Quinoa Burgers

This is a recipe I stumbled upon via Pintrest, that linked me to a wonderful blog 'Eating Well, Living Thin'.  I *LOVE* Pintrest to spark ideas on new foods to try to make wheat free.  Most need adapting, but it's usually worth the work.  We have a lifetime supply of quinoa, it must have been on sale, I don't remember. Either way, I've been trying to find ways to use it and not get sick of it.  These burgers were SO delicious and made for excellent leftovers! 

Ingredients:

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot

3 eggs

3 tablespoons rice flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

.

To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a skillet to medium-low heat. Spray lightly with a baking spray.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Peanut Butter Ball

Growing up, my sisters and I would always ask to have a cheese ball as an appetizer to Christmas dinner. However, it NEVER got eaten.  Every year it would be purchased, a few bites would be taken and then it was wasted.  We discontinuted the tradition of a 'Cheese Ball' until this year when I came across a different kind of appetizer that I knew wouldnt go to waste!  I tried it out for Thanksgiving, and it was a hit!

Ingredients:

 

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips.
Celary sticks, apple slices, Glutino Pretzels, or Ian's Animal Cookies.

Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.  Serve with some of my favorites: Celary sticks, apple slices, Glutino Pretzels, or Ian's Animal Cookies.

Corn and Chicken Chowder

I absolutely love corn chowder.  I have adapted this all time favorite recipe to make it quick, wheat free, and easy to freeze for meals on the go! 

Ingredients:

3 15oz canned corn

2 15oz cans creamed corn

6 scallions

3 medium russet potatoes

4 tablespoons brown rice flour

3 cups rice milk

2 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/4 teaspoon cayenne pepper

2 small cans chopped green chiles

2 cups shredded chicken.  (I used the canned chicken from Costco, it's what we had in the pantry!)

*Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

2. Place the potatoes and white scallion pieces into the stock pot and cook over medium

heat until the scallions have softened, 2 or 3 minutes.

3. Sprinkle in the rice flour and cook, stirring constantly, for about 1 minute.

4.  Pour in the rice milk, chicken stock, thyme, parsley, cayenne, salt, and pepper, stirring well.     

*Bring to a boil over medium heat, stirring occasionally.

5. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles.  Cook over low heat until heated through, about 10 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

*If you prefer a thicker soup (which I do), mix 1/4 cup water with 2 tablespoons corn starch.  Add to soup mixture gradually and allow to thicken for 5 minutes.  This is a great alternative to thickening any liquid such as gravy or soups without adding in flour. 

Green Chili Encheladas

Ingredients:
18-24 small corn tortillas
2 bottles La Victoria Green Taco Sauce
2 cans black beans
2 cups greek yogurt
1 1/2 cups mozerella cheese
3 chicken breast's cooked and cubed

Prepare chicken and set aside. Mix greek yogurt, 1 bottle of green taco sauce and black beans together.  Begin by layering a small amount of taco sauce on the bottom of a 9x13 glass dish.  Place corn tortillas equally spread out in pan.  Smooth a small amount of yogurt mixture over tortillas. Sprinkle chicken cubes and mozerella cheese on top.  Layer until pan is full.  Use remaining sauce to cover the top of the dish.  Cover in mozerella cheese.  Warm in oven at 375 for 30 minutes. 

I love the La Victoria brand sauces because they are gluten free (usually meaning wheat free).  It's a safe way to add flavor to any meal!

Corn Dogs

Batter:

1 cup yellow corn meal

1 cup W/GF Flour Mix

1/4 t. salt

1/8 t. black pepper

1/4 cup sugar

4 t. baking powder

1 egg

1 cup + 2 t. milk

1 quart vegetable oil

2 16oz. packages of hot dogs

16 wooden skewers

Combine cornmeal, flour, salt, black pepper, sugar and baking powder.  Stir in egg and milk.  Pre-heat oil in deep saucepan over medium heat.  Insert skewers into hot dogs. (I bought some bamboo skewers from my local Asian mart for in-expensive.) Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time, until lightly brown.  Flip after a minute and a half or so.  Let them drain on a paper towel.  

