Snixy Kitchen - A Bay Area gluten-free food blog with original seasonal recipes

Gluten-Free Strawberry Balsamic & Thyme Galettes

04.16.18

Sweet strawberry balsamic and thyme galettes wrapped up in a flakey buttery gluten-free crust. Spring’s juiciest fruit gets a tangy bump from a toss of balsamic paired with a herbal notes from fresh thyme. Best served with a scoop of vanilla ice cream for a spring dessert.

Seeing spring’s first ripe red strawberries at the market puts me in a dramatically happy mood. I’m currently racking my brain to think of a dessert strawberries don’t belong in – can you? I can’t think of a single dessert where strawberries wouldn’t be welcome to the party (maybe something coffee flavored? But that’s a questionable dessert, in my opinion).

For me, “put strawberries in it” is my dessert equivalent to “put a bird on it” – spruce it up, make it delicious! First up for strawberry season, I’ve made these mini strawberry balsamic and thyme galettes in partnership with OXO. These galettes are the first in a three-part series that will show off how I use OXO’s kitchen tools every. single. day. in my baking and cooking. I’ll also show off a few extra special new-to-me tools that will soon join the ranks of go-to favorites, such as the silicone dough rolling bag used to make perfect 6-inch pie rounds.

[2 Comments]

Pancetta & Spring Green Grilled Cheese

04.12.18

Load fresh spring flavors into your grilled cheese with this pancetta & spring green grilled cheese. Layers of creamy dill havarti melted between herbed pea spread, crispy pancetta, and asparagus are all grilled between sourdough slices with plenty of butter to crisp up the outside! Get ready to celebrate National Grilled Cheese Day!

A rain storm swept through the Bay Area last week followed by some true spring sunshiny weather this past weekend. I actually enjoy these rain-to-sunshine shifts if for no other reason than it helps my yard grow no thanks to me and makes pulling weeds 100x easier (Also at least it’s not snowing in April – Hi, East Coast!). The start of 70+ degree days with a little moisture on the ground really gives me all the spring feels and has me craving the bright flavors of fresh herbs.

I’m also pregnant with a #cheesebabyboy that wants cheese all day every day. That’s where Roth’s Dill Havarti comes in as my spring cheese crush for snacking and melting – it’s super creamy with the subtle hint of dill adding bright notes. In collaboration with Roth Cheese, I’m celebrating National Grilled Cheese day by building these pancetta & spring green grilled cheese sandwiches with creamy melty dill havarti melted between layers of herbed pea spread, pancetta, and asparagus.

[1 Comment]

Honey Orange Ricotta Toast

04.10.18

Vanilla-laced whipped ricotta gets swirled on toast and topped with orange slices and a drizzle of honey. This super easy honey orange ricotta toast from The Pretty Dish tastes like a savory sweet creamsicle-like tartine and is here to cure you of all your former breakfast woes.

Super easy breakfast toast is here to save you from your morning cereal or avocado toast rut (me = guilty). I’m of the don’t-talk-to-me-for-at-least-30-minutes-after-I-wake-up variety, and quick nourishing happy breakfast speed up that process tenfold. That’s exactly what I’m serving up this week. This honey orange ricotta toast comes from The Pretty Dish by Jessica Merchant of How Sweet Eats.

Jessica wrote this book while secretly pregnant, so it feels like it was written for me and it’s definitely going to be my best friend for the next few months. Plus, almost all of the recipes can be made in under an hour – score! There are approximately 150 recipes in this book that I want to eat (okay, exactly 150 – that’s all of them), but I took one look at the creamy ricotta slathered on bread with citrus and my heart was sold on the third recipe in the book.

[4 Comments]

Matcha Macarons with Mango Buttercream

03.26.18

Spring green matcha macarons filled with mango buttercream. These French macarons have a crispy shell with a chewy center and an earthy matcha flavor that complements the almond flour base. The filling balances the flavors with a tart buttercream made with ground freeze-dried mangoes.

Our first night in Paris this past November, we had one must-do on our agenda: find macarons. By the time we did, it was about 10 minutes before closing and way past toddler bedtime. Zoella had gone a full day in Paris without eating a single thing save for the apple sauce we packed for emergencies. Picky eaters take it to a whole new level in a foreign country. She wanted nothing to do with any food we offered her, but a random stranger behind the counter offering her a free macaron? No hesitation at all. Up until this moment, this kid had never eaten a cookie or really much of any sugar, yet somehow she knew those colorful little morsels under the glass were special.

