Inside HBC

Cranberry Orange Scones

Having a scone with a cup of tea is such a treat, one that I thought I would never be able to have again once I realized I couldn’t eat things made with wheat flour.  Thanks goodness for GWF Baking Mix*!  Now I can have my scone AND be certain that it gives me something back–lots of protein, that is!

• 1 cup GWF Baking Mix (sweet, salty)
• 1 cup rolled oats (generous) (sweet)
• 6 TBS chilled salted butter, cut into squares (sweet)
• 1 beaten egg (sweet)
• 1/3 cup cream, buttermilk or soy milk (sweet)
• Zest from one orange or 1tsp orange extract (bitter)
• 1/2 cup dried cranberries (sweet, sour)
• About 1/8 cup oat flour for kneading (sweet)
• Greek yogurt (optional) (sour)

1. Heat the oven to 375 degrees F.
2. Mix the GWF baking mix and oats in a large bowl.  Cut in 6 TBS butter (an electric mixer makes it easy, but a fork works fine as well).  The lumps should be about pea-sized.
3. Combine the milk and the beaten egg, and then add to the flour mixture along with the orange zest and cranberries.  Mix only until combined.
4. Turn out onto a floured board and knead gently until the dough is a bit stiff, but not crumbly.  Cut dough into 4 sections and form into 4 balls.  Cut those into 4 pieces, and retain shape (a little wedge).  Place onto an ungreased cookie sheet and bake for approximately 13 minutes.
5. Transfer to a cooling rack, but do enjoy them warm with a dab of butter or Greek yogurt.  Yummy!

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.

Pumpkin Muffins

These moist pumpkin muffins just might be my favorite recipe using GWF Baking Mix.  They are perfect for breakfast, a midday snack or a lovely dessert after a light meal.  Dress it up with sour cream and pomegranate seeds if you omit the cranberries.  Mmmmmm.

• 1 egg (sweet)
• 1 cup pumpkin puree (sweet)
• 1/2 cup cream or half and half (sweet)
• 1/2 cup melted butter or light oil (sweet)
• 1/2 tsp vanilla (sweet)
• 2 cups of GWF baking mix (sweet, salty)
• 1/2 tsp cinnamon (pungent, bitter)
• 1/2 tsp ground cloves (pungent)
• 1/4 tsp ground nutmeg (pungent)
• 1 cup fresh cranberries (optional) (sour)

1. Heat oven to 375 degrees.  Beat the egg gently in a large bowl. Mix in the pumpkin puree, cream, and vanilla. While stirring, slowly add cooled, melted butter or oil. Mix well.
2. In a separate bowl, combine all dry ingredients, then add to the pumpkin mixture, stirring just until combined. Fold in the cranberries.
3. Fill lightly oiled cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.

GWF baking mix is available at the Heavenly Bodies Clinic and our online store!

Chocolate-Pistachio Biscotti

These little biscotti cookies are great with an early morning coffee or crumbled on some yogurt and raspberries for dessert.  However you enjoy them, remember they are full of protein, not sugar.

• 1 cup GWF Baking Mix (sweet, salty)
• 1/3 cup cocoa powder (bitter)
• 2 eggs (sweet)
• 20 drops of stevia liquid (sweet)
• 1 tsp vanilla (sweet)
• 1/4 cup canola (or other light) oil (sweet)
• 1/2 cup pistachio nuts (sweet, salty, sour, bitter)
• 1/2 cup dark chocolate chips (sweet, bitter)
• 1/4 cup chopped crystallized ginger candy (optional) (pungent, sweet)

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a medium bowl, blend together the GWF baking mix with the cocoa powder and set aside.
2. In the large bowl of an electric mixer, beat the eggs, then add stevia liquid and beat until frothy.  Mix in vanilla and oil.
3. With the mixer on low, add the cocoa baking mix and combine well.  Add nuts, chocolate and ginger and mix (it may be easier to use a spatula at this point to mix).
4. With moistened hands, shape the dough into 2 9-inch logs about 2 inches in width.  Bake until set, about 15 minutes.  Remove from oven and let cool for about 10 minutes.  Reduce heat to 325.
5. Transferred cooled logs to cutting board and slice (serrated knife works well) into 16 slices each, about 1/2-inch thick.  Return to baking sheet/parchment paper and bake for another 10 minutes on each side.  Cool for 5 minutes on the baking sheet, then move to a cooling rack.  Store in an airtight container for up to 1 week.

GWF baking mix is available at the Heavenly Bodies Clinic or our online store!

Berry Tart

Summer time means berries, and here’s a new berry recipe that will delight your taste buds.  We offered a sampling to our clients at the Women Only Sauna Night this month and it was a hit.  I hope you like to, too.

