Breakfast has never been part of my family's Christmas tradition. I mean really we just snack all morning and afternoon until the Christmas dinner is on the table.

Usually our snack is comprised of mini quiche, sausage rolls, muffins, and naturally Christmas cookies. However, while I have a very nice mealy pie dough recipe, I was thinking about how there is not much difference between a quiche and an omelette. Isn't a omelette essentially a quiche without crust an less cream? And by that token would that just mean that omelette is the natural gluten-free, dairy-free alternative to your traditional quiche?

This that benefit in mind, there is the added bonus that this recipe use holiday leftovers! It uses gravy and the fixings in this omelette are essentially stuffing minus the bread. If you made more of my GF Parsnip Stuffing recipe for Christmas than you needed at the dinner table than this omelette is your way of re-utilizing those leftovers in a fun and tasty delight!

- DEEP FRY -

October 22nd, 2020

Do you have that special food that transports you back to a time when you were young? I mean not that your old. No ones implying that. (Awkward cough)

When I was younger, my mom made apple fritters often. Honestly, she probably didn't make them as often as I think but in my clouded memory she made them almost every week.

They were warm, soft, juicy, dusted lightly with confectioners' sugar and they just begged you to eat another one.

This recipe isn't truly my mother's recipe because sadly hers weren't gluten-free. But at the time that either wasn't a problem or hadn't progressed into one. HOWEVER, the first thought I had when the first fritter hit the hot fryer oil was "THESE SMELL JUST LIKE WHEN I WAS FIVE!" Nothing brings sweeter smile than memories of simple pleasures of childhood.

I don't care that this wasn't my mom's recipe, she didn't invent the recipe (I think she used the Joy of Cook) but what I tasted when I ate the first test fritter from the gluten-free, dairy-free fritter recipe below was a taste of home.

Perhaps your mom or grandma never made apple fritters. If so I am sorry for your loss. But it is not too late!!! These are just a complete comfort food it literally doesn't matter how old you were when you tried your first bite, it will still be love at first bite.

What is more is once you too fall in love with these tender and crispy morsels you can share them with family and friends and become part of a precious memory for someone else.

So share the love my friend and enjoy baking. Until next time I will be seeing you around the Life After Gluten.

Your blogger and friend,
Tamara Green

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#gluten-free #dairy-free #applefritters #autumnrecipe

100 grams  chickpea flour
100 grams  flour mix #3 (20 grams arrowroot starch/flour, 40 grams brown rice flour, 40 grams sweet rice flour)
10 grams/4 tsp  pysllium husk powder
8 grams/2 tsp  double-acting baking powder
3 grams/1 1/2 tsp  cinnamon, ground
pinch of cloves and nutmeg
1 gram/1/4 tsp  kosher salt
45 grams  demerara style brown sugar
45 grams  apple cider
3 large  eggs, room temperature
5 grams/1 tsp  apple cider vinegar or lemon juice
6 each  Granny Smith apples

apple cider glaze
100 grams  confectioners’ sugar
50 grams  apple cider
2 grams/1/2 tsp  cinnamon, ground

Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.

In a mixing bowl, combine the chickpea flour, flour mix #3, pysllium husk powder, double-acting baking powder (*see note), cinnamon, cloves, nutmeg, and kosher salt.

In a separate bowl, beat the eggs with a fork, then add the apple cider, demerara style brown sugar and apple cider vinegar. Gently fold the dry and wet ingredients together until just combined. Fold in the apples, adding enough to make a very chunky batter. Lastly fold in the baking powder.

Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve up with warm sausage and bacon! OR glaze them with the apple cider glaze which will just make the apple flavour POP so much more, I mean really it makes a terrific difference.

To make the apple cider glaze: Simply whisk together the confectioners' sugar, apple cider and cinnamon.

*NOTES: If you are using single acting baking powder than add it at the very end of the recipe, after the apples have been folded in, and fry immediately.

The other day, my mom and I were in town and decide to stop off at a little restaurant for lunch. They had no gluten free sandwiches so I decided to have there “low carb” breakfast.

When it came so did a side of creativity. I took a few bites of my sausage and realized that this plate of sausage, fried eggs, broad cheddar cheese, lettuce, and tomato slices could easily be turned in to a GF sandwich with cheese bread! How so? Simple layer a slice of cheese with one egg, one slice tomato, one leaf lettuce and top with another slice of cheese. Now you have a fried egg sandwiched in cheese! It turned out grand, the cheese held together up until the very last bite. Go ahead try it next time you're out, almost all restaurants have these basic items. Just make sure the egg isn't too hot when you compile your sandwich r the cheese will begin to melt.

Remember gluten free doesn't mean your limited you're free! So use a little creativity and you'll enjoy your meals a lot more.

Hey you, I see that gleam in your eye: You're adventurous. You're hungry for a foo challenge. You're looking to the perfect recipe to run up and slap you in the face and say “I'm the one you've be craving all our life! Right?

So I am deeply sorry, I can't help you with the recipe slapping part (one because I'm against violence in the kitchen and two because I am not a recipe), BUT I can help you with the adventure part, and the recipe challenge part, and, in my humble opinion, the crave-able recipe part!

So how can I help you? By letting you help me! That's right, I kid you not, (to quote my brother). I'm going to be away for the weekend (the 15-16th) so I challenge you to: EAT CAKE! That's right, I challenge you to make the following carrot cake recipe and leave me a comment about your honest opinions on the recipe (e.g. taste, texture, how does it pale in the light for your family carrot cake recipe if so can you share you recipe with me?).

So I challenge to to make, eat, and talk cake (just not with your mouthful)! Are you are ready to take the challenge?

Preheat oven to 177c (350f). Grease two 8" round cake pans.

Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.

1 lb. Carrots, peeled

Sift together or using a whisk combine thoroughly until lump free:

1 cup Sorghum flour
1/2 cup Arrowroot powder
1/2 cup Brown rice flour
1 tsp. Salt
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/4 tsp. Cloves, ground
1 tsp. Anise seed, ground
(or add 1/2 tsp. anise extract in with the wets)

Combine wet ingredients at medium to medium-high speed:

4  Eggs, large
1/2 cup Applesauce or pureed pineapple
1/2 cup Walnut oil (or vegetable)
1 1/2 cups Sugar, specially fine or caster

Slowly incorporate dry ingredients into wet. Fold in carrots and:

3/4 cup Walnuts, between chopped and minced (optional)
3/4 cup Raisins (optional)

Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.

Let cool completely and ice with cream cheese icing or leave plain.

Preheat oven to 350f (177c). Grease two, 20 cm. round cake pans.

Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.

450 g. Carrots, peeled

Set aside carrots.

Sift together or using a whisk combine thoroughly until lump free:

135 g. Sorghum flour
65 g. Arrowroot powder
65 g. Brown rice flour
6 g. Salt
6 g. Baking soda
2 g. Cinnamon
<1 g. (large pinch) Cloves, ground
2 g. Anise seed, ground
(or add 1/2 tsp anise extract in with the wets)

In a separate bowl, combine wet ingredients at medium to medium-high speed:

4  Eggs, large
120 g. Applesauce or pureed pineapple
110 g. Walnut oil (or vegetable)
315 g. Sugar, specially fine or caster

Slowly incorporate dry ingredients into wet. Fold in carrots and:

80 g. Walnuts, between chopped and minced (optional)
110 g. Raisins (optional)

Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.

Let cool completely and ice with cream cheese icing or leave plain.