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.

Holy hiatus, where have I been?

I believe it's been about two and a half months since my last post. I am notorious for enthusiastically jumping into things and then grinding to a halt. But I'm back. I shoved the pile of laundry back far enough for me to pull the chair out from my desk. Ellie started intensive in-home treatment a few weeks ago and I'm still trying to fine tune my time management skills. Luckily Ellie has gracefully transitioned to her new schedule. I was worried that she would get overwhelmed and have more frequent tantrums but she loves the undivided attention. Ellie's therapists are calling her a sponge because she is just taking it all in. I personally believe the gfcf diet was the primer for all of the progress she has made in the past 10 months.

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.