When I saw this recipe for gluten-free breakfast cookies, I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, it is not just replacing a cup of wheat flour with coconut flour, there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
- For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
- Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

My favorite pumpkin recipe used to be Pumpkin Chip Cookies. I especially liked the ones from a grocery store in Utah. I searched recipe after recipe trying to find an exact match. Baked and baked, with unsuccessful results, until I found the closest contender on Joy the Baker. They were soft with a hint of spices just as I remembered. Pumpkin chocolate cookies are no longer my favorite. Although they still bring a smile to my lips as I remember wonderful dear friends I once shared them with.

Pumpkin Chip Muffins are similar to the cookie in taste. However, many people find the cake texture of the cookie to be annoying. If this is the case a chocolate chip pumpkin muffin might make more sense.

Source: Thorp House Inn of Fish Creek, WI
1-2/3 cup all-purpose flour
2 tablespoons ground flaxseed meal, optional
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoon ground cinnamon
3/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup canned pumpkin (not pre-spiced)
1/2 cup butter, melted
1 cup semisweet chocolate chips

Preheat oven to 350°.

Spray a standard muffin pan with cooking spray or line with paper baking liners.  Set aside.

In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves.  Make a well in the center of the flour mixture and set aside.

In another medium bowl, combine the eggs, pumpkin, and melted butter.  Add the pumpkin mixture all at once to the flour mixture.  Stir until just moistened (batter may be a bit lumpy).  Fold in the chocolate chips.

Spoon batter into the 12 prepared muffin cups. Bake for about 20 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not over bake. Let sit in the muffin pan to cool for 2 to 5 minutes. Remove from muffin cups.

Yield:  12 standard size muffins

Variations:
–This recipe calls for mace. Mace is the outer red webbing of a nutmeg seed. Add it if available. Otherwise omit it and add a hint more of nutmeg.

I have been working tirelessly trying to organize our home in preparation for the winter. The whole house goes toppsy turvy as we work to clean up the yard, trimming trees and bushes, and washing down the windows and the exterior.  Our goal to declutter the inside has been a month long project. There are not enough hours in a day anymore with all the schooling and extra curricular activities going on during the school session.

Making snacks is one item of business that cannot be put on hold. With all the ingredients my kids have allergies to we have to make the majority of our meals from scratch. Here are a few of our favorite Fall after school snacks that do not require too much time to make.

Muffin Tin- My favorite way to serve snacks is in a muffin tin. If you want your kids to eat fruits and veggies try putting them in a muffin tin. The Muffin Tin Mom has loads of exciting edible creations to serve in a muffin tin.

Apple Smile- You have probably seen these on Family Fun. I love the ghastly teeth for Halloween. We use peanut butter instead of the butterscotch chips.

Apple People- Little kids love to make apple creations. Place all the materials in a muffin tin or on a baking sheet and let them decorate.

Crunchy Apple Sandwich- There are serval variations to this snack. We use pears or whole grain crackers in place of the apple. Replace the peanut butter and serve with just jam.

Fig Newtons- Berry newtons are a nice alternative for children who dislike figs.

Bear cookies- On Fridays we like to make cookies for movie night. It signifies the week is over. Time to relax. The recipe calls for a boxed brownie mix. You can make your own cookies from a brownie recipe. I have not figure it out just yet. So we use a chocolate brownie cookie recipe instead.

Spider Crackers- Substitute your preferred cracker. We use Triscuits because they are on our approved list. Substitute real spreadable cheddar cheese for the peanut butter. Chocolate chips, frosting or nuts for the eyes.

Fluffer Nutter Bites- We buy our gluten free ricemallow cream from Natural Candy. I have not tried the vegan marshmallows yet. You can also make it following step by step instructions on Ginger Lemon Girl.

One day while at Stephen’s parents house, their neighbor brought over a hefty supply of nectarines. I took several pounds home with me to make into jam. Trying to decide which recipe to use was quite a chore. I settled on this recipe with vanilla and a more traditional recipe.

