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

Category: Desserts

Chocolate-Dipped Gluten-Free Waffle Cones

Chocolate-Dipped Gluten-Free Waffle Cones

Every summer growing up in Italy I literally spent with an ice cream cone in my hand (there are dozens of pictures to prove it!). I’m lucky to get to share this Italian tradition with my kids as recent as a couple weeks ago when […]

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! […]

Pumpkin Spice Coconut Cups

Pumpkin Spice Coconut Cups

It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m ready to go all in with my favorite season full of pumpkin picking and decorating, baking hearty loaf cakes and, yes, even sipping on steamy hot pumpkin spice lattes (made with frothy unsweetened almond milk).

A couple weekends ago, my daughter Chiara and I went to Elwood Pumpkin Farm in Huntington, New York, to pick out a pumpkin she could decorate for Halloween. As city folk, we were surprised to see that all of the pumpkins stems were still attached and rooted in the ground. We were incredibly selective to choose our one special pumpkin.

I’ve gathered some of my most popular pumpkin-filled recipes for this sun-kissed, crisp autumn week. Here’s the recipe lineup, including the Pumpkin Spice Coconut Cups above (perfect as a Halloween treat!) and Isaiah’s all-time favorite pumpkin muffins. I’ll be adding recipe links throughout the week (or you can join me on Instagram or Facebook) so you can find all of the recipes in one place:

  1. Pumpkin Spice Coconut Cups
  2. Pumpkin Muffins with Crumble Topping
  3. Pumpkin Cinnamon Loaf Cake with Streusel Swirl
  4. Pumpkin Pie Cannoli
  5. Turkey & Pumpkin Seed Chili (something savory!)

These coconut cups prove that Halloween can be sinfully good and good for you. Extra dark 91% chocolate—the darker the healthier—enrobes the pumpkin filling with its rich, complex flavor. Plus, I use coconut butter (a healthy fat) and maple syrup (unrefined sugar). One bite into these chocolates and you’ll know there are no tricks, just real treats!

Happy Halloween!

Pumpkin Spice Coconut Cups

Serving Size: 12

Ingredients

1 cup extra dark chocolate, preferably for coating, chopped

½ cup canned pumpkin puree

½ cup coconut butter

2 tablespoons pure maple syrup

1 tablespoon pumpkin spice

1 teaspoon pure vanilla extract

¼ teaspoon salt

Instructions

  1. Line a 12-cup mini cupcake pan with 12 liners. Bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Pour about 1 teaspoon melted chocolate into each liner and use a butter knife to coat the bottom and sides. Let set, at least 1 hour or overnight.
  2. Reheat the chocolate to 90 degrees. In a high-speed blender or food processor, combine the pumpkin puree, coconut butter, maple syrup, pumpkin spice, vanilla and salt. Divide the mixture into 12 balls and flatten slightly; place each in the chocolate shells. Top each with melted chocolate to cover completely. Let set, at least 1 hour or overnight. Store at room temperature in an airtight container or refrigerate.
https://silvanaskitchen.com/pumpkin-spice-coconut-cups/

Apple-Almond Chocolate Chunk Loaf Cake

Apple-Almond Chocolate Chunk Loaf Cake

This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true […]

Infused water with mint and blueberries

Infused water with mint and blueberries

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Sweet Green Tea

Sweet Green Tea

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam ornare elementum varius. In viverra pulvinar augue, ac hendrerit enim volutpat ac. Donec imperdiet pellentesque commodo. Proin feugiat pellentesque laoreet. Suspendisse nec velit ut arcu molestie consectetur non vitae lacus. Sed dapibus sollicitudin lorem, quis rutrum dolor finibus dapibus. Proin aliquam lacus at orci vehicula lacinia. Mauris eu quam vel risus porta ultrices. Donec vulputate augue euismod tellus vehicula scelerisque. Pellentesque tincidunt posuere malesuada.

