Never Living Without

Archive for the ‘Wonderful Wake-up Calls’ 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!

I am not even sure if you can buy instant gluten free oatmeal. I know I just paid over $7 for my package of GF oats so I can’t even imagine how much it would cost to purchase flavored packets for breakfast. I have had this recipe for many years but it was not until I went gluten free that I actually started to use it. It also makes a great Christmas gift for those who want to do a homemade Christmas. This recipe is so simple!

Gluten Free Spiced Instant Oatmeal

• 8 cups GF rolled oats
• 1 cup packed brown sugar
• 2 tsp salt
• 2 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 1/2 cups dried apple or raisins

Combine all in a large bowl. Mix with a wire whisk until evenly distributed. Pour into a sealed glass container.

To make: pour 1/2 cup boiling water into a bowl and add 1/2 cup of mix.

Note: I have used this mix for my apple crisp recipe and even no-bake cookies. If you follow a low salt diet feel free to eliminate.

My daughters always remind me when the container is getting low and it only takes minutes to make weeks worth of breakfasts.

photo credit: sleepyneko

Honestly, this was my breakfast this morning!

I found this wonderful recipe for carrot cake but I had 8 zucchini that needed to be used up. I substituted 1 1/2 cup carrots for 2 cups zucchini (squeezed dry)  in the following recipe. I didn’t know if this recipe would actually turn out so I decided to try it as bread first. It was pure heaven. It was exactly like the zucchini bread I loved to eat growing up. Except this was all Gluten Free. I had a huge day of baking. I decided I was going to make a zucchini cake with cream cheese frosting for my daughters baptism.

Except I had 8 zucchini to use up, remember?

Only one loaf of bread was made but I made an astounding 8 cakes. Plus I was able to freeze enough shredded zucchini to make at least 8 more cakes. On occasion when I get the baking bug I will bake a few extra cakes and freeze them. That way they are on hand if we have a party to go to, the girls need it for school or we just plain feel like cake. I also do the same with cupcakes on occasion. In the end, I also made a half sheet yellow cake with caramel frosting. Boy is our church going to be in for the sweet tooth of their life!

Zucchini Cake/Bread

Original carrot cake recipe from Pamela’s Product’s.

• 3/4 cup oil
• 2 eggs
• 3/4 cup sugar
• 2 cups shredded zucchini
• 1 teaspoon vanilla
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 2 cups Pamela’s Baking & Pancake Mix

Yield: one layer or one loaf

Beat oil, eggs, and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into a greased loaf pan (8 x 4) and bake at 350° for 50-55 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 40 minutes. This recipe doubles easily and came out great everytime.

Frost (if desired) with a cream cheese icing (recipe)