Amazing Gluten Free Waffles

Ingredients:

1 C Almond Flour

1 C Tapioca Flour

2 T Coconut Flour

2 t Baking Powder

1/4 t Salt

2 Large Eggs

1/4 C Melted Coconut Oil

1 t Apple Cider Vinegar

1 C Milk (or non-dairy milk of choice)

1/2 t Vanilla Extract

Directions:

In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking powder and salt. 

Mix in eggs, coconut oil, apple cider vinegar, milk and vanilla extract. 

Mix for about two minutes until thoroughly combined. Batter will be similar to a thin pancake batter. 

Grease waffle iron. 

Cook waffles in iron for about 2 minutes or until crispy on the outside. 

Serve immediately or keep warm in a 350 degree oven. 

* Adapted from http://nurturemygut.com/best-gluten-free-waffles-paleo.html

Vanilla Cardamom Tea

Ingredients:

2 T Irish Breakfast black tea leaves

1 inch Vanilla bean

6 Cardamom pods

Directions:

Cut vanilla bean into tiny pieces.

Crush cardamom pods.

Combine vanilla bean and cardamom pods/seeds with black tea leaves. Mix well.

Store in a small mason jar.

Steep 1 t of tea for each cup of freshly boiled water. Steep for 1-2 minutes. Serve with sugar/honey and cream!

Beef Liver Pâté with Red Wine and Herbs

Ingredients:

1 lb Grass-Fed Beef Liver, cut into pieces

2 T Butter

1 Lemon

6 oz Butter, room temperature (plus more if needed)

1 Small Red Onion, chopped

1/2 C Red Wine (something you like to drink)

2 Garlic Cloves, crushed

1 Sprig Fresh Rosemary, removed from woody stems

1 Sprig Fresh Thyme, removed from woody stems

1 T Lemon Juice

Salt

Black Pepper

Directions:

In a medium-large bowl, cover liver pieces with water and juice of one lemon. Stir with your hands to make sure the lemon juice gets evenly distributed. Cover and refrigerate for 12 hours. 

Drain liquid. 

In a large pot, sauté the lover and onions in the 2 T butter until liver is browned and onions are tender. 

Add wine, garlic, rosemary, thyme and lemon juice. Simmer, uncovered, until most of the liquid has evaporated. 

Allow to cool slightly but while still warm blend in a food processor with remaining butter. Blend until smooth and creamy, adding more butter (1 T at a time) if needed. Salt and pepper to taste. 

Spoon into mason jars and refrigerate at least one day before serving. Freezes well. 

Serve on crackers, toast or celery. 

* Adapted from http://nourishingjoy.com/three-pates-to-satisfy-every-palate/

Gluten Free Vanilla (or Chocolate) Pudding

Ingredients:

1/4 C Cornstarch

1/4 t Salt

1/3 C Unsweetened Cocoa Powder (if making chocolate)

2 1/2 C Whole Milk

4 Large Egg Yolks

1/3 C Honey (or 2/3 C Sugar)

2 T Unsalted Butter, cut into pieces

1 t Vanilla Extract

Directions:

In a medium saucepan, whisk together cornstarch and salt (and cocoa powder, if using). 

Slowly add milk a few tablespoons at a time, whisking constantly. Be sure all cornstarch is dissolved.  

Whisk in egg yolks one at a time. 

Over medium heat, whisk in honey (or sugar) and continue whisking constantly until mixture just reaches a boil. Mixture will instantly thicken. Reduce heat to low and continue whisking for one minute. 

Remove from heat and stir in butter and vanilla. 

Pour into serving dishes and cover with plastic wrap. Refrigerate for at least three hours before serving. 

* Adapted from http://www.marthastewart.com/314077/vanilla-or-chocolate-pudding

Gluten Free Zucchini Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

2 t Ground Cinnamon

3/4 t Salt

1/4 t Ground Nutmeg

2 t Baking Soda

1/4 t Baking Powder

2 Large Eggs

1/4 C Coconut Oil, melted

1/2 C White Sugar

1/2 C Packed Brown Sugar

1 t Vanilla

2 C Grated Zucchini, squeezed and drained if needed

1/2 C Chopped Walnuts or Pecans (optional)

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

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

In another large bowl, thoroughly mix together eggs, oil and sugars. Mix in vanilla.

Stir wet ingredients into dry ingredients until just combined. 

Fold in zucchini and nuts (if using). 

Spoon batter into prepared pan. 

Bake for 55-60 minutes. 

Remove from oven and allow to rest in pan five minutes before removing to cooling rack. 

Muffins: Grease a standard muffin pan. Bake for 30-35 minutes. 

Yield: 1 Loaf or 12 Muffins

* Adapted from http://www.pamelasproducts.com/zucchini-bread/

Gluten Free Masa Harina Corn Biscuits

Ingredients:

1 1/4 C Pamela's Gluten Free Bread Mix (or other GF all-purpose flour)

3/4 C Masa Harina

2 t Baking Powder

1 T Sugar

1/2 t Salt

1 1/4 C Plain Milk Kefir (or Buttermilk)

1/3 C Light Tasting Olive Oil

2 Large Eggs, beaten

1/2 C Shredded Cheddar Cheese (optional)

Directions:

Preheat oven to 400 degrees. 

Grease or line a standard muffin tin. 

In a medium bowl, mix together dry ingredients. 

In a separate bowl, mix together remaining ingredients. 

Stir wet ingredients (and cheese, if using) into dry and mix just until incorporated. 

Spoon into muffin tin and bake approximately 12 minutes. 

Remove to cooling rack. 

Yield: 1 Dozen