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Tomato Cornbread
- Gluten Free
Yields: 12 muffins or one 9"x9" casserole
Ingredients:
- 1/2 stick butter, soft
- 1/8 cup olive oil
- 3/4 cup milk
- 2 eggs
- 1 cup cornmeal
- 1 cup rice flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional)
- 1/4 cup water
- 1/2 cup ripe, seeded, diced red tomatoes
- 1/2 cup green, seeded, diced tomatoes
- 1/2 Tablespoon basil
- 1 teaspoon garlic salt
Method:
- Blend olive oil, butter and milk until combined. Add eggs.
- Combine cornmeal, rice flour, sugar, baking soda, cayenne pepper and salt in a separate bowl. Add to oil, butter and milk mixture.
- Slowly add water until batter resembles pancake batter consistency. The batter should be pourable.
- Add diced tomatoes and stir gently.
- Grease pan and pour batter in. Sprinkle basil and garlic salt on top.
- Bake at 425 F for 15-20 minutes for muffins, or 30-35 minutes for casserole dish, until toothpick inserted in center comes out clean.
Cornbread with red ripe tomatoes and green tomatoes. Moist and flavorful.
Mint Chocolate Chip Cookies
- Gluten Free
Yields: 2 dozen
Ingredients:
- 1 cup brown rice flour
- 1 cup white rice flour
- 3/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 2 1/2 sticks butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 cups mint or dark chocolate chips
Method:
- In a medium bowl combine brown rice flour, white rice flour, cocoa, baking soda.
- In a medium mixing bowl blend butter, sugar for about one minute.
- Add eggs to butter and sugar. Blend one minute.
- Add mint and vanilla extract to butter and sugar.
- Slowly combine dry flour mix to butter and sugar.
- Stir in mint or chocolate chips.
- Refrigerate for about an hour.
- Roll cookies into 1 inch balls and space 2 inches apart on a greased cookies sheet.
- Bake at 400 for 8-10 minutes.
- Let cookies cool on baking sheet for 5 minutes.
Chocolate Crackers
- Gluten Free
Yields: 50 crackers
Ingredients:
- 1 cup rice flour
- 1/2 cup unsweetened baking cocoa powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup water
- 1 egg yolk
- Optional: large granule sugar or sprinkles
- Parchment paper
- Pizza sheet or large cookie tray
Method:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine flour, cocoa powder, salt and sugar with a whisk or fork.
- In a mixing bowl, blend oil, water and egg yolk.
- Gradually pour flour mixture into mixing bowl and blend until thoroughly combined.
- Optional: refrigerate dough for an hour if too sticky to roll out.
- Sprinkle some rice flour on a sheet of parchment paper.
- Roll out dough about 1/8" - 1/4" thick.
- Using a pizza cutter, roll lines onto dough, to desired cracker size. Or use a cookie cutter for fun shapes.
- Optional: sprinkle sugar or sprinkles on top of crackers.
- Place dough and parchment paper onto a pizza sheet and bake at 350 degrees for 18-22 minutes.
Pumpkin Cookies
- Gluten Free
Yields: 3 1/2 dozen
Ingredients:
- 1/2 cup butter (1 stick)
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 egg
- 1 cup pumpkin puree (or canned)
- 1/4 cup coconut milk
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Optional: 1/8 cup powdered sugar (for dusting on top of cookie)
Method:
- Combine flour, baking soda, cinnamon, nutmeg and ginger in a medium bowl. Set aside.
- With a mixer, beat together granulated white sugar, brown sugar and butter.
- Blend in molasses and egg in mixer.
- Blend in pumpkin in mixer.
- Slowly add dry ingredients to wet. Mix until combined.
- Chill for at least 1 hour.
- Preheat oven to 375 F.
- Roll dough into 1 inch balls and place 2 inches apart on cookie sheet.
- Bake at 375 for 8-12 minutes.
- Remove cookies from oven, let cool 1 minute.
- Move cookies to cooling rack, dust powdered sugar on top. (use a sifter or fine strainer).
Crackers (Communion Bread)
- Dairy Free
- Gluten Free
Ingredients:
- 3/4 cup brown rice flour
- 1 1/2 cups white rice flour
- 1/4 teaspoon salt
- 1/4 cup oil
- 1/2 cup water
- 1 egg yolk
- Parchment paper
Method:
- Preheat oven to 350F
- Stir all ingredients until moist
- Roll out thin (about 1/8") on parchment paper
- Place parchment paper on cookie sheet
- Roll lines onto crackers with a pizza cutter, but do not cut the whole way though
- Prick each cracker with a fork
- Bake at 350F for 20 min or until edges turn golden