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KEEPITUP05's Photo KEEPITUP05 SparkPoints: (22,434)
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10/27/12 8:14 P

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I wanted to share this recipe we tried last week. It was very good! It is a little high in fat and sugar but you can substitute the sugar. I used Smart Balance not butter.

Easy French Apple Pie
www.examiner.com/article/impossibly-
ea
sy-french-apple-pie-by-betty-crockerR>?cid=db_articles


Energy and persistence conquer all things. -Benjamin Franklin

Nothing great was ever achieved without enthusiasm. -Ralph Waldo Emerson

Isaiah 40:31(NIV)
31 but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.

Need help going Gluten Free?

foodygf.blogspot.com/
exm.nr/GVHQEN


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3G1RLS4ME's Photo 3G1RLS4ME Posts: 217
10/15/12 6:48 P

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Acorn squash soup gluten free

1/4 cube chicken bullion
1/2 acorn squash
1/4 cup coconut milk
1/2 tablespoon turmeric powder
Dash of nutmeg on top
Put in blender and purée all ingredients enjoy

3g1rls4me


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KEEPITUP05's Photo KEEPITUP05 SparkPoints: (22,434)
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9/7/12 10:14 A

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Yummy soft chocolate chip cookies recipe using Pamela's Baking & Pancake mix! Simple!
foodygf.blogspot.com/2012/08/the-bes
t-
gluten-free-chocolate-chip.html


Energy and persistence conquer all things. -Benjamin Franklin

Nothing great was ever achieved without enthusiasm. -Ralph Waldo Emerson

Isaiah 40:31(NIV)
31 but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.

Need help going Gluten Free?

foodygf.blogspot.com/
exm.nr/GVHQEN


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DOCCHAPPY's Photo DOCCHAPPY SparkPoints: (316)
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8/9/12 11:39 A

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Gluten-Free Chocolate Chip Cookies - Fortified
(Modified Recipe using “Baking and Pancake Mix” by Pamela’s Products; all natural wheat and gluten free, but it contains almond and buttermilk)

Yields approximately 32 2” cookies

½ cup safflower oil (butter substitute)
½ cup unsweetened apple sauce (egg substitute) - ¼ for a crunchy cookie
1 ½ tbsp molasses
1 tsp vanilla
¼ cup light brown sugar
¼ cup white sugar
¼ tsp ground cinnamon
½ cup ground flax seed
½ cup quick oats oatmeal
1 2/3 cup Red Mill Pancake Mix
1 ½ cup semi-sweet chocolate chips
½ cup total of chopped nuts, seeds, or dried fruit (optional)
1 cup caramel squares (optional) – 4-6 individually wrapped pieces

Preheat oven to 350 degrees.

Mix oil, apple sauce, molasses, vanilla, sugar, and cinnamon until thoroughly blended. Add quick oats and mix until coated then add Pamela’s Mix. When batter is no longer white, mix in chocolate chips, nuts, and dried fruit until well distributed through the dough. If using caramel, slice each square into four to five slices per square and set aside.
Either place 1 tbsp scoops of dough on lightly greased cookie sheet (Optional, I do not grease my cookie sheet), or roll 1 tbsp scoops of dough into balls for a uniform round cookie shape and place on cookie sheet. Keep hands moist with water to roll into balls. Flatten the dough on the cookie sheet, and add a slice of caramel to the center of each cookie.

Bake for 12-15 minutes. Bake until the cookie is a deeper brown than the raw dough. Let cookies cool slightly on pan, then use a spatula to move from cookie sheet to cooling rack to finish cooling. Warning! Let the cookie cool. The caramel, chocolate, and fruit could burn if eaten too soon. For a chewy cookie cook for the least amount of time to a light brown, and for a crunchy or hard use ¼ cup of apple sauce and cookie cook longer to a darker brown.

Enjoy!



