The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Fri, 27 May 2016 22:16:31 +0000 en-US hourly 1 Vegan Carrot Cake Smoothie http://www.thetomatotart.com/recipe/healthy-carrot-cake-smoothie/ http://www.thetomatotart.com/recipe/healthy-carrot-cake-smoothie/#comments Fri, 27 May 2016 18:18:32 +0000 http://www.thetomatotart.com/?p=5787 Boring smoothies are so last year! Spice things up with this carrot cake smoothie. Not only is it DELICIOUS, it's healthy, gluten free, paleo, vegan and has no added sugar!

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This healthy carrot cake smoothie is gluten free, vegan, and paleo with no added sugar. Have your carrot cake and eat it too!

Healthy Vegan Carrot Cake Smoothie
This healthy vegan carrot cake smoothie is an awesome departure from the norm. Full of vitamins, fiber, and heart-healthy fats, this smoothie has no added sugar and is completely paleo. If you have five minutes in the morning, a healthy breakfast is at your fingertips. Jump Straight to the Recipe.

Healthy Vegan Carrot Cake Smoothie (GF, Paleo)

When I Googled the word,  “smoothie” today, I was met with an array of wild smoothie news. Did you know that was a thing?

Here’s what I mean:

Moby, the musician and DJ,  drinks a daily vegan green smoothie. He credits it with saving his life during his former cocaine-fueled days.

In a story that I’m pretty sure is the literal opposite of Moby’s, this lady, used a smoothie to kill her husband.

But the weirdest smoothie story I ready today was about a medicinal smoothie that’s very popular in Bolivia and Peru (nope, this isn’t Moby’s old cocaine smoothie recipe). This smoothie’s magic ingredient is the endangered Titicaca frog. Oh no! People, please don’t eat endangered animals in your smoothie. There are better ways to get your daily dose of vitamins!

Healthy Carrot Cake Smoothie IngredientsI heart smoothies, but…

Healthy smoothies are more popular than ever. People go wild with beautiful layers and fabulous toppings. As much as I love looking at those stunning creations, In the real world, my real world, mornings don’t really allow for pretty layers or intricate toppings, but that doesn’t mean my breakfasts are dull.
Recently I was thinking of upping my smoothie game and the idea of a carrot cake smoothie came to mind. Now, I don’t mean I take a carrot cake and blend it up and drink it because… well gross. (Although not as gross as a Titicaca frog smoothie) Instead of actual carrot cake, I’m embracing the flavors of carrot cake. Turns out, those flavors are great for a smoothie. Carrots, ginger, cinnamon, coconut, peacan, raisin, & pineapple? YUM!

Healthy Vegan Carrot Cake Smoothie

I teamed up with Gourmet Garden to create this vegan carrot cake smoothie and oh my goodness, am I in love. I used lots of Lightly Dried Ginger in mine because I like it spicy. The raisins and pineapple add the perfect hint of sweetness. The almond milk and coconut make this a creamy carrot cake dream, but if you wanted to make it even creamier, you could use coconut milk. It’s vegan, gluten free, paleo, and of course, totally natural- I have to wonder if Moby would like it. I’m going to go ahead and say yeah, Moby would totally dig it.

BTW, Moby has a new memoir out, called Porcelain. I heard him talking about it on NPR yesterday and he was lovely. I’m going to pick up a copy of it for some summer reading.

This post is sponsored by Gourmet Garden. I have received both product and monetary compensation for this post. My opinions are 100% my own and I only work with brands I love and that I feel will be useful for my readers. Thank you for supporting the brands that help make The Tomato Tart possible.


Vegan Carrot Cake Smoothie
 
Prep time
Total time
 
The flavors of carrot cake morph into a healthy vegan smoothie. Carrots, ginger, coconut, cinnamon, and pineapple all come together to make a fast and delicious breakfast.
Author:
Recipe type: Breakfast
Cuisine: American, Vegan, Paleo, Healthy
Serves: 1 serving
Ingredients
  • 1 medium carrot, peeled and thinly silced
  • 1.5 cups frozen pineapple
  • 1 cup unsweetened almond milk
  • 2 tablespoons golden raisins
  • 2 tablespoons unsweetened shredded coconut
  • 8 pecan halves (about 2 tablespoons if used chopped)
  • 1 Teaspoon cinnamon
  • 1 Tablespoon Gourmet Garden Lightly Dried Ginger
Instructions
  1. Place all ingredients in a high speed blender and blend until smooth.
  2. I garnished this one with some shredded carrots and a bit of chopped pecan.

 

Check out these awesome gluten free & vegan recipes featuring carrots!

Carrot Cake Waffles from The Crunchy Chronicles

Roasted Carrot Dip (Paleo, Vegan, Whole30) from The Tomato Tart

Caramelized Onion and Carrot Soup from The Tomato Tart

Thai Carrot Salad from Minimalist Baker

Gluten Free Vegan Carrot Cake from Give Me Some Oven

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Spicy Roasted Carrot “Hummus”: Veggie Dip Recipe http://www.thetomatotart.com/recipe/carrot-veggie-dip-recipes/ http://www.thetomatotart.com/recipe/carrot-veggie-dip-recipes/#respond Sun, 22 May 2016 02:19:24 +0000 http://www.thetomatotart.com/?p=5766 This spicy roasted carrot “hummus” isn’t actually hummus at all because it doesn’t contain chickpeas, but that doesn’t stop this from being one of the tastiest vegan & gluten free appetizers in your arsenal.

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The BEST dip ever! It's healthy, but tastes super decadent. Vegan, gluten free, paleo, Whole30 compliant crazy addictive! The BEST dip ever! It’s healthy, but tastes super decadent. Vegan, gluten free, paleo, Whole30 compliant crazy addictive!

Roasted Veggie Dip Recipe : Paleo, Vegan, Whole30, Allergy Friendly, DELICIOUS!
This spicy roasted carrot “hummus” isn’t actually hummus at all because it doesn’t contain chickpeas, but that doesn’t stop this from being one of the tastiest vegan & gluten free appetizers in your arsenal. It’s big on flavor, a nutritional heavy hitter, but light on calories. Since it’s vegan, gluten-free, paleo, and allergy-friendly, so make this veggie dip recipe and you’ll have something for everyone at the party! Jump Straight to the Recipe

I just dropped Joshua off at the airport. As I watched him walk away in his plaid button-down, pulling his grey suitcase, I got all kinds of mushy. Truth be told, it’s usually him watching me as I head off to conferences, retreats, or sponsored travel. There is something about airports that fills me with gentle melancholy- even when I’m looking forward to wherever I’m going. Airports are full of emotion, from excitement to trepidation and from joyous hellos to longing goodbyes.

This morning, about an hour after he left for work, Joshua texted me “I miss you already”. It’s no wonder I hardly let the guy out of my sight for the past 17 years. It feels so strange to say 17 years. Perhaps by the time I get used to hearing 17, it will be another year.

You have to try this Roasted Veggie Dip Recipe : Gluten Free, Paleo, Vegan, Whole30, Allergy Friendly, DELICIOUS!

