Gluten Free Zucchini Bread & muffins

Meaningful Eats

Column on left is for one loaf pan.  Column on right is a doubled recipe for 1 loaf pan and 16 muffins

Dry Ingredients

Original            Double

1 ¾ c                3 ½ c GF flour (half blanched almond flour and gluten free all purpose blend)

2 t                    4 t baking powder

½ t                   1 t baking soda

½ t                    1t salt

2t                      4t cinnamon

¼ t                   ½ t nutmeg (or pumpkin spice)

Wet Ingredients

¼ c                    ½c brown sugar

½ c                    1c sugar (decrease next time to 1/2c)

2                        4 eggs

1 c                     2 c zucchini

1/3 c                  2/3 c coconut oil or any oil

¼ c                    ½ c almond milk

1t                       2t lemon juice

2t                       4t vanilla

2-3T                  ¼ c flax

Preheat the oven to 350F. Grease 1 loaf pan with cooking spray or coconut oil and put cupcake liners in cupcake pan.

1. In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
2. On stove heat eggs, coconut oil, almond milk, lemon juice, and vanilla and whisked constantly for 1 min. In a separate bowl- whisk the brown sugar, white sugar and the egg mixture. Add the zucchini and mix for 30 seconds to combine. Add the walnuts or chocolate chips and stir to combine.
3. Pour the batter into the prepared loaf pans. Bake for 45-50 minutes loaf pan and 22-25 minutes for muffins, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

11/5/18  i love the light fluffyness of these muffins. Next time do 1/2c of white sugar and include applesauce

Gluten free Brownies

One Lovely Life

2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
2/3 cup coconut sugar (can sub white, brown, or maple sugar)
2 eggs
1 tsp vanilla extract
2/3 cup blanched almond flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda (if paleo) or baking powder
1/4 tsp salt
TO MIX IN:
2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
OPTIONAL: COARSE SEA SALT TO SPRINKLE ON TOP

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
Stir in the dry ingredients and fold until just mixed.
Fold in the additional chocolate chips.
Pour batter into your prepared pan and smooth the surface.
Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)

• Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

Oatmeal Cake

My friend Jen made this delicious oatmeal cake that was so moist and wonderful, I had to get the recipe.

Combine 1/5 cups boiling water and 1 c of oats. Let stand for 10 min

 Mix into the oatmeal-

1c sugar

1c brown sugar

1/2c butter

1 t baking soda 

1.5 t cinnamon

1 t baking powder

1/5 c flour

1.5 t vanilla

1.5 t salt

Bake at 350 for 20min

Frosting-

3/4c sugar

1 t vanilla

1/3c evaporated milk

3/4 c chopped walnuts or almonds (toasted)

1/2 c melted butter

3/4 c coconut 

Pour over hot cake, (roast for 1-2 min, in oven to toast coconut)

Garbanzo Bean and Sausage Stew

All Recipes

2 cups dry garbanzo beans
1/4 cup olive oil
1 pounds sweet Italian pork sausage, cut into 1-inch pieces
1 bell pepper, cut into bite-sized pieces
1/2 large onion, thinly sliced
2-3 cloves garlic, minced
1/4-1/2 cup all-purpose flour (gluten free flour mix)
1 (14.5 ounce) can diced tomatoes with garlic and herbs
2 cups chicken stock, or more if needed
1 tablespoons dried basil
1 tablespoons dried parsley
1 teaspoons crushed red pepper flakes
salt and ground black pepper to taste
1 cup pipette pasta

1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes.
3. Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour.
4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.

Serve with Cornbread

Cornbread

Cooking Classy

Yield: About 15 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups corn meal
• 1 1/2 cups buttermilk, one time I used heavy cream, (1 T lemon juice, 1T vinegar)
• 1 1/2 cups (212g) all-purpose flour (scoop and level to measure) i have done gluten free
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter , melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar, depending on how sweet you like it
• 3 large eggs

Instructions

1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
2. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 25 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
3. When the cornbread came out I put butter all over the top and honey.

I served with Garbonzo and Sausage Stew

Delicious Meatballs

Foodnetwork

Lily made these with spaghetti sauce, noodles for sunday dinner. Everything turned out delicious!!! Everyone loved it!!!