Peace, joy, health, and blessings! Verneice mynetbucks.ws/Welcome shop.mynetbucks.com


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KEEPITUP05's Photo KEEPITUP05 SparkPoints: (22,434)
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4/17/12 10:54 A

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Peanut Butter Chocolate Chip Muffins! I made these yesterday and got up to have one with
coffee this morning..GONE! They are worth sharing. I hope you enjoy:)

foodygf.blogspot.com/2012/04/peanut-
bu
tter-chocolate-chip-muffins.html
emoticon

Energy and persistence conquer all things. -Benjamin Franklin

Nothing great was ever achieved without enthusiasm. -Ralph Waldo Emerson

Isaiah 40:31(NIV)
31 but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.

Need help going Gluten Free?

foodygf.blogspot.com/
exm.nr/GVHQEN


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CPATRICK9's Photo CPATRICK9 Posts: 853
3/31/12 3:21 P

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I fixed the baked chicken tenders from the official sp cookbook, only I substituted gf cornflake crumbs-you can buy them in a small canister like bread crumbs-for the panko crumbs. My family loved them.

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BJCANDOIT's Photo BJCANDOIT SparkPoints: (14,481)
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3/8/12 8:21 P

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I am so glad I found this thread. Only been on Spark Gluten Free boards for a couple of days and been gluten free for 2.5 weeks. I have been eating very simple and am now ready to try a few other things. Thanks for all of the great recipes.

Barbara

A goal is not enough - You have to have a plan.

You have not failed until you fail to try.

If hunger is not the problem, then food is not the answser.


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ELLYNVICTORIA Posts: 2
2/26/12 2:41 P

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I've been searching for a good curry recipe and finally found one that was DELICIOUS! Some people may prefer it with a little spice, so I wouldn't hesitate to add some cracked pepper or red pepper flakes.
30 oz chickpeas (around 2 cans), drained and rinsed
1/3 cup canola oil
2/3 cup coconut milk (stirred)
1 tablespoon cumin powder
1 cup onion, chopped
1 cup fresh chopped tomatoes (minus seeds and juice)
1/4 cup finely chopped ginger
1/2 cup chopped green onions
1/2 teaspoon salt

In a saucepan, heat oil. Add onions and cumin powder. Saute until the onions are brown. This is a good time to chop up the next set of ingredients. Add ginger and tomatoes. Cook for 10 minutes. Again, this is a good time to chop up the green onions and measure the coconut milk. Add coconut milk, chickpeas, green onions, and salt. Let simmer for 10 minutes. After the curry cools, pour it over white rice or serve it as a dip for naan or pita bread. As this is a vegetarian chickpea curry that uses simple ingredients, leftovers can be stored for a week or longer in the refrigerator without going bad.

Credit to Suite101.com http://heatherfawcett.suite101.com/cheap-a
nd-easy-coconut-chickpea-curry-a284405
#ixzz1mkXDDS3a

PSGORDON66 SparkPoints: (40)
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2/15/12 9:11 A

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There are a number of GREAT blogs out there that are GF.... Gluten Free On a Shoestring is one of my favorites. Gluten Free Gobsmacked has a Chebe-like bread recipe that is out of this world (tapioca flour/starch). There is also Once-A-Month Mom who makes up a monthly GF food plan that you cook once a month and freeze. Better Batter not only has their flour blend, but recipes, too! One of my favorite bread recipes is there (Amish Bread). All in moderation...All recipes can be "lightened up" unless otherwise noted....
Good stuff is out there!

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2/15/12 9:00 A

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Tapioca starch/flour can be found relatively inexpensive at Asian food stores. I think I've paid under $2 for a package...They also carry sweet rice flour as well as white rice flour.

A_WISE_WOMAN Posts: 736
1/18/12 4:02 P

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I've tried making muffins using almond flour without any other flours. I made the almond flour in my Vita-mix (there are plenty of instructions and videos on how to do it various ways). The muffins were passable. Next time I'll try it with blanched almonds. To find the recipes I googled "almond flour recipes". You can also google "low carb recipes". They certainly don't use wheat! I just tweak the recipes--more egg whites, less whole egg; more applesauce, less added fat (and the almonds provide healthy fats). I've seen recipes for almond flour pizza crusts, and just about anything else. I'd love to know if anyone else has had experience with this type of recipe.

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TEDDYBEARDONNA's Photo TEDDYBEARDONNA Posts: 11,877
9/20/11 8:34 P

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1817952&ff=1


Here is a link to a Chinese Hamburger dish that I made for supper.



