Flourless Pumpkin Oatmeal Raisin Cookies

Ingredients

4 c oats

4 t cinnamon

4 t baking powder

4 c pumpkin puree.

4 flax eggs (each flax egg is 1 T ground flax seed + 3 T water)

3-4 T chia seeds

12 T molasses

2 c raisins

8 tablespoons of coconut oil

Method:   Preheat oven to 350 degrees.  In a bowl, mix oats and cinnamon together and set aside.   In another bowl, mix all of the other ingredients together.   Add the cinnamon and oats into the second bowl and mix.   make 1 inch balls on a cookie sheet and press down the cookie dough down with a fork.   Bake the cookies for 20-25 minutes, or until the bottom of the cookies are brown and crisp.

Almond Butter Cookies

Ingredients
1 c coconut oil, softened
1 c raw honey
1 c molasses
1 c almond butter
3 flax eggs  (each flax egg is 1 T ground flax seed + 3 T water)
2 1/2 c Namaste gluten-free flour
1 c millet flour
3 t baking soda
2 t baking powder
1/4 t sea salt

Method

Mix the wet ingredients. 2.Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the wet mixture.

Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.

Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.

For chewier cookies, bake at 300°F (150°C) for 15 minutes.

Chocolate Chunk Cookies

INGREDIENTS
2 1/4 + 2/3 cups Namaste gluten-free  flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup coconut oil, softened
3/4 cup raw honey
3/4 cup molasses
1 teaspoon gluten-free vanilla extract
2 flax eggs (1 flax egg = 1 T ground flax seed +3 T water)
1 10-oz package EnjoyLife allergy-free baking chocolate chunks
1 cup chopped nuts (optional)

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, honey, molasses, and vanilla extract in large mixer bowl until creamy. Add flax eggs, beating well after addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cupeach. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Pumpkin Soup

3 c pumpkin puree
7 c chicken broth (or 7 c water + 2.5-3 T chicken Better than Bullion paste)
2 c thick almond milk (about 3/4 c almonds plus enough water to make 2 c volume... do not strain the pulp)
1 c diced onion
1/2 c bacon pieces
About 2 c each chopped fresh broccoli & carrots
Mrs. Dash Garlic & Herb to taste
Garlic powder to taste
White pepper to taste
Curry powder to taste
Dairy-free cheese (optional)

Blend almond milk. Brown bacon pieces in a skillet. Combine all ingredients in soup pot & cook until well incorporated. If desired, puree broccoli pieces with immersion blender.

Crockpot Meatloaf

3 lbs ground beef or turkey
3 large eggs (or 4 small)
2 packs "Seeds of Change" brown rice & quinoa packs
1/2 can tomato paste
2 c water, divided
Mrs. Dash Onion & herb mix, to taste
Cumin, to taste
Salt, to taste
Parsley, to taste
White pepper, to taste

3 large potatoes, quartered
2 large onions, cut into large wedges
About a cup of baby carrots

Mix 1 c water with tomato paste. Mix rice & spices together. Add eggs, meat, and tomato paste mixture. Mix well with hands. Spray crockpot with cooking spray. Form meat  mixture into a loaf in the crockpot. Add vegetables, & sprinkle vegetables with spices, if desired. Pour remaining cup of water over the vegetables. Place lid & cook on high for 4-6 hours.

Sourdough Bread for the Bread Machine

2/3 c sourdough starter
3 c warm water
1/2 t sea salt
1 T honey or maple syrup  (optional)
1 T coconut oil (optional)
3 c Pillsbury gluten-free multi-purpose flour
1 c ground flax seed
2 t dry yeast (optional)

The yeast in a sourdough starter can replace dry yeast, but the starter yeast works much slower & is typically a three-step method, taking 6-24 hours for the dough to rise. Using both gives the flavor of the starter & speeds up the process from the dry yeast.

Sourdough Starter Recipe:
2 c spring water
1 T honey or maple syrup  (optional)
2 c Pillsbury gluten-free multi-purpose flour
1 T yeast

Beat all starter ingredients together in a 2-quart bowl.

Cover the bowl with a towel and place somewhere warm. Use a towel, not plastic wrap, to allow airborne wild yeast to enter - it will contribute to the unique character and flavor of your starter.

