Gluten Free Trail Mixx Cookies
4 Tbsp. nut butter (almond, cashew, peanut, etc)
½ cup light or dark brown sugar or substitute sugar
¼ cup raw cane sugar
½ cup honey
2 egg whites
1 cup all-purpose gf flour
½ tsp. baking soda
¼ tsp. kosher salt
2 cups rolled oats
½ cup mixed seeds and/or nuts (pumpkin, sunflower, etc.)
½ cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
¼ cup mini gf/df choco-chips
Preheat oven to 350 degrees F. In a stand mixer, cream nutbutter and sugars together until smooth. Add honey and egg whites, scrape down sides of bowl, and mix for another minute. In a separate bowl, whisk together flour, baking soda and salt. Add this mixture and oats to ingredients in the mixer and continue mixing until just combined. Add seeds, dried fruit and chocolate chips. Drop 1 Tbsp. portions, an inch apart, onto a parchment-lined baking sheet. Bake until cookies are lightly browned and release easily from parchment (8-10 minutes). Cool on a wire rack. DEVOUR!
Turkey Pot Pie
Leftover Thanksgiving Turkey or lbs of chopped turkey
1 cup celery
1 cup carrots
3 garlic cloves
2 Tbls butter
salt and pepper to taste
1/4 cup flour (gluten free, tapioca or arrowroot work perfect too)
1 cup bone broth (or any other broth)
1 cup water
Crust (Makes 2 10in shells or 12-14 empanada's):
2 1/2 Cup flour
2 sticks of cold butter
1 1/2 tps salt
1/2 cup chilled water( you may need more depending on kneading)
Preheat oven to 450 degrees. In a large sauce pan saute garlic and butter on medium heat until tender. Add salt, pepper, carrots and celery cook till tender. Sprinkle flour over veggies and stir to create roux. After about 2 minutes add bone broth and water. If roux is to thick add a little broth until you get the consistency you prefer. Turn heat to low and add the turkey.Cover and let simmer on low heat for 15-20 minutes while stirring occasionally.
Meanwhile make your dough. Combined flour, salt and butter. Cut butter into to flour mixture. Work quickly, you do not what the butter to become too soft. Add a little water at a time and knead until dough is formed into a ball. Cut the ball in half and roll dough out fit your desired pan. Roll out the second half of dough, wrap with plastic wrap then stick it in the freeze for 5-10 minutes
Remove filling from the stove to cool for 5 minutes. Remove dough from freezer then add filling. Cover with the second half of dough and pinch or fork the edges. Brush crust with egg wash for a golden brown finish. Bake for 25-30 min or until crust is golden brown. Let cool on a wire rack for 5 minute then DEVOUR!
Makes 12 Rolls
7 Cups of all-purpose flour
3/4 cups unrefined sugar
2 Tablespoons yeast
2-3 cups of warm water
1/3 cup of whole milk
5Tbls of melted butter
5 Tbls soften butter
With stand mixer fixed with the kneading attachment add flour, yeast, sugar and let mix for 10-15 seconds. Add milk and butter. Mixer speed on 2 add water 1 cup at a time to let do mix well. Let mixer knead dough until smooth and edges and bottom of the bowl are clean.
Transfer dough to a very well grease bowl and proof (to let dough rise) for 45min to 1 hour.
Roll out dough into a rectangle. Spread soft butter all over dough all the way out to the edges. Sprinkle cinnamon, and sugars. Roll dough into a spiral. Cut log into 12 rolls.
Place rolls in to tall tulip cups and muffin tin or a greased a 9X13 pan. Proof for 20-30 minutes. Preheat oven to 350 degrees.
Bake for 10 min, rotate, bake again for 10 min or until golden brown.
Half a lemon
½ teaspoon vanilla
3 to 6 cups powdered sugar
¼ cup water
Mix ingredients together until thick but creamy enough for it to spread on the rolls. Smother rolls with glaze 5 min after they have come out of the oven.
Devour while hot!