Ingredient: sea salt,

  • Gluten-free Corn Bread

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    Gluten-free Corn Bread
    Adapted from Dinosaur Bar B Que Grill
    1. Set oven at 350.
    2. Grease an 8x8-inch baking pan with butter or coconut oil.
    3. Keep warm in the oven.
    4. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
    5. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
    6. Pour the wet ingredients into the dry and give them a good stir, just til moistened.
    7. Pull the hot greased pan from the oven and pour in the batter.
    8. Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
    9. When done, take the corn bread out of the oven and brush the top with honey.
    10. Cool slightly before cutting into squares.
    11. Enjoy with butter and honey and your favorite chili!
  • Apple Crisp (Gluten-free)

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    Apple Crisp (Gluten-free)
    1. Preheat oven to 350 degrees.
    2. Mix flours, salt, 1 teaspoon cinnamon, nutmeg, and walnuts in medium bowl.
    3. Mix coconut oil, 3 tablespoons coconut nectar, and vanilla in a separate bowl.
    4. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.
    5. Grease 8x11 inch casserole dish.
    6. Mix apples, 3 more tablespoons coconut nectar, and 1 teaspoon cinnamon together in bowl.
    7. Arrange apple mixture in baking dish.
    8. Crumble topping over apples.
    9. Bake 18-20 minutes until dish is fragrant and top is brown.
    10. Serve warm.
  • Noodle Fettuccini

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    Noodle Fettuccini
    1. In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
    2. Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot.
    3. Toss with lemon dressing, toasted nuts, and parsley.
    4. Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.
    5. Grate a small amount of Parmesan cheese on top of the noodles.
  • Green Bean Casserole (Gluten-Free)

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    Green Bean Casserole- Gluten-Free
    From Jules Shepard
    1. To make "fried" onions, preheat oven to 475 degrees.
    2. Lightly grease a baking sheet with cooking spray and set aside. Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.
    3. Pour out onto prepared baking sheet, separating onion rings.
    4. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.
    5. Remove from oven and set aside.
    6. To make the casserole, turn oven temperature down to 400 degrees.
    7. Boil beans in lightly salted water for 5 minutes.
    8. Rinse with cold water and drain.
    9. In a large saucepan, melt the butter.
    10. Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
    11. Add spices and flour, stirring to coat.
    12. Cook an additional minute and add sour cream and soup.
    13. Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
    14. Remove from heat and stir in half the "fried" onions and the drained beans.
    15. Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.
    16. Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.
  • Pumpkin Flax Muffins

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    Pumpkin Flax Muffins
    1. Preheat oven to 375 degrees.
    2. Spoon flour in measuring cup, level with a knife.
    3. Combine flour and next 8 ingredients in a medium bowl.
    4. Make a well in the center of mixture.
    5. Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
    6. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
    7. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
    8. Remove muffins from pans and cool on a wire rack.
  • Cold Cream of Zucchini Soup

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    Cold Cream of Zucchini Soup
    From Living Light Culinary Arts Institute
    1. Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
    2. Add the avocado and dill and blend briefly.
    3. Add additional water to thin the soup to desired consistency, and blend.
    4. Serve chilled or at room temperature.
    5. Store in a sealed container in the refrigerator for up to three days.
  • Breakfast Casserole

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    Breakfast Casserole
    1. Brown sausage 5 minutes in a skillet over medium heat.
    2. Add mushrooms and saute about 4 minutes; season with black pepper.
    3. Remove from heat.
    4. Spray a 9x13 inch baking pan with nonstick cooking spray.
    5. Toast the bread; spread with butter and sprinkle with seasoning salt.
    6. Cut into strips and line bottom of pan.
    7. In a large mixing bowl, combine milk and Ricotta cheese.
    8. Whisk in flour, baking powder and salt.
    9. Add eggs one at a time and whisk until mixed well.
    10. Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
    11. Pour into prepared pan, cover and refrigerate overnight.
    12. Preheat oven to 350.
    13. Bake uncovered for about 60 minutes until set and center only slightly jiggles.
    14. Cool 5-10 minutes before serving.
  • Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins
    From Linda Clark, CNC
    1. Preheat the oven to 350 degrees.
    2. In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    3. Mix well and set aside.
    4. In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    5. Add dry ingredients and mix just until combined.
    6. Stir in cranberries.
    7. Spoon batter evenly into each cup of prepared muffin tin.
    8. Let stand for 30 minutes.
    9. Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    10. Remove from the pan immediately and let cool completely on a rack.