Gluten-Free Choc. No-Bakes

While I’m camping with my family, please enjoy this summer recipe…

When it’s summer time and you don’t want to heat up the kitchen, or perhaps your oven broke like ours did last month, it’s time for some No-Bake Cookies!

This variety of No-Bakes is gluten-free and dairy free.  The oats, coconut, and peanut butter make these a great energy-treat on a busy summer day.

Here Chef Joel whips up a batch…

Ingredients:
1/2 cup coconut oil
1/2 cup almond milk
2 cups sugar
6 Tablespoons cocoa powder

1/2 cup peanut butter
2 teaspoons vanilla
4 cups gluten-free oats
1 cup shredded coconut

Directions:
In a large sauce pan, cook the coconut oil, milk, sugar and cocoa over medium heat, stirring constantly.  When it starts to boil, keep stirring and let it boil for one minute.  Then remove the pot from the stove to a pot holder on the counter.  Now add the peanut butter and vanilla, stirring until combined.  Add the oats and coconut, one cup at a time until well mixed.

Line 2 cookie sheets with wax paper.  With a small ice cream or melon scoop, scoop the mixture onto the pans, about 20 per pan.  Place the pans in the frig to firm up. Now, stand guard, they will disappear quickly!  If you prefer them a bit softer, you could add less oatmeal.

Happy summertime, dear friends!

He who dwells in the secret place of the Most High
Shall abide under the shadow of the Almighty. Psalm 91:1 (NKJV)

Scripture 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, 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

Kevin’s Great Guacamole

We love Mexican food!  All those fresh veggies and beans and a bowl full of chips — it’s a great lunch or dinner anytime, and easily made gluten-free, dairy-free and vegan, if desired. But what makes it extra special is when you have avocados on hand.  Then you can an add a big bowl of guacamole to the buffet.  The other day my son Kevin made this delicious recipe. Everyone’s eyes and tummies will light up when you serve this at your next Mexican feast:

Kevin’s Great Guacamole Ingredients:
10 ripe avocados, scooped, pitted, and mashed
1 1/2 limes, juiced
1 small red onion, finely diced
2 tomatoes, finely chopped
1 to 2 teaspoons salt to taste
ground black pepper

Mix all ingredients in a large bowl.  Cover and chill until serving time.  This keeps a few days covered in the frig, but people will most likely gobble it all down right away! Enjoy!

P.S.  Try this with my Re-fried Bean Dip!

But while they still did not believe for joy, and marveled, He said to them, “Have you any food here?” Luke 24:41 (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.

Garden Minestone Soup

agardenminestronesoupYes, the Lord will give what is good;
And our land will yield its increase.  Psalm 85:12 (NKJV)

Today is the first day of fall, and we are still bringing in veggies from our garden.  What a fun summer we had watching it grow, setting out sprinklers on super-hot days, and bending over to pull weeds (well, we ignored many of them!).  Now we are enjoying the fruits of our labors and trying to find creative ways to incorporate all these veggies into our meals. Thank you, Jesus, for our garden!

Here is one of our favorite soups which uses at least seven ingredients from our garden. The original recipe came from The first Moosewood Cookbook by Mollie Katzen (1977).  I modified her recipe to fit our garden and taste buds.  Garden minestrone soup doesn’t take long to prepare.  Enjoy this on a crisp fall day!

Ingredients:
3 Tablespoons olive oil
1 cup onion, chopped
1 to 2  cups celery, chopped (I like extra)
1 to 2 cups carrots, circles or half-circles
5 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 to 2 cups zucchini, diced
1 cup green pepper, chopped
2 cups tomato juice
3 1/2 cups water
1 can garbanzo beans, drained
1 cup fresh tomatoes, chopped
1/2 cup dry gluten-free pasta
Fresh parsley

Putting it Together:
In a big soup pot, heat the olive oil and saute the onions until soft, but not brown.  Add the carrots, celery, and garlic, and 1 teaspoon salt.  Add pepper, oregano, and basil.  Cover and cook over low heat 5-8 minutes while you prepare more veggies.  Add zucchini, green pepper, tomato juice, water, and garbanzo beans.  Cover and simmer for 15 more minutes.  Add tomatoes and 1 more teaspoon salt.  Now turn up heat and bring soup to a boil. Add the gluten-free pasta and cook until tender, about 10-15 minutes.  Serve topped with fresh parsley from your garden.  Hmm, hmm, taste those blessings!

