Ingredients: 8 oz. of thin Gluten Free spaghetti pasta ½ teaspoon salt ¼ cup melted ghee or oil 1 teaspoon parsley flakes salt and pepper to taste 2 eggs, beaten 1 jar GFCF spaghetti sauce Cook the pasta in boiling water with the salt for 6 – 10 minutes until tender, then drain. Stir in the ghee/oil, parsley flakes, salt and pepper. Spoon the pasta into 6 greased custard cups or large muffin tins to make nests. Pour eggs in
Ingredients: One batch of Ozma biscuits, rolled into 6 breadsticks instead, and baked Gluten Free mustard (we like Annie’s naturals brand) Gluten Free mayonnaise (Spectrum brand) 6 thin slices of Gluten Free ham (Applegate farms brand works) Spread mustard and mayo on the ham slices. With the spread side on the inside, roll each ham slice around a breadstick. Secure it with a toothpick and serve.
Ingredients: 2 tablespoons margarine/ghee 2 ½ tablespoons tapioca flour 2 cups rice (or other) milk 9 hardcooked eggs ( 6 chopped, 3 whole) 2 cups cooked gfcf elbow macaroni (Tinkyada is a good brand) ½ cup chopped celery ½ cup frozen peas, thawed ¼ cup chopped onion 1 teaspoon salt ¾ teaspoon marjoram 1/8 teaspoon pepper Melt the margarine in a large saucepan. Mix in the flour, stirring until smooth and boiling. Add the milk and continue stirring until the
Ingredients: 2 strips of gluten free bacon (Wellshire farms brand) 6 hard-cooked eggs ¼ cup of gluten free mayonnaise (Spectrum is a good brand) ¼ teaspoon sea salt dash of pepper 3 gfcf olives 1 carrot 6 broccoli or cauliflower flowerets Fry the bacon until crisp. Drain and cool it on a paper towel. Shell the eggs, and cut them in half lengthwise. Carefully remove the yolks and place them in a dish. Mash the yolks with a fork. Add
Checkout these Sam’s Club promos to save on your ingredients. Ingredients: 1/4 cup ghee 1 cup brown sugar 1/4 cup brown rice syrup 1/2 tsp gluten free vanilla 1/4 cup coconut milk 5 or 6 tart apples (with sticks) 1. In medium saucepan, melt ghee. 2. Stir in sugar, syrup, vanilla and coconut milk. 3. Bring mixture to a boil and keep boiling for about several minutes until a candy thermometer reads 245 F. 4. Remove caramel from heat. Put a Popsicle
Ingredients: 1 can pumpkin 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. sea salt 1 cup milk substitute (coconut milk, rice milk, etc.) 1 cup maple syrup 2 eggs (or flax seed egg replacer) 1 9″ pie shell Mix the pumpkin and spices together. Add the remaining ingredients and stir slowly until just mixed. Pour the mixture into the pie shell. Bake at 425 for 15 min, then reduce to 350 and
Ingredients: 3 cups sucanat or sugar 1 cup rice milk 3 tablespoons honey 1/2 cup pumpkin puree 1/4 teaspoon salt 1 teaspoon pumpkin pie spice 1 1/2 teaspoons gfcf vanilla extract 1/2 cup ghee 1/2 cup chopped walnuts or peanuts DIRECTIONS 1. Grease one 8×8 inch pan. 2. In a 3 quart saucepan, mix together sucanat/sugar, rice milk, honey, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not
Ingredients: 1 12-ounce can regular (not low fat) coconut milk, divided 3 cups cooked short or medium grain white rice 1 cup canned pumpkin 3/4 sugar, divided 1 teaspoon gfcf pumpkin pie spice 1/4 teaspoon sea salt 1 tablespoon ghee 2/3 cup coarsely chopped pecans (optional) Reserve 2 tablespoons coconut milk; set aside for Praline Topping. In heavy saucepan over medium heat, combine remaining milk, cooked rice, pumpkin, 1/2 cup maple sugar, pumpkin pie spice and sea salt. Stirring occasionally,
This is wheat, gluten, milk, casein, corn, soy, and can be nut and egg free if you use the flaxseed meal option. See the recipe book for how to make “Flax eggs” Ingredients: 1 cup Ozma Master Mix – an easy baking mix you can make yourself. Get the recipe here. 1/2 cup unsweetened cocoa powder (not Dutch) 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda 3/4 teaspoon salt 1 cup sugar 2 teaspoons almond or vanilla extract 1/2 cup rice milk
Ingredients: 1/4 cup ghee /margerine 1 cup maple (or brown) sugar 1/4 cup brown rice syrup 1/2 tsp allergy-free vanilla 1/4 cup coconut milk 5 or 6 tart apples (with sticks) 1. In medium saucepan, melt ghee. 2. Stir in sugar, syrup, vanilla and milk. 3. Bring mixture to a boil and keep boiling for about several minutes until a candy thermometer reads 245 F. 4. Remove caramel from heat. Put a Popsicle stick in the center of each apple.