Ginger Glazed Mahi Mahi

3 T. honey
3 T. soy sauce
3 T. balsamic vinegar
1 tsp. ginger root, grated
1 tsp. minced garlic
2 tsp. olive oil
salt and pepper, to taste
4 mahi mahi fillets
1 T. oil,  for frying

In a shallow glass dish, mix together ingredients. Marinate fillets in the refrigerator for at least 20 mins. Heat oil in a large skillet over medium heat. Fry for 4-6 mins on each side, until it flakes easily. Removed from pan. Pour reserved marinade in pan and heat until the mixture reduces to a glaze consistency. Spoon over fish and serve immediately.

Jules Gluten-Free Flour Mix

1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum

Whisk together all ingredients.

Pumpkin Cookies

2 1/2 c. Jules Gluten-Free flour*
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1/4 c. molasses or sorghum

Whisk together all the dry ingredients, except the sugars in a large bowl. In a separate bowl, cream together the sugars and butter until fluffy. Add the pumpkin, egg, vanilla, and molasses. Stir in the dry ingredients until combined. Wrap tightly in plastic wrap and refrigerate until chilled. Drop cookies onto parchment-paper-lined cookie sheet and bake at 350 degrees for 15-20 mins.

*Jules Gluten-Free Flour Mix
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. sorghum or brown rice flour
1/2 c. tapioca starch
4 tsp. xanthan gum

Kebabs

pork, chicken, or beef, cut into chunks
cherry tomatoes
cauliflower
zucchini
sweet onion
red pepper
Whatever other veggie you desire
Tajin seasoning

Soak wooden skewers in water for at least 10 mins. Thread meat and veggies onto skewers, leaving a little space between pieces.  Spray with cooking spray and generously sprinkle with Tajin seasoning (or salt/pepper, seasoned salt, etc.)  Broil for 10-15 mins., turning once or twice during cooking, until meat and veggies become cooked and tender.  Serve with basmati rice.

Sponge Cake

1 c. potato starch
1/3 c. tapioca starch
3 T. white rice flour
3/4 T. baking powder
3/4 tsp. salt
1/2 tsp. cream of tartar
6 eggs, room temp.
1 c. sugar
1 1/2 tsp. vanilla

Mix first 6 ingredients in a large bowl.  Beat eggs in a separate bowl for about 10 mins, until fluffy.  Add sugar very slowly, beating after each addition. Add vanilla slowly.  Gently fold flour mixture into egg mixture. Pour batter into a 10 in. round springform pan.  Bake at 350 degrees for 30-40 mins, until cake springs back to tough. Place pan on a wire rack to cool. Glaze with icing, sprinkle with struesel topping, or serving with fresh berries.

You really do have to beat the eggs for 10 mins, but you end up with a good texture and flavor.

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

No-Bake Carrot Cake Granola Bites

No-Bake Carrot Granola Bites Recipe

1 1/2 c. oats
1/3 c. sunflower seeds
1 T. ground flax seed
3/4 c. almond or peanut butter
3 T. honey
1/4 tsp. ground cinnamon
3/4 c. grated carrot (I chop mine in the food processor)
1/3 c. raisins (opt.)

In a large bowl, mix together the oats, sunflower seeds, and flax seed.
Stir in the almond or peanut butter, honey and cinnamon until well combined.
Stir in the grated carrot and raisins.
Using 2 tablespoons (packed) of the mixture for each bite, roll the mixture into bite-sized balls. Using a medium-sized cookie scoop makes this process easier. Also, spray your hands with cooking spray to stop the mixture from sticking.
Place the granola bites on a baking sheet, cover and refrigerate for 1 hour. Serve.
Store the remaining granola bites in an airtight container in the refrigerator for up to 1 week.

Is it a dessert or a health food?  It's so yummy and so healthy!