Author: Janet Monk

Greek Meat Loaf with My Homemade Greek Seasoning

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My Thyme and Sage Plants                                  Greek Meatloaf

Greek Meatloaf

2 Pounds Ground Pork ( or Ground Turkey)

1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)

1 Large Egg

1/2 Cup Greek Seasoning

Preheat oven to 375*

Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving.  Serve plain or with dipping sauce.

Jan’s Greek Seasoning Mix

1/4 Cup Dried Ground (or Rubbed) Sage

1/4 Cup Dried Thyme Leaves

1/4 Cup Dried Basil Leaves

1/4 Cup Garlic Powder

1/4 Cup Onion Powder

3/4 Cup Dried Oregano Leaves

2 Tablespoons Dried Rosemary Leaves

4 Teaspoons Paprika

4 Teaspoons Black Ground Pepper

4 Teaspoons Salt

Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.

Crunchy Onion and Herb Parmesan Chicken

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CrunchyOnion and Herb Parm Chicken2

Crunchy Onion and Herb Parmesan Chicken

( Remember if you use dried herbs then cut the amount in half)

4 Large Chicken Breasts

1/2  Teaspoon Salt

4 Teaspoons Chopped Fresh Oregano

4 Teaspoons Chopped Fresh Basil

2 Large Cloves Minced Garlic

2 Teaspoons Chopped Fresh Thyme

1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)

3 Cups Freshly Grated Parmesan Cheese

Preheat oven to 400*

Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut.  Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!

Pea Carrot Salad

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Pea Carrot Salad

Pea Carrot Salad

2 Cups Fresh or Frozen Sweet Peas (Hulled, Washed and drained)

2 Cups Freshly grated Carrots ( about 3 large carrots)

1 Cup Freshly grated Cheddar Cheese

3/4 Cup Gluten Free Mayo ( I use Hellmans)

1-2 Tablespoons Sugar ( Or Stevia)

Optional 1/2 Cup Crisp Bacon Crumbled over top

In large mixing bowl add all vegetables and cheese. In small bowl whisk together mayo and sugar, pour over Vegetables and cheese. Refrigerate over night.( it is much better when you make ahead) Then top with bacon if you choose, before serving. Enjoy!

Ham and Broccoli Salad

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Ham and Broccoli Salad

Janet Monk / Edit

 

by Janet Monk

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Ham and Broccoli Salad

2 Heads Broccoli, chopped (about 6 cups)

1 Cup Chopped Ham (Farmland has Gluten Free ham )

1/2 Cup Pineapple Chunks

1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)

1/2 Cup Plain Additive Free Greek Yogurt

1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)

2/3 Cup Additive Free freshly shredded Cheddar Cheese

In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.

Fresh Southwest Salad

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Fresh Southwest Salad

Fresh Southwest Salad

2 Cups Fresh Garden Leaf Lettuce ( I used a garden mix of baby leaf lettuce, lacey leaf, and baby romaine lettuce)

1/2 Cup canned Black Beans ( rinsed and drained)

1/2 Cup canned Sweet Corn (Drained)

Gluten Free Corn Chips

Gluten Free Salsa

Optional 1/2 Cup chopped Tomatoes

Optional 1/2 Cup chopped Ham

In large salad bowl, add washed and rinsed lettuce, pulling apart and tearing leaves into bite size pieces. Add rinsed and drained black beans and corn. If you want you can add the tomatoes and ham. Top with GF corn chips and drizzle with salsa.  Enjoy!!

Green Avocado Lemon Cookies

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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.)IMG_1803

High Fiber Brownies

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HighFiber Brownies

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!)

Upside Down Pizza Casserole

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upside-down-pizza

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)

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

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Jan’s Banana Chia Muffins

Yeast Mixture

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

Batter:

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!

