Stop the Cravings Chia Biscuits-(free of gluten, grain, dairy, egg, nut, soy, and sugar)

I love biscuits!  Do you?  If you are like me, a girl who loves biscuits, but must adhere to a rather strict healing diet, I believe you will be pleased to have this recipe in your repertoire.  I created this recipe to accommodate my "free of" requirements  (free of: grains, gluten, nuts, eggs, soy, sugar, dairy)  and to stop my cravings for biscuits.

Before traveling, I am usually baking these biscuits to take along to keep my hunger at bay.  They have seen me through many road trips.  When not traveling, they are my favorite snack eaten hot from the oven or topped with pear butter spread for a delicious treat.  I even like to squeeze my juicy grass-fed burger in these for a moment where I feel complete bliss with nothing missing or lacking!  Until they fall apart as the hot burger melts the coconut oil, but that doesn't bother me at all. (Grain-free and egg-free baking does have its ups and downs!)

So you see, this recipe I created just for myself and I happily enjoy them!  

In my opinion, these biscuits are full of super nutrients.  The healthy, delicious and nourishing foods like coconut oil and chia seeds make this biscuit healthy like no other biscuit I know of.

In case you are wondering... What is the big deal about chia seeds? Chia seeds are a wonderful super food that I became acquainted with while looking for a great egg replacer. I think you will be delighted to learn that chia seeds contain eight times more essential omega 3's than salmon.  Omega 3's in chia seeds have been clinically shown to be effective in preventing and reversing high cholesterol and heart disease.  I think you get the idea that chia seeds are a healthy choice. There is much more to learn about them, but if I tried to tell you much more this post would get quite lengthy. 

It is enough for me that "Chia" is the  Mayan word that means "strength". I am all about adding food that gives me strength!

The coconut oil is a marvelous source of medium chain fatty acids which is the closest thing in nature to human breast milk.  Researchers have concluded that 3.5 tablespoons of coconut oil a day is equal to the MCFA that a breastfeeding infant would consume in a day.

I will let you in on a little secret.  These biscuits make me feel really satisfied and calm.  Thus the name "Stop the Cravings Chia Biscuits":  I often wondered why when I ate my biscuits in the morning and was busy making breakfast for the boys, cleaning the kitchen  (many times dishes from the night before :() I felt as if I had eaten a big breakfast.  My energy was good and all I ate was my biscuit.  Really, I would have a brief moment trying to remember did I eat breakfast?

As usual, my curious nature had to find out "Why?" 

What is the magic inside these biscuits? 

The chia seeds? 

I had to do a little researching to figure this out.  That is when I found a video segment  from the Dr. Oz Show, which I believe reveals a little "secret" about chia seeds. Dr. Oz's video, Try Chia Seeds to Stop Snacking,  explains the wonders of chia seeds. After watching this video, my theory is that the addition of the chia seeds to the recipe is making me feel full.  Dr. Oz illustrates this extremely well in the video.  Plus, I am adding the healthy fats from the coconut oil which is keeping me full and feeling satisfied for a while. Anyway, I believe it's a winner.  I like his tip, especially if you need assistance in feeling satisfied and overcoming cravings.

What do you think? Would you drink your chia seeds?   Personally, I would rather eat my biscuits than drink chia seeds, but I will leave that decision to you.  I love my biscuits and I share them just in case you are like me.

Stop the Cravings Chia Biscuits

Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free*, Soy-free, Sugar-free

Ingredients:

• 7 tablespoons (1/2 cup minus 1 tablespoon) coconut oil (I use Tropical Traditions Organic Expeller-pressed. It does not have a strong coconut flavor - See blog sidebar for affiliate link.)
• 3 Tablespoons ground chia seeds (I use Navitas Naturals chia seeds, ground in a dedicated coffee grinder) or Navitas Naturals Sprouted Chia Powder (easiest to digest)
• 3/4 cup full fat, canned coconut milk, - (Natural Value is BPA-Free and guar gum-free) (or 2 heaping tablespoons of coconut creme concentrate and 3/4 cup water) or sparkling water (See my notes at the bottom of this post)
• 1 Tablespoon lemon juice, freshly squeezed or organic apple cider vinegar
• 3 Tablespoons Kime's Pear Butter Spread
• 9 drops stevia liquid (I use Body Ecology brand)
• 1/2 cup coconut flour (I like Tropical Traditions - see blog sidebar)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt

*Optional additions: 1/4 cup freshly shelled pecans, or finely chopped apple (my favorite)

Instructions: 

1. Preheat oven to 350 degrees Fahrenheit
2. Line a large baking sheet with parchment paper.
3. Melt coconut oil in a medium-sized saucepan over medium low heat.
4. Add to the saucepan the ground chia seeds, coconut milk, lemon juice/apple cider vinegar, pear butter spread, and stevia.  Stir with a spoon.
5. Add the dry ingredients - coconut flour, baking powder, baking soda and sea salt to the saucepan and stir until mixed well.
6. Shape into biscuits with a spoon and your hands. Place biscuits on the parchment lined baking pan.  Makes 10-12 biscuits.
7. Bake for about 25 minutes. 
8. Store in the refrigerator unless on the road!

Notes:  .

Why is important to seek out BPA-Free products? 
In a nutshell, BPA blocks the methylation cycle which is crucial for the body to detoxify and make glutatathione, the master antioxidant.  For each toxic molecule, we need a molecule of glutathione to remove the toxin from our body.  That is vitally important for good health!

If you are healing your gastrointestinal system then you most likely want to avoid guar gum. Avoiding this additive makes a noticeable difference in my digestive system. 

If I was unable to find BPA-free and guar gum-free canned coconut milk I would experiment and figure out how to make my own with shredded coconut and water. That is on my "to learn someday" list.  

Over time, I have decided I love using the sprouted chia seed powder in this recipe.  The sprouted version is highly digestible and my body likes it best. It is higher priced, so I leave that choice up to you.

Blogger Disclosure:  I am an affiliate with Tropical Traditions, because I love and use their products in my recipes.  Just so you know, if you are a new customer and purchase Tropical Traditions products through my blog links I earn a gift certificate of $25.00 for the referral. .   
  

Paleo Banana Pancakes

This recipe is a "first" for my blog.  The first recipe that I have not tasted  that I am sharing with you.  It feels weird and that is part of my hesitation to post lately.  But, I trusted my finicky taste testers to guide me as I created this recipe just for them.  Yep, the boys gave me feedback and this is the recipe that they love. I am told "Mom, you have to post this recipe, because people need this!"  So enough explanation...let's get cooking!

PALEO BANANA PANCAKES

4 pastured eggs (see note where to buy at the bottom of this post)*
1 organic banana - approximately 1/2 cup 
1 tablespoon real organic maple syrup - Grade B
1/2 teaspoon organic cinnamon
1/8 teaspoon baking soda
4 tablespoons organic coconut flour (Tropical Traditions)
2 tablespoons organic coconut oil, liquify (plus extra for oiling the pan) (Tropical Traditions)

I begin preheating my 12-inch skillet while I mix my pancake ingredients together.  It takes awhile for my heavy stainless steel skillet to heat up, but you be the judge of your own skillet.  

1. Crack the eggs into a large bowl and whisk together very well.
2. Peel and mash a banana into a small bowl and add to the egg mixture.
3. Add the maple syrup, cinnamon, baking soda, coconut flour and coconut oil to the egg/banana mixture
4. Stir well with a fork until mixed well.
5. To determine if your skillet is hot and ready for the batter, add a drop of water to the skillet and if it skittles around the pan it should be just right.  Add the coconut oil to the pan.. My skillet works well with 3 tablespoons coconut oil at the start and then I use less as I cook more batches.
6. Using a spoon drop the batter onto the hot skillet spreading it a little with the back of the spoon to make 3 " pancakes.
7. Cook on the first side until browned on the bottom. You may see a few bubbles on the top side when ready, but not always, so keep checking for the bottom to brown. I use a flexible spatula for turning the pancakes gently to the other side.  Brown and remove from the pan and enjoy!

