KETO granola

Keto Cinnamon Granola

Okay this is the best granola I've eaten for a long time. It came from a sister who got it from a friend who got it somewhere off the internet... who knows, but thanks whomever. 

1/3 cup sweetener 

 1/4 cup water 

1/3 cup coconut oil 

1/2 tsp salt 

1 1/2 tsp cinnamon 

1 tsp. vanilla 

Melt these ingredients together in the microwave for two minutes.  

Pour over dry ingredients and bake for about one hour at 300 degrees until brown and crispy. 

1 cup sliced almonds 

1/2 cup pecans, chopped

 3/4 cup coconut - unsweetened.

1/4 cup sunflower seeds 

1/4 cup flax seed ground to meal 

1/4 cup hemp seeds 

Sometimes I substitute pumpkins seeds (pepitos) or add chia.  It's easy to make it everything I want to eat for breakfast.  

Best Hamburger buns ever

Even days later, these buns are the best gluten-free bread I bake.  However, the recipe is a little ingredient intense.  But in the foodie world, the new challenge seems to be complexity, so away we go.

Jules photo.  Read disclaimer below. 

 

Combine dry ingredients and wet ingredients together first.

1 1/2 cups almond flour  (not meal - blanched flour)

2 Tablespoons coconut flour

1 teaspoon guar gum

4 Tablespoons psyllium husk powder  (this keeps the bun moist days later!)

6 Tablespoons pumpkin seeds (ground--I use the green ones because I have them.)

2 Tablespoons raw sunflower seeds (ground-- I save some of these for the top.)

1/4 cup flax (ground into meal--golden or brown, both are miracles for gf baking)

3 teaspoons baking powder  (Yes, I know, that's a tablespoon.)

1 1/2 teaspoons salt

3/4 cup g-f flour mix (any kind will work--in a pinch I've used plain ground rice flour.)

WET

6 eggs

2 Tablespoons honey

1 tablespoon ACV (apple cider vinegar)

1 cup hot water 

Hand mix wet and dry ingredients together and stir well.  Fill muffin tins or bun sized pans to the rim.  Sprinkle with sesame seeds if you have them.  I store my seeds in the freezer to keep them fresh longer.  

Bake at 375 for 15 minutes for muffins,  buns, 25-30 minutes.  Until a probe inserted comes out clean.  

This recipe makes a full muffin tin of 12 typical sized muffins or 24 small muffins.   It makes 6 big hamburger sized buns.  It all depends on what pan you use.

I have never attempted to bake this recipe in a loaf pan.  I'm scared that the interior temperature would be soggy while the exterior burns.  But it is a very forgiving recipe so TRY IT!  Let me know how it goes.  

First of all, apologies to Jules for using her photo.  This is how the bun recipe looks like this, but I have never taken a photograph of them because we eat them too quickly, so that is a reasonable facsimile.  

Best G-F Sandwich Bread

 Hey, everybody, here's the recipe for my G-F Bread that I have used for ten years to supply the communion bread for our church sacrament.  Only the best as offering, right?  

Yeah, so sometimes I have to make it twice!  Maybe I should follow my own recipe more closely.  As with all things, prayer helps.  

Mix these dry ingredients:

3 cups g-f flour (Bobs Mill Baking Mix) or my own mix of flours.  

1 Tablespoon guar-gum or xanthan or psyllium husk (some good g-f thickener)  I add this even if I'm using a Bob's mix that already has xanthan in it.  

1 teaspoon salt

1 1/2 teaspoon egg replacer (optional)

1 1/2 teaspoon g-f dough enhancer (optional)

1 1/2 teaspoon gelatin (unflavored like knox) 

2 1/4 teaspoons (1 packet) dry yeast

2 Tablespoons sugar

1/3 cup dry milk powder

Mix wet ingredients

3 eggs 

3 Tablespoons vegetable oil 

1 Tablespoon vinegar (apple cider if you have it)

1 to 1 1/2 cup warmest water.  (Hot out of the tap.)  

Add wet ingredients slowly into dry ingredients while the mixer is on low.  There are days when I need to add more water and some days when using all the liquid mix thins the dough too much.  Living in a wet or dry state makes a difference.  Making sure you have the right texture is IMPORTANT.  

 

 Click here for photos for good bread dough texture. 

Blend on high for five minutes.   Scrape into a large greased bread pan and let raise in a warm oven (Heated to 170 then turned off before setting the loaf in to raise.)   Can take up to 30 minutes, but don't over rise or like any old bread, it will collapse on itself.  

When it's risen about half, remove from oven to pre-heat.  Bake at 350 for 40 minutes.  It will puff up more in the baking to reach over the top of the pan.  

You can test this one done with a knife in the center.  

