WWJD?......and Angel's poem

Okay....so this post has nothing to do with gluten free, no recipe today, not even a post really...

It seems I have been a little lost lately, you see I lost my best friend Angel four weeks back. Well she wasn't just my friend, she was my furry bundle of joy. She was my companion, child, roommate, friend, and so much more. Everyone couldn't believe she was really 20 years old as she looked like a young kitten, even at what the vet said would be 90-95 in people years for her as a feline.

She was my constant companion, she followed me everywhere, even into the kitchen which is probably the main reason you haven't seen any posts here for awhile now. I haven't been able to bring myself to do any baking because she's not here to cheer me on. I can see her sitting there looking up at me as if to say,  "This is the one....you got it this time!" Well that, and the fact that her treats were in the kitchen cupboard...

She started having seizure's in January and then her breathing started getting progressively worse, along with other health issues. I had to make the toughest decision in my life to let her go and not let her suffer. For those of you who are reading this and have pets that they love as if they were a child, you  know exactly what I'm feeling. A part of me is gone, never to be returned again. Life is not as it use to be.

Needless to say I have been struggling. If it can't go into the microwave it doesn't get made. I find myself eating out a lot, which when you live gluten free isn't a good thing as you well know.

So the real question is as the title to the posts suggests....WWJD? I know Jesus cried at His friend Lazarus's grave. He also cried before His crucifixion. I have done a lot of that, unceasingly as a matter of fact. Who did He have to lean on and comfort Him? The disciples were all asleep, even still they did not know nor understand the pain He bore in His heart knowing what was to come. Yet He had God.

My family and friends have been here for me every step of the way. They still are. But even they can't feel the depth or severity of my pain...they can only see it in me. Yet Jesus knows all to closely the pain of death. He bore it all upon the cross for me. I can't begin to imagine the loss God felt loosing His only Son.

I was blessed with my beautiful Angel for 20 years as my loving husband just reminded me of a few days ago.  I could have had her for less, but I was blessed with 20 full, wonderful, years. Angel is gone, but I have family who loves and depends on me. They look at me for strength and protection so I need to be strong. How then do I do this???

 So now I have to do What Jesus Would Do....I have to look to God. I need to call upon the one who created the universe. The one who entrusted Angel to me to love and take care of all those years. I thank Him for trusting me with her care, for giving me the opportunity to be the one blessed to love her and care for her.  I  have to go on and run the good race,  not only for myself, but also for the people He is still entrusting me with here on earth to love and take care of. I need to accept His healing for Angels loss, and take steps forward knowing He is beside me encouraging me on. So with Gods help, and a little from Angel also, I hope to be back posting recipes to share with you soon.

Until then, this is a poem I wrote for
        "My little Angel"


Did you ever loose a furry friend,
  who stayed with you until the end?

Who loved you unconditionally,
   Who hopped upon your weary knee.

One who made you smile, and  made you cry,
   and never ever asked you why.

Why you loved them as you did,
   and catered to their every whim.

Who gave love unconditionally,
   their very soul they let you see.

They accepted you, just as you were,
   a gift from God, this ball of fur.

The love they gave cannot be broken,
   even though words were never spoken.

These special friends they touch our soul,
   reach deep inside to let us know

Each breath they took, each look exchanged,
   it touched our lives, it made us change.

Yet deep inside we both knew,
   that someday they would be with You.

The pain's immense, the loss is great,
   I still hear the patter of your little feet.

I miss the touch of your sweet fur,
   your twitching tail, your soft sweet purr.

To have you just a few days more,
   to see you when walking through the door

I still awake looking for you,
   I need you now, to help me through.

My heart is broken, the pain does flow,
   yet we both knew you had to go.

Yet deep inside I know your free,
   free of the pain that I could see.

I hope you know I love you so,
   and when its Gods time for me to go

I hope you'll save a place for me,
   so we can share eternity.......






 

Vegan Chili.....I love Pumpkin in the summer......

 

 

Okay, I know the sun has been shining and some might think I am a little crazy for sharing a chili recipe at this time of year, but although most of us are strictly gluten free eaters, some also don't eat meat...besides, chili is a staple in our house year round. Its a comfort food anytime of the year.
So for those of you who are vegans....here's one for you!!!


