Tuesday, May 27, 2014

Wednesday Brunch.4

Wednesday Brunch take 4.

Eggs, sliced apples, and cinnamon raisin biscuits with glaze.

Click the link to see the recipe for the cinnamon raisin biscuits!



Thursday, May 22, 2014

Homemade Caramel Corn

Need a quick sweet treat.  Well, try this on for size.

Homemade Caramel Corn

1/2 cup corn syrup
1/2 cup coconut oil (or butter)
1/2 cup brown sugar
Air popped PopCorn

Bring the first three ingredients to a rolling boil.  Then pour over the air popped corn and toss evenly.  Enjoy while still warm!  Don't let sit too long.  The caramel mixture is best when warm and chewy.  Otherwise it hardens up.  The chewy version is more my style. :)


Monday, May 12, 2014

Cinnamon Raisin Biscuits w/glaze (almond flour)

The kids really like this recipe for almond flour biscuits that I have.  They said it almost tastes like a cookie.  I'm guessing the sweet from the little bit of honey in the recipe makes it taste nice and sweet like that.  So then I thought, what if I added some raisins and cinnamon, make a glaze and turn this little treat into a breakfast food.

Well the kids loved it again!

Cinnamon Raising Biscuits w/glaze

2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil (or other butter replacement)
2 eggs
1 Tbsp honey
1/4 cup raisins
1 tsp cinnamon

In a bowl combine the almond flour, salt, cinnamon and baking soda.
In a small bowl mix the coconut oil, eggs and honey.  Stir the dry and wet ingredients together until a nice dough is formed.  Lastly mix in the raisins.  Sprinkle some almond flour on the counter top surface.  Place the ball of dough on the floury surface.  Flatten with your hands.  Use a jar or cup to cut out the round biscuits and place on a pan.  Cook at 350 for 15 minutes or until they are browned on the bottom and edges.

For the simple glaze mix powdered sugar with vanilla almond milk, until a glaze like consistency.  Pour over each biscuit before serving.

Click here to see all my gluten free dairy free recipes so far.


Thursday, May 8, 2014

Wednesday Brunch.3

Wednesday Brunch is still a hit.

Today we had fruit salad (which seems to be the favorite thing of brunch), bacon and homemade granola bars.

Shake up your meal time a little.  It's the little things that go a long ways most times.


Tuesday, May 6, 2014

Garlic Bread (GFDF)

Gluten free Garlic Bread

We do not usually have bread.  But we decided to add it to our meal tonight.  So I took a store bought loaf of gluten free bread.  Placed some coconut oil and garlic salt between each slice.  Wrapped it in tinfoil and baked it at 425 for 20-30 minutes or so until it was toasted enough to my liking.

This was the perfect addition to our meal.  Everyone loved it.

Sometimes it's the simple things!

Click here to see all my gluten free dairy free recipes so far.


Monday, May 5, 2014

Fried Chicken (Almond Flour)

Fried Chicken made with almond flour.

My son requested me to try making my own Fried Chicken for his birthday.

So here's what I did.

2 cups almond flour
salt and pepper to taste
2 eggs
chicken drummies

Mix the almond flour with salt and pepper.  Whisk the eggs in a shallow dish.  First dip the chicken leg in the egg, covering completely.  Then roll in the almond flour mixture until evenly covered.  Warm a pan with oil.  Fry chicken turning occasionally.  Done when the juices run clear, or chicken is at cooked temperature.

Next time I might try adding some corn flakes or rice crispies.  Something to give even more crunch to the chicken.  But it was pretty good.  The kids loved it.  That's the most important thing!

Recipe Source: ME!

Click here to see all my gluten free dairy free recipes so far.


Saturday, May 3, 2014

Lemon Brownies

Don't be decieved.  There is not chocolate in these brownies.  :)  These are a brownie consistency. That's why they are likened to brownies.  Maybe they should actually be called Yellows.  Ha.

These were great! A total fresh lemon flavor.

Lemon Brownies

3/4 cup all-purpose (gluten free) flour
3/4 cup sugar
1/4 tsp salt
1/2 cup coconut oil
2 large eggs
2 Tbsp lemon zest
2 Tbsp lemon juice

Lemon Glaze
4 Tbsp lemon juice
2 Tbsp lemon zest
1 cup powdered sugar

Preheat oven to 350.
Zest and juice two lemons, or enough to get proper measurements.  Set aside.  Beat the flour, sugar, salt and melted coconut oil, until well combined.  In another  bowl whisk together the eggs, lemon zest, and lemon juice until well combined.  Pour it into the flour mixture, and beat for 2 minutes until smooth and creamy.  Pour into 8x8 baking dish and cook for 25-27 minutes, or until edges are golden brown.  Allow to cool completely before glazing.
Mix the powdered sugar, lemon juice and zest.  Whisk until well combined.  Spread over the 'brownies'.  Enjoy!

Recipe adapted from: Best Yummy Recipes

Click here to see all my gluten free dairy free recipes so far.


Friday, May 2, 2014

Homemade Chocolate Cake (GFDF)

A birthday just took place, so we had cake.  This is the first time I've made cake since going gluten free.  Once again, I'm working with the all purpose gluten free flour mix from Betty Crocker.  I am not endorsing this stuff for any reason other than to let you know for sure what flour mix I have used since it worked out.  I haven't used all the others to be able to say if they will turn out the same in this particular recipe.  Not that they wont.  But things can get tricky when you stray from the original ingredients.  Or maybe that's just with me?! :) HA.

This is a cake recipe I used to make before becoming gluten free, now with the gluten free twist.

Homemade Chocolate Cake

2 cups sugar
3/4 cup shortening
2 eggs
1 tsp vanilla
2 1/2 cups all purpose gluten free flour mix
2 tsp xanthum gum
1/2 cup cocoa powder
2 tsp baking soda
1 cup sour milk (I used almond milk, and soured it with vingegar)
1 cup boiling water

Beat the sugar with the shortening.  Mix in the eggs and vanilla.  Sour the milk with 1 tsp of vinegar. Next mix the flour, xanthum gum, cocoa powder and baking soda in another bowl.  Add a little of the flour mixture, then milk, and back and forth until they are both gone.  Once that is completely mixed together add the boiling water and stir together.  Bake at 350 for 40 minutes.

When using the gluten free flour the cake will expand rather large when cooked, but will shrink smaller when it has cooled.

I cut the cake in half and stacked it, added strawberries inbetween and on top with chocolate frosting.


Click here to see all my other gluten and dairy free recipes


Chocolate Frosting (GFDF)

Chocolate Frosting

1 cup chocolate chips
1/3 cup coconut oil
1 Tbsp vanilla

Now I made three times this amount to cover my cake and that was way too much.  Next time I will only use 2 cups.  Or make 1 cup stretch.  Frosting doesn't need to be that thick!

I did not read the rest of the instructions for some reason, from Elana's pantry.  And I didn't want to wait for the chocolate to cool and stiffen a little more.  So I added some powdered sugar until it thickened up a little.  Then poured it over my cake.  I'm sure it would have been just fine if I had stuck with the original plans as well.  Which you can read when you click the link to Elana's Pantry below.

Enjoy some dairy free chocolate frosting!

Recipe Source: Elana's Pantry

Click here to see all my other gluten and dairy free recipes


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