Lemon-Lavender Sugar Cookies

One of my most favorite summertime drinks is a lavender lemonade. This recipe was inspired while I was at a friends baby shower. She fresh squeezed lemons and snipped lavender from her garden. It was fragrant and flavorful just like the cookie recipe I've shared with you here.

Step 1: mix about 3 cups of evaporated cane sugar or white sugar with 2 Tbsp edible lavender blossoms in a food processor. Pulse about 9-10 times. You'll need a large bowl and wire pasta strainer. Place lavender-sugar mixture in the strainer and shake over the large bowl. This will remove most of the flower husks and any stems that may be left. Some bits will remain and that's ok. 

Ingredients:

3 sticks of butter (room temp) 

1/2 cup vegetable shortening 

2 tsp clear vanilla

4 cups evaporated cane sugar or white sugar

1/2 cup lemon juice

Zest from 2 lemons

2 tsp salt

3 large eggs

4 cups white flour mix

2 tsp Xanthan gum

1 tsp baking soda

1 tsp baking powder

Cover cookie sheet with parchment and heat oven to 325. 

Mix butter, shortening, vanilla, sugar lemon juice and zest, salt and eggs in a mixer on medium-low speed until blended. 

Mix dry ingredients in a separate bowl and add to the ingredients in your stand mixer and continue on medium-low speed until mixed. Approximately 3-4 minutes. Do not over mix!

Using a cookie scoop, portion cookies into lavender-sugar mixture and coat. Then place on cookie sheet about 2-3" apart. Be sure to keep the scoop shape for uniform round cookies. 

Bake for approximately 7 mins. As ovens and environments vary, bake until the cookies are set on the edges but not brown. Don't wait for the golden brown to start or they'll get too crunchy. 

I hope you enjoy this recipe and the many health benefits of lavender!! Thanks for checking it out!!!

Crunchy Granola Clusters Gluten Free

I have been craving a really tasty, crunchy sweet and salty granola for probably 11 years now. A couple of weeks ago I have in and bought a gf brand and it was alright but was not crunchy and went stale the day after opening. Not worth $5 for less than a pound of stale treats....so I set out to make my own. My first attempt was a recipe from food network...and was pretty good. Just still didn't fill this craving. I think you'll love this recipe from my latest batch. I'm a happy, happy baker:)

Ingredients:
2 Cups Water
1 Stick Butter
4 Cups dark brown sugar
1 tsp vanilla extract
3 Tbsp Honey


Place in a large microwave safe bowl and microwave on high heat for 5 minutes. 

Preheat oven to 275


Dry Ingredients:
9 Cups GF Rolled Oats
2 tsp Cinnamon
2 tsp Salt
2 Cups Walnuts
1 Cup Hazelnuts


Mix well and let stand for about 5 minutes. Mix well again and let stand for another 5 minutes. 

Line 2 large baking sheets with parchment paper. Spoon half of the mix onto each sheet and spread evenly to the edges. Do not make flat. 

Bake for about 25 minutes and stir well. Bake another 30 minutes until dark golden brown. 

Remove from oven and cool completely. When cool, break apart clusters a bit and place into airtight containers like food storage bags or whatever you have.  This recipe will stay nice and crunchy for a couple of weeks with frequent opening. If you place it into smaller bags it will stay crunchy longer.

I hope you enjoy!!!

Gluten Free Blueberry Muffins

One of my most basic, simple recipes is for muffins and cakes using my "Bean" flour mixture. My recipes do not require exact measurements and a lot of specific tidious steps. Just be confident and trust the ingredients to work together. I bake off the cuff. I try and set oven timers but rarely ever adhere to their buzzes and beeps. However, if you must, I'll do my best to give measurements and times as best as I can. All environments, mixers, ingredients and ovens are different. Trust yor instincts.

Preheat Oven to 325

Bean Flour Mix
2 cups garbanzo bean flour
2 cups sweet white sorghum flour
1 cup tapioca flour
1 cup non-GMO corn starch

Mix the flours together very well in a large mixing bowl or a 2 gallon bucket.

