Gluten Free Orange Cranberry Bread

Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!

• 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
• 2 organic eggs
• 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
• 1/2 cup unsweetened coconut milk
• 3/4 cup orange juice
• 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
• 1/2 cup grapeseed oil
• 1 tablespoon orange zest or 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 teaspoon clove
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F Grease 2 loaf pans.
2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
4. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Delicious fresh from the oven with a little organic butter or coconut oil melted on top!

Gluten Free Peach Cobbler

SO yummy! Yum yum yum yummy!

1 cup flour blend (I used 3/4 cup Bob's Red Mill GF flour mix and 1/4 cup oat bran flour)
1/2 cup xylitol
1 tsp. baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup cold butter or coconut oil
1 lrg egg
1 tsp vanilla
1/3 cup buttermilk
1 tsp xylitol
2 tbsp tapioca starch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1 tsp pure almond extract
grease 11x 7 pan or an 8 inch square pan or double recipe for a 9x13 pan.

In lrg.bowl combine 3cups sliced ,skinned fresh peaches& a tbsp xylitol. Let stand 30 min.. Drain.(well)
Combine 1/2 c. xylitol, 2tbsp tapioca starch & 1/4 tsp of each, cinnamon, nutmeg, & salt. Toss with well drained peaches.Add 1 tsp almond extract. Place in prepared pan.
Add cobbler topping:
Comine dry ingredients, cut in butter. Whisk together buttermilk,egg & vanila. Stir into dry ingredients just until mixed. Drop by tbsps on filling. It will spread out while it bakes. Sprinkle with xylitol.  Bake in middle of oven from 35-40 min until browned at 375 degrees.

Oat Biscuits For Baby

I make these for G, but the rest of the family likes to munch on them too, especially with honey on top! :) I love these because, right now, Gia is wheat-free. It's hard to find 'munchies' for her that don't contain wheat or sugar. You would think baby and toddler food would not contain sugar... ha! Even the organic kinds do! Such a bummer. Ok- back to the oats. So I bake these little puppies for her and store them in the freezer. I think they also make an excellent teething biscuit, especially when frozen!!

Ingredients:

2 cups organic buttermilk

3 tbsp. organic butter

1 ½ tsp. baking soda

1 ½ tsp. xanthan or guar gum

2 ½ cups oat flour- you can make this by grinding oats in your blender.

Directions:

1. Preheat oven to 350 degrees. Grease a large baking sheet with grapeseed oil spray.

2. Beat butter, baking soda and xanthan/guar gum on medium speed until well blended.

3. Wisk in buttermilk until mixture is frothy.

4. Fold in oat flour.

5. Drop by tablespoon onto greased (grapeseed oil spray) baking sheet. Bake for 25 minutes or until golden brown.

Chocolate Chip Walnut Muffins (Gluten Free)

Can I just say.... I love quinoa flour!!! mmmmm....

Chocolate Chip Walnut Muffins

1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup oat bran flour
3/4 cup quinoa flour
1/4 cup rice flour
1/4 cup ground flax
3 eggs
2/3 cup applesauce (no sugar added)
3/4 cup Xylitol

2 teaspoons organic vanilla extract
1 cup dark chocolate chips (use dairy free for dairy free muffins ;))
1/2 cup coursely chopped walnuts

In a mixing bowl, beat together eggs, xylitol, applesauce, and vanilla. Next add your flour (s), flax, salt, baking soda, and baking powder. Mix in chocolate chips and walnuts. Fill greased (grapeseed oil spray) or lined muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick placed in center comes out clean.

Zucchini Rice Flour Muffins

After my mother in law gave me a bag of rice flour, I had some experimenting to do! I had never used it before. Can't say it's my favorite flour (NO comparison to coconut flour- yummm!), but it did the trick. Hubby came home to these fresh out of the oven, and ate 5 before returning to work, so I guess they're keepers? Not super sweet, just a simple, healthy, gluten free snack.

Zucchini Muffins

1 1/2 cups rice flour
1 teaspoon cinnamon
1 cup xylitol or 1/2 cup raw honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil, melted
2 free range eggs
1 cup zucchini, shredded
1/4-1/2 cup organic raisins (these added a wonderful sweetness to them)
1 cup nuts (optional)
1/2 teaspoon vanilla extract
Combine all ingredients except zucchini, raisins and nuts in mixing bowl. Beat at medium speed scraping bowl, until all is blended. Mix zucchini, raisins and nuts in with a spoon. Pour into greased (grapeseed oil) muffin tin or cupcake liners. Bake at 350 degrees F for about 15 minutes (mini muffins) or 20-25 minutes (reg muffins) or until a wooden pick comes out clean. Makes 1 to 1 1/2 dozen.