While I’m missing him already, there are some things I love about being alone. The big one is sleeping alone in a king sized bed. Well, not really alone since I let all the animals sleep with me when he’s gone. I’m also planning to listen to all the music he hates on full blast. Mostly early girl-fronted R&B like Wynona Carr  and corny rockabilly like Janis Martin.

Oh the other thing I always do when I’m flying solo is eat like a bachelorette. There will be salad, and eggs, tea and toast, maybe a mug cake and of course chocolate. Also, this roasted carrot dip = a meal.

You have to try this Roasted Veggie Dip Recipe : Gluten Free, Paleo, Vegan, Whole30, Allergy Friendly, DELICIOUS!

I love everything about this roasted carrot dip. It’s thick and creamy, a little spicy, a bit nutty, and super pretty. Think hummus without the beans or tahini. I brought this to my friend Papabear’s house last weekend and he was shocked to learn that there was no tahini and it was garbanzo-less too. “What the what?”

You have to try this Roasted Veggie Dip Recipe : Gluten Free, Paleo, Vegan, Whole30, Allergy Friendly, DELICIOUS!

My other favorite story about this carrot dip is that I was teaching some produce-focused cooking classes last fall. One of the programs was all about carrots. I made carrot mac and cheese, carrot top ranch dressing, and this carrot “hummus”. One day, I had two classes scheduled. I made huge batches of the mac and cheese, but made a smaller batch of the spicy carrot dip. Well, boy was I mistaken when I thought the kids wouldn’t be too into my veggie dip recipe. I had to use the entire batch I’d made for the kids + the stuff I was saving for the adult program. You can’t imagine how awesome it is to see kids dipping raw carrots into roasted carrot dip and asking for more. I completely ran out!

roasted-carrot-spread

This roasted carrot dip is vegan, gluten free, nut free, paleo, and even Whole30 compliant. It uses ingredients I always have on hand. You probably have most of them too- except maybe the pepitas. If you don’t know pepitas, they’re just hulled pumpkin seeds. You can find them at many grocery stores. I usually buy mine at Trader Joes or at the Mexican market down the road. They taste nutty and delicious. If you haven’t tried them, holy cow, get out and get some! They’re great on salads, as a crunchy topping for soup, or just eating out of hand.

I’ve been making this for a few years now, and this Mexican-inspired version is the one I knew I had to share with you. I mean, I’ll share the recipe, but don’t ask me to share the dip! Luckily, since I’m solo this weekend, I don’t actually have to share my roasted carrot dip with anyone at all.

You have to try this Roasted Veggie Dip Recipe : Gluten Free, Paleo, Vegan, Whole30, Allergy Friendly, DELICIOUS!

Spicy Roasted Carrot “Hummus”: Veggie Dip Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Vegan, Mexican
Serves: 2 cups
Ingredients
  • 3 lbs carrots, peeled
  • ½ large red onion thickly sliced
  • 1 jalapeno, thickly sliced (optional)
  • 1 cup raw green pumpkin seeds (pepitas)
  • ½ cup olive oil (divided)
  • 1 handful of fresh parsley or cilantro (optional)
  • 1 tablespoon cumin
  • ¼ cup lime juice
  • 1 teaspoon sea salt
Instructions
  1. Preheat oven to 375º and line a baking sheet with parchment paper. On the baking sheet, toss carrots, onion slices, and jalapeño with one tablespoon of olive oil and spread out so that nothing is touching. Check the onions and jalapeños after 20 minutes and remove if they are cooked through and soft. Turn the carrots and cook for another 25-30 minutes. They are done when they’re caramelized and quite soft.
  2. In a  food processor, pulse pumpkin seeds, olive oil, and fresh herbs (if using) until the mixture is creamy with a bit of texture- not unlike chunky peanut butter. Add the carrots, olive oil, onions, jalapeños (if using), cumin, lime juice, and salt and process until smooth and creamy. I stop just short of completely smooth as I love a bit of texture, but you can keep processing until completely smooth. Serve with crudités, chips, crackers, or spread on toast for a fabulous treat. If you like, you can add a little drizzle of herbed olive oil and some toasted pepitas on top!

Need More Delicious Carrot Recipes?

Carrot Cake Dip from Food, Faith, Fitness

Carrot Ginger Dressing from The Tomato Tart

Carrot Top Pesto from Healthy Nibbles & Bits

Lightened Up Carrot Cake from Ambitious Kitchen

Vegan Carrot Soup with Caramelized Onion The #1 Recipe on The Tomato Tart

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Gluten Free Pretzel Dogs http://www.thetomatotart.com/recipe/gluten-free-pretzel-dogs/ http://www.thetomatotart.com/recipe/gluten-free-pretzel-dogs/#comments Tue, 26 Apr 2016 14:33:38 +0000 http://www.thetomatotart.com/?p=5743 These gluten free pretzel dogs are totally incredible. Just like the pretzel dogs you remember, but without the gluten!

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Gluten Free Pretzel Dogs from Scratch

Gluten Free Pretzel Dogs for the Progressive Eats Pretzel Party

These gluten free pretzel dogs take tender and delicious gluten free pretzel dough and wrap it around super tasty all beef hotdogs. These savory snacks make a killer party appetizer or even a fun snack for kids and grown ups alike. Jump Straight to the Recipe

When I was a kid, I was pretty obsessed with pretzels. There was a joint called Hot Sam at the local mall, and my mom could always bribe me to behave while shopping with the promise of a pretzel with mustard. Every once in a while, I’d get the most delicious little mini preztel dogs. Hot Sam is long gone now—their doughy salty goodness replaced by sweet and buttery mall pretzels like Auntie Annies and Wetzel’s. So pretzels and I kind of broke up.

hot-sams

Many years after that sad breakup, I was roaming the gilded aisles of Bi-Rite in San Francisco. Among their many wonders, I found gorgeous Bavarian pretzels baked in a wood fired oven until they shone a deep golden brown. I knew I’d reached the pinnacle of pretzel goodness when I tried those crispy on the outside, soft on the inside Firebrand Pretzels.

My pretzel love only grew when a German restaurant opened two blocks from our house. I was happy with a pretzel, a side of kraut, and beer for dinner.

And then… I got the news that gluten and I were now enemies for life. For a while, I was so focused on getting well that things like pretzels didn’t even enter my mind, but being gluten free is funny- not like this video type of funny. But funny like a food memory pops into my head and takes up residence there. You know, a pretzel becomes more than just a pretzel when you can’t just go get one.

Gluten Free Pretzel Dogs from Scratch

In February, I was having lunch and my server walked past my table on her way to deliver a glorious looking burger on a pretzel bun. That started a serious pretzel craving, so I turned to some of my favorite cookbooks. I made pretzel rolls, pretzel bites, and twisty pretzels from two of my favorite gluten free cookbooks Gluten Free on a Shoestring Bakes Bread and Gluten Free Girl American Classics. The pretzels from Gluten Free on a Shoestring reminded me of those perfect Hot Sam pretzels from when I was a kid while the ones from Gluten Free Girl called to mind those beautiful golden brown Bavarian pretzels. By the end of a week, my pretzel game was pretty on point, and my belly was pretty full. My craving quenched, I moved on to other food projects.

