Gluten-Free Zucchini Muffins

Posted on August 23, 2012 by Jennifer Grace

Zucchini season is here again! You may be looking for yummy ways to use these bountiful veggies from your garden. This gluten-free (GF) version of our favorite zucchini bread recipe comes from my camp friend in Washington state. We enjoyed a batch of GF zucchini muffins just the other day.

1 and 1/2 cups brown rice flour
1/4 cup tapioca flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. guar gum
2 eggs (or 2 T. flax soaked in 6 T. water)
1/2 cup applesauce
1 cup honey
1 cup grated zucchini
1 t. vanilla

Set oven for 350 degrees. Line a muffin pan with 12 muffin cups. Mix together dry ingredients. Blend in eggs or flax eggs, applesauce, honey, zucchini and vanilla. Use an ice cream scoop to fill the muffin cups with batter. Bake 25-30 minutes. Cool and enjoy.

Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning. James 1:17 (NKJV)

Gluten-Free Lasagna

Posted on August 7, 2012 by Jennifer Grace

This gluten-free lasagna is also meat-free, making it the perfect meal to serve to your vegetarian friends. A fresh salad with fruit will complete your meal. You may make the lasagna ahead, keeping it in the refrigerator until you are ready to bake it.

1 package Rice Lasagna noodles (cook according to package)
28 oz. Ragu or similar Italian sauce
1 cup Mozzarella cheese (plus a little extra)
2 cups Ricotta cheese
2 cups Cottage cheese (if the grocery store is out of Ricotta, I use 4 cups Cottage cheese)
2 Eggs, slightly beaten
1/2 cup Parmesan cheese
2 Tbsp. Parsley (1 Tbsp. dry)
1 tsp. Sugar
1/4 tsp. Pepper

Cook lasagna noodles. Cover the bottom of a 9 x 13 inch glass pan with a spoonful of tomato sauce. Arrange 4 lasagna noodles over the sauce. Mix together the cheeses, eggs, parsley, sugar and pepper. Put 1/3 of the cheese mixture on top of the noodles. Repeat these layers again and again, so you have 3 layers of sauce, noodles and cheese, ending with a bit more sauce. Sprinkle extra mozzarella and parsley on top. Cover with foil sprayed with pan spray so it won’t stick. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 more minutes, or until bubbly. Let lasagna set a few minutes before serving. Enjoy!

Note: If you would like veggies added to your lasagna, you may layer them with the first two cheese layers. Spinach, zucchini, green peppers, and carrots all make a yummy lasagna.

“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Matthew 6:25-26 (NKJV)

Black Bean Blender Brownies

Posted on June 1, 2012 by Jennifer Grace

Here’s a recipe that has become popular in my local circles recently. My daughter found it at college for her simulated bakery business. A friend emailed me the recipe, and it also appeared in our small town newspaper. So, it must be good!
These brownies are easy-to-make and full of protein. The black beans replace flour, making them a gluten-free treat. It was my daughter who just graduated from college with high honors and a degree in sustainable foods (proud Mama!), who discovered the simplicity of using a blender (Good job, Kallie!). You will have time for a TEA CUPP with Jesus while these are baking in the oven.

Black Bean Blender Brownies
15 oz. can black beans, rinsed and drained (best with no salt or onion added)
3 large eggs
1/3 cup melted butter
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla
2/3 cup cane sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter a pie pan or 8 or 9 inch square cake pan. Put all ingredients except chocolate chips in your blender. Blend until beans are smooth. Pour into prepared pan. Sprinkle chocolate chips on top. Bake for 40 minutes or until done. Cool, cut, and enjoy!

And you will seek Me and find Me, when you search for Me with all your heart. Jeremiah 29:13 (NKJV)

Kevin’s Kringla

Posted on May 8, 2012 by Jennifer Grace

Here is a yummy recipe to eat with your TEA. It’s gluten-free when made with Gluten-Free Mama Flour. And it’s easy enough for the kids to make for you!

My son Kevin is in cooking for 4H. He whipped up a batch of these delicious gluten-free Kringla last week. Good job, Kevin! Maybe you’ll see these at the fair this summer!

1 cup half & half or whipping cream
2/3 cup buttermilk
1 Tablespoon canola oil
1 cup sugar

3 1/2 cups Gluten-Free Mama Flour
2 teaspoons xanthum gum
1 Tablespoon baking powder
1 teaspoon salt

Mix together cream, buttermilk, canola oil and sugar. In another bowl, mix together the dry ingredients. Add the dry ingredients to the cream mixture. Mix well. Put dough in a covered bowl and chill overnight. Divide dough into walnut-size balls. Roll each ball into a 7-inch snake and then fold into a pretzel shape. Place on parchment paper on a cookie sheet. Bake at 325 for 10-13 minutes (don’t brown). A perfect “praying arms” cookie for your TEA CUPP time with Jesus!

