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Recipes
Gluten Free Zucchini Bread | Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 325°F
- Ingredients
- 3 cups (420g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup (200g) granulated sugar
- 1 cup (218g) packed light brown sugar
- 2 1/2 cups grated zucchini
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 1 ripe banana, peeled and mashed
- 1/2 cup (112g) vegetable oil
- 2 teaspoons pure vanilla extract
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon cornstarch
Frugal Fuel: Almond + Pecan Crunch
By sandycon
Pre-heat the oven to 350F degrees
- 1 cup raw almonds
- 1 cup raw pecans
- 3 Tbsp brown rice syrup
- 1 tsp fine sea salt
- 1 tbsp cinnamon sugar (optional)
Peanut Butter Banana and Oat Milkshake
By sandycon
In a spice grinder, pulverize flax seeds and oats into a fine powder
- 2 cups cold almond milk (soy or regular milk would also be delicious)
- 1 banana, cut into chunks (frozen is ideal) (definitely peel the banana… like, for sure.)
- 1/4 cup peanut butter
- 1 heaping teaspoon honey
- 1 tablespoon flax seeds, ground into meal
- 2 teaspoon old fashioned oats, ground fine
Strawberry Limeade
By sandycon
Southern Living APRIL 2012
- 3 cups sliced fresh strawberries
- 1 cup sugar
- 4 cups cold water
- 2/3 cup fresh lime juice (about 4 large limes)
Slow Cooker Coconut & Green Curry Pork
By sandycon
Heat the broiler. Cut the pork into four pieces and sprinkle liberally with salt and pepper
- Slow Cooker Coconut & Green Curry Pork
- serves 6 to 8
- Between 2 and 3 pounds pork butt or pork shoulder
- Kosher salt and freshly-ground black pepper
- 2 pounds small red potatoes, scrubbed and cut into sixths
- 1 tablespoon vegetable oil
- 1 4-ounce can Thai green curry paste, such as Maesri
- 1 15-ounce can coconut milk
- Chopped cilantro or chives, to serve (optional)
- Toasted unsweetened coconut, to serve (optional)
Starbucks Pumpkin Scones
By sandycon
These are great for the holidays
- 2 cups
- all-purpose flour
- 7 tablespoons
- sugar
- 1 tablespoon
- baking powder
- 1/2 teaspoon
- salt
- 1/2 teaspoon
- ground cinnamon
- 1/2 teaspoon
- ground nutmeg
- 1/4 teaspoon
- ground cloves
- 1/4 teaspoon
- ground ginger
- 6 tablespoons
- cold
- butter
- 1/2 cup
- canned pumpkin
- 3 tablespoons
- half-and-half
- 1 large
- egg
- 1 cup
- powdered sugar
- 1 tablespoon
- powdered sugar
- 2 tablespoons
- whole milk
- 1 cup
- powdered sugar
- 3 tablespoons
- powdered sugar
- 2 tablespoons
- whole milk
- 1/4 teaspoon
- ground cinnamon
- 1/8 teaspoon
- ground nutmeg
- 1 pinch
- ginger
- 1 pinch
- ground cloves
Quinoa Salad With Black Beans and Mango
By sandycon
From the cookbook Veganomicon, this is a tasty, healthy salad
- 1 mango, peeled and diced small
- 1 red pepper, seeded and diced as small as you can get it
- 1 cup chopped scallion
- 1 cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 2 tablespoons grapeseed oil
- 1/4 teaspoon salt
- 2 cups cooked quinoa, cooled
- 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
Hazelnut Cherry Muesli
By sandycon
Preheat the oven to 350 degrees
- 1/2 cup whole hazelnuts
- 1/4 pumpkin seeds
- 3/4 cups rye flakes
- 1/2 cup old-fashioned rolled oats
- 1/4 cup wheat bran
- 1/2 cup dried cherries
- 1/4 teaspoon cinnamon, optional
- Honey and milk (or yogurt), for serving
Baked Crab Rangoon
By sandycon
HEAT oven to 350°F. MIX first 4 ingredients
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Gluten Free Flour Mix
By sandycon
whisk all these together When I use it, I also do the following: ~ use 1 tsp of xanthan gum per cup of flour
- 1 cup sorghum flour
- 1 cup potato starch
- 1/2 cup brown rice flour
- xanthan gum
- baking soda and/or baking powder