Archive for September, 2012

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 🙂

Apple Pie Pancakes (Printable Version)

Ingredients:

2/3 C gluten free flour

½ tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple

Directions:

Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

Pumpkin Spice Rice Krispie Treats (Gluten & Dairy Free!)

Hooray! It’s finally (officially) fall! My absolute favorite time of year! The leaves are changing, as is the temperature. Its time to bust out the sweaters and boots and scarves! There’s just something so cozy about those outfits…..and talk about comfort! Speaking of comfort (food that is!),  in celebration of it being Autumn now, I decided to make something fall-ish and super tasty! And what better way then pumpkin-spice! One of my favorite fall flavors! And who doesn’t love rice krispie treats?! I was SO happy when rice krispies were finally gluten free! This is going to be one of the easiest and fastest things you’ll ever make! They’re also both gluten and dairy free……and they turned out awesome! The trick to the BEST rice krispie treats is using fresh marshmallows. So seriously……go to the store, right now! and buy a new fresh bag and make sure they’re soft and squishy! LOL That makes for a nice sticky and chewy treat! You use old ones and they’re stale and hard and not a very good! The pumpkin pie spice adds an amazing  fall flavor too! It definitely hit the spot! I had to share these though, cause they are seriously addicting! Get em outta my house quick! I love all these fall goodies but really…I’ve still gotta FIT in all these cute fall clothes I was talkin about! Haha. So……give these a try…. and happy fall! Enjoy! 🙂

Pumpkin Spice Rice Krispie Treats (Printable Version)

Ingredients:

6 cups rice krispies
10.5 bag marshmallows
1/4 cup non dairy butter
1 tsp pumpkin pie spice

Directions:

In a medium sauce pan, melt butter, marshmallows and pumpkin pie spice. Once it’s melted, stir in the rice krispies. Mix well. Pour into a greased 9×9 pan. Pat down with greased hands. Let sit until completely cooled; cut and enjoy!

Peach Cobbler (Gluten & Dairy Free)

Need to use up those last few peaches that are still hanging around your kitchen? Its getting to be the end of peach season, but you can’t go wrong with fresh peach cobbler! And its gluten and dairy free and to die for! Its pretty darn easy to make too! The only downfall is that it has to bake for so long. That’s probably just me though……i have this whole lack of patience thing goin on! LOL  I’m working on it! But can you blame me?!  Smelling the delicious cinnamon and peach smell radiating from the oven for almost an hour!! Pure torture! And then its too hot to eat so you have to wait even longer……or dig right into it and burn the heck outta your mouth like i usually do! But….I like to think its worth it! Haha…. Hope you give this one a try…. its good even cold! Enjoy these last couple days of summer with this tasty dessert! 🙂

Peach Cobbler (Printable Version)

Ingredients

  • 1 cup gluten free flour
  • 1/2 tsp xanthan gum
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup almond milk
  • 3 c sliced peeled fresh or frozen peaches

TOPPING:

  • 2 cups water
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon non-dairy butter
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon

 

Directions

In a large bowl, combine the flour, gum, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon. Bring to boil, stirring until sugars are dissolved. Pour over top.

Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.

Bacon & Corn Pancakes (Gluten & Dairy Free)

So I know this is 2 pancake recipes in a row, but i just couldn’t help myself! LOL  And these are SO much more then just pancakes…..I like to think of them as MANcakes! Hahaha. But seriously….. these pancakes are meant for a man. Full of amazing flavor AND texture, these are sure to please any man with all the bacon and cheese! Plus they’re really filling! I love the crunch of the corn mixed with the flavors of sweet caramelized onion and  smokey bacon. Top that all off with some pure maple syrup….. it’s simply heavenly! (I used real cheddar cheese, but to go full-on dairy free either omit it or sub it out for soy cheese!) I know they sound a little weird…. but I like to think outside the box and try new things! I’m doing that with my fashion too. I’m trying to embrace all the new fall fashion styles….and I was up LATE last night digging through my closet and combining clothes to make new and stylish outfits! Its actually really fun and addicting (kind of like cooking! LOL) and I’ve already got a good 10 outfits made up, and my brain is already putting together more! I’m thinking this is gonna be a time saver for me in the mornings……which just means more time for blogging! LOL Speaking of which…..back to the recipe! I don’t know if I would eat these for breakfast even though they are pancakes…..we had em for dinner last nite and they’re definitely a full on meal! I could barely finish one! It doesn’t really matter WHEN you try em as long as you DO try em! That said…..enjoy! 🙂

