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Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk



Spices for Karina's Moroccan Coconut Chick Pea Soup Recipe
A delicious gluten-free soup with Moroccan flavors


You know me and soup (lifelong, everlasting love). So on a whim I tossed together this North African inspired fusion of (fabulous!) flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles, lime, apple, and coconut milk make for one scrumptious soup.

I think you'll love it.

And for those of you eschewing dairy? 
 
Dairy-free never tasted so savory-sweet and downright good.

As for the Arctic Vortex... stay warm and cozy!

xox
Karina

Gluten-Free Flatbread with Roasted Vegetables

Gluten free pizza flatbread recipe



Looking for an easy, healthy, casual supper this weekend? Something tasty for movie night- or a play-off game? I've gotcha covered. With a perennial family favorite.

A lovely gluten-free flatbread, baked with savory herbs and garlic, topped with lots of gorgeous Italian style roasted veggies. 

Sprinkle with goat cheese (or your favorite Italian blend of cheeses) and drizzle with your best extra virgin olive oil.

There won't be a scrap left over.


Gluten-Free Whole Grain Rustic Olive Bread

Fresh Baked Gluten-Free Whole Grain Olive Bread


A beauty of a bread for you to bake.

Grainy, whole grain bliss. One of our absolute favorite gluten-free bread recipes. This rustic round loaf is tender and flavorful, and lovely dipped in extra virgin olive oil, Italian style.



Gluten-Free Whole Grain Olive Bread
Crusty, fragrant gluten-free olive bread, warm from the oven.



Giving up bread is hard. Bread is basic. Almost a need. Like air. Like breathing. It is both routine and celebratory. Prosaic and divine. A simple, torn-off hunk of good bread embodies a deep sense of nourishment, for body and soul. The bewitching mix of a handful of flour, some yeast, some salt, some water.

Stir. Knead. Rest. Bake.

And as if by magic, this warm and fragrant alchemical creation called bread appears.

And all is right with the world.

When I think of our honeymoon in Italy (seventeen years ago, darling) I think of the color of the evening sky above the cypress. A shot of burnished gold that shimmered with the faintest veil of pink and lemon yellow. I think about the shopkeepers sweeping their doorsteps each morning, nodding their Buon giorno! as we walked to fetch a New York Times and a cappuccino not served in a paper cup. There was love, yes. And wine. And olives.

And there was bread.

The best bread I had ever devoured. 


My go-to breakfast was a plate sized flat-bread studded with olives, paper thin tomato slices, or chopped fresh garlic. Chewy, salty, sweet, and earthy. A bread worth the walk into town. I must have eaten dozens in our too-short two week stay.

Here in southern California, I have been living almost breadless. By choice. The hundreds of gluten-free breads I have baked in the past nine years have not tempted me into the kitchen. Not even the best gluten-free bread recipes. Starch, you see, is not agreeing with me lately. I think we may be breaking up. For good. My body hums happily without it. My waistline is trimmer without it (though not quite up to honeymoon standards, I am seeing the promise of a waistline appear). But this week I started remembering.

The bread.

In Italy.

And the craving began.

So I began bargaining with myself. The dialogue went something like this.

Okay. You want a piece of bread, darling? You're going to have to bake it without starch. Without sugar. You know that, right? And you are prepared to plunge into abject failure if this gluten-free whole grain concoction doesn't turn out? It is a risk, you know. Baking without gluten. Making bread without starches. It's tricky. It's fickle. So if this turns out badly, promise you won't despair.

I pulled out every non-starchy flour and ingredient from my snug little pantry and imagined my pre-celiac Italian memory. I stood and stared at the tumble of half-used bags and battered boxes on the counter for a good ten minutes. Steve walked by and glanced at his wife of seventeen years standing deer-in-the-headlights still.

He knew not to ask.

I grabbed brown rice flour. Almond meal. Millet flour. Quinoa flakes. Rice bran. Garlic. Sea salt. Olive oil. An impossible, motley crew of ingredients that would prompt any Italian baker to raise her eyebrows in a justified Che cosa succede?

And guess what, my Bella Bambina?

