GF Peanut Butter Pancakes

Grabbed this idea from food.com (again) and have made it twice in as many days!  With a light peanut butter flavor, they have way more staying power than regular pancakes.  No complaints with these from any age range!!

PEANUT BUTTER PANCAKES

1/3 C sweet white sorghum flour           Mix all dry ingredients together; set aside.
1/3 C superfine brown rice flour
2 T teff flour - place in 1/3 cup measure and fill the rest of the way with
tapioca starch
2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp (kosher) salt

1 egg, whisk lightly, then add
1/3 C crunchy peanut butter (I used Skippy Natural) then whisk in
1 T melted butter, then whisk in
1 C buttermilk                                                      Heat non-stick skillet on low.  

Thoroughly whisk dry ingredients with wet.  When skillet passes the "dancing water"  test, add small amounts of batter (silver dollar size or so) at a time; I get 6-7 or so in at a time.  If you make them larger, it takes forever to "bake" them through.  Doughy pancakes are just gross.....

I'm guessing at how many this makes - 15 to 20; we started eating them before they were finished and no one kept count! 

Almond Joy Cookies!!

I decided to get on the almond flour bandwagon and did a search for these.  I started with a recipe on carrotsncake.com and changed it to suit what I wanted, what I had, what sounded like a good flavor balance.  I must say, these are a treat!  The recipe makes only 12-14 cookies so you can easily get them all on one sheet.  It's also handy to pop them in after you've had the oven on for something else since they require some chilling-in-the-frig time.  (Their recipe states to chill for at least one hour; I mixed them in the morning, baked them in the evening, and think at least four hours in the frig is a better minimum chill time.)

Almond Joy Cookies - I used my stainless steel jelly roll pan; all fit nicely.

1 1/2 cups almond flour (NOT almond meal)
1/4 tsp baking soda
1/8 tsp kosher salt            Mix first six ingredients together fairly well; then fold in all
2 T melted coconut oil          the "bits" til thoroughly combined.  Wrap in plastic wrap
1 egg                                         and place in frig to chill (4 hours is good but 8 won't
1/4 cup pure maple syrup          hurt!)
1/2 cup mini chocolate chips                                     Set oven to 350F.  Divide dough
1/4 cup dried unsweetened coconut, small shred     evenly, 12-14 balls (depends on
1/4 cup raw almonds, small chop                             how much dough you snitch.)
                                                                                Evenly space cookies on sheet (I didn't grease the sheet as I was pretty sure the fat content of the dough would allow them to release without difficulty but you can grease/spray if you want.)  Press dough balls into cookie shapes.  If you forget to do this, you WILL have baked balls instead of cookies.....  Bake 10-14 minutes, depending on how small you made them.  I had 13 on the sheet making them a generous T each and it took 14 minutes to bake.  There would have been 14 but I tasted too much dough...  I cooled them completely ON the sheet before removing.

OK, you MUST taste them when slightly warm and again when cool.....so you'll know leaving them alone for a night makes them really chewy and so much better the next day!  But you're going to taste one so...just do it!  But don't say I didn't tell you that they improve drastically with a little time in an airtight container!!  Because I just did!!

I was going to try freezing a few to let you know how they hold up....but that's just not going to happen!  You're on your own!!

A Crispy Chewy Granola Bar?

When you have items in the pantry that need to be eaten, you find ways to make that happen.  Tasty ways!!  This is my first shot so I'll definitely be back to update this post after I try more combinations!

For now, I'll just call this.....

A QUICKIE GRANOLA BAR  -  9x9 pan, as non-stick as you have or you'll need to 
                                               line it with parchment paper.  Oven:  350 degrees F.

4 T coconut oil                                                                              
2/3 cup honey, maple syrup, golden syrup, etc.  (I used honey)  
1 tsp pure vanilla extract        

Melt coconut oil and honey together; then add the vanilla.  Allow to cool to room temp before combining with the following:

2 cups g-free rolled oats                         
1/2 cup crispy brown rice cereal         
dash salt                                                          
1/4 cup diced dried fruit (I used papaya)         
1/4 cup chopped white chocolate                         
(My option for these: 1/4 cup shredded unsweetened coconut)    

Combine all the "dry" ingredients.  Mix thoroughly with "wet" ingredients.  (Go ahead and grease the pan with coconut oil, for good measure...)  Press mixture firmly into the pan.     

Baking took just under 25 minutes so start watching at 20 minutes.  If the edges get too dark, you'll have a major headache getting these babies out of the pan!!

Let them cool for 10 minutes or so THEN gently cut bars/squares.  Allow to cool further in the pan.  Re-cut and remove.

There are endless flavor profiles to be explored here.  Next time, I'm back on the dried cherries/dark chocolate idea!  Maybe some almond extract and a few chopped almonds, too!  I'll not use honey though...  I also want to try a toasted pecan/cinnamon with maple syrup version!  Once again, I'm in trouble!!

