* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.
2 large eggs
1 1/4 cups dairy free milk
3 tablespoons grapeseed oil*
1 1/2 cups King Arthur measure for measure flour*
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons granulated sugar
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
* you can use a light oil in place of the applesauce
2 ripe bananas, mashed
1/4 cup applesauce*
1/4 cup dairy free milk
1 teaspoon vanilla
1 1/2 cups gluten free Bisquick
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 cup blueberries
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.
* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs
2 lbs beef stew meat
4 medium carrots, peeled and sliced 1/4 inch*
1 jar pearl onions, drained and rinsed
1 can crushed tomatoes with juice
8 oz sliced button mushrooms
3/4 cup dry red wine*
1 teaspoon salt or to taste
1 teaspoon dried thyme
1 teaspoon Mrs. Dash original seasoning or to taste*
1/4 teaspoon black pepper, or to taste
1/4 cup white rice flour
Add all ingredients to crock pot except water and rice flour. Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
Remove 1/2 cup of stew broth to a glass measuring cup. Whisk in 1/4 cup rice flour until a paste is formed. Turn crock pot to high setting. Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.
8 oz bacon
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup confectioners sugar, sifted
3/4 teaspoon salt
1 cup all purpose gluten free flour
3 large eggs
1/2 cup vegetable oil*
2 tablespoons water
Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
Spread the bacon in a single layer on a large, rimmed baking sheet.
Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
Sprinkle the bacon atop the brownies.
Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.