Gluten Free Herb and Cheese Scones

Suddenly it is winter!  I have been so busy that fall went by in a blur, summer was going fine and then life just accelerated!  As a result I haven't posted in a while; but I have had this recipe ready, waiting for a cold winter day when a bowl of soup and a cheese scone are all you want.  The perfect thing when snow is falling or the wind is howling!
      I have been wondering what the difference is exactly between a biscuit and a scone.  After a bit of research I have discovered the difference is eggs.  Scones have them and biscuits don't.  A biscuit is simply flour, salt and baking powder with butter cut in and then milk mixed in; the result being soft and flakey with layers.  A scone, with the addition of the egg, becomes more crumbly and is better suited to having things like cheese, raisins or other fruit added to it.  Based on this I have decided that I like scones better!  But, if you want something to smother in gravy, then you had better go with a biscuit!


Gluten Free Herb and Cheese Scones

  • 2 1/4 cups Gluten Free Flour Blend
  • 1/3 cup ground flax
  • 1/2 tsp. sea salt
  • 1 Tbsp. GF baking powder
  • 1 tsp. Greek seasoning
  • 1/2 tsp. dried parsley
  • 1/2 cup butter, softened
  • 3/4 cup cheddar or marble cheese, grated
  • 1 cup buttermilk
  • 2 eggs, beaten
Mix dry ingredients, cut in butter.  Add cheese, buttermilk and beaten eggs to dry ingredients and stir until combined.  Turn into a greased, 8 inch round cake pan.  Bake in a preheated oven at 375 degrees for 35 minutes or until a toothpick inserted in the center comes out clean and top is golden brown.

Turn onto a wire rack to cool.  Cut into 6 or 8 wedges for serving.  Freeze extra in an air-tight container.

Gluten Free White Chocolate Chip Banana Muffins

This recipe takes banana muffins to a whole new level!  Even my daughter, who isn't a huge fan of muffins, had to admit they were good!
Basically there are two kinds of people; those who like muffins and those who don't.  I have been a muffin lover for a long time. When I began baking as a teenager muffins were my favourite thing to make because they were fast and easy and tasted great.  I guess everyone knew I liked muffins because one year for Christmas I received muffin recipe books from two separate people.
Now that I am eating gluten free my love of muffins has served me well since they make the transition fabulously!  
 

Gluten Free White Chocolate Chip Banana Muffins

  • 1 3/4 cup Gluten Free Flour Blend
  • 1/4 cup ground flax
  • 2 tsp. Baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil (or unsalted butter)
  • 1/4 cup cane sugar (or 1/2 cup white sugar)
  • 2 eggs, at room temperature 
  • 1 tsp. Vanilla
  • 1 1/2 cups mashed ripe banana ( approx 3)
  • 1/4 cup milk
  • 3/4 cup white chocolate chips
In a small mixing bowl combine GF flour, flax, baking powder, baking soda and salt.  Set aside.  In a medium mixing bow beat together coconut oil and sugar, add eggs and vanilla and beat until thick.  Add mashed banana and milk and beat until combined. Add flour mixture and chocolate chips to liquid mixture and stir until just combined.  Fill greased muffin tins and bake for 20 minutes at 350 degrees until lightly browned.  Remove muffins from tins and cool on a wire rack.  Yield: 12 large muffins.

O Henry Squares

 

 By now my children know that I am very sneaky.  They are on the lookout for puréed lentils in soups and stews and they have resigned themselves to the fact that there is ground flax in almost everything.  I never waste an opportunity to add healthy foods to our diet and I believe that it can be done without compromising taste!

 
These gluten free, high protein, O Henry Squares are a great way to sneak some extra healthy ingredients and protein into a delicious chocolatey treat!  I took the basic recipe, used gluten free oats then added some ground flax for fibre, and hemp hearts and almond meal for protein.  I reduced the sugar and replaced the corn syrup with healthier real maple syrup and the result is very yummy!
 
Here in Canada it will soon be be back-to-school time and these O Henry Squares are perfect for the lunch box, as long as your school isn't nut free!

