gluten-free

Bready or Not Original: Scottish Oatcakes

Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | 0 comments

These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

Bready or Not Original: Scottish Oatcakes

When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

Bready or Not Original: Scottish Oatcakes

I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

Bready or Not Original: Scottish Oatcakes

These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

Bready or Not Original: Scottish Oatcakes

Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

Bready or Not Original: Scottish Oatcakes

Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

Bready or Not Original: Scottish Oatcakes

These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
Course: Appetizer, Main Course
Cuisine: Scottish
Keyword: cheese, cracker
Author: Beth Cato

Equipment

  • food processor
  • large cookie sheet
  • cookie cutter

Ingredients

  • 2 1/2 cups old fashioned oats
  • 2 Tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1/2 cup hot water

Instructions

  • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
  • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
  • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
  • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
  • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

OM NOM NOM!

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    Bready or Not Original: Cardamom Cashew-Walnut Butter

    Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | 0 comments

    This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

    So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    Also check out my Maple Nut Butter recipe!

    Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

    If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
    Cuisine: American
    Keyword: cashews, nut butter, walnuts
    Author: Beth Cato

    Equipment

    • 8-cup food processor

    Ingredients

    • 1 1/2 cups cashews
    • 1 cup walnuts
    • 1/2 teaspoon sea salt
    • 1 Tablespoon honey
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon vanilla extract

    Instructions

    • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
    • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
    • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
    • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

    OM NOM NOM!

      Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

      If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
      Keyword: cashews, nut butter, walnuts
      Author: Beth Cato

      Equipment

      • 16-cup food processor

      Ingredients

      • 3 cups cashews
      • 2 cup walnuts
      • 1 teaspoon sea salt
      • 2 Tablespoon honey
      • 1 teaspoon ground cardamom
      • 1 teaspoon vanilla extract

      Instructions

      • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
      • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
      • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
      • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
      • OM NOM NOM!
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      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | 0 comments

      These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
      Course: Breakfast, Snack
      Keyword: bars, chocolate, gluten free, macadamia nuts
      Author: Beth Cato

      Ingredients

      • 2 cups quick oats
      • 1 cup almond flour or oat flour
      • 1/4 cup macadamia nuts chopped
      • 1 cup cashew butter or almond butter
      • 1/2 cup honey
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract
      • 1/4 cup white chocolate chips

      Instructions

      • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
      • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
      • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
      • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
      • Set pan in fridge to chill for at least 30 minutes.
      • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

      OM NOM NOM!

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        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

         Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

        Cookies and Milk Quick Fudge

        Five-Minute Spicy Mexican Fudge

        Quick Maple Cookie Fudge

        Quick Cake Batter White Chocolate Fudge

        Gingerbread Cookie Dough Fudge

        Oreo Fudge

        No-Bake Peanut Butter Pretzel Fudge

        Lemon Cake Batter Fudge

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
        Course: Dessert, Snack
        Keyword: chocolate, no bake, peanut butter, quick fudge
        Author: Beth Cato

        Equipment

        • 8x8 or 9x9 pan

        Ingredients

        • 1/4 cup unsalted butter
        • 10- ounce bag peanut butter chips 1 bag
        • 8- ounces semi-sweet chocolate chips about 3/4 bag
        • 14-ounce can sweetened condensed milk
        • 1 cup walnuts or other nuts, chopped

        Instructions

        • Line a small square pan with foil and apply nonstick spray or butter.
        • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
        • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
        • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

        OM NOM NOM!

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          Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

          Posted by on Dec 10, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

          Giftmas 2019

          If people know only a few things about me, it’s that I bake, I share lots of cute cat gifs, I write some stuff, and that I love, love, LOVE cheese. As part of the Giftmas Fundraiser, I’m sharing a recipe I just made for the first time during my American Thanksgiving last month–and I’m hoping you’ll share some money and goodwill to help the Edmonton Food Bank, too. Your donation (in Canadian dollars) will help a lot of folks in need this season. One dollar equals three meals.

          Please give to the Edmonton Food Bank for Giftmas!

          Scroll down past the recipe to enter an incredible Rafflecopter giveaway that includes loads of stuff, including a signed Chicken Soup for the Soul Christmas book featuring one of my stories. You needn’t donate to enter the giveaway–in fact, even spreading the news about Giftmas is a big help. Use #Giftmas2019 on social media to do that.

          As part of Giftmas, there’s also a Snowman drawing contest. The whole family can take part in this one! Find out the details from Rhonda Parrish.

          2019 has been a cruel year, and 2020 could go straight-out apocalyptic. Let’s help each other stay warm and fed.

          Let’s start that effort with some delicious cheese.

          This recipe is inspired by a glorious cheesecake I experience at the Wensleydale Creamery during my dream-come-true trip to the UK in June. I immediately began mulling ways that my cheese-loving mom could enjoy a facsimile of the cheesecake, but with a lot less carbs.

          The result is this recipe for Fruity Wensleydale Cream Cheese Balls. This is gluten-free, keto-friendly, low-carb, and probably other buzz words with dashes, too. More importantly, it’s DELICIOUS.

           

          Please support the Edmonton Food Bank for Giftmas!

          Bready or Not Original: Fruity Wensleydale Cream Cheese Balls

          A delicious, cheesy treat that is low-carb, gluten-free, and keto-friendly! Form tablespoon-sized balls using equal portions of Wensleydale cheese with fruit (though fruity Stilton or cheddar may also work) and cream cheese; add extra dried fruit that matches the cheese; roll them in ground pecans (or maybe even walnuts), and ta-da! Makes about 15 tablespoon-sized balls. Recipe is easily doubled if you need to feed a crowd!
          Prep Time5 mins
          Course: Appetizer, Snack
          Cuisine: American
          Keyword: cheese, cream cheese, no bake, pecans
          Servings: 15
          Author: Beth Cato

          Ingredients

          • 4 oz Wensleydale cheese with fruit such as blueberry or cranberry
          • 4 oz cream cheese half block
          • 2 Tablespoons dried fruit that matches cheese
          • 1/2 cup ground pecans

          Instructions

          • Use a fork to chop cheese into chunks of various sizes. Add dollops of cream cheese and extra dried fruit and stir together, taking care distribute the Wensleydale without breaking it apart too much.
          • Place ground pecan pieces in a small bowl. Use a tablespoon and hands to form small balls. Roll in pecan bits to coat. Store in a sealed dish in fridge. Flavor improves after a day as the pecan flavor infuses the cheese balls more. Keeps for at least four days.

          OM NOM NOM!

            a Rafflecopter giveaway

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            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | Comments Off on Bready or Not: Fudgy Chocolate Gluten-Free Cake

            This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            Modified from Allrecipes Magazine February/March 2015.

             

            Bready or Not: Fudgy Chocolate Gluten-Free Cake

            This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
            Course: Dessert, Snack
            Keyword: cake, chocolate, gluten free
            Author: Beth Cato

            Ingredients

            • 1/2 cup cocoa powder sifted, plus more to dust pan
            • 4 ounces semisweet chocolate chips
            • 1/2 cup unsalted butter
            • 3/4 cup white sugar
            • 3 eggs beaten
            • 1 teaspoon vanilla extract
            • confectioners' sugar for top, optional

            Instructions

            • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
            • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
            • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
            • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
            • OM NOM NOM!
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