Some mouthwatering and delicious gluten free recipes to help you rediscover your passion for bread and baked goods. We hope you enjoy them as much as we loved creating them for you!
Baked Spinach, Egg & Cheese Omelette on English Muffin
Perfect quick breakfast to prepare ahead of time or for on the go!
Prep Time: 10 minutes, Bake Time: 15 minutes
Serves: 2-3
Ingredients:
2 Aidan’s Gluten Free English Muffins
4 eggs
1 cup fresh baby spinach, packed
1/3 cup cheddar cheese, or your favorite vegan cheese, shredded
1 tsp garlic powder
Salt and pepper
Avocado, for serving, optional
Instructions:
1. Preheat the oven to 400˚F and lightly grease an 8”x8” square baking pan with oil or butter.
2. In a bowl, whisk together the eggs until blended then mix in the garlic powder and salt and pepper to your liking. Pour eggs into the prepared pan. Press the spinach on top of the eggs then sprinkle on the shredded cheese.
3. Bake for 15 minutes or until the egg is cooked through. Remove from oven and allow to cool before cutting into pieces to fit on your English muffin.
4. When ready to enjoy, toast your Aidan’s Gluten Free English Muffin to preference, optionally add some sliced avocado and top with the piece of baked omelette.
| |
Strawberry Banana Crepes
Start your morning with a classic fruit pairing.
Sweet Crepes:
Ingredients:
1 cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 cup milk (or non-dairy alternative)
½ cup lukewarm water
¼ cup melted butter (or non-dairy alternative)
½ tsp salt
3 tbsp sugar
Instructions:
1. Mix all ingredients together until smooth.
2. Mixture should have the consistency of heavy cream. If mixture is too thick, add additional water until desired consistency is reached.
3. Bake in lightly butter pan on medium high heat.
4. Turn crepes when edges have browned.
5. Remove from skillet and set aside until ready to use with your favourite fillings and toppings.
| |
Chickpea Salad Bagel Sandwich
Protein packed and easy to make, this salad sandwich will be your next favorite lunch!
Prep Time: 10 minutes, Total Time: 15 minutes
Serves: 1
Ingredients:
1 Aidan’s Gluten Free Bagel
1 19oz can chickpeas, drained & rinsed
2 stalks celery
¼ cup chopped parsley
2 green onions
½ avocado
2 tbsp capers, optional
2 tbsp mayonnaise, optional
2 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Fresh arugula, for sandwich
Instructions:
1. Add the drained & rinsed chickpeas to a large mixing bowl and use a masher or a fork to break up the chickpeas. For some texture, leave a few whole chickpeas.
2. Chop up the celery, parsley and green onion and add to the bowl. Use a knife to carefully slice up half the avocado so you can scoop it out with a spoon and easily mash that up too.
3. Next, add the capers and mayonnaise, if using, along with the lemon juice and dry seasonings. Stir everything together to evenly combine. Taste test for more lemon or seasonings.
| |
Ham & Cheese Crepe
Crepes are not only for breakfast. How about a great lunch option?
Savory Crepes:
Ingredients:
1 cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 cup milk (or non-dairy alternative)
½ cup lukewarm water
¼ cup melted butter (or non-dairy alternative)
½ tsp salt
Instructions:
1. Mix all ingredients together until smooth.
2. Mixture should have the consistency of heavy cream. If mixture is too thick, add additional water until desired consistency is reached.
3. Bake in lightly butter pan on medium high heat.
4. Turn crepes when edges have browned.
5. Remove from skillet and set aside until ready to use with your favourite fillings.
6. Place your favourite fillings (ham & cheese shown above) in the crepe and fold crepe around fillings. Once fillings are wrapped in the crepe, place in frying pan with 1 tbsp of olive oil and sear on both sides until golden brown.
7. Serve with your favourite side.
| |
Lasagna with Meat Sauce and Mushroom & Zucchini Filling
The perfect comfort meal that’s tastes even better the next day as a leftover.