*CAUTION* Please be aware when purchasing your hot dogs.  Some have wheat and gluten in them.  Read the label and know your ingredients! How? Refer to your phone apps! 

Homemade Pizza

I have never been a pizza fan, perhaps the reason why is that I always felt sick when I ate it, and thus related an upset stomach to the taste of pizza.  However, I have changed my mind!  This crust recipe makes excellent bread sticks as well!  With this DELICIOUS crust, your taste buds will thank you. 

Pizza Crust:


1 T. dry yeast
2/3 cup rice flour (brown or white)
1/2 cup tapioca flour
2 t. xanthan gum
1/2 t. salt
1 t. Italian herb seasoning
1 t. oregano
1/2 t. garlic powder
2/3 cup warm milk (or non dairy milk)
1/2 t. sugar
1 t. olive oil
1 t. apple cider vinegar
1/2 c. mozzarella cheese
*Extra rice flour for sprinkling

Begin with a standard mixer fitted with wire whisk attachments (not kneading attachment). Combine sugar, warm milk and sprinkle yeast over mixture.  Cover and let sit for 2-3 minutes until bubbly. Add in remaining ingredients.  Mix well for 5 minutes until dough has pulled away from sides of bowl.  This will be a very soft dough.  Press onto your baking sheet, sprinkling extra rice flour when needed.  Create a lip at the edge of your crust to keep the toppings on.  Cook at 425 degrees for 10 minutes.

Sauce:

1 8 oz. can tomato sauce
1/2 t. oregano
1/2 t. onion powder
1/8 t. garlic powder

Combine all ingredients in bowl and mix with whisk.  Spread onto baked pizza crust, and top with your favorite ingredients. 

 

Cook for 20-25 minutes.  Let cool for 10 minutes and serve. 

Chocolate Chip Cookies

This will make 6 dozen.  I like to cook up part, put some in the fridge for my husband (he LOVES cookie dough!), and freeze some to have on hand.

CREAM TOGETHER FOR 5 MINUTES:
1 1/2 cups butter flavored shortening
2 1/2 cups dark brown sugar
2 T. vanilla
2 eggs
4 T. milk (can use rice, almond, or soy)


MIX TOGETHER:
3 1/2-4 cups W/GF Flour Mix
2 1/8 t. xanthan gum
1 1/2 t. baking soda
3 cups chocolate chips

Combine shortening, brown sugar, vanilla and milk.  Beat at medium speed until creamy, and add eggs in one at a time.  Blend together well.  Sift in flour, xanthan gum, soda, and salt.  Add chocolate chips.  Bake at 375 degrees for 9-12 minutes depending on size of cookie.  Let the cookies cool for several minutes before removing them from the pan. 

I like to scoop my dough with a 1" ice cream scoop to make sure the cookies are all the same size. (That's my perfectionism taking over.) I also recommend a baking stone.  I use the Pampered Chef Stoneware Rectangle Stone.

*Note*  The cookies will taste much better if your husband cleans up after you! 

Peach Cobbler

1/2 cup sugar

1/4 t. cinnamon

1 t. lemon juice

1 1/4 cup W/GF Flour Mix

1 t. xanthan gum

1 1/2 t. baking powder

1/2 cup milk

1 T. corn starch

4 cups peaches

3 T. shortening

1 T. sugar

1/2 t. salt

Heat oven to 400 degrees.  Mix 1/2 cup sugar, cornstarch and cinnamon in a medium size sauce pan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 9x13 pan; keep peach mixture warm in oven.

Cut shortening into flour, xanthan gum, 1 T. sugar, baking powder, and salt mixture until it resembles fine crumbs.  

Stir in milk. 

 

Drop dough by 6 spoonfuls onto hot peach mixture.  Bake until topping is golden brown, 30 minutes.  Serve warm with whipped cream or vanilla bean ice cream.   

Quinoa with Vegetables

One of my favorite meals to make is Quinoa with vegetables.  It's a quick, healthy, and protein packed meal.

