Apple Cinnamon Pancakes

 

• 1/2 cup rice flour
• ½ cup millet flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 3 T agave
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 1 1/2 cups rice or goat milk
• 1/2 cups apple sauce
• 2 T. cinnamon
• 1 T. vanilla

Directions

1. In a bowl, mix together all the dry ingredients. Stir in eggs, milk, agava, vanilla and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
3. The consistency is fairly runny and makes a thinner pancake. If you like thicker, more fluffy pancakes add another ½ cup of rice flour.

Strawberry Jam

• 5 cups crushed strawberries (I put mine through the food processor)
• 1/4 cup lemon juice
• 1/4 cup cold water
• 4 T. tapioca starch
•  3 1/2 cups granulated fructose
• 8 half pint glass jars with lids and bands

Directions
1.) PREPARE all your canning supplies and water.
2.) COMBINE strawberries and lemon juice in a large pot. Bring mixture to a rolling boil, over high heat, stirring constantly
3.) Dissolve the Tapioca starch in the cold water and slowly add to the strawberry mixture.
4.) ADD sugar, stirring constantly until it is all dissolved. Return mixture to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Bread/ Pizza Crust Recipe

 

·       2 Tb active dry yeast

·       2 Tb xanthan gum

·       2 tsp salt

·        1 2/3 cup tapioca starch

·       1/2 cup millet flour

·       1/2 c sorghum flour

·       2 cups brown rice flour

·       2  cups white rice flour

·       6 eggs

·       2 Tb apple cider vinegar

·       1/2 cup oil (olive, grapeseed)

·       1/2 cup agave or honey

·       3 cups room temperature rice milk

Directions

1. Add all dry ingredients into a bowl and blend
2. Pour all wet ingredients into a separate bowl and blend
3. Slowly all the wet ingredients to the dry stirring constantly

The batter will be drop dough consistency.  (A.K.A: kind of sticky and you'll think you added too much liquid :)
I just dip a spatula in water and spread it to make it smooth (you will have to re-dip quite frequently).

For pizza: bake at 400 degrees for 10-15 mins then add toppings and bake for 8-10 more

For a loaf of bread: Let rise for about 20 mins and bake at 350 degrees for 35-45 mins 

*One batch of this will make one loaf of bread, and a whole cookie sheet of pizza crust*

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Cheesy Quinoa Stir-fry

 

• 2-3 cups mixed veggies
• 2 T. minced garlic
• 1/4 of a red onion finely chopped
• 1 c. nutritional yeast
• 1 t. agave
• 2 c quinoa
• 2 c. chicken broth
• 2 c. rice milk
• 1-2 T. salt (to taste)
• 1 T. coconut oil

1.  Put the oil, onion and garlic in a large sauce pan, and brown over medium heat
2. Add the mixed veggies, and simmer for 2-3 mins.
3. Pour the broth, rice milk, and quinoa into the mixture and bring back up to a boil.
4. Turn off the burner and cover the pan.
5. Let sit for 5-10 mins until the liquid is all soaked up.
6. Fluff and serve!

Fresh Salsa

• 2 large tomatoes
• 1 small red onion
• 1 large celery stalk
• Juice from half a lime
• 3 t. salt
  
• 2-3 T. garlic
• 1/2 of a bunch of cilantro
• 1 small bell pepper
• 1 small can of chili peppers (or for more spice 1 jalapeno pepper; without the seeds)
• *optional* add half a can of corn or (kernels from one small cob)
  

1.  I like to just throw all of it in my food processer and be done (add the corn after), but if you like your salsa chucky just cut all the veggies and put it all in a bowel.
2. It is good to eat just after you make it, but its best when you let the flavors marinate over night and eat it the next day.
   

Yummy Fruit Bread or Muffins

• 1/2 c sorghum flour
• 1/2 c brown (or white) rice flour
• 1/3 c millet flour
• 2 T. tapioca starch
• 2 t. xanthan gum
• 1 T. baking powder
• 1 t. baking soda
• 1/4 t. salt
• 2 eggs
• 1/3 c. granulated fructose (or ½ c sugar)
• 1/4 c. coconut oil
• 1 1/2-2 c. of chosen fruit or (about three bananas)
• 1 t. vanilla 
• Optional 1/2 c chosen chopped nuts (I love walnuts!)

