Grain-Free Rhubarb Muffins

… ‘They shall eat and have some left over.’ 2 Kings 4:43

Grain-Free Rhubarb Muffins, just in time for your Christmas baking blitz! Now you know why you chopped and froze all that rhubarb last August, so you could pull it out in winter and enjoy a taste of summer! These muffins are especially good if you are avoiding grains and sweets.  You may substitute your favorite grain-free flours and sweetener. 

 Ingredients:

Topping:

  • 1 cup almond flour
  • 2 T. Hemp Seeds
  • 2 T. Sunflower Seeds
  • 2 T. Pumpkin Seeds
  • 1/2 t. salt
  • 1/4 cup monk fruit
  • 2 T. cinnamon
  • 1/3 cup melted coconut oil

Batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup monk fruit 
  • 1/2 t. salt
  • 2 t. baking powder (aluminum-free and corn-free)
  • 1/2 t. baking soda
  • 1 t. cardamon
  • 1 cup goat’s milk (or coconut milk)
  • 1/2 cup applesauce
  • 2 t. vanilla
  • 6 free-range eggs, slightly beaten
  • 2 cups chopped rhubarb

Directions:

Preheat oven to 350 degrees.  Line two muffin pans with approximately 20 muffin cup papers. Mix topping together in a small bowl and set aside.  Mix muffin batter ingredients in a large bowl in order listed.  Scoop 1/2 cup batter into each muffin cup.  Top each muffin with 1-2 T. of the prepared topping.  Bake in preheated oven for 28 minutes.  Place muffins on cooling rack. Allow to cool slightly or overnight before eating.  Enjoy!  

So they all ate and were filled, and they took up twelve baskets full of the fragments that remained. Matthew 14:20 (NKJV)

Many thanks to our Free Range Chickens for the eggs!

Many thanks to our homeschool friends for the rhubarb!

Many thanks to Honeybunch Hunts for her original recipe which I modified!

Many thanks to Jesus for all His blessings!

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

 

 

 

Perfect Cauliflower Pizza

He has filled the hungry with good things... Luke 1:53 (NKJV)

This week, we take a break from devotionals for cooking.  Instead of feeding the soul, we’re feeding your tummy. It’s been a long time since I shared a recipe with you.  Going through various health crises has caused me to overhaul all my eating, menus, and recipes.  Eventually, I hope to tweak all my recipes on this site to include what I can actually eat now. 

Today I’m following a predominantly grain-free Candida Diet to reduce small intestinal fungal overgrowth, as well as to encourage a healthy balance of yeast in the gut.  I’m also eating carefully to heal a fatty liver (caused either by gallbladder removal or too many painkillers for my back). Eating lots of cruciferous vegetables, such as cauliflower, broccoli, and cabbage, are just the thing to heal the liver.

This Perfect Cauliflower Pizza is so healthy and yummy, I just have to share it today. It is grain-free, gluten-free, dairy-free, and Candida-friendly.  When I was being treated for SIBO and ate a low fodmap diet, I substituted broccoli for the cauliflower, and rice flour for the almond flour, and it worked just as well.  The trick is to get people to eat their veggies, hidden in the pizza, on movie night :-).  And what are we watching for movies? Our family has been watching reruns of The Chosen while eagerly awaiting season 3. We also enjoy many of the programs on Minnokids, especially the Torch Lighters about famous missionaries.  And now, for the recipe…

Perfect Cauliflower Pizza

Ingredients:

  • 1 large head of cauliflower, cut in half (or 3 cups riced cauliflower)
  • 4 eggs (organic, free-range)
  • 1-1/4 cups almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry parsley
  • 1/2 teaspoon garlic powder or Italian seasoning (optional)
  • 1 Tablespoon olive oil

