Gluten Free

Pineapple Carrot Muffins

February 19, 2014 by officially gluten free 5 Comments

Pineapple Carrot Muffins

These Pineapple Carrot Muffins are Gluten Free but you would never know it. They taste just as good as the recipe with wheat flour that I have been making for years. I use canned pineapple but you could fresh pineapple if you prefer to. I find that using a food processor to grate the carrots is much easier than using a grater. Corn or Potato Starch can be used in place of the Tapioca starch. I usually use whichever I have on hand. For a delicious way to use up any left over pineapple, try this Pineapple Cashew Chicken Stir Fry recipe. It’s one of my absolute Favorites.

Ingredients

2 Eggs

1 Cup Sugar

1 Cup Grated Carrot

1 Cup Canned Pineapple And Juice

1 Tsp Vanilla

1 Cup Rice Flour

1/2 Cup Tapioca Starch

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F

2. In a large mixing bowl, mix eggs and sugar.

3. Stir in, carrots, pineapple and vanilla.

4. Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.

5. Spoon into a greased or paper lined muffin tin.

6. Bake for 20 minutes.

This Gluten Free Recipe Makes 12 Pineapple Carrot Muffins.

If you liked this recipe for Gluten Free Pineapple Carrot Muffins, you may also like these recipes for:

Gluten Free Banana Chocolate Chip Muffins,

Gluten Free Double Chocolate Muffins

Gluten Free Raspberry Waffles

Gluten Free Butter Pie Crust

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Pineapple Carrot Muffins

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 muffins

Ingredients

2 Eggs
1 Cup Sugar
1 Cup Grated Carrot
1 Cup Canned Pineapple And Juice
1 Tsp Vanilla
1 Cup Rice Flour
½ Cup Tapioca Starch
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon

Instructions

Pre heat oven to 350 F
In a large mixing bowl, mix eggs and sugar.
Stir in, carrots, pineapple and vanilla.
Add rice flour, tapioca starch, baking powder, baking soda and cinnamon, Mix until well combined.
Spoon into a greased or paper lined muffin tin.
Bake for 20 minutes.

Chicken Satay

February 18, 2014 by officially gluten free 6 Comments

Chicken Satay

This Chicken Satay is one of my absolute favorite recipes. It’s really easy to make and tastes amazing. I could eat it everyday of the week. It’s make with a delicious creamy peanuty red Thai curry sauce. Chicken Satay can be eaten as an appetizer or as a meal with a side of rice and vegetables.

Ingredients

1 Can of red Thai Curry or 1 can of Coconut Milk and 2 tbsp Red Thai Curry Paste

3 Tbsp Peanut Butter

3 Tbsp Brown Sugar

3 Tbsp White Vinegar

4 Chicken Breasts

Directions

Peanut sauce

1. Strain the vegetable from the curry into a pot. Bring the curry to a boil over medium heat.

If you re using Coconut milk and curry paste instead, you start with the curry past in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil.

2. Add Peanut butter, Sugar and Vinegar to the pot.

3. Stir or whisk constantly until it starts to boil.

4. Let simmer on low for 5 minutes.

5. Remove from heat and let cool.

I use this peanut sauce as a stir fry sauce as well.

Chicken

This part will depend on if you want to BBQ Or broil them. If BBQing you will want to use skewers. In which case you should soak wooden skewers in water for at least 1 hour before using, just so they won t burn as much.

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

4. Serve with rice and Vegetables or on its own as an appetizer.

If you liked this recipe for Gluten Free Chicken Satay, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

No Bake Apple Pie Bars

Everything Mashed Potato Flatbread

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6 Tips For Changing Your Diet

February 14, 2014 by officially gluten free Leave a Comment

Changing your diet isn’t an easy thing to do. Here’s a list of 6 things you can do, to help keep you on track.

1. Stock Up On Food That You Can Eat – You’re more likely to eat the food your avoiding if you don’t have many options around you. Keeping your fridge full of delicious food you can eat, will help keep you satisfied while you get used to your new diet.

2. Make A Shopping List – Changing your diet involves more planning, at least at first. You have to sit down and think about what you should make. Plan out a shopping list so that you have some snacks to eat. Otherwise you’ll be stuck staring aimlessly at the fridge, wondering what to make.

3. Bring Food With You – Bring food with you, when you know there won’t be many choices for you to eat. It can be hard going to parties where they are serving the food your avoiding. If you have some sort of snack in your bag or car, it can really help to keep you satisfied.

4. Don’t Skip Meals – When you’re famished you’re more likely to eat the food your avoiding. Keeping yourself full throughout the day, will help to keep you from making bad choices at night.

5. Drink Lots Of Water – Drinking a lot of water will help to keep your stomach full, which will make you think about food less.

