Peanut Butter Perfection cookies

Peanut Butter Perfection cookies

Like peanut butter?  This recipe is for you.

1 cup peanut butter  (I usually use Skippy)
2/3 cup brown sugar
1/3 cup shredded unsweetened coconut
2 tablespoons ground flax seed
2 tablespoons mighty fine flour
1 large egg
1 tsp vanilla

Preheat oven to 350 degrees

Measure out one cup peanut butter into a medium mixing bowl.  Add dry ingredients and mix thoroughly.   Mix in Egg and vanilla.

Make small round balls, about on inch in diameter, place on a cookie sheet, and flatten

Bake for approximately 12-15 minutes. Until edges are browning.

Remove and let cool on cookie sheet.

Mighty Fine Waffles.

Similar to the pancakes but slightly different, this is a delicious way to start your day!!
My son often on Sunday wakes up and when asked what he wants will say waffles, and it's a quick echo around the house that that is the food of choice.

2 cups of Mighty Fine Flour
2 tsp. baking powder.
6 eggs
1 cup of water
1/4 cup of oil (2 tbs oil and 2 tbs flax seed.)

Mix dry ingredients.
Add all the wet ingredients and stir.

Your waffle mixture is ready! Enjoy!

After done cooking enjoy this with peanut butter, applesauce, strawberry rhubarb sauce, etc. So many delicious things to enjoy with waffles.

A Dessert for the Fall.

Apple Crisp

This particular recipe is a family heirloom from my adorable wife's family. It originally had oats, but she substitutes for those with Quinoa flakes, and almond slices.

Slice and peel apples and place in the bottom of baking dish. Shake sugar and cinnamon over apples.
Blend
 1/2 cup Mighty Fine Flour.
1/2 cup butter
3/4 cup brown sugar
Add to the blend
3/4 Quinoa, and almond slices.
Cover the apples with the blend.
Bake 350 degrees, for about 40 min, or until golden brown.

We often enjoy this dessert with vanilla ice cream

This dessert is a favorite for special events in the fall including birthdays, anniversaries, remodeling completion, parties, and just because!

Can you make chocolate cake in a blender?

It may seem strange but yes. The best chocolate cake I have eaten in years, perhaps even my whole life is made in a blender!  My adorable wife found a recipe for a Quinoa Chocolate cake in the book Quinoa 365: The Everyday Superfood   It is moist and rich and smooth. 

It is also very good with some vanilla ice cream which compliments the cake quite well. If your a Black Forest fan then put some cherry pie filling on top.

Pigs on Pillows

My adorable wife made an incredible casual lunch recently! It was a cornmeal muffins with hot dogs snuggled into the top.  .  This was like coming home to an old friend.

She uses Bob's Red Mill cornbread mix, places it in a muffin tin and then pushes a hot dog across the top.

Mighty Fine Flour Updated

I have found the commercially available GF flours are getting better. I actually had one I prefered to my MFF mix recently (it had better texture) . So I decided it was time to try to improve.  This morning I made a batch with just a small tweak. I added a little more white rice flour.  It did improve the texture.

• 3 cups brown rice flour
• 1 cup white rice flour
• 1/4 cup soy flour
• 1 1/3 cup nonfat milk powder, I prefer the non instant variety.
• 1 teaspoon xanthan gum

Add all the ingredients to a large mixing bowl, about 4 quarts, Mix thoroughly.

I usually double this recipe because that is what fits in my flour canister. I have also made it smaller batches but then it is harder to get the proportion's right.

Coconut Pancakes

My daughter who does not need to eat GF believes that these are the best pancakes ever...
I think my wife and I prefer buckwheat pancakes.  They are both very good.

2 Cups Mighty Fine Flour

1 Teaspoon Baking Powder

1 Tablespoon Flax Seed (optional)

1/4 Cup Unsweetened coconut flakes

2 Cups Water

1/2 Cup Oil ( I typically use canola oil)

4 Eggs


Mix dry ingredients, add oil, eggs, and water.  Cook on medium - medium high heat, Turn when bubbles begin break on the top.   If you like a thick pancake reduce the water. 

A new world twist on an old world favorite

I was standing in the health food section of a local grocery store, looking at the frozen health foods. I saw it. A pizza crust. The smell of warm pizza drifted into my mind, and I was getting even hungrier! So opened up the freezer and pulled out the box two 9 inch pizza crusts for six dollars.... I was hungry but when I started to think of how many boxes of crust I would need to make pizzas form me and for the two kids who are eating gluten free. Sadly I put the box back and went home. For a few weeks I lamented the thought of being able to easily afford making pizza.

