I love cookie dough. Always have and hopefully always will. When I was in high school, my mom worked in an office building that had a cafeteria that made really good chocolate chip cookies. Once, she bought a giant box of frozen dough balls for us to bake at home. If we baked even 20% of them, I’d be surprised. Every time I’d go out, I’d grab a frozen ball of dough. If my friends came to pick me up, a ziploc bag full of frozen dough balls came to the car for us to nosh on. Those dough balls are a great memory for me.
As I said, I still love raw dough. And when I make chocolate chip cookies, yes, I will still eat some dough. And I’ll even freeze some dough balls for the future.
This recipe is an adaptation of one I saw online years ago and loved. I’ve tweaked slightly and added something extra so I can call it my own. If you are dairy free, simply sub out the chocolate chips to dairy free chips. Voila – you can eat these! For those that are worried about eating raw eggs in dough – there are none here. You can even skip the chocolate chips and add in raisins to make them more oatmeal raisin like.
Speaking of oatmeal, I only use the oats from GF Harvest. Certified gluten free and harvested and produced with purity protocol. What does that mean? Basically, they are safe, high quality oats for Celiacs. You can read more about it on my friend gfJules blog here.
What I like about this recipe is the addition of chia seeds. It gives the dough some extra protein as well as healthy omega-3 fats. Chia seeds are really good for you.
Let me know if you try this recipe and what you think!
Gluten Free Raw Chocolate Chip Cookie Dough Bites
2 cups cashews – I use salted ones. You can always use unsalted raw cashews and add some salt for flavor.
3/4 to 1 cup gluten free oats
3/4 teaspoon cinnamon
5 tablespoons maple syrup
1 tablespoon vanilla extract
1 – 2 T chia seeds
1/2 cup chocolate chips or raisins
Using a Ninja or a food processor, process the cashews, oats and cinnamon until they are chopped and meshed together well.
Add the vanilla and syrup and mix until the “dough” forms. I like mine a bit crunch so I don’t overmix.
Place the mixture in a small bowl and add your chia seeds and chips and mash/mix together with a spatula. You can also toss the chia seeds into the mixer earlier, but I don’t. I fear they may become too gelatinous if mixed up and crushed,
With the dough, I roll out into tablespoon size balls and store in a plastic container in the fridge. They will be gone in days!
A few months ago I was aimlessly wandering around the grocery store just looking for something new to buy. I just had that bug. As I stumbled into the freezer section, I saw a frozen ball of gluten free pizza dough from a company that I’ve never seen before. Rizutto Foods.
The Artist encouraged me to buy it and try it, as he so often does with new products. And I am so grateful he encouraged me.
I followed the instructions on the package and it made one of the best gluten free pizzas I’ve made from a pre-made dough. Don’t get me wrong, if I want to make my own dough, I’ll still stick with GFJules pizza mix. (Side note, you can buy them either on her site or via Amazon). I use a pizza stone when making gluten free pizzas. I received one as a birthday gift a few years back from a friend and I do think it makes a better crust. It’s not needed to make a good gluten free crust but it does help I think.
So back to Rizutto Foods…I immediately had to write them. The crust was the perfect combo of chewy and crispy. Like “real” pizza. Sidenote: I don’t like using the term “real” or “normal” when it comes to gluten free because for us, normal and real ARE gluten free!!! The two folks I communicated with at Rizutto Foods were really friendly and appreciative of my comments.
Rizutto Foods was kind enough to send me free samples of their flatbreads in two different sizes and a few more frozen pizza dough samples. So for my blog post today, the thoughts here are of my own and not based on the free samples. Trust me, if I don’t like a product, you’ll know about it.
Here is a photo of the flatbread I made. Their crusts come frozen. I let mine defrost and cooked it for about 5 minutes on 425 degrees without any toppings. Then I topped it with The Artist‘s homemade eggplant tomato sauce (heaven in a jar!), some fresh basil from our garden, some crushed red pepper (always a must on pizza for me!) and then fresh mozzarella.
After topping the flatbread, I put it back in the 425 degree oven and watched it. The crust turns golden brown and that’s when I take it out.
