Serve this with beef or pork. It's awesome, as the title suggests!
1 cup of ketchup
1/4 cup of worcestershire sauce
1/2 teaspoon of chili powder
1 cup of water
1 teaspoon of celery seed
1/2 cup of brown sugar
Cook on medium low till desired consistency is reached.
Enjoy!
Sunday, December 11, 2011
Saturday, May 28, 2011
Carrot Muffins
These are perfect for breakfast, snacks, or to send in a lunch box for school.
16 ounces carrots- steamed and pureed
3/4 cup canola oil
2 cups white sugar
3 eggs
3 cups of GF all-purpose baking flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon GF baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons ground flaxseed meal (optional)
Preheat over to 400 F. Line baking cups, or grease with vegetable shortening. Mix carrots, oil, sugar and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda and baking powder. Add dry ingredients to carrot mixture and mix. Add flaxseed meal for extra fiber and omega-3 fatty acids (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean.
Makes 24 muffins. Eat some now, and freeze the rest for breakfast or snacks.
16 ounces carrots- steamed and pureed
3/4 cup canola oil
2 cups white sugar
3 eggs
3 cups of GF all-purpose baking flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon GF baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons ground flaxseed meal (optional)
Preheat over to 400 F. Line baking cups, or grease with vegetable shortening. Mix carrots, oil, sugar and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda and baking powder. Add dry ingredients to carrot mixture and mix. Add flaxseed meal for extra fiber and omega-3 fatty acids (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean.
Makes 24 muffins. Eat some now, and freeze the rest for breakfast or snacks.
The Gluten-Free Gourmet
The biggest pain about GF cooking is finding the correct combination of different flours to make your beloved recipes taste, well, not so grainy. Betty Hagman, affectionately called "The Gluten-Free Gourmet", has five starter recipes that can be used as substitutions for all-purpose flour in GF baking. I have tried one of them, and I was really impressed! Here is the GF Mix recipe.
Gluten-Free Mix (aka GF Mix) For 9 cups of mix
Store in a dry cupboard.
2 parts rice flour 6 cups
2/3 part potato starch 2 cups
1/3 part tapioca starch 1 cup
The GF Mix is often used to make cake, cookies, pies, waffles, pancakes and breads.
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