Gluten Free Favorite Recipes

April 28, 2017

Recipes: Gluten-free squares, bars and cookies for lunch boxes

Portable and delicious are key concerns when you’re packing lunch treats. No-bake is a bonus too for time-crunched parents who want their kids to have healthful lunches and after-school snacks.

Carolyn Hemming and Patricia Green have taken all those factors into account when creating recipes for bars, squares and muffins for their new cookbook, Sweet Goodness: Unbelievably Delicious Gluten-Free Baking Recipes.

Instead of buying prepared snacks such as granola bars, which often contain high amounts of sugar and starches, they suggest making the items from scratch using whole, natural ingredients.

And you don’t have to be following a gluten-free food plan to enjoy these healthy treats.

Hemming’s four-year-old daughter, who is not gluten-intolerant, is going into senior kindergarten. Hemming will tuck a small treat, such as ginger squash molasses cookies, into her lunch. For an after-school snack at home she might give her cranberry almond energy bites, which are easy to make and don’t need baking. (Many schools have a nut-free policy so it’s best not to send these with your child.)

APRICOT, WALNUT AND PINE NUT GRANOLA BARS

These easy-to-make bars are nutritious and dispense with the need to purchase granola bars. Apricots, walnuts and pine nuts are a tasty combination and create a pleasing texture.

If desired, you can omit the nuts or substitute sunflower seeds.

250 ml (1 cup) finely chopped dried apricots
175 ml (3/4 cup) coarsely chopped walnuts
175 ml (3/4 cup) pine nuts
175 ml (3/4 cup) quinoa or millet puffs
175 ml (3/4 cup) quick oats
125 ml (1/2 cup) unsweetened finely grated coconut
50 ml (1/4 cup) chia seeds
125 ml (1/2 cup) liquid honey
5 ml (1 tsp) pure vanilla extract
125 ml (1/2 cup) white chocolate chips

Lightly grease a 2.5-l (9-inch) square baking dish or pan. Line bottom and sides with one piece of parchment, big enough so that it can fold over itself to completely cover top of pan, and grease parchment or lightly spray with cooking oil.

In a large bowl, place dried apricots, walnuts, pine nuts, puffs, oats, coconut and chia; set aside.

In a small saucepan, bring honey to a simmer for 1 minute. Remove from heat and stir in vanilla. Pour over puff mixture and stir until completely covered.

Press mixture firmly and evenly into pan, folding in side pieces of parchment to cover mixture and keep your hands clean. Melt chocolate chips in a double boiler or microwave oven (15-second intervals with stirring in between) until smooth. Place chocolate in a small resealable plastic bag, then cut 5 mm (1/4 inch) from one corner and pipe chocolate over top of the granola mix.

Cover with plastic wrap and place in refrigerator to set for at least 1 hour. Cut into 12 bars or 24 squares.

Makes 24 squares or 12 bars.

—

CARROT BUTTERSCOTCH COOKIES

A fluffy white cookie made with oat, sorghum and quinoa flours and packed with shredded carrots. It bursts with butterscotch flavour in every bite.

250 ml (1 cup) finely ground oat flour
125 ml (1/2 cup) sorghum flour
125 ml (1/2 cup) quinoa flour
10 ml (2 tsp) baking powder
125 ml (1/2 cup) unsalted butter, softened
50 ml (1/4 cup) virgin coconut oil
175 ml (3/4 cup) lightly packed brown sugar
75 ml (1/3 cup) unsweetened applesauce
10 ml (2 tsp) pure vanilla extract
2 large eggs
250 ml (1 cup) raw shredded carrots
175 ml (3/4 cup) butterscotch chips

Lightly spray with cooking oil or grease two large baking sheets. Line baking sheets with parchment paper. Preheat oven to 180 C (350 F).

In a large bowl, mix together oat, sorghum and quinoa flours and baking powder and set aside. In a separate medium bowl, mix butter and coconut oil with sugar, applesauce and vanilla. Beat in eggs one at a time. Mix in carrots and butterscotch chips. Add butter mixture to flour mixture and stir until well combined. Scoop dough into 4-cm (1 1/2-inch) balls and place them on prepared baking sheets 5 cm (2 inches) apart.

Bake for 15 to 17 minutes, until edges are slightly golden. Remove from oven and let cool completely on baking sheets.

Makes 48 cookies.

—

SWEET POTATO MUFFINS

Sweet potato is not only a great source of beta-carotene but also a good source of dietary fibre, iron and potassium. Combined with the goodness of sorghum flour, these dense but moist muffins are flavourful with fall spices.

250 ml (1 cup) sorghum flour
175 ml (3/4 cup) white rice flour
7 ml (1 1/2 tsp) baking powder
2 ml (1/2 tsp) baking soda
5 ml (1 tsp) ground cinnamon
2 ml (1/2 tsp) ground ginger
1 ml (1/4 tsp) ground cloves
1 ml (1/4 tsp) salt
150 ml (2/3 cup) seedless raisins
250 ml (1 cup) sweet potato, cooked in skin and flesh removed and mashed
2 large eggs
125 ml (1/2 cup) 2 per cent milk or light coconut milk
75 ml (1/3 cup) liquid honey
75 ml (1/3 cup) grapeseed oil
15 ml (1 tbsp) molasses

30 ml (2 tbsp) shelled, raw unsalted pumpkin seeds (pepitas) or 15 ml (1 tbsp) shelled, raw unsalted pumpkin seeds (pepitas) and 15 ml (1 tbsp) raw chopped walnuts
10 ml (2 tsp) liquid honey or pure maple syrup

Lightly spray with cooking oil, grease or line with paper muffin cup liners a 12-cup muffin tin. Preheat oven to 190 C (375 F).

In a large bowl, place sweet potato flesh, eggs, milk, honey, oil and molasses and beat to combine. Gradually add in flour mixture and stir until fully combined. Divide batter evenly among 12 muffin cups.

Bake for 18 to 20 minutes or until a toothpick inserted in centre comes out clean.

Makes 12 muffins.