Gluten-free bread baking takes practice--PARTICULARLY if you were a good bread baker before switching.

Throw out all the rules, no double rising, no kneading, and forget the traditional consistency. All the things that work together to bake a good loaf of typical bread, will ruin your g-f bread.  There are a lot of great tips online, but here are mine for the bread I bake once or twice weekly.


Tips First posted 1-16-09

If your bread is not rising (give it a half to a whole hour to rise):

PROOF The YEAST: **Use proofing process to “prove” that your yeast is still active.

In a separate medium bowl, stir together the active dry yeast and one teaspoon of sugar and 1/4 cup of the warmed water. The yeast should be foamy and active after 5 min! If not, start over with another packet of yeast.

TRY A SPONGE PROCESS when making whole grain breads--sponge to improve texture.  Sponging means to add only half the flour to the wet ingredients and let the dough rest and "raise" for 10 minutes.  This encourages the yeast to grow without as much bulk (flour) to work through.

THEN add salt to the flour mix-- do not forget to add the salt after the sponging process. 

 Add dough enhancer if you have it.  Amazon sells G-F enhancer, Barry Food, Authentic Foods, I use Kitchen Resource purchased through Bosch dealers. Dough enhancer has acid, yeast, salt, starch, vitamin c and whey.  It works to help the dough form uniform bubbles for structure, preserves it so it freezes better, it's just great stuff.

Then add the rest of the flour blending thoroughly. Slowly add the remaining water (should still be warm) to achieve the right consistency in your batter. The dough should be like a pretty fluffy but stiff quick bread batter. 

Beat on high 5 minutes to incorporate air into the mixture, then scrape dough (to about 3/4 full) in a prepped pans and set to rise until it reaches the top of the pan. Bake the bread for 40 minutes at 350 degrees, covering if necessary with foil if the top browns too quickly.

---------------------------------------------------------------

GF Mommy recommends baking to a temperature test of 190 degrees for a perfect loaf and she’s right!

Tip out onto paper towel to cool.

Gluten Free Ranch Chicken Bites

An impressive tasting and looking g-f chicken dinner that is really too easy to merit a recipe!  Sept 2013 retro. 

Only THREE ingredients:

 2 chicken breasts (or any part of the chicken, really)
G-f ranch dressing (1/2 cup? maybe more?)
A couple cups of GF breadcrumbs (use your dried GF bread failures! Not such a failure NOW!)

Dip and shake and bake in a 350 degree oven for 20-25 minutes just until the chicken is opaque not dry.

Dip

Shake

Bake

Devour.

7-Layer Mediterranean Dip

Delectable Holiday dip with a distinctive Mediterranean slant.  Serve with chips, flax multigrain crackers, or with my favorite g-f foccacia bread recipe.  

• 1 cup prepared hummus  (Made with a scoop of red pepper pesto for zing.)
• 1 cup shredded mixed greens
• 1/2 cup chopped tomato
• 1/2 cup chopped cucumber
• 2 tablespoons chopped red onions
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped kalamata olives

G-F pita chips can be made by slicing Udi's bagels, laying slices onto a cookie sheet and spraying with veg. oil and sprinkling with garlic salt. Bake at 350 for 10 minutes until lightly browned.

GF Oreo Cookie Balls

This recipe was inspired by my blog stalking of a Kraft recipe .

Instead of just longing for that which we cannot have, be a courageous chef and modify them to your diet restriction.

I started with g-f gobsmacked's recipe for oreos (amazing how many of my recipes start with that oreo recipe.) I baked them up and smashed the whole batch with my Pampered Chef hamburger masher.

3 cups oreo crumbs

1 package instant chocolate fudge pudding

4 ounces cream cheese blended with 1/2 cup milk.

I stirred it all together into a dough and rolled it into 1/2 inch balls. Chilled in the freezer while I melted chocolate chips in the microwave, I rolled them in chocolate and left them to cool, while I melted white chocolate chips in a ziplock. I cut off the corner and drizzled designs over the balls.

I only wish I could describe the chocolate yum in words. Nope. Can't. You'll have to make them yourself.

Hey, maybe this is a keeper for the GF Potluck in December. It's that good!

Christmas Salsa

Cranberry Christmas Salsa adds such a unique flavor to the season that I find myself eating it by the spoonful.  


 Some people keep nog in the fridge for sneaking/snacking over the holidays, I keep this! And I'm making it tomorrow to take to the GF POTLUCK PARTY and to EAT ALL SEASON!

First Posted 12-10-08, but it is such a tradition that I'm posting it again today.

This recipe has inspired a great tradition. Every year I misplace this recipe and I have to hunt for it. I start looking for it in the most improbable place and work my way to the most likely. It takes a couple of days, but that's how I start the cavalcade of Christmas cleaning.

