Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Spring

Triple-Berry Cereal Bars

Triple-Berry Cereal Bars

Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up. Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can […]

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, […]

Cranberry–Lemon Poppy Seed Loaf Cake

Cranberry–Lemon Poppy Seed Loaf Cake

I’ll be celebrating the unsung hero of cakes—The Loaf Cake—with recipes on my blog all week long. Sure, loaf cakes don’t exactly deliver the glory of a beautifully-decorated, three-layer cake or even the cuteness of a cupcake. In my kitchen, they’re my low-maintenance cake loves.

Let me explain: You stir the ingredients right in a bowl—no creaming butter necessary—then you bake the loaf cake(s) in any size loaf pan. For the record, I’m a fan of the mini since you get three loaves instead of one. Somehow, it feels like extra.

Then, there’s the legendary drool-worthy drizzle. When I worked at food magazines, the drizzle was everything. Choose between simple lines drawn back and forth or the smothered-all-over-the-top-and-left-to-fall-slowly-down-the-sides look (below).

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Or, make a super-crunchy topping with a generous sprinkle of granulated sugar on top before baking. I also love to sprinkle the top of loaf cakes with ingredients that give you an idea of what you’re about to bite into—like dried cranberries, sliced apples, corn kernels or chocolate chunks.

The first loaf cake in this baking series is Cranberry–Lemon Poppy Seed Loaf Cake. I combine the sourness of classic lemon poppyseed cake with a pop of tartness from cranberries. In this recipe, I use both fresh and dried cranberries for a wonderful textural contrast.

Please come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Cranberry–Lemon Poppy Seed Loaf Cake

Ingredients

For the loaf cake:

2 large eggs, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

½ cup non-hydrogenated canola oil or melted unflavored coconut oil

2 tablespoons lemon zest

1 tablespoon pure vanilla extract

½ cup dairy-free or regular buttermilk

1¾ cups Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

2 tablespoons poppy seeds, plus more for sprinkling

1 cup fresh or frozen whole cranberries

For the icing:

1 cup confectioners’ sugar

3 tablespoons fresh lemon juice

Dried cranberries, for sprinkling, optional

Instructions

  1. Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with cooking spray. In a large mixing bowl, whisk together the eggs, granulated sugar and brown sugar until pale yellow and frothy. Whisk in the oil, lemon zest, vanilla and buttermilk.
  2. In a small bowl, whisk together the flour, baking powder, salt, baking soda, poppy seeds and cranberries. Whisk into the wet ingredients until just combined. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely in the pan, set on a wire rack.
  3. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour over the icing and using an offset spatula, spread over the loaf cake to coat; sprinkle with poppy seeds and dried cranberries, if using.
https://silvanaskitchen.com/cranberry-lemon-poppy-seed-loaf-cake/

No-Bake Paleo Fruit Pie Minis

No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!

Gluten-Free Banana Crème Brûlée Cheesecake

Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated and allows for improvisation.

“If I were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we all consciously make in life—both in and out of the kitchen.”

The flavors in this soup remind me of the Italian countryside, and they only get better overnight—that is, if you’re lucky enough to have any leftovers. The cannellini beans give a creamy texture. Garlic chips add a welcome crunch. I learned how to make them from watching my mom, Penny, cook up her spaghetti with garlic, olive oil and red pepper flakes. If you prefer your soup a little thinner, just add water and a pinch of salt. Looking to make a one-pot meal out of this recipe? Add sliced cooked Italian sausages, cooked meatballs or even cubed extra-firm tofu.

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

Ingredients

4 tablespoons olive oil

2 celery stalks, chopped

1 onion, chopped

2 garlic cloves, crushed, plus 2 garlic cloves, thinly sliced

1 tablespoon chopped mixed fresh herbs, such as thyme, rosemary and parsley

¼ teaspoon crushed red pepper flakes

Two 15-ounce cans cannellini beans, rinsed and drained

4 cups homemade or store-bought vegetable (or chicken) broth

1 pound kale, stems and center ribs discarded and leaves finely chopped

1½ teaspoons salt

¾ teaspoon black pepper

Instructions

  1. In a large saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the celery, onion, crushed garlic, herbs and red pepper. Cook until softened, about 5 minutes.
  2. Add about half of the beans and 1 cup of the broth. Mash the beans with a fork or potato masher. Add the remaining 3 cups broth and bring to a boil. Stir in the remaining half of the beans, kale, salt and pepper. Reduce the heat to medium-low, cover partially and simmer until the kale is tender, about 20 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring often, until crisp and golden, about 1 minute. Drain on paper towels.
  4. Divide the soup among four bowls, top each serving with garlic chips and serve.