Fresh pasta dough (see below for recipe)
Meat sauce (reserve 1 ½ cups liquid for lasagna) (see below for recipe)
Mushroom & Zucchini Filling (see below for recipe)
1 cup shredded mozzarella (or non-dairy alternative)
1 cup shredded medium cheddar (or non-dairy alternative)
Lasagna Instructions:
1. In a casserole dish, spoon ½ cup of liquid from the meat sauce and cover the bottom.
2. Place first layer of pasta sheets over sauce, and cover with meat sauce.
3. Place second layer of past sheets over meat sauce and spoon another ½ cup of liquid from the meat sauce over sheets.
4. Spread zucchini and mushroom filling over second layer.
5. Place third layer of pasta sheets over zucchini and mushroom layer, and again spoon ½ cup of liquid from the meat sauce over pasta sheets.
6. Cover with shredded cheese.
7. Bake covered with foil at 350˚ for 45 minutes, remove foil and bake uncovered for 15 minutes more, or until cheese has caramelized.
Fresh Pasta Dough Ingredients
(If using a hand operated pasta machine, a softer dough is beneficial for processing):
2 cups Aidan’s Gluten Free Superior 1 for 1 Baking Flour
3 large eggs at room temperature
½ tsp Salt
1 tablespoon lukewarm water
(If dough is too dry, add additional water ½ teaspoon at a time until desired softness is reached).
Instructions:
1. Add 1 ½ cups of the flour plus salt to a mixing bowl.
2. Create a well in the flour and add the 3 eggs and water to the well.
3. Using the hook attachment, mix at low speed until eggs are fully incorporated.
4. Add remaining flour 1 tablespoon at a time until desired texture is achieved. For lasagna noodles, a slightly softer dough is easier for rolling and handling.
5. Refrigerate until ready to process.
6. Either with a pasta machine or roller, roll pasta to approx. 1/16” thickness and cut into sheets.
Meat Sauce Ingredients:
3 tbsp olive oil
¾ lb lean ground beef
¾ lb hot or mild Italian sausage
1 medium onion, diced
2 carrots, peeled and chopped
2 stalks celery, chopped
6 cloves garlic, minced
2 tsp dried oregano
2 tsp fennel seeds
1 tsp crushed chilies
2 x 28 oz. cans whole, peeled Italian tomatoes
Salt to taste
Instructions:
1. Heat oil in a large saucepan over medium-high.
2. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt and cook, stirring occasionally and breaking up meat into smaller pieces, until vegetables soften and meat has browned, approx. 10 minutes.
3. Add garlic, oregano, fennel and crushed chilies and cook for 1 minute.
4. Gently puree tomatoes in a blender or food processor until small chunks throughout.
5. Add to meat mixture and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened, about 15 minutes.
6. Add salt to taste
7. Remove from heat.
Mushroom & Zucchini Filling Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 zucchini, chopped
1 lb mushrooms, chopped
2 tbsp balsamic vinegar
Salt to taste
Instructions:
1. Heat oil in a large saucepan over medium-high.
2. Add onions to oil and sauté until softened.
3. Add zucchini and mushrooms to pan and sauté until they release their moisture and begin to brown.
4. Stir in balsamic and simmer for 5 minutes.
5. Add salt to taste.
6. Remove from heat.
| |
Summer Panzanella Salad
Bold, Italian, easy and delicious, this salad is perfect any summer night!
Prep Time: 8 minutes, Total Time: 15 minutes
Ingredients:
3-4 inch piece Aidan’s Gluten Free Baguette
3 tbsp olive oil
½ tsp Italian seasoning
1 small Roma tomato
1 ripe peach
½ cup sliced cucumber
¼ cup fresh basil
Salt and pepper, to taste
Balsamic reduction or balsamic vinegar
Shaved parmesan cheese or vegan cheese of your choice, optional
Instructions:
1. Cut the baguette into cubes then toss in a bowl with 1 tbsp of olive of oil, Italian seasoning and a sprinkle of salt and pepper.