Bacon and Corn Pancakes (Printable Version)

Ingredients:

½ cup crumbled bacon bits
1/3 cup chopped sweet onion
1 cup gluten free flour

½ tsp xanthan gum
1 green onion, minced
1 teaspoon baking powder
1/2 teaspoon salt
Dash paprika
2/3 cup almond milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen(cooked), canned or fresh corn
1/2 cup shredded sharp cheddar cheese
warm pure maple syrup

Directions:

1. In a medium skillet, cook the onion until softened.

2. While the onion is cooking, combine the flour, gum, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon, onion, corn and cheese. The mixture will be thick.

3. Heat a griddle to 350 degrees. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of pancakes with warm maple syrup.

Oatmeal Cookie Pancakes (Gluten & Dairy Free)

So as promised….. here is another fabulous and delectable pancake recipe! Yes, I know I may be a little excited about the whole breakfast & pancake thing, but these are seriously beyond good! They’re not only amazing hot off the griddle and drizzled with maple syrup, they’re simply delish just cold, straight out of the fridge! Yes, i know…..kinda weird but I have NO patience sometimes, and they were still soooo good! LOL  They’re surprisingly good even as reheated leftovers too! They really do taste just like a big soft oatmeal chocolate chip cookie! (I used JUST the chocolate chips in mine, cause hubby hates raisins! Yep, I’m just that nice! LOL I bet they’re super good with both raisins and chocolate chips in there, OH! and maybe even some diced walnuts! Mmmmm!) You’ll want a big glass of something to wash these down with though; they are a little rich! Which means….. they would probably be super tasty as a dessert! I can’t wait to make these again! And of course, to try out some more new and exciting pancake recipes! Yep, that’s right! Ive got a few more tasty new “gourmet-ish” pancake recipes up my sleeve and headed your way soon! As well as some other scrumptious breakfast goodies, just in time for fall! Definitely try these out…..like, uhm, RIGHT NOW!! Or at least first thing tomorrow morning! In fact…..why wait!? Just give in and make em for dinner! Cause really……who doesn’t love brinner right?! LOL Enjoy! 🙂

Oatmeal Cookie Pancakes (Printable Version)

Ingredients

1 cup GF flour + ½ tsp xanthan gum

1/2 cup quick cooking oats

1/2 tsp salt

2 tsp baking powder

3 tbs brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 egg

1 1/4 cup almond milk

1 tsp vanilla extract

1/3 cup raisins or chocolate chips

Instructions

  1. In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
  2. Heat a griddle or skillet over medium heat, coat with cooking spray.
  3. Drop about 1/4 cup of batter on the hot griddle. Cook until dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes.

Roasted Parmesan Potatoes

Potatoes! Simple……yet delicious, not to mention naturally gluten free! And there are so many ways to make potatoes! This side dish is not only tasty, but its quick to make, and couldn’t be any simpler to make!  I made these up real quick and stuck em in the oven to bake while i cooked up some chicken on the George Foreman. These potatoes are sooo good! Crispy, cheesy covered tender potatoes.  I made them with just garlic but I’m sure they’d be awesome with the herbs too. Next time! Well, this is gonna be the shortest post ever, but that doesn’t mean these aren’t worth your time! LOL  Give em a try and enjoy! 🙂

Roasted Parmesan Potatoes (Printable Version)

Ingredients

  • red potatoes, scrubbed &cut in half lengthwise
  • cooking spray
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (rosemary, thyme basil, oregano, etc), optional

Directions

  1. Preheat oven to 400 F
  2. Place foil on baking sheet and spray with cooking spray
  3. Sprinkle Parmesan cheese and seasonings all over the pan
  4. Place baby potato halves face down on the pan.
  5. Bake for 30 to 35 minutes or until potatoes are cooked through.
  6. Cool for 5 minutes before removing from pan.

