Gluten Free Pumpkin Oat Flour Pancakes

Ingredients:

1 3/4 C Gluten-Free Oat Flour

1 t Sugar

2 t Baking Powder

1 t Salt

1/2 t Cinnamon

1/4 t Pumpkin Pie Spice

1/2 C Pumpkin Purée (fresh or canned)

2 Large Eggs

1/2 t Vanilla extract

2/3 C Milk

Directions:

Preheat a griddle or skillet to 375 degrees or medium heat. 

In a medium bowl, whisk together oat flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice. 

In a medium-large bowl, whisk together pumpkin, eggs, vanilla and milk. 

Add dry ingredients to wet, whisking until just combined. 

Add a little butter or nonstick spray to griddle or pan and drop batter 1/4 C at a time. 

Turn when edges of pancakes begin to look dry. Cook until reaching desired doneness. 

Serve on top of pure maple syrup. Top with a little butter and whipped cream. Sprinkle a little extra pumpkin pie spice on top of whipped cream and enjoy!

Yield: 10 Pancakes; 3-4 Servings

* Adapted from http://bakingwholegrains.com/gf-pumpkin-oat-pancakes/

Chunky Cinnamon-Orange Applesauce

Ingredients:

4 Granny Smith Apples, peeled, cored and cut into chunks

1/2 C Freshly Squeezed Orange Juice

1/4 C Sugar

2 t Brown Sugar

1 t Ground Cinnamon

3/4 t Fresh Orange Zest

3/4 t Fresh Lemon Zest

1/4 t Ground Nutmeg

1/8 t Freshly Squeezed Lemon Juice

Directions:

In a medium-large saucepan, cook apples and orange juice over medium heat, stirring often, until apples begin to soften. 

Stir in white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg and lemon juice. 

Continue cooking, stirring often, until mixture is thickened. 

Serve warm or chilled. 

Yield: 4 Servings

* Adapted from http://allrecipes.com/recipe/230394/chunky-cinnamon-orange-applesauce/

Gluten Free Chocolate Chip Raspberry Banana Muffins

Ingredients:

1/2 C Unsalted Butter, softened

3/4 C Packed Brown Sugar

2 Large Eggs, room temperature

1/3 C Plain Greek Yogurt

2 C Mashed Ripe Banana

1 t Vanilla Extract

2 C Pamela's Gluten-Free Bread Mix

1 t Baking Soda

1/4 t Salt

1/2 t Ground Cinnamon

3/4 C Dark or Semi-Sweet Chocolate Chips

1 C Halved Fresh Raspberries, tossed in 1 T Pamela's Gluten-Free Bread Mix

Directions:

Preheat oven to 425 degrees. 

Grease or line a muffin tin. 

Cream together butter and brown sugar using a mixer. 

Add the eggs, one at a time, mixing thoroughly between each addition. 

Beat in the yogurt, bananas and vanilla. Beat 1 minute on medium speed. 

In a large bowl, whisk together flour, baking soda, salt and cinnamon.

Using a large spoon, slowly mix dry ingredients into wet ingredients, being careful not to overmix. 

Gently fold in raspberries and chocolate chips. 

Spoon the batter into the muffin tin, filling each muffin liner to the top. If additional batter remains, bake in a small loaf pan. 

Bake at 425 degrees for five minutes then reduce temperature to 350 degrees. Bake for an additional 15 minutes or until done. 

Note: Freezes well. 

* Adapted from http://sallysbakingaddiction.com/2014/04/17/dark-chocolate-chip-raspberry-banana-bread/

Middle Eastern Rice

Ingredients:

3-4 C Cooked rice

2 T Butter

1/2 t Turmeric

1/4 t Cumin

Chicken broth

Salt and pepper

Directions:

In a medium saucepan, melt butter and mix in spices. 

Stir in rice. 

Add as much chicken broth as the rice will absorb, as desired. Add salt and pepper, to taste. 

Serve with diced, fresh tomatoes, yogurt sauce and meat of choice!

* Adapted from http://dinnerthendessert.com/halal-carts-middle-eastern-chicken-and-rice/

Gluten Free Buttermilk Banana Bread or Muffins

Ingredients:

3 C Pamela's Gluten Free Bread Mix

½ t Salt

1½ t Baking Powder

1½ t Baking Soda

½ C Chopped Pecans or Walnuts, optional

1 C Sugar (or 3/4 C Honey)

½ C Butter, softened

2 Eggs

1 C Buttermilk (or plain milk kefir)

1 T Vanilla Extract

1 T Brandy

5 - 6 Very ripe bananas, mashed

Directions:

Preheat oven to 300 degrees.  

Grease two loaf pans or muffin tins. 

In a large bowl, whisk together flour, salt, baking powder and baking soda.  

Add nuts if using, then set aside.

In a separate bowl, cream sugar (or honey) and butter. Mix in eggs, one at a time, then add vanilla, if using, and the bananas.