You know what.

Smooches. xox


Three Fabulous Soup Recipes for the New Year

Fabulous, hearty gluten-free stew for the New Year
Gluten-Free Goddess detox soup recipe- so good!
Mulligatawny soup recipe to start the New Year light!



Dear Reader! Mea culpa! This post was sent with missing recipe links (my bad). So I am re-sending. Because these three recipes are too good to ignore. ~ Karina

Start the New Year light and fresh with these three hearty- and fabulous- soup recipes.

Happy New Year, Dear Reader! Welcome to a brand new day. The unwritten slate of 2019 awaits our choices, as clean and cold as a January dawn. What will you do with this gift of time? This fresh start? Where to begin?

I suggest soup.

And stew.

Slow cooker comfort in a bowl.

Kind to your body. Nourishing to your spirit. A soother of cravings.


Best Gluten-Free Banana Muffins

Karina's light and flavorful gluten-free banana muffins. Dairy-free, too.




Classic banana muffins. Worthy of your craving.



In this great big crazy world, sometimes you just crave a well worn classic. A simple, homespun, kind to quirky tummies treat. 

A banana muffin.


Fresh, home-baked, warm from the oven. Simplicity. No gluten. No dairy. Just big banana flavor.

From me (said Celiac) to you (beloved Reader).

XOX

Karina


Gluten-Free Oatmeal Chocolate Chip Cookies

Wonderful gluten-free oatmeal cookies with chocolate chips




A classic cookie made gluten-free.

I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy.

Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas.

Wishing the silver crayon was more than a lonely nub.

And right at that nub lamenting moment she'd bring you a plate of cookies.

I never had an Aunt Martha.

But I did have a chain smoking platinum blond Aunt Patty who liked martinis a little too much. Or maybe it was gin and tonics. There was ice in the glass.

If I was lucky enough to scrounge up a coloring book and some crayons, I would hide behind the sofa. I didn't want to hear her opinion on pantyhose or how you could tell a woman's age by looking at her knees.

I'd wait out the tedious afternoon without cookies. If I was lucky, I might get some tap water Kool-Aid. Or a plastic bowl of Cheetos.

Perhaps that's why I'm not a fan of raisins in oatmeal cookies.

I don't have comforting memories of their dried grape taste, though I appreciate their fine qualities- in an abstract, theoretical sense.

No, I'm more of a chocolate chip oatmeal cookie kind of girl. Especially when the cookies are warm and the chips are melty. Chocolate makes everything right with the world.

So here's oatmeal cookie recipe number two. Bake some up this week.

I say, be your own Aunt Martha.


African Inspired Peanut + Sweet Potato Soup

Karina's African Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans - At glutenfreegoddess.blogspot.com



FLAVOR!


Happy New Year, Gentle Reader. It's a new dawn. It's a new day. And it's time for a black-eyed pea recipe. One of my favorites, with North African inspired flavors. Serving black-eyed peas and beans at the start of a freshly birthed year is serious good mojo in some circles.

At least that's what they tell me.

Why eating a plate of legumes on New Year's Day brings luck I've no idea, but someone somewhere decided these humble little nuggets of vegan protein were a good and fortunate culinary choice. So why not?

Rather than rummage through cookbooks searching for Southern Hoppin' John recipes or Italian white bean escarole stews I turned instead to the sun drenched flavors of West and North Africa and reprised a stew that is spicy and hearty and peanutty.

Karina's New Mexican Stew with Ground Turkey + Green Chiles


It's chilly and rainy here today. 

You know what that means, here at Casa Allrich. Yep.

Dust off the slow cooker. 

Especially if you're looking for a simple but truly fabulous stew recipe to warm you up. This is one my all time faves. A New Mexican style stew with budget-friendly ground turkey spiked with roasted green chiles, lime, and cilantro. Butternut squash and potatoes round out the spicier flavors. Make it as mild or as spicy as your taste buds prefer. It's perfect comfort food for any time of year. 


Vegan? Skip the turkey and use your favorite beans. 

PS: Need more slow cooker inspiration? Check out the tasty gluten-free cookbook Make it Fast, Cook it Slow by fellow food blogger Stephanie O'Dea.