O Henry Squares

Gluten Free, High Protein 

  • 4 cups GF oatmeal
  • 1/4 cup ground flax
  • 1/4 cup hemp hearts
  • 1/4 cup almond meal
  • 1/2 tsp sea salt
  • 2/3 cup cane sugar
  • 1/2 tsp. GF Vanilla
  • 1/3 cup maple syrup
  • 3/4 cup butter, softened
Topping:
  • 2 1/4 cups (1 pkg.) chocolate chips
  • 2/3 cup smooth peanut butter(I use sugar free, salt free) 
In a large mixing bowl combine oatmeal, flax, hemp hearts, almond meal, salt and sugar.  Add vanilla, maple syrup and softened butter and mix with your hands until everything is well blended.  Spread onto a cookie sheet and pack down firmly.  Bake at 350 degrees for 12 minutes.  Cool.  In a medium saucepan combine chocolate chips and peanut butter stir and melt over medium heat.  Spread over cooled oatmeal. Cut into squares when completely cooled.

Gluten Free Maple Granola

I seem  to go on food jags where I will make something quite often for months and then for some reason I will forget about it and not make it again for a couple of years.   Then one day I will think about it all of a sudden or someone will mention it and I have no idea why I stopped making it.  Is it just me who does this??

This granola is one of those things.  And when I made it last week, after about a four year hiatus, we couldn't get enough.  It is so good and full of so many healthy ingredients.  The oatmeal, flax, almonds and sunflower seeds are mixed with maple syrup and baked slowly until they are just slightly golden making it so crunchy with just a touch of sweetness.  Whether it is in milk or on top of yogurt I just love the crunch!

 The only debate now is whether it is breakfast or dessert.  Granola is traditionally a breakfast food but lately we have been enjoying it with yogurt and fruit for dessert.  The granola turns the yogurt and fruit into a crisp, but even better because if you run out of the "crisp" part you can just sprinkle on more.  Can't do that with a regular fruit crisp!

 
 

Gluten Free Maple Granola 

  • 5 cups gluten free oatmeal
  • 1/2 cup flax, ground
  • 1 cup raw sunflower seeds 
  • 1 1/2 cups slivered almonds 
  • 3/4 cup warm water 
  • 1/2 cup pure maple syrup 
  • 1/2 cup coconut oil 
  • 1 tsp. GF vanilla
  • 1/2 tsp. Sea salt
In a large mixing bowl combine oatmeal, flax, sunflower seeds and almonds.  In a small bowl combine remaining ingredients.  Add the liquid to the dry and mix well.  Divide mixture between two cookie sheets and spread evenly.  Bake in a  250 degree oven for 1 1/2 hours until the granola is a pale golden colour. Stir once or twice during baking.  Turn oven off and allow he granola to cool in the oven with the door ajar.  When completely cool store in an airtight container.  

Sautéed Green Beans and Onions

Vegetables always taste the best fresh out of the garden!  This is one great thing about summer, cooking is easier because it doesn't take much effort to make food that tastes fabulous.  In my opinion there are a few summertime stars; tomatoes, corn on the cob, and of course green beans.  I could eat these everyday for a month and not get tired of them!  
They are great steamed and served with butter, but you have to try them sautéed with onions.  They are amazing!  It's easy too, only one ext step and only one pan gets dirty.  Just make sure not to over cook them, tender crisp is just right!

Sautéed Green Beans and Onions 

  • 2 Tbsp. Butter
  • 1 Tbsp. Olive oil
  • 1 medium onion, diced
  • 1 - 2 lb. green beans, trimmed and washed
  • Sea salt
In a medium sauce pan melt butter over medium heat.  Add olive oil and diced onion and stir until onions are coated in the butter and oil.  Cover, reduce heat to medium low and cook for 10 minutes.  Add freshly washed beans, sprinkle with sea salt and stir until beans and onions are well mixed. Cover and cook for 10 - 15 minutes until beans are just tender.  Serve immediately.

Gluten Free Lemon Zucchini Loaf

It is hard to believe that it is already August.  School holidays are half over and the days are getting noticeably shorter.  Here on the farm it seems like time passes not so much according to the calendar but by what is growing in the garden.  The days of strawberries and peas are over and we are now in the midst of beans, fresh tomatoes and zucchini.      
 Anyone who has ever grown zucchini knows that you either have none or lots, no in between.  When I have lots I look through all of my cook books or on Pinterest to see what to do with it all. This recipe is great! The zucchini makes it so moist, the lemon isn't too strong and it makes two loaves. At this time of year I like to have some baking in the freezer so it's a win-win!  
 

