One of my husband’s kung fu students is shipping off to Afghanistan, so we had a small cookout to send him off with warm wishes for safe and entirely uneventful tour. He and his wife are fabulous people, and it was just a small reminder of all of the men and women who are serving every day while we go about our merry ways, totally insulated from the sacrifices they make.
I was a bit stumped at first, since cookouts usually mean hamburgers and hotdogs, and I just didn’t want glutenous crumbs all over the place. DH was a little uncertain about doing things GF, but I promised things would be yummy, so he went along with it. So…we had a gluten free cookout, and people didn’t really notice or miss the wheat in any way!
Generally, if I’m making food I’m going to eat, I have to adapt or create my own recipes, since I can’t do gluten, dairy, soy, corn, sugar, eggs, yadda yadda. So since many of the things I was making were for other people this was a great opportunity for me to make recipes from other GF bloggers!
What can I say, I’m full, and so were all of my guests. Yum.
The first 4 were done freestyle, so I can’t offer much in terms of a recipe. The cornbread was amazing. Despite being hideously seasonally inappropriate, I couldn’t resist making the GF Goddess’sweet potato cornbread. As usual, she didn’t disappoint! The pie crust was from the Gluten free girl , and my husband asked if there was gluten in it. Um, hello? Have I made anything with gluten for the last 4 years? The brownies are delish AND healthy, a wonderful combo, and I will be posting the recipe soon for the PB exhibition . They’re chock full of brazil nut butter, which is just luscious.
And here are the blueberry squares, a gluten, dairy, corn, soy, egg, sugar and grain free creation of my very own. I was just so inspired by the beauty of the berries at the Farmer’s Market that I just couldn’t resist. They’re light, moist and a quick, easy, vegan-licous seasonal treat.
1/2 cup buckwheat flour
1/2 cup finely ground blanched almond flour (not almond meal)
1/4 cup coconut flour
1/4 cup shredded, unsweetened coconut
pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
1/4 cup oil
3 Tablespoons apple sauce
1 teaspoon lemon juice or 1 teaspoon water with vitamin c powder for citrus allergic
1/2 cup agave (or 1/4 agave, 1/4 honey)
1 teaspoon almond extract
3/4 cup fresh blueberries
Preheat oven to 350. Line an 8X8 with parchment paper. Mix dry ingredients together in a bowl and mix wet ingredients together thoroughly in a separate bowl. Add wet to dry and mix until combined, then add in the berries. Spoon out into prepared pan and smooth down. Bake for 18-20 min or until browning on top (I don’t remember exactly, sorry)
I will also be posting for the Virtual GF BBQ soon and bringing my ‘nana Skillet bread, which is one of my personal all time faves. I just couldn’t make it today because I’m grain free for the month of June (long story, it’s an exercise for a nutrition conference I’m attending. I’m on day 28 of 30 and I can’t wait!!!)