I actually have never been a huge fan of egg salad, but the combination of the egg with just a touch of dill relish on a homemade onion bagel - toss on some micro greens or lettuce - and it's so delicious. These homemade gluten-free onion bagels have quickly become a favorite. They're so versatile - perfect for breakfast, lunch or dinner! Also, it's a great meal to make with the leftover dyed Easter eggs. Enjoy! 

Delicious egg salad on bagel sandwich, assembled with freshly made GF onion bagels. 

Egg Salad on Homemade Onion Bagels

Prepare hard-boiled eggs. This recipe is for 6 hard-boiled eggs, but it can easily be adjusted. Once they've been boiled and then rinsed in cold water, transfer them to cool complete in the refrigerator. 

Prepare a batch of delicious homemade onion bagels. This recipe can be piped to make two pans of 12 mini bagels, if you like a smaller bagel. Or, you can pipe them larger. I find it's a very forgiving recipe in terms of bagel size, just cook them to a nice golden brown. Also, please use rapid-rise/quick yeast! 

Fresh from the oven - 24 small-sized onion bagels. Yum!

To prepare the egg salad, chop together using a pastry cutter: 

6 hard-boiled eggs, peeled & rinsed (to remove any excess shell)

2-3 Tbsp mayonnaise (or more, to taste)

2-3 tsp dill relish (if you don't have any pickle relish, you can finely mince dill pickle and add 1 Tbsp)

salt & pepper, to taste

Rinse and dry:

micro-greens (like arugula) OR greens of your choice

Assemble your onion bagel sandwich by slicing the bagel in half and topping with egg salad and fresh greens. You can toast the bagel, if desired. I usually don't toast freshly made bagels, but do toast the leftover bagels that have been sliced and frozen.  Enjoy!  

Egg salad with greens on a homemade GF onion bagel with mini baked smashed potatoes on the side. (boiled mini potatoes, smashed each with the bottom of a glass, drizzled with olive oil, topped with salt & pepper and roasted at 425 F until golden)

Egg Salad on Homemade Onion Bagels Recipe by Successfully Gluten Free!

 I don't usually dye eggs most years - unless my kids really beg. But this year, we tried the easy baking soda with food coloring method we had heard about. It was so fun, like an art project and science project all rolled together.  I used my favorite hard boiled egg method to prep and cool the eggs before we colored them. It's so fun to see how they look after being creatively painted! Enjoy! 

Baking Soda-Vinegar Dyed Easter Eggs!

They were very serious about their egg painting. 

Baking Soda-Vinegar Dyed Easter Eggs

Note: You can make as many colors as you like. Make the following mixture for each color. 

In a small bowl, mix together: 

1 Tbsp baking soda

1-2 tsp water, to desired consistency

food coloring paste, as desired (I recommend the food coloring paste vs liquid food dyes)

Repeat, as desired, until you have a selection of colors.  We aimed for bright colors, but you can use less food coloring paste for softer, more pastel colors. Your final colored eggs will be much lighter than your dye mixes. 

Mixing together 6 bowls of baking soda and food coloring paste (with a bit of water) to paint the eggs!

Place each hard-boiled egg in a metal muffin tin.  Use the q-tips (or brushes) to paint the eggs, as desired. (You can use proper paint brushes, but we used q-tips for easy clean-up.)  Avoid overlapped colors too much so you don't end up with a muddy brown look.  

The food coloring mixtures and hard-boiled eggs, ready for painting with Q-tips (or brushes).

The very serious egg painters at work.

The final eggs, ready for the vinegar to be added!  We had stripes, polka dots, tie-dye style, swirls. 

Reaction time! (Baking soda - painted on your eggs - and vinegar when poured on top will react in an acid-base reaction and bubble.) Once you've painted your eggs, spoon or gently pour overtop each egg to create the mini volcano science experiment reaction (fun!):

~2-3 Tbsp white vinegar

Rotate gently, as needed, to make sure all the vinegar and baking soda has finished reacting/bubbling.  

The reaction after gently spooning the vinegar over the eggs. You can just add the vinegar quickly, but we think it's more fun to do one egg at a time. 