2. Heat a large skillet over medium heat then add the cubed baguette to toast until crunchy on the outside. You can also add to a preheated oven at 375˚F and toast for 10 minutes. Watch bread closely to prevent any burning.
3. Wash the tomato, peach, cucumber and basil. Dice up the tomato into chunks, slice the peach, remove the pit, slice the cucumber and either slice or tear the basil.
4. Add to the same bowl and toss in the remaining olive oil and salt and pepper to taste.
5. When the baguette is crunchy, remove from heat and add to the bowl, toss together one more time then plate with a drizzle of balsamic and garnish with shaved parmesan or vegan cheese (optional).
| |
Salmon “En Crepe”
An inspired and delicious dinner option using crepes.
Savory Crepes:
Ingredients:
1 cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 cup milk (or non-dairy alternative)
½ cup lukewarm water
¼ cup melted butter (or non-dairy alternative)
½ tsp salt
Instructions:
1. Mix all ingredients together until smooth.
2. Mixture should have the consistency of heavy cream. If mixture is too thick, add additional water until desired consistency is reached.
3. Bake in lightly butter pan on medium high heat.
4. Turn crepes when edges have browned.
5. Remove from skillet and set aside until ready to use with your favourite fillings (shown above salmon).
6. Cut raw salmon fillet(s) into smaller pieces so they fit inside crepe.
7. In a frying pan, cook pieces of salmon fillet to your liking.
8. Place piece of cooked salmon in crepe and fold crepe around the salmon.
9. Place crepe wrapped salmon in frying pan with 1 tbsp of olive oil and sear on both sides until golden brown.
10. Serve with your favourite sides.
| |
Spaghetti & Meatball
Fresh pasta showcasing a classic Italian pairing.
Fresh Pasta:
If using a hand operated pasta machine, a softer dough is beneficial for processing.
Ingredients:
2 cups Aidan’s Gluten Free Superior 1 for 1 Baking Flour
3 large eggs at room temperature
½ tsp salt
1 tbsp lukewarm water
(If dough is too dry, add additional water ½ teaspoon at a time until desired softness is reached).
Instructions:
1. Add 1 ½ cups of the flour plus salt to a mixing bowl.
2. Create a well in the flour and add the 3 eggs and water to the well.
3. Using the hook attachment, mix at low speed until eggs are fully incorporated.
4. Add remaining flour 1 tablespoon at a time until desired texture is achieved.
5. Refrigerate until ready to process.
6. Select the desired setting on your pasta machine – spaghetti, linguini, fettucine, rigatoni, penne, etc. and process dough in machine and laying out noodles to dry on a dish cloth.
7. Once all pasta is processed, cook in boiling salted water until ‘al dente’.
8. Serve with your favourite sauce.
| |
Potato Gnocchi
A favourite Italian comfort food at it’s finest.
Ingredients:
2 lbs white potatoes
1 ⅓ cups Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 tsp salt
Instructions:
1. Microwave potatoes until soft. Test by inserting fork into potato.
2. While hot, remove skin.
3. Push through a potato ricer to create a fine pulp.
4. Add flour and salt to potato mash and mix vigorously until smooth.
5. Bring 3-4 inches of well salted water to a simmer, meanwhile.
6. Roll a small amount of the dough into a ¾ inch cylinder, then cut cylinder into ¾ inch pieces.
7. Roll each piece into a ball and then, using your thumb, press the balls into a cutting board to form a slight indentation.
8. Test gnocchi by dropping into simmering water until they begin to float. If they fall apart in water, add more flour to the mix.
9. Process remaining dough and serve immediately with butter, olive oil, or sautéed bacon and onions.
| |
Strawberry Crumb Bars
Celebrate fresh strawberries with these delicious dessert bars.
