If you spread a little buttercream frosting on these, they taste a LOT like cinnamon rolls!
2 C gluten free oats (not instant)
1 1/2 tsp baking powder
1/2 tsp salt
1 C non-dairy milk
1 egg
1/2 C unsweetened applesauce
1/4 C raw sugar
1 1/4tsp vanilla
2 tsp cinnamon
1/2 C raisins
Mix it all together and bake in a greased 8x8 pan for 25-25 minutes at 350. Once it's cool, spread some buttercream frosting on top and have a happy breakfast!
Sunday, May 15, 2011
Friday, May 6, 2011
GF/CF Chocolate Cake
And, again, the secret is in the mayo! See below for a basic cake recipe for your chocolate lovers :)
3 eggs
1 1/2 cup sugar
1 1/4 cup mayonnaise (I use Hellman's)
1 1/2 C white rice flour
3/4 C tapioca flour (starch)
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp xanthan gum
3/4 C unsweetened cocoa powder
1/2 tsp salt
1 1/2 C hot water
Mix on high to get rid of any unsightly tapioca lumps. Preheat oven to 350. This recipe makes 2 dozen cupcakes. 2 layers, or 1 9x13 cake. Cook 15-18 minutes for cupcakes, longer for cake. Enjoy!
amy
3 eggs
1 1/2 cup sugar
1 1/4 cup mayonnaise (I use Hellman's)
1 1/2 C white rice flour
3/4 C tapioca flour (starch)
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp xanthan gum
3/4 C unsweetened cocoa powder
1/2 tsp salt
1 1/2 C hot water
Mix on high to get rid of any unsightly tapioca lumps. Preheat oven to 350. This recipe makes 2 dozen cupcakes. 2 layers, or 1 9x13 cake. Cook 15-18 minutes for cupcakes, longer for cake. Enjoy!
amy
Sunday, April 24, 2011
Oatmeal Carrot Cookies
This recipe was adapted from one on Cooks.com. Thank you Jennifer Ingram for the idea!
3/4 cup Earth's Balance margarine - softened
1 1/4 C organic sugar
1 3/4 C g/f flour (brown rice, sorghum, or an all purpose blend will work)
2 C g/f oats (I get mine from Bob's Red Mill)
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla
1 C finely shredded carrots
1/2 C raisins
I throw it all in my Kitchenaid and mix until it's doughey (if you're going for technical, you're in the wrong place :). Plop spoonfuls onto a parchment lined cookie sheet and bake in an oven preheated to 375. Bake about 12-15 minutes, or until browned around the edges.
3/4 cup Earth's Balance margarine - softened
1 1/4 C organic sugar
1 3/4 C g/f flour (brown rice, sorghum, or an all purpose blend will work)
2 C g/f oats (I get mine from Bob's Red Mill)
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla
1 C finely shredded carrots
1/2 C raisins
I throw it all in my Kitchenaid and mix until it's doughey (if you're going for technical, you're in the wrong place :). Plop spoonfuls onto a parchment lined cookie sheet and bake in an oven preheated to 375. Bake about 12-15 minutes, or until browned around the edges.
Friday, March 18, 2011
Hamburger/Hot Dog Buns, etc.
This recipe is directly from Lisa Lewis' Special Diets For Special Kids - it found on page 140 entitled Marci's Soft White Bread and Rolls. I changed a couple of things but not significantly - they are really, really good!
2 C white rice flour
2 C tapioca starch
3/8 C sugar (I use organic evaporated cane juice)
4 tsp. xanthan gum
2/3 C dry non-dairy milk (I use Vance's DariFree or Better Than Milk)
1 1/2 tsp. salt
2 tsp. sugar
1/2 C warm water
4 tsp. yeast
4 tbsp. margarine or oil
1 tsp. vinegar
1 1/2 C water (I made mine warm)
3 eggs
Combine 1st six ingredients in your mixing bowl.
Combine the next three ingredients in a small bowl or cup and mix to "proof" the yeast.
Once the yeast mixture has gotten frothy, mix all the ingredients together in your mixer bowl and set it somewhere warm to rise (optional). Once it's risen (or not if you're in a hurry), preheat your oven to 400 degrees. Line 2 cookie sheets with parchment paper. Form your bun shapes on the parchment paper. Bake for approximately 15-20 minutes, or until golden brown on the outside.
This recipe can be used for a myriad of things. I have used it for pizza crust in addition to the buns. It works great but I found Bob's Red Mill pizza mix a little easier to use. I do recommend it for the buns, however, it's the best recipe I've found :)
amy
2 C white rice flour
2 C tapioca starch
3/8 C sugar (I use organic evaporated cane juice)
4 tsp. xanthan gum
2/3 C dry non-dairy milk (I use Vance's DariFree or Better Than Milk)
1 1/2 tsp. salt
2 tsp. sugar
1/2 C warm water
4 tsp. yeast
4 tbsp. margarine or oil
1 tsp. vinegar
1 1/2 C water (I made mine warm)
3 eggs
Combine 1st six ingredients in your mixing bowl.