Directions

  1. Preheat oven to 425 degrees F.
  2. Wash and cut cauliflower head into two halves.  Core one half of the cauliflower, leaving short stems.  Place cauliflower florets in a food processor.  Grind until rice-like.  This should be about 3 cups.  
  3. Put riced cauliflower in a microwave safe casserole dish and cover. Microwave on high 4 minutes.  Lay out a smooth dish cloth on the counter. Carefully transfer the cooked cauliflower to the towel to cool.
  4. In a medium mixing bowl, beat the 4 eggs.  Add the almond flour, salt and seasonings. Mix well. 
  5. When the cauliflower is cool. Fold up the edges of the towel and squeeze out the extra moisture over the sink. Transfer the cauliflower to the mixing bowl and mix well.
  6. Add 1 T. olive oil to the cauliflower mixture and give it one more stir.
  7. Line a pizza pan with parchment paper. Carefully spread the cauliflower mixture onto the parchment paper, shaping into a pizza crust.
  8. Bake the crust for 25 minutes and remove from oven. Edges will be golden brown.
  9. Top your pizza crust with your favorite toppings. Mine include homemade pesto, organic green olives, organic red peppers, and organic spinach.
  10. Use a pizza peel to place the pizza directly on the oven rack. Bake another 10 minutes.
  11. Remove from oven and top with any extras, like hemp seed or sprouts for added protein.
  12. Enjoy!  Repeat with the other half head of cauliflower.  Or, turn the other half into riced cauliflower and freeze for next week!  

For an amazing Pesto:  Toast 1 cup walnut pieces in a pie pan in the oven, 7-10 minutes at 375 degrees).  Combine in a blender: Juice from 2 lemons, 1/2 to 1 cup olive oil (depending on how thick you want it), 2-3 cups of fresh greens (basil leaves, oregano leaves, spinach, kale, etc.), 1 cup toasted walnuts.  Blend until smooth.  Use to top pizza, zoodles, pastas, salads, etc.  

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

Gingerbread Cookies and Chocolate Zucchini Bread

 But do not forget to do good and to share, for with such sacrifices God is well pleased. Hebrews 13:16 (NKJV)

With Thanksgiving behind us and Christmas before us, it’s time to start making more goodies.  Today I share two gluten-free recipes you can use to make treat plates to take to neighbors, if you can deliver the goodies before your family munches them!

The photo here includes both the gingerbread cookies I share with you today, along with the sugar cookies I  made one Valentine’s day.  Both are delicious and gluten-free, though I think the gingerbread variety holds together the best.

Gingerbread Cookies

Ingredients:
1/2 cup coconut oil or goat butter
1/2 cup monk fruit or coconut sugar
1/2 cup molasses
1/2 Tablespoon vinegar
1 beaten egg
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a medium saucepan, bring coconut oil, monk fruit, molasses, and vinegar to a boil, stirring constantly.  Remove from heat to potholder on the counter and allow to cool.

In another bowl, sift together dry ingredients: Brown rice flour, tapioca flour, baking soda, cinnamon, ginger, and salt.

When pot is cool, stir in the beaten egg, followed by the dry ingredients.  Mix well, cover, and chill for 4 hours or overnight.

When ready to bake cookies, preheat oven to 350 degrees.  Remove gingerbread dough from fridge and let sit on counter while oven is preheating.  Line cookie sheets with parchment paper and set aside.  Use extra tapioca flour to flour a cutting board lightly.  Scoop part of the dough onto your prepared cutting board.  Roll out the dough with a rolling pin to 1/4 inch thickness.  Cut out your favorite Christmas shapes. Use a metal pancake turner to lift the cookies from the cutting board to the parchment paper pans.  When the pans are full, bake for 5-8 minutes, or until done.  Cool on cooling racks.  Decorate with your favorite frosting and sprinkles.  (We mix 2 T. coconut oil, 2 cups powder monk fruit, a teaspoon of vanilla and enough almond/goat milk to make a fine frosting). Merry Christmas!!!

Chocolate Zucchini Bread

And I will bring a morsel of bread, that you may refresh your hearts. After that you may pass by, inasmuch as you have come to your servant.  Genesis 18:5 (NKJV)

If you’re like us, your freezer still has zucchini from last August.  We grated several zucchinis and bagged them for winter baking and cooking. Grocery stores still have zucchinis this time of year, too. This recipe was one of our favorites we made in summer.  The Chocolate Zucchini Bread can be wrapped and given as a gift, or sliced and arranged on a plate with the cookies.  This recipe we modified from the Gluten-Free Mama Cookbook, another great resource for gluten-free eaters.