Basic Muffin/Cake Recipe
In a stand mixer or large mixing bowl, add:
4 large eggs
6 Tbsp Apple Cider Vinegar
2 1/2 Cups Canola Oil
2 cups hot water (sub orange or apple juice)

Mix well on medium speed for about 3 minutes, adding the water (or juice) at the end. Stop the mixer.

Dry Ingredients:
To the Bean Mix, add:
3 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Unflavored Gelatin Powder
2 tsp Sea Salt
2 1/2 cups Sugar (reduce amount by 1/2 cup for evaporated cane or brown sugar)

Mix dry ingredients and add to mixer bowl and restart on low mixing speed for about 2 minutes.
Increase mixer speed to medium high for a minute or so until there are no lumps of flour. When I'm using this recipe for cupcakes I beat the mixture at the very end on high for about 20-30 seconds. It makes the cakes lighter and fluffier (not sure why) but it works!

If you're adding fruit, nuts or chocolate chips, do so at the end and by hand with a large mixing spoon.  If adding a spice do so in the dry ingredients.

Add 4-5 Cups of frozen Blueberries and fold into the mix by hand. Feel free to add more blueberries if you'd like. Don't over mix. The batter may turn a blueish, purple or greenish tint but it's normal.

Line your muffin tins with papers or spray with oil. Using an icecream scoop, place equal amounts of batter into each one. I use a large size with the lever to clean it out. They're very uniform measuring
devices. This mix will rise so fill cups to about halfway.

Place muffin tins on the center oven rack to bake for about 12-17 minutes. They'll turn a nice

Not so sure about Nepali Kitchen in Lincoln City, Oregon...

I have heard great things about this place.  Not sure I should call it Collage Foods, Cyber Gardens or Nepali Kitchen as it has all 3 signs on the front.  Last Tuesday I took my son in there to try the food.  Atmosphere and decor have not really changed since the last few owners, but it's charming either way.  I believe we sat on the Nepali Kitchen side for about 5 minutes before the cook emerged from the swinging kitchen doors.  He hastily handed me a menu and returned to the kitchen.  Now, Lincoln City is full of excellent restaurants that are bustling with servers and customers alike.  This place was dead at noon.  I have to admit, I could already see a few clues as to why.  1. No actual server to greet you and make you feel like they're open for business.  2. Cleanliness (lack of). 3. Diminished atmosphere, no music. I decided to try the food anyway.  Upon referral, I was told they had Gluten Free Soups and menu options and were very knowledgeable about the needs of people on a Gluten Free diet.  My experience was much different.  I don't expect every server and every eatery to know all about this.  However, I do expect some gamesmanship.  If someone is going to be accommodating, us Celiac's can tell right away.   Straight from the look on their face when we drop the G-Free BOMB!  It's most realistic to have low expectations and be met with positives.  Anyway, After looking over the menu....reading every detail....looking at the pictures....and investigating the overall quality of the menu itself, the cook finally emerged.  If I was in a hurry, I would've walked up the street and gotten something else...anything else!  We ordered one breakfast skillet to share, meat and vegetable with toast on the side. Simple.  As he scurried away, I shouted out what we would like to drink....we had already invested 15 minutes and weren't going without!  As we sat and admired all of the adornments on the walls, ceiling, doors, bar etc...we began to wonder how all glass tables and high chairs were thought to be kid friendly?  I mean, I believe what I read on Urban Spoon!  Yet, we sat waiting an unusually long time for our "skillet" which was described as a combination of hashbrowns, eggs, vegetables and meat.  It didn't exactly specify which vegies and which meat...call it adventurous to order breakfast at Nepali Kitchen and have mystery eats!  I wish we had a server that I could've asked more questions of about Gluten Free options because the lunch and dinner menu looked fantastic.  But, breakfast is generally the safest option for me.  However, I will reiterate, I think we were in the wrong place!  Moving on, our food arrives and we were left once again to forage silverware, cream, sugar, napkins, salt & pepper from the next table....because our cook was back in the kitchen!  Luckily, nobody was there to witness our thievery!   The food itself was simply plated on a clear glass plate with the toast piled right on top of the layered shredded hashbrowns, and scrambled up eggs.  Fantastic.  My son said his food was good.  Not that he's asked to go back, but just the same.  I believe I will try again to enter the Cyber Garden Cafe in the adjacent room.  There's no outside entrance now?  If the sliding glass door is locked for customer entry, than I am not sure what else to do but give Nepali Kitchen a big "EH?"

