June 1, 2012 by rollinoatsmarket
Guess what! It’s Friday and time to treat yourself to some down time, a walk in the park, a sunset, and perhaps a tasty treat!!!
We have surprised you with a delicious gluten-free goodie that reminds us all of our childhood! A rice crispy treat that is SO much better than the ones some of us grew up eating! Children LOVE to participate making these delicious morsels. Get ready to create some memorable moments!
Almond Butter Rice Crispy Treats
(gluten-free)
Ingredients:
- 1/2 c. Almond Butter (or any all-natural nut butter you prefer)
- 1/2 c. Honey or Agave Nectar
- 1 T. Pure Vanilla Extract
- 1 T. Unsalted Butter
- 1/2 t. Fine Sea Salt
- 3 1/2 c. Brown Rice Crisp Cereal
- 1/8-1/4 c. Dark or Bittersweet Chocolate Chips, melted (for drizzle)
- 1/3 c. Shredded Coconut Flakes (optional)
Instructions:
- Prepare an 8×8 baking dish by spraying it with cooking spray.
- In a large pot over low-medium heat, add the honey, butter, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract. Stir in the brown rice crisp cereal until thoroughly coated.
- Scoop into pan and spread evenly. Place in freezer to set for about 15 minutes.
- Remove pan from freezer and drizzle with the melted chocolate and coconut. Place in freezer to harden the chocolate, about 5 minutes. Slice into squares and serve or store in fridge until ready to serve.
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged almond butter, children cooking, children recipes, Chocolate, easy treats, Gluten-free diet, healthy rice crispy treats | Leave a Comment »
May 31, 2012 by rollinoatsmarket
The recipe of the day incorporates Eggplant, which came right out of the garden! Don’t worry if you don’t have a green thumb, we have these beautiful vegetables available in our 100% Organic Produce sets at both Rollin’ Oats locations! Now, repeat after me, BABA GANOUSH!! Saying this word is the best part of making this recipe!
Baba Ganoush is a Middle Eastern spread that is similar to hummus, but is made with eggplant instead of chickpeas. To learn more about the versatile and beautiful
Eggplant, click on the link and read a past blog that tells you all about this fabulous nightshade!
Baba Ganoush
(vegan, dairy-free, gluten-free)
Ingredients:
- 1 large eggplant
- 3 cloves garlic
- 1/4 cup lemon juice
- 4 tbsp tahini
- dash sea salt
- dash cayenne pepper
- 1/4 cup olive oil
Preparation:
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread. Try spreading some baba ganoush in a Ezekiel tortilla (or a gluten-free variety) and add lettuce, tomatoes and sprouts for a sandwich wrap.
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged Baba ghanoush, Dairy-Free, Eggplant, Ezekiel, Fruit and Vegetable, Gluten-Free, Home, hummus, Ingredient, Middle East, Olive oil, Organic Produce, Rollin' Oats, vegan, vegetarian | Leave a Comment »
May 30, 2012 by rollinoatsmarket
We are always looking for short cuts to make gluten-free baking easier.
Whether we are mixing large batches of our favorite gluten-free flour blend or re-imagining old favorite recipes, Gluten-Free can be as easy as one, two, three!!!
This Wheatless Wednesday, we use Bob’s Red Mill Gluten-Free Pizza Crust mix in a new way…. to make delicious, dough-y Cheddar Biscuits! They are the perfect accompaniment to homemade Chicken Soup! Gluten-Free made easy! Enjoy!
Gluten-Free Cheddar Biscuits
(Gluten-Free, Nut-Free)
Ingredients:
- 1 (16 oz) pkg Bob’s Red Mill Gluten-Free Pizza Crust Mix
- 1 1/2 cups Warm Water
- 2 large Eggs
- 2 Tblsp Extra Virgin Olive Oil
- enclosed Yeast Packet
- 8 oz shredded Cheddar Cheese
- 2 Tblsp Italian Seasoning
- Black Pepper
- 1/4 cup Extra Virgin Olive Oil
- 2 tsp Italian Seasoning
Directions:
- In a large bowl, combine warm water and yeast. Let stand a few minutes to allow yeast to proof.
