Coffee, Cinnamon and Hazelnut Cakes


Coffee, Cinnamon and Hazelnut Cakes

Serving Size  : 8

1/2      cup  sweet rice flour
1/4      cup tapioca flour
3/4      cup  hazelnuts
3/4      cup  sugar
3/4      teaspoon  baking powder
3/4      teaspoon  ground cinnamon
1/8      teaspoon  salt
3          large  eggs
1 1/2  teaspoons  vanilla extract
3          tablespoons  butter
3          teaspoons  instant coffee

Preheat oven to 350F.

1)  Butter iron muffin tin.

2)  In the bowl of a food processor, combine flour, hazelnuts, sugar, baking powder, cinnamon and salt and whizz until hazelnuts are finely ground. Add in eggs and vanilla extract and whisk pulse until batter is smooth.

3)  In a small microwave-safe bowl, melt the butter. Add in instant coffee powder and stir to dissolved. Add coffee=melted butter mixture to the batter and pulse until butter is completely incorporated.

4)  Divide batter evenly into prepared muffin cups.

5)  Bake for 18-22 minutes, until the cakes spring back when lightly touched and a toothpick inserted into the cake comes out clean.

6)  Take cakes out of the muffin pan and allow to cool on a wire rack

7)  When ready to serve, invert cakes onto a plate and remove their wrappers. Cakes can be served at room temperature or slightly warmed.

Chicken Fried Steak- lactose and gluten free recipe!

While at Riverside Arts Market on Saturday buying grass fed meat from JD Beef, their cube steak was on sale for $7.00 a pound!

Here’s my lactose and gluten free recipe for Chicken Fried Steak!

Serving Size  : 4    

3          cups  sweet rice flour
1/8      teaspoon  cayenne pepper
1          large  egg
1          teaspoon  baking powder
1/2      teaspoon  baking soda
1          cup  coconut milk
2          pounds  cube steaks
1/2      cup  butter

1          medium  onion — minced
1/8      teaspoon  dried thyme
2          medium cloves  garlic — minced or pressed through a garlic press
3          tablespoons  sweet rice flour
1/2      cup  beef stock
1          tablespoon  rice vinegar
2          cups  coconut milk
3/4      teaspoon  sea salt
1/4      teaspoon  ground black pepper

1)  For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish.

2)  Stir rice vinegar into coconut milk. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the coconut milk (the mixture will bubble and foam).

3)  Heat iron skillet to medium hot. When hot, add butter and let it come to bubbling.

4)  Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess. 

5)  Place three steaks in the butter and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees).

6)  Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute.

7)  Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.

8)  Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl.

Macaroni and Cheese- Gluten and Lactose free!

This very old recipe from the cookbook “Ten Talents” is still one of my kids and grandkids favorites…it tastes a lot like Kraft Mac n Cheese




Rice Pasta, macaroni shape, or spaghetti shaped.

1       cup raw cashews
1       cup water
1/2   cup fresh lemon juice
2 T.   Sesame Seeds
4       Tablespoons brewers yeast flakes (NOT Powder)  available from Southern Nutrition
1/2   teaspoon salt
1/4   cup butter-  melted
1        small jar of pimentos, with juice
1        teaspoon onion powder
1/2   teaspoon celery seeds
1/3   teaspoon garlic powder

Preheat oven to 350°F.

Cook pasta according to package directions. Drain.

While pasta is cooking, make the sauce. In a blender add cashews, water, lemon juice, sesame seeds, nutritional yeast, salt, and spices. Blend until smooth while slowly adding the melted butter. through the top. Top with gluten free bread crumbs if desired.   Mix the drained pasta and sauce together and pour into greased baking dish. If desired, top with seasoned bread crumbs. Bake for 30-40 minutes to heat through.

Chicken Kiev- An Overlooked Classic!


I was reading a courtroom drama not too long ago and saw a reference to Chicken Kiev. Having never made it, or even tasted it…I found a recipe. I put it on the menu this week for my Meal Delivery Service.  OMG!!  This is one of the best chicken dishes I’ve ever baked.  Traditionally this dish is fried, which is just as healthy as baking if you use beef fat to fry in, not any type of vegetable oil.  As I was short on beef fat, and the round shape of these made it imperative to have enough fat to come up to about 2 or 2 2/3 inches in the pan…I decided to bake them.  They were awesome!

Serves 4

  • 4 large organic chicken breasts, placed in a large Ziploc bag and pounded to just over 1/3 inch.
  • 4 tablespoons salted butter, at room temperature
  • 1-2 cloves garlic, very finely chopped
  • salt and pepper to taste
  • 2 tablespoons chopped fresh dill
  • 1/3 teaspoon cayenne 
  • 2-3 tablespoons sweet rice flour, seasoned with salt and pepper for dredging
  • 2 eggs, beaten with a teaspoon of water
  • Gluten Free Bread crumbs for coating, mixed with melted butter (this makes them brown evenly and come out crispier)


1. In a small bowl, mix together butter, garlic, dill and cayenne; season with salt and pepper and then freeze for 25 minutes in a 3 by 4 inch rectangle shape.

2. Meanwhile, preheat oven to 350°F.

3. In the middle of each pounded chicken breast, place a fourth of the compound butter, then fold over the chicken to envelope the butter.

4. Using wooden toothpicks, seal around the outside of the parcel, sealing the butter inside the chicken.

5. Dredge each chicken breast into the seasoned flour to coat evenly.

6. Then roll each chicken breast in egg mixture, then coat in breadcrumbs.

7. Place onto a baking tray (sheet/pan) lined with parchment paper.

8. Bake in the middle of preheated oven for 25-30 minutes, then flip over gently.  Bake another 25 minutes or until golden on the outside, and cooked on the inside. Use a meat thermometer to make sure that the chicken is at 175 degrees.  Make sure that you insert the thermometer in the chicken and do not go directly in the middle of the breast, as the butter will run out.

9. Carefully remove toothpicks before serving.  I use a form to hold the chicken while tugging on the toothpick…otherwise the chicken may tear.