—

Source: “Sweet Goodness: Unbelievably Delicious Gluten-Free Baking Recipes” by Patricia Green and Carolyn Hemming (Penguin Canada, 2015).

9 diet and weight loss mistakes you’re making

Getting the numbers on the scale to tip in your favour isn’t an easy task. Losing weight is a slow and steady process that requires mindful eating, working out and maintaining a balanced lifestyle.

Some people swear off of carbohydrates while others commit to juice fasts and other extreme measures. Global News asked a panel of spokespeople from the Dietitians of Canada to name eight common mistakes people make on their road to weight loss.

Here’s what they had to say:

“It’s a myth that bread leads to weight gain and that low-carbohydrate diets are a healthy way to lose weight,” Heidi Boyd, a registered dietitian from St. John’s, Nfld., said.

She told Global News that __gluten intolerance and adopting a gluten-free diet is a continuing trend. Celiac disease is a food sensitivity triggered by gluten, causing damage to the small intestine while leaving patients with inflammation and abdominal pain among other symptoms. These are the people who have to adhere to strict gluten-free lifestyles.

Research suggests that gluten-free bread and pastas are lower in protein and iron and higher in fat than their traditional counterparts.

“If you aren’t in that group there is no benefit to avoiding grain products,” Boyd said.

Look for “whole grain” in the nutrition label when you’re grocery shopping. And mix up your grains by cooking with bulgur, barley or quinoa, she suggests.

“I recommend that you enjoy your favourite foods in moderation and eat mindfully, not impulsively,” Andrea Miller, a Whitby-based dietitian, says.

“Substituting a light or low-fat version of your favourite food may leave you less than satisfied and you may end up eating more,” Miller said.

Some studies have pointed to this habit — reaching for a diet soda had diners eating more calories than their counterparts who had the sweetened drink, for example.

“Also, some low-fat foods may have more sugar and more calories than the higher-fat alternative,” Miller said. Manufacturers need to compensate for a lack of fat after all.

More often than not, people managing diets also have busy schedules — it’s no wonder you end up overeating or eating convenient, but unhealthy fare.

“Good nutrition is not just about what we eat, but also how and why we eat…distracted eating can lead to overconsumption because we eat more quickly, consume larger portions and may even ignore our fullness cues,” says Brooke Bulloch, a Saskatoon-based dietitian.

You’re better off with eating whole fruit instead of juice — it’s packed with fibre that’ll help to fill you up. Like sugary sweet lattes and energy drinks, fruit juice should be a treat and not a regular staple in your diet, says Lalitha Taylor, an Edmonton-based dietitian.

“Have you found yourself saying, ‘No, I can’t even have one bite, I’m on a strict diet’ or on the other end of the spectrum, ‘Well, now that I’ve had a bite, I might as well eat another piece, I blew it,’” she said.

By thinking in extremes, we create rules that are too difficult to adhere to. She says goals need to be incremental and realistic. That way, your weight loss goals are palatable and you can celebrate the small victories along the way.

The key is to prep the night before, says Janelle Hatch, a Victoria-based dietitian. Put oatmeal in a bowl so that it’s ready for the microwave in the morning. Cut up some fruit and set it aside in the fridge or hard boil eggs so you can grab them and go first thing in the morning.

“Be wary of advertising and sales promises. Most people can get all the nutrition they need from food,” she said.

Do your homework to make sure you’re covering your bases if you’re not sure you’re getting enough protein, or if you’re eating too many carbs, for example. A consultation with a dietitian may help if you’re confused, she suggests.

“Including a variety of foods in your diet will not only keep things interesting, it will also help you cover off your nutritional bases,” Casey Berglund, a Calgary-based dietitian, said.

If you’re sick of peanut butter, try almond butter of sunflower seed butter. If you’re tired of rice, swap it out for quinoa, Berglund suggests. Veggies, such as green beans, can be substituted with edamame or snow peas in a recipe, too.

She urges consumers to be savvy and question these claims — these prepackaged goods often have a “health halo” effect.

“Remember your diet should be mostly made up of foods with few ingredients and made at home,” she says.

carmen.chai@globalnews.ca
Follow @Carmen_Chai

April’s ‘Welfare Wednesday’ single worst day for recorded overdose calls in B.C. history

The B.C. opioid crisis has reached a new level, with authorities confirming Wednesday was the worst day on record for overdoses in the province.

B.C. Emergency Health Services says April 26 — or this month’s “Welfare Wednesday” — had more overdose calls in a single day than ever recorded. There were 130 calls for overdose responses in total, nine more than the previous record date of Nov. 20, 2016.

“Welfare Wednesday” is the day each month when social assistance cheques, ranging between $610 and $1,101, are handed out.

According to authorities, there were 62 overdose calls in the Vancouver Coastal Health region, 38 calls in Fraser Health, and 18 calls for both the Interior and Island Health regions.

In a 2016 study, the B.C. Centre for Disease Control found overdose deaths were 40 per cent higher during weeks when income and disability assistance cheques were issued, with the largest spikes happening the two days after cheques were distributed.

The B.C. CDC recommended governments vary the timing of cheque distributions and/or issue smaller and more frequent cheques.

Wednesday’s data comes after the City of Vancouver reported 169 overdose response calls for the week of April 17 to 23, an increase of 29 per cent over the week before. There were eight overdose deaths in the city that week, moving the 2017 total to 126 deaths.

It is currently unknown how many overdose deaths occurred on Wednesday.

“The number of preventable deaths in Vancouver and B.C. continues to skyrocket, yet we see a status quo response from the B.C. government to a public health emergency that is now more than a year old,” the City of Vancouver said in a news release on Thursday.

“It’s atrocious that so many people are dying; we need the B.C. government to take action with urgent health care interventions. With the federal government expanding access to safe prescription drugs, there’s no reason the province can’t take immediate action to save lives by expanding drug therapy programs to all those in need.”

—With files from Simon Little (CKNW)

Trump says he’s surprised being president is more difficult than his previous job

WASHINGTON, April 27 (Reuters) – He misses driving, feels as if he is in a cocoon, and is surprised how hard his new job is.