Notes

Excerpted from SILVANA’S GLUTEN-FREE AND DAIRY-FREE KITCHEN by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

https://silvanaskitchen.com/gluten-free-dairy-free-creamy-kale-cannellini-soup-garlic-chips/

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!

Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

I owe everything I know about cooking and all of my kitchen curiosity to my mom, Penny, and my grandfather, or Nonno as I used to call him. Growing up, the day’s events were always focused around mealtime—from talking, shopping, prepping and cooking—food was by far the means to happiness. This is common in Italy, where I was lucky enough to spend every other summer with my Neapolitan grandfather.

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

I am a self-confessed snacker. Some may even call me an all-day grazer. Ever since I first laid my eyes on a KIND bar at Starbucks, it became my afternoon addiction along with coffee. Eventually, I ordered them online by the box. I’d toss them in my canvas bag just in case I got hungry on the subway or lying on the grass in the park. My kids gradually caught on, tasted the bars and there we were fighting for the last bar in the 12-count box. That’s when I knew I needed to make them myself.

Plus, I like a good recipe challenge! After all, that’s how I started re-building Isaiah’s repertoire of pancakescookiespastabread and so much more—all gluten-free and dairy-free. My technique is straightforward: First, I study the ingredients on the label (for this recipe, I looked at the coconut-almond bars, which are Isaiah’s favorite flavor). Then, comes the often painstaking trial-and-error process—the only way to truly achieve the desired taste and texture.

At one point I thought I nailed the recipe only to be disappointed when the bars cooled completely and they were still gooey on the bottom—a fatal recipe flaw. Luckily, my professional baking experiences brought me my solution: I cut the bars into rectangles and just like you would double-bake biscotti, I placed the cut bars gooey-side up on a wire rack set on a parchment-paper lined baking sheet and baked them in a low temperature oven. It was a nut bar miracle made in the oven and I’m forever hooked.

Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

Yield: 8

Serving Size: 1½-inch bars

Ingredients

¾ cup sliced raw almonds

¾ cup unsweetened shredded coconut

½ cup coarsely chopped raw whole almonds

1/3 cup gluten-free rice cereal, such as Erewhon

¼ cup brown rice syrup

2 tablespoons honey

Dairy-free semisweet chocolate, tempered

(learn how to temper)

Instructions

  1. Preheat the oven to 325º and grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with overhanging parchment paper to easily remove the bars.
  2. Add the sliced almonds, shredded coconut, chopped almonds, rice cereal, brown rice syrup and honey to a large mixing bowl. Stir to combine and evenly coat.
  3. Transfer the mixture to the prepared pan and using a greased piece of parchment paper, press down firmly to spread evenly. Bake for 12 minutes; let completely cool.
  4. Preheat the oven to 250º. Remove from the pan and cut evenly into
  5. 8 bars. Place, gooey-side up, on a wire rack set over a parchment paper–lined baking sheet. Bake until almost dry to the touch, about 15 minutes.
  6. Slightly dip each bar bottom into the tempered chocolate, letting any excess drip off. Place on parchment paper, chocolate-side down; let set, at least 1 hour.
https://silvanaskitchen.com/gluten-free-dairy-free-chocolate-dipped-coconut-almond-bars/

 

Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread

Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread

Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!

The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.

Creamy Dairy-Free Pesto

Creamy Dairy-Free Pesto

The secret ingredient to my creamy dairy-free pesto is…water. Years ago, thanks to my magazine test kitchen friends, I learned that water is often the solution to many cooking conundrums.

The idea came to me when I was eating spaghetti with pesto sauce at a popular New York City restaurant. I was fascinated by its bright green color and creaminess. When I asked the chef what he put in the pesto, he just replied that he used all of the “usual” ingredients.

