Archives For gluten-free

I couldn’t resist when I saw this recipe on Facebook. PUMPKIN MUFFINS! It’s Fall!! The kitchen smelled simply divine while they were baking. Who knew Gluten and Dairy Free could be so delicious? AND I served them without mentioning the GF/DF fact. No one could believe it after they tasted the rich and moist muffins!

I decided to make some mini muffins for snacking, along with the regular size. The recipe makes enough for 18 regular muffins or 12 muffins and 12 mini muffins, or 24 mini muffins. If you are going to freeze any, I would suggest using cupcake holders. Fill the tins over the top. These do not rise much during baking. Enjoy!

Pumpkin Muffins Gluten Free and Dairy Free
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast Snacks
Serves: 12
Ingredients
  • 1½ cup oat flour
  • ½ cup coconut flour
  • 1¼ cups xylitol or ½ cup xylitol and ½ cup coconut palm sugar
  • 5 eggs
  • ½ cup safflower oil
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1½ tsp cinnamon
  • 1 15oz can of pumpkin (the real stuff - pumpkin puree)
  • ⅓ cup almond milk
Instructions
  1. Mix all wet ingredients in one bowl and all dry ingredients in a separate bowl.
  2. Stir each well.
  3. Then mix dry ingredients with the wet ingredients.
  4. Do not over mix or your muffins will be tough.
  5. Bake at 365 degrees Fahrenheit.
  6. Makes 12 regular muffins (bake 25-30 min) and 24 mini muffins (bake 11-14 min)

What do you think?

In the summer I try to keep serious cooking to a minimum. One of the reasons I love Spaghetti Pie is the ease of preparing and the way it can be made ahead of time. You can freeze it for later, or fix it up to the baking point, pop in the refrigerator and heat it up right before dinner.

This is a recipe I found when I lived in South Carolina. It is a cross between Spaghetti and Lasagna. Fancier than Spaghetti and easier than Lasagna. I have continued to adapt the recipe over the past few years in order to accommodate eating restrictions. I have grown to love the many varieties of gluten free pasta products, in this one I used rice pasta. If you are not watching gluten, feel free to substitute regular pasta. Follow directions on the package for cooking.

INGREDIENTS
8 ounces linguini (I prefer thin spaghetti pasta)
2 Tablespoons Butter
1/2 cup Parmesan Cheese
2 Eggs, beaten
1 pound Ground Turkey (ground chicken or beef can be substituted)
1 large jar Spaghetti Sauce (or make your own)
1 cup Cottage Cheese or Ricotta Cheese
2/3 cup grated Mozzarella Cheese

DIRECTIONS
-Cook pasta. Drain and put back in pot. Add butter and stir. Add beaten eggs and Parmesan Cheese. Pour mixture into a greased pie plate (9-10 inch). Using the back of a spoon, push the noodles up the side of the pie dish, to form a crust. Set aside.
-Spread the cottage cheese over the crust. Push out almost to the edge of the noodles.
-Add meat to Spaghetti Sauce and stir til heated. You may also add fresh mushrooms, chopped onions or peppers. Pour sauce over the cottage cheese and spread out to the edges.
-At this point the pie can be frozen, refrigerated or put in the oven to serve immediately.
-Bake at 350 degrees for 25-30 minutes. The sauce will start bubbling.
-Remove from oven, cover with grated mozzarella. Put back in the oven and bake til the cheese melts (5 minutes).
Serves 5-6.

This recipe can also be doubled. Make two pies and freeze one. I have also used the small 4-5 inch pyrex pie plates and served individual pies. This is perfect for a family that has one gluten free person.

What’s your favorite ‘Fix Ahead’ or ‘Get out of the Kitchen Quick’ recipe? Link up your recipe/site in the comments!

Have any old plastic Easter Eggs around your house? There are two fun pins I found for them.

First, a fun Easter snake out of old plastic Easter egg halves. Such a cute idea. Thanks Mom to 3 Blessings for this fun kids craft.

Rice cereal treats in plastic eggs

The second one is from Better Homes and Garden and this is the one I made today!

It is so easy to make these delicious eggs.

Melt 1 cup butter and 1 bag of marshmallows in the microwave. I used mini mallows so they melted quicker. Stir frequently.

Add in 4 cups of Rice Krispie treats. I used gluten-free so all my friends could enjoy!

Once combined, put a few spoonfuls of the mixture into each side of the greased plastic egg. Push together tightly.

I found that the key was over stuff and then smashing! A very fun project. The more compact the treat, the better it stood up to the next step.

Once cooled, I dipped the bottom/flat end of the eggs into melted chocolate. Then I dipped them into various cake/cookie decorations. Put on a greased surface to set. Serve to lots of Oohs and Ahs!!

Here’s another recipe that is a result of browsing Pinterest. I have posted a lot of great things on my Pinterest Board Easter Traditions and wanted to try a few of them myself. My brother-in-law has Celiac’s disease and therefore eats gluten-free. Sometimes desserts and fun treats are not on his diet. So I wanted to make a version of the Bunny Food treat that was gluten-free. You can add lots of other things to this recipe also–raisins, dried fruit, popcorn…whatever you have that’s gluten-free!

Here’s what I used:

2 cups Rice Chex (gluten-free)
2 cups Corn Chex (gluten-free)
1 cup honey roasted peanuts
1 cup Mini York Peppermint mints
1 cup Mint M&Ms
1 cup Spring mix M&Ms

FINAL STEP – Melt 1 cup white chocolate

Toss all ingredients in a large bowl and then drizzle the melted chocolate over the mixture as you stir. Pour onto a cookie sheet and let it cool. Store in an airtight container. I love to serve this kind of snack in mini pails. I bought a bunch at Target last year after Easter for 50 cents! I use them for my coffee stirrers, snacks, a small stack of napkins and more!