Monday, February 27, 2017

Gluten-Free Orange Chicken

Happy Monday! Here’s to another amazing week!
My inspiration for coming up with this recipe was my brother Harrison’s birthday! He absolutely loves Chinese food, so I decided to make a takeout themed menu! This orange chicken is so delicious! It has the perfect balance of sweet and savory flavors. I made this dish along with a noodle dish, which I shared a sneak peek of on my Instagram yesterday! You will find that recipe on here very soon!

Let’s get to cooking!
Gluten-Free Orange Chicken (serves 8)

For the chicken;
  • 3 lbs chicken breasts, cut into cubes
  • 1/2 cup orange juice
  • 2 cups white rice flour
  • 1 teaspoon cayenne pepper
  • salt and pepper, to taste
  • avocado oil, to fry chicken 
For the sauce; 
  • 3/4 cup orange juice
  • 1/4 cup coconut aminos
  • 1/4 cup raw honey
  • 1 tablespoon sesame oil
  • 2 scallions, sliced (use green and white parts)
  • 1/2 tablespoon minced fresh ginger
  • 3 cloves of garlic, minced
  • 1 tablespoons orange zest
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons arrowroot powder mixed with 2 tablespoons of water
  • sliced scallions, to garnish
  • sliced cara cara oranges, to garnish
Whisk together orange juice, aminos, honey, sesame oil, scallions, garlic, ginger, orange zest, cayenne pepper, and arrowroot slurry in a medium size bowl. Set aside.

Time to fry the chicken! Season flour with salt, pepper, and cayenne pepper. Coat a large pan with avocado oil. Coat cubed chicken in orange juice. Let excess juice drip off, then coat in rice flour. Fry chicken on each side for about 5-6 minutes. Add sauce to pan, stir, and let come to a slow boil. Serve chicken by itself, with rice, noodles, or whatever you desire! Garnish with scallions and oranges. Enjoy!

Monday, February 20, 2017

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola

Happy Monday! I can't believe February is almost over! Spring is right around the corner!
This creamy ginger infused Greek yogurt topped with a delicious strawberry and fresh mint reduction is SO refreshing! And to top it all off, it is finished with my gluten-free almond butter granola! This dish has the perfect balance of sweet, spicy, and crunch! 
Onto the recipe!

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola (serves 4)

  • 2 cups greek yogurt
  • 2 tablespoons ginger jam 
  • 2 tablespoons raw honey
  • 1 teaspoon fresh ginger, minced
  • 2 cups fresh strawberries, diced
  • 2 tablespoons fresh mint, minced
  • 1/4 cup organic cane sugar
  • 1/4 cup water
  • 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
  • 1/2 cup of my gluten-free granola 
Whisk together greek yogurt, raw honey, ginger jam, and fresh ginger in a small bowl. Wrap and refrigerate until ready to eat.

Add strawberries, mint, sugar, and honey to a small saucepan over medium heat. Stir constantly, and let come to a slow boil. Add in starch mixture and mix. Reduce and let simmer until mixture thickens. Let cool.

Time to assemble! You can put this in a bowl, parfait cup, or even a small mason jar! Layer yogurt, strawberry mint reduction, and granola. Serve and devour! Enjoy!


Monday, February 13, 2017

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache

Hey there! Happy Monday! I hope your week is off to a great start!
If you are looking for the perfect gluten-free dessert to make for Valentine's Day, look no further! This red wine chocolate cake is moist, fluffy, and flavorful! The blackberry-sage ganache adds the perfect finishing touch to this elegant dessert. You will have a hard time believing this cake is free of not only gluten, but grain-free as well! Zuvii Banana Flour gives this cake great texture.

Onto the recipe!

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache (yield; 5 heart shaped layer cake)

For the cake;
  • 1 cup banana flour
  • 3/4 cup cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 cup semi-sweet red wine
  • 2 large eggs
  • 2 sticks grass-fed butter, softened
  • 1 1/2 cups organic cane sugar
  • 1/2 teaspoon vanilla extract
  • coconut oil, to grease pans
  • garnish with chocolate shavings (I used dark chocolate & white chocolate)
For the chocolate buttercream; 
  • 1 stick grass-fed butter, softened
  • 2 cups organic powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
For the blackberry-sage ganache;
  • 8 ounces hot milk
  • 8 ounces 60% dark chocolate infused with blackberry & sage (I used Endangered Species brand chocolate.)
Preheat oven to 350 degrees. Grease 5 small heart shaped pans with coconut oil. Sift together dry ingredients in a small bowl.

Cream together butter and sugar in a stand mixer for about 3-4 minutes, or until light and fluffy. Add in eggs, one at a time. Beat again. Add in flour blend and red wine. Mix until well combined. Evenly divide batter among cake pans. Bake for about 35 minutes, or until a toothpick comes out clean.

Time to make the chocolate buttercream! Whip butter in a stand mixer until fluffy. Add in powdered sugar and continue mixing. Sift in cocoa powder, milk, and vanilla extract. Mix until well combined.

Let's make the ganache! Heat milk in a saucepan over medium heat until hot. Pour milk over chocolate and whisk until creamy.

Once the cakes are cooled, it is time to assemble and layer the cakes! Pipe buttercream on each layer, repeating until all five cakes are assembled. Pour ganache over cake and let set for a couple of minutes. Top with shaved chocolate. Enjoy!