- Add eggs and 2 Tbsp oil to yeast mixture and blend briefly. Add Gluten-Free Pizza Crust Mix, cheddar, Italian seasoning, & pepper, and blend about a minute on medium speed, until combined. Leaving dough in a bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes.
- Preheat oven to 400°F & grease one large baking tray with a lip.
- Using moistened hands, form biscuits, using approx. 1/4 cup dough per biscuit, & place on prepared baking tray.
- In a small bowl, combine 1/4 cup Oil & Italian Seasoning. Lightly brush mixture over top biscuits until evenly coated.
- Bake in preheated oven 20-25 minutes until golden.
- Serve warm.
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged Bake, Black pepper, Gluten-Free, gluten-free biscuits, Gluten-free diet, nut-free, Olive oil, Rollin, vegan, Wheatless Wednesday | Leave a Comment »
May 29, 2012 by rollinoatsmarket
Who loves butternut squash?
Your going to love the recipe today! Pair it up with some polenta, tofu, and a few other ingredients and you have a delicious gluten and dairy free lasagna!
Butternut Squash Polenta Lasagna
(Gluten-Free, Dairy-Free)
Ingredients:
- 1 tube Pre-Made Polenta, cut into 1/4′” thick rounds
- 1/8 cup Unsweetened, Plain Hemp Milk
- 1/2 cup Butternut Squash Puree
- 1/4 cup Nutritional Yeast Flakes
- 1 egg, lightly beaten and divided
Spinach Layer:
- 1 Tblsp Extra Virgin Olive Oil
- 10 oz Frozen Chopped Spinach, defrosted and drained
- 1 small Yellow Onion, diced
- 1/2 tsp Herbamare
- 1/3 tsp freshly ground Black Pepper
- 1/2 tsp Sage
- 1/4 tsp Nutmeg
Butternut Squash Layer:
- 3/4 cup Butternut Squash Puree
- 1/2 of the beaten Egg
- 1/4 cup Unsweetened Plain Hemp Milk
- 1/4 cup Nutritional Yeast Flakes
- 1/2 tsp Herbamare
- 1/4 tsp Black Pepper
- 1/4 tsp Sage
- 1/8 tsp Nutmeg
“Ricotta” Layer:
- 1 pkg Mori-Nu Silken Lite Firm Tofu
- 1 Tblsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Lemon Juice
- 1 Tblsp Extra Virgin Olive Oil
- 1/2 of the beaten Egg
Directions:
- Begin by making the Ricotta. Place tofu, garlic, oregano, basil, lemon juice, and oil in a food processor. Pulse until combined.
- Place Ricotta in a small bowl and stir in the 1/2 of a beaten Egg. Set aside.
- Next, prepare the spinach layer. In a medium skillet, heat oil over medium heat. Add onion and saute until translucent.
- Add spinach and spices and cook over medium low until most of the liquid has evaporated. Set aside
- Preheat oven to 400 degrees.
- Next, prepare the butternut squash layer. In a medium bowl, combine all of the ingredients for the Butternut Squash Layer.
- Time to begin assembly! Pour 1/8th cup Hemp Milk in the bottom of an 8×8 pan sprayed with non-stick cooking spray.
- Place 1/2 of the Polenta rounds in the bottom of the pan.
- Evenly spread 1/2 cup plain Butternut Squash Puree over the polenta.
- Spread 1/2 Butternut Squash Mixture over the puree and polenta.
- Next, layer the Spinach Mixture.
- Then, spread 1/2 of the Ricotta Mixture over the spinach.
- Top with the remaining Polenta rounds.
- Spread remaining Butternut Squash Mixture over top polenta.
- Spread remaining Ricotta Mixture over the butternut.
- Top with a 1/4 cup Nutritional Yeast Flakes.
- Cover lasagna with foil. Bake, covered, at 400 degrees about 20 minutes.
- Uncover and continue to cook about 15 minutes.
- Allow to cool about 7 minutes before cutting.
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged Bake, Black pepper, butternutsquash, Cook, Cooking spray, Dairy-Free, Gluten-Free, Olive oil, Ricotta, Spinach | 1 Comment »
May 28, 2012 by rollinoatsmarket
This Meatless Monday calls for a little something special. We are thinking dessert!
