You Want Me to Eat That?!

Peach Cobbler

2010-04-09T08:00:00-07:00

We just love peach cobbler! This is more of a peach bread pudding, but it is fabulous! I got the original recipe here, but I make it gluten free now.

***This recipe can be made with spelt (or white flour) by omitting the xanthum gum,sorghum and millet flour and using 1 cup spelt instead.

3/4 cup sorghum flour

1/4 cup millet flour

1/2 tsp xanthum gum

1/2 cup dark brown sugar

1/2 cup baker's sugar

2 tsp baking powder

1/2 tsp sea salt

1 tsp vanilla

1/2 cup melted butter (or Earth Balance)

1/2 cup vanilla rice milk

2 (15 oz cans) peaches in lite syrup

Cinnamon

Pre-heat oven to 375 degrees. Grease 9X13 pan. Mix dry ingredients in a small bowl; set aside. Mix wet ingredients in large bowl; add in dry ingredients. Pour batter into a pan. Layer peaches over batter and sprinkle with cinnamon. Bake about 40 minutes or until golden brown.

Banana Bread (Gluten Free)

2010-04-06T07:08:44-07:00

I love to play around with recipes and see what I can come up with! This is similar to an old favorite of mine. When using spelt flour, I can easily omit the egg and add 1 heaping tsp Energy Egg Replacer. I decided to play with it and see if I couldn't make a delicious gluten free banana bread for my son. Gluten free flours break apart easier, so I did use an egg. Wonderful texture! He loved it and ate half the loaf right out of the oven! (Next time, I may omit the egg and add Energy Egg Replacer and make it Vegan so that my daughter can have some, too!)

***If you do not need it to be gluten free, then just use 1 1/2 cups spelt (or white flour) and omit the sorhum, potato starch, millet flour and xantum gum.

INGREDIENTS:

1/2 cup Sorghum flour

1/2 cup Potato starch

1/2 cup Millet flour

1/2 tsp Xanthum gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 egg (or 1 1/2 tsp Energy Egg Replacer mixed with 2-3 tbsp warm water. Mix until foamy)

1/2 cup baker's sugar

1/4 cup dark brown sugar

1/3 cup melted butter (or Earth Balance for dairy free)

3 large or 4 medium very ripe bananas

chocolate chips (optional)

Preheat oven to 350 degrees.

Mix dry ingredients in a small bowl and set aside. Beat bananas in Kitchen Aid (or separate bowl). Add in egg, sugar, melted butter. Once mixed thoroughly, add in dry ingredients. Mix together thoroughly. Pour into greased bread pan (I use stoneware; works wonderfully!) and sprinkle chocolate chips on top. Bake for about 40 min or until golden brown and knife comes out clean.

Will also make about 12 muffins instead. Bake muffins for about 20-25 minutes.

Pumpkin Cream Cheese Bread

2009-11-16T17:20:17-08:00

I love pumpkin bread. I also love to bake. Going gluten free in our family has caused some serious disappointment as it is so hard to make a good, gluten free bread! I've been playing around a LOT with flours and have come up with a pretty decent mixture.

The other day, a friend gave me some amazing pumpkin bread (Recipe was from Gooseberry Patch). It was so good! I asked her to give me the recipe so I could play around with it, have a base to start from and figure out how to make a good gluten free pumpkin bread. And by golly, I did it! This bread is soooo good!

I made it with eggs and dairy, but it can be vegan; egg free, dairy free, too, if needed. I made a separate loaf for my daughter without the eggs or dairy. I also have learned to appreciate grape seed oil. It makes gluten free bread so much more moist!

Filling:

8 oz cream cheese, softened (can substitute tofutii cream cheese)

1/3 cup sugar

1 tbsp potato starch

*1 tbsp gluten free flour mix

1 egg (or substitute 1 tsp energy egg replacer with 4 tbsp warm water whipped until frothy)

2 tsp grated orange peel

Bread:

1 15 oz can cooked pumpkin

1 cup grape seed oil

2 eggs (or substitute 1 tbsp energy egg replacer with 10 tbsp warm water)

1 ½ cups sugar

1 ½ cups agave nectar

1 tsp salt

1 tsp cloves

1 tsp cinnamon

1 tbsp baking soda

1 tsp xanthum gum

*3 cups gluten free flour mix

1/3 cup amaranth flour

*(1 c tapioca starch, 1 cup sweet sorghum flour, 1 cup sweet rice flour, ½ potato starch, ½ cup arrowroot starch-mix together store in air tight container)

Mix filling ingredients together and set aside.

Mix pumpkin, grape seed oil, eggs, sugar and agave nectar together. Add in the remaining dry ingredients and mix until well blended.

Cover bottom of bread pan with pumpkin mix. Spread filling over pumpkin mix, then pumpkin mix over the filling. Bake at 325 degrees for 1 ½ hours or until done. Makes 2 loaves of bread.

