vasilopita {gluten-free}

Baking the Vasilopita – or sweet bread of Saint Basil – is a wonderful tradition to usher in the New Year. It is a tradition all Orthodox Christians should weave into living liturgically. Though almost all Greek Orthodox Churches will bless and cut the Vasilopita in the parish after the New Years Liturgy of Saint Basil, it really is a tradition of the Little Church of the home. It is a wonderful way to bless the new year and like all Orthodox little “t” traditions, it orients the heart to Christ, remembrance of God and also reminds us that man shall not live by bread alone.

Especially in modern times – much of our lives involve planning and calendars. And we ask God to bless time and to bless our lives. We invite Father Son and Holy Spirit to live in our hearts as we re-commit ourselves to life in Christ through the Church. As we march through the marking of time of one year to the next, we seek to redeem the time – in this New Year of Grace. “και του χρόνου”

In baking and blessing the sweet bread of Basil, we seek the company of the communion of Saints. As each piece of the Vasilopita is cut and distributed we commemorate Christ, the Theotokos and Saint Basil (or your family or patron Saint) : in this small way we ask them to remember us in their prayers and we invite them to walk beside us in this New Year. And, lastly but not least-ly, the poor are remembered in the cutting of the last piece :: and the irony of a piece of cake on our plates in contrast to the empty plate of the poor is not lost on those gathering for the vasilopita.

It is possible that some Orthodox Christians even bake extra vasilopita with coins to distribute to the growing homeless population asking for change at all the stop lights in their town.

Gluten Free Vasilopita

Many people have a sensitivity to wheat. It is a real symptom of the stress of the times, industrial foods and over use of antibiotics etc. If you have a gluten intolerance, you know how it feels to be left out of a meal situtation and watch while everyone eats something delicious.

It is why I have taken to transform our recipes, especially the cultural and liturgical traditions, to be just as delicious gluten free as the regular. This particular recipe is almost exactly the same as the original one posted last year, just that it replaces all purpose flour with a gluten free blend. Honestly, King Arthur Gluten Free Measure for Measure Flour has become my favorite because it really is a cup for cup substitution.

Do you know the history of Vasilopita?

It dates all the way back to the fourth century. It’s namesake is a humble holy bishop Saint Basil the Great whose heart compelled him during a time of famine to help the poor.  It was a time of merciless and unfair taxation.   The Bishop confronted the emperor who had levied the tax, calling him to repentance for the harsh burden he placed upon the people.

Amazingly, the emperor did repent and he returned the gold and jewelry that had been taken from the townspeople.  Basil and the villagers offered thanksgiving prayers after which the Holy Bishop  commissioned women to bake and place the gold coins into a sweet bread which were then distributed.  Miraculously each family found in their bread, their own valuables which had been collected as part of the taxation.

Today, the vasilopita is baked in memory of that miracle forged by God and Saint Basil’s faith, love and shepherding of his people.  Each year on January 1st– the date on which St. Basil reposed in the Lord , Orthodox Christians observe the tradition of the Vasilopita.   The recipient of the coin is considered especially blessed.  There are many regional variations to the bread, yet a taster will find that all of the recipes are sweet and authentic!

Gluten Free VASILOPITA

Ingredients

  • 4 large eggs, separated
  • 1 cup sugar
  • 12 tablespoons melted butter (1-1/2 sticks)
  • 1-1/2 cups orange juice
  • 1/2 cup brandy
  • 4 cups King Arthur Measure for Measure Gluten Free Flour Mix
  • 4 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • grated zest of two oranges and two lemons
  • whole blanched almonds and /or powdered sugar to decorate

