Gluten Free Zucchini Chocolate Chip Cookies

I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.

1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips

Preheat oven to 350F.  In a large mixing bowl, combine; coconut oil, sugar and molasses.  Mix until smooth.  Add egg and vanilla extract.  Then add zucchini and mix until just combined.  Stir in the spelt flakes, coconut and chocolate chips.  On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart.  Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies

Gluten Free Flour Tortillas

These are adapted from Carla's gluten free tortilla recipe. 
Note:  these tortillas are thicker than standard tortillas, more like flatbread thickness.

1/4 cup hot water
1/4 cup almond milk
3 TBSP rice bran oil (or oil of choice)
1 large egg, beaten
3/4 cup sorghum flour
1/4 cup brown rice flour
1/2 cup arrowroot starch
1 tsp xanthan gum
1 tsp salt
1/8 tsp baking powder

In a medium sized bowl, combine; water, almond milk, oil and egg.  Mix until combined.  Add remaining ingredients and mix with a spatula
until combined.  Let rest about 15 minutes.  Heat a skillet over medium high heat.  On a surface dusted with sorghum flour, knead about 1/3 cup of dough a few times before shaping into a round disc (if you press the dough out too thin on your floured surface, it will fall apart before you can transfer to a pan).  Sprinkle the skillet with sorghum flour to prevent sticking (you will probably need to change the flour 2 or 3 times or it will burn between tortillas).  Put the dough disc in the pan and quickly press out into a thin round disc.  Cook for 2 to 3 minutes until brown on the underside and the topside starts to appear cooked.  Reduce heat to medium if necessary.  Eat immediately or store wrapped in paper towels in a plastic bag in the refrigerator.

Chocolate Chip Cookie Dough Bites

I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking.  These were super easy and they are pretty tasty when you crave something sweet and chocolate!

1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips

Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny.  Meanwhile, stir the remaining ingredients together in a medium sized bowl.  Add the melted almond butter mixture and stir until combined.  If too dry, melt additional almond butter, if too wet add more spelt flour.  It should be a firm dough that is easy to handle and roll into balls without falling apart. 
Roll into small balls approximately 1/2" in size.  refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.

Yield:  approximately 25 balls

Zucchini Parmesan

I love eggplant parmesan, but it doesn't love me!  I saw a recipe that encouraged me to come up with this recipe.  It turned out delicious!!

2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper

1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt

1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped

Preheat oven to 350F.  Over medium high, heat oil in a 10" oven safe skillet.  In a bag, combine the spelt flour, garlic salt and pepper.  Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl).  Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes.  Drain off any excess oil.  Put the zucchini in an even layer in the original skillet (don't wash).  Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly.  Pour the tomato sauce evenly over the zucchini.  Sprinkle the mozzarella, parmesan and basil on top.  Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges.  Eat alone, with noodles or Italian bread.  Serves 2-4 depending on who's eating.  If it's a teenager, this may only be enough for one!! 
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.

"Creamy" Pesto Sauce

2 cups lightly packed fresh basil leaves
1 cup olive oil
1 cup grated Parmesan cheese
2 garlic cloves, peeled
1/2 cup pine nuts
1/2 teaspoon salt (I used Pink Himalayan)
1 pound tofu, drained (I used soft)

Combine all ingredients, except tofu, in a blender or food processor that has been fitted with the metal cutting blade; blend until smooth.  Cut tofu in chunks and process until smooth.  Serve over pasta.

Notes: I tossed my pesto with spelt spaghetti noodles. It made enough to serve over 1 1/2 pounds of pasta.  If you toss it with the pasta like I did, I would suggest tossing the pasta with olive oil first since it came out a little dry.

You can also just leave the tofu out and it will be a regular pesto sauce.  I added the tofu since I needed to use it up and I wanted some extra protein.  I couldn't taste it and my family was none the wiser!

Cherry Chipotle Sauce

My dad LOVES the raspberry chipotle sauce you can find at Costco.  Unfortunately, he hasn't been able to find it at Costco!  I found a raspberry chipotle sauce recipe online and altered it to how I wanted it.  It became cherry chipotle because I had a lot of cherries!  I can't eat chipotles so wasn't able to really test the sauce, but dad liked it and my mom and husband said the sauce was great.


15 cups cherries, Bing and or Rainier, pitted*
1/2 cup garlic, minced
1/2 cup canned chipotles in adobo, chopped
3 cups apple cider vinegar
2 cups brown sugar
1 TBSP salt
1 cup cold water
2 TBSP arrowroot powder or potato starch**

Put cherries, garlic and chipotles in a blender or food processer and process until chunky.  Transfer to a large pot.  Add vinegar and bring to a boil, then reduce heat and simmer for 10 minutes.  Add brown sugar and salt.  Stir; and continue to simmer for 2 hours, stirring occasionally.  Whisk the cold water and arrowroot together and add to the sauce.  Boil sauce for 2 to 3 minutes, stirring constantly.  Refrigerate, freeze or can the sauce.

* Different fruits can be used in the place of cherries.  Raspberries, apricots, peaches, nectarines, plums (peel peaches, plums or nectarines if desired).  Just make sure to prepare and pit if necessary and blend until smooth.

** the arrowroot won't necessarily thicken the sauce, it just helps it to hold together and blend better.  If you want a thicker sauce, you will need to add more arrowroot or potato starch.

7/19/14 - I made some Cherry Chipotle Sauce today.  I increased the arrowroot powder to 1/4 cup in 1 cup cold water.  It made the sauce a little more thick and it seems it will be a better consistency.

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.

Spelt Belgian Waffles

(I am NOT a photographer)

I got this recipe from here and changed it to spelt so that I could eat it.

