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Wednesday, April 16, 2014

Gluten Free Crispy Oat & Goji Berry Cookies




Goji berries are a fun addition to cookies, party mixes, salads, granola, and other breakfast cereals. Actually I add them wherever a raisin might go…which could be just about anywhere with me. They are dried and full of antioxidants and vitamin A.


 I'm really excited for you to try them in these cookies. This is one of my favorite cookie recipes because there is no added fats other than the natural nut butter.


Gluten Free Crispy Oat & Goji Berry Cookies           Makes 27 cookies
2/3 cup unsweetened applesauce
2/3 cup nut butter, any flavor  (I used sunflower seed butter)
3/4 cup sugar, any granulated or dry type. (I use beet or coconut  sugar)
2 Tbsp ground flaxseeds
4 tsp pure vanilla extract
2 2/3 cup rolled oats (old fashioned) I used gluten free.
1 tsp baking soda
1 tsp salt
1/2 cup sorghum flour (or any other healthy type)
1/2 cup crispy rice cereal, gluten free if needed
1/4 cup mini chocolate chips (I used Enjoy Life brand)
1/4-1/2 cup goji berries (I used World Berries brand)


Preheat oven to 350. Line two large baking sheets with parchment paper or silicone liners.
In a large mixing bowl add applesauce, nut butter, sugar, flaxseeds, and vanilla. Mix well.
Add oats, baking soda, and salt. Mix well.
Stir in sorghum flour, or whatever you choose.
Stir in chocolate chips and cacao nibs.


Spoon about 2 Tbsp of dough onto baking sheets. Place about 2 inches apart. Slightly flatten cookies.
Bake for 10-12 minutes. Longer for a crunchier cookie.  Remove from oven and let sit about 5 minutes before moving to a cooling rack.

Weight watcher points are 3.2 per cookie.

Tuesday, April 15, 2014

Round Steak & Mushroom Stroganoff - GF & Allergy Friendly Options




This is definitely one of my husband's favorite dishes.

His mother gave me the recipe almost 30 years ago (that's a long time) in a cookbook made by the lady's of her church. The recipe book was a fund raiser with all their favorite recipes inside.  This is certainly a book I have treasured.  

I am going to share with you the original recipe for any non-gluten free or non-allergy sensitive folks, like my husband…and gluten free/ allergy friendly options.  And just for the record…my husband will eat either one, he likes them both. 

Of course you can make this lower fat by using low-fat products as well. Such as a low-fat butter product, a low-fat sour cream, and a lower fat cream of mushroom soup. I have made a lower fat version using the original recipe many times.

Round Steak & Mushroom Stroganoff                 Serves 3-4
2 Tbsp butter. (Light or dairy free variety if preferred) 
1 lb round steak cut into strips.
3/4 cup thinly sliced onion.
1-2 cups fresh sliced mushrooms.
1 can condescend mushroom soup. *Gluten free option below.
1/2 cup sour cream. (Light variety if preferred)  Dairy free if needed.
1/3 cup water. (leave out if using gluten free cream soup substitution)
Egg noodles or any pasta you like. Gluten free if needed.

Heat butter in a large skillet then add meat strips and onion. Cook until meat is browned and onion is tender. Add sliced mushrooms and cook about 3-5 minutes more.  Reduce heat and stir in soup, sour cream, and water. Mix gently until well combined.

Cover and cook 1 hour over a moderately low temperature, about 225 degrees. 

When meat is fork tender it is ready. Prepare noodles according to package. Serve meat over cooked pasta.  

* Gluten Free Cream Soup Substitute:
2 Tbsp butter
3 Tbsp gluten free flour (I used 1 1/2 Tbsp of a starch and 1 1/2 brown rice flour)
1/2 tsp salt
1/2 tsp pepper
3/4 cup chicken broth
3/4 cup milk ( I used a dairy free - soy)

In a small sauce pan or medium size skillet melt butter. Whisk in flour, salt and pepper.  Let cook over medium-low heat for about 1-1/2 minutes, stirring constantly. Slowly stir in broth, then milk or milk product. Whisk gently until blended and it begins to thicken. (don't give up, this will combine) Simmer for a few minutes. Add in place of condensed soup in recipe.

Shown here is the gluten free stroganoff meat sauce.





Enjoy!






Sunday, April 13, 2014

Gluten Free Oat & Hemp Frozen Cookie Sandwich



















For my ice cream sandwich I used GF Vanilla Soft Serve I wanted to keep it low fat and healthy. Any flavor would be delicious, chocolate soft serve or peanut butter.   


















Freeze cookies and add your favorite ice cream or use one of my healthy soft serves. Here I used GF Vanilla Soft Serve.   Make some ahead and keep them in the freezer for a refreshing treat!






Here is the recipe I used for my frozen cookie sandwich.



