Corn-free Corn Muffins

1/3 c each: white rice flour, brown rice flour, sorghum flour

3/4 c Arrowhead Mills Organic Rice and Shine Cereal

2 T sugar

2.5 t baking powder

3/4 t salt

2 eggs, beaten

1 c milk substitute

1/4 c unrefined coconut oil, melted*

Preheat oven to 400 degrees. In a medium bowl stir together flours, rice cereal, sugar, baking powder and salt. In a small bowl combine eggs, milk substitute and melted coconut oil. Add egg mixture to flour mixture. Stir just until moistened. Spoon batter into 12 greased or line muffin cups. Bake for 15 minutes or until tops are lightly browned and toothpick comes out clean.

*To prevent coconut oil from solidifying as you mix it with the milk and eggs, microwave the milk substitute for 30-60 seconds before adding to the eggs. Then add melted coconut oil.

I have a confession to make. I actually forgot to add the sugar when I made these and they still tasted good so feel free to leave it out if you are trying to avoid sugar.

Green chili "corn" bread: drain a 4 oz. can of diced green chilies, fold into prepared batter before spooning into muffin cups

Cherry Pie Larabar

1.5 c dried, pitted dates

1 c raw almonds

3/4 c dried cherries

Lightly grease a loaf pan. Combine all ingredients in food processor and blend until well mixed and mixture comes together and forms a ball. Press mixture into prepared pan. With a lightly greased knife, cut into bars.

Pistachio Larabar

I purchased a pistachio Larabar the other day and read the ingredients: dates, pistachios, cashews. I had all of these ingredients in my cupboard so I whipped out my food processor and Voila!

6 oz dried pitted dates

1/4 c raw cashews

1/2 c shelled, dry roasted, unsalted pistachios

Place all ingredients in food processor and blend until mixture resembles a fine crumb. Pour mixture into a lightly greased loaf pan and press down. Cut into bars with a lightly greased knife.

Trail Mix Cereal Bars

4 c gf crispy brown rice cereal or Rice Chex
1 c raisins
1/2 c roasted, salted, shelled sunflower seeds
1/2 c sesame seeds
1/2 c shredded coconut, unsweetened and unsulfured
1 c peanut butter
1 c Lundberg brown rice syrup
Grease a 13"x9" pan. In a large mixing bowl, combine dry ingredients. In a medium saucepan, stir peanut butter and brown rice syrup over medium heat until it starts to bubble. Pour syrup mixture over cereal mixture and stir until evenly coated. Pour into prepared pan and press down to smooth it out. Let cool before cutting.

This is a very versatile recipe. Other nut butters or seed butters can be used instead of peanut butter. Use whatever combination of dried fruits, nuts and seeds you prefer. For a sweeter treat add 1 c enjoy life chocolate chips to the cereal mixture or melt it and spread it on top.

Orange Cardamom Spiced Nuts

2.5 c nuts (I used 1 c raw cashews, 1 c raw pecans, and half cup dry roasted unsalted pistachios)

1/4 c Lundberg brown rice syrup

1/2 t coarse salt (I used Himalayan pink salt)

1.5 t dried orange peel or fresh orange zest

1 t ground cardamom (use 1/2 t if using potent, high quality cardamom)

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper, set aside. In a medium bowl, mix nuts with syrup until evenly coated. In a small bowl; combine salt, orange peel and cardamom. Sprinkle spices over nuts, stir until evenly coated. Transfer nuts to one of the lined baking sheets, spread nuts in a single layer, separating nuts. Bake until nuts are golden and syrup is bubbly, about 10-15 minutes. Immediately transfer nuts to other lined baking sheet. Separate nuts. Let cool completely. Store in an airtight container.

