Blueberry Brickle

 3-4 c. fresh or frozen blueberries

1 c. gluten free flour

1 c. oats

3/4 c. sugar

1 c. milk/water

1/2 c. butter/coconut oil

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

If using frozen blueberries, place them in a deep-dish pie plate and put them in the oven to defrost while preheating it to 350 degrees. In a large mixing bowl, combine the other ingredients to make a soft dough. When the berries are (mostly) defrosted, remove from oven and top with the batter.  Return to oven and bake for about 1 hour. Serve warm topped with whipped cream or vanilla ice cream. Yum!

Falafel

These are addictive; you just don't want to stop eating them they're so good!

2 c. dried chickpeas
1/2 c. fresh parsley
1 c. fresh cilantro
1 small onion
3-4 T. garlic, minced
1/2 T. salt
1 T. pepper
1 T. cumin
1 T. coriander
olive oil

Soak the dried chickpeas in water overnight. (I like to change the water out in the morning and continue letting them soak until I'm ready to use them in the evening.)

Place the soaked chickpeas and all the other ingredients into a food processor. Pulse until a fine grainy mixture is achieved. (Pieces should not be too big nor too small: just right.)

Heat a thin layer of oil in a large skillet until it shimmers. Drop falafel dough onto the skillet and quickly shape with your spoon or spatula. Allow each piece to fry until golden around the edges, then flip. When both sides are golden and crispy, transfer to a serving dish and enjoy!

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.

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.

French Bread

2 c. white rice flour
1 c. tapioca starch
1 tsp. xanthan gum
2 tsp. salt
2 T. sugar
1 1/2 c. lukewarm water
2 T. yeast
2 T. oil
2 eggs
1 tsp. vinegar

In a small bowl, mix together yeast, sugar and water.  Allow it to proof 5-10 mins. In a mixing bowl, blend together flours, xanthan gum and salt.  When the yeast mixture is ready, add it to the flour.  Add the oil, eggs,and vinegar.  Beat on high for 3 minutes.  Spoon into two loaf forms on a greased cookie sheet or  French-bread pans.  Cover and let rise 20-30 mins. Bake at 400 degrees for 30-40 mins. Remove from pan to cool.

For delicious variations, try adding fresh rosemary, basil, cracked pepper, or other herbs to the dough. Makes great flat bread and pizza crust.

1 1/2 times:
3 c. white rice flour
1 1/2 c. tapioca starch
1 1/2 tsp. xanthan gum
2 1/4 tsp. salt
3 T. sugar
2 1/4 c. lukewarm water
3 T. yeast
3 T. oil
3 eggs
1 1/2 tsp. vinegar

Banana Bread

1 1/2 c. G.F. flour blend
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3 ripe bananas, mashed
2 eggs
1 c. sugar*
1/2 c. oil
2 tsp. vanilla (or 1 scraped vanilla bean)

Whisk together dry ingredients. Add wet ingredients and mix just until incorporated.  Bake at 350 degrees 45 mins for a large loaf, or 30 mins for small loaves.

*You may substitute 1/2-2/3 c. honey or agave nectar.  Lots of bananas means lots of flavor, even with reduced sweetness.

Especially delicious fresh out of the oven, or lightly toasted, with butter.

Pumpkin Bread

2 1/2 c. oatmeal flour
1 c. sorghum blend*, or other GF flour
3 c. sugar
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. xanthan gum
1 c. oil
2/3 c. water
4 eggs
1 (1 lb.) can pumpkin (about 2 c.)

Combine the dry ingredients. Add the wet ingredients and stir until smooth. Pour batter into 12 mini-loaf pans that have been lightly greased. Bake at 350 for 50 mins. Cool in pans 10 mins, then invert onto a wire rack to finish cooling.  (Bake muffins for 40 mins; mini-muffins for 20 mins.)

*Blend together 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, and 1 c. tapioca flour.

This is an adaptation of one of my mom's recipes. It tastes just as good as the original. Yum!

