A little visitor in our backyard

Homemade (Gluten Free) Baked Donuts

Homemade (Gluten Free) Baked Donuts

2 C Namaste Perfect Flour Blend (gluten free)

1/3 C Sugar

2 T (1 small pkg.) Jell-O vanilla pudding

1/4 t Nutmeg (optional, fresh grated if possible)

1 t Baking powder

1/4 t Salt

1/2+ C Milk or half-and-half

1/4 C Cooking oil

2 Eggs

2 t Vanilla

Glaze

• 2 T Milk or half-and-half

• 1 T Butter

• 1 t Nielsen Massey Madagascar Bourbon Vanilla Bean Paste (or vanilla)

• 1 C Powdered sugar
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Mix the dry ingredients together with a whisk. Mix the wet ingredients in a separate bowl and then combine with the dry ingredients with a spatula. Add enough milk for the batter to be the texture of thick batter. Grease the donut baking pan and spoon the batter into each donut well. Try to keep each donut even with the pan, they'll raise. Try to keep the top of the donuts smooth. Bake for 12-15 minutes at 375. Cool for five minutes before drizzling with glaze. I had a six donut pan, so I made the remaining batter into donut holes.

Recipe Reference: http://www.faithfullyglutenfree.com/2014/04/gluten-free-baked-vanilla-doughnuts.html

Gluten Free Spam & Noodles

I adapted the original recipe to be gluten free and 100% from the pantry. This is a quick dinner to pull together, and bonus-- it doesn't feel like you're eating gluten free!

Gluten Free Spam & Noodles
1 package gluten free spaghetti
1 T olive or sesame oil
1 can of spam, sliced and cut into smaller pieces
2-3 garlic cloves (mashed/diced)
1 T gluten free soy sauce
1/2 C water
1/2 T sesame oil
Black pepper, to taste

Prepare noodles as per package. Add 1T oil to non-stick frying pan and cook the meat, add the garlic and allow to cook. Pour some gluten free soy sauce over the meat to caramelize. Drain the noodles. In a saucepan combine the noodles, gluten free soy sauce, water, sesame oil and add the cooked spam.

Original Recipe Source: http://allrecipes.com/recipe/19958/spam-on-the-go/ recipe by Claudine Terlaje

Gluten Free Gingerbread

I made gluten free gingerbread cake from scratch for Christmas this year thanks to the King Arthur flour recipe. It was very good served warm with whipped cream. The only thing I'd change with this recipe would be to add a little more spice. I upped the amounts of the spices listed below for the next time I make it.

Merry Christmas

Gluten Free Gingerbread
2 C Namaste perfect blend flour
1/4 C sugar
1 t baking soda
1/2 t kosher salt
2 t ginger
1 1/2 t cinnamon
1/2 t ground cloves
1/2 t nutmeg

1/2 C butter (melted)
3/4 C molasses
1/4 C water
1 egg
1 C buttermilk (or 1 C milk with 1 T lemon juice)

Set oven to 350 degrees to heat. Butter a 9x9 pan. Whisk together dry ingredients. Melt butter and combine with the molasses and add to dry ingredients. Next add the water. Combine the egg and buttermilk and add to batter then pour into the pan. Let it rest for 15 minutes then bake for 45-55 minutes until toothpick test is clean.

Original Recipe Source: http://www.kingarthurflour.com/recipes/gluten-free-gingerbread-cake-recipe

Dog Treats: Chicken & Cheddar

My daughter adopted Weetzie from a rescue over the weekend. Yesterday while I was dog sitting I made Weetzie and Squirrelly some dog treats. They were huge fans staying in the kitchen with me from start to finish. Well, I can't say they stayed there just for these treats because that's usually where they are whenever anybody is in the kitchen. They loved the cooled, fresh baked treats!

The egg for this recipe came from the local Nunley Farm over by Cottonwood High School off 900 East.

Dog Treats: Chicken & Cheddar
1 C rolled oats
1/3 C Earth Balance
1 C chicken broth (boiling)
3/4 C cornmeal
2 t white sugar
2 t chicken boullion granules
1/2 C milk
1 C shredded cheddar cheese
1 egg
3 C whole wheat pastry flour

Preheat the oven to 325 degrees. Combine the oats, Earth Balance and hot chicken broth in a mixing bowl and allow to sit 10 minutes. Grease two cookie sheets. Add cornmeal, sugar, bouillon, milk, cheese and egg to the bowl and stir to combine. Next stir in the flour and combine with wet ingredients to form the dough. Turnout onto a counter and knead in additional flour to make a non-sticky dough. Roll out dough to 1/2 inch thick. Cut cookies and place onto cookie sheets. I crowded them a bit. They fit onto 2 jelly roll pans and overflowed onto a half sheet. Bake at 325 for 45 minutes. I left these out to cool and then let them dry a little more, bagging them up in the evening.

Original Recipe Source: Dog Treats I by DoughMamma on AllRecipes