The recipe makes 6 Tostadas and my family of 5 devoured them all.
Wednesday, June 5, 2013
Smoky Bacon and Chicken Tostadas
I love recipes I don't have to convert and this is one of them! It is from the Pampered Chef Season's Best 2013 Collection if you're looking for the recipe. With a little searching on the internet you can find the recipe although technically it should not be reprinted.
The recipe makes 6 Tostadas and my family of 5 devoured them all.
The recipe makes 6 Tostadas and my family of 5 devoured them all.
Tuesday, May 21, 2013
Gluten Free Crepes
Crepes are by far one of our favorite breakfasts. They take a bit longer to make but they are so worth it! I've tried a variety of gluten free recipes but keep going back to Pamela's mix and the recipe they have on their bag. We usually fill our crepes with spiced peaches (I can them each summer) and then top with cool whip.
Ingredients:
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg
1 tablespoon oil
Instructions:
Mix ingredients in a bowl using a wire whisk. Batter will be very thin. Pre-heat a 12 inch pan on low to medium-low heat. Pre-grease the pan before cooking each crepe.
Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.
Notes: We double this recipe for our family of 5. If you're not gluten-free I imagine you could substitute your normal pancake mix for Pamela's mix.
Recipe from: http://pamelasproducts.com/crepes/
Ingredients:
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg
1 tablespoon oil
Instructions:
Mix ingredients in a bowl using a wire whisk. Batter will be very thin. Pre-heat a 12 inch pan on low to medium-low heat. Pre-grease the pan before cooking each crepe.
Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.
Notes: We double this recipe for our family of 5. If you're not gluten-free I imagine you could substitute your normal pancake mix for Pamela's mix.
Recipe from: http://pamelasproducts.com/crepes/
Tuesday, May 14, 2013
Gluten Free Almost Nutri-Grain Bars
I've been wanting cereal bars for awhile now but can't stomach the ridiculous cost of either the gluten-free or the gluten-full ones. These bars last us for at least two breakfasts and sometimes three. They aren't the exact texture of Nutri-Grain Bars but they disappear a whole lot faster! :-)
Ingredients:
2 cups rolled oats
2 cups gluten free all-purpose flour
1-1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil
2 eggs
2 teaspoons vanilla extract
1/2 cup milk
10 ounces jam
1 tablespoon water
Combine oats, flour, sugar, baking soda, and salt in a bowl. In a separate bowl combine oil, eggs, vanilla, and milk. Stir wet ingredients into dry.
Press 1/2 the mixture evenly into a well greased 9x13 pan.
Mix the jam and water and spread evenly over the mix.
Spread the remaining oat mixture over the jam and bake at 325 degrees for 30-40 minutes or until golden brown.
Cool completely before cutting.
For a gluten-full recipe reduce the baking soda to 1 teaspoon.
 |
| One "Almost Nutri-Grain Bar" because I can never get a picture of the whole pan before it's devoured. :-) |
Ingredients:
2 cups rolled oats
2 cups gluten free all-purpose flour
1-1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil
2 eggs
2 teaspoons vanilla extract
1/2 cup milk
10 ounces jam
1 tablespoon water
Combine oats, flour, sugar, baking soda, and salt in a bowl. In a separate bowl combine oil, eggs, vanilla, and milk. Stir wet ingredients into dry.
Press 1/2 the mixture evenly into a well greased 9x13 pan.
Mix the jam and water and spread evenly over the mix.
Spread the remaining oat mixture over the jam and bake at 325 degrees for 30-40 minutes or until golden brown.
Cool completely before cutting.
For a gluten-full recipe reduce the baking soda to 1 teaspoon.
Tuesday, May 7, 2013
Gluten Free Bacon Cheddar Puffs
I saw this recipe for Bacon Cheddar Puffs on Facebook and thought "there's no way to get gluten-free to puff like that." I'm happy to say I was wrong! I used the blender to mix the eggs into the batter and I think that helped to aerate the dough. Here is the recipe straight from the Sargento website other than a few changes I made in the directions.
