September 9, 2013 at 1:28 pm
· Filed under Breakfast, Cookies, Gluten-Free
2 medium ripe bananas
2 eggs (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins
Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt. Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan. The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.
Adapted from www.minimalistbaker.com
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May 5, 2014 at 7:38 pm
· Filed under Bread, Breakfast, Gluten-Free
Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.
Ingredients:
- 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
- 3/4 cup whole wheat flour (could try almond flour)
- 1/4 cup ground flaxseed
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/2 cup almond milk
- 1/4 cup sucanat (or brown sugar)
- 1/4 cup honey
- 1/2 cup applesauce
- 1/2 cup raisins
- 1/4 cup finely chopped walnuts
- 2 Tbs sucanat (or brown sugar)
- 1 tsp cinnamon
Directions:
- Stir together the oats, flour, flaxseed, baking powder, and salt.
- In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
- In a separate bowl combine the coconut oil mixture and applesauce.
- Mix in the flour mixture; stir in the raisins.
- Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
- Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
- Sprinkle over the tops of muffins. Press the topping gently into the muffins.
- Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
From Blog of Joy
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January 27, 2017 at 7:08 am
· Filed under Dessert, Gluten-Free
These are so easy and incredibly yummy!
- 2 cup peanut butter (or almond butter)
- 3/4 cup honey
- 2 egg
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips (optional)
Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!
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December 23, 2013 at 8:26 pm
· Filed under Gluten-Free, Main Dish
- 1 large sweet onion, chopped
- 3 T coconut oil
- 3 ribs celery, finely chopped
- 1 1/2 T ground cumin
- 3 cloves garlic, minced
- 16 oz. frozen spinach (If possible, thaw overnight)
- 2 C hot water (to thaw the spinach)
- 3 (15 oz.) cans diced tomatoes
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 C quinoa, rinsed
- 4 large carrots, grated (2 1/4 C)
- 8 oz. pepper jack cheese, shredded or sliced
- 6 large red bell peppers, cut in chunks
Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.
Adapted from vegetariantimes.com
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November 26, 2013 at 9:33 am
· Filed under Dessert, Gluten-Free
Ingredients:
- 1/2 cup virgin coconut oil
- 1/4 cup raw almond butter (or nut butter of choice)
- 1/2 cup cocoa powder (or raw cacao powder)
- 1/2 cup pure maple syrup (or agave nectar)
- 1 tablespoon pure vanilla extract
- pinch fine grain sea salt, to taste
- 3/4 cup raw walnuts, roughly chopped
Directions:
- With electric beaters, beat together the coconut oil and almond butter.
- Sift in the cocoa powder and beat again until combined.
- Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
- Stir in the walnuts.
- Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
- Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.
makes 24 small squares
From www.ohsheglows.com
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June 16, 2017 at 12:59 pm
· Filed under Bread, Gluten-Free
A quick and easy, slightly sweet, moist and delicious rice flatbread.
- 2 1/4 cup rice flour (I grind my own in a high-power blender)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened butter (or olive oil)
- 1/2 cup water
- 3 Tbs honey
- 4 eggs
- Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
- Whisk together the rice flour, baking powder, and salt.
- Add the butter, water, honey, and eggs, and whisk till combined.
- Pour batter into the prepared pans and smooth the batter out evenly.
- Bake for 12-14 minutes, or until it feels set to the touch.
- Cut the bread into squares and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.
by Joy Williams
Note: Add cinnamon and raisins for a yummy twist. Wipe the parchment papers and reuse them.
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August 28, 2016 at 12:57 pm
· Filed under Cookies, Dessert, Gluten-Free, Unleavened
- 3 ripe bananas
- 2 cups old-fashioned oats
- 1/4 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsweetened applesauce
- 2-4 tablespoons honey (depending on how sweet you like it)
- dash of cinnamon (optional)
- 1 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips (optional)
Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).
Recipe from Six Sisters’ Stuff
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January 29, 2014 at 6:29 pm
· Filed under Gluten-Free, Main Dish
- 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 C ketchup
- 6 oz. tomato paste
- 2 T brown sugar
- 1/4 C cider vinegar
- 2 T chili powder
- 2 T lemon juice
- 2 T molasses
- 2 t soy sauce
- 1 1/2 t salt
- 1 t ground mustard
- sandwich rolls, split
Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).
from Taste of Home Most Requested Recipes
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January 26, 2016 at 1:03 pm
· Filed under Dressings, Gluten-Free, Main Dish, Salad
Salad:
- 4 sweet potatoes
- 2 Tbs olive oil
- 2 heaping teaspoons cumin & chili powder
- salt & pepper to taste
- 2 (14 oz) cans black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 2 heads of romaine lettuce, chopped
- tortilla corn chips
Dressing:
- 1 avocado
- 1/2 cup Greek yogurt
- 1 cup water
- 1 cup cilantro leaves (or more)
- 2 small cloves garlic
- 1 tsp salt
- a splash of lime juice
Instructions:
Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).
Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.
Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂
recipe from Pinch of Yum
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November 8, 2016 at 1:59 pm
· Filed under Gluten-Free, Main Dish
- 1 1/2 t salt
- 1/2 t black pepper
- 1/2 t garlic powder
- 1/2 t dried thyme
- 1/2 t dried parsley
- 1/2 t cayenne pepper
- 1/4 t onion powder
- 1/8 t paprika
- 2 T butter
- 2 T olive oil
- 2 3/4 pounds chicken breasts
- 1 T garlic powder
- juice of one lime
In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.
Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Serve with brown rice.
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