Ingredients:

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

- Henry David Thoreau

Recipe from the Food Network's Claire Robinson

2 cups baby pumpkin seeds (pepitas)

1 cup slivered almonds

3/4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

Coarse salt

1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Pink Lemonade Pound Cake

15 oz. package Gluten Free yellow cake mix

1/4 c. lemon instant pudding mix

1 c. milk

1/2 c. vegetable oil

3 large eggs

2 tsp. lemon extract

1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided

1 c. confectioner's sugar

red food coloring (opt.)

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup-Bundt pan with cooking spray.  Dust the pan with gluten free all-purpose flour or rice flour.  Shake out the excess and set aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined.  Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes.  Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached.  Pour the batter into the prepared Bundt pan, smoothing the top.  Bake for 35-40 minutes.  

3. Place the cake on a wire rack to cool completely.  Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar.  Drizzle the glaze over the cooled pound cake.  Serve.   

Lemon Blueberry Coffee Cake

1 c. fresh blueberries

3 Tbsp. brown sugar

3 Tbsp. butter, melted

1/2 c. sour cream

1 egg

1 tsp. vanilla extract

1 lemon

1 c. Gluten Free all-purpose flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. salt

1. In a bowl, combine blueberries and brown sugar; set aside.

2. Preheat oven to 350 degrees.  Grease and flour an 8-inch round baking pan. 

3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla.  Add the zest and juice of one lemon.  Add dry ingredients and stir until well combined. 

4. Spoon half of the batter into the baking pan.  Top with the blueberry mixture.  Spoon the remaining batter over the blueberries.

5. Bake for 20-30 minutes.  Serve warm.

Cherry Cola Cake

Adapted from Taste of Home

The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.

Ingredients:

1-1/2 cups miniature marshmallows

2 cups Gluten Free all-purpose flour

2 cups sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 cup non-dairy butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

Egg Replacer for 2 eggs

1/2 cup non-dairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Frosting:

3/4 cup non-dairy butter, softened

1-2 cups confectioners' sugar

7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees.  Grease the bottom of a 9x13 inch baking pan with shortening.  "Flour" the pan with cocoa powder.  Evenly distribute the marshmallows in the pan.

2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar.  Let sit 5 minutes.  In a separate bowl, dissolve the egg replacer in warm water, according to package directions.  Add to the milk mixture.  Stir in the vanilla.  Set aside.

3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.

4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

5. Add in the milk mixture, stirring constantly.  Pour into the prepared baking pan.  (Marshmallows will float to the top.)

6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.  (You may need to add in more confectioners' sugar until you reach the desired consistency.  I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)

8. Spread the frosting over the top of the cake.  Slice and serve.

Taco Salad

{Pictured: "Taco Salad" by Moon Cookie Gallery}

This spicy taco salad is a quick and light meal that is full of flavor.

Ingredients:

3/4 lb. lean ground beef

1 3/4 cup beef broth (preferably low sodium)

2 cups brown rice

1/2 cup salsa

2 Tablespoons Gluten Free taco seasoning

4 cups shredded lettuce

1/2 cup shredded non-dairy cheddar or nacho cheese (optional)

1/2 cup crushed tortilla chips

Directions:

1. In a large skillet, brown beef.  Drain and set aside.

2. In the same skillet, add beef broth.  Bring to a boil.  Add rice and cook according to package directions.

3. Once the rice is done, add to the meat.  Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.

4. Place lettuce on the serving dish.  Top with crushed chips, rice mixture, and cheese.  Serve.

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.