GFCF Banana Almond Butter Muffins

One of the many food blogs I read is Elana's Pantry . When I need to focus on eating healthy and gluten free I can always count on finding a great recipe to try at Elana's Pantry. Most recently I made her Pumpkin Pie Muffins and they turned out so good I was inspired to come up with a way to use the quickly fading bananas on my countertop. The results are these fabulous muffins.

Gluten Free Casein Free Banana Almond Butter Muffins

1 ¼ c. + 2 T. Honeyville Grain's Blanched Almond Flour
2 T. arrowroot powder
¼ tsp. baking soda
scant ¼ tsp. salt (omit if almond butter is salted)

¼ c. agave nectar
1 ripe banana, peeled and mashed
¼ c. almond butter
2 eggs

¼ c. chocolate chips or chopped nuts (optional)

Mix first 4 ingredients together, in a separate bowl mix remaining ingredients. Combine the 2 mixtures stirring just until well combined. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes. Makes 6-7 muffins.

First of the Harvest Breakfast Fritatta

The first of the harvest is bursting upon the vines of my garden......zuchini, tomatoes, and cucumbers will all be on the menu daily for the next several weeks. This recipes is kind of like an omlet, it is great for any meal or any time of the day really. I had it for breakfast this morning with a roll leftover from dinner last night, it was perfect.

2 T. olive oil

1 small zuchini

2 T. chopped onion

3 T. chopped tomato

2 T. crumbled feta cheese

2 eggs, whipped

Janes mixed up seasoning salt and pepper

Heat oil in a heavy 8 inch skillet. I prefer cast iron. Add zuchini and onion stirring over medium heat until veggies are soft. Quickly add tomatoes and cheese, do not stir, then pour eggs over all the veggies. Sprinkle with salt and pepper, turn heat to low and cover. Cook for 3-5 minutes then remove from heat and let sit until eggs are solid. Serve immediately.

This is a great way to use leftovers and you can substitute any kind of cheese, veggies, and meat that you like.

GFCF Quiche

Gluten Free Casein Free Quiche

I was introduced a few years ago to quiche, my daughter was working at a deli and she would bring home whatever was left for the day. It has become one of my favorite dishes, appropriate for any meal. It can be served warm, cold, or at room temperature and it is a great way to use up leftover veggies!

Basic Quiche

1 gf pie crust, uncooked (here is my favorite)

5 eggs

3/4 c. rice or hemp milk

2 T. sweet rice flour

dash nutmeg

salt and pepper

Today I added chopped spinach, red onion, and some sun dried tomatoes. This part is when you turn up your creativity (or just look in your refrigerator) and use what you have. You want about 1 cup of added ingredients.

Preheat oven to 350 degrees. In prepared crust evenly arrange added ingredients. Whisk together eggs, milk, flour, nutmeg and salt and pepper till mixture is smooth. Pour into crust and over ingredients. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

Some quiche's I have made in the past are:

ham and swiss

green chili and cheddar with jalepeno

mushroom and asparagus

Bacon and green pepper

GFCF Rise and Shine Breakfast Smoothie

This is truly a breakfast in a glass. The peanut butter, banana and granola all make it very filling and the fruit makes it refreshing.

GFCF Rise and Shine Breakfast Smoothie

1 c. hemp or rice milk (hemp gives a much creamier consistency)

1tsp-1 Tbsp peanut butter (the amount depends on your personal taste)

3 T. GF granola Click here for my recipe or use your own

1 banana

1/2 c. fresh or frozen berries (I use mixed frozen berries)

3/4 c. ice

Combine in your blender till smooooooth.

Gluten Free Crunchy Nutty Cinnamony Granola

For me, granola is all about texture. I like the little globs that stick together and crunch apart in your mouth. This recipe took some refining, but I finally got those little crunch globs just how I like them. Try this granola in my Rise and Shine Breakfast Smoothie.



Gluten Free Crunchy, Nutty, Cinnamony Granola


Syrup:
3/4 c. brown sugar
1/2 c. water
1/3 c. oil
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. vanilla


Granola:
1/4 c. brown rice flour
1/4 c. millet flour
1 c. gluten free corn flakes
1 1/2 c. gluten free crispy rice cereal
1 c. slice almonds
1/2 c. sunflower seeds
1/2 c. chopped pecans
3/4 c. coconut
1/4 c. sesame seed
1/4 c. flax seed, cracked in a blender



Combine syrup ingredients in a large saucepan (it will foam up) and boil for 2 minutes. Thoroughly combine the granola ingredients in a large bowl. Pour syrup over the top and mix again. Spread mixture onto a large cookie sheet. Bake 1 hour at 250 degrees stirring every 15 minutes. Cool and add chocolate chips and/or dried fruit.

Variations: Omit cinnamon and add 1/2 c. peanut butter to the syrup. When granola is cool add 1 1/2 c. chocolate chips.

GFCF Chili Rellenos Bake

This is a great casserole for brunch. It is quite spicy because of the Rotel tomatoes in the green chili. You can substitute mild Rotel or even 2 fresh tomatoes if you like yours mild.