Pineapple Coconut Banana Smoothie

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pineapplebananacoconut-smoothie

Pineapple Coconut Banana Smoothie

3 Slices Pineapple ( canned or fresh)

1 Banana Peeled and chunked

1/2 Cup Coconut Juice (I use Bai Coconut)

1/2 Cup plain Greek Yogurt

1 Tablespoon ground Chia Seed

Place all ingredients into smoothie maker or blender. Blend until smooth and completely mixed. Pour into glass and enjoy!!

Cinnamon Roll Marble Bread

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Cinnamon Roll Marble Bread

1/2 Cup GF Canola Oil

1 1/4 Cups Plain Greek Yogurt

5 Large Eggs Beaten (or 1 Cup Egg Whites)

1/2 Cup Sprite ( Or any Gluten Free Lemon Lime Carbonated Beverage)

2 1/2 Cups All-Purpose Gluten Free Flour (with xanthan gum already added, I used Better Batter)

2 Tablespoons Gluten Free Baking Powder ( I used Clabber Girl)

1 Cup Granulated Sugar

1 1/2 Tablespoons Active Dry Yeast

1 Teaspoon Baking Soda

Filling :

1/2 Cup Melted Butter ( or 1 Stick)

1/2 Cup Granulated Sugar

2 Tablespoons additive free Ground Cinnamon

Mix together to dissolve Sugar

Glaze:

 2 Cups Powdered Sugar

1/4 Cup water

Whisk together until smooth

Make sure the paddles are in place in your bread machine pan. Pour oil in first, ( just a little bread machine tip: Pour the oil on top of the paddles, that just helps the bread turn loose at the end of the baking cycle.) then add Yogurt. I like to add yogurt one spoon full at a time, spreading it out so that it will mix evenly. In separate bowl whisk together all dry ingredients for bread, including yeast.  Then pour this flour mixture on top of oil and yogurt. Finish adding the liquid ingredients, the beaten eggs and sprite on top of flour mixture. Place the bread pan into machine and set for light crust on Gluten Free Cycle. Make the filling while bread is kneading so that butter will cool slightly. When the knead cycle is done, use a spoon to separate and make deep indentions into the dough then spoon cinnamon filling into indentions. I make 3 lines of indentions for the filling all the way down the length of the loaf. Close lid and let the bake cycle begin. When done remove pan from bread machine and let cool at least 20 minutes before removing bread from pan. When cool drizzle with glaze and serve! Enjoy!

If you don’t have a Gluten Free cycle on your machine, then set it to knead for 15 minutes, rise for 30 and bake for 1 hour.  Remember to add your filling between the rise and bake cycle.

If you bake this in the oven, bake at 350* for 1 hour.  This is a large loaf, my pan is a large 9X5 inch. If you have the short loaf pans, then you must add a foil or parchment paper collar around the top of your pan so that it doesn’t run over into your oven.

Jan’s Gluten Free Pecan Pie

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Happy National Pie Day!

Jan’s Gluten Free Pecan Pie

1/2 Cup packed Brown Sugar

3 Tablespoons All purpose Gluten Free Flour

1/2 Teaspoon Salt

3 Large Eggs

3Tablespoons Softened Butter ( or butter substitute)

1 Cup Corn Syrup ( you can use light or dark)

1 Teaspoon Vanilla

2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)

1- 9 inch unbaked Gluten Free Pie shell

Preheat oven to 350*

In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in flour mixture and vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning.  Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving.

Glazed Pork Chops with Fruit and Vegetables

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Glazed Pork Chops with fruit and Vegetables

1 Large Apple

2 Bell Peppers

1 Medium Onion

2 Cups Frozen Sliced Squash

14 oz. Frozen Ore Ida Steak Fries ( half of a 28oz. bag)

1 1/2 Teaspoon MSG Free Season Salt

4 – 6 Tablespoons Gluten Free Apple Jelly (I used Homemade)

4 – 6 Bone in Pork Chops

Preheat oven to 375*

Wash and Slice apple, peppers, and onions fairly thin, about ¼ inch thick. Spread them evenly over the bottom of a greased deep dish large baking pan (at least 9×13, bigger is better). Add frozen squash and fries, sprinkle evenly with season salt then place pork chops on top of vegies and fruit. Spread 1 tablespoon of jelly over each pork chop. Place in oven and bake for 40 – 50 minutes or until pork chops are cooked through and vegetables are fork tender.

