Anna’s Peanut Butter Cups

It’s time to make holiday treats again!  If you’re like me, you are eager to try new recipes.  But often that is tricky if you need to make gluten-free and dairy-free confections.  My friend Anna served these at a gathering for homeschool moms this fall.  She had a bowl full of them in her fridge. They are so tasty, I don’t think a bowl would last very long in my fridge!

So this begins my Holiday Recipes section of Gluten-Free with your TEA. I thought it would be a blessing for my family to have all our favorites gathered together in one place.  If you are looking for some gluten-free, dairy-free Holiday ideas, these recipes are for you!  And enjoy these delicious treats from my friend Anna!

Ingredients:
Peanut Layer:
1/4 cup coconut oil
3/4 cup peanut butter or almond butter
2 Tablespoons honey
1 teaspoon vanilla extract

Chocolate Layer:
1/2 cup coconut oil
1 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons vanilla extract
1/4 cup honey

Line a mini-muffin pan with 24 liners.  Make the peanut layer first.  Melt the coconut oil either in a pan on the stove or in a glass dish in the microwave.  Remove from heat to a potholder on the counter. Then stir in the peanut butter, honey, and vanilla.  Mix well, then carefully spoon into your prepared muffin cups.  Set the pan in the fridge while you make the chocolate layer.

Next, make the chocolate layer.  Again, melt the coconut oil either in a pan on the stove or in a glass dish in the microwave.  Remove from heat to a potholder on the counter.  Stir in cocoa powder, vanilla, and honey.  Mix well.  Take your muffin pan out of the fridge. It is okay for the nut layer to still be soft.  Carefully spoon the chocolate layer over the nut layer.  Your muffin cups will be full to the top.  Place the completed peanut butter cups back in the fridge to harden for at least an hour.  Now stand guard at the fridge because these will disappear quickly!

In everything give thanks; for this is the will of God in Christ Jesus for you. 1 Thessalonians 5:18 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

 

 

Pumpkin & Pecan Pies

My kids have been asking for these recipes, so I thought I would put them here where all of us can easily find them! Our favorite pumpkin pie recipe came from an old church cookbook that had half a dozen pumpkin pie recipes.  I finally starred the one I liked best. Our favorite pecan pie recipe came from the Joy of Cooking recipe book we were given at our wedding over 28 years ago!  Both recipes have been adapted to be gluten-free and dairy-free.  Happy Thanksgiving and Merry Christmas pies!

Pumpkin Pie Ingredients:
1 prepared gluten-free pie crust
2 cups cooked pumpkin from the garden or 1 can pumpkin
(To cook pumpkin, preheat oven to 350 degrees. Wash a small or medium pumpkin.  Slice pumpkin in half. Scoop out all the seeds and goop.  Place cut side down on a baking pan lined with tin foil and parchment paper.  Poke outer skin with a fork.  Bake for 60-90 minutes until tender.  Remove from oven.  Carefully turn pumpkins over to let out steam.  When cool, scoop out cooked pumpkin.  You can freeze cooked pumpkin in containers to make pies later).

1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Preheat oven to 450 degrees.  Set out prepared gluten-free pie crust.  Place remaining ingredients in a blender container.  Blend on high for 30 seconds.  Pour into prepared pie shell.  Bake for 15 minutes at 450 degrees.  Reduce temperature to 375 and bake 45-75 more minutes, depending on how moist your pumpkin was.  While the pumpkin pies are baking, you can whip up your pecan pie. When pumpkin pies seem set and golden on top, remove from oven and cool on cooling racks.  These keep well in the fridge and can even be frozen!

Pecan Pie Ingredients:
1 prepared gluten-free pie crust
3/4 cup coconut oil
1 cup packed brown sugar
3 eggs
1/2 cup corn syrup or molasses
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan pieces or halves

Preheat oven to 375 degrees, or put in oven with pumpkin pies when you reduce heat to 375.  Set out prepared gluten-free crust.  Mix remaining ingredients in a medium bowl in order given.  Spoon the mixture into the prepared pie shell.  Bake for 45 minutes or until it seems set and golden on top.  Remove from oven and allow to cool.  Now stand guard because these pies are delicious!