Gently pat dry the eggs.  I like to give them a little rinse under cold water and pat dry again just in case anything didn't fully neutralize during the reaction (aka, remove any excess vinegar or baking soda).  Store leftover eggs in the refrigerator before peeling and eating. Enjoy! 

Pretty dyed eggs! Yay!

Baking Soda-Vinegar Dyed Easter Eggs by Successfully Gluten Free!

Delicious and gluten-free, the name glutinous rice flour is confusing - but it's just a white rice flour made from a sticky rice. You can find it called "sweet rice flour" as well. I find it depends on the packaging. When you cook with glutinous/sweet rice flour, it adds a natural gooey quality to the bake. It's the flour that is used to make mochi (double check when purchasing them since not all of them are GF, but many are). I've been wanting to use more dates in my baking in honor of our dear friends celebrating Ramadan - and combining them with the three overripe bananas and some glutinous rice flour turned into the most delicious mochi-style dessert! Enjoy! 

A delicious square of Banana-Date style Mochi Bars!

Mochi-style Banana Date Bars

Makes one 8" x 8" pan. 

Preheat oven to 350 F. Line your 8" x 8" pan with parchment paper. 

In a mixer, beat until well mixed (1-2 minutes): 

3 bananas, overripe and peeled

2 eggs

3 oz pitted dates, finely diced

1/4 cup butter, softened

1 tsp vanilla

1/2 cup plain yogurt

Then add:

1 cup glutinous rice flour (sweet rice flour is another name for glutinous rice flour)

1/2 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1/4 - 1/2 tsp cinnamon, optional

Pour into prepared pan.  Bake at 350 F for 30 - 35 minutes, until nicely puffed and set in the center.  It will still jiggle a bit overall.  

Fresh from the oven! The dark spot in the middle is a date. 

Let cool on the counter and then fully cool and chilled in the refrigerator.  If you do this, then it will slice cleanly. However, we love it warm, so dig in when it's fresh! It reheats well, too.  Enjoy! 

Quite nice warm with a little dollop of cream

Mochi-style Banana Date Bars Recipe by Successfully Gluten Free!

Chocolate Chocolate (& Mint) Chip Cookies!

 So... these cookies came about at the end of a long, stormy icy day - and they hit the spot perfectly!  Soft chocolate chocolate chip cookies, packed with plenty of chocolate chips. I love the addition of mint chips, but these would be great with any combination of chocolate chip varieties. Enjoy! 

Yum! Soft, chocolate packed - what's not to love?

Out exploring the day after the ice storm. 

Chocolate & Mint Chip Cookies

Makes ~36 - 48 cookies, depending on your scoop size~

Preheat oven to 350 F.  Line baking sheets with parchment paper or silicon liner. 

Whisk together in a bowl, then set aside: 

1 cup white rice flour

1/2 cup cocoa powder (a rich, dark cocoa powder is my favorite)

3/4 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Cream together until nice and fluffy: 

3/4 cup butter, softened

1/3 cup sugar

1/2 cup brown sugar

Add and mix, scraping down regularly: 

2 eggs

1 1/2 tsp vanilla extract (or vanilla bean paste)

Add GF flour mix from above, and mix in, just until combined. 

Add and mix in gently (you can adjust the amounts and types of chips as you prefer): 

1 - 1 1/2 cup semi or dark chocolate chips

1 cup mint chips (You can just add extra chocolate chips - any type - if you don't want to use mint)

1/2 cup milk chocolate chips

Scoop heaping 1 Tbsp scoops onto the prepared pans.  I aim for 12 per pan.  Bake at 350 F for 10-12 minutes.  Let rest a few minutes on pan before removing to cooling racks.  Leftover cooled cookies can be frozen for later.  Enjoy!!! 

Scooped and ready to bake!

Fresh from the oven!

Just one more picture of the yummy chocolate chocolate chip cookies! 

Chocolate Chocolate (& Mint) Chip Cookies Recipe by Successfully Gluten Free!

 I've used a decent amount of garlic lately when cooking - and no one around here complains because we do love garlic.  However, I had the funniest conversation the other day with my two girls. 

