Few recipes

Oatmeal Cranberry Cinnamon Cookies

Ingredients

1 cup rolled oats (make sure they are gluten free oats if you’re gluten free)
1/2 cup brown rice flour
1/2 cup sorghum flour
1 cup ground almonds (almond meal)
1/2 cup shredded unsweetened coconut
1/4 tsp salt
1/2 cup grapeseed oil (most any other oil or butter would also be fine)
1/2 cup agave nectar
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup of dried cranberries
1/4 cup Crunchy Flax cereal (This gives a nice crunchy surprise to an otherwise soft cookie)

Recipe

Preheat the oven to 350 degrees.
Mix all dry ingredients together in a large bowl.
Add agave nectar, oil and vanilla, stir until you have a cookie dough consistency.
Add cinnamon and dried cranberries.
Add the Crunchy Flax cereal last to keep it crunchy.
Drop by spoonfuls onto a cookie sheet.
Bake for about 10 minutes or until tops of cookies are lightly browned and set.
Remove carefully to a cooling rack.

Apple Bites

Ingredients
Apples
Slivered almonds
Instructions
Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
Tips:
If you're not going to serve them right away, baste the apples with orange juice to keep them from browning.

Gluten-Free Sourdough Bread
MAKES 1 LOAF


If you’re longing for a good, gluten-free sourdough bread, this recipe is for you. It’s naturally egg free and can be made dairy free, too. (Just use coconut milk for the sourdough starter.) Yes, it takes a few days to get the sourdough starter going—but it’s not a lot of work. So before you say “it’s too much," think again. Fresh sourdough bread is well worth the time.

3 cups all-purpose gluten-free flour blend of choice
2 teaspoons xanthan gum
¼ teaspoon cream of tartar
¼ cup sugar
1½ teaspoons kosher salt
2 teaspoons active dry yeast
1 cup “fed” Sourdough Starter
3 tablespoons unsalted butter or dairy-free butter replacement, melted and cooled
1½ cups warm milk or milk of choice (about 100°F)

1. Generously grease a 9x5-inch loaf pan. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, xanthan gum, cream of tartar, sugar, salt and yeast to combine. Add Sourdough Starter and butter and mix to combine.

3. With the mixer on low, pour in the milk in a slow, steady stream. Once the flour has begun to incorporate the liquids, beat the ingredients on at least medium speed for 4 to 6 minutes. The dough will be pretty sticky—thicker than cake batter, not quite as thick as cookie dough. Scrape the dough into the greased loaf pan and smooth the top with wet hands.

4. Allow the dough to rise in a warm, humid place for 30 to 45 minutes or until it has about doubled in size. (In a colder, drier environment, this will take longer. If the environment is warm and humid, it may take less time.) While the dough is rising, preheat the oven to 400°F.

5. Bake the loaf in preheated oven for 40 to 45 minutes or until a nice, golden brown crust has formed on top.

Each serving contains 170 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 231mg sodium, 31g carbohydrate, 1g fiber, 3g protein.

Recipe reprinted with permission from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

Corn Boats with Zucchini & Pepper Jack Cheese


Adapted from Epicurious

4 ears corn, unhusked
2 T olive oil
1 zucchini, cut into 1/3-inch dice
1 cup red onion, finely chopoed
1 cup coarsely grated Monterey Jack cheese with hot peppers
2 T crushed corn tortilla chips

The first step is to make the corn boats. Take an ear of corn and pull back approximately 1 1/2 to 2 inches worth of husk strips to expose the corn kernels. Remove the strip.Cut the kernels off the cob and save. In a medium skillet over medium high heat, add oil. Once heated, saute the zucchini until browned, about 3-4 minutes. Transfer to a bowl and season with salt.
Add the corn kernels and onion to the skillet and saute for about 4 minutes. Then, cover the skillet and cook an additional 2-3 minutes. Once tender, transfer the corn and onion to the bowl with the zucchini. Season with salt.
Allow the mixture to cool slightly, then add in the cheese.Preheat the grill for indirect medium heat. Spoon the zucchini and cheese mixture into the boats.
If you have some left over, like I did, a small cast iron skillet can easily help share the load.When ready to grill, sprinkle the filled husks with the tortilla chips and then cook for about 15-20 minutes, or until heated.Since this was an easy, one grill meal, it made sense to use a vessel for the protein, too. There is no easier or better "vessel" for fish than a plank of wood. Of course, if I was stranded at sea, I would certainly prefer a boat over a plank. However, when stranded on my grill, I'll take both.Everything fit on the grill and took about the same amount of time to cook. It's a "one grill" meal that lives up to its easy philosophy. We enjoyed the corn boats so much, we had them two nights in a row. With corn still everywhere, it was nice to have it presented in a slightly different fashion. Better yet, the boat "system" lends itself to a ton of variations. Add in some peppers, tomatoes, different cheese, or even other root veg. The possibilities are endless. Hell, you can even name/christen them if you fancy.

Next time you get ready to pitch those corn husks, don't think trash, think boat...and get stuffing.

*taken from http://www.anotherpintplease.com