Watermelon Canapés

Watermelon Canapés. 

Simple and quick. Wonderful for company, brunch, tea or a light snack. 

Ingredients: 

Watermelon sliced into 1/8 thick squares.

Fresh Basil leaves 

Capers

Organic Uncured Ham, shredded

Kosher Salt

Fresh ground Pepper

Gluten free Yeast Free Flat Bread style crackers ( I like "Absolutely Gluten Free Flat Breads").

Directions: 

Build your canapé by starting with the cracker, next basil, then watermelon, ham, caper and a sprinkle of Salt and Pepper. 

Enjoy! 

Tomato and Broccoli Tart

With Summer approaching my mind and my recipes start shifting to the garden and what I will have on hand growing right in my own back yard, along with our family share from a local organic food cooperative. Come on Summer... I'm waiting to give you a big ol hug!!!!

This is a lovely light meal or appetizer for a summer brunch, lunch or dinner. I serve mine with a side salad or cup of soup on a chillier day. 

I skip the step of making my own pie crust.... Because.. Well..it's just easier. I have a link for the one I like at the bottom of the recipe ( it does contain a small amount of organic evaporated cane juice so if you need to eliminate that completely you will have to find another brand or make your own shell). 

Ingredients: 

1 frozen GF,DF pre-made pie shell ( thawed per directions on package) 

1 egg beaten 

4/5 Plum Tomatoes, cored,seeds removed, sliced 1/4 inch thick

1 1/2 Cup cooked Broccoli, drained and all excess water pressed out

1/2 Cup Fresh Basil, chiffoned ( plus 2 leaves for garnish) 

3 Cloves minced garlic

1 Cup Mayonaise 

1/2 teaspoon Kosher Salt 

1/4 teaspoon fresh ground pepper

Directions:

Preheat oven to 375 degrees 

Place uncooked, thawed pie shell on a cookie sheet 

Brush inside shell with the beaten egg 

Create a collar using foil to protect the crust from over browning

Bake for 8 mins then remove from oven and let cool while you prepare the filling

In a small bowl combine the Mayonaise, Garlic, Salt and Pepper. Place 1 Tablespoon of the mayo mixture in the prepared pie shell and spread across the bottom and up the sides.

Next layer the Tomatoes and Broccoli, alternating, until the shell is filled just to the bottom of the inner line on the crust. 

Layer the basil on top of the tomatoes and broccoli. 

Spread the remaining Mayo mixture over the top of the basil covering the entire top ( I usually drop the whole amount in the center and work towards the outside to make it easier). 

Bake for 35 mins or until top begins to brown and bubble. Carefully remove the foil collar for the last minute of baking to brown the crust slightly. 

 

Let stand for 5 mins before serving. Garnish with the two basil leaves in the center or the tart.

I had a scrumptious picture of this tart on my camera...which decided to eat the picture...and by the time I figured that out, my family had eaten the entire tart.. So, just take my word for it, it is yummy looking too!

Wholly Wholesome Pie Shell: 

http://whollywholesome.com/ourproducts-gluten-free.php

Blackberry & Lemon Waffles

I adore Sunday mornings. I love a leisurely cup of coffee and a big breakfast or brunch. Most of all I love time with my family in our pajamas. Sundays are our days to enjoy the things we miss durning the weeks hurried pace. Today I treated my family to a stack of luscious blackberry and lemon waffles drenched in pure maple syrup. We all left the table with full tummies and stickey maple syrup smiles. 

Ingredients:

1 1/2 Cup Blackberries ( you can use frozen if fresh aren't available just thaw them first) plus some for garnish

3 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Lemon Zest

3 Tablespoons Coconut Sugar

2 Cups of Organic Soy Milk ( or Milk substitute of your choice)

2 1/2 Cups Sweet Rice Flour 

3 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt 

1/8 Cup Melted Butter Substitue 

3/4 Cup Unsweetned Organic Applesauce 

1 Teaspoon Flax Oil 

3 Eggs well beaten

1/2 Teaspoon Madagascar Vanilla 

Organic Pure Maple Syrup

Directions:

Place Blackberries, 2 Tbsp. Lemon juice and 2 Tbsp. Coconut Sugar in a small bowl and stir. ( if using frozen berries do this 2 hours or so before you plan to make the waffles so they thaw)

Let this mixture sit while you prepare the rest of the waffle ingredients so the flavors can come together. 

In a large bowl whisk together the Soy Milk and 1 Tablespoon of Lemon Juice. 

In a separate bowl combine the Rice Flour, Baking powder, Baking Soda, 1 Tablespoon Coconut Sugar and Salt. 

Next add vanilla, applesauce, flax oil, eggs and lemon zest to the Soy Milk mixture. Whisk until combined. Add in blackberry mixture and stir gently. Add wet ingredients into dry ingredients a little at a time being careful not to over mix. Stir in the melted butter subsitute. Let stand for 5 mins. 

Using a small ladle scoop batter on to your prepared waffle iron. Bake in waffle iron using manufacturer's directions for baking. 

Serve Warm with Fresh Blackberries & Organic Maple Syrup.

The waffles can also be frozen and reheated for a quick breakfast another day. Place cooled waffles inbetween layers of wax or parchment paper and seal in a freezer bag. To reheat place in your toaster until thawed and crispy on the outside. 

Happy Sunday.