I’m still here. Sorta. 🙂 Since I’m gluten free for life, you won’t get rid of me that easy! I’m blogging more often at JessieGunderson.com and busy with my five Thinglets, five acres and being a home school junkie. Haha! Anyhow, if you subscribe you won’t miss it when I post. I’ll just stick to the best of the best. Thanks for being patient.
Gluten free, kid friendly, on the go, protein is HARD to come by so my husband came up with these:
Slightly Messy but Tasty and Cheaper Than Storebought Energy Bars
- ½ cup dry roasted peanuts (the ones I found were not salted but they could be)
- ½ cup sunflower seeds (no shells)
- ¼ cup flax seed
- ½ cup (or slightly more) flavored craisins- I found them in orange, raspberry, and blueberry at WinCo
- 4 cups Gluten Free Rice Chex (works better if you do not crush them)
- ½ cup Natural Creamy Peanut butter (be sure to mix the oils in beforehand)
- ½ cup packed brown sugar
- ½ cup light corn syrup
- 1 t vanilla
Mix first 5 ingredients together in a big bowl and set aside. Heat peanut butter, brown sugar, corn syrup, and vanilla in the microwave on high for 2 minutes. Combine ingredients until more or less evenly mixed with a scraper. Scoop mix into lightly greased 8×8 pan. Press into pan firmly with a metal or non stick flipper. Don’t be afraid to use some hutspa so that it will stick together. Let sit for 1 hour. Cut into desired size (10 bars in an 8×8 pan seems to work well). It may be necessary to form up bars with hands when removing from the pan (so this is not for those of you who are grossed out by a little stickiness). I cut them up and put them in snack bags to take camping with my kids.
Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!
Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins
- 1 C. rice bran
- 1/2 C. tapioca starch
- 1/4 C. sorghum flour
- 1/4 C. sweet rice flour
- 1/4 C. packed brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/2 C. soaked craisins (set aside until last)
- 1/3 C. butter or shortning
- 2 eggs
- 1/2 to 3/4 C. cold water
Combine DRY ingredients excluding brown sugar.
- 1/3 C. butter or shortning
- 1/4 C. packed brown sugar
Add 2 eggs and beat approx 2 minutes to combine.
Add dry mixture and stir. The dough will be dry.
Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.
Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.
Bake another 4-5 minutes uncovered until a toothpick comes out clean.
Just in case you’ve been dying to know where I’ve gone… here I am in all my baby glory.
It’s no wonder I haven’t had time for two blogs. To keep up with the most recent events visit Blog Schmog.
As most of you know cooking is not my favorite thing to do but since the majority of our large family has to eat gluten free, some need dairy free and one needs several other dietary considerations, I don’t get out of it often. EXCEPT when my Hubby and favorite chef gets into the kitchen. I’m so blessed!
So, I posted the following question on a gluten free group I am a part of and got a ton of feedback. Would you like to add your two cents? We can keep this list going over the years and hopefully it will be a good resource for others as well.
Okay everyone, desperate times call for desperate measures.
The baby should be coming in less than five weeks and we’ve eaten up all the freezer meals I made in advance.
That’s what happens with six people in the house already!
Needless to say I’m tired of the same ol’ same ol’.
So, your mission is to post or link your all time favorite freezer meals.
Here are some of the ideas we have already come up with.
seasoned taco meat (not pre packaged seasoning/most has gluten)
broth for soups (noodle soup with easy homemade GF noodles, veggie soup, egg drop, chicken and rice, onion soup, beef stew with rice or potatoes)
freeze rice for meals or breakfast (with cinnamon/brown sugar)
season meat while fresh and freeze to put into a crock pot with carrots and potatoes
lasagna or no-noodle lasagna (one of my most popular recipes)
muffins (recipe linked below)
EDITED TO ADD:
burrito casserole (layer anything you would have in a burrito with corn tortilla’s and tomato sauce on top)
The Nourishing Gourmet had a similar post and tons of great ideas too.
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Wow.
The average container ship can carry about 4,500 containers. This blog was viewed about 21,000 times in 2010. If each view were a shipping container, your blog would have filled about 5 fully loaded ships.
In 2010, there were 17 new posts, growing the total archive of this blog to 169 posts. There were 17 pictures uploaded, taking up a total of 16mb. That’s about a picture per month.
The busiest day of the year was January 25th with 137 views. The most popular post that day was Food for Goofs.
Where did they come from?
The top referring sites in 2010 were glutenfreehomemaker.com, networkedblogs.com, fireandsalt.blogspot.com, blogschmogme.wordpress.com, and thewholegang.org.
Some visitors came searching, mostly for gluten free white sauce, gluten free breakfast casserole, slime, rose, and gluten free noodles.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
Food for Goofs February 2009
Xanthan Gum vs. Guar Gum April 2009
No Noodle Lasagna Recipe January 2009
Borrowed Breakfast Idea – Gluten Free Breakfast Casserole February 2010
Green smoothie pants and still smiling. April 2009