Black berry Pie!


This time of year is so wonderful! Days of fresh fruit picking and home-made goodies πŸ™‚

On our little island we have a ton of black berries! and my hubby LOVES pie, if he could only eat one thing for the rest of his life it would be pie!

So here is my black berry pie πŸ™‚

  • 6 cups fresh blackberries
  • 3/4 cup white sugar
  • 1/2 cup rice flour
  • 1/2 cup corn starch

Combine everything in a bowl

prepare a pie crust (see pervious post)

fill the pie crust and top with more dough.

bake pie at 350 for about an hour. Allow to cool before eating.

Yum!!!!

 

 

Gluten free “pop-tarts”


… Or as my husband calls them “pie in your hand”.

This I did just to see if it would taste good… and it did!!!

Start with my pie crust recipe:

3/4 cup rice flour

1/2 cup corn starch

1/2 tsp salt

1/2 tsp xanthan gum

1 tsp baking powder

1/2 cup cold butter/lard/margarine

1/2 lb cooked mashed (well) potatoes

whisk dry ingredients together. Cut lard in, mix till crumbly. Add mashed potato and knead slightly. Shape into a ball and cover, place in fridge to chill for 30 minutes. Take out and knead for 2 minutes and then chill for one hour.

Roll out the dough by putting it between 2 piece of wax paper (you may choose to dust it slightly with rice flour as well).

cut your dough into even sides. then cut into even rectangles (my kids helped me so mine are not even).

place them on a baking sheet with wax paper. you will need jam for the filling |( I used my home made sugar free jam)

place a small amount of jam on each rectangle. then place another rectangle on to, Press down the sides.

take a fork to the edges to look fancy. then score the tops.

bake on 350 for around 30 min or until the tarts are browned.

If you chose to you can a make a sugar cookie icing:

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk (i used a soy creamers)
  • 2 teaspoons honey
  • 1/4 teaspoon vanilla
  • assorted food coloring

In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in honey and vanilla until icing is smooth and glossy. If icing is too thick, add more honey. Add desired coloured food colouring.

let cool completely and enjoy your Gluten free Pop tarts… or should I say pie in your hand πŸ™‚

sweet memories


Most of us have a food that takes us back to our child hood. For one of my best friends that is cheddar, ham, green onion corn muffins! She is a diagnosed celiac and hasnt had one of these muffins in a long time. I loved experimenting and feeding people πŸ™‚ SO I took my corn bread recipe and made these muffins for her πŸ™‚

 

1 cup of liquid (milk, milk alternative or water) (I used water still tastes great)

1 egg

1/4 cup of oil

1/4 cup of honey/ maple syrup

2 cups corn meal (I used organic that was quiet fine if using a more grainy corn meal half with rice flour)

2 tsp baking powder

1 tsp baking soda

1/4 tsp xanthan gum

1/4 tsp salt

1 cup of ham

1- 1 1/2 cups cheddar cheese (you could try a dairy free alterative)

1/2 cup of green onions

 

In a bowl mix all the wet ingredients, and another mix the dry. then add the dry to the wet and whisk until all the lumps are out. Add ham, cheese and onion. spoon into muffin tins. bake atΒ  350 until fork comes out clean.

She loved these πŸ™‚

 

slow cooked pasta sauce


This is a great cheap easy pasta sauce! Thanks to your slow cooker you barely have to do anything!

This is all you need:

1 can of diced tomato

1 can of whole tomato

1 can of crushed tomato

2 small can of tomato paste

4 lbs (or so) of ground beef

6 cloves of garlic

1 onion

hand full of fresh herbs

Brown meat, garlic and onion in a frying pan. then add to slow cooker with all other ingredients. place on high for about 6 hours or low for 10.

This makes ALOT of sauce! for us it made dinner, lunch, a late snack of sloppy joes for my hubby and 2 meals worth for the freezer!

 

Apple chicken strips


So again I ran out of eggs and also ran out of carrot, but I really wanted chicken strips. So I used the apple sauce I made a few days ago.

For the dry mix I put in a food processor: GF oats, GF porege mix, GF cereal flakes and corn meal and oregano.

Using regular method of dry, wet, dry. Place on a baking sheet, drizzle with a generous amount of oil (sunflower).

bake about 10 min each side or until fully cooked.

Delicious! served with “cheesy” mashed potatoes πŸ™‚ The kids loved these and so did I!!

 

Gluten free chocolate cake with chocolate ganache


My name is Gavin, Liz’s husband. and for her birthday cake I wanted something extravagant, so with a easy to follow chocolate gf mix I made the cake base…2 mixes if your feeding a bunch of people one if you want something smaller, but keep in mind that you want at least 2 layers.

now with the cake cooling (it must be cold or at least room temp to start “frosting”) start the ganache, ingredients are 1 cup chocolate (higher quality the better) one cup heavy cream or milk + butter or just melted butter, or in my case nondairy creamer with vegan margarine.

there are two popular methods of making the ganache, the first (and my favorite) is to bring the liquid to a simmer (careful not to burn) and pour over the chopped chocolate (in a metal bowl) and mix slowly, as to not introduce air in to the mix.

once fully melted and blended, let sit and cool to room temp if being used at a frosting, or pour over the cake to get absorbed and make a fine glossy finish

if frosting, either use a spatula to smooth mix over the cake, or, in a nice twist bring out an electric mixer and beat the mixture untill lighter in colour and fluffy in texture….and then frost your cake!

(as a bonus i miked fresh raspberry with a bit of ganache and used as a filling in between the layers, then topped the whole thing with raspberry!)

heres what it looked like!

Candied pecans!!!


I had never made these before… still not too sure if I did it right, but it tastes so good!

I decided to buy brown rice syrup inset of honey because it was cheaper. Though I have never used the stuff before.

In a bowl I combined brown rice syrup and pecans, transferred them to a baking pan, (use parchment paper or tin foil or anything!!! you don’t want to clean up that mess!)

Bake at 300 for about 10 minutes, checking and stirring often to insure they don’t burn

Store in a sealed container or bag.

I put these in a salad with cranberries, goat cheese and fresh greens with a vinaigrette, so good!!!

 

A little time now, lots of time later


Being gluten free means no instant food. Being gluten-free on a budget means you can’t buy the premade gluten-free products out there because they are very expensive! but with have 2 kids slaving over the stove for an hour every time I want a muffin doesn’t work for me. I do everything in large batches! cookies, muffins, perogies… you name it! This is thanks to my deep freezer.

(my camera died on me but you can get the idea of how many muffins)

I made a huge batch of muffins for the freezer, this amount will last about 3 weeks in my house. I spent about an hour and a half in the kitchen one night after the kids went to bed. So roughly 2 hours a month and about 10$Β  or less to make 100 muffins! way better than spending 8$ on 4 muffins!

What do you do with beet greens anyway…


I have been asked this a lot, anI have posted a few recipes with beet greens but here is a totally new one!!!

Beet green plus meatballs:

onion

garlic (powder but i would have preferred fresh)

one carrot

large bunch beet greens

Blend this in the food processor, then fry in a pan with some veggie oil. when the veggies are cooked down a bit put them in a bowl too cool a bit. Drain any extra moisture. To this add some rice flour, I think you could just use this for a veggie meat ball or add a little refried bean to it.

Now add lean ground beef, roll into balls and bake on 425 for 15 min then turn down to 350 to finish cooking.

This made alot so I formed it into patties and froze it. (my hubby then put these on the bbq and they were sooo good!)

Great way to enjoy those veg! and these you cannot tell at all that they are half veggies.

 

 

 

One roast so many meals the third


So here it is (finally), the third recipe using the pulled beef recipe. Forgive the photos my camera died half way through cooking.

jalapeno garlic corn bread:

Make a double batch of corn bread in a bread pan. Allow to cool completely before cutting (the colder the better it will cut)

In a pan place finely chopped jalapeno pepper and a few cloves of garlic and you favorite butter (or alternative).

slice the corn bread and fry until crispy and golden on each side. Serve it with:

Pulled beef chili:

pulled beef

can of black beans

can of kidney beans

can of tomatoes crushed

can of tomatoes diced

can of romano beans

can of white kidney beans

corn (about 1 -2 cobs worth)

hot sauce to taste

jalapeno to taste

onion

few cloves of garlic

salt and pepper

Caramalize garlic and onion then add all ingredients to the pot. Simmer for 1 or more hours, then serve! Easy and so yummy.

 

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