Gluten Free Coconut, Oat & Nut - Hemp Cookies        Makes 21 Cookies
1/3 cup butter, or any dairy free option.
3/4 cup sugar, I use beet sugar. Coconut sugar is another option.
1 egg, or egg replacer equal to one egg.
1 tsp vanilla
1 cup gluten free flour of your choice. I suggest  purchasing a gluten free pre-made mix, or use one of your own favorite gluten free flour mixes. See my suggestions on the link that follows,  Gluten Free Flour Combinations For Baking.
1 tsp baking soda
1/2 tsp xanthan gum or guar gum
3/4 cup gluten free rolled oats
1/2 cup hulled hemp seeds
1/4 cup unsweetened coconut (optional)
3 Tbsp finely chopped walnuts (optional)



Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone liners. Using a non-stick spray is ok too.



In a mixing bowl, cream butter or butter substitute and sugar. Add vanilla and egg or egg substitute. Mix well.



In a small bowl stir together flour, oats, hemp seeds, baking soda, xanthan gum, nuts, and coconut.  Add this to butter and sugar mixture. Mix until well combined. 



Form dough into about 1 inch balls and bake for 12 minutes. Cookies will flatten. Let sit a couple minutes after removing cookies from the oven. Then cool cookies completely on wire racks.



Weight watcher points plus followers count 3 points for each cookie.


Enjoy!

http://marysbusykitchencom.blogspot.com/2013/06/peanut-butter-vanilla-gf-soft-serve.html

Saturday, April 12, 2014

Nonstop Flavor in These Moist Banana Muffins



Seriously these are so moist and flavorful, I can barely control myself when I make them. After many attempts to create the moist banana bread my husband was hoping for, I finally got it right. But then he decided maybe it would be handy to make muffins so he could have them in the morning with his green drink. Or whenever he felt like one for a snack.  So if this recipe looks familiar, that is because it is also my banana bread recipe that is also posted on my blog.  Two ways to enjoy this super moist and delicious recipe.
And remember these can be made gluten free as well. There are many gluten free baking mixes to purchase and keep on hand. Or you can make your own. But it is important to read the packages. Pamela's Gluten Free Pancake & Baking Mix has dairy as an ingredient, so I can't use it. Pamela's does not need Xanthan Gum added when baking.
 Bob's Red Mill Gluten Free Baking Flour is dairy free, but you need to add Xanthan Gum to recipes when baking. For this recipe if using Bob's Red Mill brand add 1 1/2 tsp. Xanthan Gum.

Weight watcher points... 5 points for each muffin.

Preheat oven to 350             Prepare muffin tins with cooking spray

Moist Banana Muffins          Recipe makes 24
3/4 cup butter, softened (Earth Balance for vegan or dairy free)
1 1/2 cups sugar
2 cups mashed bananas
2 eggs (egg replacer for vegan or allergies to eggs)
1 tsp. vanilla
2 cups flour (or gluten free baking mix)
1 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk or regular milk with 1 Tbsp. vinegar. Let sit about 5 minutes. This works with milk substitutes as well.
1/2 cup chopped walnuts

Cream butter and sugar. Add bananas, eggs (or egg replacer) and vanilla. Mix well.
In a separate bowl mix flour, baking soda, salt and nuts together.
Add dry ingredients alternately with buttermilk (or substitute) being careful not to over mix.
Spoon into prepared muffin tins, about 3/4 full.
Bake for 35-40 minutes.
Let sit for about 5 minutes before removing from tins.  Cool on wire rack.
Eat one while still warm and see how it almost melts in your mouth!




Tuesday, April 8, 2014

Quinoa & Oat Banana Waffles with Hemp Seed - Gluten Free



How many healthy ingredients can a person actually get in one waffle recipe and still keep it allergy friendly? I got four in these waffles! Quinoa, oats, bananas, and hemp seeds.



I thought of a fun new way to eat one of the super foods. Simply toss them on top of your waffle batter, close the waffle iron, and in 11 minutes you have a healthy delicious breakfast full of fiber, protein, fruits, and flavor!

 Did you know that hemp seeds are a complete protein? And they really aren't a seed…they are a tiny   fruit.  They are becoming very popular, as people are learning all the health benefits and uses of these little seeds.  Visit one of these links to learn more, www.healthingsource.com or www.livestrong.com.

And in the meantime, why not try these tasty waffles!

*Weight watcher points are 1.25 per 1/4 section of waffle or 5 points for a whole waffle. Hemp seeds have 1 point per tablespoon.

I often double this recipe and make a large batch of waffles and freeze them in good quality freezer bags. These are perfect for a quick breakfast or snack. I even use them in place of bread for peanut butter and jam sandwiches at work or when I need to pack a healthy snack.

Quinoa & Oat Banana Waffles with Hemp Seed - Gluten Free             3 1/2  Waffles
1 1/2 cups gluten free oats (regular if gluten free is not needed)
1/2 cup quinoa flakes
1 banana
2 cups water
1 tsp vanilla
1/4 tsp salt
2-3 Tbsp hemp seeds to sprinkle over waffles before cooking.