President Donald Trump on Thursday reflected on his first 100 days in office with a wistful look at his life before the White House.

“I loved my previous life. I had so many things going,” Trump told Reuters in an interview. “This is more work than in my previous life. I thought it would be easier.”

A wealthy businessman from New York, Trump assumed public office for the first time when he entered the White House on Jan. 20 after he defeated former Secretary of State Hillary Clinton in an upset.

More than five months after his victory and two days shy of the 100-day mark of his presidency, the election is still on Trump‘s mind. Midway through a discussion about Chinese President Xi Jinping, the president paused to hand out copies of what he said were the latest figures from the 2016 electoral map.

“Here, you can take that, that’s the final map of the numbers,” the Republican president said from his desk in the Oval Office, handing out maps of the United States with areas he won marked in red. “It’s pretty good, right? The red is obviously us.”

He had copies for each of the three Reuters reporters in the room.

Trump, who said he was accustomed to not having privacy in his “old life,” expressed surprise at how little he had now. And he made clear he was still getting used to having 24-hour Secret Service protection and its accompanying constraints.

“You’re really into your own little cocoon, because you have such massive protection that you really can’t go anywhere,” he said.

When the president leaves the White House, it is usually in a limousine or an SUV.

He said he missed being behind the wheel himself.

“I like to drive,” he said. “I can’t drive any more.”

Many things about Trump have not changed from the wheeler-dealer executive and former celebrity reality show host who ran his empire from the 26th floor of Trump Tower in New York and worked the phones incessantly.

He frequently turns to outside friends and former business colleagues for advice and positive reinforcement. Senior aides say they are resigned to it.

The president has been at loggerheads with many news organizations since his election campaign and decided not to attend the White House Correspondents’ Dinner in Washington on Saturday because he felt he had been treated unfairly by the media.

“I would come next year, absolutely,” Trump said when asked whether he would attend in the future.

The dinner is organized by the White House Correspondents’ Association. Reuters correspondent Jeff Mason is its president.

April 24, 2017

Here Are 7 Easy, Droolworthy Doughnut Recipes

Despite their unparalleled deliciousness, doughnuts aren't the first dessert that comes to mind when baking at home. To many, they seem difficult to make or require lots of time (and deep frying oil).

But making doughnuts at home can be super easy -- and some don't require deep frying at all. The trick? A doughnut pan, a very worthwhile, cheap baking purchase.

Here are seven easy doughnut recipes -- from strawberry buttermilk doughnuts and maple bacon doughnuts, to peanut butter and chocolate cake s'mores doughnuts.

1. Strawberry buttermilk sprinkle doughnuts

From How Sweet Eats.

These pink gems channel Homer Simpson in the best way possible. With a baked vanilla buttermilk doughnut base, these tasty morsels are topped with a strawberry glaze and rainbow sprinkles. *drools*

Get the recipe.

2. 30-minute chocolate doughnuts

From Minimalist Baker.

These doughnuts are chocolaty, fluffy and perfectly sweet, and are topped with a rich chocolate glaze. Have fun with the toppings -- try cacao nibs, coconut flakes and sprinkles. These doughnuts also only require 30 minutes to make and are undetectably vegan and __gluten free.

Here's the recipe.

3. Baked chocolate cake s'mores doughnuts

From Jessica in the Kitchen.

Holey moly (geddit?). These decadent doughnut are next-level. A delicious chocolate doughnut sandwich with a toasted, melty marshmallow and topped with a rich chocolate glaze. No words.

Try the recipe here.

4. Mini maple bacon doughnuts

From How Sweet Eats.

Bacon and maple is the ultimate sweet-salty combo and these deep fried doughnuts are the perfect vessel. Not only is bacon fat added to the yeasted doughnut base, but the glazed doughnuts are rolled in crispy bacon bits.

Here's the recipe.

5. Blueberry lime glazed baked vegan donuts

From A Saucy Kitchen.

For a lighter doughnut, try these blueberry lime glazed baked vegan donuts. Imagine a fluffy cinnamon vanilla base with a berry and lime glaze. It's zesty, fruity and perfectly sweet.

Here's the recipe.

6. Cookies and cream puff pastry doughnuts

From How Sweet Eats.

Yes, you can make your very own cronuts at home, in one hour from start to finish. All you need is store-bought puff pastry for the doughnuts, sugar, cream, milk and vanilla for the glaze, and crumbled Oreos on top.

Get the recipe ASAP.

7. Baked chocolate peanut butter doughnuts with vanilla peanut butter glaze

From Averie Cooks.

You can't go wrong with peanut butter, especially when it's in these chocolate peanut butter doughnuts and its vanilla peanut glaze. Yes, double peanut butter.

Here's the recipe.

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April 20, 2017

Sam Smith's Nutritionist Amelia Freer On Weight Loss And Wellbeing

Losing or maintaining weight can be hard, particularly when every diet out their promises quick results and contradictory rules. Low carb, high fat. High carb, low fat. High protein, high fat. The list goes on.

But diets are not a one-size-fits-all deal. Every body is different and what works for one person might not work for another.

British nutritional therapist Amelia Freer gets this. With more than 10 years' experience, Freer is an expert on weight loss and wellbeing. She's the nutritionist who aided singer Sam Smith's dramatic weight loss two years ago, and her other celebrity clients include Victoria Beckham and Boy George.

Here are her five tips for weight loss and better health.

1. Ditch the diet

This might sound counterintuitive, but Freer urges people to let go of the strict rules around eating and dieting. Instead, focus on a whole foods diet and enjoy treats as treats.

"I am really anti-dieting," Freer told The Huffington Post Australia. "Diets are about deprivation. They cause confusion and misery.

"I don't think that having a load of rules around food is positive. The reason I began this journey is so that I could eat healthily, but still satisfy my love of good food.

"And, of course, I'm human so I accept that I (and my clients) are allowed to stray away from eating perfectly sometimes. I do that less and less as the years go by, so I know that it does get easier."