For the crust:

• 2 cups GWF Baking Mix (sweet, salty)
• 1 1/2 sticks of cold butter, cut into small pieces (sweet)
• 1/4 cup ice water

For the filling:

• 2 cups of blueberries (sweet, sour)
• 1 cup of raspberries (sweet, sour)
• 1 cup of blackberries (sweet, bitter)
• Zest of 1 lemon (bitter)
• Juice from 1/2 lemon (about 2 TBS) (sour)
• 1 tsp arrowroot powder

1. To make the crust, place GWF Baking Mix in a food processor.  Add butter and mix until the pieces are about pea sized.  Quickly add the water and mix until a dough forms.  Wrap in plastic and refrigerate for an hour (or overnight).
2. Preheat the oven to 375 degrees. Mix filling ingredients in a medium bowl and set aside.
3. Roll the dough out onto a large piece of parchment paper until about 1/4 or 1/8 inch thick.  Transfer, parchment paper and all, onto a large cookie sheet.  Place berry mixture in the center leaving about 1 inch of dough uncovered around the edges.  Gently fold the edges up and over the berries so they don’t escape as it bakes.
4. Bake in the center of the oven for about 45 minutes, or until the berries start to bubble.  Remove from the oven, and cool for about 1 hour before serving. To finish it off, add whipped cream and chopped fresh basil (optional).

* You can purchase GWF Baking Mix from the Heavenly Bodies Clinic or order it from our website.

Pancakes

Boy did I miss pizza, breads, cookies, muffins, and everything else made with wheat flour when I finally identified that wheat was what was making me sick.  I completely cut it out of my diet, which is not so easy.  Do you read the labels on the food products you buy?  Did you know wheat is used in making salad dressing, soy sauce, and ketchup?  Sheesh!  After LOTS of experiments (and plenty of not-so-delicious recipes) we finally came up with Gillian’s World Famous Baking Mix. Here’s the FIRST recipe I made with it, and it sure did make me happy:

• 2 cups of GWF Baking Mix (sweet, salty)
• 2 eggs (sweet)
• 1 cup milk, buttermilk, cream, soymilk, (you get the idea) (sweet)
• I cup yogurt or kefir (sour, sweet)
• 1/4 cup of light oil, or melted butter (4 TBS) (sweet)
• 2 cups of fresh fruit (optional) (sweet)

1. Heat frying pan on medium-low heat (about 3 or 4)
2. Whisk together the eggs, milk, oil, and yogurt.
3. Add baking mix and combine.
4. Ladle cakes onto pan and evenly sprinkle with fruit, if desired.
5. Cook for about 2 minutes on each side, or until cooked through.  Serve immediately, or plate and keep warm in the oven. Makes about 12.

This recipe also makes DELICIOUS waffles!

As you can see this is sweet, sweet, sweet, so add flavors with fruit like blueberries (sweet/sour), strawberries (sweet/sour), blackberries (sweet/bitter), and tea or coffee (bitter).

*This baking mix is different from all the others in that it is a high protein mix, with absolutely noooooo sugar, to include the sugar you’d get from rice and potato flours.  You can learn more about and order GWF Baking Mix from the Heavenly Bodies Clinic website!

Wasabi Crusted Chicken Tenders

The Pungent flavor can also be described as “hot”.  I prefer calling it pungent because not everything that falls into this flavor has heat in the traditional sense, but many things do.  Garlic, jalepeno peppers, ginger and cinnamon all share the pungent flavor, but so do parsley, cilantro, and peppermint.  I like to describe pungent as a “burst” of flavor.

The following recipe is very simple, and combines all of the flavors at once.  All you need is a nice salad or a dark green vegetable side.  Broccoli is my favorite!

• 1 cup of almond flour or *GWF Baking Mix (sweet, salty)
• 4 tsp wasabi powder (pungent)
• 4 skinless chicken breasts or 8 chicken tenders (sweet)
• 4 TBS peanut or coconut oil (sweet)
• 4 tsp soy sauce (salty)
• 4 tsp mirin (rice wine vinegar) or vinegar (sour)
• 3 TBS Sake (sweet, bitter)
• 3 green onions, thinly sliced (pungent, sweet)

1. Combine flour and wasabi powder in shallow dish.  Rinse chicken, then pat dry.  If using breasts, slice into three strips lengthwise to resemble tenders.  Dredge through wasabi flour.
2. Heat 2 TBS oil in large skillet over medium heat. Saute chicken until golden brown and cooked through, 3-5 minutes each side depending on thickness.  Transfer to a platter, and repeat with remaining oil and chicken.
3. Once chicken is finished, add soy sauce, vinegar, and Sake to the pan and bring to a boil, scraping any browned bits from pan.  Drizzle over the chicken and sprinkle with green onions.  Serve with a side of dark green vegetables.  Enjoy!

*GWF Baking Mix is a grain-free, high protein mix that can be purchased exclusively at the Heavenly Bodies Clinic and website.  It is extremely versatile, and can be used to make sweet and savory baked goods like pancakes, waffles, muffins, breads, and crackers.