Multi-Grain Waffles

I have not done much baking with buckwheat flour so I thought this morning would be a good time to start. Many gluten-free products can be dense but not these waffles. My Multi-Grain Waffles turned out light and fluffy. And the whole family agreed: They are the best waffles yet!

Ingredients
2 1/4 t or 1 package active dry yeast
1 t honey
2 cups almond milk, warmed
1/2 t salt
1/2 t baking soda
1 cup buckwheat flour
1 cup whole oats
1/2 cup brown rice flour
2 T honey
3 T grapeseed oil
2 eggs

Directions
Warm milk. Add yeast and honey and let stand for 10 minutes.

Mix together flours, oats, salt, and baking soda.

Whisk in flour mixture to yeast mixture. (If you are making this the night before, you may refrigerate mixture at this point.)

Add honey, oil, and eggs. Mix until well-combined.

Preheat waffle iron. Spray with cooking spray. Pour waffle batter into waffle iron ad cook according to directions.

Makes 4-5 delicious waffles!

Peanut Butter Chocolate Chip Ice Cream

I thought I would jump on the peanut butter bandwagon for National Peanut Butter Day and post this delicious dairy-free "ice cream" recipe. The secret ingredient is creamy banana! All you need is a high powered blender and a freezer and you're set for an indulgent treat.

Ingredients
2 T natural peanut butter (just peanuts and salt!)
4 bananas
1/2 cup almond milk
2 T mini chocolate chips

Directions
Blend peanut butter, bananas, and almond milk on high for 1-2 minutes. Pour into a container for freezing purposes. Stir in chocolate chips. Cover with lid and place in freezer for 2 hours. Serves 4-6.

Gluten-Free Chicken Bites

My kids love chicken nuggets but I have yet to find a gluten-free nugget. So I came up with this tasty recipe that has received rave reviews from my critics. Delicious!

Ingredients
2 boneless chicken breasts, cut in bite-size pieces

grapeseed oil

1 egg
1/3 cup coconut milk

1/3 cup soy flour
1/3 cup tapioca flour
1/2 t salt
1/4 t paprika
1/4 t garlic powder
1/4 t onion powder
1/8 t pepper

Directions
Cover bottom of large skillet with grapeseed oil. Heat grapeseed oil on medium heat.

Stir together egg and coconut milk in a shallow dish. Mix together flours and spices in another shallow dish.

Dip bite-sized chicken pieces in egg mixture then flour mixture. Repeat one time. Drop breaded chicken into hot skillet. Cook until golden on one side, about 3-4 minutes. Turn and cook until golden on the other side. Remove from skillet and place drain on paper towel. Makes 3-4 servings.

Tomato Basil Eggplant Casserole

This dish is reminiscent of Eggplant Parmesan but with significantly less fat and no cheese unless, of course, you choose to use some. Eggplant is a good source of phytonutrients which act as antioxidants. Antioxidants are important to our overall health as they combat free radicals in the body which in turn helps protect our bodies from disease. Have some eggplant today. You'll be glad you did!

Ingredients
1 eggplant
1/2 cup coconut milk
1 egg
1 t salt
1/2 t garlic powder
1/2 t dried oregano
1/2 t dried basil
3 T olive oil
1 (28 ounce) jar tomato basil sauce
1/4 cup grated Parmesan cheese (optional)

Directions
Preheat oven to 350 degrees F. Spray 9x13 casserole dish with cooking spray. Set aside.

Whisk together milk and egg in a shallow dish. (A pie plate works well.)

Mix together flour, salt, and seasonings in another shallow dish.

Wash the eggplant and cut off the ends. Cut eggplant into 1/4-inch rounds.

Heat 1 T of olive oil in large skillet on medium-high heat.

Dip eggplant slices into egg mixture, coating both sides. Dip into flour mixture, lightly coating both sides. Place eggplant in 1 T olive oil in heated skillet. Cook for 2-3 minutes; then turn and cook another 2-3 minutes. Eggplant should be crisp and golden. Pour 1 more T of olive oil in skillet and repeat with eggplant slices. Continue process until all eggplant slices have been cooked. I used 3 T olive oil in all. You may need more or less depending on the size of your eggplant and skillet.

Place eggplant slices in casserole dish one-layer deep. Cover with half of the tomato basil sauce (14 ounces). Place the rest of the prepared eggplant slices on top. It is okay if there is some overlapping. Cover with the rest of the sauce. If using cheese, sprinkle on top.

Cover with foil and bake in 350 degree oven for 30 minutes.

Serves 4-6.

