Gluten Free Morning Fruit and Veggie Muffins

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Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

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Easy Gluten Free Brown Gravy & Mashed Potatoes

Today’s post isn’t exactly a recipe, it’s more of a tip or trick to easy gluten free brown gravy!

Ingredients:

Small or baby golden or red potatoes- peeled
1 quart of beef bone broth
1-2 cups of water
1 tbsp butter
1 garlic clove minced
Salt and pepper to taste

Directions:

Put your potatoes in a sauce pan or small pot and cover them in the bone broth, add the 1/2 cups if necessary to cover the potatoes in liquid. Be careful not to add an excessive amount of water, or it will yield a thin gravy. Add a sprinkle of salt.

Heat to boil and simmer until the potatoes are soft and easily smashed with a fork. 20-30 mins approx. depending on size of potatoes. The softer the better…

Remove potatoes from liquid and place in a bowl, add butter, salt and pepper and smash into mashed potatoes or whip with mixer if you prefer.

Observe your broth, it should be thick now. The starch from the potatoes will have turned it into gravy! Taste! Season with salt and pepper or anything else you like!

* if the broth is not quite thick enough, due to adding too much water, add tapioca, corn or arrowroot starch/ water mixture to thicken to your liking.

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Gluten Free Cherry Almond Crisp

I love organic cherries but they are expensive, here is a way to make a delicious fresh cherry dessert without breaking the bank! Pears are inexpensive and take on the flavor of the cherries as they cook down.

Ingredients:

Filling-

20 Organic Cherries (pitted and halved)
3-4 Large Organic Pears (chopped)

1 Vanilla Bean (split and cut in half)
1 tsp almond extract
1/4 cup organic cane sugar
3/4 cup water

Topping-

1.5 cups gluten free oats
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 cup of flour
1/2 brown sugar
3/4 grass fed butter (softened)

Directions:

Preheat oven to 350 degrees.
Combine all of the filling ingredients in a medium sauce pan and cook over low/med heat stirring occasionally until thick.

While filling is cooking down, mix all of the topping ingredients in a bowl. It should be slightly sticky but crumble easily by hand.

Remove and discard vanilla bean from filling mixture. Pour into a small/medium baker or glass Pyrex dish. Crumble topping over the top of cherry filling and bake in the preheated oven for approximately 30 mins or until crust is crunchy.

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Here’s My Bag of Chicken Feet!

We had our monthly co-op gathering and this time I picked up a whole bag of chicken feet!

Why chicken feet?

For broth! Now you don’t have to use chicken feet in your broth if you do not wish, but I have heard from many that chicken feet make for a delicious rich broth.

This will be my first time using them in my homemade chicken stock so wish me luck and I will keep you posted as to the results!

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My Husbands Favorite Salsa

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Ingredients:

10 Roma tomatoes
1 yellow onion
1 red or yellow bell pepper
2 jalapeños
2 cloves garlic minced
1 bunch cilantro
1 lime
2 tbsp white vinegar
1 tsp cumin
1 tsp salt
1 tsp chile powder

Optional
1 dried ancho chile reconstituted

Directions:

Finely chop all ingredients and mix in a large bowl. Add lime, vinegar, and spices at the end! Enjoy!

Tip: The manual food processor from pampered chef makes this super easy and fast to make.

Alternate preparation:

Take 1/2 of the bell pepper, 1 jalapeño, 1/2 of the onion and the garlic (husk on) and roast for 20-25 mins in oven at 350 and then chop and add the roasted mixture to the fresh mixture.

Alternate version shown in picture above.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Gluten Free Morning Fruit and Veggie Muffins

20130813-120755.jpg

Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

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Best Gluten Free Chocolate Chip Cookies

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I got this recipe off of the back of the Enjoy Life Brand chocolate chips! If you have been following this blog, you know that I love the products from Enjoy Life and recommend them for those who have food allergy issues.

I am not dairy free anymore so I changed the recipe slightly, here is my version below:

Ingredients:

2/3 cup butter
1 egg
1 cup packed brown sugar
1/2 granulated sugar
1 tbsp vanilla
1/3 cup water

2 -1/4 cup all purpose GF flour (I used an almond blend from Gluten Free Mama)
1 tsp xanthan gum
1-1/2 tsp baking soda
1/2 tsp baking powder

1 bag of Enjoy Chocolate Chips!

Directions:

1. Preheat to 375 degrees.

2. Cream butter and add sugars, egg, vanilla and water.

3. Mix together flour and all other dry ingredients in a separate bowl.

4. Slowly add the dry mixture to the wet and beat until combined.

5. Add chocolate chips!

I use a stainless steel scoop and dropped 9 cookies evenly spaced (2-3 inches apart) and I use parchment paper so I have less clean up.

Bake for about 8 mins and remove to cool on a cooling rack.

Final step- EAT THEM ALL!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”