Younger: Is there a lot of garlic in this? 

Older: Oooooh yeah. 

Younger: That's okay. Doesn't garlic make your breath smell good? 

Older: Uh, no. 

Me: Um, nope.

Younger: But mom told us that, I thought! 

Older: She was joking. 

Me: Yep. Sorry. [starts laughing]

Younger: Argh!!!! 

Despite this, they still love dishes with plenty of garlic, like this yummy pasta dish. If you make sure to cook your garlic nicely, it removes a lot of the spice and you're left with the wonderful garlic flavors.  Enjoy!

Easy peasy lemon squeezy pasta meal! 

Light & Easy Pasta with Garlic, Peas & Lemon

*You'll prepare the vegetables and noodles while you're making the sauce, then can toss everything together in the sauce pan.*

Steam Vegetables (peas (or broccoli) with option to add spinach)

*While you're boiling water and cooking pasta, below, prepare your steamed vegetables.*  

Add to a pot with a tight fitting lid:

1 cup peas OR 2 cups broccoli (if you prefer vs peas) 

Add ~1/2" water, and put on high heat, with lid on, until steam is visibly coming out.  Turn off the heat and leave the pot where-is until I'm ready to use.  *Drain before adding to the pasta/sauce.*

If you want use fresh or frozen diced spinach, you'll add this after the vegetables have cooked and sat ~5 minutes.  Just add:

 ~1/2 - 3/4 cup frozen diced spinach or 1 - 2 cups diced fresh spinach on top of the steamed vegetables and put the lid back on.  Let sit 2-3 minutes, then mix.  Put lid back on and leave until ready to drain and add to the pasta later.  *Make sure you drain this before adding to your pasta/sauce!*

Cook Pasta

Cook one package gluten-free pasta as directed on the package.  Make sure to taste, so it's to the softness you desire.  I find GF pasta typically needs an extra couple minutes of cooking.  Drain and rinse in cold water and set aside.  There are many kinds of GF pasta - personally, my favorite types are ones that include a mix of brown rice, white rice, corn, and quinoa.  I find these noodles give me the best texture and flavor.  But go with your favorite!

A couple tips that I find helpful when cooking GF pasta

1. Salt the water. I usually add about 1 Tbsp salt to my pot.

2. Taste before draining, since often it needs an extra couple minutes of cooking.  

3. Drain and rinse in cold water.  

Garlic & Lemon Sauce

In a large saucepan, heat over medium to medium-high heat:  

3 Tbsp butter

2 Tbsp olive oil

Add and cook until fragrant (~2 minutes):

1 - 2 bulbs garlic, peeled and thinly sliced (This is a lot of garlic, yes)

Salt & Pepper, a few dashes of both

My daughter: how much garlic did you put in this?  Me: two bulbs.  Her: oh. Okay. Wait, two BULBS?!!

Add and stir in quickly: 

~1/3 - 1/2 cup fresh juice from lemons (~1 1/2 lemons)

1 - 2 tsp dried oregano

1 - 2 tsp dried basil

Mix together, then add and mix in: 

1 cup cold chicken broth (you can use 1 cup water + 1 tsp GF bouillon paste)

2-3 tsp cornstarch

*If you don't have cold chicken broth, then mix your 2-3 tsp cornstarch with 1/8 - 1/4 cup cold water before adding.  

Whisk/stir sauce over medium heat until bubbling and the mixture has thickened slightly.  

Stirring in the cornstarch/broth mixture to thicken. 

Add in your steamed vegetables (peas (and spinach, if used)). 

Mixed in the steamed veggies from earlier. In this case here there are peas and a bit of spinach.

Turn off heat. Add and stir in: 

1/2 - 1 cup grated Parmesan

Yay for cheese!

Nicely mixed in and ready for the tomatoes.

Add and stir in: 

large handful grape or cherry tomatoes, sliced

Folding in some tomatoes - ready to add the pasta

Fold your drained pasta, from above. Season with additional salt & pepper, to taste. Enjoy! 