Add dry ingredients and buttermilk (or kefir), alternating until incorporated.  Don't overmix. 

Pour into loaf pans or muffin tins. 

For bread, bake for one hour or until toothpick comes out clean. For muffins, bake for 25 minutes or until done. 

Remove from oven and let rest in pan 10 minutes before removing to cooling rack. 

Yield: Makes 2 Loaves or 24 muffins. 

* Adapted from http://kitchenconfidante.com/buttermilk-banana-bread

Gluten-Free Peach Cobbler

Ingredients:

Peaches:

1/2 C Sugar

1 T Cornstarch

1/4 t Cinnamon (heaping)

4 C Fresh Peaches, peeled and sliced

1 t Lemon juice

Biscuits:

1/2 C Pamela's Gluten Free Bread Mix

1/2 T Sugar

3/4 t Baking powder

1/4 t Salt

1 1/2 T Butter

1/4 C Milk

Directions:

Preheat oven to 400 degrees. 

In a medium saucepan, blend 1/2 C sugar, cornstarch and cinnamon. Stir in peaches and lemon juice. 

Cook, stirring constantly over medium-high heat until mixture thickens and boils. 

Boil and stir for 1 minute. 

Pour into ungreased 8x8-inch baking dish. Keep hot in oven while preparing biscuit topping. 

Note: If you want to prepare peaches for freezing pour at this point into freezer plastic bag. When ready to prepare cobbler, thaw, reheat in baking dish and then continue to biscuit preparation normally. 

In a medium bowl, combine flour, sugar, baking powder and salt. 

Cut in butter. Stir in milk until just combined. 

Drop by spoonfuls onto hot fruit. 

Bake 25-30 minutes or until biscuit topping is done. 

Serve warm topped with vanilla ice cream and/or whipped cream. 

Yield: 4 Servings

Note: Double recipe for a 9x13 baking dish. 

* Adapted from Betty Crocker

Lacto-Fermented Eggs

Ingredients:

Hard-boiled Eggs, peeled and at room temperature

5 Garlic Cloves (per dozen eggs)

Fresh or Dried Dill Weed or Flowers

Kosher Salt, iodine-free

Filtered Water

1 T Liquid Whey, optional 

Directions:

Choose a swing-top jar large enough to hold your eggs but do not fill higher than the shoulder of the jar. 

In the bottom of the jar place a little more than half of your garlic and dill. 

Fill jar with eggs adding in the rest of the garlic and dill as you go. 

Measure 1 t Kosher salt per 2 cups of water. Mix to dissolve the salt. Stir in whey, if desired. 

Pour salt brine over eggs leaving about an inch of head space. 

Set jar in a cool place for about three days or to taste. Bubbles will be evidence of the fermentation process. 

Once eggs are done they can be stored in the refrigerator for up to two months. 

* Adapted from http://naturalfamilytoday.com/nutrition/true-pickled-eggs/

Coconut Sugar Coconut Flour Brownies

Ingredients:

1/3 C Coconut Oil

1/2 C Unsweetened Cocoa Powder

6 Eggs, room temperature

1 C Coconut Sugar

1/4 C Unsweetened Vanilla Almond Milk (or other milk)

Pinch of Salt

1/2 C Coconut Flour

Directions:

Preheat oven to 350 degrees. 

Grease an 8x8-inch baking dish. 

In a small pot, melt together coconut oil and cocoa powder. 

In a large bowl, mix together eggs, coconut sugar, milk and salt. 

Mix chocolate mixture into egg mixture. 

Add coconut flour and mix thoroughly. 

Pour into baking dish. 

Bake for 30 minutes or until done. 

Optional: Stir in 1/3 C of chocolate chips!

* Adapted from  http://www.oursmallhours.com/coconut-flour-brownies/

Coconut Flour Lemon Poppyseed Muffins

Ingredients:

1/2 C Coconut Flour

1/2 t Salt

1/4 t Baking Soda

1/2 t Xantham Gum (Optional)

1 T Poppyseeds

4 Eggs (room temperature preferred)

1/3 C Coconut Oil, melted

1/2 C Honey

1 T Vanilla extract 

1 T Lemon Zest (about 1 medium lemon)

3 T Lemon Juice (about 1 medium lemon)

Directions:

Preheat oven to 350 degrees. 

In a large bowl, mix coconut flour, salt, baking soda, Xantham gum and Poppyseeds. 

In a medium bowl, mix eggs, coconut oil, honey, vanilla, lemon zest and lemon juice. 

Add wet ingredients to dry and mix thoroughly. 

Pour into greased or lined muffin tin. Fill 3/4 full. Will make 8-10 muffins. 

Bake for 15-20 minutes or until done. 

Note: Using room temperature eggs will help prevent the liquid coconut oil from hardening in the mixing bowl. 

* Adapted from http://morechocolate.net/2013/04/lemon-poppy-seed-muffins-coconut-flour/