Spiced Indian Tea

The Honey Oat Bread I made yesterday was just begging for some Spiced Indian Tea to go along with it. So I brewed a pot this morning and  - viola! - breakfast was served.

Ingredients
2 cups water
2 decaffeinated black tea bags
1 cup vanilla almond milk
1/4 t ground cardamom
1/4 t ground ginger
1/3 t ground cloves
1 T brown sugar

Directions
Bring 2 cups of water to boil. Add tea bags, milk, spices, and sugar. Steep tea for 5 minutes. Strain if desired. Serve hot.

Honey Oat Bread

I used to love making homemade bread. There is something earthy and comforting about baking bread from scratch. The texture. The warm yeasty smell. The taste. Of all the glutenous things we miss, this is near the top of the list. So, I thought I would try my hand at making a delicious wheat-free bread.  Using oat flour, honey, rice and tapioca flours and almond milk, I developed this tasty bread.

Ingredients
1 1/2 cups vanilla almond milk
1/4 cup honey
1 T active dry yeast
1/4 cup olive oil
1 T apple cider vinegar
1 t salt
2 cups oat flour
1 cup brown rice flour
1 cup tapiocca flour
1 1/2 t xanathan gum

Directions
Heat almond milk to warm. (You may put it in the microwave for 1 minute.) Add honey and yeast. Mix well and let sit for a 3-4 minutes until yeast bubbles. Add olive oil, vinegar, and salt. Stir.

Blend 1 1/2 cups oat flour, 1 cup brown rice flour, 1 cup tapioca flour, and xanathan gum in a medium bowl until well-combined.  Add flour mixture to yeast mixture. Use the remaining 1/2 cup oat flour to dust hands and knead the dough until it is smooth.

Put dough in a greased bowl. Cover with a dish towel and put in a warm place to rise for approximately 45 minutes. Note: Do not expect this dough to rise as much as a wheat dough.

After dough has risen, punch down and form into two loaf. Place into greased loaf pans and let rise for another 45 minutes.

While dough is rising, preheat oven to 375 degrees F. Bake for 35 minutes. Remove from oven and cool in pans for 10 minutes. Remove from pans and continue cooling on wire rack.

Makes 2 small loaves.

Hot Chocolate Cake

This is my first attempt at using coconut oil for shortening and...I love it! The fragrant, creamy oil yielded a beautiful cake. I will definitely be making this again.

Ingredients
1 t cocoa powder

1 cup coconut milk

1 T cocoa powder

1 T honey

1/2 t vanilla

1/2 cup coconut oil
1/2 cup sugar
2 eggs

1 cup brown rice flour
1/2 cup tapioca flour
3/4 t cream of tartar
1/2 t baking soda

1/2 cup mini semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees F. Lightly spray a round baking pan with cooking spray. Dust with 1 t cocoa powder, shaking to evenly coat the bottom of the pan.

Hot chocolate: In a medium saucepan, heat coconut milk. Whisk in cocoa powder and honey. Continue to cook on medium heat for 3 minutes, stirring. Remove from heat and add vanilla. Set aside.

In a mixing bowl, beat coconut oil, sugar, and eggs until smooth.

Combine flours, cream of tartar and baking soda in a separate bowl.

Add flour mixture to egg mixture alternating with hot chocolate mixture, beating until just combined.

Pour cake batter into prepared pan. Bake for 25 minutes at 350 degrees F. Remove from oven and sprinkle chocolate chips on top. Spread chocolate chips with spatula when they have melted.

Stovetop Hot Chocolate

In the mood for a sweet nightcap? Try this rich chocolatey drink in place of dessert tonight! You may use honey or stevia as a sweetener. (Side note: I don't care much for the taste of stevia so I use honey!)

Ingredients
2 cups coconut milk, unsweetened
2 T cocoa powder
2 T honey or 2 packets stevia
1/4 t ground cinnamon
1 t real vanilla extract

Directions
Heat milk in medium pan on high heat. Whisk in cocoa powder, stevia, and cinnamon. Reduce heat to simmer for 3-4 minutes, continuing to whisk. Remove from stove and stir in vanilla. Makes 2 servings.

Easy Gluten-Free Macaroons

In the mood for something sweet and toothsome? These macaroons are absolutely delicious! They will disappear before your eyes. And then you will have to make some more. Like I am!

Ingredients
2 2/3 cups sweetened, flaked coconut
1/2 cup sugar
4 T oat flour
1/4 t salt
2 eggs
1 t almond extract

Directions
Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray.

Combine coconut, sugar, oat flour, and salt in a medium bowl.

