greasy burgers are very romantic! Hence, our Valentine's visit to Five Guys Burgers :). We used to frequent Fancy Freeze in Boise, Idaho during hot summers when I was working at a candy store downtown. Well, apparently, Idaho has such thing as a cheese brogie. As far as I can tell, it was coined by the Swiss Village Cheese Factory in Nampa, Idaho, and that cheese brogies (in the sense I'm about to demonstrate) are still sold at the Hungry Onion in Meridian. Any other brogie officianados can certainly help me out with the history and origins.

Basically, it's a deep-fried cheese fritter. Mozzarella stick. So-called cheese curds from A&W. Same difference.

Also, this recipe is not for the faint of heart. It involves precise timing, and a boiling pot of oil. And consumption of lots of cheese in a short period of time. Don't say I didn't warn you! Please, please be careful, and maybe don't do this if you have little ones who are learning about the stove right now.

We developed this recipe from the delicious onion rings from Life, Gluten Free. The breading translates well in this application too!

Cheese Brogies

1/4 cup sorghum flour

1/8 cup cornmeal

1/8 cup tapioca starch

1/8 cup potato starch

1/4 teaspoon garlic pepper

1/4 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon Italian seasoning, crushed

1/4 teaspoon apple cider vinegar

1/2 heaping tablespoon sour cream

1/4 cup water

4 mozzarella cheese sticks

Mix together all of the batter ingredients except the cheese sticks. Unwrap cheese sticks and slice into small rounds - about 10 slices per one ounce cheese stick. Drop the slices into the batter and stir around.

In a small pan, heat 3/4 inch of oil. Using a fork and spoon combo, scoop up a cheese slice with the fork, holding the spoon under it with some of the batter. Drop into the hot oil (medium heat on my stove) and pour the batter over it. Flip with a fork after about 20-30 seconds, and cook until very light brown.

The secret here - the amount of time between "sufficiently brown" and the cheese melting point is very short. If you cook just until light brown, you can scoop the brogie out with a clean fork before the cheese starts to ooze into the oil. Like I said, this may be an "experienced frying activity." (I have frying experience from managing a restaurant back in the day.) Drop onto a paper-towel lined plate and invite your hungry subjects into the kitchen.

Serve with homemade marinara sauce, or Hunt's Garlic and Herb sauce.

Gluten Free Hiking Granola

Last weekend, we headed to St. George, Utah to climb around Zion National Park. We took 3 hikes: from Weeping Rock to Hidden Canyon; the River Walk toward the Narrows at the mouth of the river; and the Emerald Pools.

Hiking is a challenge without plenty of fuel. And gluten free pocket food is not that easy to come by...so we checked into some delicious granola. We took along gatorade, fruit leather, snickers, lots of tasty things with extra energy. But the granola is what really took us to the top. See? This was it at the entrance to Hidden Canyon, 700 feet above the valley floor, only moments before it went straight into my mouth.

Hidden Canyon Hiking Granola: with banana chips and almonds

2 1/2 cups gluten free oats (available from BCG for cheaper!)
3/4 cup sweetened coconut
1/2 cup gluten free cereal, such as EnviroKids Koala Crisp, Nutty Flax, or Cocoa Pebbles (small and round)
1/2 cup peanuts, chopped
1/3 cup teff flour
1/3 cup sorghum flour
1/2 cup butter
1/4 cup brown sugar
1/4 cup agave nectar
2 tablespoons maple syrup

1/2 cup almonds
1/2 cup banana chips

In a bowl, measure and mix together all dry ingredients (except almonds and banana chips). Melt the butter, brown sugar, and agave nectar in a microwave-safe bowl. Pour the butter-sugar mixture over the oat mixture, and blend with your hands, seeing that all ingredients in the oat mixture are moistened.

Pour onto a piece of parchment paper laid over a baking sheet into a single layer. Bake at 325 for 10 minutes, stir. Spread out again and bake for another 10 minutes. Watch it carefully at the end - the time between baked and burnt is very small.

Remove from the oven right before you burn it. Let it cool for a few minutes, and then pour it into the bowl with almonds and banana chips. It will crisp as it cools. When cooled, pack into sandwich bags and hike away!

(Note to self: This would also be great on top of yogurt for breakfast)

Gluten Free in St. George, Utah: Review of Troy's BBQ

I think I mentioned it earlier, but we went on an adventure this last weekend. We headed to Southern Utah to experience Zion National Park, and see St. George. We discussed driving the extra 6 miles to the Arizona border, but we forgot.

Anyway, part of the plan was to find a place to eat out on Friday night. You know, like vacationers do?

A brief search on the internet revealed the typical Outback Steakhouse (which we still have never tried), but if other options existed, we wanted to try them.

I came across mention of a local joint that served gluten free food called Troy's BBQ.

We showed up at Troy's at about 7:30 on a Friday night, tucked out of the way on a main street, but entering a residential area. The parking was sufficient, and there were places for outdoor dining. We were greeted with a cozy, darkened dining room, complete with notes honoring Troy's meat all over the walls, and a smiling face at the counter.



I'm pretty sure it was Troy himself. (Don't quote me on that - but it was the guy on their home page who's cuddling a large piece of meat.) We asked about gluten free options, and were given the gluten free tour of the menu. Overall, about 95% of the menu is gluten free. No leek rings, or fries fried in the same fryer, and he seemed very aware of contamination issues.