And, if it doesn't turn out to be where I expected, at least the process wasn't all in vain!

1 Tablespoon. fresh cilantro chopped
1/2 can pickled jalapenos (vary for hotness)
1 red pepper chopped
1 green apple (granny smith)
1/2 red onion chopped
1/2 to 3/4 cup sugar
1 bag cranberries chopped (fresh or frozen)

Chop everything, mix together and refrigerate.

This is a spicy and delicious addition to Christmas tradition.

Another entry for the December Dips with "Go For It Honey" at Mrs. Ed's site.

Lori's Pineapple Cream Cheese Stuffed French Toast

   OOOOO, still delicious after all these years.  Today the Over-60 Mermaids and I celebrated the holidays by hosting a holiday swim party and the theme was breakfast.  There were divine delights in fruits, casseroles, breads and coffee cakes.  I hauled out and dusted up this old stand-by and she showed well!  I even heard the phrase, "best in category."  It's a keeper.   

  

This can be adapted to any size serving. Use pineapple cream cheese, or make your own with crushed pineapple added to cream cheese. Spread between two slices of GF bread. (I used Bette Hagman {Praise Be Her Name} Basic Millet Recipe) (My non-gf friends love that bread straight.) Pour egg mixture over toast in a 9x13  pan and bake.

It is so delicious!

reposted from 2-2-9

Actual recipe coming tomorrow, when I'm home for 10 more minutes than today!!! Reposted from 2-2-9

1 8 oz container soft cream cheese (pineapple flavored or chop pineapple into cream cheese  to make your own)

16 oz. loaf g-f bread, sliced

4 eggs
1 cup milk
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. cinnamon
2 tablespoons butter, melted.

Spray a 9x13 pan, with cooking oil.  Spread cream cheese on bread and press two slices together in a sandwich.  Place filled sandwiches into the baking dish.

Beat all other ingredients together and pour over sandwiches in dish.  Let stand for 10 minutes or refrigerate overnight.
 
Bake at 400 degrees for 25-30 minutes or until golden brown and firm.

G-F Gingerbread House Cookie Recipe

 We are headed to family parties for Christmas and the activity for one of them is a request for  gingerbread house decorating competitions.  That means I need to take  three g-f gingerbread houses.  So here I go... baking them.

• 1/2 cup  packed light brown sugar
• 6 tablespoons  unsalted butter, at room temperature
• 4 tablespoons   molasses
• 1 tablespoon  honey

Blend sugar, butter until fluffy.  Add molasses and honey and then add:

• 1 egg  at room temperature, beaten
• 1/2 teaspoon pure vanilla extract

Mix dry ingredients together and add slowly to the blended egg mixture.

• 2 1/2 cups  all purpose gluten-free flour (I used my own Healthy Grain mix)
• 1 1/2  teaspoon xanthan gum (omit if your flour blend already contains it)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt

Mix together until it comes together to make a nice dough.  

I rolled the dough out onto a jelly roll pan lined with plastic wrap.  One big wide surface.  This recipe filled an entire pan.  

YES, PLASTIC WRAP.  I roll it most successfully on plastic wrap.   My photo shows freezer wrap, and I promise you, I tried waxed paper and none of them work as well as just plain plastic wrap, top and bottom.  It just peels off easier.  

  Cool the dough in the fridge or freezer.  Peel off the top layer of plastic wrap and cut the dough into cookies.  I found it easier to cut into shapes for gingerbread houses after it bakes.  Chill again until dough can be handled and transferred onto cookie sheets. 

LINE THE COOKIE SHEETS with parchment so the cookies will remove nicely.  

Bake immediately at 350 degrees for 8 minutes.  The cool temperature dough helps maintain the shapes.    Let cool and remove from pan and paper.  

I had to recut the shapes for the gingerbread houses while hot so they were more uniform to the pattern.   

Cool and store between layers of paper until used.    Watch for the photos of the gingerbread house winners!  To be announced.  

  

GF Gingerbread Waffles

Waffles are easy to modify.  Most spices can be added to g-f mixes to make them even more seasonally flavorful.  I recommend peppermint--either oil or ground-up candy canes.  Pumpkin pie spice or  add cranberries.  Be courageous!  

Found this recipe in Family Fun and couldn't resist modifying it for GF.

1 egg

2 Tbs. oil

2 Tablespoons molasses

1/4 cup buttermilk

1/2 cup milk

1 tsp ginger

1/4 cup flax meal (opt. but healthy)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 cup GF pancake mix. (I used my more frugal version, but Bob's, Pamela's, GF Pantry are all supposed to be good.)

I sprayed my griddle and baked on a normal setting. Makes 4 regular sized waffles.

Muy bueno, deliciouso, delicioux!