Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Cauliflower Garbanzo Bean Dip

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Looking for a new and healthy dip, one that can sit out without any spoilage? Well here is the answer to this need. This is a dip you will serve many time over the hot summer months.

Roasted Cauliflower Garbanzo Bean Dip

Ingredients:

  • 1/2 head of cauliflower – cut into chunks
  • 1 head of garlic – whole with the head cut off to roast
  • 2 medium shallots – halved
  • 15.5 oz can garbanzo beans – drained and rinsed
  • olive oil – approx. 2 cups
  • Kosher salt
  • Fresh ground pepper
  • 1/2 lemon – juiced
  • for garnish: fresh thyme leave and smoked paprika
  • to serve: cut veggies, crackers, chips – your choice.
  1. Preheat oven to 400 degrees.
  2. Line a sheet pan with foil (it makes clean up a snap). Place the cauliflower & shallots on the sheet pan, sprinkle with some olive oil, salt and pepper. Wrap the head of garlic in a small piece of foil, sprinkle with some olive oil, salt and pepper, wrap up and place on sheet pan. Roast in oven for 30 to 35 minutes.
  3. Let the roasted veggies cool and then put in a food processor with the garbanzo beans, and some olive oil, pulse to combine. Add the lemon juice, about 1/2 teaspoon Kosher salt and lots of ground pepper (to taste), run the processor adding olive oil thru the tube until the dip is the consistency you like (some like a dip thicker than others..
  4. Place dip in serving bowl, sprinkle with smoked paprika and the chopped fresh thyme and serve.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

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Looking for an easy to recipe that is perfect for company or just a tasty easy dinner you need to make this pasta dish.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

Ingredients:

  • 1 tablespoon olive oil
  • 4 oz prosciutto – sliced into lardons
  • 1 medium shallot – finely chopped
  • 2 garlic cloves – grated
  • 2 Meyer lemons – zest and juice
  • pepper to taste
  • 1/4 cup white wine
  • 1 cup of fresh peas
  • 1/4 cup fresh thyme – finely chopped
  • 1 9oz package of fresh gluten fee pasta
  • salt for the pasta water
  • 2 cups grated parm cheese
  1. start a large pot of water to boil for the pasta.
  2. Heat the olive oil in a large non stick skillet. Add the prosciutto lardons to the pan and cook until almost totally crispy. Add shallots, garlic and pepper and saute for an additional 2 minutes. Add lemon juice & zest and wine, reduce heat to simmer and cook for about 15 minutes.
  3. Water is boiling, add salt and cook the pasta and fresh peas together – about 2 to 3 minutes. Reserve 3/4 to 1 cup of the pasta water, drain the pasta and peas.
  4. Add the cooked pasta and peas to the simmering sauce with 1 cup of the parm cheese. Mix well to combine. Add the pasta water and other cup of parm cheese and continue to combine, simmer on low for about 3 minutes.
  5. Add fresh chopped thyme and serve.

Vanilla Tea Cakes

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I received a Flower Petits baking pan from my friend Tessa’s son, Parker who is 7 for my birthday.  I wanted to use it and thought vanilla petit cakes would be good (even topped some with melted chocolate, because sometimes chocolate just makes things even better).  These tea cakes would be perfect to make for Mom for Mothers Day, having tea with friends or just for any old time.

Vanilla Tea Cakes

Ingredients:

  • 1 stick unsalted soften butter
  • 1/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 1 vanilla bean – split with the seeds scraped out
  • 1 cup Xyla
  • 2 1/4 cups Pamela’s Gluten Free Flour
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • non-stick spray
  1. Preheat oven to 350 degrees.
  2. Spray thoroughly the baking pan with non-stick spray.
  3. In a standing mixer combine the butter, Xyla and sour cream. Add the vanilla extract and vanilla bean seeds.
  4. In a separate bowl combine the Flour, salt, xanthan, baking powder and soda, whisk together.
  5. Slowly add the dry ingredients to the mixer and combine.
  6. I used a small scoop to place the dough in the flowers of the pan – fill only 1/2 way.
  7. Bake at 350 for 22 to 25 minutes.
  8. Let cool in pan for 10 to 15 minutes, then let finish cooling on wire rack.
  9. Option: melt your favorite chocolate in a double boiler, add a splash of vanilla and a splash of decaf coffee, and dip the vanilla cakes lightly into the chocolate.

