Special diet recipes

[sister herb]

Gluten-Free Herbed Polenta Crackers

1.5 c water
3/4 c medium polenta
1 tsp herbes de provence
1/2 tsp sea salt
2 tbsp olive oil

parchment paper
baking trays
rolling pin

Preheat the oven to 375 F/190 C.

Bring salted water to a boil in a small, tall-sided pan. Add herbes de provence.

Slowly add the polenta grains into the water, stirring constantly until the mixture resembles a smooth porridge (you may need to lower the heat while stirring).

Once the consistency is porridge-like, remove mixture from the heat and add the olive oil.

Spoon batter onto a sheet of parchment paper that is the size of your baking tray. Place another sheet of parchment paper on top and with a rolling pin smooth out the batter into a rectangle at your desired thickness. (I am not one for precision, but I would guess I rolled them to about 1/8 or 1/16 of an inch in thickness.) Score the crackers into rectangles or triangle (however you would like them to turn out) and bake them for about 20 minutes or until the crackers are golden brown and crispy. Let them cool and enjoy!

Source: http://www.buddinglotusbody.com/nourish/2009/01/polenta-crackers/

 

[sister herb]

Gluten Free No Bake Pistachio Chocolate Truffle Cake

Ingredients

Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate (semi, bittersweet, or dairy free) or good quality chocolate chips
8 ounces heavy cream or full fat coconut milk (shake can well before measuring)
3 tablespoons coffee
1 teaspoon pure vanilla extract
⅓ cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Spray an 8 by 4 inch loaf pan with cooking spray or brush with butter. Line the pan with a piece of parchment paper (important if you want to be able to remove the cake from the pan.)

Chop the chocolate evenly into small pieces. Alternatively, you can use good quality chocolate chips that contain no wax fillers. Place the chocolate in a mixing bowl.

Bring the cream and coffee just to a boil over medium-high heat. Stir the vanilla into the hot cream and pour the chocolate and let sit for 5 minutes. Stir until the chocolate and cream are fully combined and the mixture is smooth and glossy. Pour into the prepared pan, smooth out the top and sprinkle with the chopped nuts if using. Cover with a piece of plastic wrap and refrigerate 4 hours or until firm.

Using the parchment to help you, remove the cake from the pan and slice with a thin, hot knife (run the knife under hot water then dry with a towel.)

Servings:

A gluten free recipe that serves 10 -12 people.

Source: http://simplygluten-free.com/blog/2...-pistachio-chocolate-truffle-cake-recipe.html