The mixture will begin to bubble. Initially, it will double in bulk, but as it ferments, it will settle down.

Let mixture sit in a warm place, stirring in any liquid that separates out once a day for 2-5 days. When the bubbling diminishes, and it has a sour, yeasty aroma, it is ready to use.

Stir the mixture before measuring out the amount you need. It will be about the consistency of pancake batter.

To keep your starter going:

Store the finished product in a sealed jar in the refrigerator.

Each time you remove some starter to bake, "feed" it with equal parts of flour and spring water. (If you use 1/2 cup starter, stir in 1/2 cup each of gluten-free flour & water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.

A starter can be kept indefinitely - just stir and feed it every week or two. Stirring, removing, & replenishing your starter serves to feed the remaining batter.

Chicken Nuggets

4 pieces Boneless skinless chicken
1/2 c gluten-free flour mix (mine is 3 parts ground quinoa, one part ground flax seeds)
1 T Paprika
1 t sea salt
Optional: 2-3 eggs
Cooking spray

Cut chicken into bite-sized pieces. Mix flour & spices together. Coat the chicken pieces in the flour mixture. If thicker breading is desired, follow coating with egg wash, then another coating of the flour mixture. Spray baking sheet & place pieces on sheet. Spray tops of the pieces with cooking spray. Bake in convection oven (not on convection setting though) at 375° for 10 minutes. Use a fork to flip pieces over. Cook another 10 minutes. Serve with your favorite sauce.

Crockpot Cubed Steaks

6 cube steaks
1/2 onion, sliced
1 recipe Cream of Mushroom Soup

1 drop dōTERRA Basil oil

Salt & pepper to taste 

Place steaks in crockpot, cover with sliced onions, pour cream soup over the meat & onions. Place lid on crockpot  & cook on high 4-6 hours.

Note: pictures shown are of a variation, using cream of celery, as my husband and his parents don't care for mushrooms. My Cream of Mushroom Soup recipe gives directions for making this adjustment.

Cream of Mushroom Soup

1 onion, diced

3 clove garlic, minced
2 c mushrooms, chopped
1/4 c avocado or coconut oil (my picture shows butter, but the others definitely work)
2 T quinoa flour or coconut flour
1 T gluccomannan
2 c broth (chicken, vegetable, or beef)
1 1/2 c nut milk
1 drop dōTERRA thyme oil
Salt & pepper to taste.

Sautee the onion, garlic & mushrooms (or celery) in the oil until soft. Add the flour & tapioca starch & mix until a smooth  rue forms. Add half of the broth, salt, pepper, & thyme oil. Mix until smooth. Put part or all of the mixture  in the blender (depending on how many chunks you want in your final dish). After blending, return mixture to pan. Add the rest of the broth & the nut milk. Cook until desired thickness is reached, stirring occasionally.

To make Cream of Chicken, use chicken broth & omit mushrooms. To make Cream of Celery, replace mushrooms with 2-3 stalks of celery, chopped.

Crockpot Honey BBQ Chicken

2 "family packs" boneless skinless chicken breasts
1 quart homemade Honey BBQ Sauce
3/4 c water

Place chicken in crockpot. Pour bbq sauce & water in over the chicken. Cook on low for 6-8 hours or until done.

Homemade Honey BBQ Sauce

1 c ketchup
4 T worcestershire sauce
1/4 c chili powder
1/4 c honey
1/4 c onion powder
1-2 T garlic powder
1 c water

Mix all ingredients together, refigerate in sealed container up to 2 weeks to use on your favorite meats.

Crockpot Meatloaf

2 packs Costco ground beef (about 2.5 lb)
3 slices gluten-free bread, dried or toasted, then crumbled
1/4 c flax seeds
2 eggs

1 onion, diced 

1/2 c cashew milk
Salt to taste
White pepper to taste
Paprika to taste
Potatoes
Carrots

Sauce

• 1/4 cup Ketchup (see my recipe for homemade ketchup)
• 2 tbsp pure maple syrup 
• 1 tsp prepared Mustard
• 1 tsp Worcestershire Sauce

Beat eggs in large mixing bowl. Mix in cashew milk, spices, bread crumbs, oinion, & flax seeds. Break up ground meat & mix in by hand. Form into a loaf in crockpot. Cut potatoes and carrots into about 1 - inch pieces & put in crockpot  around the meatloaf. Turn on low & cook 6-8 hours. 30 minutes  before  ready to serve, put sauce on top, turn heat up to high & cook another 30 minutes.

