Peach Crisp

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

1/2 cup certified gluten-free rolled oats
2 tablespoons almond or coconut milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/4 cup sorghum flour
2 tablespoons millet flour
2 table spoons almond meal
1/2 tablespoon molasses
1/4 cup raw agave
1 teaspoon ground cinnamon
3 tablespoons organic coconut oil

Instructions:

Grease a 9-inch glass pie plate and set aside.

Place the gluten-free oats in a bowl and soak them in the almond or coconut milk and molasses and agave for ten minutes.

Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.

Pre-heat the oven to 350ºF.

Add the sorghum flour, millet flour, almond meal, and cinnamon to the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mix into the oil between your palms until the mixture gets crumbly and moist.

Top the peaches with the crisp and crumble topping.

Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled.

Serves 4-6.

Dark Chocolate Brownies

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

3 tablespoons 1 teaspoon olive oil
3 tablespoons 1 teaspoon raw agave
1/4 cup 1 tablespoon unsweetened baking cocoa
OR (5 ounces high quality 60-70% cocoa dark chocolate)
1/2 cup organic coconut oil
1/2 tablespoon molasses
1/2 cup raw agave
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired
Unsweetened Dark chocolate chips for the top, if desired

Instructions:
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.


In a small bowl combine olive oil, raw agave, baking cocoa, and coconut oil.

OR

If using chocolate then melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) In a mixing bowl whisk together the almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract, molasses, raw agave and chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

Buckwheat Pumpkin Bread

I got this recipe from my Mom.  She is such a great cook.  She is really good at taking a recipe and making it better!

Ingredients:

1 cup Buckwheat Flour
1/2 cup Teff Flour
1/2 cup Tapioca Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Sea Salt
1/4 cup Olive Oil
1/4 cup Coconut Oil
3/4 cup Raw Agave
3 eggs
1 cup Pumpkin

Directions:
Mix dry ingredients.  Add in wet ingredients and mix until combined.  Pour into 3 prepared bread bans.  Bake at 325 degrees for 25-30 minutes

Enchilada Sauce

Ingredients:

4 Tbsp Chili Powder
1 tsp Cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp GF flour
1 14oz can Tomato Sauce
1 1/2 cups water

Directions:
Mix all dry ingredients together in a small bowl. In a medium saucepan over medium heat, combine tomato sauce, water, and spice mix and stir until well combined. Heat until the sauce is warmed through and as thick as you like (if it starts out thicker than you’d like just add more water). Use wherever you would use enchilada sauce.

Taco Seasoning 2

Ingredients:
5 1/2 tablespoons dried onion granules or onion powder
1/2 cup and 2 tablespoons chili powder
1 tablespoon garlic powder
5 tablespoons and 1 teaspoon ground cumin
2 tablespoons paprika
2 tablespoons dried oregano

Directions:
Mix all spices together and store in airtight container.  Use 3 tablespoons per pound of meat.

Taco Seasoning 1

Ingredients:
3 tablespoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon crushed red pepper flakes (I usually leave this out, too spice for me)
3/4 teaspoon dried oregano
4 1/2 teaspoon paprika
4 1/2 teaspoons ground cumin
3 teaspoon sea salt
3 teaspoon black pepper

Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.  Use 3 tablespoons per pound of meat.

Gluten-Free Pizza Crust

Adapted from Glutenfreegodess.com

In a large mixing bowl, whisk together the dry ingredients:
1 cup tapioca flour/starch
1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup GF millet flour
1 1/2 teaspoons baking powder
1 teaspoons xanthan gum
1/2 teaspoon fine sea salt

Set aside.

Proof the yeast:
2/3 cup warm water (between 110 - 115ºF)
1/2 teaspoon raw agave
1 1/8 teaspoon active dry yeast
Dissolve the agave in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.
Add the proofed yeast and water to the dry ingredients.

Mix in:
2 tablespoons olive oil
1/4 cup beaten egg whites
1/8 teaspoon light tasting rice vinegar
1/2 tablespoon molasses
2 tablespoons raw agave

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. I like my crust thin so I use 2/3 of the dough for the pizza crust and 1/3 for cheesy bread sticks.  Place the larger portion in the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Place the smaller portion in the center of a prepared small baking sheet.  Spread it out using the same technique.

Set the two pans in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Add the sauce and the additional toppings and broil briefly to melt the cheese and heat the toppings.

For the cheesy bread sticks:
Brush with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. Sprinkle with vegan "mozzarella" cheese
Broil briefly to melt the cheese

Another pizza topping idea:
Fresh baby spinach leaves and basil Roasted eggplant slices
Sliced fresh tomatoes
Vegan "mozzarella" cheese
Italian herbs (dried oregano, marjoram, parsley, rosemary, thyme) Drizzle of extra virgin olive oil all over the top
Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.