Gluten-free chocolate mug cake

3 Tbsp gluten-free all-purpose flour
1 1/2 tsp almond flour
3 Tbsp of cocoa powder (I use raw cacao, but that's what I keep stocked.)
1 Tbsp coconut oil
2 Tbsp organic evaporated cane juice
1 tsp vanilla extract (homemade)
1 egg (I tried using apple sauce, but it the consistency wasn't right, I'll play with this later and post once I've done this successfully)
2 Tbsp milk (I used cashew milk, but you can use whatever milk you fancy - cow, goat, almond, etc.)

Place all of your ingredients in a mug, stir well and microwave for 2 1/2 - 3 minutes. 

gluten free artisan bread

1 cup brown rice flour
2 1/4 cups GF all purpose four
1 tbsp granulated active dry yeast
1 1/2 tsp sea salt
1 tbsp xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large room temperature eggs (whisked)
2 tbsp olive oil
1 tbsp honey

In a separate container, mix warm water and yeast and set aside to soften. (about 5 minutes)


In a large mixing bowl, mix together dry ingredients. Pour in water/yeast, honey and oil. Stir with a wooden spoon until a ball forms. Shape the dough into a squat oval shape, small ball or long tube. Let the dough rise 1-3 hours.

Heat oven to  and bake for 30 minutes.

Bake for 30 minutes at 375 degrees, until you hear a hollow sound when you tap the bottom.

buckwheat zucchini pancakes recipe

Ingredients

• 1/3 cup milk - I used my homemade almond milk
• 2 cups chopped zucchini
• 2 large eggs or equivalent egg substitute
• 1/4 t salt (optional)
• 2 T sugar or other sweetener, to taste
• 1/4 t ground cinnamon
• 1/4 t ground ginger
• 1 1/2 cups buckwheat flour - I made the flour for this using my dry blade container right before combing these ingredients.  
• 2 teaspoons baking powder 

Directions

1. Place milk, zucchini, egg, salt, sugar, cinnamon, and ginger into the Vitamix container and secure the lid
2. Starting on variable 1, turn machine on and slowly increase to variable 5
3. Blend for 15-20 seconds. Remove the lid and add flour and baking powder
4. Replace lid and blend for 5-10 seconds or until mixed

gluten-free rosemary crackers recipe

Ingredients

• 1/2 cup gluten-free flour of your choice - I used Bob's Red Mill GF All Purpose Baking Flour. Of course, you could always use whole wheat flour or regular all purpose flour
• 1/2 cup almond meal (flour) - I used the left-over almond meal from the almond milk I made the previous day
• 1 1/2 Tbsp nutritional yeast
• 1 3/4 Tbsp flax meal
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 1/2 tsp dried, crushed rosemary
• 1/4 tsp baking soda
• 2 tbsp sesame seeds - I used ones I had previously roasted
• 1/4 cup water
• 1/2 tsp olive oil

Directions

gluten free, soy free, dairy free --- coconut flour pancakes

2 eggs
2 tablespoons coconut oil or margarine
2 tablespoons whatever milk preference (coconut, almond, soy, etc.)
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons coconut flour
¼ teaspoon baking powder

Blend eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.

These are yummy, yummy, yummy!