Thursday, 4 September 2014

Enjoy Life Foods Crunchy Cookies New Look!

Enjoy Life's crunchy cookies have a new look. The recipe hasn't changed, but the boxes have and I have been asked to help spread the word! (for my original crunchy cookies review click here)

I've reviewed many products from Enjoy Life and I always love the care that goes into their packaging. These cookies came arranged in an adorable box with confetti; even the paper was tied up with a ribbon. How cute is that. 

Here is a closer look at the new and improved boxes for the cookies:

Brown Sugar Shortbread and Chocolate Chip

Vanilla Honey Graham and Double Chocolate

They also sent me the small cookie packages. These come 2 to a package and are great for on the go. I've seen them sold at the bulk barn for 99 cents.

I used the Vanilla Honey Graham to make some indoor s'mores! A little package like this would be great to take camping if you were the only one needing gluten free crackers for s'mores.

I put down 1 cookie, some chocolate and a marshmallow. Then I put it on the top rack of the oven and turned on the broiler for a minute or two. Then squish it with the second cookie. Easy as that!

For other recipes using these cookies and other Enjoy Life Products, visit their website!

Tuesday, 26 August 2014

Fresh Strawberry Pie

gluten free fresh strawberry pie

This is a guest post by my mom. She and my brother-in-law both have July birthdays and this is their favourite dessert to celebrate the occasion!

This recipe should serve 6, but we have found that four people can finish the pie without any problems.  It's that good!

makes 1 pie

1 gluten-free pie crust baked and cooled. (My recipe here)

2 pounds of strawberries
3/4 cup of sugar
2 tablespoons cornstarch
1/4 cup water (depending on amount of purée you get)
1 cup whipping cream, whipped with a splash of vanilla an 1/4 cup icing sugar

Optional: 4 oz cream cheese, blended with 1/4 cup sugar


Follow recipe for making a gluten-free pie crust, or buy a gluten-free pie crust already made from the store. If you want a more decadent pie, then use the cream cheese option and spread a little on the bottom of the pie crust after it cools. This is an especially good option if you want to make the pie more than eight hours in advance, because the cream cheese helps keep the glaze from making the crust soggy.

Hull and wash the strawberries. Pat dry with an old tea towel. Place strawberries into the crust flat side down, use the largest strawberries in the very middle and work your way out in circles from there. Save extra berries to purée for the glaze. 

To make the glaze you should have at least one cup of puréed berries if you do not have that much then you need to go back to the pie and steal some berries.  You need to have somewhere between one cup and one and a half cups of puréed berries. If you have one and a half cups then you do not need to add 1/4 cup of water otherwise you do.  

Add berries and sugar and cornstarch to a small saucepan. Make sure you mix in the cornstarch with a bit of cold water, or blend very well with the sugar before adding to the berries, so you don't get any lumps.  Cook the mixture until it bubbles. Allow it to cool for about five minutes, then pour evenly over the berries.  Put pie in the fridge to cool and top with real whipped cream just before serving.

hull strawberries and place, cut side down, in cooked pie crust

puree remaining strawberries

make strawberry glaze and pour over raw strawberries

slather with whipped cream and enjoy!

Wednesday, 6 August 2014

Chocolate Mug Cake

Gluten Free Mug Cake

This is the best invention ever... chocolate cake in just over a minute. Whoever thought this up is a genius. It's not quite as good as "real" cake, but when you're having a chocolate craving emergency, it's a pretty dang good substitute. Go ahead and melt some chocolate chips over the top for good measure!
Not the prettiest, but delicious!
Too bad I can't blame my cravings on pregnancy anymore! Although I am breastfeeding, so I'm still technically eating for 2... and I'm pretty sure the baby wants chocolate.

for at least 1

3 Tbsp Gluten Free Flour Blend (any kind you want)
1 1/2 Tbsp Cocoa Powder
1 1/2 Tbsp Sugar (you can use less or substitute other sweeteners in the appropriate amount)
1 Tbsp Oil (I use canola)
1/4 tsp Baking Powder
Dash of Vanilla Extract
2 Tbsp Milk (or milk substitute)