Gluten Free Lemon Zucchini Loaf

  • 3 cups Gluten Free Flour Blend
  • 1/2 cup ground flax
  • 4 tsp. GF baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil (or butter)
  • 2/3 cups cane sugar ( or 1 1/3 cups white sugar)
  • 2 tsp. Vanilla
  • Zest of one lemon
  • 1 Tbsp. Lemon juice
  • 4 eggs
  • 2/3 cup milk
  • 2 cups grated zucchini
Combine dry ingredients and set aside.  In a medium sized mixing bowl cream together coconut oil and sugar.  Add vanilla, lemon zest, lemon juice and eggs and beat for one minute. Add milk and beat until combined.  Add grated zucchini and flour mixture all at once and stir until combined.  Place batter into 2 greased loaf pans.  Bake at 350 degrees for 40 - 50 minutes.
 

Easy Marinated Beets

I have to confess, I haven't made pickles in about 25 years.  Even though I have a large garden and lots of fresh produce it seems that by the time I weed the garden, pick the vegetables, and wash them I don't have much time or energy left for things like pickling.  I like something fast like a sauté or a salad.  Fresh vegetables are so good that we usually like them just steamed.  Beets, however, aren't everyone's favourite and so they benefit from a little dressing up. This recipe is perfect for that, it is quick and easy but it adds a little extra flavour to the beautiful beet.
I love the colour of beets, so rich and bold and extraordinarily nutritious!  The phytonutrients with the deep red colour are called beta lain pigments which are great for detoxification, rich in antioxidants and have anti-inflammatory properties.  They are also low in calories, what more could you want?  It is important not to overcook them though or the betalain pigments will start to deteriorate.  It is recommended to steam them for a maximum of 15 minutes or roast them for a maximum of 60 minutes.

Easy Marinated Beets

  • 3 cups cooked, sliced beets (approx. 20)
  • 2 red onions, thinly sliced
  • 1 tsp. sea salt
  • 1/4 tsp. Black pepper
  • 2 Tbsp. Honey
  • 1/3 cup apple cider vinegar(or white vinegar)
  • 2/3 cup water 
Steam or roast beets until soft. Peel, slice and set aside.  In a medium sauce pan combine sliced red onions, salt, pepper, honey, vinegar and water.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.  Pour over beets and mix well.  Refrigerate for a minimum of three hours or overnight.  Serve cold.

Gluten Free Strawberry Chia Roll Cake

 
In my opinion strawberries, cake and whipped cream are the perfect combination!  A roll cake, or jelly roll is an easy yet impressive dessert and is great for strawberry season! In my roll I have put the strawberry chia jam inside along with the whipped cream but you can also leave the whipped cream out and just add it when you are serving it.  I have found that roll cakes freeze very well so it is a great make ahead dessert.  Just make sure to give it enough time to defrost before serving.

I have made quite a few roll cakes over the years and for the first time with this one the waxed paper was a little tricky to get off.  Usually I flip my cake onto the tea towel that I have dusted with powdered sugar and then peel the waxed paper off in one pull.  This time the paper ripped a bit and stuck a bit but it just took a bit of patience and I got it off.  I think the problem was the waxed paper, I bought a cheaper brand and maybe it was thinner and not waxed enough.  I will know to buy the good stuff from now on!

 
 

Gluten Free Strawberry Chia Roll Cake

 

Strawberry Chia Jam

  • 2 cups crushed strawberries
  • 1/2 cup honey
  • 1/2 tsp. Vanilla
  • 3 Tbsp. Chia seeds
Using a food processor or potato masher, mash strawberries until they are very juicy but still have chunks.  Measure 2 cups. Add all other ingredients and stir to combine.  Refrigerate for 2 - 3 hours until set.
 