1 1/2 cups quinoa (any color will work)
2 T. extra virgin olive oil
1 T. ground chili powder
2 t. red pepper flakes (Like it spicy? Add more!)
1 T. onion powder
1 T. parsley flakes (if you have fresh parsley, use it!)
3 cloves minced garlic
1-2 cups of each of your favorite vegetables.  (Fresh or frozen)
Here are a few examples:

• Carrots
• Red & Green Bell Pepper
• Peas
• Corn
• Broccoli 
• Eda-Mame
• Yellow Squash
• Zucchini

Add quinoa to boiling water and cook for 10-12 minutes.  Drain carefully! Set aside. 

Chop favorite vegetables into medium size pieces.

Warm extra virgin olive oil in wok.  Add minced garlic and cook until golden brown.

Add the vegetables that take longer to cook first. (Carrots, frozen veggies...) Saute on medium heat, adding in all vegetables and cooking till softened.  Add chili powder, red pepper flakes, onion powder, parsley and salt and pepper to taste.  

Add in cooked Quinoa, mix and warm all ingredients together.

 * This will make a lot of food!  You can cut this recipe in half and have plenty.  I always freeze my leftover quinoa for lunch or dinner in the upcoming week. 

Fresh Produce Co-Op's

Living with food allergies or dietary restrictions can make life difficult, and expensive.  I have found that I consume a larger amount of fruits and vegetables now because they are my 'safe foods' if you will.  Its been wonderful having more fresh produce in our home, but the grocery budget has taken a hit!  It is so expensive to find fruits and vegetables that are organic, good quality, with a wide variety for in-expensive.  I'm willing to pay more for quality fruits and veggies, but if I don't have to I'll opt for that route.  Recently, a friend asked if I would like to join her 'co-op group'.  It is a group of families that purchase produce in bulk, thus creating a lower cost and still getting what you want.  We receive produce every other week, and a lot of it!  It has been WONDERFUL having the fruit and vegetables to snack on or cook with for so much less.  I plan my meals according to the produce I'll be getting for the week.  Local Harvest is a website that can guide you in the right direction, no matter where you live so that you too can get your fruits and veggies fresh, less expensive, and organic.  Maybe you can start your own Co-Op in your area and help others like yourself!  

Wheat? We don't need you!

Having a wheat allergy creates obstacles when baking and cooking.  A wheat-restricted diet can eat many foods as long as the grain source is something other than wheat. What grains can you have?

• Brown and White Rice, Sweet Rice
• Corn, Corn Starch
• Barley
• Oat
• Quinoa
• Rye
• Amaranth
• Tapioca, Tapioca Starch
• Potato Starch, Potato Flour (two different flours)
• Garbanzo Bean
• Soy
• Sorghum
• Arrowroot
• Romano or Canadian bean

  One of the first things I learned was to read food labels VERY carefully.  Even if you think you're safe, READ THE LABEL! Wheat is found in some rice crispy cereal, rice cakes, ice cream, soy sauce, processed meats (turkey, chicken, and hot dogs), marinara sauce and many other dressings.

  I'm certainly not trying to scare you or discourage you.  I am trying to inform you so you don't make mistakes that could make you sick.  If you have a smart phone that has the capability of applications, there are many "app's" that can help you while grocery shopping.  Typically if it is gluten free, it will be wheat free.  This is not always the case, and that is why you must read labels.  Here are some apps for phones that have been a huge help in providing 'on the go information'.  Rudi's gluten free bakery put this information at my fingertips when I was first diagnosed. 

• Gluten Free NYC
  Launched in 2010 for those who are living or visiting NYC with a gluten allergy. The app provides a complete list of what appetizers, entrée, desserts, brunch items, and pre-fixe menu items are safe for consumers to enjoy.
• Gluten-Free Groceries by Triumph Dining
  iPhone version of our popular gluten free grocery guide. Like the print edition, it lists over 30,000 gluten free foods, making it the largest gluten free product listing available anywhere.

• Food SmartList for SmartPhone  Makes it easy to find gluten-free products, or to check products you already use. Search by categories, brands, and ingredients. 

