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Recipes
Quick Cinnamon Buns
By MaryEllen
From Dawn's comments: They are soooo good
- Cinnamon Filling:
- 3 cups all-purpose flour (Try using GF Flour and keep your fingers crossed!)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 1/2 teaspoon baking soda
- 2/3 cups cold butter cubed
- 1 1/4 cup buttermilk
- 1 egg
- 3 tablespoons butter softened
- 1/2 cup chopped pecan
- 1/3 cup packed brown sugar
- 2 teaspoons cinnamon
Parker House Rolls GF
By MaryEllen
Tender on the inside with a nice crunchy shell, these rolls taste exactly like you want rolls to taste
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup warm water (about 110°F)
- 1 teaspoon + 1/4 cup sugar, divided
- 3 1/2 cups Mary’s Gluten-Free Flour Blend, more for
- working dough (see separate recipe for ingredients)
- 1 1/2 teaspoons xanthan gum
- 1 cup milk of choice
- 1/4 cup melted butter, melted vegetable shortening or vegetable oil
- 1 teaspoon sea salt
- 1 large egg*, room temperature
- 1-1 1/2 teaspoons coarse or kosher salt, optional
- 3 tablespoons melted butter, for brushing tops, optional
Italian Herb Seasoning
By MaryEllen
Forget buying packets of seasonings
- 1 T Mediterranean oregano, dried
- 1 T basil, dried
- 1 T sage, dried
- 1 t rosemary, dried
- 1 t red pepper flakes
- Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 3.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.1 g
Nutella Mug cake
By MaryEllen
Sorry cannot remember where I found this but it really hits and demolishes one's craving for sweets when you don't ...
- 4 tablespoons self-rising flour
- 4 tablespoons granulated sugar
- 1 egg
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons Nutella
- 3 tablespoons milk
- 3 tablespoons olive or vegetable oil
Paleo Chocolate Chip Cookies, GF
By MaryEllen
You do have a choice in whether you pair your finely ground blanched almond flour with a bit of coconut flour or a ...
- For the tapioca starch variety
- 1 1/2 cups (180 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch/flour
- For the coconut flour variety
- 1 2/3 cups (200 g) finely ground blanched almond flour
- 1/4 cup (24 g) coconut flour
- For both varieties
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup (120 g) granulated coconut palm sugar
- 1/4 cup (56 g) virgin coconut oil, melted and cooled
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 5 ounces dark chocolate chips
Overnight Oat Waffles, GF
By MaryEllen
An added benefit is that overnight oats are easier to digest than traditional oats because soaking breaks down the ...
- OVERNIGHT OATS:
- Ingredients
- 1 1 1 cup certified gluten free, purity protocol oats (rolled or quick, not steel cut)
- 1 1 1 Tbs. OWYN Protein powder, peanut butter powder or cocoa or both (optional)
- 1/2 1/2 1/2 Tbs. cinnamon (optional)
- 1 1 1 cup milk of choice, dairy or non-dairy or OWYN protein drink
- FOR THE WAFFLE BATTER:
- Ingredients
- 1 1/4 1 1/4 1/4 cup prepared gluten free overnight oats
- 1/3 1/3 1/3 cup (45 grams) gfJules Gluten Free All Purpose Flour
- 1 1 1 cup milk of choice or OWYN protein drink
- 1 1 1 Tbs. pure maple syrup, sugar or coconut palm sugar, honey or agave (reduce milk by 1 Tbs. if using liquid sweetener)
- 1 1 1 Tbs. cocoa (optional)
- 1/2 1/2 1/2 tsp. cinnamon (optional)
Maple Bacon Beer Burgers
By MaryEllen
Mix ground beef, beer, Worcestershire sauce, maple syrup, and pepper together in large bowl until just combined th...
- 1 lb 90/10 ground beef
- 1/4 cup beer
- 2 Tablespoons Worcestershire sauce
- 1-1/2 Tablespoons pure maple syrup (not pancake syrup)
- lots of pepper
- 4 slices cheddar cheese
- 8 slices maple bacon, cooked
- 4 buns
West African Peanut Stew
By MaryEllen
In a large pot, sauté onion, garlic and ginger in oil until tender
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 4 tablespoons FAIR TRADE olive oil
- 6 cups water
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 small sweet potatoes, cubed
- 2 medium tomatoes, chopped
- 3 cups chopped kale or spinach
- 1 cup crunchy peanut butter
Crispy Phyllo Spinach Tartlets
By MaryEllen
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of ...
- 4 Tbs extra-virgin olive oil, divided
- 1 medium yellow onion, coarsely chopped
- 3/4 tsp salt, divided
- 16 cups spinach, (about 1 pound), tough stems removed, coarsely chopped
- 1 cup low-fat ricotta cheese
- 1/3 cup crumbled feta cheese
- 2 large eggs
- 2 large egg whites
- 2 Tbs chopped fresh dill, or 2 teaspoons dried
- 1/2 tsp freshly ground pepper
- 1/4 tsp ground nutmeg
- 1/2 cup sun-dried tomatoes, finely chopped (not oil-packed)
- 2 Tbs butter
- 20 sheets (9-by-14-inch) phyllo dough, thawed according to package directions
- Servings: 8
- Yield: 8 tartlets
- Tips
- Make Ahead Tip: Prepare the filling (Steps 1-2), cover and refrigerate for up to 1 day. | Equipment: 8 individual (4- to 4 1/2-inch) tartlet pans or 11-inch round removable-bottom tart pan
- Author Notes
- Diabetes appropriate | Low calorie
Glazed Orange Coconut Cake
By MaryEllen
Preheat oven to 350F. Grease and flour a Bundt pan
- Orange glaze and garnish:
- 2 1/2 cups purpose flour1
- 1/2 cups granulated sugar
- 3/4 cup finely shredded, unsweetened coconut
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup fresh orange juice (4 to 5 oranges)
- 1 tablespoon finely grated orange rind
- 2 cups powdered sugar
- 1/4 cup fresh orange juice (1 orange)
- Toasted coconut chips (optional)