Gluten Free Roll Cake

  • 1/2 cup + 1 Tbsp. Gluten Free Flour Blend
  • 1/2 cup tapioca starch
  • 1/4 tsp. Sea salt
  • 1 1/2 tsp. Baking powder
  • 4 egg whites
  • 1/4 tsp. Cram of tartar
  • 1 Tbsp. Cane sugar (2 Tbsp. White sugar)
  • 4 egg yolks
  • 1 tsp. Vanilla
  • 1/3 cup cane sugar (2/3 cup white sugar)
  • 4 Tbsp. Warm milk
  • 1 tsp. Lemon zest
  •  2 cups Sweetened Whipped Cream
Combine gluten free flour blend, tapioca starch, salt and baking powder.  Set aside.  In a glass or metal mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks.  Sprinkle on 1 Tbsp. cane sugar and beat until stiff peaks form.  Set aside.  With the electric mixer combine egg yolks, vanilla, 1/3 cup cane sugar, warm milk and lemon zest.  Beat for 2 minutes until foamy and slightly thickened.  Add flour mixture and beat till combined.  Fold in beaten egg whites.  
 
Grease a 10 X 15 inch jelly roll pan, spread waxed paper on it then grease the waxed paper well.  Spread batter evenly in pan.  Bake in a preheated 375 degree oven for approximately 12 minutes until set and slightly browned.  
 
While roll cake is baking sprinkle powdered sugar on a clean tea towel.  When roll cake is removed from the oven immediately invert it onto the sugared tea towel, remove waxed paper and carefully roll cake from a short end.  Set on a rack to cool.
 
When cake is completely cooled unroll and spread with thickened chia jam and whipped cream then re-roll.  

Gluten Free Strawberry Chia Roll Cake was featured on Allergy Free Thursdays

 

Broccoli Almond Cranberry Salad

There is an old song titled The Lazy Days of Summer and it is the type of song that can get stuck in your head, which is annoying if you only know one line of it!  I don't know where that song writer lived but I am pretty sure it was not on a farm on the Canadian Prairies.  Here the months of June, July and August go by in a blur of activity.  Between farm work, gardening and mowing grass there is also usually swimming lessons, family picnics, camp-outs with cousins and an occasional trip to the beach.  There is no time to be lazy around here!
 
Even when life is crazy busy it's important to have healthy meals and even more important is to have something that can be ready fast!  At my house salad is usually part of a quick healthy meal.  I love the flavour combination of the broccoli, almonds and cranberries in this salad and the dressing is nice and light.  Because of the cranberries we like it with roast or barbecued chicken.
 

Broccoli Almond Cranberry Salad 

  • 4 - 6 leaves lettuce
  • 3 cups broccoli, chopped
  • 2 green onions, chopped
  • 1/4 cup slivered almonds (plus more for topping)
  • 1/3 cup dried, sweetened, cranberries (plus more for topping)
Dressing:
  • 1/4 cup vegetable oil
  • 2 Tbsp. Apple cider vinegar
  • 1 tsp. Honey
  • 1/2 tsp. Sea salt
  • Dash pepper
Mix dressing ingredients, set aside.  Tear leaf lettuce into bite sized pieces.  In a large salad bowl combine all other ingredients and toss with dressing.  Top with extra slivered almonds and cranberries. Bierce immediately.


Broccoli Almond Cranberry Salad was shared on Allergy Free Thursdays

 

Maple Mousse with Fresh Berries

   
This coming week all of North America will be celebrating with Canada Day (July 1st) and the 4th of July!  Family gatherings, picnics and fireworks! What better way to celebrate than with Maple Mousse and Fresh Berries! A colourful dessert made with pure maple syrup. So light and creamy, and the maple flavour tastes marvellous with wonderful fresh berries!  
 Maple Syrup, the sap collected from maple trees, is solely a North American product.  The right type of maple trees and the necessary climate are found only in eastern Canada and north eastern United States.  Canada is responsible for 80% of the world production and the US for the remaining 20%.
Pure maple syrup not only tastes amazing it's glycemic load is 54 which is less than table sugar at 65 and honey at 58.  With the added benefits of antioxidants, B vitamins and minerals such as calcium, iron, magnesium and zinc maple syrup is a good sweetener to use in moderation.
 