• Gluten Free Ultimate Solution by G-Free Foodie
  The app provides locations of US Gluten Free Restaurants near the user’s location via GPS and Search Features, and offers hundreds of Gluten Free and GFCF Recipes, many with photos or video.
• is that GLUTEN FREE? iPhone app
  Like the name says, check if your food is gluten-free. Search by categories, brands, and ingredients.
• GlutenFreeTravelSite Mobile Version
  The mobile version provides visitors with a user-friendly format for accessing the site’s gluten-free dining information when “on the go” or traveling.
• iEatOut Gluten & Allergen Free By AllergyFree Passport
  Customize safe menu choices from 7 international cuisines for restaurant dining. Quickly view meal options, ingredients & questions to ask staff based on your allergen concerns.

Link to these websites to help you find the right thing for you.

Gluten-Free apps for iPhone/iPad:
http://itunes.apple.com/us/genre/ios-medical/id6020?mt=8&letter=G
Gluten-Free apps for Android:
https://market.android.com/search?q=gluten-free

Gluten-Free apps for BlackBerry:
http://appworld.blackberry.com/webstore/search/gluten-free?lang=en

This information has proved to be invaluable in helping me grocery shop, dine out, and learn more about safe choices.

Salty and Sweet treats on the go!

Have you gone to the whole foods markets recently and been either under-whelmed or over-whelmed by the amount of gluten free treats and snacks offered?  I've had both problems, and ended up purchasing everything I could get my hands on just so I could try it.  A lot of money was wasted when I realized 'some of these things are not like the other'! Some were delicious...and some were, well...worth living with out for now.  Which ones taste almost as good as the real thing?  Which ones are worth the money?  Which ones will my kids eat?  Here are a few of the treats I've enjoyed.  If you've discovered a delicious find, please share! 


Glutino is one of my favorite brands for treats, and snacks. 

 

From salted, sesame seed or chocolate coverd pretzels, these are the brand to look for!  I can't even tell a difference!

If you're child or yourself loves Oreo's, here's the replacement for you!  They taste delicious, and come in vanilla flavored cookies as well.

Check out Glutino's web site for more wonderful finds such as pizza, frozen meals, and bagels!


Kinnikinnick is another wonderful brand that has been helpful during those times of cravings!

 Their chocolate dipped donuts are fantastic!

Have you tried Kinnikinnick and loved their products?  Guess what!? They have a restaurant finder that will help you find restaurants in your area that are serving Kinnikinnick!  Type in your location, and they will help you find a safe place to eat out. 

Wheat vs. Gluten

  Wheat is one of the more popular grains containing gluten.  "Wheat-free" is not the same thing as "gluten-free".  Some people, typically those with Celiac Disease are allergic or intolerant to gluten, which is a mixture of protein fragments found in common grains.  Others, diagnosed with a food allergy are allergic to the wheat protein itself.  This includes wheat globulins and wheat albumin.  If you are allergic to wheat, you will want to avoid wheat, and it's by-products. 

  Wheat allergies usually present themselves in children, and can be outgrown.  A wheat allergy is commonly confused or mistaken with celiac disease.  Celiac disease is a digestive disorder, sometimes found to be linked through genetics, that creates an adverse reaction to gluten.  Those with this disorder must avoid gluten, that is found in rye, barley, wheat and some oats.  People who are allergic to wheat have an IgE-mediated response (immediate, cytotoxic, immune complex, or delayed hypersensitivity reaction).  If you have a wheat allergy, you may tolerate other grains. 

 I hope this helps in understanding the difference between these two commonly mistaken issues and helps keep you safe from mistakes in the future.

Fresh Apple Pie

I promise this wasn't the first pie I've made, but it sure looks like it!  It is however the first pie crust I've made wheat free. Pie crust with wheat flour is hard enough, and the W/GF Flour Mix took a bit of getting used to, but I'll give you a few tips.  All in all, it tastes delicious and once you know how to work with the crust, you will be a master at it!


