carrot cake. with cream cheese frosting.

One of The Lab’s male counterparts recently made a request for carrot cake. We’re not gonna lie: Gluten free baking can be an undertaking when working from scratch and sometimes even we want to just whip something up on the fly. So we searched for a quick and easy carrot cake online and found one on the Gluten Free Goddess‘s blog. We did not change anything in Karina’s original recipe beyond omitting raisins and coconut from the batter, and rather than making her coconut icing we topped it with a basic, barely-sweet cream cheese frosting. Then we ate if for dessert. And breakfast. And lunch. It’s got veggies in it! It’s healthy right?!

We especially love that this recipe calls for Pamela’s Baking Mix. Pamela’s makes such quality mixes that pulling together a little gluten-free something is a breeze. Pamela deserves some sort of a medal for the pioneering she’s done in the gluten-free mix world. If you’ve never used it, run — don’t walk — to the store and get some.

This carrot cake is light and spongy, but also very mild in spice and sweetness, which we happen to prefer. If you’re looking for something with a bit more kick or spice, consider adding a touch more cinnamon and pumpkin pie spice, and a bit more sweetener. Without the addition of the pile of cream cheese frosting, the recipe almost seems more like a breakfast bread…that you can’t stop eating.

Enjoy!

. . .

Gluten-Free Carrot Cake Recipe with Coconut and Cream Cheese Icing 
from the Gluten Free Goddess

Serves 8-10

Please note: This recipe has no added leavening because it is using a leavened baking and pancake mix.

3 large organic free-range eggs

1/2 cup light vegetable oil orSpectrum Organic Shortening

1 cup organic light brown sugar, packed

1/3 cup plain yogurt or coconut yogurt

2 teaspoons gluten free vanilla extract

1 tablespoon honey or agave (for added moisture)

1/2 teaspoon ground cinnamon

1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]

2 cups Pamela’s Ultimate Baking and Pancake Mix *see notes

3/4 cup flaked sweetened coconut

1 1/2 cups processed or finely grated carrots (about 4 medium carrots)

1/2 cup golden raisins or currants

1/2 cup toasted chopped walnuts or pecans

Preheat the oven to 350 degrees F. Grease a 9-inch Springform cake pan.

In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth. Beat in the yogurt, vanilla, honey, cinnamon and spice. Add in the baking mix and beat till combined. The batter should be a bit thicker than wheat flour batter. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.

Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary – I baked mine at high altitude. Cool on a wire rack.

Frost with your favorite cream cheese icing and sprinkle with coconut, if desired.

Cream Cheese Icing

4 oz. softened cream cheese

2 tablespoons softened unsalted butter

1-2 teaspoons vanilla extract, to taste

3 cups powdered cane sugar- or more, if needed

A squeeze or two of fresh citrus, to taste- lemon, lime or orange

In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon or other citrus juice into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin.

Karina’s Notes:

GF/CF Folks: Use canned pumpkin or applesauce in place of the yogurt, and your own leavened dairy-free gluten-free baking and pancake mix.

Forgo the cream cheese icing and frost with a simple confectioner’s sugar and lemon juice frosting.

For replacing Pamela’s Baking Mix, try another leavened  mix such as Gluten-Free Pantry Pancake Mix or Arrowhead Mills Pancake Mix.

Gluten free cakes dry out quickly. If you are not serving this cake the day you bake it, I’d advise chilling it to firm up the icing; wrap well and chill. For more than a day ahead, I would wrap and freeze it; thaw the day of serving (remove the wrap so the icing doesn’t stick!).

springtime potato soup.

It’s funny how a few days of rain can put us right back into winter mode: wearing sweaters and cozy boots, sitting by the fire with a mug of hot tea, craving a piping hot bowl of soup. Our favorite springtime foods are everywhere to be found in markets, though, and so when we crave a hot bowl of soup, it’s bound to showcase some springtime flavors. This springtime potato soup is light and satisfying for a rainy spring supper. It can get dressed up pretty easily with a dollop of créme fraiche and a pile of pea shoots, or dressed down with a grilled cheese sandwich on the side (ours: 2 slices Rudi’s Original Gluten-Free Bread with Australian Cheddar cheese and caramelized onions). The next day? Simply served in a cup with a taste of the season’s final crop of citrus alongside. Despite the fact that the sun has come back out, we’re warmed to our core!

. . .