Depending on the person and their intolerances, there may be certain foods which are off-limits. See a nutritionist or dietitian for a tailored eating plan.

"I almost always work to a dairy-free and gluten-free program anyway, which although may seem daunting at first is actually a pretty simple way to eat, and can actually increase the variety of foods I eat as I can no longer rely on the old favourites like cereal, bread and pasta for most meals," Freer said.

2. Eat the rainbow

If in doubt over what to eat, remember to bring it back to basics and simply eat the rainbow -- not the lolly variety, though.

"Keep your meals simple, fresh, real, colourful and varied and base them mainly on lots of fresh vegetables and fruit, with a portion of protein and some healthy fats at every meal," Freer told HuffPost Australia.

"Cook from scratch and remove refined sugar from your diet."

Need rainbow inspiration? Try these healthy lunch and dinner recipes or these nourishing bowl recipes.

3. Focus on quality over quantity

Instead of mindless snacking between meals, Freer recommends focusing on three nutrient-rich main meals per day.

"Eat three meals a day. And no snacking," Freer said. "Include healthy oils from fish, meat, eggs, nuts, avocados and coconuts, and drink plenty of water."

4. Move your body daily

Whether that's a walk, swim, stretch or bike run, move every day -- for both your physical and mental health.

"Make time for yourself and exercise daily."

Try this awesome thigh workout that requires no equipment at all. And work your whole core with this move.

5. Don't aim for perfection

It can be tempting to make diet rules that completely cut out your favourite doughnuts, biscuits or chips, but aiming for perfection can result in over-indulging later on. Instead, make room for treats, but keep them just as that.

"Be consistent, not perfect," Freer said.

Nourish and Glow: A 10 Day Plan by Amelia Freer. Michael Joseph, RRP: $32.99

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April 16, 2017

How To Make Raw Treats Like 'Hippie Lane', Queen Of Desserts

Chances are you've seen Taline Gabrielian's beautiful photos, whether on her popular Instagram Hippie Lane or elsewhere online.

The Sydneysider is a self-taught raw dessert master, recipe developer and mother of two, who was drawn to raw treats after finding out she had food sensitivities.

"It was around six years ago that I got into making raw treats," Gabrielian told The Huffington Post Australia.

"I had found out through my doctor who ran some tests that I had some food sensitivities to common everyday foods: gluten, dairy, egg, soy and refined sugar.

"I got interested in alternative ingredients to create sweet treats that were free of all the offending foods. I got my food processor out and started making bliss balls and raw treats made from nuts, seeds, dates and superfoods. I loved it."

A post shared by HIPPIE LANE (@talinegabriel) on Oct 25, 2016 at 1:48am PDT

So much so that Gabrielian began experimenting with new flavours and remakes of classic favourites.

"It was so fun creating new recipes and discovering delicious flavours and combinations. I loved that there was no cooking involved. I got really into it and experimented with more complex recipes from there. I haven't turned back," Gabrielian said.

Now, Gabrielian has a successful app as well as a cookbook, which are full of her droolworthy wholefood plant-based treats.

"I learned how to use natural ingredients to create beautiful and nutritious cakes and treats, and through lots of trial and error, I developed a repertoire of beautiful recipes that I love and share through Hippie Lane."

Here are Gabrielian's top tips for making raw desserts.

1. Start with easy recipes

When starting out, stick to easy recipes and wait until you feel comfortable and confident before moving onto that huge five layered marbled cake.

"I'd recommend following a good recipe, and starting off with bliss balls and simple treats before moving onto cashew cheesecakes and more complicated recipes," Gabrielian said. "Once you get a taste, you'll convert -- the process and the results are so awesome.

"Raw treat making is actually very simple, you just need to have the ingredients on hand, a good food processor and invest some time."

2. Use the right equipment

"Invest in a good food processor," Gabrielian said.

Although a cheaper appliance may work for bliss balls, spending a little more is worth it if you regularly make raw desserts. Of course, food processors can be used to make other foods like hummus, nut butter, pesto, banana nice cream, curry paste and falafels.

A post shared by HIPPIE LANE (@talinegabriel) on Mar 26, 2016 at 10:49pm PDT

3. Keep the pantry stocked at all times

"Have plenty of nuts, dates, coconut oil and rice malt syrup in your pantry ready to go," Gabrielian said.

"When making raw chocolate, have good quality raw cacao powder and coconut oil to get the best result. I use dark cacao as I find that the chocolate always turn out more smooth and creamy."

4. Experiment

Once you've got the basics down pat, spend time creating your own desserts. You can even take inspiration from your (or your friends' and family's) favourite desserts.

"Experiment with fruit powders for some seriously beautiful natural and eye-catching cheesecake fillings. The colour palette is endless," Gabrielian said.

A post shared by HIPPIE LANE (@talinegabriel) on Apr 17, 2016 at 12:37am PDT

5. Set and serve your raw desserts properly

After all your hard work, there's nothing more frustrating than going to dig in and the dessert is rock hard, or worse, a sloppy mess. To best serve the dessert, Gabrielian recommends this simple tip.

"Make sure you freeze your treats firm overnight before serving, and allow them to thaw for 15 minutes when you are ready to serve," Gabrielian said.

Ready to get started? Here are two Hippie Lane recipes to begin.

Raw hazelnut brownies

Chocolate and hazelnut: who can resist? These easy no-bake brownies are almost too good to be true. You don't need a whole lot of time or ingredients to get these ones happening -- but you may find it hard to resist the whole slab.

Makes 14. Raw, vegan, dairy free, __gluten free and refined sugar free.

INGREDIENTS

270g (2 cups) hazelnuts
265g (2½ cups) shredded coconut
85g (¾ cup) raw cacao powder
650g (4 cups) almonds
⅛ teaspoon Himalayan salt
225g (1½ cups) medjool dates
250ml (1 cup) rice malt syrup

Ganache:

450g (3 cups) chopped sugar-free dark chocolate
500ml (2 cups) coconut milk

METHOD

Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs. Add the dates and rice malt syrup and process until the mixture is well combined and sticky.
Line a 24cm square cake tin, about 5cm deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly. Set the remaining brownie mixture aside.
To make the chocolate ganache, add the chocolate and coconut milk to a saucepan and stir over medium heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about six tablespoons of the ganache over the brownie base. Freeze for 10–20 minutes.
Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly.
Freeze for 3–4 hours, or until set.
Remove from the freezer 30–40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4–6 weeks.

