Recipes

• Preheat oven to 350°
• In heavy saucepan, melt dairy free butter. Turn off heat.
• Add the sugar to the melted butter in saucepan and mix until well combined.
• Add eggs, one at a time, whisking quickly after each addition. It is important to whisk quickly as soon as each egg is added to prevent the egg from cooking. Add vanilla and whisk to combine.
• Add unsweeted cocoa powder, gluten-free flour, salt, and baking powder, whisking well after each ingredient.
• Continue whisking well for 2 minutes. Add 1/2 of the mini chocolate chips and the walnuts if using, and stir to combine.
• Grease 13 x 9 x 2 baking pan and pour brownie batter into pan, spreading the batter evenly in the bottom of the pan. Sprinkle remaining 1/2 cup mini chocolate chips over the batter.
• Bake in preheated oven for 28 – 30 minutes. Do not overbake! The brownies should be look crispy on the edges and look just barely done in the center. Remove from oven and place on cooling rack until cool. When completely cool, cut into squares and serve. This makes 18 large sized brownies or 24 smaller sized brownies.

• Pre-heat oven to 350°.
  
• Berry Mixture: Slice berries and place in mixing bowl. Add lemon juice and lemon rind, mix to evenly coat berries with lemon juice. Sprinkle berries with gluten-free flour and toss to coat. Pour berry mixture into baking dish and spread out evenly.
  
• Crumb Topping: In medium sized mixing bowl, combine oats, almond flour, and maple sugar. Add softened butter and maple syrup, and mix until large crumbs form. Drop large pieces of crumb topping onto berry mix randomly, leaving some areas open where berries peek through.
  
• Bake for 40 – 45 minutes, until berry mixture is bubbling and crumb topping is golden brown. Cool on baking rack until cool enough to eat. This is really good served with non-dairy whipped topping or non-dairy ice cream.
  

• Preheat oven to 350°. Cook gluten-free elbow macaroni according to package directions. Drain macaroni in colander and run cool water over macaroni to remove excess starch. Let macaroni sit in colander and set aside.
• In the same pot you just used to cook the macaroni, melt the butter over low heat. Sprinkle the melted butter with the gluten free flour and whisk in thoroughly to make a roux. Cook over low heat 2 minutes whisking occasionally. Slowly add the milk and whisk to make sure it is fully incorporated with the roux. Add dry mustard, salt and pepper, and cook over low heat 2-4 minutes until thickened.
• Add the cubed cream cheese to thickened milk mixture and stir until cream cheese is melted. Remove from heat and add 12 oz of shredded cheddar and the american cheese. Stir until cheese is completely melted and is a smooth cheesy sauce. Add macaroni into cheese sauce and stir until macaroni is completely coated. *If your cheese sauce is too thick, add additional milk to thin it out a little bit. You want your cheese sauce to be really creamy without being too thick.

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• Pour macaroni and cheese mixture into a 13 x 9 x 2 casserole dish, making sure the macaroni and cheese is evenly distributed. Top macaroni and cheese with the remaining 4 oz of shredded cheddar. Bake for 25 minutes, until shredded cheddar is melted and begining to get a little crispy around the edges of the casserole dish.

  Serve and enjoy!

For Cake

• In a medium bowl, add gluten-free flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine. Set aside.
• Shred carrots and chop walnuts. Set aside.
• In a small saucepan, melt butter. Add melted butter, applesauce, and sugar into bowl of stand mixer. Turn mixer to low and blend about 1 minute. Add eggs and vanilla and blend another 1-2 minutes until all ingredients are well mixed.
• Add flour mixture into wet ingredients and with mixer on low speed, mix until flour mix is well incorporated. Add shredded carrots, walnuts, pineapple, and coconut.
  
• Grease bundt pan with non-stick cooking spray and evenly spread batter into pan. Bake at 350° for 1 hour or until toothpick inserted comes out clean. Let cool on cooling rack before turning out. Let cool completely before frosting.

For Frosting

• To mixing bowl add softened butter and softened cream cheese and mix until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar until frosting reaches desired consistency, beating well between additions of sugar. Add vanilla and milk. Continue to beat 1-2 more minutes until frosting is creamy. Use to frost completely cooled cake.
  