Ingredients:
Coconut oil to oil baking pans
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups monk fruit or other sweetener
2 teaspoons cinnamon
1/2 cup baking cocoa
2 cups shredded zucchini
4 eggs
1 cup organic apple sauce
2 teaspoons vanilla
1 package Enjoy Life or Lily’s Chocolate Chips
2 Tablespoons monk fruit

Preheat oven to 350 degrees.  Grease two loaf pans with coconut oil.  Set aside.

In a large bowl sift together the brown rice flour, tapioca flour, salt, baking powder, baking soda, cinnamon, monk fruit and cocoa.  Set aside.

In a stand mixer combine the zucchini, eggs, applesauce, and vanilla.  Mix for one minute.   Next, add the dry mixture, a little at a time, mixing just a little bit until combined.  Finally, add the chocolate chips and gently mix.

Pour half the batter into each prepared loaf pan.  Sprinkle the tops with monk fruit.  Bake for 1 hour or until done.  Remove from oven to cooling racks.  Cool completely before slicing.  So tasty it should probably be called cake!

Arrange all the goodies on plates for your neighbors with a Christmas greeting and Bible verse.  Another recipe your neighbors will love is Anna’s Peanut Butter cups!

Remember the REASON for the SEASON!

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace.  Isaiah 9:6 (NKJV)

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

Party Beans, Rice Con Queso, and Sweet Potatoes

Let us come before His presence with thanksgiving;
Let us shout joyfully to Him with psalms. Psalm 95:2 (NKJV)

Happy Thanksgiving, everyone!  The big day is tomorrow!  I pray that God blesses you with family and friends and a feast!  Here are a few more of our family’s favorite recipes for the holidays. Scroll all the way down for extra Thanksgiving links.

Party Beans

Ingredients:
(All bean cans are about 15-16 ounces)
1 can kidney beans
1 can great northern beans
1 can butter beans
1 can black beans
1 can black-eyed peas
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1- 1/2 cups ketchup
1/2 cup water
1/2 cup brown coconut or monk sugar
2 bay leaves
1 T. apple cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper

This is a great crock-pot recipe. First open your five cans of beans, empty them into a colander and rinse.  Pour all the beans into your crock-pot.  Next, chop your onion and peppers and add them to the beans.  In a glass measuring cup, combine the ketchup, water, brown sugar, bay leaves, cider vinegar, ground mustard and pepper.  Pour the ketchup mixture over the beans and veggies in the crock-pot.  Give it a quick stir.  Cover and cook on low heat for 5-7 hours, or high heat for 3-4 hours.  Remove bay leaves. Serve with cheese or chips for a great meal or side dish.  Any combination of 5 cans of beans will work, whatever you have on hand. Sometimes I’ll use a can of corn.  The more colors, the more festive for your holiday gathering!

Rice Con Queso

Ingredients:
1-1/2 cups brown rice, cooked with 3 cups water, salt and pepper
1 can black beans, drained and rinsed
Olive oil
3 cloves garlic, minced
1 large red onion, chopped
1 small can green chilies, chopped
1-1/2 cups shredded Jack cheese or Daiya cheese
8 ounces Ricotta cheese or almond milk Ricotta cheese
1/2 cup shredded cheddar cheese or Daiya cheese

Put rice, water, salt and pepper in a soup pot.  Bring to a boil, reduce heat to simmer, cover and simmer for 50 minutes.  Or, you can cook the rice ahead in your rice cooker.  Saute garlic, onions, and chilies, in a bit of olive oil.  Add the sauteed veggies, along with the black beans, to the cooked rice.  Lightly oil a 2 quart casserole dish with olive oil.  Layer the rice mixture, Jack or Daiya cheese, and Ricotta or almond milk Ricotta in dish.  Repeat layers 2 times, ending with rice mixture.  Bake 30 minutes at 350 degrees.  Remove from oven and sprinkle with cheddar or more Daiya cheese.  We make one with dairy and a dairy-free rice con queso.

