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Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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Apple Sauce

December 4, 2015 by Jo Barnett

I must say I really do not like jarred apple sauce. To me it just doesn’t have much flavor. I was making latkes (aka potato pancakes) and new I need to have a fresh tasting apple sauce to go with them and here it is.

Apple Sauce

Ingredients

  • 2 large apples – Braeburns or any sweet apple you like (leave the peel on)
  • 1 tablespoon Coconut Palm Sugar
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons lemon juice

Takes 22-25 min

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. Cut the apple with an apple cutter/corer and place piece on the parchment paper line baking sheet. Sprinkle applies with the 1 tablespoon of Coconut Palm Sugar and bake for 22 to 25 minutes.
  3. Let the apples cool for about 15 minutes or longer, then put in food processor with the salt and lemon juice and puree away.

Takes 10 min

Filed Under: Miscellaneous, Sauces and Dressings Tagged With: apple sauce, apples

Roasted Squashes

November 30, 2015 by Jo Barnett

Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes 55-60 min

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.

Filed Under: Entreés, Miscellaneous, One Pan Meals Tagged With: acorn squash, butternut squash, gluten free, kabocha squash, olive oil, one pan meal, recipe, squash, sugar free, vegetarian

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

November 10, 2015 by Jo Barnett

Need a recipe to use up those leftovers?  Went somewhere to eat and don’t have any Thanksgiving leftovers but really want the taste?  Want a turkey dinner but don’t want to spend all day cooking one.  Well here is an easy recipe for any scenario.

Corn muffins with turkey/veggies and full of flavor.

Cornucopia Cupcake (Entire Turkey dinner in one muffin)

Ingredients

  • 1 1/4 cups gluten free flour
  • 2/3 cups yellow cornmeal
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons baking powder
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon xanthan gum
  • 1 egg
  • 2 tablespoons XYLA
  • 1 cup Unsweetened Vanilla Rice Milk
  • 1/3 cup unsalted butter, melted
  • 2 teaspoon minced fresh thyme (or 1 teaspoon dried thyme)
  • 1 cup roasted corn kernels
  • 2 cups cooked turkey – chopped up
  • 1 cup cooked veggies (I used sautéed greens with peas) – I would skip anything that is creamed or sauced
  • 6.5 oz peeled & cooked chestnuts – chopped

Notes

  1. If you are using leftover turkey and veggies you can skip this first part. If you are cooking from scratch you will need a few more ingredients such as:
  2. olive oil, salt, pepper, granulated garlic, dried basil and 2 to 3 tablespoon of veggie broth

Instructions

  1. Preheat oven to 425 degrees. Spray with non-stick spray 1 super large muffin pan (6 muffins) (or of course you can use regular size muffins or even mini muffins and serve as an appetizer)
  2. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  3. Cook the veggies: In the same pan add another tablespoon of olive oil and saute (don’t forget to salt the veggies) the mixed green veggies (spinach, chard, & kale) until wilted. Add peas (fresh or frozen to the pan and cook for another couple of minutes. Put the cooked veggies in a strainer to release any excess liquid.
  4. Chestnuts: Again the same pan (why wash lots of pots and pans when one will do) – add another tablespoon of olive oil and fry the chestnuts for a couple of minutes. Add the veggie broth to deglaze the pan. Remove from heat and add to veggie mixture.
  5. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
  6. Now on to making the muffins:
  7. In a large bowl, whisk the flour, cornmeal, parm cheese, baking powder, salt, thyme and xanthan gum.
  8. In a medium bowl, whisk the eggs. Whisk in the sugar, milk and butter.
  9. Add the egg / milk mixture to the large bowl of dry ingredients and combine will. To this mixture add the turkey, veggies and chestnuts – make sure that all the ingredients are well combined.
  10. Divide the batter equally among muffin cups.
  11. Bake for 20 to 22 minutes.
  12. Let cool in pan 5 minutes and you are ready to serve. Have any leftover cranberry sauce would be great to serve with the muffins.

Filed Under: Appetizer, Entreés, One Pan Meals Tagged With: butter, chestnuts, corn muffins, leftovers repurposed, rice milk, savory muffins, thyme, turkey, Xyle, Xylitol

Best Turkey Gravy (if I do say so myself)

November 6, 2015 by Jo Barnett

Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes 10 min

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.

Filed Under: Sauces and Dressings Tagged With: butter, flour, garlic cloves, gluten free, gravy, olive oil, pamela's products, sweet onion, Thanksgiving, turkey broth, turkey gravy

Cranberry Compote

November 6, 2015 by Jo Barnett

I don’t know about you but I really dislike the canned cranberries. This cranberry with orange compote is very easy to make. And it makes a great topping for waffles or pancakes in lieu of syrup, or it can be mixed into you oatmeal.

Cranberry Compote

Ingredients

  • 1 – 12oz bag of fresh cranberries
  • 1/4 cup + 1/4 cup XYLA (separated)
  • Zest & juice of one orange
  • 1 cup water

Takes 15 min

Instructions

  1. In medium sauce pan combine the cranberries, 1/4 cup XYLA, the zest and juice of the orange and water.
  2. Cook on the stove top on medium for about 15 minutes (you will hear the cranberries popping)
  3. Remove from heat, add the other 1/4 cup of XYLA and set aside to cool.
  4. This can be made a day or two ahead of time.

Filed Under: Miscellaneous, Sauces and Dressings Tagged With: cranberry, cranberry compote, oatmeal, orange, orange compote, orange juice, pancakes, syrup, waffles, Xyla, Xylitol

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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