Blonde brownies

 https://www.kyleecooks.com/easy-blondie-recipe/

These turned out great. Used the King Arthur 1:1 flour 

Pecan Pie Bars

 https://natashaskitchen.com/pecan-pie-bars/

I followed this recipe, replacing the regular flour for Gluten free flour.

I'm not completely happy with the crust, so I'll have to try again, but they are still pretty good.

Gluten free lefse

 https://www.chelseajoyeats.com/gluten-free-lefse/

Made this last year and I really think it was almost the same as the wheat flour ones.

We made them first so not to contaminate the rolling mats. 

Miso glazed tofu

 https://naturallieplantbased.com/miso-glazed-tofu/#recipe

E got lots of red miso, so I'm trying to figure out how to use some of it up. This was just ok, not liked by E at all.

Won't make it again 

Caesar dressing again

 https://whats4supper2night.blogspot.com/2019/05/vegan-caesar-dressing.html

Was my first attempt at the dressing.

This was my second, not too bad. I prefer this yogurt base over the mayo base. I can make a double batch and it fits in a small half pint canning jar.

https://www.loveandlemons.com/caesar-dressing/#wprm-recipe-container-42205

Peanut butter cookies

 https://flavorwalk.com/gluten-free-peanut-butter-cookies/#recipe

Almond flour crackers

 I found Simple Mills crackers and they are a great replacement for my former favorite, Wheat Thins, except for the price. Those crackers are quite expensive!

For my first try, I sort of followed a couple recipes as well as using the ingredients in the Simple Mills box.

https://www.eatingbirdfood.com/3-ingredient-homemade-almond-crackers/#wprm-recipe-container-34051

And 

https://www.floraandvino.com/grain-free-almond-flour-crackers/

1 cup almond flour 

About 1/2 cup ground flax (I think this is too much , both recipes called for 2 tablespoons)

About 1/2 cup of ground sunflower seeds (this may have been too much too, this is not in any of the recipes)

2 tablespoons cassava starch/flour 

1/2 tsp garlic powder 

1/2 tsp onion powder (both were too much, one recipe only called for 1/8tsp)

2 tablespoons sunflower oil 

4 tablespoons water 

The simple Mills crackers also have tapioca starch in the ingredients, but I didn't have any on hand 

Baked them for 20 minutes at 350.

Flavor is ok, needs more salt, should try to sprinkle on top before baking.

They are also a little crumbly and grainy. A little less flax and sunflower might help.

The texture was off too, they didn't have any snap to them. Not sure but probably it is related to the previous observation.

Also, I need to roll out just a little thinner. They're pretty good, but can be better.

Try #2

1 c almond flour 

1/4 c sunflower seeds, ground 

2T brown flaxseed, ground 

2T tapioca starch 

1T cassava flour 

1t Himalayan salt 

4T water

~1.5T sunflower oil 

Scored in approximately 2” square, should have also added the hole in the middle of each cracker, definitely worth the effort to prevent the crackers from puffing up in the middle.

Ground salt on top 

320deg f , started at 15 min, added 3 minutes , the thinner part was done, but the thicker part  still needed a little more time 

Still a little too much onion and garlic powder, probably reduce the salt inside to 1/2t.

 color is better, but it still doesn't have that "snap" I'm going for in a cracker. The dough is a little oily, but after it's finally done baking and cooling, it's not too bad.

Peach cobbler and crisp

 I made these two recipes.  the kids wanted the crisp and the cobbler for me.

Crisp- https://cooking.nytimes.com/recipes/1024392-peach-crisp?smid=ck-recipe-android-share

This needed a little more sugar, probably in the peaches. It was sour for me, so I sprinkled a little more white sugar on top.

Cobbler -https://cooking.nytimes.com/recipes/1025843-easy-buttermilk-peach-cobbler?smid=ck-recipe-android-share

The flavor of this was good, but I tried to make it gluten free and failed pretty bad. I used Bob's Red Mill AP flour, almond flour, and a little zucchini flour. I added some Xyanthum gum to try to get it to stick together, maybe it needed an egg or two, as well. However, it crisped on the top, but underneath was a gooey mess. A tasty gooey mess, but a mess nonetheless.

I might try this again but with all AP or 1:1 GF flour.

Peach Salsa

 https://natashaskitchen.com/fresh-peach-salsa-recipe/

Made as described, but I only had half a lime and dried coriander and added some corn.

Peanut butter frosting

 I used this recipe for frosting L's chocolate birthday cake 

https://sugarspunrun.com/peanut-butter-frosting/#recipe

Very simple and turned out great 

Serviceberry fruit leather

 I made fruit leather with this recipe 

https://foragerchef.com/serviceberry-maple-leather/#recipe

Wasn't a fan of the seeds, so I tried using the food mill. That turned out to be more work than it was worth. 

