Sweet and Savory Cabbage

Sweet and Savory Cabbage

Half head of cabbage cut into 1 inch chunks
2 apple cored and slice with or with out peel
1 medium zucchini
1 tbl or less coconut or olive oil
1 tsp garlic powder
salt and pepper to taste


Place all ingredients in a medium skillet on medium heat.
Cook for about 20 min turning as needed.

Enjoy!


You can always add carrots, celery, bell peppers,  or what ever your vegetable of choice is.
You could also add meat.

GF Oatmeal Peanut Butter Sandwich cookies

   Gluten-free Oatmeal Peanut Butter Sandwich Cookies

Makes approximately 30 sandwich cookies

Ingredients:

Cookies:

•               1/2 cup brown rice flour

•               1/4 cup tapioca starch

•               1/2 tsp xanthan gum

•               1/2 tsp baking soda

•               1/4 tsp baking powder

•               1/2 tsp salt

•               1/2 cup coconut oil  (I used the oil with coconut flavor)

•               1/2 cup peanut butter, smooth or chunky

•               1/2 cup granulated sugar

•               1/2 cup brown sugar, packed

•               1 large egg

•               1 tsp gluten free vanilla extract

•               1 cup gluten-free quick-cook oats

Filling:

•               3 Tbsp unsalted coconut oil (flavored)

•               1 cup confectioners’ sugar, sifted

•               1/2 cup chunky peanut butter

Directions:

Cookies:

1.            Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2.            In a large bowl, cream together the 1/2 cup coconut oil, 1/2 cup peanut butter, granulated sugar and brown sugar. Add the egg and vanilla and beat until well combined.

3.            In a separate bowl, whisk together the brown rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Stir the flour mixture into the peanut butter mixture. Add the oats and stir until well blended.

4.            Roll 1 teaspoon of dough into a ball and place 2-inches apart on a prepared baking sheet. Bake in the preheated oven for 7-9 minutes, or until the edges are just starting to brown. Cool on baking sheet for 5 minutes before moving to wire cooling rack. Cool completely before filling.

Filling:

Beat together the 3 tablespoons of coconut oil, confectioners’ sugar and 1/2 cup smooth peanut butter. Use 1 teaspoon of the filling onto a cookie. Top with a cookie of similar size, and press down until the filling reaches the edge of the cookie. Store cookies in an airtight container.

Pumpkin Oatmeal cookies Gluten Free

Pumpkin Oatmeal Cookies

yield | 48 cookies

Ingredients
2 cups all purpose flour  Gluten Free  I used Buckwheat
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.

Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

Dark Chocolate Brownies Gluten Free

Dark Chocolate Brownies   Gluten Free

5 ounces high quality dark chocolate

1/2 cup canola oil or coconut oil

1 cup plus 2 tablespoons organic light brown sugar

1/2 cup almond meal or coconut flour

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 eggs, beaten
1 tablespoon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup dark chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil or and lightly oil the bottom. Or line with greased parchment paper.

Melt the dark chocolate and oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond or coconut meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it becomes smooth and glossy. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the dark chocolate chips all over the top and press in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for an hour before cutting. Yield: 9 - 12 servings

Banana cobbler

Banana Cobbler


Ingredients:
1 cup gluten free flour ( 1/2 c rice flour & 1/2 c coconut flour) 
1 tsp cinnamon
1/2 tsp nutmeg
1 cup sugar
1 cup milk
1/2 cup melted butter or margarine
1 tablespoon baking powder
3 medium sliced bananas 

Directions:
Pour melted butter into an 8 inch baking dish. Mix all ingredients except bananas in a bowl. Pour mixture over melted butter or marg. Slice bananas and drop into batter. Bake 45 min. at 350 degrees F until top is brown. Sprinkle with cinnamon and sugar (if desired). 


** You could use half banana's and half any other fruit.  (peaches, apples, blueberries)

Banana Bread

Banana Bread  no egg or no oil

Ingredients

•                2 cups Gluten Free all-purpose flour

•                1 1/4 cups walnuts, coarsely chopped (optional)

•                3/4 cup sugar

•                3/4 teaspoon baking soda

•                1/2 teaspoon salt

•                3 very ripe bananas mashed well (about 1 1/2 cups)

•                1/2 cup plain yogurt (I used strawberry yogurt)
•                2 tablespoons flaxseed ground mixed with 6 table spoons water or (2 large eggs)

•                3/4 unsweetened applesauce

•                1 teaspoon vanilla extract

Directions 

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with sugar, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.

4. Mix the mashed bananas, yogurt, flaxseed mix, applesauce, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Banana Chocolate No-Bakes

Banana No-Bakes

Ingredients

3 Bananas sliced or smashed
1 cup Sugar
1/4 cup Cocoa powder
1/2 cup Butter
1/2 cup 2% Milk
1/2 cup Peanut butter (I like chunky)
3 cups Quick cook oatmeal
2 cups chopped Walnuts
1 tsp. Vanilla extract
1/2 tsp. Kosher salt

Instructions

Combine first six ingredients in sauce pan and bring to a boil. Stir frequently with whisk until mixture has a smooth consistency. Remove from stove and stir in the remaining ingredients. Divide batter into 18-20 cookies, place on wax paper and let cool completely, then refrigerate for 1 hour. Store in an air-tight container.