Gluten Free Carrot Cake Cupcakes

Mmmm....I don't know why I've waited so long to make these like this. I love the flavors of pineapple and coconut together, and with a carrot cake, it worked deliciously! This recipe is done without any refined sugars, using only organic maple syrup and honey. I grated the carrots with a lemon zester so they were very fine, thinking the kids would notice the carrot....which they did not. These turned out great! I will definitely be making this again and again! This is inspired by the recipe from Flavour and Savour at http://www.flavourandsavour.com/gluten-free-carrot-cake-cupcakes/.


 

Gluten Free Carrot Cake Cupcakes
 

Ingredients:


1/4 cup coconut oil (or other oil)

1/4 cup of organic maple syrup

1/4 cup honey

2 eggs

1 cup finely grated carrots

1/2 cup crushed pineapple (drained if using canned)

1/2 cup of Domata Living Flour (or other gluten free blend)

1/4 cup of coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup chopped pecans

 
 

Directions:


-Preheat oven to 350 degrees.

-Line a muffin tin with paper liners.

-Stir in the carrots and pineapple.

-Whisk in dry ingredients until blended.

-Stir in chopped pecans.

-Pour batter in lined cupcake tins.

-Bake for 25-30 minutes.

-Cool completely and add your favorite frosting on top!

 

 

Enjoy! I know you will!

Gluten Free Goulash

Goulash is such a comfort food and so quick to put together. I remember my grandma making this a lot as a kid. It's also really easy to keep all of these ingredients on hand for one of those last minute meals to throw together.

 

Gluten Free Goulash


Ingredients:

2 lbs ground beef

1 yellow onion

1 Trader Joe's Organic Roasted Red Pepper Soup

1 can stewed tomatoes, diced (I used Italian with basil, garlic, and oregano)

1 package elbow macaroni

salt and pepper

garlic or other seasonings to taste

 

Directions:

-Cook ground beef until meat is cooked through. Add in onions and cook until translucent.

-Stir in tomato soup, diced tomatoes, and seasonings.

-Bring to a boil, reduce heat, and simmer about 20 minutes, stirring occasionally.

-Cook pasta according to directions.

-Add in pasta to meat mixture and simmer about 10 more minutes, stirring occasionally.

-Serve with cheese if desired.

 

This is one of those things that taste better the next day! Great for leftovers! Enjoy!

Gluten Free Homemade Chicken Noodle Soup

With cold and flu season upon us, you definitely need a good chicken noodle soup recipe. This recipe doesn't call for too many ingredients and it's easy enough to throw together in no time!

Homemade Gluten Free Chicken Noodle Soup

Ingredients

-1 large onion, diced
-4 celery stalks, diced
-5 medium carrots, diced
-1 carton of chicken broth (equal part water)
-4 large chicken breasts, cooked and shredded
-3 cloves of garlic, minced
-2 tsp of Thyme, dried
-1 package gluten free noodles
-salt and pepper to taste

Directions

1. Roast vegetables (onion, celery, and carrots) in oven with olive oil until cooked.
2. In a large stock pot, add carton of chicken broth and equal parts of water, bring to boil.
3. Add vegetables and cooked/shredded chicken to stock pot.
4. Return to a boil and add in gluten free noodles.
5. Cook until noodles are done.
6. Salt and pepper to taste.

Enjoy!

Stuffed Cabbage Casserole

I made a huge pan of this that lasted us a couple of days. The Tomato & Roasted Red Pepper Soup is great in this recipe, it really gives it a great flavor. This would also be a great freezer to as well. This is really just like having a healthy version of lasagna with the delicious layers and topped with cheese. I am a huge fan of cabbage so this is one of my favorites! The cabbage I bought from the Farmer's Market was HUGE! So this really made a lot! 