Pie Crust
Makes an 8" or 9" pastry for two-crust pie

2/3 cup plus 2 T. shortening
2 cups W/GF Flour Mix
1 t. Xanthan Gum
1/2 t. salt
8-10 T. COLD water

Cut shortening into flour, xanthan gum, and salt until particles are the size of peas.  Sprinkle with water tossing with fork until all flour is moistened and pastry cleans the side of bowl.
Gather pastry into ball; shape into flattened round on lightly floured pie cloth.  For two-crust divide pastry in half and put one half in plastic wrap and into the freezer until ready to roll.  Lightly sprinkle with flour and roll pastry two inches larger than inverted pie plate.  Starting at one end of pastry, gently roll pastry over rolling pin.  Centering over pie plate, unroll pastry and gently press into the bottom using wet fingers.  (Using wet fingers will help the pastry lay in the plate better without breaking)  Leave edges for fluting later.  With a fork, poke a few holes on the bottom of pastry to allow moisture to escape.  This will help you avoid a soggy crust.  Before putting the top crust on, lightly moisten edges of pastry with water.  Lay top pastry over filling in the same manner as the bottom pastry.  Cut edges leaving a 1" excess around entire pie.  With wet fingers, gently flute or fold excess crust.  Bake as directed in the fruit filling directions.

Apple Filling

1 cup sugar
1/3 cup W/GF Flour Mix
1/8 t. xanthan gum
3/4 t. nutmeg
3/4 t. cinnamon
Dash of salt
3 T. butter or margarine
7-8 cups thinly sliced pared tart apples (about 8 medium)

Prepare pastry, set aside.  Mix sugar, flour, xanthan gum, cinnamon, nutmeg and salt.  Stir in apples.  Turn into pastry lined pie plate.  (I love using my baking stone pie plate for a more even cooking temperature.) Pile the apples high! Dot with butter or margarine.  Cover with top crust, slit three small holes in top of crust.  Flute edges and cover edges with strips of aluminum foil.  Remove foil during the last 20 minutes of baking.  Bake at 450 degrees for 60-70 minutes until crust is golden brown and apples are tender.


Tips:

*If needed, add more water to your crust to keep it moist enough.  8-10 T. should be enough, but play with it. When mixing in the water to the crust, it may seem too wet.  I had to start my crust over after trying to roll it out because it was too dry.  I added more water to it and it seemed too wet for a pastry crust but it worked much better.  Keep in mind that you are working with rice flour.  It is dry and crumbly, and not like what you may be used to.  

*When rolling the pastry out use heavy, and even pressure.  If a crack in the pastry arises, patch with cold water, gently tapping it back together and continue rolling.  If it continues to crack, crumble it back up and add COLD water 1 t. at a time, cutting it in with a fork.

*When fluting the pastry, keep your fingers wet with cold water working gently and slowly.  If it crumbles and breaks, patch it back up.  Like mine, it may not be pretty the first time, but you will acquire a feel for how to work with the pastry.

*Like most pie crusts, the more you work it the tougher it becomes.  This rings true with this crust as well, but it wont be the end of the world if you have to go back to adding more water to the crust.


I'm excited to hear how your pies and pastries turn out!  Keep me posted on how it went for you and what tricks you found!  Happy baking!

Sugar Cookies

Yeild: 5 dozen

1 1/2 cups powder sugar
1 cup butter or margarine softened
1 egg
1 tsp. vanilla
1 T. almond extract
2 1/2 cups W/GF Flour Mix
1 1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. cream of tarter

Cream wet ingredients until smooth and creamy.  Mix in dry ingredients.  Cover and refrigerate 2-3 hours.  Roll out on a floured surface to about 3/8" thickness.  Bake at 375 for 7-9 minutes or until the edges are lightly golden.  Frost with buttercream icing.

Perfect Pancakes

 These fluffy pancakes are quick and easy.  Another reason why I love this recipe?  Let them cool, and wrap individually in plastic wrap and freeze!  You've got your own 'instant pancakes' ready to re-heat! P.S. I ALWAYS double the batch, they go fast!

