January 29, 2014 at 6:38 pm
· Filed under Gluten-Free, Sandwiches
- 2 cans (4.5 oz.) water-packed tuna
- 1/2 C mayonnaise
- 1 stalk celery, chopped fine
- handful of walnuts, coarsely chopped
- 1 onion slice, chopped fine
- 2 T sweet pickle relish
- 1/2 apple, chopped fine
- toasted bread
- lettuce
In a large bowl, combine ingredients through relish. Stir in apple.
from Taste of Home Most Requested Recipes
Permalink
Print this Recipe
September 30, 2013 at 5:43 pm
· Filed under Gluten-Free, Main Dish
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can tomato sauce
- 32 oz vegetable broth
- 3 cups almond milk
- 4 cloves garlic, minced
- 2 Tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- ¼ teaspoons ground cayenne pepper
- 1 Tbs salt
- 1 onion, diced
- 3 large sweet potatoes, peeled and chopped into bite-size pieces
- 4 apples, peeled and chopped into bite-size pieces
- 5 carrots, chopped into bite-size piece
- 2 cups peeled and chopped butternut squash
- 3 (15 oz) cans organic black beans, drained and rinsed
Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.
Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!
Adapted from www.tastykitchen.com
Permalink
Print this Recipe
November 12, 2013 at 11:59 am
· Filed under Breakfast, Dessert, Gluten-Free
1/2 of a large avocado
1 1/2 cups almond milk
scant 1 tsp pure vanilla extract (omit if using vanilla almond milk)
2 tbsp pure maple syrup
1/8 tsp salt
4 ice cubes
Combine all ingredients in a blender until completely smooth, then serve. Makes about 2 cups (1-2 servings).
From www.chocolatecoveredkatie.com
Permalink
Print this Recipe
February 1, 2014 at 8:05 pm
· Filed under Breakfast, Gluten-Free
Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.
Oatmeal:
- 3 cups rolled oats
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp mace (or nutmeg)
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup applesauce
- 1/4 cup sucanat (or brown sugar)
- 1/4 cup honey
- 1 cup peeled and chopped apple (about 1 medium apple)
Topping:
- 1/2 cup chopped pecans
- 2 Tbs ground flaxseed (or flour)
- 1 Tbs sucanat
- 1/2 tsp cinnamon
- 1 Tbs melted butter
Directions:
Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.
Serves 8
From Blog of Joy
Permalink
Print this Recipe
March 18, 2018 at 11:26 am
· Filed under Breakfast, Gluten-Free
Ingredients:
- 3 cups unsweetened almond milk
- 4 eggs
- 2 large ripe bananas
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- 1/4 teaspoon salt
- 4 cups old fashioned rolled oats
Instructions:
- Blend all ingredients in a blender.
- Heat a skillet or griddle to medium heat.
- Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
- When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.
Adapted from www.kimscravings.com
Permalink
Print this Recipe
August 24, 2017 at 1:29 pm
· Filed under Bread, Breakfast, Gluten-Free
Ingredients:
- 4 1/2 cups oat flour (see notes below)
- 2 Tbs baking powder
- 1 tsp salt
- 1/2 cup coconut oil
- 1/2 cup sucanat (or brown sugar)
- 2/3 cup honey
- 2 cups kefir (or buttermilk)
- 2 eggs
- 2 tsp vanilla
- 2 cups frozen blueberries (or chopped strawberries)
- Whisk together the oat flour, baking powder, and salt.
- In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
- Pour the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
- Whisk in the dry ingredients. Stir in the blueberries.
- Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
- Bake at 375 degrees for 25 minutes, or until golden and set.
- These are delicious warm or cooled, but are better set after cooling.
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams
Permalink
Print this Recipe
June 7, 2015 at 12:49 pm
· Filed under Dessert, Gluten-Free, Unleavened
We absolutely love these, and they are soooo quick and easy to make!
1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla
Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂
Adapted from Money Saving Mom
Permalink
Print this Recipe
December 26, 2013 at 1:02 pm
· Filed under Gluten-Free, Main Dish
This is one of my favorite meals!
Ingredients:
- 1 small onion, chopped
- 1 red bell pepper, thinly sliced
- 1/2 orange bell pepper, thinly sliced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can organic sweet corn, drained and rinsed
- 1/4 cup olive oil
- 2 Tbs lemon juice
- 1 Tbs Cajun Seasoning
- 3 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Serve with:
Directions:
- Heat a few tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion, and saute until the onion is tender.
- Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
- Add the remaining ingredients and continue to cook until heated through.
To Serve:
Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!
From Blog of Joy
Permalink
Print this Recipe
July 28, 2016 at 7:00 am
· Filed under Gluten-Free, Main Dish
2 1/2 lb chicken tenders, cut into chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper
In a small bow, combine all the seasonings. Place the chicken into a large bowl and sprinkle the spice mix over the chicken. Stir until all of the pieces are coated. Place the chicken on a parchment lined jelly roll pan. Bake at 350 for 45 minutes.
recipe from Andie Mitchell
Permalink
Print this Recipe
August 15, 2021 at 4:48 pm
· Filed under Breakfast, Cookies, Gluten-Free, Unleavened
- 2 large ripe bananas
- 1/3 cup peanut butter
- 2/3 cup applesauce
- 1 teaspoon vanilla
- 1 1/2 cups oats
- 1/2 nuts, raisins, coconut, and/or chocolate chips
Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.
Makes 32 cookies
Thank you, Nancy, for sharing this recipe!
Permalink
Print this Recipe