Gluten Free Casein Free Corn Muffin Recipe

November 19, 2012 By

The other day the family wanted corn bread and chili. I whipped up this really delicious 100% corn bread and it was a hit. So today when the kids wanted muffins and I was out of my usual King Arthur Gluten Free Muffin Mix. I decided to try that same corn bread recipe as a corn muffin. I think they turned our delicious.

This recipe is based on the one I found at Plan to Eat, I made changes to it to make it a Gluten Free Casein Free Corn Muffin Recipe

Gluten Free Casein Free Corn Muffin Recipe

1 3/4 cup Cornmeal
2 teaspoons Baking Powder
1 teaspoon Salt
2 eggs
1 Tablespoon Honey
2 Cups of Ricemilk
2 Tablespoons Coconut Oil, melted

 

Preheat oven to 450 degrees
Line muffin tin with Unbleached Large Baking Cups
In a large Mixing Bowl mix corn meal, baking powder and salt
In another bowl or large 4 cup Measuring Cup mix eggs, honey and rice milk
Add the melted coconut oil to the dry ingredients and mix just a little to incorporate
Add the wet ingredients to the dry ingredients bowl and mix
Mix will be very wet
Pour into muffin liners
Hint – I pour everything back into large measuring cup and they use that to easily fill muffin liners
Bake for 20 to 25 minutes, checking after first 20 so you don’t over bake
Serve with alternative butter such as Earth Balance

 

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Homemade Cranberry Sauce

November 16, 2012 By

 

Do you make your own cranberry sauce or do you buy the canned stuff? I have a brother-in-law that swears he has to have the canned junk, but I always make us fresh cranberry sauce. I love the zesty zing of it, and I actually love preparing it. It is super easy to make, and only mildly time consuming. But the results are a beautiful jewel toned jelly that you can’t beat. We start making it early and have it all winter long. I buy huge bags of the cranberries from Costco. No, they aren’t organic, but they aren’t over processed either.

4.5 from 4 reviews
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Homemade Cranberry Sauce
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Easy Cranberry Sauce
Ingredients
  • 6 cups washed, fresh cranberries
  • 2 cups sugar
  • 2 cups water
Instructions
  1. In a large pot bring the water and sugar to a boil.
  2. Add the cranberries and return to boil.
  3. Simmer the cranberries for 10 minutes.
  4. Pour into a bowl and allow to cool.
  5. Store in refrigerator to chill.
  6. Serve.
  7. You can also can the sauce while it is hot.
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Gluten Free Pumpkin Pie from a Pie Pumpkin

November 15, 2012 By

My CSA had pie pumpkins as an available fruit, and since I have never made a gluten free pumpkin pie from a pie pumpkin, I decided to get one. It was a beautiful, small pie pumpkin and the boys could not wait for me to turn it into their favorite Thanksgiving treat – gluten free pumpkin pie. So here is my gluten free pumpkin pie recipe.I hope you enjoy.

Recipe derived from Pick Your Own

5.0 from 3 reviews
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Gluten Free Pumpkin Pie from a Pie Pumpkin
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fragrant Thanksgiving dessert
Ingredients
  • 3 cups of pumpkin puree
  • 1 can coconut milk
  • 4 eggs
  • 1½ teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup sugar
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Using coconut oil, lightly grease two pie plates.
  3. Combine all ingredients in a blender and blend until completely combined.
  4. Pour into prepared pie plates (this is a crustless pie).
  5. Bake for 15 minutes at 425 degrees.
  6. Turn oven heat down to 350 and bake for an additional 45 to 60 minutes.
  7. Check for doneness by inserting knife into pie and when it comes out clean it is done.
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I am including instructions for how to roast the pie pumpkin to be used in the above recipe.

Roasting a Pie Pumpkin

1. Wash the pumpkin and cut open.

2. Clean out the pumpkin seeds and scrape clean. Keep the seeds for roasting.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large baking dish lay the pumpkin cut sides down and add 1/4 inch of water.

5. Bake pumpkin for 30 minutes to 1 hour until fork is easily inserted into the pumpkin.

6. Allow pumpkin to cool.

7. Remove pumpkin flesh and puree until smooth.

8. Use in your favorite Pumpkin Pie recipes.

 

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Honey Caramel Pecan Candy

September 19, 2012 By

Honey Caramel

With the holidays coming up and the cooler weather settling in I started to think about making candy. I love to bake but with being Gluten Free sometimes it is hard to come up with really wonderful GF baked goods. But candy is another story. I adore caramel, but most recipes I found contained either evaporated milk in a can or corn syrup. Although you can get organic corn syrup I figured people have been making caramel for a much longer time then they have made corn syrup so their had to be a more natural alternative. Honey! This basic recipe can be found all over the internet so I have no idea who to credit with this. I’m guessing that is because it has been around forever.

Honey Caramel Pecan Candy

5.0 from 1 reviews
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Honey Caramel Pecan Candy
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
a comforting caramel made with simple, natural ingredients
Ingredients
  • 1 cup honey
  • 1 cup cream
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • pecan halves
  • candy thermometer
Instructions
  1. Place the thermometer in the sauce pan.
  2. Line a baking sheet with parchment.
  3. Heat the milk in the large sauce pan over medium high heat until it begins to bubble.
  4. Add the honey and salt and reduce to medium heat.
  5. Stir continuously.
  6. Bring to 250 degree Fahrenheit, this could take 30 to 45 minutes.
  7. Remove from heat and stir in vanilla.
  8. Pour out and allow to cool some.
  9. MAKE SURE THE CANDY IS NOT TOO HOT - then cut pieces and shape them as desired.
  10. While candy is still warm place a pecan half on top.
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