Doughnuts

1 1/2 c. GF flour mix (I use Jule's)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. nutmeg
2/3 c. brown sugar
4 T. butter, melted
4 T. oil
2 eggs
1 1/2 tsp. vanilla
3/4 c. plus 2 T. heavy cream

Glaze:
1 c. powdered sugar
2-4 tsp. milk

Combine dry ingredients, then add wet ingredients. Stir until smooth. Spoon into doughnut pan (or mini-muffin pan for "doughnut holes").  Bake at 350 degrees for 20 mins.

For glaze, add milk to powdered sugar by teaspoons until you have a smooth, but pour-able consistency. Drizzle over cooled doughnuts.

Adapted from: Gluten-Free on a Shoestring, Quick and Easy by Nicole Hunn.

These are definitely drool-worthy!

Honey Oatmeal Cookies

1 c. honey
1 c. butter, softened
2 eggs
1 tsp. vanilla
2 c. flour
1 1/2 c. quick-cooking oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.- salt
1 c.semi-sweet chocolate chips, opt.
1/2 c.chopped nuts, opt.

Preheat oven to 350°F. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well. Combine flour, oats, baking powder, baking soda, and salt; mix well. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto parchment-lined or greased baking sheets. Bake for 12 to 16 minutes or until lightly browned. *You may substitute carob chips, raisins or dried cherries for chocolate chips.

From: http://www.honey.com/print/honey-oatmeal-chocolate-chip-cookies

German Pancakes

6 eggs
1/2 teaspoon sea salt
2/3 cup milk or water
2/3 cup gluten-free flour mix (can also use almond flour) 
3 tablespoons butter*
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a 9x13" pan in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.

Bake for 15-20 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.


Adapted from: http://www.barefeetinthekitchen.com/2012/01/german-pancakes-grain-free.html

*When first making this, I plunged ahead without reading the directions entirely and added all the ingredients together, including the butter and cinnamon. I used cooking spray on the pan, sprinkled the batter with cinnamon sugar, and baked it for 20 mins. It came out great, like a thin coffee cake. The kids actually liked that version better.

A quick and healthy breakfast.

Grain-Free Granola Bars

2.5 cups mixed nuts and seeds (add about 1/2 cup of each variety of nut/seed)
1/2-1 cup dried fruits
1/4 cup shredded unsweetened coconut
2 tablespoons cacao nibs or mini chocolate chips (optional)
1/4 cup coconut oil
1/3 cup almond butter (or other nut butter)
1/3 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg


Begin by pouring the nut/seed ingredients into a food processor. If using large pieces of dried fruit you can also add them to the processor at this time or chop them by hand.
Pulse ingredients for a short time. You aren’t trying to get them super tiny – larger chunks are okay.
Add the coconut, chopped dried fruit, coconut and chocolate chips to the mixture.
In a saucepan, warm and mix together the remaining ingredients.
Turn off the heat and pour the nut mixture into the saucepan to combine all ingredients together.
Pour the mixture into an 8×8 silicone pan or similar size container lined with parchment paper.
Press firmly and evenly to make a square.
Place in the freezer for two hours.
Store in refrigerator or freezer.

From: http://wholelifestylenutrition.com/recipes/appetizers-snacks/grain-free-granola-bars-a-favorite-for-school-lunches/

These are soooo delicious you don't want to stop eating them.

Chicken thighs and potatoes

2 lbs. chicken thighs
5-6 medium size red potatoes
seasoned salt
fresh cracked pepper
fresh chives, chopped
6 twigs of fresh rosemary

Coat the bottom of a 9x13" baking dish with cooking spray. Place thighs in the bottom, spread out.

Dice potatoes in 1/2-1" chunks. Put in a bowl and toss with olive oil, seasoned salt, pepper, and chives. Pour on top of chicken and spread out. Place twigs of rosemary on top. Cover dish with aluminum foil. Bake in oven at 350 degrees for 1 hour.

The chicken came out super moist and the flavor from the herbs is wonderful.

Red Snapper

Red Snapper fillet
sea salt
cayenne pepper
olive oil

Coat the bottom of a large skillet with oil. Generously sprinkle salt and cayeene pepper over the oil.  Heat oil over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet and sprinkle the top side with more salt and cayenne. Press on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

I don't like fish, but I actually enjoyed this.

Crepes / Tortillas

3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil

1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.

2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.

3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.

4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.

5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.

Makes about 8 crepes.

Fill them with your favorite fruit filling and real whipped cream. Yum!  (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)

From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html