GLUTEN-FREE RECIPES FOR THE CONSCIOUS COOK: A Seasonal Vegetarian Cookbook
by Leslie Cerier
Contact: Earlita Chenault
Interest in gluten-free eating has been steadily growing. While some suffer from Celiac disease, other gluten-free eaters choose to refrain from eating gluten simply because doing so makes them feel healthier and more vibrant. GLUTEN-FREE RECIPES FOR THE CONSCIOUS COOK is designed for anyone interested in enjoying delicious, well-prepared, and healthful vegetarian meals — not just for those who don’t eat gluten or meat. Even recipes like Banana Pancakes with Cinnamon and Hazelnut Brownies with Chocolate Chips focus on whole grains and proteins, featuring beans, soy products, pasture-fed dairy, nuts and seeds. Throughout the cookbook, Leslie Cerier emphasizes the importance of using organic and seasonal ingredients in cooking, encourages the reader to adapt recipes containing gluten for the gluten-free diet, and offers tips for the reader to develop new gluten-free creations of their own.
About the Author
Leslie Cerier is a gourmet caterer specializing in whole foods and organic cuisine. Her robust New England based business includes custom culinary work for private clients as well as private and group cooking instruction and coaching. Leslie Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction. Her previous books include Going Wild in the Kitchen (Square One Publishers, 2005), The Quick and Easy Organic Gourmet (Barrytown Ltd, 1996), co-author of Sea Vegetable Celebration (The Book Publishing Company, 2001) and editor of Taste Life! Organic Recipes (Square One Publishers, 2002). Find out more about Leslie Cerier on her website www.lesliecerier.com.
Banana Pancakes with Cinnamon
Good morning pancakes! You may be amazed (and you will definitely be delighted) to learn that teff flour can stand in for all of the wheat flour in pancakes. Use just a couple of tablespoons of this batter make small pancakes that are fun to eat with your hands like a muffin. Because they’re cooked in coconut oil, they’re so tasty that you may not even want any toppings.
Serves 4 to 6
2 tablespoons flaxseeds
2 ripe bananas
1 cup apple juice
1 tablespoon vanilla extract
1 tablespoon honey or maple syrup
1 teaspoon ground cinnamon
2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon sea salt
Extra-virgin coconut oil, for frying
Grind the flaxseeds in a blender until powdery. Add the eggs, bananas, juice, vanilla, honey, and cinnamon and blend until smooth.
Put the flour, baking powder, and salt in a large bowl. Pour in the banana mixture and stir until well combined.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.
Swap other juices, such as peach or pear, for the apple juice or substitute any dairy or nondairy milk for the juice.
Hazelnut Brownies with Chocolate Chips
This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.
Serves 6 to 8
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips
Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined. Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
These recipes may be reproduced with the following credit:
Recipe from GLUTEN FREE RECIPES FOR THE CONSCIOUS COOK: A Seasonal Vegetarian Cookbook by Leslie Cerier
(New Harbinger, July 2010, $16.95/paperback)