Sauteed Brussels Sprouts

Brussels sprouts, finely chopped
2 T. olive oil
1 T. minced garlic
1/2 c. onion, finely chopped
salt and pepper to taste

Saute garlic and onion in oil until tender. Add Brussels sprouts. Stir intermittently until they start to become nicely browned. Add salt and pepper to taste. Serve topped with bacon crumbles or salted cashews.

So delicious it could be a main course.

Homemade Larabars

1 c. nuts
3/4 c. dates
3/4 c. dried fruit
pinch of salt/other spices

Add nuts to food processor and pulse a few times until they are the size of large crumbs.  Then add dates, other dried fruit, and any spices. Process until it sticks together well. Press into a parchment-lined 8" square pan (chill at least an hour before cutting into bars), or form into balls.

I love how easy and versatile these are.

Variations:

1 c. pecans
1 1/2 c. dates
2 tsp. pumpkin pie spice

Pumpkin Custard

1 (15 oz.) can pumpkin puree

1/2 c. coconut milk
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt

Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.

Cool to room temperature, then refrigerate for 1 hour prior to serving.

Serve with coconut milk whipped cream.

Adapted from: http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/

Tastes just like pumpkin pie!

Amish Oatmeal

1/2 c. milk or water
1 1/2 c. oatmeal
1/4-1/2 c. sugar
1/4 c. butter, melted
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Combine all ingredients, then spread in a 9x13" pan. Bake at 350 degrees for 25-30 mins.

I have loved this recipe ever since I stumbled upon it as a college student. It is quick and easy and delicious and so easy to adapt. (Try adding cinnamon, nuts, seeds, dried fruit....) I usually double it and bake in a cookie sheet.

Easy Pavlova

4 large egg whites (must be room temp!)
1 1/4 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. arrowroot
1 pint heavy cream
6 kiwi, peeled and sliced

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and arrowroot.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

This is from an Australian friend, so it is authentic and absolutely divine!

Based on http://allrecipes.com/recipe/12126/easy-pavlova/

Homemade Noodles

1/2 c. tapioca flour
1/2 c. arrowroot powder
3 T. potato starch
3/4 tsp. salt
4 1/2 tsp. xanthan gum
3 eggs
1 1/2 T. oil

Combine dry ingredients. In a separate bowl, whisk together wet ingredients, then pour into dry mix. Stir until it comes together, then knead until smooth (1-2 mins).  Sprinkle a counter with rice flour. Roll dough out as thin as possible, then cut into desired shape.

Cook in boiling, salted water with a little oil added, for about 10 minutes.

This makes delicious noodles for chicken noodle soup.

Based on: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904

Nana's Chocolate Peanut Butter Bars (Grain Free)

1/2 c. butter, softened
1/2 c. brown sugar
2 1/2 c. powdered sugar
2 tsp. baking soda
2 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 c. chocolate chips

Combine all, except chocolate chips, and mix well. Spread into a 9x13 inch baking pan. Bake at 350 degrees for 20 minutes. Reduce temperature to 300 and bake another 10-15 minutes. Sprinkle chocolate chips evenly over the top. Let sit until soft, then spread. Refrigerate to harden chocolate, then slice.

Peanut Butter Chocolate Chip Oatmeal Bars

1/2 c. peanut butter
1/4 c. brown sugar
1/4 c. honey
1 egg
2 T. oil
1 tsp. vanilla
1 c. oats
3/4 c. gluten-free flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. chocolate chips

Preheat oven to 350 degrees. Line an 9x13 inch baking pan with foil or parchment paper and set aside.  In a large bowl, mix together the peanut butter, sugar, honey, egg, oil, and vanilla until fully combined. Add in the oats, flour, salt, baking soda and mix until combined. Add the chocolate chips and fold them into the batter. Spread the batter into the prepared baking pan. Bake for 15-20 minutes at 350 degrees or until the top is set and lightly golden brown. Allow to cool in the pan, then cut into bars.


Based on: http://www.livewellbakeoften.com/2015/08/20/healthy-peanut-butter-chocolate-chip-oatmeal-bars/

Coconut Granola Bars

1 c. oats
1/3 c. unsweetened shredded coconut
1 T. coconut flour
2/3 c. chopped nuts/seeds
1/3 c. cranberries/dried fruit
1/3 c. honey
1/4 tsp. salt
3 T. coconut oil
1 T. brown sugar

Combine all ingredients and press into a 8x4" baking pan lined with parchment paper. Bake at 350 degrees for 20 mins. Cool completely, then cut into bars. Wrap with plastic wrap and store in the refrigerator.

