Gardeners and co-workers... it's Zucchini time!

I hate posts with long, drawn-out intros. This is the very best zucchini bread recipe I've ever found that comes out great with wheat-free flour.  I use King Arthur Gluten Free Baking Mix for the flour here. It is FABULOUS! I always give a mini-loaf to whoever gives me the zucchini, and they are shocked if I tell them it's gluten free.  Enjoy!!!
(I have no idea where I originally got this recipe, if it's yours please message me for credits)

Gluten Free Zucchini Bread (Makes 2 regular loaves)

3 eggs
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup oil
3 cup grated zucchini, moisture squeezed out
2 1/2 cup gluten free flour of choice (I use King Arthur Gluten Free Baking Mix)
1 grated carrot
1 tablespoon cinnamon
1 teaspoon baking soda
2 teaspoon vanilla extract
1 1/2 teaspoon salt

1 teaspoon baking powder
3/4 teaspoon ginger
3/4 teaspoon nutmeg
Optional:  1 1/2 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. 
Grease and flour* two loaf pans.

Beat eggs in large bowl. Add sugars, zucchini, and carrot, and mix well. Add remaining ingredients, mix thoroughly.

Fill prepared pans halfway full, bake 45-60 minutes.

This freezes well, but allow to cool completely before wrapping.  

*Gluten free flour

 

Oatmeal Blueberry Muffins - Wheat and Gluten Free

Oatmeal Blueberry Muffins

I love making muffins for a bread alternative. As the only food mutant in the house, feeding everyone wheat-free can get to be expensive. Muffins are a great way to have single serving breads ready to go, and they can be frozen for up to about two months and microwaved when needed.  This recipe was inspired by a recipe from Dinner at the Zoo, but I've changed it around a bit to make it wheat and gluten free.

Ingredients

    1/2 cup Bob’s Red Mill 1 for 1 GF flour

    1/4 cup Bob’s Red Mill coconut flour

    1/4 cup Bob’s Red Mill white sorghum
    flour

    1 1/2 cups Bob’s Red Mill Gluten Free
    quick oats

    1/2 cup granulated sugar

    1/4 teaspoon salt

    1 tablespoon baking powder

    1 cup almond milk

    1 egg

    2 tablespoons canola oil

    2 teaspoons vanilla extract

    1 cup of blueberries fresh or frozen

Instructions

Preheat oven to 400 degrees.

Whisk dry ingredients in a large bowl.  In a separate bowl, whisk together egg, milk, oil and vanilla.  Add the wet ingredients to the dry ingredients stirring just until all of the ingredients are combined.  Gently fold in the blueberries.

Divide the batter evenly between the 12 muffin cups (just under 1/4 cup each).  Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition Facts

Servings 12.0

Amount Per Serving

calories 157

% Daily Value *

Total Fat 4 g         6 %

Saturated Fat 1 g               4 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 16 mg             5 %

Sodium 67 mg     3 %

Potassium 31 mg               1 %

Total Carbohydrate 26 g   9 %

Dietary Fiber 3 g 12 %

Sugars 10 g         

Protein 3 g           7 %

Vitamin A             1 %

Vitamin C             2 %

Calcium                5 %

Iron        6 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comfort Food with fewer calories

GF Chicken Pot Shepherd's Pie

GF comfort food for under 300 calories 

This is a basic chicken pot pie, but with a mashed potato topping instead of pie crusts.  Made as given here, MyFitnessPal computes this to just 285 calories for one-fourth of the pie. 

My directions here are for instant potatoes made with Idaho Spuds, serving for 4.  Use and follow directions for serving four for whatever brand you have.

Preheat oven to 350 degrees; spray pie dish with non-stick cooking spray.


8 oz. boneless skinless chicken tenders
2 Tblsp. unsalted butter
2 Tblsp. King Arthur Gluten Free Baking Mix (or GF flour of your choice)
3/4 low sodium chicken broth (I like Simply Nature Free Range broth from Aldi's)
8 oz mixed frozen vegetables
1 tsp. salt
1/2 tsp. fresh cracked black pepper
1/8 tsp. dried thyme

In medium saucepan, cook chicken until lightly browned.  Cool, then shred up. 

Over medium heat, add butter and stir until melted. Stir in GF flour, mix well. Slowly stir in chicken broth, heat until bubbly and thickens. Continue cooking, adding frozen vegetables, salt, pepper, and thyme, stirring until all is well mixed and heated. Put the mixture into the prepared pie pan.  Smooth flat.  

In same saucepan, heat 1 1/4 cup water and 2 Tblsp. unsalted butter to boiling. 

Remove from heat.  Add 1 1/3 cup skim milk and 1 1/3 cup potato flakes.  Stir and fluff with fork.  Spoon mashed potatoes onto top of chicken-veggie mix.  

Bake in 350 degree Fahrenheit oven 35-40 minutes, until top is slightly brown and bubbly around the edges. 

Remove from oven, allow to cool. 

Serves 4

Everyone Deserves Their Own Birthday Cake

I've met many people with a variety of food allergies. This is often the first recipe I give someone when I learn they have a child with a food allergy. All of them love this cake and I've had nothing but glowing feedback. It is simple to make and is free of most common food allergens.
I got this recipe from a freebie "Cowboy Cooking" cookbook that was packaged with Marlboro cigarettes. I didn't smoke them, but I had a friend who worked at a liquor store who gave it to me from a carton opened for "single pack" sales.

Stir Crazy Cake2 ½ cups wheat-free flour blend
1 ½ cups sugar
1/2 cups cocoa
2 teaspoons baking soda
½ teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
1 tablespoon vanilla
2 cups cold coffee (or cold water)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
¼ cup sugar
½ teaspoon cinnamon

Put flour, 1 ½ cup sugar, cocoa, soda and salt into ungreased 13x9x2-inch baking pan. Stir with a fork to mix; form 3 wells in mixture. Pour oil in one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed (do not beat). Combine remaining sugar and cinnamon; sprinkle over batter. Bake in 350 degree Fahrenheit oven for 35-40 minutes.