Gluten Free Mama

Posted on September 28, 2011 by Jennifer Grace

Recently I was introduced to Gluten Free Mama. I’m loving this cookbook, company and website! If you are trying to eat gluten-free, searching for new recipes, and want support from other Christian moms, you need to check this out!

http://www.glutenfreemama.com/

The Gluten Free Mamas (GFM) have tested all the recipes for you, so you know they will work. They developed special flours which you can order from their website or ask your local co-op or grocery store to carry them. I’ve found their flours at Town & Country Foods in Livingston, Montana. Each recipe comes with helpful GFM tips and a Bible verse to bless your day.

So far I’ve tried the Blueberry Yogurt Muffins, the Decadent M&M Delights, Ultimate Chocolate Chip Cookies, and the Chocolate Sour Cream Cake for my son’s half birthday. My family was frowning at my gluten free https://zolpidemsleep.com cooking before, but now they are gobbling it up faster than I can eat it! Soon I will try the bread recipes.

I’m hoping the next mix introduced by the Gluten Free Mamas is a brown rice flour mix. Currently the mixes they offer contain white rice flour and sweet rice flour, along with other gluten-free flours. I was grinding my own brown rice flour before and would like to continue to use this nutritious flour in my cooking. Perhaps the GF Mamas can test out a brown rice pizza crust for me? Thank you, Gluten Free Mamas, for helping us!

A big GFM fan,

Jennifer Grace

Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers. 3 John 2 (NKJV)

Gluten-Free Monster Cookies

Posted on September 10, 2011 by Jennifer Grace

Oh, taste and see that the LORD is good. Psalm 34:8 (NKJV)

My favorite cookies of all time have always been gluten-free. I just updated the recipe, so they are also dairy-free, too. These scrumptious cookies have more nutrition than many granola bars…oats, peanut butter and chocolate make Monster Cookies a great energy treat for breakfast, lunch and snacks. Enjoy!

Gluten-free Monster Cookies

Ingredients:
2/3 cups coconut oil
1-1/3 cup sugar
1-1/3 cup brown sugar
2 cups peanut butter
1 t. vanilla
4 eggs
1 T. baking soda
7 cups gluten-free oats
2 cups Enjoy Life chocolate chips

Mix all ingredients. Scoop with ice cream scoop onto parchment paper (8 per pan). Bake at 350 degrees for 15 minutes. Cool. Store in freezer. Enjoy!

p.s. Be sure all your products are gluten-free. I was reading the label of some Great Value peanut butter from Walmart the other day. It said it could contain wheat and anchovies! Stick with the gluten-free brands.

New King James Version (NKJV)

Gluten Free Corn Bread & Vegetarian Chili

Posted on June 20, 2011 by Jennifer Grace

For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in. Matthew 25:35 (NKJV)

Today I share a wonderful meal that will bless any stranger that stops in, or perhaps you can deliver it to a hungry family.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
2 Tbsp. monk fruit or sweetener
1 Tbsp. baking powder (homemade is best*)
1/2 tsp. salt
1 cup almond or goat milk
1/4 cup olive or coconut oil
2 eggs

Heat oven to 400 degrees. Butter 8x8x2 or 9x9x2 inch pan. Mix together dry ingredients. Add milk, oil and eggs. Beat 1 minute. Pour into buttered pan. Bake 20 to 25 minutes or until golden brown. Serve with honey and goat butter, or vegetarian chili.

*Homemade (gluten-free, corn-free, aluminum-free) baking powder from my dear friend Shannon: 1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix and store in a small glass jar.

❤️🍞And again He said, “To what shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal till it was all leavened.” Luke 13:20-21 (NKJV) ❤️🍞

Vegetarian Chili

16 oz. dry kidney beans or bean variety, soaked overnight
1 tsp. salt
2 Tbsp. olive oil
4 cloves garlic, chopped
1 1/2 cups onion, chopped
1 tsp. ground cumin
1 tsp. basil
3 Tbsp. chili powder
Dash of cayenne
Salt & pepper
1 cup green pepper, chopped
1 cup carrots, cut into circles
32 oz. diced tomatoes or tomato juice

Drain soaked beans. Put beans in a big soup pot and add 6-8 cups water and 1 tsp. salt. Cook until tender (about 1 1/2 hours). In a frying pan, sauté onion and garlic in olive oil. Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots. Pour a bit of water to help steam the vegetables. Add the sauté to the cooked beans and water. Stir in the tomatoes. Simmer over low heat about 3 hours. Serve with goat cheese and corn bread.

