1 Easy Recipe - 2 Great Cookies

Peanut Butter Blossoms or Peanut Butter Cookies

I'm sure most of you have seen a recipe similar to this simple flourless peanut butter cookie.  I reduced the sugar and added a twist to the recipe.  These are a great treat to take to a party or they make a quick and easy cookie to satisfy your craving.
 Basic Dough
1 c. peanut butter
3/4 c. brown sugar
1 egg
1 tsp. soda
Mix well.  Makes 16 cookies.
Basic cookie
Scoop balls onto cookie sheet(I prefrer a Silpat), and flatten with a fork, forming a cross.  Bake at 375 for 8-9 min.
PB Blossom
Form dough into balls and roll in sugar.  Place on cookie sheet and bake 9 min.  Remove from oven and immediately press a Hershey's kiss into the cookie.

Gingersnaps & Pumpkin Chocolate Chip Bread

 These cookies have the best texture of any cookie I have made.  You can't go without these this holiday season!  They come as frozen cookie dough discs, all you have to do is put them on a tray and pop them in the oven!

We eat this bread year round and it is a staple at our house.  Try a mix today and you'll have hot bread out of the oven that everyone will want to eat.  It makes a lot so you can just freeze the extra loaves and save them for later!

Stuffing

 My husband's Mom makes the best stuffing.  I never thought I could replicate it so I never tried.  A few years later I decided to give it a shot.  It still isn't as good, but it is a runner up.  I think one thing that makes this stuffing good is to use fresh bread that hasn't been toasted.  Also I use a bread that does not have any rice in it which helps the stuffing from getting gummy.  Feel free to change seasonings and add anything you like in your stuffing.  This is just a very basic recipe.

1 loaf gf bread, cubed (about 8 c.)I have a mix available

1 onion, chopped(about ¾ c.)

4 stalks celery, chopped (about 1 1/2c.)

¼ c. butter(or nondairy Earthbalance)

½ t. pepper

1 ½ t. thyme

1 ½ t. sage

1 t. parsley

1 t. poultry seasoning

1 ½ c. water

1-2 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.

Coffee Cake

When someone has a birthday at our house, the birthday person gets to choose his favorite breakfast and eat it on this special plate.  This is a family favorite because what kid doesn't like to eat cake for breakfast?  It is quick, easy, and yummy!

Topping
1/2 c. brown sugar
2 T. melted butter (I used Earthbalance dairy free)
2 t. cinnamon
Mix together and set aside.

1/4 c. teff flour
1/4 c. millet flour
1/4 c. tapioca flour
3/4 c. sorghum flour
3/4 t. xanthan gum
1 T. baking powder
1 t. salt
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk(I used 1/4 c. lite coconut milk + 1/4 c. water)
1 t. vanilla
In mixing bowl, combine flours, xanthan gum, baking powder, salt, sugar, and shortening.  Add egg, milk and vanilla and mix well.  Pour batter into greased 9" round or square pan and sprinkle on topping.  Bake at 350 for 30 min., or until toothpick comes out clean.

You can substitute teff, millet, and sorghum for other flours.  Tapioca can be subbed out by another starch.  For those of you who eat gluten - feel free to take out these whole grain flours, and sub them out with 1 1/2 c. flour, and of course omit the xanthan gum.  Everything else stays the same.

Pumpkin Waffles/Pancakes

This may look like a fall breakfast, but we enjoy them year round.  We like these best as waffles, but they also make a great pancake.  Use the same batter for both and see what you like better!
Mix together:  1 c. sorghum flour
                      1/2 c. teff flour
                      1/2 c. millet flour
                      1/2 c. tapioca flour/starch
                      4 tsp. baking powder
                      2 tsp. pumpkin pie spice
                      1 tsp. salt
                     1/4 c. brown sugar
 Slowly add:  1/4 c. oil
                     2 eggs
                     1 c. pumpkin
                     2 c. milk (we always use 1/2 c. lite coconut milk + 1  1/2 c. water)
Mix until well blended.  Heat waffle iron or griddle, and spray with cooking spray.  Pour batter accordingly.
Great with fresh peaches and powdered sugar!

*Freeze leftovers and save for another day!

Nectarine/Peach Cobbler

We have a beloved nectarine tree in our backyard.  We anxiously wait all year for our nectarines!  The time has come and we are loving this sweet fruit on everything.  I just adapted this recipe for the first time and we all loved it.  Who knows, I'll probably change it in the future, but for now it will work!  I made it dairy free so everyone at our house could eat it, but I couldn't resist a scoop of vanilla ice cream on top!

Melt 3 T butter(I used Earth Balance Dairy free substitute) in a 9x13 pan at 375.

For batter - mix:  1 c. sugar
         1/3 c. sorghum flour
         1/3 c. millet flour
         1/3 c. potato starch
         1/2 t. xanthan gum
         dash of salt
         2 t. baking powder
     stir in 1 c. milk(or 1/4 c. lite coconut milk + 3/4 c. water)

Slice 4-5 nectarines with skin and set aside.  Peaches also work great, but I would probably peel them.

When butter is melted remove from oven and pour batter over the top. Drop in sliced nectarines and return to oven for 45-55 min. or until toothpick comes out clean.  Cover loosely with foil after 20 min. to prevent over-browning.  Best served warm with a scoop of ice cream on top!

You can substitute flours if you prefer others, just sub flour for flour and starch for starch.  You can also try another milk substitute but I have the best results with coconut milk.  Let me know what substitutes work for you!

Welcome

I'm so glad you are joining me on this journey. My disclaimer - I am terrible on the computer, and I'm not good with words. I have never done a blog before so I know there are going to be many kinks to work out. Please be patient with me! However, I love to eat good food and to cook. I plan to provide you with healthy gluten free options that will save you time. Why buy mine? There are a lot of new products out there, so what makes mine better? 1- the taste 2-they are healthy. I use whole grains and minimal starch.
Right now I am offering 2 cookie doughs and 6 mixes. I plan to change it up and offer different items in a month or so. Please give me your feedback. If you love an item, let me know and I'll keep it around. If you really dislike something and someone else can make it better, let me know and I'll give you another option. I am just trying to get going and I need your help. Also, please spread the word and let your friends and family know about me.
I also plan to post a new recipe each week. There is so much good food out there that just can't be put into a mix! Check back often to get some new food ideas to add to your menu!
We are 100% gluten free and 90% dairy free. Most my recipes and mixes can be modified to be dairy free if they are not already. Check my tips for easy ways to make food dairy free.