After dozens of attempts to replicate his version of the Italian classic, I drizzled in some water in place of more oil to make my pesto sauce a looser consistency that would easily coat pasta. Low and behold, the grassy green color came into clear view!

Here are some ideas for cooking with pesto:

1. Toss with 1 pound gluten-free pasta.

2. Use as salad dressing.

3. Drizzle over omelets and broil.

4. Brush meats before grilling.

5. Stir into cold or hot soups.

Please let me know if you have any ingredient substitution needs and I will be happy to give you my best solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.

Come say “hi”  and let me know what you think about this recipe collection over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

 

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Creamy Dairy-Free Pesto

Yield: 4

Ingredients

2 cups packed basil leaves

1 clove garlic

1/3 cup olive oil

½ cup pine nuts or walnuts

½ cup grated parmesan cheese, dairy-free parmesan alternative or more pine nuts

Salt

Instructions

  1. Using a food processor, puree the basil, garlic, olive oil, nuts, parmesan (or more nuts) and about ½ teaspoon salt. With the motor running, drizzle in about 2 tablespoons water until you achieve your desired consistency.
https://silvanaskitchen.com/creamy-dairy-free-pesto/

Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast. This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.

Ali Segersten’s Grain-Free, Dairy-Free Cinnamon Raisin Bread

Ali Segersten’s Grain-Free, Dairy-Free Cinnamon Raisin Bread

Countdown to 2014 Cookbook Giveaway, Day 7: Now, I’d like to introduce Ali Segersten and her book, Healthy Holiday Grain-Free Treats and Raw Desserts!

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Countdown to 2014 Cookbook Giveaway: Day 6

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting! 

Now, I’d like to introduce my sixth guest and her book!

WHO: Kelly Brozyna, The Spunky Coconut
BOOK: THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert (Victory Belt Publishing, 2013)
RECIPE: Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

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Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust

Yield: 8 servings

Ingredients

Crust Ingredients

1 cup (100 g) walnut halves and pieces

1/4 cup (about 4) soft, pitted Medjool dates

1 teaspoon ground cinnamon

Pinch of sea salt

Filling Ingredients

1 cup coconut cream*

1/2 cup (about 8) soft, pitted Medjool dates

3 ounces dark chocolate, melted

1/4 cup melted coconut oil

2 teaspoons vanilla extract

* Use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight.

Instructions

  1. To make the crust, in a food processor with an S blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
  2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.
  3. Rinse the food processor.
  4. In a small saucepan, heat the coconut cream just slightly.
  5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
  6. Pour the filling over the crust, and chill to set.
  7. When you’re ready to serve the pie, top it with whipped coconut cream.
  8. Store the pie in the refrigerator.
https://silvanaskitchen.com/kelly-brozyna-paleo-gluten-free-chocolate-pie-raw-graham-cracker-crust/

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 3: I’d like to introduce my third guest, Winnie Abramson, and her book, One Simple Change!

Dairy-Free Pineapple-Cucumber Mint Cooler

Dairy-Free Pineapple-Cucumber Mint Cooler

Now that the warmer weather seems here to stay, I’ve started my annual rotation of what I eat. It’s just like rotating your wardrobe seasonally, I spring-clean my (and my family’s) breakfast, lunch, dinner and dessert. There are foods I start craving when it starts heating up, like juice, which has become one of my everyday, feel-good foods in the last few years.

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Countdown to 2014 Cookbook Giveaway: Day 7

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting! 

Now, I’d like to introduce my final guest and her cookbook!

WHO: Jennifer Perillo, In Jennie’s Kitchen
BOOK: Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen
RECIPE: Dairy-Free Chocolate Egg Cream

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Yield: 1 Serving

Ingredients

For the chocolate egg cream:

1/4 cup (62 ml) soy, almond or coconut milk

1 teaspoon (5 ml) Homemade Chocolate Syrup (recipe below)

1/2 cup (125 ml) seltzer water, from a freshly opened bottle

For the homemade chocolate syrup (makes 3/4 cup):

1/2 cup (100 grams) granulated natural cane sugar

2 tablespoons (14 grams) dark cocoa powder (I use Valrhona)