Banana Muffins

2009-11-13T21:54:11-08:00

I've been trying hard to come up with a great banana muffin recipe that is everything free; no substitutions. I don't want it to be grainy or sandy or dry and crumbly. I'd like someone to bite into and not know that it's gluten free. I've been playing around, and by golly, today, I got! And it cooked up perfectly in muffin tins and in a loaf pan! It was so good that my son literally ate HALF THE LOAF in one setting! I'm going to have to go get some more bananas and let them turn brown!

*2 ½ cups gluten free flour mix

½ cup amaranth flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp xanthum gum

6 medium to large very ripe bananas

1 ½ cups fine baking sugar

2/3 cup grapeseed oil

2 rounded tsp energy egg replacer mixed with 3 tbsp warm water

*(1 c tapioca starch, 1 cup sweet sorghum flour, 1 cup sweet rice flour, ½ potato starch, ½ cup arrowroot starch-mix together store in air tight container)

Pre-heat oven to 350 degrees. Combine dry ingredients in bowl. Mix bananas, sugar, grapeseed oil and energy egg mixture together until well blended. Add in flour mixture. Pour into muffin cups and bake until golden brown (about 15 minutes). Also makes good banana bread.

Yields 2 dozen muffins or 2 loaves bread.

Tangelo Cupcakes

2009-05-06T20:39:55-07:00

Photo taken by B-Boo

I found this recipe on Karina's a few days ago and have wanted to try it. It was my friend's birthday today, so I thought this would be the perfect occasion. I did double the recipe and slightly changed the frosting (I like a butter cream frosting so used more butter) and these were very good! Oh...and I didn't have any oranges, so I juiced some tangelos instead. Yum! Even my nephews liked them! The only bad thing? I managed to break yet another hand mixer...one more reason to invest in a Kitchen Aid! I have yet to find a recipe from Karina that I don't like, so I encourage you to check out her site!

In a mixing bowl, whisk together the dry ingredients:

3/4 cup sorghum flour
3/4 cup potato starch
3/4 cup organic cane sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2-3 teaspoons fresh orange zest

Add in:

2 tablespoons light olive oil or vegetable oil
1 tablespoon agave or honey
1 cup fresh squeezed orange juice (using fresh juice really gives the batter a fresh, bright taste)
Ener-G Egg Replacer for 2 eggs whisked with warm water (makes 1/4 cup)
2 teaspoons bourbon vanilla

Beat on medium speed for several minutes until the batter is smooth and fluffy. Bake at 350 for about 15 minutes or until done.

Frosting:

In a mixing bowl beat:

1/4 cup Spectrum Organic Shortening (I used Earth Balance)
2 teaspoons bourbon vanilla
Juice from one fresh orange
3 cups organic powdered sugar

Beat shortening until smooth. Add in vanilla, powdered sugar and just enough orange juice to moisten. Beat until creamy. Frost cupcakes, chill and serve.

Apple Crisp Cobbler

2009-03-18T14:03:44-07:00

Apples have been on sale around here, so we've had an abundance. This morning I was in the mood to bake and came up with this apple crisp cobbler thing. It was a huge hit at bible study this morning and with my kids!

Ingredients:

1 cup Sweet Sorghum flour
3/4 cup Potato Flour (NOT potato starch)
3/4 cup whole oats
1 cup brown sugar
1 cup white sugar
1/2 softened butter (or earth balance)
1/2 Hemp milk
1 1/2 cups apple juice
4 small to medium red delicious apples, peeled and thinly sliced
4 small to medium granny apples, peeled and thinly sliced
Cinnamon

Place apple slices in a 13X9 inch pan. Pour apple juice over the apples. Sprinkle cinnamon over the apples. In a separate bowl, combine flours, brown sugar and white sugar. Cut in butter. Add in oats and hemp milk. Mix thoroughly. Drop dough over the apples by the teaspoon. Bake at 350 for 45 minutes or until dough is a golden brown and apples are soft. Enjoy!

Honey Mustard Chicken Nuggets

2009-03-16T17:22:31-07:00

We were in the mood for chicken nuggets, so I decided to just throw something together that sounded good. It turned out to be one of the best chicken nuggets I've made. The kids loved them...so much so that I never did a full plate, because they kept eating them as soon as I took them off of the skillet!

Boneless, skinless chicken breasts
Honey mustard
Sweet Sorghum flour
Potato Flour (not potato starch)
Safflower

Heat safflower oil in a skillet on medium heat. Cut chicken breasts into bite sized pieces and place them in a bowl. Pour honey mustard over the pieces until they are completely covered, tossing them to make sure. Mix half potato/half sweet sorghum flour in a bowl. Dip chicken in flour and place in hot skillet one at a time. Brown on one side, then flip and brown on other side. Place on a paper towel on a plate. Repeat until all nuggets are cooked.

