Category: Snacks

Gluten Free Nectarine and Blackberry Crumble

Published on by AlissaLeave a comment

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

A few years ago, I planted one lonely thornless blackberry twig in my backyard.  I nursed it and took care of it.  But then I ran over it with a lawnmower….then I nursed it again.  And now, I have 20 feet of blackberry bushes lining one full side of my backyard fence.   It is a race between me, the squirrels, and the birds to see who can nab the blackberries first.

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

There may have been a time or two that I have stood in my backyard, gorging myself on these fresh thumb-sized blackberries. I’m too excited about the harvest and will eat so many that there isn’t any left to bring inside!  I stare at my purple soaked fingers and sort of feel bad that I haven’t shared any with my husband… so naturally I have to lie and tell him that the birds got them… ALL. yes.. All of them. right out of my hands. It was a tragedy. Crying, Thrashing. Feathers everywhere. I promise I tried. They were ferocious….. But my purple lips and seeded teeth tell the real truth.

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

So needless to say I owed my husband some blackberry goodness. I gathered up a good bundle of blackberries and baked him this skillet gluten-free nectarine and blackberry crumble.  He was pretty excited… mainly because he could add ice cream to it. I swear, that man would be happy with a dirt cobbler as long as you could put ice cream on it. 🙂

This recipe is my standard crumble topping.  I use it on tons of different fruit crumbles. I added some lemon zest to the crumble to give it a light summery zip.  You could easily swap out the fruit in this filling with peaches, raspberries, blueberries, etc.  It is really easy to throw together for summer gatherings to use up all that fresh fruit produce that is flooding the markets. So give yourself and the ones you love a warm and awesome summer treat!

Gluten Free Nectarine and Blackberry Crumble // Big Eats Tiny Kitchen

Gluten Free Nectarine and Blackberry Crumble

  • Servings: 6 to 8
  • Difficulty: Easy
  • Print

Fruit Filling

  • 6 nectarines (Halved, pitted, and sliced with peel)
  • 1 cup of blackberries
  • juice from 1 lemon (about 2 tablespoons)
  • 1/4 cup maple syrup or honey
  • 2 tablespoons arrowroot powder or cornstarch

Gluten Free Oat Crumble Topping

  • 1 1/2 cups old fashioned gluten-free oats
  • 1/2 cup almond meal
  • 1/3 cup brown sugar or coconut palm sugar
  •  1 teaspoon of lemon zest
  • 5 tablespoons melted butter (plus a little extra to grease the baking dish)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F.  Butter a 9-inch cast iron skillet or 8X8-inch baking dish and set aside.
  2. In a medium bowl, mix all of the fruit filling ingredients. Spoon the fruit filling into the prepared skillet or baking dish.
  3. In a medium bowl, stir together the topping ingredients. Mix the ingredients until it is crumbly and moistened. Lightly sprinkle the oat crumble mixture over the fruit filling evenly.
  4. Bake for 40 to 50 minutes (or until the filling is bubbling and the crumble top is lightly golden brown). Remove the crumble from the oven and allow to cool for 5 to 10 minutes before serving.  This is delicious with vanilla ice cream for dessert or plain greek yogurt for breakfast!

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Super Green Spring Salad

Published on by AlissaLeave a comment

Super Green Spring Salad // Big Eats Tiny Kitchen

It’s spring! And my garden is blooming and booming. I’ve been eating this Super Green Spring Salad every chance I get since all of the ingredients are directly from my garden… delicate lettuce, baby kale, bright broccoli with pretty tiny yellow flowers, crisp sugar peas, mint, chives. This salad is less of a recipe, and more of a throw-together spring green treat!

Super Green Spring Salad // Big Eats Tiny Kitchen

Super Green Spring Salad // Big Eats Tiny Kitchen

But, I should pause and preface this delicious garden post with the fact that I am not a good gardener. Seriously. I’m bad. Plants shrivel at my touch. They tell their other plant friends to run and hide when I decide to buy them. Any success I have at gardening is not my doing. Plants thrive in my garden in spite of me. I just wish I was a good gardener like my grandmother was. She could make anything grow and she could make you think that you could do it too. *sigh*

The first year we moved to Kansas City, I decided that I wanted to BE A GARDENER! (p.s. I said this with both hands on my hips and in a booming voice).  This is a laughable statement because at the time I killed anything in a pot in my house and at one point was scared to even get a pet because I couldn’t even keep a plant alive!