Combine dry ingredients in a medium-large microwave safe mug
Add wet ingredients and mix
Microwave on high for 1 to 1 1/2 mins (until it's no longer wet or squishy)
Ice with nutella or let chocolate chips melt on top

I usually eat it out of the mug but you can take it out and eat it on a plate... if you like making extra dishes ;)
Dry Ingredients
Add wet ingredients and mix
Microwave for 1 - 1 1/2 mins
melt chocolate chips on top

Sorry for the crappy pictures, but you get the idea!

Saturday, 14 June 2014

Baked Oatmeal

Baked Oatmeal
The baby is napping and I think I have time for a quick post. He is 2 months already and I can't believe how long it's been since I've blogged. It's tough when you have such a cute little guy taking up all your attention! Although I can't say I'd want it any other way.

Baked oatmeal is a great breakfast for company or when you just feel like regular oatmeal isn't gonna cut it. You can make a big pan, cut it in to squares and freeze it for a quick breakfast during the week too. It's super easy to make; you don't even need to dirty any mixing bowls!

makes 1 square pan (8x8)

1 1/2 cups milk
2 Eggs
2 Tbsp Oil
1 Tbsp Vanilla
2 1/2 cups GF Quick Oats
3/4 cup Brown Sugar (or less)
2 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Salt


Beat eggs, oil, milk and vanilla in your baking dish.
Stir in dry ingredients.
Bake at 350 for 35-45 mins
Serve warm with milk.

Mix ingredients together in baking dish
Bake at 350 for 35-45 mins

Serve warm with milk

Monday, 24 March 2014

Thin Pizza Crust

Gluten Free Thin Pizza Crust
I have been working on filling my freezer with easy meals for after this baby is born. I was craving pizza the other day and thought some gluten free personal pizzas would a good addition to my freezer stash (store bought frozen pizzas for the hubby). I made one large pizza for supper and 2 personal pizzas for the freezer from this recipe. It would be really easy to just freeze the crusts with no toppings (and normally I would), but for the sake of future convenience, I topped them before freezing.

Hawaiian Pizza
I got the recipe from the blog Minimalist Baker and made a few minor changes. The only special ingredients you need are brown and white rice flour, tapioca starch, and xanthan or guar gum. You could just use all brown or all white rice flour and it would still turn out. It is also egg free and milk free (if you use a cheese substitute).

Personal Pizzas

My husband was impressed with this crust and so was I. It's nice and thin with a chewy base and crispy edges. So far it's the best crust I've tried. Hope you enjoy it too!

makes 2 medium-large pizzas

1 cup Brown Rice Flour
1 cup White Rice Flour
1 cup Tapioca Starch
1 tsp Guar Gum (or 1/2 tsp Xanthan Gum)
1 tsp Salt
1/2 tsp Baking Powder
3 Tbsp Sugar, divided
1 Tbsp Yeast
1 1/4 cups Warm Water, divided
1 Tbsp Canola Oil (or other oil of your choice)


Proof 1 T yeast with 3/4 cup warm water and 1 Tbsp sugar. Let sit 5-10 minutes or until foamy.
In a large bowl, combine rice flours, tapioca starch, guar gum, salt, baking powder and remaining 2 T of sugar.
Make a well in the dry ingredients and add oil, remaining 1/2 cup water, and yeast mixture.
Mix until well combined.
Oil your baking sheets (or line with parchment) and use half of the dough for each pizza, or a 1/4 to 1/5 of the dough for personal sized pizzas.
With oiled hands, press the dough into desired shape (crust should be very thin).
Bake at 350 for 25-30 minutes (20-25 minutes for personal size). Dough will become dry and cracked looking but that's normal.
Now add your favourite sauce and toppings.
Bake again for around 20 minutes or until the edges are golden and everything seems cooked through.

