Saturday, August 27, 2016

Nestlé Gluten-Free Chocolate Corn Flakes

Gluten-Free Chocolate Corn Flakes?

Now these sure sound oddly interesting!
Nestlé Gluten-Free Chocolate Corn Flakes

My wife just noticed this new Nestlé gluten-free cereal listed for sale on the Continente hypermarket website, currently on sale for €1,53, or about USD $1.70 (at current exchange rates), for a 13¼-ounce box (375 grams).

I have had Nestle's regular / traditional gluten-free corn flakes that preceded this new product, and like them quite a bit. I tend to add a few in with my homemade gluten-free granola which typically also features shredded coconut, cocoa or cocoa-nibs (or bits of dark chocolate), some almonds, raisins, dates, dried figs, and gluten-free oats among other things. The corn flakes add a bit of extra crunch.

So, now that I see there is a gluten-free chocolate corn flake on the market, I feel compelled to try them ASAP.

Are these Nestlé flakes available in the United States? If you have seen them, post a comment mentioning where you found them and the size/price if you could, and whether you like them.  So far, the first and only place I have encountered them for sale is in the Eurozone (specifically in Portugal), and I have a box on order so I can evaluate them first hand, and I plan to update this post with my review of these new chocolate corn flakes once I acquire a box.  Hopefully I will be able to get some within the next week or two.

Sure looks interesting!

I also noticed Nestle now has a gluten-free Gofree coco rice cereal (on the Nestlé UK website) that I am currently tracking down as well... which may be the first mainstream mass-produced brand of gluten-free chocolate crispy rice cereal (until now, most any commercial big-name brands have contained barley malt in the recipe).  More to come on these items...

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Sunday, January 31, 2016

Romanesque Cauliflower (Couve-flor) : as beautiful as it is delicious!

Romanesque Cauliflower


A delicious vegetable with visual presence to match...

One look at the picture says it all: this gluten-free vegetable known as a Romanesque Cauliflower is simply visually fascinating in its structure and almost a natural work of art.  And, if you like the taste of cauliflower but find it to be to "bland" or lacking in flavor, and if you like broccoli but find it perhaps slightly too heavy on flavor, this romanesque cauliflower may be just what you are looking for: it tastes like a cauliflower but with the addition of a bit of broccoli flavor.


Romanesque Couve-Flor (Cauliflower)

I just encountered this vegetable for the first time here in Lisbon, Portugal.  They are available at a few of the supermarkets (supermercados) or local fruit and vegetable stands in the area.  Also, it was quite reasonably priced at €1.59/Kg (i.e., at today's exchange rates, that is about $.80/pound in USA terms).  Not bad at all.  This lovely example (image above) weighed just over 1Kg, so it was not quite USA $2.00.

Prepare it as you do your favorite broccoli or cauliflower dish and enjoy.  This should make a healthy diet / recipe choice as well. I like to bake/roast my broccoli in the oven in a cast-iron skillet (once cut into segments, that is), and I enjoy eating it plain or with a slight bit of grated cheese sprinkled over it, or even some ratatouille poured over the top (tried that last time and it was rather enjoyable).

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Wednesday, April 29, 2015

Costco UK: Gluten-Free Organic Coconut Flour bulk bag

Nutiva Organic Coconut Flour


Gluten-Free Coconut Flour — Awesome GF Recipe Ingredient, Bargain Price!

If you are looking for great addition to your gluten-free baking ingredients, look no further than your local United Kingdom (UK) Costco right now!  This quite large bag (4#, or 1.81Kg) of Nutiva Organic Coconut flour was £4.99 (roughly $7.50 USD), which is a fantastic deal, and hopefully Costco continues to keep it available.

There are some things to note about baking with coconut flour: this stuff definitely absorbs liquids readily and your recipes will need to take that into account.  But, once you get the proportions right, it is a wonderful ingredient to add to your baked goods — use it in cookies, brownies, breads, pancakes, and so much more.  In moderation, it does not seem to alter the flavor-profile of most items either.  

I even used some of this coconut flour in my homemade hummus as a thickener, though it did impart a slight sweetness (perceived) and a noticeable taste of coconut when I pushed the proportion up a bit much.

Here's what the product at Costco currently looks like:

Nutiva Organic Gluten-Free Coconut Flour at Costco UK

Nutiva Organic Gluten-Free Coconut Flour Nutritional Data

Nutrition: Coconut Flour is high-fiber and protein.

According to the label, this coconut flour is a near "perfect" (nutritionally) ingredient for us Celiac Disease and Gluten-Free diet people: it is very high fiber (nearly 50% fiber by weight) and nearly a quarter protein by weight too!  Seeing how difficult it is to find high-quality sources of fiber for use in our baking, I am quite pleased to have this ingredient as an option.

