I had nectarines that were ripe and we couldn't eat them fast enough! I made this crumble - think crisp only better.
5 nectarines sliced
1 C. fresh or frozen blueberries
1/4 C. sugar
2 C. almond meal/flour (I know this can be expensive. I buy it at Trader Joe's and it's pretty reasonable there)
1/2 C. sugar
1/2 t. salt
1 t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1/4 C. melted butter
Put the fruit in an 8 inch square baking dish. Sprinkle with the 1/4 C. of sugar. Mix the rest of the ingredients together and crumble over the fruit. Bake at 350 degrees for 30 minutes covered (I used aluminum foil). Then remove foil and bake another 20-30 minutes until the topping is lightly browned.
The kids and I ate it last night warm and loved it! This morning everyone had another dish cold and I ate mine with plain yogurt on top. Yum!
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Sunday, September 11, 2011
Thursday, September 8, 2011
Easy crock pot chicken dinner
I decided that menu planning needed to make a comeback in my life! this chicken dish was on this weeks menu. It makes it so much easier to know what's for dinner ahead of time and have all of the ingredients on hand. Another thing that makes dinner more simple for me is my crock pot! I made this really easy and delicious chicken dish for our dinner tonight. It was a hit with everyone!
It was kind of like a chicken stew. Here's the recipe:
4-5 large carrots sliced
2 large onions sliced
4-5 celery stalks sliced
4 chicken breast halves (bone in) with skin removed
1/2 t. black pepper
1/2 t. salt
2-3 T. organic soup base like Better than Bouillon (I used beef because I didn't have any chicken. Costco usually has these at a great price.)
2 C. of boiling water
3-4 T. of tapioca flour
1/4 C. cold water
Turn the crock pot on and start by slicing up the carrots, onions and celery into it. Place the chicken breast halves on top of the vegetables. Then mix boiling water with soup base and salt and pepper until the soup base dissolves. Feel free to add or adjust seasonings to taste. Pour liquid into crock pot. Cook on high for 6-7 hours or on high for 3-4 hours and then on low for another 4-6 hours until ready to serve. Mix tapioca flour with cold water until dissolved and stir it into the hot liquid in the crock pot. This will thicken the liquid. Shred the chicken with a fork and remove bones at the same time. Voila - dinner is served!
It was kind of like a chicken stew. Here's the recipe:
4-5 large carrots sliced
2 large onions sliced
4-5 celery stalks sliced
4 chicken breast halves (bone in) with skin removed
1/2 t. black pepper
1/2 t. salt
2-3 T. organic soup base like Better than Bouillon (I used beef because I didn't have any chicken. Costco usually has these at a great price.)
2 C. of boiling water
3-4 T. of tapioca flour
1/4 C. cold water
Turn the crock pot on and start by slicing up the carrots, onions and celery into it. Place the chicken breast halves on top of the vegetables. Then mix boiling water with soup base and salt and pepper until the soup base dissolves. Feel free to add or adjust seasonings to taste. Pour liquid into crock pot. Cook on high for 6-7 hours or on high for 3-4 hours and then on low for another 4-6 hours until ready to serve. Mix tapioca flour with cold water until dissolved and stir it into the hot liquid in the crock pot. This will thicken the liquid. Shred the chicken with a fork and remove bones at the same time. Voila - dinner is served!
Labels:
chicken stew,
crock pot,
easy,
gluten free,
slow cooker
Location:
Everett, WA 98201, USA
Tuesday, September 6, 2011
Blackberry-peach Crisp
My son and I went and picked blackberries along a walking/hiking trail near our house. We got quite a few berries. There were enough to fill a gallon size zip-lock bag and make two blackberry-peach crisps.
The crisp was delicious! Here is the recipe that I used:
3 large peaches sliced
2 cups of rinsed blackberries
1 T. tapioca flour
Juice from one lemon (approx. 2 T.)
1/3 C. sugar
2/3 C. GF flour blend (I used Bob's Red Mill)
3/4 sugar
1/2 C. GF rolled oats
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
6 T. cold butter - cut into chunks
3/4 C. toasted pecans - coarsely chopped
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the sugar until the mixture is combined well. In a small bowl stir together the flour, the sugar, the oats, the salt, the cinnamon, and the nutmeg. Add the butter, blend the mixture until it is crumbly and then stir in the pecans. Spread the peach mixture in a 13- by 9-inch baking dish, sprinkle the topping evenly over fruit and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
Looking forward to another crisp, or maybe a blackberry pie later in the fall!
The crisp was delicious! Here is the recipe that I used:
3 large peaches sliced
2 cups of rinsed blackberries
1 T. tapioca flour
Juice from one lemon (approx. 2 T.)
1/3 C. sugar
2/3 C. GF flour blend (I used Bob's Red Mill)
3/4 sugar
1/2 C. GF rolled oats
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
6 T. cold butter - cut into chunks
3/4 C. toasted pecans - coarsely chopped
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the sugar until the mixture is combined well. In a small bowl stir together the flour, the sugar, the oats, the salt, the cinnamon, and the nutmeg. Add the butter, blend the mixture until it is crumbly and then stir in the pecans. Spread the peach mixture in a 13- by 9-inch baking dish, sprinkle the topping evenly over fruit and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
We had ours with vanilla ice cream, but it would be great by itself or with whip cream!
Labels:
blackberries,
crisp,
dessert,
gluten free,
peaches
Location:
Spencer Island, Washington 98205, USA
Saturday, January 29, 2011
$20 for $40 worth of credit at Peeled Snacks from gaggle of chicks!
You can get $40 worth of credit at Peeled Snacks! If you signed up for a gaggle of chicks when they first started and have your $10 promotional credit you can use and get this deal for only $10! They are gluten free and a lot of them are organic as well! No added sugar or oils! Check out the daily deal at gaggle of chicks if you want to purchase this!