I let it cool for a bit and honestly, devoured the entire thing. No, I didn’t share it. It’s that good!
Rizutto Foods makes a smaller flatbread as well, and while I don’t have a photo, they have the same great flavor, texture and consistency as this larger version. I’ve been hesitant to use them as I don’t want to run out but yet I want to eat them all! We’re having guests over soon and I’ll be making some flatbreads for appetizers!
I’m grateful to the folks over at Rizutto Foods for the free samples. Thanks again for making such quality, gluten free products.
If you’re Celiac, imagine a place you could go to where everything on tap is gluten free. Where you don’t have to worry about cross contamination or cross contact from any deep fried foods. Or where everything on the pub food menu is gluten free so it’s safe to eat. No gluten at all on the menu or in the pub. Oh, and those drinks on tap?They have close to fifty cider varieties to try – all gluten free. Call it Fifty Shades of Cider for Celiacs.
Now, imagine this cider house is only 20 minutes away from you? Well, then it’s time to hop in the car and check them out for lunch. And boy, am I glad we did.
Let me introduce you to Schilling Cider House in SE Portland. This cider house is relatively new to the area but I hope stays around for a long, long time. They also have their original location in Seattle.
All of their ciders are free of artificial colors, artificial flavors and corn syrup. Just as a cider should be!
The ambiance inside is pretty cool and I realized after I didn’t take a photo so I apologize. Imagine long wooden community tables with metal bar stools. The table next to us had a group of five playing cards while drinking cider and talking. I loved that – such a sense of community. They have a great outside seating area too but it was just too hot for me and The Artist to sit out today so we opted for a/c.
When you walk in, the cider menu on the wall is a bit daunting but don’t fear! Again – Fifty Shades of Cider! The staff is great at helping you decide what may wet your whistle!
Ciders are color coded so you can easily distinguish characteristics (is that the right word? Variety? Tones? I don’t know….)
The Artist and I each chose our own flight of six ciders for $12. Each was a generous sample size and a great way to try many new flavors. I asked the staff to tell me what their most popular cider was (I won’t reveal – you have to go try it for yourself!) as well as some ciders that I may never be able to taste elsewhere. Number 43 for example! Now, don’t quote me, but it is something like a London cider processed using French techniques.
It was fun to try so many varieties that I’ve never heard of or would be able to taste elsewhere.
And to go along with the ciders, let’s talk about the food!
The menu above is the pub food. Short, sweet and simple. And oh so good. You can get any of the sausages made into a corndog. I had the Red Hot and The Artist had the frankfurter. We also split a pound of tots (you have to, right?!) and the fried zucchini. Which let me tell you, is amazing. More on that in a bit. Let’s see some food!
The corndog batter was perfect. It held to the meat, was the perfect “GBD” (golden brown deliciousness) and to be honest, was amazing. I have not had a fresh, realcorndog in 10+ years, and the frozen ones that come in a box that you put in the toaster DO NOT COMPARE! The Red Hot was spicy and juicy and fried to perfection. The Artist said his dog was equally as good. I was in such a food porn heaven I didn’t even think to ask to try his dog. Again, I’ll have to go back to try it.
Now the sides. The tots – good. Nice crispy outside. Flaky inside. They needed salt but they were good. But my favorite was the fried zuke. If they had had a side of marinara sauce, I would have set up permanent residence on site and never left. I’ve made fried zuke since being gluten free. It’s not the same. This batter was just like a tempura batter. Light and flaky with a hint of garlic. I just can’t begin to tell you how truly amazing the fried zuke was.
While we were eating, the chefs were preparing something that I just could not figure out what it was. So I went and asked and it was parsnips they were preparing for the veggie crisps. He brought me a small sample of the fried parsnips and carrots.
Folks, let me tell you this about the fried veggies. GET THEM! They are matchstick thin but fried to perfection. And seasoned with a delicious combo of what tasted like light brown sugar, salt and curry powder. I’m not a huge curry fan (though it is growing on me) but these were light years ahead of your fried foods at the county fair. Not even the same category.