Excellent Gluten Free Breakfast Scramble

My days start with fresh brewed coffee at 6am...and breakfast is sometimes an oversight until mid-morning when my hands start to shake a little.  I think for Celiac's, it is so easy to get caught up not eating or eating prepared foods most of the time.  They are pre-packaged and ready to take along with you.  I am fortunate that I get to eat breakfast at home most days and my 3 year old loves to share.  This scramble is just right for 2 people and hits the spot when I need some protein...and flavor! 

Tools:
Medium size Frying Pan
Cooking Spray
Small Spatula
Medium Kitchen Knife
Cutting Board
1/2 Cup Measure


Ingredients:
1/2 Cup (Insernio's)Chicken Breakfast Sausage
1/4 Red Pepper Diced
2 Slices Yellow Onion Sliced
7 Eggs
Ground Black Pepper
1/4 Cup Grated Extra Sharp Cheddar Cheese or Goat Cheese
Handful of torn Cilantro Leaves

• Preheat your medium frying pan over medium heat and spray with cooking spray.
• Cut off one end of the chicken sausage pkg and squeeze it into the 1/2 cup measure.
• Dump into the hot pan.  Break it up with your spatula.
• Dice your vegies and add straight to the chicken sausage.
• Stir well, breaking up larger chunks of meat. 

• Turn heat to high, cover with a lid and let steam for about 4 minutes.
• Uncover and let the vegies caramelize over the high heat for about 5 minutes stirring frequently.
• Reduce heat back to Medium and crack eggs straight into meat and vegies. Add Ground Black Pepper & Stir well.
• Keep stirring from bottom to top. Be sure eggs do not get brown and overcooked.
• Turn off heat when they are a little undercooked.
• Shred your cheese and tear your cilantro leaves from the stems.
• Place scramble into your dishes and adorn with cheese and cilantro.

This recipe has lots of vegies...just the way I like it! I toasted some Rudi's Gluten Free Bread with mine! 

Enjoy!!

Is Mustard Gluten Free?

In my line of work, people ask me a lot of questions about what is and what is not gluten free, soy free, dairy free etc.  I do not claim to be an expert.  Although I have studied the products I use for my everyday baking needs.  I have gotten into a debate with one customer that is still convinced that eggs are dairy...even after I explained to her that they do not contain lactose.  The latest however is that mustard seeds contain gluten.  This surprised me because mustard plants and seeds are not part of the wheat (triticum, Poaceae) family which is an edible, non-flowering grain.  Mustard seed originates from rosids (Cruciferae) family of flowering plants.  When I was first diagnosed with Celiac Disease, I was told to stay away from it because it contained vinegar.  9 years ago, it was believed that vinegar was unsafe because it is distilled using wheat and there may be traces of wheat in the liquid.  I believe all of this has been proven safe now.  Where I can see the correllation between gluten and mustard is in the manufacturing of mustard sauces in factories.  After conducting my own research, I have concluded that most table mustard sauces do contain gluten as added to mustard seed paste.  Generally, mustard seed is ground into powder and is cut with wheat flour, thus named mustard flour.  Not to be confused with "mustard powder" on the label.  My next conclusion is not to trust labelling of mustard unless it states "gluten free" after the ingredients.  Because, some companies are just not up to par on their labeling and because it's not worth taking the chance.  I have included a list and link for more information.  So, next time anybody tells you something is or isn't G-free, take it from me, do your own research! 