Non meatloaf

 I made a version of a meatloaf while L was away at camp because she really doesn't like it.

I made another version last night. I think I turned out pretty good 

2 medium carrots, chopped 

1 small onion chopped 

1-2 ribs of celery chopped 

1-2 cloves garlic chopped 

2 Tbsp olive oil 

2 Tbsp tomato paste 

2 Cups cooked kidney beans 

1 cup cooked small white beans

1-1.5 Cups cooked quinoa 

Sage about 4 large leaves

Thyme about 8 sprigs, leaves stripped 

Oregano about 1-2 Tbsp finely chopped 

Salt about 1/2 tsp or to taste 

pepper 

About 1/4 cup flaxseed ground or flaxseed meal 

Saute the onion, garlic carrots and celery in the oil. When soft transfer to a food processor to chop into a paste. Add beans to food processor.

Transfer to a bowl to mix in the quinoa, herbs, salt pepper, and flaxseed meal. Let sit for 5 minutes while you prepare the loaf pan (spray with oil) and preheat the oven to 425. Bake for 25-30 minutes or until browning on the top.

It was still a little mushy, but mostly kept it's shape.

Scandinavian seeds crackers

I miss all the good gluten free crackers from Norway. I think I found the wasa crackers, but have not been able to find the seed crackers. 

So I used this recipe:

https://www.alphafoodie.com/the-best-seed-cracker-recipe/

But I wanted more flaxseed, so I doubled it. I also used about a 1/4 c ground flaxseed as the binder instead of psyllium.

One sheet pan was not enough, because it was a little too thick. 

This turned out ok in flavor, but not what I was going for and it was not the right consistency - it just crumbled. Will try again...

Update!!

I made this recipe :

https://true-north-kitchen.com/gluten-free-seed-crackers-norwegian-crispbread/

I modified to have less sesame and more flaxseed, and that seemed to be a lot more like the Norwegian crackers from this summer. I didn't have chia, so added flax meal.

Next will try this too:

Scandinavian Multi-Seed Crispbread Recipe with A Fragrant Twist - food to glow (kelliesfoodtoglow.com)

Pumpkin pie Smoothie

 https://www.ambitiouskitchen.com/pumpkin-pie-smoothie/

Good to use up some frozen pumpkin 

Will try to add some help seeds next time 

GF strawberry rhubarb crisp

 I made this on Leela's request. I used a 9x13 pan and added more strawberry and rhubarb. I probably should have added more topping, but overall, Leela and I enjoyed it.

https://www.faithfullyglutenfree.com/rhubarb-crisp/

GF Rabarbrakake

 I made this rhubarb cake using Bob's Red Mill 1:1 flour. I really liked it because it wasn't too sweet 

https://northwildkitchen.com/simple-norwegian-rhubarb-cake-rabarbrakake/#/

GF Sour Cream Coffee Cake

 With all the baked goods recently, I wanted to make something that I could eat. There was also some sour cream that needed to be used. I was very happy how it turned out. I will plan to make it to bring to work for our weekly donut day.

https://www.healthygffamily.com/recipe/gluten-free-sour-cream-coffee-cake/

R's Birthday cake 2024

R drew me a picture of a cake he wanted for his birthday. It was quite an elaborate three-layer cake with three different flavors inside.

Lemon on the bottom, chocolate in the middle and red velvet on the top. 

Because I didn't want to do everything at once and at the last minute, I made one layer at a time and froze each one to make assembly much easier 

I used half this recipe for a 9" cake pan for the bottom lemon layer 

https://sallysbakingaddiction.com/lemon-cake/#tasty-recipes-66829

I used half this recipe for a 9" cake pan for the top red velvet layer 

 https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/#tasty-recipes-66373

I also used the frosting recipe for the outside of the cake. 

I had some whipped chocolate ganache that also went between the chocolate layer and the red velvet layer.

Chickpea Burgers

I made this burger - https://www.noracooks.com/chickpea-burger/

It was very dry, even after I added a flax egg. I used zucchini flour, maybe that was why?? The flavor was fairly bland, so I will try something else.

I want to try this one next:

 https://feelgoodfoodie.net/recipe/chickpea-burger/

Seeds and cheese crackers

 https://www.loveandoliveoil.com/2022/04/seeds-cheese-crackers.html

Pretty easy, used cheddar and parmesan cheese and sunflower, sesame, flax seeds. Turned out great but I Will try as written next time.

Mushroom lentil loaf

 https://www.makingthymeforhealth.com/mushroom-lentil-loaf/

I always struggle to find something to eat with mashed potatoes and for me, lentil loaf is a no- brainer. The rest of the family has other thoughts though.

This recipe turned out pretty good and only one gave it a thumbs down. The other two asked for second helpings, so I take it as a good sign.

In terms of content I made a few substitutions and left some other things out because I didn't read the recipe that closely.

