Thursday, November 17, 2016

Gluten Free Stuffing




It's about time we can enjoy stuffing during the holidays and not feel terrible afterwards!  And kids love this simple stuffing too.

For a vegetarian stuffing substitute vegetable broth for the chicken broth.

Gluten Free Stuffing
1 12oz package gluten free croutons. I like the seasoned ones. There are many varieties available.
2-1/2 cups chicken broth  (or vegetable for vegetarian) - kind of a personal choice, but I suggest you use at least this amount.
3-4 Tbs melted butter, or non-dairy substitute
1 Tbs dried parsley;  3-4 Tbs fresh, chopped
1/2  cup finely chopped celery
1/2 cup finely chopped onion

Preheat oven to 350.  Lightly coat a casserole dish with a non-stick spray.
In a large mixing bowl add gluten free croutons. Set aside.
In a small skillet sauté celery and onions in butter or non-dairy substitute.
Saute for about 3-4 minutes.  Remove from heat. 
Add celery and onions to croutons and gently mix. Add chicken broth, mixing gently. Place into a casserole dish and bake for 30 minutes, or until hot and golden brown.

This freezes well too.
Variations - add 1 tsp minced garlic and 1 tsp thyme. 

Mmmm…all toasty and golden brown when it comes out of the oven.





Enjoy!

Thursday, November 3, 2016

Mixed Berry Muffins

Mmmm....fresh baked muffins with blueberries, marion berries, and raspberries.






Growing your own berries is a lot of fun. Kids can pick berries off the vines while playing outside, you can grab a couple in the morning for your cereal or pancakes, or you can collect them and use them in a favorite muffin, pie, fruit crisp, or jam recipe.




















 You might wonder what I mean by collecting them. Here's the deal.... as you may know when you have new plants they don't produce many berries at first. What I did, and still do for jam and pie, is pick the ripe berries every day and put them in the freezer until I have enough for the recipe.  I remember how excited I was when I could make a pie from our own berries!

 We have a row of boysenberries, marion berries, raspberries, and blueberries. One day when I was going to make blueberry muffins and didn't have quite enough berries, my husband asked why we couldn't put some of the other kinds in.  That's how we came up with these muffins.  (and our  multi-berry pie)


They don't have to be perfect and you don't have to have an even amount of each kind. Just use whatever you can find that is ripe.

Add the berries to the muffin batter, your favorite recipe or mine here. I usually end up adding about 2 cups. The more the better!




Bake as usual.
And enjoy!


Mixed Berry Muffins                     Makes 12 muffins

1 3/4 cup flour   (gluten free if needed)
3/4 tsp salt
1/3 cup sugar  (may use sugar substitute if desire)
2 tsp baking powder
2 eggs (or egg replacer)
3/4 cup milk (or milk substitute)
1/4 cup melted butter (or dairy free option like Earth Balance)
2 cups fresh berries (any kind)
Note: if using a gluten free flour add 1 1/4 tsp xanthan gum. Check the label, some gluten free blends include xanthin gum in the mix.

Preheat oven to 400
Prepare muffin tins with a non-stick cooking spray.
In a large mixing bowl combine flour, salt, sugar, and baking powder. Set aside.
In a small bowl combine eggs (or egg replacer), milk (or milk substitute), and melted butter (or Earth Balance).
Add liquid mixture to dry and stir until just mixed. Fold in berries.
Spoon into muffin tin 3/4 full. Bake for 17-20 minutes. Baking times may vary.

Remove from muffin tins and cool on wire rack or wrap in a clean dish towel to keep warm until ready to serve.

Enjoy delicious bites of berries in these tender muffins.



 Weight watcher points are 4 points for each muffin.

Note: If using a sugar substitute the muffins will have a chewier texture. I use to make these with Stevia all the time for my daughter when she couldn't have sugar while on the Yeast Free Diet.

Sugar free versions have 3.5 points plus.




Friday, October 28, 2016

Butterscotch-Nutella Swirl Brownies





If you are like me and like the taste of butterscotch chips in your cookies, then you will love these brownies. And when you take a bite, part of it is crunchy, part is chewy, and part of it just melts in your mouth. My only disappointment was that I didn't make myself a batch that was gluten free! (I have yet to try that)

They are delicious refrigerated or at room temperature.  You will get that chewy texture at a colder temperature and more of a melt in your mouth texture at room temperature. Yummy with ice cream too.
Each brownie has 8 weight watcher points.