Grain-Free "Cornbread"

Ingredients

1/4 c coconut, or avocado oil  (1/2 a stick)
1 c cashew milk
1 large egg
1 1/4 c almond meal (ground with skins on)
1 c blanched almond flour
1/2 c honey
1 T baking  powder
1/2 t salt

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with cooking spray.

If using coconut oil, heat over low heat until melted.

In a large bowl, beat the oil , milk, honey and egg with a fork or wire whisk until well mixed. Add the almond meal, blanched almond flour, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Dairy-free Yogurt

2 c raw almonds or cashews
3 c hot water  (I used the tea kettle)
3 c filtered water
2 T pure maple syrup (to feed the culture)
1 packet or capsule of yogurt culture  (or 1 T dairy-free yogurt, like store-bought coconut or almond yogurt - you can find this at Sprouts) I used yogourmet starter, but for the severely  lactose intolerant, I recommend  the Tbsp of non-dairy yogurt.
2 T chia seeds (optional)

Thoroughly clean yogurt maker & jars with hot soapy water & make sure they are dry.
Pour the 3 c hot water over the nuts & soak overnight & drain in the morning. If using almonds, the skins will be loosened & ready to peel off. Do this next. Rinse the nuts, then place in blender & add the 3 c filtered water. Blend on high for 3-5 minutes, pausing in the middle to add the maple syrup (you don't have to pause if you  have a pour spout to add ingredients & can do so without a mess). Pour a small amount  into a cup or bowl & add the culture to the small amount, then mix it back into the rest. Carefully pour mixture into your jars & put in yogurt maker. Place lid on & turn on for 8-12 hours. Stir in chia seeds before refrigerating. They add protein & thickness  to the yogurt. 

Next time, I might try this with pecans or walnuts.

*I found this recipe  on someone else's blog, & it did not specify whether or not to strain the pulp out after blending the nuts, so I opted to try leaving it in.

Teriyaki Meatballs

Meatballs:
2.5 pounds ground beef
2/3 c gluten-free steel cut oats, uncooked
3 eggs
1/4 c ground raw flax seeds
1/4 c whole  raw flax seeds
4 drops  dōTERRA black pepper oil
Pink Himalayan Sea Salt to taste
White pepper to taste
Paprika  to taste

Sauce:
2 cans pineapple chunks (separate the pineapple from the juice)
1 c wheat - free Tamari soy sauce, 50% reduced sodium (for soy-free, use liquid aminos)
1/2 c pure maple syrup
1/2 c white rice vinegar
2 drops dōTERRA ginger oil 

Directions:
Mix meatball ingredients and form 32 meatballs. Brown lightly in skillet (do not cook through, but you  want a nice crust), then transfer to crockpot.

Mix pineapple juice, soy sauce, maple syrup, vinegar and ginger oil together  & pour over the meatballs and pineapple. Put pineapple chunks in on top of the meatballs. Cook on low for 4-6 hours, or until  meatballs are cooked through. Serve with rice & a green vegetable. We did broccoli, but fresh green beans or asparagus would be great

** For freezer meal, brown the meatballs, then combine all ingredients in freezer bag. Thaw in refrigerator the day before cooking. Dump contents of the bag into crockpot & cook on low 6-8 hours. 

Fish Chowder

1 pound of fish (I used cod), cubed
1 1/2 -2 c chopped carrots
5 stalks celery, chopped
1 onion, chopped
2 cloves minced garlic, or a dash of garlic powder.
4 c raw sweet potato, peeled & diced, divided
1 head cauliflower, chopped
1 pound turkey bacon, chopped
32 oz. vegetable base
2 cans full-fat coconut milk, water reserved
Salt & pepper to taste

Place fish, carrots, onion, 2 c of the sweet potato, the vegetable base, and spices in the crock pot. Boil the other 2 c of sweet potato and the cauliflower until soft. Blend the boiled sweet potato and cauliflower with the reserved water from the coconut milk. Add the blended mixture to the crockpot. Cook on high for 4-6 hours. Add the cream from the coconut milk to the crockpot an hour before ready to serve.