I am so grateful that Portland “gets” gluten free and does a good job with it at many restaurants. I want to thank the staff there for putting up with my questions, for me taking photos and for the sample of the veggie crisps. And a warm welcome to the new cute chef who was on Day 1 today when we visited. He was friendly, helpful, knowledgeable and gave me a hug, too. (Spoiler alert, he was a total mancrush for me and I asked for the hug!) Every staff member there was wonderful to talk with and seemed to really care about making your experience a great one there.
It’s a fun place to eat and we will definitely be back. If you’re in Portland, (or Seattle) please check them out and support them! Oh, and they only take cards – no cash! Just letting you know in advance.
This salad is a hit in our house. We’ve made it for guests for a fun lunch and everyone loves it. I’m not sure if it’s the tangy yellow mustard vinaigrette or the mini cheeseburgers or the combo of yummy flavors all meshing together.
I first saw this recipe on one of Rachael Ray’s shows years ago – it has been at least five or six years since we first made it (as I remember the house in Denver we lived in at that time!).
On a hot summer night like tonight, it was the perfect dinner. Crisp, cool, crunchy romaine lettuce. Juicy tomatoes. Crispy pickles. And mini cheeseburgers. We even went old school and did Kraft American cheese on the burgers. Trust me, I was a bit aghast against myself for recommending it versus cheddar….but it just worked so well for the burgers.
We used ground beef for our recipe, but you can use any protein you normally use to make burgers. Beef, chicken, turkey – they would all work. We cooked our burgers on the stovetop but a quick grill treatment to cook them would give them some great flavor. Just be sure to not overcook.
My recipe for this is really a “make your own salad”. We use whatever lettuce we have on hand. Tonight it was romaine hearts. We added tomatoes and the best part – chopped pickles. They act like relish but not as sweet.
I buy these Vlasic pickles as they are gluten free and do not contain any artificial colors or dyes. Read your next jar of pickles. Why do they need to put dye in pickles? No thank you.
Ok, so back to the non-recipe, recipe. The secret (I think) to this salad all coming together is the dressing. The recipe below is a double batch from what my original recipe had – you’ll want to go light on the dressing on the salad since it’s so tangy, but this will give you extra and the encouragement to make this salad again. You’ll want to after you eat it!
So what do you do? You make your salad. Add whatever you would normally add to really add to a cheeseburger. Want red onion? Add it. Bacon? Toss it in. Sauteed mushrooms? Now you’re talking!
We usually make about a 2 inch meatball size cheeseburger and pan fry for a few minutes on each side, then top with cheese. Don’t overcook (unless you like well done meat, and if so, then we need to talk!)
We put our dressing on before we put the burgers on but you can make yours anyway you want! Now for the dressing:
Yellow Mustard Vinaigrette
6 T yellow mustard
4 T apple cider vinegar
3/4 cup olive oil
salt and pepper to taste Note: I never use salt in this recipe but use Supreme Shallot Salt from Savory Spice Shop. It’s a staple in our house. I love that place! We used to shop at the original when we lived in Denver and I am grateful there is one here in Portland.
You get the idea of the salad, right?! Go forth – make it! Enjoy! Let me know what you think.
Tomorrow I start a new job. Like any new situation, I know in time a discussion of food will come into play. I briefly dropped the C word (Celiac) during my interview but know for others, it isn’t an important thing to remember. I’ve been gluten free long enough to know how to appropriately maneuver around the office potluck (bring my own potluck dish to share) or how to handle the group lunch outings (take the lead on suggesting places to go and remind folks that it is a must I eat somewhere safe). But there will always be new people to educate on why I eat gluten free, why it’s not a fad for me, why I don’t lose weight eating gluten free (my body is healthy now and absorbs nutrients) and biting my tongue when I get told “Oh I’d die if I couldn’t drink beer” or the ever popular favorite amongst Celiacs of “You can go and just get a salad, right?”
So tomorrow begins a new chapter for me of which I am really looking forward to. The company, people and culture all seem great.
I’d love to know how you handle new situations and assessing your dietary needs. What do you do?