Even Better Christmas Morning Cinnamon Rolls (Sorry Paula Deen)

Ok- so a friend mentioned she was making a recipe from The Pioneer Woman's website, and I just had to make these as well because they looked TOO good! Her recipe is here:

http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

And if you are interested in making them just a little more healthy, you can use these substitutions:

Ingredients

Pioneer Woman: My suggestions:

• 1 quart Whole Milk- use raw milk
  
• 1 cup Vegetable Oil- use coconut oil
  
• 1 cup Sugar- use xylitol, raw honey or cane sugar (I tested out the raw honey in the dough, but not in the filling)
  
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour- use whole wheat or experiement with your favorite gluten free flours
  
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt- use sea salt
  
• Plenty Of Melted Butter- use organic butter
  
• 2 cups Sugar- use xylitol or raw honey or cane sugar
  
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar- use powdered xylitol or powdered cane sugar
  
• 2 teaspoons Maple Flavoring (I did not use this, but I am sure you could use real maple syrup)
  
• ½ cups Milk- use raw milk
  
• ¼ cups Melted Butter- use organic butter
  
• ¼ cups Brewed Coffee (I also did not use this)
  
• ⅛ teaspoons Salt- use sea salt
• * I use organic vanilla extract instead, and it tasted fine :)
  

Cranberry Walnut Apple Bread- Whole Wheat

Cranberry Walnut Apple Bread

• 16 Servings
• Prep: 10 min. Bake: 1 hour + cooling

Ingredients

• 1-1/2 cups whole wheat flour
• 3/4 cup raw honey
  
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 free range eggs
• 2 tablespoons coconut oil
• 2 cups chopped peeled tart organic apples
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts

Directions

• In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs, honey and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts.
• Transfer to an 8-in. x 4-in. loaf pan coated with grapeseed oil spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Homemade Tortillas

It is sometimes hard to find good-quality tortillas without the added bad oils. Generally, I buy Ezekiel brand, but they can be expensive. So when my mother in law started making these tortillas, I decided to give it a try. They were super easy and very tasty.

Flour Tortillas (Makes 8)

2 cups flour; my MIL uses a white/wheat, we used whole wheat (soft white milled at home). Both work great, but the whole wheat were a little more hearty, naturally.
1/4 cup organic butter, melted
1/4 cup grapeseed oil
3/4 cup warm water
1 tsp sea salt

Mix all the ingredients and knead dough for about a minute. Divide dough into 8 balls. Heat up a heavy frying pan, cast iron is best, over medium heat. No need to oil the pan. Sprinkle some flour on a clean counter top and roll each ball into a flat circle about 6 inches in diameter. Place one at a time in the frying pan, cooking only on one side until you see bubbles popping up all over the top of the tortilla. Take it off the heat and wrap in a clean dishtowel as you cook the rest.

Pair it up with some taco meat and don't forget your avocado! ;)

Home Made Whole Wheat Bread

Home Made Wheat Bread from my good friend Julie! This is a picture of a yummy tuna sandwich I made at home on this delicious bread! Great for sandwiches, toast, or just to eat plain! It truly is so yummy. We ate it with stew last night.

1 cup warm water
1 tablespoon milk
2 tablespoons coconut oil
3 tablespoons raw honey
3/4 teaspoon sea salt
3 cups whole wheat flour
2 teaspoons dry active yeast (or more for fluffier bread! yum!)

Put all ingredients in order in a bowl and mix until blended. Knead for about 5 minutes, until dough is nice and springy. Let rise for at least 30 minutes. Bake for about 30 minutes at 350 degrees.
You can also put everything in your bread machine, push a button and be done. :)

Whole Grain Corn Muffins

Fast, easy and yummy mini corn muffins.

1 1/2 cups Hodgson Mill yellow corn meal

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 raw honey
1/2 teaspoon sea salt

1 cup buttermilk*

1 egg
1/4 cup grapeseed oil

Preheat oven to 400 degrees and grease mini muffin tin with grapeseed oil spray. Combine all ingredients in micing bowl and mix until just combined. Spoon batter into muffin tins, and bake for about 10 minutes. Makes about 24 mini muffins.

*Note: you can make buttermilk by adding one tbsp lemon juice to a one cup measuring cup then filling it the rest of the way with milk.