1 cup old-fashioned oats
1 cup buttermilk (I use almond milk with 1 t of vinegar)
1 egg, lightly beaten
1/2 cup brown sugar
1 stick (1/2 cup) butter, melted and cooled
1 cup flour (I use gluten free flour)
1/2 t salt
1 t baking powder
1/2 t baking soda
1/2 cup dried currants or other dried fruit (or choc. chips!)
In bowl, combine oats and milk and let stand for up to 1 hour (or long enough for oats to soften and absorb the milk. Add eggs, sugar, and butter to oats, then add dry ingredients. Fold in currants. Bake at 400 for about 20 minutes. Makes 12 muffins.
I found this recipe on Epicurious. You can also add cinnamon, nutmeg, or allspice if you want to give it more of a kick. You can also add flax seed or walnuts for omega-3s.
4 cups chopped kale
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.
I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.
2 cups flour (either white, whole wheat, or gluten-free all purpose)
1/2 cup sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 apple, peeled and shredded
1 cup oil
2 t vanilla
In a medium bowl, mix together dry ingredients. Next mix in the carrots, raisins, nuts, and coconut. Then stir in the eggs, oil, and vanilla. Scoop into 12 muffin tins and bake at 350 for ~20 minutes or until a toothpick inserted comes out clean.
With carrots, raisins, apples, and nuts, these muffins are backed with fiber and make a filling on-the-go breakfast. But they also taste delicious! I was introduced to these muffins by my mom. This recipe is from All-Recipes, except I halved the sugar. These can also be made gluten free using all-purpose GF flour and they don’t lose their taste!
1.5 cups red lentils
3 cups vegetable broth
2 cups diced tomatoes
1/2 onion, diced
2 T tomato sauce
1.5 t cumin
1 t salt
pinch cayenne pepper
1 can coconut milk
1 cup chopped kale
Add all ingredients (minus the coconut milk and kale) to a pot and cook for 20-30 minutes until the lentils are cooked through. Add coconut milk and kale and serve.
This recipe is not only great for its taste, but its excellent for a crowd because it is gluten-free, dairy-free, nut-free, and vegan. But your guests will never know because it is so delicious!
From The Healthy Family and Home.
1/2 cup coconut oil
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white sugar)
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour with the food processor)
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Preheat oven to 350. In a small bowl or measuring cup, mix together the flax egg and set aside. In a large bowl, mix coconut oil and the sugars until creamy. Add the flax egg and vanilla extract. Add remaining ingredients and fold in the chocolate chips. Place dough baking sheet in spoonfuls. Bake for about 10-11 minutes.
We got this recipe from Brian’s sister, but it is originally from the fabulous Oh She Glows blog. Hop over there for more detailed instructions, great photos, and tons of other great recipes! I use coconut oil because I don’t usually have Earth Balance on hand. Vegan recipes are often gluten-free, dairy-free friendly, which is great for us since Brian is GF and I am DF. These cookies are seriously addictive. You can plan to have leftovers but you won’t because the dairy/gluten lovers will devour these cookies too.
5 1/2 lbs apples cored and quartered
2 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place quartered apples in slow cooker. Mix sugar, cinnamon, cloves, and salt in a bowl and pour over apples in crock pot. Add 1/4 – 1/2 cup water. Cook on high for 1 hour. Then cook on low for 9-12 hours, stirring occasionally, until the mixture is thick and brown. Uncover and continue cooking on low to allow the mixture thicken. Spoon mixture into sterile containers, cover, and refrigerate/freeze.
The first time I made apple butter was with Molly and Kelly when we lived in North Carolina. It turned out to be a great Christmas gift!
1 1/2 cups all-purpose gluten free flour (I like a mixture of Cloud 9 All Purpose Gluten Free Flour and Bob’s Red Mill Gluten Free All Purpose Flour)
2 teaspoons white sugar
1 teaspoon salt
1/2 c vegetable oil
2 Tablespoons milk
Mix all dry ingredients in a bowl. Add oil and milk and combine. Drop into pie plate and press until evenly distributed on the bottom and sides of the pan. (You can also mix all of the ingredients right in the pie pan if you want to save a bowl). Poke holes in crust and bake at 400 for 15 minutes. Then fill with whatever ingredients you want! I suggest a quiche.
This recipe is from AllRecipes as a regular flour crust and was given to me by Molly. The Cloud 9 gluten free flour is the tastiest we’ve found and the company is actually in New Westminster Canada!