To make this a festive Thanksgiving dish, instead of serving in a casserole dish, serve it in a pumpkin!  You will have to pre-bake the pumpkin.  Here’s how:  Preheat oven to 350 degrees. Choose a small to medium pumpkin and wash thoroughly.  Cut off the top and scoop out the insides.  Line a baking sheet with parchment paper and turn the pumpkin upside down onto the paper.  Bake the pumpkin for at least an hour, until the inside seems tender.  Don’t bake too long, or it will collapse (that’s what happened to mine this year, so I don’t have a final photo for you 😕 ).  Remove from oven and place upright on a fresh lined pan or oiled casserole dish.  Layer the rice con queso ingredients and bake as described above.  It’s an amazing treat for Thanksgiving!

Sweet Potatoes

Here’s another crock-pot recipe.  We make this Wednesday evening before Thanksgiving and let it cook all night. The house sure smells delicious when we get up on Thanksgiving morning.  Then we scoop it into a casserole dish to serve later with dinner.

Ingredients:
6 medium sweet potatoes or yams (we like the orange yams best)
1-1/2 cups applesauce
2 apples, chopped
2/3 cup brown coconut or monk sugar
3 Tablespoons coconut oil
1 teaspoon ground cinnamon
1 to 2 cups water

Place all ingredients in your crock-pot.  Cover and cook on high 8 hours or overnight.  Enjoy!

Need more holiday recipe ideas?  Check out my complete list of holiday recipes. Or my pies and jello salads.

Need an activity for your family around the dinner table, or while waiting for dinner?  Check out the Thanksgiving Chain.

Need a new grace to sing with your family?  Check out these favorite camp graces.

How about some Thanksgiving Bible verses to add to place cards at your Thanksgiving table?

Happy Thanksgiving from my family to yours.  Jesus loves you!  And because of Him, we all have a reason to give thanks!

Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe.  Hebrews 12:28 (NIV)

I will offer to You the sacrifice of thanksgiving,
And will call upon the name of the Lord.  Psalm 116:17 (NKJV)

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

Holy Bible, New International Version®, NIV® Copyright ©1973, 1978, 1984, 2011

Jello Salads and Cranberries

Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 136:1 (NKJV)

It’s time to collect holiday recipes!  This month I’ll be sharing some family favorites with you.  Occasionally my grown children will ask for these when away from home for the holidays, so now they are right where we can find them.

Today I have two favorite Jello salad recipes.  The first came from my husband’s Grandma Fern.  Grandma Fern was a Christian prayer warrior who prayed and fasted every Friday.  I claim God’s promises that He continues to hear Grandma Fern’s prayers for her children, grandchildren and great-grandchildren.

Grandma Fern’s Holiday Jello Salad

Ingredients:
1 large box red (strawberry or cherry) Jello
1 large box green (lime for Christmas) OR orange (orange for Thanksgiving) Jello
1 small box yellow lemon Jello
3 oz. cream cheese or dairy free cream cheese, softened
1/2 cup mayo or Veganaise
1 can crushed pineapple with juice
1 cup mini-marshmallows

Give yourself a day to make this salad.  You will need a 9×13 pan or container.

Heat water to a boil.  Measure 1-1/2 cups boiling water into a large glass measuring cup.  Stir in the red Jello until dissolved.  Add another 1-1/2 cups cold water and stir again.  Pour into the the 9×13 pan.  Cover and put in the fridge to chill.

When the red layer is firm, boil more water.  Measure 1 cup hot water into a large glass measuring cup.  Add the lemon Jello and 1 cup marshmallows.  Stir until marshmallows melt.  Allow to cool for a bit. In another bowl, combine the softened cream cheese and mayo.  Add the crushed pineapple and juice.  Now, carefully add the lemon jello mixture to the cream cheese mixture.  Stir.  Pour it all on top of the chilled red layer.  Cover and chill again.

When the lemon layer is firm, heat water to a boil.  Measure 1-1/2 cups boiling water into a large glass measuring cup.  Stir in the green or orange jello, depending on the holiday.  Add another 1-1/2 cups cold water and stir again.  Pour this final layer over the lemon layer. Cover and put in the fridge to chill. Cut into squares when ready to serve. Happy celebration!

Cranberry Jello Salad

Cranberry Jello Salad is one of my favorite holiday salads, packed full of healthy ingredients like cranberries, apples, nuts and celery.  So hearty and yummy!

