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Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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Chocolate Oatmeal Almond Cookies

August 16, 2018 by Jo Barnett

Just another yummy cookie recipe.

Chocolate Oatmeal Almond Cookies

Ingredients:

  • 1 stick soften unsalted butter
  • 1 cup organic coconut palm sugar
  • 2 teaspoons vanilla extract
  • 2 eggs – room temp.
  • 1 1/2 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1 cup Pamela’s Gluten Free Flour
  • 1 teaspoon Xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoon unsweetened cocoa
  • 1 cup almonds – chopped
  • 1 cup Enjoy Life mini chocolate chips
  1. Preheat oven to 350 degrees
  2. Mix together the soften butter and coconut palm sugar until well combined, add extract and the 2 eggs and continue to combine.
  3. In a separate bowl combine the rolled oats, flour, xanthan gum, baking powder, salt and cocoa and whisk together. Add the dry ingredients into the wet and combine together. Add in chopped almonds.
  4. Scoop teaspoon size cookie balls on the a baking sheet and bake for 9 to 10 minutes. Let cool on baking sheet for about 10 minutes, then transfer to wire rack and continue to cool.

Filed Under: Desserts Tagged With: almond cookies, bob's red mill, chocolate chip cookies, chocolate cookies, chocolate oatmeal almond cookies, Enjoy Life, gluten free, oatmeal cookies, Old Fashioned Rolled Oats, Pamela's gluten free flour

Baked Fried Chicken

June 12, 2018 by Jo Barnett

Everyone loves fried chicken and this recipe is gluten free with a quick fry. This chicken is terrific with waffles to make “chicken & waffles”.

Baked Fried Chicken

Ingredients for the baked chicken:

  • chicken parts of your choice
  • salt and pepper
  • paprika
  • garlic powder
  1. Preheat oven to 400 degrees.
  2. Season both sides of the chicken pieces, place on baking sheet and bake for approximate 30 to 40 minutes – until cooked completely.
  3. Set aside to cool or do the day before and bring to room temperature.

Ingredients for the chicken coating for frying:

  • 1 cup Pamela’s Gluten Free Flour
  • 14 cup corn starch
  • salt and pepper
  • 1/2 teaspoon sweet paprika
  1. Whisk ingredients together

breading station bowl 2:

  • 3 eggs
  • salt and pepper
  • splash of water
  1. Whisk ingredients together

breading station bowl 3:

  • 1 cup gluten free cracker crumbs
  • salt and pepper
  • 1/2 teaspoon garlic powder
  1. Whisk ingredients together
  2. In a dutch oven heat 2 to 3 inches of canola oil.
  3. Dredge cooked chicken thru each of the breading station bowls.
  4. fry a few pieces of chicken at a time for 3 to 4 minutes.
  5. Place on cooling rack to sit.

 

Filed Under: Entreés, Miscellaneous, Uncategorized Tagged With: baked chicken, baked fried chicken, chicken parts, corn starch, cracker crumbs, fried chicken, garlic powder, gluten free, gluten free baked fried chicken, Pamela's gluten free flour

Gluten Free Belgian Waffles

June 12, 2018 by Jo Barnett

Been missing the joy of waffles well miss out no more.

Gluten Free Belgian Waffles

Ingredients:

  • 1 3/4 cup Pamela’s Gluten Free Flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Kosher salt
  • 2 eggs, separated
  • 1 3/4 cup of Vanilla Almond Milk
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, melted
  1. Whip the egg whites in a bowl until stiff peaks form. I prefer to use a mixer to do this, but if you want a good arm workout use a whisk.
  2. In a separate bowl mix the flour, baking powder and salt together. Add the egg yolks, milk and vanilla and mix well to combine. Fold the whipped egg whites into the batter.
  3. Cook waffles per the waffle maker instructions.
  4. Note: you can keep them warm in a 200 degree oven while cooking all the batter.
  5. Make my baked fried chicken and you have “Chicken & Waffles” that are gluten free and tasty.
  6. I use Natures Hollow sugar free maple syrup (I have served it to guest and they have no idea it’s sugar free)

Filed Under: Desserts, Entreés, Miscellaneous, Uncategorized Tagged With: Almond Milk, baking powder, belgian waffles, gluten free, gluten free belgian waffles, maple syrup, Natures Hollow, Pamela's gluten free flour, sugar free, vanilla

Vanilla Tea Cakes

May 2, 2018 by Jo Barnett

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.

Filed Under: Desserts, Miscellaneous Tagged With: baking pan, Flower Petits, gluten free, gluten free vanilla tea cakes, melted chocolate, mini flowery cakes, Pamela's gluten free flour, sugar free, sugar free vanilla tea cakes, vanilla extract, Xyla

Butternut Squash & Sweet Potato Soup

January 18, 2018 by Jo Barnett

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 cup warm water
  • 1 tablespoon PurePalm Organic Coconut Palm Sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon xanthan gum
  • 1 1/2 cups Pamela’s Gluten Free Flour http://www.pamelasproducts.com/
  • 1 teaspoon Kosher salt
  • 1 egg
  • 2 tablespoons olive oil + extra for croutons
  • 1 teaspoon chopped fresh thyme
  • 5 to 6 cloves roasted garlic finely chopped
  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.

Filed Under: Entreés, Miscellaneous, Soups & Stews Tagged With: butternut squash, Coconut Palm Sugar, focaccia bread, garlic, gluten free, Pamela's gluten free flour, recipe, soup, sweet potato, Xylotol, yeast

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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