Gluten Free Black Bean Chicken Flautas

Yields: 12

12 small gluten free or wheat flour tortillas

1 cup cooked shredded chicken

1 cup cooked black beans

1 large diced shallot

Handful chopped fresh cilantro or parsley

2 crushed garlic cloves

1 small chopped green chili, remove seeds

1 tablespoon cumin powder

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.

Pre heat oven to 400 F.

Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.

Enjoy hot with dipping sauce of your choice.

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 Chocolate Vanilla Pikelets

A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries.

1 cup all purpose gluten free flour blend 

1/2 teaspoon guar gum 

1 cup bittersweet dark chocolate chunks 

1 tablespoon Heilala Vanilla Sugar

2 tablespoons gluten free baking powder 

1 large room temperature egg 

2 tablespoons melted salted butter 

1 cup milk

1 teaspoon pure Heilala Vanilla Bean Paste

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients.Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-11⁄2 minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam.Any leftovers can be reheated to refreshen before serving.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Gluten Free Mini Plum Apricot Cakes

1 cup almond flour

1/2 cup gluten free all purpose flour blend

1 cup coconut sugar

1/2 teaspoon xanthan gum

6 egg whites

175g butter, melted

2 teaspoons pure almond essence

1/2 cup fresh apricots, thinly sliced

1/2 cup fresh plums, thinly sliced

1 tablespoon orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 F.

Sift flour, xanthan gum, and powdered sugar into a large mixing bowl. Stir to combine. Mix in almond flour and orange zest, make a well in the center of the bowl.

Beat egg whites until soft peaks starts to form. Add almond essence and orange juice. Pour into the well with the melted butter. Fold gently together to combine.

Pour into a prepared 12 cup muffin pan (about 3/4 full) or small ramekins. Arrange fruit on top.

Bake for 20-30 minutes or until baked and golden brown. Remove from the oven. Let stand for about 5 minutes before you remove onto a serving plate.

Serve warm with ice cream and fresh whipped cream.