Combine the next three ingredients in a small bowl or cup and mix to "proof" the yeast.
Once the yeast mixture has gotten frothy, mix all the ingredients together in your mixer bowl and set it somewhere warm to rise (optional). Once it's risen (or not if you're in a hurry), preheat your oven to 400 degrees. Line 2 cookie sheets with parchment paper. Form your bun shapes on the parchment paper. Bake for approximately 15-20 minutes, or until golden brown on the outside.
This recipe can be used for a myriad of things. I have used it for pizza crust in addition to the buns. It works great but I found Bob's Red Mill pizza mix a little easier to use. I do recommend it for the buns, however, it's the best recipe I've found :)
amy
Thursday, March 17, 2011
Quinoa Salad
First of all, there is NO way my kids would consent to eat this. This is strictly a Mommy treat at my house. However, you may have kids that don't despise tomatoes and "green things" so use it if you think you can get it past them. If not, more for you!
Salad:
1 C uncooked quinoa
2 C organic broth (I use chicken)
1 container grape tomatoes, halved
1/2 C finely chopped fresh parsley
1 good sized cucumber, cut into small pieces
1 bunch of scallions, finely sliced
6 oz (or more) goat or sheep milk feta (I get mine cheap at Phoenicia)
Dressing:
1/4 C olive oil
1/4 C apple cider vinegar
Juice of 1 fresh lemon
1/2 tsp. garlic salt
Cook quinoa with broth according to package directions. When cooked, cool in the fridge for a couple of hours. Chop up all the vegetables, crumble the feta, and mix up the dressing ingredients. In a large bowl, mix it all together. You may want to let this sit for a couple of hours to allow the flavors to marry...or you can suck some down right away and let the rest sit and marry ;) The latter is the method my mother in law employed over the last two batches and it works just fine....yum!
Salad:
1 C uncooked quinoa
2 C organic broth (I use chicken)
1 container grape tomatoes, halved
1/2 C finely chopped fresh parsley
1 good sized cucumber, cut into small pieces
1 bunch of scallions, finely sliced
6 oz (or more) goat or sheep milk feta (I get mine cheap at Phoenicia)
Dressing:
1/4 C olive oil
1/4 C apple cider vinegar
Juice of 1 fresh lemon
1/2 tsp. garlic salt
Cook quinoa with broth according to package directions. When cooked, cool in the fridge for a couple of hours. Chop up all the vegetables, crumble the feta, and mix up the dressing ingredients. In a large bowl, mix it all together. You may want to let this sit for a couple of hours to allow the flavors to marry...or you can suck some down right away and let the rest sit and marry ;) The latter is the method my mother in law employed over the last two batches and it works just fine....yum!
Monday, February 28, 2011
Tuna Noodle Casserole
This is one of my very favorite comfort foods. I was pretty sure I was going to have to live without it until I stumbled across a recipe that I could adapt to my tastes. This is amazing - tastes like the real thing!
1 12 oz bag of Tinkyada brown rice macaroni - cooked
3 cans of light tuna - drained (not albacore - too much mercury)
1 10 oz bag of frozen peas and carrots - rinsed in hot water to thaw
3 tbsp Earth's Balance margarine
1/4 cup white rice flour
2 cups chicken broth
1/4 cup real mayonnaise
1 tbsp minced onion
1/2 tsp sea salt
pepper to taste
1 cup potato chip crumbs (or more if you like)
Mix the cooked macaroni, tuna and peas and carrots in a casserole dish. Make a roux over medium heat with the butter and white rice flour. Add broth slowly and whisk until smooth. Add minced onion and salt, keep whisking. Whisk in mayo and blend until smooth and the consistency of alfredo sauce. Pour sauce over noodle/tuna/vegetable mixture and mix thoroughly. Cover top with potato chip crumbs and bake 30 mins in a 350 degree oven. Enjoy!
1 12 oz bag of Tinkyada brown rice macaroni - cooked
3 cans of light tuna - drained (not albacore - too much mercury)
1 10 oz bag of frozen peas and carrots - rinsed in hot water to thaw
3 tbsp Earth's Balance margarine
1/4 cup white rice flour
2 cups chicken broth
1/4 cup real mayonnaise
1 tbsp minced onion
1/2 tsp sea salt
pepper to taste
1 cup potato chip crumbs (or more if you like)
Mix the cooked macaroni, tuna and peas and carrots in a casserole dish. Make a roux over medium heat with the butter and white rice flour. Add broth slowly and whisk until smooth. Add minced onion and salt, keep whisking. Whisk in mayo and blend until smooth and the consistency of alfredo sauce. Pour sauce over noodle/tuna/vegetable mixture and mix thoroughly. Cover top with potato chip crumbs and bake 30 mins in a 350 degree oven. Enjoy!