Stay cozy.

Maui Wowee Cookie Bars with Coconut & Chocolate Chips


Gluten free coconut chocolate chip cookie bars


Gluten-free cookie bars with coconut and chocolate.


Ah. Savor this Maui Wowee goodness...

A delicious coconut chocolate chip cookie bar recipe from the deep Gluten-Free Goddess archives.  But first, a little back story. I remember the first gluten-free cookie I ever ate. I was a week into this new gluten-free lifestyle, knowing- by my body's dramatic response to giving up gluten- I was on the right track. I was feeling hopeful, deprived, relieved, angry and curious all at once.

So, Dear Reader, I took my first bite.

The store-bought cookie tasted like dog biscuit dust. Like a thawed frozen pizza box whizzed in a Cuisinart. Like a stale corner crumble from last year's abandoned Christmas cookie tin from your aunt that can't cook and pontificates about politics over instant coffee, Sara Lee pound cake and her gently crushed pack of Virginia Slims.

My husband and sons felt sorry for me (though they masked it with humor, tossing cookies out the back door into the night like so many flying hockey pucks). The worst of it? They felt powerless to help.

That's when I knew.

If I was going to commit to this thing- this whole wacky, prickly, gluten-free thing- and if I was going to regain my health and thrive again and more importantly, enjoy eating and great food again (and not live on rice cakes and peanut butter), I was going to have to buckle down and get my skinny tuchus into the newly cleaned out de-glutenized kitchen.

I was going to have to take control of this thing.

And experiment. After all, dessert is too important to settle for something flavorless, without WOW, without joy. So why not re-learn to bake?

And thus began the ordering of every alternative flour and baking mix I could find. Followed by dumping dozens of sunken breads, crumbly cakes and gummy pie crusts into the garbage pail. I'm the first to admit it. I cried. More than once. And my taste buds? My taste buds grew seriously depressed.

The good news is, I'm stubborn. And tenacious. And willing to make a fool of myself (maybe it's the whole Jungian-Zen letting go of ego thing). So I kept on trying. And tossing.

And in time, during the steep learning curve of that first gluten-free year I discovered some decent gluten-free mixes (that benefited from a little doctoring) and I developed a handful of dessert recipes based on the alternative flours I preferred.

I began a love affair with dark chocolate, flaked coconut and organic golden brown sugar because I discovered that these magical ingredients enhanced most gluten-free baking recipes.

One of the few pleasant surprises I discovered that first year was a versatile mix- called Pamela's Ultimate Baking Mix- and I began using it as my general all-purpose gluten-free flour mix. Using Pamela's mix I made Peanut Butter Chocolate Chip Bars, Summer Blueberry Crisp, and Chocolate Chip Cookie Bars that tasted like Toll House (check my Recipe Box Index). And I loved the simplicity and ease of having a single all purpose flour mix (instead of thirteen bags of flours shoved into my refrigerated vegetable bin).

So, Darling. Here's the latest gluten-free baking experiment. It has quickly become my number one favorite sweet. And guess what?

No cardboard texture or hockey pucks in sight.

Karina's Four Must-Try Gluten-Free Recipes for the New Year

Four fabulous gluten-free recipes to try: Flourless Chocolate Cake, Buckwheat Chocolate Chip Cookies, Brownies, and Peanut Butter Ice Cream.


Four Gluten-Free Recipes You Must Try.


Because time is a'wastin'. It's about to turn 2019!

Looking back was never a favorite pastime for me. I prefer looking ahead. Imagining the new. Rather than rehashing the past (excuse me while I yawn). Or at the very least, enjoying what hipster philosophers deem The Now. The Present. Here. Today. This minute.

It's all we've (really) got. This. Moment.

And here, where I sit, in the now, in the stream, rowing (ever so) gently, I am conjuring four lip smacking recipes. All gluten-free. All dairy-free.

And the best part?

These favorite recipes are so darn good you won't be pining for the past- those wheat-infested glory days of a bygone gluten era.

Happy New Year! Be safe. Be healthy. Be you.