Elegant and Easy Pasta Frittata

Gluten-free pasta frittata made with brown rice penne.

An Elegant and Easy Pasta Frittata

Summer is officially upon us- allegedly. And by us I mean those of us calling the Northern hemisphere our home. See? I didn't forget you lovely readers from the topsy-turvy land Down Under, strapped to snowboards or skiing the snowy slopes of Victoria in need of steaming mugs of soup and plates of comfort food. I know it's winter for you. I get it. I do. I'm chilly, too. I've got Popsicle toes. And just so you know I'm not pulling your leg, Mate, I'll let you in on a little secret.

I'm not sporting a bikini these days, either.

Well, I don't actually own a bikini, so that might not be terribly shocking news (I don't think I've even touched a bikini since 1982, and for that wise choice alone, countless thousands are grateful).

I'm still layering my long sleeved tees and thick fuzzy sweatshirts, you see. Here in Redondo Beach we have the annual weather effect (grumpily or fondly) known as June Gloom. Brushed velvet fog and low slung clouds hug the coast each morning and shower us with mist that would make Ireland proud.

It's a marine layer issue, so they say.

After three (long) sun baked years in Northern New Mexico, I rather like it. It's moody and hushed and inspiring in a rainy day spirit sort of way, transforming the technicolor blue of L.A. skies into wallflower introversion, softening and muting the usual exuberance and clamor that is Los Angeles. It's the kind of weather that makes you crave a good book.

And a lazy brunch.

Perhaps this light and easy frittata recipe will please both hemispheres.

Those in bikinis, and those snug in UGGs .

Fresh parsley, mint, chives, sweet red pepper and free-range eggs.

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Friday Eye Candy: Farmers' Market

Organic strawberries make gluten-free luscious and beautiful.

I have been sitting here in my chair, as bone quiet still as a nun in a pew at midnight, with nary a poetic turn of phrase in sight. I am trying to conjure words for strawberries. And summer. And the newly minted sensation of actually, finally, living by the sea. I keep thinking about breathing- because the ionized ocean air is so sexy gorgeous you could eat it with a spoon. And because for the first time in a long, long time I can feel myself uncoil a bit and allow a long, soft exhale to trail into the stream of salty wind that whistles through the crack of an open window above my bed as I blink awake to the whoop of a sunrise surfer ripping his way down a foamy curl. His joy is infectious. And I smile. And yawn.

The word gratitude comes to mind.

Not to mention, abundance. This week's farmers market was indeed abundant, tumbling wild with the jewels of summer. Boxes and boxes of fragrant strawberries. Buckets of cherries. Crates of plums. Potted herbs and June blooms- peonies and Japanese iris. So I offer you eye candy today. The gift of color. And ten gluten-free strawberry recipes to inspire your weekend and get you in the mood to whoop.

It's summer. Live a little. Get juicy.


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Gluten-Free Baked Sugared Donuts

Gluten-free cake donuts with powdered sugar and cinnamon.

I've missed donuts, I admit. And I haven't eaten one since going gluten-free exactly nine years ago yesterday. That's right. This a gluten-free anniversary for me. Number 9. So I thought I'd finally give donuts a try. Why not? It's been way too long.

And the best news- for so many of you--- these are vegan. No dairy, no butter, no eggs. Believe me, they don't need all that farm fresh moo-cow cluck-cluck business. Seriously. The flavor is just right. Not too sweet, with a kiss of nutmeg and a cinnamon or powdered sugar dusting.

These little gems rock.

Old fashioned cake style donuts that are gluten-free and vegan.

A new breakfast treat- gluten-free donuts.

Gluten-Free Cake Donuts Recipe with Powdered Sugar or Cinnamon

Originally published December 2010.

I used my 12-count mini donut pan to bake these little beauties, so this recipe will make a dozen small donuts. They bake in only 15 minutes. If you have a pan for 6 larger donuts, the recipe may take slightly longer to bake. Check your manufacturer's instructions for guidelines in baking a bigger donut.

Preheat the oven to 350ºF.

Ingredients:

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/2 cup millet flour or certified gluten-free oat flour
1/2 cup potato starch (not potato flour)
2 tablespoons hazelnut flour or almond flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon xanthan gum
1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Add:

1/4 cup Spectrum Organic Shortening
1/2 cup vegan sour cream (or plain vegan yogurt)
1/4 cup So Delicious Coconut Milk (or plain rice or nut milk)
Ener-G Egg Replacer for two eggs mixed with a scant 1/4 cup warm water
1 teaspoon bourbon vanilla extract


Instructions:

Add the shortening first, by spoonfuls, and use the mixer's whisk attachment or a pastry cutter to help it distribute the shortening until the flour mix becomes sand textured.

Add in the vegan sour cream, coconut milk, egg replacer and vanilla extract, and mix until the dough forms a smooth and pliable dough. It should be slightly sticky- but not too sticky to handle. (If the dough is too wet and cannot easily form a ball when you roll it in your palms, add a bit more flour.)

Divide the dough into 12 sections and roll each piece in your palms to form a ball roughly the size of a golf ball Your hands should be slightly oily from the shortening- this is good.

Using your palms, gently roll the dough into a log shape and carefully- gently- continue to roll it into a cigar shape about 4 to 5 inches long. Drape the dough into the well of a donut pan, and slightly overlap the two ends to make a circle. Don't get fussy yet. Just lay it in there.

Continue as above with the remaining dough balls.

Using oily or slightly wet fingers, smooth out the dough evenly. Don't smoosh it down into the well- simply finesse it a bit so that it comes together evenly as a ring.

Bake in the center of a pre-heated oven for 15 minutes, until firm to the touch.

Mine baked at exactly 15 minutes. Don't over bake these little babies- remember, the center of the mold is hot too, so the donut rings are baking from both sides.

Remove the pan and set it on a wire rack to cool a bit. As soon as it's cool enough to handle, remove the donuts from the pan and place them bottom side up on a wire rack (if they stay in the hot pan too long, gluten-free goodies get soggy bottoms).

When cooled a bit, sift confectioner's sugar or a mix of confectioner's sugar and ground cinnamon all over the donuts.

Scarf down immediately with a hot cup of Double D coffee. Best eaten the day you bake 'em.

Cook time: 15 min

Yield: One dozen mini donuts.

Recipe Source: glutenfreegoddess.blogspot.com

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GFG Notes:

If you are nut-free, replace the two tablespoons of hazelnut flour with sorghum or rice flour.

If you'd rather use an egg, use 1 large free range organic egg, beaten.

I used vegan soy sour cream, but any sour cream or plain yogurt will work.

For milk subs, choose a good tasting neutral milk- the flavor of these donuts is pretty subtle. Don't pick a strong milk like hemp. If you want to make these ahead of time, bake, cool, and freeze plain. Then thaw and dust with powdered sugar for serving.

I'm now using w-a-a-a-y less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there are elevated arsenic levels in rice.

I baked these donuts in a mini donut pan. They are cute as buttons!