Yummy Caramelized Onion Focaccia (Gluten Free & Vegan)

As far as seasoned bread goes Focaccia is my favourite. It’s so versatile, you can use any combination of herbs to dress it. Drizzle with lots of olive oil and it's undeniably delicious!

Plus if you're struggling to make gluten free bread, this is an easier fix.

In other parts of the world this Italian flatbread is sometimes made in the style of a pizza called pizza bianca.

Focaccia can be be round, rectangular, or square shape, served as a side or used to make a sandwich.

This recipe has caramelized onions and crushed garlic. While it bakes it has the most delicious "can't wait to get you out of the oven" smell.

The recipe for this gluten free focaccia does not disappoint, give it a try!

Caramelized Onion Focaccia

Dimpling the dough

Square shaped focaccia

Circular shaped focaccia

Ingredients

¾ cup brown or white rice flour*

¼ cup potato starch

¼ cup tapioca starch

2 tbsp cornmeal (I used white)

¼ tsp xanthan gum

¼ tsp salt

1 tsp baking powder

½ tbsp brown sugar

1¼ tsp instant yeast

2 tbsp olive oil

1 tbsp plain yogurt (optional)**

¾ cup water (more by tbsp if needed)

1 small onion sliced

½ tsp dried oregano

½ tsp of dried basil (use fresh if you have it)

Pepper flakes (optional)

Olive oil

Coconut or other vegetable oil

*Since this is a flatbread you can try a 1 to 1 flour blend if you like to replace the rice flour, starches and xanthan gum. The result will be different but I suspect still pretty decent if not better

**I like the slightly sour taste of the yogurt in this recipe. Dairy Free yogurt is available

Directions

Mix all of the dry ingredients together

To the dry ingredients add the olive oil, yogurt if using and the water. Mix well to form a somewhat smooth but wet to the touch dough

At this point you can place the dough in an oiled bowl, cover and place in the refrigerator to rest overnight. For some, this improves the flavour of the Focaccia. Otherwise skip this step and continue with the recipe

Line a tray with parchment paper and spread olive oil across the surface of the paper. Spoon the dough into the tray. The dough should be sticky to the touch and spreadable like a thick brownie batter. I would now spritz the dough with water and using the back of a wet spoon smooth the dough to the size and thickness I want (around 9” in diameter or less). The thinner you spread the dough the “crunchier” the finished Focaccia. Once the dough is my desired size and shape, I lightly pour olive oil (just a little like a tsp) over it spreading the oil evenly with the spoon. Cover the tray with oiled plastic wrap and set aside for the dough to rise. In the meantime prepare the toppings and preheat the oven to 350°F

Heat the coconut oil (about 1 tbsp) in a skillet on low to medium. Add the sliced onions and cook on low heat until they have softened and are golden to dark brown in colour. Stir occasionally to prevent them from sticking or burning. Remove from heat and set aside.

Once the dough has almost doubled in size it is ready for the toppings. Spoon and gently spread some olive oil over the surface of the dough. Pressing down on the dough will flatten it so use a light touch. Use enough olive oil to visibly coat the surface but not drown it. To create the dimpled surface that is common to Focaccia, you can use your fingers or the back of a measuring spoon which is what I do. Sprinkle as evenly as possible the oregano, basil and pepper flakes all over the surface of the Focaccia. Layer on the caramelized onions. Some of the olive oil should have pooled in the dimples you created, you can always add a little bit more if needed (the olive oil and the herbs is what creates the distinctive taste of the Focaccia).

Bake for 18 – 20 minutes until browned. If you wish to get more colour, after 18 minutes raise the oven temperature to 425°F. Remove the Focaccia from the tray but leave it on the parchment paper, drizzle on just a little more olive oil and place in the oven for an additional 5 minutes

Serve warm and enjoy! You can use any topping or herbs that you wish to personalize your Focaccia. I love the addition of fresh crushed garlic with the caramelized onions.

As with all gluten free baked goods it is best stored in the freezer, wrapped tightly, until ready for use.

Venezuelan Inspired Arepitas Dulces (Sweet Arepas)

Arepitas Dulces (Sweet Arepas) are fried cornmeal cakes spiced with Anise. It is popular in Venezuela and other Spanish speaking countries. The cornmeal should be naturally Gluten Free but check your product labels nonetheless.

My love affair with Arepas started as a child. We made regular Arepas at home, on a griddle, but I especially loved the crunchiness of fried Arepas. These Arepitas Dulces has that crunch from frying with a hint of anise which makes it even more delicious. I also take a little creative license with my recipe and I steep my water with Star Anise which is similar but has a sharper flavour than Anise, it's so so good!

