January 27, 2020 at 8:03 pm
· Filed under Bread, Gluten-Free
- 4 very ripe bananas, mashed
- 1/3 C coconut oil
- 1/2 C sugar
- 2 large eggs
- 1 t vanilla
- 1 t. baking soda
- 1 1/2 C Pillsbury gluten-free all purpose flour
- optional: blueberries, walnuts, or raisins
Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.
adapted from mamaknowsglutenfree.com
Permalink
Print this Recipe
December 29, 2019 at 8:05 pm
· Filed under Gluten-Free, Side Dish
- 2 1/2 lbs. potatoes (red or gold)
- 1 1/2 T minced garlic
- 1 T dried oregano
- 1 t salt
- 1/4 t black pepper
- 1/2 cup olive oil
- 1 1/2 cups broth
- 1 lemon, juiced
Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.
Based on a recipe from Food.com
Permalink
Print this Recipe
June 13, 2019 at 1:26 pm
· Filed under Breakfast, Gluten-Free, Unleavened
These bars are high in iron!
- 1/4 cup quinoa, uncooked
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1/4 cup coconut oil
- 1/2 cup molasses
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 15 oz. can pumpkin puree
- 1/4 cup semi-sweet chocolate chips (optional)
Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.
Permalink
Print this Recipe
January 12, 2019 at 7:11 pm
· Filed under Dessert, Gluten-Free
- 1 cup peanut butter
- 1 cup honey
- 6 cups oat cereal O’s
Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. Spread onto a large parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut into bars. Store in the freezer. Thaw slightly before eating.
Adapted from healthyfoodforliving.com
When our daughter entered courtship, she didn’t have time to make No-Bake Energy Bars anymore. She found this quick and easy replacement, and we called them Convenient Courtship Crunch Bars. For convenience, we shortened the name. 🙂
Permalink
Print this Recipe
January 12, 2019 at 6:57 pm
· Filed under Dessert, Gluten-Free
- 2 15 oz. cans chickpeas
- 10 T cocoa powder
- 2 T vanilla
- sprinkle of salt
- 2/3 cup maple syrup
- 1/2 cup almond milk
Blend in food processor and refrigerate before serving.
usatoday.com
Permalink
Print this Recipe
December 4, 2018 at 5:34 pm
· Filed under Crackers, Gluten-Free
- 3 1/2 cups oats
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup honey
- 2 cups almond milk
Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.
Based on recipe from recipeazaar.com
Permalink
Print this Recipe
September 9, 2018 at 6:03 pm
· Filed under Dessert
- 6 oz. semi-sweet chocolate
- 6 T coconut oil
- 1/2 t salt
- 1/2 C sugar
- 1 t vanilla extract
- 2 large eggs
- 3/4 C almond flour/meal
- 1/3 C rice flour
- 1 C walnut or pecan pieces, optional
Mix the chocolate with the oil in a small saucepan or skillet. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).
Permalink
Print this Recipe
April 16, 2018 at 2:16 pm
· Filed under Dessert, Gluten-Free
- 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
- 1 cup honey granules (or sugar)
- 1/4 cup maple syrup
- 3 Tbs cocoa
- vanilla to taste
Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.
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