Gluten Free Vasilopita Recipe

  • Preheat oven to 375F.
  • Grease a 10 – 12 inch springform pan
  • In a large bowl beat egg yolks, zest and  sugar (this releases the essential oils from the zest) for about three minutes.
  • Add butter and beat for an additional minute
  • Add orange juice and brandy, beat until it is incorporated.
  • Whisk the flour, baking powder and baking soda in a separate bowl.  This makes sure that you will not have any clumps of the baking powder and baking soda but that it will be totally distributed.
  • Add to the liquid  mixture and stir until incorporated.
  • In separate bowl (I actually use a mason jar with a hand held electric stick mixer so that it does not splatter everywhere) whip the egg whites until soft peaks form.
  • Fold the egg whites into the batter.  Pour batter into the greased springform pan.
  • Don’t forget to place a clean coin (my daughter found a euro coin for one and a dime for another) in the batter before it’s cooked
  • Bake for 45 minutes to an hour until gold brown.
  • Decorate with almonds and/ or powdered sugar.

Blessing the New Year with Saint Basil

As with all customs Orthodox Christian : we bless and we pray. The following prayer is often recited when serving the Vasilopita in the home by whomever is going to serve the cake.

“Let us pray unto the Lord, have mercy. O Creator of all things, Lord and King of the ages, plenteous in mercy and bountiful in goodness, who didst accept the Magi’s gifts in Bethlehem, who art the Bread of Life that came down from heaven, who by Thine authority didst establish the seasons and the years and dost hold our life in Thy hands. Hear us who pray to Thee on this holy day upon our entrance into the new year of Thy Goodness and bless (+) this loaf/bread, which has been offered to Thy glory and in honor of our Father among the Saints Basil the Great, Archbishop of Caesarea in Cappadocia. Do Thou who art Benevolent, look down from Thy Holy Heaven and send down upon us, upon those who have offered these gifts and upon them that partake thereof, Thine heavenly gifts, for our hope is in Thee, the Living God, unto the ages. Bless this parish (home, school, foundation, etc.) and our entrances and exits; replenish our life with all good things and direct our footsteps that we may keep Thy Divine Commandments, for man shall not live by bread alone; Though the intercessions of Thy Most Pure Mother, of our Father among the Saints Basil the Great and of all Thy Saints who from all ages have been well pleasing to Thee. Amen.”

http://saintandrewgoc.org/home/2015/1/5/the-orthodox-tradition-of-the-vasilopita.html
  • The sign of the Cross is then made over the Vasilopita with a knife while saying, “In the Name of the Father and of the Son and of the Holy Spirit. Amen.” Then pieces of the Vasilopita are cut in the following order:
  • The First piece is set aside for Christ,
  • the Second piece for our Theotokos,
  • the Third piece for Saint Basil,
  • and the Fourth piece for the poor.
  • Then pieces are given to all present, beginning with the eldest and ending with youngest. He or she who receives the piece containing the coin is traditionally considered to be especially blessed for the New Year.

Wishing you a Blessed New Year filled with joy, thanksgiving and Grace!!

For additional resources on Vasilopita:


orange ginger cookie bites {fast friendly & gluten free}

“Love Christ and put nothing before His Love. He is joy, He is life, He is light. Christ is Everything. He is the ultimate desire, He is everything. Everything beautiful is in Christ.” 

Saint Porphyrios : Wounded By Love

These super easy cookies are a tangy delicious treat, and a great addition to the kids lunch.  Gluten-free and and naturally sweetened, they are a cinch to make and can be enjoyed baked or raw. The basic cookie dough is a riff off of my lemon zest cookies.

orange ginger cookie bites

Ingredients

  1. 1-1/3 cups almond flour
  2. 1 cup shredded coconut
  3. 1 teaspoon ground ginger
  4. 1 teaspoon vanilla extract
  5. zest of one orange
  6. pinch of sea salt
  7. 2 tablespoons coconut oil
  8. 2 tablespoons orange juice
  9. 3 tablespoons raw honey
  10. 2 cups semi-sweet chocolate chips for melting and dipping

Preparation

Mix all ingredients in food processor and blend until a paste forms.  Scoop out dough and shape into balls about one inch in diameter.  Place on parchment lined cookie sheet.

Bake in 250F oven for twenty minutes.  Take cookies out and let cool about 20 minutes. Place chocolate chips in a double boiler and melt. Drizzle over cookies. Makes about 30 little cookies.


