Gluten Free Garlic Cheddar Biscuits

You are going to love these biscuits. They remind me of the biscuits from Red Lobster only gluten free. Easy to whip up too.

Gluten Free Garlic Cheddar Biscuits

Ingredients:

3/4 c. brown rice flour

3/4 c. arrowroot starch

2 tsp. baking powder

1 tsp. xanthan gum

1/2 tsp. salt

3/4 c. shredded cheddar cheese

2 eggs

1/3 cup olive oil

1/4 c. almond milk

2 TBS. butter, melted

1 tsp. garlic powder

Directions:

Combine brown rice flour, starch, baking powder, xanthan gum, salt and shredded cheese in a bowl and set aside. Mix eggs, oil and milk together and pour into the dry ingredients. Mix with spoon until combined.

Now by the spoonful drop your biscuits onto your greased cookie sheet and bake in a 350 degree oven for 10-12 minutes. Meanwhile melt your butter and mix in the garlic powder. As soon as the biscuits are done remove from oven and use a pastry brush to slather on the melted butter garlic yumminess and enjoy!

Makes 8-12 biscuits depending on size.

Have a lovely day my friends.

Gluten Free Banana Nut Muffins

These are so yummy, you’ll buy extra bananas just to make them.

Gluten Free Banana Nut Muffins

1 cup of coconut sugar or sugar of choice

1/2 cup of coconut oil

2 large eggs

3-4 bananas, mashed

1/2 cup almond or coconut milk

1 tsp. vanilla

2 cups brown rice flour

1/2 cup arrowroot powder

1 tsp. baking soda

1 tsp. salt

1 cup chopped walnuts

Directions:

Heat oven to 400 degrees. Grease your muffin pans and set aside.

Mix sugar and oil together in a large bowl. Stir in eggs until well blended. Add bananas, milk and vanilla. Beat until smooth. Stir in flours, baking soda and salt just until moistened. Stir in the nuts. Scoop into muffin pans.

Bake for about 15-20 minutes. Cool in pans for 5 minutes. Remove and let them finish cooling on a wire rack.

Enjoy them warm with a little bit of real butter on top. YUMMO!!

Makes 12 muffins.

 

Pumpkin Cream Cheese Scones with Streusel Topping

I was hankering for something pumpkiny yesterday and ended up making these. I like them because they aren’t super sweet (which scones aren’t supposed to be) and they have a nice pumpkin flavor.

I’ve adapted the recipe to be GF but will you can replace the amount of flour for regular all purpose if you so choose. The rest of the recipe remains the same.

Pumpkin Cream Cheese Scones with Streusel Topping

1 cup brown rice flour

1 cup sorghum flour

1 TBS. baking powder

1/2 tsp salt

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp pumpkin spice mix

1/3 cup coconut sugar (or regular sugar)

1/4 cup of butter, cold and cut in pieces

1/4 cup coconut oil

2 large eggs

8 ounces cream cheese, soften

1 15 oz. can pumpkin puree

Streusel Topping ( 1 1/2 cups of oatmeal, 1/4 cup of sugar, 1/2 chopped walnuts and enough coconut oil to make it stick, about 1/3 cup)

Directions:

Preheat oven to 375 degrees. Place parchment paper on a large cookie sheet.

Mix together flour, baking powder, salt, cinnamon, ginger, nutmeg and sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in coconut oil.

In a food processor (or you can do it by hand) mix together eggs, cream cheese, and pumpkin. Add this to your flour mixture just until combined.

Drop dough onto your cookie sheet using an ice cream scoop or a 1/3 cup measure.

Sprinkle your streusel topping on top of each scone and bake for 15-22 minutes.

Enjoy!

Gluten Free Pumpkin Muffins!

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

Ingredients:

3 eggs

3/4 cup of coconut sugar or 1/2 cup of honey

1- 15 oz. can of pumpkin puree 
2 TBS. Black-strap Molasses

1/2 cup of coconut oil

1 cup brown rice flour

1 cup sorghum flour

2 tsp. baking powder
1/2 tsp. xanthan gum

1 1/2 tsp. cinnamon

1/2 tsp. allspice
1/4 tsp. ground cloves

1/2 tsp salt

1/2 cup unsweetened coconut (optional)

Directions:

Preheat oven to 375.
Whisk together the eggs, molasses, and pumpkin puree. Set aside.