1 recipe Karen's Green Chili or 1 large can green enchilada sauce, save 1 c. sauce for garnish
8-10 corn tortillas
oil
1 small can olives, drained
4 eggs
2 T. tofutti cream cheese
1 c. hemp or rice milk
3 T. sweet rice flour
dash of cumin
fresh cilantro

Begin by dipping corn tortillas in hot oil and draining. You can omit this step if you are trying to save on calories but it does affect the texture of the casserole. While tortillas cool whip together eggs, cream cheese, milk, sweet rice flour and cumin. Once all tortillas are cooled assemble casserole.

In an 8x8 pan begin by placing 1/2 c. green chili sauce. Spread evenly and top with 3 tortillas torn into strips to cover entire pan. Place more chili sauce on top, a few olives, some torn cilantro and some of the egg mixture. Continue layers until all ingredients are used up, ending with chili sauce. Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, cut into squares and top with the reserved chili sauce and some more fresh cilantro.

Bulk Everyday Waffle and Pancake Mix

This makes 4 times the original recipe:

7/8 c. Powdered Eggs
4 c. Potato Starch
4 c. Sorghum Flour
2 c. Tapioca Flour
2 c. Corn flour or Masa
1 c. Sugar
1/4 c. Baking Powder
8 tsp. Baking Soda
4 tsp. Salt
6 tsp. Xanthan Gum

Combine all the above ingredients thoroughly and store in an airtight container.

To 1 c. mix add 1 T. freshly ground flax seed, 2 T. Olive oil, and 1-1 1/4 c. milk depending on desired consistency.

Note: You can omit the powdered eggs from the bulk mix and add 1 egg to the milk and olive oil when making up the batter.

Bulk Amaranth Pancake and Waffle Mix

This makes 15x the original recipe for Amaranth Pancakes

7 1/2 c. Amaranth Flour
7 1/2 c. Tapioca Starch
5 c. Cornstarch
2 1/2 T. Cinnamon
4 tsp. Salt
2/3 c. Baking Powder
1 7/8 c. Powdered eggs

Combine all ingredients thoroughly and store in an airtight container.

To 1 1/2 c. mix add 1/2 to 3/4 c. milk and 2 tsp. oil. Make a little thinner for pancakes.

This particular day I added dried blueberries to the batter.

Note: You can omit the powdered eggs from the bulk mix and add 2 eggs to the milk and oil when making the batter.

Arepas- Venezuelan Corn Cakes

Arepas stuffed with scrambled eggs, cheese and salsa.

Arepas stuffed with refried beans, shredded chicken, shredded lettuce, diced tomatoes, sliced olives, onion, and guacamole.

I recently met Fannie, whose son takes a Tae Kwon Do class with mine. She is from Venezuela and shared with me the recipe for Arepas, a staple in her country. They are corn cakes that vary in size and thickness from region to region and country to country. They are easy to make and you can eat them plain or stuff them with anything! I tried a breakfast version with scrambled eggs, cheese and salsa. I also made one with refried beans, shredded chicken, lettuce, tomato, onion, and guacamole. Next time I make hamburgers I am going to try one on an arepas!

2 c. arepa flour * see note

1 tsp. salt

2 1/2 c. luke warm water

olive oil for cooking

Combine water, salt, and flour and stir into a soft dough. Knead with wet hands for 3-5 minutes or until dough is smooth and uniform. It should be moist but not sticky. Pull off a piece of dough about the size of an egg and shape into a disc about the size of your palm and 1/2 inch thick.

Grease a heated skillet (cast iron or very heavy pan) with a generous amount of olive oil and place arepas on a few at a time. Cook over medium low heat turning until outsides are barely browned and a crust forms. Place on a cookie sheet and bake in the oven at 350 degrees for 20 minutes, turning once. Arepas are done when you tap them and hear a hollow sound. Slit open one side or cut completely in half and stuff with your choice of filling.

*Note:

Arepa flour is a precooked corn flour and should not be confused with masa harina. Arepa flour is sold as masarepa, harina precocida, or masa al intante. It can be found in Latin American groceries or online at http://www.latinmerchant.com/productdetail.asp?ProductID=F0012

PAN brand Arepas Flour- Available in white or yellow corn

Arepas just after coming out of the oven.

Gluten Free GF Banana Amaranth Pancakes

These pancakes are wonderful, I adapted the recipe from the Bob's Red Mill Amaranth Flour package. They are a great way to sneak in some fruit too!

Banana Amaranth Pancakes

1 Banana
2 eggs, beaten
½ c. apple juice or milk
2 tsp. oil
½ c. amaranth flour
½ c. tapioca flour
1/3 c. cornstarch
½ tsp. cinnamon
2 tsp. baking powder
¼ tsp. sea salt

Smash up banana till smooth with a fork; beat in egg; then add in juice (or milk) and oil. Add the remaining ingredients and mix well. Heat griddle to medium high and cook until bubbly; turn and cook until done.

Note: If you are interested in making this mix in bulk click here.

GF Buttermilk Biscuits

These are the best biscuits I have found yet! They are the white and fluffy kind, not really nutritious but great with sausage gravy!

