Gluten-free Eggless Muffins

I was craving muffins, but having a no egg week.  Then someone left out the frozen fruit basket, and importance of baking moved up.  Because of the brown sugar and maple syrup they turn out darker, but mmm.  I had to refrain from eating the whole batch in one sitting.

yield 12 large or 24 small muffins
Bake 350 degrees
25 min

2-3 bananas, mashed overripe (3/4 cup)
3/4 cup alternative milk 
1 tsp apple cider vinegar
1/4 cup maple syrup
 1/4 cup brown sugar
1 tsp vanilla
1/4 cup canola oil
2 cups alternative flour (3/4 cup rice flour, 3/4 cup buckwheat flour, 1/2 cup potato flour)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1 cup Blueberries, frozen or fresh

Preheat oven 350 degrees, grease and flour (potato or other) bottom and sides of muffin pan. Keep blueberries in freezer until ready to mix in (last). Mix wet ingredients in one large bowl, and dry in a small bowl. Stir dry into wet until just combined.  Fold in blueberries. Scoop into prepared muffin pan.  Fill full for 12 large or less for smaller.  Bake for about 25 minutes.  Cool in pan for 5-8 min, then scrape around outer edge to loosen muffins.  Dump on wire rack continue to cool for 15 minutes (if they last that long).

Notes:
The recipe I used recommended adding 2 TBS more alternative milk, but I used about 1 cup of mashed banana instead.  I mix half of the flour combination in with a spatula until almost combined, then add the rest of the flour. These do not raise as much as cupcakes, don't be afraid to do more than 2/3 full.
Store in plastic ziplock bag with 1 paper towel in it.

Gluten-Free Apple Crisp (single serving)

1 whole baking apple (e.g. golden delicious), skinned and cut into chunks

1-2 tbs butter
pinch cloves
pinch allspice
2 pinch cinnamon
pinch nutmeg
handful raisins
1 tbs brown sugar
1/2 tsp alternate flour (optional; buckwheat)

Heat butter in skillet over Medium High heat.  when butter melted add apples.  Stir to coat with butter. Sprinkle with spices. Cook 5 minutes, stirring to prevent burning.  Add raisins, brown sugar and flour.  Continue to cook, stirring occasionally until apples can be cut with fork.  Serve with alternate milk poured over or topped with cream (whipped cream or whipped coconut milk).

Notes:
If you do not enjoy cooked raisins, omit or add after cooking done.  For nut lovers, add chopped walnuts or pecans to apples. I cannot do nuts, so I under cooked my apples so they were cuttable but still crunchy.

Not so Burrito, Egg Burrito

I loved my occasional breakfast burrito.  Now Gluten-Free and corn restricted, I discovered my favorite flavor in the burrito was the salad dressing and the scrambled eggs.  Hence, this breakfast dish.

2 eggs, whisked
Seasoning  (optional)
1 oz cheese
1-2 TBS salad dressing
1 TBS salsa (optional)
1TBS sweet chili sauce (optional)

Season. Scramble eggs over medium heat.  Top with cheese, crumbled. Reduce heat to Low and cover.  When cheese melted place on serving dish, top with remaining ingredients.

Notes:
I enjoy eggs themselves, but if you can prepare them however you do normally.  Seasoning options: 1/2 tsp dehydrated onions or 1/8 tsp onion powder, black pepper, garlic, or salt.
Be sure to get a bit of each ingredient in every bite.

Fluffy Fruit Salad

 

 My husband begs for this salad when we have BBQ.  I still haven't decided how well I tolerated the cottage cheese and Cool Whip, but it was delicious!

Serves 4

8 oz Whipped Topping, thawed

3 oz flavored gelatin powder 

8 oz Cottage Cheese

2 cups fruit, drianed (canned Fruit Cocktail, mandarin oranges, bananas)

1/2 Apple, chopped

Fold ingredients together.  Chill until served.