Mini Gluten Free Pretzel Dogs From Scratch Recipe
Fast forward to early April, my friend Barb from Creative Culinary invited me to join a virtual progressive dinner party called Progressive Eats. Of course, I said yes and imagine my delight when I learned that my first foray into Progressive Eats would have a pretzel theme!

Gluten Free Pretzel Dogs from Scratch

So here you have it. Tiny pasture-raised beef hotdogs wrapped in perfect pretzel dough and baked to a gorgeous golden brown. This recipe takes a bit of planning and requires some specific ingredients, but it’s not a difficult recipe. These little dogs freeze perfectly. As a matter of fact, you can freeze them after they’re wrapped and risen and just throw them directly into the baking soda bath while they’re frozen. Double or triple the recipe and serve them at a party. I guarantee there won’t be a single one left on the plate.

This recipe is adapted from Gluten Free on a Shoestring Bakes Bread by Nicole Hunn of the awesome website Gluten Free on a Shoestring. If you don’t know her, you should DEFINITELY head right over to her site!

Gluten Free Pretzel Dogs from Scratch

5.0 from 1 reviews
Gluten Free Mini Pretzel Dogs
 
Prep time
Cook time
Total time
 
These gluten free mini pretzel dogs are an amazing treat. The pretzel flavor you remember without the gluten!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 30 dogs
Ingredients
  • 330g of Better Batter Flour
  • 80 g Whey Protein Concentrate
  • 50 g Expandex
  • 40 g nonfat dry milk, finely ground in a blender or food processor
  • 2 teaspoons instant yeast
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon sea salt
  • 4 tablespoons unsalted butter at room temp
  • 1.25 cups + 2 tablespoons warm water at about 100º
  • Baking Soda Bath
  • 8 cups boiling water
  • ½ cup baking soda
  • 1 tablespoon sea salt
  • Coarse Sea Salt for Sprinkling
  • 1 package mini hot dogs, I used Fork In the Road’s mini grass fed beef dogs
  • (or 8 regular or long hot dogs cut into 2-3 inch pieces)
Instructions
  1. Place flour, whey, Expandex, milk powder, yeast, and sugar in the bowl of a stand mixer and whisk until well combined. Add salt, and whisk again. Fit the mixer with your dough hook and add butter and water and mix on low speed until combined. Turn the speed up to medium and mix for five minutes. The dough will be very sticky, so to remove, coat a silicone spatula lightly with oil.
  2. Move dough to a large lightly oiled bowl covered with oiled plastic wrap and allow to rise in a warm spot in the kitchen for two hours then place in the fridge for at least 12 hours or up to five days. This rest allows the dough to develop a deep pretzel flavor and also makes the dough much easier to work with.
  3. When you’re ready to bake your pretzel dogs, pull small (about 40 grams) pieces of dough off and shape into a ball then roll into little cylinders. Wrap the dogs in dough and place under a damp towel to keep moist. Once all of your hot dogs are wrapped, allow to rise in a warm area of your kitchen for about an hour.
  4. Preheat your oven to 375º and prepare your baking soda bath. Drop the pretzel dogs into the boiling baking soda bath about 6 at a time for no more than one minute. Place on a parchment-lined baking sheet and sprinkle with salt. Be careful not to overcrowd. Repeat with the rest of the dogs.
  5. Bake the dogs for 18-222 minutes. If you like you can brush them with butter or an egg wash in the last 10 minutes of baking for a deeper,shinier, golden brown color.

Serve with good mustard and gluten free beer!

Meet the other bloggers who are involved with Progressive Eats and check out their AWESOME pretzel-themed recipes.

Pretzel Party!

Pretzels as an Ingredient

Pretzels from Scratch

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Chinese Chili Oil From Scratch http://www.thetomatotart.com/recipe/chinese-chili-oil-scratch/ http://www.thetomatotart.com/recipe/chinese-chili-oil-scratch/#comments Tue, 29 Mar 2016 19:03:52 +0000 http://www.thetomatotart.com/?p=5711 No Chinese meal is complete without some hot chili oil, and this homemade chili oil is made with healthy, clean ingredients. If you’ve never tried homemade Chinese hot oil, you are in for a very serious treat. Just a few ingredients and 10 minutes of your time will yield a stunningly flavorful infused oil

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Homemade Chinese Chili Oil. Way better than the store bought stuff!

chinese-chili-oil-hot-oil

No Chinese meal is complete without some hot chili oil, and this homemade chili oil is made with healthy, clean ingredients. If you’ve never tried homemade Chinese hot oil, you are in for a very serious treat. Just a few ingredients and 10 minutes of your time will yield a stunningly flavorful infused oil. Jump Straight to The Recipe

Homemade Chinese Chili Oil

I once heard Lynne Rossetto Kasper refer to herself as the condiment queen. HEY wait, I thought, that’s my title. Then I realized, I would totally share my queendom with Ms. Kasper.

Chinese Chili Oil, Chinese Hot Oil INGREDIENTS
One of the condiments I am never without is Chinese Chili Oil. Also known as Chinese hot oil, this beautiful bright condiment is a staple in Hunan, Sichuan and Yunnan cuisines and it appears in Chinese-American restaurants from coast to coast. If you’ve only ever had hot chili oil from a jar, it’s pretty good. But I’m here to tell you you’re missing out. Homemade chili oil can feature rich and layered flavors including cinnamon, star anise, and shallot. Best of all, you control what goes into your chili oil- from good quality oil to your preferred spice level!

Chinese chili oil is so simple to make. With just a few ingredients and about 10 minutes, you have yourself some chili oil. The flavor just keeps improving with time, and I’ve learned that I should always make a double batch so it can just keep infusing for a couple of weeks in the fridge.

This Chinese chili oil is not too spicy- the sweetness of the chili pepper really comes through since we’re using Gourmet Garden Lightly Dried Chili Pepper rather than the fully dried red chili flakes. I’ve made this with fresh chili, fully dried, and with the lightly dried, and I think this is the best version. Supporting the heat, is the exotic and lovely mix of cinnamon, allspice, fennel seed, garlic, shallot, and citrus peel. The resulting flavor is heady and full of complexity.

Chinese Chili Oil, Chinese Hot Oil INGREDIENTS
I eat this chili oil with any meal of the day. It’s amazing on avocado toast or eggs for breakfast, drizzled over salads or spread on sandwiches for lunch, and with any manner of roasted veggies, grilled meats, or grain bowls for dinner. And don’t think this chili oil is just for Asian food! I think you’ll be surprised how well it enhances all kinds of cuisine.

Chinese Chili Oil, Chinese Hot Oil INGREDIENTS

This post is sponsored by Gourmet Garden. I have received both product and monetary compensation for this post. My opinions are 100% my own and I only work with brands I love and that I feel will be useful for my readers. Thank you for supporting the brands that help make The Tomato Tart possible.

