Posts Tagged ‘gluten free’

A New Kitchen in the Making!

It’s finally, FINALLY here! I have been planning and designing and saving money for my brand new gourmet kitchen for 2 years now! I am NOT a patient person… so this was very hard for me! This project is a total overhaul, thank goodness for our amazing family and friends for their help! We’ve completely gutted my kitchen and old dining room from the studs out, both inside and out! We’re combining the 2 rooms to make one huge kitchen complete with a center island and breakfast bar, plus a nice office area! Yesterday and today were demo days…I am completely exhausted and my house is covered in dust! LOL. The walls are gone, the new windows and doors are in with new headers. Most of the ceiling is gone and has been re-framed to support the combined rooms, the layers upon layers of old flooring has been ripped out and we are replacing the sub-floor. The new sheeting and siding on the exterior and the hardybacker for the floor will be laid down soon. Still working on the new plumbing and electrical and we still need to get a ceiling put back up! It will be nice to have lighting again! Haha. It’s a good thing we have tomorrow too! With 5 trips to Home Depot and 2 trips to the landfill so far this weekend, and it’s an old house and full of construction “surprises,” it’s been more than a little crazy! It’s like going back in time seeing all the hideous layers of flooring and wallpaper, etc. Glad its gone, and we’re getting a fresh new start! So….. THAT is why I haven’t posted all week! I apologize…I’m usually much more consistent in my postings, but I was frantically trying to get as much cooked and frozen ahead of time. I will be without a working kitchen for between 2-3 weeks! And the whole thing won’t be finished until probably around 6-8 weeks! I don’t mind a plywood countertop for a little while if it means I can cook again! I made double batches of everything and my freezers are overflowing with muffins, granola bars, casseroles and a whole array of other easily frozen things! Having food allergies, I can’t just go grab some fast food for dinner… I did my best to stockpile my gluten free goodies ahead of time! LOL. I tried to make some new things too so that i would have some new recipes to post during my cooking dryspell…. but just a heads up my posts will be fewer and a little further in between for a few weeks. I’m sure as most of you enjoy cooking as I do, a new gourmet kitchen is well worth the wait! I’m SOOO excited I can hardly stand it! Which reminds me….I better get back to work! Lots and lots to do….it’s gonna be another long day! Stay tuned on the progress…..and I will have some new tasty recipes for you soon! Next up….Strawberry Rhubarb Coffeecake! 🙂

Cinnamon Raisin Scones (Gluten & Dairy Free)

This is a super busy weekend for me, but i just had to share this recipe with you, these are THAT good, i couldn’t wait! LOL! Even though I had a million things to do this morning, I took advantage of the fact that hubby is gone, and made these delicious cinnamon raisin scones. He hates raisins, so I made these for my bestie and i for breakfast while we held a yard sale! It was the perfect compliment to our tea….and I seriously fought with my self control on not eating more than one! One of the best things about these is how little time it takes to make! Its also NOT loaded with sugar or fat and it’s got great flavor and texture, two very important things in baked goods! I have a feeling I’ll be making these again soon….they may just make the cut in convincing hubs that raisins are tasty too! For those of you raisin haters out there, you could easily swap out the raisins for another dried fruit, or just leave them out! They’d be super yummy as plain cinnamon scones! Off to a fun but exhausting  girls afternoon out shopping! That last lonely scone will probably end up being dinner, but I can’t wait! Enjoy! 🙂

Cinnamon Raisin Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum

1/2 Tbsp baking powder

2 Tbsp sugar

1/4 tsp salt

1 tsp cinnamon

2 1/2 Tbsp non-dairy butter

1/4 cup raisins

1/2 cup almond milk



Plump the raisins for 3 minutes in boiling water, drain and set aside. Combine dry ingredients in a bowl. Cut in butter with a pastry blender. Add the raisins. Stir in the milk until the dough begins to form. Turn out onto parchment paper lined baking pan and form a thick, flat, 4-inch circle with the dough. Press the knife lightly into the dough to make indentations for 4 wedges. Sprinkle with sugar. Bake at 425 F for 15-18 minutes, or until a toothpick in center comes out clean. Cut into wedges.