Cherry bites

You won't be able to keep your hands off these babies, made with a combination of dried cherries, coconut, cacao powder and creamy nut butter, then coated in homemade chocolate. A densely satisfying sweet and sour sensation, perfect for when you get that chocolate craving.

Makes 12. Raw, vegan, dairy free, __gluten free, refined sugar free.

INGREDIENTS

125g (1 cup) dried cherries
60ml (¼ cup) melted coconut oil
360g (4 cups) desiccated coconut
⅛ teaspoon Himalayan salt
1 teaspoon vanilla powder
2 tablespoons raw cacao powder
2 tablespoons macadamia or almond butter (see tip)
45ml rice malt syrup

Chocolate coating:

375ml (1½ cups) melted coconut oil
175g (1½ cups) raw cacao powder
185ml (¾ cup) maple syrup

METHOD

Place the dried cherries in a food processor and reduce to a paste. Add the coconut oil and coconut and pulse until combined.
Add the salt, vanilla, cacao powder, nut butter and rice malt syrup and process until the mixture sticks together.
Line a rectangular baking tin, measuring about 34 x 23cm and 5cm deep, with baking paper. Press the mixture into the tin and freeze for up to one hour.
Whisk the chocolate coating ingredients together in a bowl.
Place a sheet of baking paper on the kitchen bench, then set a wire baking rack on top.
Remove the baking tin from the freezer and cut the cherry mixture into bite-sized pieces.
Dip each piece in the chocolate and place on the wire rack to allow the excess chocolate to drain off.
Store in an airtight container in the fridge. The cherry bites will keep for 2–3 weeks.

Tip: You can replace the nut butter with seed butter to make this recipe nut-allergy friendly.

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99). Photography by Petrina Tinslay.

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April 14, 2017

Get Cosy With These 8 Comforting Desserts

As the temperature gets cooler, we tend to do the following things: a) 'forget' to go to the gym, b) 'accidentally' cancel plans and stay at home, and c) eat allll of the comfort foods, whether it's carbs, sweet treats or more carbs.

To help facilitate the natural hibernation and desire to eat every comfort food ever known, here are eight desserts that ooze warmth, cosiness and, of course, chocolate, caramel and frosting.

1. German chocolate brownie pie

From Foodie Crush.

Thanks to a lot of chocolate (no complaints whatsoever), this brownie creation is exceptionally rich, dense and fudgey -- and that's before it's topped with a coconut pecan frosting. Drool.

Get the recipe.

2. One-bowl banana bread cinnamon rolls

From Minimalist Baker.

What's better than fresh-out-of-the-oven cinnamon rolls? Cinnamon rolls infused with banana bread. Imagine warm, gooey and perfectly sweet rolls, with banana slices, walnuts and puree in the centre. And the recipe is surprisingly simple.

Here's the recipe.

3. Chocolate lava cake with salted caramel filling

From Delicious Everyday.

Yes, you can make this restaurant favourite at home, complete with oozing salted caramel filling. Plus, it's __gluten free which makes us feel just a little less bad for eating ~~one~~ a few of these.

Try the recipe.

4. One-bowl apple gingerbread cake

From Minimalist Baker.

Along with hot, comforting foods, the cooler months can bring a craving for warming spices like ground cinnamon and ginger. This cake combines the best of both for a Christmas feel -- a layered apple gingerbread cake with cream cheese frosting.

Here's the mouthwatering recipe.

5. The berry best four-berry pie

From Foodie Crush.

If you love berries, it's time to encase them in soft, sweet, cookie dough-like pastry and bake to golden perfection. A big scoop of ice cream is a welcome addition to this dessert, melting together with the sweet berry filling.

Here's the recipe.

6. Roasted cocoa __gluten free chocolate cake

From Delicious Everyday.

If you're the sort of person who can't go past chocolate ice cream or cake when given a range of flavour options, this cake is for you. By roasting the cocoa before mixing into the cake batter, the delightfully dark and decadent dessert becomes even more rich.

Here's the recipe.

7. Cinnamon baked pears

From Jessica in the Kitchen.

For a healthy-ish dessert, try these three-ingredient cinnamon baked pears topped with pumpkin spice granola and coconut cream. And this light, satisfying treat takes under 30 minutes to make.

Get the recipe.

8. Peanut butter oat bars

From A Saucy Kitchen.

If peanut butter is your weakness, make these super simple peanut butter oat bars with a chocolate drizzle -- ready in under 30 minutes. They're a satisfying protein-rich treat perfect for any sweet tooth.

Here's the recipe.

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April 12, 2017

These Are The Best (And Worst) Types Of Bottled Pasta Sauce

We can always rely on a bowl of pasta -- it's quick, delicious and comfort food at its best.

Although homemade pasta sauce is ideal, many of us rely on the convenience of ready-made supermarket pasta sauces. But not all pasta sauces are made equal.

"Bottled pasta sauce can be a convenient low-cost option to feed the family. However, many compromise on taste and nutrition," dietitian Kaitlyn Bruschi told The Huffington Post Australia.

"One of the biggest issues is that there are so many options out there and they all vary on taste, salt, sugar and energy content. It can be really difficult to find a product which suits your needs, within budget."

Stay tuned for easy ways to make supermarket pasta sauce more nutritious.

When shopping for pasta sauce, be wary of health claims or buzzwords like 'natural', 'nature', 'organic' or 'gluten free' on the packaging.

"Be aware of how marketing influences our buying decisions. A product labelled to look more 'natural' and to contain more vegetables is often misleading," Bruschi said.

"It is important to flip the bottle over and check the ingredients list."

Not sure how to read nutrition labels? Don't worry, it's easy.