4.0 from 2 reviews
Chinese Chili Oil From Scratch
 
Prep time
Cook time
Total time
 
No Chinese meal is complete without some hot chili oil, and this homemade chili oil is made with healthy, clean ingredients. If you’ve never tried homemade Chinese hot oil, you are in for a very serious treat. Just a few ingredients and 10 minutes of your time will yield a stunningly flavorful infused oil.
Author:
Recipe type: Condiment
Cuisine: Chinese
Serves: 11/4 cups
Ingredients
  • 1 cup expeller pressed grapeseed oil (or other neutral flavored oil like avocado)
  • 2 tablespoons Gourmet Garden Lightly Dried Chili Pepper (you can add more or less according to your desired heat level)
  • 2 cinnamon sticks
  • 1 inch wide slice of orange peel with white pith removed
  • 1 teaspoon allspice berries
  • 1 teaspoon fennel seeds
  • 1 shallot, finely sliced
  • 2 cloves of garlic
Instructions
  1. In a heavy saucepan, heat all ingredients over medium heat until oil is bubbling fairly rapidly. Reduce heat and simmer for 10 minutes. Cool in the pot until room temperature. Important: remove the cloves of garlic from the oil before transferring to a mason jar to store in the fridge for up to two weeks.

Check out these aweseome spicy gluten free recipes:

Pear and Goat Cheese Salad with Brown Butter Vinaigrette

Gluten Free Irish Potato Pancakes (Boxty)

Sweet Smoky Turkey Chili

Cucumber Mango Salad

Chicken Tortilla Soup with Hatch Chilies

Chicken Stir Fry with Chili and Garlic

Gluten Free Chocolate Layer Cake with Chili and Cinnamon

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Gluten Free Boxty AKA Irish Potato Pancakes http://www.thetomatotart.com/recipe/gluten-free-boxty/ http://www.thetomatotart.com/recipe/gluten-free-boxty/#comments Tue, 01 Mar 2016 11:00:36 +0000 http://www.thetomatotart.com/?p=5031 I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

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Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Boxty Recipe for St. Patrick’s Day

Boxty is a staple in Irish cuisine, but gluten free boxty was not the first thing that came to mind when I was working on a new St. Patrick’s Day recipe. When brainstorming ideas for St. Patrick’s Day, I thought of my friend Siobhan. Siobhan is from Dublin, and I have had the extreme pleasure of eating her tasty food for many years. We’ve lived together a couple of times in the past, and one of my favorite things about it was coming to the smell of her killer potatoes on the stove. On weekends, I often arose to a hot cuppa, the New York Times, and the sizzle of spuds in a cast iron pan. Jump straight to the recipe.

Siobhan and I at my 30th birthday pajama party! Look at my eyebrows EEP!

I knew I wanted to make a potato dish as a nod to my good friend. Colcannon and champ crossed my mind, but as I dug deeper, I thought of the potato cakes that my mom had made when I was growing up. Leftover mash always became potato pancakes. Siobhan did the same exact thing. In Ireland, it’s called boxty, and boxty is such a fixture of life in some parts of Ireland, there is even a nursery rhyme:

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man

I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

I looked at a ton of recipes on the web and I think there are as many recipes for boxty as there are Irish grandmothers. What I didn’t find were a ton of gluten free boxty recipes, but lucky for me, it is a very simple task to convert the basic formula. I started with the recipe from a fantastic cookbook by Clodagh McKenna , Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year.

I decided I wanted to stray a bit from Clodagh’s recipe in that I wanted to spare you rolling the dough. I also knew I wanted to spice things up a little, so I added some Gourmet Garden lightly dried parsley and some of their lightly dried chili. The result is a brightly flavored potato pancake with just a hint of heat. The herbs add a pretty bit of color to the potatoes, too!

If you’re not familiar with Gourmet Garden’s lightly dried herbs, I can’t recommend them highly enough. They’re nothing like the freeze dried, dusty-flavored herbs you might remember lingering at the back of your mom’s spice cabinet. They’re pretty amazing and keep for a month in the refrigerator once opened. Though I love growing my own herbs, my parsley and cilantro (my favorites) never last through the winter. I hate it when I buy a bunch of herbs only to have them turn into a slimy mess within a couple of days. When I first had the opportunity to try these, I was blown away by the way they completely rehydrate as soon as they’re in the proximity of moisture. Even a little steam does the trick.


 

This post is sponsored by Gourmet Garden herbs. Though I received monetary compensation for this post, my opinions are entirely my own. I only work with brands I love and that I feel will be useful for my readers. In addition, some links to books or products I mention may be affiliate links.


 

Gourmet Garden Lightly Dried Herbs

These gluten free boxty come together really quickly especially if you have leftover potatoes. They make a great light meal for Meatless Monday when served aside some cabbage or kale. Of course, if you ask my husband and our friend Mike these gluten free potato cakes are a pretty killer snack. Though I haven’t tried to serve these to my friend Siobhan, I’ll venture a guess that she’d approve.

Gluten Free Boxty Recipe

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

These gluten free Irish potato pancakes (boxty) are very simple to make. Choose a potato that is not too crumbly or starchy. I like red potatoes here. Be sure to choose potatoes that are all roughly the same size to ensure even cooking. This recipe adapts very well. Try adding crumbly bacon to the mix, or a bit of finely grated Irish cheddar. Green onions are amazing in these too! Have fun and happy St. Patrick’s Day.

  • Makes 8 potato pancake patties (boxty)
  • 3 lbs red potatoes
  • ½ cup sour cream, greek yogurt, or creme fraiche
  • 2 eggs, lightly beaten
  • ¼ cup gluten free flour mix (I used 3 tablespoons extra fine brown rice flour and 1 tablespoon tapioca starch)
  • 2 tablespoons Gourmet Garden Lightly Dried Parsley
  • 1 teaspoon Gourmet Garden Lightly Dried Chilies (optional)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of butter
  • 1 oz Irish cheddar, finely shaved or grated (optional)
  • Extra lightly dried parsley for garnish
  1. Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  2. Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
  3. In a separate bowl, mix flour, parsley, and chilies with salt and pepper and add to the potato mixture.Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  4. Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.
    Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden. Serve with Irish cheddar and herbs.

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

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Beet and Goat Cheese Napoleon for Valentine’s Day http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/ http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/#comments Mon, 08 Feb 2016 18:00:22 +0000 http://www.thetomatotart.com/?p=4957 This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

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Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Valentine’s Day Appetizer with Meyer Lemon Dressing

A couple of years ago, I made a heart-themed dinner for Valentine’s Day. We sat at our little kitchen table, and indulged in a meal of cocoa- dusted beef hearts and heart-shaped beet salad finishing with a hazelnut crusted chocolate tart.

This year, we’re continuing our tradition of having a home-cooked dinner on Valentine’s Day. While I don’t know if there will be beef heart, we have continued incorporating heart beets into our Valentine’s Day with this gorgeous beet and goat cheese napoleon Valentie’s Day appetizer

Heart Shaped Beets and Goat Cheese Appetizer

This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

Fresh Beets

It’s hard to talk about this beet and goat cheese appetizer without talking about how lovely it looks. Whether you go for heart-shaped for Valentine’s Day, leave the beets in natural rounds, or cut them into squares for an elegant and modern look, these beet and goat cheese napoleons are striking. The rich magenta hue from the beets, sunny yellow zest, and green of fresh chives, will leave you thinking it’s almost too pretty to eat. Notice, I said almost.