But, dangit, I was going to finally try to grow a garden and feed myself and eat healthy and get dirt in my fingers and sweat and love it and bring bushels of food in at the end of the day and sigh and say “way to go me!”.  So I bought three tomato plants and marched into the backyard of our new rent house with a shovel and a prideful grin on my face.  Like a blind settler deciding on their perfect plot of land, I just shoved my shovel into the hard clay ground next to the fence and dug three holes. That’s it. I just stuck the tomato plants in the ground as if I were planting flowers.  But, despite my ineptitude and lack of reading up on “how to grow tomatoes“, I ended up with some darn good tomatoes that year. Those plants grew over 8 feet tall! I even canned tomato sauce! Yeah. All that from just digging three holes…..and praying like hell and battling thieving squirrels!

Super Green Spring Salad // Big Eats Tiny Kitchen

Basically, I kill any plant that is not in the ground. If it is up to me, all plants would die. However, after I put the plant in the ground, I cross my fingers that mother nature will take over and that she’ll be the true gardener.  I depend on her to water my garden too. I’m not saying that’s the right thing to do…it’s just what I do…as a bad gardener!

Also, as a bad gardener, I don’t weed. I should…but I don’t. I feel like everything should be given a fighting chance.  My husband goes out to my garden and tries to weed things and I freak out. FREAK out. I’m scared that he’s going to pull a baby beet or a baby kale or maybe just a baby, hell I don’t know. “NOOOOO! That’s a blah blah blah and I wanted it there…. yeah. I WANTED that weed.”

Sorry, I’m super protective of my garden… even if it’s a weed box. Back off!

As a bad gardener, I plant things too close together. My husband always tries to correct my eagerness to cram as much as possible into our tiny raised beds. But I tend to say, “Space shmace. If you want to survive, you gotta try harder Mr tomato!!!!”.   This doesn’t always work out….buuuut, I won’t admit that to him.

But this year, six years into BEING A GARDENER, my garden is growing like a REAL garden!  Thank you again, mother nature. I have one of the biggest lettuce crops (which love these cool temps and tons of rain that KC has gotten this spring). I also have gorgeous broccoli heads! Oh and peas! I have snow peas climbing a trellis (actually it’s a defunct hand rain I pulled off my outdoor stairs) and tiny pea pods dangling everywhere! Kale is coming up like a champ! Baby beets are gearing up and their greens are getting taller.  I’m even growing brussels sprouts and cauliflower for the first time. Way to go me! I hope my grandma would be proud. I think she’d also really love this Super Green Spring Salad that I’ve been making from all of my garden goodies!

Super Green Spring Salad // Big Eats Tiny Kitchen

I mention my lack of gardening skills in order to encourage anyone that loves fresh produce but may be scared to begin their own garden because, like me, they are terrible with plants. But don’t be scared. Just go do it!  What do you have to lose? A few bucks on a pack of seeds? You’ll fail, but you will also succeed and learn from those mistakes.  Man, I sure sound like an after school special, don’t I?  Anyways, I love seeing what new things I can grow. Nothing is better to me than walking outside my door to my own farmer’s market!

On this Memorial Day weekend, I encourage you to branch out, dig a whole, plant something.  Plant something in honor of the one’s that you have loved and in their memory.  And then every time you go out to tend to it and get dirt on your fingers and sweat on your brow and harvest your fresh amazing produce, you can remember them and realize that their memory lives on. But also, don’t forget to give yourself a high-five from them and say “way to go!” (but say it with both hands on your hips and in a booming voice).

Super Green Spring Salad // Big Eats Tiny Kitchen

Super Green Spring Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

Note – This salad does not really have a set list of ingredients and can morph into whatever you have on hand. I have provided a gentle guide for what I like to use, but feel free to mix and match with whatever greens you have on hand or can spot at your local farmer’s market.  

Ingredients for the Salad

  • Four generous handfuls of spring greens mix (such as, leaf lettuce, baby kale, arugula, beet greens, etc.), gently rinse and dry
  • Handful of fresh sugar snap peas or snow peas
  • Two small heads of broccoli
  • Handful of fresh herbs (such as mint, dill, chives, cilantro)

Ingredients for the Lemon Vinaigrette 

  • Juice of 1 large lemon (about 1/4 cup)
  • 1 teaspoon of finely grated lemon zest
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon of kosher salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Slice the snow peas or sugar peas in half or into bite-size pieces if they are large. If they are small, you can keep them whole. Whatever you choose.
  2. Chop the broccoli florets from the stalk. Chop the florets into small portions. Cut off the bottom fibrous portion of the stalk and chop the tender portion into 1/4-inch bite-size pieces.
  3. Place the lettuce, peas, broccoli, and herbs into a large bowl.
  4. Place all vinaigrette ingredients into a lidded jar. Shake vigorously until well mixed. Just before serving, drizzle about 1/3 cup of the dressing over the salad and toss gently. Place leftover dressing in the fridge or add more if needed.

