Pots De Creme

Pots De Creme

This is a super easy recipe that is always a crowd pleaser!  

This recipe takes about 5 minutes to make + 3 hours of chilling time

12 oz Chocolate Chips (I use enjoy Life)

4 eggs

2 tsp Vanilla

pinch of salt

1 Cup Very Hot Coffee

 Blender

1. In a Blender (Doesn't need to be fancy) place the chocolate chips, eggs, vanilla and salt.  
2. Begin Blending (Have the Very Hot Coffee ready to use)
3. after a few seconds take the circular disk out of the lid of the blender and while it is blending gradually add in the Hot Coffee.
4. Blend for a few more seconds until smooth.
5. pour into little glasses.  Leave room at the top for the whipped cream
6. refrigerate for atleast 3-4 hours it WILL thicken up.

A fun variation is using this to make a Chocolate Cream Pie.  I make a Macaroon crust using my macaroon cookie recipe and then bake in the oven (crust).  After crust has cooled I pour the pots de creme into the pie crust and refrigerate. 

Banana Pancakes (Gluten Free, Dairy Free, Corn Free, Soy Free)

These are super easy and healthy pancakes.  And best of all they are delicious!  They have a very light banana flavor.  I sometimes add, nuts, chocolate chips, blueberries... Really anything... (It is not a typo there is no sugar or flour)

1 Banana
3 eggs
1/2 Cup Gluten Free Oats

In a blender add all the ingredients and mix until blended.
Cook Pancakes on a hot skillet

Enjoy!!!

Gluten Free Flour Recipe #2

I like this flour blend because of the added nutrients that the coconut or almond flours provide.  I find it is particularly good in baked goods.  (But the drawback is that it is a more expensive flour to make)  

3 C. White or Brown Rice Flour (Can be a combination or all white or brown)
3 C. Sorghum Flour
3 C. Tapioca Flour
3 C. Potato Starch (not Potato Flour)
3 C. Almond OR Coconut Flour

(in most recipes unless it already has xanthum gum or guar gum in them you will need to add 1/2 tsp per cup of flour in the recipe unless the recipe already calls for xanthum gum or guar gum.

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Tips:

• It can be substituted Cup for Cup for regular flour.  ***** You will need to add 1/2 tsp of Xanthum gum or Guar Gum for every cup of Flour ****** (I have my flour container labeled with the amount of xanthum gum to add.
• Store in an airtight container in your fridge or freezer, for later use.
• This is a good all purpose flour.  
• I usually use Coconut Flour because it is incredibly healthy and it is usually less expensive than almond flour.  
• The best place to buy you flour's is in the bulk section of vitamin cottage.  Many of them are in the freezer section.
• Xanthum and Guar Gum are also best purchased at vitamin cottage in the bulk section.
• Remember to use Guar Gum If you have a corn allergy
• Try this flour in some your favorite recipes

Sarah's loaded butterscotch brownies

This is one of my all time favorite recipes.  Not only is it delicious it is incredibly quick and easy to make!  I vary what I put in it... Sometimes I make it plain with no nuts and no coconut-Sometimes with just nuts, but if I have coconut and nuts I usually add them (unless baking for people with nut allergies). my daughter wanted me to add chocolate chips to the recipe-it would be probably be good with them also (I guess I know why I add chocolate chips to so many of my recipes!!!).

1/4 Cup Oil
1 Cup Brown Sugar
1 egg
3/4 Cup Gluten Free Flour Blend #1 or #2
1 tsp baking powder
1/2 tsp salt
1/2 cup Chopped Nuts (optional)
1/2 Cup Unsweetened Coconut (optional)

1. Preheat oven to 350 degrees, grease a square pan and line the bottom with parchment paper.
2. Mix oil, egg and sugar.  
3. In a small bowl mix together flour, salt, and baking powder 
4. Add flour mixture to wet ingredients.
5. Add coconut and nuts.
6. Spread out evenly in the bottom of square pan.  
7. Bake 25 minutes.  Cut brownies immediately.  Wait at least 5-10 minutes to eat them.  they will get chewy as they begin to cool.