Thank you Organic Deals!
Thank you Organic Deals!
Coupon for free Larabar - redeemable at Safeway stores
Click here to sign up for a free Larabar coupon. We love Larabars! They are raw and gluten free!
Thanks Couponing for 4!
Friday, January 7, 2011
Subway testing gluten-free options!!!!
Subway has a couple of locations that are testing 2 gluten free menu options! This would be great if it went nationwide!
Our favorite place for a quick lunch or dinner before the boys got diagnosed gluten intolerant was Subway.....they would be so happy!
Our favorite place for a quick lunch or dinner before the boys got diagnosed gluten intolerant was Subway.....they would be so happy!
Thursday, January 6, 2011
Gluten free coconut almond shortbread recipe from Mothering.com
This recipe looks absolutely divine! I love anything with coconut in it, especially cookies! These can be vegan if you use the coconut oil option. Be sure to check out Mothering.com, they have lots of great natural parenting articles and discussions as well as great recipes!
Wednesday, January 5, 2011
Amy's Kitchen - natural and organic- sale at Vons, Dominics, Gilardi or Safeway!
Anyone who has a Vons, Dominics, Gilardi or Safeway in your area, start stocking up...Amy's Kitchen Burritos on sale for $1.69, Mac & Cheese $2, Entrees $3, Bowls $3. Enjoy!
Labels:
Amy's Kitchen,
dairy free,
Dominics,
Gilardi,
gluten free,
organic,
Safeway,
Sale,
vegetarian,
Vons
Tuesday, January 4, 2011
B1G1 Ian's food coupon for answering a question!
If you email a suggestion to earnpoints@iansnaturalfoods. com for using Ian's gluten free, nut free, egg free, dairy free and soy free Chicken patties, they will send you a B1G1 coupon in the mail. Use WFGF Patties as the subject line and include your recipe or meal idea and your name and address.
Labels:
B1G1,
coupon,
dairy free,
egg free,
gluten free,
Ian's,
nut free,
soy free,
wheat free
Saturday, January 1, 2011
Gluten free Holiday Blossom Cookies
I modified this recipe from a full gluten version and they turned out beautifully! You can use the alternate ingredients to make them vegan (dairy and egg free) if you like.
Preheat oven to 350°
1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)
Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.
We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)
Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.
Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.
Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.
Here is the finished product! Yum!
Preheat oven to 350°
1/2 C softened organic butter (or vegan substitute)
1 C organic granulated sugar
1 large organic egg (or 1 T. ground flax seed mixed with 3 T. warm water)
1 1/2 t vanilla ext.
1 C sorghum flour (or any other blend of GF flours)
1/3 C coconut flour
1/3 C almond meal/flour
1/3 C potato starch
1/2 t baking soda
1/4 t salt
2 T organic milk (or soy, rice, almond milk....whatever your preference is)
sugar for rolling the cookies in
organic, fair-trade chocolate (I used the Theo holiday chocolate - peppermint bars)
Cream the softened butter, sugar, egg and vanilla ext. in a large mixing bowl until well mixed. In a separate bowl mix flours, baking soda, and salt together and then add dry ingredients slowly to butter mixture and stir until well blended. Shape the dough into one inch balls and roll in sugar.
We used a blend of organic sugar and a little red sugar (I don't like to use much food color, so we just used a little bit to add some color). :-)
Make sure to roll them around good so they are well coated with the sugar. Then place them on an ungreased cookie sheet.
Break up your chocolate bar and press a piece into the middle of each cookie. My son wanted to try some without chocolate (he doesn't like it...how can that be?), and he wanted to make some really small ones too.
Bake for 8 - 10 minutes until cookies are lightly browned and set. Let them cool for a few minutes on the cookie sheet and then transfer to a cooling rack. When they are all the way cooled and you and your children have stuffed yourself full of as many cookies as you can handle - place the rest of the cookies in an airtight container and put them in the freezer ( I personally like to reuse my large sized yogurt containers). I like to freeze any gluten free baked goods that are not going to be eaten right away....they keep much better this way.
Here is the finished product! Yum!
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Surf Sweets Candy giveaway on All Aboard (the review and giveaway train)!
My family loves Surf Sweets all natural and organic candy! My favorite things about it: gluten and casein free, no artificial colors, organic fruit juice and sweeteners and no GMOs!
If you'd like a chance to win a variety pack of full size (2.75 oz) bags please visit All Aboard (the review and giveaway train)!
If you'd like a chance to win a variety pack of full size (2.75 oz) bags please visit All Aboard (the review and giveaway train)!
Friday, December 24, 2010
$50 voucher to King Arthur Flour for $25!! They have gluten free items!
Weshop.com has this great deal in limited supply, so get one while you can!
Check out this great deal on King Arthur Flour products!

They have gluten free products!
Thank you Organic Deals!
Check out this great deal on King Arthur Flour products!
They have gluten free products!
Thank you Organic Deals!
Wednesday, December 22, 2010
Gluten-Free Girl and the Chef: gluten-free Mexican wedding cookies
Yum, yum yum! These are one of my favorite kinds of cookies! My Mom made them every year around Christmas! I'd love to try this gluten free version!
Gluten-Free Girl and the Chef: gluten-free Mexican wedding cookies: "Mexican wedding cookies. Of all the requests people had for gluten-free holiday cookies, I think this was the most requested. Finely groun..."
Tuesday, December 21, 2010
Grain and gluten free waffles from Health, Home and Happiness
Yum! I would love to try these waffles! I love that they are so full of protein! I'm going to have to try these soon!
Let me know if you try them!
Let me know if you try them!
Subscribe to:
Posts (Atom)
