p muffin tray with vegan gluten free margarine or coconut oil.
ugar, eggs, buttermilk, and vanilla in a mixer and beat for 1
Boil the pasta until just under al dente.
While pasta is cooking, heat/cook the chorizo in a skillet pan.
Drain and return pasta to cooking pot.
Combine pasta with spaghetti sauce and chorizo.
Stir until combined, then add garlic and chili pepper flakes to taste.
Stir in cheese, leaving some for sprinkling on top.
Pour into 9x13 pan and sprinkle with remaining cheese.
Bake at 400 for about 25 minutes.
Enjoy!
lour, baking soda, salt, cinnamon, and nutmeg together in a small
allots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft
aper.
Beat egg whites and sugar in large bowl until
trips. Combine the zest and sugar in a food processor
ater. Cook until soft, drain and put through a ricer (food
Rub the dry ingredients in with the butter.
Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
Beat the mixture well to combine.
Add paper liners to the muffin tin and fill with the mixture.
Sprinkle a little sugar on the tops of the muffins.
Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
Makes about 12 muffins.
Preheat oven to 350 degrees.
Combine dry ingredients in medium sized mixing bowl. Combine wet ingredients in separate bowl, then stir together.
Spread in 9x9 pan and bake about 25 minutes or until light brown and tests clean with a toothpick.
To make it gluten free, substitute your favorite gf flour blend for the whole wheat flour and be sure to use gluten-free oats.
When I use the 9x9 pan, I cut it in half one way and quarters the other way to make 8 bars.
ugar, 3.5 oz gluten-free flour, and a pinch of salt, kneading
br>Whisk together the eggs and milk until well blended.
n rice flour or other gluten free flour and set aside.
In
n blender or food processor and blend for 1-2 minutes
ell. Stir in the oil and begin stirring in water a
uinoa Harvest gluten free pasta--that stuff tastes better than real wheat pasta
Pie filling:.
Arrange the banana slices on the bottom of the crust.
Pour milk and the mixes into mixing bowl and beat for two minutes.
Stir in the cup of whipped topping and refrigerate.
If you wish you can drizzle the top with caramel syrup before serving.
Crust:.
mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.
Arrange the sliced apples in a baking dish.
Crumble margarine, gluten-free mix, sugar and cinnamon by hand. Don't over do it. You want it to be crumbled, not mashed.
Sprinkle the topping over the apples and bake at 350 degrees for 35 minutes.
o 350 degrees. Lightly grease and flour a loaf pan or
Combine all ingredients except flour and oil in a medium bowl.
Flour hands and roll 1 tbls of mixture into a ball.
Repeat until all mixture is used.
Shallow fry in oil until browned or use as directed in Recipe #363669.