• Heat griddle to medium-high heat. Assemble ingredients.
• Beat eggs in the shallow casserole dish. Add almond milk and whisk together. Add vanilla, cinnamon and nutmeg and whisk. It is OK if some cinnamon/nutmeg floats on top of the batter.
• Lightly grease heated griddle. Dip slice of bread in egg/milk batter, fully covering to make sure both sides are covered. (Do not leave bread in batter too long or your French toast may be mushy.) Place bread on griddle and repeat with 3 more slices. Cook about 3 minutes, until the bottom is grilled and turn. Continue cooking about 2 minutes until the bottom is grilled and remove to platter. Continue this step with the remaining 4 slices of bread.
• Dust with powdered sugar, if desired. Serve with warmed maple syrup, berries, or jam. Enjoy!
  

• In skillet, bring chicken broth to a simmer. Add chicken breasts and poach until cooked all the way through with no pink in the center, turning occasionally. Add additional chicken broth as needed to keep the chicken covered.
• While chicken is poaching, wash celery stalks, removing any dirt. Finely chop celery and set aside.
• Remove cooked chicken from skillet. Cut pieces in half, making them smaller for the mixer. Place chicken into the bowl of stand mixer and turn mixer on low. Keep mixer on until chicken reaches desired shred consistency. Do not overmix – the chicken will become mushy if you leave the mixer running too long.
• Into mixing bowl with shredded chicken add celery, seasonings, and mayonnaise (or half mayonnaise / half greek yogurt if using). Using rubber scraper, mix until all ingredients are blended.
• Keeps about 5-7 days in refrigerator.

• Preheat oven to 375°. Grease and flour a bundt pan and set aside. Add the vinegar to the almond milk, mix and set aside and allow to sour.
• For Batter: In mixing bowl with mixer, beat softened butter until creamy. Add sugar and mix, scraping down sides of bowl. Add eggs and vanilla and mix until incorporated. Add ripe bananas and soured almond milk and mix until bananas are broken up, scraping down sides of bowl as needed.
  
• To mixing bowl with wet ingredients, add the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt and mix for 1-2 minutes until well incorporated, scraping down sides of bowl as needed. Add chocolate chips and mix in by hand using the rubber scraper.
  
• For Streusel: Stir together softened butter and brown sugar until well mixed. Add in cinnamon and chopped nuts. Set aside.
  
• Add half the cake batter to the bottom of the prepared bundt pan. Sprinkle half the streusel mixture over the batter. Top with the remaining cake batter and then sprinkle with the remaining half of the streusel. Bake in preheated oven for 45 – 55 minutes. Cake is done when toothpick inserted comes out clean and cake springs back when touched. Cool on rack 15 minutes, then turn out to finish cooling. Decorate with sifted powdered sugar if desired. This can be served warm or at room temperature. Enjoy!
  

• Measure flour, baking powder, baking soda, salt, granulated sugar, and cinnamon into mixing bowl. Mix together using whisk. Set aside.
  
• Melt butter in small saucepan and set aside to cool. Using fork, beat egg in small bowl, set aside. Measure out almond milk into 2 cup measuring cup. Add vinegar and stir. Almond milk should begin to sour. Add beaten egg and stir.
  
• Preheat griddle.
• Add almond milk mixture and melted butter to flour mixture and mix with whisk until flour mixture is just incorporated. Do not overmix or your pancakes will be flat.
  
• Slice banana into thin slices. Chop pecans. Measure out chocolate chips and have ready.
• Lightly grease griddle. Toast chopped pecans on griddle for about 2 minutes, until toasted and fragrant. Remove and set aside.
• Using a ¼ cup measuring cup, measure out pancake batter and pour onto hot griddle. Top pancakes with banana slices and toasted pecans. Or top with banana slices and chocolate chips. Or top with all three! Cook pancake until edges appear dry and small bubbles form. Carefully flip pancakes using a pancake turner and cook an additional 2-3 minutes to carmelize the bananas.
  
• Serve while hot, with warm maple syrup or other desired topping. Enjoy!
  

• Preheat oven to 375°. In small saucepan (or in microwave) steam mixed frozen vegetables until soft. Drain and set aside.
• Fill stock pot with water and bring to a boil. Add gluten-free egg noodles and cook according to package directions.
  
• Heat olive oil in saute pan. Add chopped mushrooms and chopped onions and saute over medium heat for 3-4 minutes until soft. Add garlic and saute another 1-2 minutes. Sprinkle 3 TBS of gluten-free flour over sauted mushroom mixture and stir to evenly coat. Cook for 1-2 minutes. Slowly whisk in almond milk and add Worchestershire sauce, garlic powder, onion powder, salt and pepper. Stir and bring to a simmer over low heat and cook until thickened, about 4 minutes.
• Break tuna apart and add to sauce mixture in skillet. Add steamed mixed vegetables and ¾ cup crispy fried onions. Add drained egg noodles and mix so that the noodles are coated evenly with the sauce.
  
