Sugar Free Gluten Free BBQ Sauce

photo-23-1I almost bought organic premade BBQ sauce, almost.. I thought “hey whats a bit of sugar”… and then I re-read the ingredients and realized it was ALOT of sugar. So I googled some recipe ideas on my phone from the organic food aisle, made a mental note of what I wanted to buy and set on a mission to create my own sauce that didn’t require ketchup and sugar.

There was some trial & error during the process and one thing was missing, and I was dreading it.. I missed the smokey spicy chipotle in adobo sauce taste, but gasp – there’s sugar in a can of those peppers. But I added it anyways, so there. The amount I added for the 3 jars of sauce is totally insignificant if you consider the depth of flavor and deliciousness it adds.. it just belongs there and I have no regrets.

Tomorrow I’ll be throwing boneless skinless chicken thighs in my crockpot with 1/2 jar of this tangy, sweet & spicy love in a jar and making pulled chicken.

Sugar Free Gluten Free BBQ Sauce
Yields 3
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2- 680ml cans of no salt added tomato sauce
  2. 1- 225ml jar of apricot or peach jam* (*sweetened with grape juice, NO sugar!)
  3. ½ cup of apple cider vinegar
  4. 1 large finely diced onion
  5. 4 to 6 cloves of garlic, minced/crushed
  6. ½ - 1 diced chipotle pepper in adobo sauce
  7. 1 tbsp adobo sauce
  8. 3 tbsp gluten free soy sauce
  9. 1 tsp mustard powder
  10. 1 tsp paprika
  11. ¼ cup maple syrup
  12. ¼ cup coconut sugar
  13. 1 tsp lemon juice
  14. 2 tsp garlic powder
  15. 2 tsp onion powder
Instructions
  1. Combine all ingredients in a pot, bring to a boil and simmer for 1 hour.
  2. If you want a very smooth sauce, puree in blender or use an immersion blender.
  3. Pour into mason jars and store in refrigerator once cool.
  4. Makes 3- 500ml jars
http://chantalrogers.com/
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Salted Caramel Sauce

caramel sauce

Salted Caramel Sauce
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Ingredients
  1. 1 cup cane sugar (or white sugar)
  2. ¼ cup water
  3. 6 tbsp butter cut up into pieces
  4. ½ cup canned coconut milk (or 35% cream)
  5. 1 tsp fleur de sel (sea salt flakes)
Instructions
  1. Add water & sugar in a tall saucepan and cook over medium high heat.
  2. You can stir the sugar water mixture a bit to help it dissolve but as soon as it starts to boil stop. Do not touch the mixture, just let it boil and watch it.
  3. You want the mixture to reach a light amber color, it can take 10-15 minutes, be patient and don’t touch it!.
  4. When it turns an amber color, quickly add the butter and whisk until the butter is melted. Note that when you add the butter the mixture will bubble and boil , be careful.
  5. Remove from heat and add coconut milk or cream and whisk. Again, be careful it will bubble.
  6. Add the sea salt and whisk in.
  7. Let the mixture cool a few minutes and then pour in glass jars.
  8. Once jars are cooled, store in refrigerator.
  9. It'll keep several weeks in the fridge – if it can last that long!
Notes
  1. You need to react quickly when the sugar/water mixture starts to change color, because it goes from light to burnt really fast!
http://chantalrogers.com/
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Cream of Leek and Dandelion Soup

I was inspired by a post on one of my anti-inflammatory diet sites where leeks and dandelion leaves were supposedly really great for you. I’ve always loved cream of leek soup so I decided to combine them together, crossed my fingers and hoped the soup would be at least edible so I didn’t waste it, cause you know, I’m picky.

Well it turned out to be more than what I expected, it was FANTASTIC!

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The dandelion greens, usually bitter, were mellowed by the leeks and it was a match made in heaven!

Click here for the recipe if you want to try it yourself!

*Dandelion greens might be hard to find in some supermarkets, I’ve had luck at Adonis and Loblaws.

 

 

 

 

 

 

 

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Mmmmmm… Brownies

I baked cookies all day – cookies filled with gluten and sugar. Needless to say it took every ounce of self restraint to not lick the paddle attachment before it went in the sink, to not taste the 1st cookie out of the oven, to not eat a 2nd cookie 15 minutes later, then to not eat some icing.. and last, to not eat a finished pretty snowflake cookie.

I’ll be honest, I cheated.. I ate the teeny tiny corner of a broken cookie and found myself licking the icing off my finer. but that was it, I swear. By the evening  I was tired and hungry and damn it I wanted something sweet too!