Sed ligula arcu, euismod eu ipsum vitae, rhoncus euismod orci. Ut ut leo mauris. Nunc ultrices erat id nunc tincidunt, ac laoreet erat venenatis. Vestibulum molestie vitae ipsum tempor ultricies. Nulla ultricies bibendum interdum. Duis tincidunt nisi eu justo consectetur, tempus cursus turpis consectetur. Aliquam at ante vel sem bibendum imperdiet. Quisque ultrices, magna id accumsan interdum, justo odio volutpat nibh, ac vulputate odio arcu et felis. Fusce aliquam, ligula at iaculis auctor, sapien ante tristique justo, ut fringilla odio nulla eget ligula. Duis finibus ante massa, vel sodales metus scelerisque vel. Quisque a iaculis tortor. Morbi faucibus, purus sed tincidunt sodales, purus urna finibus ex, sit amet vestibulum sapien turpis sit amet ante.

In ut varius nibh. Nam et aliquam massa. Donec tristique efficitur nunc, vel cursus mauris placerat id. Aliquam erat volutpat. Praesent vestibulum tortor id ligula efficitur, non aliquam diam rutrum. Integer viverra ac orci ac porttitor. Vivamus finibus suscipit nisl eget venenatis. Nam consequat, lorem id malesuada pretium, dui leo sollicitudin nibh, eget convallis risus nulla sed sem. Maecenas fringilla odio eu mi sollicitudin gravida. Pellentesque posuere dui ut est eleifend iaculis. Morbi at orci quis orci ornare fringilla. Ut massa nisi, volutpat sed enim aliquam, accumsan consequat est. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nullam lacinia aliquam urna id interdum. Sed sed purus at nibh molestie sagittis et sed tortor.

French sweet delicacy, macaroons

French sweet delicacy, macaroons

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam ornare elementum varius. In viverra pulvinar augue, ac hendrerit enim volutpat ac. Donec imperdiet pellentesque commodo.

Orange Muffins

Orange Muffins

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam ornare elementum varius. In viverra pulvinar augue, ac hendrerit enim volutpat ac. Donec imperdiet pellentesque commodo.

To Die For Pastries and Cakes

To Die For Pastries and Cakes

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam ornare elementum varius. In viverra pulvinar augue, ac hendrerit enim volutpat ac. Donec imperdiet pellentesque commodo. Proin feugiat pellentesque laoreet. Suspendisse nec velit ut arcu molestie consectetur non vitae lacus. Sed dapibus sollicitudin lorem, quis rutrum dolor finibus dapibus. Proin aliquam lacus at orci vehicula lacinia. Mauris eu quam vel risus porta ultrices. Donec vulputate augue euismod tellus vehicula scelerisque. Pellentesque tincidunt posuere malesuada.

Sed ligula arcu, euismod eu ipsum vitae, rhoncus euismod orci. Ut ut leo mauris. Nunc ultrices erat id nunc tincidunt, ac laoreet erat venenatis. Vestibulum molestie vitae ipsum tempor ultricies. Nulla ultricies bibendum interdum. Duis tincidunt nisi eu justo consectetur, tempus cursus turpis consectetur. Aliquam at ante vel sem bibendum imperdiet. Quisque ultrices, magna id accumsan interdum, justo odio volutpat nibh, ac vulputate odio arcu et felis. Fusce aliquam, ligula at iaculis auctor, sapien ante tristique justo, ut fringilla odio nulla eget ligula. Duis finibus ante massa, vel sodales metus scelerisque vel. Quisque a iaculis tortor. Morbi faucibus, purus sed tincidunt sodales, purus urna finibus ex, sit amet vestibulum sapien turpis sit amet ante.

