Tag: gluten free

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Sugar-Free Cherry Pie Recipe —Easy & Homemade


A lighter, cabin-kitchen twist on a classic cherry pie — made with almond flour and a sweet little heart cut-out on top.

There is something about cherry pie that feels so special.

The ruby filling.

The flaky crust.

That first slice when it’s cut while it’s still just a little warm.

But these days, I bake a little differently.

After years of adapting recipes for a lighter, more mindful way of eating, I wanted a cherry pie that kept all the comfort — without the sugar crash. This version is sweet, bright, and homemade… but completely sugar-free.

And the sugar? Truly, you won’t miss it.

Why You’ll Love This Sugar-Free Cherry Pie

• No refined sugar.

• Bariatric-friendly option.

• Can be made quickly.

• Naturally thickened without heavy syrups.

• Still tastes like Grandma’s pie.

It’s the kind of dessert that feels indulgent but doesn’t leave you feeling heavy.

Perfect for summer gatherings, porch evenings, or a simple “just because” baking day.

Ingredients:

For the Filling:

• 1 can sugar-free cherries (I purchased mine at Walmart)

• 1/3 cup Splenda (adjust to taste)

• 1/2 tablespoon lemon juice

• 1/4 teaspoon almond extract

Sugar-free cherry pie filling.

For the Crust:

Gluten-free pie shell.

Defrost the pie crust for 15 mins.

For the Almond Flour Topper:

• 1 1/4 cups of almond flour

• 2 tablespoon of Splenda

• 2 1/2 tablespoon coconut oil

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1/4 cinnamon powder


Optional: You may use the same almond flour mixture to make the bottom crust instead of using a frozen pie shell.

Heart -shaped cookie cutter.


Instructions:

1. Defrost the Crust:

Defrost the frozen pie crust on the counter for about 15 minutes.

2. Prepare the Filling:

In a bowl, combine the cherries, Splenda, lemon juice, and almond extract. Stir gently and set aside.

3. Assemble the Pie:

Pour the cherry filling into the prepared crust.

4. Make the Almond Flour Topper:

In a bowl, whisk together the almond flour, Splenda, and cinnamon.

Add the egg, vanilla extract, and coconut oil. Mix until a soft dough forms.

Roll the dough between two sheets of parchment paper to about 1/8 inch thick.

Remove the top sheet of parchment.

Using a heart-shaped cookie cutter, cut out the center to create a heart opening.

Carefully lift the dough using the bottom parchment sheet and place it over the cherry filling. Center the heart cut-out on the pie. Slowly peel away the parchment and trim the edges.

With any leftover dough, roll out small pieces, cut additional hearts, and place them around the edge for a decorative border.

5. Bake:

Bake at 350°F for 40 minutes, or until lightly golden on top.

Allow to cool before slicing.

Sugar-Free Cherry Pie—Easy & Homemade

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Frozen gluten-free pie crust
  • For the Filling
  • 1 can sugar-free cherries
  • ⅓ cup Splenda (adjust to taste)
  • ½ tablespoon lemon juice
  • ¼ teaspoon almond extract
  • Almond Flour Topper
  • 1¼ cups almond flour
  • 2 tablespoons Splenda
  • 2½ tablespoons coconut oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder
  • Optional: You may use the same almond flour mixture to make the bottom crust instead of using a frozen pie shell.

Method
 

  1. Defrost the Crust:
    Defrost the frozen pie crust on the counter for about 15 minutes.
  2. Prepare the Filling:
    In a bowl, combine the cherries, Splenda, lemon juice, and almond extract. Stir gently and set aside.
  3. Assemble the Pie:
    Pour the cherry filling into the prepared crust.
  4. Make the Almond Flour Topper:
    In a bowl, whisk together the almond flour, Splenda, and cinnamon.
    Add the egg, vanilla extract, and coconut oil. Mix until a soft dough forms.
    Roll the dough between two sheets of parchment paper to about 1/8 inch thick.
    Remove the top sheet of parchment.
    Using a heart-shaped cookie cutter, cut out the center to create a heart opening.
    Carefully lift the dough using the bottom parchment sheet and place it over the cherry filling. Center the heart cut-out on the pie. Slowly peel away the parchment and trim the edges.
    With any leftover dough, roll out small pieces, cut additional hearts, and place them around the edge for a decorative border.
  5. Bake:
    Bake at 350°F for 40 minutes, or until lightly golden on top.
    Allow to cool before slicing.