Sweet Potato Fries/Roasted Potatoes

Although, this would of course always be Gluten Free.  I am including it because it is yummy and it is good to have  everyday meal or snack ideas ready. I sometimes make 1 baking sheet of regular potatoes and 1 with sweet potatoes/yams.  I also sometimes make homemade potato chips by following the same steps but slicing the potatoes rather than making them into fries.  This is one of my daughter's favorite foods (She likes it without the rosemary)!!!

1 Large Yam or Sweet Potato or 2 large Potatoes
Rosemary to taste
Salt to Taste
1- 2 TBSP Oil

1. Preheat oven to 420 Degrees
2. Peal Potatoes
3. Cut into Strips and make them  about 1/2 inch wide and 2 inches long (size up to you)
4. With pastry brush lightly brush oil onto the fries
5. sprinkle with salt and Rosemary
6. Bake in the oven for 20 minutes  (if you want to have lightly roasted potatoes take them out now..I love them this way too)
7. Turn over and bake an additional 10-20 minutes.  Bake until they are to your desired texture.  They will be good.
8. Enjoy!

Chicken Green Chili (Gluten Free, Dairy Free, Corn Free, Soy Free)

This is one of my all time favorite recipes.  If you can tolerate dairy it is very good with cheese and Sour Cream on it.  It helps if it is a little too spicy for your taste.  If you want it more or less spicy you can adjust the amount of jalapeno in the recipe.  I like to eat it straight but it is good for burritos, huevo's rancheros or enchilada's.

• 1 Cup Canola Oil
• 1 Cup Potato Starch
• 8 Cups Chicken Broth  (can use the broth from the chicken that you cook)
• 2 Cups Chicken (approximately 1 whole chicken.  You can use all white meat if you prefer)
• 1 Lg Onion
• 1/4 Cup Spike Seasoning
• 2 tsp salt
• 1 TBSP Red Chili Pepper
• 1 tsp black pepper
• 1 tsp white pepper
• 4 7oz cans of Diced Green Chile's
• 2 TBSP diced Jalapeno peppers
• 28 oz can diced Tomatoes (including juice)

1. In a large pot Boil chicken in 8 cups of water.   
2. When the Chicken is cooked thoroughly and is tender remove bones, skin and shred or cut the chicken into bite size pieces.  Set aside broth and chicken
3. Mix Potato Starch, salt, pepper, red pepper, white pepper and spike seasoning.  Set aside
4. In a large pan saute Onion in oil until tender.
5. add potato starch mixture.
6. Add Chicken Broth gradually stirring constantly with a wire whisk to keep it from clumping.
7. Add Chicken, Tomatoes, Green Chile's, and jalapeno peppers
8. Transfer to a crock pot and simmer on low for several hours until ready to eat.  Or....You can let it simmer on low for at least an hour to let the flavors blend.  I find it is easier and better to let it cook in the crock pot until I am ready to enjoy it.

Delicious Rice Stuffing (Gluten Free, Dairy Free, Corn Free and Soy Free)

This recipe is amazing!  Stuffing has always been my favorite part of Thanksgiving Dinner.  I have tried making Gluten Free stuffing and I have not liked it that much...This recipe is amazing.  I like it as much as the stuffing and I am NOT a huge rice fan!  