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BLONDLEE's Photo BLONDLEE SparkPoints: (0)
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7/24/11 5:30 P

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Check out my blog: www.neverlivingwithout.com I have not posted in a while as we are trying to pack and move our family. Still have a month or so to go. There are recipes and also a getting started page that will give you some helpful tips. Good luck!

FRANCIE-N-BELLA's Photo FRANCIE-N-BELLA Posts: 14,075
7/24/11 2:22 P

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I suspected as much. :-) Thanks so much. This is all new to me.

Francie
Arkansas

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BLONDLEE's Photo BLONDLEE SparkPoints: (0)
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7/24/11 9:35 A

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Tapioca flour is different from the minute tapioca. The instant stuff is for pudding and other such recipes. Flour can me found at many grocery stores. If you cannot find it locally online is a great place to order. I use Amazon.com all of the time for my gluten free needs.

FRANCIE-N-BELLA's Photo FRANCIE-N-BELLA Posts: 14,075
7/23/11 11:45 A

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I am brand new to this way of eating. I am not "celiac" but just cannot have gluten, wheat, yeast, or refined sugar due to health issues. So, I am searching. I copied many good sounding recipes from here but, I have a question. It's probably going to make me sound like a dummy. Oh well, it won't be the first time. LOL

I see Tapioca flour/starch in several recipes. Is it the same as the Minute Tapioca that I see on store shelves???? I hope to get an answer soon.

Francie
Arkansas

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TRISHP1961's Photo TRISHP1961 SparkPoints: (78,116)
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7/20/11 4:29 P

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For me summer means crockpot meals or dinner on the grill. Does anyone have favorite recipes to share for either?


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/15/11 11:04 A

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Thank you Elena for the nice simple pizza recipe.

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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ELENASAN's Photo ELENASAN Posts: 1,368
6/15/11 6:50 A

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1682693


Just added a recipe for fast pizza to Spark recipes. I've been playing with it for a few weeks, and I think I finally got it perfect. Uses a brown rice tortilla for crust so it comes out like crispy thin crust pizza.

Elena


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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (115,154)
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3/17/11 10:49 A

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Yum!!! I want pumpkin pie...Smiles Barb

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

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ALASKANMOMOF2's Photo ALASKANMOMOF2 SparkPoints: (33,370)
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3/17/11 12:53 A

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I found a vegan pumpkin pie recipe through glutenfreegoddess.blogspot.com/2008/
10
/vegan-pumpkin-pie-worthy-of.html
. I went out, bought the ingredients I didn't have on hand, and threw it in the food processor. If you'd like to see the pictures, I'll be posting them on a blog shortly.

I also baked a brisket in the crockpot using just a can of diet ginger-ale. It's been a long journey back to feeling like I can cook with multiple health issues *and* the addition of extra allergens. Thank you for a place I can share some of my little victories.

Carrie

Co-Leader of Dealing with Anxiety Team

~~~~~~~~~~
It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.

Hermann Hesse


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3/14/11 1:34 P

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I threw together a loaf of bread in the breadmaker last night, but didn't help it in the first mixing cycle. It's thick on the bottom and thin on the top. My daughter loves it so it can't be too bad. I used the french bread/pizza mix from Gluten Free Pantry (Glutino).

I also found a recipe for hummus with artichokes that I intend to try to make today or tomorrow. Writing it here will hopefully help me accomplish it!

Since today is Pi day, I also appreciated reading more of the pie dough recipes. I'm still aiming for a crustless pie, possibly. I'll update tomorrow!

Carrie

Co-Leader of Dealing with Anxiety Team

~~~~~~~~~~
It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.

Hermann Hesse


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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (115,154)
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3/2/11 12:14 P

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Thanks for the recipe. Barb

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

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ELENASAN's Photo ELENASAN Posts: 1,368
3/2/11 9:29 A

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I noticed some of you asking about pancake mixes. Here's an easy recipe. Lowfat, too. It's on Sparkrecipes if you want to look up nutrition info.