2 eggs, separated
2 cups milk
2 cups spelt flour*
1 Tbsp baking powder
1/2 tsp salt
1/3 cup oil

Preheat waffle maker.  Put egg whites in stand mixer (such as Kitchen Aid) and mix on low, gradually increasing speed to high so as not to spill; beat until stiff.  Transfer egg whites to another bowl and add remaining ingredients to stand mixer bowl.  Beat on low until moistened.  Increase speed to medium; mix until smooth.  By hand, gently fold in beaten egg whites.  Pour 1/2 to 2/3 cup batter** over grids.  Close waffle maker and bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve hot with your favorite topping.

*I used 1/2 cup whole spelt flour and 1 1/2 cups light spelt flour

** I used my flip waffle maker and it used 2/3 cup batter

Vegetable Rice Pilaf

I found this recipe while looking for a somewhat hearty side dish so that I would be resist the BBQ ribs that I made for the meat-eaters in our family.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

2 Tbsp butter
1 medium zucchini, cubed
About 6 asparagus, cut into 1-inch pieces
2 Tbsp olive oil
1 cup uncooked long-grain rice
2 1/2 cups chicken or vegetable broth
1/2 tsp dried basil
1/2 cup diced carrot
1 envelope Sazon Goya con azafran, optional

In a skillet (that has a lid), saute zucchini and aparagus in butter for 2 minutes.  With a slotted spoon, remove zucchini and asparagus and set aside.  Add oil and rice to pan and stir to coat rice.  Add broth, basil, carrot, and Sazon Goya and stir gently.  Turn heat to high and bring to a boil.  Cover with lid and reduce heat to medium-low.  Simmer 20 minutes or until all the liquid is gone and rice is tender.  Remove from heat and gently stir zucchini and asparagus.

Note: the Sazon Goya con azafran is just for color, you could also add a little saffron.

Other vegetables to use:
1/2 cup frozen green peas - put in 5 minutes before the end
Handful of snow peas - cook like the zucchini
1/2 cup fresh cut green beans - cook like the zucchini
1/2 cup frozen cut green beans - put in 10 minutes before the end
1/2 cup frozen corn - put in 5 minutes before the end
1/2 cup chopped onions - sauté, then leave in to cook the whole time
1 medium yellow squash, chopped - cook like the zucchini
1 cup frozen chopped spinach - put in 5 minutes before the end
1 cup fresh chopped spinach - throw in at the end
1 green onion, sliced - throw in at the end

Cottage Cheese Pancakes

I had some cottage cheese that I wanted to use up and I found this recipe.  We just ate it with syrup, but I bet it would be good with a fruit compote on it.

Serves: 6

6 eggs, separated
2 cups small curd cottage cheese
2/3 cup spelt flour
2 Tbsp sugar
1 tsp salt
1 dash cinnamon
1/8 tsp cream of tartar

Beat together egg yolks, cottage cheese, flour, sugar, salt, and cinnamon.

In another bowl, beat egg whites and cream of tartar.

Fold the egg whites into the cheese mixture.

Drop batter by large spoonfuls onto an oiled griddle or skillet over medium-low heat.  Fry until golden brown and carefully flip (batter is very delicate) and cook other side until golden brown.


We got some mixed reviews from the kids - some were expecting them to taste like regular pancakes.  They are different, but I thought they were very tasty.

Butternut Squash Sauce over Pasta

I found this recipe while looking for recipes to use up the rest of my silken tofu.  There are a few changes that I made to it (some of the changes are because my oven isn't working).

Prep Time: 30 minutes
Serves: 8

1 butternut squash
1 pound silken tofu or 1-2 cups plain nonfat yogurt
1/4 cup olive oil
1 garlic clove, minced
5-10 fresh, large basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable or chicken broth
Gluten-free pasta or spelt pasta
Parmesan cheese

Bring a medium pot of water to boil over high heat.  Meanwhile, peel and cube butternut squash.  Add squash to pot; reduce heat and simmer about 15 minutes or until just soft; drain.

Add oil to a medium sauté pan and heat over medium-high heat.  Add butternut squash and sauté for 5 minutes stirring once.  Reduce heat to medium and add garlic; sauté for one more minute.  Remove from heat.  Let cool for about 5 minutes.

Meanwhile, cook pasta according to package directions.

Add squash mixture to a food processor and puree.  Add tofu or yogurt and puree, scraping sides as necessary.  Add basil leaves, salt, pepper, and broth until desired consistency is reached.

Serve sauce over pasta and top with Parmesan cheese.

Classic Onion Soup

Total Prep Time: 45 minutes

Serves: 6 to 8

I got this recipe off of a bag of onions from Groupe Vegco, Inc.  The recipe is courtesy of the National Onion Association.  I adjusted it  slightly.  The kids loved it and so did Michael and I!

4 large yellow onions, sliced

6 Tbsp butter

1 Tbsp sugar

8 cups chicken stock

Salt and pepper to taste

1 1/2 baguette French bread, sliced and toasted

Grated Parmesan cheese

Melt butter in a large saucepan that holds at least 4 quarts.  Add onions; cook over medium heat 12 minutes, or until tender and golden, stirring often.  Add sugar and cook, stirring, for 1 minute.  Add stock; cover and bring to a boil.  Reduce heat; simmer 12 minutes.  Season with salt and pepper.  To serve, ladle soup into bowl; float toast on soup.  Sprinkle with cheese.

Italian Pasta Stir-Fry

Total Prep Time: 20 minutes
Serves: 6 to 8

I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes.  I also used spelt pasta instead of linguine.

10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese

1. Cook spaghetti according to package directions. Drain; set aside and keep warm.

2. Meanwhile heat oil in a stir-fry pan over medium heat until hot.  Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender.  Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.

3. Remove pan from heat; stir in spaghetti.  Sprinkle Parmesan cheese over pasta.  Serve immediately.