Debbie's Notes::

• Do not use extra virgin olive oil for oiling the skillet, because the pancakes will cook to fast on the outside and burn.  Coconut oil and stainless steel work great. 
• Where to buy pastured eggs -See Local Harvest*

Energizing Spring Smoothies

Here in North Carolina, Spring is bursting out all over. Green grass is growing again. Lovely bluebirds are nesting in their houses.  Flowers and trees are blooming.  Snakes, yes, a few black snakes, have been spotted.  And the boys are eager to play with water guns.  The unusually cold Winter has past and now it's time to wake up.

 

My body has been craving fresh greens and it began begging to detox. Yes, my body talks to me in subtle ways if i just pay attention.

To follow my bodies lead, I created this Energizing Spring Smoothie with organic vegetables and a few organic berries that I enjoy and tolerate.  I love the way my body feels much more alive after I drink this.  My cells say "thank you for my food" and reward me with energy to enjoy the beautiful world that is waking up all around us.

  So here is my favorite creation to welcome Spring.

 

Energizing Spring Smoothie

 serves 2

(I use organic produce)

1 apple, cored

2 carrots, peeled and cut up

2 handfuls of fresh spinach

4 frozen strawberries or frozen cherries

1 small handful of frozen blueberries

juice of 1 lemon

1 Tablespoon hemp Protein Powder (I use Navitas Naturals Brand, because it is not processed with almonds.)
filtered water

Place the ingredients in a high powered blender like a Vita-mix and add water to reach approximately the 1 cup mark on the blender.  Blend together and enjoy.

Optional: add 1 Tablespoon Maca Root Powder (Maca does alter the taste, but it provides energy.) 

Energizing Spring Smoothie

Just to let you know our boys like fruitier smoothies and were not interested in tasting this recipe after they saw it blended.  But for me it's not how it looks, but how I feel that is important. My husband really likes this recipe and therefore I created this to share with him.

If you are like our boys, you may like Navitas Naturals' recipe for Super Chocolate Energy Blast!


As we poured this smoothie into the glass, a drop splashed on the floor and guess who licked it up?  Yes, Beau, our golden retriever.  Here I snapped the picture at the same time as he jumped onto the table! I guess he liked the taste, but since chocolate is dangerous for dogs he wasn't allowed to taste anymore. Even with those pleading brown eyes looking up at me, I had to say no.  

I wish you great health. 

Super Chocolate Energy Blast

Then shall your light break forth as the morning, and your health shall spring forth speedily: and your righteousness shall go before you; the glory of the LORD shall be your rear guard.  Isaiah 58:8

I like this video by Dr. Vicki Peterson. She explains how to tame the sugar monster by eating more vegetables and berries.  I can't think of any better reason to enjoy your smoothies.
 

Quinoa Pancakes: grain-free, gluten-free, dairy-free & sugar-free

In the beginning of our gluten, dairy, and sugar free diet I had so much difficulty cooking pancakes that I began to use pancake recipes as my litmus test for cookbooks or blogs.  I can not even guess how many recipes we went through, until I found Ali's pancake recipes at The Whole Life Nutrition Kitchen.  Ali is a dedicated wife and mother of four precious children and amazingly she still finds time to bless us by sharing her healthy and nourishing meals. I admire her masterful abilities in the kitchen. Just visiting her blog inspires me to be more creative and absolutely makes me awfully hungry! We enjoy many of the recipes from her blog and cookbook, The Whole Life Nutrition Cookbook.

Recently, when we began eating grain-free, I wondered if I was going to have the same difficulty making pancakes as I did when we first began our gluten-free journey. I decided that I should start with the best tested recipe and work from there.  I hoped that maybe with a few modifications, I could create a grain free version of Ali's Apple Cinnamon Teff Pancakes.  We didn't want to miss out on our favorite pancakes, so what did I have to loose?

