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gluten free

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Guilt Free & Spring Fresh, Gluten Free Strawberry Skillet Cobbler

gluten free cobbler recipe

Mmmm, this super easy and gluten free friendly recipe is fresh, delicious and amazingly delish. It literally disappeared in my house as my boys and I could not stop eating it. So so so good.  I wanted to tell you all of that first before I tell you that I modified this recipe to also be leaner, healthier and better for you!  I actually found this to be so outstanding that the original amounts of butter and sugar suggested kinda boggle my mind. Try it and share your thoughts in the comments, I think you are going to love this!

So if its spring you have a ton of fresh strawberries to use, if it’s not, hopefully you tried my technique for awesome frozen strawberries and have those on hand. I used my own frozen berries for this recipe as well as my beloved cast iron skillet.

Ingredients

3 cups of chunky cut up whole strawberries  

½ cup plus 1 table spoon of Bob’s RedMill 1 for 1 Gluten Free Flour (love this gluten free flour- no need to add xanthan gum, just use 1 for 1 in place of regular flour)  

½  cup granulated sugar

¼ cup packed brown sugar

2 tablespoons lemon juice

½ teaspoon cinnamon

¾ teaspoon baking powder

¼ teaspoon salt

¼  cup milk

3 tablespoons  butter melted

Steps

1.      Place 10 inch cast iron skillet in oven pre-heated to 350 degrees

2.      Combine strawberries ¼ cup of the granulated sugar and brown sugar, lemon juice, cinnamon and 1 tablespoon of flour

3.      Stir together ½ cup Bob’s Redmill flour, ¼ cup granulated sugar, baking powder and salt. Add milk and butter,  stir gently until it’s the consistency of pancake batter

4.      Pour strawberries into hot pan and top with the batter. Bake at 35030 to 35 minutes until crust is cooked through. This curst does not brown like regular flour so be sure to use a toothpick to check for doneness rather than looking for browning

 

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The Why and How of Cauliflower Crust : Beet and Goat Cheese Tart Recipe Bonus too!

I’m not militant about avoiding wheat/gluten but when you evaluate how much gluten is in the average person’s diet, you quickly realize that it’s far greater than the ancient diet we evolved from, which consisted of about 5% carbs.  Replacing traditional wheat carbs in recipes is actually fun, easy and of course, super healthy. While I do like to keep things on a positive vibe around here, these are some not very nice things about wheat that you might want to know:

-        Modern refined and processed wheat is very different from its historical counterpart. It is less nutritious and has the ability to spike blood sugar very quickly.

-        Most modern wheat is high-yield dwarf wheat developed by genetic engineering in the 1960’s which has changed the nutrient (less nutritious) and protein composition of the plant in favor of cheaper and higher yields.  Boo.  

-        Research studies show that eating modern wheat varieties is bad for our health due to its effects on inflammation and cholesterol. Here and here for more sciencey details.

My first experience with cauliflower crust was highly encouraging. It’s very simple to work with and creates the right crunch and texture required for crusts.  Here’s how it all went down.

Having fresh beets and farmer’s market goat cheese on hand, I felt inspired to seek out something a little more unique than the traditional salad that usually comes to mind.  Imagine my delight when I stumbled upon this awesome recipe for a beet, goat cheese and walnut tart. As serendipity would have it, a friend had just posted about her success with cauliflower crust and I thought this might pair well with the tart. Spoiler alert: it does!

The beet tart recipe can be found here and the cauliflower crust recipe can found here. I used pistachios instead of walnuts just because that was what I had on hand. Also I substituted parsley for the oregano in the crust to better compliment the tart. The crust blew my mind. Now I know! If you are working toward a healthier more minimalist relationship with wheat based products check this out. This recipe in particular is a good one as it stresses the importance of thoroughly straining the riced cauliflower which makes all of the difference in the world. You can use mozzarella cheese when making the crust for pizza and Italian dishes and goat cheese for other savory dishes. The texture and consistency of the cauliflower crust really impressed me. This is not just a reasonable substitute, its seriously awesome all on its own!

 This is what your cauliflower crust will look like before you bake it. Note that the crust is pre-baked before the other ingredients are added which adds to its crunch.

 This is what your cauliflower crust will look like before you bake it. Note that the crust is pre-baked before the other ingredients are added which adds to its crunch.

Ta'da!

Ta'da!

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