Tuesday, May 23, 2017

Healthy and Easy Gluten Free, Sugar Free Vegan Granola


When I began working on this granola, I wanted a recipe to end all granola recipes. It needed to be gluten free, vegan, contain healthy fats and protein, and be low in sugar. Better yet, I wanted a no-sugar granola recipe.

Beyond its health benefits, I wanted a granola that baked into large, crumbly chunks, the kind you pick out of the pan before it's completely cool and end up eating two servings before it's put away.

I may or may not have done that yesterday. I completely spoiled my dinner munching on this stuff.


I also wanted to create an inexpensive granola. Commercial gluten-free granolas such as Purely Elizabeth at $6.99 and Bob's Red Mill $5.64 offer only seven 1/2-cup servings, which works out to about $1 per 200-calorie serving. In my house, one bag would barely cover a single breakfast!

My version rings in at $0.43 per half-cup serving. Even better, it packs more nutrition into that half cup serving, with more healthy fats and fiber and no refined sugar, which is the second ingredient in the other varieties.


So, how does it taste? It is exactly what I was looking for. This granola offers a perfect balance of sweet and salty with crispy edges, toasty coconut, and crunchy walnuts. I asked my kids for their honest feedback and they said it was, the best granola I have ever made.

I love how they always speak in superlatives. But, I'll take it.

Serve it with homemade almond milk and a generous heap of whatever fruit is in season for a delicious and healthy breakfast.

Salted Date Caramel Gluten-Free Granola

Yields 16 1/2-cup servings

1.5 cups pitted medjool dates
2/3 cup hot water
4 cups gluten-free oats
2.5 cups unsweetened coconut flakes
1 cup roughly chopped walnuts
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon sea salt, divided

  1. Preheat the oven to 300F.
  2. Combine the dates and hot water in a blender or the cup for an immersion blender. Set aside for 10 minutes.
  3. In a large mixing bowl, combine the oats, coconut, and walnuts.
  4. Add the coconut oil, vanilla, and 1/2 teaspoon of the sea salt to the date mixture and puree until smooth, adding additional water if necessary. Less liquid will help the granola become crisp during baking.
  5. Pour the date mixture over the oats and stir to coat.
  6. Spread the mixture over a sheet pan. Bake for 25 minutes without stirring.
  7. Using a metal spatula, flip the granola over in sections, as if flipping pancakes, trying to keep the individual clusters intact. Bake for another 15 minutes. Flip again and bake for another 10 to 15 minutes. Keep a close eye on the granola at the end of the baking time. You want to dry it out thoroughly but not burn anything.
  8. Remove the pan from the oven and sprinkle with the remaining 1/2 teaspoon of sea salt. Allow the granola to cool completely before snacking or storing.
Nutrition facts per 1/2-cup serving
Calories 266, Fat 17 grams, Carbohydrate 27 grams, Fiber 5 grams, Protein 5 grams


Friday, May 5, 2017

Chipotle Orange Glazed Grilled Sweet Potatoes


Grilling season begins early in Southern California, so when I scored Douglas Rodriguez's Latin Flavors on the Grill at my kids' school rummage sale last month, I begin trying recipes immediately.

I adapted this recipe from Rodriguez's Sticky Orange and Chipotle Glazed Sweet Potatoes, omitting the butter to make it plant-based and healthier. I also added a touch of maple syrup and swapped the orange juice concentrate for freshly squeezed orange juice because fresh citrus is literally dropping from the trees all around our neighborhood. I love Santa Barbara!


The chipotle orange glaze is made on the stove top and is pretty much hands off. I let it simmer while the grill heats up. Make sure to read the ingredients label on the chipotles in adobo to ensure they are gluten-free; some brands contain wheat. If you don't have canned chipotle in adobo sauce, you can also use ground chipotle.

Blanching and shocking the sweet potatoes quickly is essential. The moist heat makes them tender but not falling apart when you finish them on the grill, which gives a nice blast of smoky flavor and caramelizes the sugars in the sweet potato. I prefer to do the first step ahead of time so that come dinner time, I merely slide the par-cooked sweet potatoes onto the grill and they're ready in five minutes.










Chipotle Orange Glazed Grilled Sweet Potatoes

Serves 4

2 pounds sweet potatoes, unpeeled
1/2 cup freshly squeezed orange juice
1/2 to 1 tablespoon chipotle in adobo
1 tablespoon maple syrup
1/4 teaspoon sea salt
1 tablespoon coconut oil


Slice the sweet potatoes into ½-inch thick slices and place them in a large pot of salted water. Bring the water to a simmer and cook for 4 minutes. Transfer the sweet potatoes to an ice-water bath. Drain and set aside.


