Gluten Free Nutty Fruit Bars

INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup palm sugar

1 cup honey

2 eggs

½ cup tahini

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Healthy Gluten Free Veggie Wrap

The Wrap (makes one)

INGREDIENTS

1 egg

1 tbs olive oil

1 tbs unsweetened applesauce

2 tbs Cuisine Soleil Buckwheat flour

½ tsp GF baking powder

1/8 tsp sugar (Stevia/Splenda)

DIRECTIONS

Lightly oil a microwave-safe dinner plate.

In a measuring cup, beat the egg, with a fork, until all one colour.

Mix in the olive oil and applesauce.

Add the remaining ingredients and mix well.

Spread batter on prepared dinner plate so that it is about and 8 inch circle.

Microwave on high for 2 minutes.

Immediately flip it upside down onto a wire rack.

 

The Filling

INGREDIENTS

2 tbs diced green pepper

2 tbs diced red pepper

2 tbs cup chopped broccoli/cauliflower mix

1 tbs Aunt Jayne’s Garlic Lover’s Mayo

1 hand full of mixed greens

DIRECTIONS

Spread the garlic mayo over the entire surface of the wrap.

Arrange veggies in the center.

Roll it up and enjoy!

Gluten Free Basic Pudding Mix

INGREDIENTS

2 ½ cups instant skim milk powder

1 ¼ cups cornstarch

1 tsp salt

2 ½ cups sugar

DIRECTIONS

Sift all ingredients together, then mix well.

Store in an air-tight container.

Label with the following instructions:

Vanilla

1 cup basic pudding mix

1 ½ cups water

1 egg

1 tbs butter

1 ½ tsp vanilla

DIRECTIONS

In a saucepan, combine the pudding mix and water.

Cook over medium heat, stirring constantly until pudding starts to thicken.

Remove from heat.

Take a tbs of the pudding and mix it in with the egg.

Add the egg mixture to the pudding.

Continue to cook, stirring constantly until bubbles break the surface.

Remove from heat and add the butter and vanilla.

Cool by stirring or press waxed paper over the surface to prevent skin from forming.

Serve cooled.

Makes 4-6 servings.

Butterscotch

Same ingredients as above except add ½ cup brown sugar. (add the brown sugar to the pudding mix and water – then cook as above)

Chocolate

Same as vanilla but add 1/3 cup cocoa.

Lemon Chia Seed Muffins

INGREDIENTS
1¼ cup GF all purpose flour
¼ tsp sea salt
¼ tsp baking soda
3 eggs
¼ cup sugar
¼ cup olive oil

1 tbs lemon juice
1 tbs lemon zest
1 tbs chia seeds

 

DIRECTIONS

Preheat oven to 350ºF.

Grease a mini muffin tin.

In a medium bowl, combine flour, salt and baking soda

In a large bowl, blend together eggs, sugar, oil, lemon juice and lemon zest

Add dry ingredients to the wet and mix just until moistened.

Fold in the Chia seeds.

Spoon 1 tablespoon of batter into each muffin cup

Bake for 8 to 10 minutes

 

No Peekie Stew

INGREDIENTS
1 lb stew meat
3 medium potatoes
6 carrots
1 medium onion
1 cup diced celery
1 8oz can tomato sauce
8oz water
1 tsp sugar
2 tsp tapioca flour
DIRECTIONS
Preheat oven to 325ºF
Arrange meat in a single layer in a baking pan.
Cut potatoes and carrots into bite sized chunks and layer on top of meat.
Sprinkle celery over top.
Mix together tomato sauce, water and sugar and pour over top.
Sprinkle tapioca flour over top.
Seal tightly with foil.
Bake for 2 hours – Do not peek!
When the foil is removed, you will find the meat is browned and the sauce has turned to a lovely tomato gravy.

Sour Cream & Onion Potatoes

INGREDIENTS

5 medium potatoes

¼ cup sour cream

3 tbs minced onion

 

DIRECTIONS

Wash, peel and cube the potatoes.

Place potatoes into a large pot and cover with cold water.

Boil on high until soft.

Drain and mash.

Add sour cream and onion.

Mix well.

Serve hot.

Serves 4 to 6

Elli’s Gluten Free Date Bread

INGREDIENTS

1 cup chopped dried dates

¾ cup chopped walnuts

1 cup raisins

1 tsp soda

1 cup boiling water

2 cups GF all-purpose flour

1 tbs guar gum

¾ cup sugar

1 tsp cinnamon

1 tsp baking powder

3 eggs

 

DIRECTIONS

Preheat oven to 350°F.

Grease a loaf pan.

Combine dates, raisins and nuts in a small bowl.

Sprinkle with baking soda.

Pour boiling water over top.

Set aside.

In a large bowl, combine flour, guar gum, baking powder and sugar.

Mix well.

Add eggs and date mixture and mix well again.

Turn batter into prepared pan and bake 45 minutes.

Allow to cool completely before slicing.

Gluten Free Perogies With Chicken

INGREDIENTS

1/3 cup tapioca flour
1/3 cup cornstarch
2 tbs potato starch (not flour)
1/2 tsp fine sea salt
1 tbs guar gum
2 eggs
1 tbs olive oil

DIRECTIONS
Combine flours, salt, and guar gum.

Beat eggs lightly and add oil.

Pour egg mixture into flour mixture and stir.

This will feel much like pastry dough.

Work together, into a firm ball.

Knead for two or three minutes.

Roll out as you would pastry and cut circles using a tart cutter, turnover maker (about 3 ½ inches in diameter) or sharp knife.

Use a pastry brush to wet the edges of each circle with egg wash (one egg plus 1 tbs water).

Spoon some filling into the center of each circle.

Place a piece of chicken on top.

Fold the circle in half, pinching and crimping the edges until they are sealed tight.

NOTE: A pastry wheel works very well for this.

FILLING

INGREDIENTS

2 cups mashed potatoes

⅛ cup grated cheese

2 tbs minced onion

Mix together well and use as above.

¼ cup diced, cooked chicken breast

To cook your perogies, drop into boiling water and cook about 3 minutes.

Remove the perogies from the water and drain well.

Heat a large skillet over medium heat.

Add 1 tbs butter.

Once the butter is melted, place the perogies in the pan and cook until golden.

Flip and brown the other side.

Serve hot with sour cream for dipping.

Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry.

Once they’re no longer sticky you can put them in freezer bags.

Aunt Jayne’s Potato Patties

INGREDIENTS

1½ cups left over mashed potatoes

¼ cup grated cheddar cheese

3 tbs gluten free all purpose flour

1 egg, lightly beaten

1 tbs chopped chives

2 tbs minced onion

1 tsp minced garlic

½ tsp fresh ground black pepper

2 tbs butter

 

DIRECTIONS

In a large mixing bowl, with a wooden spoon, blend together everything but the butter.

Heat the butter in a large skillet over medium heat.

Drop mixture by spoonfuls into the skillet.

Cook approx. 3 minutes.

Flip over and flatten slightly with your lifter.

Cook until golden on both sides.

Serve hot.

Grandma Belyea’s Gluten Free Peanut Butter Surprise Cookies

INGREDIENTS
2½ cups peanut butter
2½ cups sugar
2 eggs
½ cup chopped peanuts
½ cup Reese’s pieces
½ cup milk chocolate chips

DIRECTIONS
Preheat oven to 350°F.
In a large mixer bowl, mix together the peanut butter, sugar and eggs.
Beat until smooth.
Add remaining ingredients and mix in with a spoon.
Drop by tablespoon (or roll into balls and flatten with a fork) onto an ungreased cookie sheet.
Bake 6 to 8 minutes.