Recipies! UPDATED!!

GF Sugar Cookies

2/3 Cup Butter Cup
3/4  Cup Granulated Sugar
1 Teaspoon of baking powder
1/4 Teaspoon Salt
1 egg
1 Tablespoon Milk
1 Teaspoon Vanilla
2 Cups of GF Flour
1 ½ Teaspoon of Guar Gum

Beat Butter with a mixer on high for 30 sec. Add sugar, baking powder and salt. Mix until combined. Beat in egg, milk and vanilla. Add guar gum. Beat in as much flour as you can with the mixer, and hand mix in the rest. Don’t worry if it is still a little sticky, you can fix it later. If it is REALLY sticky and wet, add in a bit more flour. Divide dough in half, wrap in plastic wrap and put in fridge for an hour or freezer for 30 min. If the dough is sticky, put cornstarch on the plastic wrap before wrapping.
Rolling can be a pain, so I have figured out that if I use corn starch (not flour) and roll the dough between two sheets of parchment paper, it works better. You can also knead in corn starch if the dough is still sticky when it comes out of the fridge. Roll and cut into shapes. The dough can be tricky so use lots of corn starch on your lifter and cutter too and be prepared to not use every little bit of the dough.
Line your baking sheets with parchment paper.
Bake at 375 for 8 or 10 minutes, keep an eye on it after 7, GF stuff burns quickly. 

Gluten Free Chocolate Chip Cookies

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter softened

1 teaspoon vanilla

1 egg

2 ¼ cups GF Flour.

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons of Guar Gum

2 cups of chocolate chips

Beat butter and sugars until blended. Add in vanilla and egg. Mix. Combine Flour, Soda, Salt and Guar Gum and mix in a little at a time. Add Chocolate Chips.

The dough will be stickier than regular cookies. You can add a bit more flour but be careful because too much flour means that they will turn into hockey pucks.

I use a tablespoon to scoop the cookies then I roll them in my hands. I usually leave them in a ball shape. Spray your hands and the measuring spoon with cooking spray to stop it from sticking.

Line cookie trays with parchment paper and give the cookies lots of room in case they decide to spread out too much today.
Bake at 375 for 10 or 12 minutes but keep an eye on them after 8 minutes. 

Smore Bars MAKES 24 BARS

These decadent bars have all the fixings of the popular campfire treat—chocolate, marshmallows and graham crackers. Campfire is optional.

¾ cup (1½ sticks) unsalted butter or dairy-free 
    margarine, softened 
1¼  cups granulated sugar 
2  large eggs 
2  teaspoons vanilla extract 
2  cups gluten-free all-purpose flour blend of choice
1½ cups gluten-free graham cracker crumbs or 
    gluten-free graham crackers, finely ground
2  teaspoons baking powder 
1½  teaspoons xanthan gum
¼ teaspoon salt 
1½  cups semi-sweet chocolate chips*
4  cups mini marshmallows

1. Heat oven to 350 degrees. Line a 9x13-inch baking pan with aluminum foil leaving a 2 to 3-inch overhang on two opposite ends and spray foil with vegetable oil. Or lightly oil a 9x13-inch baking pan.

2. Beat butter and sugar in large bowl until light and creamy. Add eggs and vanilla. Beat well.

3. In separate bowl, mix together flour, graham cracker crumbs, baking powder, xanthan gum and salt.

4. Add to butter mixture, beating until blended.

5. Press half the dough into prepared pan. Sprinkle chocolate chips over dough. Sprinkle with marshmallows.

6. Scatter bits of remaining dough over marshmallow, pressing to cover the marshmallows. Don’t worry if some marshmallows are showing.  

7. Place pan in preheated oven and bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Lift out of pan by aluminum foil handles. Set on a smooth surface and cut into bars. If using a lightly oiled baking pan, cut into squares in the pan.

