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    You are in: Home / Chef# 616082's Public Recipes
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    27 Recipes

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    This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance.

    Recipe #302099

    This recipe comes from the Interstitial Cystitis Network site at www.ic-network.com/bev/april00. We enjoy it just as much in spaghetti and enchiladas as tomato sauce. One batch makes the equivalent of 2 larges cans of tomato sauce (4 cups) so I use half the batch and freeze the other half in a freezer bag for next time. I find that I have to add about 25 percent more spice than I did when I used tomatoes.

    Recipe #359835

    This nutritious pudding takes 3 minutes to make. It's very rich so you don't need a large portion to satisfy. Kids love it and you can feel good about serving it. It makes fantastic fudgsicles and great ice cream if you run it through your ice cream maker.

    Recipe #324977

    A little time consuming and laborous, but healthy and tasty

    Recipe #375640

    I always have baggies with 3/4 of a cup of almond pulp in my freezer, the leftovers of 1/2 cup of almonds used to make 2 cups of almond milk. This recipe nicely uses one of those bags. If you aren't casein intolerant the recipe is great with 1 1/4 cups of buttermilk.If you don't have almond pulp then you can use 1 1/4 cups of almond milk, rice milk or water and use ground almonds instead of the tapioca. I throw a couple of bananas or grated apples in with the liquid ingredients sometimes, for a different taste. I also use two tablespoons of ground chia mixed with 1/2 cup of water instead of two of the eggs now. If you do this the recipe will need another cup of so of water to reach the right consistency. This recipe makes a fairly large batch because I like having them in the freezer, they toast very well for quick or on the go breakfasts.

    Recipe #333456

    The only way I get vegetables down my grandson is in baking. He loves these and they are so nutrient dense and easily digestable, we love feeding them to him.

    Recipe #443036

    A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder. They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil.

    Recipe #321887

    A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.

    Recipe #320849

    This bread tastes very much like the Dempsters Multigrain Bread we love that doesn't love us back. This is the first loaf we've made that the knife stays clean right to the end of the loaf. If you don't have chia seeds then use an extra egg but the loaf is more nutritious and rises better with the chia. You will not need to place wax paper between the slices to freeze it's easy to separate. It makes great crumbs for chicken with the addition of some parsley and spices and also makes very tasty crackers if you slice it very thin and put the pieces on a cookie sheet in a 350 degree oven for about 15 minutes until they are toasty brown, turning after 10 minutes.

    Recipe #266217

    I didn't actually do the math but these buns taste like the bread we used to comprise on. Healthy enough for Mom but still fluffy enough for the family to enjoy. This recipe was, as all successful multigrain bread recipes I've read have been, inspired by Heather Butt and Donna Washburn of 125 Best Gluten-Free Recipes. I freeze them as soon as they are cool and when I pull them out they are as good as new. If you are baking gluten free and haven't bought muffin top pans yet, I have to say, besides my mixer, they have been my best gluten free investment. This recipe makes one 4 1/2 by 9 loaf and one bun if you prefer bread and doubles very well if you want bread and buns. Since I started using this recipe my gluten eating husband doesn't buy bread anymore.

    Recipe #315114

    This is a delicious and healthy apple muffin that freezes well.

    Recipe #338778

    My favourite idea from Bette Hagman's books (and I got lots) was Rice a Roni. It was one of the things I missed the most when we went gluten free. This recipe, with her suggestion, is identical to the one I made with gluten. It's a great week night dinner, as it's fast, healthy and in one pot.

    Recipe #297922

    A healthy and tasty muffin that freezes well. This is a gluten free revision of recipe 8845.

    Recipe #296352

    This is a conversion of Recipe # 161227. If you don't love the flavor and can't put your finger on it it's the quinoa. I'd replace it with more brown rice flour or sorghum if you don't like it. I grind the walnuts because we don't like them, but they are a superfood.

    Recipe #302847

    Finally, tasty nutritious gluten free buns that rise well and taste delicious. I often add spice to the mix that would contribute to the taste of the final sandwich such as a teaspoon of garlic or onion powder or Mrs Dash etc. If you don't have chia add another egg but they rise better and are better for you with the Chia. I got sick of all of my tasty, nutritious sesame seeds falling on my plate so now I toss them in.

    Recipe #297325

    Much experimentation finally paid off in this crust, which we now prefer to our old wheat one. It's nutritious and delicious.

    Recipe #295473

    Yummy peanut butter cookies with healthy fiber from oats. They taste great for days if they last that long. I make a batch a week at the request of my three year old grandson and feel O.K. about him snacking on them. If you're going to replace the butter with coconut oil to make them casein free (which I do now) add a tablespoon or two milk replacement like almond or soy milk to get a good consistency, or else they come out too dry and crumbly.

    Recipe #281068

    My lazy day, no inspiration dinner used to be Subway. Now that we're gluten free that's out and I found myself missing meatball subs. This dinner tasted exactly like a meatball sub except cheaper and just about as fast.

    Recipe #315149

    A delicious and nutritious gluten free muffin that bakes well and freezes great.

    Recipe #324181

    This recipe was inspired by recipe#299072. My husband has a muffin everyday for breakfast so I'm always on the lookout for different healthy ones so he won't get bored. These muffins are very tasty and the extra protein from the beans is great at breakfast time. They are quite dense and filling, not a fluffy muffin. If you're not going to use the apples I would still use the apple pie spice.

    Recipe #324171

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