vegetable beef soup.
adapted from Ginger Lemon Girl
1 1/2 c. teff flour
1/2 c. arrowroot flour/tapioca flour
1/4 c. flax meal
1/2 t. salt
2 t. baking powder
1 t. baking soda
1/4 c. brown sugar
1/4 c. oil
1/4 c. nonsweetened applesauce
1 c. milk(I used 3 T. lite coconut milk + water = 1 c.)
Whisk together dry ingredients. In a blender, or another bowl, mix wet ingredients. Pour wet ingredients into dry ones and stir until combined. Pour into greased/lined muffin tins. This batter is on the runnier side. Makes 18. Bake at 350 for 25 min. or until done.
This is linked to Linda's Gluten-Free Wednesdays & Allergy-free Wednesdays. They both have a lot of great recipes to check out!
Tuesday, March 27, 2012
Tuesday, March 20, 2012
Liebster is a German word for “Good Friend,” and I am so grateful that Mary would recognize me. Each recipient is supposed to pass the award on to five of their favorite blogs.
First, the rules. To accept this award you must:
1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award to your blog.
4. Have faith that your followers will spread the word and love to other bloggers.
5. Have fun.
My top five blogs:
Wednesday, March 14, 2012
I saw this recipe on a blog the other day and knew they would be the perfect gluten free cookie. Anything with peanut butter always turns out great, plus with chocolate - who can lose? I also figured with the help of the peanut butter and chocolate, I could throw in all my healthy flours for a delicious, starch free, "healthy" cookie. I made these for a lunch at my house and everyone asked for the recipe. I told them the original link so they could get the gluten filled version. My neighbor told me a few days later that mine were better, and that always makes a gluten-free cook smile! Easily dairy/soy free! These will definitely satisfy your craving!
Double Chocolate Peanut Butter Cookies
adapted from The girl who ate everything3/4 c. teff flour
1/2 c. millet flour
1 T. coconut flour
1/2 t. xanthan gum
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 c. shortening(Spectrum Organic is awesome)
1 1/2 cups sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips(use Guitard semi-sweet for dairy free or Enjoy Life for soy free)
In a small bowl, combine dry ingredients and set aside. In your large mixing bowl, cream together the peanut butter, shortening, and sugar. Add eggs and vanilla, and mix some more. Add the dry ingredients and mix until combined. Stir in chocolate chips. The dough will be thick. Place balls of dough on greased or Silpat lined cookie sheet. Bake for 10 min. at 350. Do not overbake. Delicious when warm out of the oven. Makes 3 doz. delicious cookies!
These are linked to Linda's Gluten Free Wednesdays.