Ingredients
- 1 cup milk
- 1/4 cup butter
- 1 cup all-purpose flour (for gluten-free use Sylvana's All Purpose Flour Blend)
- 4 large eggs
- 1 cup (4 oz.) Sargento® Fine Cut Shredded Sharp Cheddar Cheese or Sargento® Fine Cut Shredded Mild Cheddar Cheese
- 8 slices bacon, cooked crisp, crumbled
- 1/2 tsp. onion salt or powder
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground black pepper
Directions
- Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
- Here I strayed from the recipe... I found the mixture too lumpy so I put everything in my blender and set it to mix.
- Beat in 1 egg (using your blender on mix) until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, mixing with blender until thoroughly combined.
- Transfer mixture into bowl and stir in remaining ingredients.
- Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
Wednesday, May 1, 2013
Gluten Free Perogies
We have not had perogies in over four years and I miss perogies! So, I remedied that situation last week by attempting (and succeeding!) in making roughly three dozen perogies. They were heavenly! Now before you go getting all excited these are probably not "authentic" perogies but I did my best and they were so well received that we ate them twice. They do take about an hour to make but they are well worth the effort.
Dough Recipe:
3-1/2 c gluten free all-purpose flour (I make the mix from Silvana's Kitchen)
3 large eggs
2 tbsp sour cream
3/4 to 1 c water
Filling:
2 c mashed potatoes
1 c shredded cheddar cheese
1/4 c melted butter (you might not need this if your potatoes are already very moist but ours were dry and needed more moisture)
For the dough:
In a mixer combine flour, eggs, and sour cream. Slowly add water until the mixture is combined. Cover the dough with plastic wrap and let it rest 20-30 minutes while you prepare the filling. DO NOT knead the dough, gluten free does not do well with kneading.
For the filling:
Combine mashed potatoes, shredded cheese, and melted butter in a bowl.
Assemble and cook:
Bring a large pot of water to boil on the stove. Scoop dough out by the rounded tablespoonful onto a floured surface. Roll each tablespoon to about 1/8 inch thick. Transfer rolled discs to a sheet of wax paper covered with a damp towel.
Once the dough is rolled out, place each disc one at a time in your hand and fill with a tablespoon of filling. Fold the round in half and firmly pinch the edges together. Place the assembled perogies on a sheet of wax paper and cover them with plastic wrap until you are ready to cook them.
Drop 4-6 perogies at a time into the boiling water. Once they float back to the surface, cook them 2-4 minutes, remove and place on a towel to cool.
Saute and cook:
Heat a tablespoon of butter in a skillet and briefly saute the perogies in batches until they are brown and crispy on the outside. Drain on towels.
Portions of this recipe adapted from: My Gourmet Connection
Dough Recipe:
3-1/2 c gluten free all-purpose flour (I make the mix from Silvana's Kitchen)
3 large eggs
2 tbsp sour cream
3/4 to 1 c water
Filling:
2 c mashed potatoes
1 c shredded cheddar cheese
1/4 c melted butter (you might not need this if your potatoes are already very moist but ours were dry and needed more moisture)
For the dough:
In a mixer combine flour, eggs, and sour cream. Slowly add water until the mixture is combined. Cover the dough with plastic wrap and let it rest 20-30 minutes while you prepare the filling. DO NOT knead the dough, gluten free does not do well with kneading.
For the filling:
Combine mashed potatoes, shredded cheese, and melted butter in a bowl.
Assemble and cook:
Bring a large pot of water to boil on the stove. Scoop dough out by the rounded tablespoonful onto a floured surface. Roll each tablespoon to about 1/8 inch thick. Transfer rolled discs to a sheet of wax paper covered with a damp towel.
Once the dough is rolled out, place each disc one at a time in your hand and fill with a tablespoon of filling. Fold the round in half and firmly pinch the edges together. Place the assembled perogies on a sheet of wax paper and cover them with plastic wrap until you are ready to cook them.
Drop 4-6 perogies at a time into the boiling water. Once they float back to the surface, cook them 2-4 minutes, remove and place on a towel to cool.
Saute and cook:
Heat a tablespoon of butter in a skillet and briefly saute the perogies in batches until they are brown and crispy on the outside. Drain on towels.
Portions of this recipe adapted from: My Gourmet Connection
Tuesday, April 23, 2013
Breakfast Cobbler
I have a few lingering jars of pie filling left and was digging around this week trying to figure out what to do with it and came up with breakfast cobbler. I made this the night before to save time but it resulted in cries of "Are you sure this is breakfast?" and "Can we eat it now?" Thankfully the cobbler made it until the next morning when I reheated it in the oven. You've never seen children get out of bed so fast! This cobbler was a huge hit!