In a mixer, blend together the flours, sugar, baking powder, xanthan gum, salt and spices.

Add the coconut oil to the dry mixture and mix until crumbly.

Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes or until mixture is fluffy.

Put into greased muffin cups. Bake for 20-25 minutes.

Makes 12

ENJOY!

Polynesian Banana Nut Bread

I took a basic banana bread recipe and just started tweaking it to my liking and ended up with this final product.
Tis' yummy!

Ingredients:

4 TBS of real butter, softened
1/4 cup of coconut oil
1/2 cup honey
2 eggs
1/3 cup unsweetened coconut (can be omitted if you don't have any)
1 cup ripe bananas, mashed
1/3 cup crushed pineapple, drained (reserve juice to put in as the liquid)
3/4 cup buttermilk OR unsweetened pineapple juice (I use this!)
1 tsp. Vanilla


3 1/2 cups of white/wheat flour
3 tsp. baking powder
1 tsp. salt
3/4 tsp cinnamon
3/4 cup chopped walnuts

Sweetened Coconut

Directions:

Preheat oven to 325.
Blend honey into butter and coconut oil until smooth and creamy.
Blend in remaining ingredients through to vanilla.

Blend together dry ingredients in a separate bowl.
Slowly add into wet ingredients just until mixed.

Pour batter into 2 prepared loaf pans.
Sprinkle sweetened coconut all over the tops and bake in preheated oven for about an hour or until knife comes out clean from center.

Cool completely before trying to cut.

You are going to love the smell of the coconut toasting while this is baking!
This recipe is linked to this site

ENJOY!

Pumpkin Scones!

These were so good! I hope you give them a try.
Serves 6-8

Ingredients:
1 1/2 c. all purpose flour 1/2 -3/4 cup reserved
1 cup wheat flour
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
2 tsp baking powder
2 tsp. baking soda
1 cup low-fat vanilla yogurt
1/2 cup of canned pumpkin
2 eggs

Glaze:
2 TBS. butter, melted
2 TBS powdered sugar
1 TBS maple syrup

Directions:

Preheat oven to 4oo.
Combine the flours, spices, baking powder, baking soda and sugar in a medium size bowl.
Add the yogurt, eggs, and pumpkin and continue to stir with a spatula until well blended. Here is where you may need to add a bit more flour. Continue to add more flour until you can successfully "knead" the dough without it sticking to you. I like to just combine it with my hands a little bit to make it more manageable.
Place your dough onto a baking stone or a cookie sheet lined with parchment paper.
Shape into a circle and pat down slightly.

Bake for 25-30 mins. Depending on the consistency of your dough, check the middle at 20 minutes and see if knife comes out clean. If not back an additional 5 minutes and check again. I had to cut mine in half and finish baking in the middle an additional 5 minutes.
But it's so worth it!

Make your glaze and drizzle over the top of the scone!
Enjoy!

If you ever have any questions about a recipe please don't hesitate to ask. Just make sure I have a way to answer you back via email.
BLESSINGS!

Blender Molasses Muffins

If you don't know who Sue Gregg is and you want to know how to eat healthier but think it's too hard. You need to visit her website.
I purchased all her books and have recently started perusing them again and I'm ready to challenge myself to eat more healthy.
Starting pretty soon I'm going to do a whole month of nothing but Sue Gregg recipes and see how we feel at the end of that month.

I tried this recipe last night. If you are unfamiliar with the 2-Stage process, it's not hard at all. It just takes planning.

Blender Molasses Muffins

I love the ease of this recipe. It may sound strange to you to leave it sit over night but if you get her cookbooks she explains this in great depth. Her cookbooks aren't just recipes, but they are filled with tons and tons of great information. I can't even begin to tell you how much I recommend these books.
But enough of that. Here's the recipe.
I adapted this to what I had on hand and it came out great!