"First step is to have a look at the ingredients list and find the products with the least ingredients," Bruschi said.

"In Australia, ingredients must be listed in order of their quantities in that product, with ingredients making up a larger portion of the product being listed first.

"This can be a really valuable tool when comparing products. It helps identify products that have the best nutrition, while also minimising our intake of preservatives and additives."

As a general rule, steer clear of products with sugar or sugar alternatives listed early on in the ingredients list.

"Same goes for salt and fats. These are three nutrients that creep into bottled pasta sauces," Bruschi said.

"If you have the time to look in a bit more detail, you can also check the nutrition information panel. For sugar, aim for less than five grams per 100 grams, for sodium aim for less than 400 milligrams per 100 grams, and for overall energy content aim for less than 300 kilojoules per serve."

According to Bruschi, the best supermarket pasta sauces are the tomato-based jars (without cheese or meat) which meet or fall below the sugar, fat and salt targets. Examples include most tomato varieties by Dolmio 'Extra', Barilla and Leggo's.

But the healthiest pasta sauce? One that is fresh and homemade.

"Passata is one of my all-time favourite ingredients, which I always have in the pantry. It's basically puréed tomatoes which you can use in soups, stews, and of course in your own pasta sauces. It's also a lot cheaper than conventional bottled pasta sauces," Bruschi said.

"Simply sauté some diced onion and garlic in Aussie extra virgin olive oil, add lean mince, brown, then add your passata. I also add a tin of diced tomatoes, a splash of red wine and some Italian herbs.

"Serve your spag bol with a side salad and you have a quick, nutritious and delicious meal."

If you don't have the time to use passata to cook your own pasta sauce, then dressing up a bottled product is a great idea.

"Consider adding grated carrot, celery or even diced eggplant to your pasta sauce, add some extra herbs such as fresh basil to dress it up, use lean cuts of meat or mince, and add a side salad to boost your veggie intake," Bruschi said.

Tip: use lean mince (or lentils for a vego version) and wholemeal spaghetti.

"Instead of lashings of cheese, try a good quality Parmesan. It has a stronger flavour so you use less, while also being a good source of calcium. As in most situations, it's about how much you're having and what you're having with it which makes the difference at the end of the day."

As for the least healthy supermarket pasta sauce options, well, they are those that stray from a tomato base.

"Cream-based sauces or those with a lot of added flavour send off red flags for me," Bruschi told HuffPost Australia.

"Although the creamy, cheesy sauces sound delicious, they can also be the options with the highest energy, fat, sugar and salt content. Pasta bake sauces are renowned for this.

"Cream-based sauces are going to increase the fat content and typically this is saturated fats which we want to limit in the diet. Highly flavoured sauces can also often contain a lot more artificial colours, flavourings and additives, which I prefer to avoid."

Regardless of which pasta sauce you use, portion size of the meal itself is also important.

"With all food, it often comes back to portion size. Pasta is a slow release carbohydrate (low GI), giving us sustained energy and keeping us fuller for longer. However, you can have too much of a good thing," Bruschi said.

"Excessive portions can raise your blood glucose levels considerably, increasing your risk of type two diabetes, as well as a whole range of other long term health conditions.

"Choose tomato-based sauces and check the ingredients list."

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1.8M boxes of Cheerios labeled gluten-free contained wheat

NEW YORK – General Mills is recalling 1.8 million boxes of Cheerios and Honey Nut Cheerios produced at a plant in Lodi, California, saying the cereal is labeled gluten-free but actually contains wheat.

The recall affects Cheerios and Honey Nut Cheerios that were made in July. The Minneapolis company said Monday wheat flour was inadvertently used in a gluten-free oat flour system. The use of wheat flour means the cereals are not gluten-free, and people with conditions like wheat allergies or celiac disease who consume them might suffer an allergic reaction or discomfort.

The cereal boxes have the plant code “LD.” The Cheerios have “better if used by” dates from July 14 to July 17, 2016 and the Honey Nut Cheerios have “better if used by” dates of July 12 to 25, 2016.

The recall comes shortly after General Mills launched gluten-free Cheerios. Earlier this year the company said it found a way to remove small amounts of wheat, rye and barley that are unintentionally added to oat supplies when the oats are being grown or transported. It started shipping gluten-free Cheerios in five flavours in July.

JPMorgan Chase analyst Ken Goldman said the recall affects about 1 per cent of the Cheerios the company makes in a year, and it might make customers leery of trusting that the new Cheerios are really gluten-free.

“Our biggest concern is over reputational risk, because the new gluten-free Cheerios just launched,” Goldman said.

General Mills Inc. said it will take the cereals out of warehouses and off store shelves, and says customers who cannot eat wheat should contact the company for a replacement box or a full refund. General Mills says it is not recalling cereals that were made at other plants or made on different dates.

Shares of General Mills have risen 13 per cent over the last year and closed at $57.22 on Monday. The stock fell 18 cents to $57.04 in after-hours trading.

Hospital staff break rules to grant dying man’s wish: some wine and a cigarette

A dying man was granted his final wish by staff at a hospital in Denmark who ignored regulations to fulfil the request.

Carsten Flemming Hansen was admitted to Aarhus University Hospital last week where it was discovered he had internal bleeding and was too sick for surgery, according to the hospital’s Facebook page.

It was determined the 75-year-old man would never leave the hospital alive.

Hansen asked his nurse, Rikke Kvist, if she could help fulfil his dying wish of a last cigarette and a glass of wine.

“That was when I remembered that we are on the same floor that has access to a balcony,” Kvist said.

While the hospital does not allow smoking, the staff chose to bend the rules. Hansen was wheeled out to a balcony where he was joined by his family to enjoy a final sunset with a glass of wine and his last cigarette.

“It was a very cozy and relaxed atmosphere,” Kvist said. “Of course, they were relatives also affected by the fact that he was going to die, and they were sad.

“But it was cozy and there was humour.”

The hospital posted a photo of the man as he gazed out onto the town of Aarhus and it has gone viral, being liked over 72,000 times and shared almost 5,000 times.

