Never Living Without

Archive for the ‘Tid Bits’ Category

Thank you for returning to Never Living Without. I hope my information has given you some inspiration to go out and try some new Gluten Free cooking experiments. That is how some of my best recipes were developed!

Elana is giving away 5 pounds of almond flour and her new cookbook, The Gluten Free Almond flour Cookbook.  But it’s only open until Jan 11th, so move as fast as you can!  This recipe is great. My favorite is just how it is. Vanilla cupcake and chocolate frosting.

Vanilla Cupcakes with Vegan Chocolate Frosting (grain free and gluten free)

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
4. Pour batter into well oiled muffin tins
5. Bake at 350° for 20 minutes
6. Cool completely
7. Top with chocolate frosting

Makes 12 cupcakes

General Mills has developed a wonderful website just for us. You can sign up for their newsletter dedicated to gluten free. There is a tab for recipes and you can print their list of gluten free items. They have over 200 gluten free products to chose from!

http://liveglutenfreely.com/

This is one of the recipes they have on their site.

If you contact the company by phone they will send you pages of printed recipes. I did this a few months ago (before this site was up and running) and they sent me tons of recipes and a list of their GF items.  Awesome!!

Turtle Brownies

1	box Betty Crocker® Gluten Free brownie mix
	Butter and eggs called for on brownie mix box
25	caramels, unwrapped
2	tablespoons whipping cream
1	cup semisweet chocolate chips
1/2	cup coarsely chopped pecans

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes.
2.	Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.
	Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows. Nutrition Info 16 servings Serving Size: 1 Serving Calories: 300 (Calories from Fat: 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 120mg; Potassium 95mg; Total Carbohydrate 43g; (Dietary Fiber 1g, Sugars 30g); Protein 3g Percent Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20%; Exchanges: 1 Starch, 2 Other Carbohydrate, 2 1/2 Fat; Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.