Sandwich Bread

1 1/2 c. brown rice flour
1 c. oat flour
1 c. tapioca starch
1 T. yeast
1/4 c. sugar
1 tsp. xanthan gum
1 tsp. salt
1 3/4 c. water
3 T. oil
1 egg
2 T. vinegar

Blend all ingredients together until you get a nice, smooth consistency.  Pour into a greased loaf pan and allow to rise in a warm place for 45-60 minutes. (I like to heat my oven to 200 degrees, then turn it off when I put the bread in to rise.)  Bake at 350 degrees for 35-40 mins.

Apple Cinnamon Muffins

1/3 c. oil
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sugar
1 c. applesauce
1/2 c. toasted quinoa flour or brown rice flour
1 c. oat flour
1/2 c. tapioca starch
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Combine all ingredients and mix for 3 minutes. Pour into muffin cups and bake at 350 degrees for 20-22 mins.

Sprinkle with cinnamon sugar before baking  if you want to serve it as a dessert.

Granola Bites

2 c. quick oats
1 c. oat flour
1/3 c. brown sugar, optional  (It is plenty sweet without.)
1/4 c. Quinoa flakes
1/4 c. ground flax or chia seeds
2 tsp. cinnamon
3/4 tsp. salt
1 c. dried fruit of choice
1/2 c. seeds or nuts
1/4 c. dark chocolate chunks, optional
1 egg (OR for Egg-Free: combine 1 Tbsp Ground Chia or Flax seeds with 3 Tbsp HOT water, let sit 5 minutes until gelled)
2/3 c. oil
1/2 c. honey, or maple syrup
1 T. vanilla


Mix dry ingredients together, then add wet and stir til well combined.  Press into a 9x13" pan and bake 30 mins at 350 degrees.  Allow it to cool completely before cutting.

Healthy and delicious! 

Chicken "Nuggets"

1-1 1/2 lbs. shredded chicken

1/2 cup of Parmesan cheese (opt.)

1 c. mashed potatoes (leftovers work well)

1/2 c. quick oatmeal

one egg

1 tsp. dijon mustard

salt and pepper, to taste

Preheat oven to 375 degrees. Stir all ingredients together. Form into patties on a lightly greased cookie sheet. Bake for 15 mins., then flip and bake for 10 more minutes.

So . . . they are actually more like chicken patties than "nuggets," but the name got my kids really excited to eat them.

Cinnamon Sugar Cake Doughnuts

1/2 c. sugar*
3/4 c. brown rice flour
1 c. oatmeal flour*
1/4 c. potato starch*
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. oil
6 T. applesauce
1 T. vanilla
1/2 c. hot water
cinnamon sugar, to sprinkle

Whisk together dry ingredients. Add wet ingredients until just combined. Fill doughnut mold 1/2 full. Bake 15-20 mins. at 325 degrees, until slightly browned at edges. Cool in mold 5 mins. Run knife around edges, lift out of mold, and cool on wire rack. Sprinkle with cinnamon sugar. Makes 12 doughnuts.

*Original recipe called for 1 c. sugar, 1/3 c. oatmeal flour, 1/2 c. potato starch. But, you don't miss the sugar and the added oatmeal makes it a little more nutritious.

Pasta e Fagioli

1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately

Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.

You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.  

This is my absolute favorite soup! It's very similar to the one served at Olive Garden.

Oatmeal (Blender) Waffles

3 c. oatmeal (or oatmeal flour)
2 tsp. baking powder
1/2 tsp. salt
4 eggs*
2 c. water*
2 T. oil
2 T. honey
1 tsp. vanilla

Put oatmeal in blender and pulse until ground into a flour. Add rest of ingredients and mix until well blended. Pour by 1/2 cups onto well greased waffle iron. (May need to add more milk as it thickens. You will probably need to reapply cooking spray to waffle iron to prevent sticking.)

*Original recipe called for two eggs, 1/12 c. milk.