This recipe for vanilla nectarine jam is more like a chutney. It is thick and lighter in color. It lacks the glossy brightness of a classic jam. I found it an amazing compliment to chicken or pork. Just add a little cinnamon and butter or light oil and bake.

Source: Canning for a New Generation
Equipment:
Large canning pot, with insert
Large stock pot
Jar funnel
Tongs
Ladle
4-5 sterilized 1/2 pint jars with lids and rings

3 pounds ripened nectarines
1 1/2 cups sugar
1/4 cup lemon juice
1 teaspoon vanilla or 1 whole vanilla bean

Fill both canning pot and stock pot with water. Bring to a boil.

Wash jars and lids. Set jars in canning pot with simmering water until ready to use. Put the lids in a small sauce pan with water. Bring to a boil. Turn off the heat. Leave the lids in the hot water until ready to use.

Wash the fruit removing any mushy fruit, stems and leaves. Cut a shallow X on the bottom of each nectarine. Place fruit in the boiling water in the stock pot. Let process for a minute (if ripe) or longer (if unripe). Drain water. Pour ice cold water and ice over gently over nectarines. Cover with a lid for 1 to 2 minutes. The skins should easily peel off.

Remove the nectarine from the pot. Rinse pot.
Cut fruit into quarters and dice. Place back in stock pot. Mash fruit slightly leaving some whole bits.

Combine nectarines, sugar, lemon juice and vanilla; bring to a boil over high heat.

Boil for at least 5 minutes to thicken. The jam is ready when a candy themometer reads about 220.

* To Test: place a spoon in the freezer. Dip the spoon into the jam. Set on an ice cube to cool. If the jam begins to conceal it is done.

Turn off heat and remove from stove.

Remove jars and lids from the water and place on a towel.

Skim off any foam from the top of the jam. (Use the sugary foam to sweeten popsicles or smoothies.)

Place the funnel in the mouth of a jar. Use the ladle to pour hot jam into prepared jars; filling up no higher than a 1/4-inch from the top of the jar. Wipe the rim of the jar with a warm wet cloth or paper towel to remove any syrup.

Cap with the lid and screw on the ring. Return the filled jars to the pot of water. Adjust the water level to cover the jars by 1 to 2 inches. Turn the heat to high and bring to a boil. Cover and process (boil) for 5 minutes.

Carefully remove the jars from the water bath. (Let sit overnight on a towel.) The lids should immediately make popping sounds. This indicates that the jars are sealed. Test each lid by pressing down in the middle of the lid. If there is a slight bump that is raised and pops back up when pressed, the jar is not sealed. Store the jar in the refrigerator. Sealed jars can be stored in the pantry.

Corn was a staple in the Native American diet. It was easy to cultivate as it grew well in the soils of South America. The Native Americans learned to dry and grind corn into corn meal for food. The husks were used to make shoes, baskets and mats. When the British Colonist arrived, in the 17th century, they taught the settlers how to grow and harvest the corn. Corn plants were planted with bean plants to provide support for one another. The spaces in between the mounds of earth were filled with ground covering melons. This method of planting provided an abundant supply of food in a small space. Cornmeal became a substitute for traditionally used grains of wheat and oats.

The type of cornbread depends on the area and family. Most culinary enthusiasts claim there are two factions of cornbread, Southern and Northern. Southern cornbread is made using bacon grease and little to no sugar. It is grainier and crumbly. Northern cornbread is a sweet cake-like bread with added sugar. Still there are more varieties of corn breads. Yeasted cornbread has a bread like texture. Savory cornbread mixes in fruits, vegetables and herbs. Skillet cornbread, or hoe cakes, are fast fried in fat before putting the pan in the oven. Corn Pone is a fried corn dough. Johnny cakes are corn pancakes.

This recipe for cornbread is a Northern cake-like bread. It is sweet and has a significant rise similar to a cake. I like to serve it as a dessert with honey butter.

