Recipes

A couple of people have been asking for recipes. So, I thought I would post a few. All three are gluten free.

All in one Quiche
4 eggs
1 1/2 C. milk
grated cheese (1 C. or more)
200 g. (approximately) bacon bits
1 onion finely chopped (red onions work really well)
1 cup gluten free flour
freshly chopped parsley (2 -3 t.) optional
You can add other finely chopped veggies as well.

Mix all ingredients together in one bowl. Lightly grease a round baking tin or pie plate and fill with quiche mixture. Bake in a preheated oven (160 Celsius) for about 35 minutes, or until the top is golden brown.


Slow-cooker mashed potatoes

2.5 kilos of potatoes peeled and chopped into medium sized chunks
4 -5 cloves of minced garlic
3 T. chicken bouillon granules
250 g. sour cream (we use lite)
250 g. reduced fat cream cheese
1/2 C. butter (I probably use less maybe 1/3)
salt and pepper to taste.

In a large pot of water cook the potatoes, garlic and bouillon until the potatoes are tender, about 15 - 20 minutes. Drain the potatoes, reserving some liquid. In a large bowl mash the potatoes with sour cream and cream cheese adding reserved water, if necessary, until the desired consistency is reached. transfer the potatoes to the slow cooker and cook on low for two to three hours. Stir in butter, just before serving, and sprinkle with salt and pepper. These are delicious, but we don't make them often. This is one of our traditional Thanksgiving recipes. For a dairy free option simply skip the mashing with the sour cream and cream cheese and instead mash with some of the reserved liquid and season with salt and pepper.


Gluten free muffin base.
This is a never fail recipe. It always turns out good and you can use it to customize muffins to your taste, whether it be blueberry, banana, chocolate, chocolate chip, coconut or some other combination. Guess what Bayan is licking right now? I think his head is actually in the bowl and that he's cleaning the bottom with his tongue. Like I said - these are good.

2 1/2 C. plain (all purpose) gluten free flour
3/4 - 1 C. sugar (I use organic or a combination of rapadura and honey)
1 t. salt
4 t. baking powder
1/4 C. veggie oil (I often use rice bran oil) x 2
1 egg x 2
milk (you can use any: cow, soy, rice etc. We often use oat milk. It may sound gross, but it works for these.) x 2

add any bits you like blueberries, choc. chips, etc. or just leave it plain.

In a medium bowl combine flour, sugar, salt and baking powder. Gently mix to combine. In a one cup measuring cup measure out 1/4 C. oil. Add an egg to the oil and then fill he measuring cup the rest of the way with milk. You need to do this twice. Whisk the mixture all together, adding a bit more milk if the batter is too thick. Spoon the batter into a greased muffin tin or line the tin with muffin cups, filling approximately 3/4 full. Bake in a preheated oven 160 (Celsius) for about 20 minutes or until the tops are a light, golden, brown. Recipe makes about 24 medium sized muffins.