Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Donuts – they are baked not fried

by

These donuts are so yummy. They are baked not fried, so that a bonus. And they don’t go stale and hard after one day.

Donuts – they are baked not fried

Ingredients:

  • 5 tablespoons room temperature unsalted butter
  • 1/2 cup Xyla
  • 1 large egg – room temperature
  • 1/2 cup Califia Farms Almond Creamer
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon Xanthan gum

Optional Ingredients (to make toppings or frosting:)

  • room temperature butter
  • Enjoy Life Mini Chocolate Chips
  • Vanilla Extract
  • Coconut Palm Sugar
  • Cinnamon

Optional Ingredients (to make chocolate donuts:)

  • 1/2 cup Unsweetened cocoa powder
  1. and of course you will need donut baking pans (unless you just want to make donut holes).
  2. Preheat oven to 325. Spray donut pans with non-stick cooking spray.
  3. In a standing mixture combine the wet ingredients (the dough at this point will look like cottage cheese but do not worry it is fine). Combine the dry ingredients in a separate bowl and add to the mixer to combine. Fill the donut rings about half way up with dough (as it will rise when cooking). Bake for 15 to 17 minutes. Let cool, then remove from donut pan.
  4. Want chocolate frosting: heat butter and chocolate chips together, when melted add a splash of vanilla extract. Dip the cooled donuts into the chocolate and place on cooling rack.
  5. Want cinnamon topped donuts: elt room temperature butter with Coconut Palm Sugar and Cinnamon. Dip the cooled donuts into the mixture and place on cooling rack.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

by

It’s kind of a taco, but it sort of a burrito therefore let’s call it a tacoritto. It’s easy, vegetarian and really good.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

Ingredients:

  • 4 medium size yams
  • 2 tablespoons olive oil
  • 2 medium shallots – finely chopped
  • 1 garlic clove – whole
  • 12 oz bag baby spinach
  • 2 15.5 oz cans black beans – drained and rinsed
  • 2 teaspoon cumin – separate
  • 2 teaspoon coriander – separate
  • 1 teaspoon sweet paprika – 1/2 teaspoon separated
  • 1 cup fresh cilantro – chopped
  • 24 corn tortillas
  • zest of 2 limes
  • salt and pepper to taste

Optional garnishes:

  • cheese
  • avocado or guacamole
  • lime juice (a use for the limes you zested)
  • additional chopped cilantro
  1. Preheat oven to 450. Bake yams for approximately 1 hr (until soft to the touch). Set aside to cool and remove the skin.
  2. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  3. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  4. Heat the corn tortillas. I do it right on the gas stove top as that adds to the flavor.
  5. Place a portion of the yam/spinach/bean mixture in heated tortilla and wrap sprinkle with lime zest. These heat up beautifully in a microwave.

Orzo Seafood Salad with Fennel Tarragon Dressing

by

Finally found a brand of gluten free orzo and made this tasty seafood salad that is perfect for lunch or dinner.

Ingredients:

  • 1 – 12oz bag Delallo gluten free orzo
  • 1 fennel bulb – finely chopped
  • 2 medium shallots – finely chopped
  • 1 12oz bag baby spinach
  • 3 Persian cucumbers – chopped
  • 1 basket cherry tomatoes – halved
  • 3 garlic cloves
  • 1/2 cup fresh tarragon
  • 1 large or 2 small lemons – zest and juice
  • 1 bag frozen mixed seafood (or any fish you prefer) – defrosted
  • 1/4 teaspoon red pepper flakes (or more if you like really spicy)
  • 1 avocado
  • 1 cup +5 to 6 tablespoons olive oil – separated
  • salt and pepper
  1. Cook the orzo per the package instructions.  When cooked al dente, run under cold water to cool down and stop the cooking.  Set aside.
  2. While the orzo is cooking, heat 2 to 3 tablespoons of olive oil, add 1/2 of the chopped fennel bulb and chopped shallots with a pinch of salt and saute for 3 to 5 minutes. Add the spinach with a pinch of salt and wilt down.  When spinach is wilted place in a strainer to drain and cool
  3. In a blender combine 1/4 chopped fennel, 1/2 cup fresh tarragon, 2 garlic cloves, lemon zest and juice, S&P and 1 cup of the olive oil and combine to make the dressing.
  4. In a bowl combine the orzo, spinach, cucumbers, tomatoes and dressing.
  5. In the same pan that was used to cook the spinach add 2 tablespoons olive oil, 1 whole garlic clove, and pepper flakes to the oil while heating. Add the seafood combo lightly salted to the heated oil and cook for 3 to 5 minutes. Remove the cooked fish with a slotted spoon.
  6. Add the cooked seafood to the orzo spinach mixture. Add chopped avocado and garnish with fennel fronds.

Cauliflower Pancakes with Lox and Herb Cream Cheese

by

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.

Stuffed Chicken Breast

by

Stuffed Chicken Breasts with Broccoli

This is easy but oh so good. It is a main dish or cut into pieces for a buffet. I have made it numerous times to rave reviews.

Stuffed Chicken Breast

Ingredients:

  • 2 – boneless, skinless chicken breasts
  • 6 – 8 slices proscuitto
  • 1 orange pepper
  • 1 small ball mozzarella cheese – cut in slices
  • salt and pepper
  • kitchen twine
  1. Preheat oven to 350 degrees.
  2. Roast pepper on stove top or oven. Place in Ziploc bag to cool. Wipe off excess char and de-seed. Cut in half.
  3. Pound chicken breasts to about 1/4 inch thick as evenly as possible **
  4. Layer the flattened chicken breasts with the 1/2 roasted pepper each, 1/2 of the prosciutto slices each, 1/2 the mozzarella each. Roll tightly and secure roll with kitchen twine (I precut 3 strands for each breast in advance of rolling).
  5. Salt and pepper the chicken rolls
  6. Place on baking sheet and bake at 350 for 25 to 30 minutes
  7. Let rest for at least 5 minutes. Cut and serve.

**Note: to keep the kitchen counters as clean as possible I line the counter with a couple of pieces of parchment paper and use another sheet on top of the chicken to keep splatter contained.

Another note: add vegetables to the roasting pan and then you will have a complete on pan meal.