Honey Corn Bread Muffins

Today I had a wonderful discussion group at the library in Chestertown MD.I always enjoy picking up tips from others on their successes with living gluten free. As promised I am writing out my cornbread recipe, this is also the base I use for my Thanksgiving gluten free cornbread/sausage stuffing.

Muffins:

1C cornmeal
1C white rice flour
2/3 C sugar
2 tsp baking powder
1/4 tsp salt
2/3 C orange juice
1/3 C oil
11/2 tsp baking powder, 11/2 T water, 1 1/2 T oil (used as a substitute for 1 egg)
1/4 C honey
2 tsp gelatin
Combine all ingredients well and drop into mini muffin tins. Cook at 400 for 15 minutes.

Easy Healthy Quinoa

I must admit I am loving quinoa! I have heard and read how healthy it is, but have put off trying to prepare some. It is easy, delicious and nutritious. Here is an easy recipe I put together last night.

Spicy Quinoa:

Cook as directions dictate. 1 C quinoa to 2 C water

Throw some veggies in a saute pan with olive oil, I used 1 small zucchini and 1/2 a sweet onion.
After they are browned, add in the quinoa and then 1/2 C organic salsa and 2 tsp curry powder.

YUM!

I served this up with chicken breasts dredged in cornmeal and fryed. I added honey mustard sauce:
1/4 honey 2T mustard.

Molasses cake for Marie

As Summer is winding down, we have had our last few road trips. Most recently we went to upstate New York and while we were there I was fortunate enough to spend the day with our very good family friend Marie. Walking into Marie's home is always a huge comfort, this trip was no different we walked in to smell a Molasses Cake in the oven, games were out waiting to be played, we enjoyed the hammock in the back yard along with the wooden swing tied to the big tree and relaxed. Although my family could not eat the Molasses Cake, it made me want to create my own....so I did and it came out great!

Molasses Cake for Marie:

1/3 C of oil

1/3 C of water

1/4 C molasses

1/3 C sugar

Egg Replacer/ 4 tsp dry + 4T water

3/4 brown rice flour

1/8 C potato starch flou

1/8 C tapioca flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp baking powder

1 tsp ginger

1/2 tsp cinnamon

Combine wet ingredients well,

 mix by hand for 1-2 minutes.

Add dry ingredients, mix well and and pour into 8" well greased cake pan.

Cook at 350 for 30 minutes.

Upcoming Events

Here are some upcoming events some of you may be interested in:

At Whole Foods in Annapolis, I will continue cooking gluten free and allergy friendly foods.

September 10th, 11 am - 1 pm will be the pizza class, for children and adults. This is a gluten free crust that my son, with his great advice helped me create.

I will also be presenting in October, November and December. If you are interested in attending the date will soon be posted on the website for Whole Foods Annapolis. The December class is the most popular , we had to turn people away last year, this is the Gluten Free gingerbread houses.

I will also be at the Kent County Library on October 15th from10 am - 12 pm presenting a gluten free educational piece along with recipes and great information.

Cold noodle salad

I created this last night because I did not feel like cooking and we had leftovers from the grill.
It has been so hot out it is nice to create something cold and soooo good!

You will need to boil the rice noodles: I used 8 oz of brown rice pasta
Then I added:

I used a potato peeler and ribboned

1 Zuchinni
1 Carrot
I then added finely sliced steak we had on the grill the day before,
you may substitute with shrimp or chicken if you prefer

For the sauce I combined in a sauce pan for 1 minute:
4 T Sunbutter/sunflower seed spread
4 T Gluten free soy sauce
2T brown sugar
1tsp ginger
A big splash of olive oil
1T of sesame oil

Mix this up into the noodle mixture and put in the frig to cool.

Other options to add:
Peas
Scallions

Enjoy and let me know the many ways you have gotten creative with this dish!

The Next Bite: the dangers of food allergies

The Next Bite: the dangers of food allergies

Summer in the garden

With summer here and family and friends coming and going, we remain gluten free at our home. The greatest compliment was from a recent weekend guest that said he never missed or would have suspected he spent the entire weekend gluten free.

Our garden is coming to life with zucchini, many herbs and the other crops are soon to follow. Here are some easy recipes to use for that zucchini, that grows like a weed once it gets started. These recipes are  free of : gluten, egg, dairy, tree nuts and peanuts.

My daughter's favorite:

2 cups of finely chopped, I use a potato peeler, of zucchini
A handful of fresh basil, finely chopped
Saute in 1T of olive oil until slightly brown


Zucchini on the grill:

Slice 1 medium zucchini on it's side into 1/4 inch pieces and drench each piece with olive oil and basil.
You only need a few moments on each side and they are done.


Zucchini Cookies:

Beat:
1/2 c margarine of choice, I use Earth Balance
1/2 c brown sugar
1/4 c honey
1 egg replacer, I use EnerG
1/4 c apple sauce

Combine and add:
1 1/4 c brown rice flour
1/4 c rice bran, I use enerG
1/2 c white rice flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 tsp plain powder gelatin, to hold the mixture together

1 c shredded zucchini
May also add:
1/2 c Enjoy Life chocolate chips
1/2 c coconut

Combine all ingredients well and drop by teaspoon onto greased cookie sheet and flatten. Bake at 350 15- 18 minutes.

My son loves the cookies, please share your comments.