Archive for June, 2012

The whole family will enjoy this hearty soup. It is wholesome and satisfying and adds good nutritional balance to a gluten free pasta or rice meal.


  • 4 cups cauliflower florets
  • 2 cups diced, peeled potatoes
  • 1/2 cup sliced onion
  • 2 cups chicken broth / vegetable broth/ water
  • 1 cup water
  • 1/2 cup evaporated milk/ soy milk (optional)
  • 4 Tablespoons grated sharp cheddar cheese
  • 1 Tablespoon olive oil
  • 2 cloves
  • 1 bay leaf
  • Salt to
  • 1/4 teaspoon coarsely ground black pepper (optional)
  • a few sprigs of parsley for garnish


  1. Heat olive oil in a large saucepan and add the cloves and bay leaf
  2. Add sliced onions and sauté for a minute or so, till onions become soft and translucent.
  3. Add cauliflower florets and potatoes.  Sauté to combine all ingredients.
  4. Pour in broth and water.
  5. Bring to a boil, and allow soup to remain on rolling boil for 3-4 minutes.
  6. Turn off heat and remove clove and bay leaf
  7. Gently spoon out 1/2 cup cauliflower florets and keep aside for garnish
  8. Turn on heat, cover pan, and allow vegetables to cook for about 3-4 minutes more, or till tender.
  9. Add evaporated milk / soy milk and allow soup to boil for a minute
  10. Remove pan from heat, and set aside to cool.
  11. Puree cooled soup in a blender.
  12. Add 1/2 cup more milk or water for a thinner consistency.
  13. Heat to reach boiling point, if more liquid has been added.
  14. Remove from heat.

Pour into individual bowls and serve hot, garnished with cauliflower florets, grated cheese and small sprigs of parsley.


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The first batch of these amazing cookies is ready in just about 10 minutes, prep time included!  With a liberal portion of chocolate chips and crunchy, caramelized sunflower seeds, they totally surpass the brownie style cookies available on store shelves.  My gluten free flour works wonderfully well. Share these cookies with friends who can eat wheat, and watch them get polished off the plate—so good to serve for kids’ play dates.

super easy cookies


  • 1 1/2 cups “Grandma’s Gluten-Free Flour”  (click on ‘Basics” for the recipe)
  • 1 cup milk / soy milk / water
  • 3/4 cup brown sugar
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • 1 level teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup caramelized sunflower seeds, coarsely crushed. (place in plastic bag / Ziploc bag.  Move rolling pin across a few times, pressing lightly.)


  1. Sift gluten free flour, cocoa and baking soda.
  2. Fold in sugar, and mix well.
  3. Make a well in the dry mixture, and pour in the oil.
  4. Add milk and vanilla, and stir in well with a wooden spoon.
  5. Continue to mix ingredients together, till mixture is smooth and there are no lumps.
  6. Stir in chocolate chips and caramelized sunflower seeds.
  7. Lightly grease a microwave safe dish or tray, or better still, line with parchment paper.
  8. Drop cookie batter by heaped teaspoons, leaving an inch of space on all sides of each unbaked cookie.
  9. Place in microwave oven, and cook for about 1 minute and 45 seconds.  Time varies 10-15 seconds with different microwave ovens.
  10. The cookies will be soft. For a more crusty texture, allow 15 seconds more in the microwave.

Repeat cooking process till batter has been used up.

Let cookies cool completely before storing them in an airtight container.

Actually the first couple of batches will disappear before the last one is done!

To caramelize sunflower seeds

  1. In a saucepan, put together 1/2 cup sunflower seeds and 2 Tablespoons light brown sugar.
  2. Stir on medium heat, till sugar browns, turns a little sticky and coats the seeds.
  3. Turn off heat and allow the seeds to cool.

You can make a larger quantity and store in a bottle / airtight container.

Storing in the fridge ensures a longer shelf life of about 6 months at least.

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