Ingredients:
½ cup white sugar
½ tsp baking powder
1 ½ cups Aidan’s Gluten Free Superior 1 for 1 Gluten Free Baking Flour
¼ tsp salt
½ cup butter (very cold) or non-dairy alternative
1 egg, beaten
1 tsp vanilla
2 cups fresh strawberries, chopped
⅓ cup white sugar
2 tsp cornstarch
Instructions:
1. Preheat oven to 375 degrees F.
2. Line 8x8 inch pan with parchment paper on the bottom and hanging over the sides of the pan for easy removal after baking.
3. In a bowl, stir ½ cup white sugar, baking powder, flour and salt.
4. Use a fork or pastry cutter to cut butter into flour mixture. Work with the dough until the pieces are very small. Note: dough will be crumbly. You can also pulse in a food processor until you get small sized crumbs.
5. In a separate bowl, beat egg with fork. Add egg and vanilla to flour mixture and combine until you have a crumbly mixture.
6. Use half of the dough by patting evenly into the bottom of the pan.
7. In another bowl, stir ⅓ cup sugar and cornstarch and then stir in strawberries.
8. Spoon strawberry mixture over the bottom crust.
9. Crumble remaining dough over the strawberry filling layer
10. Bake for 45 minutes or until top is slightly golden brown.
11. Cool completely before cutting into squares.
12. Refrigerate until ready to serve.
| |
Lentil Sloppy Joes and Pita
A hearty plant based meal that's simple, savory and perfectly sweet.
Prep Time: 15 minutes, Total Time, 40 minutes
Serves: 4
Ingredients:
4 Aidan’s Gluten Free Pita
1 cup green lentils, rinsed
2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 bell pepper, any color, diced
¼ cup tomato paste
2 tbsp coconut sugar, or sweetener of choice
2 tsp chili powder
1 tsp paprika
1 tsp cumin
Salt and pepper, to taste
Pickled Onions:
1 red onion
1 cup vinegar
1 cup boiled water
2 tbsp coconut sugar or preferred sweetener
1 tbsp salt
Slaw:
1 cup red cabbage, shredded
1 carrot, shredded
1 tbsp plain Greek yogurt or mayonnaise
1 tbsp lemon juice
Instructions:
1. Start by making the pickled onions and the slaw. For the onions, simply slice the onion into thin half rings then add to a bowl or a jar with the rest of the ingredients and let sit for at least 30 minutes, or up to a week. For the slaw, mix all the ingredients together in a large bowl and taste test. Let sit until ready to eat with the meal.
2. Cook the lentils according to package instructions, be sure not to overcook to avoid mushiness. Remove from heat when done.
3. Next, dice up the onion, then add to a hot skillet or a pot over medium heat with the olive oil and sauté. Mince the garlic and add that too and sauté for about 4 minutes or until soft.
4. Stir in the diced bell pepper, tomato paste, sweetener and all the dry seasonings until well combined.
5. Fold in the cooked lentils and combine all the ingredients together. Taste test for more seasonings. It should be quite thick but perfect for eating on the pita.
6. Optionally toast the Aidan’s Gluten Free Pita in the oven or in a skillet to warm then serve with the lentils, pickled red onions, and slaw. Enjoy!
| |
Hand Pies
Perfect for on the go with either sweet or savoury fillings.
Ingredients:
375 grams (2 ½ cups) Aidan’s Gluten Free Superior 1 for 1 Baking Flour
62 grams (¼ cup) sugar
188 grams (⅓ cup) cold butter (or non-dairy alternative)
30 grams (⅛ cup) egg yolks
94 grams (⅓ cup + 1 tbsp) water
4 grams (⅔ tsp) salt
Instructions:
