Time Evaporates

Wow, how did that happen! I thought it had just been a little while since I had posted and when I looked at the last date, I was astounded! I've been working with lots of new recipes and modifying old ones. All the questions about gluten free diets end up in my basket at my Cooperative Extension day job. Life is full. Since we all face the dilemma of lack of time, here is a variation on the Chocolate Cake in a Mug recipe. This one is the 2 1/2 Minute Muffin recipe. You can mix it up and bake it in the microwave in a flash. One of the fastest comfort breakfasts I know. Enjoy!

In a large coffee mug mix the following ingredients:

1/4 cup rice flour
2 tbsp finely chopped pecans (chop a bunch when you have time and keep them in the freezer) (If you are allergic to nuts - skip them.)
1/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. sugar
1 tbsp. oil
1/4 cup rice, soy, or regular milk
1 tsp. ground flax seed
2-3 tbsp. chopped fruit, dried fruit, or blueberries

Place the coffee mug in the microwave on high for 2 1/2 minutes. (Don't overcook or the muffin will be to dry.) Tip out onto a plate and eat while warm. . . and you are off!

Lost in Blogland

Having just started blogging, I decided to see what others were up to. I was absolutely floored to discover a whole gang of gluten-free bloggers! One of the blogs I visited had done some research and had come up with 90! (Before she quit looking.) The comments were full of newbie bloggers like myself saying "Hi and I blog too." All of a sudden I feel like I'm in a crowd of wonderful people who "get it", who understand "No thank you, I really can't try it.. ." I can see many sleepless nights ahead while I get lost in Blogland.

If you like chocolate cake you have got to go visit Dreena at Dreena's Vegan Recipes: Gluten-Free Vegan Chocolate Cake (2-layer)

This cake is great with a wonderful chocolate ganache made from coconut milk and chocolate:

1 13.5 oz. can whole coconut milk
1 12 oz package dark chocolate or semisweet chocolate chocolate chips

Heat one half the coconut milk to a simmer. Add the chocolate chips and reduce the heat to low. Stir until the chocolate is melted and the mixture is smooth. Add the rest of the coconut milk. Add a touch of raspberry or orange liquor if you choose.
Chill until thickened to use as a frosting or use warm as a sauce.

Join me as I take a trip. . .

It's -40°F, Time to Get Cozy

January usually marks the time for temperatures to plummet in Fairbanks, Alaska and this year is no exception. We have had a mildish winter to this point, so having the temperatures hover between -35°F and -40°F for the past week with no relief in sight could be depressing if not for good books, good food and the internet. I got very cozy with a great cookbook that I ordered last summer. Click on the title to get a copy for yourself: Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes

My kids are in their 20's, but I got the book because I work with kids and wanted to check out some kid friendly resources. I was pleasantly surprised by the scope of information that Sheri has researched. I really got caught up in all the wonderful information for living a gluten free lifestyle, again well researched. This book also has some fun recipes (try gluten free finger paint or playdough) as well as fun recipes to fill a kid's stomach or an adult's looking for comfort food. (Hey I did say it was -40°F!)

I did have fun playing around with some of these recipes last night but this morning I went back to one of my favorite comfort foods - waffles. Topped with real maple syup or a sauce made from frozen raspberries I picked from my bushes last fall, these make my whole body smile! Here is the recipe in case you are experiencing a comfort food crash. . .

Gluten Free Pecan Waffles

1 cup brown rice flour
½ cup finely chopped pecans
½ teaspoon zanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
¼ cup melted butter or canola oil
1 cup rice, soy or almond milk
1 egg

Combine eggs and milk. Add dry ingredients and melted butter or oil. Beat well. Cook in hot iron until steam stops and waffle is golden brown. This recipe fills my Belgian Waffle Iron twice.

If you are not dairy-free, these waffles are great with strawberries (even thawed) and sweetened whipped cream.

Ahhh comfort food! What is your favorite comfort food?