Gluten-Free Crêpes


These thin, versatile pancakes, which can be made dairy-free, work with either sweet or savory fillings. Delicious with any fresh fruit, such as fresh strawberries orBlueberry Filling, you can also stuff them with leftover veggies, such as sauteed spinach, cooked lentils or even mashed sweet potatoes with fresh chives.
Folded in half, quartered or rolled, crepes are the perfect finger food. Try them as an appetizer for your next party or create a crepe buffet with a variety of fillings and let guests make their own selections.
½ cup gluten-free flour blend
½ cup milk of choice (dairy, rice, soy,
    almond, hemp)
¼ cup warm water
1½ tablespoons sugar or 1 tablespoon honey or agave 
¼ teaspoon salt
2 large eggs
2 tablespoons grape seed oil or melted coconut oil + more for pan
1. Combine all ingredients in a food processor and blend until smooth. Do not over-mix or batter will become foamy.
2. Pour batter into a pitcher, cover and refrigerate for 30 minutes to 3 hours.
3. Using a paper towel, wipe the inside of a well-seasoned 6- to 8-inch crêpe pan, cast iron or non-stick skillet with a small amount of oil. Place pan over medium heat.
4. Stir the batter and pour 2 tablespoons into the pan, tilting to coat the bottom with a very thin layer of batter. Cook just until the top is set and edges are slightly browned. Turn crepe over and cook the other side until it’s lightly browned. Cook remaining crepes, stirring the batter before each one.
5. Place finished crêpes between sheets of parchment or waxed paper. Serve immediately or refrigerate for later use. Reheat gently in microwave or in preheated 325-degree oven.

Each crepe contains 97 calories, 5g total fat, 1g saturated fat, 0g trans fat, 54mg cholesterol, 96mg sodium, 6g carbohydrate, 0g fiber, 2g protein.






Gluten-Free Apple Crumb Pie


This allergy-friendly dessert was created for Passover but it's delicious all year long. Vary the fruit based on seasonal availability. It can be made with an egg replacement with good results.

1 cup potato starch (not potato flour)
1 cup gluten-free oat matzo meal or rice flour
¼ teaspoon salt
4 tablespoons
super-fine sugar*
½ cup almond meal or finely ground
    unsweetened coconut
10 tablespoons cold unsalted butter, margarine or
    Earth’s Balance Buttery Spread, cut in pieces
1 large egg or
 flax gel 
1 tablespoon ice water, as needed
½ teaspoon ground cinnamon
1 tablespoon sugar


3-4 large baking apples, peeled and sliced
2 tablespoons fresh lemon juice
½ cup sugar
1 teaspoon ground cinnamon

1. Sift together potato starch and oat matzo meal or rice flour. Add salt, sugar and almond meal and mix well.

2. Add butter or margarine and pinch into the dry ingredients. Remove half the mixture and set aside for topping. Mix egg (or flax gel) into remaining mixture, adding water as necessary to form a soft dough. Wrap and refrigerate for one hour.

3. Preheated oven to 375 degrees. Grease an 8- or 9-inch pie pan.

4. Remove chilled dough from refrigerator and roll it flat between two pieces of plastic (use a large, heavy-duty zip-lock bag cut in half along the seams). Fit rolled dough into the bottom of the pan, patching as necessary. 

5. To make filling, toss together apples, lemon juice, sugar and cinnamon. Place mixture into dough-lined pie pan.

6. Mix ½ teaspoon cinnamon and 1 tablespoon sugar into reserved topping. Crumble remaining crust mixture over apple mixture.

7. Place pie on the bottom rack of preheated oven and bake for 20 minutes. Move pie to middle rack and bake for another 20 minutes until done. Pie is done when apples are tender and juicy. Cool pie on wire rack.

Each serving contains 373 calories, 18g total fat, 6g saturated fat, 0g trans fat, 26mg cholesterol, 50g carbohydrate, 232mg sodium, 3g fiber, 4g protein.

*TIP If you don't have super-fine sugar, process granulated sugar in a food processor, a blender or a clean coffee grinder until very fine.

  • Pizza Crust:
  • 1 Tablespoon dry yeast
  • 2/3 cup brown rice flour or sorghum flour
  • 1/2 cup tapioca flour
  • 2 teaspoons guar gum
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin powder (Knox)
  • 1 teaspoon Italian herb seasoning
  • 2/3 cup warm milk (110 degrees F.) or non-dairy liquid
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar
  • Extra rice flour for sprinkling

  • Crust: Preheat oven to 425 degrees F. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

    Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft
    bread dough.

    Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

    pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

    Flourless Chocolate Cake


    • 1 cup butter, cubed
    • 8 ounces semisweet chocolate, chopped
    • 1 1/4 cups white sugar
    • 1 cup unsweetened cocoa powder
    • 6 eggs
    • 1 1/2 cups white sugar
    • 1/4 cup water
    • 1 1/2 teaspoons fresh lemon juice
    • 1 cup heavy cream
    • 2 tablespoons unsalted butter


    1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
    2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
    3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
    4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
    5. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving

    Chocolate Caramel Corn


    • 5 quarts popped popcorn
    • 1 1/3 cups brown sugar
    • 1 1/2 cups butter, divided
    • 2 1/2 cups light corn syrup, divided
    • 1 teaspoon vanilla extract
    • 4 cups milk chocolate chips


    1. Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
    2. In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
    3. In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
    4. Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.

