Pumpkin Muffins

2 1/2 c. oatmeal flour
1 g.f. flour blend
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. oil
1 1/2 c. honey
4 eggs
1 can (2 c.) pumpkin puree

Combine dry ingredients. Add wet ingredients and stir until smooth.  Pour batter into 24 greased muffin tins. Bake for 35-40 mins at 350 degrees.

Easy Granola

1/3 c. jam, any flavor
2 Tbsp. butter
1/2 tsp. cinnamon
2 c. oatmeal
2/3 almonds/sunflower seeds
1 c. raisins/dried cranberries

Combine jam and butter in microwave safe bowl; microwave until melted and stir to combine.  Add cinnamon, oatmeal, nuts/seeds, and dried fruit. Toss to coat. Spread evenly in a baking dish. Bake for 25 minutes at 325 degrees, stirring twice during cooking.  Allow to cool and serve or store in an air tight container.

Creme Brulee

2 c. heavy cream, scalded
4 egg yolks
2 Tbsp. sugar
2 Tbsp. vanilla extract
10 tsp. brown sugar

Scald cream. Whisk eggs, sugar and vanilla in a separate bowl.  Temper the eggs by mixing in 2 tablespoons of hot cream. Stir the eggs into the cream. Divide evenly into 5 ramekins. Place ramekins in a 1-inch water bath. Bake for 50 mins. at 325 degrees.  Remove ramekins from water bath and cool on a wire rack for 10 mins. Refrigerate at least one hour. Just before serving, sprinkle 2 tsp. of brown sugar over each ramekin. Broil ramekins for 2-5 minutes, until sugar is completely melted. Serve immediately.

Custard

1 c. whipping cream*
1 c. water
4 eggs
1/4 c. honey
1 tsp. vanilla
1/4 tsp. salt

Heat water in a large pot or tea kettle until almost boiling. Lay out custard cups in a large baking dish (9x13").

Blend together all ingredients. Pour custard into cups. Pour hot water into baking dish for hot water bath.  Bake at 325 degrees for 60 mins.  Sprinkle with cinnamon-sugar or nutmeg as desired.

*You can, instead, use 1/2 c. cream and 1 1/2 c. water. It turns out a little lighter, but still just as tasty.

BBQ Sauce --Stubbs Copy Cat

16 oz tomato puree*
1/4 c. white sugar
1/4 c. white vinegar
2 Tbsp. molasses
2 tsp. brown sugar
1/4 tsp. onion powder
1/4 tsp. sweet smoked paprika
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/8 tsp. celery seed

3 dashes Worcestershire sauce
2 tsp. salt
1/2 - 1 tsp. black pepper

Combine the above ingredients in a non-reactive sauce pan. 
Adjust for salt, and add a fair amount of pepper. Bring 
the contents of the pan to a boil, cut the heat and 
simmer slowly until the sauce is slightly thick.

*Re-hydrated tomato paste can be substituted for 
tomato puree. Place a level 2/3 cup of tomato paste into 
a 2 cup Pyrex measuring glass, add enough water to bring 
the liquid to 16 oz, then blend to combine. 

Oatmeal German Pancakes

6 eggs
1/2 tsp. sea salt
2/3 c. milk or water
2/3 c. oatmeal flour
1 tsp. baking powder
3 T. butter
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vinegar

Preheat oven to 400 degrees. Place all the ingredients in blender (Vitamix). Blend til smooth. Pour into a greased 9x13" pan. Sprinkled the batter with cinnamon-sugar. Baked for 15-20 mins.

A quick and healthy breakfast.

Delicious Drop Biscuits

1 1/2 c. Jule's flour mix
1/2 c. oatmeal flour*
1 T. baking powder
1/4 baking soda
1/2 tsp. salt
1/2 c. butter
2 T. honey
1 c. water or milk
2 tsp. vinegar

Combine dry ingredients, then use a pastry cutter to add butter until crumbly. Then add honey, water, and vinegar.  Stir until just combined.  Spoon in mounds on a cookie sheet or in a muffin tin. Bake at 400 degrees for 15 mins.

*Original recipe called for 2 c. flour mix, but I like to add a bit more nutrition, so I substituted some oatmeal flour. I've even gone as high as 1 c. flour mix and 1 c. oatmeal. It still worked great. (Adapted from Gluten-free on a Shoestring, Quick and Easy by Nicole Hunn, p. 52)

Peanut Butter Play Dough Candy

1/4 c. honey
1/2 c. peanut butter
3-4 T. coconut flour

Mix all ingredients together. Add more coconut flour if mixture is still a bit sticky. Store in refrigerator. Play with and eat as needed.

