Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.
I kept this very simple by using golden beets, Brussels sprouts and small golden potatoes for the veggies. You could really use any type of beet or potatoes. I just like the sweeter version of tartness that the golden beets seem to give off when roasted. As for the potatoes, whatever you have on hand is fine. Sometimes I’ll use the tri-colored small round potatoes or fingerling potatoes. Here, I had some small golden potatoes on hand.
The process is simple: peel the beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; you can leave them whole if they’re small. Go ahead and throw the veggies on a large roasting pan, salt them with some sea salt and drizzle with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered. Feel free to line your pan with foil for easier cleanup. Lastly, season them with some herbs. Here, I had some dried oregano and rosemary on hand, so that’s what I used.
Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness. Serve and enjoy!
Autumn Roasted Vegetables With Feta
- 3-4 Golden beets, peeled and sliced
- 2 large potatoes, peeled and sliced
- 2 cups Brussels sprouts, stems cut and removed
- ½ cup feta cheese, crumbled
- ½ cup red grapes, cut in half
- Extra virgin olive oil
- Sea salt
- Herbs, such as dried oregano and/or rosemary
- Pre-heat oven to 375° F. Line large roasting pan with foil. Set aside.
- Peel beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; leave them whole if they're small.
- Put the vegetables on the prepared roasting pan; spread out evenly.
- Salt the veggies and drizzle them with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered with oil.
- Lastly, season them with some herbs, such as oregano and/or rosemary.
- Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference.
- Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness.
This Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.
If you’re looking for a delicious gluten-free gingerbread loaf without a ton of sugar obscuring the important flavors, then look no further. This is a moist, richly flavored gingerbread that gets its sweetness from a scant bit of coconut sugar in the loaf itself, but mostly from the maple-based glaze on the top.
I used a stand mixer to whip up the batter which uses a healthy amount of molasses. Right before I added the batter to the loaf pan, I stirred in a handful of crystallized ginger bits which add delightful little ginger bursts when you bite into one after the loaf has baked.
I opted for a maple glaze in place of my beloved cream cheese frosting because I didn’t want an overly sweet gingerbread. The glaze adds just the right amount of sweetness, in my opinion. However, you could easily double the glaze portion and glaze it twice if you’d like a little more “frosting” as opposed to glaze. The glaze is thick as is, so it should be easy to double that section of the recipe if you desire more glaze. Garnish with a pretty sprinkle of crystallized ginger bits on the top.
Make sure you let the loaf cool completely before glazing, that way the glaze will set rather than drip completely off. I store mine in the refrigerator so it truly sets.
This gingerbread loaf is amazing if eaten while warm. Even though I store mine in the fridge, I’ll just cut a slice and microwave it for 20 seconds or so until it’s warm. Delicious!
I used my favorite Bob’s Red Mill 1-to-1 Gluten-Free Flour for this recipe, but feel free to use regular all-purpose flour if you don’t need the gluten-free option.
Gingerbread Loaf With Maple Glaze (Gluten-Free)
- For the Gingerbread Loaf
- 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 Gluten-Free Flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon of salt
- ¼ cup organic coconut sugar
- ½ cup unsalted butter, softened
- ½ cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- ¼ cup crystallized ginger bits
- For the Maple Glaze
- 1 cup powdered sugar
- ¼ cup maple syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground allspice
- Garnish: crystallized ginger bits
- Preheat oven to 350 degrees.
- Line a 9 X 5 loaf pan with parchment paper and grease well. Set aside.
- In a large bowl, stir together the gluten-free flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until well blended.
- Add in the molasses and vanilla. Mix well.
- Add the eggs, one at a time, until well mixed.
- Add half of the flour mixture and half of the buttermilk to the sugar mixture and blend well; add the remaining flour and buttermilk and blend well.
- Stir in the crystallized ginger bits.
- Pour and/or spoon the batter into prepared loaf pan and bake at 350 degrees for 55 minutes.
- Remove from oven and cool in the pan for 10 minutes.
- Remove from the pan and cool completely before glazing.
- Glaze instructions:
- Sift powdered sugar in to a large mixing bowl.
- Whisk in maple syrup, vanilla extract and cinnamon.
- Glaze will be thick. If you need to thin it out, add dollop of maple syrup and whisk.
- Spoon/pour glaze slowly over top of cooled gingerbread loaf. Allow to drip down sides.
- Garnish top of loaf with crystallized ginger bits.
- Glaze can be set quickly by refrigerating glazed gingerbread loaf.
- *Glaze recipe easily doubled if you desire more glaze.
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Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.