GFCF Cranberry Orange Pistachio Biscotti

1 c white rice flour

1/2 c brown rice flour

1/2 c sorghum flour

1 t baking powder

1 t xanthan gum

1 c powdered sugar

3 eggs

1 egg yolk

1 t vanilla extract

1 t grated orange rind (I used dried, organic orange peel)

1/2 c unsalted pistachios

1/2 c dried cranberries

water

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and dust with rice flour. Sift flour, baking powder and xanthan gum into a mixing bowl. Stir in sugar and dried orange peel. Make a well in the center and add 2 whole eggs, one egg yolk and vanilla extract. Stir until just combined. Stir in pistachios and cranberries. Mix in water, 1 tablespoon at a time, until dough just comes together. Knead dough a few times on a lightly rice floured surface. Divide dough in half, shape into flattened 10"x3" logs on lined baking sheet. Beat remaining egg and brush logs with egg. Bake for 35 minutes. Remove from oven. Lower oven temperature to 300 degrees. Once logs have cooled, slice into 1/4 inch thick slices. Place slices on baking sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Biscotti are done when they are dry and hard. Continue baking in 5 minute increments if necessary until done.

Chicken Pot-Shepherd's Pie

This recipe is a good way to use up those Thanksgiving leftovers.

Preheat oven to 375 degrees.

for filling:

2 lbs. chicken breasts

4 stalks celery, sliced

4 carrots, peeled and sliced

10 oz. frozen peas, thawed

olive oil

salt

pepper

dried thyme

for potatoes:

3 lbs. potatoes

olive oil

chicken broth (I use Pacific foods organic free-range chicken broth)

earth balance spread

salt

pepper

for gravy:

3 T earth balance spread

3 T white rice flour

1.5 c chicken broth

salt

pepper

1. Boil peeled and chopped potatoes for 10 minutes, or until tender. Drain and mash potatoes. Stir in about 1-2 T earth balance and 1-2 T olive oil. Stir in about 1/4 c chicken broth. Season with salt and pepper to taste.

2. While potatoes are boiling, heat 1 T olive oil in a large skillet. Season chicken breasts with salt, pepper and dried thyme. Add chicken to skillet. Once chicken is almost cooked through, add carrots and celery. Cook for about 5 minutes. Add peas and cook until chicken is cooked through and carrots and celery are crisp-tender. Season with salt and pepper.

3. In a medium saucepan, melt 3 T earth balance over med?med-high heat. Whisk in 3 T white rice flour and cook, stirring, for 1 minute. Add 1.5 c chicken broth and cook, stirring, for 2-3 minutes until thick. Season with salt and pepper.

4. Drain liquid from chicken and veggies if necessary. Transfer chicken and veggies to a 13"x9" baking dish. Pour gravy over chicken and veggies, stir to coat. Top with mashed potatoes. Bake at 375 degrees for 30 minutes or until filling is bubbly and topping is golden.

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Potato Chickpea Curry

1-2 cans chickpeas (15 oz.), rinsed and drained
4 medium sized red potatoes, cut into 1" chunks
5 carrots, peeled and sliced
28 oz. can diced or crushed tomatoes
2 c vegetable broth
sea salt
black pepper
curry powder
cumin
ginger
Combine chickpeas, potatoes, carrots, tomatoes and vegetable broth in a Dutch oven. Bring to a simmer. Season with spices to taste. Again I didn't measure, I just eyeballed it. I think I used about a teaspoon each of the curry powder and cumin and 1/2 teaspoon of ginger. Coriander would also compliment this dish nicely. Simmer, covered, for about 40 minutes or until potatoes are tender. Stir occasionally, adding more vegetable broth if needed. Serve over cooked grains. I used millet, but quinoa or rice would work too.
Feel free to add other vegetables that you have on hand. Next time I think I will add cauliflower and green beans.

