Tag: gluten free

Cinnamon Crunch Buns

I’m pleased to offer you this recipe for cinnamon buns. These have a nice moist crumb with a crunchy cinnamon topping!

These were requested by a customer of mine. I wasn’t sure if I could fulfill her request… tweaking my original cinnamon bun recipe so much! But, after 5 tries, this may be a new favorite! I baked another batch this morning. After eating one and sharing one with a daughter, I wrapped and put the others in the freezer. They will
make quick snacks or an easy breakfast along with a cup of tea.

If you are following THM, this is a FP!! That is, if you stick to 1 or 2 to a serving. 😌 There are two whole eggs, which are usually kept for S… but it equals to 1/4 egg per bun. There is no other fat added besides the egg.

Makes 8.

Cinnamon Crunch Buns

Before starting, trace the bottoms of 8 ramekins onto parchment paper, then cut the rounds of parchment out. Very lightly grease the sides only of the ramekins. I used coconut oil. Place the parchment rounds inside on the bottoms of the ramekins.

Wet Ingredients:
2 eggs
1/2 cup lowfat cottage cheese
1/2 cup pumpkin purée
1 cup grated or riced cauliflower
1/3 cup erythritol
1 1/2 teaspoons monk fruit extract
2 Tablespoons vanilla extract
1 Tablespoon cinnamon

Dry Ingredients:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
6 Tablespoons Garden of Life raw protein powder
3 Tablespoons collagen
2 Tablespoons golden flax meal
1 teaspoon glucomannan
1 Tablespoon baking powder
1/4 teaspoon salt

Sprinkle:
2 Tablespoons erythritol
1 Tablespoon cinnamon
1 teaspoon monk fruit extract

Directions:
Place all wet ingredients in the blender. Blend well. Combine all the dry ingredients in a bowl and whisk. Mix together the sprinkle in a separate bowl and set aside. Pour the wet ingredients into the dry ingredients and whisk till combined. Spoon a little into each of the 8 ramekins. Sprinkle on part of the cinnamon sprinkle generously. Spoon the remaining batter into the ramekins and sprinkle the rest of the sprinkle over. It may seem like a lot. That’s ok.

Place in the oven on the middle rack. Bake at 325 degrees for 35 minutes or until just set in the middle.

Now, to make the crunch! Turn the broiler on high and set the timer for 2 minutes. Don’t leave and forget them! Set them out to cool. When they are cooled enough you can handle them, loosen the edges with a butter knife. Carefully turn them out into your hand or a potholder then set them right side up to cool.

If you wish to freeze these, you can wrap them in Saran Wrap, then put them into a container or ziploc bag. I like to do this when they are almost cool!

Need some of the ingredients? Check out my store!

https://lotsalittlelambs.com/shop

Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. 🙂

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Whey Oat Starter

This recipe uses up the leftover Whey from my cottage cheese recipe!

Cottage Cheese

Very simple… and just the base for another recipe. I will update and post the waffle recipe or any following ones using this starter at the end of this recipe. 🙂

Whey Oat Starter
4 cups whey
3 cups whole oat groats

Instructions:
Blend in a high powered blender for a couple of minutes till very smooth. Pour into a container and let set at least overnight.

I started this with about 6 batches for my large family. I leave this in the refrigerator. When I use from the starter, I make more batches of the starter and replace it.

After the starter has sat it begins to ferment and seems to work even better.

Fried Chicken Breasts

These breaded and fried chicken breasts are delicious and great for a quick sandwich. I freeze them in sandwich size ziplock bags ready to thaw for a quick sandwich.

I make this recipe using half of a 10 pound bag of Costco’s frozen chicken breasts. I like to season and bake the other half to cut up and freeze in individual salad size portions. I’ll try to post the recipe for that, soon.

If you are following Trim Healthy Mama these would be an S.

Fried Chicken Breasts

Ingredients:
5 pounds of thawed chicken breasts
3/4 cup oat fiber
1 Tablespoon glucomannan
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 teaspoon black pepper
Coconut oil for frying

Instructions: Slice chicken breasts in half, lengthwise, through the middle.

Pound the chicken pieces horizontally and vertically on both sides with a knife.

Add about 1/8 to 1/4 ” oil to your skillet and start heating it. Don’t forget it and burn down the kitchen! (I did this once. 😳)

Mix oat fiber, glucomannan and all of the spices together. Coat each piece of chicken in the flour mix.

Check to see if your oil is hot enough. A drop of water flicked into it should spit and sizzle!

Fry the chicken breast pieces on one side till nicely golden browned. Then turn and fry on the other side till also brown and thoroughly done inside. Add oil when and if needed.

That’s it!

These are great used on chicken sandwiches.

Here are some ready for the freezer.

Summer Squash Casserole

Similar to my eggplant lasagna, but a bit easier, yet! I made this and took it to a potluck. I made double the size of this recipe, and used my huge stainless steel pan passed down to me by my mother in law. And the dish was nearly cleaned out. 😊

If you are following Trim Healthy Mama, this is an S. If you’d like to lighten it up, you can replace some of the sour cream and cream cheese with with silken tofu or low fat cottage cheese.

Summer Squash Casserole

Ingredients:

Summer squash, sliced into 3/16″ rounds. 1 huge one… or several small should work, too.

Meat mixture:
2 1/2 to 3 pounds of hamburger
1 onion, chopped
1 cup green peppers, chopped
1 Tablespoon Pyure
1/2 Tablespoon minced garlic
1 Tablespoon salt
1 Tablespoon Italian seasoning
1 teaspoon black pepper
9 Ounces tomato paste

White Sauce:
1 1/2 cups sour cream
12 ounces cream cheese
1/2 cup egg whites

1 pound grated mozzarella

1 cup grated cheddar

Instructions:

Meat Mixture:
Brown meat. Add onions and peppers and continue cooking until they are soft. Add the spices and tomato paste and mix well.

