Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Cauliflower Pancakes with Lox and Herb Cream Cheese

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These cauliflower pancakes are so tasty, low carb and a great replacement for bread or bagels.

Ingredients for pancakes:

  1. 2 cups riced cauliflower
  2. 1 tablespoon fresh tarragon – finely chopped
  3. 1 1/2 tablespoons fresh chives – finely chopped
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon pepper
  6. 1/2 cup crushed Glutino gluten free pretzels  http://www.glutino.com/products/
  7. 1/4 cup grated parm cheese
  8. 2 eggs – beaten
  9. 1 to 2 tablespoons olive oil

Combine ingredients 1 thru 8 together in a bowl.

Heat the olive oil in a large skillet. Add the cauliflower mixture 1/4 cup at a time to form a pancake. This mixture will make 4 large pancakes.

Cook on each side for 3 to 5 minutes.

Ingredients for herbed cream cheese

  1. 1 container of light whipped cream cheese
  2. 1 to 2 tablespoons chopped fresh tarragon
  3. 1 to 2 tablespoons chopped fresh chives

combine all the ingredients together.

Other ingredients:

  • lox
  • tomato
  • sliced red onion
  • capers for granish
  • lemon for garnish

build like you would if you were making bagels, lox and cream cheese.

Sour Cream Cinnamon Pecan Coffee Cake

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This coffee cake is so delicious that it should be called OMG Coffee Cake…it’s moist, cinnamonny, and loaded with pecans. It is a must try.

INGREDIENTS:

filling:

  • 1 cup chopped pecans
  • 1/4 cup Palm Coconut Sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon melted butter

cake batter:

  • 2/3 cup butter – room temperature
  • 1 cup Xyla
  • 2 teaspoons vanilla extract
  • 1 cup low fat sour cream – room temperature
  • 2 cups Pamela’s Gluten Free Flour
  • 2 large eggs – room temperature

glaze:

  • 1/2 cup Powder Xyla
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 to 3 tablespoons water

Preheat oven to 350. Line a 7 x 11 baking dish with a piece of parchment paper (I spray the bottom of the pan with no stick spray which keeps the parchment in place while filling pan).

In a small bowl combine all the filling ingredients and set aside.

For the cake: mix the Xyla and butter until well combined. Add vanilla extract, eggs and sour cream and combine. Add flour and mix well.

Spoon 1/2 the batter into the parchment lined pan, sprinkle with 1/2 the pecan mixture and swirl them thru the batter, spoon the remaining batter on top then top with the remaining pecans.

Bake for 40 to 45 minutes. Let cool in pan. Lift parchment paper to remove cake from pan.

While cake is cooling, combine the glaze ingredients then drizzle on the cooled cake.

Panzanella Caprese Chicken Salad

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If one type of salad is good why not combine a couple different ones to make one fantastic salad.

It is not easy to find gluten free bread to make good croutons but I have now figured out how to do it….yeah me.  Everyone loves a good Caprese salad but it is more an appetizer than a meal. So I decided to combine the two and add chicken with a basil dressing and it was a “wow”  Don’t freak out about baking your own bread, I have made this Focaccia Bread in several different flavors and it is always good and easy to do (and this olive focaccia makes a yummy sandwich bread).

This might seem like a lot of ingredients and process but it is really easy and totally worth it.

Kalamata Olive Focaccia Bread

Ingredients:

  • 1 cup warm water (around 105 degress)
  • 1 tablespoon XYLA
  • 1 tablespoon active dry yeast (it is more than one package)
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped Kalamata olives
  • 1 egg
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees.
  2. Dissolve the sugar in the warm water, add the yeast, stir and let stand for about 5 minutes.
  3. While the yeast is doing it’s thing combine the flour, xanthan gum, salt and olives in a bowl.
  4. After the yeast has bloomed add 2 tablespoons and egg to it and mix well. Add the wet ingredients to the dry and combine well.
  5. Spray a 9 x 9 inch baking pan with non-stick spray, add the batter, cover with saran wrap and let sit for at least 20 minutes in a warm place to let batter rise.
  6. Remove saran wrap, bake for 25 minutes, let cool in pan.
  7. To make the croutons: slice the bread into croutons place on dry baking sheet in a 300 degree oven for 17 to 20 minutes.