Springtime potato soup
This soup is light and creamy. If you feel like splurging a little, use heavy cream in place of the milk. And be sure to use a good-quality chicken broth like Better Than Bouillon)

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, chopped
7 small purple and/or red potatoes, thinly sliced
3 stalks celery, finely chopped
salt & pepper to taste
4 cups chicken broth
4 cups water
1/2 cup good quality dry white wine, such as Sauvignon Blanc
pinch of cayenne
1/4 x 2-inch piece of Parmasan rind
1/3 cup grated Parmesan
1/2 cup milk or milk alternative
3 tablespoons chopped Italian parsley

Heat butter and oil in large saucepan. Add onion and celery, cook , stirring occasionally, 3-5 minutes. Add potato and season with salt and pepper to taste. Add 1 cup water and white wine. Cook until potatoes are softened and beginning to break apart, about 15 minutes. Add remaining water and broth, Parmesan rind, and cayenne. Bring to boil, reduce heat, and simmer 20 minutes until potatoes are tender. If desired, pulse with an immersion blender to create a smoother soup (as pictured). Stir in grated Parmesan, milk, and parsley and serve.

the cracker that would become a cookie.

A very quick and a very sincere thanks to Jenna at Eat, Live, Run for the guest spot on her website! If you didn’t happen to catch the post yesterday, we recommend you mosey on over there because you’re gunna wanna get a load of these shortbread cookies sandwiched with deep rich chocolate!

Remember the Ritz-like cracker we were so excited about a few weeks ago? It didn’t seem right in its own skin for some reason…probably because it wanted to become a shortbread cookie! View the full story & recipe here…but don’t say we didn’t warn you. These cookies are dangerous!

chicken gabriella & roasted potato coins.

Last night’s dinner was a real winner, and, as per usual for our simple weeknight dinners, we found it via epicurious.com by clicking on the “fast dinners” quick link. Since this recipe for Chicken Gabriella calls for not much more than chicken, onions, herbs and wine (hey! we’ve got all that!) it was a no-brainer. And going by that photo above? It almost looks more delicious in its uncooked state (left)! All those onions, hunks of bone-in chicken and rosemary needles worked themselves into a right tasty mess (right), which, in our opinion, needed some oven-browned potato coins to help soak up the herby broth. Both recipes are below for your easy weeknight dining pleasure!

. . .

Roasted potato coins

6 medium-sized Russet potatoes, scrubbed clean
1 tablespoon salted cajun seasoning, such as Morton & Bassett Cajun Spice Blend
1/4 cup olive oil

Preheat oven to 425°F. Coat two baking sheets with 1/8 cup olive oil each. Spread with fingertips to coat completely, then set aside. Slice scrubbed potatoes into 1/4-inch thick “coins.” Place on prepared baking sheet, turn once to coat with oil, and then sprinkle evenly with cajun seasoning. Bake in preheated oven until bottom of potato slices are golden brown and tops are just beginning to crisp, about 30 minutes.

Chicken Gabriella
via Epicurious, by by Anna Boiardi and Stephanie Lyness

1 (3 1/2-to 4-pound) chicken, skinned and cut into small (about 3-inch) pieces, with bone, thighs, and wings left whole (ask your butcher to do this for you or use kitchen shears)
2 onions, chopped
Needles from 4 sprigs fresh rosemary (about 1/4 cup), finely chopped
5 fresh sage leaves, finely chopped
About 1.4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup dry white wine, such as Pinot Grigio
1 lemon

Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

springtime recipe contests.

Time to hone your whisks and sharpen your knives…there are two great gluten-free recipe contests that are just BEGGING you to share your best gluten-free recipes with the world!

Glutenfree.com
The only parameter for this recipe contest is to use at least one ingredient from glutenfree.com (easy-peasy in our opinion!). To enter: submit a photograph of your final recipe and the ingredients & method for the recipe to contest (at) glutenfree.com by Tuesday, May 24, 2011. The grand prize is a $100 gift card to glutenfree.com (with second and third places winning $75 and $50 gift cards respectively. Plus, all three winners will be showcased in the May 31, 2011 newsletter AND on the glutenfree.com recipe page!

Rudi’s Gluten-Free Bakery
Send Rudi’s Gluten-Free Bakery your Unbelievably Good gluten-free recipe for a chance to star in your own online cooking show and win other prizes. Three finalists will receive a trip for two to Boulder, Colo. for the final recipe cook-off (trip includes round-trip transportation for two, three nights of lodging, and a culinary tour of Boulder). Plus, you’ll be automatically entered to win the Rudi’s Daily Giveaway, where each day one person from the participant pool (including both contest entrants and voters) will be chosen to win the Daily Giveaway (prizes will vary). Recipes are due by May 20, 2011 and are submitted via Facebook. Log on to submit your recipe (now through May 20) or to vote on recipe submissions (now through June 6).

kelp noodle salad with baked tofu.