Pizza Scones (Gluten Free)

Mmmmmmmm…… pizza! Have I mentioned just how much i love pizza?! Almost as much as i love breakfast! LOL  I love trying pizza in new, fun and exciting ways!  New flavor combinations, with my gourmet pizzas, pizza bites, pizza bread, and now pizza scones! These are easily adaptable to be whatever kind of pizza you want. I went with a supreme-ish version, using sausage, olives and peppers. Im not a big pepperoni fan, but im sure it would be a hit! Im going to try a chicken bacon ranch version too! To make these dairy-free just sub out the cheese for soy cheese! These are also super easy and quick to make….. and they make a great snack too! Just in time for football season right?!?  These are also “hunter approved” I made these for the guys as a snack before they left to go hunting…….and they loved them! This ones definitely a keeper! Not your plain ole boring pizza, these are unique and tasty! Give it a try tonight! TGIF! Enjoy! 🙂

Pizza Scones (Printable Version)

Ingredients:
1 cup gluten free flour

1/2 tsp xanthan gum
1/2 Tbsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup cold non-dairy butter
1 cup pizza toppings, chopped
1/2 cup mozzarella cheese, shredded + some for topping
1/4 cup + 2 Tbsp  almond milk, plus some to brush tops
1 cup marinara sauce for dipping (optional)

Directions:
1. Preheat oven to 425 degrees. In a large bowl combine flour, baking powder, baking soda and salt with a whisk. Toss the butter into bowl and cut into dry ingredients with a pastry cutter.

2. Add pizza toppings and cheese to flour mixture, tossing a little to coat additions with flour.
3. Add almond milk and mix to just combine.

4. Place the dough on a lightly floured clean surface. Press into a large circle about 1 inch thick. Cut scones into wedges. Place scones on a parchment lined baking sheet. Sprinkle with cheese
5. Brush tops of scones with almond milk. Bake for about 15 minutes or until tops are lightly browned. Use a dipping sauce of marinara sauce if desired.

 

Banana Bread Pancakes w/ Vanilla Maple Glaze (Gluten & Dairy Free)

I’m just gonna go ahead and say it again….breakfast food is the best! I could seriously eat it for every meal! The options are endless…. but right now I’m gonna focus on pancakes. So far we’ve covered regular pancakes, pancakes with fruit, pancake balls, pancake squares, cinnamon roll pancakes, and pumpkin spice pancakes. (Haha I kinda feel like Bubba Gump here!) I’ve got many more tasty pancake recipes coming, but today Im gonna share with you these banana bread pancakes with a vanilla maple glaze. OMG, these are definitely one of a kind! And they really do taste like banana bread.  We had “brinner” tonight, oh how i love breakfast for dinner!  They’re really simple to make too, and they’re not only gluten and dairy free, they’re vegan! That’s right……no eggs either! They’re nice and moist and fluffy…..and the glaze really lends to the flavor and texture that gives it that melt in your mouth deliciousness! Hope you give these a try! They’re both unique and super tasty! Enjoy! 🙂

Banana Bread Pancakes (Printable Version)

Ingredients:

1 cup GF flour

½ tsp xanthan gum

1 teaspoon baking powder

1/8 teaspoon salt

2 Tbsp brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup almond milk

1/2 tablespoon vanilla extract

2 medium, very ripe bananas, mashed

1 tablespoon oil

Directions:

In a large bowl, combine flour, gum, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in oil and stir until batter is somewhat smooth.