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Dressing

This beet and goat cheese appetizer is pretty with or without a heart-shaped cookie cutter. I find that it’s easier to spread the goat cheese with a Small offset spatula but a regular knife or even the back of a spoon will work.

If you don’t have a meyer lemon, you can use a regular lemon and just add a bit more honey. A deeply flavored raw unfiltered honey works beautifully here.

If you’re cutting the beets into hearts, choose a cookie cutter that is close to the same size as your beets to avoid waste. I usually eat the scraps, but you could dice them and use them in a salad. In short, this pretty appetizer is simple and no need to fuss about it. As good as it looks, it tastes even better.

Makes two beet and goat cheese napoleons

INGREDIENTS:Heart Shaped Beet and Goat Cheese Appetizer

  • 2 medium sized cooked beets (I like boiled beets for this)
  • 1 tablespoons fresh goat cheese
  • zest of one meyer lemon
  • finely chopped fresh chives (optional)

Slice cooked beets into ¼ inch slices. Use a heart cookie cutter to make the heart beets (optional). Place one slice of beet on a plate, spread goat cheese to the very edges of the beet. Press another slice of beet to flatten the layer. Top with another layer of goat cheese and finish with a slice of beet. Use a knife to clean up the edges of the goat cheese and top with meyer lemon vinaigrette, chives, and lemon zest.

INGREDIENTS: Meyer Lemon Vinaigrette

  • 2 tablespoons meyer lemon juice
  • 1 tablespoon honey (slightly warmed if it is crystallized or very hard)
  • 3 tablespoons extra virgin olive oil
  • heavy pinch of sea salt
  • pinch of black pepper

Whisk together meyer lemon juice and honey then drizzle in the olive oil to make an emulsion. Add salt and pepper and taste before serving- adjusting seasoning as needed.

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Mulled Red Wine Jelly A #DIY Holiday Gift http://www.thetomatotart.com/recipe/homemade-red-wine-jelly/ http://www.thetomatotart.com/recipe/homemade-red-wine-jelly/#comments Mon, 21 Dec 2015 12:00:57 +0000 http://www.thetomatotart.com/?p=5675 This mulled red wine jelly is full of holiday spices like cinnamon, bay leaves, and orange. Grilled cheese, burgers, baked chicken, and even vanilla ice cream pair amazingly well with this lovely and easy homemade jelly.

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Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This mulled red wine jelly is full of holiday spices like cinnamon, bay leaves, and orange. Grilled cheese, burgers, baked chicken, and even vanilla ice cream pair amazingly well with this lovely and easy homemade jelly.  Jump Straight to the Recipe

Homemade Mulled Wine Jelly

“Fifteen dollars? Fifteen dollars for a jar of jam?”

Joshua stared incredulously at the row of  ultra fancy conserves. Ranging from simple strawberry to the more exotic fig and thyme, the jams glistened— the jewels of the BiRite shelves. We continued our shopping and left… without any jam.

In the car, Joshua still couldn’t let it go. “Why would someone pay $15 for fruit and sugar?” I tried to explain that hand made jam uses a lot of fruit. It takes a long time to make jams and jellies in a traditional manner. There is stirring and chopping and sterilizing and water bath canning…

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

The truth was, though, I still hadn’t canned my own jam or jelly. Sure, I’d made lots of jam from Blueberry, ginger, vanilla to tomato kumquat, but I had never taken that leap to home canning. Now, years later, it seems ridiculous that I was so afraid. These days, I’ve canned everything from heirloom tomatoes, to chutney, to blood orange marmalade. Every year, for the past five years, I’ve made jam, jelly, or chutney to give as hostess gifts and holiday gifts.

This year, I decided that wine jelly would be fun! I first had wine jelly many years ago. It was a white wine jelly with orange flower water. I’ve never forgotten that first taste on a bit of bread with cheese. The flavor was unexpected, but completely delicious. This jelly is made from red wine, entwine Cabernet Sauvignon to be exact.

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

entwine  is a collaboration between the folks at Wente Vineyards in nearby Livermore, CA and Food Network. I had the good fortune to spend a day at Wente with Food Network’s Executive Chef, Robert Bleifer and Rupa Bhattacharya, executive editor at Food Network. We walked the vineyards, did some barrel tasting, and had dinner at The Restaurant at Wente Vineyards. We talked about fun and goofy pairings including Rupa’s love of potato chips and chardonnay and my yen for cinnamon and chipotle sweet potato fries with entwine Cab!

Chef Robert Bleifer and Rupa Bhattacharya of Food Network

Since I was making my red wine jelly around the holidays, I decided to play off that spicy cinnamon pairing and add some mulling spices to the mix. I added sliced oranges, bay leaves, cinnamon sticks, and whole peppercorns. As the wine and spices warmed on the stove, my house began to smell just like the holidays. As much as I love eating this jelly, I have to say, that making it is an equal joy. Not only is it simple and quick, it also conjures up really nostalgic and sweet feelings.

Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This mulled wine jelly is suprisingly versatile. I love it on turkey sandwiches and burgers or as a glaze for baked chicken or roast beef. It is so satisfying atop a bowl of vanilla ice cream with some shaved dark chocolate. Perhaps, though, this jelly shines the brightest when enjoyed with cheese. Dress up your grilled cheese sandwich or eat the jelly on a cracker with gorgonzola. Go for broke and slather it on your brie, wrap it in pie crust, and bake until golden and gooey. Of course, you can do like my friend, Mary, and eat it off a spoon.

 Mulled wine jelly makes such a thoughtful and lovely gift. Ruby red and gorgeous, eat this jelly with soft cheeses, on burgers, or as a topping for chocolate or vanilla ice cream!

This post is sponsored by entwine wines. I received both product and compensation in exchange for creating this recipe. As always, my opinion is not for sale and I only work with brands I love and I feel will be useful for my readers. Thank you so much for supporting the brands that support this blog.
Mulled Red Wine Jelly A #DIY Holiday Gift
 
Prep time
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Total time
 
Red wine jelly gets the holiday treatment with the addition of cinnamon, bay leaves, peppercorns, and orange. Your whole house will smell like the holidays. Jars of this mulled wine jellyare amazing for the holidays, birthdays, and hostess gifts.
Author:
Recipe type: Holiday
Cuisine: American, French
Serves: 4-6 jars
Ingredients
Red Wine Jelly Ingredients
  • 1 bottle entwine Cabernet (divided)
  • 2 cinnamon sticks
  • 1 orange, thinly sliced
  • 2 bay leaves
  • ½ tablespoon whole peppercorns
  • 1 ½ cups sugar divided
  • ¼ cup lemon juice
  • 2 teaspoons calcium water
  • 3 teaspoons Pomona’s Pectin powder
Instructions
If you are new to canning, check out this great guide before getting started. I like 8oz jars or Weck tulip jars for this jelly, but feel free to use pint jars if you prefer.
NOTE: this recipe was developed with Pomona's Low Sugar Pectin Powder. I cannot guarantee results with other types of pectin because of the reduced sugar in this jelly. You can find Pomona's online or at most natural foods stores.
  1. Prepare your jars and lids for canning. Prepare your water canner bath.
  2. Pour one cup of wine into a large saucepan over medium heat. Add cinnamon, orange, bay leaves, and peppercorns. Bring to a boil, the lower heat and simmer until liquid is reduced by half. Add remaining wine and ½ cup of sugar. Simmer for 10 minutes then strain through a fine mesh sieve. Return liquid to the saucepan; add calcium water and lemon juice and mix well.
  3. In a bowl, mix remaining sugar with pectin until thoroughly combined.
  4. Return the wine mix to a full boil. Add pectin and sugar, stirring vigorously for 1 to 2 minutes. You must keep stirring to dissolve the pectin all the way. Once the jam returns to a full boil, remove it from the heat.
  5. Fill sterilized jars leaving ¼ inch of headspace. Wipe rims clean and top with lids. Put filled jars in boiling water to cover and process for 10 minutes. Remove from water. Let jars cool all the way before checking seals. I usually leave them overnight. Any jars that are not well-sealed can be stored in the fridge for several weeks.