Vegan/ Gluten free Pumpkin Chili

 

1 large onion, chopped1 can diced tomatoes
2 c vegetable stock
1 can black beans, drained
1 can garbanzo beans (chickpeas), drained
1 c pumpkin puree
1 tbsp ground cumin
1 tbsp garlic powder
2 tbsp. chili powder
Ground black pepper to taste
Salt
Olive Oil

 

1. In a large pan, saute chopped onions with olive oil until soft and buttery.
2. Add tomatoes, beans, and spices. Saute until aromatic.
3. Add vegetable stock. Bring to a boil. Add pumpkin puree and bring heat down to medium. Let simmer for 15-20 minutes.
4. Season with salt and pepper to taste.

Enjoy!!!

Blends by Orly.......Bagels, bagels, bagels comin your way!!!

About a month ago Orly from Blends by Orly, sent me her Manhattan flour blend to try so I could make some bagels. I haven't had a decent bagel since I went GF and I was really craving one like crazy! I have tried the ones you find in the freezer section of most stores, you all know the ones I am talking about, right? Some passed the "OK' test while others were just so...so... I don't know what set off the craving but I was desperate to have one that reminded me of days long gone bye. Orly's Manhattan blend didn't disappoint!

The Manhattan Blend comes with a Brioche Roll recipe printed on the bag, but I found  her bagel recipe using this blend on her home site at www.blendsbyorly.com and set off to work. Measuring out all the ingredients, I turned on the oven, got my large pan of water set on the stove for the boiling process, and set off to mixing.

Now I must say I was pretty skeptical when it was time to roll the dough into "log" shaped tubes as the first ball really stuck to my hands, so I washed them and started over. I found that by really dusting the board with extra flour from the blend, and dusting the tops generously with more of the flour blend, they rolled out very easily.

I then shaped the dough into bagel circles and let them set covered on my cookie sheet the full 45 minutes to rise. Although they didn't seem like they were where  they were suppose to be at this point I was really getting anxious to have a bagel, so I started the boiling water bath for each one. It seems they plumped up a little more in the bath so I didn't feel quite so apprehensive. I seem to get a little impatient waiting for things to happen, but with only 1/2 teaspoon of yeast in the mix you really shouldn't expect a huge rise. Also, this was my first time ever making bagels so I was not sure what to really expect.

After popping them into the oven I set the timer and waited. As I mentioned before, waiting is not one of my best virtues.....however I did wait, although I was very anxiously, hovering every 10 minutes over the stove. Finally!!! The timer went off and I retrieved what looked to be golden brown works of art! OK, so the circles weren't uniformly perfect but who really cares if they tasted as good as they looked....Oh my gosh.....These were so warm, with just the texture I remember bagels to be. I have to admit that just like the Lays potato chip commercial advertises....You can't just stop at one! The recipe makes 4 large bagels or 8 smaller ones. I had opted for the smaller ones so in all reality I only ate one.....Hey I'm trying to justify here!!!!

For those of you with allergies please know that this flour blend is gluten free, nut free, dairy free, corn free, and soy free. The flour can also be used to make soft pretzels, whole grain and rye bread, Danish pastry, challah and doughnuts, plus other items. I'd say that's pretty versatile.

I have to say that these were the most moist, delicious, and the best gluten free bagel I have tasted to date. Orly has a variety of other blends that I hope to try in the future. I must say that her knowledge of pastry baking really hit the mark on this flour combination. If you are looking for a great tasting bagel fresh from the oven then look no further. Stop over at her home page and order a bag of her Manhattan Blend today. Also check out her blog for more recipes for this blend and others that she offers. This Manhattan Blend and recipe gets a 5 Star rating from this picky eater.