Best Bread

2 c. GF flour mix (I use Jule's*)
1 c. lentil flour
1 tsp. salt
5 T. whey protein powder
4 tsp. baking powder
2 eggs
5 T. oil
2 T. honey
2 tsp. vinegar
1 1/2 c. milk or water

Combine dry ingredients, then add wet ingredients. Stir until well combined and thick.  Pour into a bread pan and bake at 350 degrees for 50 mins.

Not only does this taste very much like wheat bread, it slices thin and makes great toast or sandwiches.

Adapted from: Gluten-free on a shoestring, quick and easy by Nicole Hunn. p. 61

*Jules Flour Mix:
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. tapioca starch
1/2 c. sorghum or brown rice flour
4 tsp. xanthan gum

Doughnuts

1 1/2 c. GF flour mix (I use Jule's)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. nutmeg
2/3 c. brown sugar
4 T. butter, melted
4 T. oil
2 eggs
1 1/2 tsp. vanilla
3/4 c. plus 2 T. heavy cream

Glaze:
1 c. powdered sugar
2-4 tsp. milk

Combine dry ingredients, then add wet ingredients. Stir until smooth. Spoon into doughnut pan (or mini-muffin pan for "doughnut holes").  Bake at 350 degrees for 20 mins.

For glaze, add milk to powdered sugar by teaspoons until you have a smooth, but pour-able consistency. Drizzle over cooled doughnuts.

Adapted from: Gluten-Free on a Shoestring, Quick and Easy by Nicole Hunn.

These are definitely drool-worthy!

Honey Oatmeal Cookies

1 c. honey
1 c. butter, softened
2 eggs
1 tsp. vanilla
2 c. flour
1 1/2 c. quick-cooking oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.- salt
1 c.semi-sweet chocolate chips, opt.
1/2 c.chopped nuts, opt.

Preheat oven to 350°F. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well. Combine flour, oats, baking powder, baking soda, and salt; mix well. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto parchment-lined or greased baking sheets. Bake for 12 to 16 minutes or until lightly browned. *You may substitute carob chips, raisins or dried cherries for chocolate chips.

From: http://www.honey.com/print/honey-oatmeal-chocolate-chip-cookies

German Pancakes

6 eggs
1/2 teaspoon sea salt
2/3 cup milk or water
2/3 cup gluten-free flour mix (can also use almond flour) 
3 tablespoons butter*
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a 9x13" pan in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.

Bake for 15-20 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.


Adapted from: http://www.barefeetinthekitchen.com/2012/01/german-pancakes-grain-free.html

*When first making this, I plunged ahead without reading the directions entirely and added all the ingredients together, including the butter and cinnamon. I used cooking spray on the pan, sprinkled the batter with cinnamon sugar, and baked it for 20 mins. It came out great, like a thin coffee cake. The kids actually liked that version better.

A quick and healthy breakfast.

Grain-Free Granola Bars

2.5 cups mixed nuts and seeds (add about 1/2 cup of each variety of nut/seed)
1/2-1 cup dried fruits
1/4 cup shredded unsweetened coconut
2 tablespoons cacao nibs or mini chocolate chips (optional)
1/4 cup coconut oil
1/3 cup almond butter (or other nut butter)
1/3 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg


Begin by pouring the nut/seed ingredients into a food processor. If using large pieces of dried fruit you can also add them to the processor at this time or chop them by hand.
Pulse ingredients for a short time. You aren’t trying to get them super tiny – larger chunks are okay.
Add the coconut, chopped dried fruit, coconut and chocolate chips to the mixture.
In a saucepan, warm and mix together the remaining ingredients.
Turn off the heat and pour the nut mixture into the saucepan to combine all ingredients together.
Pour the mixture into an 8×8 silicone pan or similar size container lined with parchment paper.
Press firmly and evenly to make a square.
Place in the freezer for two hours.
Store in refrigerator or freezer.

From: http://wholelifestylenutrition.com/recipes/appetizers-snacks/grain-free-granola-bars-a-favorite-for-school-lunches/

These are soooo delicious you don't want to stop eating them.

Chicken thighs and potatoes

2 lbs. chicken thighs
5-6 medium size red potatoes
seasoned salt
fresh cracked pepper
fresh chives, chopped
6 twigs of fresh rosemary

Coat the bottom of a 9x13" baking dish with cooking spray. Place thighs in the bottom, spread out.

Dice potatoes in 1/2-1" chunks. Put in a bowl and toss with olive oil, seasoned salt, pepper, and chives. Pour on top of chicken and spread out. Place twigs of rosemary on top. Cover dish with aluminum foil. Bake in oven at 350 degrees for 1 hour.