• 5 Cups Cooked rice (I use a blend of Calmati Brown Rice, Wild Rice, Sweet brown rice and heirloom red rice called Organic harvest Medley) (If you are planning to bake some in the oven you may want to cook Rice in Chicken Broth--I didn't because I was using leftover rice)
• 4 Large Celery Stalks  chopped including celery leaves (about 2 Cups)
• 1 Large Onion Chopped
• 1/2 Cup DF Butter or Coconut Oil
• 1 teaspoon sage
• 1 tablespoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon crushed thyme
• 2 TBSP Dried Parsley (or some chopped fresh)

1.  In a Large Skillet melt the butter substitute.  Saute the chopped onion and celery until partially tender.  
2. Add the cooked rice to the celery and onions.  fry the rice until it begins to get crispy.  
3. Add in the rest of the seasoning
4. Stuff in the turkey.  If you have any extra you can bake it in a casserole dish in the oven.

If you have a larger turkey you may need to double the recipe.  Feel free to season the stuffing with whatever seasonings that your favorite stuffing recipe uses.

Chocolate Chip Cookies (Gluten Free, Dairy Free, Corn Free, Soy Free)

These are my daughter's favorite Chocolate Chip Cookies.  You would never know they are Gluten Free!

2 1/4 Cups Plus 2 tablespoons Gluten Free Flour Blend #1
2 tsp baking powder
1 tsp Hain baking Soda
1/2 tsp salt
1 Cup dairy free butter (softened), coconut oil, or applesauce
1 Cup brown sugar, coconut sugar, or sucanat
1/2 Cup sugar
2 eggs
1 bag enjoy life chocolate chips
1 Cup Chopped Nuts (Optional)

1. Preheat oven to 375 degrees
2. In small bowl mix flour, baking powder, baking soda, and salt.
3. In a large bowl mix together dairy free butter option, sugar and eggs.  
4. Add dry ingredients to wet ingredients and mix until blended.
5. The dough will look like it needs more flour.  But they actually turn out best if you resist the urge to add additional flour.
6. Spoon onto a baking sheet lined with parchment paper approximately 2" apart.
7. Bake 8 -10 minutes
8. Cool on wire rack.
9.  Enjoy!  (Freeze any extra)

Easy Turkey Meatloaf (Gluten Free, Dairy Free, Soy Free, Corn Free)

This is an amazingly easy and delicious turkey meatloaf.  The spinach adds some nice flavor and extra nutrients.  It is a good way to sneak some extra vegetables in.  (My daughter was suspicious of it the spinach the 1st time I served it.  I told her the green stuff was just like adding parsley which just adds a bit of mild seasoning and color).  Now she eats it happily every time I serve it.  I often double the recipe and make 2 loafs, you can either cook them both and serve for a larger crowd or have more yummy leftovers, or you can freeze one for a future meal (freeze before baking).

1 1 lb Ground Turkey or Chicken
2 cups Fresh Spinach Chopped
1/2 onion
1 egg
1/2 Cup Gluten Free Oats
3/4 tsp salt
1/2 tsp pepper

1. Preheat Oven to 350 Degrees
2. In a large bowl mix all the ingredients together.
3. Transfer to a loaf pan.
4. Bake 350 degrees 1 hour
5. Remove from oven and with a knife scrape the edge of pan, then flip over and remove meatloaf from pan.

Chocolate Banana Nut Bread (Gluten Free, Dairy Free, Soy Free, Corn Free)

I love banana bread, so I often buy extra banana's in hopes of them ripening before we eat them.  But when I don't have enough to make Banana Bread, I freeze them and save them for when I am ready!  This recipe yields 2 loafs.  I usually make 2 loafs at a time and freeze one (assuming we don't eat it before I can do this).

2 1/2 Cups Gluten Free Flour #1
4 tsp Baking Powder
3 tsp Cinnamon
1 tsp salt
4 eggs
1 Cup Brown Sugar
1 Cup Sugar
6 Medium Banana's
1 Cup Oil
1 Cup Walnuts (optional)
1 Cup Chocolate Chips (optional)

(It is good with or without nuts and or Chocolate Chips)

1. Preheat Oven to 350 Degrees.
2. Mix the dry ingredients in a small bowl.
3. In another bowl, mix the bananas, eggs, and oil.  Add the Sugar.
4. Mix in the dry ingredients until blended.
5. Add the Nuts and Chocolate Chips
6. Pour into 2 greased or lined with parchment paper loaf pans
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Bread (Gluten Free, Dairy Free, Soy Free, Corn Free)

This recipe makes two loafs.  It is very easy and delicious!  When I make it, I tend to not measure the nuts and chocolate chips.  So the amount will vary a little depending on my mood. 