Optional: add a little hot sauce, like Tabasco or Tapatio when served.

My First "Hack": Cashew Cookie Bars

My boys are crazy about Lärabar snack bars. It was getting expensive to buy them as fast as they can eat them, so I decided to see if I can make my own. This is what I came up with:

2 c raw cashews
2 c dry pitted dates
A shallow 1/3 c water

*for "apple pie" bars, add:
1/2 c raisins
1 c walnuts
1 T cinnamon, to taste

I also added 1/4 c chia seeds to the apple pie bars for extra protein, since sometimes, these can be meal replacement bars for us.

Place all ingredients except water in food processor. Blend until mixture is fine crumbs. Slowly add the water through the pour hole in the lid until mixture pulls away like a thick dough. Pull mixture out & press into a pan to make bars.

Teriyaki Chicken

8-10 boneless skinless chicken breasts
1 can of pineapple chunks, with juice
1/4 c pure maple syrup
1/4 c white rice vinegar
1/2 c gluten-free tamari soy sauce (I used the 50% less sodium one)

Place ingredients in crockpot & cook on low for 6-8 hours.

For a quick freezer meal, place ingredients in gallon size ziploc bag & freeze until ready to use. Place frozen contents of bag in crockpot & cook on high for 1-2 hours. Reduce heat to low & continue cooking for 6 more hours.

Serve with rice and steamed vegetables.

Try adding chopped cashews to the meat when cooking. 

Honey - BBQ Pork Ribs

1 full- rack pork ribs

Rub:
Granulated garlic
Paprika
White pepper
Sea salt
Chili powder
Dry mustard, ground

Sauce:
1/2 c real maple syrup
1/2 c honey, plus a little extra to drizzle on the meat after it's in the sauce
3/4 c water
2-3 T ketchup
2-3 drops dōTERRA ginger oil

2 whole cloves garlic
About 1/4 cup dehydrated onion flakes
About 3 T whole mustard seeds

About 2 T Better than Bullion vegetable base, plus 2 c water

Mix dry rub & rub liberally on the ribs, concentrating especially on the meaty side. Do NOT trim the membrane off the ribs first. Place the seasoned ribs in the crockpot, thick meaty side down. Mix the sauce in the same bowl used for the rub mix & pour over ribs. Sprinkle dehydrated onion flakes & dry mustard seeds over the meat. Drizzle extra honey on the back of the ribs (the side facing up).  Cook on low for 6-8 hours or high for 4-6 hours. Halfway through cooking time, add Better than Bullion base & 2 c water. I got mine started a little late, so I cooked it on high for the first hour & a half, then turned it to low for the remaining 4 hours.

Crockpot Stuffed Bell Peppers

6 large bell peppers
1 pack of kirkland organic ground beef or bison (about 1.3 lbs) - or for vegetarian version, use Morningstar Grillers Recipe crumbles)
2 c cooked wild rice
2 c vegetable stock (I used Better than Bullion)
1 medium onion, diced
2 cloves garlic, minced
1 c diced carrots
2 cups shredded almond cheese (I used Lisanatti Foods Original cheddar & mozzarella styles - 2 c = about 1.25 blocks)
1 egg
1 t salt
1/2 t white pepper
1 t paprika

Directions:

Cut just the tops of the peppers off & remove the seeds & dibs from inside.
In a large mixing bowl, combine the raw ground meat, cooked rice, carrots, onion, garlic, cheese, egg, & spices.
Mix well until evenly combined.
Stuff peppers.
Pour stock over & around peppers.
Cover & cook on HIGH for 5-6 hours, or LOW for 8 hours.

Garlic Lime Chicken

5-6 large boneless, skinless chicken breasts
1 T paprika
1 T cumin (or for a twist, use chili powder)
1 T oregano (or 1 drop dōTERRA oregano essential oil)
3 cloves garlic
Juice of 1 lime
3-5 drops dōTERRA lime essential oil
1/3-1/2 c water

2 c cooked rice (1 c dry yields 2 c cooked)
1 lb chopped broccoli

Directions:

Mix paprika, cumin (or chili powder), & oregano if using it together & rub on all sides of each piece of chicken. If using oregano oil, wait to add that.