In ut varius nibh. Nam et aliquam massa. Donec tristique efficitur nunc, vel cursus mauris placerat id. Aliquam erat volutpat. Praesent vestibulum tortor id ligula efficitur, non aliquam diam rutrum. Integer viverra ac orci ac porttitor. Vivamus finibus suscipit nisl eget venenatis. Nam consequat, lorem id malesuada pretium, dui leo sollicitudin nibh, eget convallis risus nulla sed sem. Maecenas fringilla odio eu mi sollicitudin gravida. Pellentesque posuere dui ut est eleifend iaculis. Morbi at orci quis orci ornare fringilla. Ut massa nisi, volutpat sed enim aliquam, accumsan consequat est. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Nullam lacinia aliquam urna id interdum. Sed sed purus at nibh molestie sagittis et sed tortor.

Delightful Donuts

Delightful Donuts

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The Proof Is in the Gluten-Free Pecan Pie

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.

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 is 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 actually really easy to make!

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

Happy baking,

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P.S. Here are my Top 3 banana bread recipes:
1. Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake
2. Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting (disguised as a doughnut!)
3. Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Gluten-Free Banana Crème Brûlée Cheesecake

Yield: One 9-inch cheesecake

Ingredients

For the crust:

2 cups (about 18 cookies) finely ground gluten-free crunchy honey graham cookies, such as Enjoy Life

2 tablespoons packed light brown sugar

1/8 teaspoon salt

5 tablespoons non-hydrogenated shortening or unsalted butter, melted

For the filling:

2 ripe bananas

1 cup sugar, plus more for sprinkling

Two 8-ounce packages dairy-free or regular plain cream cheese, at room temperature

2 large eggs, at room temperature

¼ cup Cooking for Isaiah™ Gluten-Free, Dairy-Free Multi-Purpose Flour

1 tablespoon pure vanilla extract

½ cup homemade (page 209 in Silvana's Gluten-Free and Dairy-Free Kitchen) dairy-free or store-bought dulce de leche

Instructions

  1. Make the crust: Preheat the oven to 350º. In a small bowl, combine the cookie crumbs, brown sugar, salt and melted shortening or butter. Grease a 9-inch springform pan and press the crumb mixture onto the bottom and up the sides. Bake until golden, about 7 minutes; let cool completely. Wrap the pan with foil.
  2. Make the filling: Preheat the broiler to high. Slice the bananas with skins on in half lengthwise and place on a foil-lined baking sheet. Sprinkle generously with sugar and broil until bubbly and caramelized, about 3 minutes; let cool completely. Remove the bananas from their skins and chop coarsely.
  3. In a medium bowl and using an electric hand mixer, combine the cream cheese, eggs, flour and vanilla until smooth. Fold in the cooled banana. Top the crust with the filling.
  4. Place the dulce de leche in a resealable plastic bag and snip ¼ inch off a corner; squeeze parallel lines onto the filling and using a knife, draw perpendicular lines alternating directions to create a swirl pattern. Set the springform pan in a roasting pan and add enough hot water to reach halfway up the sides of the pan. Bake for 45 minutes, then turn off the heat and let the cheesecake cool in the oven with the door closed for 1 hour. Remove the cheesecake from the roasting pan and let cool on a wire rack for 1 hour before refrigerating for at least 4 hours and up to overnight.
https://silvanaskitchen.com/gluten-free-banana-creme-brulee-cheesecake/

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking… 

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Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Do-Si-Dos!

Get all of the Girl Scout cookie recipes!
MONDAY: Gluten-Free, Dairy-Free Tagalongs
TUESDAY: Gluten-Free, Dairy-Free Thin Mints

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

Let’s get cooking,

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 24

This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.

