gluten-free

Bready or Not Original: No-Bake Almond Granola Bars

Posted by on Apr 12, 2023 in Blog, Bready or Not, breakfast, gluten-free, healthier, maple, nutty | Comments Off on Bready or Not Original: No-Bake Almond Granola Bars

These No-Bake Almond Granola Bars are fast to make and contain wholesome, basic ingredients. Plus, they are delicious.

Bready or Not Original: No-Bake Almond Granola Bars

I made this recipe several times to find the right balance of ingredients. Too many almonds and oats, and nothing sticks together. You think it’s solid until you try to cut the chilled bars. (I speak from experience.)

Bready or Not Original: No-Bake Almond Granola Bars

I find it fun to make little swaps with the ingredients, too. Use cashew butter or another kind of nut butter! Try different varieties of honey. You could even use pumpkin spice mix or other spices to give it a different vibe.

Bready or Not Original: No-Bake Almond Granola Bars

The end result will keep for a week or two in the fridge, and even longer in the freezer!

Bready or Not Original: No-Bake Almond Granola Bars

These no-bake breakfast/snack bars use straightforward, delicious ingredients to make a likewise delicious bar.
Course: Breakfast, Snack
Keyword: almond, maple, no bake, oats
Author: Beth Cato

Equipment

  • 9×9 pan
  • aluminum foil
  • nonstick spray
  • food processor
  • waxed paper
  • heavy glass

Ingredients

  • 1 cups almonds or buy pre-chopped almonds
  • 2 cups quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt reduce if using regular table salt or salted nut butter
  • 1 1/2 cups creamy almond butter
  • 1/2 cup maple syrup or honey
  • 2 teaspoons vanilla extract

Instructions

  • Line a 9×9 square pan with foil and apply nonstick spray.
  • If the almonds are whole, give them a rough chop in food processor, just a few pulses.
  • In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. If the almond butter is stiff, measure it into a separate microwave-safe bowl and heat it for 20-30 seconds to soften it. Add almond butter, maple syrup or honey, and vanilla extract to the big bowl with the dry ingredients. Stir together until it forms a cohesive mass. If it seems too liquid, add more oats; if it’s too dry, add more almond butter. Stir in the chopped almonds to distribute them throughout.
  • Dump the mixture into the prepared pan. Even out some, then use a pan-size piece of wax paper and a heavy glass to compress the dough evenly.
  • Stash the pan in the fridge for at least an hour, or until the next day. Slice into bars of desired size. Store between stacked waxed paper layers in the fridge, or freeze for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

    Bready or Not Original: Slow Cooker Apple Steel Cut Oats

    These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
    Course: Breakfast
    Cuisine: American
    Keyword: apple, maple, oats, steel cut oats
    Author: Beth Cato

    Equipment

    • large slow cooker

    Ingredients

    • 2 cups steel cut oats no substitutes
    • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
    • 2 cups water
    • 2 medium apples peeled and chopped
    • 1/4 cup brown sugar packed
    • 1/4 cup pure maple syrup
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon sea salt
    • 2 teaspoons vanilla extract

    Instructions

    • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
    • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

    *OM NOM NOM!*

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      Bready or Not Original: Roasted Lemon Garlic Shrimp

      Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | Comments Off on Bready or Not Original: Roasted Lemon Garlic Shrimp

      This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      In all the years I’ve made this, we’ve never had leftovers.

      Bready or Not Original: Roasted Lemon Garlic Shrimp

      This healthy supper is fast and delicious. Serve it atop a carb or veggies!
      Course: Main Course
      Keyword: lemon, shrimp
      Author: Beth Cato

      Equipment

      • 13x9 pan

      Ingredients

      • 1 medium lemon
      • 1/2 cup olive oil or avocado oil
      • 1 teaspoon dried thyme
      • 1 sprig fresh rosemary or one teaspoon dry
      • 1 pound medium-sized shrimp cooked and deveined
      • 5 garlic cloves
      • salt and pepper

      Instructions

      • Preheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.
      • While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.
      • Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.
      • Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.

      OM NOM NOM!

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        Bready or Not Original: Pancetta Risotto

        Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | Comments Off on Bready or Not Original: Pancetta Risotto

        This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

        Bready or Not Original: Pancetta Risotto

        I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

        Bready or Not Original: Pancetta Risotto

        This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

        Bready or Not Original: Pancetta Risotto

        As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

        Bready or Not Original: Pancetta Risotto

        Bready or Not Original: Pancetta Risotto

        Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
        Course: Main Course, pork
        Cuisine: Italian
        Keyword: alcohol, cheese, pork, rice
        Author: Beth Cato

        Equipment

        • large stock pot
        • medium saucepan

        Ingredients

        • 8 oz pancetta diced
        • 1 Tablespoon dried shallots or fresh shallot, finely minced
        • 3 cloves garlic minced
        • 1 1/4 cups Arborio rice
        • 1 cup dry white wine Sauvignon Blanc works well
        • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
        • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
        • salt and pepper to taste

        Instructions

        • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
        • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
        • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
        • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

        OM NOM NOM!

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          Bready or Not Original: English Toffee

          Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

          English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

          Bready or Not Original: English Toffee

          Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

          Bready or Not Original: English Toffee

          There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

          Bready or Not Original: English Toffee

          And homemade is always better, right?

          Bready or Not Original: English Toffee

          Bready or Not Original: English Toffee

          This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
          Course: Dessert
          Cuisine: British
          Keyword: almond, candy, chocolate, no bake
          Author: Beth Cato

          Equipment

          • 10x15x1-inch jelly roll pan
          • candy thermometer
          • uneven spatula

          Ingredients

          • nonstick spray
          • 1 cup unsalted butter 2 sticks
          • 1 1/4 cup white sugar
          • 2 Tablespoons water
          • 1/8 teaspoon salt
          • 3/4 cups almonds slivered or sliced, divided
          • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
          • Maldon sea salt or other fancy salt for top, optional

          Instructions

          • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
          • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
          • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
          • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
          • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
          • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

          *OM NOM NOM!*

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            Bready or Not Original: Scottish Oatcakes

            Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | Comments Off on Bready or Not Original: Scottish Oatcakes

            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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