Stuffed Cabbage Casserole 
 
Ingredients:

1-2 lbs ground beef or pork
1 large head of cabbage 
1 qt Trader Joe's Organic Tomato & Roasted Red Pepper Soup
1 large onion, chopped
1 tsp garlic powder
2 tsp paprika
salt and pepper to taste
olive oil
2 cups cooked rice
Shredded cheese


Directions:

Preheat oven to 350 degrees.
Cook ground beef in a large skillet with onion and seasonings until brown.
Add in tomato soup and simmer about 20 minutes.
While simmering, chop cabbage head and start cooking rice.
After tomato soup is done simmering, add in rice and mix well, keep on low heat.
In another large skillet, add 1-2 tbsp of olive oil.
Add in chopped cabbage, season with salt and pepper.
Cook cabbage until just beginning to get soft.
Grease a 13 x 9 inch pan.
Layer the cabbage first, then the meat mix, then another layer of cabbage, topped with meat.
Cover with aluminum foil.
Bake about 45 minutes.
When almost finished, top with cheese, if desired. 

Gluten Free Pumpkin Bread

I found a great bread recipe from
http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/. This turned out deliciously, I really enjoyed the flavors. Mine turned out a little flatter than expected, I'm hoping to try this again tonight and see if I can get it to rise a little more. Either way this recipe is very good and moist! 


Pumpkin Bread 

●3 large eggs
●¾ cup sunbutter (you may also use almond butter) (I used white
chocolate peanut butter)
●½ cup grade B maple syrup
●½ cup pumpkin puree (homemade or canned)
●3 tablespoons softened palm shortening, ghee, or unsalted butter
●2 teaspoons fresh lemon juice
●1 teaspoon vanilla extract
●¼ cup coconut flour
●1½ tablespoons cinnamon
●2 teaspoons nutmeg
●2 teaspoons grain-free baking powder 
●½ teaspoon lemon zest
●½ teaspoon ginger
●¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons
and add ½ teaspoon baking soda

Instructions:

1.Preheat oven to 350 degrees F.
2.Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece
of parchment paper on the bottom of the pan.
3.In a high-speed blender or food processor, combine the eggs,
sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4.Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest,
ginger, and sea salt. Blend again for 30 seconds until well combined.
5.Pour the batter into the prepared loaf pan. Bake for 40-45 minutes,
until a toothpick comes out clean.
6.Remove the loaf from the oven and allow to cool in the pan for 15
minutes. Remove from the pan and cool completely before eating, about 2
hours. Store tightly wrapped in the refrigerator.

Gluten Free Macaroni and Cheese

Gluten Free Macaroni and Cheese

Ingredients:

16 oz gluten free macaroni pasta
3 tbsp butter, softened
1/2 tsp ground mustard
1/4 cup milk
1/4 cup sour cream
4 oz cream cheese, at room temperature, cubed
2-4 cups shredded cheese
1/2 cup gluten free bread crumbs
1 tbsp butter
1 tsp paprika
salt and pepper to taste

Directions:
Preheat oven to 425 degrees.
Grease a 13x9 inch pan.
Cook pasta according to directions.
When pasta is cooked and drained, put back into stock pot.
Add in butter, ground mustard, and salt & pepper.
Once butter is melted, add in the sour cream, cream cheese, milk, and shredded cheese.
In a small bowl, mix together 1 tbsp of butter with the bread crumbs.
Crumble the bread crumbs over the top of the macaroni.
Sprinkle with paprika.
Bake about 10-15 minutes until it starts to brown on top.

Enjoy!

Cheesy Beef and Vegetable Macaroni

This is a meal that you can throw together pretty quickly and everyone will enjoy it! You can mix up whatever vegetables your family likes in it and switch around amounts and this will still turn out great! 

Cheesy Beef and Vegetable Macaroni

Ingredients:
2 lbs ground hamburger
1 onion, diced
1 1/2 boxes of gluten free macaroni noodles (I used Barilla Gluten Free Pasta)
2 cans mixed vegetables
1 can green beans (or other favorite veggie)
2 1/2 cups shredded cheese 
salt and pepper

Directions:
-Preheat oven to 350 degrees.
-Brown 2 lbs of ground hamburger with onion.
-Meanwhile, cook noodles according to directions.
-In a large mixing bowl, stir together beef, noodles, cans of vegetables, and cheese.
-Add salt and pepper to taste.
-Spray a 13x9 inch baking pan and spread the mix into the pan.
-Cover with aluminum foil so noodles stay soft.
-Bake 30 minutes until heated through.

Enjoy!