Bottom line: this product is quite versatile and fun to try out in all sorts of recipes.  I definitely enjoy it in my baked goods and it makes a nice alternative to some other GF ingredients I would otherwise rely on.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Monday, October 13, 2014

Hazelnut and Blackberry Crumble Dessert Recipe

Simple Recipe using Local Foraging Bounty


Combining my Hazelnuts (Cobnuts) and Berries into a Dessert

Over the past couple months I was lucky enough to find quite a few wild blackberries, black raspberries, and hazelnuts (a.k.a. filberts or cobnuts) growing nearby here in Bath, Somerset, United Kingdom — along walking trails, bike trails, and other public areas. I have written about each component recently including:
Now, it is time to put the individual core components to use in a simple-to-make dessert recipe!

Recipe, Directions, Ingredients

Although I have written and published formal gluten-free dessert recipe cookbooks, where each recipe includes the exact ingredient measurements used, I rarely go to such lengths when baking for myself — instead, I simply measure "by sight".  This recipe for a simple, natural, blackberry-hazelnut crumble is one where measuring the ingredients is rather overkill (in my opinion) since much of it can be done to "personal preference" or "to taste".  Some people will like more sugar added (I tend to prefer more tartness in this dish than may be average) and others may not like the taste of cinnamon, so simply go with your gut-feel on alterations and it will probably be fine.

Gluten-Free Recipe Ingredients - Berries layer, GF Oats, Filberts, Cinnamon

As shown in the first picture (above), I have simply used a rectangular Pyrex (oven safe glass) dish to layer the following ingredients into:

  • some of my pre-cooked blackberries (or black raspberries) that I added a bit of lemon juice  (or a few drops of lemon oil), a small bit of vanilla, and some muscovado sugar (dark brown sugar) to
  • some gluten-free oats or gluten-free oat muesli (I used Nairn's Gluten-Free Oat Muesli, which I have actually been OK with and which I plan to review later)
  • a sprinkle of ground cinnamon
  • a few of my toasted hazelnuts
  • a slight sprinkling of additional muscovado sugar on top
  • read next paragraphs for additional thoughts on altering this a bit...
Then, I just tossed this all into the oven at around 375-400° F (185-200 degrees C) for 15-20 minutes until I could see the berries bubbling a bit in the bottom layer.  I was really just going for warming the ingredients well and caramelizing some of the sugar in the berry layer.   I waited a few minutes after removing the dish from the oven and then served it.  

My recipe-notes-to-self: the muscovado sugar on top did not melt as I wanted it to — and, looking back, I would change something with the recipe: I would use a bit of butter into which I would melt the brown sugar and add a bit of vanilla, and then drizzle that over the top layer to help the surface of the dish look nicer and crisp up and caramelize a bit (but that'd also prevent the recipe from remaining dairy-free as it is now; then again, serving it with vanilla ice cream would be lovely too if I was to stray from dairy-free!)  

I was in a bit of a hurry when I made it, and though it tasted good (thanks to delicious ingredients) it would have been better with a more even, caramelized top.   Thankfully, I have more of thee ingredients to put to use!


The finished product: baked, warm, and ready for eating!
Enjoy.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Friday, September 26, 2014

Fresh Black Raspberries in Season

Fresh Black Raspberries: Yum!


Bushes full of berries...

There has been an absolute abundance of wild berries this year here in the southwest United Kingdom, especially blackberries and black raspberries.  The image below shows a typical wild black raspberry bush, or patch — perhaps better described as a hedge of raspberries or nearly a forest of raspberries — that I keep running into all over the region along footpaths, bridal paths, hiking trails, biking trails, and so on.
Wild Black Raspberries on the bushes

These berries are simply everywhere: I call these berries the "national weed of the UK" due to how widespread they are.   I definitely do not mind, as unlike most "weeds", these plants produce a very useful crop — a delicious fruit that is quite versatile and can be used in many of my gluten-free recipes.  I used to pick these same types of berries in Ohio in the United States, but I never encountered them in such abundance as I have seen here.

...but, picking still takes time.

Even with so many berries on so many bushes, I have found that my ability to pick them peaks out at about 1 quart per hour.  The black raspberries are quite a bit smaller than the nice big plump fresh blackberries I was picking earlier this year (compare the picture below to the pictures in the blackberry blog-link — shown in same size pan); in fact, it probably takes 6 or 8 of these small berries to equal the size of a medium blackberry.

Next, there is the issue of the thorns on the bushes that must be avoided; those do not feel so nice and/or can get get your clothing all caught up in them.  If that were not enough, so often where these wild raspberries are growing, so grow large patches of stinging nettles around them and/or mixed throughout them — and if you have experienced the "sting" of those stinging nettles, you will soon realize why it is with great care (even if it slows down the harvest) that I work my way through the wild berry patches.

Fresh-picked black raspberries - much smaller berry than blackberries.

Lovely treat worth the effort

Even with the effort required to pick these lovely little flavorful berries, it is so worth it!  Much like with the blackberries, I eat these black raspberries fresh and I also freeze any extra ones.  I freeze some of the berries whole and others I cook down a bit prior to freezing the resulting very thick puree (many of the berries remain nearly whole).  I use these in some lovely gluten-free berry pies and other dessert recipes too!