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Gingerbread Hot Chocolate with Spiced Rum + A HUGE Giveaway http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate-with-spiced-rum-a-huge-giveaway/ http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate-with-spiced-rum-a-huge-giveaway/#comments Sun, 13 Dec 2015 08:09:08 +0000 http://www.thetomatotart.com/?p=5659 What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll let you be the judge of that!

The post Gingerbread Hot Chocolate with Spiced Rum + A HUGE Giveaway appeared first on The Tomato Tart.

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What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll let you be the judge of that! Jump Straight to the Recipe


Welcome to Day 6 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!


Nothing says holidays more than hot chocolate. When I was growing up, we made an evening out of wrapping Christmas presents. We’d listen to holiday music, light a fire, and my mom would make hot cocoa. It always seems like such a special treat when she’d make cocoa with milk and chocolate syrup- topping it with mini marshmallows or whipped cream.

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

One of the best things about being a grown up is that I can drink hot chocolate whenever I want. And when I want hot chocolate, it’s a lot more serious than the kind with store bought syrup! It starts with a bit of melted butter, brown sugar. Sometimes I add spicees, like this gingerbread spice, vanilla, or cinnamon. I add chocolate in the form of a chocolate bar, baking discs, or chocolate chips! Add to that some cocoa powder and espresso powder and you’ve got a completely luscious hot cocoa. This time I’m adding some spiced rum, gingerbread marshmallows, and hand-whipped cream- because… well, why not?!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

Today, brings to a close, Christmas week! I joined up with some of my favorite bloggers, and we’ve been sharing our favorite sweet holiday recipes and we’re giving away $800 in Amazon gift cards. You still have 12 days  to enter and there are so many opportunities for entries! So be sure to check out my fellow Christmas Week bloggers and take advantage of all your chances to win.

What’s your favorite holiday treat? Leave me a comment and let me know.

Happy Holidays to you and yours!
Sabrina

a Rafflecopter giveaway

5.0 from 1 reviews
Gingerbread Hot Chocolate with Spiced Rum
 
Prep time
Cook time
Total time
 
Gingerbread spiced hot chocolate is so good with spiced rum and gingerbread marshmallows. It's the ultimate holiday treat!
Author:
Recipe type: Dessert, Drinks, Cocktails
Serves: 4 cups
Ingredients
  • 2 ½ cups whole milk
  • 1 tablespoon butter
  • ½ cup brown sugar
  • 1 tablespoon water
  • ½ cup dark chocolate (either chopped chocolate bar, baking discs, or chocolate chips)
  • ¼ cup cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 2 teaspoons gingerbread spice (optional)
  • ½ cup heavy cream
  • 4 oz spiced rum (optional)
Optional Toppings:
  • homemade whipped cream
  • homemade marshmallows
Instructions
  1. In a small heavy bottom sauce pan over medium low heat, heat milk. Do not boil.
  2. In a large heavy bottom sauce pan on medium heat, melt butter. Add brown sugar and water and stir until well-combined and smooth. Stir in chocolate, cocoa powder, gingerbread spice, and espresso powder. Keep stirring until chocolate is melted and dry ingredients are totally incorporated.
  3. Pour one cup of the warm milk into the chocolate mixture and stir to combine. Once that cup is fully combined, stir in the rest of the milk and keep stirring until the the cocoa is completely smooth. Then slowly whisk in the heavy cream.
  4. To serve, pour one ounce spiced rum (if using) into a cup and add hot cocoa, stirring with a long spoon. Top with homemade whipped cream and marshmallows if you’re feeling decadent!

Make Your Own Gingerbread Spice

Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

 

Recipes from Day 6 of Christmas Week! Please visit all our talented participants:

Holiday Fudge from Cravings of a Lunatic

Christmas Wreath Cupcakes from The Redhead Baker

Gingerbread Sugared Almonds from Crumb: A Food Blog

Fresh Cranberry Mini Scones from Farm Fresh Feasts

Praline Pretzels from Food Lust People Love

Cranberry Tangerine Mojito from Mind Over Batter

Peppermint Mocha Hot Chocolate from Rants From My Crazy Kitchen

Gingerbread Cookie Bars from From Gate to Plate

Stained Glass Cookies from Karen’s Kitchen Stories

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Maple Gingerbread Marshmallows: Paleo, Primal, Gluten Free http://www.thetomatotart.com/recipe/maple-gingerbread-marshmallows/ http://www.thetomatotart.com/recipe/maple-gingerbread-marshmallows/#comments Wed, 09 Dec 2015 09:04:52 +0000 http://www.thetomatotart.com/?p=5634 These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

The post Maple Gingerbread Marshmallows: Paleo, Primal, Gluten Free appeared first on The Tomato Tart.

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These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate! Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate! Jump Straight to The Recipe


Welcome to Day 3 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter

HOMEMADE MAPLE SWEETENED MARSHMALLOWS WITH GINGERBREAD SPICE

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

The first time I saw marshmallow tea for sale, I’m gonna admit, I was pretty freaking excited! I mean, tea… that tastes like marshmallow? Only, the tea didn’t taste like marshmallows. Instead it was made of marshmallow root. I guess I should have known considering I bought it at local grocery called Earth Beam Market. I always kind of wondered what the connection was, but marshmallow research never really made it to the top of my to-do list. That is, until recently.

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

I dug into the history of marshmallows and learned the the original marshmallow candy was a medicinal concoction used to sooth a sort throat. It was actually made with marshmallow root which has mucilaginous properties when boiled, so confectioners went through the long and laborious process of boiling and refining the marshmallow root to create a sort of gel. Think of the gel from chia or flax as an example of a mucilaginous liquid. And yeah, I realize medicinal and mucilaginous are not words we usually want to think of in conjunction with our candy!

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!

Anyway, I knew I wanted to make a marshmallow recipe for the holidays. It’s been a while since I’ve shared a marshmallow recipe, and I love homemade marshmallows in my hot cocoa, and it is the holiday season. Since Gingerbread has pretty much been a complete obsession for me as of late, Gingerbread Marshmallows kind of had to happen! I knew I wanted it to be grain free and corn free so I set about figuring out how to make a marshmallow without some of the main ingredients!

