Blueberry Quinoa

Quinoa in the morning, mmm. Here's a recipe for Blueberry quinoa, just a side note it's a little better to use frozen berries because they have more flavor from having the ice stay frozen on the blueberry and the flavor goes into it, then when you cook it, it becomes very flavorful. Here's the recipe:

1 1/2 cup water
2 tablespoons brown sugar
1/2 cup blueberries
1 1/2 tablespoon  Honey
1 cup quinoa

Strain quinoa under cold water until no more foam. Pour into saucepan. Mix in everything. Then bring to a boil. Reduce heat and simmer, covered for 20 minutes or until water is evaporated.

Flourless Peanut Butter Cookies

This recipe I just love because it's so simple and easy and there is pretty much no mess because there is no flour at all.. for me I make it a lot because I always have peanut butter at home for my PB and J sandwiches at school. The only hard, annoying part is getting the peanut butter out of the jar. A tip, after you think you have enough peanut butter flatten it down all the way with the back of the spoon because It's very easy to put too little or too much peanut butter. Also they're not too much like cookies, even though they look like it on the outside it's gooey Peanut butter inside kind of like the peanut butter filling of a Butterfinger or Reese's. But here's the recipe:

1 Egg
1 cup Sugar
2 cups Peanut butter

1 tablespoon Maple syrup

1/4 cup Butter

Put oven to 350°. Mix all ingredients together, than spoon batter onto greased pan and flatten with a spoon. Cook for 20 minutes. Makes about a dozen cookies.

GF Quinoa

Not much to say about this recipe except that, It was very good, not too strong but just enough taste. It was pretty easy to make and a great side dish. Here's the recipe:

1 Sliced radish
1 1/2 tablespoon Butter
1/2 teaspoon Rosemary
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Black pepper
2 cups Water
1 cup Quinoa
Some Lemon zest
Some Lemon juice (just squeeze out a few drops)

2 cups Corn

1/2 tsp Salt

Half of a tomato, diced

Strain quinoa under cold water. Pour into medium saucepan. Pour in water, then stir in rosemary, thyme, oregano. Bring to a boil, than simmer it covered for about 10-15 minutes. When water is soaked up, take off lid, then put in butter, radish, corn, tomatoes, salt, black pepper, and lemon zest and juice then stir and cook for another two minutes. Good chilled or warm.

GF Rasberry Scones

At first I wasn't going to make this, and wanted to make cookies (A new recipe coming out- Gluten-free chocolate chip quinoa cookies!) But I had no chocolate chips because I used them all up for the chocolate chip cake. So I made these. When I first had a bite I thought it wouldn't be good. But I bit into it and it was so good. The gooey rasberries, with the cornmeal all that stuff, it was so good. one thing I liked about it was I sprinkled sugar on top because I remember going to get scones from a bakery and have the sugar on top. Sure enough it came out great. This recipe was very fun to make because I put on one of my favorite classical songs on YouTube- Concert Grosso No.8 by Corelli. I first played this song at a music summer camp this year as a chamber music piece and I loved it, then Just recently I found out we will play it in my school orchestra, and so I've just been listening to this song over and over again. Anyway, here's the recipe:

1 cup Cornmeal
1 cup White rice flour
1 cup Tapioca flour
1-1/2 cup Rasberries
1 cup milk
1 tsp. Vanilla
1 tsp. Xantham gum
1/2 cup Softened butter
1/2 tsp. Baking powder
1 tablespoon Agave syrup
1/2 cup Sugar
2 Eggs

Put oven to 375°. Put all dry ingredients in bowl. Put in butter, mix together. Pour in the rest of the ingredients. Mix together. Pour in raspberries. Mix again, then spoon batter onto greased pan. Bake for 30 min.

Brazilian cheese rolls

I saw this recipe in the book gluten-free bible, Brazilian cheese rolls. I was meaning to make them for a long time. but always had something else to bake first. I baked these for a party we had. At first I thought these would taste bad because I ran out of Tapioca flour so I had to use Mochiko (sweet rice flour) instead. But actually they tasted very good, not too cheesy, but had enough taste. I thought they tasted like rice balls (mmm, I should make a recipe for those) but everyone else said they tasted like something else. Then my dad had the idea of making pigs in a blanket so I will also find a recipe for that. The Cheese rolls weren't too hard to make and are a great appetizer.

