Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

Scallops with Black Rice

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Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

  • 1 cup uncooked black rice (yes, if you only have white you can use it)
  • 2 cups low sodium vegetable broth
  • 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

  • zest and juice of 1 lime
  • 3 tablespoon mirin
  • 3 tablespoon tamari
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon XYLA

Scallops:

  • the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
  • salt and pepper
  • 3 tablespoon tamari
  • 2 tablespoons olive oil
  • 1/2 teaspoon XYLA

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.

Scallops:

  • Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
  • Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
  • Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
  • Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.

Pumpkin Chocolate Chip Bites

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YUMMY YUMMY YUMMY

Pumpkin Chocolate Chip Bites

Ingredients

  • 1/2 cup unsalted butter – room temperature
  • 1 cup XYLA (see helpful hints)
  • 1 egg
  • 1 cup canned pumpkin (not the pumpkin pie one)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups gluten free flour
  • 2 teaspoon pumpkin spice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a standing mixer combine the butter & XYLA. Mix until well combined. Add pumpkin, vanilla extract and egg and continue to mix till all is combined.
  3. While the wet ingredients are mixing in a separate bowl combine all the dry ingredients except the chocolate chips.
  4. Add the dry ingredients to the mixer to combine with the wet.
  5. After all ingredients are well combined hand mix in the chocolate chips
  6. Using a small ice cream scoop place dough about 2 inches apart on the lined sheets.s.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Let bites cool on cookie sheet for about 5 to 10 minutes than move to cooling rack to complete cooling.

Coconut Chocolate Chip Cookies

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Like coconut, like chocolate, like coconut and chocolate together than these cookies are for you.

Coconut Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1 cup XYLA
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. line baking sheets with parchment paper
  3. In standing mixer beat the butter and XYLA together for about 5 minutes. Add the two eggs, one at a time and then the vanilla and mix until well incorporated.
  4. While wet ingredients are combining, in a separate bowl whisk the flour, baking powder, xanthan gum and coconut together.
  5. Slowly add the dry mix to the wet and continue to combine in the mixer.
  6. After all is combined well add the chocolate chips and mix.
  7. Using a spring release drop the dough on the parchment paper about 2 inches apart.
  8. Bake for 8 to 10 minutes.
  9. Let cookies cool on baking sheet for 5 to 10 minutes then transfer to wire rack to cool completely.

Ahi Tuna with Cucumber Salad

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A great refreshing dinner for these hot sultry summer nights. I wanted something healthy but not too heavy and the Ahi with cucumber was the perfect dinner. And let me tell you this is so easy and quick it could become a fave.

Ahi Tuna with Cucumber Salad

Cucumber salad:

  • 1 English cucumber – thinly sliced (a carrot peeler works great for this)
  • 3 teaspoon white balsamic vinegar
  • 1/2 teaspoon XYLA
  • 1 teaspoon apple cider vinegar
  • salt & pepper – to taste

Instructions

  1. mix all the ingredients together and marinate for at least 1/2 hr. and it is ready to serve

Ahi Tuna Steak:

  • 2 ahi tuna steaks
  • salt & pepper
  • 1 tablespoon Tamari sauce

Takes

Instructions

  1. Heat cast iron skillet to super hot, heat olive oil, add the salted/peppered ahi steaks. Cook for about 3 to 4 minutes on one side (when the steak will flip without sticking to the pan it is ready for the other side). After flipping add the tamari sauce and cook this side for 3 to 4 minutes. This will give the steak a great sear and be raw in the middle – if you want your steak cooked more to medium then just leave it on the heat longer but why would you want to over cook a good piece of ahi.
  2. Plate the cucumber and place the ahi steak on top.