White sauce:
Put sour cream, cream cheese and egg whites in the blender and blend.

Grate cheeses. Slice squash

Layering:
Lightly grease a deep 9×13 casserole dish. Place a layer of summer squash slices in the bottom. Layer half of the meat mixture on next. Reserve about 1 cup of the white sauce. Then pour about 1/2 of the remaining white sauce over the meat mixture in the casserole dish. Sprinkle on 1/2 of the white cheese. Repeat with another layer of squash, the rest of the meat, the other 1/2 of the white sauce and the rest of the white cheese. End with a third and final layer of squash slices,the reserved 1 cup of white sauce and the one cup of cheddar cheese.

Cover and bake at 325 degrees for about an hour, or until white sauce is totally set and squash is very tender. Uncover and bake about 15 more minutes till the top is lightly browned.

Spaghetti

I think this is the best spaghetti ever, even though it does use low carb konjac noodles!

Miracle Noodle Angel Hair

Above is the one I used, and sell.

Here is the recipe! It would be an S if following Trim Healthy Mama!

Spaghetti
1 – 7 ounce bag konjac noodles, angel hair
1 Tablespoon coconut or olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1 teaspoon minced garlic
1/4 cup browned hamburger (I take from the family sauce I am making).
1 – 14.5 ounce can diced tomatoes
1 1/2 teaspoon erythritol
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon mineral salt
1/8 teaspoon black pepper

Toppings
Grated cheddar cheese
1 small zucchini chopped and sautéed
1 small tomato
Salt
Black pepper

Instructions:
Rinse konjac noodles. Sauté noodles, pepper, onion and garlic in the olive oil until the vegetables are soft. Blend the can of tomatoes.Add the blended tomatoes and all the other ingredients besides the toppings to the noodles and vegetables. Simmer on a medium low heat for at least 1/2 hour, or till the juice from the tomatoes has cooked in and the noodles and sauce are not soupy. Meanwhile, sauté the zucchini, chop the tomato and grate some cheese.

To serve, place the spaghetti on your plate. Sprinkle with grated cheddar cheese. Top with first the sautéed zucchini, then the chopped tomato. Sprinkle with salt and pepper. Enjoy!

Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!

A

Rhubarb Pie Filling

This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. 🙂

If you are following THM, this would be a FP, so you can eat it with anything.

This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.

Rhubarb Pie Filling
Ingredients:
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt

Instructions:
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.

Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.

Yum!

Eggplant Lasagna

Eggplant Lasagna

I’ve been wanting to make an eggplant parmesan or lasagna for awhile. But, even though eggplant parmesan is delicious, it takes a lot of work to fry and then press all the pieces of eggplant. And, that much grease sort of makes me sick to my stomach! So, I’m not frying the egg plant in this! I did pre-bake the slices, which is much easier!

This sort of came about on the spur of moment, by accident. I was simply out of the items I wanted, to make a meal for my company, and I had eggplant! So, I decided to go ahead and experiment on the company! 🙄

I was a little nervous… But I only had the ingredients I had… And I needed to make a meal!

Thankfully, it did turn out! My company liked it! So, I hope you will too!

This would be delicious with green peppers sautéed with the meat, and olives added to the cooked meat mixture, I think!

The spices in this were simple. Both of these came from Costco, I believe.

This would be an S if you are following THM.

This makes 2 large 9×13 casserole dishes, so cut it in half or thirds if you are not feeding a large family or company. You could also try putting one in the freezer for later.

Eggplant Parmesan
3 large eggplants, thinly sliced
3 pounds ground meat (I used turkey… beef would be fine, though)
Coconut oil, if needed, to cook meat and veggies
1 large onion
3-6 oz. cans tomato paste
3 Tablespoons Montreal Steak Seasoning
3 Tablespoons Italian Seasoning
1 1/2 cups cottage cheese
16 ounces cream cheese
1 1/2 cups egg whites
4 cups grated mozzarella
4 cups grated cheddar

Instructions

Eggplant:
Place all the eggplant slices in a casserole dish and pre-bake at 300° for about an hour. You can leave the peelings on like I did, or you can take them off.

Meat mixture:
Brown the meat. I needed the coconut oil since I was using a lean ground turkey. But if you are using hamburger you may or may not need oil. When the meat is nearly done, add the chopped onions, and peppers if you’d like, and continue cooking until the meat is done and the veggies are soft. Then add the tomato paste and spices to the meat and veggies.

Cottage cheese mixture:
Combine the cottage cheese, cream cheese, and the egg whites in a blender. I used my Vita Mix. Blend well.

Layering:
You will need to divide the ingredients by four, for two layers in each dish, except for the egg plant which will have an extra layer on top. Also, reserve a little extra cheese to place on top of each of the last eggplant on top.

Layer the ingredients into the bottoms of two greased casserole dishes in this order. 1: Eggplant slices. 2: Meat mixture. 3: Cottage cheese mixture. 4: Grated cheeses. Repeat. Top with another layer of eggplant with a little more cheese on each eggplant round.

Bake at 350° for about an hour, or till soft. I uncovered them and briefly broiled to get the brown spots towards the end.

Serve!

Grapenuts

These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!

Here is my link to the cake you’ll need to complete this recipe.

Applesauce Spice Cake

You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.

Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.

Grape nuts
1 applesauce spice cake, or part of one.

Directions:
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.

Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!

Here it is, ready to freeze.