BUCKWHEAT APPLESAUCE PANCAKES

3/4 cup Arrowhead Mills Gluten free All purpose Baking Mix (you could probably use regular flour)
1/4 cup Buckwheat Flour
1/2 tsp baking powder (if you use regular flour, make it a tsp)
1 Tbsp packed brown sugar
1 Tbsp applesauce
1 large egg
1/2-1 cup water (until texture is right)
1 tsp cinnamon (optional)

Fruit like blueberries or raisins can be added.

Mix together dry ingredients. In a separate bowl (or--I use a measuring cup, to make pouring easier while cooking), beat the egg lightly, add applesauce. Fold in the dry mix until moistened. Pour in a 1/2 cup of water and stir just until mixed. Add rest of water until batter pours from spoon--not too thin, though.

Fry in skillet or on pancake grill. I use just a bit of butter to grease skillet, because I like the taste (and I don't put in on the cakes afterward), but you can use PAM or whatever.

Makes about 7 five-inch pancakes. Nutritional info is for 2 generous servings of 3-1/2 pancakes each.


Elena


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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (115,154)
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2/8/11 12:40 P

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I am making quiche with the pie crust this week. It is nice to be able to make this gluten free and have my whole family enjoy it. No body complains that it is gluten free with this recipe. Smiles Barb

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
2/8/11 12:30 P

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I am going to have to give that on a try.

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (115,154)
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2/4/11 11:24 A

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Hey I am new to your group and saw that there was discussion earlier about pie crust recipes. My cousin gave me a recipe when I was 1st diagnosed with Celiac and it is delicious and easy to work with...feels and tastes very similar to kind I used to make before went gluten free.
It is called Donna Jo's Dream Pastry:
1/2 cup tapioca flour 1/2 cup butter
1/2 cup cornstarch 1/2 cup butter flavored crisco
1/4 cup potato starch 1 egg (cold)
1 cup sweet rice flour (mochiko brand) 1 Tblsp lemon juice
1 rounded tsp xanthum gum 4 Tblsps ice cold water
1/2 tsp salt Extra sweet rice flour for rolling pin
2-3 Tblsps Sugar(optional for fruit pie...do not add this for savory pie like Chicken Pot Pie)

Directions: Blend together all dry ingredients I use a whisk to make sure they are well mixed. Cut softened butter and shortening together into flour mixture until mixture is in small dabs about the size of lima beans. I use a pastry cutter for this part. Beat the egg up and add the lemon and ice water to this and mix together. Stir this into flour/butter mixture until forms a ball. Grease hands with oil and form mixture into two balls. Place in a large ziploc bag or wrap in plastic wrap and place dough in refrigerator for about an hour until chilled but not hard. Roll out dough between two pieces of plastic wrap and remove top plastic, invert onto pie plate and then remove other plastic. Add filling and top crust and finish and bake pie as directed for filling used but note that you may need to increase the temperature (450 degrees) for the last 15 minutes if you like a browner crust. Enjoy. I have heard so many people complain about gluten free pie crust and am so thankful for this recipe. It is delicious and I have used it for Quiche, Chicken Pot Pie, Apple pie and Berry PIes all with good results. My husband who is not celiac loves this pie crust and says he can't tell the difference and he is really picky about pie. It's the only kind of pie crust I make now... Smiles Barb

Edited by: HEALTHYBARB1 at: 2/4/2011 (11:25)
Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
1/25/11 12:01 P

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I like the idea of adding the teff flour. My recipe was similar but without the teff. They are very easy to overcook so watch them closely.

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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ALASKANMOMOF2's Photo ALASKANMOMOF2 SparkPoints: (33,370)
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1/25/11 1:13 A

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The healthy chicken and apple sausage recipe WAS made on Sunday afternoon (woohoo me!) My daughter loved them and felt they were as good as the chicken/apple sausage we buy at the store. Now *that's* a compliment! The link to the recipe is down a few posts.

As far as the graham crackers, the cookbook suggests using 1/2 cup teff, 1/2 cup sorghum, 1/2 cup tapioca, 1/2 cup cornstarch and 1/2 cup almond meal. I have a "Perfect Blend" Namaste mixture that may not set up right, but I promised my hubby and myself that I'd use the flours I have on hand before buying more. I have a King Arthur mix too, so I may see which one sets up best. I'll try to post by Friday on this experiment. I'm going to put together some snack mixes too using gluten free pretzels, raisins and cereal. We need "snacks" for school and church that are easy to grab and easy on the pocketbook. Mine will have some nuts, hers won't. here at home, those 1 oz bags will have gf/df chocolate chips added. ;)

Thanks for letting me share!