This pie is sweet, nostalgic, and lighter than traditional versions — perfect for gatherings when you want something beautiful without all the sugar. The almond extract gives it that old-fashioned bakery flavor I remember from baking days with my grandmother.

Debra Roinestad

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High Protein Panettone Recipe — Light Italian Christmas Bread

If you’ve been searching for a healthy panettone recipe that still tastes like the classic Italian Christmas bread, this high-protein, low-fat panettone is the perfect holiday bake. Traditional panettone is rich, buttery, and sweet—but this lighter version keeps all the festive flavor while fitting beautifully into a bariatric-friendly or wellness-focused lifestyle.

Jump to Recipe

This panettone is made with almond flour, protein powder, Greek yogurt, Splenda, and unsweetened applesauce, giving you a soft, lightly sweet bread that delivers flavor without the heavy calories.

It has a hint of orange extract and vanilla, which gives that signature panettone aroma. I just used sugar-free chocolate chips and cranberries, but you can customize it with sugar-free dried fruits as well. The panettone cake smells like Christmas morning, but it is low-sugar, high-protein, and gluten-friendly. Plus, you can freeze any leftovers in an air-tight sandwich bag in the freezer for a month. Just microwave the panettone for 1 minute to defrost. Also, this recipe works well for baking the panettone in mini ramekins as well.

Whether you enjoy the panettone with coffee, serve it on a holiday brunch board, or wrap up slices for friends, this healthy panettone recipe brings all the cozy Italian holiday charm—without the guilt.


Let’s get baking and bring a little festive magic to your kitchen! 🎄✨

The Comfy Cabin

High Protein Panettone (Italian Christmas Bread)

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast, Side Dish, Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 tbs oat flour (or more almond flur if perferred)
  • 1 scoop vanilla protein powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • pinch of salt
  • 2 large eggs
  • 3 tbs Greek yogurt or vanilla yogurt
  • 2 tbs unsweetended applesauce
  • 3 tbs Splenda
  • ½ tsp vanilla extract
  • ½ tsp orange extract
  • 2 tbs cranberries (optional: sugar free dried fruits)
  • 1 tbs sugar-free chocolate chips
  • ¼ tsp dry orange peel (optional) great for dusting the cake

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 6-inch cake pan.
  2. In a large bowl, whisk together almond flour, protein powder, baking powder, baking soda, cinnamon, Splenda, and salt.
  3. In another bowl, beat eggs, then mix in Greek yogurt, applesauce, vanilla, and orange extract or zest until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until combined. Batter will be thick and slightly sticky.
  5. Fold in cranberries and chocolate chips.
  6. Spoon batter into prepared cake pan. Sprinkle dried orange peel on top.
  7. Bake 30–35 minutes (mini versions may be done in 25–28 min) until golden brown and a toothpick comes out clean.
  8. Cool completely before removing from the pan.
  9. Dust lightly with Splenda for that festive snowy look.

Notes

 

  • Add a few rosemary sprigs and cranberries around the plate for a holiday touch.
  • Store best refrigerated for up to five days or frozen for one month.
Debra Roinestad

P.S. Here’s an adorable Wildlife Wednesday that the BLINK camera captured.

Wildlife Wednesday check-in: this black bear tip-toed past the Blink cam at 2:15 a.m., pausing like, ‘Any humans awake… or is it safe for a snack run?’ (c) The Comfy Cabin, 2015


 

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Baked Pears with Blue Cheese & Maple Syrup

Baked Pears with Blue Cheese & Maple Syrup (c) The Comfy Cabin, 2023

This recipe is easy to make and pairs well with almost any dish…no pun intended. 🙂🍐
Tender and juicy pears, baked with blue cheese, mixed nuts, and maple syrup are the perfect appetizer or dessert for these warm summer days. A great combination of sweet, savory, and salty that will leave you satisfied.