Kelp noodles, huh?

Before you dawg us and declare us hopeless California hippies, imagine this: a noodle that is cool & refreshing, crispy like a mouthful of sprouts and neutral in flavor. It could very easily be an alternative noodle in your run-of-the-mill Vietnamese Bún, or it could just be a member of the supporting cast in soups and stir frys.

So in preparation for the weather warming up, and in favor of not having to cook these noodles over a hot stove (score!), we introduce our Kelp noodle salad with baked tofu recipe.

. . .

Kelp noodle salad with baked tofu
Serves 4

FOR NOODLES
1 12-oz package Sea Tangle Noodle Company Kelp Noodles
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh mint
1 tablespoon seasoned rice vinegar
1/2 teaspoon wheat-free tamari
chili garlic sauce (optional)

FOR TOFU
1 16-oz block extra-firm tofu
1/4 cup wheat-free tamari
2 tablespoons seasoned rice vinegar
1 tablespoon packed brown sugar
1 tablespoon frozen orange juice concentrate
2 tablespoons olive oil
1/2 – 1 teaspoon chili garlic sauce (optional)

TO SERVE
a few handfuls of mixed baby greens or shredded leaf lettuce

Preheat oven to 350°F.  Mix ingredients, tamari through chili garlic sauce, in 7×11-inch oven-proof glass casserole pan. Set aside and slice block of tofu horizontally into 8 pieces. Place into tamari mixture, turn to coat each slice, then bake in preheated oven for 45 minutes. After 30 minutes, turn tofu over and crank heat up to 450°. The remaining liquid should evaporate and tofu should become very dark in color in the next 15 minutes of baking. Remove tofu from oven and allow to cool to room temperature.

Meanwhile, prepare kelp noodles. Rinse noodles per package directions, place in a large bowl, then add remaining ingredients, cilantro through chili garlic sauce. Mix well (fingers are best!) and let rest in fridge until tofu is cooled to room temperature or overnight. Feel free to add more mix-ins that appeal to you. Cucumber cut in julienne and/or shredded carrots would be delicious and would also add some nice color to the mix.

To serve, place a handful of marinated noodles and a handful of mixed greens in a bowl. Top with 2 slices baked tofu.

weekend salmon dinner.

Ah, weekends. To us, it means slowing down a mite bit, sipping cocktails, enjoying dinner al fresco, lingering at the table just a bit longer than usual (yes, yes, there are chores on the list, too, but those are better left forgotten when recounting the events of the weekend). But Saturdays and Sundays don’t always allow for the making of complex meals. In fact, the simpler the better, because it just means more time to enjoy around the dinner table. And with a friend who keeps our freezer stocked with wild-caught salmon from Alaska, this meal came together in no time flat: slow-baked salmon with lemon & thyme, roasted asparagus, and quinoa cooked in chicken broth. Couldn’t get simpler; couldn’t be tastier!

. . .

Slow-baked salmon with lemon & thyme*
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and a thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish’s elegant simplicity.

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.. . .

*from Bon Appétit, May 2011

royal cherry-pecan scones.

It doesn’t take much for us to get excited about food, especially sweets and breakfast treats. Today, in light of the Royal Wedding, we’re all fired up to make a batch of our (royal) cherry-pecan scones! Dense and crumbly, slightly flaky, and bursting with hints of cherry and coconut, we recommend a piping cup of black coconut tea to go alongside. Happy wedding, Charles and Katie!

Cherry-pecan scones
The flavors in these scones can easily be switched up: consider dried apricots and mini chocolate chips, or dried mango and pineapple. You can use a food processor to make this recipe, but use the pulse feature to avoid overworking the dough.

makes 8 scones.

1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapoica starch
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
2 large eggs
1/4 cup buttermilk
1/4 cup light coconut milk, plus more for brushing
1/2 cup dried cherries
1/2 cup chopped pecans

Preheat oven to 475°F. Position rack in lower third of oven.

In a large bowl, mix brown rice flour, potato starch, tapoica starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut in the butter with a pastry blender or two knives until butter is in pea-sized chunks. Stir in cherries and pecans. Set aside in refrigerator.

In a small bowl, whisk eggs, buttermilk, and coconut milk. Remove dry ingredients from refrigerator and stir in egg mixture until just combined. Do not overwork.

