Gluten Free Barbecued Meat Balls

 Serves 4

 

1 lb ground beef

¼ cup uncooked gluten free oatmeal

1 tsp salt

1/8 tsp pepper

1/3 cup raw milk (or less)

2 Tbs. oil

Sauce:

½ cup gluten free catsup

2 Tbs. gluten free vinegar

1 Tbs. soy sauce (I use gluten free soy sauce instead)

2 Tbs. Rapadura (raw sugar)

1 Tbs. gluten free soy sauce 

2 tsp. prepared gluten free mustard 

 

This is enough for 1 lb. of meatballs so you can just double the recipe if you need more.  In order to get the barbecue flavor infused into the meatballs the recipe recommends frying the meatballs, draining off the oil, and then adding the sauce directly to the pan to simmer on low.  I didn’t do that since I baked the meatballs in the oven the night before.  I did combine the meatballs with the sauce and reheated everything in a crockpot so the meatballs soaked up the flavor from the sauce.  

Gluten Free Granola - Courtesy of Art and Orchids B&B, Hilo

2 cups gluten free oats

1 cup coarsely chopped macadamias (almonds are a lot cheaper)

1/2 cup sunflower seeds

1/2 cup shredded coconut

2 tbsp. oil

1/2 cup honey  (substitute agave if you like)

Directions:

Mix all dry ingredients except macadamias in mixing bowl.  Preheat oven to 300 degrees and toast nuts until golden brown.  Combine oil and honey and toss thoroughly with dry ingredients.  Spread into a pan and bake at 300 degrees for 15 min., turn mixture over and bake for another 7-10 min. Be sure to check on the granola after 5 min. since it will brown quickly and continue to cook even after you pull it out.  As soon as you remove it from the oven, toss in the nuts and scrape the granola into another container before it cools or else all your hard work will stay stuck to the pan!  This is so yummy I could eat tons of it!  Melanie

Gluten Free Baked Macaroni

2 lbs. ground beef
3 cloves garlic, minced
1 med. onion, chopped
1 green  bell pepper chopped
2 - 14 oz. cans tomato sauce
1 can tomato paste
1 can water (use tomato paste can)
1 tsp salt
pepper to taste
1 bag rice macaroni (16 oz.)
1 1/2 cups grated raw cheddar

Directions:

Cook macaroni noodles  in a separate pot.   Drain and set aside.

Brown the ground beef.   Then add onion, bell pepper, and garlic.  Cook until slightly soft.  Add tomato sauce, paste, water, salt and pepper.  Simmer for 10 min.
Pour noodles into a 9'" x 13" pyrex dish or pan.  Pour beef mixture over noodles and gently incorporate all of the sauce.
Top with grated cheddar and bake in a 350 degree oven for about  20 min.  Remove and serve.   You can cut the recipe in half if you'd like.   Enjoy!   Melanie

Raw Nori Rolls

This is a recipe I got from Raw Food Made Easy for 1 or 2 People Guide from the DVD by Jennifer Cornbleet. The "Not Tuna Pate" recipe used here is included below.

California Rolls
Yield: 2 rolls, 1 serving

2 nori sheets
2 teaspoons mellow white miso
1 carrot, peeled
1/2 ripe avocado, thinly sliced
1/2 cucumber, peeled, seeded and cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/4 cup Not Tuna Pate

Make carrot ribbons by drawing a vegetable peeler down all sides of the carrot until there is nothing left to peel. Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper and Not Tuna Pate.

To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeezing it with the mat; then lift and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seem of the roll. Cut the roll into 6 pieces with a serrated knife. Fill, roll and slice the other sheet of nori the same way. Arrange on a plate and serve immediately.

Not Tuna Pate
Yield: 2 cups, 4-6 servings

2 cups soaked raw sunflower seeds*
1 cup soaked raw almonds**
1/2 cup water
1/4 cup fresh lemon juice
1/3 cup minced celery
1/4 cup minced red onion
1/4 cup minced fresh parsley
3/4 teaspoon Celtic sea salt

Place the sunflower seeds, almonds, water and lemon juice in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in the celery, onion, parsley and salt. Mix well. Stored in a sealed container in the refrigerator, Not Tuna Pate will keep for five days.