Phanouropita {gluten-free}

On August 27th we commemorated Saint Phanourious and it is customary in many parishes to bake a special cake to bring to Church for a blessing. Some traditions hold that we bake the Phanouropita and distribute it to the poor. Any time we ask his intercession and receive it is also an occasion to bake the bread and bring it for a blessing.

The name Phanrourios means “I reveal”. Through the centuries he has become an intercessor for lost and found things… and so some refer to him as the Saint of lost and found. So if the faithful ask for his intercession and their lost item appears, then it is custom to bake the sweet bread, bring it to Church for a blessing and distribute it to the poor.

Tradition holds that Saint Phanourios mother lived a terrible life and was not a Christian. When Saint Phanourios was martyred he also prayed for his mother. That it why, the faithful also pray for the mother of this beloved Saint… centuries after his repose and hers. And so we co-labor with this Saint in asking intercession for his mother, a woman whose name we do not know – “the mother of Phanourios”.

Several of us in this family have a gluten intolerance, and so I have begun the process of converting many of my traditional recipes, like this one, to a gluten free version. If you have a gluten sensitivity, then you know how bad you can feel after eating it. You also know how challenging it can be when you are in community settings and there is no option for you. Food forms community and social bonds – to break bread with one another binds us together. Having said that, I will say that my non-gluten endeavors do not apply to Prosphora – which I truly believe does not believe needs to be gluten free. The Eucharist is truly the Body and Blood of Christ. Alcoholics part-take without issue, and I have never heard of anyone partaking who has a gluten allergy that has an issue either…

So, here is the recipe….

Recipe for Phanouropita

WET INGREDIENTS

  1. 1 can coconut milk (not cream of coconut)
  2. 1 1/2 tsp apple cider vinegar (or lemon juice)
  3. 1/2 cup unsweetened applesauce
  4. 1 tsp pure vanilla extract
  5. 1/4 cup honey

DRY INGREDIENTS

  1. 2-1/2 cups almond flour (I prefer Bob’s Red Mill)
  2. 1 cup gluten free flour : I prefer King Arthur or Bob’s Red Mill
  3. 1 scant cup arrowroot flour (Bob’s Red Mill is a good brand)
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 1/2 tsp salt (optional)
  7. 2 teaspoons cinnamon
  8. 1 teaspoon cloves
  9. zest of two oranges

Instructions

  1. Preheat oven to 350 degrees F (176 C) and lightly grease one standard 8-inch round cake pan, with butter or coconut oil and dust with gluten-free flour. Shake out excess and set aside.
  2. In a small bowl combine coconut milk and vinegar. Let set a few minutes. Then add applesauce and vanilla and honey. Whisk/stir to combine.
  3. Add dry ingredients to a large mixing bowl and whisk to combine and get out any lumps. Add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
  4. Pour batter into the prepared pan and place in the oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
  5. Let cool 15 -20 minutes so the sides pull away from the pan. To remove, run a dull knive around the edges toloosen the cakes. Then place a plate or cooling rack on top and quickly invert.
  6. Let cool completely and dust with powdered sugar.

Additional reading about this beloved Saint may be found at the links below.

Homily by Father Josiah Trenham about Saint Phonorious and the Richman

The Life of Saint Phanrourios

Orthodox Church of America

Traditional Recipes for Phanouropita can be found in these links:

John Sanidopoulos

Saint Nicholas Russian Orthodox Church

Serious Eats


grilled broccolini and cauliflower

A ‘word’ spoken from the heart of the hermit, as from the Holy Spirit, in the language of the desert, is considered revealed and authentic and the one who requests it, receives it as the fruit of Grace, without elaborating on it in his mind. This ‘word’ from the spiritual father is absolutely necessary for the one who asks. The ‘word’ comes from a soul which is the friend of God, wounded by the love of God, and is spoken in accordance with the measure of ‘thirst’ of the one who asks. As the Holy Mother of God, conceived the Word of God and gave birth to the Theanthropos Christ, becoming therefore the ‘joy of all creation’ in the same way, do the Fathers, because of their purity, conceive the word and transmit it to those who thirst for it, becoming for them their joy…