Friday, February 11, 2011
More Discoveries for "On The Cheap"
It's been a while since I've posted. I have been very wrapped up in my little Mommy/Teacher/Wife world - it's busy these days! Anyway, I've discovered some more grocery items worth a look.
Amazon: I mentioned this subscription service in an earlier post but I have broadened my use of it and am even more in love than ever. This week, I discovered Arrowhead Mills Maple Buckwheat Flakes - thanks to my Fairy Grocerymother. Wow, super yummy, gluten free and relatively cheap for organic gf/cf cereal ($14.83 shipped for 6 boxes). Also, I now order my agave nectar through Amazon and get a better deal than Costco...I feel a little guilty for cheating on my beloved Costco...Anyway, also worth a mention is their prices on g/f pasta - no subscription service yet but still a good discount and free shipping.
Wal-Mart: Let me start this by saying that I HATE WAL-MART. However, they have Earth's Balance margerine and for me, it's way closer to go go there and buy 3 small tubs for the price of 1 large tub at Whole Food's. I fight the power and resist all the other cheapo merchandise so, in a sense, I'm sticking it to the man...at least that's what I tell myself so I can sleep at night with my ill gotten margarine.
Some new food discoveries:
Beanitos: These chips have saved mexican food for me! Seriously! I'm allergic to corn. The asthma attacks and itchy spots are not pretty so I don't eat it. When we go to mexican restaurants, I sit there hungry and resentful while the rest of my family sucks down copious portions of lovely fried corn chips. No more, I tell you! I whip out my new obsession, Beanitos, which are corn chip like but made from beans and rice. Not only are they delicious but are also loaded with fiber and protein (remember my obession over protein?). Yay! The red sauce at Los Cucos has no idea what hit it! Anway, they have Beanitos at HEB but it's much cheaper to buy a case at Whole Foods and get their case discount. Now, if only I'd remember the margarine while I'm there, I won't have to sneak into Wal-Mart...
Cashew Clusters and Triple Berry Crunch (Mrs. May's): These are super snacky items that even my kids love. This makes me happy because I would rather have them snack on these than chips. However, they are expensive, even on my beloved Amazon. This is where Costco shines - bags are 1/2 the price at Costco than anywhere else and just as delicious! And, here again is another victory in the protein war against my carb hungry children! Mwahahahahahaha.....
OK, the low battery sign is flashing at me so I guess this is it for now. Happy eating!
Amazon: I mentioned this subscription service in an earlier post but I have broadened my use of it and am even more in love than ever. This week, I discovered Arrowhead Mills Maple Buckwheat Flakes - thanks to my Fairy Grocerymother. Wow, super yummy, gluten free and relatively cheap for organic gf/cf cereal ($14.83 shipped for 6 boxes). Also, I now order my agave nectar through Amazon and get a better deal than Costco...I feel a little guilty for cheating on my beloved Costco...Anyway, also worth a mention is their prices on g/f pasta - no subscription service yet but still a good discount and free shipping.
Wal-Mart: Let me start this by saying that I HATE WAL-MART. However, they have Earth's Balance margerine and for me, it's way closer to go go there and buy 3 small tubs for the price of 1 large tub at Whole Food's. I fight the power and resist all the other cheapo merchandise so, in a sense, I'm sticking it to the man...at least that's what I tell myself so I can sleep at night with my ill gotten margarine.
Some new food discoveries:
Beanitos: These chips have saved mexican food for me! Seriously! I'm allergic to corn. The asthma attacks and itchy spots are not pretty so I don't eat it. When we go to mexican restaurants, I sit there hungry and resentful while the rest of my family sucks down copious portions of lovely fried corn chips. No more, I tell you! I whip out my new obsession, Beanitos, which are corn chip like but made from beans and rice. Not only are they delicious but are also loaded with fiber and protein (remember my obession over protein?). Yay! The red sauce at Los Cucos has no idea what hit it! Anway, they have Beanitos at HEB but it's much cheaper to buy a case at Whole Foods and get their case discount. Now, if only I'd remember the margarine while I'm there, I won't have to sneak into Wal-Mart...
Cashew Clusters and Triple Berry Crunch (Mrs. May's): These are super snacky items that even my kids love. This makes me happy because I would rather have them snack on these than chips. However, they are expensive, even on my beloved Amazon. This is where Costco shines - bags are 1/2 the price at Costco than anywhere else and just as delicious! And, here again is another victory in the protein war against my carb hungry children! Mwahahahahahaha.....
OK, the low battery sign is flashing at me so I guess this is it for now. Happy eating!
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