holiday snackpack giveaway.
December 19, 2009 at 1:30 pm 5 comments
It just doesn’t feel like the holidays until you give something away, and The Lab would like to treat two lucky readers to their very own GF snackpack! We’ve assembled some of our favorite products, including Mary’s Gone Crackers, Pamela’s Products, Food Should Taste Good, Gluten Free Café and other little goodies we can fit inside the box.
Here’s how to enter: Leave a comment below with your favorite GF recipe. It could be pork chops with breadcrumbs, hot cocoa with homemade marshmallows, deep-dish pizza…mmmm, feeling hungry yet? Two winners will be chosen randomly using random.org, and over the next few months we’ll cook up our favorite among the recipes you provide, then we’ll photograph & post them on the blog for all to see! You must leave a valid e-mail address for your entry to qualify. You’ll have until 11:59 p.m. PST, Tuesday December 22, 2009, to enter this giveaway. Winning packages will be shipped Wednesday, December 23, 2009.
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1.
Janine Acevedo | December 19, 2009 at 3:04 pm
Eggplant & Spinach Sandwich: an East meets Northeast kinda thing.
(in memory of delicious eggplant sandwiches I got from the High Tide restaurant in Winthrop, MA., around the corner from the dog grooming salon where I worked. Those sandwiches were Italian, greasy, breaded, cheesey on white rolls. These are gluten free, vegan, and embrace my absolute love of Indian food. )
Ingredients
1 eggplant
a few handfuls of spinach, you know how it cooks down
1 onion
1 clove garlic
1/4 cup tomato paste
1 TBS honey
mustard seeds, cumin, tumeric, chili powder–to taste
salt, pepper–to taste
1/4 cup water
Oven: Roast an eggplant until it scorches a bit, then when it cools, scrape the inside out and set aside.
Skillet: toast the mustard seeds until they start to pop, add the onion, saute until transparent, add garlic, ginger, eggplant, tomato paste, cumin, tumeric, salt, pepper. Add honey, water, cook on low heat 10 minutes or so until it all cooks down.
While that simmers, wilt some spinach in a separate skillet.
Next, assemble your sandwich. I <3 Udi's Bread. These are great hot or cold; super the next day.
2.
Janine Acevedo | December 19, 2009 at 3:06 pm
Re: Honey: apologies to my vegan friends for labeling this vegan when honey is listed as an ingredient. My bad. Agave syrup, anyone? Oh, yeah!
3.
Shannon Scott | December 21, 2009 at 6:39 pm
Chocolate Chip Cookies – from Gourmet 2005
I’ve made these numerous times over the past 4 years and they”’ll rock your world. Keys are the super-fine Brown Rice flour from Authentic Foods and shortening from Spectrum.
yield: Makes about 6 1/2 dozen
* 1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
* 2 cups plus 2 tablespoons brown-rice flour mix
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon xanthan gum
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 2 large eggs
* 1 tablespoon vanilla
* 12 ounces semisweet chocolate chips
* 1 cup finely chopped walnuts (optional)
Flour mix:
* 2 cups brown-rice flour (extra finely ground)
* 2/3 cup potato starch
* 1/3 cup tapioca flour
Prep:
Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
4.
Melissa | December 22, 2009 at 11:40 pm
Pumpkin Cake-In-A-Mug
Gluten- and Dairy-free
The texture is smooth, rather like the creamy texture of a pumpkin pie, rather than being crumby or cakey.
It also has about 400 less calories than the original chocolate cake-in-a-mug because I use the pumpkin and applesauce instead of oil.
Dry Ingredients:
4 tablespoons rice flour or gluten free flour mix without baking powder
2 tablespoons sugar
2 tablespoons brown sugar
pinch of salt
1/8 teaspoon pumpkin pie spice*
Wet Ingredients:
1 egg
3 tablespoons rice, soy, coconut or almond milk
2-3 tablespoons pumpkin puree (use 3 if using 1 of applesauce)
1-2 tablespoon applesauce (use 2 if using 2 of pumpkin)
Splash of vanilla
Optional Additions:
1-2 tablespoons plumped raisins and/or currants
1-2 teaspoons chopped crystallized ginger
1-2 tablespoons chopped toasted nuts
1-2 tablespoons chocolate chips
*or your own blend of ground spices such as cinnamon, ginger nutmeg, allspice, mace, cardamom
Add dry ingredients to 10-15 oz mug, and mix well. (Better: Sift them together into the mug.)
Add the milk, egg, pumpkin, applesauce, and vanilla, and blend thoroughly.
Add optional ingredients, and mix again.
Let mug sit for 10 minutes to let flours absorb liquids.
Put your mug in the microwave and cook for 3 minutes on high. Depending on your microwave, this may come out more like a pie in the center rather than a cake (but very yummy nonetheless!).
Let cool for a few minutes before digging in.
Top with CF whipped cream or a dollop of CF ice cream if desired.
Note: Because I tend to make a mess of things, I actually sift the dry ingredients into a mixing bowl, and in a separate bowl, whisk the wet ingredients together. I then pour the wet into the dry, and then scrape the batter into a 12 oz mug. After letting it sit for 10+ minutes, I then microwave it.
369 Kcal when made without the optional ingredients.
5.
Laura Goldman | December 27, 2009 at 3:00 pm
Thanks, but I seem to have missed the contest. Just found your site today via the Press Democrat Sunday paper. Oh, well, sorry not to be in the running, but learning about the glutenfreelab is a gift, too!
Happy and healthy noshing and eating,
Laura