* At this point you can let them cool and freeze if you want. If you add toppings before freezing you can bake them from frozen (about 20 minutes). If not, let them thaw before topping and baking for 15-20 minutes.
I put my toppings on my crusts while they were still warm so the cheese was starting to melt just a little bit. After they cooled, I wrapped them in plastic wrap and then foil and froze them individually.

Press dough into pizza pan
Or press them into personal sized pizzas
 (I forgot to take a picture of the baked crust before topping so you'll have to trust me that it's supposed to look dry and cracked)

Bake, top, and bake again!

Tuesday, 4 March 2014

Indian Rice Pudding (Kheer)

Gluten Free Indian Rice Pudding (Kheer)
This rice pudding features coconut milk, basmatti rice and cardamom. You can get kheer in most indian restaurants. Many recipes just use regular milk, but I love coconut milk and it really compliments the cardamom spice. I buy cardamom pods from the bulk barn. It can be pretty expensive, so it's nice to be able to buy just a little bit at a time. You can also use cardamom powder instead of the pods. If you like a strong cardamom flavour, open the pods and crush the tiny seeds before adding them.

with toasted almonds and coconut
Another traditional spice in kheer is saffron. I don't usually have that on hand, but if you do you can add a few threads during cooking. Top the pudding with chopped pistachios, toasted almond slivers or toasted coconut (or all three!). You can also just serve it as is.

Kheer can be served warm or chilled. It thickens up a bit more when it's chilled. If you like a more runny consistency, you can add extra milk. It's a great dessert to go with butter chicken or any other Indian dish.

I like raisins in my pudding, but you can easily make it without.

makes 3 servings (can easily be doubled)

1/4 cup uncooked Basmatti Rice
1 1/4 cups Milk (I use 1% but 2% or whole would make it richer and creamier)
3/4 cup coconut milk (half a can) (I use the coconut milk with the higher fat content)
3 Tbsp Sugar
6 Cardamom Pods (or 1/2 tsp ground cardamom)
3 Tbsp Raisins (optional)
1/2 tsp Vanilla Extract (optional)
2-3 Tbsp Chopped, Toasted Pistachios, Almonds or Shredded Coconut


Combine rice, milk, coconut milk, cardamom and raisins in a sauce pan.
Bring to a low boil on medium heat (stirring often)
Turn down to medium-low and simmer uncovered, stirring occasionally, until rice is cooked and pudding has thickened (about 20-25 minutes).
To let the cardamom flavour infuse the milk, gently squish each pod with a wooden spoon once the pods have softened a bit. You don't really want all the little seeds to fall out but you want the milk to pull a lot of the flavour out.
Stir in sugar and vanilla until incorporated.
Serve warm or cool in refrigerator for a few hours. (Remove cardamom pods before serving)
Garnish with toasted pistachios, almonds or coconut.

combine rice, cardamom and milks in a saucepan
boil then simmer until thickened (20-25 minutes)
serve warm or chilled with garnish of your choice

Sunday, 26 January 2014

Enjoy Life Dark Chocolate Morsels Review

I received this product from Enjoy Life to review. I am a huge dark chocolate fan, so I jumped at the chance to test these chips. They didn't disappoint! They are rich and smooth and have that characteristic bitter dark chocolate taste (and made with 69% cacao).

GF Pumpkin Chocolate Chip Muffins with ELF dark chocolate morsels

I used the dark chocolate morsels in my GF pumpkin muffins and they tasted great. Even though they are free from dairy and other allergens, they don't taste like they are missing anything. I think they would also be good in chocolate chip cookies, or really any recipe that works with dark chocolate. The morsels are close to your average chocolate chip size, making them an easy substitution in any recipe. Each bag costs around $5.50 online, making them fairly pricey compared to regular chocolate chips, but they are a great option for individuals who need to avoid dairy.

Cost 2.5 stars
Taste 5 stars
Texture 5 stars
Overall Rating: 4.2 Stars
Thanks Enjoy Life Foods for providing these free samples for me to review. All opinions are my own.