Maple Mousse

  • 1 package of unflavoured gelatine(1 Tbsp.)
  • 1/4 cup cold water
  • 3 egg yolks
  • 3/4 cup pure maple syrup 
  • 1/4 cup water
  • 1/2 tsp. maple extract
  • 2 cups chilled whipping cream 
In a small bowl combine gelatine and 1/4 cup cold water, set aside to soften.  In the top of a double boiler over boiling water combine egg yolks, maple syrup, 1/4 cup water and maple extract (I use "Club House" brand and I called the company to make sure it is gluten free). Whisk constantly for 5-7 minutes until mixture is slightly thickened.  Remove from heat and stir in gelatine.  Using an electric mixer, beat mixture for a minute until it is well combined.  Refrigerate for 30 minutes then beat for another minute to remove any lumps.  Beat whipping cream until stiff peaks form then fold in maple mixture.  Divide among 6 or 8 glasses.  Cover and chill until set (2 hours).  Can be stored in the fridge for up to 24 hours.  Serve with fresh berries.


Maple Mousse with Fresh Berries was featured on Allergy Free Thursdays

Salmon Rice Salad

 This is a salad that I make often during the summer.  Although not every one in my family is crazy about salmon everyone loves this salad.  The key ingredient seems to be the pickles and sometimes I add a few extra to keep everyone happy.
 It does take a little planning ahead to cook the eggs and the rice and give them time to cool.  But I usually have all of the ingredients in the house and it's very easy to make.  You can even make it look fancy by serving it on a bed of lettuce.  

Salmon Rice Salad

  • 1 cup uncooked brown rice
  • 2 cups water
  • 3 hard boiled eggs, peeled and diced
  • 1 can wild pacific salmon, de-boned
  • 1/2 cup diced dill pickles
  • 3 green onions, chopped 
  • 1/2 cup Easy Blender Mayonnaise (or 1/4 cup yogurt and 1/4 cup mayonnaise)
  • Salt 
  • Pepper
Cook brown rice with water for the amount of time indicated on the package, usually about 30 to 40 minutes.  Let rice cool. Boil eggs and let them cool.   Mix all ingredients and adjust salt and pepper to taste.  Chill and serve on a bed of lettuce or with a tossed salad. Serves 4 or 5.


Salmon Rice Salad was shared on Allergy Free Thursdays

Gluten Free Blueberry Almond Coffee Cake

     
 There is no coffee in it so why is it called coffee cake?  Last year I was leading a group of teenage girls in a 4-H project on cake baking and this question came up.  After a bit of research I have discovered that Coffee Cakes originate in Northern and Central Europe where they had a tradition of baking sweet breads and cakes.  When coffee was introduced in the late 1600's they discovered that these sweet breads and cakes went great with a cup of coffee and so the name stuck.
   
Coffee cakes that we know and love to day are moist cakes usually with a sweet streusel topping and often containing fruit.  I chose to use frozen blueberries in mine but it would also be good with apples, raspberries, rhubarb or peaches.
This cake is very moist and not too sweet.  The streusel topping made with almonds, oatmeal and maple syrup is so healthy and  it would almost be good on it's own for a crunchy snack.  It is honestly hard to tell that this cake is gluten free.
   

Gluten Free Blueberry Almond Coffee Cake

  • 1/2 cup butter, softened
  • 1/3 cup cane sugar (or 2/3 cup white sugar)
  • 3 eggs, at room temperature
  • 1 tsp. Vanilla
  • 2 Tbsp. Maple syrup
  • 1 cup Gluten Free Flour Blend
  • 1 cup almond flour
  • 1 tsp. GF baking powder
  • 1/4 tsp. Sea salt
  • 1/4 tsp. Cinnamon
  • 1/2 tsp xanthan gum
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1 Tbsp GF Flour Blend
In a medium mixing bowl cream butter and sugar.  Add eggs and beat well, about 2 minutes. Add vanilla and maple syrup and beat until combined.  Mix all dry ingredients and then add to batter in two parts, alternating with sour cream.  Transfer batter to a greased tube pan and level with a spatula.  Dust blueberries with 1 Tbsp. GF Flour and spread on top of batter.
 Streusel Topping:
  • 1/2 cup almond flour
  • 1/2 cup oatmeal
  • 1/2 tsp. Cinnamon
  • 3 Tbsp. Maple syrup
  • 2 Tbsp. Slivered almonds
Combine all ingredients and sprinkle evenly over cake.  Bake at 250 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Cool at least 30 minutes on a wire rack.  Carefully remove from pan and transfer to a serving plate. 