I knew that from previous experiences, baking with quinoa flour and coconut flour, I would need to have different proportions of flours and liquids. Both flours tend to be very dry and absorb liquid.  While I was at this experiment, why not see how they would taste with a little less honey and drop in some stevia. Amazingly, my first test turned out delicious-crunchy on the outside and fluffy on the inside.  No changes needed. 

I love it when kitchen experiments turn out so well that it fuels me to keep going just when I needed it most.

If you love pancakes as much as we do, and want a grain-free version, then I think you will enjoy this recipe.  A great big thanks to my friend, Ali.  May you be blessed as you are a blessing.

 Quinoa Pancakes

Grain-free, gluten-free, dairy-free, sugar-free

Mix the following dry ingredients together in a large mixing bowl:

1 1/4 cup quinoa flour
1/2 cup coconut flour
1/2 cup tapioca flour 
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon allspice 
1/2 teaspoon nutmeg

Set aside.

 In a separate bowl, mix the following wet ingredients together:

 2 1/2 cups coconut milk, lite

 1/2 cup applesauce, unsweetened

 2 large eggs

 3 tablespoons virgin coconut oil, melted (need extra for greasing the pan)

 1 tablespoon honey

 15 drops of liquid stevia - I use Body Ecology Stevia*

*Body Ecology Stevia Conversion Chart


1 cup sugar= 1 teaspoon liquid or powder


1 tablespoon sugar= 1/4 teaspoon powder, 6-9 drops liquid


1 teaspoon sugar= pinch to 1/16 teaspoon powder, 2-4 drops liquid

While I mix the ingredients together, I begin to heat a very large stainless steel frying pan over medium low heat.  (My pan is very heavy and takes a while to heat) 
Sprinkle a few drops of water onto your pan. If it 'dances' or jumps from the pan with a sizzle, the pan is ready for the batter.


Melt approximately a tablespoon coconut oil, or enough to cover the bottom of the frying pan.  Using a ladle, a measuring cup or spoon, pour the batter onto the hot frying pan.  Cook pancakes on first side until bubbles form along the edges and the bottom is brown.  Using a spatula turn them over and cook on the other side until browned. Remove from the pan and enjoy with your favorite toppings.

A few links to some of our favorite recipes at The Whole Life Nutrition Kitchen

• Healing Quinoa Cabbage Soup 
• Pumpkin Pancakes
• Oatmeal Heart Cookies
• Easy Gluten-Free Chicken Soup
• Recipe Round-up: Ideas for packing a Healthy School Lunch                    

The Creamiest Pumpkin Pie Ever

Alright, I know it's not November and traditionally pumpkin pie is a Thanksgiving dessert, right? Well, yes, I am a bit late posting this pumpkin pie recipe. I suppose I am the perfectionist at heart and I like to be sure that the recipes I create and share with you are my best.

There are many reasons to enjoy pumpkin pie all year long. Nutritionally, pumpkin is loaded with Beta-carotene which converts to vitamin A in the body. A half cup of canned pumpkin provides 953 mcg of vitamin A. Dr. Natasha Campbell-McBride, MD, author of the book, Gut and Psychology Syndrome, lists Vitamin A among the top five necessary supplements essential for those with digestive disorders, and of course, states that food sources of nutrients are best. She writes, "Leaky gut and malabsorption are the typical results of a vitamin A deficiency." Our immune system must have Vitamin A to be strong and healthy.

Pumpkin also provides Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus. Pumpkin is also a very good source of Dietary Fiber, Vitamin C, Riboflavin, Potassium, Copper and Manganese.

Liver is a great source of Vitamin A, but I really don't think I will be able to convince my children or husband to eat it, so pumpkin pie looks like a winner to me!

This is a very creamy and wonderful recipe for anyone, but was created for my family who enjoy pie with No: gluten, dairy, sugar, egg whites, and cinnamon. We love it and I hope you will, too. (You can see in the photo, by the little hand, that my son was standing by and ready to eat this piece of pie. Waiting for me to take food pictures is a big lesson in patience.)