Suggested toppings:

  • Optional Protein Toppings: chicken, quinoa, boiled egg, chicken sausage, fish
  • Optional Misc Toppings: sunflower seeds, roasted nuts, crumbled feta, shaved parmesan, goat cheese

Banana Nut Oatmeal (Gluten Free, Dairy Free)

Published on by AlissaLeave a comment

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

Hello. My name is Alissa and I am an oatmeal-aholic. I am. *sigh*

My all time favorite oatmeal flavor is cinnamon apple. However, my recent new oatmeal passion is this Banana Nut Oatmeal.

I love oatmeal with all of my heart. I actually look forward to having oatmeal every morning. It’s my favorite breakfast and my favorite thing about chilly mornings. Nothing is more cozy to me than a warm comforting bowl of oatmeal. It’s like getting a hug from your favorite person while wearing wool socks in front of a cozy fire in a fabulous log cabin with Otis Redding on repeat on the record player.

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

I’ve been making this delicous Banana Nut Oatmeal every morning lately which is the perfect marriage between banana nut bread and creamy oatmeal.  It is also a fabulously healthy way to start your morning during this crazy holiday winter season. The chia seeds and flax seeds help boost the nutrition, fiber content, and protein content which will help you stay full throughout the morning.

I typically work out in the mornings and have to hurry myself getting ready and end up eating breakfast at work while checking my emails. That is why I prep my breakfast the night before. I add all of my oatmeal ingredients to a microwave safe container and simply add liquid in the morning when I get to work and heat ‘er up! So whether you are rushed or have some spare time, this breakfast is perfect for you.  You can either throw all of the ingredients into a bowl and refrigerate overnight before making it in the morning or you can cook it in a saucepan on an oven and fill your home with amazing aromas. This recipe also serves 4 hungry people. You can either make the whole batch and eat leftovers all week, or cut it down and make it for solo servings.

But trust me, this breakfast is so delicious that none of it will go to waste if you make extra! Invite me over and I will help you out! I’ll bring the coffee!

Banana Nut Oatmeal (Gluten Free, Dairy Free) // Big Eats Tiny Kitchen

Banana Nut Oatmeal (Gluten Free, Dairy Free, Vegan)

  • Servings: 4
  • Difficulty: Easy
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Ingredients

  • 2 cups water
  • 2 cups unsweetened almond milk (or regular cow’s milk)
  • 1/2 teaspoon salt
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax meal
  • 2 cups gluten free rolled oats
  • 2 teaspoons ground cinnamon
  • 2 bananas
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Stovetop – Place water, almond milk, and salt in a medium saucepan and bring to a boil. Add chia seeds, flax meal, rolled oats, and cinnamon to the saucepan. Turn down heat and allow to cook for 5 minutes, stirring frequently so that it doesn’t stick to the bottom. Dice up one banana and add to saucepan and stir. Allow to cook for an additional 5 minutes, adding a bit of water if needed. Remove from heat. Spoon into four bowls, topping each with remaining sliced banana, chopped pecans, and coconut palm sugar.
  2. Make Ahead – Place all water, almond milk, salt, chia seeds, flax meal, rolled oats, and cinnamon a large bowl, stir, cover, and refrigerate overnight. In the morning, stir and spoon out into four separate bowls. Dice a banana on top of each bowl and add water to desired consistency. Microwave each bowl for 2 to 3 minutes. Stir oatmeal and top each bowl with remaining sliced banana, chopped nuts, and coconut palm sugar.

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew (Gluten Free and Dairy Free)

Published on by AlissaLeave a comment

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew // Big Eats Tiny Kitchen

This Black Eyed Pea stew provides all the good luck that you’ll need for the new year.  Well, don’t quote me on that. You may need some other luck besides this stew.  So cross your toes and buy a rabbit foot.

Southern tradition is to eat black eyed peas for luck and greens for wealth.  This Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew has both, plus it is cooked in a slow cooker so you’ll free up plenty of time to do other things, like catch up on some light readings or past episodes of New Girl or really nothing at all.

In fact, I barely put pants on today. *yaaawn* Best. day. ever.

I feel extremely lucky to be able to laze around with my favorite person and my favorite dog while this delicious stew cooked away in the background. It is the perfect bowl of lucky and hearty goodness on a super sleepy and chilly day.

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew // Big Eats Tiny Kitchen

Cheers to everyone. I hope 2015 brings warmth and love to everyone! I’m truly lucky to have so many wonderful people in my life. Now I’ve gotta go serve me up a big bowl of stew!

Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew (Gluten Free and Dairy Free)

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 pound dried black eyed peas
  • 1 large ham hock
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne (optional)
  • 1 cup dried wild rice mix
  • 1 quart low sodium chicken stock
  • 2 cups of chopped kale leaves, stems removed
  • salt and pepper to taste

Instructions

  1. Soak dried black eyed peas overnight by placing them in a large stockpot and filling with 6 to 8 cups of water.  Pick out any bad black eyed peas that look shriveled and float up to the top. After soaking overnight, drain and rinse the black eyed peas.
  2. Add soaked black eyed peas and remaining ingredients (except kale) to large slow cooker (crockpot). Stir to combine. Place lid on slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  3. Remove the bay leaves and the ham hock from slow cooker. Carefully use two forks to shred off the cooked ham from the bone. Return shredded ham and kale to slow cooker.  Stir to combine and allow the kale to wilt, about 5 to 10 minutes. Season with salt and pepper to taste.

Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing

Published on by AlissaLeave a comment

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Welcome the season of “How Many Parties, Booze, Snacks, Sweets, Treats, and Good Times Can I Shove Into My Face and Schedule”.

But there is one big problem with this season.

My stomach. She’s such a fun killer.

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Given my cranky belly and gluten intolerance, I often go to holiday parties and find that there is hardly anything that I can eat without severe consequences. Lately, my trick for getting through party after party is to bring a delicious, healthy, and festive dish that I can eat and enjoy. By doing this I hopefully won’t be the one over in the corner munching on a pound of carrots and staring like a voracious dog at others eating seven layer bars, molasses cookies, sausage balls, and chocolate covered pretzels…. “No no no, I’m good. I LOOOOVE carrots. I hate other delicious things. No go on. Please keep eating. Please, I’m fine. I’m FIIIINE.”

This Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing has been my go to Christmas salad this season.  It’s incredibly delicious with great crunch from the broccoli and brussels sprouts and crisp apple. Plus the savory tahini-maple dressing will have you wanting to lick the spoon! I have taken this salad to four different parties and have had great responses. It also holds up very well as leftovers for lunch the next day.

Broccoli, Apple, and Brussels Sprout Salad with Tahini-Maple Dressing // Big Eats Tiny Kitchen

Oh and look how festive this salad looks! Greed, Red, and White! Sometimes I even add dried cranberries for more red pop!

So Happy Holidays to you and yours!  Make a plan during this holiday season and don’t get overwhelmed!  You can do it!

Broccoli, Apple, and Shaved Brussels Sprout Salad with Tahini-Maple Dressing

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 2 broccoli crowns, florets only, chopped
  • 1/2 lb brussels sprouts (about 2 big handfuls), stems removed and discolored leaves discarded
  • 1 large honey crisp apple, cored and chopped
  • 1/4 cup crumbled feta (do not include for dairy free option)
  • 1/4 cup sliced almonds

Tahini-Maple Dressing

  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water

Instructions

  1. Chop the broccoli into small bite size pieces and place in a large bowl. Use a sharp chef’s knife or mandolin slicer to slice the brussels sprouts as thin as possible. Alternately, a food processor’s slicing disk could be used. Add the brussels sprouts to the large bowl with the broccoli.
  2. In a separate small jar or bowl, whisk the tahini, lemon juice, and maple syrup together to form a paste. Add water one tablespoon at a time until the mixture is creamy and pourable like vinaigrette (not too watery). Pour the dressing over the broccoli and brussels sprouts and toss to combine.  (The salad can be made a few hour ahead of time to this point and refrigerated).
  3. Add the chopped apple, feta, and sliced almonds to the salad and toss lightly.  Serve immediately.

Notes

  • For paleo friendly, vegan friendly, and dairy free, do not include the feta cheese.
  • If you don’t have tahini, almond butter could be used.
  • For added protein and a complete meal, add some cooked quinoa or shredded chicken.

Gluten Free Pumpkin Bread

Published on by Alissa3 Comments

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was an only child until I was almost 11 years old. Then came my brother…and then a sister four years later. And then… four years later my mom asked me “Do you want another brother or another sister?” and my unfortunate response was “Neither”.

But despite my lack of enthusiasm…sixteen years ago today, my youngest sister was born. I was in college.  In the midst of college finals and stress and sleepless nights, I had just gained a new sister. I went home for Christmas break and stayed up all night with my newborn sister, watching 24-hours of Christmas Story over and over and over so that my mom could get some sleep.

And that’s when I fell in love with that little bundle of joy. I was so happy to have her in my life.

She was so tiny, so beautiful, so new.

And so LOUD! Holy crap.That kid could cry!

Newborns.

Yikes. Talk about insta-birth control for a college kid. Ovaries on shutdown mode. Thanks!