Trinidad is quite close to this Spanish speaking neighbor. Traveling to and from Venezuela was affordable so it was easy to import some of that culture into our own. Also, Spanish as a language is taught at all of our high schools, it's familiar whatever the level of your understanding (I paid attention, puedo leer, escribir y hablar espanol).

I can still remember the joyousness of getting together as a family and with friends, some of whom were from Venezuela. Food and music were central to those gatherings. We cooked, we ate and we danced. Put on salsa or merengue music and you'd be sure that there would be hips swaying and intricate foot movements that could leave someone dizzy. It was absolutely loud and glorious fun!

To make these Arepitas Dulces, I use PAN brand of white pre-cooked cornmeal. I do not add any leavening agents nor do I mix the cornmeal with another type of flour, even though there are recipes that do so. In spite of that the Arepas "fluff" in the oil as they cook. It helps if you leave the dough to rest for a while, ensuring it is moist, before making the Arepas.

Arepas can be served with a variety of sides, Queso Blanco is typical. Cut the Arepas the way you would a bread bun and fill with whatever your heart desires.

I consider myself fortunate that Arepas is now firmly a part of my "heritage" as is all the other cultural identities that surround me. Buen Provecho!

Venezuelan Arepitas Dulces (Sweet Arepas)

Anise Seeds adds the distinct flavour

Star Anise makes the flavour even richer

Arepitas Dulces (Gluten Free, Vegan Recipe)

Ingredients

1 cup of very warm water 1/2 - 1 tbsp sugar 1/4 tsp salt 1/2 tsp whole anise seeds** 1 cup white cornmeal*

Oil for frying

*I use P.A.N. Pre-Cooked White Corn Meal

Note: The Arepas can also be cooked on a hot griddle, a slight char on each side is expected

Directions To the cup of warm water add the sugar, salt and anise seeds

You could add the anise seeds to the dry mix and steep the water with 2 to 3 pods of star anise (similar but stronger in taste, see photo above)

Stir to dissolve the sugar, cover and allow to steep for about 10 minutes

Add the warm water mix to the cornmeal and knead to form a smooth ball, with no cracks (add more water if needed)

Cover the dough and leave to rest for another 10 minutes (keep the dough moist)

Prepare your pot and heat up your oil for deep frying

Separate dough into 6 or 8 pieces and while you work with one piece keep the rest covered to prevent it from drying out

Roll each piece into a ball, then press with your palms to flatten into a disc about 2 1/2" diameter and 1/4" thick

When the oil is hot, fry the arepas (not all at once) until lightly golden on each side. The aprepas will puff up and float to the surface of the oil

Drain on paper towels and serve immediately with your side of choice

You can always adjust the salt, sugar & anise to your liking

Chocolate Chip Pinwheel Cookies (GF and Vegan)

Chocolate Chip Pinwheel Cookies

(makes 10 – 12 cookies)

Ingredients

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

1 tsp baking powder

¼ tsp salt

¼ cup coconut palm sugar

1 tbsp coconut oil

¼ cup coconut milk

¼ tsp vanilla extract

2 tsp unsweetened dutch processed cocoa powder*

1 oz chocolate chips

potato starch for rolling out the cookies

Notes

*If you are using natural cocoa powder replace the baking powder with ½ tsp baking soda

You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix

With the addition of the cocoa powder you may need to add a little more sugar. You can taste the cookie dough and adjust accordingly

The coconut palm sugar gives the cookies a nice brown colour and adds a “caramelly” taste to the cookies. You can also use regular brown sugar instead

Directions

In a mixing bowl add the dry ingredients and stir to combine. Leave out the cocoa powder and chocolate chips

Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed.

Divide the dough in two. To one piece fold in half of the chocolate chips and set aside

To the other piece add the cocoa powder and mix well to combine. If needed use a teaspoon or 2 of water to properly work in the cocoa powder and to keep the dough sticky. Fold in the remaining chocolate chips.

On a surface lightly dusted with potato starch, flatten each piece of dough with your hands.

Place one piece on top of the other in whichever order you prefer. Using a rolling pin, roll out the dough as one to about ¼ inch. Ensure that your work surface is always lightly dusted and the dough is not sticking to the surface

Starting at one end roll the dough unto itself to form a cylinder. Wrap the dough in plastic wrap and refrigerate for about 15 minutes or until it is firm to the touch and easier to handle

Line a baking sheet with parchment paper and preheat the oven to 350F

When ready take the dough out of the refrigerator and remove the plastic wrap. Slice along the length of the cylinder into discs about ½ – ¾ inch in thickness. Place the discs unto the lined tray, flatten to your desired thickness leaving space in between each cookie

Bake for 8-10 mins until the tops are lightly browned or until the cookies are set

Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days, (if your kitchen is hot and humid, store in the refrigerator).