Spray a waffle iron with a non-stick cooking spray. Heat to medium-high.
In a blender or food processor add all ingredients except for hemp seeds. Puree ingredients well. You can't over mix these.  Let mixture sit while waffle iron heats up. I let batter sit about 3-5 minutes, but it's not necessary.

Pour 1 cup of batter onto hot waffle iron and sprinkle hemp seeds over top before closing. Cook for about 11-12 minutes, times may vary depending on waffle iron. I have a very old standard one that works as great as the day I got it. (25 years ago)

Remove waffle with a fork and add your favorite toppings or let cool on a wire rack. If freezing waffles, let them cool completely and place wax paper between them to prevent sticking together after they are frozen.

Waffles will have a somewhat creamy texture to them on the inside and crunchy on the outside.  After they reach room temperature they get a soft, chewy texture.  I can not begin to tell you how handy these are for gluten free folks as well as kids.  In fact, I have yet to meet anyone who doesn't like them.


Here is a picture of the batter poured over my hot waffle iron and then sprinkled with some hemp seeds.  Add as much as you like.

Cook for about 11-12 minutes.



And  after 11-12 minutes...you have this great looking waffle.




Stack them up and serve them for breakfast, brunch,  and snacks.  Or…make a p&j sandwich like I do.



Enjoy!











Saturday, March 29, 2014

Quick & Easy Allergy Friendly French Toast - with Gluten Free option




No eggs or dairy needed! 



Mmmm...
My husband is crazy about French Toast, he would probably eat it every day.  Here is a recipe that is so delicious you may want to do just that! It's also very quick and easy to put together....so let's get started! And since it is allergy friendly, everybody in the family can enjoy it.


Quick & Easy Allergy Friendly French Toast               Serves 4
1 cup soy milk, or other non-dairy milk.
1/3 cup flour, any gluten free is fine too.
1/2 tsp cinnamon
1 1/2 tsp pure vanilla extract
8 slices of bread (your choice) gluten free if necessary.
1-2 Tbsp butter, non-dairy substitute,  or canola oil.
toppings of your choice

In a shallow bowl or pie plate whisk together all ingredients. Let sit about 3 minutes.
Heat a large skillet or griddle on medium high. Heat a thin layer of the butter, non-dairy substitute, or oil.
Dip bread one slice at a time into mixture, coating both sides.
Place bread on hot griddle or pan and cook until golden on both sides. About 3-4 minutes per side. 
Serve up!
If you need to keep the cooked french toast warm until all 8 pieces are ready, a warm oven at 225 works great. Make sure to use an oven safe plate or platter.


Dip bread in mixture, coating both sides.




Cook in a large frying pan, turning to brown both sides to a nice golden brown.





Serve it whole stacked up.......


                       or cut bread in half to serve.




Top with syrup, fruit, nut butters or all three!

Tuesday, March 25, 2014

Gluten Free Coconut, Oat & Nut - Hemp Cookies




A fun new twist on a cookie.  Why not add a "superfood" to your cookie…like hemp seeds. These little seeds, also known as hemp hearts, are super nutritious. They are a great source of iron, vitamin E, and gamma-linolenic acid. They have a slight nutty flavor and are a good source of plant protein.

I sprinkle some on my cereal in the morning along with some chia seeds, and on my salad at dinner.  Add them to your hot or cold cereal. Toss some in your muffins, breads, cookies and smoothies too.

For best quality store your hemp seeds in an airtight container in the refrigerator or freezer.  We go through them fairly quickly and keep them in an airtight container in the cupboard away from heat.

Here is a recipe I would like to share using hemp seeds. They are not a soft, chewy cookie…but instead a crunchier cookie. They are sweet and tasty and perfect for ice cream or dairy free ice cream sandwiches. I find freezing them before adding the ice cream product works best.

Gluten Free Coconut, Oat & Nut - Hemp Cookies        Makes 21 Cookies
1/3 cup butter, or any dairy free option.
3/4 cup sugar, I use beet sugar. Coconut sugar is another option.
1 egg, or egg replacer equal to one egg.
1 tsp vanilla
1 cup gluten free flour of your choice. I suggest  purchasing a gluten free pre-made mix, or use one of your own favorite gluten free flour mixes. See my suggestions on the link that follows,  Gluten Free Flour Combinations For Baking.
1 tsp baking soda
1/2 tsp xanthan gum or guar gum
3/4 cup gluten free rolled oats
1/2 cup hulled hemp seeds
1/4 cup unsweetened coconut (optional)
3 Tbsp finely chopped walnuts (optional)

Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone liners. Using a non-stick spray is ok too.

In a mixing bowl, cream butter or butter substitute and sugar. Add vanilla and egg or egg substitute. Mix well.

In a small bowl stir together flour, oats, hemp seeds, baking soda, xanthan gum, nuts, and coconut.  Add this to butter and sugar mixture. Mix until well combined.

Form dough into about 1 inch balls and bake for 12 minutes. Cookies will flatten. Let sit a couple minutes after removing cookies from the oven. Then cool cookies completely on wire racks.

Weight watcher points plus followers count 3 points for each cookie.


Enjoy!