I’ve already given the idea/recipe for grape flavoured jelly dessert, but I’ll repeat here for those who didn’t hit the comments:
Sugar-free Jelly Dessert
1 envelope Knox unflavoured gelatin
1 and 2/3 cup liquid, like unsweetened grape juice (Bud’s fave) or apple-cran juice, or any unsweetened juice.
Heat half the liquid in a sauce pan or in the microwave and pour into a bowl with the gelatin. Stir until the powder is completely dissolved. Add the other half of the liquid cold out of the fridge and stir. Place bowl in fridge, uncovered, until gelled. Enjoy!
Now, Butterfly couldn’t have wheat, but she could have spelt flour. Spelt is an ancient German grain that’s most closely related to modern rye flour. It does have gluten, although the gluten acts differently than in wheat. But this is not a gluten-free recipe, just a wheat-free and sugar-free one.
1 cup organic spelt flour
3 tbsp. sunflower seed butter
2 tbsp. extra virgin olive oil
Blend the flour, nut butter and olive oil until the mixture is crumbly. Add cold water as necessary to make a soft dough. Knead this a few times, then roll it out thin. Pierce it all over with a fork, then using either a small cookie cutter or a pizza cutter, cut the dough into whatever shape crackers you want. Brush lightly with olive oil and sprinkle lightly with sea salt.
Bake in a 350 degree oven for 10 to 12 minutes.
These make terrific snacks for kids who want some “junk” food, and parents who don’t. ;o)
1 cup organic spelt flour
2 tsp. baking soda
3/4 tsp. creme of tartar
1/4 tsp. sea salt
1/4 cup butter
2 tbsp. honey
In a mixing bowl combine the dry ingredients. Cut in butter with a pastry blender or a fork till it resembles coarse crumbs. Cut in the honey. (You can add a little olive oil here if it doesn’t seem crumbly enough to you.) Add just enough water to make a soft dough.. Knead a few times and pat to about ½ inch thickness, then cut it with a biscuit cutter or just shape the dough into biscuits with your hands. Bake in a 425 degree oven for about 8 mins. Watch them. (Spelt cooks faster than wheat.)
Ok, these are a start; I have more. The spelt recipes won’t do for a gluten-free diet. I’m still experimenting with that myself since I’ve only just recently had to go gluten-free. But I am determined to come up with some good recipes using alternative flours and I will share them when I do.
But way ahead of me is Shawna James Ahern, who wrote gluten free girl. Here is a link to her site: http://glutenfreegirl.blogspot.com/
and of course, ChickiePea, whose blog addy is http://www.facebook.com/home.php?#!/pages/Chickie-Peas-blog-Eating-for-Autoimmune-Health/259835828602
It's blueberry season and I just love these juicy little blue fruits, so today I made blueberry muffins using gluten-free ingredients:
1 & 1/4 cup whole bean flour
1/2 cup sorghum flour
1/4 cup almond flour
1/2 cup sugar (substitute molasses, honey or maple syrup if you're sugar-free)
2 tsp. g-f baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 to 1 cup blueberries
1 egg, beaten
1 cup organic lemonade
Stir together all the dry ingredients, including the sugar if using it. If not, add alternative after stirring dry ingredients. Add blueberries, beaten egg and lemonade. Stir to a batter. Add a tiddle more lemonade if needed to make a smooth batter. Spoon into greased muffin cups and bake in a 375 degree oven for 25 minutes, or until browned.
PLEASE feel free to add any of your fave recipes here in the comments section. If you’re willing to share, I will copy and paste them onto the recipe page under your name. Or if you have your own blog or web page with recipes, please feel free to place your URL in the comments section so readers can find you and I will move that to this page as well. Sharing is cool. :)