Farewell GF Belly Baking Company!

Hello to you all!  Thank you all for your support and for taking the time to read and review my recipes!  I'm not leaving the blogosphere, I'm simply closing the doors to GF Belly Baking Company's blog!  You can find me (Victoria) & many of my GF recipes over at Honey Dumplings, my original food blog.

In fact, I'll try to entice you with a photo of my most recent GF recipe, Victoria's GF Blueberry Muffins.  I hope to see you all at  Honey Dumplings, please sign up become a follower there.

So alas my friends, Farewell, Arrivederci, Bon Voyage, Sayonara, Adios & Ciao!

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!?

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!

Peach & Blueberry Cobbler

Late summer peaches and blueberries are gorgeous and juicy in the pacific northwest.  I picked fresh plump blueberries for this cobbler.  A quick recipe for any night of the week.  Bonus, it's not just gluten-free it's dairy-free too.

Peach & Blueberry Cobbler
Makes 4 large servings

drizzle of almond oil or butter substitute
4 peaches (your favorite variety), peeled & sliced to 1/3" thick
2 tablespoons sugar
1/8 teaspoon cardamom
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
1/2 cup fresh blueberries
1/4 cup Bob's Red Mill Garbanzo Fava flour
1/4 cup almond meal/flour
1/4 cup brown rice flour
1/8 cup tapioca starch
1/3 cup sugar
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/4 cup Spectrum Organic Shortening or your go-to butter substitute (watch the sodium with some of the substitutes, leave out or adjust the salt level if your substitute has sodium)
1 large pinch of turbinado

Preheat oven to 350 degrees F.  Using almond oil or your favorite butter substitute lightly coat the bottom and sides of an 8X8 earthenware baking dish.

Place sliced peaches in a medium size bowl.  In a small bowl, whisk together the 2 tablespoons of sugar with the spices and vanilla.  Sprinkle over the sliced peaches and toss gently until well coated.  Place the sugar coated peaches in the prepared baking dish and sprinkle with blueberries.

In a medium bowl, whisk together all of the flours, starches, sugar, xanthan gum and salt.  Cut in the shortening with a pastry dough blender or 2 butter-knives, mix until the shortening is a coarse crumb.

Top the peaches and blueberries with the flour mixture and sprinkle with turbinado sugar.
Bake at 350 degrees F for approximately 30 minutes or until golden brown and fruit is bubbling.

Serve with a dollop of your favorite ice-cream (dairy-free of course for all of those delicate bellies).