• 3 Cups Gluten Free Flour #1 (See Recipes)
•  1 teaspoon of salt
• 1 Cup  Sugar
• 1 Cup Brown Sugar
• 2 teaspoon baking soda
• 1  (15 oz) Can Pumpkin
• 1 Cup oil
• 4 eggs, beaten
• 1/2 cup water
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 3/4 cup chopped walnuts (optional)
• 1/2 Cup Chocolate Chips (optional)

1. Preheat oven to 350 Degrees
2. Mix Flour, Spices, Sugar, Baking Soda, and Salt together in a bowl.
3. In another bowl mix together Eggs, Pumpkin, water, and oil.
4. Add dry ingredients to wet ingredients.  When almost mixed add nuts and chocolate chips.  Mix until blended. Grease or Line two bread pans with parchment paper.
5. Pour batter evenly into the two pans
6. Bake 55-60 minutes or until done.

Hot Fudge Pudding Cake (Gluten Free, Dairy Free, Corn Free, Soy Free, Egg Free))

This is a super easy recipe, that is always a crowd pleaser!

1 Cup Basic Gluten Free Flour #1
1 tsp hain Baking Powder
1/4 tsp salt
3/4 Cup Sugar
2 TBSP Cocoa Powder
1/2 Cup Coconut milk
2 TBSP Melted Dairy Free Butter
1 Cup Chopped Walnuts
1 Cup Brown Sugar or Coconut Sugar
1/4 Cup Cocoa Powder
1 3/4 Cups Hot Water

1. Heat Oven to 350 degrees
2. add flour, baking powder, salt, sugar, and 2 TBSP Cocoa Powder together in a bowl.  Stir in Coconut milk and dairy free butter.
3. Stir in Nuts
4. Spread in a square pan (9 X9 ) sprinkle with brown sugar and 1/4 cup cocoa powder .   
5. Pour Hot Water over the entire batter.  (Will look like muddy water).  
6. Bake 45 Minutes.  During baking the cake mixture rises tot he top and the chocolate sauce settles to the bottom.
7. Serve hot and can be topped with DF whipped cream or DF Ice Cream!

Amazing Gluten Free Crepes (Gluten Free, Dairy Free, Soy Free, Corn Free)

I don't know why, but for some reason when I started eating Gluten Free, I thought that I could no longer enjoy Crepes.  Which had become one of my specialties.  I made them today for the 1st time in a year.  They were no different than before!!!  My husband and I gobbled them up and felt bad that my daughter was not home to enjoy them.

1 cup basic Gluten Free Flour Blend #1
1 Cup Coconut Milk
4 Eggs
2 TBSP Olive Oil
1/2 tsp salt
1/4 Cup Sugar (omit or use less if you are making savory crepes)

1.  Mix all ingredients in blender or with mixer.
2.  Heat up 8" skillet on stove.
3. measure 1/4 cup of batter and spread around pan by gently tipping pan around until the batter covers       the entire bottom of the pan.
4.  When the crepes start to form bubbles.  Flip and then cook  until done.
5.  Serve with your favorite Toppings!  (I like coconut milk Whipped Cream and fruit)

Yummy Gluten Free Pancakes (Gluten Free, Dairy Free, Soy Free, Corn Free)

The first time I made this recipe.  My daughter thought that they had Gluten in them, because they tasted so delicious!