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Ingredients

Pears
Blue Cheese & Mixed Nuts
Maple Syrup

You will need three pears, blue cheese, mixed nuts, and maple syrup. Preheat oven to 350 degrees F. Lightly grease a baking dish so that the bottom of the pears won’t stick. Wash and cut pears in half.

Use a melon ball scooper and carve out the center of each pear.

Make sure you carve out plenty of room for the blue cheese and mixed nuts. Arrange the pears in the baking dish.

Use about a half cup of blue cheese and place into the space carved out of the pears.

Add a half cup of mixed nuts. I used salted mixed nuts and roughly chopped them. Place the nuts on top of the blue cheese.

Bake the pears for 10 -12 minutes. Remove from the oven and add 3 tablespoons of maple syrup over the freshly baked pears. Add a few more mixed nuts if desired.

Debra Roinestad (The Comfy Cabin)

Baked Pears With Blue Cheese & Maple Syrup

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Dessert
Ingredients Method

Ingredients
  

  • 3 pears
  • ½ cup blue cheese
  • ½ cup mixed nuts
  • 3 tablespoon maple syrup

Method
 

  1. You will need three pears, blue cheese, mixed nuts, and maple syrup. Preheat oven to 350 degrees F. Lightly grease a baking dish so that the bottom of the pears won't stick. Wash and cut pears in half.
  2. Use a melon ball scooper and carve out the center of each pear.
  3. Make sure you carve out plenty of room for the blue cheese and mixed nuts. Arrange the pears in the baking dish.
  4. Use about a half cup of blue cheese and place into the space carved out of the pears.
  5. Add a half cup of mixed nuts. I used salted mixed nuts and roughly chopped them. Place the nuts on top of the blue cheese.
  6. Bake the pears for 10 -12 minutes. Remove from the oven and add 3 tablespoons of maple syrup over the freshly baked pears. Add a few more mixed nuts if desired.

Debra Roinestad

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Cilantro Chutney

Photos: (c) The Comfy Cabin, 2023

Cilantro chutney is a lovely combination of tangy and sweet. You can use cilantro chutney on sandwiches, grilled meats, salads, and dips. I enjoy using the chutney as a dip for sweet potato fries. Cilantro chutney is easy to prepare. In a food processor, add cilantro, mayo, garlic, sherry cooking wine, maple syrup, sour cream, ground coriander, salt, and pepper, and blend until smooth.

Refrigerate the cilantro chutney in a storage jar. Cilantro chutney will be good for one week in the refrigerator. Also, you can freeze the remainder of the cilantro chutney in a plastic zip-lock bag for future usage.

Enjoy!
Debra Roinestad


Jump to Recipe

Basic Ingredients

Wash can cut the bottom stems of the cilantro and peel one garlic clove.

Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt and pepper in a food processor. Note: If you do not have a food processor you can use a blender.

Pulse the ingredients until smooth and creamy.

Pour the cilantro chutney into a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.

The Comfy Cabin

Cilantro Chutney

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 9 people
Course: Side Dish
Cuisine: Indian, American
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh cilantro
  • ½ cup mayo
  • ¼ cup sour cream Note: I used dairy free sour cream. You can use regular sour cream.
  • 1 garlic clove
  • ¼ cup sherry cooking wine
  • 2 teaspoons maple syrup
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ black pepper

Equipment

  • 1 food processor or blender
  • 1 storage jar

Method
 

  1. Wash the cilantro and trim off the bottom stems. Peel the garlic clove.
  2. Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt, and pepper in a food processor. NOTE: If you do not have a food processor you can use a blender.
  3. Pulse the ingredients until smooth and creamy.
  4. Pour the cilantro dressing in a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.

Equipment I used for this recipe

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https://www.amazon.com/shop/debraroinestad

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Black Bean Quinoa Bake

(c) The Comfy Cabin, 2023

Black bean quinoa bake is a rich combination of salty, sweet, and tangy. This dish is packed with flavors and is very satisfying. Black bean quinoa is a delicious vegetarian casserole and is also gluten-free. You can serve it with tortilla chips and a side salad.