 

Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Pizza Party Biscuits

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Pizza  Party Biscuits

3 Tablespoons Softened Butter  ( or butter substitute)

2/3 Cup Gluten Free Pizza Sauce

2 Large Eggs Beaten

1 Cup Finely Chopped GF Ham

2 Teaspoons Dried Basil Leaves

2 Teaspoons Dried Oregano Leaves

2 Tablespoons minced Garlic

2 Cups Freshly Grated (additive free) Mozzarella Cheese

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter with xanthan gum already added)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1 Cup finely grated (additive free) Parmesan Cheese (for topping)

Preheat oven to 350*

In large mixing bowl add butter, pizza sauce, eggs, ham, herbs and garlic. Mix until well blended. Then fold in Mozzarella cheese until incorporated. In separate bowl, whisk together flour, baking powder, and baking soda. Slowly add to liquid ingredients until there is no sign of dry ingredients left. Set aside and grease or butter muffin tins. Using a triggered ice cream scoop ( about ¼ cup) spoon into each muffin tin.

Bake for 25 -30 minutes or until biscuits are browned. I can get about 12 biscuits out of this recipe.  When you remove pan from oven top each biscuit with parmesan cheese and serve.  These are great served with Marinara sauce for dipping! YUM!! Enjoy!

 

Turkey Taquitos

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Still have Turkey leftovers? Try these easy

Turkey Taquitos !

2 Cups cooked shredded Turkey
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers
6-7 Gluten Free Flour Tortillas
About 1 to 1 1/2 cups oil ( enough to fill a skillet to about one inch deep)
Heat oil in cast iron skillet. Add meat, cheese, and peppers to the edge of the tortilla closest to you. Make sure you don’t fill all the way to open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. Place filled tortilla in hot oil, seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa and Cheese. Enjoy!

Melting Witches

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I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

 

 

White Chocolate Ghosts

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Gluten Free Halloween Candy

Posted on October 22, 2014 by

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Jan’s Gluten Free Banana Bread

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Jan’s Gluten Free Banana Bread

March 22, 2015 / Janet Monk / Edit

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Jan’s Gluten Free Banana Bread

3  1/4 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½. Tom Sawyer flour already has xanthan gum added, if you use a flour that does not, then you must add it. )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Butter

3 Large Bananas or 4 small sliced and mashed (about 1 ¼ cups when mashed)

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup luke warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

1 1/2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, and mashed bananas. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. Pour batter into a greased and floured (with GF flour)  5×9 ½ inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted in center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

Pumpkin Spice Pancakes

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Pumpkin Pancakes.jpg

Pumpkin Spice Pancakes   #TheFlavorsofFall

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)

1 Tablespoon Sugar

1 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon (make sure all of your spices are pure and additive free)

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cloves

1 Cup Pumpkin Puree (I used Libby’s 100% pure Pumpkin)

1 Egg (beaten)

1  1/2 Cups Water

In large mixing bowl whisk together all dry ingredients. Then add pumpkin, egg and water. Mix until all ingredients are blended into a smooth batter. Heat oil on high in a 9- 10 inch skillet until hot. Reduce heat to medium high and pour about 1/4 cup batter into pan, spreading out until it makes about 5-6 inch round pancake. Fry pancake until it starts to get crispy around the edges and air bubbles form on top. Flip and fry on the other side for 1- 1 1/2 minutes or until crispy on the bottom. Remove and serve with Agave Nectar or Gluten Free syrup.

This will make 8-10, 5-6 inch pancakes.

Apple Cinnamon Muffins & Doughnuts

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Apple Cinnamon Muffins and Doughnuts

/ Janet Monk / Edit

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I love the flavors of Fall, and Apple Cinnamon fits right in!

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I used Tom Sawyer, Betty Crocker GF flour, Better Batter also works well in this recipe)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!