1/2 teaspoon vanilla extract

Instructions

  1. Make the chocolate egg cream: Add the milk and chocolate syrup to a 10-ounce (300 ml) glass. Stir well to combine. Vigorously stir the milk mixture with a spoon as you slowly pour in the seltzer. It will foam up considerably, forming a foamy “head”—this is the signature look of an egg cream. Sip and enjoy!
  2. Make the homemade chocolate syrup: Add the sugar along with 1/2 cup (125 ml) of water to a 2-quart (2.2 L) pot. Bring to a boil, and cook for 2 minutes until the sugar has completely dissolved and is thick and syrupy. Reduce the heat to low. Whisk in the cocoa powder and vanilla extract until the cocoa is completely dissolved. Cook for 1 minute more. The syrup will be thin and liquidy. Transfer to a glass jar and set on the counter to cool completely. Store, tightly sealed, in the fridge for up to 3 months. Shake well before each use.

Notes

Recipe reprinted with permission from HOMEMADE WITH LOVE © 2013 by Jennifer Perillo, Running Press, a member of the Perseus Books Group.

https://silvanaskitchen.com/jennifer-perillo-dairy-free-chocolate-egg-cream/

Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

If you’ve been to any of my cooking classes, you know that I like to feed people plenty of personal stories and experiences—and doughnuts. This time I made classic powdered doughnuts and just spiced things up a bit with a mix of warm spices like cinnamon, nutmeg and clove.

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

My kids are calling it a heat wave. We’ve hit the 80s here in Brooklyn. Crazy for this time of year. Now, there’s no denying the one thing that will satisfy me—this thick and creamy smoothie. It’s so good, you could even call it dessert. And making it is really as easy as putting all of the ingredients in a blender and blending until smooth.

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.

When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Yield: 4

Ingredients

3 tablespoons olive oil

1 onion, chopped

2 carrots, chopped

2 zucchini, chopped

4 cups chicken broth

One 24-ounce jar strained tomatoes

One 15-ounce can cannellini beans, drained

½ pound swiss chard, stemmed and chopped

Salt and pepper

2 tablespoons plus 1 teaspoon finely chopped parsley

1 cup gluten-free elbow pasta, cooked until al dente

1 large clove garlic, sliced

2 slices gluten-free bread, cut into ½-inch pieces

¼ cup parmesan cheese (optional)

Instructions

  1. In a soup pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots and zucchini; cook until softened, about 5 minutes. Add the broth and tomatoes; bring to a boil. Reduce the heat, cover and simmer for about 1 hour. Stir in the beans and chard; cook until just wilted. Stir in 2 tablespoons parsley and the cooked pasta; season with salt and pepper.
  2. Meanwhile, heat the remaining 1 tablespoon olive oil over medium-high heat in a large skillet until hot, but not smoking. Add the garlic and fry until golden; remove the garlic and discard. Add the bread and cook, turning occasionally, until golden. Toss with the remaining 1 teaspoon parsley and the cheese, if using. Serve with the soup.
https://silvanaskitchen.com/gluten-free-dairy-free-minestrone-chard-soup-with-garlic-croutons/

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Sometimes, I just need dinner to cook itself. Can you relate?

While takeout may be the norm in New York City, I prefer to cook my family’s meals from scratch. Occasionally, I get help from store-bought meal starters (like a gluten-free pizza crust or rotisserie chicken) or splurge for dinner at a favorite gluten-free friendly restaurant. After all, Moms have enough pressure as it is.

Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

What’s the one food that Isaiah misses the most? Bread, of course. Over the years, we’ve found some good store-bought loaves, but I’ve missed the smell of baking bread.

The truth: I wanted to believe that I could make anything gluten-free. That didn’t turn out to be the case—at least, not when it came to bread.

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

With every single one of my kids’ birthdays, I’m reminded that the years are flying by.

So…Fast.

Isaiah just celebrated his 16th birthday. That’s a big number. So much has happened along the way and before more time passes by, I wanted to slow down and thank my mom, Penny. She’s always been an inspiration to me—in and out of the kitchen. It’s not her birthday or Mother’s Day or anything. I’ve just been thinking a lot about her lately.