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

Over the years, watching her grow up has been amazing. She is a talented young girl who is super creative and has the biggest heart. I was always worried that the age difference between the two of us would be hard to stay close. When I moved away 6 years ago, it killed me to know that I wouldn’t be able to go to her sports games or see her get awards or be there for her birthdays. I was missing out on all those little moments.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

I was really lucky this past weekend because I was able to see her and my other sister and brother for Thanksgiving! I couldn’t get enough.

I whipped up a double batch of this pumpkin bread and took it to Thanksgiving for breakfast since pumpkin is one of her favorite flavors. It is moist, light, fragrant, and nutritious! Aaaaand did I mention that it was gluten free and dairy free? Double bonus.  But seriously, friends, I was blown away by how perfect this pumpkin bread turned out.  It uses only two flours: oat flour and almond flour.  Arrowroot powder is also used to keep the loaf from being too dense. It is simply amazing.

Gluten Free and Dairy Free Pumpkin Bread // Big Eats Tiny Kitchen

This recipe makes a double batch which is super helpful during the holidays. You can always give a loaf away to a friend as a gift, or wrap it up tightly and freeze it for later. I promise that you WON’T regret having two loaves.

So Haaaaaappy Birthday to my lovely and beautiful little sister. I am so glad that you were born, because I gained a sister and a friend. Hope you have a wonderful day!

Gluten Free Pumpkin Bread (Gluten Free and Dairy Free)

  • Servings: 8
  • Difficulty: Easy
  • Print

Makes 2 loaves

Ingredients

  • 2 cups gluten free oat flour*
  • 1 cup gluten free rolled oats
  • 1 cup almond flour*
  • 1/2 cup arrowroot powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • one 15oz can of pumpkin (not pumpkin pie filing)
  • 6 tablespoons melted coconut oil or butter
  • 1 cup chopped pecans
  • 2 tablespoons coconut palm sugar

Instructions

  1. Preheat oven to 375F. Prepare loaf bans by applying butter and then set aside.
  2. In a large bowl, combine dry ingredients (oat flour through nutmeg). Whisk to combine.
  3. In a separate medium bowl, whisk eggs and maple syrup until slightly frothy. Stir in vanilla, canned pumpkin, and melted coconut oil (or butter). Gradually add wet ingredients to dry ingredients and stir to combine. Stir in 3/4-cup of pecans into batter.
  4. Transfer batter to the loaf pans and smooth the tops with the back of the spoon. Sprinkle remaining 1/4-cup of pecans and coconut palm sugar on the tops of the loaves. Place the loaf pans on the middle rack of the oven. Bake for about 1 hour to 1 hour 15 minutes until a toothpick or butter knife inserted into center comes out with a few moist crumbs.
  5. Remove from oven and let cool in the loaf pans for about 15 minutes. Turn out the loaves onto a wire rack and let cool completely.

*Notes

Easy Gluten Free Old Fashioned Skillet Cornbread

Published on by Alissa1 Comment

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

As Thanksgiving is quickly approaching, I am preparing a two series post for my favorite Thanksgiving dish….cornbread dressing. Not stuffing. Dressssssing. What’s the diff, you ask?

Stuffing is stuffed inside your bird whereas dressing is a casserole cooked OUTSIDE your bird. Next, make that dressing with cornbread. None of this fancy BRIOCHE. What? Give me southern style cornbread dressing seasoned with plenty o sage!  YAAASSSS. But stay tuned, that’s my next post.

And for my next magic trick, I’ll make amazingly moist gluten-free cornbread. You ready??? aaaah. Put away those boxes of Iffy Jiffy. Serious. This is just as easy and better for you.  It’s perfect alongside chili, soup, and as a base for my Cornbread Dressing for Thanksgiving!  Oh and it’s fabulous with a dab of butter and some honey! holy Moses.

Gluten Free Corn Bread // Big Eats Tiny Kitchen

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

So what is Old Fashioned Cornbread, you ask?

Welcome to cornbread 101!  I like to break cornbread (pun intended) into two different styles: Old Fashioned (or rather Southern Style) and Yankee Style (or Northern Style).

(1) Old fashioned cornbread is 100% cornmeal, buttermilk, and a touch of sweetener.

(2) Yankee style cornbread is a more cake-like cornbread that contains around 50% cornmeal, 50% all purpose flour, and a lot of sugar. Think yellow cake and Jiffy in cornbread Tender match. Good…but not cornbread to me.

I prefer a savory cornbread that tastes like CORNBREAD…not cake.