Arrowroot Cookies

4 T. oil
1/2 c. granulated sugar
2 eggs
1/2 tsp. vanilla
1 c. G.F. flour
1/2 c. arrowroot flour
1/2 tsp. baking powder
1/4 tsp. salt

Stir all ingredients together. Drop onto greased cookie sheet. Bake at 350 degrees for 10 mins.

"Miracle" Honey Oat Bread

1 T. yeast
1 c. quick oats
1 1/2 c. oat flour
1/4 c. rice flour
1/4 c. arrowroot powder
1/2 c. tapioca flour
1/2 c. sorghum flour
1/2 tsp. xanthan gum
1 tsp. salt
1 egg
1/3 c. honey
1 T. oil
1 tsp. vinegar
1 1/4 c. + 1 T. warm water*

Combine dry ingredients in a medium bowl. Add wet ingredients and mix 2-3 mins. Pour batter into a greased 9x5 bread pan. Place in a warm area and let rise for 30-50 minutes or doubled in size. Bake at 350 degrees for 30 mins.

*I used 1 3/4 c. warm water last time and it turned out great.

This is my favorite gluten free bread. Delicious plain; fabulous spread with butter and honey!

Hamburger Buns &/or English Muffins

1/2 c. brown rice flour or sorghum flour
1/2 c. potato starch
1/2 c. tapioca starch
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. xanthan gum
1/2 tsp. salt
2 eggs
1/3 c. oil
1/2 c. milk
Sesame seeds, optional

Thoroughly mix the first seven dry ingredients into a large bowl. Add wet ingredients and mix until just combined.

Place three rounded tablespoons onto cookie sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking. Bake at 400°F for 15 minutes, or until lightly browned.

For hamburger buns: sprinkle with sesame seeds just before baking.

Quick, easy, tasty, and rises beautifully.

Cinnamon Swirl Bread

1 3/4 c.flour mix
3/4 c. brown rice flour
1 tsp. baking soda
3/4 c. sugar
2 tsp. xanthan gum
1/2 tsp. salt
1 c. milk or rice milk
1/4 c. vegetable oil
1 large egg
1 Tbsp. cinnamon
1/4 c. sugar

Directions:
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and salt. Whisk together lightly.

In a medium bowl add the buttermilk, oil, and egg. Beat with a mixer set on medium until well combined.

Add the wet ingredients to the dry ingredients. Mix together until combined.

Mix the sugar and cinnamon together in a small bowl for the topping.

Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping. Take a sharp knife and run it through the batter in a swirling motion**. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done.

(For small loaves, bake 30 mins.)

Sugar Cookies

1 c. sugar
1 c. butter, softened
2 egg yolks
1/1/2 tsp. vanilla
2 1/4 c. GF flour blend (below)
1/4 tsp. salt

Combine sugar and butter- beat at med. speed until creamy. Add yolks and vanilla. Reduce speed to low; add flour mix and salt. Beat well. Cover and refrigerate for 1 hour until firm. Heat oven to 350. Roll out dough on GF flour sprinkled surface one-third to one half at a time. Cut out with cookie cutters. Place on ungreased cookie sheets. Bake about 8 mins. until the edges are lightly browned. Let stand a couple of minutes before removing form cookie sheets. Cool completely before decorating.

Gluten free Flour blend for cookies: 2 c, rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour and 1 tsp. xanthan gum or guar gum.

These roll easily, hold together, are light, and actually taste better than the wheat flour recipe.

Sugar & Spice Crisps

3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
1 c. oat flour
1/2 c. tapioca flour
3/4 c. sweet rice flour
1/4 c. potato starch
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger

Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Spoon onto ungreased cookie sheet. Sprinkle with turbinado sugar crystals. Bake at 350 degrees for 8-10 mins.

An irresistible version of a favorite family Christmas cookie my great-Aunt used to make.

Original recipe:
3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger

Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Roll into balls and dip the tops in turbinado sugar crystals. Place on cookie sheet, and bake at 350 degrees for 8-10 mins.