Autumn Cookies

I love ginger, in fact whenever we go out for sushi, I eat T's ginger and end up ordering extra...so scrumptious.

These Ginger Cookies are GF Belly's most recent creation and might I add my new favorites!

T loves these Spanish Pannelets, both gluten & dairy-free and chock full of beneficial vitamins & minerals.  Sweet potato is the base, mixed with almonds & coconut.  Traditionally these little round cuties are eaten throughout autumn-winter and in particular on November 1st...All Hallows Day aka. All Saints Day.

Oats & Raisins

Toasted oats and butter, a hint of cinnamon and sweet scents permeate the kitchen.  A comforting combination....oats & raisins. I love this cookie, in fact, if I had to choose just one classic cookie to eat for the rest of my life....I'd choose oatmeal raisin over chocolate chip..Any shape & size, thick & hearty, thin & delicate, crispy, chewy..as long as it involves a combination of oats & raisins.

Our version is already a Gluten Free Belly favorite!  These lacy cuties are on the menu currently for wholesale customers and coming to Seattle-area farmers' markets this January (fingers crossed!).

GF Ravioli Workshop

I know, I know SCHOOL'S OUT FOR SUMMER!  But Autumn is just around the corner and cooking classes are now posted at PCC.  I'll be teaching my GF Ravioli Workshop, hope to see you all there!

More Cake Testing

Today almonds are the star in GF Belly's Almond Cake.  Light and buttery, this base makes a delicious wedding cake when cloaked in Mocha Buttercream, layered with chocolate or whipped cream & berries.  A few years ago I created a glutinous almond cake for some dear friends, you can check out photos here; this will be the style of GF Belly Baking Co.'s wedding cakes, buttercream and fresh flowers.  T. and I we will simply eat it plain, okay not so plain, a light dusting of powdered sugar, fresh peaches and ice-cream.

Happy Summer!

Chocolate Cake & Buttercreams

The base to GF Belly's Chocolate Cake is none else than rich Valrhona Cocoa Powder & Dark Theo Chocolate

GF Belly's Chocolate Cake is delicious when paired with Brown Sugar Buttercream.  For wedding options you may prefer pure dark chocolate, in which case go for GF Belly's Chocolate Cake & Bittersweet Chocolate Buttercream.  If you are a milk chocolate lover, this cake is a fun choice when paired with our Milk Chocolate Buttercream.   For something clean and classic you can't go wrong with Vanilla Buttercream and if you are a fan of coffee than Mocha Buttercream may be your cup of joe!

Burning Beast 2012

Terra Plata Potatoes

Karen Jurgensen (my first Chef back during my Baci Artful Catering Days)  of Quillisascut Farm School had the best Goat Meatballs, my favorite Beast!!

Pinky's Pig

Terra Plata's Beef Heart Skewers, YUM!!  Sitting next to Karen's Goat Meatballs in pita.

Chef Tamara Murphy (my current Chef) of Terra Plata.

Cherry Bombs

 

In the midst of recipe testing! T. is enjoying these little beauties and he's named them Cherry Bombs.  The base is pure coconut: Coconut Sugar + Coconut Flour + Coconut Oil + Coconut Milk + Coconut and then there's the cherry.  Loaded with antioxidants, lauric & caprylic acid, also a great source of essential amino acids!  Dare I say, sweets with health benefits!?

Cake or Ice-Cream?

  

I was one of those kids that didn't like cake....cake or frosting for that matter!  I was (really still to this day) all about the ICE-CREAM!  Leave the cake, I'll take the ice-cream.


The only cake that I enjoyed as a child was spice cake and it HAD to have cream cheese frosting, not overly sweet vanilla buttercream....that never would have done, the frosting had to be made with cream cheese and butter.

I've developed a GF Spice Cake layered with (YES, you've guessed it!) Cream Cheese Buttercream, it's reminiscent of those childhood parties, you won't even notice that the gluten is missing.  If you are like me and love spice cake, this cake will be on GF Belly Baking Co.'s menu although dressed up a little differently than you see here...it will have three layers of spiced cake and it will be completely encased in fluffy cream cheese frosting.