Chocolate chip cake

So I've been baking lots of cookies, and they've always been a little too close together, and so when I take them out of the oven, it's like a thin cake since it's all connected. I changed what I did was make a cake and just add chocolate chips. Actually the chocolate chip cake tastes nothing at all like cookies but it was never supposed. Here's the recipe:

1 cup Chocolate chips
1 1/4 cup White rice flour
1 1/4 cup Tapioca flour
1 teaspoon Xanthan gum
1/2 cup Brown sugar
1/2 cup Granulated sugar
1 teaspoon Vanilla
1/2 tablespoon Agave syrup
1/2 cup Softened butter
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Milk
2 Eggs

Put oven to 350°. Put all dry ingredients in large mixing bowl except for the chocolate chips. Mix wet ingredients together until everything is mixed together. Pour wet ingredients onto dry ingredients. Mix together until dry ingredients are no longer visible. Add in chocolate ships, then mix again. Then pour into greased 9 x 13 inch cake pan. Bake for 25 minutes.

GF Chocolate chip cookies

I wanted to bake something that wasn't too hard. All of my flour was used up. I at first thought I didn't have enough Pamela's mix. I looked on the bag for a recipe and remembered the chocolate chip cookies recipe. I made it twice before. The first time I made it my dad said not to put in the brown sugar because it seemed like to much. Then when I took it out it came out like scones with chocolate chips. Later I asked my dad how come other chocolate cookies look dark brown not beige. Then I remembered the sugar. So whatever the recipe calls for. You need to put in. But other than that the cookies were great. They weren't too hard to make. Except for in the beginning of the recipe it says cream the butter and sugar, but doesn't tell you how. I looked it up and you cream them by just mixing them together until you can see now more gritty pieces of sugar and beige color. Overall I love this recipe the cookies are so good.

GF Pancakes

So I've been happy baking from the book Gluten-Free Bible. But I've really been wanting to have my own recipe. I tried making scones but they didn't come out too well. Then I didn't know what to eat for breakfast one day so I decided to make Pancakes. I didn't have enough of the Pamela's mix so I made my own recipe of gluten-free pancakes. They weren't that bad at all. I was so surprised that it came out good when I ate it. Here's the recipe:

2 cups Tapioca Flour
2 cups White Rice Flour
3/4 cup Vanilla Yogurt
1/2 tablespoon Baking Powder
1/2 tablespoon Baking Soda
2 Eggs
2 Tablespoons Oil

Whisk all ingredients together in bowl until flour is not visible in mix.
Put stove on high, then butter griddle. Once butter is melted spoon batter onto griddle.When bubbles start to show on pancakes, flip it over. Then when you can see it looks ready on the bottom take it off the griddle and put it onto plate. Makes about a dozen pancakes.

Flourless Peanut butter Cookies

So again I've been looking through the book, Gluten-Free Bible. I found this one recipe in the back. It was the Flourless Peanut Butter Cookies. I saw it, then I looked at the ingredient list and saw three ingredients, peanut butter, brown sugar and eggs. I was so happy. No flour means no mess for me. I went to the store as soon as I coud and made the cookies. They were so easy. Just mix everything together and then cook. Almost nothing at all. Then in the ed you're supposed to drizzle them with chocolate. These cookies were just fabulous they were so delicious. Not too long after I made them at a party. That was a great idea because they were so easy to make alot since it was only three ingredients. Everyone loved it. I think I will be making this recipe alot of times.

Corn muffins

I baked corn muffins from the book Gluten-free bible. They tasted good but nothing special. They tasted good. I like baked foods with cornmeal because it gives a good savory and sometimes sweet taste. I decided to cook these corn muffins just then so I didn't have buttermilk to put in the corn muffins like the recipe said, but it still tasted great. The recipe was also not to hard to make, just mix everything in and then bake. I'd definitely make it again.