one pouch (8.8 oz.) ready to serve long grain and wild rice (or mix of brown rice/quinoa or just quinoa) 1 lb. ground beef/turkey 2 fresh chopped green peppers (or colored bell peppers) 1 chopped onions Italian seasoning to taste 1-28oz jar of tomato pasta sauce 1-14.5 oz Italian diced tomato, un-drained 1-14 oz can beef broth Feel free to add extra vegetables like zucchini and mushrooms 1. prepare rice (or quinoa)according to package directions. 2. In a large saucepan, cook ground beef/turkey, green peppers and onions (and any other vegetables you wish to add) until meat is no longer pink;drain. Season with Italian seasoning. 3. Stir in pasta sauce, tomatoes, broth (rinse jar and can and add extra water), and prepared rice (or quinoa); heat thoroughly.
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1- 2/3 C. flour or G.F. blend 1 C. Sugar 1 Tbs. pumpkin pie spice 1 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 2 eggs or egg substitute of 2 Tbs or ground flax seed and 1/3 C water 1 C. canned pumpkin 1/2 C. butter, melted 1 C. semi-sweet Chocolate Chips 1. Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. 2. In another bowl, mix eggs, pumpkin, and butter. Stir in Chocolate chis. Pour over dry ingredients and fold until dry ingredients are fully incorporated. 3. Scoop into greased muffin tin. bake 350 degrees, 20-25 minutes until done. 3/4 C. non-dairy milk 3 T. olive oil 1 egg or 1T flaxseed meal+3T water- let sit for a few minutes before adding to batter 1 C ground oatmeal 1/4 C almond meal 1/2 C Rice flour 1/4 oatmeal 1/2 C brown sugar 2 T. honey 1/4 t. salt 2 1/2 t. baking powder 1/8 t. cinnamon Preheat oven 385 degrees. Line muffin tin with liners. In a large bowl mix milk, oil, flaxseed/water until well blended. Add remaining ingredients. Blend until moist. Add different variations as desired. Fill liners 2/3 full. Bake 18 minutes until golden brown and done with a tooth pick. Different Variations- ~ add 1/3 C Enjoy Life Mini Chocolate Chip or chocolate chips of your choice ~add one mashed banana with liquid ingredients (I like doing banana chocolate chip) ~ add 1/2 C applesauce, decrease milk to 1/2 C, try adding small piece of fresh apple ~add 1/2 C raisins or dried cranberries ~add 3/4 C pumpkin, decrease milk to 1/2 C add 1/4 t. pumpkin pie spice and 2 T chopped walnuts (optional) ~try blueberries, chopped apples, carrot, zucchini, or peaches This recipe originally came from She Let them eat Cake. com I made it for my county fair and recieved an honorable mention on it! ½ cup room temperature coconut oil (not liquid) ¾ cup sugar 1 tablespoon of ground chia combined with ¼ cup warm water 4 tablespoons unsweetened applesauce 1 teaspoon vanilla ½ cup dairy-free milk combined with ½ tablespoon apple cider vinegar 1 tablespoon psyllium seed husk ½ cup tapioca flour 1 cup teff flour 1 cup almond flour ¼ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 1 teaspoon baking soda ½ teaspoon cinnamon 2 cups grated zucchini 1/3 cup chocolate chips for sprinkling Instructions 1. Preheat oven to 375 degrees F and grease a 9 by 5 inch loaf pan. 2. Cream coconut oil and sugar in a big bowl. 3. Add ground chia, applesauce, vanilla, dairy-free milk-vinegar combo, and psyllium seed husks. Stir well to combine. 4. In a smaller bowl, sift and stir tapioca flour, teff flour, almond flour, cocoa powder, baking powder, sea salt, baking soda, and cinnamon. 5. Stir in grated zucchini and mix well. 6. Scrape batter into prepared pan and sprinkle with chocolate chips. 7. Bake for 40-50 minutes – check for doneness with a knife. 8. Let cool for 10 minutes in the pan and then carefully remove loaf onto a wire rack to cool completely. This Recipe is from SARAH NIELSEN from the blog Celiac in the City 1/4 cup butter, softened 1 1/2 cup peanut butter 1/2 cup sugar (coconut sugar will work too) 1/2 cup brown sugar (experiment with less sugar if you’d like) 1 cup chocolate chips 1 cup M&M’s (mini, regular, peanut, peanut butter, any!) 3 eggs 2 teaspoons baking soda 4 1/2 cups certified gluten free oats Changes I made... 1 C of sunbutter 2 eggs replaced with flax seed replacement and 1 duck egg 4 C of oats. Preheat oven to 325°. Mix all ingredients in a large bowl to combine. Spread into jelly roll pan or large baking sheet with edges. Bake at 325° for 15-20 mins. (you can use other pans as well, just adjust baking time and don’t let them get too crispy!) This is another recipe found out of Tammy Credicott's Book The Healthy Gluten-Free Life . This recipe makes 2 loaves of bread. Dry Ingredients: 1/2 C millet flour 1 1/4 C sorghum flour 1 C teff flour 1 1/4 C potato starch 3/4 tapioca starch 2 tsp xanthan gum 1 tsp cinnamon 1 1/4 C sugar 2 tsp baking soda 2 tsp baking powder 1 1/2 tsp salt Wet Ingredients: 1 tsp baking powder ( mixed in with applesauce) 1/2 C applesauce 1 C coconut oil, melted 3/4 C warm water 2 C rip bananas ( about 6-8 bananas) 1 tsp vanilla extract 1. Whisk together dry ingredients in the bowl of a stand mixer. 