Preheat your oven to 350 degrees and grease your 9 x 9 pan with cooking spray.
Mix together the oatmeal, brown sugar, baking powder, salt. Whisk together the eggs, buttermilk and butter, and then stir into the oatmeal mixture.
Pour your pie filling into the pan. Spread oatmeal mixture on top.
Bake for 35 to 40 minutes, until lightly browned. Serve warm, with milk or cream poured over top if desired.
Enjoy!
If you want the full recipe, I found it here. Since I make my own pie filling I skipped the section for the pie filling and just mixed up the ingredients from the oats to the melted butter. I greased the pan, dumped in peach pie filling, and covered it with the oatmeal like topping. It seemed rather soupy but it baked up very well as you can see from the picture.
Here's the recipe I used:
3 cups quick cooking oats (I used Old Fashioned)
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 1/2 cups buttermilk
1/4 cup melted butter
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 1/2 cups buttermilk
1/4 cup melted butter
1 quart jar pie filling
Mix together the oatmeal, brown sugar, baking powder, salt. Whisk together the eggs, buttermilk and butter, and then stir into the oatmeal mixture.
Pour your pie filling into the pan. Spread oatmeal mixture on top.
Bake for 35 to 40 minutes, until lightly browned. Serve warm, with milk or cream poured over top if desired.
Enjoy!
Wednesday, April 17, 2013
Gluten-Free Banana Cake
I have been trying to get a picture of the elusive banana cake for months now and I finally have one for you!
I discovered this recipe from Taste of Home in January. With a few tweaks I made it gluten-free and turned it into a cake worthy of breakfast. As the first sentence hinted at this cake does not hang around our house long.
Ingredients:
2/3 cup shortening
3/4 cup sugar
2 eggs, separated
2 cups mashed bananas (about 4 medium)
1 cup milk
3 cups all-purpose gluten free flour (be sure there is xantham gum in the mix)
2-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2-4 tablespoons milk
1 teaspoon vanilla extract
Directions:
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine the flour, baking powder, baking soda, and salt. Add to the cream mixture and beat for 2 minutes.
In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13" X 19" baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar and vanilla, beat until smooth. Add milk 1 tablespoon at a time until you achieve the appropriate frosting consistency. Spread over cake. I only use half of the frosting on this cake since we eat it for breakfast and I store the rest in the freezer or refrigerator for later use.
Store the frosted cake in the refrigerator. I make my cake the night before, then in the morning I slice it, put the slices on a plate and heat them briefly in the microwave (about 45 seconds for 6-8 slices). This supposedly yields 15 servings. In our house the cake lasts maybe two days at the most. :-)
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| Gluten-Free Banana Cake |
I discovered this recipe from Taste of Home in January. With a few tweaks I made it gluten-free and turned it into a cake worthy of breakfast. As the first sentence hinted at this cake does not hang around our house long.
Ingredients:
2/3 cup shortening
3/4 cup sugar
2 eggs, separated
2 cups mashed bananas (about 4 medium)
1 cup milk
3 cups all-purpose gluten free flour (be sure there is xantham gum in the mix)
2-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2-4 tablespoons milk
1 teaspoon vanilla extract
Directions:
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine the flour, baking powder, baking soda, and salt. Add to the cream mixture and beat for 2 minutes.
In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13" X 19" baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar and vanilla, beat until smooth. Add milk 1 tablespoon at a time until you achieve the appropriate frosting consistency. Spread over cake. I only use half of the frosting on this cake since we eat it for breakfast and I store the rest in the freezer or refrigerator for later use.