I hope to be in the full swing of selling my goodies at local Farmers' Markets later this summer, now aiming for late summer/early autumn.

Pre-Launch Classic Brownies

If you have a sweet-tooth and are craving something decadent, gooey, GLUTEN-FREE and loaded with antioxidants( due to that lovely 70% Theo Chocolate), then head over to the Elliott Bay Book Co. Cafe, as we've just pre-launched our Classic Brownie (with Eggs & Dairy).  We will have a dairy-free brownie available this summer at farmer's markets.  The Classic Brownie will be available today and tomorrow at the Cafe.

Cheers!

ps. GF Belly's Classic Brownie is also free of Soy, Corn, Nightshade & Xanthan Gum.

Meatballs....Polpette

For those of you that check in often, I'm sure you've guessed that something is going on.  Sorry for my lack of posts, but we just moved!  And it's not a proper home until chicken stock is packed into the freezer, cookie dough is chilling in the fridge, meatballs are simmering on the stove and I have a proper nook to sit and write.  This past weekend I unpacked the last kitchen box and finally there is a bit of order in the kitchen.  I have one drawer dedicated to gluten utensils and the rest of my kitchen is gluten-free.  Rather than labeling everything that is gluten-free, I find it much easier to label what it is that is full of that pesky protein.  Many of my students already know that I don't have an allergy or intolerance to gluten, it's my favorite recipe taste-tester and his belly that is intolerant to what is a pesky protein for many of you.  I find that this diet works for me too, so I save all of my glutinous goodies for really good pizza, pasta and other fun gluten-filled noodles; and of course being a pastry chef my sweet creations.  My meatballs really depend on my mood, sometimes I like to bump up the spice and add a bit of red chili flake and hot Italian pork sausage.  Other times, I like to add all sorts of fresh herbs.  Every Italian mamma's meat mixture is different, many use a blend of beef, veal and pork.  My mamma loves all beef polpette and mine as you'll see are a mixture of beef and pork.  I leave out the cheese to keep it dairy-free in our house and serve it on the side for those of us that LOVE dairy!

Victoria's GF Meatballs (Polpette)

makes 24 medium meatballs

2lbs ground beef

1lb Italian pork sausage, mild or hot

8-10 large garlic cloves, minced

2 large pinches dried oregano

1 bunch of basil, chopped

1 bunch Italian parsley, chopped

1 medium yellow onion, grated

small bunch of green onions, green bits chopped

small wedge Parmigiano Reggiano, grated optional

small wedge Pecorino Romano, grated optional

sea salt & freshly ground black pepper, several pinches

In a large bowl mix together all of the ingredients.  Using your hands form the mixture into meatballs, small, medium, large or extra large, whatever your preference.

Warm a skillet over medium heat, add a few glugs of olive oil and once up to temperature brown the meatballs.  We aren't cooking the meatballs through, just getting a bit of a caramelized skin.  Meanwhile, have your favorite tomato sauce simmering and after browning add the meatballs to the simmering sauce.  Cover and simmer on low heat for at least 1-1/2 hours.

Serve with your favorite gluten-free noodles or with a large slice of warmed Gluten Free Belly Baking Company's Rosemary Sea Salt Focaccia!

Buon Appetito!

Preview of Summer: Fragole con Panna

Dreaming of summer berries.....soon enough, I know, for now I should be happy with our spring rhubarb; but I can't wait for those adorably plump berries that are reminiscent of our longer sunshine soaked days.

I created this decadent cream to pair with any summer berries. I prefer mine unsweetened, however it is delicious with a drizzle of honey.  Its uses are plentiful, spread in between layers of cake, place a dollop on your strawberry shortcake, fill tartlet shells or simply spoon into a bowl sprinkled with toasted nuts or cacao nibs & serve with fresh strawberries. 

Vanilla Kissed Mascarpone Cream 
Yields enough to fill one 10” tart or four 4 ½” tartlets
Preparation: 15 minutes

½ cup heavy cream
8 ounces mascarpone cheese
1-2 tablespoons (or to taste) honey
½ vanilla bean, split open & seeds scraped out
1lb of your favorite berries, if using strawberries, thinly slice
¼ cup pistachios, deshelled & toasted optional


In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Of course you can whip it by hand too!!  In a separate bowl mix together the mascarpone with the honey and vanilla seeds.
Gently fold the cream into the mascarpone mixture.
Top with chopped & toasted pistachios.
Serve with big bowl of strawberries.