2. mix 1 tsp baking powder into applesauce. Add oil, warm water, banana, vanilla, and applesauce mixture into the dry ingredients. 3. Mix together on low until ingredients are fully incorporated. 4. spray 2 nonstick loaf pans with cooking spray. pour batter into both pans, making sure to divide batter evenly. **** I poured in about half into one pan then added 1/2 c of chocolate chips and 1/2 C of chopped walnuts into the rest of the batter for the second loaf. *** 5. Bake in a 350 ° F oven for 55 minutes. Remove from oven and let cool, in pans, on a wire rack for 10 minutes. Remove from pans and let cool completely on wire rack before slicing. 6. Sore in an airtight container for up to 3 days. This is my favorite scratch recipe for brownies that makes a 13x9 pan! It is found in The Healthy Gluten-Free Life by Tammy Gredicott. Go check out her website for more recipes by her!
Dry ingredients: 1/3 C sorghum flour 1/2 C teff flour 1/4 C potato starch 1/3 C tapioca starch 1/2 C cocoa powder 1 tsp xanthan gum 1/2 tsp baking soda 1/2 tsp salt Wet Ingredients: 1/3 C butter 1/3 C coconut oil 1 1/4 evaporated cane juice** ( I use regular granulated sugar and it turns out just fine) 2 tsp vanilla extract 1 C warm water Optional add-ins: *3/4 C chocolate Chips of your choice *1/2 C chopped walnuts or pecans with the Chocolate Chips *Add nuts and min marshmallows to the batter before baking for a rocky road brownie *Frost with chocolate or vanilla butter cream Frosting 1. Preheat oven to 350°. Grease 9x13 inch baking pan 2. Mix together softened butter, oil, and sugar until combined. Add Vanilla. 3. In another bowl mix together the dry ingredients 4. Alternate adding dry ingredients and warm water into the bowl with the wet ingredents until both are used. Batter should be very think. Make sure it is completely mixed together. 5. Stir in Chocolate chips 6. Spread batter into prepared pan. 7. Bake for 25 minutes. 8. Cool completely in pan before cutting. ** Sugar Note: for cakier brownies cut the sugar by 1/4-1/2 C. For a fudgier, crispy top brownie add an extra 1/4-1/2 C sugar. You can replace the sugar altogether with 1 C maple sugar or 3/4 honey, but the texture and flavor won't be the same. Ingredients 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces, optional 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips of your choice 2 cups milk or milk substitute. 1 large egg (we use flax egg replacement and it works just as well) 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Instructions Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. I like to top it with yogurt and some granola! Gluten Free Dairy free Graham Cracker Pie Crust
4 T. melted butter or 5 T Coconut Oil 3 T honey 1 1/2 C Almond Flour 1/4 t salt 1 t. pumpkin pie spice 1 t. vanilla extract (optional) 1. Preheat oven to 350 2. Stir together all ingredients, until combined. 3. Spread mixture using your hands, into a greased 9 inch pie plate. 4. Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking. Let cool completely Recipe from gfmagazine.com 1/4 C plus 2 T. caramel ice cream topping, divided 1/2 C plus 2 T. pecan pieces, divided 1 C cold milk 2 pkg. (3.4 oz. each) vanilla instant pudding 1 C canned pumpkin 1 t. ground cinnamon 1/2 t. ground nutmeg 1 tub (8 oz) Cool Whip Whipped topping, thawed, divided 1. Pour 1/4 C caramel topping into crust; sprinkle with 1/2 pecans. 2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 C Cool Whip. Spread into crust. 3. Refrigerate at least one hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. 1- 16 oz pumpkin
1 C sugar 4 tsp pumpkin pie spice 12 oz evaporated milk 3 eggs, beaten ( I used two flax egg substitute with 3 T applesauce+1 t. baking powder) 1 box of vanilla cake mix 1 1/2 C chopped pecans or walnuts 3/4 C butter, melted 1. Mix the first five ingredients together. Then pour into greased 13x9 pan. 2. Sprinkle and spread the vanilla cake powder over batter. 3. Sprinkle nuts over powder. Then pour melted butter over cake powder and nuts 4. Bake 50-60 minutes. Oven is at 350. This recipe is originally from Betty Crocker. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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