My amazing sister, Susan, has given me permission to use her blogspot to post some recipes. For years, my sisters and I have been cooking glutenfree foods for our family. Susan collected, developed and tested many yummy recipes, then published them in a cookbook. Posts on this blogspot contain a wealth of information for living a glutenfree life.
Lately, I have been searching out and trying gluten-free recipes for snacks and treats for children. I am trying to avoid table sugar in these recipes and move towards healthy ingredients. I appreciate Susan sharing this venue with me!
Many of my recipes use honey since it is a natural whole food that is more easily metabolized by the body. A caution about honey is that much of the honey you buy at a grocery store has been corrupted so to speak. Buy pure, local honey that you can trust.
SWEET POTATO BROWNIES
This is a recipe for Chocoholics!
1 cup mashed sweet potato (I used the orange "yam" variety. I peeled and cut the yam into cubes, then put it in a pan of boiling water, put a lid on and cooked it on medium high until mashable.)
1/2 cup smooth nut butter of choice. (The unknown author of this recipe recommended almond or cashew butter. I used peanut butter. Be sure that whatever kind you use is natural without added sweeteners, etc.)
2 T. pure 100% maple syrup or honey
1/4 cup cocoa powder.
A handful of carob chips (optional). I used Enjoy Life mini chocolate chips.
Preheat the oven to 350 and grease a small cake/loaf pan. On the stove, melt nut butter with sweetener. In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well. Fold in chocolate chips. (I was pleased with the texture of the batter. It was quite cake-like.) Pour mixture in greased pan and bake for 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing and refrigerating.
These brownies are best when cooled completely. Store in frig or freezer and ENJOY!
HONEY POPCORN
I use non-GMO popcorn
1/2 cup popcorn kernels
1/4 cup honey
2 T. butter, not margarine or substitutes for health's sake
1/4 tsp. cinnamon
1/4 c. raisins and 1/4 c. almonds if desired.
Pop the popcorn with an air popper into a large bowl.
Sprinkle in the raisins and almonds.
Boil the honey, butter and cinnamon together in a saucepan for 2-3 minutes. Pour over the popcorn mix. Stir and serve.
NICE CREAM
2 frozen bananas
Other frozen fruit of choice. (We used mango, strawberries, and peaches)
Put in a blender with enough milk, nondairy milk or water to reach consistency of a "nice cream."
Eat immediately or freeze. I froze it in paper cups with a plastic spoon stuck in it for a handle.
GRAIN-FREE GRANOLA
This is a hit at our house!
1 cup pecans or walnuts
3/4 cup slivered almonds
1/4 cup unsweetened coconut flakes
1/4 cup pumpkin seeds
1 tsp. cinnamon
1/4 tsp. sea salt
2 T. maple syrup
1 T. coconut oil
1/4 cup raisins, optional. Add after granola is baked and cooled if desired.
Grate the first three ingredients in a blender. Put in a bowl and mix in the next four ingredients.
If you are using solid coconut oil, warm it to liquid form before you add it. Spread it on a baking sheet lined with parchment paper. Bake at 300 for 10 to 15 minutes, stirring at least once. When granola is browned and crispy it is done. Be careful not to burn.
PEANUT BUTTER HUMMUS
One 15-oz. can garbanzo beans (chickpeas), drained and rinsed
1/3 cup unsalted, smooth natural peanut butter (no added sugar)
1/3 cup raw honey
3 T. protein powder that is compatible with the other ingredients.
(I used pea protein powder)
1 tsp. vanilla extract
1/4 tsp. salt
Combine all ingredients in blender or food processor and process until completely smooth and creamy, scraping down the sides as necessary. Store in frig. We use it as a dip for apples, celery and carrots.
POWER BALLS
My grand kids make big batches of these, put them in the frig, and snack on them when hungry.
1 c. oatmeal
1/2 c. peanut butter
1/4 c. flaxseed
1 tsp. chia seed
1/3 c. honey
1 tsp. vanilla
Mix. Roll in balls. Refrigerate.
PUMPKIN BREAD
3/4 cup almond flour
3/4 cup rice flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 T. xanthan gum
1 cup pumpkin
1/4 cup honey or 100% pure maple syrup
1/2 cup oil
1/4 cup water if needed
2 eggs
Enjoy Life dairy free chocolate chips if desired
Grease pan and cut a piece of parchment for the bottom.
Combine eggs, honey or syrup, oil, pumpkin. Add salt, cinnamon, soda, xanthan, and nutmeg.
Mix. Add flours, then water as needed. Fold in chocolate chips.
Bake 325 one hour or until toothpick comes out fairly clean.