1. Mix flour and sugar in a bowl.
2. Add butter to flour mix and rub in until no lumps remain.
3. Beat egg yolks with water and salt and mix with flour/butter mixture until fully absorbed.
4. Cover and refrigerate for 4 hours.
5. Roll dough to ⅛” thickness and cut with a circular cutter or bowl for desired size.
6. Spoon your desired filling (jerk chicken shown above) onto one half of the circles, leaving a 1” border.
7. Wet the edge of the circle with water or egg white all around and fold over until the edges line up.
8. Press together with thumb or fork until fully sealed.
9. Score the top of the hand pie to release steam while baking.
10. Brush with egg wash.
11. Bake at 350˚ for approx. 35 minutes or until crust is golden.
| |
Chocolate Brownies
Perhaps the most perfect guilty pleasure. These chocolate brownies are rich, fudgy and full of chocolate flavour.
30 grams unsweetened chocolate
70 grams bitter-sweet chocolate
145 grams butter (or non-dairy alternative)
100 grams room temperature eggs (approx. 2 large eggs)
130 grams sugar
1 gram salt
3 grams vanilla extract
115 grams sifted Aidan’s Gluten Free Superior 1 for 1 Baking Flour
60 grams chopped walnuts
Instructions:
1. Melt the unsweetened and bitter-sweet chocolate and butter over a double boiler and stir until smooth. Set aside to cool.
2. Mix eggs, sugar, salt and vanilla until well blended, but not frothy.
3. Stir in the cooled chocolate mixture.
4. Fold flour into the mixture.
5. Fold in the walnuts.
6. Grease and flour 8” square pan before pouring brownie mixture into it.
7. Bake at 325˚ for 45 minutes. Cool completely before cutting into squared.
| |
Almond Lemon Cookies
For those that like a less sweet cookie, the lemon flavour of this cookie offers the ideal compromise.
110 grams butter (or non-dairy alternative)
40 grams confectioner’s sugar
15 grams brown sugar
1 gram salt
5 grams lemon juice
5 grams lemon rind
135 grams Aidan’s Gluten Free Superior 1 for 1 Baking Flour
95 grams ground almonds
Instructions:
1. Cream butter, sugar, brown sugar and salt.
2. Add lemon juice, lemon rind, flour and almond until well mixed.
3. Roll dough to ¼” thickness and cut with cookie cutters, or roll into long cylinder shapes, whatever you desire.
4. Bake at 325˚ for 25 minutes on parchment lined cookie sheet. Cool completely before handling.
| |
Apple Turnovers
A great lunchbox dessert, or with ice cream after dinner.
250 grams Aidan’s Gluten Free Superior 1 for 1 Baking Flour
200 grams frozen butter (or non-dairy alternative)
4 grams salt
125 grams cold water
Apple Pie Filling Ingredients:
1-2 apples cubed
¼ tsp cinnamon (or to your liking)
Instructions:
1. Measure out flour into a medium bowl.
2. Using a cheese grater, grate butter into flour and gently toss with your hands until butter is coated. Refrigerate for 15 minutes.
3. Dissolve salt in water and add to butter/flour mixture. Mix with hands until water is absorbed. Refrigerate for 15 minutes.
4. Roll dough on floured surface to ¼” thickness.
5. Fold ⅓ dough over the centre ⅓, and then the other ⅓ over the other two, which will make 3 layers.
6. Repeat steps 3 and 4 two more timed and refrigerate dough for 30 minutes.
7. Roll dough to ⅛” thickness and cut into 4” squares.
8. Brush water along all 4 edges of each square.
9. In a sauté pan, add cubed apples and ¼ tsp cinnamon and cook mixture until apples are slightly soft.
10. Spoon 1 tbsp apple pie filling (or favourite jam works too) onto one side of each square.
11. Fold dough over filling diagonally to form a triangle.
12. Pinch dough together and press with the tines of a fork to seal the edges.
13. Brush tops with egg wash, milk or non-dairy alternative.
14. Bake at 425˚ for 25 minutes, or until turnovers are golden brown on parchment lined cookie sheet.
| |
Caramelized Plum Tart with Crumb Crust
A delicious dessert that’s as good as the sliced bread that you’ll use to make it.