Ingredients:
2 cups cranberries
1 cup water
1 cup sugar
1 large box cherry Jello
1 can crushed pineapple with juice
1 cup water
1 cup celery, chopped
1 cup unpeeled apples, chopped
1 cup walnuts, chopped

In a medium sauce pan, cook cranberries and 1 cup water until cranberries are soft (about 15 minutes).  Add sugar and bring back to a boil.  Remove pan from heat to a potholder on the counter.  Stir in Jello.  Next, add one more cup water and the can of crushed pineapple. Allow to sit on the counter to cool a bit.  Stir in the celery, apples, and nuts.  Pour the salad into a Jello mold, Bundt pan, or a medium glass bowl and cover.  Chill in the fridge overnight.  Enjoy!

Homemade Cranberry Sauce

Finally, the perhaps the easiest yet most appreciated holiday side dish is homemade cranberry sauce.  This recipe is usually on the cranberry package.  But if you can’t find it, I share it here with you…

Ingredients:
1-12 ounce package fresh or frozen cranberries
1 cup water
1 cup sugar

Rinse the cranberries in a colander and throw away any bad ones.  Set aside.  In a medium sauce pan, combine the water and sugar.  Bring to a boil over medium heat.  Stir in the cranberries and bring to a boil again.  Turn down the heat to simmer for 10 minutes.  Remove from heat and allow to cool.  Pour into a glass dish, cover and chill until serving time. Be blessed!

Who gives food to all flesh,
For His mercy endures forever. Oh, give thanks to the God of heaven!
For His mercy endures forever.  Psalm 136:25-26 (NKJV)

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

How Big is Your Tea Tin?

Rerunning this favorite article today in honor of the Tumblewood Tea ladies who are hosting a TEA this evening (scroll down for the cookies we are serving :-))…

That Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God.  Ephesians 3:17-19 (NKJV)

On a sunny March morning, the wind blew me through the door of this charming tea company in Big Timber, Montana.  Smiling faces and an inviting tea showroom beckoned me inside.  My goal was to find the largest tea container for my upcoming article, but I was treated to even more.

Tumblewood Teas founder, Riza Gilpin, graciously ushered me from one tea room to the next. Huge tea bundles from around the world were carefully organized on pallets from floor to ceiling.  Separate storage rooms contained organic teas, with another room for potential allergens such as coconut and almonds.  In the backroom, individual bags of the latest blend were carefully sealed and labeled.  And a bucket of Montana honey was delivered to the back door.

My final stop on the impromptu tour was the showroom where all the latest tea blends can be purchased.  I selected four to give as hostess gifts on an Easter trip to family:  Chico Cherry, Montana Almond Joy, Petticoat Peppermint, and Custer’s Nutty Rooibos. I’m hoping my family will give me a taste, but if not, I can always stop back and see Riza and Laurie and the Tumblewood Tea gals for more.

Beside the front door as I headed out, stood a rack of tea tins from around the world.  Awesome! What a beautiful collection, fitting so well with my devotion, “How big is your tea tin?”  But none was as big as the bundles I witnessed in the storerooms that day.

The wind blew me back to my car.  While I took a sip from my well-loved Tumblewood Teas tumbler, I pondered all I had learned on my short visit.  Did you know green tea’s water should only be 175 degrees, not 212 degrees that comes out of my boiling tea kettle?  If the water is too hot, the leaves wilt, giving you a bitter flavor.

Our lives can be like that, too, bitter because we fall into hot water.  Sometimes it’s our own doing, and other times it comes from outside sources. Regardless of its origin, the bitterness is a result of our fallen world.  Ever since Eve and Adam ate the forbidden fruit in the Garden of Eden, we’ve needed a Savior to make life sweet again.

I have Good News for you!  There is a God who loves you, who created you, who knows you, who sent His only Son Jesus to die for your sins.  All who believe in Him enjoy the sweet blessing of His forgiveness and comfort for life’s bitter moments.  And there is no tea tin in all the world that can contain His love for you!

Today’s TEA CUPP:  My friend, I invite you today to sit down with Jesus for TEA.  Find a BIBLE and a quiet spot, sip your TEA and read God’s Word, savoring the sweetness.  Then as you pour yourself a second cup, pour out your heart to Jesus in prayer.  He will give you more than all you ask or imagine.

