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From Gluten-Free Diet: Gluten-free Carrot and Pineapple Muffin

BT Montreal | posted Tuesday, Sep 24th, 2013


  • 375ml Gluten-free Flour mix*
  • 5ml Baking Powder
  • 5ml Baking Soda
  • 7.5ml Cinnamon
  • 2.5ml Nutmeg
  • 125ml Brown Sugar
  • 1 Egg, beaten
  • 45ml Canola Oil
  • 5ml Vanilla
  • 125ml Soy beverage or milk
  • 250ml Pineapple, crushed (can use canned)
  • 375ml Carrot, grated
  • 125ml Raisins
  • 125ml Nuts (option, I used sunflower seeds)


  1. Preheat oven to 350 degrees F or 175 degrees C.
  2. Combine Flour, Baking Powder, Baking Soda, Cinnamon, Nutmeg and Sugar in a medium bowl.
  3. In a large bowl, mix in the Egg, Canola Oil, Vanilla and Milk.
  4. Add flour mixture to the liquid mixture until just combined.
  5. Add Pineapple, Carrot, Raisins and Nuts and mix until just combined.
  6. Spoon batter into 12 greased muffins tins and bake for 20-25 degrees.


My gluten-free flour mix is 1 third cornstarch, 1 third tapioca starch, 1/9 (one ninth) sorghum flour, 2/9 (2 ninths) chickpea flour.

1 Cup / 250ml Cornstarch

1 Cup / 250ml Tapioca Starch

1/3 Cup / 80ml Sorghum Flour

2/3 Cup / 160ml Chickpea Flour

Brown Butter Tarts

BT Montreal | posted Tuesday, Sep 17th, 2013

Makes 24


For pastry:

  • 3 cups (750 mL) of all-purpose flour
  • 1 cup (250 mL) of sugar
  • 1 teaspoon (5 mL) of freshly grated nutmeg
  • ½ teaspoon (2 mL) of salt
  • 1 cup (250 mL) of rock-hard frozen butter
  • ½ cup (125 mL) of ice water

For Filling:

  • 2 cups (500 mL) of butter
  • 1 cup (250 mL) of real maple syrup
  • 1 cup (250 mL) of brown sugar
  • 4 teaspoons (20 mL) of vanilla extract
  • 4 eggs
  • ¼ cup (60 mL) of all-purpose flour


  1. Preheat the oven to 400 F or 230 C
  2. Turn on convection fan if you have one
  3. Lightly oil a standard muffin pan

First make the pastry:

  1. in a large bowl whisk together the flour, sugar, nutmeg, and salt, evenly distributing the finer powders amidst the courser ones
  2. grasp the butter and firmly grate it through the large holes of a box grater into the flour below
  3. working quickly, toss the flour and butter shards together with your fingers until the fat is evenly distributed throughout the flour
  4. the cold, separate pieces will yield dividends in flavour and texture as a butter creates flaky layers of pastry
  5. sprinkle the ice water into the works and stir into a dough mass with the handle of a wooden spoon
  6. working quickly so the heat of your hands doesn’t begin to melt the butter, knead the works a few times until the dough gathers up all the flour in the bowl
  7. fold it over a few more times to add a bit more strength to the dough and a few more flakey layers to the pastry
  8. flour your hands, the dough, the work surface, and a rolling pin
  9. roll the pastry out into a circle about 15 inches (38 cm) wide and ¼ inch (5 mL) thick
  10. using a 3 ½ inch (9 cm) cookie cutter (or an empty 19 ounce/540 mL can with both ends removed, or the ring from a wide-mouth canning jar), cut circles from the pastry, as many as you can
  11. form a pleatte along one side and fit the pastry into the muffin cups, evenly filling each cup right to the rim
  12. gather up the remaining dough, roll out, and repeat

The filling:

  1. brown the butter by melting it in a saucepan, then keep on cooking it, swirling gently
  2. eventually the moisture in the butter will heat, steam, foam, and evaporate away
  3. once that moisture is gone the butter fat left behind can rise in temperature – past the boiling point of water – into the browning, flavouring zone
  4. take it as far as you dare – the deeper the colour, the deeper the flavour – but be ready
  5. the line between brown and burnt black is crossed quickly, and turning off the heat to stop the cooking isn’t enough
  6. pouring in the maple syrup will do the trick, though
  7. let cool for 10 min
  8. whisk together the brown sugar, vanilla, and eggs, then whisk into the butter
  9. lastly, stir in the flour
  10. evenly divide the filling among the pastry shells
  11. bake until the pastry is beautifully browned and the filling is partially set but still a bit runny, about 12 min
  12. cool slightly until you can remove the tarts from the pan
  13. serve and share!

