Strawberry frozen yogurt sandwiches (gluten free)

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If a homemade frozen yogurt sandwich  tastes far superior to its store-bought cousin,there is no question that homemade frozen yogurt sandwich will reign supreme. Velvety fro-yo meets the sweet, the juice of strawberries in this healthy and gluten-free frozen summer treat. Children of all ages will adore that frozen treat. A classic dessert packs creamy,cold slabs of refreshing strawberry frozen yogurt between two deep-chocolate cookies. The complementary flavors of the two key ingredients become one of the most memorable melt-in-your-mouth summer treats. Strawberries are abundant right now,packed with nutrients,vitamin C,biotin and dietary fiber, enough to boost your metabolism.

Eating healthy wasn’t always part of my life. I remember, when I was a kid,my favorite flavor combination was chocolate and strawberry. I used to compete with the other kids in my neighborhood on how many ice creams we could eat daily! I’ve never won,though because my mother was trying to control our sugar consumption! Unfortunately,she wasn’t trying enough,because my father was baking us incredibly delicious traditional Greek deserts with a little twist and we were so happy!

My happiness was about to turn into a sudden shock…Ten years ago,while still being a  teenager, I was diagnosed with celiac disease (gluten intolerance), and my adjustment was really  hard. To be completely honest, I wasn’t so obedient to doctors orders,but soon I realized  I should accept how the things would be for the rest of my life. Ever since,I cook and eat only gluten-free and I enjoy it every single day!

I love healthier treats for my little daughter. She is a two and a half full of energy,adorable little girl ,that always demands for something sweet! If you have kids, I am sure you will understand that some days don’t have the energy to deal with the sugar buzz. You have to improvise, be quick,creative and without using so much sugar.

So I decided to make frozen yogurt with her favorite fruit:Strawberry!  It takes few minutes to make it with only 3 ingredients and to make it decadent  make the chocolate sandwich cookies. A little bit more sugar for mommy won’t hurt!

From my table to yours!

Enjoy!

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Ingredients:

Strawberry  frozen yogurt:
  • 4 cups frozen strawberries
  • 4 tablespoons honey
  • 2/3 cup Greek yogurt

 

Chocolate wafer cookies:
  • 1 cup Gluten free all-purpose flour
  • ¾ teaspoon xantham gum (omit if your flour already contains it)
  • ½ cup (40 gr) unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (50 gr) granulated sugar
  • ½ cup (109 gr) packed light sugar
  • 6 tablespoons coconut oil
  • 3 tablespoons unsalted butter,melted and cooled
  • 2 eggs at room temperature,beaten
  • 2 teaspoons vanilla extract.

 

Directions:

 

Make the wafer cookies.

Preheat your oven to 165 C.

In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to combine well.

Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, butter, eggs and vanilla, mixing to combine after each addition. The dough should come together and be smooth and pliable.

Divide the dough into two equal pieces. Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 20 cm all around, and about ½ cm thick and place the rolled dough in the freezer for 10 minutes or until firm. Remove the dough from the freezer and cut into shapes( I used a round cookie cutter).

Place the cutouts about 2.5 cm apart on the baking sheets. With a toothpick,poke 5 to 6 holes in the center of each cutout.

Place the  pans, two at a time, in the preheat oven and bake until set in the center (about 8 minutes). Remove from the oven and allow to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling,make the frozen yogurt.

Add the frozen strawberries,honey and yogurt to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

To assemble the frozen yogurt sandwiches.

Take the strawberry frozen yogurt out of  the freezer and let it sit on the counter for 10 minutes. Make cutouts with the same round cookie cutter you used for  the cookie cutouts,or  just scoop some frozen yogurt on the cookies.

 

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Note:

Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.

You can deep the upper cookie in melted chocolate and sprinkle toasted almonds.

Adapted by:Gluten free on a shoestring


Masticha cake with vanilla-rosewater cream (Politiko)

Mastic tree

Mastic tree

Greek cuisine has been at some point,influenced by the middle eastern cuisine. We adapt it according to our taste and domestic products. Like this masticha cake,which was made from Greeks of Constantinople,with masticha from the Greek island Chios.. Chios is a very beautiful island full of green, blue-green sea water,a lot of history and mastic trees!

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I missed this dessert… You know…once you go to live for the rest of your life in a different country,you miss EVERYTHING! Even the food that you hated,back then when you were just a kid and your mom forced you to eat! Everything is different.. I felt a little bit nostalgic the past few days… The food,my family,the beach…

Back to the dessert!! I changed it a little bit because of my celiac,but it’s way much better than the one my mom used to make…!

For the cake we’ll need:

  • 1 cup almond flour
  • 1 cup cornmeal
  • 1/2 cup coconut flour
  • 200 ml fresh sqeezed orange juice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup sugar
  • 1/2 tsp masticha powder ( you can also find it at the stores as Arabic gum)

For the syrup:

  • 1 1/4 cup sugar
  • 1 cup water

 

For the cream:

  • 3egg yolks
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3/4 tsp. vanilla extract
  • 1 tsp. rosewater

 

How to make it:

preheat the oven at 350 F.

First,I make the cream and I let it cool in the fridge.

Beat the egg yolks well in a bowl,stir in the milk.

Mix sugar,cornstarch and salt in a saucepan.

Gradually stir in,a small amount of milk mixture each time..

stir constantly till the cream starts thickening up.

remove from heat and add the rosewater in the end.

Make the cake:

Dissolve baking soda into the juice.  In a medium bowl mix all the ingredients together. It may seem a little runny and not as much as a cake,but if you continue stirring is getting thicker.

put the mix into the greased pan (9 or 10 inches if possible) and bake for 30 minutes.

once is done,let it cool and make the syrup. In a small pot put the water and sugar and let it boil in a medium heat for about 8 minutes.

once is all done,slowly with a tablespoon pour it all over the cake and let it absorb the syrup.

when it’s cool down,pour the cream on top. Let all the flavors blend together..!

the cake is so moist and all the flavors come along together! Is not overly sweet,because I put almost half of the sugar it really needs,nutty and light! You really have to try it!

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Garlic,cheese and thyme Irish soda bread

imageYesterday,I ran out of bread and I didn’t want to make the usual bread,I wanted to experiment again with a new recipe… So,while Anna was catching some Z’s( I love this expression!) and finally,I found some time to relax and put myself together,I found on the internet a gluten free soda bread recipe  from Betty Crocker..I loved the bread was looking like ,but I didn’t want any sweetness into it.

I added:

  • 1/2 tsp garlic powder
  • 1 1/2 cup all purpose GF flour ( I used Pamela’s Artisan Flour Blend)
  • 1 tsp fresh thyme
  • 1/3 cup smoked Gouda,shredded,or any other cheese of your choice
  • a pinch of coriander powder ( optional)
  • a pinch of anise powder (optional)
  • a pinch of white pepper( don’t put much,because it has strong flavor!)

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It’s my mom’s habit to add coriander and anise powder into the bread. It makes it so flavorful!!

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Truth is,I’ve never taste the real Irish soda bread and I have no idea if the gluten free version is close enough to the original..! I hope, I will not disappoint any Irish viewer!!

Nevertheless,the results were undoubtedly stunning and the bread came out scrumptious,crispy outside and fluffy on the inside!

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I fell in love with this bread! I’ll make it again and again!