Store the frosted cake in the refrigerator. I make my cake the night before, then in the morning I slice it, put the slices on a plate and heat them briefly in the microwave (about 45 seconds for 6-8 slices). This supposedly yields 15 servings. In our house the cake lasts maybe two days at the most. :-)
Wednesday, April 3, 2013
Chicken-Cheese Chowder and Cheesy Muffins
Last night we had Chicken-Cheese Chowder and Cheesy Muffins for dinner. This is hands down one of our favorite dinners. The Chicken-Cheese Chowder is a gluten-full recipe from Once-A-Month-Cooking Family Favorites. I just substitute the 1/4 cup of flour it calls for with the gluten free all-purpose flour I use. If you don't already have this cookbook in your collection I'd highly recommend it. It has a two week gluten free menu which helped me immensely when we first began our gluten free journey. Once we completed the two week menu I felt comfortable enough to convert most of the other recipes in the book to gluten free.
The Cheesy Muffin recipe comes from the Wheat Free, Gluten Free Cookbook for Kids and Busy Adults. Unfortunately none of these recipes are available online and without permission from the publishers I can't post the recipes. But I can tell you that both these cookbooks are well worth purchasing.
The Cheesy Muffin recipe comes from the Wheat Free, Gluten Free Cookbook for Kids and Busy Adults. Unfortunately none of these recipes are available online and without permission from the publishers I can't post the recipes. But I can tell you that both these cookbooks are well worth purchasing.
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| Cheesy Muffins |
Wednesday, March 27, 2013
Apple Turnovers
I made gluten free Apple Turnovers for breakfast yesterday and initially thought they were a big flop. I was munching away on mine thinking how yummy it was but nobody else said a word. Then about an hour later everybody started clamoring about how "good they were" and "could I make more." I guess everybody was too busy stuffing their mouths to compliment me initially. :-)
These were pretty easy to make considering this was my first try at pie crust (gluten free or otherwise). I used the pie crust recipe from Cooking for Isaiah but there are plenty of good recipes on the internet too. Either way you will need about two pounds of dough to make 10 small turnovers. I made the dough Sunday night and rolled it out Monday. After rolling out the dough (about 1/4" thick) I cut it into 5" squares. In each square I placed 1/8 cup of pie filling. (I can my own but you can purchase it in the store as well.) Then I painted the edges with egg wash (1 egg beaten with 1 tsp of water). Once I painted the edges, I folded the turnover closed and put it on a baking sheet lined with parchment paper. I repeated this process until I used up all the dough. Then I painted the tops of all the turnovers with egg wash and sprinkled with sugar. I baked them in the oven at 350 degrees for 22 minutes. Then I let them cool on wire racks.
I baked these the night before I wanted them. Then I got up the next morning and stuck them back in the oven for 20 minutes at 200 degrees. While they warmed up I mixed up a vanilla glaze to drizzle over them. Here's the recipe I use for vanilla glaze:
2/3 cup Powdered Sugar
1-2 Tbsp Warm Water
1/4 tsp Vanilla
Enjoy!
These were pretty easy to make considering this was my first try at pie crust (gluten free or otherwise). I used the pie crust recipe from Cooking for Isaiah but there are plenty of good recipes on the internet too. Either way you will need about two pounds of dough to make 10 small turnovers. I made the dough Sunday night and rolled it out Monday. After rolling out the dough (about 1/4" thick) I cut it into 5" squares. In each square I placed 1/8 cup of pie filling. (I can my own but you can purchase it in the store as well.) Then I painted the edges with egg wash (1 egg beaten with 1 tsp of water). Once I painted the edges, I folded the turnover closed and put it on a baking sheet lined with parchment paper. I repeated this process until I used up all the dough. Then I painted the tops of all the turnovers with egg wash and sprinkled with sugar. I baked them in the oven at 350 degrees for 22 minutes. Then I let them cool on wire racks.
I baked these the night before I wanted them. Then I got up the next morning and stuck them back in the oven for 20 minutes at 200 degrees. While they warmed up I mixed up a vanilla glaze to drizzle over them. Here's the recipe I use for vanilla glaze:
2/3 cup Powdered Sugar
1-2 Tbsp Warm Water
1/4 tsp Vanilla
Enjoy!
Friday, March 15, 2013
Gluten Free All-Purpose Flour
Mixing flour is not one of my favorite chores. Recently I was contemplating this trying to figure out why. I think the reason is two-fold. First and foremost, I don't receive any immediate yummy results from this. Second, it is messy - very messy! I don't like glitter because it spreads everywhere, flour does the same thing especially when working with large quantities of it. Anyhow, I bit the bullet and mixed up twelve (12!) pounds of flour today.