I threw all the veggies and (eventually) the nuts in the food processor to get the pieces small. I find it makes for a better texture.

I reduced the carrots to 2, skipped the bread crumbs to make it gluten free, skipped the sunflower seeds and toasted the walnuts, and skipped the balsamic glaze for preference.

I used 2 tablespoons of ground flax. I mixed the ground flax into the sauteed veggies so I didn't need to add more water.

I used a mix of red lentils and split mung dal because that's what I had on hand. I didn't need to smash them after cooking since they just broke down.

After everything was precooked, I mixed it together with the chickpea flour and put it into two loaf pans that were coated with olive oil.

I didn't use as many herbs as the recipe called for and it definitely needed more flavor. So I will add more next time.

Also could do to add some more salt and pepper.

Overall, this will be my new go to lentil loaf recipe and I even have in the freezer for later.

Potato Waffles

 I made this for dinner when everyone else was having regular flour waffles.

https://www.allrecipes.com/recipe/220890/potato-waffles/

I used chives in place of onions, garlic powder instead of fresh, and arrowroot flour instead of wheat.

I think they turned out great!

Falafel using canned beans

 https://minimalistbaker.com/easy-vegan-falafel/#wprm-recipe-container-35557

Made this for A&C. Used half mint and half cilantro. Omitted the ground coriander cause I couldn't find it. I didn't need any flour either.

I just made the balls and put them in a container to freeze 

GF latkes

 https://lexiscleankitchen.com/gluten-free-classic-potato-latkes/#wprm-recipe-container-497415

Thai green curry

 I made this a couple times with a green curry paste I found at the Asian market. I'm not sure if I will be able to find it again, but I will try.

The first time I used tempeh, but E doesn't really like it. I didn't care for it either. I've read that if it's steamed it might be better. I'll have to try that next time. The second time I used tofu and it turned out much better.

Each time I used half of the can.

https://www.passmesometasty.com/thai-style-tempeh-green-curry/#tasty-recipes-7359

Strawberry ice cream

 https://www.100daysofrealfood.com/recipe-strawberry-ice-cream/

R really likes strawberry ice cream and milk. We got an entire half gallon of strawberry milk, so I used some to make ice cream. It turned out pretty good! I definitely need to remember to start the ice cream machine before pouring in the liquid.

New baby Freezer meals

I made some freezer meals for A&C

 Vegan baked pasta 

https://www.noracooks.com/vegan-baked-ziti/#wprm-recipe-container-1613

Vegan black bean and zucchini enchiladas 

I sorta winged it but I used these two recipes as a guide 

Filling -https://www.veggieinspired.com/black-bean-zucchini-vegan-enchiladas/#recipe

I used a whole onion, but probably could have used a half, also 3 garlic cloves, a roasted red pepper added cumin and oregano after sauteing the onions and garlic. I also sprinkled a tablespoon of nutritional yeast.

Sauce - https://pinchofyum.com/5-minute-blender-enchilada-sauce

Used some regular chili powder and chipotle chili powder, along with a little cumin and oregano.

Maple Brown sugar cookies

 https://www.rabbitandwolves.com/wprm_print/16084

Made these for A&C. I originally wanted to make plain sugar cookies, but they were out of white sugar, so I pivoted to this. I left out the nuts in the cookies and didn't bother with the frosting. They both seem to like them, so I'll call it a win. 

Slow Cooker White beans

https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/

Since my family doesn't like beans, I brought the fancy Royal Corona beans to A&C's. I followed the recipe and added some roasted red peppers, because they have a huge Costco jar on hand. I also threw in a pinch of nutritional yeast for a vegan cheesy flavor. We ate this over some brown rice. It turned out great!

Update using an instant pot. I started with 28 minutes on high, but needed to add  5 more minutes as well as cooking on saute to reduce down the liquid. Or instead, use less water to start with. I think the red peppers added a lot of flavor, so I will try to include it next time. I have another 1/2 pound of royal Corona beans to use.

2nd time making it in the IP. 32 min on HP, NR. Used some red peppers. 3 cups of water instead of the 4 and fresh tomatoes from the garden. Since I had so many tomatoes, I could have used less water still. Though the beans weren't done yet either. After the NR, I did slow cook on hi for 4 hours. It was still more watery than I wanted, so I put it on saute to reduce the liquid by about 2 cups. The beans kept cooking through the remaining time and were perfect.

Gluten free blueberry bread

 Made this for A, C, and myself. It was really delicious!

https://www.theconsciousplantkitchen.com/healthy-blueberry-bread/#wprm-recipe-container-30274

Gluten free pizza dough

I tried there two different recipes

https://glutenfreeonashoestring.com/gf-pizza-dough/

And

https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/

I preferred the GFOAS recipe because it actually rose, but they were both quite heavy and chewy. For reference, I had a gluten sensitive crust from pizza ranch, and it was light and fluffy, but also crisp on the outside.