Red Lentil Soup

6 T. olive oil
2 large onions, chopped
4 garlic cloves, minced
2 T. tomato paste
2 tsp. cumin
1/2 tsp. salt, to taste
1/2 tsp. pepper
1/4 tsp. chili powder or cayenne, opt.
2 quarts chicken or vegetable broth
2 c. water
2 c. red lentils
2 large carrots, peeled and diced
lemon juice, to taste
6 T. chopped fresh cilantro, to taste

In large pot, heat oil and saute onion and garlic. Stir in tomato paste and seasonings.  Add broth, water, lentils, and carrot.  Simmer for 30 mins, until lentils are soft. Use a blender to puree soup. Add lemon juice and cilantro just before serving, or serve on the side.

Sweet Potato Chili

2 sweet potatoes, diced
2 (14 oz) cans diced tomatoes
1 can tomato sauce
3/4 c. diced onion
1/2 c. water
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper, opt.
1/4 tsp. garlic powder
1 lb. ground beef, browned
1 (14 oz) can black beans
1 c. corn

Place sweet potatoes, tomatoes, sauce, onion, water, and seasonings in slow cooker. Cook on high for 5 hours.  Add browned ground beef, black beans, and corn. Cook an additional 1-2 hours. Serve with chopped avocado, if desired.

Adapted from: allrecipes.com/recipes/229081/sweet-potato-chili/

Oven Baked French Toast

1/4 c. butter, melted
1/2 c. brown sugar
1 T. cinnamon
8-12 slices sandwich bread
6 eggs
1/2 c. milk, cream, or water
1 pinch salt


Place butter in a 9x13-inch baking dish and place in oven heated to 350 degrees. When melted, tilt pan to spread butter to coat bottom of pan.  Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture.

Beat eggs, milk, and salt in a bowl; pour over bread. (Can cover and refrigerate overnight.)

Bake at 350 degrees until golden brown, about 30 minutes.

Adapted from:  http://allrecipes.com/recipe/221259/best-oven-baked-french-toast/print/?recipeType=Recipe&servings=8

Chocolate Chip Pumpkin Bars

2  1/2c. oat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
1 c. canned pumpkin (not pumpkin pie mix)
2 tsp.vanilla extract
1/2 c. unsweetened applesauce
1/2 c. brown sugar
1 T. olive or coconut oil
1/3 c. chocolate chips, plus 2 T. for sprinkling on top

Whisk together oat flour, baking powder, baking soda, salt and spices; set aside.  In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce. Slowly add in oat flour mixture and mix until just combined. Gently fold in 1/3 cup of chocolate chips. Pour batter into greased 9x13" pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 25 minutes at 350 degrees. Once finished baking, cool 10 minutes.

Adapted from:  http://www.ambitiouskitchen.com/2013/10/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Lemon Chicken Pot Pie

1 c. chicken broth
2-3 T. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary
3 T. arrowroot
3 chicken breasts, cooked and diced
1 lb. bag of frozen mixed vegetables

Combine first six ingredients in a large sauce pan and cook over medium heat. Add arrowroot to thicken. Stir in cooked chicken and frozen vegetables. Continue to cook until vegetables are tender. Serve over rice, mashed potatoes, or biscuits.

Lemon Chicken

1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked

Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.

Oatmeal Coconut Bars

3/4 c. coconut oil
1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. GF flour
1/2 tsp. salt
1 c. oatmeal
1 c. coconut flakes, unsweetened

Blend oil and sugars together. Then add eggs and vanilla. Stir in dry ingredients. Pour into a 9"x 13" pan and bake at 350 degrees for 25 mins.

Lentil Cookie Bars

1 c. lentil flour
1 c. oatmeal flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1/4 c. white sugar
1/2 c. coconut oil
2 eggs
1/2 T. pure vanilla extract
1/2 c. chocolate chips

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined cookie sheet, and spread as much as possible, til about 1/3" thick.    Bake at 325 degrees for 25 mins, until lightly golden all over.

(May also use as a cookie cake.)

Hot Cross Buns

2 1/2 c.gluten-free flour
1 3/4 tsp. xanthan gum (omit if your blend already contains it)
1/2 c. sugar
3 tsp. instant yeast
1 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. salt

1 c. cranberries
1 tsp. pure vanilla extract
1/2 tsp. vinegar
3/4 c. warm water
2 eggs
1/2 c. butter, melted and cooled

1 cup powdered sugar
2 to 3 teaspoons water

In the bowl of a stand mixer, place the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cinnamon, allspice and salt, and whisk to combine well. Add cranberries and toss.

Add the vanilla, vinegar, water, eggs and butter, and mix until dough forms a large ball. Divide the dough into 12 pieces and roll each piece of dough into a tight ball. Place the buns about 2 inches apart on parchment-lined baking sheets. 

Place in a warm and humid, draft-free environment to rise until about 140% of their original size. They will rise more during an “oven spring.” 