Butterscotch-Nutella Swirl Brownies                    Serves 24
1 1/2 cups packed light brown sugar
1 cup butter
2 eggs
1 yolk
1 tsp vanilla
2 1/4 cups all purpose flour or a gluten free flour baking blend.
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups butterscotch chips
4 oz cream cheese, at room temperature
3/4 cup Nutella
Preheat oven to 375. Line a 9"x13" pan with foil leaving some foil hanging over the ends to lift out brownies later. Spray lined pan with nonstick cooking spray.
In a medium size pan combine sugar and butter and cook over medium heat until butter is melted and sugar has dissolved, stirring often.  They will still be separate, not a combined mixture.
Remove from heat and let sit to cool slightly.
Add 2 eggs and vanilla, whisk mixture well.
In a small mixing bowl combine flour, baking powder, and salt.  Slowly add to sugar mixture mixing until smooth. Fold in butterscotch chips. Spread into prepared pan.

In a small mixing bowl beat cream cheese with egg yolk, add Nutella. Mix well into a smooth, creamy mixture. Drop by spoonfuls over batter in pan. Swirl together using a non-sharp knife or kitchen tool. Be careful not to scrape the bottom of the pan.

Bake for 25-30 minutes. Brownies will be just set and a toothpick inserted should come out clean.
Remove from oven and cool on wire rack. Cover and refrigerate until thoroughly chilled, about 2 hours. Lift out of pan holding edges of foil, and cut into squares. Serve chilled or at room temperature.




Spoonfuls of chocolate mixture will look something like this before you swirl it.


Now use a non-sharp knife or kitchen tool to swirl in chocolate mixture.


Ready for the oven.


Brownies baked and cooling before refrigerating.


Remove foil and cut in desired size of squares.  




Eat and enjoy every bite!





Friday, October 21, 2016

GF Chocolate Chip & Raisin Pumpkin Cookies




 I love raisins in muffins and cookies. This seemed like the perfect cookie for raisins, but I also liked the chocolate with the pumpkin....solution was to add both.

I probably will make them like this from now on.  

GF Chocolate Chip & Raisin Pumpkin Cookies
1/2 cup butter softened (or any butter substitute)
1 cup sugar, or any dry sweetener.  (I use coconut sugar or beet sugar)
2 cups gluten free flour mix.  see * below
1 cup canned pumpkin
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
2 eggs (or egg replacer) I used Enger-G Egg Replacer.
3/4 cup mini chocolate chips
1/2 cup raisins
Preheat oven to 375.  Prepare baking sheets with parchment paper or a non-stick cooking spray.

In a large mixing bowl:
Cream together butter and sugar. Add eggs or egg replacer, vanilla, and pumpkin. Mix well.

Stir in dry ingredients.  Fold in chocolate chips and raisins.
Drop by small cookie scoops (about 2 Tbls) onto prepared baking sheets. Bake for 12-15 minutes or until set.

Cool on wire racks.

Store in an airtight container or in freezer bags, my favorite way.
I hope you love them!

* One of my favorite cookie flour combinations is equal parts brown rice flour and garbanzo bean flour.
   I use it quite often in my cookie recipes. 

Enjoy!

Tuesday, September 20, 2016

GF Magic Fudge Brownies



Gluten free, egg free, dairy free, in fact…you might be surprised at exactly what is in them.






They are sweetened with dates, xylitol and stevia.  Mine have some dairy free, allergy friendly chocolate chips on top because I haven't found any without sugar cane that are also gluten free. These are really delicious even if you skipped those mini chocolate chips on top.





I like to keep mine refrigerated or even better, frozen. That way I don't feel like I have to eat them all at once…besides, they are amazing frozen!  I'm having some tonight with Allergy Friendly Vanilla Soft Serve!

I actually got this recipe at my doctors office from a lady I was visiting with in the waiting room. She was also celiac and dairy free. She reached in her purse and pulled out this recipe. She insisted I try this recipe, and promised that I would love it…she was right!!

So naturally it is only right to continue sharing! I wasn't given a name for these brownies, so I decided to call them, GF Magic Fudge Brownies.