Crumb Crust:
1 ¼ cup Aidan’s Gluten Free Red Lentil & Blue Corn Brown Loaf breadcrumbs (OR Aidan’s Gluten Free White Loaf for more mild flavour)
¾ cup brown sugar
7 tbsp butter or vegan butter (melted then cooled)
To make breadcrumbs, cut bread slices into cubes and spread out on a cookie sheet. Bake at 350˚ until fully toasted and hard. Grind into a fine powder using a food processor or spice grinder.
Thoroughly combine all ingredients and then press into 9” pie pan. Bake at 150˚F for 15 minutes. Cool thoroughly.
Lemon Filling:
¼ cup sugar
2 tbsp corn starch
1/8 tsp salt
Grated zest from ½ lemon
½ cup water
¼ cup strained lemon juice
3 large egg yolks
1 tbsp unsalted butter or vegan butter
Whisk ingredients over medium heat, stirring constantly, being sure to scrape sides, until mixture begins to thicken. Remove from heat and keep whisking until desired firmness is achieved. Add back to heat if necessary to thicken further. Fully cool lemon mixture before adding to crumb crust.
Caramelized Plums:
1 tbsp butter or vegan butter
1 tbsp sugar
5 large plums, halved and cored
Heat butter and sugar on medium heat in non-stick pan and add plums, cut side down. Plums will release some juice into the sugar and butter. Cook until the juice has reduced and the butter and sugar start to bubble. Inspect the underside of the plums and when desired browning has been achieved, remove from pan and cool.
Arrange plums over lemon mixture.
| |
Hint of Mint Chocolate Torte
A delicious dessert that uses that extra sliced bread you’re not sure what to do with.
Torte Ingredients:
¾ cup finely ground dried gluten free breadcrumbs using Aidan’s Gluten Free White Loaf
¼ cup ground blanched almonds
¼ tsp salt
6 oz. semi-sweet or bittersweet chocolate
½ cup sugar
½ cup unsalted butter or vegan butter
6 large egg yolks
1 tsp mint extract
6 egg whites
½ tsp cream of tartar (if you don’t have, use equivalent amount of baking powder)
Instructions:
1. Ensure all ingredients are at room temperature
2. Make breadcrumbs by cutting up stale loaf slices into cubes and grinding them up using a food processor or spice grinder.
3. Grease and line a 9” round baking pan with parchment paper
4. Set oven to 325˚F
5. Mix breadcrumbs, ground blanched almonds and salt and set aside
6. Chop chocolate into coarse pieces and then grind in a food processor until fine and set aside
7. In a bowl, beat until smooth sugar and butter and then beat in egg yolks one at a time
8. Add the grated chocolate and the dry ingredients to the sugar/butter/egg mixture and beat until smooth.
9. Add mint extract to the batter mixture
10. In a separate clean bowl and with a clean whisk, beat until firm but not dry the egg whites and cream of tartar
11. Gently fold ¼ of the frothy egg whites to the batter, then fold in remaining egg whites, being careful not to over mix.
12. Pour into prepared pan and bake for approximately 1 hour, until toothpick inserted in centre comes out clean.
13. Allow torte to cool fully before removing from the pan.
Mint Chocolate Glaze Ingredients:
6 ounces bittersweet chocolate, coarsely chopped
½ cup water
6 tablespoons unsalted butter or vegan butter
1 teaspoon mint extract
Instructions:
1. In a double boiler melt chocolate and water
2. Remove melted chocolate from heat and with a rubber spatula, add 1 tablespoon of butter at a time until smooth
3. Stir in mint extract
4. Allow glaze to cool to 85-90˚F before pouring over cooked torte, being sure to spread glaze across top and sides.
| |
Lemon Raspberry Torte
Another delicious dessert that uses that extra sliced bread you’re not sure what to do with.