Blackberry Scones (Gluten & Dairy Free)

Ok, so as promised (for once LOL)….here are my magnificent blackberry scones! These are melt in your mouth delicious, moist, flaky and tender. They have the perfect balance of sweet and tangy with the blackberries (if they were local and in season they’d be better, but you get what you get when you buy out of season at the store right!?) and just a hint of cinnamon. There’s just something about fruit and cinnamon that makes a tasty combination of flavors! These are not drop scones as the last ones were, but they’re still simple to make. I cut this down to make just 4, because scones really are best right out of the oven. If you do have leftovers, be sure to heat them up just a touch in the microwave so they’re nice and tender again! I’m still craving scones (I must be hooked!), so more to come. Enjoy! 🙂

Blackberry Scones (Printable Version)


1 cup gluten free flour

1/2 tsp xanthan gum
3 Tbsp sugar
1 tsp baking powder
1/4 tsp salt

1/4 tsp cinnamon
2 1/2 Tbsp non dairy butter
1/3 cup almond milk
1/2 tsp vanilla extract
1/2 cup blackberries, fresh or frozen
sugar & cinnamon for topping


Combine dry ingredients in a bowl. Cut in butter. Stir in blackberries. Stir in milk & vanilla until just combined. Turn dough out onto a lightly floured surface, and flatten dough to 3/4 inch thick circle.  Cut into 4 triangles. Place scones on parchment paper lined baking sheet. Sprinkle with toppings. Bake at 400 F for 20 minutes.

Blueberry Oat Scones (Gluten & Dairy Free)

So my new thing right now is scones. I’m trying to cut back on my sugar intake (darn sweet tooth of mine!) and I don’t really think about all the sugar in muffins, which is usually my breakfast standby. Scones are just as yummy but without all that sugar! And, contrary to what most people think, they really are quite easy to make! As long as you have a pastry blender handy, its simple! These are both gluten and dairy free and they couldn’t be any tastier! I like to think they’re actually pretty healthy too since they have minimal sugar and these are made with oats and of course, delicious blueberries! The cinnamon gives it a nice flavor, but now I’m thinking that some orange peel would be great in here too! These are even easier than “regular” scones because these are drop scones. You seriously just mix up all the ingredients in a bowl and then drop spoonfuls on a pan and bake. BAM…’re done and eating them in like 25 minutes! These are light and tender and flaky with juicy blueberries bursting in each bite! I used frozen blueberries so they mixed up a lot easier without breaking too. Hope you’ll give these a try…. next up: blackberry scones! Enjoy 🙂

Blueberry Oat Scones (Printable Version)


1 1/2 c gluten free flour

3/4 tsp xanthan gum

2 1/2 Tbsp brown sugar

2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 c non dairy butter

1/2 c old fashioned oats

1 c frozen (or fresh) blueberries

7 ounces almond milk

1/2 tsp vanilla






Combine dry ingredients in a bowl. Cut in butter. Stir in oats and blueberries. Stir in milk & vanilla until just combined. Drop dough into 2-inch mounds onto parchment paper lined baking sheet, spacing 3 inches apart. Sprinkle on toppings. Bake for 20 minutes at 400 F.

Yield: 7

Chocolate Zucchini Cake (Gluten & Dairy Free)

You can’t go wrong with chocolate zucchini cake! This moist, chocolatey cake is chock full of zucchini flavor! With a nice crunchy walnut topping and gooey bits of chocolate chips, every bite is melt in your mouth delicious! By replacing the oil with applesauce, you not only cut way down on the fat content, but you ensure a nice moist texture. Fair warning: this cake is addicting! I like to make cupcakes out of it, that way it’s already portion controlled for me! Then I’ll freeze most of them, so when i need a snack or am craving a chocolate dessert, I’ll just grab one of these outta the freezer and get my fix quick!! I’ve gotta credit my mom for the original recipe, I’ve since modified it, but growing up this was always one of my favorites, so thank you mom!! (Which is why I made this for mother’s day yesterday!) Hopefully with zucchini squash about to be overwhelming in produce (if you grow you own garden) this is a surefire way you’ll want to use them up!! On a side note, since I had the zucchini shredded already, I made my scrumptious Zucchini Cheese Casserole, but put it in 6 mini tart pans and baked for 30 minutes! Perfection! There’s just something about mini tart pans that makes everything taste better, maybe it’s cause they look just so darn cute!) Enjoy! 🙂

