Black Bean Brownies

3 Eggs
1 Can Black Beans (Rinsed)
2 Tbsp Coconut Oil (You can use butter too if you don't need it to be dairy free)
3/4 Cup Sugar
1/2 tsp salt
1 tsp vanilla
1/3 cup cocoa powder

Just blend it all up in a blender and cook for 25-30 min at 350.

These were pretty good. I will make these again. I got this from Melissa Neary and it called for honey, but i don't like honey with chocolate. And I don't digest honey as well as sugar.

Better Broccoli Casserole

http://eatwithinyourmeans.com/pressure-cooker-quinoa/
http://cookieandkate.com/2016/better-broccoli-casserole-recipe/
Better Broccoli Casserole

This is the first dish I've made with quinoa that I actually like. I rinsed the quinoa and made it using the pressure cooker method described in the first link. (1:1 ratio using wet grains...high pressure 1 min, depressurize for 15)

I used 1 lb broccoli, stems included.

This was really tasty. I just used a handful of gluten free breadcrumbs and didn't do any garlic saute. That probably would have made it even better, but it was super tasty as it was.

Protein Waffles

http://damndelicious.net/2016/07/15/healthy-protein-waffles
Protein Waffles

I also made this to go with it: https://lrhrecipes.blogspot.com/2015/11/blueberry-syrup-unsweetened.html and it didn't use an entire 12 oz bag. so 10 oz seems about right. It made about a cup. I did add a little bit of stevia (one 1/16 tsp scoop) to the syrup. The syrup made about 1 cup total.

These definitely seemed more filling than usual waffles. I did 1.5x the recipe and it made 8 waffles with my waffle maker (the first one was pretty small though). If I'd measured it right from the beginning and used nearly 3/4 cup batter per waffles, it would probably have been more like 7 full circular waffles. Cottage cheese and eggs really make it super filling.

I also served it with trader joes bacon...my favorite...but totally unnecessary with this recipe since it is already high in protein. Based on the original recipe, the 1.5x version should make 9 waffles with 240 calories each. So if it only makes ~7 then the calories are 308 per waffle if 2% cottage cheese is used.

Ila and Clyde both asked for waffles for the next two days so they really loved waffles. I need to make these regularly.

Peanut butter monster cookies

http://www.thekitchn.com/recipe-peanut-butter-monster-c-40455

Some very good cookies! I made them with sunbutter for st patricks day. it didn't turn green as fast or as well as I'd hoped because there was no flour in them and were flat and thin, but still great for a gluten free cookie recipe. Use peanut butter next time.

Banana Muffins

http://allrecipes.com/recipe/42719/banana-muffins-ii/
Banana muffins

I made this with 200 grams of gluten free flour blend (gf multipurpose, buckwheat, and millet), 1 tsp xanthum gum, and reduced sugar to 1/2 cup. I did sprinkle some sugar on top of the muffins before baking to get a nice crusty top.

They turned out great.

Small batch chocolate cupcakes

http://celebratingsweets.com/small-batch-chocolate-cupcakes/
Small batch chocolate cupcakes

This recipe was perfect for our family of four. It made 6 cupcakes, but they needed 20 minutes to bake since they got so big. I did heaping 1/4 cup of cocoa, so much it was probably a 1/3 cup. Also I made this gluten free by measuring 70 grams of gf flour--about 1/2 millet and 1/2 all purpose aldi mix (which is a lighter mix). I added 1/2 tsp of xanthan gum also. (140 grams of flour per cup as was my basis for conversion to gf).

I did not try the frosting recipe as I had some leftover cream cheese frosting in the freezer that I used. I love how there is not an enormous cake leftover, only 2 cupcakes that we can split for dessert the next night.

Gluten Free German Pancakes

http://www.eco-novice.com/2016/02/gluten-free-german-pancakes.html

These were great! I doubled it and we still had some left. Whip in the blender.

Notes: The second time I used millet flour (130 grams) and whisked it into the other ingredients. It did not puff up at all and the consistency was not uniform. I believe I made this in the blender the first time (in order to turn oats to flour), so I think that should be done in the blender no matter the type of flour in order to whip the eggs better.

Also, we did not have any left this time, and we all had bacon on the side too. So it is not enough on its own for 2 adults and 2 kids.