The Creamiest Pumpkin Pie Ever
No: Gluten, Dairy, Sugar, Egg Whites, or Cinnamon

Pumpkin Pie Filling:

3 egg yolks
1/4 cup water
1 can pumpkin puree
3/4 cup coconut milk, lite
8 drops of stevia liquid

1/6 cup Lakanto (that's 1/2 of the 1/3 cup)
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger root
1/8 teaspoon cloves

Mix the wet ingredients together in a mixing bowl. Then add the dry ingredients and stir with a whisk until mixed very well.

Pour the filling into the unbaked pie shell. The pie crust recipe is from the previous post and may be found by clicking here.
Bake in the oven at 425 degrees Fahrenheit for 15 minutes. Lower the temperature to
350 degrees Fahrenheit and bake for 35-40 minutes more.

Mom...what can I have for breakfast?

I don't know if your family is like mine, but what I serve for breakfast is probably the most important decision I make that will determine how well my children feel throughout the day. They require good protein, so I like to make eggs, homemade sausage and my 14 year old loves to be independent and cook his own organic grass-fed hot dogs. They love breads, pancakes and french toast, but frankly these just are not sustaining unless they have a good amount of protein to go along with it. Many days, just as I would get the kitchen cleaned and sit down to begin our home school lessons, I would hear the words.."What can I eat?" Today was one of those mornings where my 9 year old son seemed to be a "bottomless pit". He ate a 2 egg omelet, soaked muesli with pecans, frozen cherries, and a Peanut Butter and Jelly Larabar for breakfast. I expect he is having a growth spurt!

Recently, I was searching for new ideas for a quick and healthy breakfast and found Bob's Red Mill Gluten Free Whole Grain Millet Grits/Meal. My kids had never eaten grits. Grits are such a Southern tradition. How could I let them miss out?

I loved them! I think they taste even better than the corn grits I knew and loved as a child. My oldest son was not as excited about them as my youngest, who really loved them. My husband got the leftovers and made "mmm" sounds as he ate them. My only regret is not ordering more bags, because now they are almost all gone!



Bob's Red Mill Whole Grain Millet Grits/Meal (Certified Gluten-Free)

Follow the Cooking Instructions on the back of the package:

Bring 3 cups water and 1/2 teaspoon salt to a boil.
Add 1 cup of Gluten-Free Bob's Red Mill Whole Grain Millet Grits and reduce heat.
Cover and cook for 10-15 minutes. Stir occasionally.
Makes 4 servings.

or as I make them:
I make 2 servings, which is half the recipe, and mine were cooked in about 5-7 minutes. We add Earth Balance Soy-free Natural Margarine and 2-3 drops of SweetLeaf SteviaClear Liquid to sweeten each bowl and then top with pecans. Sometimes, I allow a little honey which adds more sweetness and my boys really like it.

So if you are like me, looking for new ideas for gluten-free breakfast, you might like to try the Bob's Red Mill Millet Grits.

What do you like for breakfast? I would love to hear your favorite ideas.

For more breakfast ideas visit The Gluten-Free Homemaker, who is hosting the blog carnival Breakfast ideas: What can I eat that's gluten-free?.

Millet Drop Biscuits or Shortcakes

Millet Drop Biscuits or Shortcakes
Gluten-free, Dairy-free, Soy-free & Sugar-Free

3/4 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/8 teaspoon sea salt

1/4 cup Earth Balance Margarine, Soy-free, softened
2 tablespoons agave nectar
1 large egg
3/4 cup coconut milk, light
1 teaspoon organic raw apple cider vinegar

Whisk the dry ingredients in a mixing bowl and set aside.
In the mixer bowl, beat the butter, agave, egg, coconut milk and vinegar.
Add the dry ingredients and beat on high about 30 seconds.
Scrape down the sides and mix well.

