Ingredients:

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne

Chocolate Chip Zucchini Bread

Add some sweetness and vitamins into your breakfast or snack with this healthy and delicious gluten free, vegan baked bread. 

Ingredients:

2 cups Gluten Free all purpose flour 

1/2 cup brown sugar

1 1/8 tsp baking soda

1/2 tsp xanthan gum

1 tsp vanilla

1/2 tsp salt

1/2 cup Dairy Free chocolate chips

Egg Replacer equal to 1 egg

2 Tbsp melted Dairy Free butter

1 cup apple sauce

1 1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees.  Grease a 9x5” loaf pan with nonstick cooking spray.

Combine flour, sugar, xanthan gum, and salt in a large bowl.  Mix well.

In a medium bowl, mix egg replacer and baking soda together until well combined and foamy.  Add vanilla, melted butter, and apple sauce. Add to the flour mixture and stir until blended.

Add the zucchini and chocolate chips and carefully fold into the mixture.

Pour the batter into the bread pan.  Bake for 40-45 minutes.  Let cool.  Serve.

Blackberry Crisp

1 jar (25 oz.) blackberry pie filling

1/2 cup Gluten Free quick-cooking oats

1/4 cup Gluten Free all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter

1. Place blackberries in a greased 8"x8" baking dish.

2. In a small bowl, mix oats, flour, brown sugar, and cinnamon.  Cut in butter until crumbly; sprinkle over blackberries. 

3. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.

Peach Crisp

4 c. fresh sliced peaches

1/2 c. orange juice

2 Tbsp. brown sugar

1/2 tsp. ground cinnamon

1 c. Gluten Free all-purpose flour*

1/3 c. sugar

1 tsp. baking powder

1 egg, lightly beaten

2 Tbsp. butter, melted

1 1/2 tsp. sugar

1/8 tsp. cinnamon

1. Combine peaches with orange juice, brown sugar, and cinnamon.  Pour into a greased 8x8 pan. 

2. Combine flour, sugar, and baking powder.  Add egg and butter, mix until crumbly.  Sprinkle over peaches.

3. Combine remaining sugar and cinnamon, sprinkle over crumb mix. 

4. Bake at 350 degrees for 40-45 minutes or until the filling is bubbly and the topping appears golden brown.

*I used Gluten Free Pantry's Gluten Free all-purpose flour for this recipe.

Maple Bundt Cake

Recipe adapted from Vegetarian Times

3 ½ cups Gluten Free all-purpose flour

1/2 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 ½ cups pure maple syrup

⅔ cup canola oil

2 Tbs. vanilla extract

1 Tbs. apple cider vinegar

2 tsp. maple extract

Confectioners’ sugar, for dusting

1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.