Light & Easy Pasta with Garlic, Peas & Lemon Recipe by Successfully Gluten Free!

Homemade Raspberry Coulis Brownies

Happy Valentine's Day! These delicious raspberry coulis-swirled brownies are so pretty and perfect as a fancy holiday treat - yet they're quick to whip together. The taste is a delicious blend of tart raspberry and rich, sweet dark chocolate brownie. Don't have fresh raspberries? You can make the coulis with frozen berries and leave off the extra ones I placed on top. Happy raspberry coulis swirled brownie baking! Enjoy! 

Fresh from the oven - beautiful swirled raspberry coulis brownies! Yum!

Raspberry Coulis Brownies

Preheat oven to 375.  Line a 9" x 13" pan with parchment paper.

Raspberry Coulis

In a medium pot, combine over medium-heat: 

2 cups (~12 oz) fresh (or frozen) raspberries (or mix of raspberries & blackberries) 

1/3 cup powdered sugar

zest of 1 lemon

juice of 1/2 lemon

Let fruit come to a boil and boil for 3-4 minutes.  Blend with a stick blender to break up larger berries, and return to a boil for another 3-4 minutes. 

Mix together in a small bowl, then whisk the following into your berries: 

2 Tbsp cold water

1 Tbsp cornstarch

Bring back to a boil, stirring constantly, for 1 minute to thicken slightly. Remove from heat. Strain your raspberry coulis to remove the seeds using a sieve. (This isn't necessary, but I find it must nicer to have a coulis without seeds, particularly in a brownie). Set aside while you prepare the brownie batter. 

Freshly made coulis, ready to strain out the seeds. 

Brownie batter

In a large, microwave-safe bowl, heat at 50% power at 30-45 second increments until melted, stirring regularly: 

7 oz dark chocolate (chips, or diced bars)

3/4 cup butter

Add: 

1 1/4 cup sugar

Add, mixing one at a time, until smooth: 

4 or 5 eggs (5 for a gooier brownie)

Add and mix in until combined: 

1/4 cup brown rice flour

Spread your brownie batter into the parchment lined baking dish. 

Put the raspberry coulis in a medium size freezer ziploc (or piping bag).  Snip the corner of the bag and make swirls across the top of your brownie batter.  

Raspberry Coulis, piped out on top of the brownie.

Use a knife to gently zigzag back and forth across the brownie to create a swirl pattern. You can save a little extra coulis to serve alongside the brownies. (Optional) Place additional fresh raspberries over the top of your brownies.  

Swirled to make a pretty pattern. 

Top with additional fresh raspberries, if desired.  They'll be delicious and beautiful without the extra raspberries. 

Bake at 375 F for 22-24 minutes, until set in center.  Remove from oven and place pan on a cooling rack.  Allow to fully cool before slicing and serving.  For the neatest pieces, cool, then chill the brownies before cutting.  Honestly, though, we can never resist cutting pieces while the brownies are still a bit warm. I'm all about the taste - so a little mess on the edges is a-okay with me! 

Store leftovers in the refrigerator.  Enjoy! 

Served with a little extra coulis I had left in the bag after piping zigzags on the top. 

Homemade Raspberry Coulis Brownies Recipe by Successfully Gluten Free!

 One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 

Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins

 

Line 18 muffin tin with paper liners.

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

1 1/2 cup Kristin’s gluten free flour mix (*see note below)

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

 

Whisk in a large bowl:

4 overripe bananas, mashed 

1/4 cup oil

3/4 - 1 cup sugar

2 eggs

1 tsp vanilla extract or vanilla bean paste

1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

1/2cup unsweetened flaked/shredded coconut

 

Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 

1/2 Tbsp sweetened flaked coconut

Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 

1 Tbsp unsweetened or sweetened flaked/shredded coconut

1/2 cup powdered sugar

4 tsp fresh lemon (or lime) juice, or more to a runny consistency

 

Nicely browned, fresh from the oven.

Removed to wire rack, and ready for glazing!

Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 

Glazed and ready to eat! 

* Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:

1 cup brown rice flour

1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)

1/2 cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

3/4 tsp xanthan gum

 

** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!