Gluten Free Quesadillas

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or as I like to call this recipe Quesadillas 2.0.

Gluten Free Quesadillas

Ingredients:

  • 1 package Brown Rice Tortillas
  • 1 large yellow onion, thinly sliced
  • 10 oz chopped crimini mushrooms
  • 1 to 2 tablespoons truffle oil
  • 2 to 3 tablespoons olive oil
  • truffle salt
  • dried thyme
  • pepper
  • brie cheese, thinly sliced
  1. Heat the truffle and olive oil in a large skillet, add the sliced onions, sprinkle with truffle salt & pepper and saute on med/low for about 10 to 15 minutes. Add the mushrooms and continue to saute for another 15 to 20 minutes. Remove to strainer.
  2. Over a gas burner toast the tortillas on both sides, place in the heated skillet, put sliced brie on 1/2 of the tortilla add the mushroom/onion mixture, add 1/4 teaspoon of dried thyme and sprinkle with truffle salt, fold tortilla and heat thru until cheese is melted an repeat.
  3. If you are making these in advance place on baking sheet in 200 degree oven to keep warm.

Butternut Squash & Sweet Potato Soup

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This soup is perfect for a cold winter dinner, or lunch. “Wow” was the word from those I served it to. I served it topped with gluten free thyme/garlic focaccia bread croutons.

Butternut Squash & Sweet Potato Soup

Ingredients:

  • 2 butternut squashes
  • 2 large sweet potatoes
  • 2 whole garlic heads
  • 1 large sweet onion – finely chopped
  • 1 tablespoon chopped fresh thyme
  • 5 sweet pork (or sweet chicken) sausages – casings removed
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 bay leaf
  • 1 quart + additional as needed low sodium vegetable broth
  • 1 tablespoon olive oil + olive oil for roasting the squashes/potatoes
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Cut the squashes in 1/2 and remove the seeds, poke holes in the sweet potatoes. Sprinkle the cut squash and sweet potatoes with olive oil, salt and pepper on a roasting sheet. Wrap the 2 heads of garlic in foil sprinkled with olive oil, salt and pepper and make into a small package. Roast all for 1 1/2 hours (or until fork tender).
  3. Heat 1 tablespoon olive oil in a dutch oven, add the sausage meat and cook for 7 to 10 minutes; add the chopped onion, S&P, coriander and cumin and saute for 5 to 7 minutes. Add 1 quart of vegetable broth and the bay leaf and simmer for 15 to 20 minutes.
  4. Remove the bay leaf, add the garlic, squash and sweet potato and blend with an immersion blender (you can use a blender if you prefer). If the soup is too thick for you add additional vegetable broth until it is the consistency you like.
  5. Top with croutons. Since I am totally gluten free I don’t have bread around to just make croutons so I bake this easy focaccia bread then cut it into croutons pieces – see recipe below.

Roasted Garlic Fresh Thyme Focaccia Bread

  1. Preheat oven to 400 degrees.
  2. Dissolve the Coconut Palm Sugar in the warm water, add the yeast. Let mixture stand for about 5 minutes
  3. In a separate bowl whisk the flour, salt, fresh thyme together.
  4. Add the egg and olive oil to the yeast and mix. Add mixture to the dry ingredients, add the garlic and combine all the ingredients.
  5. Spray a 9 x 9 pan with non stick spray, spread the dough, cover with plastic wrap and let sit for 20 minutes.
  6. Bake for 20 to 25 minutes (until top is golden brown and bread pulls away from the sides of the pan.
  7. Let cool and serve, or cut into crouton pieces, sprinkle lightly with olive oil and bake for 10 minutes at 350 degrees.