Using a serving spoon or a large cookie scoop coated with olive oil drop the biscuits onto a baking pan coated with olive oil.
Bake at 400 degrees F about 12 minutes or until golden brown.

This is my third revision from a recipe that I found at The Gluten-Free Homemaker. The first revision was to make her recipe dairy-free and this time I adapted that recipe, Gluten and Dairy-Free Drop Biscuits by replacing sorghum flour with millet flour. Well, if that's confusing do not worry, because this is the most delicious biscuit ever! After picking strawberries at an organic farm we made these into Strawberry Shortcake with agave sweetened berries and coconut cream whipped topping. Absolutely delicious!

Kid-Friendly Breakfast: Peanut Butter & Jelly French Toast

At our house breakfast truly is the most important meal of the day. The food I choose for myself and my children will determine how we feel and function for the rest of the day. After the long night our bodies have been without food for 10-11 hours and we need to refuel with a healthy and nutritious meal, but quite often morning is the most difficult time of the day for my brain to focus. The challenge of mixing the many different flours required in most gluten-free recipes can be energy consuming and tedious for me in the early hours . This recipe is great, because it is simple and nutritious and my children really enjoy it, too.

Peanut Butter & Jelly French Toast

4 slices of gluten and dairy-free bread (our favorite is Anna's Bread)
1 extra large egg
a small squirt of agave nectar
organic peanut butter
organic fruit spread of your choice
Earth Balance Buttery Spread

Heat a frying pan on medium low heat. Start making peanut butter and jelly sandwiches by spreading peanut butter and jelly on one side of a slice of bread and place another slice on top of it to make a sandwich. Repeat with the other two slices of bread. Slice each sandwich in half.

In a bowl with a flat bottom beat the egg and agave nectar with a fork or wire whisk until mixed together. Dip the sandwich halves into the egg and agave mixture and allow the excess to drain back into the bowl.

In the heated skillet melt Earth Balance Buttery Spread and place the sandwiches in the pan to brown on each side. Watch carefully, because the agave nectar will brown quickly. This makes a nice crust.

Serve topped with Earth Balance Buttery Spread and a drizzle of agave nectar or your favorite toppings.


Peanut Butter and Jelly French Toast

Peanut Butter Pecan Oatmeal Cookies

I find it fun to experiment with the tried and true gluten-free recipes that my family enjoys. I guess I really like the pursuit of the possible discovery of something even better. That is the case today with these oatmeal cookies that are free of gluten, dairy, and sugar, but not short on love. The inspiration came when I began making my oatmeal cookie recipe and realized I was out of large eggs. I decided that this would be a good time to create something new. I used the extra large eggs that I usually save for making Anna's Bread and then decided to add some peanut butter and pecans. The results were so great that I have already made two of this recipe in two days! They are healthy and not such a bad thing for my boys to grab first thing in the morning while they are waiting patiently for mom to wake up and make them breakfast. We always like to get Dad's opinion. The first night I made these, my husband came home from work greeted at the door by our son with one of these hot from the oven. He sat down in his comfy chair and tasted a cookie while we eagerly awaited his thoughts. He looked up and said, "These are really good!" We already knew it, but having his confirmation makes them blog worthy.If you like a soft cookie, almost cake-like, and are dreaming of a special treat without sugar I think you will like this cookie. We hope you enjoy them as much as we are.

Peanut Butter Pecan Oatmeal Cookies: Gluten-Free, Dairy-Free and Sugar-Free

Ingredients:

1 cup Earth Balance Buttery Sticks, softened
3/8 cup agave nectar
2 Tablespoons Now Foods Vegetable Glycerine
1/2 cup peanut butter, crunchy2 extra-large eggs
1 teaspoon vanilla flavoring (optional)1 1/2 cups Gluten-Free Bob's Red Mill All-Purpose Baking Flour1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon xanthan gum
 2 cups Gluten-Free Bob's Red Mill Oats
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut (optional)
1/4 to 1/2 cup Enjoy Life Chocolate Chips (optional, they have evaporated cane juice)

Directions:
Preheat the oven to 350 degrees F. Beat butter, agave, vegetable glycerine and peanut butter together until smooth. Add the eggs and flavoring; beat well. In a separate bowl, whisk flour, allspice, nutmeg, baking soda, salt and xanthan gum. Stir flour mixture into wet ingredients. Add oats and pecans and mix well. Drop rounded dough onto parchment paper on a cookie sheet. Press down with hands. Bake for 12-14 minutes or until golden brown.