1 egg
1 1/2 cups W/GF Flour Mix
1/2 tsp. xanthan gum
3/4-1 cup milk
2 T. oil
1 tsp. vanilla
1 T. sugar
1 T. baking powder

Beat egg with hand mixer until fluffy; beat in remaining ingredients until smooth.  For thinner pancakes stir in additional milk.  Grease heated griddle if needed.  Pour 1/3 cup batter on to griddle.  Cook until puffed and bubbles begin to pop.


Variations:

*Buttermilk 
Substitute 1 cup buttermilk for the milk.  Decrease baking powder to 1 tsp. and beat in 1/2 tsp. baking soda.
*Banana
Beat in 1 medium banana
*Blueberry
 Stir in 1/2 cup fresh or frozen blueberries
 *Chocolate Chip

Stir in 1/2 cup chocolate chip

Cream of Chicken Soup

I've found that most cream of chicken soups (as well as celary, mushroom etc...) all have wheat flour in them.  This recipe is designed to replace those canned soups and can be used either as soup or a base in your favorite recipe.

This will make about 2 cans of condensed soup.

4 T. Butter
1/4 cup Rice Flour
1 T. Potato Starch
1/8 t. Xanthan Gum
1 cup Chicken Broth
2 cups milk (I use Rice Milk)
1 T. Chicken Bouillon

Melt butter in sauce pan. Wisk in rice flour, and potato starch together, stirring continually till golden brown in color.  Add rice milk and chicken broth at medium heat a little at a time. Then add xanthan gum and chicken bouillon until thickened. Salt, pepper, and onion powder can be added in to taste.

Pink Lemonade Cupcakes

These pink lemonade cupcakes will be a hit at any family gathering! Not too sweet, and a kick of lemon makes these a perfect treat for the summer. This recipe has been adapted from Off the Wheaten Path.

PINK LEMONADE CUPCAKE

1 BOX OF BETTY CROCKER GLUTEN FREE YELLOW CAKE MIX
1 BOX JELL-O LEMON PUDDING MIX
3 EGGS
2/3 CUP HALF AND HALF
1/2 CUP CANOLA OIL
5 T PINK LEMONADE DRINK MIX (SUCH AS COUNTRY TIME)
PINK OR RED FOOD COLORING

Preheat oven to 350 degrees. Place muffin liners in muffin tins. Mix all ingredients together with a hand mixer. (I prefer my BOSCH) Fill muffin tins 2/3 full. Bake 20-24 minutes, or until a toothpick inserted into the center, comes out clean. Cool on wire rack.

*All ovens are different, but I have found cooking them for the lesser time prevents them from becoming too brown on the bottom.

PINK LEMONADE FROSTING

1/2 CUP BUTTER SOFTENED
1/2 CUP THAWED FROZEN PINK LEMONADE CONCENTRATE
4 CUPS POWDERED SUGAR
1 T MILK (RICE, ALMOND OR SOY WORK WELL TOO)
ZEST OF 1 LEMON
(OPTIONAL: 1 TSP VANILLA)
3 DROPS OF RED FOOD COLORING

Beat butter in a stand mixer's bowl until soft and fluffy. Add lemonade, sugar, milk, lemon zest, vanilla (left out makes it a little tangy, yum!) and food coloring. Mix well. Place in pastry bag with large tip and pipe onto top of cupcakes.

*If you don't have a pastry bag, a gallon size zip-lock bag will work. Place frosting in bag first, seal, then make a small snip in one corner of the bag.

Top frosted cupcake with a stemmed maraschino cherry, and a thinly sliced lemon wedge. To make sure your cherries and lemon wedges are dry before putting them on the cupcake, place them on a paper towel to let the juice drip off while cupcakes are cooking.

Keep in refrigerator until ready to serve.

See what other options Betty Crocker has for your wheat free taste buds!

Honey Spelt Bread

For some with a wheat allergy, spelt bread can be an alternative to other wheat free breads. Spelt is NOT gluten free, and is similar to wheat. I have never had a problem with it, and find it to taste quite a bit better than rice bread.  However, if you are gluten sensitive or Celiac this bread is NOT for you.  So sorry!

