Ingredient: sea salt,
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Gluten-free Corn Bread
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Servings Ingredients- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela's Gluten-free Baking Mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon sea salt,
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Instructions- Set oven at 350.
- Grease an 8x8-inch baking pan with butter or coconut oil.
- Keep warm in the oven.
- Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
- Pour the wet ingredients into the dry and give them a good stir, just til moistened.
- Pull the hot greased pan from the oven and pour in the batter.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
- When done, take the corn bread out of the oven and brush the top with honey.
- Cool slightly before cutting into squares.
- Enjoy with butter and honey and your favorite chili!
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Apple Crisp (Gluten-free)
Servings Ingredients- 1/14 cups blanched almond flour
- 1/2 cup Quinoa Flakes
- 1/2 cup Pamela's Baking Mix
- 1/2 teaspoon sea salt,
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped walnuts
- 3 tablespoons coconut oil, warmed
- 4 tablespoons coconut nectar
- 1 tablespoon gluten-free vanilla extract
- 4 cups Gala apples, peeled, sliced then, and chopped in half
Servings Ingredients- 1/14 cups blanched almond flour
- 1/2 cup Quinoa Flakes
- 1/2 cup Pamela's Baking Mix
- 1/2 teaspoon sea salt,
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped walnuts
- 3 tablespoons coconut oil, warmed
- 4 tablespoons coconut nectar
- 1 tablespoon gluten-free vanilla extract
- 4 cups Gala apples, peeled, sliced then, and chopped in half
Instructions- Preheat oven to 350 degrees.
- Mix flours, salt, 1 teaspoon cinnamon, nutmeg, and walnuts in medium bowl.
- Mix coconut oil, 3 tablespoons coconut nectar, and vanilla in a separate bowl.
- Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.
- Grease 8x11 inch casserole dish.
- Mix apples, 3 more tablespoons coconut nectar, and 1 teaspoon cinnamon together in bowl.
- Arrange apple mixture in baking dish.
- Crumble topping over apples.
- Bake 18-20 minutes until dish is fragrant and top is brown.
- Serve warm.
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Noodle Fettuccini
Servings Ingredients- Angel hair pasta-wheat or gluten-free
- 1/3 cup freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt,
- 1 1/2 teaspoon agave nectar or honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, optional
Servings Ingredients- Angel hair pasta-wheat or gluten-free
- 1/3 cup freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt,
- 1 1/2 teaspoon agave nectar or honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, optional
Instructions- In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
- Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot.
- Toss with lemon dressing, toasted nuts, and parsley.
- Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.
- Grate a small amount of Parmesan cheese on top of the noodles.
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Green Bean Casserole (Gluten-Free)
Servings Ingredients- 1 medium onion, sliced into thin rings
- 1/3 cup all purpose gluten-free flour blend
- 1/4 teaspoon sea salt,
- Cooking spray
- 1 pound green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 2 large portobello mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic
- 2 tablespoons gluten-free all purpose flour blend
- 1/3 cup sour cream
- 2 cups gluten-free cream of mushroom soup
Servings Ingredients- 1 medium onion, sliced into thin rings
- 1/3 cup all purpose gluten-free flour blend
- 1/4 teaspoon sea salt,
- Cooking spray
- 1 pound green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 2 large portobello mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic
- 2 tablespoons gluten-free all purpose flour blend
- 1/3 cup sour cream
- 2 cups gluten-free cream of mushroom soup
Instructions- To make "fried" onions, preheat oven to 475 degrees.
- 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.
- Pour out onto prepared baking sheet, separating onion rings.
- Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.
- Remove from oven and set aside.
- To make the casserole, turn oven temperature down to 400 degrees.
- Boil beans in lightly salted water for 5 minutes.
- Rinse with cold water and drain.
- In a large saucepan, melt the butter.
- Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
- Add spices and flour, stirring to coat.
- Cook an additional minute and add sour cream and soup.
- Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
- Remove from heat and stir in half the "fried" onions and the drained beans.
- Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.
- Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.
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Pumpkin Flax Muffins
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Instructions- Preheat oven to 375 degrees.
- Spoon flour in measuring cup, level with a knife.
- Combine flour and next 8 ingredients in a medium bowl.
- Make a well in the center of mixture.
- Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
- Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
- Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
- Remove muffins from pans and cool on a wire rack.
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Cold Cream of Zucchini Soup
Servings Ingredients- 1 cup water, plus additional water
- 2 medium zucchini, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons mellow white miso
- 2 small cloves garlic, crushed
- 1/2 teaspoon sea salt, or to taste
- Dash of cayenne
- 1 avocado, mashed
- 2 tablespoons minced fresh dill
Servings Ingredients- 1 cup water, plus additional water
- 2 medium zucchini, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons mellow white miso
- 2 small cloves garlic, crushed
- 1/2 teaspoon sea salt, or to taste
- Dash of cayenne
- 1 avocado, mashed
- 2 tablespoons minced fresh dill
Instructions- Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
- Add the avocado and dill and blend briefly.
- Add additional water to thin the soup to desired consistency, and blend.
- Serve chilled or at room temperature.
- Store in a sealed container in the refrigerator for up to three days.
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Breakfast Casserole
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Instructions- Brown sausage 5 minutes in a skillet over medium heat.
- Add mushrooms and saute about 4 minutes; season with black pepper.
- Remove from heat.
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Toast the bread; spread with butter and sprinkle with seasoning salt.
- Cut into strips and line bottom of pan.
- In a large mixing bowl, combine milk and Ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs one at a time and whisk until mixed well.
- Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
- Pour into prepared pan, cover and refrigerate overnight.
- Preheat oven to 350.
- Bake uncovered for about 60 minutes until set and center only slightly jiggles.
- Cool 5-10 minutes before serving.
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Gluten-Free Banana Cranberry Muffins
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Instructions- Preheat the oven to 350 degrees.
- In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
- Mix well and set aside.
- In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
- Add dry ingredients and mix just until combined.
- Stir in cranberries.
- Spoon batter evenly into each cup of prepared muffin tin.
- Let stand for 30 minutes.
- Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
- Remove from the pan immediately and let cool completely on a rack.