Chocolate Zucchini Cake (Printable Version)


1/4 c softened non-dairy margarine

1/4 c applesauce

3/4 c + 2 Tbsp sugar

1 egg

1/2 tsp vanilla

1/4 c almond milk

1 1/4 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp cocoa

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp cloves

1 cup unpeeled, shredded zucchini



1/4 c Ghiradelli chocolate chips

1/4 c chopped walnuts

1/4 c sugar



Cream together the margarine, applesauce and sugar. Add egg, vanilla and milk and beat well. Add dry ingredients and zucchini. Put into greased 8×8 glass pan (or 12 greased muffin cups) and sprinkle with topping. Bake at 325 for 45 minutes or until a toothpick comes out clean.



Gluten Free Personal Pan Pizza’s

Everybody loves pizza right?!? Its an American favorite! The hard part for me was coming up with a version that i can have!! (no yeast, gluten, tomatoes or dairy) Thank goodness for gluten free Bisquick!! I like a softer crust….so when we make a big pizza it doesn’t turn out quite as I’d like. Solution: Personal pan pizzas!! I have a set of mini tart pans (4 1/2 inch) that works perfectly! Then each person can make their own, which works great with food restrictions! I made mine without sauce and just a little splurge of cheese and they were amazing!! To make them dairy free you can use soy cheese. I like a mix of Hawaiian and supreme while hubby went with more of a meat lovers. We didn’t even bother with sauce, but you could add pizza sauce or even a garlic ranch sauce and add chicken! YUM! I might have to try that since I’ve got a great dairy and gluten free ranch dressing recipe! Any way you like it, these bad boys taste amazing!! The crust is perfect and guess what?! NO yeast! YAY! I hope you’ll give these a try! I’ve got some other great pizza recipes, so check out my pizza section to see them all! Like I said….who doesn’t love pizza!!? Enjoy! 🙂

Gluten Free Personal Pan Pizza’s (Printable Version)


1 1/3 c GF Bisquick

1/2 tsp Italian seasoning

1/2 c water

1/3 c oil

2 eggs, beaten

Pizza toppings of your choice


Stir ingredients together until well combined. Spray 6 mini tart pans and divide batter equally. Bake at 425 for 10 minutes. Top with desired toppings and return to oven for 8 minutes. Let cool in pans 5 minutes.

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Gluten & Dairy Free)

All this talk about salsa lately…. yup, it was just Cinco de Mayo and I swear everyone made some kind of salsa. Well… I can’t eat tomatoes, so what’s a girl to do?! Hmmmm….. how bout some amazingly delicious fresh fruit salsa. Not only is it gluten and dairy free, buts its tomato free too! YAY! Finally a salsa I can eat! Of course I had to compete with hubby for it…..he’s a salsa lover and this one was definitely on his win list! The home-made cinnamon sugar tortilla chips are a perfect complement to the salsa. Its a nice refreshing treat that’s really pretty healthy too! Just in time for spring and summer! Hope you’ll give it a try! Enjoy 🙂

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Printable Version)


Fruit Salsa:

1-2 cups diced strawberries

1/2 cup diced fresh pineapple

(or crushed pineapple, drained)

1/2 cup diced peaches

1/2 cup diced mango

2-3 kiwis, diced

2 Tbsp berry jam

Extra sugar, if desired


Mix fruit and jam together in a bowl. Add sugar to taste if desired. Put in fridge or freezer to chill.


Cinnamon Sugar Tortilla Chips:

6-inch white corn tortillas

Pam or Crisco spray

White granulated sugar

Ground Cinnamon


Spray both sides of all the tortillas. Stack the sprayed tortillas and cut into 6ths. Place pieces on a foil-lined baking sheet. Sprinkle with sugar and cinnamon. Bake at 350 F for 1—15 minutes. Let cool on pan.

