Simply mix the ingredients together in a bowl, roll into meatball-size balls and flatten! Then barbeque (make sure the BBQ is thoroughly cleaned of any gluten residue), until desired level is reached (I prefer well done).
This event will feature presentations on Celiac Disease and Gluten Sensitivity from leading experts, including Dr. Stefano Guandalini and Shelley Case, with a pre-conference workshop featuring Bob and Ruth Levy of Bob & Ruth’s Gluten-Free Dining and Travel Club. Visit the gluten-free market in between presentations to try new products and meet gluten-free exhibitors.
This week, my sister-in-law, Eva of Pastel Bakery, and I had the pleasure of attending a gluten-free, dairy-free, and vegetarian cooking class at Nature’s Emporium in Newmarket, with holistic nutritionists, Sherri Doak and Natasha Szauter. The hands-on class began with a tasting of goji berry tea with coconut sugar, and a demo of homemade vanilla almond milk and fresh thai spring rolls with spicy peanut sauce.
For the menu items, class participants were broken up into pairs with each pair responsible for preparing a few specific items on the menu (under the guidance of our trusty instructors), that the group shared ‘buffet-style’ at the end of the class. The menu items included: minted pea soup; buckwheat tabbouli; fennel, avocado and orange salad; masala millet cakes/patties with hot pepper mango salsa; walnut basil pesto with chickpea pasta and pine nut “parmesan”; dark chocolate quinoa cupcakes with toasted coconut frosting; cranberry bliss bars; and minty matcha banana mocktail.
Gluten Intolerance Group‘s ‘Chef to Plate’ International Gluten-Free Restaurant Awareness Campaign is back starting May 1! Chef to Plate is an initiative designed to help spread awareness of Celiac Disease and gluten intolerance via restaurants with gluten-free menus (and a strong understanding of serving the gluten-free community). The campaign will take place internationally throughout the month of May.
“In 2012, this campaign reached further than ever, with over 1400 restaurants participating in 4 countries—the United States, Canada, Turkey, and Italy.” (~Source: gluten.net). This year, help make the campaign bigger than ever. Visit gluten.net for more info.
With Kinnikinnick’s gluten-free chocolate cake mix and some Betty Crocker frosting, I created this special gluten-free Purple Penguin Birthday Cake for myself! Next time I’ll leave the decorating up to my Pastry Chef sister and my sister-in-law, the ‘baker-of-gf-deliciousness’ (hey, I tried).
“Sales of natural products featuring third party certifications surged in 2012, according to new data from SPINS, with non-GMO project verified products leading the charge (+18%), followed by Fair Trade USA (+17%), Certified Gluten Free (+17%), and Certified B Corporation (+15%).” ~Source: FoodNavigator-USA.com
Family celebrations are always an excuse for my sister-in-law and I to sample new gluten-free treats. I usually opt for easy-to-follow recipes/packages, while she tests new recipes from scratch (being the baker of gluten-free deliciousness behind Pastel Bakery). That said, for my younger sister’s birthday celebration last week, I decided to make* gluten-free/dairy-free rice treats (*they’re so simple, I feel silly saying I actually “made” them!)
What you’ll need:
3 tablespoons of Earth Balance Buttery Flavour Spread**
~4 cups of GF Sweet & Soft Mini Marshmallows
~6 cups of Rice Krispies brown rice cereal
Optional: Enjoy Life chocolate chips (part of My Fav GF Things)
Quick-fast instructions (=~30 minutes including prep time):
1. In large pot, melt butter alternative (**if tolerated, you may use real butter or margarine) over low heat. Add marshmallows and stir until completely melted
3. Remove pot from heat and stir in Rice Krispies until well coated. Then add chocolate chips, if desired
4. Press mixture into pre-‘buttered’ pan until level
5. Allow to cool/harden slightly (~20 minutes), then cut into traditional squares or have fun with cookie-cutter shapes, and serve!