A Night in the Desert of the Holy Mountain : Metropolitan Of Nafpakos Hierotheos

Fasting for our family these days needs to be an effort in absolute simplicity. If I find I have a lot of time, I will make something that requires for time, but mostly I find myself making tapas style meals for dinner. Leftovers mixed with side dishes and meals prepared the same day. It’s how my German family eat. Dinner is a simple affair – because that is also the time of day when I am getting a little tired.

This Grilled Broccolini and Cauliflower has pine nuts that give it a little nuttiness and goes nicely with the caramelization on the veggies. It is a great side dish because you can grill it in the oven while you prepare the rest of the evening meal.

Grilled Broccolini and Cauliflower with Pine Nuts

Ingredients

  • 1 head cauliflower
  • 3 bunches of broccolini
  • 4 tablespoons olive oil
  • 1 clove of garlic minced
  • pinch of celtic sea salt
  • pinch of pepper
  • 4 tablespoons pine nuts

Preparation

  • Preheat oven to 350F
  • Wash and cut cauliflower into bite sized florets
  • Wash and cut off ends of broccolini (I cut them up and freeze them to use later in mashed potatoes)
  • Place olive oil, pepper, salt and minced garlic in a large mixing bowl and whisk together. Add cauliflower and broccolini to the large bowl and toss to coat evenly.
  • Place vegetables on a large cooking pan and place in preheated oven.
  • Place pine nuts evenly in a saute pan over low heat. Stir constantly until fragrant and a little toasted. Not more than 10 minutes.
  • Bake for 45 minutes or just until the edges get a little crispy and brown..
  • Remove cooked veggies from oven and place in serving dish.

Enjoy!



fall paleo pumpkin pancakes

Paleo Pumpkin Pancake Griddle

“‘For I know the plans I have for you,’ declares the Lord.  ‘Plans to prosper you and not to harm you, plans to give you hope and a future.’  Jeremiah 29:11”

These fall pumpkin pancakes have become a staple in our house this season.  In fact, recently we had it for breakfast every day for a week!  But in all truth we were tweeking the recipe, because we like our pancakes a little lighter and fluffier than the recipe we started with.  This recipe is paleo and gluten free.  If you are paleo, then you will not want to use a lot of maple syrup or any at all to avoid too much sugar.  They taste great layered with banana, or you could put some warm apple sauce on them.

This recipe makes about 10 -15 pancakes if you scoop them out with a 1/4 cup measuring scoop.

Fall Paleo Pancakes Ingredients

  • 4 eggs
  • 3 tablespoons coconut flour
  • 3 tablespoons almond flour
  • 1/2 can pumpkin
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 cup full fat coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1 cup pumpkin (about 1/2 can)
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 2 bananas sliced
  • Coconut Oil, butter or ghee for pan

Preparation Fall Paleo Pancakes

To keep this as simple as possible I mix everything in one bowl.  There are many recipes that call for mixing dry ingredients separately – in my house that translates into one bowl too many to clean.  The reason many recipes call for mixing the dry ingredients separately is to fully incorporate the baking soda.  Just mix it really really well and this will not be a problem.

Paleo Pumpkin Pancakes

You can substitute sweet potato puree in place of the pumpkin if you like!  One note, do not omit the vinegar.  It reacts to the baking soda and gives the pancake a little rise!

Paleo Pumpkin Pancakes Ingredients

Add all ingredients to large bowl and whisk very very well.  It will be the consistency of a slightly thick pancake batter.

Paleo Pumpkin Pancake Batter

Heat up your griddle.  You can use a frying pan, but it should be a well seasoned cast iron one to avoid sticking.   We are clumsy pancake flippers, so it’s just easier not to deal with the sides of a frying pan, hence the griddle.

