Breakfast Cookies

1/4 c. coconut oil, or butter, softened
1/2 c. honey or maple syrup
2 eggs
1 tsp. vanilla
1 c. nut butter
2 1/2 c. oats
1 tsp. baking soda
1/4 c. chocolate chips or dried cranberries
1/4 c. chia seeds (or other kind)
1/4 c. sunflower seeds

Combine honey and oil until creamy. Add eggs, vanilla, and baking soda.  Mix well. Add nut butter; then stir in oats, seeds, and chocolate chips/cranberries.  Drop onto cookie sheet. Bake at 350 degrees for 10-12 mins.

Peanut-butter Banana Muffins

1 c. peanut butter
2-3 bananas
2 eggs
1 tsp. vanilla
2 T. honey
1/2 tsp. baking soda
1 tsp. vinegar
1/4 c. chocolate chips, opt.

Blend all ingredients together. Pour batter into muffin tin. Bake at 400 degrees for 15 mins, or 10 mins for mini-muffins.

No-Bake Honey & Oat Peanut Butter Bars

1/3 c. honey
3/4 c. peanut butter
1 tsp. vanilla
1 c. oatmeal
1/2 c. oatmeal flour
1/4 c. sunflower seeds
1/4 c. chocolate chips

Mix all ingredients until well mixed. (May need to add a little sweet rice flour if too sticky.)  Roll into balls, or spread evenly on a cookie sheet and cut. Freeze for 20 minutes; store in an airtight container in the refrigerator.

Bolognese Sauce

1 lb. ground meat (beef/pork/other)
2 T. olive oil
1 c. chopped onion
1 c. chopped carrots
1 c. zucchini
2 c. stock (beef/chicken/veg.)
2 T. tomato paste
1 c. chopped ham
1 c. heavy whipping cream
1 pinch nutmeg
salt and pepper

Brown ground meat in the olive oil in large pot.  Add vegetables, stock, and tomato paste. Stir and let simmer for at least 1 hour.  A few minutes before serving, add ham, whipping cream and spices. Serve over noodles.

This is my version of a delectable dish I had in a little French restaurant. Mmmmmm!

Honey and Oat Bread

1 cups brown rice flour

1 1/4 cups oat flour (make sure the flour is certified GF)

2/3 cup potato starch

1/3 cup tapioca starch

2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

3/4 cup warm milk or water

1/3 cup honey

1/4 cup soft butter

3 large eggs

Optional: sprinkle of oats for the top (make sure the oats are certified GF)

Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap. Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up.

Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly sprinkle the top of the loaf with oats and press lightly into the loaf.

Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

From: http://www.barefeetinthekitchen.com/2012/10/honey-and-oat-gluten-free-bread.html

Be sure to double this, because it will disappear quickly!