Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Garlic / Tomato Salad Dressing

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Fresh and yummy (and gluten free) salad dressing.

Preheat oven to 400 degrees

Roasted Garlic:

Cut the top of 1 head of garlic, place in center of piece of foil, sprinkle with salt and pepper and 1 to 2 tablespoons of olive oil.  Wrap tightly and bake for 1 hr.  Set aside to cool.

Roasted Tomatoes:

  • 1/2 lb mini heirloom tomatoes
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Combine all the ingredients on a rimmed baking sheet and roast for 15 minutes.

Set aside to cool.

In the food processor puree the roasted tomatoes and roasted garlic

Pour puree thru a strainer.

for the dressing mixture:

Add the strained tomato garlic mixture back into the food processor and add

  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • zest and juice of 1 lemon
  • 1 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh basil

blend till well combined and serve over your fresh salad.

 

Apple Sauce

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I must say I really do not like jarred apple sauce. To me it just doesn’t have much flavor. I was making latkes (aka potato pancakes) and new I need to have a fresh tasting apple sauce to go with them and here it is.

Apple Sauce

Ingredients

  • 2 large apples – Braeburns or any sweet apple you like (leave the peel on)
  • 1 tablespoon Coconut Palm Sugar
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons lemon juice

Takes

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. Cut the apple with an apple cutter/corer and place piece on the parchment paper line baking sheet. Sprinkle applies with the 1 tablespoon of Coconut Palm Sugar and bake for 22 to 25 minutes.
  3. Let the apples cool for about 15 minutes or longer, then put in food processor with the salt and lemon juice and puree away.

Takes

Best Turkey Gravy (if I do say so myself)

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Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.

Cranberry Compote

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I don’t know about you but I really dislike the canned cranberries. This cranberry with orange compote is very easy to make. And it makes a great topping for waffles or pancakes in lieu of syrup, or it can be mixed into you oatmeal.

Cranberry Compote

Ingredients

  • 1 – 12oz bag of fresh cranberries
  • 1/4 cup + 1/4 cup XYLA (separated)
  • Zest & juice of one orange
  • 1 cup water

Takes

Instructions

  1. In medium sauce pan combine the cranberries, 1/4 cup XYLA, the zest and juice of the orange and water.
  2. Cook on the stove top on medium for about 15 minutes (you will hear the cranberries popping)
  3. Remove from heat, add the other 1/4 cup of XYLA and set aside to cool.
  4. This can be made a day or two ahead of time.

Basil / Parsley Sauce

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This Basil and Parsley sauce is a refreshing change from tomato sauces. It is light and refreshing. Great for pastas or on top of fish. A great way to use up the basil you have been growing or the parsley you only need a couple of teaspoons full and don’t know what to do with the remaining.

Basil / Parsley Sauce

Ingredients

  • 3 cups basil
  • 2 cups parsley
  • 1 1/2 cups olive oil
  • 1 cup pecorino romano / parmesan cheese blend
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Instructions

  1. Put all the ingredients into a food processor and blend well. If you want the sauce a bit thinner just add more olive oil.