Basil Dressing

  • 1 cup fresh basil
  • 1 cup olive oil
  • 1 garlic clove
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon white balsamic vinager
  • 2 teaspoon Mirin
  1. Combine all the ingredients in a food processor or blender and you have a very tasty dressing,

The Salad

Combine the following on a platter (you can use as much or as little of each depending on how large you are making the salad).

  • Cooked Chicken: this can be leftover chicken you have, roasted chicken thighs or breast.
  • fresh mozzarella balls or a mozzarella log cut up into pieces
  • pitted Kalamata olives, sliced in half
  • baby Heirloom tomatoes – halved
  • the croutons
  • avocado – sliced up
  1. Place all the ingredients on a platter and drizzle with the basil dressing.

Focaccia Bread Horseradish Roast Beef Sandwich

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Been missing tasty bread to make a great sandwich with? Hate not having a great sandwich to eat or serve as game day food? Well your wait is over as the focaccia bread flavored with horseradish and made into a sandwich with Horseradish Roast Beef Horseradish Crusted is delish.

Focaccia Bread Horseradish Roast Beef Sandwich

Ingredients for Horseradish Focaccia Bread:

  • 1 cup warm water
  • 1 tablespoon Xyla or 1 tablespoon honey
  • 1 tablespoon active dry yeast (about 1 1/3 packets)
  • 1 1/2 cup Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher Salt
  • 1 egg
  • 2 tablespoon olive oil
  • 2 tablespoons Gold’s Horseradish
  • non stick spray
  1. Dissolve Xyla in warm water, stir in yeast and let stand until foam forms (with Xyla or honey you do not get a huge foam) about 5 minutes.
  2. While yeast is blooming in a separate bowl whisk together the flour, xanthan gum, salt.
  3. In another bowl mix the egg, olive oil, and horseradish together and then add to yeast and mix well. Add the wet mixture to the dry and combine well (it is easy to mix by hand so no need to dirty the standing mixer).
  4. Spray a 9 x 9 inch pan with cooking spray, spread the dough out, cover with plastic wrap and let sit in a warm spot for about 20 minutes
  5. Preheat oven to 400.
  6. Bake for 25 minutes, let cool in pan.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Focaccia Bread

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This is your answer to the question “is there no tasty moist gluten free bread?”  This Focaccia bread is terrific and you can finally eat a bread that you don’t have to toast to make it edible.

This is focaccia bread that is topped with shallots…see note below

Horseradish Crusted Roast Beef

Ingredients for basic focaccia bread

  • 1 cup warm water
  • 1 tablespoon Xyla or 1 tablespoon honey
  • 1 tablespoon active dry yeast (about 1 1/3 packets)
  • 1 1/2 cup Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoon olive oil
  • non stick spray
  1. Dissolve Xyla / honey in the warm water, add the yeast and let sit for about 5 minutes. (Note you will not get a big foam since you are not using actual sugar)
  2. In a separate bowl whisk together the flour, xanthan gum and salt.
  3. In another separate bowl mix the egg with the olive oil, add to the yeast mixture and mix well.
  4. Add the wet ingredients to the dry and combine well. It is an easy mix that can be done by hand so no need to dirty the standing mixer.
  5. Spray a 9 by 9 in pan with the non stick spray, spread the dough into the pan, cover with plastic wrap and let sit in a warm spot for about 20 minutes.
  6. While the bread it resting preheat the oven to 400.
  7. Bake for 25 minutes, let bread cool in pan, and you are ready to serve.
  8. Add the wet ingredients to the dry and combine well. It is an easy mix that can be done by hand so no need to dirty the standing mixer.

Focaccia Bread topped with sautéed shallots

  1. While the bread is in the oven baking, saute thinly sliced shallots in 1 to 2 tablespoons of butter and add to the baking bread for the last 10 minutes of it’s bake (this way the shallots are cooked but not burnt).

Focaccia Bread with fresh herbs

  1. If you have fresh herbs like, thyme, lemon-thyme, rosemary, or basil: just add two tablespoons of the herb to the dry ingredients & sprinkle some on top of the dough before baking and you will have a very herby bread.