Notes:

Tropical Punch or Dark Cherry, or some other more complicated flavor add a lot to this dish.  I enjoy the crunch of apples and the texture of the cottage cheese.  The whipped topping has casein in it, which is technically one of the proteins in cow milk.  I am still experimenting with it.  Another option would be whipping cold coconut milk or marshmallow cream.  Fold gently, mix just a few ingredients, in order, one at a time until almost combined.

Rice Cooker Rice Pudding

I love rice pudding.  My mom would make it on occasion on the stove top.  I tried a few time in the oven, but I definitely prefer stove top.  Now that my hubby bought me a rice cooker, its my new favorite breakfast food.

4 cups milk of choice
1 cup rice
1/3 cup raisins

Place in rice cooker and start. Add later:
1/4 cup sugar
1 tsp vanilla
1/8 cup allspice
1/4 tsp cinnamon

Notes:
Make sure all the rice is under the milk so it cooks evenly.  Speaking of milk: the creamier the better for this recipe.  I use goats milk which has more cream than regular milk.  If subsituting lower fat, consider adding more sugar or nonfat creamer.
Spices can be reduced, I enjoy mine with alot of spice.
I also add more milk when serving.

Balsamic Tomato Chicken in a Crockpot

I love Balsamic vinegar, this dish it is very dominant but not tongue scalding.

4 hours on high

Serves 4-6 people

4 TBS Olive Oil
4-6 chicken breast, boneless, skinless (frozen or thawed)
Salt and Pepper to taste
4 cloves garlic, minced (1 tsp dehydrated)
1 medium sized onion, thinly sliced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1/2 tsp dried thyme (or sub all dried spices for 1 TBS italian seasoning)
2- 14.5 oz cans diced tomatoes (or 4 cups fresh but needs more salt)

Pour olive oil in bottom of  crock pot. Arrange chicken evenly.  Salt and pepper.  Cover with onion slices, garlic, and herbs. Pour tomatoes over and place lid on crock pot.

Notes:
 I used some left over fresh tomatoes and served it over quinoa cooked in my rice cooker in chicken broth.  some green veggies on the side helped round out this meal.

Fruit Tuna Salad

Tuna fish is one of the few quick proteins that I am not intolerant to.  I made this dish even before going Gluten-free and used it for a cracker dip on long car rides.  I ate it by itself this time. It is sweet and crunchy with salty tuna and the zip of salad dressing.

1 medium apple, cut bite size
2-3 handfuls of raisins, to taste
2 cans tuna, drained
1/2 tsp sage, ground
pepper to taste
1/2 cup salad dressing

Add all ingredients into mixing bowl. Stir until well combined. Serve with crackers, Gluten-free bread, or by itself.

Notes:
Sprinkle seasoning onto tuna.  I enjoy the taste of salad dressing (also known as Miracle Whip).  I have not enjoyed this as much with mayonnaise.  I added even more zip in this with a tsp of poppyseed dressing.  Also, watch out for soybean oil in dressing.

Italian Crockpot Chicken

I am branching out on my crockpot skills and found this delectable recipe. I love tangy italian dressing, imagine a breast marinated and stewed in it. Mmmm

2 lbs chicken breast, fresh or frozen
2 cloves garlic, minced ( 1/2 tsp dried)
1 packet ranch seasoning mix
2 1/2 tsp cinnamon
1/2 tsp cumin ( or chili powder for both spices)
1/2 cup water (optional if using frozen chicken)
1 cup Italian dressing

Dump all ingredients together in crockpot.  Cook on low 6-8 hrs (until meat in 160 F internal)

Notes:
Some olive oil smeared on the bottom of the crockpot might help prevent the chicken from leaving those stains on the bottom of the pan.  I served it over rice (rice cookers are amazing) and steamed veggies (from the freezer).  My kids really snarfed this recipe down.  I used leftover chicken in a chicken soup recipe (juices included).