For those who are gluten intolerant, baking that looks and tastes like traditional treats can be a welcome addition to the dessert table. It may be helpful to make a card that identifies the items that are gluten-free.
DATE SQUARES
This looks like a traditional matrimonial cake filled with dates, but it is made with quinoa flour. It is gluten-free when made with oats processed in a gluten-free facility.
I found the crumbs and base in these bars had a peanut butter taste, even though there were no peanuts in the recipe. They are a tasty treat that everyone can enjoy.
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2 c. dates, chopped and pitted 500 mL
3/4 c. boiling water 175 mL
1 tsp. fresh lemon juice 5 mL
2 1/4 c. quinoa flour 560 mL
2 1/4 c. large flake rolled 5oats 60 mL o3/4 c. brown sugar, 17packed 5 mL painch salt
1 1/2 c. butter, softened 375 mL
Preheat the oven to 375 F (190 C). Grease a nine inch (23 cm) square baking pan or spray with cooking oil.
In a small saucepan over medium heat, combine the dates and boiling water. Stir until the water has been absorbed and the dates are smooth. Remove from the heat and stir in the lemon juice. Set aside.
Combine the flour, oats, sugar, salt and butter to make a crumbly mixture. Divide into two portions and press one-half firmly into the pan to make a base. Spread the date mixture evenly on top. Add the remaining crumb mixture to the top, lightly pressing it down with your hands.
Bake on the centre oven rack for 25 minutes. Remove from the oven and allow to completely cool in the pan. Chill, cut into small squares and serve.
Store for up to one week in the refrigerator or freeze for up to two months.
Source: Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming.
RASPBERRY COCONUT BARS
This is a delicious sweet treat that is wonderful for special occasions.
Crust:
3/4 c. brown sugar, 175packed mL pac/2 c. butter, softened 125 mL
1/2 tsp. almond extract 2 mL
1 large egg, slightly beaten
1 1/2 c. quinoa flour 375 mL
Topping
1 c. raspberry jam or 250preserves mL prelarge eggs, slightly beaten
2 c. flaked 500 unsweetened coconut mL
sesweat the oven to 350 F (180 C). Spray with cooking oil or grease a nine x 13 inch (22 x 33 cm) baking dish.
For the crust, combine the sugar, butter and almond extract in a medium bowl and blend well. Add the egg and mix until combined. Add the quinoa flour and work to make soft dough. Press the dough evenly into the bottom of the baking dish. Spread the raspberry jam over the dough.
For the topping, mix the eggs and coconut in a medium size bowl. Using a spoon, drop the mixture evenly over the jam. Spread to cover the base evenly.
Place on the centre rack of the oven and bake for 20 minutes or until the coconut is lightly toasted.
Remove from the oven and cool in the pan for one hour before cutting into bars. Store in a sealed container in the refrigerator for up to one week.
Source: Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming.
GINGER MOLASSES COOKIES
These gluten-free cookies look and taste like what Grandma used to make, but with a nutty flavour. For a soft, chewy cookie make as directed. For a crisper cookie, bake an additional two to four minutes.
1/2 c. butter 125 mL
1 c. brown sugar, 250 packed mL packarge egg
1/4 c. fancy molasses 60 mL
2 c. quinoa flour 500 mL
2 tsp. baking soda 10 mL
1/2 tsp. salt 2 mL
1 tsp. ground ginger 5 mL
2 tsp. ground cinnamon 10 mL
1/2 tsp. ground cloves 2 mL
1/4 c. white sugar
60
Preheat the oven to 350 F (180 C).
Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
Mix the flour, baking soda, salt, ginger, cinnamon and cloves in a medium, bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.
Roll the dough into 1 1/2 –inch (4 cm) balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches (5 cm) apart on a baking sheet and bake on the centre oven rack for eight to 10 minutes. Let them cool for one minute to set before removing them to cool completely on a cooling rack. The cookies should be puffy and slightly browned on the bottom when you remove them from the pan.
Store for one week in a sealed container in the refrigerator or four weeks in the freezer.
For gluten free cookies use only quinoa flour. For a more traditional cookie use 1 c. quinoa flour (250 mL) and 1 c. all-purpose flour (250 mL).
Source: Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming.
DESSERT NACHOS
They make a simple dessert, snack or can be added to a reception table to provide a whole grain and fruit dessert option. For a gluten-free alternative, purchase corn or gluten-free tortillas.
1/2 c. granulated sugar 125 mL 1 –2
tbsp. ground 15 –cinnamon (amount depends on the cinnamon flavour desired)30 mL cinna1
0 inch (25 cm) whole-wheat flour
tor llas
4 c. fresh fruit salsa 1 L
2 c. low-fat fruit-flavoured yogurt 500 mL
Preheat oven to 450 F (230 C). Lightly grease two baking sheets.
On a large flat plate, mix sugar and cinnamon. Dip each tortilla in water, shake off the excess and dip one side into the sugar and cinnamon mixture. Stack tortillas on top of each other as they are dipped. When completed, cut the stack into eight triangular wedges.
Spread the tortilla wedges in a single layer on prepared baking sheets, without overlapping, and bake in batches in preheated oven for about five minutes per tray or until golden and crisp.
Serve on a large platter with bowls of fruit salsa and low fat fruit flavoured yogurt.
FRUIT SALSA
Select several fruits, of your choice, to make four cups (1 L) of salsa.
Fresh or canned pineapple, peaches or pears Fres
or frozen mango or
pap a
Fresh strawberries, kiwi,
can loupe or watermelon
Cut or chop your selected fruit into small pieces and combine in a bowl.
The nachos can be made ahead and stored in a sealed container or plastic bag. Your children can help in making the nachos and salsa.
Source: Simply Great Food by the Dietitians of Canada.
EASY CHOPPING
When chopping the fruit, I found that my hand food chopper made the job quick and easy. I often use this tool when chopping onions, garlic or vegetables.
The size of the fruit or vegetables can be easily varied. Brief chopping will provide a coarse product or repeated chopping will result in finely chopped food. The chopper comes apart easily and can be cleaned under running water or in hot soapy water. I avoid putting my chopper in the dishwasher to keep the blades sharp.
Purchase a good quality chopper with sharp stainless steel blades that come apart for easy cleaning.
Father’s Day Barbecue Recipe Contest
Are the men in your family the barbecue chefs? Here’s a chance for them to share their favourite recipes with our readers. Barbecue accessories will be awarded for the top three recipes. Look for these favourites in TEAM columns throughout the summer.
Submit your entries by May 31 to TEAM Barbecue Recipe Contest, Box 2500, Saskatoon, SK, S7K 2C4 or e-mail team@producer.com .
BettyAnn Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