Directions

1. Combine all dry ingredients and blend
2. Add remaining wet ingredients and blend well (you will have a somewhat sticky consistency)
3. Pour mixture into well greased muffin tins or  bread pan.
4. Bake at 350 degrees. For muffins bake 15-18 mins. For bread bake 45-55 mins

Mini Sweet Meatloaves

 Sorry the picture is special...

• 1 1/2 pounds of lean ground beef
• 2 T. minced garlic
• 2 T. garlic powder
• 2T. onion powder
• 1/2 c agava
• 1 1/4 c ketchup
• 1 c. ground corn flakes
• 2 eggs
• 1 t. salt
• 1 t. pepper

1. Put all the ingredients, besides 1/4 c agave and 3/4 c ketchup. 
2. Blend them all together well.
3. Roll into balls and place in muffin tins.
4. Mix remaining ketchup, agave and drizzle over the mini loaves
5. Bake at 350 for 20-30 mins until they are no longer pink.

Fajitas

Makes 4-6 servings

• 1 large chicken breast
• 1 small onion
• 1 1/2- 2 peppers
• 2 T. minced garlic
• 1 T. coconut oil
• 1-2 T. soy sauce alt. (I use Coconut Aminos; its at Good Earth)
• 1/2 pkg of Fajita seasoning (GV kind is the one to use)
• Corn Tortillas

1. Slice the onion and pepper into small long peices about 1/4 in. thick 2-3 long.
2. Put coconut oil into your skillet and saute the garlic, and sliced onions and peppers for about 3-5mins on medium low heat.
3. While the veggies are sauteing cut your raw chicken breast into small chunks. You want them about 1/2 - 1" cubes.
4. Add the chicken to the skillet and simmer over  heat for about 8 mins, or until the chicken is cooked through and the veggies are soft.
5. Put fajita mix into a tortilla and eat as is or top with cheese, salsa, guacamole, and whatever else you have!

Yummy Soft Pretzels

• 1 T. active dry yeast
• ½ c lukewarm water
• 2 eggs beaten
• ½ c oil
• 1 c rice milk
• 1 t. salt
• 2 c brown rice flour
• 1 c white rice flour
• 1 c tapioca flour
• 1 c sorgum flour
• ½ c millet flour
• 1 T zanthum gum
• ¼ c agave
• 3 T coarse salt (or cinnamon and sugar mix)
• 1 egg beaten (to brush over the top)

1. Combine all the liquid ingredient in one bowl with the yeast (minus the one beaten egg)
2. Blend all the dry ingredients in a separate bowl (minus the coarse salt or cinnamon and sugar)
3. Knead the dough for 5 mins until it is smooth.
4. The dough will still be a little sticky so coat your hands in oil before you begin rolling in out.
5. Roll the dough into ropes about ¼ inch thick, and twist into pretzel shape.
6. Place on a well greased pan and brush with the beaten egg.
7. Sprinkle with coarse salt or cinnamon and sugar
8. Place the pan in the pre-heated oven
9. Bake on 425 for 10-15 minutes; or until lightly brown.
10. Serve with frosting or tomato sauce for dipping

This is my adorable 2 year old enjoying his spider shaped pretzel. If this face doesn't make you want to try this recipe... nothing will!

Nut butter Chocolate Chip Cookies

Makes about 2 dozen cookies

•  1 c. Brown rice flower
• 1/2 c. sorgum flour
• 1/4 c. millet flour
• 1/4 c. tapoica flour (or starch)
• 1/4 t. zanthum gum
• 1/4 c. fructose (or 1/2 c. sugar)
• 1/2 t. baking soda
• 8 T. butter alternative (I use earth balance, soy free)
• 6 T. nut butter (or shortening)
• 1 c. brown sugar
• 2 medium eggs
• 2 t. vanilla
• 1 c. chocolate chip alternative (I use the enjoy life brand)

1. Pre-heat the oven to 325 degrees, and cover your cookie sheet with wax or parchment paper
2. Combine all the dry ingredients in the bowl.
3. Soften nut butter and butter alt. and add to dry ingredients
4. Add remaining ingredients and blend well.
5. Roll dough into golf ball sized chunks and place on papered cookie sheet
6. Bake for 12-16 minutes, or until the top is lightly brown.
7. Allow to cool before removing from the wax paper or they will crumble.