While the earth remains,
Seedtime and harvest,
Cold and heat,
Winter and summer,
And day and night
Shall not cease.  Genesis 8:22

agardenjoel

Little Joel heads out two or three times a day to harvest garden veggies.

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

 

Chocolate Zucchini Cake

zucchini cupcakesIt’s that time of year again…zucchini time!  Our vines are just bursting with these versatile veggies.  Already we’ve had them on the grill and baked in cupcakes.  To keep ahead of their production, we’ll have to shred or slice and freeze them, and share with all the neighbors.  Please holler if you you want any!  If you happen to have an abundance at your house, you will certainly want to try this recipe for Chocolate Zucchini Cake (gluten-free and dairy-free).  It’s one of our favorites.

Ingredients:
2 1/2 cups Gluten Free Flour
3/4 cup baking cocoa
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt

1/2 cup coconut oil
1/4 cup applesauce
2 cups sugar
3 eggs
2 teaspoons vanilla
3-4 cups zucchini, coarsely shredded (1 medium zucchini)

Putting it together:
Preheat oven to 350 degrees.
Line muffin pans with paper, or grease and flour 3 round cake pans.

Mix together dry ingredients:  Gluten-free flour, cocoa, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a stand mixer, combine coconut oil, apple sauce and sugar.
Add eggs and vanilla to stand mixer, mixing well.
Add the dry ingredients and shredded zucchini to the stand mixer.  Mix 1 minute or until combined.

Portion batter into prepared pans.  Bake 35 minutes for cupcakes or 1 hour for cakes.  Baking time depends on moistness of zucchini.  Cool on wire racks and frost with your favorite chocolate frosting (we like ganache made with melted dairy-free chocolate chips and a bit of coconut milk).  Enjoy your zucchini season!

The Lord has appeared of old to me, saying:
“Yes, I have loved you with an everlasting love;
Therefore with lovingkindness I have drawn you.” Jeremiah 31:3 (NKJV)

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

Chickpea Salad

chickpea saladWhen the thermometer is in the 90’s and creeping to 100, you want to avoid the oven and stove at dinner.  Here is a tasty and nutritious summer salad sure to please!

Our son Jacob is into eating healthy, so I googled chickpea heathy facts for this recipe.  You will be happy to know that according to The World’s Healthiest Foods,
“Garbanzo beans are an excellent source of molybdenum and manganese. They are also a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc.” Mix those nutrients with some tasty veggies and seasonings, and you have a fresh, delicious dinner!

I have so many people to thank for this recipe!  Thank you to FISHLOVE who posted the original recipe on allrecipes.com.  Thank you to my co-Grandma Dana who made this for our daughter Kallie on the birth of our granddaughter Kennedy.  And thank you to my friend Elsbeth who loved it when I made it for her when her new baby Eli was born.  Try this for your next supper on a hot day…

Ingredients:
2 (19 oz) cans garbonzo beans drained and rinsed
1 cucumber, peeled, seeded and chopped
1 mini red pepper, chopped
1 stalk celery, chopped (optional)
1/4 red onion, chopped
1/3 cup mayo or dairy-free yogurt
2 Tablespoons fresh lemon juice
2 teaspoons dry dill weed
salt and pepper
fresh spinach leaves or pocket bread

Putting it together:
Put chickpeas (garbonzo beans) in a bowl and mash slightly with a fork.  Add veggies, mayo, lemon juice and seasonings. Cover and chill in frig until ready to eat. Serve in pita pocket bread or on a bed of fresh spinach (my gluten-free favorite), with a side of fresh fruit and a tall glass of lemonade or ice tea.  Your summer evening is set!

But as many as received Him, to them He gave the right to become children of God, to those who believe in His name. John 1:12 (NKJV)

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