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!
Saturday, January 16, 2016
Tuesday, January 12, 2016
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
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 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.
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.
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/
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!
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.
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.
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