In a small sauce pan, combine the orange juice, chipotle, maple syrup, and sea salt. Simmer over low heat until reduced to 2 to 3 tablespoons.


Preheat a grill to medium. Brush the sweet potatoes with the coconut oil and grill for 2 to 3 minutes on each side until grill marks appear.


Transfer the sweet potatoes to a serving platter and brush with the chipotle glaze.

Why print the recipe when you could just save this image to your tablet or phone? Save a tree and save the recipe!





Tuesday, January 24, 2017

Everyday Vegan Sandwich with Avocado, Mushroom, Roasted Red Pepper, and Hummus


Gluten-free vegan sandwich with roasted red pepper, hummus, and avocado

This is one of those recipes that compels even non-vegans to say, "If all vegan food tasted this way, I would never eat meat again." The tangy quick-pickled red onions draped over shredded kale and fresh basil are perfectly balanced by creamy avocado, sweet grape tomatoes, smoky roasted red peppers, earthy mushrooms, and a thick layer of roasted garlic hummus. Every bite is a symphony of flavors.

And, this sandwich is easy! From craving to plate, it takes only about five minutes to prepare. I'm not normally very time-sensitive when it comes to cooking (I would spend hours in the kitchen for a worthy recipe), but when I was working on my recent book The Gluten-Free Cookbook for Families, I had to craft recipes that could be prepared in 30 minutes or less. It was such a fun project to work on and gave me tons of new ideas for quick, easy gluten-free lunches.

Gluten-free vegan sandwich with roasted red pepper, hummus, and avocado

The recipe came about, as many do, as a refrigerator yard sale -- but it worked beyond my wildest expectations. If you do not have one or more of the ingredients, don't sweat it. If you prefer to swap kale for lettuce or arugula, go for it. A vegan mayonnaise would work just as well as the hummus, but straight tahini has an overwhelming bitterness that did not work here. I used roasted, jarred piquillo peppers because they taste as good or better than homemade roasted red peppers. The one thing I cannot do without here is the pickled red onions. They are tangy, crunchy, briny, perfection.

Gluten-free vegan sandwich with roasted red pepper, hummus, and avocado

The most important tip for making this sandwich is to have all of the ingredients ready before you begin assembling the sandwich. The red onions should soak for a couple minutes. Also, the hummus soaks into the bread quickly and it loses its toastiness if you, say, try to photograph it. Just put the phone down and eat! You can post a pic of your empty plate and tag me on Instagram @modernfamilytable

As for a vegan, gluten-free sandwich bread, I went with a brand I found at Sprouts. Whole Foods likely carries it as well, but I cannot find it online. I looked at One Green Planet for recommendations and was sorely disappointed -- most of their suggestions were those gluten-free bricks that dominated the gluten-free section of the grocery store around 2008.

You could also make your own gluten-free, vegan sandwich bread, which I intend to do this afternoon using aquafaba and this recipe. I'll let you know how it turns out! At $5 to $6 a loaf in stores, it is pricey, especially if you're not accustomed to paying the gluten-free markup.

Gluten-free vegan sandwich with roasted red pepper, hummus, and avocado


Everyday Vegan Sandwich

Serves 1

2-3 thin slices red onion
Sea salt
Splash red wine vinegar
2 slices vegan, gluten-free bread, toasted
2  tablespoons hummus
2 Cremini or button mushrooms, thinly sliced
2 roasted piquillo peppers, thinly sliced
Handful grape tomatoes, thinly sliced
1 tablespoon minced fresh basil
1/2 cup shredded kale
1/2 avocado, thinly sliced
  1. Begin by quick-pickling the onions. Place them in a ramekin and season with sea salt. Pour in a few teaspoons of red wine vinegar and massage gently with your fingers. Set aside. 
  2. Spread 1 tablespoon of the hummus on one slice of bread and top with the mushroom slices, piquillo peppers, grape tomatoes, basil, avocado, and shredded kale. 
  3. Remove the onions, shaking off any excess vinegar. Set them over the kale. 
  4. Slather the remaining hummus on the second slice of bread and set it on the sandwich. Enjoy immediately.

Gluten-free vegan sandwich with roasted red pepper, hummus, and avocado