Quick Tomato Hamburger Stew

1 lb. ground meat
sea salt
black pepper
Italian seasoning
garlic powder
1 jar gfcf pasta sauce
cooked brown rice
Brown meat in a large skillet over medium-high heat. Drain fat if needed. Season meat with salt, pepper, Italian seasoning and garlic powder. No need to measure, just eyeball it. I use a few shakes of each. Stir in pasta sauce and simmer until heated through. Serve over cooked brown rice.
optional: add 1/4 c to 1/2 c butternut squash puree; 1/2 c to 1 c cooked, chopped spinach

Mayo-free Tangy Potato Salad

2-3 lbs. red potatoes, cut into wedges
1/4 c olive oil
1/4 c rice vinegar
3 scallions, thinly sliced
1/4 c chopped fresh dill
sea salt to taste
Scrub and cut potatoes. Boil potatoes for about 10 minutes, or until tender, drain. Whisk together olive oil, rice vinegar, scallions and dill. Pour dressing over potatoes and toss to coat. Season with sea salt. Drain excess dressing, cover, and refrigerate for a few hours or overnight. Serve chilled.

Velvety Chocolate Avocado Pudding

1/4 c coconut oil (I use Nutiva)

1 c pureed avocado (2-3 avocados)

1 c confectioners sugar

1/2 c cf cocoa powder (I use Chatfield's)

1 t vanilla extract

Mash avocados with a fork, then blend in a food processor or blender until smooth. In a medium saucepan, melt the coconut oil over low heat. Stir in the avocado, sugar, cocoa powder and vanilla.

This is super thick and creamy. The flavor is reminiscent of chocolate covered bananas, probably because of the potassium in the avocado. When cooled, it almost has the consistency of fudge. This recipe would probably also work as a frosting.

To make corn-free confectioners sugar, blend granulated sugar in a food processor or blender until it turns into a fine powder.

Dairy-free Chai Tea Mix

It just isn't fall without chai! Here's a casein free chai mix that tastes just as good as any made with real milk.
2 c Vance's DariFree
2.5 c granulated sugar
1.5 c unsweetened instant tea
2 t ground ginger
2 t ground cinnamon
1 t ground cloves
1 t ground cardamom
1 t ground nutmeg
optional: 1 t allspice, 1/4 t white pepper
Combine all ingredients in a food processor or blender and grind to a fine powder. To serve, stir 2 heaping tablespoonfuls into a cup of hot water.

Dirty Rice

1 T olive oil

1 clove garlic, minced

1 onion, diced

1 stalk celery, diced

2 carrots, peeled and diced

1 red bell pepper, chopped

1 lb. grass fed ground beef

1 t worcestershire sauce

1 t cumin

1/2 t paprika

1/4 t cayenne pepper

3 c cooked brown rice

salt and pepper, to taste

1 T apple cider vinegar

Heat one tablespoon olive oil in a large skillet over medium high heat. Add the garlic, onion, celery, carrot and bell pepper. Cook until crisp tender, about 5 minutes. Add ground beef and cook until browned. Add worcestershire sauce, cumin, paprika and cayenne pepper. Mix in cooked brown rice and season with salt and pepper to taste. Stir in one tablespoon apple cider vinegar (this gives it that nice hot sauce tang). If desired, top it off with a few dashes of hot sauce.

GFCF Lemon-Blueberry Scones

Preheat oven to 400 degrees.

1 c white rice flour

3/4 c brown rice flour

3/4 c sorghum flour

2 T granulated sugar

4 t baking powder

1 t xanthan gum

1/4 t salt

1/3 c gfcf butter, cut into pieces

2 eggs, beaten

3/4 c coconut milk (don't shake the can, pour just the white liquid on top)

1/2 c dried blueberries

zest of one lemon

juice of 1/2 lemon

rice milk

coarse sugar

Combine flour, 2 T sugar, baking powder, xanthan gum, lemon zest and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In another bowl combine eggs, coconut milk, blueberries and lemon juice. Combine the two mixtures using a fork until just moistened. Turn dough out onto a lightly floured surface. Fold and knead dough 10-12 times until smooth. Pat dough into an 8" circle and cut into 8 wedges. Place wedges 1" apart on an ungreased cookie sheet. Brush with rice milk and sprinkle with coarse sugar. Bake at 400 degrees for 12-14 minutes.

GFCF Oatmeal Raisin Cookies

Preaheat oven to 375 degrees.