The Challenges of Making a Totally Delicious and Totally Fluffy Grain Free, Corn Free, Marshmallow

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!Challenge #1 Corn Syrup:
Sadly, corn is a migraine trigger for me and no sweet treat is worth that kind of pain. Corn syrup is one of the main ingredients in most marshmallow recipes, but I knew had to use a liquid sweetener other than corn syrup. I considered using honey or coconut nectar, but in the end, I chose maple syrup because the flavor compliments gingerbread so well.

Challenge #2 Powdered Sugar:
The second place corn usually shows up in marshmallows is in the powdered sugar. Did you know that powdered sugar is usually filled with corn starch to prevent caking? Even if you don’t have a problem with corn, consider buying organic powdered sugar so you can avoid GMO corn. Wholesome Sweeteners  makes an amazing ultra fine powdered sugar which replaces the corn starch with tapioca, so that challenge was solved for me!

Challenge #3 The Coating:
I feel like a broken record with all this corn talk, but… Most recipes call for coating the marshmallows in a mix of corn starch and powdered sugar. Potato starch steps in here for the corn starch. It’s flavorless and behaves in the same way as corn starch.

Challenge #4 The Egg Question:
To egg white or not to egg white? The traditional American marshmallow is free of eggs. The are dense and chewy with a firm texture. The French marshmallow (pâte de guimauve or guimauve for short) always contains egg whites. They are soft and fluffy and almost melt in your mouth. There is really no wrong answer for egg whites in marshmallows or no eggwhites in marshmallows, it’s simply a matter of preference. I lean towards the luxurious pillowy softness of the egg white version and so I usually go for those and this time was no exception.

Challenge #5 The Gelatin:

Though I was a vegetarian for more than 10 years, I have been mostly omnivore for the past 16 years. My meat consumption has shifted and I try very hard to only eat sustainably and humanely raised meat. About a year ago, I decided I no longer wanted to eat pork or goat because I’ve spent lots of time with pigs and goats and have too close of a connection to them to feel comfortable eating them. The gelatin we find in the supermarket is often made with pork and also makes to effort to source humanely raised animals. A couple of years ago, I discovered Great Lakes Gelatin, which is grass fed and all beef. Another problem addressed!

Challenge #6 The Sugar
I seriously considered making this recipe cane sugar free. After a couple of tests, I had some promising results, but when I tasted the version with organic cane sugar, it won on both texture and flavor. I’m still working on a cane sugar free marshmallow, and I promise I’ll share it when I come up with one I love. For now, I’m okay with the sugar. It is a marshmallow after all, and not exactly health food (Or medicine, for that matter).

These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!Making Marshmallows at Home:
It’s actually pretty easy to make marshmallows. If you can whip some egg whites and use a thermometer, you’re most of the way there.Yes, this recipe calls for a candy thermometer, but before your eyes glaze over, hear me out. A candy thermometer is a great thing to have in your arsenal and comes in handy for frying as well. Don’t let the equipment intimidate you; you got this! A stand mixer also comes in handy here, but you can probably use a hand mixer. You might even be able to do it with your bare hands if you’re a total badass. I’ve never tried, but if you do it, please snap chat that cause I’m gonna need to see it!



This recipe is adapted from Shauna Sever’s Marshmallow Madness. Shauna literally wrote the book on marshmallows and she’s my go to gal for recipes for the sweet treat!
4.5 from 2 reviews
Maple Gingerbread Marshmallows
 
Prep time
Cook time
Total time
 
These gingerbread spice marshmallows are sweetened with pure maple syrup instead of corn syrup. Fluffy and pillowy, these homemade marshmallows are a real treat on their own, in a gluten free s’more, or on top of your hot chocolate!
Author:
Recipe type: Dessert, Christmas
Cuisine: American, French
Serves: 20 marshmallows
Ingredients
  • 4  ½ teaspoons unflavored gelatin
  • ½ cup + 2 tablespoons cold water (divided)
  • 2 large egg whites at room temperature
  • 1 cup organic cane sugar
  • ½ cup dark maple syrup
  • ⅛ teaspoon sea salt
  • 2 tablespoons gingerbread spice (divided)
  • ½ cup powdered sugar
  • 3 tablespoons potato starch
Instructions
  1. In a small bowl, whisk together gelatin and ¼ cup of cold water. Leave for about five minutes so gelatin has a chance to fully “bloom”.
  2. In the bowl of a stand mixer, beat egg whites until soft peaks form.
  3. In a small saucepan over medium heat, combine sugar, maple syrup, 2 tablespoons cold water, and sea salt. Bring to a boil then add gingerbread spice and cook until syrup reaches 240º F then quickly whisk the bloomed gelatin into the syrup until completely combined.
  4. While syrup is heating, mix together powdered sugar, potato starch, and remaining gingerbread spice. Prepare an 8x8 pan by lining it with parchment paper that overlaps all of the pan’s edges.Sprinkle the parchment with a little of the potato starch powdered sugar mix.
  5. As soon as the syrup reaches 240º, turn mixer onto medium high speed and add a couple of tablespoons of the syrup- drizzling it down the side of the mixing bowl to avoid scrambling the egg whites. Add a couple more tablespoons, drizzling down the side, and then a couple more. Now that the eggs are tempered, you can slowly pour the syrup in a a steady stream into the meringue. Beat for about 7 minutes until marshmallow is quite stiff and glossy. Finally turn mixer to high and beat for 5 minutes until the marshmallow has tripled in size.
  6. Using a flexible heat proof spatula, coax the marshmallow into the prepared 8x8 pan and push it into the corners (an offset spatula works well here). Sprinkle some of the remaining powdered sugar blend on the top and shake the pan back and forth to ensure coverage. Allow the marshmallows to set for 6 hours, uncovered, at room temperature before cutting. Once you cut them, roll them in the remaining powdered sugar to avoid crazy stickiness!

Recipes from Day 3 of Christmas Week! Please visit all our talented participants:

Nutella Ganache  from Cravings of a Lunatic

Dark Chocolate Turtle Cups   from Try Anything Once Culinary

Holiday Marshmallow Oreo Santa’s Hats from Desserts Required

Cranberry Gin Fizz from Poet in the Pantry

Peppermint Mocha Fudge from The Redhead Baker

Petit Pains au Chocolat aux Amandes (Petite Chocolate Almond Croissants) from Pineapple and Coconut

Salted Cashew Caramels from All Roads Lead to the Kitchen

Hazelnut Crescents from Amee’s Savory Dish

Bacon Butter Toffee from Comfortably Domestic

Grandma’s Scottish Shortbread from Farm Fresh Feasts

OREO Snowball Cookies from Flour On My Face

Holiday Triple Chocolate Bark from Mother Would Know

Classic Chocolate Crinkles from Daily Appetite

Orange Cardamom Slice and Bake Cookies from Savory Experiments

Homemade Maple Candy from Cooking In Stilettos

Cranberry Cherry Spice Cake Trifle from Food Babbles

Chocolate Walnut Cranberry Pie from Rants From My Crazy Kitchen

No Bake Peppermint Oreo Cheesecake from Big Bear’s Wife

Cream Puffs with Cranberry Orange Sauce from Everyday Southwest

Mini No Bake Eggnog Cheesecake from From Gate to Plate

Chewy Sugar Cookies from Karen’s Kitchen Stories

Pignolata-Italian Honey Balls from Savoring Italy

Caramel Chocolate Cups with Peppermint Chips from Dixie Chik Cooks

Maple Gingerbread Marshmallows from The Tomato Tart

 