Unlike New York, there is no bulk foods store here where you can purchase large quantities of potato starch, tapioca flour, and white rice flour. However, when we are near Lincoln I stop in to the Natural Foods store and they sell 2 pounds of white rice flour for $2.22. The biggest quantities of the potato starch and tapioca flour are the 24 ounce bags of Bob's Red Mill flour but I'll take what I can get.
Wondering what twelve pounds of gluten free all-purpose flour looks like?
Unlike New York, there is no bulk foods store here where you can purchase large quantities of potato starch, tapioca flour, and white rice flour. However, when we are near Lincoln I stop in to the Natural Foods store and they sell 2 pounds of white rice flour for $2.22. The biggest quantities of the potato starch and tapioca flour are the 24 ounce bags of Bob's Red Mill flour but I'll take what I can get.
Wondering what twelve pounds of gluten free all-purpose flour looks like?
If you're wondering what recipe we use, it's the Silvana's Kitchen Gluten-Free All-Purpose Flour. I've had the best results with this flour combination. In most cases you can substitute this flour cup for cup in any gluten-full recipe.
Tuesday, March 12, 2013
Gluten Free Baked Ravioli
I confess I do not make homemade ravioli. The idea itself sounds great but it's just a project I have not tackled yet. So, last weekend I bought some Conte's gluten free ravioli from our local grocery store and some Schar breadcrumbs. Normally when baking ravioli I make my own breadcrumbs from pulverized corn flakes with Italian seasoning but this time I thought I'd try something different. The results were amazing!
Ingredients:
3/4 cup Schar breadcrumbs
1/2 teaspoon Italian seasoning
1 egg
1/4 cup milk
1 bag Conte gluten free ravioli
Directions:
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray.
Mix breadcrumbs and Italian seasoning in a shallow bowl or on a plate. Whisk together egg and milk in a bowl. Dip ravioli in egg and milk mixture coating all sides. Dredge ravioli through the breadcrumbs being sure to coat the entire ravioli. Place coated ravioli on the baking sheet. Repeat until all ravioli's are breaded.
Bake for twelve minutes, flipping the ravioli half way through baking time.
Enjoy!
Ingredients:
3/4 cup Schar breadcrumbs
1/2 teaspoon Italian seasoning
1 egg
1/4 cup milk
1 bag Conte gluten free ravioli
Directions:
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray.
Mix breadcrumbs and Italian seasoning in a shallow bowl or on a plate. Whisk together egg and milk in a bowl. Dip ravioli in egg and milk mixture coating all sides. Dredge ravioli through the breadcrumbs being sure to coat the entire ravioli. Place coated ravioli on the baking sheet. Repeat until all ravioli's are breaded.
Bake for twelve minutes, flipping the ravioli half way through baking time.
Enjoy!
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| Baked Ravioli |
French Toast Muffins
I found a recipe for French Toast Breakfast Muffins at a site called Key Ingredient the other day. The recipe of course was gluten full but I thought it might work with a few tweaks. Keep reading if you want the gluten free recipe, if not click on the link above and you can see the gluten full recipe. As with every recipe that I convert to gluten free I doubled the baking powder but after combining everything I had a very dry muffin batter. So, I increased the milk by a 1/4 cup and we had muffin batter! The muffins were delicious, light and fluffy and they tasted just like french toast!
Here's the gluten free recipe:
1/2 cup sugar
1 1/2 cups all purpose gluten free flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup butter melted
1 egg
3/4 cup milk
Topping
1/4 cup butter melted
1/4 cup sugar
1 teaspoon cinnamon
Directions
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
In a medium bowl sift together all dry ingredients. Add wet ingredients and stir until combined. Scoop by 1/4 cup into muffin tins. Bake for 20-25 minutes until they turn golden on the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.
Here's the gluten free recipe:
1/2 cup sugar
1 1/2 cups all purpose gluten free flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup butter melted
1 egg
3/4 cup milk
Topping
1/4 cup butter melted
1/4 cup sugar
1 teaspoon cinnamon
Directions
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
In a medium bowl sift together all dry ingredients. Add wet ingredients and stir until combined. Scoop by 1/4 cup into muffin tins. Bake for 20-25 minutes until they turn golden on the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.