Edited by: ALASKANMOMOF2 at: 1/25/2011 (01:19)
Carrie

Co-Leader of Dealing with Anxiety Team

~~~~~~~~~~
It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.

Hermann Hesse


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TELLITFORWARD SparkPoints: (10,826)
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1/24/11 10:13 A

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I think you use teff flour for the graham crackers in that recipe. I've thought about trying them, but the commercial ones left me very disappointed. Let us know how they turn out.
Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
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1/18/11 11:27 P

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what kind of flour do you use for the graham crackers?

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
1/18/11 2:02 P

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That is to bad you chickened out on the sausage, those sounded so good I was going to ask if I could come and share them with you.

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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ALASKANMOMOF2's Photo ALASKANMOMOF2 SparkPoints: (33,370)
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1/15/11 7:00 A

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I had chickened out on making the chicken sausage recipe, so this weekend, I owe myself some sausages and I intend to make some graham crackers from The Gluten-Free Gourmet Cooks Comfort Foods. I'll try to report back on Tuesday after the kids are back at school.

Carrie

Co-Leader of Dealing with Anxiety Team

~~~~~~~~~~
It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.

Hermann Hesse


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1/15/11 12:02 A

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Hi! Regarding the coconut flour/fiber - I've been adding it to my son's bread recently. It is really absorbent, so I have increased the amount of liquid (almost 1:1 ratio).

It does have a nice flavor and I like increasing the fiber amount in his bread! I have not done any other baking with it.

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ALASKANMOMOF2's Photo ALASKANMOMOF2 SparkPoints: (33,370)
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1/6/11 9:06 A

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Sunday afternoon, I'll be breaking out my Kitchen Aid and teaching myself how to make chicken apple sausages. Here's the link to the recipe. recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=658776


We'll see how it goes! I'm really afraid of making mistakes in the kitchen, but I'm determined to try one new recipe every two weeks. That's not as intimidating as once a week. I also hope to have a real rotating menu sometime this spring, but am trying to take that a step at a time.