Mexican Cornbread (Gluten & Almost Dairy Free)

In the spirit of Cinco de Mayo, my office had a little fiesta where we all brought our favorite Mexican food in. I decided to make Mexican cornbread…..and omg it was goooood!! Its not your usual dry or gritty cornbread, its nice and moist and corny with just enough Mexican flavor. I’m not one for spicy food, but you could certainly add jalapenos instead of the peppers and add some chili powder, etc. Its also really easy to  make, you just mix it up and bake! Hubby had it with chili and cheese on top and said it was amazing, but I like it just plain! The only dairy in it was the cheese (yes i splurged!) but you could use soy cheese or just omit the cheese and it would be completely dairy-free. Yum! Hope you enjoy it as much as we do! 🙂

Mexican Cornbread (Printable Version)


1 cup yellow cornmeal

1/2 cup gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

2 Tbsp baking powder

1/2 tsp McCormick taco seasoning

1/2 tsp salt

2/3 cup almond milk

2 lg eggs

1/3 cup vegetable oil

1/4 onion, finely chopped

1/2 cup mixed bell peppers, finely chopped

1 (14 oz) can creamed corn

1 cup frozen corn, thawed

1 cup grated Fiesta blend cheese



In a large bowl mix together all ingredients Pour the batter into greased 8×8 inch square glass baking dish. Bake at 350 F for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.

Snickerdoodle Bars (Gluten & Dairy Free)

You can’t go wrong with Snickerdoodles….unless they’re gluten free ones! LOL Then, they’re these hard little flat discs that no one wants to eat unless you want to break a tooth! Solution?! Snickerdoodle Bars! And these are….seriously….to die for! My husband ate the whole pan before I could even get a picture, so this is a borrowed one to give you an idea what they’ll look like……not that you’ll be paying attention to that!! And why would you just look at them when you can eat them! Well…….devour them is really more accurate! I don’t add the glaze cause one, they’re gone well before that stage, and two, they’re sweet enough without it, but… you want, go for it! Either way, they’re amazing! Take the challenge and enjoy! 🙂

Snickerdoodle Bars (Printable Version)


1 cup + 2 1/2 Tbsp gluten free flour

1/2 tsp xanthan gum

Heaping 1/2 teaspoon

1/4 teaspoon salt

6 Tbsp non dairy margarine, softened

1/2 cup + 2 Tbsp granulated sugar

1/4 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla

Cinnamon Filling:

2 tablespoon granulated sugar

1 tablespoon cinnamon

Glaze (optional):

1/2 cup powdered sugar

1 tablespoons almond milk or water

1/8 teaspoon vanilla


In mixer, beat butter until creamy. Beat in sugars. Beat in eggs and vanilla until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into greased 8×8-inch pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Drop spoonfuls of remaining batter evenly over cinnamon-sugar mixture.

Bake at 350 for 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely.

(opt) Mix glaze ingredients until smooth. Drizzle over bars.

Vegetable Pancakes

These scrumptious vegetable pancakes are like deluxe potato latkes, and they must be amazingly good because my very picky non-cooked only vegetable eating husband loves them! You can fry them, but to keep them healthier i just stick em in the George Foreman…less of a mess that way too! They have to cook a minimum of 5 minutes to reach 160 but after that you can cook them as long as you want to reach the desired crispiness. Also, if you have leftovers, I like to just store the uncooked portion in the fridge and then grill them when i want to eat them, otherwise they’re really soggy which is gross! They’ll probably have oxidized a little, but just drain off the liquid and you’re good to go! You’ll want to squeeze out any extra moisture when you make them originally as well. The less moisture the better they’ll fry up! These are quick to make, especially if you shred your veggies in a food processor. You might be thinking these sound a little weird…..but trust me….this is something you’ll be grateful you tried! Enjoy! 🙂

Vegetable Pancakes (Printable Version)

2 med zucchini, coarsely grated (2 cups)

1 med carrot, peeled & grated

1 med potato, peeled & grated

1/3 c frozen peas

1/3 c frozen corn

2 eggs

¼ c gluten free flour

¼ c grated parmesan cheese

¼ tsp salt, pepper, garlic (each)

In colander, drain zucchini, squeezing to remove excess liquid. Combine zucc, carrot, potatoes, peas, & corn in bowl. Stir in eggs, flour, cheese, and seasonings. Mix well. Drop batter by ¼ cup-fulls onto greased George Foreman at medium heat, press lightly to flatten, fry until golden brown, about 5-8 min. Serve warm.

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