More Notes 1/16/17:
This really should be tripled for us now. Use 195 grams oats and blend to flour in the blender, then add 9 eggs, 1.5 cups milk, 3/4 tsp salt and blend. Bake in the 5 quart glass casserole dish (biggest size, the size bigger than 9x13)
Note: Tripled it was too thick for the 5 qt casserole, so leave some out and put in a loaf pan or square pan and bake separately.

Gluten Free Zucchini Bread or Muffins

http://alittleinsanity.com/gluten-free-zucchini-bread-recipe/
Gluten Free Zucchini Bread or Muffins

I did not have this flour blend, but made up my own with a few flours I had on hand. (Rice, Millet, leftover bread mix (w/xantham), garbanzo, and one more I forget.)

It turned out very well, it made a dozen muffins. I put in pecans and also used Rapidura for the sugar. The rapidura tasted great--usually it tastes strange in recipes but this one it was perfect. The rapidura I have is called organic whole cane sugar, Rapunzel brand.

Gluten Free Oat Waffles

http://cookieandkate.com/2014/easy-gluten-free-oat-waffles/
Gluten Free Oat Waffles

These were great. I am glad to have a good waffle recipe finally. I doubled the recipe and that was a good amount for four. I may try leaving out the extra tablespoon of oil next time. I used coconut oil.

Best Gluten Free Chocolate Chip Cookies

http://www.makeit-loveit.com/2011/03/gluten-free-cookiesshared.html

I made these and they really are fantastic. Make sure to use the correct flours. This is the best I've had and I like that it uses white rice flour.

I tried making these with part nuts, part mint chips, and part chocolate chips. I think all chocolate chips would be better, mint chips are kindof strange.

Pumpkin Cheesecake

Pumpkin Cheesecake
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html
http://www.celiac.com/articles/23415/1/Cheesecake-with-Gluten-free-Almond-Crust/Page1.html

I used the above recipes combined to create this recipe:

Crust:

¾ cup finely crushed almonds ( put 3/4 c raw almonds into food processor)
¾ cup almond meal (or almond flour)
2 tablespoons granulated sugar
2-3 tablespoons butter, room temperature (i used 3)

Filling:
2/3 or half can of pumpkin puree (~8oz total)
16 oz cream cheese
1/4 cup sour cream
2 eggs plus 1 egg yolk
1 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp clove
2 T oat flour
1 tsp vanilla

Press crust in using bottom of pyrex measuring cup. It only went up the sides a tiny bit. I used 8 inch springform pan.

Filling ingredients should be room temperature, especially cream cheese. Follow instructions on Paula Deen recipe.

Put pan of water in lower rack. Put cheesecake on rack above it and bake 50 minutes.

Garbanzo Bean Chocolate Cake

http://allrecipes.com/recipe/garbanzo-bean-chocolate-cake-gluten-free/

I made this with a regular size can of beans. I did not have choc chips so subbed 1/3 c cocoa and 1/4 c coconut oil instead. This DEFINITELY needs frosting. I made some but it was too sugary. A more creamy frosting would work better than sugary icing.  The icing I made was  with a little soy milk (2-4 T) and palm shortening (3 T), and cocoa and powdered sugar(2+ cups? did not measure) (too much). Next time use more shortening and less sugar.

Also I made this in muffin cups and the paper does not peel off well. It tasted best after being chilled a little.

Gluten Free Crepes

http://glutenfreeonashoestring.com/gluten-free-crepes-xanthan-gum-free/
Gluten free crepes

I made 1/3 of this recipe. I used cashew milk and the result was too thick, so I added extra. It made 5 crepes. They were great.

Biscuits and Gravy (gf/df)

Semi based on this: http://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html

I used coconut oil in place of butter, 8 oz of gluten free flour and 3/4 cup of soy milk. The flours I used were not measured individually, so this is approximate: 2 oz sorgham, 2 oz buckwheat, 1 oz tapioca flour, 1 oz almond flour, 1 oz millet flour, and I can't remember another--perhaps the add .3 oz to the first 3 listed.

Anyway, I baked it 20 minutes and they were good. I think it was done after 15 but it crisp on the bottom after 20.