Here is the recipe that is on her blog:

Recipe Yields 4 large bagels or 8 small bagels

1 1/2 cups (250 grams) Manhattan Blend plus extra for rolling out the bagels
1/2 tsp dry yeast
1 T brown sugar
2 T white sugar
1 1/2 tsp salt
1/2 tsp baking powder
3/4 cup plus 1 Tbsp (125ml) luke warm water
1/2 tsp vegetable or canola oil
1/2 tsp white vinegar
Additional toppings including sesame seeds, poppyseeds, and salt

Heat: Preheat the oven to 375 degrees Fahrenheit.   Cover a sheet pan with parchment paper.
Mix: In the bowl of your stand mixer, combine the yeast and lukewarm water.  Let sit for 5 minutes to allow the yeast to activate. Add oil and vinegar.  In a separate bowl, mix together the brown and white sugars, salt, baking powder, and Blends by Orly Manhattan Blend.  Whisk dry ingredients together and pour them on top of the wet ingredients.  Mix all ingredients together on slow speed for 2 minutes.  Increase to medium-high speed for another 3 minutes, or until the dough is smooth and completely mixed through.  Your dough should be and sticky, but not wet like a batter.

Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend.  Divide the dough into 4 equally sized pieces, or 8 for smaller bagels. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Starting from the center and working outwards, carefully roll each piece into a rope about the width of your two hands.  Loop it around your hand to overlap the two ends and press them together. Use your three middle fingers to roll these two ends on your counter and seal them together to form a bagel. Repeat the process.  Transfer your bagel dough to the baking panUse a pastry brush or spray bottom to coat each bagel with a layer of water to prevent them from drying out while they rise.  Let the bagels rise in a warm area (ideally 90-100 degrees fahrenheit) for 35-45 minutes until they have almost doubled in size and are soft and fluffy to the touch.
Boil: Bring a large pot of water to the rolling boil and add 1 tsp of honey (optional for flavor and color).  With a slotted spoon or spatula, carefully place bagels into the pot and boil on each side for 30 seconds.  Do not crowd the pot. Remove from boiling water and place back on the tray.  Now would be the time to add seeds to your bagels.
Bake bagels for 35-40 minutes, or until the outside is golden in color and hard to the touch.

 

 

 

 

Cinnamon Pecan Coffee Cake....Yummy to the tummy!

Wow. All I can say is that the Holidays are a blur, and I am so grateful we aren't having a Winter like last years here in our area. So much had happened in our family in 2015, not good things, or pleasant things, and I am ready to try and move on with life as I now know it...

 

Looking forward to this brand new year I hope to be more active on the blog once again, and I am up for trying new recipes and flour mixtures. Oh by the way ALL my gluten free cookies I gave as gifts for Christmas were a hit! Half of my family didn't even know they were all gluten free. Now that is a compliment I will take any day of the week.

 

This past week I had to rush my 19 year old kitty Angel to the veterinarian hospital twice  as she started having seizures. Now for those cat lovers who are reading this, you will know how my heart is breaking. She is like a child to me. A companion, a friend...She has been started on a seizure  medicine three times a day and my heart is breaking...Since I have to administer the medicine every eight hours around the clock I will never be to far from home so I will have a lot more time to test and re-test recipes for the blog while keeping a close watch on her.

 

I absolutely love coffee cake and its been sometime since I have found a gluten free recipe where the cake stays moist for days, but here it is! I think it has something to do with the use of almond flour, as whenever I use it things seem to be softer and moister in texture. Also, since the cake is topped with loads, and loads of Pecans you are not really noticing the nutty taste of the cake itself so much.

 

I hope you will like it as much as we do and give it a try...After all, according to Punxsutawney Phil's perdition on Ground Hog Day tomorrow, we just might or might not be in for six more weeks of Winter!!! YUCK!!! Come on little guy.....enough is enough already!!!!!!!

 

 

Cinnamon Pecan Coffee Cake:

 

Ingredients:

1 cup almond flour

¾ cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

4 large eggs

½ cup almond milk

¼ cup melted coconut oil

½ cup honey

½ teaspoon vanilla

 

Topping:

1 cup pecan halves, toasted and chopped

1 Tablespoon cinnamon

¼ cup coconut oil

2 Tablespoons honey

Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.

1. Combine the topping ingredients and set aside.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a small bowl, use a fork to beat together the eggs and milk.
4. Add the egg/milk mixture, coconut oil, honey, and vanilla to the mixing bow. Beat with an electric mixer for a couple of minutes until ingredients are well combined.
5. Spoon into the cake pan and spread out evenly. Spoon the topping evenly over the entire cake. (I use my fingers to sprinkle the nuts around evenly.)
6. Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
7. Cool in the pan about 5 minutes. Invert onto a plate or rack, remove the parchment paper if stuck to the cake, and invert again onto a serving plate.