4 1/2 CUPS SPELT FLOUR, PLUS MORE FOR DUSTING
2 TEASPOONS SALT
2 TEASPOONS ACTIVE DRY YEAST
1 3/4 CUPS WARM WATER
2 TABLESPOONS HONEY
1 TABLESPOON LIQUID LECITHIN

1. Pour warm water and honey into a standing mixer fitted with a dough hook. Evenly sprinkle yeast on top of water and cover. Let sit until bubbly. (About 2 minutes) Turn the machine to medium low, add liquid lecithin, salt and spelt flour mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2-3 minutes longer.
2. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 350° and spray a 9-by-5-inch loaf pan (I prefer stoneware) with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
4. Remove the plastic wrap. Using a sharp knife, make a shallow lengthwise gash down the center of the loaf. (optional) Bake for 30-35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving. (That is if your family doesn't snitch a piece, or the whole loaf while its warm!)

Make ahead! The bread can be wrapped in plastic and kept at room temperature for up to 4 days, refrigerated for 1 week, and frozen until needed. I like to slice my bread before I store it.

*Using local honey in cooking and baking may benefit the immune system and help to combat seasonal allergies.

Need something to put between two slices of this bread? May I recommend a Turkey Cranberry Cream Cheese Sandwich? It's sure to please your taste buds!

Turkey Cranberry Cream Cheese Sandwiches

Simple, fresh, yet savory sandwich, and a favorite of our family growing up. Made on homemade spelt bread.

3/4 LB SLICED DELI TURKEY
1 80Z. TUB SPREADABLE CREAM CHEESE
3/4 CUP CRANBERRY SAUCE
1 CUCUMBER THINLY SLICED
1 SMALL BUNCH FRESH SPINACH LEAVES

IN SMALL BOWL, MIX CREAM CHEESE AND CRANBERRY SAUCE UNTIL SMOOTH. SPREAD CREAM CHEESE MIXTURE EVENLY ON BREAD. PLACE SPINACH LEAVES, A THIN LAYER OF CUCUMBER, AND TURKEY ON TOP. SALT AND PEPPER IF DESIRED.

Click HERE for the Honey Spelt Bread recipe!

Zucchini & Yellow Squash Fettuccine

With our co-op of fresh fruits and vegetables we got yellow squash and zucchini this week. I know I didn't use traditional fettuccine noodles, but with wheat free noodles sometimes you take what you can get. I really like the Heartland brand. They don't get squishy or fall apart, and taste just like flour noodles.

1 MEDIUM SIZE YELLOW SQUASH
1 MEDIUM SIZE ZUCCHINI
1 BAG OF HEARTLAND GLUTEN FREE/WHEAT FREE PENNE NOODLES
1 8OZ PACKAGE CREAM CHEESE
3/4 CUP PARMESAN CHEESE
1/2 CUP BUTTER
1 1/2 CUPS MILK
GARLIC SEASONING

THINLY SLICE SQUASH AND ZUCCHINI. SAUTE IN LARGE PAN (I USE A WOK) WITH A SMALL AMOUNT OF EXTRA VIRGIN OLIVE OIL AND GARLIC SEASONING. SAUTE UNTIL SLIGHTLY LIMP. COOK NOODLES SEPARATE, DRAIN WATER AND ADD TO VEGETABLES. MIX IN ALFREDO SAUCE. SALT AND PEPPER TO TASTE.

ALFREDO SAUCE

MELT BUTTER IN SAUCEPAN, COMBINE CREAM CHEESE. ADD CHEESE AND MELT INTO EXISTING INGREDIENTS. TOSS IN GARLIC SEASONING. START WITH A 1/2 CUP MILK AND CONTINUE ADDING UNTIL DESIRED CONSISTENCY IS ACHIEVED.

*Learn more about Heartland Gluten Free Wheat Free pasta, and where you can pick up your own!

Please pardon my messy blog while I do some 'construction work'. Thanks for the patience. Hope to see you again soon!