  "All major commercial brands of mustard contain gluten; here is a list of gluten-free mustards:

* Bone Suckin' Mustard
* Mr. Spice Honey Mustard
* 365 Organic German Mustard and Dijon Mustard
* Annie's Organic Honey Mustard
* Atomic Horseradish Creamy White Mustard
* Natural Value Organic Dijon, Horseradish, Stoneground, and Yellow Gluten-Free Mustards.
* Whole Kids Organic Yellow Mustard"

(List credits are from answers.yahoo.com)

Some of my favorites can be found on Amazon.com:



Westbrae Mustard

Nance's Sharp and Creamy Mustard

Annie's Organic Honey Mustard

Annies Naturals 24169 Organic Horseradish Mustard (Google Affiliate Ad)


 

Gluten Free at The Oregon State Fair

Gluten Free at The Oregon State Fair

I started by searching for Gluten Free Oregon State Fair and came up with Minnesota State Fair and a bunch of local Gluten Free Food Fairs....but nothing where I was going?  Like many other people on a Gluten-Free diet, we use search engines and try to map out where we are going to eat ahead of time.  Leaving town is a process!  That's the intention of most of the traffic on my website...to see what's in store when they get here.  Well, lucky for me, this search was just to see if I had any competition.  I was on my way to deliver to Mel's Diner at the Oregon State Fair.  It was a beautiful Summer day.  I had turned out some of the most moist Sandwich Rolls, White Bread and Flatbread.  Packaged, labeled and ready to go, we headed from the beach about an hour East into the Valley.  Travelling into the Valley from the Oregon Coast is a beautifully scenic drive.  Rivers, Mountains, Farms, then the City.  The coastal breeze was cool but I knew we'd be in the Summer heat soon enough.  Arriving to the fair, we were greeted at the gate by a friendly-but-tough guard that lightened up when we told her where our delivery was going.  Everybody knows Mel!

Arriving to Mel's felt like home.  I grew up with her, but she and her staff have a way of making you feel comfortable even if you didn't.  Like they would remember what you ordered last year and every other.  Gluten-Free can be scary for some food vendors and restaurant owners if they do not need it themselves.  Proof's in the puddin.  But this was not a hard sell.  Mel is more than excited, having a network of Gluten-Free friends herself.  She's taken the time to make sure everything is safe and ready to go!

 

Everybody wants to be able to eat...don't they?  Most Celiac's end up just snacking on findings from the grocery store.  It's like torture walking amidst all of the smells of all of the foods you cannot eat!  In lieu of making my way East, I did not eat a large breakfast.  I was anticipating lunch at Mel's.  The menu is pretty simple, and focused on quality.  Nice, fresh ingredients and cooked to perfection.

Mel's friends and family are warm and inviting.  (Mel is not pictured because she was busy running here-and-there).  My order was ready in about 3 minutes flat!

 

 
 With an ice cold lemonade and fresh hot Chicken Fajita in a GF Flatbread Wrap....we sat and enjoyed under the only covered eating area at the whole fair!  This wrap had just the right proportions of meat, cheese, grilled onions and peppers, salsa and sour cream.  Just enough to ooze out the bottom and be sopped up with the flatbread!  Mel really thinks of everything.  She's a seasoned veteran of the Oregon State Fair and it shows.  She's got amazing attention to the details and really knows how to take care of her patrons!

Chicken Fajita in a Gluten Free Flatbread Wrap

 

Gotta love action shots...

 

Spending the day at the Oregon State Fair was wonderful.  The hot sun felt nice.  Cold lemonade galore was refreshing.  The kids and I laughed at the hypnotist show, and ofcourse had to go pet all of the animals.  There's so much more to do that we will be back to deliver later this week....oh darn! 



Lovin the fajita as well...



and has time to stop and smell the petunias...