I would say these are great with dip, but my kids ate them too fast to even stop for that!

Vivas Gluten Free Quesdilla Pie

2009-03-12T20:39:10-07:00

the man loves his quesadillas, but we have found that corn tortillas tend to break in half, making it hard to stay together. Today, he helped me to invent a new quesadilla. :)

Ingredients

Shredded cheese
Corn tortillas
Shredded beef from left over roast
Salsa

Yesterday's dinner was a simple roast shredded up with an jar of salsa added in. The salsa gives it great flavor, especially as a sandwich or a burrito for those who can have them. For those of us who can't, it's also great on a salad or, in this case, a quesadilla.

Slightly spray olive oil on a non-stick skillet. Heat to medium. Place one corn tortillas in the center of the pan. Sprinkle cheese over it. Sprinkle shredded beef over cheese. Sprinkle more cheese over shredded beef. Add second corn tortilla on top. Press down with a spatula and let heat until cheese starts to melt. Flip, and heat some more. Remove from heat and slice into pie type slices. Yum!

Comforting Rice Pudding

2009-03-10T08:18:43-07:00

With sickos in the house for over a week, yesterday I decided to make some rice pudding with the rice that I had leftover.

Ingredients:

3 cups cooked rice
4 cups milk ( I use vanilla soy or rice dream)
2 tbsp vanilla
1/2 cup agave nectar (you could use honey or sugar, but I like the mild flavor of agave nectar much better!)
1 cup raisins
3-4 tbsp tapioca starch (less if you like it a little thinner, more if you like it thicker)
cinnamon and nutmeg to taste

Place rice and 3 cups milk in a pot on medium high heat and bring to a boil. Add vanilla. Add tapioca starch to the remaining milk and stir until tapioca is dissolved, then add into the pot. Continue stirring until pudding starts to thicken. Add raisins and about 1 tsp cinnamon, depending on your taste. Add in about 1/2 tsp nutmeg, depending on your taste.

Cover and remove from heat. Let it sit for about 15 minutes before serving. You can eat this hot or cold, but we prefer it hot. It stores easily and does not dry out when reheating.

Steven's Soup

2009-03-05T09:31:20-08:00

Art, Josh, & Mike

I can't believe it's been six months today since Joshi went home to be with our Lord. We miss him so much. Drew, Barb, Shelbie and Sammie, we love you so much and pray for you daily; you are never far from our thoughts and prayers.

For my friends and others who are reading this blog, today is Joshi's Day. We've kind of made a little tradition where on the 5th of the month we make a cheesy potato soup for the Stevens to help them get through the day. My kids LOVE this soup and look forward to it each month. They start asking for it a few days before, knowing that Mom is going to be making this soup. The other day, I was telling Barb that my kids were asking if I was going to make the Steven's soup. We kind of laughed and said that is how it should be. It is the Stevens Soup, because it has so much love poured into it for the Steven's family and whenever we eat it, we smile and remember Joshi and what he meant to us.

So, I thought I'd post my recipe, which started out as a recipe from Allrecipes.com and grew into much more.

Ingredients

Love, as much as you can put into it

1/2 cup butter (I use earth balance to keep this dairy free)
2 qts organic chicken broth
1 diced sweet onion
5 lb bag red potatoes, peeled, chopped
1/2 tsp cayenne
1 tsp black pepper
1/2 tsp sea salt
1 12 oz tub sour cream ( I use tub Tofutti Better Than Sour Cream)
1 8 oz tub cream cheese (I use tub of Tofuttie Better Than Cream Cheese)
1 heaping tsp dill
1 tsp minced garlic
1/4 cup dried chives

Place onions and potatoes into a large pot. Add chicken broth, garlic, cayenne, pepper, and salt and bring to a boil. Continue boiling until potatoes are tender. Mash potatoes with a potato masher (or a larger spoon thingy) until there are small little chunks of potato mixed in. Add butter, sour cream and cream cheese, chives and dill and simmer for about 15 minutes. If soup is little watery, you can add in a little potato starch to thicken it.

For those who can have dairy, top off your bowl with colby jack or cheddar cheese and enjoy.

But before you take a bite, please remember Barb, Drew, Shelbie and Sammie in your prayers...and if you knew Joshi, share a few memories as you sit around your table eating the Stevens Soup!

Joshua Dennis Stevens
1995-2008

I am Josh
by Josh Stevens

I am Athletic - like a precise machine, running smoothly and efficiently.
I am Competitive - like the sun, fighting to shine through the clouds on a cloudy day.
I am Fun Loving - like a circus star, wanting to give joy to others.
I am Kind Hearted - like a favorite family pet, wanting to give love to all.
I am Persistent - like a skilled quarterback, never giving up till the ball scores.
I am Obedient - like an athlete responding to his coach.
I am Respectful - like a player accepting of the ref's call.
I am Beautiful - like a gem stone, with beauty for all to see.