Like mother, like daughter. Made with just almond flour, macarons are naturally gluten-free, making them my go-to Paris treat. This recipe for matcha macarons with mango buttercream is the second in my year-long partnership with Bob’s Red Mill. First we ate chamomile oat waffles and now I’m busting into the almond flour to perfect one of my favorite sweets. I also incorporated matcha because it’s still Matcha March, lest we forget!

[9 Comments]

Cheesy Cauliflower & Kale Baked Rigatoni with Sage Breadcrumbs

03.18.18

This creamy cheesy cauliflower and kale baked rigatoni is like grown up mac and cheese that even the kids will like. A brown butter roux with minced shallots and two cheeses gets tossed with caramelized cauliflower, kale, and sage. The whole thing gets baked with more cheese for a crispy topping then served with a sprinkling sage breadcrumbs.

Dinners have been sore spot for us lately. Between an increasingly picky toddler and my own pregnancy aversions, nausea, and exhaustion, it’s been a struggle to cook balanced meals that are filling and still nutritious. Coming up with main course dishes we all like, that incorporate vegetables and make killer leftovers is a lifesaver right now. I’ll be honest, making meals with leftovers is not one of my strengths. So, today I’m partnering with Roth Cheese to challenge myself to share a dish that is just that: cheesy cauliflower and kale baked rigatoni.

[6 Comments]

Almond Dutch Baby with Honeyed Kumquats

03.14.18

This cinnamon spiced almond dutch baby is a light and puffy oven pancake topped with powdered sugar, sweet tart honeyed kumquats, and a dollop of vanilla bean crème fraîche. Plus some baking news!

For the past five months, I’ve been working on a different version of this dutch baby recipe from a few years back, if you catch my drift. This time I’m swapping out the chestnut flour for almond flour and topping it with spring kumquats from my parents’ tree. For now we’ve got a gluten-free almond dutch baby with honeyed kumquats (ahem, baby oranges) and vanilla crème fraîche, but come late July, we’re expecting a second real real baby! New ingredients means this time around we’ve got a #cheesebabyboy baking, who seems to crave cheese and milk in utero equally as much as his older sister #cheesebabygirl did.

[13 Comments]

Chocolate Matcha Cream Tarts

03.12.18

These mini chocolate matcha cream tarts have a matcha pudding filling inside a rich dark gluten-free cocoa almond cookie crust with a layer of bittersweet chocolate shell between and pillows of vanilla whipped cream on top!

I’m bringing you these chocolate matcha cream tarts as a second Matcha March recipe, this time in collaboration with Rodelle. Keeping with chocolate + matcha theme of last week’s mint chocolate mousse with toasted matcha meringue, these little tarts are pure green matcha magic in a delicate deep dark chocolate cookie shell. Lucas declared this recipe a top contender for best desserts I’ve ever made (this coming from a guy who didn’t really like sweets when I met him!).

[8 Comments]

Mint Chocolate Mousse with Toasted Matcha Meringue

03.06.18

Layers of pillowy mint chocolate mousse, crunchy salted almonds and chocolate chunks, and a smooth toasted matcha meringue. Dessert heaven. A simple-to-make, but impressive and luxurious dessert slightly adapted from Pretty Simple Cooking.

With this mint chocolate mousse with toasted matcha meringue, I’m kicking of Matcha March 2018 – aka the month where I post (mostly) all matcha recipes to celebrate St. Patrick’s Day and also mostly my birthday. Matcha is one of my top favorite flavors of all time so it gets a special feature for my birthday. If you’re new here, check out my Ultimate Guide to Matcha to learn everything you need to know about buying, drinking, and cooking with matcha. Today’s recipe is a pretty simple dessert very slightly adapted from the new cookbook Pretty Simple Cooking by my friends Sonja & Alex Overhiser, the duo behind the blog A Couple Cooks. Also, it’s Alex’s birthday today, so heyyy double birthday dessert! Happy birthday! Let’s play with fire.

[8 Comments]

Gluten-Free Teff Chocolate Chip Date Cookies

02.26.18

Soft and chewy gluten-free teff chocolate chip date cookies with chopped dates, melty chocolate chunks, roasted almonds, and a lightly crisp edge. Here for all your midnight chocolate chip cookie cravings.

These were meant to be a bonus Valentine’s Day recipe – “date cookies,” get it? But I was hit with back to back sinus infections that wiped me out. I’m on the mend now and my oven is bursting with cookies. There’s no time limit on cookies for me though. I’m always down for a freshly baked cookie, especially these gluten-free teff chocolate chip date cookies with just the right balance of roasted almonds and chocolate chunks.

[11 Comments]