Give cheesecake a Memorial Day twist with a festive swirl of strawberry puree and blueberries on top! The rich blue and red tones will make this recipe a show-stopping centerpiece for your holiday table. Keep in mind, this is a multi-step process. Plan accordingly! You will be glad you made the extra effort!
What is your favorite Memorial Day dessert?
Red, White & Blue Cheesecake
(Gluten-Free, Nut-Free)
Ingredients:
Crust:
Filling:
- 4 (8 oz) pkgs Cream Cheese, room temperature
- 1 1/4 cups Sugar
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- Juice of 1 Lemon
- 1 1/2 tsp Lemon Zest
- 4 large Eggs, separated
- 2 Tblsp Heavy Cream
Strawberry Puree:
- 2 cups fresh or frozen Strawberries
- 2/3 cup Sugar
- 4 tsp Vanilla Extract
- 2/3 cup Orange Juice
Topping:
Fresh Blueberries, Strawberries, and Raspberries for color and garnish (or whatever you want)
Directions:
Crust:
- Spray a spring-form pan with non-stick cooking spray.
- Combine all crust ingredients & press evenly into the bottom of the spring-form pan.
- Place in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the crust for 10 minutes then allow to cool. Once cool wrap aluminum foil around the bottom of the pan.
- Reduce the oven temperature to 325 degrees F, & bring a pot of water to boil in preparation for the cake’s water bath.
Cranberry Puree:
- In a medium saucepan over low heat, combine strawberries, sugar, & orange juice, until reduced & thickened, about 5 minutes.
- Remove from heat & cool slightly.
- Stir in vanilla extract & transfer mixture to a blender or food processor. Process until smooth.
- Strain mixture into a bowl, cover, & refrigerate for at least 6 hours.
Filling:
- In a large bowl, beat together the cream cheese, sugar, & salt until just smooth.
- Add egg yolks 2 at a time, beating until smooth after each addition.
- Scrape down the sides of the bowl & add vanilla, lemon juice, & lemon zest. Beat until just smooth.
- Mix in cream.
- In a stainless steel bowl, whip the egg whites until soft peaks form.
- Gently, but quickly, fold egg whites into filling mixture.
- Pour filling over cooled crust in the prepared pan.
- Pour 2/3 cup Strawberry Puree on top of cheesecake & use a knife to carefully swirl it into the filling. Reserve extra puree for serving.
- Place the aluminum foil wrapped pan in a large roasting pan or casserole dish and pour hot water in the larger pan surrounding the cheesecake. This is called a water bath.
- Bake the cheesecake in 325 degree F oven for 1 hour & 30 minutes. Then, turn the oven off. Let the cheesecake sit in the off oven for 1 hour.
- Remove cheesecake from the water bath and allow to come to room temperature.
- Cover and refrigerate overnight before serving. Add fresh berries to garnish and add color before serving!
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged nut-free, Gluten-Free, Home, Meatless Monday, Bake, Memorial Day, Cream Cheese, Cheesecake, berries, Garden strawberry, blueberries | Leave a Comment »
May 27, 2012 by rollinoatsmarket
Most of us will be attending a Memorial Day get together today and the day would only be complete with this wonderful fruit!
Everyone LOVES watermelon! Well, almost everyone, but they will really LOVE it when you make this salad from the Urban Organic Gardener blog site. And….if you really LOVE watermelon, wait until you see the Rollin’ Oats Watermelon Salad recipe that Dr. Paul & Cara Reynolds from The Reynolds Kitchen, whipped up in our cooking classes that were held last week!
Click on the image or title below to check out the delicious salad!
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged Basil, Cook, Home, Memorial Day, Recipe, Rollin, Salad, Watermelon | 2 Comments »
May 26, 2012 by rollinoatsmarket
It’s Memorial Day Weekend! What are your plans?
How about a get together with friends and family? If you are looking for the perfect Vegan recipes, we have found them for you on the She Knows Miso Vegan site. Click on the image or title below and be prepared to be amazed by the selection of recipes awaiting!
Vegan Memorial Day Recipe Roundup
Have a great day! See you at Rollin’ Oats!
Posted in Uncategorized | Tagged Cook, Gluten-free diet, Holidays, Home, Memorial Day, Recipe, Veganism, vegetarian | 1 Comment »
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