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, dairy-free heart cookies again this year.  I first ran this recipe four years ago. My two-year old taste-tester Joel said they were delicious.  Now my six-year old Joel rolls out the dough and cuts the hearts for me!

Happy Valentine’s Day, everyone!

Ingredients:
1 cup coconut oil, softened
1 cup Earth Balance butter, softened
1 1/3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups gluten-free flour
2 teaspoon xanthan gum
1 teaspoon salt

Cream coconut oil, Earth Balance butter and sugar together.  Add eggs and vanilla, mixing well.  In another bowl combine the dry ingredients: flour, xanthan gum, and salt  (I used 3 1/2 cups brown rice flour and 1 1/2 cups tapioca flour).   Add dry ingredients to coconut oil 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. It might seem crumbly, but you can work with it to make it stick together. Use cookie cutters to cut out hearts or your favorite shapes.  Place cookies on parchment paper on a baking sheet.  Bake 12 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 almond 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!

img_6225For the Father Himself loves you, because you have loved Me, and have believed that I came forth from God. John 16:27 (NKJV)

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

Shepherd’s Pie

I love to have a Christmas theme with our holiday meals.  This Christmas Eve we will have Shepherd’s Pie and Angel Food Cake!  You can’t beat that for sharing the Greatest Story while enjoying a family meal.  We will talk about how the shepherds were just sitting in their field, talking and watching their sheep as they did every night since they could remember.  When, boom, up in the sky appeared an angel, proclaiming to them:

…“Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. For there is born to you this day in the city of David a Savior, who is Christ the Lord. And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger.”

And suddenly there was with the angel a multitude of the heavenly host praising God and saying:

 “Glory to God in the highest,
And on earth peace, goodwill toward men!”   Luke 2:10-14 (NKJV)

And what did the shepherds do when they heard this Good News from the angels?  They left their posts and headed straight into town to find the baby Jesus.  Let’s leave what we are doing to find Jesus, too. Pop this shepherd’s pie in the oven or crockpot on Christmas Eve and head out to church.

Ingredients:
3 large white potatoes
1/2 teapsoon basil
2 Tablespoons olive oil
1/4-1/2 cup almond milk
salt and pepper
A variety of veggies, making 4-6 cups, including:
green or red onion
garlic (optional)
carrots
yellow peppers
kale/spinach leaves
pumpkin or zucchini cubes
tomatoes, diced
1/2 teaspoon taragon
1/2 teaspoon thyme
1/2 teaspoon salt
1 bay leaf
1 cup water or vegetable broth
1/2 cup Daiya non-dairy cheese shreds
parsley flakes or fresh
paprika

Peel and quarter the potatoes. Put in a pot and cover with water.  Bring to a boil, and boil gently for 20-25 minutes.  (Prepare your other veggies while the potatoes are cooking.)  Drain water.  Mash the potatoes, then add basil, olive oil, almond milk, salt and pepper.  Beat until fluffy.  Set aside.

Saute the onion in olive oil.  Add remaining veggies and seasonings, add firmer vegetables first (garlic, carrots, peppers), then add (kale/spinach, pumpkin, zucchini) and finally tomatoes right at the end. Cook 5-10 minutes total, or until veggies are starting to soften.  Transfer sauted veggies to a 2 quart casserole dish or crockpot.  Add the bay leaf and 1 cup water.  Spread the mashed potatoes on top.

Bake uncovered at 375 degrees for 25-30 minutes (set oven timer if you are going to church), or in the crockpot for 1-2 hours on high.  Just before serving, top with Daiya cheese shreds, parley and paprika sprinkles.

And for dessert, the day before, whip up this easy Angel Food Cake mix!

 

Now you can enjoy Shepherd’s Pie and Angel Food Cake and tell the Christmas story while you eat!  Have a blessed Christmas, everyone!!!

Glory to God in the highest,
And on earth peace, goodwill toward men! Luke 2:14 (NKJV)

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

Thank you to Jesus The Good Shephed Clip Art!

Christmas Quiche

Celebrating the birth of our Savior Jesus is always a special day with our family.  From church to presents to meals, it is a full day (thank you, Jesus, for these blessings!). So we don’t get too worn out in the midst of celebrating, and I still have time for my morning TEA with Jesus, quick and bake-ahead recipes make the day even better.

Recently I discovered our Town and Country grocery store carries gluten-free pie crusts. What a joy to be able to make quick pies and quiches again!  And with dairy-free cheese, even more people may eat this tasty meal. You will love this quiche for Christmas breakfast, brunch, lunch or even supper!

Ingredients:
1 prepared gluten-free pie crust
1 1/2 cups Daiya shredded, non-dairy cheese
1 cup chopped veggies (the quiche in the picture has black olives, spinach, and broccoli)
4 eggs
1 cup almond milk
1/8 teaspoon garlic powder
1/8 teaspoon salt
dash of pepper

Preheat oven to 375 degrees. Set out the prepared pie shell. Layer in one cup of the non-dairy cheese shreds and then the 1 cup veggies.  In a bowl, combine the eggs, almond milk, garlic, salt and pepper.  Beat well.  Pour the egg mixture over the veggies.  Sprinkle the remaining 1/2 cup non-dairy cheese on top.  Bake for one hour, or until golden on top and set on the inside (when I used spinach, it took longer because of the extra moisture).  Remove from oven and allow to cool a bit before slicing.

Extra ideas:  Dairy eaters may use regular cheese and half & half in place of the almond milk.  My son Jacob will also have you add Tumeric with the garlic for health benefits. You can bake this ahead of time and serve for any meal.  Keeps well for leftovers, so make more than one.  Enjoy!  Merry Christmas Quiche!

For there is born to you this day in the city of David a Savior, who is Christ the Lord. Luke 2:11 (NKJV)

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

Simply Gluten-Free Biscuits

Family members always enjoy a little bread on the side with their meals, and holidays are no exception.  These biscuits are simple to whip up for Christmas dinner or any time of the year. Serve with honey or jam.

 

Ingredients:
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/4 cup coconut oil, melted
3/4 cup almond or coconut milk
3 Tablespoons honey
1 egg, beaten

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  In a large bowl combine the dry ingredients:  flours, baking powder, baking soda, salt, and xanthan gum.  Blend well with a wire wisk.  Next add the wet ingredients:  Coconut oil, almond milk, honey, and egg.  Mix only until dry ingredients are all incorporated.  Use an ice cream scoop to spoon the batter onto the prepared pan.  Bake for 15 minutes or until golden brown. Serve with honey or jam.

And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.” John 6:35 (NKJV)

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

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
1/2 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.

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.