Jump to Recipe

Basic Ingredients

Black beans, corn, and quinoa.
Mexican cheese, red bell pepper, onions, and cilantro.

In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.

Preheat oven to 350℉. Add olive oil to a 9″ x 13″ baking dish. Set aside. Chop the onions, bell peppers, cilantro, garlic and set aside. Place beans and corn in separate bowls and set aside.

Cooked quinoa.

In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.

Onions, garlic, bell peppers, and corn with lime juice.

In another large bowl, add the cooked quinoa along with the black beans.

Add the corn and peppers. Add the salsa sauce and mix gently.

Add the cilantro. Optional: Feel free to add olives into the mixture.

Scoop the entire mixture on the 9″ x 13″ baking dish. Smooth it out with a wooden spoon.

Add 2 cups of Mexican cheese on top.  Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. 

Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.

Enjoy!

Kind Regards,
Debra Roinestad

The Comfy Cabin

Black Bean Quinoa Bake

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Prep Time 25 minutes
Cook Time 35 minutes
1 hour
Servings: 8 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tablespoons olive oil optional: avocado oil
  • 1 small onion, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 cup canned yellow corn
  • 1 can (15 oz) black beans
  • 1 cup red salsa sauce (mild)
  • ⅓ cup cilantro, chopped
  • half of a lemon or lime, freshly squeezed
  • 2 cups shredded Mexican cheese optional: mozzarella cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • Optional: Toppings- olives, guacamole, sour cream, pickled jalapeno peppers, sliced avocados.

Method
 

  1. In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.
  2. Preheat oven to 350℉ Add olive oil to a 9" x 13" baking dish. Set aside.
  3. In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.
  4. In another large bowl, add the cooked quinoa along with the black beans. Add the corn and peppers. Add the salsa sauce and mix gently.
  5. Scoop the entire mixture on the 9" x 13" baking dish. Smooth it out with a wooden spoon. Add 2 cups of Mexican cheese on top.
  6. Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.
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Farinata (Italian Flat Bread)

Farinata (c) The Comfy Cabin, 2023.

Farinata is chickpea flatbread. All you need to prepare farinata is chickpea flour, water, olive oil, rosemary, salt, and pepper. You can add black olives and/or sun-dried tomatoes if desired. Farinata is crispy on top with rich golden-yellow color. Serve farinata with salad, or soup, or use the farinata as elegant sandwich bread. 

Kind Regards,

Debra Roinestad

Jump to Recipe

Pour the chickpea flour into a bowl.

Gradually add 2 cups of lukewarm water and whisk until batter is smooth. Add 3 tablespoons of oil into the batter and whisk gently. Add salt and pepper.

Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.

After 1 hour uncover the batter.

Use a small spoon to skim the foam from the top of the batter.

Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside. Preheat the oven to 450℉.

Add olive oil (about 2 tablespoons) to a non-stick pan or skillet.

Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.

Bake for 20-25 mins. Cook just long enough until the top looks brown and crusty. Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.

The Comfy Cabin

Farinata (Italian Flat Bread)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1¾ cups chickpea flour
  • 2 cups water
  • 2 teaspoons rosemary
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 5 tablespoons olive oil optional: you can also use avocado oil
  • ½ yellow onion (thinly sliced)
  • ¼ cup black olives optional add-ons: sun-dried tomatoes

Method
 

  1. Pour chickpea flour into a bowl and gradually add water. Whisk gently until the batter is smooth.
  2. Add salt, pepper, 3 tablespoons of olive oil into the batter.
  3. Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.
  4. After 1 hour uncover the batter. Use a small spoon to skim the foam from the top of the batter.
  5. Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside.
  6. Preheat the oven to 450℉.
  7. Add olive oil (about 2 tablespoons) to a non-stick pan or skillet. Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.
  8. Bake for 20-25 mins. Cook just long enough until the top looks is brown.
  9. Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.
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Maple Glazed Salmon

This lovely dish is so delicious…savory, sweet, and salty. Serve it with rice or salad as a side dish. I love using maple syrup instead of honey since maple syrup has such a rich and smokey flavor!

Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.

Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.

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Maple Glazed Salmon, (c) The Comfy Cabin, 2023

Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.

Simmering- Maple Glaze Sauce (c) The Comfy Cabin, 2023

In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.

Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 

The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.

Enjoy!

Debra Roinestad

The California salmon (ca. 1879) by Samuel Kilbourne. Original from Museum of New Zealand.

Vintage illustration of Salmon (Salmo Salar)

Maple Glazed Salmon

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • MAPLE SAUCE
  • ½ teaspoon olive oil
  • 2 cloves garlic (minced)
  • ½ cup maple syrup
  • 2 tablespoon soy sauce
  • ½ cup sweet chili sauce

Method
 

  1. Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.
  2. Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.
  3. Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.
  4. In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.
  5. Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 
  6. The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.
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Gluten-Free Stuffing for Thanksgiving

Gluten-Free Stuffing (c) Debra Roinestad, The Comfy Cabin, 2022

Please, pass the stuffing!  Here is a quick and easy gluten-free recipe for Thanksgiving that will be a crowd-pleaser for all your guests and loved ones. All the ingredients are packed with savory flavors that will leave everyone asking for seconds.

Many Blessings,

Debra Roinestad

Jump to Recipe

P.S. I used ALEIA’S Plain Stuffing. To purchase ALEIA’S click here.

You can use any gluten-free bread of your choice. Just toast it and cut it into cubes.

ALEIA’S Plain Stuffing

The Comfy Cabin

Gluten Free Stuffing

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Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 box ALEIA'S box plain stuffing Optional: Use gluten-free bread, toast the bread, and cut the toast into cubes.
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 cup chicken stock
  • ½ cup apple cider
  • 1 cup dried sweetened tart cherries or raisins
  • 1 tablespoon parsley flakes
  • 1 tablespoon sage
  • 1 tablespoon thyme
  • salt and pepper to taste
  • 1 pound Italian sausage
  • 1 large egg, whisked with 1 tablespoon of water
  • 2 tablespoons melted butter

Method
 

  1. Preheat oven to 350° degrees F.
  2. Cut the Italian sausage into small slices. Heat the olive oil in a large non stick pan over medium heat. Add the sliced sausage for 10 minutes. Lower the heat and add garlic, sage, parsley flakes, and thyme.
  3. Cook for another 5 minutes. Season with salt and pepper.
  4. Combine the gluten-free bread cubes, dried sweetened tart cherries, and sausage in a large bowl.
  5. In a separate bowl, whisk together chicken stock and apple cider. Then add the chicken stock and apple cider mixture to the bread and sausage mixture. Mix well to combine.
  6. Grease a 9 inch baking pan with butter. Add the stuffing mixture to the pan. Pour the egg wash over the stuffing.
  7. Bake for about 40 minutes until the top is crispy and browned.

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Vegan Cuban Picadillo

Vegan Cuban Picadillo (c) The Comfy Cabin, 2022

An aromatic and delicious comfort food for the chilly weather is Cuban picadillo. It’s great to eat any time of the season. I created a vegan version of this savory dish. Cuban picadillo is a fast recipe and versatile that can be served over rice, great for tacos, beans, or sprinkled over your favorite salad.

Enjoy!
Warm Regards,
Debra Roinestad

(c) The Comfy Cabin, 2022

Beyond Beef
Sherry Cooking Wine
Vegan Cuban Picadillo (c) The Comfy Cabin, 2022
Vegan Cuban Picadillo Over White Rice (c) The Comfy Cabin, 2022
The Comfy Cabin

Vegan Cuban Picadillo

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Total Time 24 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large yellow onion
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 1 pound vegan beef
  • ⅓ cup sherry cooking wine
  • 1 large tomato
  • ⅓ cup sun-dried tomatoes
  • ⅓ cup Spanish olives
  • ⅓ cup rasins
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • optional: 2 tablespoons of tomato paste
  • salt and pepper

Method
 

  1. Heat oil in a large non-stick skillet. Add onions and garlic. Saute for 8 minutes. Transfer to a bowl.
  2. Add vegan ground beef. Cook until browned for 8 minutes.
  3. Add the cooked onions and garlic with bay leaves, tomatoes, and Sherry cooking wine.
  4. Add sun-dried tomatoes, Spanish olives, rasins, cumin, and oregano.
  5. Simmer for another 8 minutes
  6. Serve warm.