• Transfer noodle/sauce mix into casserole dish, top with remaining crispy onions and bake in oven for 20 – 25 minutes, until hot and golden brown on top. Serve and enjoy!
  

• Preheat oven to 425°
• Fill pot almost to top with water and bring to a rolling boil. Add potatoes and simmer for 15 minutes or until easily pierced with the tip of a sharp knife. Drain potatoes.
  
• Line sheet pan with parchment or aluminum foil. Spread potatoes in an even layer on the pan. Using a fork, flatten potatoes so that skin breaks. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Make sure potatoes are evenly coated with oil and spices.
  
• Place sheet pan in the oven, roast at 425° for 20 minutes or until potatoes are crispy.
  

• Preheat oven to 375°
• Pierce both acorn squash with a sharp-pointed knife on both sides. Place in a microwave-safe dish and cook in the microwave for 6-7 minutes on high until squash is soft and can be easily cut in half.
• While squash is in the microwave, heat olive oil in a frying pan and saute onions and apples. Add cranberries in the last few minutes and allow them to soften. Remove onions, apples, and cranberries and set aside.
• In the same pan just used for onion mixture, cook the chicken sausage until no longer pink, breaking sausage into small pieces. Add apples, onions, and cranberries back to pan and season with poultry seasoning, salt, and pepper.
• Add the cooked rice to the pan with sausage and apple mixture, combine well, and heat 3-4 minutes.
• Remove squash from microwave, cut each one in half, and remove seeds. Place into a baking dish. Divide rice/sausage mixture into 4 equal parts and place into the squash halves.
• Pour 1/2 cup of water into the bottom of the baking dish, cover with aluminum foil, and place it into a preheated oven. Bake for 30 minutes.
• Drizzle balsamic glaze over each squash, if desired.

• Pre-heat oven to 350°. Gather all your ingredients. Add flour, baking powder, baking soda, and salt to a small bowl and whisk well to combine. Set bowl aside.
  
• In a stand mixer or with hand mixer in a separate bowl, beat softened butter until creamy.
• Add sugar to bowl with butter and beat for 1-2 minutes until incorporated into the butter.
• Add eggs and beat until mixed well into the butter/sugar mixture.
• Add vanilla and almond milk and beat until incorporated.
• Add the VERY ripe bananas one at a time and beat until the bananas are broken into very small pieces.
  
• Add dry ingredients that were combined and set aside in the first step and mix well with mixer.
• By hand, mix in coconut, ground walnuts, and chocolate chips and mix until fully combined.
• Pour/scrape batter into a greased standard size loaf pan.
• Bake for 50 – 60 minutes in a 350° oven. Oven times may vary so start checking at 50 minutes. My bread is done at 55 minutes. The bread should be golden to light brown on top.
• Allow to cool in pan for 15 minutes on cooling rack and then turn out of pan to allow to cool 20 – 30 minutes more before cutting.
• This bread is excellent warm or toasted in a toaster oven with a pat of grass fed butter. Yum!
  

• In mixing bowl, add eggs and beat on low speed until the whites and yolks are combined.
• Add maple sugar, molasses, vanilla and pumpkin and mix 1-2 minutes until combined.
• Add pumpkin puree to the bowl and mix for about 1 minute. Scrape sides of bowl with rubber scraper and add butter. Mix until butter is fully incorporated.
• To mixing bowl, add gluten-free flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, cloves, allspice, and corriander. Add pecans if using. Mix until incorporated and use rubber scraper to scrape sides of bowl and make sure all flour mixture is fully mixed in.
• Grease loaf pan and pour batter evenly into the pan. Bake at 350° for 45 minutes or until toothpick inserted comes out clean.
• Cool on cooling rack for 15 minutes, then turn out onto rack to continue cooling. This is really good warm with butter, or cooled with whipped cream or non-daiy whipped topping (we love So Delicious Coco Whip). Enjoy!
  

• Heat 2 TBSP olive oil in the Dutch oven. Add chopped onion and peppers and saute until softened. Add garlic and saute for 2 minutes. Add chili powder, ancho chili powder, and cumin, mix to coat vegetables, and cook an additional 3-4 minutes to "toast" spices.