 

Double Chocolate Brownies

I pulled a recipe from food.com again (179831) and did the usual modify-and-test routine.  I cut it in half, mostly because I don't need a 9x13 pan of brownies in my life to haunt me for days on end...and because I didn't want to squander all that lovely chocolate if it didn't work out on the first run.  I also played with pan size and you'll find notes on that at the end of the recipe.  I used a bar of Ghirardelli 60% Bittersweet and then just regular semi-sweet chocolate chips that I had left from something else.  I love dark chocolate but if you don't you can stick with all semi-sweet, like the original recipe.

I brought the butter and eggs to room temp; I think it makes the mixing go a little more smoothly.  I didn't want to risk a gritty finished product...

DOUBLE CHOCOLATE BROWNIES    -     Preheat oven - 350 degrees F.

1 1/4 cups sugar        Whisk together sugar and eggs until pale and very smooth.
2 large eggs                        Let set while you melt the chocolate and butter.

4 ounces  60% Bittersweet chocolate        Melt chocolate and butter.  I used the
4 ounces salted butter                        defrost setting and microwaved the chopped
                                                          chocolate until it started to get soft.  Then I 
                                                         added the butter and continued to microwave                                                          and mix until they were completely smooth.
3/4 tsp vanilla                            Add to sugar mixture along with chocolate mixture.

1/2 cup superfine brown rice flour                        Combine flours and fold into
1/4 cup sweet white sorghum flour                      chocolate mixture.
1/4 cup tapioca starch

1/2 cup semi-sweet chocolate chips                      Fold in chocolate chips.

Pan size and bake time:  I buttered a ceramic 8.5 in x 6.5 in baking dish (because I've been wanting to use this pan and I like thick brownies!)  Traditionally, use an 8x8 pan.  Spread the batter evenly.  Bake til the center is set, a toothpick comes out with moist crumbs, but not runny goo!  It should take about 30 minutes (it was exactly 30 minutes when I used my metal 8x8)...unless you use the pan I did and then expect more like 40 minutes.  

The sides of my chosen dish were a little too slanted, which meant the tops of the edges were thinner and, therefore, ended up more than a little crunchy.  I don't have a problem with crunchy edges as that is the first thing I cut out and eat anyway!  But if you're all about "fudge" with your brownies, make sure your pan has vertical sides.  Or try an individual-squares brownie pan.

I also think these could do with a little less sugar and think I'll remove 1/4 cup for my just-for-me recipe.  But brownies should be what brownies should be so what's a little extra sugar!!  I had to give a lot of these away.....or else eat them for breakfast!!!

                                                        

All Natural Gluten Free Granola Bars

I used to make these with whole wheat flour and wheat germ, back in the day.  I tried them today with a gluten-free flour blend, certified g-free oats, pure maple syrup - so I guess that makes them vegan, and struggled to stop creating crumbs so I could keep eating out of the pan.....  

Prep ALL your ingredients first.  THEN turn the oven on - 350 degrees F.

Today's version:

ALL NATURAL GLUTEN FREE GRANOLA BARS - sprayed 9x13 pan (I used Pyrex)

2/3 cup all natural peanut butter (made with only peanuts, I used no-salt-added)
1 cup pure maple syrup or honey
2 2/3 cups g-free rolled oats
1/4-1/3 cup ground pecans (less if fresh, more if dry)
1 cup g-free flour (my combo: 1/4 cup EACH sweet white sorghum, superfine 
                              brown rice, 1/4 cup teff, 1/4 cup tapioca starch)
1 tsp cinnamon (yes, it DOES go well with peanut butter!)
2 cups of add-ins (today's combo: 1/2 cup dried fruit - dates and raisins, 1/2 cup
                             chopped almonds, 1/2 cup chocolate chips, 1/4 cup ground
                             flax seeds, 1/4 cup sunflower seeds)

It takes some elbow grease to mix this stuff together well.  Do your best.  Then press it down HARD in the sprayed pan.  Make the top even, no cracks, craters, or empty spots.  With one hand bare and a wide spoon in the other, I press press press press press!!!  You're making BARS here, NOT granola.  Then bake...start checking at 15 minutes for browning edges.  Today's batch was a little more moist and took 17 minutes.  

CUT the bars while still warm.  I use a sturdy spatula and "slice" straight down; no sawing motion or you'll make crumbs.  Then allow them to cool in the pan.  You can use the spatula to re-cut for easy removal.  I individually wrap the bars for easy grab-and-go snacks.

There are endless options with these.  Next on my list: dark chocolate, dried cherries, coconut, almond butter with chopped almonds and ground almonds.  And maybe a little cocoa powder!  

