Showing posts with label GF. Show all posts
Showing posts with label GF. Show all posts

Tuesday, April 30, 2013

Paleo, Gluten-Free Muffins - Carrot, Banana, Date

Moist Carrot Banana and Date Muffins
for the Paleo Inclined
They're Grain-free and Gluten-free

For everyone who loves a tasty, moist muffin without a grain-based flour, these are the best I've ever eaten. In fact, I like them better, because wheat flour always leaves me wishing I hadn't eaten it.

My daughter sent me this recipe which she had recently tried. Her husband had announced that it was the best thing she had ever made! That's quite an endorsement, so I had to give it a try. They are delicious!

This recipe makes a dozen medium-size muffins. I used a non-stick spray on the non-stick muffin tin before spooning in the batter. Alternatively, you can use the paper liners. I just happen not to like those.

Yes, there's sugar in the fruit used, but no additional sugar.

One more thing: I've seen 1# of Bob's Red Mill almond flour at my local grocery store for $14.49 (no kidding), but also found it somewhere for $10.49 and bought it there. One can also check out Amazon.com or Vitacost.com.  Then again, I can purchase almonds when I find them at a good price  and run them through the food processor. Not a bad idea.

Update:  I just bought a pound of raw almonds for $5.49 at Farm & Fleet. This weekend they're going to be on sale for 2 bags for $9.00 (They won't work for people with an actual gluten intolerance, cuz they're processed in a plant that also processes wheat products - but perhaps those with a wheat sensitivity will be fine with these). For me, they work fine. I'll put them in my food processor. A pound is a pound, and I don't care how cute the packaging is, I'll never spend $14.49 on a pound of almond flour.

Paleo, Gluten-Free Muffins Recipe - Carrot, Banana, Date:

Ingredients:

2 c. almond flour
2 t. baking soda
1 t. sea salt (next time I will leave out the salt. I felt they didn't need it)
1 T. cinnamon
1 c. dates, pitted (and yes, you can use dates you find in little vacuum-packed bags in the bottom your freezer, even if they've been there for 5 years. Remember my Woolly Mammoth Story??
3 ripe bananas
3 eggs
1 t. apple cider vinegar
1/4 c. coconut oil, melted
1 1/2 c. carrots, shredded
3/4 c. finely chopped walnuts

Preheat oven to 350 degrees F.
In large bowl, combine flour, baking soda, salt, and cinnamon.
In a food processor, combine dates, bananas, eggs, vinegar, and oil.
Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into the muffin tins.

Bake at 350 degrees for 25 minutes.

Remove from oven and let sit in muffin tin for about 10 minutes before turning the muffins on their sides (still in the tin). Okay, maybe it makes no sense to you, but I like to turn them before they get stuck to the tin. I'm tired. I'm sure there's a better way to explain this...or maybe not necessary to even try...

These would probably have stayed moist for a week, just sitting on the counter with a sheet of plastic wrap placed loosely over them. I'm not totally sure, however, for they were gone in a couple days.

Don't make these just before starting on a diet. It's impossible to leave them alone.



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This post may be linked to some of the following: Mop it Up Monday  and Get in My Tummy and  Cure for the Common Monday and  Clever Chicks Blog Hop and  Barn Charm and  The Marketplace  and  Mix it up Monday and Make it Pretty Monday and    Making the World Cuter Mondays and Make the Scene Monday and  Something I Whipped Up Monday and  Motivate Me Monday and le chateau des fleurs and  Making Monday Marvelous and Get Your Craft On and   You're Gonna Love it Tuesday and Creative Showcase and Memories by the Mile and  Tweak it Tuesday and  Coastal Charm Tuesday and  Take a Look Tuesday and  Tasty Tuesday  and Love Bakes Good Cakes  and Overflowing With Creativity and Mom on TimeOut  and Adorned from Above and Wildcrafting Wednesday and   Cast Party Wednesday and  We Did it Wednesday  and All Things With Purpose and Home & Garden Thursday and It's a Party at Creative Princess and Artsy Corner Thursday  and Creative Things Thursday and Be Inspired and Time Travel Thursday and Thrifty Things Friday  and  Friday Fences and  Thursday's Inspiration and  The Self-sufficient Home Acre and  I'm Lovin' it Thursday and Creative Things Thursday and   Mandatory Mooch   and Foodie Friends Friday and Freedom Fridays and  Anything Blue Friday and Junkin' Joe and  Serenity Saturday and Get Schooled Saturday  and Inspiration Friday(ThursNite) and Vintage Inspiration Friday and Photo Friday and  A Favorite Thing Saturday and Share Your Creativity and Sunny Simple Sunday and Sunlit Sunday and  Market Yourself Monday and  Saturday Nite Special

Wednesday, November 21, 2012

Gluten Free Sage Stuffing Recipe

Gluten-free Stuffing

I realize that this is pretty late, but since I just made my stuffing and have it waiting in the refrig, I decided to pass the GF recipe along to those who may be in a panic at the last minute, hunting for a good gluten-free stuffing recipe:

2 types of GF bread. In my case, I used

Gluten Free Sage Stuffing Recipe:

Kinnickinick white sandwich bread, several slices, torn into small pieces.
Udi's whole grain bread, several slices, torn into small pieces.
I let the bread sit out for a while to dry out, and even put it in the oven at 120 degrees for a bit, for that purpose.

3 ribs celery, minced
1 large onion, minced
1 clove garlic, minced
2 Alfresco GF chicken sausages, skinned and then ground in a food processor
1/2 c. pecans, chopped
olive oil and butter
1 apple, diced

Place torn bread into a very large bowl.
Heat olive oil and butter in large skillet.
Saute ground chicken sausages, celery, onion, and garlic
Stir in pecans. Pour over the torn bread.
Mix well.
At the last minute, dice the apple and stir it into the mix.
Sprinkle on poultry seasoning and stir in.
Taste. Is it good? Need more poultry seasoning?
Stir in more. Taste. Is it good? (etc.)