Hansen’s daughter commented on the pic, thanking people for their support.

“This is my dear father who is in the beautiful picture,” Mette Guldbech Demuth wrote. “Many, many thanks for all the nice comments from you — the warms(sic) more than you expect.”

Could you handle a 33 per cent interest-rate hike on your debt? If not, start paying it off now

Many of the big banks expect that increase to happen in the first half of 2018.

Are you ready for it?

If you aren’t, you’re not alone. Half of Canadians would be concerned about their ability to pay their debts if rates were to go up, according to a new Ipsos poll conducted on behalf of MNP Debt, one of the largest personal insolvency practices in the country. One in three said higher interest rates could “move them towards bankruptcy.”

Atlantic Canadians (61 per cent) and Ontarians (59 per cent) are most likely to worry about their debt load if interest rates rise. In Alberta the share was 55 per cent, in Quebec 48 per cent. Saskatchewan and Manitoba came in at 43 per cent, while B.C. stood at 38 per cent, according to the poll.

Bankruptcy risk was seen as highest in Atlantic Canada (46 per cent), followed by Ontario (39 per cent), Alberta (39 per cent), Quebec (35 per cent), the Prairies (30 per cent), and B.C. (20 per cent).

The poll, which surveyed a sample of 1,500 Canadians, was conducted between March 27 and March 30, 2017. It is accurate to within +/ – 2.9 percentage points, or 19 times out of 20, had all adult Canadians been polled.

Douglas Hoyes, a licensed insolvency trustee at Kitchener-Ont.-based Hoyes Michalos, expects to see a surge in insolvency filings if rates start to rise.

“Right now because carrying costs are low, we can carry more debt,” he told Global News.

Insolvency filings are at a 15-year low in Ontario, according to a recent survey by Hoyes Michalos, but that would likely change if the cost of carrying debt were to rise even slightly, Hoyes noted.

What an interest rate hike actually means for your pocketbook

The thing people need to understand is that a 1 percentage point rise in interest rates doesn’t mean your interest rate goes up by 1 per cent, Hoyes said.

Imagine you have a variable-rate mortgage with a 3 per cent interest rate, continued Hoyes. Variable mortgage rates are generally tied to the general level of interest rates. Now, say your variable rate goes from 3 per cent to 4 per cent. That’s an increase of 33 per cent, not 1 per cent.

What that does to your monthly mortgage payments depends on what portion of them goes toward interest versus the principal, but many Canadians would likely face an increase of several hundreds of dollars per month.

Lines of credit are another popular financial product that often carries variable rates influenced by the general level of interest rates, noted Hoyes.

It’s unlikely the Bank of Canada would initially raise rates by 1 percentage point. The last time the bank moved interest rates by more than 0.25 of a percentage point was 2009, and economists expect rates to come up gradually and slowly.

Still, many Canadians would likely struggle to absorb even a small increase in their interest rate charges. According to a recent Ipsos poll conducted for RBC, one-third of Canadians say they would worry if their mortgage payments went up by 10 per cent or more.

Start paying off your debt now

“Consumers must start paying down debt now while interest rates are low. It will get more expensive – and for some it will be unaffordable – when interest rates rise,” Grant Bazian, president at MNP Debt said in a statement.

Hoyes agrees. Paying off debt while interest rates are low also means “more of your dollar goes toward the principal,” he noted.

“Now is the time to pay down your debt,” he said.

Police officer caught on camera punching jaywalker in face

A California police officer seen on video hurling a jaywalker to the ground and repeatedly punching him in the face will be the subject of a criminal investigation, authorities said Tuesday.

The “disturbing” and unreasonable actions of the officer, a two-year veteran of the department, were not within policy, Sacramento police said in a statement.

The officer was already on unpaid administrative leave as a result of the incident and will now be subject to a criminal investigation.

The department also released a second video of the incident, shot from the officer’s dash camera at a much greater distance than the video shot by a bystander that circulated earlier Tuesday. The latest video has sound.

In the exchange on a residential street, the man says the officer stopped him “for nothing,” then says “if you were a real man, you would take your gun away and fight me like a real man.”

The officer then lunges at the man and tackles him, punching him repeatedly. Another officer joins the struggle soon after.

The man was handcuffed for resisting arrest and for an outstanding misdemeanour warrant in Fresno County. Police say he continued to resist by kicking the inside of the patrol car and had to be restrained with a leg hobble.

But after a review, police found no charges were called for and the man was set free.

The names of the man and the officer have not been released.

Sacramento Mayor Darrell Steinberg also criticized the officer.

“I find the actions of this officer extremely disturbing and they are not representative of the training nor the expectations we have for our Police Department,” Steinberg said.

The incident began after the officer told the man from his police cruiser to stop after he was seen jaywalking, but the pedestrian ignored the officer, the police department said.

The officer then got out of the car and tried to detain the man, but he walked away, the statement said, adding that the two argued and the man took off his jacket and challenged the officer to fight.

April 7, 2017

Coeliac Disease May Be Caused By A Virus, New Study Finds

minoandriani via Getty Images

For people with Coeliac disease, eating everyday foods like bread can create debilitating illness.

A seemingly harmless virus contracted as a baby could be behind the development of Coeliac disease, a new study suggests.

The study, published on Friday in Science magazine, suggests that a common strain of the virus called reovirus could play a role in causing your body to turn against gluten.

Coeliac disease is a chronic autoimmune disease, where the body starts attacking the lining of the small intestine every time it is exposed to even a small trace of gluten.

If left undiagnosed, it can result in damage to the small intestine, malabsorption of nutrients, diarrhoea, fatigue, anaemia and osteoporosis.

Currently the only treatment is for sufferers is to cut out __gluten entirely. __gluten is found in barley, wheat, rye, which means people with the disease have to cut out bread, pasta, biscuits and cakes, but also many common foods and household items like sauces, dips, meat, confectionery and even certain toothpastes.

Some Coeliac sufferers experience abdominal pain and diarrhoea, while others have few symptoms.