Ingredients

1½ cups non-hydrogenated shortening or unsalted butter , at room temperature

1½ cups creamy peanut butter

1½ cups packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups blanched almond flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1½ cups gluten-free quick-cooking oats

1 cup confectioners’ sugar

Instructions

  1. In a large bowl and using an electric mixer, beat together ½ cup shortening, 1 cup peanut butter and the brown sugar until light and fluffy. Add the eggs and vanilla; beat well. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the shortening mixture and beat until combined. Mix in the oats until combined. Form the dough into a ball, cover with plastic wrap and refrigerate for about 30 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Drop teaspoon-size balls of dough onto the cookie sheet, leaving about 2 inches in between; bake until golden, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  3. In a medium bowl and using an electric mixer, beat together the remaining 1 cup shortening, ½ cup peanut butter and the confectioners’ sugar. Using a pastry bag or resealable plastic bag with a corner snipped off, pipe the filling onto half the cooled cookies. Top with the other half to form sandwiches.
https://silvanaskitchen.com/gluten-free-dairy-free-do-si-dos-girl-scout-cookies/
DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting today through Thursday, I’ll post a new gluten-free, dairy-free DIY Girl Scout Cookie recipe each day. First up—Tagalongs!

Gluten-Free Cinnamon Buns with Cream Cheese Icing

Gluten-Free Cinnamon Buns with Cream Cheese Icing

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my fourth guest and their new cookbook!

WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing
To get started on this recipe, make Flour Mixture #1 from their cookbook and make the Gluten-Free Brioche Dough (below). Then, you’re ready to make the cinnamon buns!

Gluten-Free Brioche Dough from Gluten-Free Artisan Bread in Five Minutes a Day

Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.

Dough IngredientsVolume (U.S.), flour packed into measuring cupsWeight (U.S.)Weight (Metric)
Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix2 cups11 ounces300 grams
Cornstarch4½ cups1 pound, 6½ ounces640
Xanthan gum or ground psyllium husk2 teaspoons
Granulated yeast11 tablespoon0.35 ounce10 grams
Kosher salt1 to 1½ tablespoons0.6 to 0.9 ounce17 to 25 grams
Milk, warmed (100°F or below)2¼ cups1 pound, 2 ounces510 grams
Large eggs, lightly beaten48 ounces225 grams
Honey1 cup12 ounces340 grams
Unsalted butter, melted, plus butter for greasing the pan1½ cups (3 sticks)12 ounces340 grams
Pure vanilla extract1 tablespoon½ ounce15 grams
Egg wash (1 egg beaten with 1 tablespoon of water)
  1. Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
  2. Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
  4. Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.

Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.)  in the comments below.*

gluten-free bread

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

Gluten-Free Cinnamon Buns with Cream Cheese Icing

Yield: 8 Buns

Ingredients

The Buns:

1½ pounds (small cantaloupe-sized portion) gluten-free brioche dough

¼ cup granulated sugar

¼ cup well-packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated orange zest

3 tablespoons unsalted butter, melted

Cream Cheese Icing:

6 ounces cream cheese, at room temperature

? cup confectioners’ sugar

3 tablespoons heavy cream

1 teaspoon pure vanilla extract

½ teaspoon grated orange zest

Instructions

  1. Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
  2. Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
  3. Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
  4. Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
  5. Fifteen minutes before baking, preheat the oven to 350°F.
  6. Bake the buns for about 30 minutes, or until golden brown and set in the middle.
  7. While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.
  8. Allow to cool on a rack before serving.

Notes

Recipe used with permission of the authors of Gluten-Free Artisan Bread in Five Minutes a Day, ©2014, Jeff Hertzberg and Zoë François

https://silvanaskitchen.com/gluten-free-bread-in-five-minutes-a-day/

Gluten-Free, Dairy-Free Coconut Pudding

Gluten-Free, Dairy-Free Coconut Pudding

WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

To enter for your chance to win, just share a favorite holiday memory in the comments.*

My Most Popular Gluten-Free Thanksgiving Recipes

My Most Popular Gluten-Free Thanksgiving Recipes

This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Please come say “hi” and let me know what you think about these recipes over in my online community, Silvana’s Kitchen. If you need dairy substitutions, please leave me a message on my Facebook page—I’m happy to give you swap-in ingredient ideas!