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I knew I wanted to make this cake when I saw it on Seasons And Suppers site, but she sealed the deal when she described it as “more pear than cake.” She was right. I tweaked her recipe just a bit to make it gluten-free, and added in a few subtle spices. This cake is amazingly, crazy delicious. I could not stop eating it! So you should make it immediately if you’re into almonds and pears. 😉
Notes: I used Bob’s Red Mill Gluten-Free 1-to-1 Flour. I also ground my almonds (in small batches) in my Vitamix – worked beautifully. You’ll need three pears, any variety. Peal them, core them, and cut them length-wise. Once the pears are nestled on top of the batter, which will be thick, bake for 25 minutes. The cake will gently rise around the pears.
Remove from the oven and top generously with sliced almonds. Put the cake back in the oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it’s done.
Remove from the oven and let the cake cool a bit before removing it from the Springform pan. Lightly dust the top with sifted confectioner’s sugar. Make sure you sift the sugar, otherwise you’ll end up with little clumps of sugar rather than a lovely dusting.
When you’re ready, cut yourself a slice and be prepared to be amazed with how delicious it is!
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Italian Almond Pear Cake (Gluten-Free)
- ½ cup plus 1 Tbsp. unsalted organic butter, at room temperature
- ½ cup plus 1 Tbsp. organic sugar
- 2 large organic eggs
- ⅓ cup plus 1 Tbsp. gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Flour)
- 3½ oz (about ¾ cup) ground almonds
- ½ tsp. baking powder
- ½ tsp. vanilla extract
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- 3 small to medium ripe organic pears, peeled, cored and halved
- 1.7 oz sliced almonds (for top of cake)
- Confectioner’s sugar (sifted), for garnish
- Pre-heat oven to 375° F.
- Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy.
- Add eggs, one at a time, beating well after each addition. Fold in the gluten-free flour, ground almonds, baking powder, cinnamon and ginger. Batter will be thick.
- Spoon the batter into the Springform pan and smooth out the top of the batter with the back of a spoon or knife.
- Peel, core, and slice pears lengthwise.
- Arrange the pear halves on top of the cake and bake in pre-heated 375° F. oven for 25 minutes. The cake will gently rise above the pears.
- Remove from oven and top generously with sliced almonds.
- Put the cake back in oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it's done.
- Remove from oven and let the cake cool a bit before removing it from the Springform pan.
- Lightly dust the top with sifted confectioner's sugar and serve.
These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.
Here’s a healthier version of the classic sweet potato casserole of yesteryear. Remember the gooey marshmallows on top and the overly sugary taste? I could never figure out why it was on the table as a side item at Thanksgiving when it clearly belonged on the dessert table! As a kid, I loved that casserole.
But now? No way! So unhealthy and full of sugar. But I still love sweet potatoes, so here’s a healthy alternative to last century’s sugary potato casserole offering.
Bonus: this recipe can and should be customized to your tastes. I seriously considered writing the recipe as “a pinch of this, a dash of that…” since it really does need to be created according to your tastes. I made the effort and actually wrote down particular portions and amounts, but please note these are guidelines.
So here’s how you put it together; it’s so simple. Peel, chop, and boil the sweet potatoes until just tender. Do not overcook; otherwise, the whole thing will be just too watery and won’t hold together well. Drain the potatoes, return to pot and start adding the ingredients as you mash. (Full instructions included in the recipe details down below.)
And here’s the crucial part – you must taste as you go. For example, you might like a more pronounced bourbon flavor; just add a little more. You might think it doesn’t need the addition of maple syrup; so don’t add it. You might want a little more cinnamon to shine through; add a dash more…you get the idea.
A word on the pecans: I like a smattering of pecans in my sweet potatoes, but someone else in the house wants a smattering of sweet potatoes with his pecans. ::ahem:: So my answer is to garnish heavily on top with the nuts, and he can dig in from there, while I go for the ‘taters underneath.
And of course, you can always leave them out altogether. Your choice, your ‘taters. Enjoy!
Bourbon Pecan Mashed Sweet Potatoes
- 3 medium organic sweet potatoes, peeled and cut into chunks
- 2-3 Tablespoons butter, more or less to taste
- 2 Tablespoons organic maple syrup, more or less to taste
- 2 -3 Tablespoons of bourbon whisky, more or less to taste
- 1 teaspoons vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- Pinch of salt
- ½ cup chopped pecans
- Place the sweet potato chunks in a large pot, cover with water and bring to a boil.
- Cook until tender, about 15 minutes. Do not over cook.
- Drain the cooked sweet potatoes and return them to the pot on the stove.
- Turn off the burner heat.
- Add the butter to the pot and let it melt just a bit before beginning to mash with a potato masher.
- Add salt, vanilla and bourbon and continue mashing, tasting as you go.
- Add maple syrup, cinnamon, ginger and clover and mix.
- Pecans: either add into the potatoes, reserving a little for garnish, or just add the entire chopped pecans as a topping/garnish.
- Serve immediately while hot.