Peanut Butter Banana Chia Smoothie

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This has become my new favorite smoothie!

Peanut Butter Banana Chia Smoothie

1 Banana (peeled and sliced)

1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)

1/4 Cup plain Greek Yogurt

6-8 small Ice Cubes ( add more if you want your smoothie thinner)

1 Tablespoon Ground Chia Seeds

Optional, 2 Tablespoons Stevia or your favorite sweetener

Add all ingredients to food processor or smoothie maker. Blend until smooth,  Pour into glass and enjoy!

Apple Cinnamon Muffins or Dougnuts

Apple Cinnamon Muffins and Doughnuts

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added

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 or 1/2 Cup ground Chia Seeds)

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!

No Crust Garden Quiche

Garden Quiche

No Crust Garden Quiche

8 Eggs

1/2 Cup Milk

1/2 Cup Gluten Free all-purpose flour

1 medium yellow Squash, peeled seeded and chopped (about 2 cups)

1 Bell Pepper, seeded and chopped

1-2 Jalapenos’ seeded and finely chopped

1 medium Tomato, chopped

1 medium Sweet Onion, chopped

4-5 Minced Cloves of Garlic

1 Teaspoon Salt

2 cups Grated Cheddar Cheese

6-8 Slices Cooked Bacon, crumbled

Preheat oven to 350*F

In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!

Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.

 

Pumpkin Spice Pancakes

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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.

Peanut Butter Oatmeal Breakfast Cookies or Bars

 

Gluten Free Peanut Butter Oatmeal Breakfast Cookies or Bars

1 Cup GF Rolled Oats
1 Cup Dark Brown Sugar
1 Cup GF Peanutbutter ( crunchy or smooth)
2 Eggs ( beaten)
Preheat oven to 350*F.
In medium size mixing bowl whisk together oats and brown sugar. Add Peanut Butter and beaten eggs, and cut into sugar, oat mixture ( I like to use a dough cutting tool.)
When well mixed, if you are making the bars spread Batter into a greased 9 inch baking pan and bake for 20-25 minutes or until set in center. For cookies spoon onto greased baking sheet and bake for 15-16 minutes or until cookies are starting to brown around the edges. Remove from oven and let cool.

Variations: Replace Oatmeal with cooked Quinoa.
You can also add a mashed Banana or other fruit.

Gluten Free Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Egg Bread

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Baked Egg Bread

I’ve seen several versions of this recipe some with flour, some without. So I tried my own version, (My husband loves eggs) Either way, this is just a fancy baked omelet. So if you like eggs, this is for you, just add seeds, or whatever you prefer. It’s an easy alternative to baked bread!

1/3 cup liquid pure egg whites 1/4 cup GF all- purpose flour 1/2 teaspoon GF baking powder 1 whole egg 1/4 cup GF Greek yogurt 1/2 teaspoon baking soda

(optional, 1 tablespoon sunflower seeds, Chia seeds, etc. Your preference)

In small bowl whisk together flour and baking powder. In mixing bowl whip egg whites with mixer until foamy, about 30-40 seconds. Continuing to mix add slowly sprinkle in flour and baking powder, whole egg, yogurt and baking soda. Mix just until there are on more lumps. If you add seeds fold them in now.

Preheat oven to 375* F.

Pour egg mixture into 2 greased 6-7inch cast iron or nonstick skillets or pans. Dividing evenly, bake for 15 minutes or until lightly browned and crisp around the edges. When done remove from pans and let cool. Slice each in half and store in zip lock bag in fridge to reheat and eat later. Or fill with your favorites fold and serve. I filled mine with bacon tomato and avocado. Enjoy!