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

Let’s get baking,

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Granola-Stuffed Baked Apples

Granola-Stuffed Baked Apples

Pear-Cranberry Crumb Cake

Pear-Cranberry Crumb Cake

Cider-Roasted Caramelized Pears with Candied Ginger

Cider-Roasted Caramelized Pears with Candied Ginger

Pumpkin, Oat and Cranberry Cookies

Pumpkin, Oat and Cranberry Cookies

Pumpkin Coconut Custard

Gluten-Free Ice Cream Sandwiches

Gluten-Free Ice Cream Sandwiches

My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Dairy-free ice cream can be a challenge—whether you’re make a batch at home or even picking up a pint at your local supermarket. I don’t know if you’ve tried all those store-bought, dairy-free ones, but they can be really icy, which is disappointing for the gelato lover in me (I am half Italian, after all!). But creamy, dairy-free ice cream? Now, that’s a real challenge. If you know Kelly Brozyna, aka The Spunky Coconut, like I do, you know she’s the master of any dairy-free foods—from yogurt to yes, ice cream!

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left  well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

In my usual former reporter-mode, I asked Juli and George a million questions about paleo and learned that it’s a lifestyle that embraces gluten-free and follows my food philosophy of eating based on how your body responds to what you’re putting in it. That said, in paleo, you can have grass-fed dairy. For those of us following a dairy-free diet, please swap in your favorite dairy-free butter substitute in this recipe.

We’ve all since staying in touch since our dinner and I wanted to share their new cookbook with you, The Paleo Kitchen, which has already hit The New York Times bestseller list. Congratulations, guys!

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 Loaf

Serving Size: 9 by 5 inch / 23 by 12 cm

Ingredients

For the banana bread:

4 medium bananas (about 1 pound/455 grams)

4 eggs

¼ cup (½ stick/50 grams) grass fed butter, melted

½ cup (125 grams) almond butter

½ cup (60 grams) coconut flour

1 teaspoon baking soda

1 teaspoon baking powder}

1 teaspoon vanilla extract

Pinch of salt

For the swirl:

2 tablespoons grass-fed butter

2 tablespoons ground cinnamon

½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips

1 tablespoon organic honey

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
https://silvanaskitchen.com/paleo-cinnamon-chocolate-swirl-banana-bread/

Gluten-Free Mini Cream Puffs

Gluten-Free Mini Cream Puffs

Cream puffs can be intimidating—gluten-free or not. But when gluten-free pioneer Carol Fenster is teaching you how to make them, you know you’re in good hands! I first meet Carol when I was in Chicago doing a doughnut cooking demonstration (I made these Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts) at the Gluten-Free & Allergen-Free Expo. I watched as she taught an audience full of people how to make gluten-free baguettes. Her calmness and baking expertise made me feel like it was possible to make any of Isaiah’s favorite foods gluten-free.

Gluten-Free, Dairy-Free Candied Coconut Cookies

Gluten-Free, Dairy-Free Candied Coconut Cookies

It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

I was first introduced to my friend Tess Masters, aka The Blender Girl, by one of my closest friends, Amie Valpone (The Healthy Apple). This was a few years back and we were all in Santa Monica, California, at a food blogger conference where I was speaking. She was so generous to take us around town to explore tasty—and healthy—foods and fresh-pressed juices in the area. That’s why I’m so excited for all of her success and for her awesome new cookbook, The Blender Girl: 100 Gluten-Free, Vegan Recipes, which launches today! Of course, with my sweet tooth, I turned right to the desserts chapter and found this decadent chocolate torte.

Besides all the amazing gluten-free, vegan recipes, you’ll be touched by her personal story and empowered by her incredible energy. I know I always am!

Today I’m happy to be giving away a copy of Tess’ new cookbook, The Blender Girl! To enter to win, just leave a comment below telling me about your favorite healthy food or dish. The winner will be selected at random this Friday, April 11, 2014. Please note: This giveaway is available to U.S. residents only.

