Pumpkin Baked Oatmeal

I have been craving baked oatmeal and it had to be with pumpkin.  So I whipped up this batch of pumpkin baked oatmeal.  It was so good.  I love warm breakfasts on cold days and oatmeal really stays with me and keeps me from getting hungry.

So here is my recipe.  I hope you enjoy it!

3 Cups Bob's Red Mill Gluten Free Oats

3 Free Range Eggs

1 Cup Milk

3/4 Cup Xylitol (can also use Palm Sugar or Brown Sugar)

3/4 Cup Pumpkin Puree

1 tsp Vanilla

1 tsp Baking Powder

2 tsp Cinnamon

2 tsp Pumpkin Pie Spice

Grease the sides of a deep bread pan with butter and preheat the oven to 350 degrees.

Mix eggs, milk, and vanilla until eggs are well beaten.  

Add "sugar", cinnamon and pumpkin pie spice and pumpkin puree.  Mix well.  Add oats and baking powder.

Place in bread pan and bake for 40 minutes or until center is cooked through.  Slice and enjoy warm with butter, maple syrup or honey.

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.

Living Without Gluten Free Dairy Free Favorite Pancakes

I got an e-mail yesterday from the Living Without magazine website. They were advertising a recipe for gluten free pancakes. I have been using Pamela's mixes because I couldn't seem to find a recipe that worked well for us. However, my son recently went dairy free due to an allergy and Pamela's contains buttermilk. This recipe looked good so I decided to try it this morning. My daughter had a sleepover with a friend so she got to try them as well. All three were happy and my daughter's friend was not gluten free.

The only thing I would change is to add more liquid (which I did). The batter was way too thick to pour into the pan for pancakes. I also added a bit of cinnamon because my children love it.


Gluten Free, Dairy Free Favorite Pancakes

SERVES 4

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) - I added 1/2 cup more liquid.
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.

Pamela's Gluten Free Waffles

Pamela's Gluten Free Waffles

I have been struggling with making waffles ever since my waffle iron died. I received the iron in 1987 and it had long since passed its prime. I bought a VillaWare waffle iron / griddle with an adjustable control and removable plates to replace it. It was the grand daddy of waffle irons. Deep pocket waffles. But, the gluten free batters I had did not work well in this waffle iron. I fed my trash can and the birds more than my family. So yesterday, armed with a 30% off coupon for Kohl's I ventured into the appliance section. I found a Cuisinart Waffle maker for $39.99 on sale for $33.99 and then with my coupon it was $23.80. I took it home and hoped this would work well. It has an adjustable temperature control. This morning I pulled out my Pamela's Baking and Pancake Mix and proceeded to mix up some batter:

2 Cups Pamela's Mix
1 Cup + 3 Tbs Milk
3 Eggs

As you can see they turned out beautifully. The light on the maker lights up green when it is heated and ready for batter and then goes to red when you put batter in. It returns to green when the waffle is cooked. It was easy to remove from the plates and made a wonderfully moist and slightly crispy waffle. My children were pleased and they are my ultimate critics.

This is the unit I bought. Model # WMR-CA.

This is the mix I use. I buy it 3 bags at a time from Amazon.com. Do the Subscribe and Save and it is $34 with free shipping.

To your health ..... Gluten free!

Stephanie

Gluten Free Cinnamon Raisin English Muffins

Today I made a new recipe. I found some gluten free English muffins at the store but they were so expensive. I figured I could make them myself. I made some cinnamon raisin and plain cinnamon muffins.

Gluten Free English Muffins

3/4 Cup Sorghum Flour

1/4 Cup Potato Starch

1/2 Cup Tapioca Starch

1/4 Cup Corn Starch

1/2 tsp Celtic Salt

1 tsp Xanthan Gum

1 Tbs Sugar

1 tsp oil

1 scant Tbs Yeast

3/4 cup + 1 Tbs warm water

For Cinnamon / Raisin:

1 tsp cinnamon

1/4 cup raisins soaked in hot water to soften.

1. Spray the cookie sheet and the English muffin rings with non-stick spray.
2. Mix all dry ingredients in bowl of mixer
3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.
4. Spoon dough into rings. Let rise for 20 mins or until double the size.
5. Bake at 375 degrees (preheated) for 15 minutes. They should be barely brown.
6. Let cool and split.

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To your health....Naturally!

Stephanie

Gluten Free Coconut Oat Waffles

On an impulse I bought a package of Bob's Red Mill Gluten Free Steel Cut Oats. What on earth will I do with them? Well today I figured it out. I made some waffles! These were so tasty and a change from the normal spongy waffle. I think these will definitely stick with me today.

Gluten Free Coconut Oatmeal Waffles

1 1/2 cups Gluten Free Steel Cut Oats (or Oats)

2 cups Warm Water

1/2 cup shredded unsweetened coconut flakes

1/2 tsp xanthan gum

1/2 tsp baking soda

1/4 cup cane sugar

1 tsp vanilla extract

2 Tbs Coconut Oil

Put all the ingredients in a blender and blend until smooth and batter like. Add water if too thick. Spray your waffle iron with oil and cook until golden brown.

Great nutritious comfort food on a cold day....

To your health - Gluten Free!

Stephanie

Millet Banana Nut French Toast

Today I began to cook in advance. My son has really been struggling with a "foggy" brain and acting hyperactive. He cannot sit in his chair at dinner and the same happens in school. I had planned on migrating my family to GF over the next year but my husband and I decided it is time now. Our doctor will be running a Celaic panel to check for antibodies on him. I wanted this before we went gluten free as you cannot go back and do it after you take it away. We realize that this test isn't always definitive but it is one piece of the puzzle. I found a great website by a pediatric gastroenterologist in NZ http://www.doctorgluten.com/ that helped me to know what to look for and what symptoms are common in kids. I recommend it.

When I return from my trip in 2 weeks the entire family will be going gluten free. I have been for the most part for 2 years so now I just need to adapt it to the family.

BANANA NUT FRENCH TOAST with SAMI'S BAKERY BREAD





So today I made gluten free french toast. I used Sami's Bakery Banana Nut bread.
My recipe is simple:

1 Loaf Sami's Millet & Flax Banana Nut Bread
7 Free Range Eggs
3/4 Cup Raw Milk
1/2 - 1 Tsp Cinnamon

Scramble together. Put the bread in the egg mixture and fry in coconut oil until browned. I then put the french toast in a ziploc freezer bag and just heat up for breakfast.

http://www.samisbakery.com/ - They offer many items that are free of gluten but are not "gluten free" as there can be cross contamination.

Below is the nutrient fact panel so that you can see the ingredients.

If you do not want banana nut then you can get the plain millet & flax bread like the one below. They do ship to your home so you can order online.