Melt some coconut oil, butter or ghee in pan over LOW heat, and add batter.  Use a 1/4 cup measuring scoop.  That yields a good size pancake.  When you pour the batter onto the griddle it should sizzle just a titch.  Spread the batter out a little with the bottom of the measuring cup.  The pancakes will not turn out to thick and also they will have an easier time cooking through.

Paleo Pumpkin Pancake Griddle

Cook these slowly over a low or medium to low heat.  You really do not want the pan to start smoking.  They also have a better texture cooked over low.

When the top starts to bubble, or when the bottom looks nice and brown flip and cook on other side.  Layer with bananas.

paleo Pumpkin Pancake no syrup

 

You can eat them as is, but if you want add a little maple syrup.  That’s how my kids like it and we had them today for lunch!

 

Paleo Pumpkin Pancake EAT


orange scented blueberry muffins

gluten free blueberry muffins

Many people these days omit gluten from their diets – and for various reasons.  Some have celiac disease, others have subclinical allergies and sensitivities to gluten.  A severe gluten allergy can cause a host of issues, severe anaphylaxis being the worst.  But even a sensitivity or subclinical allergy causes unseen inflammation and irritation to the body.  This can cause irritability in children, weight gain and other symptoms.

While bread has nourished civilizations for thousands of years, we have changed the constitution of modern wheat , to contain far more gluten than is present in heirloom gains such as emmer, farro, spelt and einkorn.  Coupled with that, our modern practices of producing bread with fast acting yeasts that do very little to break down and pregest the structure of the gluten compared with traditional methods of soaking or rising as a sourdough.

This has also set the stage for this gluten-free movement.  The tendency of individuals symptoms to improve when gluten is removed from the diet, or when lower gluten varieties of grain are used with traditional methods of preparation – along with clinical evidence from holistic practitioners bears out the reality that many  have a problem with modern wheat.

Our family became acquainted with gluten free foods about five years ago, when my dear sister in law gave up gluten, suspecting it was causing some of her health issues.  The reality is that she felt better when she did not consume it.  That gave us reason to experiment with alternatives to wheat whenever she was over to visit.

This is a favorite muffin, made with coconut flour instead of wheat flour.  It is moist and tasty and great with breakfast or as a snack with lunch.

A preparation tip we have discovered is that once you add the coconut flour, work quickly.  Have your muffin liners already in the pan.  Coconut flour can absorb a lot of liquid, so I have found that if I get distracted or have to wait for the oven to more fully preheat, the batter gets very thick and difficult to spoon out.

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Orange Scented Blueberry Muffins

gluten free

Ingredients:

  • 6 eggs, beaten
  • 1/2 cup melted butter (you can use coconut oil or ghee)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup agave, raw honey or maple syrup
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh organic blueberries
  • 1 teaspoon  orange zest

Preparation:

Preheat oven to 350F.

Place parchment muffin tin liners into muffin pan.  Combine eggs, butter, vanilla, maple syrup, orange zest and salt in large bowl.  Mix well.   Sift coconut flour and baking soda together and combine.  Fold dry ingredients in three batches into the wet ingredients.  Add blueberries.  Scoop 1/4 cup of batter into each of the muffin tin papers.

Bake in oven for 30-40 minutes.

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enjoy!


lemon zest cookies

These super easy cookies are a tangy delicious treat, and a great addition to the kids lunch.  Gluten-free and and naturally sweetened, they are a cinch to make and can be enjoyed baked or raw.

ingredients

  • 1-1/3 cups almond flour
  • 1 cup unsweetened coconut
  • zest of one lemon
  • pinch of sea salt
  • 3 tablespoons raw honey or maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • extra coconut for rolling

preparation

Mix all ingredients in food processor and blend until a paste forms.  Scoop out dough and shape into balls about one inch in diameter.  Place on parchment lined cookie sheet.

You can eat them as is, or bake in 250F oven for twenty minutes.  Makes about 30 little cookies.

Note: Raw honey should never be given to infants as they lack sufficient stomach acid to combat the possibility of bacteria.

 

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