The chicken came out super moist and the flavor from the herbs is wonderful.

Red Snapper

Red Snapper fillet
sea salt
cayenne pepper
olive oil

Coat the bottom of a large skillet with oil. Generously sprinkle salt and cayeene pepper over the oil.  Heat oil over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet and sprinkle the top side with more salt and cayenne. Press on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

I don't like fish, but I actually enjoyed this.

Crepes / Tortillas

3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil

1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.

2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.

3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.

4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.

5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.

Makes about 8 crepes.

Fill them with your favorite fruit filling and real whipped cream. Yum!  (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)

From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html

Nut Butter Bread

1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice


Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.

For a sweet bread, increase the honey to 1/3 or 1/2 cup and add cinnamon and whatever other spices you like, such as nutmeg or ground cloves. Adding more honey will extend the baking time so keep an eye on this.

To make it savory, reduce or omit the honey, and add a little more salt as well as crushed garlic, onion powder (if it is SCD-legal), and other savory spices such as thyme.

From: http://grainfreefoodie.blogspot.com/2009/09/nut-butter-bread.html

This is good stuff. I tried 1/2 peanut butter and 1/2 tahini, and it came out great.

BBQ Sauce

1 can tomato puree (14 oz)
1 c. honey
1/2 c. vinegar
4 T. tomato paste
2 tsp. fish sauce
1 tsp. sea salt
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. Dijon mustard
1/2 tsp. cayenne pepper
1/2 tsp. minced garlic
1/2 tsp. onion powder
1/2 tsp. allspice
1/2 tsp. black pepper

Place all ingredients in a saucepan set over medium-high heat and whisk to combine.  Bring to a boil, then reduce heat and simmer for 30 mins.

Adapted from the book: Against all Grain: delectable paleo recipes to eat well & feel great, by Danielle Walker; "Smoky Barbecue Sauce," p. 326.

This is soooooo good. Even better than Stubbs --and I never, ever thought I would say a thing like that.

Buttermints

1 c. butter
1/4 - 1/2 tsp. peppermint extract
4 Tbs. raw honey

Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.

From: http://empoweredsustenance.com/stop-sugar-cravings/

Love these!

Gummy Candy

1 c. lemon/lime/apple/other juice
1/2 c. raw honey
1/3-1/2 c. unflavored gelatin (6-8 packets)

Combine all ingredients in a small saucepan. Cook over med.-low heat until it just starts to bubble. Pour into silicone molds and refrigerate several hours until stiff. (Or, pour onto parchment-lined pan and slice when cool.)

These are so easy and fun.

Cauliflower Wraps

Curry Wraps:
1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp. curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes: These delicate wraps are best served within a few hours of baking.
From: http://empoweredsustenance.com/cauliflower-wraps/

These are really tasty, but very delicate. Not a good substitute for tortillas, but perfect with Indian Food.

Coconut Pancakes

4 T. melted butter
1 c. unsweetened shredded coconut*
4 eggs
1/2 c. applesauce, unsweetened
2 T. honey
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vinegar

Put all ingredients in Vitamix and blend thoroughly. Cook over med. heat til brown, flip and continue cooking. Watch carefully, because these don't take as long to cook as regular pancakes.

*or 3 T. coconut flour

Peleo "Cornbread" Muffins

1/2 cup coconut flour
1/2 cup coconut oil or melted butter
4 eggs
2 Tbs. unsweetened applesauce
2 Tbs. raw honey
1/2 tsp. baking soda
2 tsp. apple cider vinegar

Preheat the oven to 350. Grease muffin pan. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.
Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.
From:  http://empoweredsustenance.com/paleo-cornbread-muffins/

I love this lady's recipes! These have the taste and feel of a "normal" muffin.

Pumpkin "Sloppy Joe"

1 lb. ground beef
1 can pumpkin (Farmer's Market brand)
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder, or 1/2 onion, pureed

Mix all ingredients together in large bowl. Transfer to a skillet and cook thoroughly. Serve on GAPS friendly buns. (http://www.pecanbread.com/new/recipes/nutfreedairyfreebread1.html)

My kids hate normal sloppy joes, with so much tomato. But they love these!

Taco Salad

1 lb. ground turkey
1/2 red bell pepper
1/2 zucchini
1/2 red onion
1 tsp. salt
1/2 tsp. pepper
1 T. minced garlic
2 tsp. cumin
1/2 tsp. chili powder

Brown turkey in a large skillet. Put pepper, zucchini, and onion in a food processor. Pulse until very fine. Add to browned meat, then add spices. Cook another 10 mins.  Serve on lettuce, tomato and avocado.

