Zucchini and Carrot Muffins

2 medium zucchini (or zucchini squash)
2 carrots, peeled
2 cups self raising flour
Pinch salt
1+ tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
2 eggs*
1 cup milk*
3/4 stick butter
1/4 cup agave nectar (optional)

Substitutions:
I used 2 tbsp flax meal & 6 tbsp warm water (let stand for 10 minutes) instead of eggs and almond milk instead of dairy milk. I also added agave nectar and a bit more cinnamon.

Preheat oven to 415 degrees F and grease muffin tins or line with muffin cups.

Grate zucchini and carrot. Sift flour, salt, cinnamon and nutmeg into a large bowl. Add carrot, zucchini and pecans.stir throughly until all ingredients are combined.

Combine eggs, milk and melted butter in a separate bowl and whisk until well combined.

Make a well in the center of the flour mixture and add all the egg mixture at once. Mix quickly with a fork or spatula until all ingredients are moistened. (Do not over mix, batter should be lumpy)

Spoon batter into muffin tins and bake for 15-20 minutes or until golden. Loosen muffins with a flat bladed knife and leave in muffin tin for 2 minutes before turning onto wire rack to cool.

Gluten Free Chocolate Cupcakes

1 cup garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil
2/3 cup agave nectar
6 tablespoons applesauce
2 tablespoons vanilla extract
1/2 cup hot water or hot coffee
Frosting for serving (see recipe below)

Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients. Stir until the batter is smooth.

Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.

*I used store bought gluten free frosting, but here is a recipe for some from the same cookbook:
1 1/2 cups soy milk
3/4 cup soy “Better Than Milk” powder
1 tablespoons coconut flour
1/4 cup agave nectar
1 tablespoon vanilla extract
1 1/2 cup coconut oil
2 tablespoon lemon juice
In a blender or food processor, combine the soy milk, “Better Than Milk” powder, coconut flour, agave nectar, and vanilla. Mix the ingredients for 2 minutes. As the machine blends, slowly add the oil and lemon juice, alternating between the two until all parts are incorporated. Pour the mixture into an airtight container. Place the container in the refrigerator for 6 hours, or for up to 1 month, before using.  Makes 12 cupcakes

 

 

This recipe was contributed by Suzi L.  Source: Babycakes

Crunchy Mama Granola

Mix and heat to boil in microwave: 1/4c honey, 1/4c water, 1/4c oil
Add 1T vanilla when out of micro

Pour over mixture of:
2c rolled oats
1/2 c rolled mixed grains
1/4c roasted soy beans
1/4c sunflower seeds
1/4c cashews
1/4c almonds
1/4c brown sugar
3/4c coconut
1/4c pumpkin seeds
cinnamon

Spread out evenly on baking sheets--bake at 300, turning about every 20min until brown. Remove from oven and add dried fruit (raisins, craisins, cherries, blueberries, etc)

You may want to mulitiply the recipe by 3 or 4, depending on how much you want to make. You can also add whatever you want (sunflower seeds, flax seed, etc) or subtract whatever you don't have. It's a very flexible recipe :) It is also very delicious!

This recipe is courtesy of Kim W.

Mexican Themed Potluck

Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

From Natasha

Enchilada Torte

1 lb ground beef
1 T minced onion
1/8 t. garlic powder
2 t. chili powder
1/2 t. pepper
1/2 c. water
2 cans tomato sauce
2 c. shredded cheese
6 flour tortillas
*See Variations Below

Crumble ground beef in 2 qt. glass dish. Microwave on high for 5 minutes, stirring occasionally. Drain excess fat. Stir into the meat, the onion, garlic powder, chili powder, pepper, water, tomato sauce. Microwave on 70% power for 5 minutes, stirring once. In 2 qt. round casserole, alternate layers of tortilla, 1/6 of meat mixture, 1/6 of cheese. The last layer should be cheese. Cover and microwave on 70% power until torte is bubbly hot and cheese is melted. Let stand 5 minutes before serving.

*Variation: Add 1/2 c. sour cream in sixths to each layer. Add sliced ripe olives. Substitute refried beans for the beef, corn tortillas for the flour tortillas, and diced tomatoes for the tomato sauce.

From Melissa

Black Bean and Corn Enchiladas

1 20oz can enchilada sauce
1 15oz cans black beans, drained and rinsed
2 cups frozen corn kernels
1/3 cup sliced scallions
1 large tomato, chopped
1/3 cup (+2 tbs) cilantro
1 tsp oregano
1/2 tsp cumin
Dash ground chipotle (optional)
12 6in. corn or flour tortillas
1/2 cup shredded cheddar cheese or soy cheese

Preheat the oven to 375 degrees. Coat a medium baking dish with a thin layer of enchilada sauce.

Combine beans, corn, scallions, and tomato in a large nonstick skillet. Heat over medium-high heat. Add the 1/3 cup cilatnto, oregano, cumin and chipotle (if using). Cook, stirring occasionally, until the mixture is slightly thickened, for 4 to 5 minutes. Remove from heat.

Dip the tortillas in the enchilada sauce to slighly coat, and spread with about 1/4 cup of the bean mixture. Roll the toritillas and place them seam sides down in the baking dish. Spoon any remaining filling over the enchiladas, and cover with the remainging enchilada sauce. Sprinkle with cheese.

Bake, uncovered until bubbling, for about 15 minutes. Remove from the oven, sprinkle with the remaining 2 tbs cilantro and serve.

From Rachel





Creamy Caramel Flan

½ cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk (or Almond milk)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1½- to 2-quart baking dish.

Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.

Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.

Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.

Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time. Serves 8.

From Suzi