Edited by: ALASKANMOMOF2 at: 1/6/2011 (09:08)
Carrie

Co-Leader of Dealing with Anxiety Team

~~~~~~~~~~
It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.

Hermann Hesse


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CHEF_TRACI's Photo CHEF_TRACI Posts: 197
1/5/11 3:42 P

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I'm kind of an experimental cook and the other day the kids were asking me to make chicken parmesan for dinner. I thought about ways I could alter it, this is what I came up with.

Chicken breast pounded flat 1/2 chicken breast per person
1-2 cups oat flour or pamela's bread mix (something absorbent) depending on how much chicken
2-4 egg whites
4 cups crushed Chex Corn cereal
2 Tbsp italian seasoning
3/4 cup shredded parmesan cheese

Mix chex, seasoning and cheese in one dipping tray, eggs in one and flour plus salt in pepper to taste. Cover flattened chicken in flour, then eggs, then chex mixture. Saute in medium hot skillet for 3-5 minutes per side until golden. I served this with spaghetti squash instead of noodles, chunky pasta sauce and extra cheese sprinkled on it all. It had a fabulous crunch!






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10/16/10 5:38 A

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emoticon I will try these. It's a good start. I want to be gluten free inspite og not having celiac.

1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/13/10 9:42 A

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Buttermilk Bisquick Mix (Gluten-Free)
2 ½ cups rice flour (could be white, brown or half & half)
1 2/3 cup potato starch
3 teaspoons baking powder
2 ½ teaspoon salt
2 tablespoons sugar
½ cup dry buttermilk powder
3 tablespoons egg replacement powder
1 cup less 1 tablespoon gluten-free shortening
In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/30/10 10:04 A

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Another thing that can be used is crushed up gluten free corn flakes in place of bread crumbs.

Edited by: 1GRNTHMB at: 7/30/2010 (10:04)
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7/29/10 1:48 P

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thanks for the tip on cornstarch - I'll try that next time

Linda
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7/29/10 10:29 A

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Add Cornstarch to the walnuts. It will make a good breading and come out crunch. I have started using just cornstarch to make fried chicken and it turns out very crisp.

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7/19/10 2:01 A

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dh was in the mood for schnitzel(German meat breaded & fried)tonight, I told him you can't have it. Then I got to thinking - I thawed out some chicken breast tenderloins, crunched up walnuts on the tenderized chicken and pan fried in a little olive oil. It turned out ok - I think I could tweek it a bit for another time but it satisfied us both...

Linda
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5/19/10 11:38 A

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Kathy, sounds good. If only I could eat the oats.

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5/13/10 11:14 A

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I've adapted a family fave.

Jam Bars
2 c. GF rolled oats
2 c. GF flour (I have used Pamela's, and Trader Joe's pancake mix
1 stick butter
1 1/3 c. brown or raw sugar
1 1/2 c. jam or fruit preserves
Cut butter into the oats and flour for crumb crust. Use 2/3 for crust in a 9x13 pan. Spread jam on top and then sprinkle the other 1/3 of crumb mix. Bake at dg350 for 30 minutes.
I've used ginger preserves and a fruit spread. You can cut the sugar content by using an all fruit spread. The preserves I used were really chunky, and I served it to lots of non GF people who said they loved it.
Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
5/4/10 12:12 P

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Donna, I have tried it but like you I was not impressed. It was sticky and a mess to work with.

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TEDDYBEARDONNA's Photo TEDDYBEARDONNA Posts: 11,877
5/2/10 9:07 A

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Has anyone made the featherlite Betty H pie crust? I made one the other day with the intention of using it for my pot pie and it was so sticky and wet. It called for 6-8 T of water and I had only put in 4 and noticed it was too damp. It did make an excellent cherry pie. Anyway..... would like to hear of any others experience with this recipe.
Donna



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4/28/10 12:59 P

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kathy, that sounds really good. Thank you.

Robin's Apple Pie

1 pie shell (Pamela's)
6 cups Granny Smith Apples cored and sliced
1 1/2 tsp Cinnamon
1/4 tsp ground ginger
1 Tbsp Lemon Juice
3/4 cups Sugar
1/2 tsp salt
2 Tbsp sweet rice flour OR tapioca flour


Topping
1 cup Louisiana Fish Fry
1/2 cup brown sugar
1/2 tsp Cinnamon
4 Tbsp Butter
1/2 cup chopped nuts

Mix together Apples, cinnamon, ginger, lemon juice, sugar, salt and rice flour and pour into pie shell.

Mix Fish Fry, brown sugar, cinnamon, butter together with fingers until in forms small grains. Mix in chopped nuts and then sprinkle over the top of the apples.

Bake at 425 for 50-60 minutes.

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4/27/10 11:23 A

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I have a son who will eat a pound of meat if he gets the chance, so I've been doing a whole lot of top of the stove cooking where the meat is cut small. That way it goes farther.