*sunflower seeds soaked for 2 hours and rinsed
**almonds soaked 8-12 hours and rinsed

Black Bean Brownies

No wheat; agave or honey optional. (You can also make them egg-free.)

These are amazing! We use stevia instead of agave. Honey can be substituted also.

Original recipe from the website 101cookbooks.com, who got it from Baking with Agave Nectar: Over 100 Recipes Using Nature's Natural Sweetener. The instructions for substitutions are my own.

1 tbsp coconut oil or unsweetened butter
4 oz. unsweetened chocolate (or carob powder)
1 cup unsalted butter
2 cups soft-cooked black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup granulated coffee substitute, or chicory, or instant coffee
1/4 tsp sea salt
4 large eggs*
1-1/2 cups light agave nectar**

* I use 3 tbsp arrowroot beaten up with 6 tbsp water to substitute for the eggs.
**I use stevia concentrate instead of agave. About 1/2 tbsp works. Adjust to taste.

Preheat the oven to 325°F. Line an 11x18-inch baking pan with parchment paper and lightly oil the paper and the sides of the pan with coconut oil or butter.

Melt the chocolate (or carob) and 1 cup butter in a glass bowl in the microwave for 1-1/2 to 2 minutes on high. Stir with a spoon to melt the mixture completely.

Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a second bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. (Or, beat up the arrowroot/water mixture.) Add the agave nectar (or honey or stevia) and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. (If you're using arrowroot, add it all.) Mix well.

Pour the batter into the prepared pan.

Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. (If you're using arrowroot, skip this step.)

Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be soft until refrigerated, and the texture is best after at least 2 or 3 hours of refrigeration.

Makes about 45 2-inch brownies.

Chicken-Fried Steak

No wheat. This is one that Shelley invented.

1-pound cut of 7-bone chuck roast or a similar slab of beef
1 cup organic brown rice flour
1 cup water
Seasoning to taste. Shelley likes to use sea salt, ginger powder, thyme, and turmeric.
Unrefined olive oil
2 cloves garlic, minced
1/2 medium onion, chopped
6-10 brown crimini mushrooms

Cut it into strips approximately 1 to 2 inches wide, 4 inches long, and 1/2 inches thick.

Mix the rice flour with the water and seasonings. Mix this all up to make a thick batter.

Put a couple of tablespoons of olive oil in a heavy skillet and set the heat to medium. Saute the garlic, onions, and mushrooms until the onions begin to get transparent.

Roll the meat in the batter and fry it on both sides until the batter is brown and a little crispy.

Cornbread Pizza

No wheat, no sugar.

2 cups coarse-ground cornmeal
2 tablespoons unrefined olive oil
1 tsp sea salt
1 cup hot water
14 oz tomato puree or crushed tomatoes
4-6 oz raw-milk cheddar, grated or diced
1/2 onion, chopped fine
6-10 mushrooms, chopped fine
1/4 cup olives, chopped fine
oregano
more salt
more olive oil

Put the cornmeal, oil, and salt in a bowl, and add the hot water. Mix it all up until you have a thick batter. You may have to adjust the amounts of cornmeal or water to get it the right consistency.

You can use a pizza baking stone for a flat, round pizza, or a 9x12" baking pan for a deep dish pizza. If you are using the stone, sprinkle some cornmeal on it first. If you're using the baking pan, grease the bottom of it with a little olive oil. Pour the batter onto the stone or into the pan, then use the back of a wooden spoon to spread it out to the edges.

Bake this at 375 degrees for about 10 minutes.

Pour the tomatoes onto the baked crust, then sprinkle the cheese around. Add the other toppings until it looks the way you want it. Drizzle a little bit of olive oil over it all. Sprinkle lightly with a little salt and some oregano.

Bake again at 375 degrees for about 10-15 minutes until the cheese is melted. The crust may break up when you serve it, so be prepared! But, it's still delicious.

(Of course, you can use whatever toppings you want or that your kids will eat.)