Power Bars

2 c. rolled oats
1/3 c. sesame seeds
1/3 c. flax seeds, ground
1 c. sweet rice flour
1 c. quinoa, ground
1 c. cranberries
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tsp. cinnamon
1 tsp. salt
3/4 c. oil
1/2 c. honey
1 1/4 c. applesauce
2 tsp. vanilla

Mix dry ingredients together, then stir in wet ingredients. Pat into a greased 9x13" pan. Bake 20-30 mins at 350 degrees. Cut while still warm.

Drop Biscuits

1/4 c. butter
3/4 c. milk
1 egg
2 T. sugar
1 c. sorghum flour blend*
3/4 c. arrowroot powder
1/2 tsp. xanthan gum
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt

In a food processor, blend wet ingredients together. Add dry ingredients and blend until dough is very smooth. (The dough will be very soft.) Use a large spoon to "drop" 12 mounds onto a 9x13" pan. Bake at 425 degrees for 12-15 mins, until nicely browned on top. Serve while still warm.

*Sorghum Flour Blend
1 1/2 c. sorghum flour
1 1/2 c. tapioca flour
1 c. potato starch

Variation:
Use 1/4 c. olive oil in place of the butter. Then add and extra 1/2 c. of brown rice flour.

To make Pigs in a Blanket, use the above variation and add 1/2 tsp. sage into the batter. Spoon 10 ovals onto a greased baking sheet. Place a sausage link in the middle of each, then cover with remaining dough. Bake at 350 degrees for 20 mins.

Millet and Flax Muffins

1/2 c. ground millet
1/4 c. brown rice flour
1/4 c. ground flax seeds
2 tsp. baking powder
2 T. sugar
1 egg
1/2 c. milk
2 T. applesauce

Mix together all the dry ingredients, then stir in the wet ingredients. Spoon batter into 9 muffin cups. Bake at 350 degrees for 20 mins.

Great with any chicken dish. Delicious drizzled with honey.

BBQ Pork - Slowcooker

1 boneless pork loin roast (about 2 1/2 lbs.), trimmed and cut in half lengthwise
1 c. water
1 1/4 c. BBQ sauce

Place roast in slow cooker. Add water and cook on high for 3 hours or low for 5 hours. Remove pork and discard water. When cook enough to handle, shred into bite-sized pieces; discard any excess fat. Pour BBQ sauce over pork and stir together. Serve on GF hamburger buns or enjoy plain.

Grilled Honey Chicken

1/2 c. honey
3 T. Dijon mustard
1/2 tsp. black pepper
3 T. lime juice
2 lbs. chicken pieces

Combine first 4 ingredients and then pour over chicken. Marinate at least 5 minutes. Grill chicken on medium for 25 mins, or until done. (Since we don't have a grill, I cooked it in a cast iron skillet, and it worked fine.)

Waffles

2 c. gluten-free flour mixture*
1/2 tsp. salt
3 tsp. baking powder
1 1/2 c. milk
4 eggs
4 T. butter or oil
(1/4 c. psyllium husks, optional)

Mix all together. Ladle onto hot waffle iron and bake 3-5 mins. (Note that the waffles will not get very brown.)

*Flour Mixture:
2 1/2 c. brown rice flour
1 c. potato starch
1/2 c. tapioca starch
1 3/4 tsp. guar gum

(Flour mixture can be used to make 2 batches of waffles.)

Yummy Doodle Muffins

1/2 c. millet grits
1/2 c. brown rice flour
1/4 c. potato starch
2 tsp. baking powder
1 tsp. cinnamon
1/4 c. sugar
2 eggs
1 c. applesauce (unsweetened)
2 T. oil
1 tsp. vanilla extract
1 c. dried fruit, chopped into small pieces (apricots, cherries, cranberries, etc.)
1 c. nuts, optional

Mix together dry ingredients, then add wet ingredients and stir until combined. Spoon batter into muffin cups with paper liners. Bake at 350 degrees for 20-25 mins. Cool 5 mins in pan, then transfer to rack to finish cooling.

These really are yummy! We call them cupcakes rather than muffins at our house because they really taste more like a dessert.