The recipe is from Recipe Zaar:

http://www.recipezaar.com/152283

I used the buttermilk powder and had no problems with it, I substitued earth balance for the butter. I also used a large cookie scoop and just plopped them on a pizza stone to cook. This one's a keeper!

GFCF Carrot and Flax Seed Bread with Cream Cheese Spread

GFCF Carrot and Flax Seed Bread

1 c. sugar
¾ c. oil
2-3 eggs
1 ½ c. GF flour mix http://glutenfreeheaven.blogspot.com/2008/01/karens-bread-flour-mix.html
1-2 Tbsp. ground flax seed
1 tsp. cinnamon
1 tsp. baking soda
1 c. packed finely grated carrot
½ c. chopped pecans or your favorite nut

Cream together sugar, oil, and eggs. Add dry ingredients; mix well. Stir in carrots and nuts. Pour into greased 5x9x3 inch pan. Bake at 350 degrees for 50-55 minutes.

Optional spread:

A great topping for this bread is 4 oz cream cheese mixed with 2 T. honey. Spread on individual slices.

Cinnamon Rolls

This recipe came from my local Gluten Free store, Against the Grain. It is credited to Pam Ward. I made a few adjustments but it is her basic recipe. Cinnamon Rolls were my specialty before going GF, this recipe gives me hope!!

GFCF Gluten Free Cinnamon Rolls

1 1/2 c. White Rice Flour

1 c. Tapioca Flour

3/4 c.Amaranth Flour

1/2 c. Potato Starch

1 T. Ultra Gel
1 T. Xanthan gum

1 tsp. Salt
1/4 c. Dry milk or Dari Free
1/4 c. Sugar
1 c. Hot water
1 1/2 T. Yeast
1/4 c. Butter or margarine
3 Eggs
1 T. Vinegar
1/4 c. Melted butter
1/4 c. Sugar
2 tsp. Cinnamon

In a large mixing bowl combine all dry ingredients. Rice flour, tapioca flour, potato starch, ultra gel, xanthan gum, salt, dry milk, sugar, and yeast.

Add the butter to the hot water and let sit till butter is soft. Then add to the dry ingredients. Add eggs and vinegar and mix well. Mixture will be thick. Knead by hand in the bowl till all dry ingredients are combined.

Roll dough out using rice flour to a 15x20 inch rectangle. Brush with ¼ cup melted butter and sprinkle with ¼ c. sugar and 2 tsp. cinnamon. Roll up and slice into 12 rolls, discarding ½ inch off of each end. Place into greased pan, cover with plastic wrap and a dark towel. Let rise 75 minutes.

Bake at 350 degrees for 30 minutes or till just golden on the edges. I suggest placing a few ice cubes in your oven when you put in the rolls or another pan of hot water in the oven while the rolls are baking.

Let cool and frost with butter cream or cream cheese frosting.

Recipe adapted from Pam Ward

Everyday Waffle and Pancake Mix GFCF

This is my first official recipe that I created! It is more like a whole wheat mix than a white one, it fills you up and tastes great! All of my kids like these, even the ones who are not on a restricted diet. This particular morning the snow was falling and we had no where to go so we made fresh blackberry syrup to go with them. Please leave your comments!

Everyday Waffle and Pancake Mix GFCF

Base Mix:
1 c. potato starch
1 c. sorghum flour
½ c. tapioca flour
½ c. corn flour or masa
¼ c. sugar
1 T. baking powder
2 tsp. baking soda
1 tsp. salt
1 ½ tsp. xanthan gum

Combine thoroughly and store in an airtight container. For waffles or pancakes combine all ingredients and mix thoroughly. The waffle mix should be thicker than the pancake mix.

For pancakes:
1 c. base mix
1 egg
1 T. ground flax seed
2 T. olive oil
1 c. rice, almond, or cow's milk plus more if needed

For Waffles:
1 c. base mix
1 egg
1 T. ground flax seed
2 T. oil
3/4 c. rice, almond, or cow's milk plus more if needed

If you are interested in making an even larger amount of base mix click here.

Blackberry Cornmeal Muffins

OOOOOhhhhhhh! If you are craving a muffin from your pre-gluten-free days this will satisfy your craving! These muffins were excellent! My gluteny daughter described them as "springy". The recipe came from http://www.glutenfreeda.com/.

Enjoy!!

Blackberry Cornmeal Muffins

1 1/4 c. gf flour (I used featherlight mix)

3/4 c. fine grind yellow cornmeal (I used masa harina)

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

zest of 1 lemon

1 c. milk (I used almond milk)

3 eggs

1/3 c. corn oil

1 1/2 c. blackberries ( I used a frozen berry medley)

Preheat oven to 400 degrees. Line muffin pan with paper cups then spray the inside of the paper cups with Pam. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and lemon zest.

In a seperate bowl, using a fork, beat together milk, eggs, and oil. Add wet ingredients to dry ingredients and stir just until blended. Stir in berries.

Spoon batter into muffin cups and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Makes 12 muffins.