Gluten Free PB&O Brownies

Gluten Free PB&O Brownies

My daughter made this recipe with real Oreos and they were such a hit, I decided to make a gluten free version.

These are best served warm

INGREDIENTS

1 pkg. K-Toos

Approximately ½ cup peanut butter

1 recipe of brownies http://wp.me/prAld-i3

 

DIRECTIONS

Make the brownie recipe in a large bowl and set aside.

Grease or line muffin tins.

Place a spoonful of brownie mixture in the bottom of each muffin tin.

Spread a generous amount of peanut butter on one side of each cookie and place in the muffin tin. (peanut butter side up)

Pour brownie mixture over top of each cookie to about ¾ full.

Bake at 350ºF for about 10 minutes. (A toothpick inserted in the centre will come out clean) DO NOT OVER-COOK!

Aunt Jayne’s Gluten Free Honey BBQ Sauce

INGREDIENTS

1 ½ tbs olive oil

1 cup ketchup (check the ingredients)

1 cup white vinegar

¼ cup molasses

¾ cup honey

¼ cup GF Worcestershire sauce ( See recipe  http://wp.me/prAld-aJ)

1 medium onion, minced

½ tsp paprika

1 tsp minced garlic

½ tsp dried marjoram

½ tsp cumin.

DIRECTIONS

In a large saucepan, over medium high heat, warm the oil.

Add the minced onion and garlic cook until lightly browned.

Add remaining ingredients, stir well  and bring to a boil.

Reduce heat and simmer until thickened.

Remove from heat and cool.

Store in the refrigerator in a container with a lid.

Food Colouring Substitutions

Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.

Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)

I just found a site that gives you the how-to on making your own food colourings.  This site has many other wonderful articles.

I hope you will check them out here:  http://www.buzzle.com/articles/natural-food-coloring.html

 

Gluten Free Too Busy to Cook Soup

INGREDIENTS

1 can diced tomatoes with herbs

2 cups frozen mixed veggies + ¼ cup diced onion

11/2 cups GF vegetable broth

¼ tsp basil

¼ tsp ground rosemary

¼ tsp fresh ground pepper

 

 

DIRECTIONS

In a large pot, bring the veggies to a boil in the vegetable broth.

Toss the tomatoes into a blender and liquefy.

Add the tomatoes and spices to the veggies and simmer about 10 minutes.

DONE!

 

Variation:

Add left-over chicken breast cut into cubes.

Use GF chicken broth instead of veggie broth.

 

NOTE:  I don’t normally like to use canned or prepackaged foods but as long as they are organic and GMO free, I will make an exception once in a while.

 

If you have the time, you can make this soup from scratch:

INGREDIENTS

6 large ripe plum tomatoes, blanched, skinned and put through the blender

1 ½ cups GF vegetable broth

½ cup green beans cut into ¼ inch pieces

½ cup fresh diced carrots

½ cup chopped celery

½ cup chopped onion

1 tbs minced garlic

¼ tsp basil

¼ tsp ground rosemary

¼ tsp fresh ground pepper

 

DIRECTIONS

In a large pot, combine all of the ingredients except the tomatoes.

Bring to a boil and drop heat to low.

Add the tomatoes.

Simmer for about 30 minutes.

Serve while hot

Gluten Free Lemon Bundt Cake

INGREDIENTS

2 cups NuNaturals More Fiber Stevia Baking Blend

½ cup butter, softened

4 eggs

1 ½ cups Cassava Flour

1 cup brown rice flour

1 ½ tsp baking soda

1 ½ cups almond milk

3 droppers full of NuNaturals Pure Liquid Lemon NuStevia

DIRECTIONS

Preheat oven to 325ºF.

Lightly grease a bundt pan.

Mix the softened butter and Stevia Baking blend until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients and almond milk alternately, a little at a time.

Add the Lemon NuStevia and beat well.

Pour into the prepared pan.

Bake 45 to 50 minutes.

Test with a toothpick after 40 minutes and again at 45 and 50.

Do not overcook.

Allow to cool about one hour and invert onto a cake plate.

Glaze if desired. (Not recommended for diabetics)

Glaze

1 ½ cups of powdered sugar

¼ cup melted butter

2 to 4 tbs fresh lemon juice.

Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”

Gluten Free, Sugar Free Chocolate Orange Macaroons

INGREDIENTS

2 eggs

½ cup NuNaturals More Fiber Stevia Baking Blend

1 tbs cocoa

3 droppers full of NuNaturals Pure Liquid Orange NuStevia

2 cups coconut

DIRECTIONS

Preheat oven to 350ºF

Lightly grease a large cookie sheet.

Beat the eggs.

Add the baking blend and cocoa.

Mix well.

Add the orange NuStevia and beat well.

Add the coconut and mix with a spoon.

Drop by spoonfuls onto the prepared pan.

Bake about 6 minutes.

Allow to cool before removing from the pan.

Gluten Free Bacon and Eggs Cookies

I got the inspiration for these when one of the firefighters I work with brought in a batch his wife had made.  Hers were made on regular Arrowroot cookies she bought in the store,  so I couldn’t eat one.

INGREDIENTS

For the cookies:

¼ cup butter, softened

½ cup palm sugar

2 eggs

1 ¼ cups cassava flour

½ cup arrowroot flour

¾ tsp baking powder

For the “bacon and eggs”

1 cup GF white candy maker wafers

12 or more yellow GF candy maker wafers

12 or more Glutino GF pretzel sticks

DIRECTIONS

Preheat oven to 350ºF

Lightly grease two large cookie sheets.

In a mixer bowl, beat the butter and eggs.

Add the dry ingredients and blend well.

Dust a board with cassava flour and roll the dough out to about 1/8^th inch thick.

Cut with a round or oval cookies cutter.

Place on prepared cookie sheets and prick several times with a fork.

Go ahead and try out different patterns if you like – they will be hidden by the “bacon and eggs” anyway.

Bake until golden – about 8 minutes.

Allow to cool and decorate with the following.

Melt the white wafers and spread onto cookies covering most of the cookie.

Place a yellow wafer on one edge of the white.

Break a pretzel stick in half and place both halves side by side on the largest part of the white.

Do the cookies one at a time, so that the yellow wafer and the pretzels will stick.

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

Honey Baked Chicken Breasts

INGREDIENTS
2 boneless, skinless chicken breasts
3 tbs cup butter, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder

DIRECTIONS
Place the chicken pieces into the slow cooker.
Combine the butter, honey, mustard and curry powder in a small bowl and mix well.

Place chicken in an oven proof casserole dish.
Pour mixture over chicken pieces.

Cover and cook on low for 1 hour. (Baste about ½ way through)
Serve over brown rice and have a spinach salad on the side.

Serves 2

Aunt Jayne’s Coconut Macaroons

INGREDIENTS

2 eggs, well beaten

½ cups sugar

1 tsp vanilla

3 ½  cups sweetened shredded coconut

 

DIRECTIONS

 

Preheat oven to 350ºF

Grease a large cookie sheet.

In a large bowl, beat the egg.

Add the sugar and vanilla and beat again.

Add the coconut and mix well.

Using an ice cream scoop, drop the mixture onto the cookie sheet.

Flatten slightly with the bowl of the scoop.

Bake 15 to 20 minutes. You want them golden but not over-cooked.

Cool for about 5 minutes then loosen from the cookies sheet.

 

VARIATIONS:

Melt ½ cup GF chocolate chips and drizzle over the cookies.

Or add 1 ½ tbs to the egg mixture prior to adding the coconut.