I just hope I am half the mom to Isaiah and Chiara as my Mom is to me.This cake was inspired by her well-documented Dairy Queen order of vanilla soft serve with pineapple and marshmallow topping. Now you know where I get my sweet tooth.

Love you, Mom!

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

Yield: 1

Serving Size: 8 inch cake

Ingredients

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting

2 teaspoons baking powder

Salt

¾ cup packed light brown sugar

¼ cup canola oil

1 large egg, at room temperature

1 teaspoon vanilla extract

¾ cup chopped fresh pineapple, plus more for decorating

One 20-ounce can crushed pineapple in unsweetened juice

2 teaspoons cornstarch

2 tablespoons granulated sugar

½ cup unsalted butter or shortening, softened

One 7.5-ounce tub marshmallow crème

2 tablespoons heavy cream or dairy-free creamer

2 cups confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350º. Grease an 8-inch round cake pan, line with parchment paper, then grease and dust with flour, knocking out excess. In a small bowl, whisk together the flour, baking powder and
  2. ¼ teaspoon salt.
  3. In a large bowl, whisk together the brown sugar, oil, egg and vanilla until smooth. Stir in the pineapple. Stir in the flour mixture until combined. Pour the batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan set over a wire rack. Invert onto a cake plate; remove the parchment paper.
  4. In a small saucepan, combine the crushed pineapple, cornstarch and granulated sugar until the cornstarch dissolves; bring to a boil, stirring occasionally. Reduce the heat; simmer, stirring, until thickened, about 3 minutes. Refrigerate until cold.
  5. Using an electric mixer, in a large bowl, beat together the butter, marshmallow crème, heavy cream, confectioners’ sugar and 1/8 teaspoon salt until glossy. Top the cake with the pineapple filling. Pipe or spread the marshmallow frosting on the top and sides of the cake; decorate with pineapple.
https://silvanaskitchen.com/pennys-gluten-free-dairy-free-pineapple-cake-with-marshmallow-frosting/

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Gluten-Free, Dairy-Free Jam Crumble Cookie Squares

Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.

Dairy-Free Homemade Almond Milk

Dairy-Free Homemade Almond Milk

You can’t control life’s ups and downs, twists and turns. Sometimes, things come back around—again. And, you have to just go with it. I believe that I’ve been put on this planet to feed people. That’s what I LOVE to do. Nothing makes me happier, especially when I’m baking and cooking for my kids, the hearts of my life.

“But, recently I’ve realized that feeding people means so much more. It’s emotional. It’s personal—and it’s happening right now.”

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When we found out in June that Chiara has a serious intolerance to dairy, I paused. I confused most of my friends. But, it had been months of back to butter for my family since Isaiah’s most recent blood tests revealed that his intolerance to dairy had disappeared. Even though I wrote a cookbook full of dairy-free, gluten-free recipes, I admit that I was happy to return to my dairy-full days.

“I always thought that being gluten free was so much easier than being dairy free. Don’t you?”

And now, I have come to terms with Chiara’s dairy intolerance. Even though, as many of you know, I can eat both gluten and dairy, I have chosen to cut dairy out completely just as I did with Isaiah almost five years ago. It’s an act of solidarity, yes, but more so of acceptance. So, to celebrate I’ve made my first non-dairy milk, almond milk. I even steamed it this morning for my morning cappuccino. It’s delicate and sweet, just like my girl, Chiara.

Dairy-Free Homemade Almond Milk

Yield: About 4 Cups

Ingredients

1 cup raw almonds—soaked overnight, drained and rinsed

4 cups filtered water

Two pinches sea salt

1 teaspoon pure vanilla extract (optional)

2 tablespoons agave nectar (optional)

Instructions

  1. You can store this in the fridge for up to 3 days. To make chocolate almond milk, blend in about 3 tablespoons cocoa powder. For strawberry almond milk, toss in some fresh or frozen strawberries. Chiara's favorite flavor is by far the strawberry milk; Isaiah prefers the vanilla. I like them all! Also, this is the nut bag I used.
  2. Place all of the ingredients in a blender and process until smooth, 1 to 3 minutes, depending on your blender. Using a fine mesh strainer or a nut bag, strain.
https://silvanaskitchen.com/homemade-almond-milk-dairy-free-gluten-free/