Place chicken, garlic cloves, lime juice, essential oils & water in crockpot & cook on low for about 6 hours, or until chicken pretty much falls apart with the touch of a fork.

When chicken is almost done, put broccoli on a baking sheet, and bake at 375° for about 30 minutes. You can broil them for a few minutes if you want them brown & crispy.

In each bowl, serve a layer of rice, then a layer of broccoli, topped with a layer of pulled chicken. Pour some of the juices from the pot over the top of each serving.

Creamy Potato Soup

6 c water
6 c chopped potatoes
5 stalks celery, chopped
1 c chopped onion, OR 3/4 c dehydrated onion flakes, divided
1 c baby carrots, chopped
18 slices bacon, cooked & crumbled or chopped (I used nitrate-free turkey bacon)
4 c fresh homemade cashew milk (thick like cream)
Parsley, garlic, salt & pepper to taste

Combine 6 c water & vegetables in pot & bring to a boil. Cook 15-20 min, or until potatoes are tender. Place half of the vegetables & 1 cup of the cooking liquid in blender & blend until smooth. Return puree to the pot & add remaining ingredients. Cook until desired consistency & temperature are reached.

Homemade Almond Milk

Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period. 

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you'd like a thinner milk, use more water next time; thicker, use less.

What You Need

Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste,optional

Equipment
Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

InstructionsSoak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.Blend at the highest speed for 2 minutes.Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.Recipe NotesUsing the Leftover Almond Meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

What to do with the almond pulp:
What You Need

Ingredients
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste,optional

Equipment
Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

InstructionsSoak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them.Drain the water off the almonds. Place the almonds in the blender and cover with 2 cups of water.Blend at the highest speed for 2 minutes.Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.Recipe NotesUsing the Leftover Almond Meal: The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

Homemade Cashew Milk

INGREDIENTS

1 cup raw cashews
4 cups water (divided)
1 to 2 tablespoons maple syrup or honey or agave nectar (optional)
2 teaspoons vanilla extract
dash sea salt (optional)
pinch cinnamon (optional)

INSTRUCTIONS

Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can't totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

NOTES

Yields about 5 cups cashew milk.
*The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.

Chocolate Granola

3 1/2 c gluten-free oatmeal (for bars, use steel cut)
1/2 c carob powder
2 t cinnamon
1 t nutmeg
1 c cashews
1 c sliced almonds
1/2 c raw shelled pumpkin seeds
1/2 c molasses or pure maple syrup
6 T butter
1 t vanilla
1 t salt

Preheat oven to 250°. In a large mixing bowl, combine oats, carob powder, cinnamon, nutmeg & nuts. Heat molasses & butter on low heat until butter is melted. Add vanilla & salt to the molasses mixture. Pour over dry ingredients & stir until all ingredients are wet & well combined. Lightly spray baking sheet & spread mixture in even layer over it. Bake for 75 minutes. Cool completely before breaking up or cutting into bars.

Au Gratin Potatoes

3 small potatoes, thinly sliced
1 c chicken broth
Palm full of dry parsley,  crushed
Dash of dry mustard
Dash of ground ginger
Dash of white pepper
Dash of paprika
1/4 c dehydrated onion flakes
1/2 c soft goat cheese, or comparable non-dairy cheese
1/ 2-3/4 c sheep feta, or comparable non-dairy cheese
Deep skillet

Bring broth to a boil & add spices & cheese. Once cheese is somewhat combined into the liquid, add the potato slices. Return to a boil for about 5 minutes. Reduce to a simmer & cook until potatoes are done &  sauce is thickened.

Gluten Free Macaroni & Goat Cheese

1/2 box gluten free Ronzoni penne, or other comparable GF noodle
About 1/3 tube of Kirkland fresh & creamy goat cheese (or comparable dairy-free cheese)

1/2 - 1 c shredded non-dairy cheese
1/2 block of mevgal feta, broken up
1/2 - 1 t dry mustard powder
A dash or 2 paprika

Boil the noodles according to box directions & drain. Return to pan & add cheese  & spices. Stir until cheese is melted & noodles are well coated.