Heat a griddle to 350F. Spoon batter onto griddle  and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze

1/4 cup maple syrup

½ cup powdered sugar

1/2 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Pumpkin Spice Scones (Gluten & Dairy Free)

Brr….42 degrees outside right now?! Its really starting to feel like fall! YAY! So, here’s another autumn recipe….pumpkin spice scones!! YUM! These are seriously delicious! Not your typical dry scone, these are moist and full of spicy fall flavor! And they are just sweet enough with the glaze drizzled on top. And the best part?! They’re super easy and quick to mix up and are both gluten and dairy free! Score!!  I cut the recipe in half to only make 4, but once I tried these, I kinda wish i hadn’t! LOL They’re that good! These made me think of my mini pumpkin spice muffins, which I’ll be making soon, as I am now craving them! (I just checked and now that I’m dairy free too I’ll need to sub out the butter for dairy free margarine instead!) LOL Honestly ANYTHING pumpkin sounds amazing right now…. I’m sure I’m gonna be all pumpkin-ed out by Thanksgiving!! Ahem…..yeah right! LOL You can’t ever have too much of a good thing right?! Haha…..so give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

Ingredients:
1 cup gluten free flour

½ tsp xanthan gum
3 1/2 Tbsp sugar
½ Tbsp baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
3 Tbsp non dairy butter
1/4 cup canned pumpkin puree
1 ½ Tbsp almond milk
1 large egg

Glaze:
1 cup powdered sugar
2 tablespoons water
Directions:

Combine the dry ingredients in a medium bowl. Cut in the butter. In a separate bowl, whisk together the pumpkin, milk and egg.  Stir the wet ingredients into the dry ingredients to form the dough into a ball. Pat dough into an inch thick circle, cut into wedges and place on a parchment lined baking sheet. Sprinkle with sugar. Bake at 425 F for 14-16 minutes, or until light brown. Place on wire rack to cool. Drizzle with glaze.

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Gluten & Dairy Free)

The weather is finally cooling down and I’m really looking forward to fall! Autumn is my absolute favorite time of year! The crisp cool air, but its just the right temperature with the sun still shining. Being able to wear jeans and sweaters and boots and scarves! I’m even back to being a brunette, which seems fitting for fall! LOL Going for a walk with all the beautiful fall colors and the leaves falling all around you! I’m ready for a bonfire and smores, laying out and watching the stars, a fire burning in the fireplace! There is just something so cozy and comfy about fall-time isn’t there!? Not to mention the amazingly tasty fall food! Fresh crisp apples right off the tree! Then there is the baking! Spicy & chewy gingersnap cookies, pumpkin spice anything, really!, apple crisp, cranberries and oats, mmmm…… I’m looking forward to home-made soups and chowders and biscuits too though……am i making you hungry yet?!? I just LOVE food and making new things, as well as the good ole faves! AND, I just realized this morning that it has been 1 YEAR of blogging for me!! That’s amazing; time sure flies by huh?! So, to celebrate a years worth of blogging “living gluten free deliciously”, I’m gonna share with you a new recipe, that is rapidly becoming one of my new favorites! I made a batch of these the other day and of course we ate them all so quickly, I had to make another batch and I immediately put them in the freezer so I’ll have them to snack on as needed. There is something about the cranberry and dark chocolate combo that intrigued me. That mixed with a chewy oatmeal cookie with just a hint of cinnamon…. this one is definitely a keeper! They are best the first day or two, then they kinda dry out. Don’t get me wrong, they’re still tasty, I’m just more of a soft and chewy cookie kinda girl then the dry crunchy messy ones! I bet a little orange peel in there would be good too! I’ll have to try that one out next time! So….as you can tell by the beginning of my post that there will be lots and lots of new recipes coming soon! I am in a baking mood! Bring on the fall!!  Enjoy! 🙂

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Printable Version)

Ingredients:

  • 1/2 cup non dairy butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup gluten free flour
  • 1/2 tsp xanthan gum
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups old fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup Ghirardelli dark chocolate chips

Instructions:

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars. Add egg and vanilla and mix well.
  3. Add flour, gum, baking soda, baking powder, cinnamon and salt and mix well.
  4. Add oats, cranberries and chocolate chips and mix well.
  5. Using a cookie scoop, place 1/4-cup sized dough balls onto greased cookie sheets.
  6. Bake 10 minutes. Remove from oven and let sit on pan 3 minutes.
  7. Remove to wire racks to cool.

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