This simple recipe is perfect as a topper for salads, veggies or as a decadent indulgence. Be sure to line your baking pan; the drippings stick and burn. Substitute regular dried chile or add additional spices such as 1/2 tsp. dried Cumin and 1/2 tsp. dried Oregano for a more piquant taste.
9 Slices Thick Bacon
1/2 Cup lightly packed Brown Sugar
3 Tbsp. Dried Chipotle Powder
Toss chipotle chile powder and brown sugar in a bowl. Using a lined work surface (parchment paper or foil work great), lay out bacon with each strip touching so that there is no space between slices. Sprinkle half of the sugar mixture over bacon. Press sugar into the slices so more will stick.
Gently peel each slice away from the work surface, letting loose sugar fall back onto the lined area. Lay each slice, sugared-side down, onto a foil-lined cookie sheet topped with a cooling rack. Slices should be touching edges.
Shake leftover sugar from work surface back into bowl. Evenly sprinkle the second half of the sugar mixture over the top of the bacon. Gently press into slices.
Bake in a preheated 350ºF over for 20-30 minutes, until sugar is bubbling and fat on bacon is baked. Watch carefully starting at 15 minutes; the bacon will go from under-cooked to burned very quickly. Remove from oven and let completely cool. Remove and store with parchment lining between layers.
Applesauce not only replaces part of the usual fat needed in muffins, it also adds vital moisture to the gluten-free flour.
What better way to start off the week than a muffin chock full of potassium, vitamin C and a whole lot of yummy! These gluten-free banana muffins are light, moist and quite delicious.
Banana Applesauce Muffins
4 Tbsp. unsalted butter
1/3 cup granulated sugar
1/2 cup unsweetened apple sauce
1 large over-ripe banana, lightly mashed
1 large egg
1 Tbsp. cinnamon
3/4 cup gluten-free flour
1 Tbsp. baking powder
1/2 tsp. salt
Cinnamon Sugar for topping
Melt butter in microwave in a medium microwave-safe mixing bowl. Add sugar, applesauce, banana and egg. Gently mix together with fork until blended (but leaving chunks of banana). In a separate bowl, mix flour, baking powder and salt. Using a rubber spatula, gently fold dry ingredients into batter, stirring only until flour is absorbed. NOTE: These muffins need no adaptation for high altitude baking, but your specific measurement of flour can vary depending on humidity, oven type and other factors. It is far more effective to go by look and feel of the batter; this batter should be moist and gooey but not runny. If you think you need a bit more flour, add by the tablespoon since gluten-free flour absorbs moisture much more quickly than wheat flour.
Spoon into prepared muffin pan. Sprinkle tops with cinnamon and sugar. Bake at 375F for 12-15 minutes or until toothpick inserted into the middle of a muffin comes out with crumbs and not batter. Makes 12
Serve warm or wrap separately and freeze for individual servings.
- Add 1/2 cup chocolate chips and 1/4 cup chopped walnuts
- Add 1/2 cup dried cranberries, raisins or currants and 2 Tbsp. dried orange peel
- To bake the batter as a bread loaf, decrease oven temp to 325F and bake for 45-55 minutes or until toothpick inserted comes out with crumbs
Nutritional Info Per Muffin:
Total Fat: 2.2 g
Carbs: 9.9 g (fiber 1.0 g)
Protein: 1.5 g
Potassium: 61.5 mg
Sodium: 87.7 mg
Easy-Schmeezy Gluten Free Pizza
For years, I’ve baked pizza once a week for my family, using a handmade whole wheat crust and healthy toppings like turkey pepperoni to fill up our growing family with a healthier version of one of America’s favorite foods. And when I discovered I had Celiac, homemade pizza was one of the most difficult foods to avoid. I mean, have you walked into a house with a pizza baking in the oven and said, “No, thanks. None of that for me.” Definitely not an easy thing to do.
I’ve recently started making myself a gluten-free pizza to eat when my family is enjoying one of my homemade creations. And while I’ve made my own crusts, I find I’m less likely to indulge in gluten-packed pizza if I make mine the quick way. It takes about 5 minutes to put this pizza together and is a palatable option that keeps me from fudging on foods that will tear me up for a week. Here’s what I use:
1 Udi’s Gluten-free Pizza Crust
4 Tbsp. pizza sauce (check the ingredients; some of the most popular like Ragu have natural flavor)
1/3 cup pizza cheese blend
2 slices Boar’s Head Pepper Turkey, cut into small squares (or your choice of gluten-free lunchmeat)
Bake in 425F oven for 15 minutes or until crust is browned and cheese is melted and bubbling. Remove, slice and enjoy.