Simplest of Simple Waffles

Simplest of Simple Waffles

1 cups water
1/4 tsp. salt
1 cup rolled oats, gluten free if necessary

Preheat waffle iron. Using a blender, mix all ingredients together until very smooth. Pour batter into a prepared, hot waffle iron. Bake for 10 - 12 minutes. The waffles should be golden brown and crispy. Serve with maple syrup and peanut butter or canned fruit. Also good with a frozen dessert like sherbet.

Serves: 1 or 2

Enjoy! Recipe may be doubled to serve more.

Hedgehogs

 Hedgehogs

2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water

Mix all ingredients.  Allow to stand for five minutes.  Then press into 1" x 2" logs.  Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes.  Turn them once during baking process.  Do not overbake.

Makes:  24 - 30 logs.

Apricot-Millet Pudding

 

Apricot-Millet Pudding

1 3/4 cups cooked millet, hot
1 banana
5 dates
1 cup pineapple, crushed and water-packed
1 cup apricots, canned*

Place all ingredients in a blender or food processor.  Blend until creamy and smooth.  Add stevia to taste for a sweeter dessert.  Spoon into sherbet dishes and garnish with mint leaves and an apricot half.  Delicious for a delightful breakfast or a simple dessert.  

Serves:  4 - 6

*Fresh apricots may be used "in season".

Blueberry-Orange Rice Pudding

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries


Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.


Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

Brown Rice with Onions and Black Olives

I love mixing fresh herbs, seeds, nuts, olives, artichoke hearts, chopped peppers, and other foods with brown rice for a tasty summer salad or side dish. Here's a good 'starting point' recipe --- just add whatever else you think would enhance this and add to the fiber count even more!

Brown Rice with Onions and Black Olives

2 cups organic long grain brown rice, washed
2 cups sweet onion, diced
1 - 2 Tbsp. olive oil (optional)
4 cups water
1 cup black olives, sliced
1 Tbsp. parsley, finely chopped (or more)

Heat the oil in a skillet and add the diced onion. Saute for 2 - 3 minutes. (May use water and steam instead). Add the rice and cook for several minutes more. Add the water, cover, and bring to a boil over high heat. Reduce the heat and simmer for 45 - 50 minutes (or until rice is tender). Add the olives and stir gently. Using a scoop, place on plates or platter and garnish with fresh parsley.

*For additional flavor, add chopped sunflower seeds, chopped walnuts or almonds, or chopped fresh herbs. A dash of Bragg's Liquid Aminos provides a deeper flavor if you prefer.

Pie Crust Crackers

Pie Crust Crackers

This recipe can be made into crackers or pie crust, your choice. Thus the name! There are no free-fats in this recipe. The desired satiety of fat comes from the seeds and nuts used.

1 cup quinoa flakes
1 1/2 cups rice flour
1 cup cornmeal
1/6 cup sesame seeds
1/6 cup sunflower seeds
1/3 cup walnuts
1 1/2 cups water, scant
salt, to taste (scant)

Blend quinoa flakes in blender or food processor to make flour. Mix the flours and salt together in bowl. Make a well in the center and set aside.

Blend the nuts and seeds in water until smooth and creamy. Pour the seed, nut, and water mixture into the well. Mix until all the flours are moist. Roll onto a cookie sheet. Score into diamonds. Sprinkle with a little salt and garlic powder, or with cinnamon and a little powdered stevia (or sweetener of your choice). Bake at 250 degrees F. until desired baked to desired crunch.

If using this recipe for pie crust, roll out between two pieces of plastic wrap. Transfer to pie plate (removing plastic wrap in the process). You may substitute the cornmeal with another type of flour for pie crust unless it's for a savory pie.

*For a cheesy flavor, substitute tomato juice or V8 for some of the water. Not recommended with the cinnamon and sugar option.

Quinoa, Nut, and Coconut Crackers

Quinoa, Nut, and Coconut Crackers

3/4 cup quinoa, uncooked and rinsed
1/4 lb. extra-firm tofu
2 Tbsp. agave syrup
1/3 cup walnut, chopped
2/3 cup coconut, unsweetened flakes
1/2 tsp. salt
3 cups water

Blend the quinoa, water, salt, tofu, and agave syrup in blender until smooth. Chop the sunflower seeds (using a nut chopper or food processor). Add walnuts and coconut to batter and pour onto a prepared cookie sheet (rimmed). Bake at 300 degrees F for 12 - 15 minutes. Remove from oven and score into diamonds. Reduce oven heat to 200 degrees F. and continue baking until desired crispness is reached (about 1 hour).