Debbie's Tips:

I like to use a cookie scoop that measures approximately 1/4 cup of dough and releases the dough with just a squeeze. This makes large cookies as shown in the picture. Be sure to press them down a bit.

You may like to add 1 teaspoon of vanilla or your favorite flavoring but our allergies don't allow them.

Of course the addition of chocolate chips would be delightful if you don't mind the evaporated cane juice.

If you like lots of oatmeal I think you could add more. That will be my next addition to try and maybe we could call this a breakfast cookie!

Vegetable glycerine is a great sweetener that does not feed yeast. 1 Tablespoon replaces 1/4 cup of sugar. In some recipes I find the flavor is even better when it has cooled, but I don't find that to be a problem in this recipe. So don't make your judgements with vegetable glycerine while the food is hot.

Be sure to buy oats that are certified gluten-free. If the oats are not certified gluten-free they will be contaminated with gluten. Uncertified oats are transported in trucks that also transport gluten grains. At best they are swept between loads, but this is not good enough if you have Celiac Disease. Also, it is recommended that those who are recently diagnosed with Celiac Disease should consult with their doctor before adding oats to their diet.

Make them with love and your children will be full of smiles and hugs. Who could resist?

Spiced Apple Apricot Muffins

I'm feeling like the heavens just opened up and dropped down some delightful muffins. Tonight I was getting ready to cook dinner, when a recipe from Karina's Kitchen landed in my inbox just in time to add to my dinner menu. I made many substitutions and surprisingly they worked very well. I liked that our boys could help with a few of the steps. They chopped nuts, greased the muffin pan, and whisked the flour.

Here is my version of Karina's Cinnamon Apple Muffins:

Spiced Apple Apricot Muffins

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

1 1/2 cups of gluten-free flour mix (2 cups chickpea flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon nutmeg
1/2 teaspoon allspice

In a separate mixing bowl beat together:

1 cup natural apple apricot applesauce
1/3 cup extra virgin olive oil
1/8 cup agave nectar
1 tablespoon vegetable glycerine
2 large eggs

Stir in:

1 1/2 cups chopped fresh Granny Smith Apples
1/2 cup chopped pecans

Spoon the batter into twelve muffin cups.
Bake until a toothpick comes out clean. About 25 to 30 minutes.
Remove the muffins and cool on a wire rack. (If you have the will power)

Pumpkin Apple Spice Pancakes

Pancakes that are gluten-free are really better than wheat-filled. Or maybe I've just forgotten what they tasted like. When first starting the gluten-free diet, I struggled to produce a pancake that was edible. For Christmas that year, the boys proudly presented me with a griddle. I had this sinking feeling in my stomach that I would never fulfill their hearts desire. I knew I couldn't give up. They were counting on me.

Well, the first pancakes sat on the griddle forever and never got done. Sadly, they had to be thrown away and there was nothing for dinner. That night I learned an important lesson that I should never start experimenting when it's time to eat!

Years have gone by and things have gotten better in the pancake department. I found a brown rice baking mix by Fearn that made great pancakes, but then last year my son developed an allergy to rice. Back to the beginning we went.

Thankfully, I found Bob's Red Mill Pancake Mix is rice-free. I have added some additional ingredients to moisten them a bit. I guess I'll always be looking for better ways to make pancakes. And that's alright. It makes happy faces and tummies at our house.