Torte Ingredients:
1 cup finely ground dried gluten free breadcrumbs using Aidan’s Gluten Free White Loaf
¼ cup ground blanched almonds
¼ tsp salt
½ cup sugar
½ cup unsalted butter or vegan butter
6 large egg yolks
½ cup lemon juice
1 tsp lemon rind
6 egg whites
½ tsp cream of tartar (if you don’t have, use equivalent amount of baking powder)
Confectioners’ sugar for dusting
½ pint raspberries
Instructions:
1. Ensure all ingredients are at room temperature
2. Make breadcrumbs by giving slices a quick toast and then allowing the slices to cool before using a food processor or spice grinder to make breadcrumbs.
3. Grease and line with parchment paper a 9” round baking pan
4. Set oven to 325˚F
5. Mix breadcrumbs, ground blanched almonds and salt and set aside
6. In a bowl, beat until smooth sugar and butter and then beat in egg yolks one at a time.
7. Add lemon juice and lemon rind to sugar/butter/egg mixture and mix with dry ingredients until smooth.
8. In a separate clean bowl and with a clean whisk, beat until firm but not dry the egg whites and cream of tartar
9. Gently fold ¼ of the frothy egg whites into the batter, then fold in remaining egg whites, being careful not to over mix.
10. Pour into prepared pan and bake for approximately 1 hour, until toothpick inserted in centre comes out clean.
11. Allow torte to cool fully before removing from the pan.
12. Dust with confectioners’ sugar and decorate with raspberries or your choice of fresh berries.
| |
Pecan Toffee Squares
Surprisingly easy to make and undeniably delicious.
⅔ cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 ½ tbsp Sugar
⅛ tsp Salt
¼ cup cold unsalted butter (or vegan butter) cut into small pieces
2 tsp milk (or non-dairy alternative)
Filling Ingredients:
5 tbsp unsalted butter (or vegan butter), cut into pieces
½ cup packed brown sugar
2 tsp honey
1 tbsp milk (or non-dairy alternative)
⅛ tsp salt
1 ⅓ cups chopped pecans
1 tsp vanilla
Instructions:
1. Mix dry ingredients together and add cut in ¼ cup butter using fingertips.
2. Sprinkle 2 tsp milk over the mixture and knead until crumbs begin to form.
3. Greased 8” square baking pan and line with foil.
4. Press dough firmly into pan and form a smooth, even layer and bake for 12 minutes at 350˚F.
5. Add butter, sugar, honey, milk, and salt to a saucepan and bring to a boil over medium heat. Boil uncovered for 3 minutes then remove from heat.
6. Stir in pecans and vanilla, then spread over baked crust.
7. Bake at 350˚F until the mixture is bubbly and golden brown, and slightly darker at the edges. Approximately 18 – 20 minutes.
8. Let cool before cutting into squares.
| |
Apple Cinnamon Crepes
The perfect way to end your meal.
Sweet Crepes:
Ingredients:
1 cup Aidan’s Gluten Free Superior 1 for 1 Baking Flour
1 cup milk (or non-dairy alternative)
½ cup lukewarm water
¼ cup melted butter (or non-dairy alternative)
½ tsp salt
3 tbsp sugar
Instructions:
1. Mix all ingredients together until smooth.
2. Mixture should have the consistency of heavy cream. If mixture is too thick, add additional water until desired consistency is reached.
3. Bake in lightly butter pan on medium high heat.
4. Turn crepes when edges have browned.
5. Remove from skillet and set aside until ready to use.
6. In a sauté pan, add some cubed apples and ¼ tsp cinnamon (or to your liking) and cook mixture until apples are slightly soft.
7. Fold crepes into a triangle and add apple cinnamon mixture on top.
| |
Chocolate Chip Cookies
For those who love soft and chewy on the inside and a slight crunch on the outside.