3/4 c gfcf butter, softened

1 c packed brown sugar

1/2 c granulated sugar

1 t baking powder

1/4 t baking soda

3/4 t xanthan gum

1/2 t cinnamon

2 eggs

1 t vanilla extract

3/4 c sorghum flour

1/2 c white rice flour

1/2 c brown rice flour

2 c gluten free rolled oats

1 c raisins

Beat butter for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, xanthan gum and cinnamon. Beat until combined, scraping sides of bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, then oats. Stir in raisins. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until golden brown. Makes 12 large cookies.

Ground Sirloin Stew with Dill Rice Noodles

I modified this recipe from Rachael Ray magazine.
ingredients:
salt and pepper
1 lb. rice noodles (I use Tinkyada fettucinni, broken into pieces)
1 T extra virgin olive oil
2 lbs. ground meat (beef, buffalo, or turkey)
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs of celery, chopped
1 bay leaf
3 T gfcf butter (ghee or earth balance spread)
2 T white rice flour
2 c organic vegetable broth
2 t gfcf worcestershire sauce (Lea and Perrins)
10 oz. frozen peas, thawed
1/4 c chopped fresh dill
In a large, deep skillet, heat the olive oil on medium to medium-high heat. Add the meat, season with salt and pepper and cook until browned, about 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook un til vegetables are crisp tender, about 5 minutes. Keep warm. In a medium saucepan, melt 2 T butter. Whisk in the flour and cook 1 minute, stirring constantly. Whisk in the broth and worcestershire sauce and cook until thickened, about 2 minutes. Stir sauce into beef mixture, then stir in peas. Season with salt and pepper, lower heat and simmer. Toss cooked noodles with 1 T butter and chopped dill. Serve stew over noodles.

Super Chewy GFCF Chocolate Chip Cookies

1/4 c gfcf butter or spectrum shortening

1/4 c nut butter

3/4 c packed brown sugar

1/4 c granulated sugar

1 t vanilla extract (I use Rodelle)

2 eggs

1/2 t salt

3/4 t baking soda

1/2 t xanthan gum

1/4 c ground flaxseed

1/4 c almond meal

1/3 c white rice flour

1/3 c brown rice flour

1/3 c sorghum flour

1/2 c chocolate chips (I use Enjoy Life)

Preheat oven to 350 degrees. Cream together butter, nut butter and sugars. Add vanilla and eggs, beat until well combined. Add salt, baking soda, xanthan gum, flax, almond meal and flours. Mix until well combined. Mix in chocolate chips. Drop heaping spoonfuls onto ungreased baking sheet. Bake for 13-15 minutes or until golden brown. Makes 12 large cookies.

Quick and Healthy frosting substitute

Equal parts nut butter and raw spun honey. That's it! This tastes delicious on carrot cake. The only gfcf cream cheese substitutions I have found not only contain soy, but also partially hydrogenated oils. Yuck! No cream cheese frosting for us. This is a really yummy apple dip! It tastes like caramel.
Note: Never give honey to infants under one year of age.

GFCF Pumpkin Bread

1 c white rice flour

1 c brown rice flour

1.5 c sorghum flour

1/4 c ground flaxseed

1 t xanthan gum

2 c sugar

2 t cinnamon

2 t nutmeg

1 t salt

2 t baking soda

1/2 c organic extra virgin coconut oil, melted

1/4 c apple and plum baby food (or other flavor, just make sure it's gfcf)

2/3 c water

1 can (15 oz.) pumpkin puree

3 eggs, beaten

Preheat oven to 350 degrees. Combine dry ingredients in one bowl, and wet ingredients in another. Combine wet and dry ingredients and mix thouroughly. Fill 24 lined muffin cups or 2 greased loaf pans. Bake loaves for 50-60 minutes. Bake muffins for 20-25 minutes. Test with a toothpick to make sure they're done.

I made french toast with this bread and topped it off with pure maple syrup and chopped pecans. It was so good it could pass as dessert. You definitely want to serve it with eggs or some other protein to avoid a sugar crash.