Categotry Archives: Quick and Easy

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Dairy Free Sour Cream

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I found this online somewhere and my son has taken to it with ease.  Super simple recipe

 

1 can full fat canned coconut milk, chilled not shaken

2 Tablespoons white vinegar

 

Put the cream from the can and put in a bowl and pour off the liquid.  You can save this to use in smoothies.  Stir in the vinegar, till fully incorporated.  Store in fridge.

That is all.

 

Dairy Free Sour Cream

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Gluten Free Maple Pumpkin Muffins

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I know you probably thought pumpkin recipe season was over, but let’s face it, pumpkin is yummy all year round.  I whipped up a quick batch of these for breakfast on Saturday morning.  It’s also a great way to help warm up the house in this cold weather!

These muffins are grain free and dairy free.

 

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Preheat oven to 400°
Grease muffin pans

Approximately 48 mini muffins

1/2 cup coconut flour
1/4 cup ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

2 eggs, beaten
1/4 cup maple syrup
1/4 cup oil (light olive, coconut or your favorite)
1/2 teaspoon vanilla extract
1/2 small can of pumpkin (sorry, I didn’t measure)
1/2 cup water (or more if needed)

1/2-1 cup chocolate chips (I used Enjoy Life mini)

In a medium sized bowl combine dry ingredients.  Whisk to combine.  Set aside.

In a small bowl combine eggs, syrup, oil, vanilla, pumpkin.  Mix well and add to dry ingredients.

Stir to combine, add water and check consistency.  You want it to be thicker than cake batter, but not as thick as cookie dough.

Use a scoop or spoon to fill tins, fill each about 2/3 full.  If you use the scoop it’s one level scoop.

Bake 8-10 minutes.  When you touch the top and it springs back you’ll know they are done.

 

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Gluten Free S’more Rice Krispies Treats

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GF S'more Rice Krispies Treats

 

6 cups GF rice krispies cereal

10.5 oz mini marshmallows

4 Tablespoons butter

3/4 cup mini chocolate chips

1 1/2 cups GF graham cracker pieces

Butter an 11X7 inch pan.

In a large pot melt butter, add marshmallows.  Stir until melted.  Add rice krispies and graham cracker pieces.  Stir well, until fully combined.  Let cool slightly and gently stir in chocolate chips.

Butter your hands and press into buttered pan.

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Gluten Free Chicken Noodle Soup

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This is one of those no recipe-recipes.   
Use what you have on hand, as much or as little as you want.

Onion
Carrots
Celery
Salt & Pepper
Morton’s Season Salt or your favorite
Olive oil
Garlic
Cooked Chicken
Chicken Stock
GF Noodles (I used Fettuccine and broke them up into smaller sized pieces)
Peas or other veggies

Chop all the veggies except garlic, sprinkle with seasoning and salt.  Saute, over medium heat in olive oil until soft.  Stir in garlic and saute 1 minute.  Add the stock, scrape up the bottom to get all the tasty bits off the bottom.  Add the noodles and peas, let them cook until almost done, a couple minutes shy of desired tenderness.  Add chicken.  Stir and heat till heated through.  Serve with crackers if desired.


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Gluten Free Chocolate Oat Lace Cookies

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Chocolate Oat Lace Cookies
2 Tablespoons butter, softened
1/4 cup + 3 Tablespoons sugar
1 large egg
1 teaspoon vanilla

1 1/4 cup GF oats
1/2 teaspoon ground cinnamon*
1 teaspoon baking powder
pinch of salt

1/2 cup bittersweet OR dark chocolate chips OR whatever kind you have on hand

Preheat oven 350°
Line cookie sheets parchment paper

Beat butter and sugar until light and fluffy.
Add eggs and vanilla, beat again until light and fluffy.
Add oats, cinnamon, baking powder and salt.  Mix until just combined.
Stir in chocolate chips by hand.

Drop by Tablespoon onto parchment lined cookie sheets, 2 inches apart.
Bake 8-10 minutes.  Transfer to rack immediately and let cool completely.

*Swap cinnamon for zest of one orange

Made 32 cookies with this scoop.

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Gluten Free Marshmallow Icing

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4 large egg whites
1 cup white sugar
pinch of salt
1 teaspoon vanilla extract

Put egg whites, sugar and salt in a glass or metal bowl over a simmering pot of water.  Whisk constantly until sugar dissolves and mixture is hot to the touch. Add vanilla.

Pour mixture into large bowl or mixer bowl and beat for 3 minutes until fluffy.  I used the whisk attachment to do this.

For this picture I put the icing in a sandwich bag, snipped the end and piped it on to make swirly tops.

This is great on cupcakes or as icing for a cake.  Filling for cupcakes.  Eating with a spoon.  You could possibly make rice krispie treats with it.