Posted on

Queen Elizabeth II Drop Scones (Gluten-Free)

Queen Elizabeth II, Drop Scone Recipe (Gluten-Free)

There has been major excitement since the queen’s drop scone recipe had been released to the public. These drop scones are a wonderful combination of a donut and a pancake all in one. The drop scones are also known as “Scotch pancakes.” Since I have a restricted diet my goal was to switch to a gluten-free version and join in on the fun. So far, the results are delicious! So, I will proudly take this opportunity and crown myself the gluten-free queen of drop scones. 👑 😂

But fear not my friends, I have added the original recipe too.

Queen Elizabeth II Drop Scones (Original Recipe)

Jump to Gluten-Free Queen Elizabeth II Drop Scones

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Queen Elizabeth II, Image in the public domain.

The first step is to make some caster sugar.  Caster sugar is a type of fine granulated sugar that’s widely available in the United Kingdom. It’s not quite common in the United States and may be hard to locate.

Caster Sugar is very easy to make.

  1. Pour the granulated sugar in a blender.
  2. Pulse sugar until it becomes super fine.
  3. Done!

Gather all the dry and wet ingredients. Note: I whisked the eggs beforehand to make a better mixture.

(c) The Comfy Cabin, 2022

The gluten-free flour I used is King Arthur Baking Mix. Here is King Arthur website.

Feel free to use any of your favorite gluten-free brand.

Mix all the dry and wet ingredients together. Make sure the batter is smooth. Note: You may notice some bubbles from the batter after you add the butter. That is a chemical reaction with the baking soda and cream of tartar. Cream of tartar is a dry acid and when mixed with butter or water, it reacts with the baking soda to produce carbon dioxide gas.

Set the batter aside for 3 minutes. This helps the ingredients settle and the batter will become thicker.

Heat a large non-stick pan on medium heat. Use a large plastic spoon, scoop batter into the pan. Try to leave space for a second scoop of batter.

Cook for 2 minutes or until the drop scones form bubbles. Then gently flip them over and cook for another 1-2 minutes.

Enjoy!


Debra Roinestad

Queen Elizabeth II Drop Scones (Gluten-Free)

Gluten-Free Version of the Original Recipe
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Course: Breakfast
Ingredients Method

Ingredients
  

  • 3 cups of gluten free flour
  • 3 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • 1½ cups almond milk
  • 2 eggs
  • 4 tablespoons caster sugar Use granulated sugar in the blender.
  • 2 tablespoons melted butter or dairy free butter

Method
 

  1. In a large bowl combine gluten free flour, caster sugar, eggs, and almond milk.
  2. Whisk all the ingredients together until well combined, leaving no large chunks.
  3. Add baking soda and cream of tartar to the mixture.
  4. Keep whisking until the batter is smooth.
  5. Add the butter and fold gently. You might even notice some bubbles activating in the batter. (Side Note: This is a cool chemical reaction with the baking soda and cream of tartar. Cream of tartar is a dry acid and when mixed with butter or water, it reacts with the baking soda to produce carbon dioxide gas.)
  6. Set the batter aside for 3 minutes. This helps the ingredients settle and the batter will become thicker.
  7. Heat a large non-stick pan on medium heat.
  8. Use a large plastic spoon, scoop batter into the pan. Try to leave space for a second scoop of batter.
  9. Cook for 2 minutes or until the drop scones form bubbles. Then gently flip them over and cook for another 1-2 minutes.
  10. Place them on a large platter. Serve with your favorite toppings such as fresh berries, jams, chocolate chips, sliced bananas, maple syrup.