Pumpkin Apple Spice Pancakes

1 1/2 cups Bob's Red Mill Gluten-Free Pancake Mix
1 egg
1 cup of coconut milk or milk of your choice (more or less to desired thickness)
2 Tablespoons oil
1/2 cup pumpkin puree
1/4 cup applesauce
1/2 teaspoon nutmeg
1/4 teaspoon allspice


Whisk the dry pancake mix and the spices together then add the wet ingredients and stir with a spoon to combine.

These work great when I cook them on my griddle at 375 degrees. I tried to cook them in a stainless steel pan on the stove, but they will need some adjustments to the wet ingredients to cook well. I'll be working on this. But for now, I guess I'll have to keep the griddle a little longer.

These make great wraps for hot dogs instead of buns.

10/19/08 Update:
My non-stick griddle melted and died a few weeks ago. Funny, my intuition told me that I needed to prepare for that moment, but I didn't think it would be this soon!

Now I am making this recipe in a very large stainless steel skillet and find it works well if I heat the skillet the entire time I'm mixing the recipe. To determine if the pan is hot enough, I hold my hand about 1 inch above the pan to be sure I can feel the heat, then I use extra virgin olive oil to coat the pan just before adding my batter. I use a soup ladle to carefully spread the pancake a bit into the pan. The only measurement I tweaked was the pumpkin puree. I use a spoon to "lightly" measure 1/2 cup. So using less than 1/2 cup works best for my skillet.
Before each new batch, I add extra virgin olive oil to the pan. In my first experiment, I tried melting Earth Balance margarine in the pan and it burned so much that I could not use the pan anymore until I soaked it all day and kept scrubbing it. Maybe my pan got too hot, but I'm not ready to try that again.

My favorite kitchen gadget used here is a flexible stainless steel spatula.

Update: August 16, 2010 ~I am very excited that this recipe has been included in the gluten free recipe collection at Bob's Red Mill.

Kid-Friendly Gluten & Dairy-free Breakfast Casserole

Wow ! This is delicious and very filling. We like it for breakfast, lunch, and dinner! I made this for dinner and reheated it in the toaster oven the next day for breakfast and lunch! To do this, you will need to make two casseroles.

The original recipe wasn't dairy-free so I made a few substitutions to fill our needs. I like sweet potatoes better than white so that was changed, too. My youngest son doesn't like onions, but tolerates onion powder just fine. Maybe one day he will grow to this.

To my surprise, my son who has never liked a casserole or food where ingredients are unidentifiable said, "I could eat this for every meal". And we did. His opinion deems this recipe very blog worthy. Thanks to Kids Health for the original recipe.

Since I would like to be soy-free, I made one pie without "cheese" and used egg yolks instead of the whites to make it look yellow like cheese. For the sausage, I substituted turkey bacon and two slices of ham.


Kid-Friendly Gluten & Dairy-Free Breakfast Casserole

Ingredients:
oil for pan
2 cups grated sweet potatoes
1/4 tsp. onion powder
2 Tbsp. Earth Balance Buttery Spread, melted
3/4 cup cooked light Turkey Maple Sausage, or uncured turkey bacon
4 eggs
4 egg whites (works well with just yolks, too)
a hand full of vegan soy cheese (optional)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried parsley

Crust:
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Coat pie pan with oil
Mix grated potatoes and onion powder.
Press potato mixture evenly over the bottom and sides of the pie pan.
Pour melted "butter" evenly over the potatoes.
Bake for 20 minutes. Watch carefully not to burn.

Filling:
Spread cooked sausage evenly over the crust.
Sprinkle cheese evenly over the sausage.
In a separate bowl, beat eggs, egg whites (or yolks), and spices.
Pour egg mixture of the cheese.
Lower the oven temperature to 350 degrees Fahrenheit (176 degrees Celsius). Bake for 30 minutes or until the center is set and a knife inserted comes out clean.

(I forgot to lower the temperature and cooked mine for 20 minutes. It came out great anyway. This is a very forgiving recipe and lends itself to substitutions very well.)

Serves: 6