Preheat Oven to 350 and grease an 8 x 8 pan or use parchment paper - that's what I use.
1 Cup Gluten Free Oats
1 Cup Gluten Free All Purpose Flour
1/4 Cup Slivered Almonds (optional)
1/4 Cup Shredded Coconut (optional)
1/4 Cup Sugar (or Coconut Sugar)
1/4 tsp Salt
1/4 tsp Baking Soda
1/8 tsp Cream of Tartar (I don't know if this made a dif or not.)
1/4 tsp Cinnamon
1/4 tsp Xanthan Gum
Mix the FIRST FOUR ingredients together in a small bowl
1/4 Cup Applesauce
1/4 Cup Maple Syrup
1/4 tsp Almond Extract
3/4 Cup of your favorite jam! I used a mix of Red Raspberry, Apricot, and Blackberry.
Add the wet ingredients into the dry and mix together by hand; it should be kinda cookie dough like, but not so thick. (pic 1).. (Reserve a 1/2 cup of this mix to use as the topping.) You should be able to spread it evenly in the pan with a spatula. Do not make your edges too thick or you will end up with all your jam in the center after baking (pic 2). After spreading the dough, spread the jam on top. (pic 3). I actually used a fork to pierce through the jam and dough to work the jam in a little bit.....not sure it made a difference. For the last step, use your reserved dough and use your fingers to scatter it about on top. Do not press it in. I baked for 20 minutes. I would check it at 15. You can get a good idea of it being finished cooking when the jam has oozed over the sides a bit and the top has become a little crusty, but not crumbly hard....Remember, this is a chewy treat!
Enjoy = )
I found this yummy treat in Wal-Mart. Woo Hoo more Gluten Free choices for those on-the-go moments, or when someone else needs to supply my children with a snack. AND this is one I actually approve of versus the cookies and gummies some like to provide.. When they see Gluten Free, it makes them happy and think, "Yay, I can buy this!" I appreciate the effort, but I sure get disturbed by the food colorings and sugars, and God forbid, HFCS! (high fructose corn syrup =P) This box even mentions that it is CORN FREE!! Yay, double bonus! (This just means I don't have to worry about GMO Corn and I can share with my friend who has a son with a corn allergy) Although at $4 a box (5 to a box), even though they are worth it, it's a little hard to keep them in stock with all the mouths I have to feed here. So I came up with an alternative. They are not portable like these, but very tasty none-the-less. I think I will just have to keep a box handy in hiding so that when we need something to take on an adventure, I have it ready.
So instead of Cranberry Almond, we have Berry Almond Oatmeal Bars. I like the texture. They are chewy, and have that bit of sweetness from the jam. I use Smuckers Simply Fruit because it doesn't have too many weird ingredients and no extra sugars. I did add some of that Morena Unrefined Non-GMO Sugar, but you could use coconut sugar. I usually have a flour mix made up so you could use your own GF Flour Mix. This last one I had made up had a 1/4 cup Coconut Flour and 1/4 C Cornstarch added to it. I usually have an even amount of flours and starch A little more white rice than brown, and a little more potato than tapioca...I would like to use arrowroot, but I can't find it in bulk in my local store....One day I will get measurements and share. So in the mean time, you could try winging it like me = )
This is was our Valentine's Day Dinner; it could use a touch of green, or at least a side salad, but we had so many goodies to eat, and I had already busted my butt in the kitchen, I just went ahead and only made the main dish and called it good. According to my kids, good it was!
I bought some frozen wild caught salmon. I have bought the Walmart brand in the past and quit buying it because it started tasting fishy. blech =P So when I was buying a few things for baking today, I saw a different brand. I was pleasantly surprised by the taste - not fishy! yay.
Maybe not your typical Salmon dish, but it filled us up. You could use this cream sauce on many things. Chicken. Noodles. Veggies. etc. I used Jasmine Rice. I like to use it because it is easy to make and I like the way it cooks up. I've made rice so often, I don't need a timer. I usually stir once in the beginning, and then boil until most of the water is gone, which is about 10 minutes and I'll stir it again, and turn off the heat and cover with a lid and leave it on the burner and go about my business until I am ready to serve it up.
I put the four frozen pieces from the package in my toaster oven on 300, and let it cook for a bit until it was sitting in the fat (I guess you can call it). I put a little bit of butter on top of the fish and then sprinkled salt, lemon salt, pepper, pinches of garlic and onion powder, dill and Herbs de Provence. I let it finish cooking until it was tender and juicy and flaked apart.
