Gluten Free Snack Bites

Gluten Free Snack Bites
Print Recipe
    Servings Prep Time
    45 snack bites 40 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    45 snack bites 40 minutes
    Cook Time
    12 minutes
    Gluten Free Snack Bites
    Print Recipe
      Servings Prep Time
      45 snack bites 40 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      45 snack bites 40 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: snack bites
      Instructions
      1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
      2. Remove from the heat and allow to cool enough to put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
      3. Preheat oven to 350℉
      4. To a large bowl add the oat flour, quinoa, oatmeal, coconut, dried fruit, chia seeds, sunflower seeds, baking powder, spices and salt. Stir to combine.
      5. To the cooled nut butter mixture add the eggs and vanilla, stir to combine. Mix with the dry ingredients and stir well.
      6. Spray mini muffin tins lightly with non-stick spray. Scoop the batter into prepared tins using a level 1 1/2 tbsp cookie scoop.
      7. Bake for 12 minutes and remove to a wire rack. Allow to cool completely in the pan before trying to remove.
      8. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
      Recipe Notes

      -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/3 cups of oatmeal to yield 1 1/2 cups of oat flour.

      -You don't need to chop the raisins, but I like them a bit smaller so they won't overwhelm any one bite.

      -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

      -If you have only one 24-count mini muffin pan, keep the unused batter covered and chilled for up to two days and bake when ready.

      Almond Milk Chai Latte

      Almond Milk Chai Latte
      Print Recipe
        Servings Prep Time
        4 8 oz servings 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 8 oz servings 15 minutes
        Cook Time
        20 minutes
        Almond Milk Chai Latte
        Print Recipe
          Servings Prep Time
          4 8 oz servings 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 8 oz servings 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: 8 oz servings
          Instructions
          1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
          2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
          3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
          Recipe Notes

          -2% milk can be used if desired.

          -you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

          -almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

          -the chai concentrate will keep in a sealed container for up to a week in the fridge.

          Cranberry Pork Rib Roast


          Cranberry Pork Rib Roast
          Print Recipe
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Cranberry Pork Rib Roast
            Print Recipe
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Ingredients
              Servings: people
              Instructions
              Pork Rib Roast
              1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
              2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
              Cranberry Apple Sauce
              1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
              2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

              Gingerbread Roll

              Gingerbread Roll
              Print Recipe
              Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                Servings
                10 people
                Servings
                10 people
                Gingerbread Roll
                Print Recipe
                Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                  Servings
                  10 people
                  Servings
                  10 people
                  Ingredients
                  Cake
                  Filling
                  Icing
                  Servings: people
                  Instructions
                  Cake
                  1. Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
                  2. Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
                  3. Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
                  Filling
                  1. Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
                  Icing
                  1. In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
                  2. While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
                  3. Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.

                  Chocolate Pudding Cake


                  Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
                  Chocolate Pudding Cake
                  Print Recipe
                  Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
                    Servings Prep Time
                    12 people 15 minutes
                    Cook Time
                    30 minutes
                    Servings Prep Time
                    12 people 15 minutes
                    Cook Time
                    30 minutes
                    Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
                    Chocolate Pudding Cake
                    Print Recipe
                    Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
                      Servings Prep Time
                      12 people 15 minutes
                      Cook Time
                      30 minutes
                      Servings Prep Time
                      12 people 15 minutes
                      Cook Time
                      30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. Spray a 9"x13" pan with non stick spray and set aside.
                      2. In a small bowl combine 1 cup brown sugar and cocoa powder, mixing until there are no lumps. Set aside.
                      3. In a large bowl whisk together flour, 1 cup brown sugar, baking powder, baking soda, espresso powder and salt. Set aside.
                      4. In a medium size sauce pan over medium heat melt unsweetened chocolate with the butter, stirring until smooth. Meanwhile warm buttermilk on the stove over medium heat or in the microwave until just warm. Whisk buttermilk into melted chocolate and add vanilla. Add liquid mixture to the dry ingredients all at once, whisking until well combined and smooth. Stir in chocolate chips. Spread evenly into prepared pan.
                      5. Sprinkle cocoa powder and brown sugar mix evenly over the entire top of cake batter. Immediately pour the boiling water over the entire surface DO NOT STIR. Bake for 30-35 minutes. Allow to cool for at least 15 minutes prior to serving. Scoop out and invert onto serving dish so the chocolate sauce tops the cake. Can be served warm or at room temperature.
                      Recipe Notes

                      Place a large baking sheet on the rack below the cake pan to catch any drips that overflow.