I think using maple syrup makes them more moist and chewy than using honey but I like them both ways.  Play around and see what combo YOU like best!!  (And let me know!)  Oh, and don't eat too many.....these pack a whopper of a calorie count!

Baked Spaghetti Pie

This is a perfect example of taking something you used to make that you can still make after going g-free!  This recipe is adapted slightly from food.com, #120972.

Always read through the recipe before you begin to remind yourself to do all the prep work FIRST!!  Coordinate the effort and this dish will go together quickly.   

If you don't have a large quiche pan or deep dish pie pan, you'll obviously need to find another pan.  I do know that a 9" x 13" is too large; I think my 8 1/2" x 11" would be a good substitute but most kitchens won't have that size.....let me know if you come up with a viable alternative and I'll stick your findings on this post!

BAKED SPAGHETTI PIE  

Part 1:
6 ounces (dry) brown rice spaghetti  -  cook as directed using the lower end of 
                                                              suggested cook time; while still hot, add:
1 T butter
1/3 cup freshly grated Parmesan         Once combined, press into buttered deep
2 beaten eggs                 dish pie pan/quiche pan.  Set oven to 350 degrees F.

1 cup 2% cottage cheese, small curd - spread over spaghetti mixture

Part 2:
1 pound bulk Italian sausage - cook til nearly brown, drain, and then add:
1/2 cup chopped onion
1/2 cup chopped  (green) pepper         Cook til tender; then add:

1 cup chopped tomatoes (use canned)
1 - 6 ounce can tomato paste (try to use no-salt-added)
1 T sugar
1 (loaded) tsp oregano, crushed                        Place meat mixture on top of the
1 (scant) tsp garlic powder                               cottage cheese.  Bake 20 minutes.
1/8 tsp freshly cracked black pepper                                     Then top with:

1 cup (or more!) shredded Italian cheese blend - bake about 5 minutes more.

My 10" quiche pan is filled to the brim when I make it...but then I take liberties and add extra.  I use a can of Italian tomatoes minus the juice.  I also have a habit of just eye-balling measurements...with the Parmesan, the onions, and the peppers...and I never use only 1 cup of Italian cheese!!  For the last step, bake it til the cheese is really melted and almost toasty but NOT til the meat starts to burn; makes it tastier!!  Try to get the cheese all the way to the edges to help with that issue...

My Lazy Oven Oatmeal (Yes, it's creamy!)

I make this stuff all.the.time.  Seriously, once a week, sometimes twice.  I am addicted.  I still need to figure out more ways to make it though...this peach version was the first way I tried it and I liked it so much that I've only tried a cherry version twice!  EDIT:  A Blueberry Version is added after the recipe!!  (Not to mention, the cherry version is WAY more expensive anyway...)  I keep thinking I should try it with cooked apples and apple juice.....  Maybe someday!

This is the stuff that "told me" I can't eat regular organic oats.  The cross-contamination was still too much and I just had to give them up.  Certified gluten-free oats are SO much more expensive.....but SO worth it in the end! 

Also, I've tried other brands of 100% juice peaches and have yet to find anything that rivals Del Monte.  Just sayin'.....

LAZY OVEN OATMEAL - peach version - 350 degree F. oven

I bake this in a larger (2 1/2 qt) round casserole dish

2 cups g-free old fashioned oats       Combine oats with cinnamon, brown sugar,   
2-3 tsp cinnamon (I go heavy because I LOVE cinnamon!)                      and salt.
2-4 T brown sugar (OR 2 T pure maple syrup, my preference)               
pinch of salt

2 - 15 ounce cans Del Monte 100% Juice Peaches - drain the juice; make sure you
                                                                                        have AT LEAST one cup.
                                                                                     Add juice to oats along with
3-3 1/4 cups milk - I use unsweetened vanilla cashew milk      milk and chopped 
                                                                                                     peaches.
                                                                                      
Pour it all in the baking dish (spraying/greasing doesn't seem to make any difference so I quit!) and bake for 45-50 minutes.  It will thicken upon standing/cooling.  I habitually stir it every 15 minutes or so while it's cooling if I'm not trying to eat it right away! 

BLUEBERRY VERSION:  Omit peaches and add 2 cups blueberries.  I've only used 
frozen as that's what's always available in my freezer!!  Instead of peach juice, I use cranberry juice (Ocean Spray) because that's what I always have.  (Am loving the V8 Fusion Blueberry Pomegranate juice now!)  The end result is a bit thicker so don't hesitate to add a little extra juice.  It looks a little muddy but it tastes so good you won't mind!!

THAT'S IT!!  Throw it together, get it in the oven, and get the rest of your morning going...and, before you know it, breakfast is ready!  (My favorite time to eat it is actually in the evening.....kinda like dessert!  I feel I can justify it because it's certainly better for me than ice cream, right?!?!?)