Almond Flour Flat Bread
1 cup finely ground Almond flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/ 2 cup Greek Yogurt
1 Cup Egg Whites
|Preheat oven to 350*
In medium size mixing bowl whisk together flour, baking powder and
baking soda. Then add Yogurt and Egg whites, whisk all ingredients together until smooth.
Butter cast iron baking pan or Skillet. Pour ¼ cup of batter onto pan and bake for 10- 12 minutes or until edges are turning brown, then flip bread and bake another 3-4 minutes or until bread is set in the center. Remove from oven, sliding bread onto cooling rack, to let cool.
· If you only have a skillet then repeat process until all batter is used. This recipe will make about 5 flat breads.
Please note after bread is stored and it gets cold, then you must heat it for about 10-15 seconds in the microwave for it to be more pliable.
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!