Crustless Spinach Quiche

Original recipe found here. 3/4 of my family liked this :)

Ingredients:
1 T vegetable oil
1 onion, chopped
a few cups fresh spinach (or swiss chard), chopped
6 eggs, beaten
1 to 2 cups cheese
1/4 t salt
1/8 t pepper
a few strips bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until wilted.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture, bacon, and stir to blend. Pour into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Gluten-Free Oatmeal Blender Pancakes

Justin and I have enjoyed these pancakes a few times, found here. I know neither of you are big on pancakes, but I thought I'd still share. I would say they have a banana taste. The recipe calls for ground chia seeds, which I don't have and didn't want to buy. From my brief research, it seems that these are sort of a binding agent (could be wrong.) I substituted 1/2 Tbsp xanthan gum. I obviously don't know the difference since I've never used the chia seeds, but they turned out well. 

Ingredients:

1 1/2 cups buttermilk
3 eggs
1 tsp. vanilla extract
1 medium banana (overripe is good, but not necessary)
2 cups certified gluten-free oats
1 Tbsp ground chia seeds
1 Tbsp honey
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder

Directions:

Place the buttermilk, eggs, vanilla, banana, oats, chia seeds, and honey into the jar of a blender. Cover and blend at high speed for two minutes (if you skimp on the blender time, your mixture may not be thick enough). Add the salt, baking soda, and baking powder, and blend again just until mixed.

Pour approximately 1/2 cup batter onto lightly greased frying pan heated to a medium-high heat, making pancakes that are about 4 to 5 inches.

This recipe makes about 10 5-inch pancakes.

Banana Nut Muffins

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup rice flour (brown or white)
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 3/4 tsp. xanthan gum
• 1 cup chopped walnuts (toasted or raw)

Directions

No need for a mixer with this recipe.

1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Sift the flours and xanthan gum together in a separate bowl before adding to wet mixture. Mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Yield: Makes 12 muffins.

Delicious Gluten-Free Pancakes

My very first submission! These are the pancakes Mom made for our cook-out at Kiwanis a while back. The recipe is from allrecipes.com I made them last week, and they were just as good!

Delicious Gluten-Free Pancakes

1 c. rice flour
3 Tbsp. tapioca flour
1/3 c. potato starch
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
2 eggs
3 Tbsp. canola oil
1 c. buttermilk
1 c. water

In a bowl, mix or sift together the dry ingredients. Stir in wet ingredients until well blended and few lumps remain.

*The original recipe called for 4 Tablespoons of dry buttermilk powder and 2 cups of water. When Mom made them, she did 2 cups buttermilk instead. I used half water and half buttermilk, just to save on buttermilk.

Dutch Babies (or German Pancakes)

I got this recipe from my friend, Tiffany. Everyone at my house enjoyed them.

Ingredients:

6 eggs

1/2 c rice flour

1/4 c cornstarch

1/4 c tapioca flour

1 c milk

1 t vanilla

dash salt
1/3 cube butter

Directions:

1. Preheat oven to 420
2. Place butter in 9 x 13 pan and put in the oven until melted
3. Mix all the other ingredients
4. Pour batter over butter, and bake for 20 minutes or until edges are browned
5. Serve with lemon juice and powdered sugar

Crepes (Gluten Free)

Baking without gluten is something I've done very little of. When I have tried, more often then not I've been disappointed. It's just never the same. And I find hard to spend time and money trying things that in the end leave a lot to be desired. I know I just need to bite the bullet and start experimenting if I'm ever going to find any gf baking recipes I really like.

Last night I decided I wanted to find a good gf crepe recipe. I searched online and settled on trying this one from thebakingbeauties.com. I was pleasantly surprised when it turned out really well!


Ingredients:
1/2 c rice flour
1/2 c tapioca starch
1/2 c cornstarch
1 1/2 tsp potato flour
1/2 tsp xanthan gum
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 eggs
2 T vegetable oil
1/2 tsp vanilla
butter

Directions:

1. In a small bowl, combine all dry ingredients.
2. In a larger bowl, combine all wet ingredients.
3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.

 Allison's Additional Notes:

1. My husband cooked these, as he's the crepe cooking pro. He puts a little butter on the pan before pouring each crepe. We found that towards the end of cooking, the batter was much thicker, and the last crepe was a little rubbery. I think the cornstarch started settling to the bottom of the bowl as he cooked the other crepes. Next time he'll whisk the batter in between cooking each crepe to prevent settling.
2. We like our crepes with a few different topping combos: cinnamon and sugar, powdered sugar and lemon juice, Nutella and raspberries, or jam and sour cream.

Granola

I've been needing to make granola for a while now...Chex nearly every morning is starting to get old. I finally made a batch today.

Ingredients:
4-5 c gluten free oats (I used Bob's Red Mill)
1/4 c canola oil
1/4 c honey
1/2 c shredded coconut
1/4-1/2 c slivered almonds

Directions:

1. Combine all ingredients in a bowl and stir to coat evenly.
2. Spread on a cookie sheet and bake at 300 for 25-30 minutes, taking out to stir every 10 minutes.
3. Let cool and store in an airtight container.

Allison's Notes:
I like to add craisins once the granola has cooled.