I make a curry with about 2 pounds chicken, a 20 ounce bag of fresh stir fry veggies from Trader Joe's, 8 ounces of mushrooms, a large onion and a large orange or red pepper.
I use a bottle of the T. J.'s red simmer sauce and if we add extra curry paste, I throw in a can of diced pineapple. If I have them, I add about a cup of green beans,too.
It's fast and easy and tastes great on brown rice. Nobody thinks they're being deprived. It makes a huge curry, so there are leftovers for lunches
Naturally, it's skinless chicken. You could make it with less meat, or as a veggie dish. I sometimes serve it with quinoa.
And a not about quinoa. The stuff I buy at Costco is already rinsed.
Kathy.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
4/22/10 10:32 A

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I use one that I make myself but it is based on the Bob's Redmill GF mix. I use Sorghum flour as the base flour. It does have some bean flour in it but I have left it out and it is still good. I think the mix is posted here all ready.

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
4/22/10 7:44 A

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If you mean the bean flour mix, I found that makes me really sick to my stomach. Has a nice texture but not worth the stomach ache. And I really don't like the taste.

Elena


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4/21/10 10:16 A

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I use the All Purpose Gluten Free Mix instead of Rice flour. It seems to give it a better texture. Another thing to use in corn flour (not cornstarch) in place of the rice flour. It works really well,

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
4/14/10 7:08 A

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This one was easier than I thought. Didn't take long to make. A little crumbly, but I suppose you could add a bit of xanthan gum.

Gluten Free Cornbread

1 cup rice flour
3/4 cup fine cornmeal
1-2 Tbsp cornstarch
3 Tbsp sugar or honey (adjust to taste)
2.5 tsp baking powder
2 large eggs
1 cup nonfat milk
1/4 cup melted butter

Preheat oven to 400. Grease a small cake pan with butter.

Mix dry ingredients in small bowl. In larger bowl, beat eggs, add milk and cooled melted butter and mix well. Mix dry and wet ingredients and mix until smooth.

Pour into prepared pan and bake for 15-20 minutes or until toothpick inserted in several places comes out dry.

Makes about a dozen pieces.


Elena


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JIERRA's Photo JIERRA Posts: 62
4/5/10 6:13 P

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April Recipe

Today, I made the Veggie Pizza Submitted by: KRQUICK in the Spark Recipes. Great recipe. I added a little gluten-free flour to the crust veges; and, I added mushrooms to the tomato sauce and cheese. Great lunch. I'll see how it keeps and reheats... May be a little too moist to keep the pizza form. We'll see.

1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
3/8/10 10:06 A

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Jierra, Thank you for joining in. I never thought of using Jicama cooked. Always used it uncooked. I definately need to try that one.

Edited by: 1GRNTHMB at: 3/8/2010 (10:06)
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JIERRA's Photo JIERRA Posts: 62
3/7/10 6:16 P

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Actually, I was thinking sweet potato would be a perfect complement.

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3/7/10 3:35 P

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I've never cooked jicama, but always just crunched it raw. I love it, and bet it's yummy. Could you mix it with sweet potato, do you think? I feed hungry guys.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
JIERRA's Photo JIERRA Posts: 62
3/7/10 2:39 P

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Hello all,
I’ve signed up to support the Gluten-Free Team goal of making and contributing a new gluten-free recipe each month. I’ve been a vegetarian for years so when I found out I had to eliminate many staple grains, wheat, barley, rye and oats, I thought I’d never eat again. I’ve been gluten-free for a number of years now but I’m still learning how to deal with it and seeking a better way to eat. I find myself eating almost entirely from the I-know-this-is-safe category while not taking the time to expand my options. I figured this goal would help me to explore.

Today, I modified a recipe that I found in the Spark recipes: Jicama Hashbrowns. Beware, the nutritional values on this recipe in the Spark Recipes are all goofy so, just enter the ingredients in your food group tab and go from there. I found it quite good – good enough to become a comfort food. The jicama retains its crunchy texture and nicely absorbs the spices. I don’t have much tolerance for salt so others will probably want to add some to taste. So, this would be my version:

Jicama Hashbrowns

2 cups jullienned jicama (one small jicama, about the size of a medium to large baking potato)
1/2 cup chopped onion
1clove garlic, finely chopped
2 tbls cooking oil (I used peanut)
½ teaspoon saltfree Spike (or some other yummy spice, e.g., Chipotle, jerk)

Instructions:
Jullienne jicama, chop onion and garlic.
Saute the onion and garlic in cooking oil until lightly browned.
Add jicama and spices.
Toss to cover evenly w/ spice.
Cover and cook on low for 15 minutes.
Uncover, increase heat and brown for about 3 minutes, flip, brown a couple more minutes and serve.

Makes 4 x ½ c servings.