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So I made these

 

 

 

They were good, like really really good. You couldn’t tell they were gluten free or made with raw sugar and coconut sugar. And there I found myself using self restraint to not eat the whole plate, ok I’m kidding.. not the whole plate, just maybe 3? 3 big pieces? .. I was a good girl, I ate 1. I swear!

The recipe can be made with white sugar and normal flour using the same quantities.

Brownies

Preheat oven to 350 degrees

1/4 cup butter
1/4 cup unsweetened apple sauce
1/4 cup coconut sugar
1/4 cup cane sugar
2 eggs
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/2 gluten free all purpose flour*

In a medium saucepan melt the butter and applesauce. When the butter is melted remove from heat and stir in the eggs, cocoa powder and vanilla. Add the remaining ingredients and mix with en electric mixer for approx. 1 minute, until well combined.
Pour into a greased 8X8 glass baking dish and bake at 350 for 20-25 minutes.

* I purchased a new all purpose flour from Cuisine Soleil and this was my 1st test with it. So far I’m very very impressed. I’ll be making my banana cake with it and then post my review. My banana cake is a staple in our house and has been used to test all gluten free flour mixes that pass through our house. So far the last 2 flour mixes have failed the test, fingers crossed for this one!

 

 

 

 

 

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Gluten Free Bread – the verdict

bread-white 1458605_10151737694307050_1141799459_n sans-gluten-3So far I tested 3 varieties of gluten free bread , in this order:

 

 

 

 

 

Boulangerie St-Methode’s Gluten free white bread

Premiere Moisson’s whole grain gluten free bread

Bon Matin’s zero gluten white bread

 

Gluten is what makes bread stick together – it’s what makes bread moist and airy and fluffy and wonderful, take it away and well the bread will be different, duh! If you expected it to be the exact same thing sorry to burst your bubble. Now companies seem to be trying real hard to get us something comparable and thank you for trying! Some of the breads I tried have ingredients that I need to avoid such as potato starch and sugar. But I only eat about 1-2 slices a week so I don’t pay too much attention to the ingredients. But I still read the label thoroughly and will try my best to buy bread without those ingredients but sometimes a girl just wants a piece of plain white bread for her PB&J!

So onto my review:

Boulangerie St-Methode’s Gluten free white bread
This bread,
well, hmmmm…. I threw it away before it was finished?! I hate wasting food but  wow… it’s not that it tastes bad, because it tasted fine but the bread it’s just not usable! It breaks apart at the slightest touch! So forget making that sandwich you’ve been craving for months since you realized you couldn’t ever eat normal bread again. I tried a few slices as a sandwich then as toast – as toast it holds up a wee bit better but not worth it. Then I froze it thinking I’d get back to it later that maybe by some miracle it would come out of the freezer as a newly invented bread! Well in fact the opposite of my wish happened… freezing it made it fall apart even more! toast became an issue.

Verdict – Disappointing – I won’t buy it again.

Premiere Moisson’s whole grain gluten free bread
The first time I ate this bread I wanted to cry – literally. It had just come out of their oven and was a tiny little perfect warm loaf of bread. I ate it while walking back to work and I texted my BFF that I wanted to cry – really! It was really tasty and satisfying. That evening I went back and bought 2 normal sized loafs, sliced them and froze them. Of course I ate some before freezing it.. with some PB & J of course! This bread does well where sandwiches are concerned, it doesn’t break apart like the other bread however it’s “whole grain” so if you don’t like alot of seeds and grains in your bread you might not like it. But I do, and it’s been my go to bread when I need bread, like for eggs. I can’t eat eggs without bread – it’s no fun. What are you supposed to use to pick up all the yolky goodness with if you don’t have bread? So you need bread with eggs. period. And this one does the trick! Now freezing the bread seems to cause it to become brittle, I see a pattern here. But it’s not super brittle and doesn’t break just by looking at it like the other one so we’re ok!

Verdict – a staple in my house, I will buy it again!

Bon Matin’s zero gluten white bread
I bought this one yesterday so my review is not fully complete – I only ate 1 slice. The taste was good and the texture wasn’t crumbly. In fact it was the opposite of the 2 other breads. It was rather elasticy, kinda stretchy even. It had air bubbles in it! So now I’m suspicious as to what is causing it to be so different, I need to go back and re-read those ingredients again. But so far I liked it! I need to freeze it to see what happens and if my pattern repeats itself!

Verdict – Good but I’ll update the verdict later when I re-read the ingredients & try the freeze test!

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