One characteristic of the black raspberry I very much prefer to the larger blackberry is how it stays much more solid and has less liquid (per volume) than the blackberry when cooked — this denser and more solid texture makes for a much nicer berry pie, berry crisp or crumble, and so forth (the dessert does not succumb to sogginess).  And, they are simply loaded with flavor!  This all makes for them being quite a treat when placed in the morning granola or yogurt.  Hope you have a chance to enjoy some where you are.


Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Saturday, September 20, 2014

Gluten-Free Recipe: Fresh Hazelnut Butter

Simple Recipe for Homemade Hazelnut Butter


It does not get any easier!

I have been putting my freshly picked and roasted hazelnuts (aka, cobnuts or filberts) to use in a variety of ways in my gluten-free baking and cooking. My last blog posting was about how to make your own Nutella (type) hazelnut / cocoa spread.  This time, things get even easier since my hazelnut butter is just a simplified version of the last recipe — basically just leave out the cocoa and sugar.

Ingredients / Directions

Hopefully you have access to a nice chopper, food processor, or heavy duty blender (e.g., a Vitamixer) into which you can place your roasted hazelnuts. Choose whatever quantity of hazelnuts you want and grind / chop the nuts until they are as coarse-ground or fine-ground as you prefer (I opt for a more coarse-ground version, as shown in pictures here).

Once chopped to near-final desired, add some gluten-free vegetable oil to your mix to make it somewhat "spreadable" — I chose sunflower oil.  The amount you use will depend on how thick / thin you want your hazelnut butter to be.  Now, you can mix in the oil by hand (to preserve the coarseness of your ground nuts), or if you are going for a creamier butter, you can use your Vitamix or other suitable appliance to further chop the nuts down along with the oil until you have a creamy product.

Although I do not personally use these, optional ingredients  (to personal taste) can include a touch of salt and/or sugar.  That's essentially it, and your fresh-made hazelnut butter should be absolutely delicious!

Fresh Ground Roasted Homemade Roasted Hazelnut / Cobnut / Filbert Butter

I placed the end product of my recipe into some recycled Greek Yogurt containers I cleaned up, and the butter has been fine for a week or so outside of refrigeration.

Next recipe using these lovely fresh-picked and roasted hazelnuts: I will combine them with some fresh-picked black raspberries, some gluten-free oats, and a few other ingredients to back up a "crumble" that is just lovely.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Wednesday, September 10, 2014

Recipe : Nutella-like, but better, Hazelnut / Cocoa Spread

Chocolate Hazelnut Enjoyment


Simple Recipe for Nutella-like Hazelnut / Cocoa Treat

I just recently harvested and roasted some fresh Hazelnuts / Cobnuts for gluten-free recipes I think they will work well in.  I am starting with some very simple ways to use them, beginning with a variation on the Nutella (brand) chocolate-hazelnut spread.

My version is quite different from Nutella — if anything it is much closer to what a premium / gourmet brand of chocolate hazelnut spread called Rawtella is like. That is, simple core ingredients without the extra junk I do not want.  I found Nutella's recipe online to be the following:

Ingredients. Sugar, Vegetable Oil, Hazelnuts (13%), Skim Milk Powder (8.7%), Fat-Reduced Cocoa Powder (7.4%), Emulsifier (Lecithins) (Soy), Flavouring (Vanillin).
Compare that to something like Rawtella which is just Hazelnut, Cocoa Nibs, and Sugar — they keep it all "raw" by using dehydrated hazelnuts, but I will roast mine since I have no easy way to dehydrate them.

I much prefer Rawtella's idea of getting rid of Nutella's skim milk powder, the masses of sugar and oil, and the soy lecithin that Nutella uses (not to mention improving upon that paltry 13% hazelnut and even less cocoa Nutella uses).  And, like Rawtella, my version is not just gluten-free, but also dairy-free / vegan.

Ingredients / Directions

Here is what I chose to use in my own recipe for a rather "coarse grind" chocolate hazelnut spread / butter:
  • approximately 2.5 cups of roasted hazelnuts / filberts / cobnuts
  • between 1/2 cup and 1 cup of muscavado sugar — to taste preference
  • 1/4 cup sunflower oil to smooth things out a bit
  • 1 cup cocoa
  • 1 Tablespoon vanilla
I used my Vitamixer to grind the nuts down to a slightly-coarse meal. Next, I added the sugar, cocoa, oil, and vanilla and ground the combination a bit more, stopping the mixer quite frequently to manually churn the mixture a bit since I did not plan to grind to a fully-smooth butter.  You can certainly grind to any degree of smoothness you prefer, and you may want to up the oil to help in this process.

That's really about it.  The final result is shown here — both in close-up (to show texture) and after I placed it in a plastic container.   I have found I like this stuff plain and absolutely love it on coffee-flavored ice cream!

Hazelnut Cocoa Spread - semi-course texture
Hazelnut Cocoa Spread - ready for use!

I now need to put some of my hazelnuts to use in some brownies, tart-crusts, and other gluten-free recipes, but for now I am going to very much enjoy this cocoa-hazelnut treat.  I also made some plain hazelnut butter which I will feature soon.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available