1 1/4 Cups Coconut Milk
1 Egg
2 TBSP Oil
1/2 tsp Salt
2 TBSP Sugar
1 Cup Gluten Free Flour Blend #1 (see recipes)
2 tsp Baking Powder (use Hain to be corn free)

1.  Mix all ingredients in the blender
2.  Lightly grease pan
3.  Make pancakes like normal... Enjoy

To Make it easier you can make your own pancake mix.

Gluten Free Pancake Mix
6 cups Gluten Free Flour #1
1 TBSP Salt
3/4 Cup Sugar
1/4 Cup Baking Powder

Mix all ingredients well.  Store in an airtight container in the freezer.

Use 1 1/8 cup plus 2 1/2 tsp of Pancake Mix
1 1/4 Cups Coconut Milk
1 egg
2 TBSP Oil

Mix ingredients together in blender and cook.

Shepherd's Pie-Gluten Free, Dairy Free, Soy Free, Corn Free

This is a real crowd pleaser.  It also makes great leftovers!  I usually make 2 square pans so that I can freeze one for an easy meal for another day!

1 lb. Ground Meat
1 Onion
3 Cups Beef Broth
2 TBSP Potato Starch
Salt  (to taste)
Pepper (to taste)
2  12 oz pkg Frozen peas and Carrots
8 Cups Mashed Potatoes (about 8 potatoes)

• Preheat oven to 350 degrees Fahrenheit
• Chop onions
• In a pan saute onions and ground meat.  Until Meat is cooked thoroughly and onions are tender.
• Remove meat and onion mixture from pan and place on a plate with a paper towel to absorb the excess fat.
• In the same pan over medium heat, add potato starch and broth.  Add Salt and Pepper.  With a wire whisk stir constantly and cook until there are no clumps, and it thickens and boils.
• Turn heat off and add the frozen peas and carrots,  Stir for about 30 seconds then add the ground meat.  
• Transfer to a 9 X 13" pan or 2 square pans.
• Top with mashed Potatoes.
• With a Fork make lines going across horizontally then length wise.  Creating a criss cross pattern.
• (If you are going to freeze it for another day this is when you would do that.  Then you would thaw and follow the directions below.)
• Bake for 1 hour
• Then turn the oven to broil and place on the top shelf.   Broil  until the top is nicely browned.
• Enjoy!

Chocolate Crinkle Cookies (Gluten Free, Dairy Free, Soy Free, Peanut Free, Corn Free)

These have always been a favorite cookie.  I don't make them that often because they take a little planning.. They must be refrigerated for several hours.  But they really are easy, and they will Solve that chocolate craving!

Chocolate Crinkle Cookies

1/2 Cup Oil                                           2 Cups Basic Gluten Free Flour #1

4 Squares Unsweetened Chocolate           2 tsp baking powder

2 Cups Sugar                                         ½  tsp salt

4 eggs                                                  powdered sugar (to roll in)

v   Melt Chocolate

v   Mix, chocolate, sugar, and oil together.

v   Gradually stir in the eggs until well blended

v   In a separate bowl mix dry ingredients together

v   Add dry ingredients to chocolate mixture.

v   Mix until well blended.  Will still be a little runny.

v   Chill for several hours or overnight.

v   Heat oven to 350 degrees

v   Scoop dough and roll into 1” balls

v   Roll in powdered sugar

v   Place on Cookie Sheet with parchment paper  about 2” apart.

v   Bake  10 -12 minutes (Will look almost  undercooked—be careful not to over bake)

v   Enjoy

Basic  Gluten Free Flour Recipe #1

3 Cups  Brown Rice Flour

3 Cups White Rice Flour

3 Cups Tapioca Flour

1 ½ Cups Potato Starch

2 TBSP Xanthum Gum (Guar Gum to make Corn Free)

1 TBSP Salt

v   Mix all the ingredients thoroughly

v   Store in a container in the fridge or Freezer to use at your convenience.

Finnish Oven Pancakes- Gluten Free, Dairy Free, Soy Free, Corn Free

These are a family favorite!  Very easy to make.

