The Amazing Kale

Gluten and Sugar Free Mini Apple Pies

Yields: 6 mini pies or 1 large pie

1/2 cup grass fed salted butter 

2 cups gluten free high protein flour blend 

1 cup high starch gluten free flour 

1 teaspoon guar gum 

1/2 teaspoon gluten free baking powder 

3/4 cup cold milk 

5 large apples, remove skin and core, chopped 

2 teaspoons cinnamon 

1/2 raw local wild honey

Preheat oven to 350 F

Combine apples, cinnamon and honey. Set aside. Combine all the dry ingredients. Cut butter into the flour mixture until crumbly. Drizzle in enough milk to bring the dough together. Divide dough into 12 equal size portions. Put a piece of dough in between two pieces of parchment paper and roll into a 6" round and place in a small tart pan. Fill with the apple fillings and add another piece of pastry to cover the top. Cut a small slit on top.

Bake for 40 to 50 minutes or until crispy and golden.

Chocolate Risotto

1/2 cup arborio rice

4 cups full cream milk

1 cup bittersweet chocolate

2 tablespoons salted grass fed butter

This is the same process as making regular risotto. Heat full cream milk in a pot on medium to high heat to a simmer. Reduce heat to very low to keep the milk hot during the whole cooking process. In a heavy-bottomed, deep sided pan, melt butter and saute the arborio rice to coat the grains (about 2 minutes). Add one cup of the milk to the arborio. Stir until all the milk is absorbed. Continue to add one cup at a time repeating the process until the rice is cooked (about 30 minutes). Stir in chocolate to melt and serve immediately with fresh cream, ice cream, or fresh berries.

Gluten Free Caramel Banana Cream Tart

Tart:

2 cups fresh cream

3 large very ripe bananas, mashed 

1 envelope of gelatin 

1/2 cup sweetener of your choice 

1 teaspoon pure vanilla essence

 4 cups gluten-free chocolate cookie crumbs 

1/2 cup of melted salted grass fed butter 

2 large ripe bananas, sliced

Combine cookie crumbs and melted butter. Pour the crumbs into the tart pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and up the sides. Cover the bottom with caramel sauce. Refrigerate. Dissolve gelatin in two tablespoons of hot water. Whip cream, sweetener, and vanilla until it forms soft peaks.Add mashed bananas and gelatin and continue whisking until it starts to thicken.Add one cup into a piping bag with a small round nozzle. Pour the rest into the shell. Pipe mounts around the edge of the tart (refer to picture).Arrange sliced bananas over the top and cover with caramel sauce. Refrigerate to until set (about 1 hour).

Caramel Sauce:

1 packed cup brown sugar 

1/2 cup butter, cut into cubes 

1/2 cup cream 

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally.Add butter whisking constantly to melt and combine. Remove f rom the heat f or a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt. Leave to cool completely.

Gluten Free Mini Blackberry Crumbles

Serves: 4

6 cups fresh blackberries

1 large Meyer lemon, juice and zest

1 cup coconut sugar or sweetener of your choice

1 cup almond flour

1 cup oat flour

1/2 cup oatmeal

4 tablespoons cold grass fed salted butter, cut into chunks

Preheat oven to 350 F

Combine berries, lemon juice and zest, and half the sugar. Divide into four mini flan dishes. In a food processor, pulse butter, flour, sugar, and oatmeal until it starts to resemble crumbs. Scatter over the top of the mini crumbles.

Bake for 30 to 40 minutes or until the topping is crispy.

Pear Fennel Salad with Lemon Maple Vinaigrette

Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

Gluten Free Hot Cross Buns

Buns: 

3 1/2 cups gluten free Almond Blend All Purpose Flour

 2 teaspoons guar gum

 1/2 cup coconut sugar 

1 1/2 cups raisins

 1/2 cup dried mixed fruit (optional) 

1 tablespoon instant yeast 

1 tablespoon cinnamon 

1 tablespoon nutmeg 

1 teaspoon all spice 

2 large oranges (zest only) 

1 1/2 cups full cream milk 

2 large room temperature eggs 

1 cup melted salted grass fed butter 

1 tablespoon pure vanilla extract

Add yeast to warm milk. Set aside for 5 minutes or until it's frothy. Combine all the dry ingredients, including raisins, dried mixed fruit (optional) and orange zest. Set aside. Whisk eggs, melted butter, and vanilla until creamy and add yeast and milk mixture. Add wet ingredients to the dry (add more flour if mixture is too wet or add more milk is mixture is too dry).

Add large scoopfuls of the dough to a greased square or round pan (enough for 18 large rolls). Dip a spatula in cold water to smooth the top of the buns. Brush with egg wash.