Previously, Coeliac disease was thought to be caused by genetic factors. A parent, child or sibling of someone with the condition has a 10 per cent chance of developing it too, while an identical twin has a 70 per cent chance.

In the study, the scientists used genetically engineered mice who had been made susceptible to gluten intolerance and infected them with the reovirus strain T1L. The mice went on to have an immune response against gluten consist with that seen in Coeliac disease.

This suggests that the T1L reovirus combined with a genetic susceptibility could be what is causing the disease.

"This study clearly shows that a virus that is not clinically symptomatic can still do bad things to the immune system and set the stage for an autoimmune disorder, and for celiac disease in particular," a senior author of the study, Bana Jabri, said.

The reovirus strain is so harmless that often people don't even realise that they've been infected, the study authors said, which could be why it's been overlooked as a factor up until now.

More research needs to be done to confirm the findings, but if true, it could lead to better treatment options for sufferers and even a vaccine to prevent the chronic disease.

Around 1 in 70 people in Australia have the chronic disease, according to Coeliac Australia, but 80 per cent of them have not been diagnosed.

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April 6, 2017

These Gooey Chocolate Brownie Cookies Are The Bomb

Choosing whether you should bake brownies or cookies is a tough decision. On one hand, chocolate chip cookies are perfect for dunking into milk and tea. On the other hand, you can't beat the gooey, fudginess of a freshly baked brownie.

Yes, you could bake both -- or you could combine the two desserts and make brownie cookies. Or, if you like cute portmanteaus, 'brookies'.

This decadent creation has the gooey, richness of brownies and the bite-sized, tea-friendly convenience of a cookie. It's like a brownie and cookie had a delicious love-child.

You'll only need seven ingredients for these brownie cookies, and they even happen to be __gluten free. In fact, they're flour free, meaning all the more room for sugar, cocoa powder and chocolate.

Here's the recipe.

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April 5, 2017

This Healthy Raw Granola Only Takes A Few Minutes To Make

Granola is a damn fine breakfast option, but there's no doubt that making your own at home can be time consuming and messy.

Enter rawnola: perfectly delicious granola that's, well, raw and made in a few minutes.

All you need to do is combine eight ingredients, flatten the granola mixture onto a baking tray and refrigerate until firm.

The ways to use this healthy rawnola from Hippie Lane: The Cookbook by Taline Gabrielian are endless -- with fresh fruit and yoghurt, sprinkled on top of beautiful smoothie bowls, or layered in chia pudding parfaits. It's even great on its own as a filling snack and to satisfy sweet cravings.

And for those with food intolerances, you'll be pleased to hear that this rawnola is naturally gluten, dairy and refined sugar free.

RAWnola

Serves four. Raw, vegan, dairy free, __gluten free and refined sugar free.

A raw version of the beloved breakfast granola, my RAWnola is based on one of my favourite gluten-free superfoods, the humble buckwheat seed, making these irresistible clusters high in protein, vitamin B, zinc, magnesium and antioxidants.

Dehydrating the RAWnola mixture is not essential, but is recommended if you'd like a crunchier result and an extended shelf life.

Once you've made yourself a batch, you'll find yourself snacking on it all day long.

INGREDIENTS

10 medjool dates, pitted
1 teaspoon coconut oil
1 tablespoon peanut butter
180g (1 cup) buckwheat groats
65g (¾ cup) desiccated coconut
1 tablespoon linseeds (flaxseeds)
1 teaspoon ground cinnamon
½ teaspoon maca powder

METHOD

Place the dates, coconut oil and peanut butter in a food processor and pulse into a paste.
In a large bowl, combine the remaining ingredients. Add the date paste and use both hands (wearing some food-handling gloves, if you have some handy) to thoroughly combine all the ingredients, so the mixture sticks together.
If you have a food dehydrator, press the mixture onto a dehydrator tray, to about 5mm thick, and dehydrate at 40°C (105°F) for eight hours. Once set, break the mixture into bite-sized pieces and store in an airtight container in the pantry. It will keep for up to four weeks.
If you don't have a food dehydrator, line a flat plate or tray with baking paper and spread the mixture on it, about 5mm (¼ inch) thick. Set in the fridge for at least 2–3 hours. When your mixture is firm, your RAWnola is ready to eat. It will keep in an airtight container in the fridge for up to 3–5 days.

A post shared by HIPPIE LANE (@talinegabriel) on Jan 30, 2016 at 1:26pm PST

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99). Photography by Petrina Tinslay.

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Pages

April 28, 2017

APRICOT, WALNUT AND PINE NUT GRANOLA BARS

CARROT BUTTERSCOTCH COOKIES

SWEET POTATO MUFFINS

April 24, 2017

1. Strawberry buttermilk sprinkle doughnuts

2. 30-minute chocolate doughnuts

3. Baked chocolate cake s'mores doughnuts

4. Mini maple bacon doughnuts

5. Blueberry lime glazed baked vegan donuts

6. Cookies and cream puff pastry doughnuts

7. Baked chocolate peanut butter doughnuts with vanilla peanut butter glaze

April 20, 2017

1. Ditch the diet

2. Eat the rainbow

3. Focus on quality over quantity

4. Move your body daily

5. Don't aim for perfection

April 16, 2017

1. Start with easy recipes

2. Use the right equipment

3. Keep the pantry stocked at all times

4. Experiment

5. Set and serve your raw desserts properly

Raw hazelnut brownies

INGREDIENTS

METHOD

Cherry bites

INGREDIENTS

METHOD

April 14, 2017

1. German chocolate brownie pie

2. One-bowl banana bread cinnamon rolls

3. Chocolate lava cake with salted caramel filling

4. One-bowl apple gingerbread cake

5. The berry best four-berry pie

6. Roasted cocoa __gluten free chocolate cake

7. Cinnamon baked pears

8. Peanut butter oat bars

April 12, 2017

Are you ready for it?

What an interest rate hike actually means for your pocketbook

Start paying off your debt now

April 7, 2017

April 6, 2017

April 5, 2017

RAWnola

INGREDIENTS

METHOD