Recipes

It is rare these days that I find recipes for sweetish things that I love and can eat. No gluten, no sugar, no oats, no rye or malt or barley.
So here are a few new finds that I am really enjoying. I should figure out how to replace the maple syrup with medjool dates… but I haven’t yet. I am cheating on my sugar free aspect a little with a wee bit of maple syrup. Sue me. 😉

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Breakfast Bars

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine oil, maple and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, nuts and fruits
5. Grease an 8×8 inch baking dish
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Cool bars in pan for 2 hours, then serve

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Ingredients

• 1 cup nut butter (I actually used sunbutter)
• 2 medium sized bananas (The more ripe, the sweeter!)
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons of maple syrup
• ½ teaspoon baking soda
• 1 teaspoon apple cider vinegar
• Toppings: unsweetened shredded coconut, raisins, seeds or nuts, dark chocolate chips, cinnamon, and/or anything else you can think of.

Instructions

1. Preheat oven to 400 degrees F.
2. Place all ingredients into a blender or food processor.
3. Blend until well mixed.
4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
5. Add additional toppings of your choice to each muffin and lightly stir into each cup
6. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
7. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

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And I made this cobbler for a Sabbath meal with friends, where the hubby is gluten free. I couldn’t eat it because of the sugar (I could probably have figured out a way to make it without sugar, but I didn’t bother… not worth it for a fruit dessert I wouldn’t have loved much anyway!), but he said it was probably the best gluten free dessert he’s had. 🙂 I could easily make this vegan by using coconut oil instead of butter, and almond milk instead of dairy milk. But I didn’t and it was delicious! Of course. Nothing is better than butter in dessert!!

Gluten-Free Peach Cobbler

1 stick of butter, melted
1 1/4 cup sugar
1 cup Gluten-Free All Purpose Flour mix
1 1/2 tsp. baking powder
1 cup milk
1/2 tsp. vanilla
1 tsp. each cinnamon, cloves, nutmeg
pinch of sea salt
2 cups chopped peaches (or any other kind of berries/fruit)

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with butter.  Whisk together flour, 1 cup sugar, and baking powder. Stir in milk, vanilla and then the melted butter. Pour into the prepared baking dish. Sprinkle the fruit evenly over the batter. Sprinkle the remaining 1/4 cup sugar over top. Bake for 55-60 minutes, or until golden.