3 eggs

1 cup Milk substitue (I use coconut milk)

1/4 Cup + 1 TBSP Basic Gluten Free Flour Recipe #1 (in recipes)

2 TBSP Sugar

1/4 tsp salt
Powdered sugar sprinkle on top

1. Preaheat Oven to 425 degrees
2. grease a 11 X 7" pan (if you don't have one a square one will work)
3. Put parchment paper on the bottom of the pan. 
4. In a Blender Combine all the ingredients.  Blend on high until it has the consistancy of whipping cream.  (If you don't have a blender you can do this with a mixer)
5. Pour into pan.
6. Bake for 15 - 20 minutes
7. Remove from oven and sprinkle with powdered sugar

I usually top with dairy free butter and a little sugar,  you can use jam, or syrup if you choose.

Hot Cocoa (Dairy Free and Soy Free)

This may seem silly...A recipe for Hot Cocoa.  But I have found that I generally don't care for the prepackaged chocolate dairy free milk heated up for hot chocolate.

1 1/2 Cups vanilla Coconut Milk (if Corn is not an Allergy)
1 Tablespoon Cocoa Powder
1 Tablespoon plus 1 tsp Sugar

Heat milk and add the cocoa powder and sugar.  If you want it more chocolate flavor or sugar add to taste.  Can be done in microwave about 2 minutes or on the stove (stir constantly).

Butter Balls-Russian Tea Cakes-Mexican Wedding Cake Cookies (Gluten Free, Dairy Free, Soy and Corn Free)

These cookies are a family favorite!  We always make them at Christmas time!

1 Cup Earth Balance (Butter substitute)

1/2 Cup powdered Sugar (additional for sprinkling)

2 1/4 Cups Basic Gluten Free Flour Recipe #1

1/4 tsp salt

3/4 cup finely chopped Walnuts

1. Mix Butter substitute and powdered sugar together.
2. in a small bowl mix flour and salt together.
3. Add flour mixture to butter mixture.
4. Add Nuts.
5. Stir until well blended.  
6. Transfer to a small bowl, press dough down, it may be crumbly.
7. Chill dough for at least an hour.  
8. Preheat oven to 400 degrees
9. Bake on cookie sheet with parchment paper for 10-12 minutes until the bottoms of cookies are very lightly browned.
10. Immediately when you remove cookies from the oven sprinkle with powdered sugar. I use a flour sifter.  If you do not have one of these, roll the cookies in a bowl of powdered sugar while the cookies are still warm.  (when you roll them, they sometimes crumble.  This is why I prefer to sprinkle them with the sugar)

Toffee Square Recipe Gluten Free, Dairy Free, Soy Free, and Corn Free

These are a very rich cookie.  It is a combination of a Cookie and Toffee.  Enjoy!

1  Cup Earth Balance (butter substitute)

1  Cup Brown Sugar

1  egg yolk

1  tsp vanilla (optional)

2  Cups Basic Gluten Free Flour Recipe #1 (previous recipe)

1/4  tsp salt

1 pkg Chocolate Chips (Enjoy Life is What I use)

1/2 Cup Chopped nuts (optional)

1. Heat Oven to 350 degrees.
2. Grease 13 X 9 X 2" pan.
3. Mix earth balance, brown sugar, egg, and vanilla together.
4. in a small bowl mix flour and salt.
5. add flour mixture to "butter" mixture until thoroughly mixed.
6. spread evenly in pan.
7. bake for 25-30 minutes.  Will still be soft.
8. A few minutes before the toffee squares are done.  Melt the chocolate chips in a pan on the stove.  Be careful not to burn them.
9. Remove Toffee Squares from the oven and then top immediately with melted chocolate.
10. Cut into Squares while still hot.
11. Let Cool Completely.  They will become crispy as they cool.  Do Not Over bake.

(remember will need to substitute Guar Gum if going Corn Free)