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Easy Summery Gazpacho August 9, 2014

Filed under: gluten-free,Recipes & Food Ideas — sharonsweets @ 4:43 pm

Whip up this refreshing summer soup in no time! It’s so easy to even throw in some of your farm-stand produce too–a half peach, few chunks of watermelon, some berries, for a twist.

1 cup chopped tomatoes
1/2 cup chopped cucumber
1/2 cup chopped red, green, yellow and/or orange bell pepper
2 tablespoons chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1-2 teaspoons chopped fresh spicy pepper, optional
1 teaspoon agave
1/2 teaspoon sea salt
Dash black pepper

Process all the ingredients in a food processor or blender, leaving some texture. Refrigerate at least an hour prior to using and keep refrigerated until serving.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Chocolate Muffins (Sugar-Free, Gluten-Free Vegan) December 12, 2013

You can make yummy, chocolatey muffins that are healthy too! If you like things even sweeter, drop some stevia drops over these right before you eat them! The key to sweetening these is using a tasty stevia, and I prefer NuNaturals alcohol-free liquid vanilla or plain flavor.

Quantity: 12

Size: Regular

Nut-Free

Ingredients:

2/3 cup gluten-free rolled oats

2/3 cup tapioca flour

2/3 cup brown rice flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup liquid coconut oil

1 banana, mashed

2/3 cup plain unsweetened nondairy milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla (omit if using vanilla liquid stevia)

1 teaspoon white vinegar

1 1/2 teaspoons cinnamon

2 teaspoons liquid stevia (I recommend plain or vanilla alcohol-free NuNaturals)

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Grind the oats in a food processor or blender. Combine the oats with the flours, baking powder, salt and baking soda. In a separate bowl, combine the banana, coconut oil, milk, applesauce, cinnamon, vanilla, vinegar and stevia and mix until integrated. Combine the dry and wet mixtures and stir until just combined. Spoon the mixture evenly into the pan. Bake 20 minutes.

 

Snow Day Gingerbread Muffins December 10, 2013

It’s very snowy out there – I made some simple, gluten-free, vegan muffins with the warming gingerbread spices that are so fitting for a cold day! Enjoy!

Gluten-Free Vegan

Quantity: 6

Size: RegularImage

Nut-Free

.

Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 cup brown sugar

3 tablespoons liquid coconut oil

3 tablespoons plain nondairy milk

3 tablespoons blackstrap molasses

2 tablespoons unsweetened applesauce

1 tablespoon orange zest

1 teaspoon ginger

1/2 teaspoon vanilla

1/2 teaspoon white vinegar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Grind the oats in a food processor or blender. Combine the oats with the flours, baking powder, xanthan gum, salt and baking soda. In a separate bowl, combine the sugar, coconut oil, milk, molasses, applesauce, orange zest, spices, vanilla and vinegar and mix until integrated. Combine the dry and wet mixtures and stir until just combined. Spoon the mixture evenly into the pan. Bake 20 minutes.

 

Muffin Tin Healthier Black-Eyed Pea Latkes December 2, 2013

Filed under: gluten-free,Recipes & Food Ideas,sugar-free,Uncategorized — sharonsweets @ 10:05 am

If you are like me, you try to get protein into every dish. Here’s a way to “healthify” the traditional greasy carb fests that we Jews call “Latkes” using a whole lot less oil and adding some protein!

I like to buy the frozen black-eyed peas and cook them lightly before using. You can also use dried, soaked beans that you cook or canned.

Feel free to add 1 tablespoon of nutritional yeast into these as well.

Makes 12 regular muffin-tin latkes

1 cup cooked black-eyed peas

3 cups peeled, shredded potatoes (half finely shredded, half roughly shredded), drained of excess liquid

2 garlic cloves, minced

2 tablespoons brown rice flour or other flour

2 teaspoons baking powder

1 teaspoon sea or Himalayan salt

1/2 teaspoon onion powder or granules

1/8  teaspoon black pepper

Canola or other oil

Whole wheat Panko breadcrumbs (or gluten-free bread crumbs)

Preheat your oven to 375 degrees F.

Mash the black-eyed peas halfway, using a fork.

Place 1/2 – 1 teaspoon on the bottom of each muffin tin and distribute so the bottom and sides are covered in the oil.

Combine all the ingredients and mix well. Spoon the mixture into the pan evenly and press down to flatten slightly. Brush or drizzle the tops with 1/2 -1 teaspoon of oil.  Sprinkle 1 teaspoon of the breadcrumbs onto each. Bake 40 minutes or until the latkes are light brown. Allow to cool slightly in the cups and remove carefully.

Serve with tofu sour cream if desired.

 

Orange Blackberry Brandy Pecan Cranberry Sauce November 27, 2013

Filed under: gluten-free,Recipes & Food Ideas,Uncategorized — sharonsweets @ 2:47 pm

You can have a unique sauce in half an hour! It’s more of a relish than a mushy, traditional sauce. The oranges make this super-tangy.

 

12 oz bag fresh cranberries
1/3 cup agave nectar (dark or light )
One orange
1/4 cup Blackberry Brandy
1/4 cup raw pecans

Wash and chop the orange into half inch chunks, removing any pits.

Place the oranges and cranberries in a medium saucepan. Add the agave and cook, covered, on low heat for twenty minutes, stirring occasionally.

Stir in the brandy and pecans and continue to cook, uncovered, for ten minutes. Let cool and store in a sealed container in the refrigerator. Serve chilled.

 

Chimichurri October 22, 2013

Filed under: gluten-free,Recipes & Food Ideas,sugar-free,Uncategorized — sharonsweets @ 11:29 am

Here’s a great quick sauce to spice up almost anything you can think of! Great on Mexican food, salad, vegan protein dishes, potatoes, veggies etc.

1/4 cup chopped parsley

1/3 cup chopped cilantro

1/3 cup extra virgin olive oil

1/4 teaspoon salt

pinch black pepper

2 tablespoons capers

1/4 cup red wine vinegar

1/4 cup chopped hot pepper of choice

1/4 cup fresh lime juice

2 cloves garlic

Blend all the ingredients in a blender or food processor. Keep refrigerated.

 

Chocolate Almond Mini Tarts October 9, 2013

Filed under: gluten-free,Recipes & Food Ideas,vegan dessert — sharonsweets @ 6:43 pm

Chocolate Almond Mini Tarts (gluten free)

Makes 10 mini tartsImage

 

Tarts

 

¼ cup almond flour

¼ cup tapioca flour

¼ cup sweet sorghum flour

¼ cup sweet rice flour

½ tsp xanthan gum

1 individual packet stevia crystals

¼ tsp sea or Himalayan salt

¼ cup coconut milk

2 tablespoons coconut oil

½ tsp vanilla

 Preheat oven to 350 degrees F and oil a large muffin pan.

Combine the dry ingredients and stir in the wet ingredients.

Knead until well combined.

Chill the dough for 20 minutes or more.

Form balls and press into cupcake pan.

Bake 19 minutes and let cool.

 

Filling

1/3 cup chocolate chips

2 tablespoons coconut milk

1 T maple syrup

1 tsp arrowroot powder

1/8 tsp sea or Himalayan salt

1/8 tsp cinnamon

 

Melt all the ingredients together in a double boiler or dish in the microwave and mix until smooth.

 

Spoon onto the tart crusts and bake 5 more minutes at 350.

Let cool.

 

 

 

 

 

 

 
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