Old fashioned cornbread is also generally cooked in a well-seasoned cast iron skillet, adding extra flavor. If you don’t have a skillet (put it on your christmas list and get one), you can easily make this cornbread in a buttered 8X8 pan. However, I should note that something magical happens when the skillet of cornbread is finished. You open that hot oven to an amazing smell of buttery cornbread. Pulling out a hot skillet of hot cornbread from an oven makes me feel close to my grandmother and a different generation that didn’t know about cell phones, and Facebook, and go go go. It makes me wish that she was here with me as I slather a hot wedge of cornbread with extra butter.

Gluten Free Skillet Cornbread // Big Eats Tiny Kitchen

Easy Gluten Free Old Fashioned Skillet Cornbread

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups stone ground gluten-free cornmeal*
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons honey*
  • 2 eggs (at room temperature), beaten
  • 1 1/4 buttermilk*
  • 1/2 cup greek yogurt
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350F.  Place an 8-inch cast iron skillet into the preheating oven. (If you don’t have a cast iron skillet, butter an 8X8 baking dish and set aside.)
  2. In a large bowl, whisk cornmeal, salt, and baking soda. In a separate medium bowl, whisk eggs, buttermilk, honey, and greek yogurt until combined.
  3. Remove preheated skillet from oven. Place butter in the skillet, swirl around and allow to melt.
  4. Make a well in the center of your dry ingredients and pour the buttermilk mixture into the dry ingredients. Stir until combined and no dry ingredients remain.  Mixture will be slightly lumpy.
  5. Pour batter into the skillet. Place in preheated oven and bake for 25 to 30 minutes until top is golden brown. Test the doneness by placing a butter knife in the middle of the cornbread and removing it. It’s finished baking when the butter knife comes out clean. Let the cornbread cool for about 10 minutes. Serve warm!

*Notes:

  • For a more fluffy cake-like cornbread (yankee style), a half-cup of the cornmeal can be replaced with gluten-free flour such as oat flour, almond meal, rice flour, or a gf flour blend.
  • The honey can also be increased to one-fourth of a cup for a sweeter cornbread. I have also used maple syrup and coconut palm sugar with good results.
  • Buttermilk can be substituted with dairy or non-dairy milk and 1 tablespoon of apple cider vinegar.

Gluten Free Apple Spice Muffins with Walnut-Oat Streusel

Published on by Alissa1 Comment

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Apples are here! And these Gluten Free Apple Spice Muffins are healthy, delicious, moist, and sweet.

Similar to the way people are feeling about post season baseball around here is the way I feel about Apple Season.

APPLE SEASON is Post Season to me! Am I right?  Let’s get pumped, people! Summer is over and HELLOOOOO apples. Crunchy, juicy, sweet/tart Apples.

I could seriously OD on apples more than chocolate… weird, huh?  Seriously, I can’t be the only one who has fantasies about going apple picking and bringing home loads of perfect apples and then baking them up in pies, muffins, cobblers, a la mode, cinnamon-spiked applesauce, or, hell, just eating them fresh ALL the TIME.  I’m drooling right now.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I also have to admit that I get SO overwhelmed with all the apple varieties. Holy pooh on a stick! How can you choose?  I’m on the hunt for some interesting varieties this year.  Here in Missouri, there are lots of apple orchards that allow you to pick your own. I’m a big fan of the local varieties of Jonathan, Ozark Gold, Goldrush, and Enterprise. These varieties are good for eating and baking, having sweet/tart flavors with plenty of crunch. They don’t mush up when baked, which is a plus as well.

I used a combination of Jonathan and Golden Delicious when I baked up these luscious Gluten Free Apple Spice Muffins, but any variety should be fine. However, depending on the quality of apples you have access to, the final flavor will vary slightly.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

I used a combination of two flours: gluten free oat flour and almond flour. I really like the balance of these two flours in muffins. The combo of these flours provide both fiber and protein, which are perfect for beginning your morning and staying satiated longer. And you get a great fall spice treat to start your day.

I used an interesting technique with these muffins. Instead of using store-bought applesauce, I created my own by pureeing one of the three apples in a food processor. After it was pureed, I then added the remaining two apples to the bowl of the food processor and pulsed the apples until they were chopped. If you don’t have a food processor, you can sub 1/2-cup of applesauce for one of the apples.

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Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

And let’s also talk about this Walnut-Oat Streusel topping. Walnuts, oats, maple…mmmmm. You mustn’t skimp on this step, friends. Noo no no. Do this. I typically don’t top my muffins (because I’m lazy). But I took the extra 2 minutes (seriously…why do I not do this) and holy mama was it worth it.