Ingredients:
75 grams (5 tbsp) room temperature butter (or dairy free alternative)
30 grams (⅛ cup) white sugar
90 grams (⅓ cup + 1 ½ tbsp) brown sugar
2 grams (⅓ tsp) salt
55 grams egg (1 extra large egg)
2.5 grams (½ tsp) vanilla extract
150 grams (1 cup) Aidan’s Gluten Free Superior 1 for 1 Baking Flour
2 grams (⅓ tsp) baking soda
150 grams (1 cup) chocolate chips
Optional: 100 grams (½ cup) dried cranberries or 100 grams (½ cup) chopped pecans.
Instructions:
1. Cream butter, white and brown sugar, and salt.
2. Mix in egg and vanilla extra until smooth.
3. Add flour and mix until smooth.
4. Add chocolate chips (and cranberries or pecans if desired) and mix until evenly dispersed.
5. Spoon by heaping tablespoon onto parchment lined pan. Space 2” apart on all sides. It should yield approx. 24 cookies.
6. Bake at 375˚ for 14 minutes. If cookies are larger, (yield was less than 24) bake and extra minute, if smaller, reduce by a minute.
| |
Strawberry Crumb Bars
Celebrate fresh strawberries with these delicious dessert bars.
Ingredients:
½ cup white sugar
½ tsp baking powder
1 ½ cups Aidan’s Gluten Free Superior 1 for 1 Gluten Free Baking Flour
¼ tsp salt
½ cup butter (very cold) or non-dairy alternative
1 egg, beaten
1 tsp vanilla
2 cups fresh strawberries, chopped
⅓ cup white sugar
2 tsp cornstarch
Instructions:
1. Preheat oven to 375 degrees F.
2. Line 8x8 inch pan with parchment paper on the bottom and hanging over the sides of the pan for easy removal after baking.
3. In a bowl, stir ½ cup white sugar, baking powder, flour and salt.
4. Use a fork or pastry cutter to cut butter into flour mixture. Work with the dough until the pieces are very small. Note: dough will be crumbly. You can also pulse in a food processor until you get small sized crumbs.
5. In a separate bowl, beat egg with fork. Add egg and vanilla to flour mixture and combine until you have a crumbly mixture.
6. Use half of the dough by patting evenly into the bottom of the pan.
7. In another bowl, stir ⅓ cup sugar and cornstarch and then stir in strawberries.
8. Spoon strawberry mixture over the bottom crust.
9. Crumble remaining dough over the strawberry filling layer
10. Bake for 45 minutes or until top is slightly golden brown.
11. Cool completely before cutting into squares.
12. Refrigerate until ready to serve.
| |
The Perfect Stuffing
For those special occasions and holidays.
Prep Time: 25 minutes
Bake Time: 45 minutes
Serves: 8-10
Ingredients:
4 tbsp butter (use dairy-free if required)
1 small onion, diced
4 stalks celery, halved lengthwise and chopped
1 Aidan’s Gluten Free White Loaf, cubed
⅔ cup milk, plus more as needed (use dairy-free if required)
½ cup vegetable broth
1 egg, whisked (omit for vegan, stuffing may be less dense)
2 tsp poultry seasoning
¾ tsp salt
½ tsp black pepper
½ tsp dried thyme
Instructions:
1. Preheat the oven to 400˚F. Grease a 9”x13” inch casserole dish with 2 tbsp butter. At the same time, heat 2 tbsp of butter in a skillet on medium heat.
2. Add the onion and celery to the skillet. Cook for 7-10 minutes until softened, stirring occasionally.
3. Place the cubed Aidan’s Gluten Free White Loaf in a large bowl. Add the cooked onion and celery along with the remaining ingredients. Mix together with a wooden spoon or your hands. Add additional milk as needed. The mixture should be fairly saturated.
4. Transfer the stuffing to the casserole dish and cover with tin foil. Bake for 35 minutes covered and an additional 10-15 minutes uncovered until golden brown.
5. Remove from the oven and serve immediately. Leftovers will keep in the fridge for 2-3 days.
| |