Ingredients
Stage 1:
3/4 c. warm filtered water
3 TBS. Whole Plain Yogurt
1/4 extra virgin olive oil
3 TBS Raw Honey
1/2 Blackstrap Molasses (much better for you than plan ol' molasses)
1 tsp. vanilla extract
1 1/2 cups whole wheat pastry berries (not flour)
(If you choose to make these by hand in a bowl and not the blender, use 2 1/2 cups of whole wheat flour, kamut or spelt in place of the whole wheat berries)

Place in blender at high speed (I have a Vita-Mix and only have to blend for about 1-2 minutes) 3-5 minutes or until smooth. Cover and let stand 12-24 hours.

Leavenings:
2 tsp. baking powder
1/2 tsp baking soda
3/4 tsp. salt
Sift leavenings and salt through a small strainer into a small bowl and set aside.

1 egg
1/3-1/2 c. additional flour, optional ( I did do this to make the batter a little thicker)


Stage 2:
Preheat your oven to 325. Grease muffin pan with non stick spray or butter.
Slightly stir egg into blender mixture and blend at high speed for 1-2 minutes until smooth. Blend in an extra 1/3-1/2 cup flour with a rubber spatula, if desired. Briefly blend in leavenings and salt.
If mixing in a bowl simply add these ingredients to your mixture and blend well with spoon or spatula.

Fill muffin cups evenly and bake for 20 mins.

Enjoy!
If you like molasses you'll love these!

*This recipe was adapted from the Sue Gregg cookbook "More than....Breakfasts...with Blender Batter Baking & Allery Alternatives!

Basic Breadmaker Pizza Dough

I don't use my bread maker for much but it is great for when I want to make homemade pizza crust. All I have to do is plop the ingredients in the bread maker and walk away until done. It does take some pre-planning as it takes a little over an hour to make and rise. But I get a lot done in that hour instead of doing it all by hand.

Ingredients:

This will make 2- 14 inch thin crust or the equivalent of 2 pizza stones (Highly recommend cooking on pizza stones for even baking)

Or one really thick crust pizza!12 oz. water (room temp.)
3/4 tsp. salt
3 TBS. Olive Oil
3 cups All purpose flour
1 cup White/Wheat flour
2 tsp Active Dry Yeast
Optional Herbs- Garlic Powder, Italian Seasoning, Parmesan Cheese etc.

Directions:
Combine all ingredients into bread pan in order starting with water. Select the Dough setting and press start. Walk away and come back when peeping goes off LOL. Divide dough in half and roll out onto stones. I put a little corn meal down to prevent sticking.
Preheat oven to 400 degrees.
Put toppings on pizza and bake 20-25 mins. or until crust is golden brown.

Enjoy!

Pumpkin Biscuits

I don't know why I don't have a picture of these. Just trust me on this one, their GOOD!


Oh don't these sound like they would go perfect with your Thanksgiving dinner?
Give them a try.

Ingredients:
2 cups all purpose flour
3 TBS. sugar
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup cold butter, cut into small pieces
1/4 cup milk or buttermilk
1/2 cup canned pumpkin
Cooking Spray

Directions:

1. Preheat oven to 450 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients; cut in butter with a pastry blender or you can use 2 knives, until mixture resembles coarse meal.
3. Combine milk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough onto a slightly floured surface and knead lightly 5 times. Roll the dough to a 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake for 11 mins. or until golden.

ENJOY!

Banana Bread

This is yummo. It makes 2 loaves.

INGREDIENTS:
1/2 c. butter, softened
1 1/2 c. Sucanat or regular sugar
4 eggs, beaten
5 crushed bananas
1 1/2 c. wheat flour
1 1/2 c. white flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

DIRECTIONS:
Preheat oven to 350.
1. Cream butter and sugar together.
2. Add eggs and mashed bananas
3. Combine well.
4. Mix dry ingredients and add to creamed mixture. Add Vanilla.
5. Pour into greased loaf pans.
6. Bake at 350 for 60 mins.

Enjoy!