Gluten Free Apple Spice Muffins // Big Eats Tiny Kitchen

Gluten Free Apple Spice Muffins

  • Servings: 12
  • Difficulty: Easy/Medium
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Gluten Free Apple Spice Muffins Ingredients

  • 2 cups gluten free oat flour (ground from gluten free rolled oats or use Bob’s Red Mill gluten free oat flour)
  • 1 cup almond flour (I use Honeyville)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 medium apples, cored and sliced in quarters
  • 1/3 cup greek yogurt (or dairy free yogurt)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, melted (or coconut oil)
  • 4 eggs (at room temperature)

Walnut-Oat Streusel Topping Ingredients

  • 1/3 cup rolled gluten free oats
  • 1/3 cup chopped walnuts (or pecans)
  • 2 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 F. Line or grease a 12-muffin tin with liners and set aside.
  2. Place dry ingredients in a large bowl.
  3. Combine Walnut-Oat Streusel topping ingredients in a small bowl and set aside.
  4. In the bowl of a food processor, place pieces of one apple, greek yogurt, maple syrup, melted butter, and eggs.  Puree mixture until smooth. Add remaining pieces of two apples and pulse until the apples are in small chunks. Add wet ingredients to dry ingredients. Stir mixture until just combined.
  5. Scoop 1/3-cup of batter into each lined muffin tin to 3/4 full. Sprinkle streusel topping evenly on each muffin. Bake for 30 to 40 minutes, until muffins are browned and cooked all the way through. Remove from oven. After 15 minutes, move muffins to a cooling rack.

Roasted Red Pepper and Tomato Soup

Published on by AlissaLeave a comment

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

My husband and I ran the KC half marathon this past Saturday. One of the best things about running in the early morning is getting to see the city wake up as the sun rises. You see a view that is typically missed while enjoying the coziness of bed. Chilly morning runs sound so much better, right? I’ll tell ya, that the early morning air was perfectly crisp for me. Plus the trees were all in full amazing bloom of color like they saved all their peak beauty just for us!

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

It’s crazy to realize that five years ago I completed the full marathon. *shudder* I will say that I definitely enjoy running half marathons MUCH better than full marathons….obvi. The full marathon is a torturous journey that I’m glad I did once…and will likely never repeat.  (Similar to trying to drink a pint of vinegar on a dare….great to do once, but never again.  Am I right?)

For some reason, I really like running half marathons. It’s a decent length of race to push my training and fitness level a little higher, while not ruining my life or body. Usually. This past training season I pulled a calf muscle three weeks ago but since I gave myself three weeks off from running, I was able to bust out the race. Needless to say, after running 13.1 miles this weekend, I’m in super recovery mode. Give me carbs, give me nutrients….more importantly, give me ice cream!

On Sunday, I did a lot of stretching, drank plenty of water, and worked in my yard enjoying the fall day. I also harvested the end of season crops and late bloomer tomatoes and peppers. I wasn’t sure what to do with my bounty until I remembered this delicious Smoky Red Pepper Soup in one of my favorite new cookbooks, Vibrant Food by Kimberly Hasselbrink. I decided to adapt the soup a bit and roast the peppers and tomatoes in the oven together and whip up this nutrient-dense soup to aide my recovery. Winner winner.

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

This soup is the easiest thing I’ve done all weekend.  It is so easy since all of the vegetables are roasted together on a single baking sheet under a broiler.  Then all of the roasted vegetables are then pureed with spices in either a high speed blender or in a stockpot using an immersion blender. So easy I could sleep and do this. Maybe I am.

The broiler gives a great smoky flavor to the tomatoes and peppers. It is also spiced with both smoked paprika and chipotle powder which add extra smoky punch of flavor.  If you are sensitive to spice or serving this to lil tikes, then I would recommend skipping the chipotle powder since it is a bit spicy.  This is perfect as a main meal with a dollop of greek yogurt or served as a first course with this kale salad with garlic tahini dressing or this Peruvian Roasted Chicken.

Oooh….or grilled cheeeeeeese pleeeeeease.  Sorry folks. As you can tell I’m in carbo load mode.  I’ll get back to being a green machine tomorrow.

You don’t have to run a half or full marathon to deserve this soup. It’s easy, light, and provides your body the nutrients it needs to get through these fall days. Get on it!