Vanilla Coconut Ice Cream

2, 14 oz. cans of full-fat coconut milk

1/3-1/2 c. of honey

2 T. vanilla extract

Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer.

From: http://www.thenourishinggourmet.com/2010/07/vanilla-coconut-milk-ice-cream-dairy-free-goodness.html

Delicious!

Homemade Sausage

Add to 1 lb. ground pork:

Italian Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1 T. Italian seasoning
1/2 tsp. cayanne pepper

Breakfast Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1/2 tsp. onion powder

Tuna Cakes

8 oz. tuna (2 cans)

1/8 c. chives or green onions
1/2 c. shredded carrots

1 egg 

1/4 tsp. dried thyme

1/2 tsp. dried parsley

 salt & pepper, to taste

 butter, for frying

  

Mix all ingredients, except butter, together until well combined. Melt butter in a frying pan.  Form patties and cook until nicely browned on each side.

Chicken Bites

1 c. flaxmeal
1 tsp. salt
1 tsp. pepper
8 dashes paprika
1 tsp. garlic powder
2 eggs, plus a little water, beaten
1 1/2 lbs. chicken, cut into finger-size peices

Combine dry ingredients in a gallon-size ziplock bag.  Dip chicken pieces in egg mixture. Toss in bag and shake to coat.  Place on a greased baking tray and bake at 350 degrees for 15 mins. Turn, and continue cooking another 10 mins.

Serve with katchup, mustard, and/or BBQ sauce.

Pumpkin Souffle

4 eggs, whites and yolks separated

1 cup roasted pumpkin or canned pumpkin

¼ cup pure maple syrup, pure honey or sweetener of choice

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.

Whip egg whites only until peaks form. Using a stand mixer makes this very easy!

Mix together the yolks, pumpkin, maple syrup, vanilla and pumpkin pie spice until well mixed.

Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.

It’s very important not to over mix at this point.

Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.

Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.

Notes

Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout

From:  http://www.primallyinspired.com/pumpkin-souffle-grain-dairy-nut-free/

Delicious!!!

Honey Flax Bread

2 c. flax seed meal (about 1 cup seeds ground)*
1/2 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
4 eggs
1/4 c. butter
1/2 c. honey
1/4 c. water

Stir dry ingredients together, then add the wet ingredients. Mix thoroughly. Pour into a loaf pan and bake at 350 degrees for 45 mins. for large loaves, 30 mins for small loaves.  Cool in the pan for 10 mins before turning onto a wire rack to finish cooling.

*I use my vitamix and add the wet ingredients first, then add the dry ingredients, using whole flax seeds. They blend up beautifully.

This is soooo good; it's almost like cake.

Strawberry Jam

4 c. very ripe strawberries, sliced
1 c. frozen, unsweetened cranberries
1 1/4 c. honey
juice of 1/2 lemon

Heat strawberries, cranberries, and honey in sauce pan. Bring to a boil, then reduce heat and simmer 20 mins.  Then, stir and crush cranberries against the side of the pot with the back of a spoon. (This releases their natural pectin.) Raise the temperature and boil for 10 more mins., stirring occasionally.  When slightly thickened, turn off heat. Squeeze lemon juice over the top of the warm jam, then let it cool to room temperature. Store in refrigerator or freeze.

A delicious and EASY jam!

Cranberry-Apple Bars

Bars:
1 1/2 c. oatmeal flour
3/4 c. oats
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 T. oil
1/2 c. applesauce
1 tsp. cinnamon
1 egg
1 tsp. vanilla

Filling:
1 c. applesauce (chunky)
1/3 c. dried cranberries
1 T. brown sugar
1/2 tsp. cinnamon

Combine all ingredients for bars and mix well. Spread half of mixture in a 8" square pan. Mix together the filling and spread on top of oat mixture. Then, spread rest of oat mixture on top. Bake at 375 degrees for 30-35 mins.

Soft Dinner Rolls

2 T. yeast
2 tsp. sugar
2 c. warm unflavored milk of choice, or water
1½ c. superfine or Asian white rice flour
½ c. superfine or Asian sweet rice flour
¾ c. potato starch
½ c. tapioca starch
1 tsp. xanthan gum
1½ tsp. salt
1 T. baking powder
2 eggs
¼ c. butter, melted, more for brushing pans
¼ c. honey
1 tsp.vinegar

1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.

2. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes

Scripture Cookies

3/4 c. butter, or 2/3 c. oil
1/3 c. milk or water
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 c. oats

Beat the first four ingredients together. Mix in the rest of the ingredients. Drop by teaspoonfuls onto a  cookie sheet lined with parchment paper. (These like to stick, so the parchment paper is important!) Bake at 350 degrees for 15 mins.  Cool a few minutes before removing.

This is a gluten-free version of the Scripture Cookie recipe puzzle found in the January 2014 Friend Magazine.

*I have since revised the recipe as below. I think they came out even better.

3/4 c. butter
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
2 c. oats

Citrus Cookies

1/2 c. shortening
1/2 c. sugar
1/4 c. lemon or lime juice
1 tsp. zest
1 1/2 c. white rice flour
1/2 tsp. baking powder
1/2 c. arrowroot

Blend all together. Refrigerate for 30 mins. Roll into 1" balls. Bake at 350 degrees for 15 mins. Roll in powdered sugar, if desired.

Shortbread

1/2 c. shortening (or 1/3 c. butter)
1/2 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla

Combine all ingredients in a food processor. Mix for 1 min. Form into a large circle on a cookie sheet. Cut into 8 slices. Bake at 350 degrees for 17 mins. Cool 30 mins. Reslice; sprinkle with powdered sugar.

For Lemon Shortbread: increase rice flour to 3/4 c. and add 1 T. lemon juice. Ice with:
1 c. powdered sugar
2 tsp. lemon juice
2 tsp. lemon zest

Lemon Bars

1/2 c. lemon juice
1 tsp. lemon zest
1/2 c. shortening
1 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt

Combine all ingredients. Press into a 9x13' baking dish. Bake at 350 degrees for 25 mins.  Cool, then pour on lemon filling.

Lemon Filling:
1/2 c. arrowroot
1 1/4 c. sugar
1 c. water
1 1/2 c. lemon juice
1 tsp. lemon zest

Combine all ingredients in a saucepan. Bring to a gentle boil over med. heat, stirring constantly. Lower the heat, and cook 1 min. more. Pour over the crust. Cool and refrigerate. Sprinkle with powdered sugar and cut into bars.

Orange Rolls

2 1/2 c. gf rice flour blend

1/2 c. tapioca starch

3 T. yeast

1/4 c. sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. xantham gum

4 T. butter

1/2 c. water

1/2 c. + 2 T. milk or water

1 egg

Combine the flour, starch, yeast, sugar, salt, baking powder, and xantham gum. In a bowl, combine water and butter; microwave until the butter is melted. Add the milk and egg to the melted butter mixture and stir. Once it has cooled  slightly, pour it into the flour mixture. Stir until a soft dough forms. Spread into a 9x13" baking dish. Cut into squares. Let rise until doubled.  Bake at 350 degrees for 35 mins.  Frost while still warm.

Frosting:

1 c. oranges (juice, plus a little zest ground in food processor)

2/3 c. sugar

1/4 c. butter

2 T. sweet rice flour

Heat oranges and sugar in a pan until zest is tender. Add the butter and melt. Remove a little of the mixture and add sweet rice flour in a separate container. Stir until no longer lumpy, then add back into the pot. Stir until slightly thickened.

Cream Soup Mix

1 oz. dried mushrooms

1/2 c. dairy-free dry milk substitute

1/4 c. superfine rice flour

1/4 c. potato starch

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 T. powdered vegetable soup base

Ginger Glazed Mahi Mahi

3 T. honey
3 T. soy sauce
3 T. balsamic vinegar
1 tsp. ginger root, grated
1 tsp. minced garlic
2 tsp. olive oil
salt and pepper, to taste
4 mahi mahi fillets
1 T. oil,  for frying

In a shallow glass dish, mix together ingredients. Marinate fillets in the refrigerator for at least 20 mins. Heat oil in a large skillet over medium heat. Fry for 4-6 mins on each side, until it flakes easily. Removed from pan. Pour reserved marinade in pan and heat until the mixture reduces to a glaze consistency. Spoon over fish and serve immediately.

Jules Gluten-Free Flour Mix

1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum

Whisk together all ingredients.

Pumpkin Cookies

2 1/2 c. Jules Gluten-Free flour*
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1/4 c. molasses or sorghum

Whisk together all the dry ingredients, except the sugars in a large bowl. In a separate bowl, cream together the sugars and butter until fluffy. Add the pumpkin, egg, vanilla, and molasses. Stir in the dry ingredients until combined. Wrap tightly in plastic wrap and refrigerate until chilled. Drop cookies onto parchment-paper-lined cookie sheet and bake at 350 degrees for 15-20 mins.

*Jules Gluten-Free Flour Mix
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum