Sunday, September 27, 2009

Gluten Free Almond Oatmeal Cookies

I got an e-mail for a recipe for Almond Oatmeal cookies. It looked so good and being that I am of Dutch descent it was even more enticing with the almond paste. So today I decided to try to make them gluten free. It worked! They are a wonderful almond flavored cookie. So here is my creation to share with you.

Dry Ingredients
2 1/2 Cups White Rice Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp xanthan gum
2 cups gluten free oats

Wet Ingredients
1 stick butter (softened)
1 1/2 cups brown sugar
1 tsp salt
2 free range organic eggs
2 tsp pure vanilla
7 oz Almond Paste

Icing1/2 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon water

Preheat oven to 375 degrees. Blend the wet ingredients together in a stand mixer. Mix together dry ingredients in another bowl. When ingredients are mixed, slowly add the dry ingredients to the wet and mix until well blended. Spoon out onto a parchment or silicone mat lined baking sheet. Press the balls down a bit so that they are shaped like a flat but semi thick pancake. Bake for 10-12 minutes or until lightly browned on the edges.

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When cooled, drizzle the icing across the top of the cookies.


Saturday, September 19, 2009

Struggling with Lunches and other Meals

I thought I would share some tips for those of you struggling with gluten free lunches for your children as well as family meals. I am by no means an expert but have learned a few tricks and found some good tools.

Lunchbox "helpers"

These are called Bento Boxes. You can find them on the Laptop Lunches website. The set on the left is the newest version called Bento 2.0. The contained box on the right is the original version. We have been using the original for the last 3 years. I just love them because you do not need all those ziploc baggies. I forgot to also show that you get real silverware with the box (fork & spoon) as well. We are blessed that my children eat in their classrooms so the risk of throwing items away is reduced. This snap together container fits inside most zip around lunchboxes. I also forgot to picture the little dipping cup that is shown with the other set.

The Bento 2.0 just arrived at our home last week so I have not had time to use it but I am eager to get started as there were many times I wanted lids on all my containers as well as a bigger sandwich container. If you would like to look at some ideas from other moms that use these bento boxes here is a great resource. Flickr Laptop Lunches

Next, I bought thermos after thermos and tried to get one that would keep my children's food warm and was stainless steel. I tried the thermos brand with the cute images on the sides and they were pathetically lacking. They work great for the cold items - we use them for drinks but keeping things hot for 6 hours (the time we needed) did not work. I threw away more food because it was cold. I finally found Thermos' Elements series in the camping section and they keep things hot for 7 hours. This opened up a world of more food options to send with them. They were $20 each at Target. This container was used for a year and has been toted back and forth on the bus in a backpack. It held up well and is still going strong.

Here is a sample meal plan for my week. We are a busy family - running children all over so I try to keep things simple. I do have to bake my own breads and hamburger rolls which you can find in this blog. Hopefully this helps you on your journey.

Meal Planning September 20 - 29, 2009

To your health.....

This is our favorite pancake and waffle mix.

Living Without Magazine
Gluten-Free, Dairy-Free Favorite Pancakes
Serves 4

Brown rice flour and sorghum flour add extra protein and fiber to these tasty gluten-free, dairy-free pancakes. Top them with sliced fruit, warm applesauce, maple syrup or powdered sugar. For convenience, mix ingredients the night before, cover and store overnight in the refrigerator. In the morning, remix the batter while your griddle heats up. Don’t over-mix. If batter becomes too thick, add more liquid.

¾ cup brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (plain-flavored rice, almond or soy milk)
1 teaspoon oil of choice

Mix together flours, xanthan gum and baking powder in a mixing bowl.
Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by large spoonfuls to make pancakes. Spread batter out in pan if necessary. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.
*TIP For banana-nut pancakes, add half a ripe, mashed banana and 2 tablespoons ground almonds, if tolerated. (Grind almonds with a coffee grinder.) For blueberry pancakes, add ½ cup fresh or frozen blueberries and increase sugar to 5 tablespoons.

Each serving contains 316 calories, 6g total fat, 1g saturated fat, 0g trans fat, 106mg cholesterol, 501mg sodium, 59g carbohydrate, 2g fiber, 7g protein.

GFCF Banana Bread

Gluten Free / Casein Free Banana Bread

1 cup brown rice flour (fine ground is best)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
1 1/2 cups ripe bananas, mashed
3/4 cup sugar
1 tsp vanilla
1/2 cup oil

Preheat oven to 350F.

Grease a bread pan (or 3 small loaf pans). Combine the bananas, eggs, sugar, oil and blend in the mixer at medium speed. Assemble the remaining ingredients and slowly add to the wet ingredients in the blender. Blend until well mixed. Pour into the bread pan(s) and bake for 45 to 1 hour or until the stick comes out clean. (For small loaves check them approx 30 mins into the baking cycle.

Remove from the oven and allow to cool. Slice and enjoy! You can also add some Enjoy Life Dairy Free chocolate chips.

To your health....