Black Bean Quinoa Salad

     
This is a wonderfully colourful salad and was a hit when I took it to a family picnic. With the quinoa and black beans it is almost a full meal all by itself but also goes great with what ever you have going on the barbecue.
 
Quinoa has become very popular lately and for people who are trying to eat less gluten this is great!  Years ago if you didn't want to eat wheat, rice was pretty much the only option. Now quinoa is on the scene with 10 grams of protein and 8 grams of fibre in 1/2 cup which makes it great for vegetarian dishes as well.  I love the delicate texture and the mild taste, it really just compliments any other food you put with it.  
 
I love this salad because it is so colourful and tastes so fresh with the tangy lemon dressing and the corn which gives a nice sweet pop.  I found some good quality dried basil and I think this is the key to the fresh taste.  If you have fresh basil this would be great too!
  

 Black Bean Quinoa Salad

  • 1 cup raw quinoa
  • 2 cups water
Place quinoa and water in a medium saucepan, bring to a boil.  Reduce heat, cover and cook for 15 minutes or until water is absorbed and quinoa is fluffy. Yield 4 cups. Let cool.
  • 2 cups cooked black beans
  • 1 1/2 cups canned or frozen corn
  • 1/3 cup chopped green onion
  • 1/3 cup diced red pepper
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried or fresh basil
Dressing: 
  • 1/4 cup fresh lemon juice
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable broth
  • 1/4 tsp. garlic powder
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Pepper
In a large bowl mix quinoa, beans, corn, onion, pepper, parsley and basil.  In a small bowl mix all dressing ingredients.  Toss together and chill.  Salad will keep in the fridge for a couple of days.  


Black Bean Quinoa Salad was shared on Gluten Free Fridays and Meal Plan Monday

Gluten Free Oatmeal Chocolate Chip Cookies

There is nothing quite like chocolate chip cookies to bring back memories of childhood!  Fresh out of the oven, still warm with the chocolate chips melted and soft.  Or better yet, fresh out of the freezer still cold with the chocolate chips nice and crunchy!  After school, with a glass of milk, all the problems of the day don't seem so big anymore.  

 This gluten free version of an old favourite is as good as Mom's.  When they first come out of the oven they are a bit crisp but after they were completely cooled I put them in a sealed container and they became so moist and chewy and the flavour is amazing.  The child inside all of us needs a chocolate chip cookie once in a while.  But it is hard to have just one!

 

 

Gluten Free Oatmeal Chocolate Chip Cookies

  • 1 cup butter at room temperature
  • 1/2 cup cane sugar (or 1/2 cup white sugar + 1/2 cup brown sugar)
  • 2 large eggs
  • 4 tsp. Vanilla
  • 2 cups Gluten Free Flour Blend
  • 1 tsp. Baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp xanthan gum
  • 1 cup GF oatmeal
  • 1 1/2 cups milk chocolate chips
Cream together butter and sugar.  Add eggs and vanilla and beat until light.  Stir together flour, soda, salt and xanthan gum, add to batter and mix until well combined. Stir in oatmeal and chocolate chips.  Refrigerate for one hour then shape dough into one inch balls and flatten with the palm of your hand on a cookie sheet.  Bake at 350 degrees for 10 -12 minutes or until lightly browned. Cool on the pan for 5 minutes, transfer to a wire rack to cool completely.  Yield: 2 1/2 doz.

Chicken Potato Salad

 
Most people aren't too fond of leftovers but I will tell you a secret, I love them!  I sometimes even make extra food so I don't have to cook the next day.  Some meals do make better leftovers than others and some things are even better the next day.  We all have times that are more busy than others or sometimes want to bring leftovers for a lunch on the go. This is is a perfect recipe for that, and luckily my family loves it! 
The next time you are cooking chicken and potatoes, make extra for a wonderful full meal salad.  It can be served two ways.  If you are going to eat it right away then you can mix all ingredients together in a large serving bowl but, if it isn't going to be eaten for a while I just layer it on a plate or in a container to be mixed at the time of eating. This keeps the lettuce nice and crisp.  
Like anything with mayonnaise, keep it chilled.
 