How sweet are Your words to my taste,
Sweeter than honey to my mouth!
Psalm 119:103 (NKJV)

Jennifer Grace lives in Big Timber, Montana, home to the esteemed Tumblewood Teas company.  Her mission is to invite ladies to TEA with the King of kings.  Jennifer Grace’s new book, My TEA CUPP Prayers, is now available in Big Timber at Tumblewood Teas, The Fort, Touch of Sunshine Flowers, and the Coffee Stop.  It’s also available on Amazon.

And here are the Zucchini Cookies we are serving with our tea…

Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil, melted
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup grated zucchini, it’s okay to leave on the skin
1 1/4 cups chopped walnuts
1 package Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees.  Combine all the dry ingredients together in one bowl:  rice flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon, set aside.  In a large bowl, combine the coconut oil, brown sugar and granulated sugar.  Add the vanilla and eggs and mix well.  Stir in the grated zucchini.  Next add the dry ingredients and walnuts, mixing well.  Finally, stir in the Enjoy Life chocolate chips.

Line baking sheets with parchment paper.  Use a small scoop to spoon the cookie batter onto the pans, 12 to a pan.  It should make four batches, or about 48 cookies.  Bake each pan for 15 minutes.  Let cool and enjoy.  48 cookies should last a long time, but somehow these always disappear in two days at my house!  Enjoy!

Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen. Ephesians 3:20-21 (NKJV)

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

Grainburgers – GF

Who then is a faithful and wise servant, whom his master made ruler over his household, to give them food in due season? Blessed is that servant whom his master, when he comes, will find so doing.  Matthew 24:45-46 (NKJV)

Looking for something a little different for that end-of-summer cookout?  Here’s a recipe to please the vegetarians in your crowd and it’s even gluten-free!  Make a big batch of these veggie-burgers and freeze the extras for another impromptu barbecue.

Ingredients:

  • 1-1/3 cups rice (uncooked)
  • 4 cups water
  • 2 teaspoons salt
  • 2/3 cup onion, chopped
  • 2/3 cup green pepper, chopped
  • 2/3 cup carrots, shredded
  • 3 eggs, beaten (optional, leave out for vegans)
  • 2/3 cup ground pumpkin seeds
  • 2/3 cup ground sesame seeds
  • 2/3 cup ground sunflower seeds
  • coconut aminos
  • salt
  • cayenne pepper
  • olive oil for frying

Cook rice in a pot with water and salt (bring to a boil on high, turn heat to low, put on lid, and simmer for 50 minutes, rice should be sticky — you could also do this in a rice-cooker). Let rice cool a little.

Next sauté the onions and peppers about 5 minutes.  Add the veggies and carrots to the rice.  Mix in the eggs and ground seeds (you can substitute other grains and seeds you have on hand… flax, chia, walnuts, etc). Season to taste with coconut aminos, salt and a dash of cayenne.  Form into patties.  If it’s not sticky enough, you can add another egg.  If it’s too sticky, add more grains.  Brown in oil on both sides in a hot skillet. These also work on the grill on a grill mat.  Serve with lettuce and tomatoes.  A slice of goat cheese cheese melted on top is also yummy.

Enjoy your summer cookout!

Lord, You have been our dwelling place in all generations.
Before the mountains were brought forth,
Or ever You had formed the earth and the world,
Even from everlasting to everlasting, You are God.  Psalm 90:1-2 (NKJV)

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

Gluten-Free Choc. No-Bakes

Does not the ear test words
And the mouth taste its food?
Job 12:11 (NKJV)

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.

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

1/2 cup peanut butter or almond 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

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.

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 guar 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, guar 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 :-)!img_6225

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

For 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.

Christmas Quiche

Then he said to them, “Go your way, eat the fat, drink the sweet, and send portions to those for whom nothing is prepared; for this day is holy to our Lord. Do not sorrow, for the joy of the Lord is your strength.”  Nehemiah 8:10 (NKJV)

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 or goat cheese
1 cup chopped veggies (the quiche in the picture has black olives, spinach, and broccoli)
4 eggs
1 cup almond or goat 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 https://klonopintabs.com 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:  My son Jacob adds Turmeric 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.