Check out these talented bloggers who are also participating in #ChristmasWeek

Cravings of a Lunatic • Desserts Required  • Poet in the Pantry  •  The Redhead Baker  •  Pineapple and Coconut   •   All Roads Lead to the Kitchen  •  Hezzi-D’s Books and Cooks   •   Cupcakes & Kale Chips  • Cooking on the Front Burner   •   The Little Ferraro Kitchen  •   Crumb: A Food Blog   •  The Bitter Side of Sweet   •   Amee’s Savory Dish  •   Comfortably Domestic  •   Food Done Light   •   Farm Fresh Feasts  •   Flour On My Face  •   Mother Would Know  •   Food Lust People Love  •   My Catholic Kitchen  •   Daily Appetite  •   Try Anything Once Culinary  •   That Skinny Chick Can Bake  •   Savory Experiments  •   Cooking In Stilettos  •   Food Babbles  •   Mind Over Batter  •   Rants From My Crazy Kitchen  •   Lauren Kelly Nutrition  •   Big Bear’s Wife  •   Everyday Southwest  •   From Gate to Plate  •   Karen’s Kitchen Stories  •   Savoring Italy  •   Dixie Chik Cooks  •   The Tomato Tart  •   Aloha Flavor  •   CopyKat Recipes


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Gluten Free Chocolate Crinkle Cookies with Gingerbread + An $800 Amazon Giveaway! http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/ http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/#comments Mon, 07 Dec 2015 11:30:08 +0000 http://www.thetomatotart.com/?p=5596 These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, these are a holiday favorite.

The post Gluten Free Chocolate Crinkle Cookies with Gingerbread + An $800 Amazon Giveaway! appeared first on The Tomato Tart.

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Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

Gluten Free Gingerbread Spice Chocolate Crinkle Cookies

Gluten Free Chocolate Gingerbread Crinkle Cookies

These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, I love these crinkles with a kick. Oh, and did I mention these bad boys are dairy free too?  Jump Straight to the Recipe

Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!


Come December, our thoughts shift from pumpkins and turkey to cookies and well… more cookies. The holiday cookie swap is not a new thing, by any means, but it seems like cookie exchanges are more popular than ever. Every time I turn around, there’s a cookie party popping up and one of the most popular Christmas cookies seems to be the chocolate crinkle cookie! So, of course, I had to make a gluten free version plus add my favorite spices like cinnamon, ginger, allspice, and a hint of cayenne.

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My earliest memories of Christmas cookies are confections come from our next door neighbor, Jeanette Watkins, and my mom’s dear friend Mrs. Patton. Jeanette made rice crispy treats, and peanut brittle and would bring them over in a lovely tin at Christmas time. Mrs. Patton’s specialy was her rich and decadent fudge. When my little brother came along, Mrs. Patton always gave us an extra tin of fudge for him because it was his absolute favorite thing in the world.

Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

My mom was not a baker, Santa got Chips Ahoy or Oreos in our house, so I did not grow up with a tradition of baking cookies. As a matter of fact, I recently found myself wondering “When did Christmas cookies become a thing?” I thought maybe it was a more modern tradition, but no, it’s got quite a long history- though it seems like its popularity may have waned in the 70s and 80s as more moms were working. 

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A timeline I found on FoodTimeLine.org looks at the history of the cookie exchange and it seems the tradition may have come from sororities! The first news article mentioning cookie exchanges references the Tri Kappas hosting an exchange at Montgomery Market in 1917. By 1960, The Los Angeles times was calling the cookie swap party a “rising trend”. In 1963, Betty Crocker’s Cooky Book suggests that women have a Christmas “Cooky” Swap Party where each woman brings a dozen cookies for each of the other women at the gathering. HOLY COW, better hope it’s a small party. Who wants to bake 11 dozen cookies?

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Cookie exchange or no, I hope you’ll make these killer chocolate gingerbread crinkle cookies and also enter the giant Christmas week giveaway. You could win a $500 gift card to Amazon (or $250 or $50). I know that kind of extra cash could come in handy for the season. Good luck, and happy holidays. I’ll be back this week with two more gingerbread-themed recipes. Be sure to come and check them out! Jump straight to the recipe

Participants for Christmas Week:

Cravings of a Lunatic • Desserts Required  • Poet in the Pantry  •  The Redhead Baker  •  Pineapple and Coconut   •   All Roads Lead to the Kitchen  •  Hezzi-D’s Books and Cooks   •   Cupcakes & Kale Chips  • Cooking on the Front Burner   •   The Little Ferraro Kitchen  •   Crumb: A Food Blog   •  The Bitter Side of Sweet   •   Amee’s Savory Dish  •   Comfortably Domestic  •   Food Done Light   •   Farm Fresh Feasts  •   Flour On My Face  •   Mother Would Know  •   Food Lust People Love  •   My Catholic Kitchen  •   Daily Appetite  •   Try Anything Once Culinary  •   That Skinny Chick Can Bake  •   Savory Experiments  •   Cooking In Stilettos  •   Food Babbles  •   Mind Over Batter  •   Rants From My Crazy Kitchen  •   Lauren Kelly Nutrition  •   Big Bear’s Wife  •   Everyday Southwest  •   From Gate to Plate  •   Karen’s Kitchen Stories  •   Savoring Italy  •   Dixie Chik Cooks  •   The Tomato Tart  •   Aloha Flavor  •   CopyKat Recipes

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor

My gluten free chocolate crinkle cookies are a super simple cookie to make. Though some crinkles are made with butter, I thought I’d go for gluten free AND dairy free by using oil instead. There are only a few ingredients and you may even have everything in your pantry right now! These cookies are chocolatey and super chewy with a nice punch from the gingerbread spice. These are so good on their own, but I think they truly shine when you dunk them in hot chocolate or cold milk.

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4.8 from 6 reviews
Gluten Free Chocolate Crinkle Cookies with Gingerbread Spice
 
Prep time
Cook time
Total time
 
Gluten free and dairy free chocolate crinkle cookies with a kiss of gingerbread spice are knock your socks off awesome. This crisp on the outside, chewy on the inside, cookie is a holiday favorite.
Author:
Recipe type: Cookies, Christmas, Vintage
Cuisine: American
Serves: 3 dozen cookies
Ingredients
  • 2 cups light brown sugar
  • 1 cups granulated sugar
  • 4 eggs
  • 1 cup sunflower oil
  • 1 tablespoon vanilla extra
  • 3 & ½ cups gluten free all purpose flour
  • 1 cup minus 2 tablespoons Dutch process cocoa
  • 2 tablespoons gingerbread spice
  • 3 teaspoons baking powder
  • 1 & ½ teaspoons salt
  • 1 cup powdered sugar
Instructions
  1. Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
  2. In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
  3. Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
  4. Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
  5. Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes- they will still be very soft and you might think they’re not baked, but they are! If you bake them any longer, the awesome chewiness will be gone.
  6. Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating. Store at room temperature for up to a week.

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