Roasted Red Pepper and Tomato Soup (gluten free, paleo, and dairy free) // Big Eats Tiny Kitchen

Roasted Red Pepper and Tomato Soup (Gluten Free and Dairy Free)

  • Servings: about 10 cups
  • Difficulty: Easy
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Ingredients

  • 4 medium sweet red bell peppers (about 2 pounds), quartered with seeds/membranes removed
  • 3 whole cloves of garlic (skins on)
  • 1 medium onion, quartered
  • 2 pounds of whole tomatoes (about 8 Roma tomatoes or 4 larger tomatoes)
  • 4 cups of vegetable broth
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (optional if you don’t like spicy dishes)
  • Optional toppings: plain greek yogurt, fresh cilantro, roasted pumpkin seeds

Instructions

  1. Preheat the broiler. Place oven rack in the upper portion of the oven about 6 to 8 inches from broiler.
  2. Place cut peppers skin side up, whole roma tomatoes, whole garlic, and quartered onions in a single layer on a rimmed baking sheet. Place the baking sheet in the oven on the top rack. Broil the veggies, watching carefully, for about 10 to 15 minutes until the pepper and tomato skins are mostly blackened on top.
  3. When the peppers are cool enough to touch, remove the pepper skins by running them under running water. Peel and remove the skin from the garlic as well.
  4. In a large dutch oven or stock pot over medium heat, heat the roasted vegetables, vegetable broth, salt, and spices.  Puree the soup smooth using an immersion blender. This step also can be performed using a high speed blender or food processor.
  5. Serve soup topped with greek yogurt, chopped cilantro, and toasted pumpkin seeds.

Note – Recipe adapted from Kimberley Hasselbrink’s Vibrant Food.

Gluten Free Carrot-Apple Muffins

Published on by Alissa4 Comments

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

My man and I just celebrated our 9th wedding anniversary last month.

Nine! Where did time go?

I am utterly surprised that my husband still looks at me with amazingly bright eyes and is still in love with me. For some reason he likes being married to a neurotic woman with an obsession for ketchup and oatmeal. Not together…separate. Anyways I digress, I really think I got the better end of the deal. He is definitely the best thing that has ever happened to me. Well, except at 5am when he sings random songs like “Highway to Hell” or “Baby Got Back”. (Really…we should have no singing rules until well after 8am, right? Right? or at LEAST after coffee!)

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

But honestly, anniversaries like this remind me that time is passing so quickly. I hope that I can breathe in as many details of my life and not take things for granted.  I want to laugh more and not take things so seriously. (Except the singing before 8am…I take that very seriously.)

For our anniversary, my husband got me a Vitamix (the ridiculously amazing and over-the-top blender that does everything that you ever imagined, including make creamy nut butter, process ice cream, puree smooooooth soups, grind fine flours, clean your house, complement your hair, and check your email). This blender is sheer madness!!!!  She’s like a personal assistant…that is also your best friend and doesn’t annoy you…ever.

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

What was one of the first things I did with my Vitamix? No smoothies. I made oat flour and then made carrot and apple muffins. Ya, you heard me…muffins. Real muffins, not smoothie muffins. Well…I didn’t bake the muffins in the Vitamix.  C’mon! Ridiculous. That’s the next version…the easy bake Vitamix.

I created these quick gluten-free carrot and apple muffins by placing chunks of carrots and apples in the bottom of the high-speed blender and slowly processing them until they were finely shredded. It took 15 seconds! SECONDS! And you save your fingers! This step could also be done in a food processor, or with a grater.  But it won’t take 15 seconds….maybe 1 minute more. Not bad at all.

The resulting muffins are moist and delicate. They are perfect for breakfast. You could even top them with a cream cheese frosting and serve them as cupcakes for dessert. I will definitely be turning this recipe into a cake soon. Especially since I can cut down the prep time with my blender!

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

Needless to say, although I thought that these high-speed blenders were a bit over the top, I’m not complaining that this beauty is now sitting on my counter waiting for me to make my next magical concoction.

Gluten Free Carrot-Apple Muffins

  • Servings: 9
  • Difficulty: Medium
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Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 medium apples, cored and cut into eighths
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil (or butter), melted
  • 1/3 cup greek yogurt
  • 1 teaspoon vanilla
  • 1 cup oat flour (from ground gluten-free rolled oats)
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup walnut pieces

Instruction

  1. Preheat oven to 350F. Place muffin liners in 9 cups of a muffin tin. Set aside.
  2. Place carrots and apples in the bowl of a food processor or high-speed blender. Process on low until carrot and apple are diced into fine pieces. Add eggs, maple syrup, coconut oil, greek yogurt, and vanilla to food processor or blender. Process or pulse until everything is well mixed.
  3. Place all dry ingredients (except walnuts) in a separate large bowl and whisk together.  Pour wet ingredients into dry ingredients in the large bowl. Stir all together until just mixed and no dry ingredients remain. Stir in walnuts.
  4. Spoon about 1/4-cup portions into each muffin tin liner. Bake for 30 to 40 minutes at 350F, or until a toothpick comes out clean when stuck into the center of a muffin. Allow to cool on a wire rack for 10 minutes. Store in a sealed container in the refrigerator for 3 days. May be frozen for up to 3 months.

Note – Recipe adapted from Edible Perspectives.