Giving thanks always for all things to God the Father in the name of our Lord Jesus Christ.  Ephesians 5:20 (NKJV)

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson

Jacob’s Best Broccoli Salad

Every summer I enjoy finding a new favorite salad recipe.  And this summer my son Jacob gets the prize for the best salad of summer!  Here is Jacob’s version of broccoli salad, packed full of healthy ingredients AND it’s so yummy.  Sometimes we even have a bowl for dessert or a late evening snack.  Ready for some delicious nutrition?  Here we go…

Ingredients

3 heads broccoli (or as much as you can get, Jacob says), chopped, including tender stems
1/2 cup almond butter
1 cup olive oil
2 cups raisins
1 cup chopped pecans
2 Tablespoons apple cider vinegar
salt and pepper to taste

Mix all the ingredients in a big salad bowl.  It’s ready to eat, or you can refrigerate it and eat it all week.  Enjoy!

Please test your servants for ten days, and let them give us vegetables to eat and water to drink. Daniel 1:12 (NKJV)

p.s.  My son Jacob is about to serve a one-year mission with Campus Crusade for Christ, planting CRU groups at colleges around Europe.  If you would like to learn more about his mission, please contact me.

Scripture is taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

Valentine Cookies – GF

img_6224  Greater love has no one than this, than to lay down one’s life for his friends.  John 15:13 (NKJV)

We love Valentine’s Day and we love cookies!  So, we had to make some gluten-free heart cookies this year.  My taste-tester Joel says they are delicious.  Big brother Kevin took the photos.  If only we didn’t have colds at our house, we could share them with our friends.  There is always next year.  Happy Valentine’s Day, everyone!

Ingredients:
1 cup coconut oil, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon salt

Cream coconut oil and sugar together.  Add egg and vanilla, mixing well.  In another bowl combine the dry ingredients: flour, xanthan gum, and salt  (I used 2 cups Gluten-Free Mama flour and 1/2 cup sorghum flour this year).   Add dry ingredients to butter mixture, stirring until it is well combined.  Cover the dough with plastic wrap and let chill in the refrigerator 4 hours or overnight.

Preheat oven to 350 degrees.  Roll out dough on your kitchen counter until it is 1/4 inch thickness.  Use cookie cutters to cut out hearts or your favorite shapes.  Place cookies on parchment paper on a baking sheet.  Bake 10 minutes, then cool on cooling racks.  Top with your favorite icing (I use a mixture of 2 T. coconut oil, powder sugar, almond milk, a dash of vanilla and food coloring, adding sugar and milk until it is just the amount and consistency I need).

Now you get to eat your heart cookies and share them with your family and friends!  Spread around some love today :-)!

p.s. This recipe makes great Christmas cookies, too!

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New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

Gluten Free Corn Bread & Vegetarian Chili

GF Facts:
There are several items that the gluten-free dieter should avoid when purchasing groceries.  Most of these are processed foods including breads, cakes, cookies, pies, pasta, rice mixes, cereal, pancakes, sweet rolls, and some teas.  Other items include processed dairy products, processed fruits and vegetables, processed meats, soups, matzo, licorice, some candies, thickeners, soy sauce, modified food starch, and malt. 

The best way to avoid these unwanted ingredients is to make your meal from scratch with naturally gluten-free ingredients.  Here’s a favorite lunch or dinner meal for a cool day in summer or any time of the year.  You will feel good knowing your corn bread and chili are additive and gluten-free!  This is also a special meal to have when guests are arriving for the holidays.  Keep the chili warm in the crockpot as people arrive at various times.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
1 tsp. xanthum gum
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup almond milk
1/4 cup oil or applesauce
2 eggs

Heat oven to 400 degrees.  Butter 8x8x2 or 9x9x2 inch pan.  Mix together dry ingredients.  Add milk, butter and eggs.  Beat 1 minute.  Pour into buttered pan.  Bake 20 to 25 minutes or until golden brown. Serve with honey, syrup, or vegetarian chili.

Vegetarian Chili

16 oz. dry kidney beans or bean variety, soaked overnight
1 tsp. salt
2 Tbsp. olive oil
4 cloves garlic, chopped
1 1/2 cups onion, chopped
1 tsp. ground cumin
1 tsp. basil
3 Tbsp. chili powder
Dash of cayenne
Salt & pepper
1 cup green pepper, chopped
1 cup carrots, cut into circles
1 cup frozen corn
32 oz. can diced tomatoes (or 2 small cans)

Drain soaked beans.  Put beans in a big soup pot and add 6-8 cups water and 1 tsp. salt.   Cook until tender (about 1 1/2 hours).  In a frying pan, saute onion and garlic in olive oil.   Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots, and corn.  Pour a bit of water to help steam the vegetables.  Add the saute to the cooked beans and water.  Stir in the tomatoes.  Simmer over low heat about 3 hours.  Serve with cheese and corn bread.

Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers. 3 John 1:2 (NKJV)

New King James Version (NKJV)Copyright © 1982 by Thomas Nelson, Inc.