GF DF Brownies
- 1/2 cup coconut oil
- 1/4 cup DF chocolate chips
- 1 cup organic cane sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/3 cup cocoa powder
- 1/2 cup GF flour blend
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Melt coconut oil and chocolate chips in microwave safe bowl. Stir in sugar. Add eggs one at a time, mixing well. Add vanilla and cocoa powder. Mix well, until smooth. Add GF flour, salt and baking powder. Gently fold flour in, until just incorporated. Pour batter into greased 8×8 pan. Bake for 25- 30 minutes at 350°.
So, I made these for my little GF girl to have in her lunch. BUT, they smell so amazing! AND they are brownies. I really don’t know it I can resist them. She can’t eat the whole pan. They will be stale before she could eat all of them. Right?
These brownies are pretty fragile. I can’t seem to get the first one out of the pan without some damage. I have been sending them to school, but I prefer them in a dairy free brownie sundae!
Not a good photo. I’m working on it.
It is fall break here and at our house any school break is a reason to make donuts. This time I had two requests from the children. The eldest asked for gluten free and the youngest asked for “no pumpkin”. But it is FALL! Fine, no pumpkin. I wanted to have spice donuts, but after I put hemp protein powder in these babies, I decided that chocolate would be better. My kids are pretty good at eating what I give them, but green donuts aren’t terribly appetizing. So a couple of tablespoons of cocoa and these donuts were perfectly chocolate. These are so good! I’m still so new to gluten free baking. I haven’t even begun to figure it out. These actually turned out. They were light and so tender. I was trying to find a substitute for rye flour and in a list I saw hemp flour. AND since gluten free products benefit from protein added to them I thought “hemp protein powder”. It worked. I am so happy.
GF DF Chocolate Donuts
- ½ cup GF flour blend (Bob’s Red Mill)
- ¼ cup hemp protein powder (Manitoba Harvest)
- ¼ cup oat flour
- 1 teaspoon baking powder
- 1/3 cup cane sugar
- Pinch freshly ground nutmeg OR dash pumpkin pie spice
- ¼ tsp salt
- 2 Tbsp cocoa powder (or carob powder)
- 2 Tbsp coconut oil, melted
- 1/3 cup unsweetened coconut milk beverage
- ½ tsp vanilla
- 1 egg
- 2-3 tablespoons powdered sugar for dusting
Mix all the dry ingredients together. Stir egg, milk, and vanilla together. Add wet into dry ingredients. Stir in melted coconut oil. Preheat oven to 400° while the batter rests. Fill greased donut (or muffin) pan 1/3 full. Bake for 6-10 minutes (depending on pan size, 6 min. is perfect for mini donuts). Cool on wire rack and shake in*/sprinkle on powdered sugar. Makes about 18-24 mini donuts.
I have tried filling the donut pan using a spoon because I think it will be easier or less wasteful or something, but using a pastry bag or sandwich bag with the corner snipped is the best way to fill the pan.
*My girls love to cover the donuts in tons of sugar. Put 2 tablespoons of powdered sugar into a (food safe) paper bag. Gently toss 1-3 donuts in the bag at a time. These donuts are fragile and one or two have been lost to overzealous sugar shaking.
I was thinking of calling this Mexican dirty rice or taco rice. The “raco” name was suggested by my eight year old. My DH went further to suggest that we open a raco truck. Hmm, yeah that isn’t happening. I was craving taco meat and rice and tortilla chips; raco was born. I guess this is like hamburger helper, although I can’t remember ever eating hamburger helper. I have no idea how I got through college without eating hamburger helper, but as I was dealing with chronic headaches and food allergies at the time, I just never bought the stuff.
- 1-1 1/2 lbs Grass-fed Ground Beef
- 2 Tbsp, Taco Seasoning (Azure Market, GF and no weird stuff)
- 1/2 large onions, chopped
- 2 cups cooked rice
- 1 cup crushed tomatoes (Natural Value Organic)
- Tortilla Chips
- 1 bunch cilantro leaves, rinsed, stems removed
Brown the ground beef, season with taco seasoning. Add onions and cook until translucent. Add cooked rice and pour tomatoes over all. Cook until bubbly. Taste and adjust seasoning if necessary. Top with cilantro leaves and serve with tortilla chips.
Probably best to serve this with a green salad, this isn’t really the healthiest recipe, not veggie packed or anything. Still, it’s easy and yummy and probably not at all original. Oh, well. I mostly wanted to write down the recipe for the next time I make it.
GF and DF Tuna Noodle Casserole
- 1 half medium onion, diced
- 1 stalk celery, diced
- 1 quarter bell pepper, diced (I use red)
- 1/2 teaspoon Cajun seasoning or salt and pepper
- 1 1/2-2 cups unsweetened non-dairy milk
- 1/4 cup vegan cheddar cheese shreds
- 1 tablespoon potato flour
- 1 or 2 7 oz cans tuna, drained
- 3 cups (dry) gluten-free elbows
- crushed potato chips or vegan Parmesan to top (optional)
Cook noodles according to package directions. Saute onion, celery and pepper in olive oil or vegan butter in a medium sauce pan. Add seasoning and milk. Heat through. When little bubbles form around edge of pan, stir in potato flour. When most of the lumps have disappeared (don’t worry, it will be fine, just keep stirring) add in the cheese shreds. On low heat, stir until cheese is melted. Remove from heat. Stir in tuna. This is the time to add more milk, if it looks too dry/thick. Mix tuna sauce into cooked and drained noodles. (OR now you can add more milk, if it looks too dry.) Pour noodles and sauce into 2 qt casserole dish. Top with crushed potato chips or vegan parm. Bake at 375° for 25-30 minutes, uncovered.
There it is. Up at the top so you don’t have to scroll through all my story-telling to get to the recipe. I hate when you have to search to find the recipe. (I know I am guilty of doing this.) I don’t care about your husband or your cat. I really don’t want to hear about your fabulous trip to NYC. And I don’t want to see your gorgeous photos because I am jealous! (I have no talent in photography) I just want the recipe! So, now I can story-tell to my little heart’s content and it won’t be in anyone’s way.
I have a recipe for DF tuna and noodles, but now we are trying to be gluten free for my sweet daughter. This girl is a trooper. She has had so many health problems and I am just amazed at how she handles them. The only times I have been in the ER have been with her. I think that because her birth was so difficult, I am more nervous for her. I feel like she needs more protection. I also feel like I have let her down. I should have been more in tune to her body. I know I can’t make sure she doesn’t get sick, but oh, I want to do just that! Anyway, in my attempt to be a more overbearing mother I have decided to eliminate gluten from her diet. Now we are going to be dairy AND gluten free. I am praying that it makes a difference in her health. I am going to be super vigilant for 6 months to see if it makes any difference. Then I might relent and let her have Chick-fil-A nuggets because I hate to deny her of her favorite things. This is where my darling husband would say “Are you the mom?” Yes, I am the mom, but I also know how hard it is to not eat your favorite food. I so wanted my children to be able to eat whatever they wanted, but being healthy is more important. And that is the moral of today’s story.