Pumpkin Pie Tarts

Use recipe for tart pastry from above


For filling:

  • a 28 ounce (796 mL) can of pure pumpkin puree (not pie filling)
  • 4 eggs, lightly beaten
  • 2 cups (500 mL) of brown sugar
  • 1 cup (250 mL) of butter, melted
  • 2 tsp (10 mL) of vanilla extract
  • ¼ cup (60 mL) of all-purpose flour
  • 1 tblsp (15 mL) of grated frozen ginger
  • 1 tblsp (15 mL) of freshly grated nutmeg
  • 1 tblsp (15 mL) of cinnamon
  • 1 tsp (5 mL) of ground allspice
  • 1 tsp (5 mL) of ground cloves

For crumble topping:

  • 1 cup (250 mL) of all-purpose flour
  • 1 cup (250 mL) of pumpkin seeds
  • 1 cup (250 mL) of brown sugar
  • ½ cup (125 mL) of butter, melted


  1. Preheat oven to 450 F 230 C
  2. turn on your convection fan if you have one
  3. lightly oil a standard muffin pan
  4. make the pastry according to the above instructions, grating in a whole nutmeg instead of just one tsp
  5. roll it out and cut it as described and line them up in cups
  6. next, craft the filling
  7. in a large bowl, combine the pumpkin, eggs, sugar, butter, vanilla, flour, ginger, nutmeg, cinnamon, allspice, and cloves
  8. whisk together until smooth
  9. evenly fill the pastry shells
  10. make the crumble topping
  11. in a medium bowl, use your fingers to toss together the flour, pumpkin seeds, and brown sugar
  12. drizzle with the butter and mix the works evenly until a light crumbly topping forms
  13. top each tart with its fair share
  14. bake until the pastry is beautifully browned and the filling cooks through and puffs slightly, about 20 min
  15. cool slightly until you can remove the tarts from the pan
  16. serve and share!

Courtesy: Chef Michael Smith: Back to Basics – 100 simple classic recipes with a twist


Grapefruit Spicy Maple Mojito

BT Montreal | posted Thursday, Sep 5th, 2013


  • 1 1/2 oz Van Gogh BLUE Triple Wheat Vodka
  • 1/4 cup fresh squeezed pink grapefruit juice
  • 1 heaping tablespoon minced fresh coriander
  • 1 teaspoon maple syrup


  1. In a shaker combine all ingredients above.
  2. Shake vigorously with ice.
  3. Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.

Courtesy of Nadia G – @bitchinkitchen / bitchinlifestyle.tv


BT Montreal | posted Wednesday, Sep 4th, 2013


  • 3 Medium Tomatoes
  • 2 Red Bell Peppers
  • 1 Large Cucumber
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1/3 cup Sherry Vinegar
  • 5 cups Tomato Juice
  • 1 tsp Tobasco
  • 8 Ice Cubes
  • Salt & Pepper


  1. Wash, core, and quarter the tomatoes and process them in a food processor. About 15-1 second pulses. There should be no big chunks, but still chunky like salsa. Place in a separate bowl.
  2. Wash, cut, and core the red bell peppers and process the same way. Remove and place together with the tomato.
  3. Wash and cut the cucumber and process the same way. Combine with the tomato and pepper mixture.
  4. Chop the onion and crush the garlic and process in the food processor. Combine with the tomato, pepper, and cucumber mixture.
  5. Add the vinegar, salt, pepper, Tabasco, and tomato juice to the mixture. Stir together. Add the ice cubes and stir. Cover and place in the fridge for 2 hours or up to 2 days before serving.
  6. Serve with garlic croutons and a drizzle of olive oil.

Courtesy of Jonathan Cheung – @Appetite4Books / www.AppetiteBooks.ca

Edamame Salad

BT Montreal | posted Tuesday, Sep 3rd, 2013


  • 2 Kirby cucumbers, cut crosswise at an angle into ¼-inch-thick slices
  • 1 cup thinly sliced radishes
  • 1 cup frozen shelled fava beans, thawed
  • 1 cup frozen shelled edamame, thawed
  • 3 tablespoons white vinegar
  • 1½ tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon black sesame seeds


  1. Combine the cucumbers, radishes, fava beans, and edamame in a medium bowl. Cover and refrigerate.
  2. Combine the white vinegar, olive oil, sugar, sesame oil, and sesame seeds in a small bowl and whisk together.
  3. Pour over the salad, toss, and serve.
  4. The dressing and the salad can be prepared and refrigerated, separately, up to 1 day in advance. Add the dressing to the salad just before serving.

Courtesy Kim Kushner – @kimkushcuisine www.kimkushnercuisine.com

Marinated Vegetable Salad

BT Montreal | posted Tuesday, Sep 3rd, 2013


  • 1 pound haricots verts, trimmed
  • 4 carrots, peeled and cut into thin julienne
  • 2 cups sugar snap peas, trimmed
  • 1 cup frozen shelled edamame, thawed
  • 1 large bunch asparagus, trimmed and cut into 2-inch pieces
  • ½ small red onion, very thinly sliced
  • 3 tablespoons minced fresh ginger
  • ½ cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. Combine the haricots verts, carrots, snap peas, edamame, asparagus, onion, ginger, rice vinegar, sesame oil, salt, and pepper in a gallon-size resealable bag or a rigid container and seal.
  2. Marinate in the refrigerator for 1 hour or up to 1 week.
  3. Bring to room temperature before serving.

Courtesy Kim Kushner –@kimkushcuisine / www.kimkushnercuisine.com

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