4/11/14: Please note that this giveaway has ended. Any comments posted after today will not be included in the random drawing for a chance to win the cookbook. Thanks for visiting!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Yield: 20 slices

Ingredients

Crust

1 cup (160g) raw whole almonds

1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed

1/4 cup (18g) cacao powder or unsweetened cocoa powder

Filling

1 cup (240ml) coconut oil in liquid form

1 cup (240ml) freshly squeezed orange juice

3/4 cup (180ml) raw agave nectar

1/2 cup (35g) cacao powder or unsweetened cocoa powder

3 cups (420g) raw unsalted cashews, soaked

1/4 teaspoon orange extract

Pinch of natural salt

1 teaspoon finely grated orange zest

Shaved vegan chocolate, to garnish (optional)

Finely grated orange zest, to garnish (optional)

Instructions

  1. To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
  2. To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  3. To serve, transfer the pan from the freezer to the fridge at least 11/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Notes

Note: Because of the coconut oil, this filling will melt if left out at room temperature.

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc. Photograph by Anson Smart © 2014.

https://silvanaskitchen.com/tess-masters-gluten-free-raw-chocolate-orange-torte/

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Gluten-Free Salted Molten Chocolate Chip Dulce-de-Leche–Stuffed Cookies

Valentine’s Day or not, these pantry-friendly treats will sweeten your day. Plus, you can make them in 3 simple steps. For the complete recipe, check out my post over on the Food Network’s FN Dish!

Kyra Bussanich’s Gluten-Free Peanut Butter Truffle Crispy Rice Bars

Kyra Bussanich’s Gluten-Free Peanut Butter Truffle Crispy Rice Bars

Countdown to 2014 Cookbook Giveaway, Day 4: Now, I’d like to introduce my fourth guest, Kyra Bussanich, and her cookbook, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle!

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Countdown to 2014 Cookbook Giveaway: Day 1

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 first guest and her New York Times best-selling cookbook!

WHO: Elana Amsterdam, Elana’s Pantry
BOOK: Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes  (Ten Speed Press, 2013)

RECIPE: Gluten-Free, Dairy-Free Upside-Down Apple Tartlets with Whipped Coconut Cream

Amst_Paleo Cooking from Elanas Pantry

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Yield: 8

Ingredients

Crust

2 cups blanched almond flour

1/2 teaspoon sea salt

1/4 cup coconut oil, at room temperature

1/4 teaspoon vanilla crème stevia

Filling

6 large apples, peeled, cored, and cut into 1/4 -inch slices

1 cup apple juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons arrowroot powder

1 tablespoon ground cinnamon

Coconut Whipped Cream

1 (13-ounce) can Thai Kitchen coconut milk

1 tablespoon honey

1 teaspoon vanilla extract

5 drops vanilla crème stevia

Pinch of sea salt

Instructions

  1. Preheat the oven to 350°F. Place eight 1-cup wide-mouth Mason jars on a large baking sheet.
  2. To make the crust, pulse together the almond flour and salt in a food processor. Add the coconut oil and stevia and pulse until the mixture forms a ball. Transfer the dough to a piece of parchment paper and place in the freezer for 20 minutes.
  3. To make the filling, place the apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl, and toss to combine. Transfer the apples to the Mason jars so that each one is overfull. Divide the remaining juice from the bottom of the bowl between the jars.
  4. Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough 1/4 inch thick. Remove the top sheet of parchment. Using the top ?of a wide-mouth Mason jar, cut out ?8 circles of dough and place one on? top of each apple-filled Mason jar.
  5. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven.
  6. To make the whipped cream, place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled. Chill a metal bowl in the freezer for 15 minutes.
  7. Take the coconut milk out of the refrigerator and remove the lid. Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
  8. Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute. Whip in the honey, vanilla extract, stevia, and salt.
  9. Use right away or store in a glass jar in the refrigerator for up to 24 hours.

Notes

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, © 2013). Photo Credit: Leigh Beisch.

https://silvanaskitchen.com/paleo-elana-amsterdam/