6. Keep Busy – Keeping yourself busy will help keep your mind off food. So take up a new hobby or go out for a long walk. Whatever it takes to keep yourself occupied.

Cravings do eventually go away. The trick is to do what you can in the meantime, to keep yourself happy. Try to stay positive and know that feeling better is worth it.

Good Luck 🙂

Sorry Tradition…

February 13, 2014 by officially gluten free Leave a Comment

Most of us grew up on a diet consisting of wheat breads, pasta’s and cereals. Our parents bought white flour by the 50 lb bag. Now we use it to feed our family’s. Wheat flour is cheap and delicious, so why wouldn’t we want to use it. After all it’s in all the recipes we use and most of those recipes are tradition.

Sorry Tradition…but I’m just going to alter you a little. Don’t we alter our traditions anyways? Keep what works and throw away what no longer resonates. It’s time we changed our food traditions to food that’s better for us. Let’s eat the food that makes us feel good, instead of the food that we’re told will make us feel good. I mean actually physically feel good, not emotionally feel good because it reminds us of or childhood.

The proof is in the pudding… Going gluten free has made me feel better, so that’s what I’m going to continue to do. I still use the little cooking secrets I learned from my grandmother but I use them when cooking my own new gluten free recipes.

You never know, our grandchildren’s children might make some of our recipes as their own tradition. Or maybe they’ll just take what resonates with them and throw away the rest.

Sweet Potato Salmon Cakes

February 12, 2014 by officially gluten free Leave a Comment

Sweet Potato Salmon Cakes

These Delicious Gluten Free Sweet Potato Salmon Cakes are made with Sockeye Salmon and Sweet Potatoes. The Sweet Potatoes compliment the Salmon Perfectly. They make a Great Appetizer or Side Dish and can be made ahead of time if needed. I like to dip mine in tartar sauce but you could use just a squeeze of lemon and they would still taste wonderful.

Ingredients

1 Can of Sockeye Salmon

1 Small Sweet Potato

2 Tbsp Minced White Onion

1 Egg

1 1/2 Cups Gluten Free Corn Flakes

1 Tsp Dried Oregano

1 Tsp Dried Basil

2 Tbsp Olive Oil

Salt and Pepper

Directions

1. Pe heat oven to 400 F.

2. Cook and mash the sweet potato.

3. Mix the the salmon and sweet potato together.

4. Add egg and minced onion. Then half of the basil, oregano and salt and pepper. Mix until well combined.

6. Crush the corn flakes and add the rest of the basil, oregano and salt and pepper.

7. Using a spoon make balls with the salmon mixture. Roll in the crushed corn flakes then flatten into patties.

8. Fry in olive oil for 3 minutes per side.

9. Transfer to a baking sheet and bake for an additional 15-20 minutes, turning half way.

If you liked this recipe for Sweet Potato Salmon Cakes, Then you may also like these recipes for:

Cucumber Gravlax

Mango Salad Rolls

Grilled Chili Lime Pineapple Shrimp

Fish Tacos

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Honey Roasted Peanuts

January 30, 2014 by officially gluten free Leave a Comment

Honey Roasted Peanuts

These Honey Roasted Peanuts are so easy to make and they taste incredible. With only Four Ingredients you really can’t beat how simple this recipe is. Peanuts are inexpensive and just packed full of protein. They’re a perfect Gluten Free Snack you’ll want to make again and again.

Ingredients.

1/4 cup Honey

1/4 cup White Sugar

1/2 tsp Salt

4 cups Peanuts

Direction

1. Preheat oven to 300 F

2. Melt honey in a large pot, over low heat.

3. Add sugar and salt, stir quickly. Then remove pot from heat.

4. Add Peanuts and mix thoroughly with a stiff spoon. ( Do this quickly, it will stick as it cools ).

5. Place peanuts flat on a ungreased cookie sheet.

6. Bake for 30 minutes string every 5-10 minutes.

7. Once peanuts are browned remove from the pan immediately.

8. Let cool in a large container with the lid off. Stir up the peanuts every 5 minutes until cool, to keep them from clumping together.

If you liked this Gluten Free Recipe for Honey Roasted Peanuts, then you may also like these recipes:

Gluten Free Peanut Butter Cookies

Vanilla Chai Protein Shake

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No Bake Almond Toffee Squares

January 29, 2014 by officially gluten free 4 Comments

No Bake Almond Toffee Squares

These delicious Gluten Free No Bake Almond Toffee Squares are a grown up version of Rice Crispy Squares. They are incredibly easy to make and are the perfect gluten free treat to make for parties or BBQ’s. They’re also perfect for a summer day because you won’t need to turn on your oven.

Ingredients

2 Tbsp Butter

30 Marshmallows

2 cups crushed Almonds

1 cup Toffee bits