This was something that I resisted forcefully because one of the key principles I have found in dealing with a gluten free diet is that I usually enjoy food more if I try to choose foods that are naturally gluten free. So I was faced with a dilemma, I resisted for a couple of weeks, then learned that a Pier 49 had gluten free pizza's, Eventually I gave in and spent $15 for a ten inch pizza and enjoyed it.

But really $15 for small pizza. I did not value it enough to go back for that. I wanted alternatives and eventually I got them! I make this pizza in two styles a traditional style and one with a Mexican twist. I love them both some of the kids prefer the Mexican style and others the traditional

Mexican food style pizza

Use the traditional style recipe, substitute Kirkland Signature Salsa for tomato sauce and pizza seasoning

Traditional Pizza

Ingredients

• 1 small can tomato sauce
• 1 Tablespoon Pizza Seasoning
• Pepperoni (about 30 slices)
• 6 Corn Tortillas
• Olive oil
• Cheese (mozzarella or Kirkland Signature Monterry Jack/Cheddar blend)

Preparation

1. Preheat oven to 500 degrees (or as near as possible).
2. Mix Pizza Seasoning and Tomato sauce
3. Spread about 2 drops of Olive oil on each side of each Tortilla (or if you have an olive oil sprayer spray lightly coating both sides).
4. Lay out tortillas on a cookie sheet.
5. Spread just under 1/4 cup of Sauce on each tortilla. (I find the bottom of a cylindrical measuring cup works well for this.
6. Spread cheese over tomato sauce.
7. Place about 5 pieces of pepperoni on each pizza.
8. Bake for 10 minutes.
9. Six pizza's feeds two adults.

Buckwheat Beauty Pancakes

Buckwheat Beauty Pancakes.

If you want a great texture and a little bit of a nutty flavor to your pancakes try this variation.  One of my favorite breakfasts.  My kids however prefer the plain pancakes.

I use
1 3/4 Cup Mighty Fine Flour
1/4  Cup Buckwheat Flour
1 teaspoon baking powder
1 tablespoon Flax seed. (optional)

2 Cups Water
4 Eggs
1/2 cup oil

It s really simple from here
Mix dry ingredients.   Add the wet ingredients.  Cook on an oiled griddle or pan.
I find 1/4 cup batter makes a nice medium size pancake.

Great with peanut butter and syrup or Cinnamon and Sugar as well as Syrup.

Mighty fine flour

So everyone who has had cookies, crepes or pancakes with rice flour seems to be familiar with the gritty sandy texture of brown rice flour. Here is a simple mix that seems to have a much better texture. This mixture also has extra milk powder which seems to help add some extra glue without gluten.

• 3 cups brown rice flour
• 3/4 cups white rice flour
• 1/4 cup soy flour
• 1 1/3 cup nonfat milk powder, I prefer the non instant variety.
• 1 teaspoon xanthan gum

Add all the ingredients to a large mixing bowl, about 4 quarts, Mix thoroughly.

I usually double this recipe because that is what fits in my flour canister. I have also made it smaller batches but then it is harder to get the proportion's right.

Gluten free goodness and crepes that are not creepy

I love crepes, but it has been a challenge to find a good gluten free crepe recipe. After a few years of experimentation I have found something that seems to be a good copy!

• 1 cup Mighty Fine Flour mix
• 3 eggs
• 1 /2 cup water
• 1/8 cup butter (melted)
  
  

Mix flour eggs and water together in a 3 qt mixing bowl (this flour mix does not tend to clump!)

Add melted butter, mix until evenly distributed. Crepe dough often works better if you let it rest. So if you have some time let it alone for a while.

When you are ready warm up your crepe maker (or griddle, or...). I use a Tibos electric crepe maker. The platform makes simple to get a spatula under the whole crepe.

You don't need much heat for these crepes I use my Tibos on the lowest heat setting. You also don't need any butter on nonstick crepe maker, in fact it will be harder with butter as the batter won't stay put.

Pour 1/3 cup batter onto the hot plate of the crepe make and spread around in a circular pattern. Tibos crepe makers come new with a special tool to spread your crepe, but if you can't find one you spread with a flat bottomed measuring cup ( I usually use a one half cup or a one cup stainless measuring cup). Flip after about a minute and remove from heat after about one more minute.