    Almond Cookies


    • 1/2 cup butter
    • 1/2 cup packed brown sugar
    • 1 teaspoon almond extract
    • 1 egg
    • 1/2 cup white rice flour
    • 2 cups crisp rice cereal
    • 2 tablespoons chopped almonds


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
    3. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

    Irish Soda Bread


    • 1 1/2 cups white rice flour
    • 1/2 cup tapioca flour
    • 1/2 cup white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • 1 cup buttermilk


    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
    2. Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
    3. Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

    Cookie Pizza - I havent tried this but I will soon!


    • 4 cups Rice Chex®, Corn Chex®, Chocolate Chex®, Honey Nut Chex® or Cinnamon Chex® cereal
    • 1/3 cup granulated sugar
    • 1/3 cup packed brown sugar
    • 1/3 cup peanut butter
    • 1/4 cup butter or margarine, softened
    • 1 egg, beaten
    • 1 teaspoon vanilla
    • 2 cups miniature marshmallows
    • 1/4 cup miniature semisweet chocolate chips
    • 2 tablespoons honey roasted peanuts
    • 1 Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), torn into pieces


    1. Heat oven to 375 degrees F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
    2. In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.
    3. Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

    Pastry (although, I usually just use the GF Pantry Box mix - this one works too)


    • 1 cup rice flour
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/3 cup vegetable shortening
    • 3 tablespoons cold water
    • 1/2 teaspoon vanilla extract


    1. Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
    2. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

    Gluten Free (Obviously) cornbread

    • 2 eggs, lightly beaten
    • 1 1/2 cups lukewarm water
    • 1/4 cup vegetable oil
    • 1 1/2 cups fine cornmeal
    • 1 cup millet flour
    • 1 cup rice flour
    • 1/4 cup white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt


    1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
    2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
    3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

    My Yummy Meatballs

    - 3 pounds of ground beef
    - 3 eggs
    - 1.5 cups of gluten free bread crumbs
    - 6 tbsp of milk
    From into two inch balls and bake for 15 min (or until done) in a 350 oven

    - 2 cups water
    - 1 cup ketchup
    - 2 tbsp sage (fresh - one tbsp if not)
    - 1\4 cup of gf soy sauce
    - 3 tbsp of vinegar
    - 1/4 cup of brown sugar

     - mix together over medium heat on the stove. - bring to a boil and then reduce heat and let simmer stirring for a while until it reduces. I put everything in the crock pot and let it keep warm there all day. They were awesome!!!


    Green Beans Amandine

    This simple side dish recipe is perfect for just about any meal or occasion.

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes


    • 1 lb. fresh green beans, trimmed
    • 1 Tbsp. butter
    • 2 Tbsp. olive oil
    • 2 cloves garlic, minced
    • 1/4 cup sliced almonds, toasted if desired
    • 1 tsp. lemon juice
    • 1/4 tsp. salt
    • 1/8 tsp. white pepper


    Trim beans and rinse. In heavy saucepan, place green beans in cold water to cover and bring to a boil. Reduce heat and simmer for 8-10 minutes until crisp tender. Drain well and set beans aside. Melt butter and olive oil in saucepan and add garlic and almonds. Cook, stirring constantly, until almonds begin to brown. Add beans along with lemon juice, salt, and pepper and toss gently to coat. NOTE: You can also use frozen green beans; cook them according to package directions, then drain. Melt butter, add garlic and almonds, and continue with the recipe. Serves 6

    The Gravy came from the Gluten Free General Store

    For the cookies I just subbed in Namaste Gluten Free Perfect Flour Mix - I buy all my pantry items from The Gluten Free General Store

    Chocolate pie from

    This recipe comes to us from Thomas Schaefer.
    6 tablespoons sugar (granulated)
    ¼ cup plus l tablespoon of cornstarch
    8 large egg yolks
    l quart of whole or 2% milk
    8 ounces semisweet chocolate chopped
    4 tablespoons unsalted butter, cut up
    1 – 10 inch baked gluten-free
    pie shell
    1 ½ cups heavy whipping cream, chilled
    2 tablespoons confectioners sugar
    l teaspoon vanilla
    Chocolate shavings to scatter over the top of the whipped cream
    Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat high speed until thick and pale about 4 minutes (I like to use a electric hand mixer for this). Put the l quart of milk in a saucepan and bring to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk. I do this off the heat, then return to the heat and cook over medium heat until it thickens and comes to a boil. Remove from heat and add the chocolate and butter that has been cut up. Whisk until it is melted and smooth. Pour into the baked pie shell. Cover carefully and refrigerate at least 2 hours or overnight.
    Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.
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    From Gluten Free Girl

