Fun for St. Patrick’s Day, Green Avocado Lemon Cookies
2 Avocados ( about 1 ½ Cups)
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Lemon Thyme Leaves
2 Cups GF All Purpose Flour ( I use, Better Batter, or Tom Sawyer GF and Betty Crocker GF Flour Mixed)
2 Teaspoons GF Baking Powder
1/2 Cup GF 100% Corn Starch ( I use Argo)
1/2 Teaspoon Baking Soda
2 Eggs beaten ( or 1/3 cup egg whites)
1 1/4 Cups Pure Organic Agave Nectar
2 Cups Gluten Free White Chocolate Chips
In food processor blend avocados, lemon juice, and thyme leaves. In mixing bowl whisk together flour, cornstarch, baking powder, and baking soda. Pour flour mixture into food processor with avocado mixture, add eggs, agave nectar and blend on high speed until well mixed and smooth. Pour batter into mixing bowl and fold in white chocolate chips. Refrigerate for 15- 20 minutes. Preheat oven to 325*F.
When ready to bake cover cookie sheet with parchment paper, and spoon cookie dough onto cookie sheet and bake for 14 – 16 minutes. When cookies are brown on top they are done. Remove from oven and let cool. (optional sprinkle with more fresh thyme leaves.)
High Fiber Gluten Free Brownies
1/4 Cup Coconut Flour
1/2 Cup Almond Flour
1/2 Cup Dark Brown Sugar (packed)
1/2 Teaspoon Gluten Free Baking Powder
1/2 Teaspoon Xanthan Gum
1 Tablespoon Psyllium Husk Powder
4 1/2 Tablespoons Pure Cocoa Powder ( I use Hershey’s)
1/2 Cup Creamy Peanut Butter ( I use the low sugar natural peanut butter)
1 Tablespoon pure Vanilla
3 Large Eggs beaten
1/2 Cup, Pure Honey or Blue Agave Nectar ( I use C&H Organic)
1- 11.5 oz. package Gluten Free Milk Chocolate Chips ( you may want to use Sugar Free/Dairy Free)
Preheat oven to 350*
In large mixing bowl whisk all dry ingredients together, then add peanut butter, vanilla, beaten eggs, and agave nectar. Using electric mixer, beat all ingredients together until batter is smooth. (Note: this batter is really thick) Then fold in chocolate chips and pour batter into a greased 9-10 inch glass baking pan or I use my thick deep pie plate for these. Bake for 30- 35 minutes or until set in center. When done remove from oven and let brownies cool. Enjoy!
(Remember these are High Fiber!)
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The only place to legally buy Jan’s Gluten Free Recipes is on this page under Buy my book or my FB recipe page.
Upside Down Pizza Casserole
1 pound Lean Ground Beef
1 Teaspoon Dry Basil Leaves
1/2 Teaspoon Dry Oregano leaves
1/2 Teaspoon Garlic Powder
1- 24oz. Jar of your Favorite Gluten Free Pizza Sauce ( I used Rinaldi)
1- 6oz. wedge of Parmesan Cheese Freshly grated (reserve ¼ Cup for Crust)
2/3 Cup Gluten Free Bisquick Baking Mix
2 Teaspoons White Granulated Sugar
1/3 Cup Buttermilk
1 Large Egg Beaten
1/4 Cup grated Parmesan Cheese
In medium bowl add all ingredients for crust,( except cheese) and whisk together until smooth. Fold in Cheese and let set until you are ready to spread over beef mixture.
Preheat oven to 400*
In 10 inch cast iron skillet, brown ground beef adding spices just before beef is fully cooked. ( it should only take about 10 minutes to brown beef on medium high heat). Remove from heat and add pizza sauce, spreading over meat. Do not stir into beef. Then sprinkle grated cheese over sauce, then top all of this with crust batter, spreading to outer edges. Place skillet in oven and bake for 20 -25 minutes or until crust is baked through and browned on top. Remove from oven and serve warm! Enjoy!
Jan’s Banana Chia Muffins
1/4 Cup room temperature Sweet Buttermilk
1/4 Cup luke warm water (be sure it isn’t over 110*)
1/4 Cup packed Pure Brown Sugar
1 Teaspoon Dry Active Yeast
1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )
1 1/2 Teaspoons GF baking powder
1/2Teaspoon Baking Soda
3/4 Cups Pure White granulated Sugar
2 Large Eggs beaten
1/2 Stick softened Butter (or ¼ cup GF oil)
2 Large Bananas or 3 small sliced and mashed
1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)
1/2 Cup chopped Pecans (optional)
In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)
Preheat oven to 325*F.
In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar. Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds. Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins. Enjoy!