Why do you spend money for what is not bread,
And your wages for what does not satisfy?
Listen carefully to Me, and eat what is good,
And let your soul delight itself in abundance. Isaiah 55:2 (NKJV)

Gluten-Free Banana Muffins

Posted on June 4, 2011 by Jennifer Grace

GF Facts:
People on a gluten-free diet must read labels for other ingredients related to wheat, barley, and rye.

Some of these other grain products to avoid include: Bulgur, Couscous, Durum, Einkorn, Emmer, Farina, Triticale, Kamut, Graham, Matzo, Spelt, Wheat germ, Wheat starch, Barley malt, Semolina, Hydrolyzed Vegetable Protein (HVP), Bran, Orzo, Panko, Seitan, Udon, Faro…that’s quite a list!

Here is a recipe for Banana Muffins that contain no unwanted grains. The applesauce replaces butter, making them low fat. You can enjoy the yummy banana flavor, knowing that you are eating a whole-some gluten-free muffin.

The Yummy Banana Muffin Recipe for you:
Set oven to 350 degrees.
Line a muffin pan with 12-4 muffin papers.

Mix together the dry ingredients:
1 ½ cups brown rice flour
½ cup tapioca flour
1 t. xanthan gum
2 t. baking powder
¼ t. baking soda
½ t. salt

In another bowl cream together:
1/3 cup applesauce
2/3 cup sugar
2 eggs

Beat until smooth.

Add:
1 cup mashed ripe bananas
The flour mixture
½ cup chopped walnuts (optional)

Use an ice cream scoop to measure the batter into your lined muffin pan. Bake for 25 minutes.

This recipe was adapted from a quick bread recipe found in an old church cook book. Try adapting your favorite quick bread recipe to make gluten-free muffins. Please remember this recipe was tested at 6000 feet. You may need less flour if you are at a lower elevation. Enjoy!

Then God said, “Let the earth bring forth grass, the herb that yields seed, and the fruit tree that yields fruit according to its kind, whose seed is in itself, on the earth”; and it was so. Genesis 1:11 (NKJV)

New King James Version (NKJV)

Gluten-Free Choc-Oat-Chip Cookies

Posted on May 24, 2011 by Jennifer Grace

Welcome back to “Gluten-Free with your TEA!” People who need to eat gluten-free foods avoid wheat, barley, and rye products. The gluten in these grains may cause digestive troubles and other health issues. Because oats are often stored near wheat, they are also avoided by many gluten-free eaters. This delicious cookie recipe uses certified gluten-free oats to feed your cookie cravings. Enjoy!

Gluten-Free Choc-Oat-Chip Cookies

1 cup butter, softened
1 1/4 cups brown sugar
1/2 cup white sugar
2 eggs
2 Tablespoons milk
2 teaspoons vanilla
Mix the butter, sugars, eggs, milk and vanilla.
In a separate bowl, blend together the following dry ingredients:
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca flour
1 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon salt
Add flour mixture to butter mixture, then add:
4 1/2 cups gluten-free oats
2 cups chocolate chips
Drop by rounded teaspoons onto a greased cookie sheet. Bake for 9-10 minutes at 375 degrees. Makes about 5 dozen delicious cookies. Store in the freezer.

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

Gluten-Free with Your TEA

Posted on May 21, 2011 by Jennifer Grace

Today begins a new featured section at My TEA CUPP Prayers…recipes for you! Many people, including myself, have found better health with a gluten-free diet. It can be a challenge to find good gluten-free recipes. I’m slowly trying and revising recipes to share with you. These all work at an elevation of 6000 feet, so you may adjust the liquid or flour for your elevation.

My road to being gluten-free was truly God’s answer to prayer. I’ve had digestive troubles for years and prayed for good health. Because I plan the menus for our church camp, I listened to a gluten-free webinar by Sysco last fall. I thought the webinar would be mostly about Sysco products, but instead it gave the symptoms of those who need to eat gluten-free. As I listened I thought, “Those are my symptoms!” And so I set off on my own healthy-eating plan to make me stronger for serving Jesus.

Today I share with you the first recipe in my collection:

Gluten-Free Blueberry Muffins

The yogurt or sour cream in these tasty muffins adds moisture and helps bind the flours together.

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 t. xanthum gum
1 t. baking powder
1/2 t. salt
1/3 cup sugar
1/2 t. soda
Mix together all the dry ingredients above. Then add:
1 cup plain yogurt or sour cream
1 egg beaten
1/2 cup milk (depends on the humidity that day, I had to add 3/4 cup milk one day)
1 cup fresh or frozen blueberries
1/2 t. orange zest (just grate a bit of orange rind)

Use an ice cream scoop to spoon muffin mix into lined muffin pans. Makes about 14 muffins.
Bake at 400 degrees F for 20 minutes. Enjoy!