recipes | My TEA CUPP Prayers

For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in. Matthew 25:35 (NKJV)

Today I share a wonderful meal that will bless any stranger that stops in, or perhaps you can deliver it to a hungry family.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
2 Tbsp. monk fruit or sweetener
1 Tbsp. baking powder (homemade is best*)
1/2 tsp. salt
1 cup almond or goat milk
1/4 cup olive or coconut oil
2 eggs

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

*Homemade (gluten-free, corn-free, aluminum-free) baking powder from my dear friend Shannon: 1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix and store in a small glass jar.

❤️🍞And again He said, “To what shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal till it was all leavened.” Luke 13:20-21 (NKJV) ❤️🍞

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
32 oz. diced tomatoes or tomato juice

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, sauté onion and garlic in olive oil. Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots. Pour a bit of water to help steam the vegetables. Add the sauté to the cooked beans and water. Stir in the tomatoes. Simmer over low heat about 3 hours. Serve with goat cheese and corn bread.

Why do you spend money for what is not bread,
And your wages for what does not satisfy?
Listen carefully to Me, and eat what is good,
And let your soul delight itself in abundance. Isaiah 55:2 (NKJV)

GF Facts:
People on a gluten-free diet must read labels for other ingredients related to wheat, barley, and rye.

Some of these other grain products to avoid include: Bulgur, Couscous, Durum, Einkorn, Emmer, Farina, Triticale, Kamut, Graham, Matzo, Spelt, Wheat germ, Wheat starch, Barley malt, Semolina, Hydrolyzed Vegetable Protein (HVP), Bran, Orzo, Panko, Seitan, Udon, Faro…that’s quite a list!

Here is a recipe for Banana Muffins that contain no unwanted grains. The applesauce replaces butter, making them low fat. You can enjoy the yummy banana flavor, knowing that you are eating a whole-some gluten-free muffin.

The Yummy Banana Muffin Recipe for you:
Set oven to 350 degrees.
Line a muffin pan with 12-4 muffin papers.

Mix together the dry ingredients:
1 ½ cups brown rice flour
½ cup tapioca flour
1 t. xanthan gum
2 t. baking powder
¼ t. baking soda
½ t. salt

In another bowl cream together:
1/3 cup applesauce
2/3 cup sugar
2 eggs

Beat until smooth.

Add:
1 cup mashed ripe bananas
The flour mixture
½ cup chopped walnuts (optional)

Use an ice cream scoop to measure the batter into your lined muffin pan. Bake for 25 minutes.

This recipe was adapted from a quick bread recipe found in an old church cook book. Try adapting your favorite quick bread recipe to make gluten-free muffins. Please remember this recipe was tested at 6000 feet. You may need less flour if you are at a lower elevation. Enjoy!

Then God said, “Let the earth bring forth grass, the herb that yields seed, and the fruit tree that yields fruit according to its kind, whose seed is in itself, on the earth”; and it was so. Genesis 1:11 (NKJV)

New King James Version (NKJV)