For the gravy, I used 1/2 lb ground pork sausage, 2 cups cashew milk, 1 cup water, 2 T tapioca starch, and salt and pepper plus some green garlic I had. The cashew milk is from the recipe on my blog. Also I added 2-3 tbsp lard. It was really tasty. Ila loved it, and even wanted leftovers when I was eating them for lunch the next day. The tapioca starch could be switched for a different starch. It does have a strange gumming effect, but it was tasty and smooth anyway.

Beanie Weenie

Beanie Weenie

1 lb polish sausage

greens, or celery (including celery leaves). Saute this with 1 tsp red palm oil. 

~30 oz can Pork & Beans

Get celery sauteing in red palm oil. The strong flavor is masked in this dish, so I like to use it since it is a good vit e source. If using greens of some kind, they can be put in at the same time as sausage.

Slice sausage in half longwise, then sliced into cross sections. Add after a few minutes.

When sausage/celery looks browned enough, add pork and beans and saute another 5-8 minutes until thickened.

Serve with a veggie side dish!

Beanie Weenie

http://lrhrecipes.blogspot.com/2015/04/beanie-weenie.html
Remember to use turkey kielbasa for accurate calories

Source: www.myfitnesspal.com

Course: Main Course

Serves: 4

Ingredients

• 1 cup(s), Celery raw
• 2 container (1 4/5 cup, (130g) ea.) Pork & Beans In Tomato Sauce
• 1 container (14 oz ea.) Lean Turkey Polska Kielbasa

Amount Per Serving
Calories: 383
Fat: 11
Sugar: 11
Carbohydrate: 50
Protein: 25

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Soaked Teff and Millet Bread

http://glutenfreedairyfreerecipes.com/whole-grain-gluten-free-sandwich-bread/
Soaked Teff and Millet Bread

I was really excited about this bread. I made it and though it wasn't as fallen as in the picture, the flavor of the bread was very strong and didn't appeal to me. I made the substituions mentioned in the recipe, adding 2 tsp soda instead of yeast and also subbing psyllium husk for xanthum gum. It was very crumbly, impossible to toast or do anything with. I ended up eating most of it sliced and microwaved with jam on top. I will not make this again.

Poblano & Chorizo Polenta (or Grits)

http://www.budgetbytes.com/2013/06/roasted-poblano-grits-with-chorizo/
Poblano & Chorizo Polenta (or Grits)

I used Bob's Red Mill Grits for this recipe. I used light coconut milk from Trader Joes in place of the milk, and the sweetness was a great contrast to the spiciness of the poblanos. (This brand of coconut milk is my new favorite since there is no thickeners added, and for many applications light coconut milk is perfectly adequate, especially when directly substituting for cows milk. It is also only a dollar per can, compared to $2.50!). I also mixed coconut oil into the finished polenta in place of butter.

I cooked a whole pound of bulk chorizo (from Hy-vee butchery) and we served it on the side, not mixed it. David liked being able to mix it in various ratios according to his likes.

Finally I served it with a ripe avocado that I sliced. And David put shredded cheese on his. But we all loved the meal. LOVED.

Banana Muffins

http://minimalistbaker.com/banana-almond-meal-muffins-gluten-free-vegan-optional/
Banana Muffins

These are good. I only used 1 T of brown rice syrup, and should really leave it out totally. I spread this over 12 muffins and it did need 25 minutes in the oven.

Gluten free dairy free pie crust

https://www.verybestbaking.com/recipes/143974/gluten-free-pie-crust-with-libbys-famous-pumpkin-pie-filling/?recipeFoodType=100-pure-pumpkin~pies-tarts

This crust rolled out well. I mixed it up in my food processor, and needed and extra 2-4 T of water. I used lard instead of butter, so that might have altered the water content too since its dryer than butter I think.

This made two crusts. They were great for gluten free, but not as good as real wheat crust of course. They were a little thin, but they still worked well. These would be great for a double crusted pie too. I used this for a pumpkin pie and it worked great. I made the pie dairy free by subbing coconut milk for evaporated milk.

Gluten Free Banana Bread

http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Gluten Free Banana Bread

This is a great recipe. I used coconut milk instead of milk, and did not add the sugars. I used bob's red mill gf flour blend since I had it on hand. Also used trader joes almond meal. And old fashioned oats. This is very good, and is sweet enough without the sugar.
David thought it had too much baking powder that added a bitter taste, and that it was too dense.