Tuna Cakes

8 oz. tuna (2 cans)

1/8 c. chives or green onions
1/2 c. shredded carrots

1 egg 

1/4 tsp. dried thyme

1/2 tsp. dried parsley

 salt & pepper, to taste

 butter, for frying

  

Mix all ingredients, except butter, together until well combined. Melt butter in a frying pan.  Form patties and cook until nicely browned on each side.

Chicken Bites

1 c. flaxmeal
1 tsp. salt
1 tsp. pepper
8 dashes paprika
1 tsp. garlic powder
2 eggs, plus a little water, beaten
1 1/2 lbs. chicken, cut into finger-size peices

Combine dry ingredients in a gallon-size ziplock bag.  Dip chicken pieces in egg mixture. Toss in bag and shake to coat.  Place on a greased baking tray and bake at 350 degrees for 15 mins. Turn, and continue cooking another 10 mins.

Serve with katchup, mustard, and/or BBQ sauce.

Pumpkin Souffle

4 eggs, whites and yolks separated

1 cup roasted pumpkin or canned pumpkin

¼ cup pure maple syrup, pure honey or sweetener of choice

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.

Whip egg whites only until peaks form. Using a stand mixer makes this very easy!

Mix together the yolks, pumpkin, maple syrup, vanilla and pumpkin pie spice until well mixed.

Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.

It’s very important not to over mix at this point.

Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.

Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.

Notes

Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout

From:  http://www.primallyinspired.com/pumpkin-souffle-grain-dairy-nut-free/

Delicious!!!

Honey Flax Bread

2 c. flax seed meal (about 1 cup seeds ground)*
1/2 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
4 eggs
1/4 c. butter
1/2 c. honey
1/4 c. water

Stir dry ingredients together, then add the wet ingredients. Mix thoroughly. Pour into a loaf pan and bake at 350 degrees for 45 mins. for large loaves, 30 mins for small loaves.  Cool in the pan for 10 mins before turning onto a wire rack to finish cooling.

*I use my vitamix and add the wet ingredients first, then add the dry ingredients, using whole flax seeds. They blend up beautifully.

This is soooo good; it's almost like cake.

Strawberry Jam

4 c. very ripe strawberries, sliced
1 c. frozen, unsweetened cranberries
1 1/4 c. honey
juice of 1/2 lemon

Heat strawberries, cranberries, and honey in sauce pan. Bring to a boil, then reduce heat and simmer 20 mins.  Then, stir and crush cranberries against the side of the pot with the back of a spoon. (This releases their natural pectin.) Raise the temperature and boil for 10 more mins., stirring occasionally.  When slightly thickened, turn off heat. Squeeze lemon juice over the top of the warm jam, then let it cool to room temperature. Store in refrigerator or freeze.

A delicious and EASY jam!

Cranberry-Apple Bars

Bars:
1 1/2 c. oatmeal flour
3/4 c. oats
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 T. oil
1/2 c. applesauce
1 tsp. cinnamon
1 egg
1 tsp. vanilla

Filling:
1 c. applesauce (chunky)
1/3 c. dried cranberries
1 T. brown sugar
1/2 tsp. cinnamon

Combine all ingredients for bars and mix well. Spread half of mixture in a 8" square pan. Mix together the filling and spread on top of oat mixture. Then, spread rest of oat mixture on top. Bake at 375 degrees for 30-35 mins.

Soft Dinner Rolls

2 T. yeast
2 tsp. sugar
2 c. warm unflavored milk of choice, or water
1½ c. superfine or Asian white rice flour
½ c. superfine or Asian sweet rice flour
¾ c. potato starch
½ c. tapioca starch
1 tsp. xanthan gum
1½ tsp. salt
1 T. baking powder
2 eggs
¼ c. butter, melted, more for brushing pans
¼ c. honey
1 tsp.vinegar

1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.

2. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes