Recipes

Replies to This Discussion

Permalink Reply by Matt Cusack on December 22, 2009 at 5:58pm

Here is a good snack, has been great when on the go at school:

Quinoa Breakfast Cookies

1/4 C Agave or Honey
1 stick butter
1/2 cup of almond or peanut butter
3/4 cup of Quinoa Flakes
1 cup of Brown Rice Flour
2 tablespoons of brown rice protein powder
1/2 tea of Vanilla extract
1tea of Baking Soda
TT salt
1/4 to 1/2 cup of nuts (I use a mixture of raw almonds and pecans)

Oven at 350 degrees

I tend to mix try and wet ingredients separted then mix together until mixture is well blended.
on a cookie sheet either grease it or put down a piece of partchment paper, size of cookie is up to you be aware they to spread and grow a little so space accordingly (2 inches is good)

Enjoy and I hope you like one, this is an easy one to tweak to make it suit your tastes!

Permalink Reply by Kati Derrick on December 23, 2009 at 1:27pm

Here is one of my favorite soups - it is simply amazing. I add pork to give it a little more umph. It makes a huge pot, so I freeze a few bags for a quick lunch.
2 c. lentils
1/2 c brown rice (or wild rice)
1 28oz can diced tomatoes
3 medium carrots (diced)
1 medium onion
3 med. potatos
1/4 - 1/2 c beef soup base (powder)
2 bay leaves
garlic, salt and pepper to taste.
aprox. 1.5 Gallons of water



Directions
Rinse the lentils and add to pot with water, bay leaves, canned diced tomatoes (broth included) and soup base, bring to a boil over medium heat. Chop, carrots, potatos and onion into same-size peices, add to pot. Add rice. Season with garlic, salt and pepper to taste ( I find that it usually doesn't need salt since the beef soup base has sodium in it anyways). Cook with a slow boil until vegetables are tender. Serve immediately or when cooled it freezes very well. I make enough so that I have a healthy lunch or a quick supper for later in the week. Just as there are dozens of different vegetables, there are dozens of different variations of this soup that you can make! The flavour of the vegetables comes lightly through the broth.

Permalink Reply by Matt Cusack on December 24, 2009 at 2:05pm

Here is a great one that is suiting for the Holiday season:

Pumpkin Bread (gluten free of course ;)



1/2 cup of butter
1/3 cup of Agave Necter (or 1/2 cup of sugar I try to not use sugar)
15oz Can of pumpkin (Libbys is GF)
2 eggs

1 tsp Vanilla Extract
1 tsp of cinnamon
pinch of nutmeg & clove
-optional- I like to add a pinch of ginger powder
1/2 tsp salt
1 tsp of baking soda
2 tsp of baking powder
1.5 tsp of Xanthan Gum
1.75 cups of Brown rice flour
1/4 cup of tapioca starch

Preheat oven to 325 F

Mix first 4 ingredients together separately until well blended, do same with rest in another bowl then mix the dry ingredients into the wet in 2 batches. Mix batter until well mixed. Put batter in lightly grease loaf pan.

Cook for 65-75 minutes (until lightly browned on top.

This makes for a great after run snack or anytime for that matter since I love pumpkin!

Enjoy

Permalink Reply by Matt Cusack on December 24, 2009 at 2:57pm

oops forgot a great part,

1/2 cup of chopped pecans or walnuts

Matt Cusack said:

Here is a great one that is suiting for the Holiday season:

Pumpkin Bread (gluten free of course ;)



1/2 cup of butter
1/3 cup of Agave Necter (or 1/2 cup of sugar I try to not use sugar)
15oz Can of pumpkin (Libbys is GF)
2 eggs

1 tsp Vanilla Extract
1 tsp of cinnamon
pinch of nutmeg & clove
-optional- I like to add a pinch of ginger powder
1/2 tsp salt
1 tsp of baking soda
2 tsp of baking powder
1.5 tsp of Xanthan Gum
1.75 cups of Brown rice flour
1/4 cup of tapioca starch

Preheat oven to 325 F

Mix first 4 ingredients together separately until well blended, do same with rest in another bowl then mix the dry ingredients into the wet in 2 batches. Mix batter until well mixed. Put batter in lightly grease loaf pan.

Cook for 65-75 minutes (until lightly browned on top.

This makes for a great after run snack or anytime for that matter since I love pumpkin!

Enjoy

Permalink Reply by Heather Wurtele on January 6, 2010 at 6:44pm

Below is a recipe for good gluten free bread - seriously! (from: this blog)

I also like the pre-packaged Bob's Red Mill GF "Hearty Whole Grain Bread Mix" it comes with its own handy package of yeast and everything.

I have yet to find it, but a friend also recommended this bread

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Permalink Reply by Don Mueller on January 17, 2010 at 11:38pm

Hi Kati, I made you GF lentil soup today, awesome!!! I added some ground turkep and loved it. Thanks!!! Don Mueller

Permalink Reply by Christopher Edwards on January 20, 2010 at 2:06pm

Hello everyone, my name is Chris and I am new to this group, but I would like to let you all know that basically every normal thing you like to eat, can be made gluten free with only a few substitutions. My wife makes all my favorite meals and deserts GF, including chocolate chip cookies. She uses the recipe from the back of the Nestle bag (it truly is the best) only she uses different chips among other things. I will try and post some of the best recipes so you can all enjoy.

Permalink Reply by Matt Cusack on January 27, 2010 at 10:02pm

Apple (or Pear) --Nut Bread

2.5 C Quinoa Flour
1 1/3 C of apple or pear sauce
1/2 C of butter or olive oil
1 C of Honey or Agave Nectar
1/2 C chopped walnuts
1 apple or pear, grated
2 tsp baking soda
1/2 tsp vanilla extract
tsp of cinnamon
opt: 1 C of raisins
1/2 tsp of salt
3 eggs

Pre heat oven to 350-
-Cream butter and honey together
-Beat egg in one at a time
-Stir in apple sauce, grated apple, raisins, vanilla
-In other bowl combine all remaining dry ingredients
-Add wet mix, stir by hand until well combined
-Turn into oiled 5 x 7 loaf pan
-Bake at 350 for 50-60 minutes or until when poked with toothpick so when comes out clean, its done!
-Cool 10 minutes before removing from pan.
-
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Permalink Reply by Matt Cusack on January 27, 2010 at 10:06pm

Yummy Oatmeal Squares

1 cup of almond butter (or peanut butter)
1 cup of honey (or Agave nectar)
3 cups of Gluten Free Oats
1/4 C of whole flax seeds
1 cup of dried fruit of choice

Opt: can add cocoa or carob powder or dark chocolate for a different twist

Melt almond butter and honey in saucepan. Stir in remaining ingredients then press into pan.

Cool in the fridge and cut into squares.

Keep refrigerated.

Permalink Reply by Don Mueller on January 28, 2010 at 5:44am

Hi Matt, My wife just made your breakfast cookies for a Yellowstone Trip, awesome! She substitued Mesa Flakes for Quinoa Flakes and added an egg. Thanks for the GREAT idea!!

Permalink Reply by Scott McSloy on February 20, 2010 at 7:47am

So I found your recipe for the Quinoa Breakfast cookie while looking for gluten free eating. My wife and just tried the recipe. Are we missing something here? Maybe something left out of the recipe/directions?
We mixed qty according to the recipe (at least that's what she tells me, I wasn't present). Since there was no time for baking, we tried what a cc cookie would bake for, say 8-9 minutes. They just crumble to a dry almost powdery consistency. Tried adding more almond butter and an egg to see if that would hold it together. Nothing doing. Could the type of protein powder affect it? I know it's only a small amt.
I guess we'll try more butter. Any suggestions appreciated.

Permalink Reply by Matt Cusack on February 20, 2010 at 9:26am

Sorry for the troubles. What altitude are you at?

Also they are crumbly for me as well , though once they cool they seem to be a lot better. You can add some xanthum gum like a teaspoon that could help a little too. I will make them this week and check things again.

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