 

Chicken Potato Salad 

**Per person**
  • 2 large lettuce leaves
  • 1 green onion
  • 1/2 cup cold, cubed potatoes 
  • 1 cup cold, cubed chicken
  • 1 Tbsp. Easy Blender Mayonnaise 
Tear lettuce, chop onion.  Combine all ingredients in a mixing bowl. Serve immediately.

Easy Blender Mayonnaise

 
I am looking forward to fresh garden vegetables!  Lettuce, spinach, onions, tomatoes, they all taste so good and make meal prep in the summer so easy.  My family is very happy to be served these wonderful vegetables every day all summer long in various combinations, but the favourite is with mayonnaise.  Maybe it's the Belgian blood.  This was all fine until I realized that store bought mayonnaise is not very healthy.  I have been reading labels more often lately and I don't always like what I see!
 Learning to make homemade mayonnaise has been on my to-do list for over 25 years now.  I had been told it was easy but when ever I tried it didn't work, it would always separate into a lumpy, oily mess! It has been quite a while now since I had attempted but I have done some research and decided to try again.  Success!  I figured out the secret, all ingredients must be at room temperature! Maybe I had been told this before, I don't remember.  Often this is the way it is, things are easy once you know the trick.  So basic mayonnaise is egg, oil, salt and either vinegar or lemon juice then you can add any spices or seasonings you like.
 

Easy Blender Mayonnaise 

**All ingredients must be at room temperature **
  • 1 whole egg
  • 1 egg yolk
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon dry mustard 
  • 1/2 teaspoon honey(optional)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon paprika 
  • Dash onion powder 
  • Dash garlic powder 
  • 1 cup avocado oil
Place all ingredients except oil in blender and process for 30 seconds.  Cover (the lid for many blenders have a whole for adding liquids). With the blender running add oil in a thin, continuous stream.  Mixture will thicken.  Adjust seasonings to taste.  Refrigerate for up to two weeks.


Easy Blender Mayonnaise was shared on Gluten Free Fridays and Savoring Saturdays  

Gluten Free Apple Puff Pancake

Hot out of the oven, crispy and sweet, covered with whipped cream.. What could be better?
 German Puff Pancakes or Dutch Babies are something that our family was just recently introduced to.  My daughter was visiting a friend and she brought home the recipe for a puff pancake with a sausage filling.  (Which I will share in a future post)  I modified the recipe, made it gluten free and added some apples and cinnamon to give you a wonderful Mothers Day treat!
For Mothers Day I wanted to share a poem with you that was special to my Mom:
Live Each Day To The Fullest 
By S.H. Payer
Live each day to the fullest. Get the most from each hour, each day, and each age of your life.  Then you can look forward with confidence and back without regrets.
Be yourself - but be your best self.  Dare to be different and to follow your own star.
And don't be afraid to be happy.  Enjoy what is beautiful.  Love with all your heart and soul.  Believe that those you love, love you.
Forget what you have done for your friends and remember what they have done for you.  Disregard what the world owes you and concentrate on what you owe the world.
When you are faced with a decision, make that decision as wisely as possible - then forget it.  The moment of absolute certainty never arrives.
And above all, remember that God helps those who help themselves.  Act as if everything depended on you, and pray as if everything depended on God.
 
 

Gluten Free Apple Puff Pancake 

  • 1/4 cup butter
  • 2 cooking apples (Spartan or Macintosh)
  • 3/4 cup Gluten Free Flour Blend
  • 1/2 tsp. sea salt
  • 1/4 tsp. xanthan gum 
  • 1/2 tsp. cinnamon
  • 1 Tbsp. cane sugar or honey 
  • 3 eggs
  • 3/4 cup milk
Preheat oven to 375 degrees.  In a cast iron skillet melt butter over medium heat.  Peel and slice apples, sauté them in butter for 5 minuets, stirring occasionally. Meanwhile, combine all other ingredients in a mixing bowl or blender.  Blend until smooth.  (I use an immersion blender in a mixing bowl)  pour the batter all at once into the hot skillet with the butter and apples.  Bake in the preheated oven for 20 minutes until pancake is set and slightly browned.  Serve immediately with sweetened whipped cream and a dusting of cinnamon.  


Gluten Free Apple Puff Pancake was shared on:  Gluten Free Fridays and Savoring Saturdays