Buon Appetito!

Raisin Cardamom Bread

I'm currently in the midst of raisin bread testing.  Cinnamon Raisin Bread was always a favorite of mine when I was a little girl.  I recently had minor gum surgery, so I'm craving comfort foods, for me that's apple sauce, chocolate milk, rice pudding and raisin bread.  I've done without the rice pudding and subbed in soy chocolate milk for those chocolate milk urges (currently not supposed to have dairy). This raisin bread is not only gluten-free, but also dairy-free and it's spiked with loads of cardamom, one of my go-to spices.  The first of many tests to come, once it's perfected you may find a few loaves at my kiosk this summer!

Gluten Free Belly Baking Company to Launch Spring of 2013

Opening this Spring

at a Farmers' Market

near you!

For those of you who have been recent students of mine at PCC, the Focaccia is on the menu!  

I will also have plenty of my dairy-free brownies & loads of other GF goodies.

Anyone with a gluten-free belly planning an upcoming wedding?  Stop by to find out about wedding cakes.

Check back often for updates or make it easy on yourself and look over to the right portion of your screen, type in your email address under "Follow By Email" and you'll be in the know as soon as we launch!

If you are on Facebook please like gluten free belly baking company.

Cheers!

Recipe Development: GF Pie Dough

A glimpse at what I've been working on lately.  

Gluten-free pie dough!  Buttery, flaky and decadent especially when baked with chocolate & buttermilk. 

Spring Classes

Spring Classes are posted at PCC Cooks.  Join me in this fun hands-on class where you'll learn techniques for making my Spring Spinach Gnocchi.  You'll be served a well-rounded meal with Spring Greens tossed in Champagne Vinaigrette and for dessert I'll teach you how to make GF Tartlets with Vanilla Bean Cream & Fresh Berries.

If you have little ones with GF Bellies, check out the GF Kids Camp we are offering at PCC this summer!  I'll be teaching GF Italian Pizza.

Hope to see you there!

Breakfast Bites

Apple & Almond

Breakfast Muffins

Snow Day Pancakes

A couple of weeks ago we had our 2012 snowpocalypse here in the great pacific northwest.  Our power was out for 4 & 1/2 days!  While the snow was softly falling in our yard and before all of the trees started falling, I made a batch of pancakes. These tiny cakes can be made with or without dairy.  I opted to leave out the dairy and the eggs making these a delightful vegan treat!

My GF Belly's Pancakes 
1 1/4 cup brown rice flour
1/2 cup sweet sorghum flour
1/4 cup almond flour
1/4 cup sweet rice flour
1/4 cup potato starch
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 cups rice milk, more as needed to thin out batter
2 cups unsweetened soy milk or coconut milk
3 tablespoons maple syrup
1 tablespoon vanilla extract
1/4 cup safflower oil or melted refined coconut oil

In a large bowl preferably with a pouring spout, whisk together all dry ingredients.  In medium bowl, whisk together all of the wet ingredients.  Stir the wet ingredients into the dry until well mixed.  The batter should be thin enough to pour onto the griddle but thick enough to hold it's shape.  Thin out with a tablespoon at a time of rice milk if needed.

Warm a griddle or saute pan over medium heat, lightly oil with safflower or coconut oil.  Pour small pools of batter onto the warm pan and cook until small bubbles form and pop, approximately 2 minutes.  Flip over and cook on the other side until golden brown and cooked through, about 1 & 1/2 minutes.

Serve with vegan butter substitute if you are going dairy-free and warm maple syrup.

Happy New Year!

Peppermint Brownie Cookies!  These GF and dairy-free cookies are versatile, what started out as a simple brownie cookie has transformed into blissful pairings of chocolate and seasonal ingredients.  I created these for the holidays.  A refreshing minty chocolate for the New Year.  A recipe I look forward to sharing with you in cookbook format.

Happy New Year!