Transfer dough to a lightly floured surface and form into a 1-inch-thick round. Using a sharp knife, cut into 8 wedges. Transfer each wedge to a light-colored, ungreased baking sheet. Brush the top of each scone with coconut milk, then sprinkle with sugar.

Bake 10 to 12 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Let cool on baking sheet.

gluten-free butter crackers.

Remember coming home from school when you were young? Chances are you were absolutely STUH-HARVING from all that play on the playground, and dinner felt like an impossibly distant promise. That’s when your mom would pull out a beige, waxy sleeve of Ritz crackers, slap some peanut butter on a few, sandwich them up, and give you the richest, most appreciated snack of the day.

Keep that memory close, because — chalk it up to nostalgia — we wanted to create a recipe that captures the buttery crispness of the Ritz cracker. We haven’t found anything quite like it on the gluten-free supermarket circuit, and, hey, there are millions of kids coming home from school starving. Every single day! Let’s give ‘em something good to eat…

. . .

Gluten-free butter crackers
Light, flaky and incredibly crisp, these butter crackers won’t last long in anyone’s house!
See why the measurements are in weight

Makes 20

65 g xpandex Expandex® (1/2 cup)*
80 g brown rice flour (1/2 cup)
30 g sweet rice flour (1/4 cup) + more for dusting
10 g granulated sugar (1 tablespoon)
4 g coarse kosher salt (1/2 teaspoon) + more for sprinkling
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/4 cup + 1 tablespoon heavy cream
1 egg yolk beaten with 1 tablespoon heavy cream

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper and put a third sheet of parchment paper on the counter. Set aside.

Pulse flours, sugar and salt in a food processor until combined. Add cold butter and pulse in 1-second intervals 8-10 times or until mixture looks like coarse breadcrumbs. With machine running, add 1/4 cup + 1 tablespoon heavy cream through feed tube until mixture just comes together, adding more cream by the teaspoonful if mixture looks dry. Dough should come together into several clumps, but it will look smooth and hold together when crimped in hand.

Sprinkle third sheet of parchment with sweet rice flour and turn dough out from the bowl of the food processor. Sprinkle dough with a little more sweet rice flour and gather into a ball. Flatten slightly and roll out to an even 1/8-inch thickness with a floured rolling pin. If dough sticks, sprinkle with the smallest amount of sweet rice flour possible to prevent sticking. Using a floured 2 1/2-inch biscuit cutter or a 2 1/2-inch glass, cut rounds out of rolled out dough and place onto parchment-lined cookie sheets about 1 inch apart. Regather dough and repeat the rolling and cutting process until all the dough is used.

Place baking sheets in freezer for 15 minutes, then remove from freezer, brush lightly with egg yolk mixture, and sprinkle each cracker with coarse kosher salt to taste. Place baking sheets in middle of oven and bake 20-25 minutes, rotating baking sheets halfway through baking time, until deep golden brown in color. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Crackers will keep in an airtight container for up to 1 week.

*Expandex® modified tapioca starch is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love.

are you ready for eggs?!

photo illustration by notion:creative

If you’re one of the millions — maybe even billions — of people who celebrates Easter, you will most likely have eggs coming out your ears for the next few weeks. And — fun fact — did you know that eggs cook beautifully in the microwave? They do. And that is one of The Lab’s most tried-and-true standbys, especially for quick on-the-go breakfasts.

. . .

GF egg-wich
Get the bread toasting while the egg cooks in the microwave, and in about 3 minutes flat you’ll have a piping hot and delicious egg sandwich to get your day started on the right foot!

2 slices gluten-free bread of your choice
2 large eggs
1 tablespoon milk or milk alternative
salt & pepper to taste
1 slice deli turkey breast
1 slice cheese of your choice
nonstick cooking spray
butter to taste

Begin toasting bread. Meanwhile, coat a small rectangular or square tupperware with nonstick cooking spray (use a tupperware that is slightly larger than the bread you’re toasting). Crack eggs into tupperware, add milk and salt & pepper, and whisk to combine.

Cook egg in microwave for 90 seconds on high power or until fluffy and cooked through (cooking time varies in the microwave, so keep a close eye on your eggs the first time you try this).

When bread is finished toasting, butter lightly, place cheese on buttered slice of toast, top with turkey breast, cooked scrambled eggs, and second piece of toast.

Viola. A breakfast of champions.

. . .

Or if you wanna get fancy, try poaching your eggs in the microwave! Bon Appétit recommends this method: Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.