Pumpkin Muffins

2 1/2 c. oatmeal flour
1 g.f. flour blend
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. oil
1 1/2 c. honey
4 eggs
1 can (2 c.) pumpkin puree

Combine dry ingredients. Add wet ingredients and stir until smooth.  Pour batter into 24 greased muffin tins. Bake for 35-40 mins at 350 degrees.

Easy Granola

1/3 c. jam, any flavor
2 Tbsp. butter
1/2 tsp. cinnamon
2 c. oatmeal
2/3 almonds/sunflower seeds
1 c. raisins/dried cranberries

Combine jam and butter in microwave safe bowl; microwave until melted and stir to combine.  Add cinnamon, oatmeal, nuts/seeds, and dried fruit. Toss to coat. Spread evenly in a baking dish. Bake for 25 minutes at 325 degrees, stirring twice during cooking.  Allow to cool and serve or store in an air tight container.

Creme Brulee

2 c. heavy cream, scalded
4 egg yolks
2 Tbsp. sugar
2 Tbsp. vanilla extract
10 tsp. brown sugar

Scald cream. Whisk eggs, sugar and vanilla in a separate bowl.  Temper the eggs by mixing in 2 tablespoons of hot cream. Stir the eggs into the cream. Divide evenly into 5 ramekins. Place ramekins in a 1-inch water bath. Bake for 50 mins. at 325 degrees.  Remove ramekins from water bath and cool on a wire rack for 10 mins. Refrigerate at least one hour. Just before serving, sprinkle 2 tsp. of brown sugar over each ramekin. Broil ramekins for 2-5 minutes, until sugar is completely melted. Serve immediately.

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.

BBQ Sauce --Stubbs Copy Cat

16 oz tomato puree*
1/4 c. white sugar
1/4 c. white vinegar
2 Tbsp. molasses
2 tsp. brown sugar
1/4 tsp. onion powder
1/4 tsp. sweet smoked paprika
1/4 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/8 tsp. celery seed

3 dashes Worcestershire sauce
2 tsp. salt
1/2 - 1 tsp. black pepper

Combine the above ingredients in a non-reactive sauce pan. 
Adjust for salt, and add a fair amount of pepper. Bring 
the contents of the pan to a boil, cut the heat and 
simmer slowly until the sauce is slightly thick.

*Re-hydrated tomato paste can be substituted for 
tomato puree. Place a level 2/3 cup of tomato paste into 
a 2 cup Pyrex measuring glass, add enough water to bring 
the liquid to 16 oz, then blend to combine. 

Oatmeal German Pancakes

6 eggs
1/2 tsp. sea salt
2/3 c. milk or water
1 c. oats
1 tsp. baking powder
1 tsp. cinnamon, opt
1/2 tsp. nutmeg, opt

3 T. butter, melted in pan

Preheat oven to 400 degrees. Put butter in a 9x13" pan and place in oven to melt. Place all the ingredients, except butter, in blender (Vitamix). Blend til smooth. Pour into the hot 9x13" pan. Sprinkled the batter with cinnamon-sugar, if desired. Baked for 15-20 mins.

A quick and healthy breakfast.

Delicious Drop Biscuits

1 1/2 c. Jule's flour mix
1/2 c. oatmeal flour*
1 T. baking powder
1/4 baking soda
1/2 tsp. salt
1/2 c. butter
2 T. honey
1 c. water or milk
2 tsp. vinegar

Combine dry ingredients, then use a pastry cutter to add butter until crumbly. Then add honey, water, and vinegar.  Stir until just combined.  Spoon in mounds on a cookie sheet or in a muffin tin. Bake at 400 degrees for 15 mins.

*Original recipe called for 2 c. flour mix, but I like to add a bit more nutrition, so I substituted some oatmeal flour. I've even gone as high as 1 c. flour mix and 1 c. oatmeal. It still worked great. (Adapted from Gluten-free on a Shoestring, Quick and Easy by Nicole Hunn, p. 52)