In my quest to stick to not only my gluten free diet, but keep away from all those cross-reactors, I am always on the hunt for recipes that taste like real food. I actually made this gluten free blueberry pancakes recipe for dinner. Who doesn't love having breakfast for dinner?! It changes things up a bit. Plus, I haven't been a morning person in years and making a big breakfast after rolling out of bed, just doesn't sound like a great idea at that time of day.
I was quite pleased with how these pancakes turned out. There isn't even a hint of dairy in them and yet they were light and fluffy. Just how pancakes should be. The cooking time did take a bit longer than I expected, due to the size of the blueberries I used. However, it was well worth the wait! Check out the recipe below. I think I will be making these gluten free blueberry pancakes for Christmas morning breakfast!
Gluten Free Blueberry Pancakes
Ingredients:
1 cup blueberries
2/3 cup gluten free flour
4 Tbsp Bob's gluten free rolled oats
1 tsp cinnamon
1 1/3 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 Tbsp sugar
2/3 cup almond milk
1 Tbsp canola oil
Directions:
Combine all your dry ingredients in a large bowl. Add your wet ingredients. Mix ingredients. Be careful not to over mix.
Cook on lightly sprayed pan set to low-medium heat. Flip each pancake once. This recipe serves two.
Top your pancakes with powdered sugar or maple syrup!
It's that time of year where I am on Pinterest for countless hours looking for DIY gift ideas, Christmas decorations and best of all, recipes! All those images of amazing food make me so hungry. It is like going to the grocery store on an empty stomach. Not smart!
I honestly don't even remember what I was searching for at the time I found this yummy recipe, but it was one of those that stopped me dead in my tracks and made me think, "I MUST GO MAKE THIS NOW!" I certainly cannot take full responsibility for this wonderful zuppa toscana recipe as I found it at Pink Pistachio. I changed a few minor things, but the quality obviously stayed the same as my husband had the same reaction as hers.
Now, I have never had zuppa toscana at Olive Garden, but my husband said this was very similar. I'd like to say it's better, but you will just have to let me know!
On my recent travels back to New Hampshire, I met my brother's girlfriend, Kirsten. She studied Herbalism at Goddard College and is quite knowledgeable about organic, healthy eating habits. We had so many helpful talks about diet and what is truly "good for you". She recently posted photos of her irresistible gluten free chewy oatmeal raisin cookies on her Facebook page. Kirsten is constantly baking gluten free items and I knew I HAD to have her recipe. She was such a sweetheart and sent it right over.
This Chewy Oatmeal Raisin Cookie Recipe was originally from Delightfully Gluten Free. Kirsten and I both adapted the recipe removing the butter and egg for healthier, vegan options. These cookies are disappearing quickly! My husband looooves them.
Due to my crazy dietary changes over the past week, I have been in search of new breakfast choices. Eggs, protein drinks, etc. are now out of the question. With the fall season fast approaching, I found a recipe for vegan apple muffins from thekitchn. However, the recipe called for wheat flour, which is not gluten free. Here is my adapted recipe with a few changes I made. I'll wrap up the blog with my review and what I would do differently.
Ingredients:
Dry Ingredients
3 cups Gluten Free All Purpose Baking Flour
2 1/4 tsp Xanthan Gum
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
1 1/2 tsp ginger
1/4 tsp sea salt
Wet Ingredients
2 Tablespoons canola oil
1 Tablespoon apple sauce
1 3/4 cup apple juice
Last, but not least
3 apples, diced
Directions:
- Preheat oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
- In a large bowl, combine dry ingredients. Add oil and mix well. Finish with the remaining wet ingredients and then fold in apples.
- Heat muffin pan in oven until warm. Remove pan and divide batter equally among muffin cups. Sprinkle tops with cinnamon.
- Bake until golden brown, about 25 to 30 minutes.
My results were a dense, overly "apple-d" muffin, noticeably lacking a hint of sweetness you would expect. Although small, they are quite filling! Next time, I would add a bit of baking powder to help them rise and would include maybe 1/2 cup of brown sugar to replace some of the all purpose baking flour. To cut back on the "apple-d" muffins, I would only use 2 small apples and next time would opt for McIntosh Apples. I look forward to trying this recipe again. Let me know what you think!