Dbl    Original- makes 30-50 meatballs
4        1 lb ground beef
1- 2    1 lb sausage (one time I used ground turkey)
1- 2    1 thinly chopped onion (sauteed)
5       cloves (or 1 T minced garlic (sauteed)
3        1 tablespoons mustard
3        1 t Worcestershire
3        1 teaspoon salt
1        1/2 teaspoon freshly ground black pepper
4         2 large eggs
1- 2      1/4-/12 cup grated Parmigiano (one time I didn't have and they still turned out great)
5         2 T parsley leaves
2         1 cup breadcrumbs (cheese it crackers, old crusty rolls and some croutons, saltines, crushed up tortilla chips)
             One time I needed to make it gluten free, so i used (2T flax, 2 T cornmeal and 1/2c quinoa)

Preheat the oven to 350 degrees F.
Place them on a GREASED cookie sheet and bake them in the preheated oven for about 15 minutes, then flip the meatballs to the opposite side to brown for 8 more min.

They are delicious!!!!  I Made 50 meatballs. I cooked all of them and we'll freeze half of them for a future dinner. For about a family of 5 we eat about 10-14 meatballs at each meal.  So there ends up being enough meatballs for 3-4 dinners for the month.


OR 
Cook the meatballs with the sauce inside of crockpot for 4-6 hours on low. I first oil the inside of the crockpot, then pour in sauce and place the meatballs inside. SOOoooooo easy!!!

I made the double version and froze the raw meatballs and put into ziplock bags.

5/3/13 Next time I could just add one more pound of sausage or beef to have a little extra/

2/21/19. 9/6/20 I added all these ingredients to the doubled version- Used the doubled version, Loved it again, even with the gluten free options. I actually tasted the raw meat mixture to make sure I liked the flavor. I could tell it needed more of everything- so I just put some amounts of (1t mustard, 1 t Worcestershire, 1/2t salt, pepper, 1 T parsley, garlic. After adding more of everything the raw meat tasted and smelled better.

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

DBL      Original
2c          1 c milk plus 1 t vinegar
2            1 mashed banana
4            3 eggs
3c          1 &1/2c pureed pumpkin
2c          1 c sugar or honey
1/2c       1/4c flax
2c          1 c crushed bran cereal (or wheat bran or oats or granola)

2 t         1 t baking powder

1 t           1/2 t baking soda

3-4         2 scoops of protein powder
5-6c       3 and 2/3c pancake mix
choco chips


Original reciope 12 muffins

DBL recipe 24-27 muffins
In a small bowl - Mix milk and vinegar first and let sit 10min. 

In a medium bowl- Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

7/20/25 one time i made this doubled- it made 24 muffins

I made this recipe but I forgot to add the pumpkin puree. Still turned out delicious

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

Baked Creamy Taquitos

From Our Best Bites

6 oz Cream cheese
1/2c salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked leftover chicken (can use shredded pork or beef)
can add a can of black beans
Corn or flour tortillas

I like to cook chicken with seasonings (season salt and Mrs Dash) on broil in oven or on BBQer, makes it tender.

Mix everything, then chop or shred chicken and add to everything.

Roll up mixture into tortillas.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with salt. Bake 15-20 min

I have cooked the rolled up tortillas on the stove top b/c I didn't want to use the oven, pour in a little oil to saute.

I like to freeze them after they are cooked. But, you Can freeze b4 you cook them.

Serves well with Lime cilantro dressing

Can use leftover rice and put in tortilla or on the side as a Spanish rice


GLUTEN FREE Taquitos
corn tortillas
1 c shredded chicken or turkey
2 T butter
1/4 c almond flour or alternative
garlic powder
paprika
Salt and pepper

Heat up chicken/turkey, butter, flour, garlic powder, paprika, salt and pepper on the stove. Taste it to see if it needs more seasonings. Warm tortillas in a damp napkin in microwave Put 1-2T on a corn tortilla and roll up. Put oil and salt on outside or rolled tortilla. Put on baking sheet baked 15min, turn tortilla around 7min