As many of you who follow me know, I have changed my diet in the last several months.
This blog will be reflecting those changes.
I no longer do product reviews and have removed those I have done in the past. (If you find one I have missed, please let me know)
Also, I am changing over my recipes. They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.
Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the afore-mentioned ingredients.
Eat well my friends 😀
Love Aunt Jayne
2 cups NuNaturals More Fiber Stevia Baking Blend
½ cup butter, softened
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
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)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”
As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I
f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)
I found this blog easy to navigate and I really like it. I will be visiting again – you should too. http://thebrightersideofglutenfree.blogspot.com/
What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)
It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)
There are tons of tips and articles as well.
Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!
I really like this theme (Sort of a journal feel to it)
I will be coming back to this blog again and again.
These tiny little seeds have surprisingly large benefits to your health.
Flax is gluten free, which is fabulous but it is also high in fibre (more than 2g per tablespoon!). It is also high in magnesium(a mineral that is key to controlling blood sugar levels because it helps cells use insulin).
Flax is high in ALA (Alpha linolenic acid) ALA is what the body uses to make the same omega-3 fatty acids you would get from fish. (I don’t like fish, so this is really good new for me)
So whether you have Celiac disease/gluten intolerance, are diabetic or vegan, flax seed is a great item to keep on hand.
When you purchase you flax, I suggest that you buy the seeds and grind it yourself as you need it.(ground flax is easier for the body to digest) If you buy ground flax, keep it in the fridge.
Not sure how to eat your flax? It is easy.
Ground flax can be sprinkled onto yogurt, hot and cold cereals, hummus, or ice cream.
Add it to milk-shakes, smoothies, or juices.
Mix it into casseroles, meat dishes and salads.
Add it to pasta dishes and meat loaves.
Try coating some chicken with ground flax and baking it in the oven.
Add ground flax when you are making bread, buns, cookies, cakes and muffins.
Ground flax is a great egg substitute:
1 tbs ground flax mixed with 3 tbs water equals one egg. (Be sure to let the mixture sit for 2 or 3 minutes to thicken it.
Ground flax can also be used as a substitute for margarine, shortening or butter. Keep in mind, though that when you use flax instead of fats, your baked goods will brown faster. Adjust your cooking times accordingly.
Ground flax as a fat replacer:
Substitute 3 tbs ground flax for each tbs of fat needed.
Using ground flax will help lower your blood sugar, assist in weight loss, and keep your bowels working properly. You can’t lose!
¾ cup butter, softened
2/3 cup brown sugar, packed
2 cups GF all purpose flour mix
1 ½ cups sour cream
¼ cup white sugar
1 egg, beaten
3 cups diced apple
½ cup raisins
½ cup chopped walnuts or pecans
Preheat oven to 350°F.
Lightly grease a 9” X 13” baking pan.
In a mixer bowl, blend together the butter and brown sugar.
Stir in the flour, just until incorporated. (dough will be crumbly)
Set aside one cup of this mixture and press the rest into the prepared pan.
Bake for 15 minutes.
In a small bowl, mix together the sour cream, sugar and egg.
Spread over bottom crust.
Top with apples, raisins then nuts.
Crumble the reserved cup of the flour mixture over top.
Bake another 20 to 25 minutes.
When cooled enough, refrigerate for one hour or longer.
Cut into squares or bars.
1 cup butter, softened
¼ cup olive oil
2 ½ cups sugar
3 cups GF all purpose flour mix
1 cup milk
1 tsp lemon extract
½ cup sugar
½ cup water
1 tsp grated lemon rind
¼ cup lemon juice
Preheat oven to 300°F
Grease and flour a 10 inch bundt pan.
In a large mixer bowl, beat the butter until fluffy.
Add the oil, a little at a time.
Beat until well blended.
Add sugar and beat well.
Add the eggs one at a time beating well after each addition.
Add flour and milk alternately.
Mixing after each addition (just until blended)
Stir in lemon extract.
Pour batter into prepared pan.
Bake 1 ½ hours.
Cool for 15 minutes.
Remove from pan and allow to cool on a wire rack.
Combine the glaze ingredients, stirring well until the sugar is dissolved.
Brush onto top and sides of cake and allow to cool.
WARNING: This cake is addictive!