    2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
    2 large ribs celery, medium diced
    1 large yellow onion, medium diced
    2 tablespoons good olive oil
    2 tablespoons garlic, finely chopped
    1 tablespoon fresh rosemary, finely chopped
    1 tablespoon fresh thyme, finely chopped
    1 tablespoon fresh sage, finely chopped
    1 cup chicken stock
    1 egg yolk
    1/2 teaspoon salt
    1/2 teaspoon pepper

    Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
    Serves six to eight people, depending on their appetite for stuffing.

    Udi’s Thanksgiving Gluten Free Stuffing Recipe

    This recipe is courtesy of Udi’s Bakery in Denver, which has recently launched many delicious

    gluten free products. Thanks to Heather at Udi’s for permission to post this recipe. Modifications

    for dairy sensitive persons are included courtesy of Judy Converse at Nutrition Care For Children in


    1 loaf of Udi’s Whole Grain Gluten Free Bread

    1 loaf of Udi’s White Sandwich Gluten Free Bread


    cup of fresh flat-leaf parsley

    3 tablespoons of fresh sage



    1/2 cup of unsalted butter, soft/room temperature (Substitute ghee for those

    avoiding casein. You may also spray bread liberally with olive oil if you wish to

    avoid a butter product altogether)

    2 medium or 1 large onion – Vidalia is best

    1/2 cup of chopped fennel


    cup of chopped celery

    2 large eggs, lightly beaten

    1 cup chicken broth


    cup heavy cream (those avoiding casein can try hemp milk, plain almond milk,

    or plain soy milk)


    Lightly butter each side of Udi’s Gluten Free Whole Grain & White Sandwich

    breads. Broil Udi’s Gluten Free Whole Grain & White Sandwich Bread till slightly


    Allow bread to cool completely on a wire rack.

    Put bread in a Ziploc bag and slightly break toasted bread into breadcrumbs. Place

    in bowl with parsley, sage, salt and pepper.

    Melt remaining butter in a 12-inch heavy skillet over medium heat; add onions and

    sauté until onions are softened. Add fennel and celery, stirring occasionally until

    vegetables are soft.

    Transfer vegetables to bowl with the toasted Udi’s gluten free breadcrumbs. Add

    eggs, stock, cream and gently toss.

    Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of

    oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for

    an additional 20 minutes.

    My Lunch Today!

    Lentil SoupPS I added a whole lot of garli and and some roasted red peppers

    Black Bean Fudge Cakes

    1 oz dark organic chocolate,70% or greater (I just used Baker's chocolate)
    1 1/2 cups cooked black beans, rinsed and drained
    2 eggs
    1 egg white
    2 tbsp olive oil
    1/4 heaped cup unsweetened cocoa powder
    1 tsp baking powder
    1 tsp pure vanilla extract
    1/4 cup unsweetened applesauce
    1/2 cup honey
    1/4 to 1/2 cup unsalted walnuts, chopped

    1) Preheat oven to 350, grease 8 individual ramekins or one 8 inch square baking dish
    2) Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in (I needed 2 tbsp water)
    3) Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and honey in a food processor; process until smooth. Stir in walnuts (I left them out) and pour mixture into prepared baking dish.
    4) Bake in preheated oven until the tops are dry and the edges start to pull away for the sides, about 20 minutes for ramekins and 30 minutes for baking dish.

    New and Improved Gluten-Free Cupcakes Recipe
    1 package Betty Crocker Gluten Free Yellow Cake Mix
    1 3.4 oz package Jello vanilla instant pudding
    1/3 cup granulated sugar
    4 large eggs plus one egg white room temperature
    1/2 cup canola oil
    3/4 cup orange juice (no pulp)
    1 Tablespoon good vanilla extract
    Preheat the oven to 325 degrees F.
    Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined
    Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.
    Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  
    So let’s admit it, cupcakes at their best are really just a “frosting delivery device”, this buttercream frosting will rock your world.
    Vanilla Buttercream Frosting Recipe (adapted from Domino Sugar)
    1 pound Confectioners Sugar
    1 stick (8T) of good unsalted butter, softened
    2 teaspoons good vanilla extract
    1/4 cup of whole milk
    Combine half of the sugar with the butter and beat on low speed.  Add the wet ingredients and beat.  Slowly add the rest of the sugar while mixing until combined.  Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.  If you want the frosting to be a bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature. 

