Saturday, February 25, 2012

Peanut Butter Cookies

1 1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup butter or coconut oil
1/2 cup peanut butter
1 cup sucanat (or other sweetener)
1 egg
1/2 tsp vanilla

Beat butter or coconut oil, then add peanut butter and sucanat (sugar) and continue beating. Add the egg and vanilla to the mixture and beat. Add the dry ingredients and mix well. Shape into 1" balls, place 2" apart and flaten with a fork. Bake at 375 degrees for 10 minutes.

Quinoa Cookies

1 cup quinoa flour
1 cup whole wheat flour
1/4 cup sucanat or honey
1 Tbsp baking powder
1/2 cup coconut oil
1 egg

Add small amounts of water if needed for mixing. Mix all ingredients well and bake at 350 degrees for 10 minutes of until very lightly browned.

Monday, February 20, 2012

Quinoa Granola Bars

2 cups quinoa flakes (or oats)
1 cup blanched almond meal
3/4 cup chopped dates
1/2 cup ground walnuts/cashews
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup chopped pecans (any type of nuts would work)
1/2 cup melted coconut oil
1/2 cup honey (local honey if possible)
3 Tbsp unsweetened apple sauce
2 tsp vanilla
sesame seeds for sprinkling (optional)

Preheat oven to 350 degrees. Line a 9X13 pan with aluminum foil and oil the aluminum foil.

In a large bowl, stir together the quinoa flakes, almond meal, dates, ground walnuts, sea salt, cinnamon, and chopped nuts.

In a smaller bowl, combine the coconut oil, honey, applesauce and vanilla. Stir the wet ingredients into the dry ingredients and combine. Use a wet spatula to press the mixture into the prepared pan. Sprinkle granola bars with desired amount of sesame seeds.

Bake at 350 degrees for 25-30 minutes. Cook in the pan. Once cooled, remove the granola bars (still in foil) and cut into desired sizes. Refrigerate granola bars in an air-tight container or wrapped in saran wrap. These can easily be stored in the freezer for future use.

*I often use mini chocolate chip cookies instead of dried fruit. Also, when substituting oats,they don't tend to stick together as well.

Sunday, February 19, 2012


1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or schoop the batter onto the griddle, using approxiamtely 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Fillings we like: berries, jam, pudding

Wednesday, February 1, 2012

Crunchy Yogurt Parfait Bites

This recipe comes from the blog I love this idea for breakfast. I'm always trying to think of new things to give the kids, and finding something they'll actually eat is really hard.

Press wonton wrappers into a mini muffin tin and bake at 375 degrees for 8 minutes until they start to turn golden.

Then fill each cup with:

Granola - just a small sprinkling
Fruit - diced kiwi, bluberries, and diced strawberries

GF Won Ton Wrappers

Versatile gluten-free won ton wrappers for all your GF won ton needs.

1 cup all-pupose gluten-free flour
1/2 teaspoon xanthan gum
1 extra-large egge and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water

1. In a medium-siz bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.

2. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.

3. Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they're about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.

4. When you're using the wrappers, moisten the edgese with a bit of warm water to help them stick together when cinched closed.

From the book Gluten-Free on a Shoestring by Nicole Hunn.

Tuesday, March 30, 2010

Easy Shepherd's Pie

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. Cream Cheese, cubed
1 cup Shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.

Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Stir vegetables and gravy into meat.

Spoon into 9-inch square baking dish.

Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.

Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.

Makes 6 servings.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.