Bake at 350 degrees until the buns are golden brown and firm to the touch, 25 to 35 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

While the buns are cooling, make the icing for the cross. In a medium-sized bowl, combine the remaining 1 cup confectioner’s sugar with 2 teaspoons water. Mix to combine well. Once the rolls have cooled completely, use the icing to make a "cross" on the top of each bun.

Adapted from: http://glutenfreeonashoestring.com/hot-cross-buns-revisited/

These are soooo good and surprisingly easy!

Strawberry Oatmeal Bars

1 3/4 sticks salted butter, cut into pieces
1 1/2 c. gluten-free flour
1 1/2 c. oats
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
One 10 to 12-ounce jar strawberry preserves (or any flavor)

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into a 9x13" baking dish sprayed with cooking spray or lined with parchment paper. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

From: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

Easy and delicious!

Blueberry Muffins

3/4 c. brown rice flour
1/2 c. gluten free flour
1/2 c. tapioca flour
1/2 c. sugar
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1 egg
1/2 c. water or milk
1 c. blueberries

Combine the dry ingredients together, then add the wet ingredients and mix until just moistened. Fold in the blueberries. Divide among 12 muffin cups and bake at 400 degrees for 15-20 mins.

Yum!

Divine Apple Crisp

3 lbs. (about 6-7) Golden Delicious apples
2 T. lemon juice
¼ c. granulated sugar
1 tsp. ground cinnamon 
2 T. coconut oil, or oil of choice
½ c. unsweetened applesauce

Topping

8 T. butter 
1 c. gluten-free flour 
1 c. oats
¼ c. brown sugar
¼ c. granulated sugar
1 tsp. cinnamon
⅛ tsp. nutmeg
½ tsp. salt
½ c. raw or toasted sunflower seeds

1. Preheat oven to 450 degrees F. Lightly grease an 11x13-inch baking dish. Set aside. 

2. Peel and core the apples. Slice them into ¼ to ½-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish. 

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.  

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

Taken from: http://www.glutenfreeandmore.com/recipes/apple_crisp-2670-1.html?ET=livingwithout:e15302:89557a:&st=email

Has become a family favorite!

Pannukakkuja, Finnish Pancakes

6 eggs lightly beaten
1 c. flour
1 c. milk
¼+  tsp. salt
½  cube of butter or 4 Tbsp coconut oil or butter  

Melt butter in a jelly roll pan ((If you use a jellyroll pan or cookie sheet, make sure it is flat bottomed, not wobbly.) or in a 9x13 for thicker pancakes. Mix remaining ingredients together and it will be slightly lumpy. Pour batter over melted butter and bake at 425 degrees for 15-20 + minutes (if thicker).

Cut into squares and serve with your favorite toppings. Eat it quick while it’s warm!

We like maple syrup, jam, or lemon juice with a dusting of powdered sugar. Enjoy!

This is a traditional recipe passed down from my husband's mother's mother's mother, who came from Finland.

Crustless Pumpkin Pie

2 eggs
1 can pumpkin
¾ c. granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
⅛ tsp. ground cloves
1 c. full-fat, canned coconut milk
1/3-1/2 c. gluten-free flour (or 1/4 c. coconut flour)

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly; mix in remaining ingredients. Pour filling in pie plate. Sprinkle with cinnamon if desired. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Comes out great every time!

Based on: http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/

Coconut Cream Pie

2 1/4 c. canned coconut milk
2/3 c. sugar
4 egg yolks
3 T. gluten-free flour
2 T. arrowroot powder
pinch of salt
2 T. butter
3/4 c. shredded, unsweetened dried coconut (toasted, if desired)
3/4 tsp. vanilla, divided
1 c. heavy whipping cream
2 T. powdered sugar

Use the recipe for crust from my lemon meringue pie recipe.
To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, arrowroot, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add the coconut and 1/2 teaspoon of the vanilla.

Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.  Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream. Transfer the pastry cream to the crust and smooth the top. Spread the remaining whipped cream over the top. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

adapted from: http://www.epicurious.com/recipes/food/views/classic-toasted-coconut-cream-pie-358561

Divinely delicious!

Asparagus Avocado Salad

1 lb. asparagus
8 fresh mushrooms, sliced
1 ripe avocado, peeled and cubed
1 med. zucchini, diced
1 large tomato, chopped
1 med. red onion, diced

Dressing:
2 T. lemon juice
2 T. olive oil
1 T. basalmic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Trim Asparagus and cut into 1 1/2 inch pieces. Place in a microwave dish and add 2 T. water. Cover and microwave 3-6 mins until tender-crisp. In a large bowl, combine all the vegetables; toss gently.

Combine the remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad; toss to coat. Cover and refrigerate until serving.