Sunday, January 22, 2017

Swedish Oatmeal Crispy Cookies

Just like the ones you find at IKEA.  But easy to make them gluten free, unlike IKEA's. 
3 c. oats  (use gluten free for gluten free cookies)
1/2 c. Almond flour
1 T cornstarch
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1/2 c. butter (1 stick)
2 tsp vanilla 
1 c. sugar (evaporated cane juice or sucanat) 
2 eggs
1 c. chocolate chips

Preheat oven to 400 degrees.

Mix together the oats, almond flour, cornstarch, baking powder, cinnamon and salt.  Melt the butter and add the vanilla.  Pour butter mixture into the dry ingredients and stir.  In a separate bowl, cream together the sugar and eggs.  Add that to the oat mixture and stir until combined.

On parchment  paper, drop by the teaspoonful, and leave space around the dough.  Like really, make this dough balls small because they will spread out!  Bake 7-9 minutes or until golden on the bottom. Let cool.

In the meantime, melt chocolate on a double boiler or in the microwave.  Once cookies have hardened, use a spatula to spread on the bottom of the cookie or drizzle chocolate on the top.

Thursday, April 14, 2016

Chex Mix - Gluten Free

This is our version of Chex mix!

6 cups Rice or Corn Chex (or a mix)
4 cups plain Cheerios
10 cups popcorn
1 1/2 sticks butter (3/4 cup)
1/2 cup worcestershire sauce (gluten free if needed)
2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

In a very large bowl, mix together chex, cheerios, and popcorn.  In a small bowl, melt butter.  Mix in worcestershire sauce and seasonings.  Pour over the mix in the large bowl slowly, while stirring. Dump mix on two 15x10 trays and bake at 250 for 45 minutes, stirring every 15 minutes.  

Can also add after cooking (but we usually don't):
2 cups peanuts
2 cups pretzels (gluten free if needed)

You might want to half this recipe because this is a lot, but why?

Thursday, April 7, 2016

Peach Crisp

Yum!  Be sure to serve with vanilla ice cream! Easy to make gluten free, too! 

Filling:
6 cups frozen peaches, chopped into bite-size pieces
2-3 TBS your choice of sweetener (honey or sucanat would work well)
1 TBS cornstarch
1 tsp vanilla

Put peaches in a 9x13 pan.  In a small bowl, mix together sweetener, cornstarch and vanilla. Add to peaches and mix well.

Topping:
1 1/2 c. oats  (gluten-free if needed)
1/2 cup almond flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup sucanat
2/3 c. butter

Mix together well until crumbly.  Crumble over the peach filling mixture.  This is a generous amount of crumble for the top, as everyone got tired of "scanty" crusts.

Bake 20-25 minutes at 375.

Wednesday, March 2, 2016

Crockpot Steel cut oats

We love steel cut oats, but they take a long time to cook up in the morning.  Solution?  Crockpot!  I had to play around with quite a few failed batches, but I got it!  This also makes a really big batch, so be forewarned. I have a 6 quart crockpot, so you may have to adjust to yours, but here are the basic directions: 

At night, put into your crockpot:

3 cups steel cut oats
11 cups liquid (I do 4 c. milk, 6-1/2 cup water and 1/2 cup buttermilk)
2 T butter (or coconut oil.  Can put up to 4 T butter if you prefer)
1 TBS cinnamon (optional)

Whisk ingredients together.  (It's OK if the butter is still in a chunk.)  Set crockpot to cook on low for 2 hours.  (Hopefully your crockpot is like mine, and will turn off and just keep it warm for the rest of the night.)  Open it up in the morning and it should be done and beautifully creamy. Sweeten to taste. It might burn a little around the edges, but I've never had that affect the taste of the oats.

Note on liquids:
Buttermilk is added to help break down phytic acids of the oats and make it more digestible.  I'm not sure how much it helps because you're cooking it right at the beginning, but it is in there!

You can do all water or all milk.  Milk just makes it creamier.

Smaller ratio:
2 cups steel cut oats
7-1/3 cups liquid (3 c. milk, 4 c. water, 1/3 c. buttermilk)
1-2T butter
2 tsp cinnamon




Friday, December 25, 2015

Cranberry Orange Smoothie

Delicious!  Get cranberries in November and then freeze them so you can enjoy this year round.

1 cup cranberries
2 oranges
1/3 cup orange juice concentrate
2 cups vanilla yogurt
2 cups ice
1-2 cups water (depending on thickness you prefer)
1-2 TBS agave, to taste

Blend all ingredients except agave.  Add agave last to taste.

Monday, September 28, 2015

Crunchy Coleslaw

Fun for a potluck! Make this gluten free by omitting the ramen noodles.  

1/3 cup olive oil
2 tsp better than bouillon - beef
1 tsp garlic salt
1/2 head cabbage, shredded
1/4 cup sliced or slivered almonds
2 green onions, sliced
package of ramen noodles, crushed (optional for GF)

Blend together oil, bouillon and garlic salt.  Mix together cabbage, almonds, onions and then mix in dressing.  Add ramen noodles right before serving.

Sunday, September 13, 2015

Favorite Flavorful Grilled Chicken

Grilled chicken is good.  But this marinated grilled chicken is really good! 

Marinade:
1/4 cup apple cider vinegar
3 TBS dijon mustard
3 cloves garlic, minced
1 lemon, juice
1/3 cup sucanat
1-1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil

Whisk together marinade.  Pour on 9-12 boneless skinless chicken breasts.  Let marinade at least 1/2 hour.  Grill chicken.  This has such a great flavor!

Adapted from:  http://www.food.com/recipe/amazing-chicken-marinade-29598