Whole Millet Crackers

Whole Millet Crackers

5 Tbsp. olive oil
1 Tbsp. liquid sweetener of choice
1/2 tsp. salt
1/2 cup water
1/4 cup whole millet
1/2 cup millet flour*
1 cup flour of choice (gluten free blend)

Combine oil, sweetener, salt and water. Stir in whole millet, millet flour and flour blend. It may be necessary to knead dough to work in last of flour. Prepare cookie sheet by coating with olive oil. Dust the cookie sheet with cornmeal oil. Roll out dough 1/8 inch thick.

Score crackers with knife in square or diamond shapes and bake in preheated oven at 325 degrees F. 20 minutes or until golden-brown. Remove from cookie sheet and cool on rack.

*Make your own millet flour by blending uncooked millet in your blender.

Thumbprint Cookies

Thumbprint Cookies

2 cups flour of choice (gluten free if necessary)
1 cup almond meal*
1/8 tsp. cinnamon
1 cup oats, blended into flour
4 Tbsp. olive oil
1 cup maple syrup (or agave syrup)
100% fruit jelly in flavor of your choice

Mix all ingredients except jelly together. Drop dabs of dough onto cookie sheet or make into small balls. Make a small depression in each cookie and fill with 1/8 tsp. jelly. Bake at 350 degrees F. for 13 minutes.

*almond flour can be made by grinding raw almonds in a blender.

Millet Loaf

Millet it a grain mostly commonly associated with bird feed. But, it is also a highly nutritious whole grain with nutritional qualities much like wheat. This is good news for those who are celiac and must avoid gluten. Delicious slow-cooked on stove top like breakfast cereal, or ground into flour (called Bajari in western India), it is versatile and inexpensive. Those with gluten sensitivities must avoid wheat, barley, rye, and oats. There are not many whole grains left, and whole grains are highly nutritious and important in the human diet. Millet is rich in B vitamins, especially niacin, B6 and folacin, calcium, iron, potassium, magnesium and zinc. Therefore, I am always trying to think of new foods or new ways to incorporate whole grains in our family meals. Yesterday afternoon I got busy in the kitchen an invented a loaf that I call "Millet Loaf --- Not Just for the Birds". You might prefer to think of it as a fake meat loaf, but don't let that idea fool you. This is definately 'real' food! The loaf was savory and enjoyed by all. This recipe is a keeper! Here's the recipe:

Millet Loaf --- Not Just for the Birds

2 cups Brazil nuts, ground in blender
4 1/2 cups tomatoes (canned or tomato sauce)
2 medium onions, cut into chunks
4 Tbsp. olive oil
2 tsp. salt
2 Tbsp. Italian Seasoning
2 Tbsp. Bragg's Liquid Aminos
2 Tbsp. Bill's Best Chicknish
4 garlic cloves, pressed
1/4 tsp. cayenne pepper
4 cups carrots, grated
1 cup parsley, fresh
6 cups millet, freshly cooked (2 cups dry in 6 cups of water)
1 cup olives, chopped

1. Bring water to a boil. Add uncooked millet. Reduce heat to 'warm' and cover. Cook until millet is fluffy and tender, about 30 minutes.

2. Grind Brazil nuts in blender (may substitute raw cashews). Set aside.

3. Blend tomatoes until smooth. Set aside. Grate carrots and set aside. Chop parsley and add to carrots.

4. Saute' onions in olive oil.

5. In large bowl, mix millet, nuts, tomatoes, sauteed onions, olives, grated carrots, and chopped parsley. Mix in seasonings.

6. Place in a large, low, prepared casserole dish. Do not use a deep casserole. Place in preheated 375 degree F. oven and bake for 1 hour 15 minutes. Top will be crusty and crunchy. Delicious served with catsup or a homemade gravy.

*Bragg's Liquid Aminos can be substituted with soy sauce or tamari. Bill's Best Chicknish is a vegan chicken-style seasoning and is available at most health food stores.

Herb and Seed Rice Pilaf

Herb and Seed Rice Pilaf

Into a kettle, place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook until rice is tender (about 45 minutes).

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts
Unsalted Sunflower Seeds
Chopped Olives
Finely chopped Mushrooms
Finely chopped small amount of RED Bell Pepper (if possible)
Green onions thinly sliced
Hazelnuts, chopped
Very small amount of chopped jalapeño pepper

When rice is done, mix all the ingredients in and fluff with a fork. Put the lid back on and set it on the table.

I usually add a few more seasonings: salt, a touch of tamari or Bragg's Liquid Aminos, and a dash of lemon or lime juice. Don't worry about using exactly what's called for in this recipe. I substitute and add as inspired. Chopped walnuts, pecans, almonds, or hazelnuts are delicious in this recipe. I also like to add fresh, chopped herbs: cilantro, parsley, rosemary, basil, etc. Fresh, raw veggies like cucumber, chopped celery, and grated cabbage are also good in this.

