Breakfast Polenta with Dates and Maple Syrup

Gluten free, dairy free and allergy friendly breakfasts don't have to be a daunting task to prepare. This breakfast polenta is "quick to fix".. and can be served with a myriad of breakfast sides! Bacon or pancetta, fried potatoes, mushrooms and veggies, gluten free, dairy free toast, and a source full of fresh or dried fruits! 

The dates and maple syrup are a marriage made in heaven.. so definitely try this combo too!

Breakfast Polenta with Dates and Maple Syrup

Ingredients:

6 cups water

1 1/2 teaspoons salt

1 1/2 cups gluten free corn meal

1/4 cup maple syrup

2 tablespoons butter or dairy free margarine  

2 tablespoons coconut or rice milk

Maple Syrup

Fresh Dates

Preparation:

For polenta;  Bring the 6 cups of water and 1 and 1/2 teaspoons salt to a boil in a large saucepan. When it reaches a boil, slowly whisk in the corn meal.

Reduce heat to a simmer and cook for 10-12 minutes, add 1/4 cup of maple syrup. Continue to stir frequently. Remove from heat, whisk in the butter, or margarine and coconut milk.

Plate the polenta in a bowl, drizzle maple syrup on top, add sliced dates.. and enjoy!

Strawberry Ice Cream and Fresh Berry Tart | Gluten Free

This is the most simple of desserts and my favorite 'go to' recipe for a gluten free pastry shell as well! 
Add regular or dairy free strawberry ice cream and fresh berries with a frosty dash of powdered sugar, and you have an elegant dessert that will wow even your most discriminating gluten based dessert lovers! This crust is an almond shortbread crust recipe that I have used many times and absolutely LOVE!  It makes for a great afternoon tea cookie too. :)

Gluten Free Tart with Strawberry Ice Cream and Fresh Berries

Ingredients
Gluten Free Almond Shortbread Crust
1.5 Quarts Coconut Milk Dairy-Free Frozen Dessert
 or regular Strawberry Ice Cream 
2 Pints 2 varieties of Fresh Berries (cleaned and dried)
Powdered Sugar for dusting top
Tart Pan

Gluten Free Almond Shortbread Crust
1/2 cup cold butter, room temperature
1/8 cup granulated white sugar
1/2 tsp. pure vanilla extract
2/3 cup fine almond flour (meal)
1/3 cup “gluten free” *all purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt


For Shortbread Crust
Pre-Heat the oven to 300 degrees. Pulse almond flour with sugar in a food processor, add cornstarch, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 25 to 30 minutes. (till golden)

Directions
Have ice cream ready at a soft stage but not melted. When tart shell is cool, fill with ice cream, blending with swirls. Put back in freezer for 20 minutes. When ice cream is firm, take out of freezer and top with fresh fruit and dust with powdered sugar. It's ready and yummy to enjoy at this point! 

Enjoy!
xoxo

White Hot Chocolate Nutmeg Cappuccino

Fall has always been my favorite time of year for it ushering in the beginning of hearty cooking and seasonal hot drinks, warmer and more cuddly clothing and blankets to wrap us in sitting around the fireplace. But surprisingly our Spring weather here in Southern California is extended in the month of June and often times feels like Fall. 

With the mist hovering over the hillsides in the early mornings creating ribbon like clouds and the breezes blowing through the Rainbow Gap on the South end of Temecula, the coolness it creates is the perfect ambiance for a warm cup of hot chocolate.

I don't remember where I found this recipe.. but it has been in my collection since last year. The only difference I made was infusing the cream with nutmeg and then straining it. It has a more spicy taste and melds wonderfully with the brandy and the creme de cacao. This would be just as wonderful without the liqueurs. If you do omit them just up the vanilla content to 1 and 1/2 teaspoons. 

Ingredients
6 oz half and half
1/8 tsp. Ground Nutmeg
2 oz espresso
2 oz grated or chopped white chocolate
1 tsp brandy
1 tsp creme de cacao
1/8 tsp vanilla
Whipped cream
Ground nutmeg

Preparation

Pour Half and Half and 1/8 of a teaspoon of nutmeg into pan. Heat till almost boiling. Remove from heat and strain through a fine mesh strainer. Pour back into pan and add chocolate. Whisk until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk until foamy. Pour espresso into a tall glass or mug, then spoon chocolate cream mixture over the espresso. Top with soft peaked whipped cream and a dash of nutmeg. Serving size 1.

Summer is the perfect time for sea shell collecting. We love going to La Jolla in San Diego in the early evenings and filling our buckets with beautiful shells. It is a "for sure" occasion to end a wonderful evening by a campfire with a frothy cup of White Hot Chocolate Nutmeg Cappuccino!

Enjoy and Buon Appetito!
Laurie