1/4 Cup Butter
1 Good Size Clove of Garlic (I used one from the outside of the bulb) Pressed
1 T Flour (I use a GF Mix of flour)
1/2 Cup Raw Cashews
3/4 Cup Hot Water
1/2 Unsweetened Almond Milk
A few pinches of salt, pepper and Herbs de Provence
I used a Vita-Mix. 1/2 cup of Cashews, and 1/4 or so of Hot Water (to cover cashews), and blend until smooth, and then add the rest of the hot water to make a milk.
In a small sauce pan, melt butter on low heat and then press the garlic into the butter. Do not fry it, and do not get it too hot. Add the flour and stir. I did not let it cook into a roux, it's just liquidy. I added both milks and let it get a little thick and stirred in the seasonings. The longer it sits, the more flavorful it gets.
When we poured the sauce onto everything, we actually squeezed a LITTLE lemon on it, and it brought out a nice flavor.
A good accompaniment would be asparagus, broccoli, brussel sprouts, or just a simple side salad =
You can make this dairy free by using your butter alternative!
What have people grown up eating for breakfast? Cereal! BUT in our house we usually eat fruit in the morning, (and for a snack in the afternoon when we start craving something sweet.)
So I decided to change up how we usually eat our fruit from fruit in it's natural form or in smoothies (because sometimes smoothies are just too cold to have in the morning when it's 10 degrees outside) to eating our fruit in a cereal bowl with juice and "milk" mostly in hopes that my little guy will eat something good for him!
For what ever reason, call it man genes or something, but my little guy just has an aversion for fruit. I'd say the bananas and blueberries are the ones he likes the best, and maybe that's because they are easy to eat! Simple Little Man
You could also do this later in the day and call it soup. Whatever you want to call it, it will not be as easy as pouring it out of a box or a can, but the things that are really good for us, usually require some effort.
You can use whatever fruit is in season, and you may have to adjust the sweetness depending on the sweetness of your fruits, so I will give you a range and just remember, you can always adjust from there! Recipes are kinda hard for me because I am just a pourer and a shaker = )
Ingredients for the bowl pictured:
1 Apple (peeled if you want)
1/4 to 1/2 cup Fresh or Frozen Blueberries
2/3 to 3/4 cup Orange Juice (I use Simply Orange or an equivalent store brand)
1/4 cup Rice Milk
1/8 - 1/4 tsp Cinnamon
1 -2 tsp Maple Syrup (adjust with the sweetness of your fruit)
Hang on, this is tough = ) I use my Pampered Chef Apple Slicer for the apple, and then cut it up in bite sized pieces. I cut the orange in half and then in thirds so they are like smiles and then peel out the sections. I peel the banana and slice (you could even slice up a frozen banana). Put in the blueberries. I pour the orange juice over just like I would cover cereal. I give a range because the size of your fruit will differ. Add the rice milk, cinnamon and maple syrup. Stir and Enjoy!
Blessings to you always! Joelle
My blogging friend Stephanie (at Hope for Healing) and I did a little give-away with the fabulous Essential Oil - Lemon. My request was for her to come up with a recipe using either the Lemon or Wild Orange and she chose the Lemon because she is in LOVE with the scent and taste = ) She's been using it in her baking and for making cleaning products - which is awesome because she is pregnant and you DO NOT want to be inhaling those awful chemicals EVER - even while not pregnant. One day I'll write a blog on some cleaning tips. Time is still short just yet.
Back to the recipe! I'm going to make this easy on myself and just send you to her blog for this recipe. I made these and THEY are wonderful. I passed them around to some of my friends who had a booth at the last show I did, and no one even knew they were gluten free. Only the people who knew I have an "alternative eating lifestyle" asked, "What's in it?" With a raised eyebrow of course and then tasted and said, "Oh My Gosh! These are so yummy!" Stephanie is a whiz in the kitchen. I wish I had her "mad" baking skills. If you join her blog, you will not be sorry! If you missed the link above, you can also click here for the recipe. Rest assured, these are dairy and gluten free. = ) Enjoy! (Side note, the give-away on her blog is closed)
Add-on! I'm so terrible at promoting myself sometimes! If you would like to know more about essential oils and how to use them in your everyday life, you may use the contact form above in the title section. I even have a little package put together for people that I hold one on one's with - it doesn't matter where you are located!
I'm Joelle! The recipes and food info here will be Gluten Free and mostly Dairy Free and even Refined Sugar Free. Quite a few will also be Vegan or Vegetarian, and on occassion Raw. I have quite a bit of knowledge on how to do replacements for allergies, but I have not experimented with each recipe with the alternative. Just ask and we'll see where it goes. I am all about being healthy, but I am human and do fall off of the wagon on occasion!