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!

"Butter"cream Frosting

  A dairy-free, flully, white buttercream-like frosting perfect for birthday cakes and cupcakes.

1 c. cocnut oil

1 c. palm shortening

2 tsp. vanilla extract

2 T. maple syrup

4 c.+/- powdered sugar

coloring, if desired

Melt coconut oil in microwave for about 2 mins, until completely melted. Place in fridge or freezer to resolidify, then allow it to come to room temperature. (This gets rid of any lumps for a nice, smooth frosting.) Cream the oil with the shortening, add vanilla and maple syrup, then cream again until smooth. Slowly add the powdered sugar until you get a light, fluffy consistency. Whip in any coloring you like, then frost just like buttercream. It even works well piped!

Crispy Oat Flour Waffles

 Yummy, easy Saturday morning breakfast.

3 c. oat flour*
4 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
1/2 c. melted butter or coconut oil
4 eggs
1/4 c. maple syrup

Whisk everything together in a large bowl, then let the batter rest 5 mins. Pour onto a hot waffle iron and cook until slightly brown and crispy.

*If you want a really crispy waffle, you can substitute 1 c. gluten-free flour for one of the cups of oat flour.

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Rice Flour Bread

1 c. white rice flour

1 c. brown rice flour

1 c. tapioca starch

4 T. psyllium husk

2 tsp. salt

4 T. honey

1 1/2 c. lukewarm water

2 T. yeast

2 T. oil

2 eggs

Combine the dry ingredients thoroughly. Then add in the wet ingredients and stir until it forms a thick dough. Pour into a parchment-lined bread pan. Cover and let rise 20-30 mins. or until doubled in size. Bake at 350 degrees for 40 mins. Remove from pan to cool.

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!

Oat Flour Brownies

3/4 cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp kosher salt
1 Tbsp vanilla extract
3 large eggs

1 c. oat flour
3/4 tsp baking soda
1 cup chocolate chips

Preheat the oven to 350 F, and lightly grease a large cookie tray.

In the microwave, melt the butter, then add the sugar, cocoa and salt. Stir to combine. Add the vanilla, and then the eggs one at a time. 

Add dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

Spread the mixture into the prepared pan and bake for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.

Based on https://thekitchenpaper.com/oat-flour-brownies-gluten-free/