    Peanut Stir Fry

    Dinner tonight was a wonderful peanut thai stir fry that I threw together and it was awesome so I thought I would share!

    2 Breasts of chicken cut into bite sized pieces
    1/4 onion diced
    1/2 cup of peanut butter
    2 tbsp of gluten free soya sc (regular soya sauce has wheat in it, you MUST use the GF version)
    2 tbsp of sesame seeds
    2 tbsp of corn oil
    3 cloves of garlic (minced)
    1 tsp honey
    Rice Vermicelli
    Veggies of choice (I use baby corn, yellow peppers, red peppers, carrots, broccoli, celery)

    Heat 1 tbsp of oil over med heat. Cook the onions and chicken until the chicken is no longer pink. Add the rest of the veggies and cook until crisp tender (not mushy). Meanwhile, put rice noodles in a bowl and pour boiling water over to cover (some instructions say to cook the noodles by putting them in the water on the stove but I finds that this over cooks them) cook for no longer than 4 minutes, drain and rinse with cold water. Toast the sesame seeds and garlic in a pan with 1 tbsp of oil until golden, not dark, add the peanut butter, GF soya sauce, and honey. If you find the sauce is too thick, add a little water. Season with salt and pepper to taste but mine had no salt in it.

    Combine sauce with noodles and heat through, add veggies and chicken and heat through. Serve it up with a little extra soya sauce on the side and enjoy!

    Quinoa and Chickpea Salad with Zucchini, Golden Raisins and Pine Nuts

    Recipe by Pam Anderson of Three Many Cooks.
    • Serves: 8
    • Prep Time: 10 min
    • Cook Time: 10 min
    • ¼ cup pine nuts
    • 2 medium zucchini, thinly sliced
    • ¼ cup plus 2 teaspoons olive oil
    • Salt and pepper
    • 2 cups cooked quinoa
    • 2 cups drained, canned chickpeas
    • 4 scallions (white and light-green parts), thinly sliced
    • ¼ cup golden raisins
    • ¼ cup chopped cilantro
    • 4 teaspoons balsamic vinegar
    1. In a small skillet over medium-low heat, toast pine nuts, shaking the skillet occasionally, until lightly golden, about 5 minutes. Remove from heat.
    2. Toss zucchini with 2 teaspoons olive oil and a sprinkling of salt and pepper. Arrange in a single layer on a large rimmed baking sheet. Broil until slightly browned and just tender, about 5 minutes.
    3. In a large bowl, combine the quinoa, chickpeas, scallions, raisins and cilantro. Add the pine nuts and zucchini. Drizzle with the remaining ¼ cup olive oil, season with salt and pepper and toss. Add the vinegar

    Taste-Like-Fried Tortillas

    Recipe by Pam Anderson of Three Many Cooks.
    Serve these delicious “chips” whole, so guests can break off pieces and dip or eat plain.
    • Makes: 8
    • Prep Time: 5 min
    • Cook Time: 12 min
    • 8 corn tortillas
    • 1½ tablespoons olive oil
    • Course salt
    1. Position two racks in the upper and lower thirds of the oven and heat to 400°. On two large baking sheets, arrange the tortillas in a single layer. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake for 8 minutes. Swap pan positions and continue baking until crisp and golden brown, about 4 minutes more.

    Classic Texas Caviar

    This super-quick, all-purpose dish will keep for weeks in the refrigerator. Enjoy it sprinkled over a salad, with chips as a quick weeknight appetizer, or on its own as a side or even as the main course!
    • Serves 8
    • Prep: 10 mins, plus chilling
    • 2 cans (15.8 ounces each) black-eyed peas, drained
    • 1 can (14.5 ounces) petite diced tomatoes, drained
    • 2 jalapeño chiles, stemmed, seeded and finely chopped
    • 1 small yellow onion, diced
    • half of a yellow bell pepper, stemmed, seeded and diced
    • ¼ cup chopped cilantro
    • 6 tablespoons red wine vinegar, plus more to taste
    • 6 tablespoons olive oil
    • 1½ teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon garlic powder
    • salt and black pepper
    1. Mix together all ingredients in a medium bowl. Season with salt and pepper; cover and refrigerate at least 2 hours. Add more salt, pepper and vinegar before serving if desired.


    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 4 cups beef broth
    • 1 cup dry lentils, rinsed
    • 1/4 cup tomato sauce
    • 1 teaspoon Italian seasoning
    • salt and pepper to taste


    1. In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
    2. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.