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| French Toast Muffin |
Tuesday, March 5, 2013
Granola
Granola has always been a bit of a struggle in our house. My husband likes it a certain way (although I'm not quite sure I've figured out what that way is) and the kids all argue over what type of fruit to put in it. A couple of weeks ago I had an epiphany. Why put fruit in it at all? The fruit can easily be added when we eat the granola. Sometimes I wonder how simple ideas like this can take ten plus years to figure out!
So, while searching for breakfast ideas I stumbled on a Crunchy Homemade Granola from Spoonful by Disney. As with most recipes I changed it to accommodate our gluten free house and our specific tastes. Here's the recipe I came up with:
4 cups rolled oats
1 cup chopped walnuts (sometimes I put these in, sometimes I leave them out)
1/2 cup sunflower seeds
1/4 brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
Directions:
Preheat the oven to 300 degrees. In a large bowl, stir together the oats, walnuts, sunflower seeds, brown sugar, cinnamon, and salt.
Make a well in the dry ingredients and add the oil, honey, and water. Stir the mixture until the dry ingredients are well coated, then spread it evenly on a cookie sheet.
Bake the granola 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely then store in an air tight container.
This recipes feeds the five of us for at least two breakfasts. I serve with bowls of bananas, blueberries, dried cranberries, and dried cherries for toppings. I also offer both vanilla yogurt and milk to put over the granola.The best part? Everybody likes it!
So, while searching for breakfast ideas I stumbled on a Crunchy Homemade Granola from Spoonful by Disney. As with most recipes I changed it to accommodate our gluten free house and our specific tastes. Here's the recipe I came up with:
4 cups rolled oats
1 cup chopped walnuts (sometimes I put these in, sometimes I leave them out)
1/2 cup sunflower seeds
1/4 brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
Directions:
Preheat the oven to 300 degrees. In a large bowl, stir together the oats, walnuts, sunflower seeds, brown sugar, cinnamon, and salt.
Make a well in the dry ingredients and add the oil, honey, and water. Stir the mixture until the dry ingredients are well coated, then spread it evenly on a cookie sheet.
Bake the granola 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely then store in an air tight container.
This recipes feeds the five of us for at least two breakfasts. I serve with bowls of bananas, blueberries, dried cranberries, and dried cherries for toppings. I also offer both vanilla yogurt and milk to put over the granola.The best part? Everybody likes it!
Sunday, February 10, 2013
Gluten Free Strawberry Pancakes
Yesterday I made strawberry pancakes that were greeted with questions of "Are these gluten free?". I love questions like that! In our house it means that they can't tell if it's gluten free or not and that to me is the true test of whether or not a recipe is worth repeating.
Here's the recipe:
2 cups gluten free pancake mix (we use the Pancake mix recipe in Cooking for Isaiah)
1/2 cup sliced frozen strawberries
1/2 tbsp vanilla extract
1 large egg
1 cup milk
1 tbsp canola oil
In a medium bowl, stir together the pancake mix, strawberries, vanilla, egg, milk, and canola oil until combined. I use a whisk for this.
Heat your skillet over medium heat. Grease lightly with oil. Pour 1/2 cup of the batter into the skillet and cook each pancake until golden and set, about 4 minutes each side. Keep the pancakes warm in an oven set at 250 degrees until they are all cooked.
Time in the oven also helps to set the insides of these pancakes which is often necessary for pancakes with fruit in them.
We cooked these large (1/2 cup each pancake) but if you prefer smaller pancakes you can use 1/4 cup per pancake.
We top our pancakes with more frozen strawberries and a dollop of cool whip.
This recipes makes 5 large or 10 small pancakes. We doubled the recipe so that we had enough for leftovers. :-)
Here's the recipe:
2 cups gluten free pancake mix (we use the Pancake mix recipe in Cooking for Isaiah)
1/2 cup sliced frozen strawberries
1/2 tbsp vanilla extract
1 large egg
1 cup milk
1 tbsp canola oil
In a medium bowl, stir together the pancake mix, strawberries, vanilla, egg, milk, and canola oil until combined. I use a whisk for this.
Heat your skillet over medium heat. Grease lightly with oil. Pour 1/2 cup of the batter into the skillet and cook each pancake until golden and set, about 4 minutes each side. Keep the pancakes warm in an oven set at 250 degrees until they are all cooked.