Takes about 25 minutes, mostly cooking time.
About 5 min prep.

I hope you like this one emoticon

Edited by: JIERRA at: 3/7/2010 (14:41)
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3/4/10 8:21 P

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I have some coconut flour as well, and have a friend who bakes with it. I'm wondering though how it will interact with GF flours. I know you have to change the baking time and temp when using it, but that's all I know. I'll try to reach her for more info. She says it's awesome. She, however, doesn't have any GF issues.
Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
3/4/10 11:24 A

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Have you used Coconut Fiber Flour in anything. I have read a lot about it and bought some yesterday to try but not sure what to do with it.

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
3/3/10 8:50 A

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I just posted a recipe for Gluten Free Irish Soda Bread to Spark recipes. Tried it the other day. Came a little crumbly - I need a finer grind on my rice flour -- but the taste was really good.

Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
3/1/10 11:41 A

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Elena, the recipe does work for chicken. I had the original idea from a newletter post from glutenfree.com but they just said to dip the chicken in cornstarch. I had areas on the chicken with cornstarch powder still on it after it was cooked so I started making modifications until I came up with the recipe.

Cathy, that sounds really good.

Mark
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2/28/10 8:55 P

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Mark, the pork chops sound really good. I'm going to try them.
I winged it on the soup for the Lenten supper. I read lots of recipes, then did my own things. I used a qt of carrot/ginger soup, a couple of qts. of low sodium chicken broth, a bottle of green Thai curry sauce, about 1 1/2 c. sour cream. I sauteed a large onion in olive oil, added a couple of cups of diced celery, a red pepper, 4 smallish zucchini and a bunch of mushrooms. I simmered that for about min20 in the broth and added about 2 1/2 pounds of cut up cod. I also dumped in some quinoa. I think I had about a cup and a half left in the bag. It took about a half hour before the fish was cooked and made a great big pot which was all gone when I brought it home.
I so often don't have one or more ingredient for a recipe, or don't like something. When it comes to GF baking, I'm a coward, but when I'm cooking a dish, I just seem to know what will taste good. My guys said it was too mild, but we have this bottle of Thai hot, sweet chile sauce, so then they were okay.
Sorry I don't give perfect amounts. I just don't cook that way. Baking, as I say, is a bit different.
Blessings to all. Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
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2/27/10 8:27 A

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Sounds yummy. I'm guessing that could work with chicken too?

Elena


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2/26/10 11:52 A

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I made these last night and they were so good. I made this before with out the olive oil. the olive oil helps the corn starch to crisp up.

Oven Fried Pork Chops
5 Pork Chops
2 eggs.
2 tsp olive oil
1 cup Corn Starch
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic posder
1 tsp Paparika

Heat oven to 450 degrees

beat eggs andcombine with olive oil
combine corn strach, salt, pepper, galric and paparika

Dip pork chops in egg mixture ato coat and then into corn starch mixture to coat.

Place on foil lined cookie sheet that has been sprayed with cooking spray.

Place in oven and cook for 20 minutes, turn over and bake for another 20 minutes.

The pork chops were moist with a crispy coating.

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
2/25/10 8:51 A

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CORN CHOWDER

1 large bell pepper
1 small onion
1.5 stalks of celery
1 medium potato
2 cans Del Monte no salt whole corn w/ liquid
2 c. milk
2 Tbsp potato starch
1 Tbsp olive oil
palmful of parsley
about 2 tsp thyme

Chop onion, pepper and celery. Dice potato (peel if desired, but the skins have loads of fiber).

Saute onion, pepper and celery in olive oil. When the pepper is soft, add potato, corn and herbs. Let come to boil, then low to med and let cook until potato is tender.

Mix 1/2 cup of milk with potato starch until smooth. Add to the pot with rest of milk, bring back to boil, then quickly lower and cook, stirring constantly, until it thickens.

Can be served with a tsp of parmesan cheese. Makes about 60-65 ounces.

Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
2/22/10 10:58 A

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Thank you

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
2/20/10 7:24 A

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Hot Cocoa Mix

5 parts nonfat dry milk
2 parts sugar (or more or less to taste)
1 part vanilla non-fat creamer (coffeemate is GF; you can use other flavors if you want)
.5 to 1 part dry cocoa, to taste (the amount of cocoa will affect amount of sugar - I tend to use 2 parts sugar to .5 part cocoa, or 2.5 sugar to 1 part cocoa)

For a single mug, 1 tsp = 1 part
Or you can make it in bigger quantities and use 3 tbsp of the mix per mug.

You can also make the mix without cocoa and drink it plain or with coffee.

Elena


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