We settled on platters of pulled pork, brisket, with sides of baked beans, potato salad, a baked potato, and a green salad. We were greeted minutes later with two heaping plates of hot, smoky meat and delicious sides. The "yanked pork" melted in your mouth, and there was a selection of gluten free sauces to choose from. All of the meats, purchased locally, are smoked on-site with Troy's special blend of hand-mixed seasoning.

We left feeling welcomed to St. George, with exceptionally full bellies. Troy, you're worth your weight in brisket, my man!

This is definitely worth the trip to St. George.

Oh, to top it all off, we were at the grocery store the next morning for some supplements to our breakfasts (including fruit cups and pre-cooked bacon), and the parking lot was filled with the smell of tender, smoky meat. Troy's was just around the corner. A pleasant reminder of our great dinner out!

Troy's BBQ
95 West 700 South
St. George, Utah 84770
435.272.4444

(Stay tuned for the delicious granola that went with us!)

Big City Soup

I keep a list of restaurants we should try. But, since trying restaurants takes some guts these days, we actually don't do it very often. We go with what is safe. Or we eat at home. It's pretty simple like that.

Anyway, I sadly learned that one of the restaurants we should try for delicious gluten free food in Salt Lake City has closed. Big City Soup, located at 235 South 400 West (at the Gateway), closed its doors. I had checked out its menu, examining the delicious daily soup offerings that were conveniently marked "gluten free."

Sadly, we won't get to visit and try the gluten free soup.

:(

Hmm, need some soup?

Try these favorites:

Taco Soup
Simple Chicken Noodle Soup
Kickball Pumpkin Chili
Pizza Soup

Sunshine Muffins: What to do with sad-looking oranges

You know how there are things that are just so disturbing or out of the ordinary that you just have to keep staring? Like that car accident on the freeway that held you up for an extra 30 minutes, but you insist on going 15 miles per hour when you drive by, just so you can look at the car that is facing the wrong direction, surr0unded by debris? Or the child that's just tall enough to push the shopping cart with their hands high above their head, and all you see is a cart coming down the aisle at the grocery store and you do a double-take?

Or - the one I've been thinking of - that twisted show on TLC called Toddlers & Tiaras? You just have to watch it because you find the idea of fake-tanning your 2 1/2 year old daughter so bizarre? (I can't believe I just publicly admitted to watching that sh0w. Once, people, that's all.)

Well, I came across Sunshine Muffins on Thrifty Florida Mama's blog, and realized that it was muffins that involved whole oranges. She was attempting to use up some oranges on their last leg, and my mind drifted into the kitchen to my fruit bowl, hopefully holding 5 shrunken clementines that I doubted I would peel up and eat. This was the perfect solution, only gluten free, of course. So, withhold your judgment - Sunshine Muffins are full of fiber and vitamin C, and you can salvage those oranges that keep getting passed up in the fruit bowl! And they are a fascinating color of orange!

Sunshine Muffins

3 to 4 oranges
1 egg
1/4 cup oil
3/4 cup sugar
1/2 cup quinoa flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum

Chop the oranges, with the peel on, in small pieces. In your blender or food processor, blend the oranges until they are pureed. Yep, peel and all (just make sure there was no seeds in there. Or those little knobby things on the end where the orange attached to the tree). When the oranges are liquidy, add the egg, oil, and sugar.

In a separate bowl, mix together flours, baking powder, baking soda, salt and xanthan gum. Whisk together. Add into food processor/blender, and blend until everything is mixed.

Pour into a prepared muffin pan and bake for 350 for about 14 minutes, until the muffins are slightly golden. Thrifty Florida Mama had a brown sugar/orange juice glaze, but I think they are just great as they are.

They are spicy and fresh, and the quinoa flour adds some protein to fill you up. We're going hiking this weekend, and I think I will pack some of these for me. The boy will definitely be packing almond poppyseed muffins.

Fudgey Teff Brownies

Well, I had maxed out my healthy snack consumption for the week. I had some very delicious apples in my co-op order, even some fresh tomatoes in last night's taco soup. Oh, how I love tomatoes. But it was Saturday night, and I'd worked a long week, my friend. I remembered Elana had a recipe for brownies made with almond butter, but I couldn't bring myself to crack open my new bottle of almond butter. I decided to try something new. Something better than a weekend snack of Magical Instant Brownie. The real deal. (Don't worry - I'll still try the almond butter brownies. Next time.)

Fudgey Teff Brownies

1/2 cup shortening
1/3 cup teff flour
1/3 cup sweet rice flour
2/3 cup sugar
3 tablespoons agave nectar
5 tablespoons cocoa powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla

chocolate chips to top

Preheat the oven to 350 degrees. Prepare an 8x8 glass pan. Combine all ingredients into a bowl. Mix until completely combined. Pour into bowl, spreading to the edges. If you want, you can add more chocolate by sprinkling chocolate chips across the top. I did. I needed all the chocolate I could get.

Bake 25 minutes, or until the edges are brown. Don't overbake them, or they will be dry.

Alternative approach (20 April 2009): Melt shortening in a microwave-safe bowl. Stir in just the teff flour, and let it set for 5 minutes. The shortening will be solid again, but it helps the teff to be less crunchy.

Teff has a delicious, whole-grain texture, and is from Ethiopia. It's one of the smallest grains in the world. So small that you can't find any of these brownies anymore. They're gone. Oops.