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Gluten Free Chocolate Crazy Cake

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When I saw this recipe, I can’t remember where, I knew I had to try and convert to GF.  It is super quick and easy and it has no eggs.  Also, they were saying that you make it all in the pan.  For GF I knew this wouldn’t be the best because you really want to make sure you incorporate your xanthan into the flour.  I did mix it in the pan, that’s why the pan looks kind of messy.  Another positive for this recipe is it’s small, so not too many leftovers to tempt you.

1 1/2 cups GF White Flour
1/2 teaspoon xanthan gum (IF your blend doesn’t have it.)
3 Tablespoons unsweetened cocoa powder
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

1 teaspoon white vinegar
1 teaspoon vanilla extract
5 Tablespoons oil (I used light olive oil)

1 cup water

Preheat oven to 350°.
Lightly grease an 8X8 baking pan.

Mix the first seven ingredients together in a bowl whisk to incorporate ingredients.
Pour into prepared pan.  Make three wells in the flour mixture, two smaller and one larger.  Put vinegar in one small well, vanilla in the other small well and the oil in the larger well.  Pour the water over all of it and mix well until smooth.

Bake for 30-35 minutes until toothpick comes out clean.

This was amazing just hot out of the oven with a little butter.  I thought that it would be amazing with Marshmallow Icing…..I thought I’d post a recipe for this but can’t find it.  Will try and post it soon.  But, once cool,  top it with your favorite icing or ice cream or dust with powdered sugar.  The possibilities are endless. 


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Gluten Free S’more Bites

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This is a super quick, easy and tasty treat. I saw this idea somewhere, not sure where.

Large marshmallows
Chocolate chips (I used milk chocolate)
Crumbs of cookies (I had some chocolate chip)

Melt the chocolate chips in a glass or metal bowl over simmering water or in the microwave.
Once melted dip the end of the marshmallow into the chocolate and then immediately into the cookie crumbs.  Let sit on wax paper until set up.

Tip:  My friend, Laurel, told me about keeping your marshmallows in the freezer to keep them fresh and not sticky.  I just tried this for the first time.  It was an added bonus for this recipe in that the chocolate set up pretty quick, but you have to dip in the crumbs right away before it sets.

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Gluten Free Ranch Chicken Salad

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I had a lovely Mother’s Day luncheon for my mom, grandma and niece and our families.  I wanted it to be simple, yet lovely. 

The menu was Ranch Chicken Salad BLT’s on English Muffins, chips, fruit and individual Lemon Blueberry Bread for dessert. 

I found an adorable little bird in a magazine and based the color theme around it. 

I and my grandmother both love birds and my mom loves butterflies so I incorporated them into the party.

I think everyone had a really nice time and the table was so pretty.

Now for the recipe:

Ranch Chicken Salad

½ cup prepared Ranch Dressing (page 70 in 101 GF Recipes)

2 cups cooked chicken, shopped or shredded

Season if desired with favorite seasoning, salt & pepper

 

Combine the dressing and the chicken.  It’s best to do this the day before so the flavors have time to blend.

 

Serving suggestions:

Make Chicken Salad BLT’s
Eat on bagel chips
Wrap in lettuce

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Gluten Free Amish Style Cinnamon Bread

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I have succumbed to Pinterest.  Ah, the addiction.  I’ve done pretty well, so far at not going on too often.  It’s definitely addicting.  But, I have actually made two of the recipes off of there so far.  One was kind of a fail, but I converted this one to GF and it is definitely NOT a fail! 

I think that Amish Cinnamon Bread is typically made with a starter.  This recipe is not, it is made with kefir OR buttermilk.

1 Loaf

Filling:
1/3 cup brown sugar
1 Tablespoon ground cinnamon

Batter:
1 stick butter, softened
1 cup sucanat OR sugar

2 eggs
1 cup kefir OR buttermilk OR sour milk (1 Tablespoon
vinegar or lemon juice add milk to make 1 cup, let sit for 10 minutes or so)
2 cup Healthy Gluten Free Flour Blend (from cookbook)
-1 teaspoon xanthan IF your blend doesn’t have it-
1 teaspoon baking soda
1 1/2 teaspoons baking powder
pinch of salt

Preheat oven to 350°
Grease a loaf pan

In a small bowl combine brown sugar and cinnamon, mix well, set aside.

In a large bowl cream together sucant and butter.  If you use the sucanat, cream and let sit 15 minutes and cream again.  That will give the sucanat a chance to soften and cream better.

Add eggs and kefir.  Mix well.

Add flour, xanthan, if using, baking soda, baking powder and salt.  Mix well.

Spread half of batter into prepared loaf pan.  Sprinkle half of filling on top.  Top with remaining batter in even layer.  Sprinkle with remaining filling, swirl with knife.

Bake in preheated, 350°, oven for 45-50 minutes, until a toothpick comes out clean.

Let cool in pan 20 minutes.

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