Time in the oven also helps to set the insides of these pancakes which is often necessary for pancakes with fruit in them.
We cooked these large (1/2 cup each pancake) but if you prefer smaller pancakes you can use 1/4 cup per pancake.
We top our pancakes with more frozen strawberries and a dollop of cool whip.
This recipes makes 5 large or 10 small pancakes. We doubled the recipe so that we had enough for leftovers. :-)
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| Enjoy! |
Wednesday, February 6, 2013
Homemade Granola Bars
I love Kashi Trail Mix bars. What I don't love is the price. They have slowly crept up to almost $4 for a box of 6! Last summer I printed out a recipe for Homemade Granola Bars from Joyful Abode. It sat on my cookbook shelf for nearly six months before I finally decided to try it today. I made a few changes to the recipe, I omitted the wheat germ since we're mostly a gluten free house and I substituted chopped almonds for peanuts. The bars are delicious!
Looking at all these granola bars lined up tonight I had one of those "Why did I not do this sooner?" moments. These really were very easy and it made 16 bars (I ate one before I took the picture). :-)
Tuesday, February 5, 2013
French Vanilla Creamer
Tonight I finally made french vanilla creamer. I used to make it every week in New York but since moving to Nebraska I just haven't been in the habit of doing it. Well it's done! I use skim milk in mine but you can use half & half, whole milk or whatever tastes good to you.
Here's the recipe:
1 1/2 cups Milk (or half & half)
1 14 oz. can Sweetened Condensed Milk
1 Tbsp Vanilla
I combine it all in a 1 quart mason jar and shake well. It stores well in the refrigerator for about two weeks. Enjoy!
Here's the recipe:
1 1/2 cups Milk (or half & half)
1 14 oz. can Sweetened Condensed Milk
1 Tbsp Vanilla
I combine it all in a 1 quart mason jar and shake well. It stores well in the refrigerator for about two weeks. Enjoy!
Sunday, February 3, 2013
Gluten Free Egg Rolls
It has been 4 years since we discovered Abby can't tolerate wheat. In those 4 years she's eaten an occasional egg roll but not without the guilt of knowing that she likely will pay for it later. Tonight, I remedied that situation!
I was googling gluten free recipes the other day when I stumbled across a recipe for Won Ton Wrappers from Gluten Free on A Shoestring. I've been getting braver lately so I thought I'd give these a shot.
Early this afternoon I mixed up the dough and rolled it out just as the recipe said. I made 4 won ton wrappers fairly easily and quickly. I stacked the wrappers on a plate with parchment paper between each wrapper. When I put the last wrapper on the plate I placed a damp paper towel over the top to keep them moist until Ben cooked them later.
Later in the evening, Ben shredded pork and fried it on the stove along with an asian salad mix. He filled the won ton wrappers, rolled them up, and dropped them in the hot oil waiting on the stove. They came out perfect!
I thought for sure that Abby would have leftovers. Who could possibly eat 4 large egg rolls? Well apparently Abby can! In just under an hour she polished off all 4 egg rolls. What a delight to see her enjoying egg rolls guilt free!
Next time I make these (and it will be soon I'm sure), I will take pictures of the process and the end product.
I was googling gluten free recipes the other day when I stumbled across a recipe for Won Ton Wrappers from Gluten Free on A Shoestring. I've been getting braver lately so I thought I'd give these a shot.
Early this afternoon I mixed up the dough and rolled it out just as the recipe said. I made 4 won ton wrappers fairly easily and quickly. I stacked the wrappers on a plate with parchment paper between each wrapper. When I put the last wrapper on the plate I placed a damp paper towel over the top to keep them moist until Ben cooked them later.
Later in the evening, Ben shredded pork and fried it on the stove along with an asian salad mix. He filled the won ton wrappers, rolled them up, and dropped them in the hot oil waiting on the stove. They came out perfect!
I thought for sure that Abby would have leftovers. Who could possibly eat 4 large egg rolls? Well apparently Abby can! In just under an hour she polished off all 4 egg rolls. What a delight to see her enjoying egg rolls guilt free!
Next time I make these (and it will be soon I'm sure), I will take pictures of the process and the end product.
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