Stir in eggs and almond extract, mixing until completely moistened.

Drop by heaping teaspoonfuls onto greased baking sheet. Bake 18 minutes. Coconut should be golden brown.

Loosen from baking sheet and place on cooling rack. Makes 2 dozen.

Asian Beef Noodle Soup

It's a cold, rainy night and I felt the need to create something hot and soothing. This Asian Beef Noodle Soup sure hits the spot. Savory and spicy with a dose of ginger and Sriracha chili sauce. Yum!

Ingredients
1/2 lb. extra-lean ground beef
1 t fresh minced garlic
1 t fresh minced ginger
1/2 cup sliced button mushrooms
6 cups water
1 small carrot, peeled and grated
1 cup chopped green cabbage
2 T Bragg Liquid Aminos
1 T Sriracha chili sauce
salt to taste
7 oz. brown rice pad thai noodles (i.e. Tinkyada)

Directions
Brown ground beef in a large pot.

Add garlic, ginger, and mushrooms. Cook for 3-4 minutes.

Add water, carrot, cabbage, liquid aminos, chili sauce, and salt to taste. Simmer for 30 minutes.

Cook 7 oz. (half package) noodles in boiling water according to package directions. Drain. Cut into desired length and add to soup. Serve hot.

Pumpkin Spice Muffins

There's something right about pumpkin and spices and maple. These pumpkin muffins are simply sweet and delightfully delicious. And they got a thumbs up from the kids. You can't beat that!

Ingredients
3/4 cup pumpkin
2 eggs
1/4 cup grapeseed oil
1/2 cup maple syrup
3/4 cup brown rice flour
1/4 cup potato flour
1/2 t baking soda
1/2 t cream of tartar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger

Directions
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly spray with cooking spray.

In a large mixing bowl, combine pumpkin, eggs, oil, and maple syrup. Mix on medium speed for 2 minutes.

In a separate bowl, mix together flours, baking soda, cream of tartar, salt, and spices.

Stir dry ingredients into pumpkin mixture until just blended.

Spoon into prepared muffin cups until halfway full.

Bake at 350 degrees F for 20 minutes. Cool on a wire rack.

Kale and Quinoa Salad

I am battling a cold right now and I'm doing everything in my power to combat my symptoms nutritionally. Fresh ginger, citrus, and cayenne pepper tea.  Green smoothie. Hot soup. Don't get me wrong. I'm also using some over the counter aids. But I'm a firm believer that your body needs the best nutrition possible to maintain health and promote healing, especially when you are sick. So, in an effort to increase my dark, leafy greens, I came up with this Kale and Quinoa Salad. It packs a powerful punch with an easy-to-digest grain and a hefty dose of garlic and Vitamin C. Enjoy!

Ingredients
2 cups water
1 cup quinoa

4 cups kale, chopped

4 t garlic, minced (in a jar or fresh)
2 T olive oil
2 T white vinegar
1 t sea salt
1/2 t cumin
1/4 t pepper

In a medium pan, bring 2 cups of water to a boil. Add 1 cup of quinoa. Cover with lid and reduce heat to low. Cook for 20 minutes and remove from heat.

Put chopped kale in a large bowl. Put hot, cooked quinoa on top to slightly wilt the kale.

Stir in garlic, olive oil, vinegar, salt, cumin, and pepper. Toss and serve warm. Refrigerate leftovers.

Perfect Hash Browned Potatoes

Here is a delicious side dish to serve with Bacon and Cheese Spinach Pie. (See below.) It is worth the extra effort to soak and drain the potatoes so don't skip this step. You will love the crispness this lends the hash browns.

Ingredients

3 medium potatoes, peeled and grated

3 T grapeseed oil

1 t sea salt

1/4 t pepper

Directions

Place grated potatoes in a large bowl. Cover with water and let sit for 30 minutes to remove some of the starch. This also creates a better fried product. Drain grated potatoes in a colander, removing any excess moisture.

Heat grapeseed oil in extra-large skillet on medium-high heat. Spread potatoes evenly across skillet surface. Sprinkle with sea salt and pepper. 

Cook for 5 minutes. Turn browned potatoes over with a spatula. Cook for 5 more minutes. Serve hot.

Bacon and Cheese Spinach Quiche

Bacon. Cheese.  It sounds completely unhealthy but don't let those two ingredients fool you. Although there is a small amount of bacon and cheese in this delectable dish, the star ingredient is spinach. Try it with your hard-to-please kids, husband, or anyone you know that doesn't like spinach. Try it, you might like it!