I can't believe how long it's been since I was in my blogging "routine"! To get back into the swing of things, I thought I'd share a brand new gluten free recipe that I tried recently. My husband was a big fan and the best part about this recipe is that you can throw everything into your crock-pot and it's ready to go when it's time for dinner. I am all about using the crock-pot whenever I can and we just happen to have a fantastic one from our wedding! I can't take full credit for this gluten free orange chicken recipe as I found it on an amazing website! If you are in need of super easy recipes, check out Crockpot365. There are crock-pot recipes for every day of the year out there!
Gluten Free Orange Chicken
Ingredients:
- 1 1/2 pounds Boneless Chicken (cut into 2" chunks)
- 1/2 cup Pamela's Baking Mix
- Olive Oil (for cooking chicken)
- 1 Tablespoon Kosher Salt
- 6 ounces Frozen Orange Juice Concentrate, Thawed
- 3 Tablespoons Brown Sugar
- 1 Teaspoon Balsamic Vinegar
- 3 Tablespoons Ketchup
Directions:
- After cutting your chicken into 2 inch pieces, roll in flour. Shake off the excess flour and brown chicken in large skillet. Don't cook completely. Just sear the meat.
- Place chicken in crock-pot.
- Mix orange juice concentrate, brown sugar, balsamic vinegar, salt and ketchup in a small bowl. Taste test! If you prefer a sweeter mix, add more brown sugar.
- Pour sauce evenly over chicken and gingerly toss to coat.
- Cover and cook on low for about 6 hours. If you are in a hurry, set your crock-pot to high and cook for 3 to 4 hours.
- Serve over rice.
For many months now, my husband has been subtly asking me to make white chocolate macadamia nut cookies. I procrastinated a bit as I didn't have faith that I would find a gluten free recipe that would live up to my expectations. These cookies happen to be one of my favorites and I haven't had one in years since my celiac discovery. I didn't want to lose the wonderful, sweet memories of cookies from years past. I am so thankful that I happened upon the perfect recipe by Silka at Silkie Allergy Cookbook. She made this recipe for her gluten free husband when he came home from work one day discouraged by his co-workers that were teasing him with chocolate chip cookies that he couldn't eat. Silka wanted her husband to have a stock pile of cookies at work to not only snack on, but be prepared if the same situation arose. Her recipe is perfect! You cannot even tell they are gluten free. For the love of chocolate….try these white chocolate macadamia nut cookies.
Ingredients:
- 2 1/4 cup Silka Flour Mix (2/3 cup Brown Rice Flour, 1/2 cup each White Rice Flour & Tapioca Flour, 1/3 cup Corn Starch (I used Tapioca Starch.), 1/4 cup Potato Starch)
- 1 stick of unsalted butter (melted)
- 2/3 cup light brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp gluten-free baking powder
- 1 tsp gluten-free baking soda
- 1 1/2 tsp xanthan gum
- 1 cup white chocolate chips
- 1 TBSP milk (optional)
- 1/2 cup macadamia nuts
Directions:
- Preheat oven to 375 degrees and line 2 to 3 baking sheets with parchment paper or use nonstick spray to grease the baking sheet. (I used the parchment paper and the bottom of the cookies were a perfect golden brown.)
- Mix melted butter, brown sugar and sugar until incorporated. Add eggs and vanilla extract until blended.
- In a medium bowl, whisk Silka Flour Mix, baking powder, baking soda, xanthan gum and salt.
- Stir the dry ingredients into the butter mix until incorporated.
- Stir in white chocolate chips and macadamia nuts into the cookie dough.
- If the dough appears to be a little dry, add in the milk. (I didn't use the milk as my dough was just right.)
- Use a tablespoon to scoop the cookie dough onto the prepared cooking sheet, space them about 2 inches apart.
- Bake for 12 to 15 minutes or until cookies turn golden. (I found 11 minutes to be the perfect amount of time with my oven.)
- Cool cookies for 5 minutes before transferring them to a wire rack.
This recipe will make 2 to 2.5 dozen cookies. Hope you enjoy these white chocolate macadamia nut cookies as much as I did. Stop by Silka's blog and let her know your thoughts!
