As of June 2008, all recipes on this blog are gluten free. There will no longer be a separate index for GF recipes, as it will be assumed that recipes after this date are safe for those on this diet.

Lunch box Take #3

This is another good lunch box option. It is modified from a Cooking Light recipe which uses bulger instead of quinoa. It keeps well throughout the week and has lots of protein to full you up!

Moroccan spiced quinoa and chickpea salad

Ingredients

• 3 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cups boiling water
• 1 cup quinoa
  
• 1/2 cup matchstick-cut carrots
• 1/3 cup dried cranberries
• 3 tablespoons slivered almonds, toasted
• 2 teaspoons chopped fresh mint
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1. Cook quinoa according to directions. I use a rice cooker to make this easier.

2. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Add quinoa when it has cooled a little. Add carrots, cranberries, almonds, mint, chickpeas to bowl. Stir gently until all is combined. Cover and chill.

Birthday Cupcakes of Champs

I made these cupcakes for my 31st birthday party. They were a big hit....but I was happy to say that there were a few left over that we could enjoy all week. Man, we had our last one last night and I am ready to whip up another batch. They are moist, chocolaty with a subtle hint of coconut. Make a double batch and stick some in the freezer--you will be glad you did.

I had to convert the flour mix down to a smaller amount. I didn't want to have extra flour mix left with nothing to do with it. I rounded out the numbers as well as I could but that is why they may look a little strange.

Chocolate Coconut Cupcakes with Ginger Cream Frosting
from delight magazine

For cake batter:
10 ounces brown rice flour
4 ounces cornstarch
3 1/2 teaspoons tapioca flour
2 1/4 teaspoons xanthan gum
2 cups of sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups coconut milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water

1. Preheat oven to 350.

2. In large bowl, combine sugar, flour/starches/gum, cocoa, baking powder/soda, salt. Mix well with a stand mixer or hand mixer.

3. Slowly add eggs, coconut milk, oil and vanilla. Mix on medium for 2-3 minutes. Add in boiling water slowly and mix another minute.

4. Pour into greased (or papered) muffin tins. Bake for 25-30 minutes--(test with a toothpick). Cool on rack.

For Frosting:

1 stick butter, softened
2/3 cup cocoa (I actually left this out and made just vanilla, which was terrific)
3 cups powdered sugar
1 tbsp vanilla extract
1/3 cup coconut milk (or the rest left in that can you used for the batter)
1 tbsp freshly grated ginger
shredded coconut

1. Combine all ingredients using hand mixer until creamy. Frost cupcakes and dip into bowl with coconut.