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.