Egg Wash: 

1 large room temperature egg 

1 tablespoon cold water

Preheat oven to 350 F

Cross Paste: 

1/2 cup flour 

1 tablespoon unsalted butter 

1/4 tsp GF baking powder 

1/4 cup milk

Combine flour and baking powder. Rub in butter. Stir in enough milk to make a thick batter that can be piped. Add to piping bag. Pipe thin crosses onto the buns (refer to picture). Set buns in a warm, draft free place to double in size (about 1 1/2 hours or more depending on where you live).

Bake for 20 to 30 minutes or until it sounds hollow when tapped.

Glaze: 

1 cup orange marmalade

Glaze hot buns with orange marmalade.

Gluten Free Banana Muffins

1 1/2 cups gluten free all purpose flour blend

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon gluten free baking powder

1 large room temperature egg

1/3 cup olive oil

4 large very ripe bananas, mashed

Preheat oven to 350 F

Combine all the dry ingredients. Whisk egg, olive oil, and banana. Add to the dry ingredients.

Line a 12 cup muffin pan and fill 3/4 full.

Bake for 45 to 50 minutes or until a stick inserted into the middle of one of the muffins comes out clean.  

Wild Boar on Polenta Cakes with Red Grape Reduction Sauce

Polenta: 

Make polenta according to the package or your regular method. Then pour it into a 9 x 13 inch baking dish, that has been oiled. Let the polenta cool for a few minutes and then refrigerate so it will firm up. After polenta has firmed up use a 2 1/2 to 3 inch cookie cutter or a glass with an equivalent opening to cut out the cakes.

Preheat a well oiled large skillet on medium high. Cook until polenta is crispy on both sides. Keep warm.

Grape Sauce: 

2 cups fresh red organic seedless grapes 

1 tablespoon sugar 

1 lemon, juice and zest

Simmer all the ingredients until it reduces and thickened (about 10 minutes). Set aside to cool.

Wild Boar: 

8 small boneless wild boar loin chops 

2 large garlic crushed 

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped 

Sea salt and black pepper

Combine garlic, olive oil, and fresh rosemary. Season to your taste with sea salt and black pepper. Rub wild boar to fully coat and let them sit at room temperature for 30 minutes.

Pour 2 ounces olive oil into large skillet. When hot, add chops and cook for 3 to 4 minutes on each side or until cook to your liking.

Serve warm on top of the sun dried polenta (refer to picture) with drizzles of grape sauce over the top and fresh greens of your choice.

Gluten Free Lemon Banana Doughnut Holes

French Toast with Candied Bacon, Fresh Fruit, and Maple Syrup

4 thick slices of multigrain artisan bread

2 large room temperature eggs

1 cup Greek yogurt

4 strips smoked bacon, cut into small bits

Pure Maple Syrup

2 ripe bananas, remove skin, cut diagonally

4 large strawberries, slice

Sea salt and black pepper to taste

Powdered sugar (optional)

Heat a large flat skillet on medium to high heat. When hot, add chopped bacon with a tablespoon of pure maple syrup. Saute until the bacon is caramelized and crispy (about 3 to 4 minutes). Remove from the skillet. Set aside. Add a knob of pure salted butter to the hot skillet. Whisk eggs and yogurt in a large bowl and dip bread making sure to get a thick coating. Put in the hot skillet immediately. Cook for one minute on the first side, flip over for another minute on the second side or until crispy and golden brown. Season with sea salt and black pepper.

Cut a piece of french toast diagonally and arrange on a serving plate (refer to picture). Add banana slices, followed by strawberry slices and bacon bits. Drizzle pure maple syrup over the top. Serve warm with powdered sugar sprinkled on top (optional).

Gluten Free Mini Sage Passionfruit Bundt Cakes

Bundt:

1 1/2 cups all purpose gluten free almond flour blend 

1 1/2 teaspoons guar gum

2 teaspoons fresh sage, chopped very fine.

2 teaspoons gluten free baking powder

1 teaspoon sea salt

1 cup coconut sugar

1 cup room temperature butter

3 large room temperature eggs

2 tablespoons pure passionfruit pulp

1 cup milk

Preheat oven to 350 F

Grease a 12-cup mini bundt pan with butter and dust with flour. Dip out all the excess flour. Whisk all the dry ingredients including sage to combine. Cream butter and sugar on high speed until light and fluffy (about 6 minutes). Add eggs one at a time beating well between each addition (about a minute each). Add passionfruit pulp. On low speed, beat in 60% of the flour mixture followed by all the milk. Beat in the last of the flour mixture to combine.

Scoop into the pan making sure it's 3/4 full.

Bake for 20 to 30 minutes or until a stick inserted into the center comes out clean. Remove from the oven to cool completely before you remove them.

Passionfruit Buttercream:

1/2 cup butter

1 cup powdered sugar

1 tablespoon passionfruit pulp

Whisk all the ingredients until fluffy and light.  Whisk in more powdered sugar if it's too soft.

Store leftover buttercream in an airtight container in the refrigerator for future use.

Fill the cavity of the mini bundt cakes with the butter cream and drizzle a generous amount of caramel sauce over the top.

Salted Caramel:

1 packed cup brown sugar

1/2 cup butter, cut into cubes

1/2 cup cream

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.

Cinnamon Pumpkin Cranberry Bark

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten Free Pineapple Date Molasses Cake

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To support this endeavor, please pre-order now by clicking here. Thanks!

Available for a limited time only!

Gluten Free Vanilla Raspberry Chocolate Cake

4 cups Mia's gluten free cake flour blend

4 teaspoons gluten free baking powder

2 teaspoons guar gum

1 1/2 cups powdered/icing sugar

1 cup plain greek yogurt

1 cup milk

1 cup butter, room temperature

4 eggs, room temperature

2 cups dark chocolate chunks or chips

1 cup raspberry preserve

2 teaspoons pure vanilla extract

Pinch of salt

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, xanthan gum, baking powder, salt, and chocolate chunks.

Combine milk and yogurt in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Divide batter equally into two lined round cake pans (9"). Drop tablespoonfuls of the raspberry preserve randomly over the top of the cake and use a knife or the tip of a rubber to gently swirl preserve in a circular motion. 

Bake for 50 to 60 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and put directly into the freezer for 45 minutes. This process makes the cake lovely and moist.

Leave to cool completely in the pan.

Pumpkin Spice Smoothie

1 cup fresh orange juice

1/2 cup pumpkin puree

1 cup Greek yogurt

1/2 cup fresh cranberry sauce

1/2 cup ice

1 tablespoon raw honey

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon cloves

Blend until smooth.  Enjoy!

Gluten Free Pear Ginger Lemon Loaf

2 cups Mia's gluten free cake flour blend

4 ripe anjou pears, remove skin, core, and chopped into small pieces

1 cup plain Greek yogurt

1 cup milk

8 tablespoons butter

3 large room temperature eggs

1/2 cup coconut sugar

2 teaspoons ginger powder

2 tablespoons lemon zest

Preheat oven to 350 F.

Whisk milk and yogurt to combine. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, ginger, pears, and lemon zest. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 1 hour or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and let the cake cool completely before removing from the pan.

Gluten Free Mini Fruit Pies

Filling:

2 large green apples, remove skin and core and chop into very small pieces

2 tablespoons raisins

2 tablespoons candied orange peel, chop into small pieces

1/2 cup brown sugar

2 tablespoons orange juice

2 teaspoons apple spice blend

Combine apples, raisins sugar, orange peel, orange juice, and apple spice blend. Set aside for 30 minutes.

Crust:

2 cups gluten-free almond flour blend or all purpose

1 teaspoon sea salt

1 teaspoon guar gum

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

Preheat oven to 350 F

Combine flour, guar gum, and sea salt. Rub butter into the flour mixture with your finger tips until it resembles fine breadcrumbs working as quickly as possible to prevent the dough becoming warm. Add ice water to the dough and using a cold knife stir until the dough binds together. Add more water a teaspoon at a time if the mixture if too dry. Wrap with plastic wrap and refrigerate for 30 minutes. Divide dough into 12 pieces and roll each on a floured surface into 6"circles. Place tablespoonfuls of fruit in the middle of the pastry circles. Fold up the edges of pastry, leaving center uncovered. Brush folded pastry with egg wash.

Bake for 30 to 40 minutes or until pastry is browned and cooked.

Gluten Free Blueberry Cinnamon Pancakes

I enjoy pancakes for brunch. The combination of blueberries and cinnamon is one of my favorites. Easy and delicious!

1/2 cup white sorghum flour

1/2 rice flour

1 tablespoon stevia

2 teaspoons gluten free baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon sea salt

2 cups fresh blueberries

3 tablespoons lemon zest

1 cup almond milk

2 tablespoons fresh lemon juice

1 large egg, room temperature

3 tablespoons melted butter

Combine the dry ingredients. Blend milk, lemon juice, zest, egg, and melted butter. Add to the dry. Fold in fresh blueberries. Add more milk to the batter if the consistency is too thick for you.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour 4 1/4 cup of the batter into the griddle, cook until bubbles appear on the surface (about 1 to 1.5 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with warm maple syrup and fruit.