Bob's Redmill Gluten Free Brownies

Sometimes it's SOOOO much easier to grab a mix when you're in a hurry, having company over, or just don't want to have to think about measuring. I almost always have a mix or two on hand for a sweet treat.  Being the mother of a 2 year old, I am determined to make sure she always has a delicious alternative and never feels deprived.

One of my favorite mixes so far is Bob's Redmill GF Bownie Mix.  I just use 3 Tbs. flax meal mixed with 4 Tbs. water (let stand for 5 minutes until almost slimy egg-like in texture) instead of egg, and they bake up so fluffy and wonderful!  Just follow the instructions on the package.  I use the Earth Balance Soy Free instead of butter.  :-)



Tangy Orange-Maple Carrots

This is one of my favorite things! Sweet, sour, and salty.  It takes about five minutes to make and can be served with many things.  Makes a generous amount of dressing.

Sautee in hot cast iron skillet for about 2 minutes:

1/4 Cup Grapeseed Oil
3 Large Carrots, thinly sliced
1/2 Onion, thinly sliced (optional)
(this is yummy to do in a pan after you've fried ham or bacon!)

Add:
1 c. Orange Juice
1/4 c. Braggs Organic Apple Cider Vinegar
2 tsp. Maple Syrup
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Simmer about 5 minutes until carrots are just tender.  Serve warm carrots and dressing over a bed of spinach with bacon on the side!  Tonight I'm enjoying it as above and adding in a helping of brown rice and quinoa! Mmm...

Gluten Free Vegan Oatmeal Cookies

In electric mixer, cream together:

1/2 c. Earth Balance Vegan Buttery Spread, SOY FREE
1/2 c. Beet Sugar
1/2 c. Coconut Sugar
1 tsp. Vanilla
Egg replacer/water or flax/water (mixed to replace one large egg)

Add:
1/2 c. GF Oat Flour
1/2 c. Millet Flour
1/2 tsp. Baking Soda
1/2 c. Unsweetened Grated Coconut
1 1/2 c. GF Rolled Oats

If desired, add:
Allergy free chocolate chips
or
1 tsp. Cinnamon and 1 c. Raisins

Mix together until well blended.  Drop by small spoonfuls onto wax or parchment paper.

Bake at 400 degrees F. for about 10 minutes until just fluffy and browning at edges.  Watch carefully and do not overcook; if cooked until fully browned they will be very crunchy!  (still yummy though!)

Dueling Potato Soup

Okay, so maybe yams aren't technically a potato, but whatever it's the most delish soup I've ever made! 

As you will always hear me say, use cast iron and go organic as often as possible!  :-)

In a cast iron dutch oven (or pot of your choice) drizzle some olive oil and brown:

1 lb. Isernio's Breakfast Sausage (Fred Meyer, Safeway)
1 Large Onion, Diced
5 Cloves Garlic, mashed or ground in mortar and pestle

Add:
1 Carton Trader Joe's (or any other) GF Veggie Broth
4 Cups Water
1/2 Stalk Diced Celery
2 Medium Yams, peeled and diced
4 or 5 Small/Med Potatoes
1 Cup Chopped Parsley
2 Bay Leaves
1 tsp Dry Mustard Powder
1 tsp. Ground Oregano
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt (to taste)
Trader Joe's Smoked Sea Salt (to taste)

Let all ingredients simmer on medium heat for about 45 minutes until the potatoes are all very tender.  Take a potato masher and mush everything up a little bit.  This thickens the soup and lets the sweetness of the yams blend with the broth.  Simmer for another 15 minutes or so and serve.