Stovetop Granola

Granola --- a crunchy, nutritious, wholesome food --- but sometimes such work to make. At least it was when I was a teenager and our family had a granola baking day. Huge batches that slowly baked in the large trays in the oven for hours were the norm. As the years have gone by, I've found that I've prepared it less and less --- until I found this simple recipe! Now I make granola in smaller batches in a skillet on the stove! And it's simply delicious! Wholesome and not too crunchy, this recipe is one that is easily adapted to ingredients on hand. I hope you enjoy it as much as I do!

Stovetop Granola

3 cups rolled quinoa flakes* (or rolled oats)
1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans, etc.)
1/4 cup sesame seeds (or other seeds such as flax and poppy)
1/2 cup dried shredded coconut, unsweetened
1/2 tsp. cinnamon
1/4 cup olive oil
1/3 cup maple syrup (or alternative sweetener)
2 tsp. vanilla
1/2 cup dried fruit (raisins, currants, cranberries, dates, pineapple, apple, apricot, pear, prune)

In a large, cold skillet place flakes, nuts, seeds, coconut, and cinnamon. Mix well. Blend the oil, syrup and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently until the flakes and nuts are crispy and burned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar --- but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When mixture is cooled to room temperature, transfer the granola to a glass or plastic container with a tight fitting lid. Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk of choice (soy, rice, or almond are delicious) or juice. Enjoy!

*May substitute rolled oats for quinoa flakes.

Creamed Bananas on Toast

This family favorite has been around for years, but has only recently been converted to gluten-free. It's a Sunday morning special at our house. Creamy, just a little sweet, and a delightful way to start the day. I hope you enjoy it as much as we do.

Creamed Bananas on Toast

In a saucepan, blend until creamy:

2 Tbsp. olive oil
2 Tbsp. garbanzo/fava flour
2 Tbsp. cornstarch
1/4 tsp. sea salt

When creamy, add:

1 quart plain soymilk
3 Tbsp. pure maple syrup*

Using a wire whisk, blend until smooth and then bring to a simmer over medium heat, stirring constantly. Mixture will become thick and creamy (like pudding). Once it has reached the simmer point, allow to bubble over heat for 3 minutes more, continuing to stir. Remove from heat.

Stir in 1 tsp. pure vanilla extract

Peel and slice 6 - 8 bananas into creamy mixture. Stir gently. Serve over your favorite gluten-free bread that has been toasted. If desired, spread toast with Earth Balance or your favorite nut butter first. Garnish as desired.

*or 3 Tbsp. organic, unbleached sugar

Oatmeal Cookies

Because oats are not grown in 'dedicated fields' and a risk of cross-contamination with wheat is likely, oats have been banned at our house along with wheat, rye, and barley. Being gluten-free brings challenges, but we've all adapted to the lifestyle as required by one family member. Sometimes you really miss certain foods, like oatmeal cookies! Recently I found a package of 'organic and certified gluten free' oats at the health food store. They've been grown in a dedicated field and have been tested to make sure no traces of wheat or other gluten-filled grains have contaminated the oats. I couldn't resist buying a package, even though a container about the size of a Quaker Oats box was more than $10.00! The first thing I tried was this recipe for oatmeal cookies. Delicious! I think you'll agree, even if you are not 'gluten-free'. Here's the recipe:

Oatmeal Cookies

1 cup coconut oil
1/2 cup granulated sugar
1 cup brown sugar
3 tsp. EnerG Egg Replacer*
4 Tbsp. water
1 tsp. pure vanilla
1 1/2 cups gluten-flour blend**
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 cups rolled oats
1 cup chocolate chips***

Cream together coconut oil and sugars. Add vanilla, egg substitute and mix well. Add dry ingredients, continuing to blend with mixer. If ingredients are too dry, add a little more water. Gently stir in chocolate chips. Scoop cookies onto a baking stone or cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, until golden. Allow to cool on baking stone and remove when cooled.

Variations: add cinnamon, raisins, walnuts, or extra vanilla or almond extract.

*3 tsp. egg replacer is equal to three eggs.
**I used Montina flour and coconut flour in equal portions. For those who can use gluten products, an equal amount of whole wheat pastry flour or all-purpose flour can be used.
***Carob chips can replace chocolate chips, although a vegan AND gluten-free version of carob chips is yet to be found.

Sharing Great Recipes from Patricia - Date Walnut Carob Truffles or Oatmeal Patties

Patricia has a delicious recipe for Date Walnut Carob Truffles at her blog, Morning Ramble. They sound so good --- I thought you might enjoy them too.

She also has a recipe for Walnut Oatmeal Patties. They look delicious! You can never go wrong with oatmeal patties. They are great used as burgers in a bun, great in a casserole with a cashew gravy on top, or delicious served as a main dish with catsup on the side. To prepare 'gluten-free' use certified 'gluten free' oats. For a vegan version, cook the oats first (or add flax seed gel or about 1/4 cup garbanzo-fava flour). Enjoy!