Oatmeal Molasses Spice Breakfast Muffins
1 Cup Gluten Free Quick Cooking Oatmeal
3/4 Cup GF Almond Flour
3/4 Cup Gluten Free All-purpose Flour ( I use Better Batter)
1/2 Teaspoon Xanthan Gum
1 1/2 Cups Packed Brown Sugar
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1/2 Cup Softened Butter ( or butter substitute )
1 Cup Water
3 Eggs Beaten
1/8 Cup Pure Molasses ( Unsulfured)
1 Cup Chopped Pecans
Preheat oven to 350*
In large mixing bowl whisk all dry ingredients together. Add softened butter, water, beaten eggs, and Molasses. Fold together with spatula then mix with electric mixer just until blended. Fold in pecans and let batter set while you prepare muffin tins with paper inserts.
Then fill each cup with approximately ¼ cup triggered scoop of batter. ( this should make 18 regular size muffins)
Bake for 25-30 minutes or until done. Insert tooth pick into center muffin. If it comes back clean, they are done. Remove from oven and add topping.
1/4 Butter, Melted
1 Cup GF, additive free shredded Coconut
1 Cup Chopped Pecans
2 Tablespoons Molasses
2 Tablespoons Agave Nectar
Mix all ingredients in medium size bowl. Top each warm muffin with 1 Tablespoon of mixture then place muffins under broiler for 1-2 minutes to toast pecan topping. Remove and let cool before serving.
Gluten Free Sausage Cheese Balls!
1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)
Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!
We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!
1- 2 Pound stick of Gluten Free Sausage ( I used JC Potter)
1/4 Cup Gluten Free Greek Seasoning( Recipe Below)
Preheat oven or smoker to 260*
Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done remove from oven or smoker and let cool before slicing.
This is great to serve with chips and dip!
2 Tablespoons Dried Sweet Basil Leaves
2 Tablespoons Dried Parsley Leaves
1 Tablespoon Dried Oregano Leaves
1 Tablespoon Dried Rosemary Leaves
2 Tablespoons Dried Thyme Leaves
2 Teaspoons Garlic Powder ( not Garlic Salt)
2 Teaspoons Onion Powder
2 Teaspoons table Salt
Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.
Optional : add 1 tablespoon of Pepper flacks if you want it spicy.
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