Ingredients
16 oz. frozen spinach, thawed and drained
2 T cooked bacon, crumbled
3 T cheddar cheese, grated
3 eggs
1 cup almond milk
1/4 t salt
1/8 t pepper

Directions
Preheat oven to 400 degrees F. Lightly spray pie plate with cooking spray.

Place thawed, drained spinach in greased pie plate. Top evenly with bacon and cheese.

In a medium bowl, whisk eggs, milk, salt and pepper. Pour over the top of the spinach.

Bake at 400 degrees F for 30 minutes or until knife comes out clean. Serve immediately.

Gluten-Free Raisin Scones

I adapted this recipe from a Southern Living cookbook. You will love it! The scones are hearty yet light. Sweet yet not too sweet. Healthy and delicious. Did I mention you will love it? You will!

Ingredients
1 1/2 cups brown rice flour
1/2 cup milled flaxseed
1 T cream of tartar
1/2 t baking soda
1/4 t salt
2 T sugar
1 t grated citrus zest (i.e lemon, grapefruit)
1/2 cup cold margarine
4 T raisins
1/3 cup plain Greek yogurt
1/3 cup unsweetened almond milk



Directions
Preheat oven to 425 degrees F.

Combine rice flour, flaxseed, cream of tartar, baking soda, salt, sugar, and citrus zest in a medium mixing bowl.

Using a pastry blender, cut in margarine until crumbly.

Add raisins, yogurt and almond milk. Stir until dry ingredients are moistened.

Knead the dough 6 to 8 times in the mixing bowl. Hint: If you find the dough is too sticky to work with, moisten your hands with water.

Divide dough in half and shape into two circles (3/4 inch thick) on an ungreased baking sheet. Cut each circle into 6 wedges.

Bake 15 minutes at 425 degrees F. Remove from oven and let cool for 5 minutes.

Loosen scones by going over the cuts again. Cool another 5-10 minutes (if you can wait that long!) before eating.

Makes 12 scones. Store in a covered container.

Crustless Blueberry Pie

Ingredients
5 cups frozen blueberries, thawed
1/2 cup sugar
3 T oat flour
1/2 cup brown rice flour
3/4 t cream of tartar
1/4 t baking soda
1/4 t cinnamon
2/3 cup almond milk, unsweetened
1 t vanilla
2 eggs

Directions
Preheat oven to 400 degrees F.

Lightly spray pie plate with cooking spray.

Combine blueberries, sugar, and oat flour. (Hint: You can make your own oat flour by processing whole oats on high speed. 3 T oats = 3 T oat flour) Spread blueberry mixture evenly in pie plate.

Mix together flour, cream of tartar, baking soda, and cinnamon. Whisk in milk, vanilla, and eggs. Pour over blueberry mixture.

Bake at 400 degrees F for 40 minutes. Let cool. Cut into slices and serve. Makes 8 servings.

Quick Back-Eyed Peas

You can't properly celebrate the New Year without at least a taste of black-eyed peas for good luck. Pick up a bag of these little beauties the next time you're at the store. They are a good source of fiber, potassium, zinc, and iron. Here's to you!

Ingredients
16 oz. frozen purple-hulled or black-eyed peas
1/2 cup favorite salsa (I use Herdez because there is no added sweetener)
1/2 t salt
1/4 t pepper

Directions
In a medium sauce pan, cover peas with water and bring to a boil. Reduce heat and simmer for 45 minutes. Check periodically to see if you need to add more water. Drain peas when done cooking. Stir in salsa, salt, and pepper. Happy New Year!

Gluten-Free Spanakopita

Happy 2013! I adore spanakopita and what better way to ring in the New Year but with some greens. This recipe is free of wheat and corn. Try it for breakfast, lunch, or dinner. Here's to a healthy and prosperous New Year!

Ingredients
16 oz. bag frozen chopped spinach, thawed and drained
1/3 cup green onion, chopped
4 oz. feta cheese, crumbled
1/2 cup brown rice flour
3/4 t cream of tartar
1/4 t baking soda
2/3 cup milk of choice
2 eggs
pepper to taste

Directions
Preheat oven to 400 degrees F.

Spray glass pie plate with cooking spray.

Thaw and drain spinach in a colander. Squeeze out excess moisture and combine spinach with chopped green onions and feta cheese. Place in bottom of pie plate.

Mix flour, cream of tartar, and baking soda. Using a whisk, stir in eggs, milk, salt, and pepper. Pour over spinach mixture.

Bake for 26-28 minutes. Cool and cut into wedges. Makes 8 servings.