GF Magic Fudge Brownies                      Makes a 8"x 8" pan.
1/4 cup pureed dates. Soak about 8 dates in 3/4 cup water and let sit for an hour or so. Drain excess water and puree the dates.
1/4 cup frozen mashed banana. Pre-freeze one banana, then slightly defrost in microwave and mash.
1 cup sunflower butter  *see note below on how I prepare my sunflower butter with less sweeteners.
2 Tbsp ground chia seeds, mixed with 3 Tbsp water and allowed to thicken.
2 Tbsp melted coconut oil.
2 Tbsp honey, brown rice syrup, or agave syrup. (vegans use brown rice syrup or agave)
1/4 cup xylitol
10 drops liquid stevia concentrate
1 Tbsp vanilla extract
1/2 cup cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 cup allergy friendly semi-sweet mini chocolate chips (optional)

Preheat oven to 350. Spray pan with non-stick cooking spray or additional coconut oil.
Everything is mixed in a food processor. First add mashed banana, sunflower butter and chia seed gel mixture. Process well, mixture should be smooth. Then add coconut oil, honey or syrup, pureed dates, xylitol, stevia and vanilla. Process again until smooth. Add cocoa, salt, and baking soda. Process one last time until smooth. Transfer to prepared pan and sprinkle with mini chocolate chips. Bake for 30 minutes or until toothpick comes out clean. Remove from oven and let cool.

If you are like me you won't be able to wait... and will try some while they are cooling!!
Cut into serving sizes of your choice and enjoy this chocolatey treat!!



And don't forget to try some frozen too.  Please continue to share this recipe with family and friends!

Weight watcher points plus followers may want to enjoy these with those extra weekly points, at 4.5 points each. Without chocolate chips 4.2 each. Worth every bite!!

* I purchase two sunflower seed butters at a time. One that is sweetened and one that is unsweetened. I open them both and combined them in a mixing bowl. Then I return this new mixture to the original sunflower seed containers. Now my sunflower butter has half the sweetener.  


Enjoy!!




Friday, September 16, 2016

Gluten Free Crispy Oat & Honey Bars





This quick little recipe is a treasure. I have yet to meet someone who doesn't like these bars. And, they taste a lot like the ones you can purchase. 

You could change things up and add different flavored chips, mix in some peanut butter or other nut butters, or mix in a little coconut. There are so many options.

If you are following weight watchers... points add up to 50 for the whole recipe. We then divided the recipe two ways. First we made these 1/4" thick on a 9"x13" shallow baking pan and cut them into 28 servings. These bars have 2 points each.






This way you get a little something sweet without adding up a lot of points or calories.





The second way we made them was to press them into a smaller baking sheet so they were 1/2" thick and cut them into 14 servings at 4 points each. 





Gluten Free Crispy Oat & Honey Bars
Prepare baking sheet with non-stick cooking spray

1/4 cup butter (or non-dairy butter substitute)
1/4 cup honey, agave for vegan.
1/3 cup brown sugar
2 cups quick cooking oats (not rolled oats) gluten free if needed
1 cup gluten free crispy rice cereal, I used (Gluten Free Rice Krispies).
1/2 tsp vanilla
2 Tbsp mini chocolate chips (I used Enjoy Life gluten and dairy free).

In a medium size mixing bowl add oats and rice cereal, mix.
In a small sauce pan add butter, honey and brown sugar. Mix as it comes to a soft boil.
Reduce heat and let cook for 2 minutes stirring the whole time.
Remove from heat and add vanilla, mix.
Pour over oat mixure and mix well.
Press onto a prepared 9"x13" shallow baking sheet or smaller.
Sprinkle chocolate chips over bars and gently press them in.
Let cool 1-2 hours.
Store bars in an air tight container.

Note - of course gluten free products are not necessary if not needed.

However you decide to slice them up, they will be a hit I'm sure of it!





Saturday, September 10, 2016

GF Trail Mix Krispie Treat Treasures





Here is a fun new twist on krispie rice treats.

I've seen a lot of variations to the original recipe, but this one really grabbed my attention since I love dried cranberries and chocolate!  I found this recipe on the back of the Ocean Spray Craisins bag, they called it, Trail Mix Treasures. But I made some changes for my gluten free friends (and myself). 


GF Trail Mix Krispie Treat Treasures               Makes a 9"x13" pan of treats
1/4 cup butter or butter substitute
40 regular or 5 cups miniature marshmallows,  Vegans use Dandies Brand
5 cups crispy rice cereal (regular if GF isn't necessary)
3/4 cup dried cranberries
1/2 cup roasted pumpkin seeds
1 cup semi-sweet chocolate chips
Prepare 9"x13" pan with non-stick cooking spray.
In a large saucepan melt butter or butter substitute. Add marshmallows and stir until melted.
Remove from heat and stir in krispie rice cereal, cranberries, and pumpkin seeds. Add 3/4 cup of the chocolate chips, stir to just mix in.
Press into prepared 9"x13" baking dish.
Sprinkle remaining chocolate chips  over top and press them in slightly.
Let cool. Cut into whatever size treats you like!
Store in an air tight container for several days.





Enjoy!