 Turkey in brine in a large bakery tub
and kept cold with ice

I'm brining my turkey, so I'm not going to add any salt to the stuffing. If I were not brining the turkey, then I would be adding salt to the stuffing.

Cool. Keep stuffing in 2 large ziploc bags in the refrigerator  (I use two so that I can lay them flat, so that the stuffing can cool down quicker.)

Stuff cold stuffing into the cold turkey before roasting. Do NOT put warm stuffing into the turkey. Not safe.


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Have a Happy Thanksgiving!!



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Mop it Up Monday   and Mix it up Monday and Make it Pretty Monday and Gluten Free Monday and  The Chicken Chick and   What's in the Gunny Sack and  Making the World Cuter Mondays and Make the Scene Monday and  Make it Great Monday and Made By You Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous  and  Get Your Craft On and Tip Me Tuesday  and  Inspiration Board and You're Gonna Love it Tuesday and  Take a Look Tuesday and  Tasty Tuesday and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Two Maids a Baking and   Cast Party Wednesday and   We Did it Wednesday  and It's a Party at Creative Princess and Mom on TimeOut and  Link it Up Thursday and It's Fall Y'all and Crafty Friday (Thursday) and Mandatory Mooch and  Petals to Picots and  Threading Your Way and Lisa's Gluten-Free Blog  and I'm Lovin' it Friday and Maiden d'Shade and It's a Hodgepodge Friday  and Foodie Friends Friday and Creative Bloggers and  Serenity Saturday and Overflowing With Creativity and  Home and Family Friday and A Favorite Thing Saturday and Sunny Simple Sunday and  Saturday Nite Special

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Tuesday, August 24, 2010

Best Pizza Ever - and happens to be gluten free!

This is an amazing and amazingly easy pizza I can make (you can make) on a moment's notice. From the time you think of it until the time it comes out of the oven is approximately a half hour. Don't think you're getting short-changed because this pizza is gluten free. It is delicious and I actually like it better than any other pizza I've eaten! And that includes the Greek Pizza from Good Earth restaurant in Roseville. No kidding!

Get the Food for Life brown rice tortillas (3 or 4) out of the freezer (you'll find them in the gluten-free freezer section of your grocery store) and set them on the counter to thaw while you get the pizza toppings ready.


 Pizza, just before it goes into the 460 degree oven for the first time

Ingredients:

Food For Life brown rice tortillas, 3 or 4
1 can (or possibly 2) tomato paste
Oregano (fresh, if you have it)
Coarse-ground black pepper
1/2 onion, diced
1 red bell pepper, diced
Sun-dried tomatoes in olive oil and basil (Not a necessity, but oh, sooooo good! I find this at the olive bar in my local supermarket)
Kalamata or black Moroccan olives, pitted and sliced
Mushrooms, fresh or canned, sliced
1 can of chicken breast, drained and shredded
Fresh parsley
Roma tomatoes, thinly sliced
Feta cheese (I like to get the block and grate my own, cuz I like the crumbles to be small)
Mozzarella cheese (not necessary, but I like a little mozz. on this pizza as well.

Pizza, just before going into the 460 degree oven the second time

Instructions:

Spray pizza pan with a GF non-stick cooking spray.
Lay tortillas out on pan, cutting and piecing to fill pan.
Brush tomato paste onto tortillas, covering every bit of tortilla.
Sprinkle on the black pepper and oregano, onion and red pepper.
Lay olive slices and mushroom slices on top,
Sprinkle top with chicken, then the sliced Romas
Top with fresh parsley
Put in preheated 460 degree oven for 10 minutes.
Remove from oven and quickly sprinkle cheeses on top.
          I only do this because I don't want to spill cheese in my oven!
Return pizza to the hot oven for another 8-9 minutes.
Cheese should be slightly golden at the edges, not just melted.


In your hurry to get to this delicious pizza, don't forget to turn off the oven. :-)
Yeah, I've done that. It isn't a good idea to keep an oven at 460 while you're also running the A.C. :-(  But I only did it once.


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 This post may be linked to some of the following: Mop it Up Monday  and Get in My Tummy and  Cure for the Common Monday and  Clever Chicks Blog Hop and  Barn Charm and  The Marketplace  and  Mix it up Monday and Make it Pretty Monday and    Making the World Cuter Mondays and Make the Scene Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous and Get Your Craft On and   You're Gonna Love it Tuesday and Creative Showcase and  Tweak it Tuesday and  Coastal Charm Tuesday and  Take a Look Tuesday and  Tasty Tuesday  and Love Bakes Good Cakes  and Overflowing With Creativity and Mom on TimeOut  and Adorned from Above and Wildcrafting Wednesday and   Cast Party Wednesday and  We Did it Wednesday  and All Things With Purpose and Home & Garden Thursday and It's a Party at Creative Princess and Artsy Corner Thursday  and Creative Things Thursday and Be Inspired and Time Travel Thursday and Thrifty Things Friday  and  Friday Fences and  Thursday's Inspiration and  The Self-sufficient Home Acre and  I'm Lovin' it Thursday and Creative Things Thursday and   Mandatory Mooch   and Foodie Friends Friday and Freedom Fridays and  Anything Blue Friday and Junkin' Joe and  Serenity Saturday and Get Schooled Saturday  and Inspiration Friday(ThursNite) and Vintage Inspiration Friday and Photo Friday and  A Favorite Thing Saturday and Sunny Simple Sunday and Sunlit Sunday and  Market Yourself Monday and  Saturday Nite Special

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