Be sure to check out the variations after the recipe for some yummy alternatives.

Source: Patricia Bergstrom
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Honey Butter:
1/2 cup butter, softened
1/3 cup honey or maple syrup

For Honey Butter: Whip 1/2 cup butter with 1/3 cup honey until smooth.

For Cornbread:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan.

In a small bowl, combine cornmeal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth, about 5 minutes on low speed. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Serve with a dab of fresh whipped honey butter.

Variations:
- Substitute the white sugar with half white and half light brown sugar.
- If using a glass pyrex reduce oven temp by 25 degrees.
- For muffins bake 25 minutes
- For more corn flavor use 2 cups cornmeal and 1 1/2 cups flour.
- For a gluten free alternative replace all-purpose flour with amaranth flour using 2 cups cornmeal and 1 1/2 cups amaranth.
- Melt 1 tablespoon bacon grease in a 10 or 12-inch cast iron skillet over medium-high heat. When the grease is sizzling hot add the cornbread batter to the pan. Smooth the batter. Place in the oven for 15-20 minutes. This creates a nice crispy outside.
- If you are looking to incorporate more whole grains into your diet try grinding your own cornmeal from popcorn. You read right, yes popcorn. Since popcorn is extremely hard a professional grinder like the WonderMill is recommended. (Grind with the dial turned as far to the right as it can go.)

Sandwiches can be a healthy snack for starving after school bodies. Add some leafy lettuce for extra beneficial vitamins and minerals. Many children who refuse to eat a bowl of salad will tolerate a single leaf in a sandwich. Choose a darker leafier head such as red tip or romaine. The wholesome fiber found in whole grain breads minus all the artificial fillers fills the kids bellies and the zero or low sugar does not leave them craving more sugar.

The Alexis Delux:
Two slices whole wheat bread
Mayo
1 slice provolone cheese
2 slices black forrest ham

Spread slices of bread with a thin mayo. Layer one slice of bread with cheese, ham, and then lettuce.
Serve with a side of pringles chips and a glass of orange juice.

Long about March the produce section at the supermarket was looking, well… pretty drab. Apples were out of season. The onions looked like they had traveled a great distance. I was so excited when the local fruit stands started opening up.

I love everything about summer, the warmth, the surf, picnics, being outdoors and the colorful array of fruits. These sweet gifts of nature look brillant in a fruit salad. So many dabs of color and texture. Fruit salad makes a wonderful end to an evening meal or a healthy homecoming after school snack.

Serves 8-10 generously
1 small Watermelon, cubed
1/2 Pineapple, cubed
1 Peach, 1/4-inch slices
1 Red Plumb, 1/4-inch slices
1 pint Raspberries
2 Kiwi, sliced

Place pieces of fruit in a large bowl and toss.

Best eaten the same day. If the leftovers seem dry and tasteless, add enough fruit juice to coat. Let sit a few minutes to absorb.

I have dubbed my oldest son the official watermelon picker. I was certainly not gifted my Aunt Ruth’s talent for choosing sweet ripe watermelon. The trait was passed on to my son. After we had our fill of watermelon we made watermelon popsicles. A request from my son who liked the watermelon flavored ice water I made the week before. I happened to have a container of juice concentrate I was planning to use to flavor snow cones with. You can substitute pomegranate or cranberry juice for the concentrate, adding a little sugar if the mixture is not sweet enough.

Source: Two Peas in a Bucket

4-5 cups seeded cubed watermelon
6 strawberries, optional
6 ounces frozen berry fruit punch concentrate

Puree watermelon and fruit concentrate in blender. Divide among 16 small popsicle molds and freeze.

Jen’s Notes:
“This recipe can also be cooked on Low in a crockpot. It’ll take a couple of hours – stir frequently for even browning. I suppose you could make a half batch, but since it stays good a while and we eat it for breakfast and snacks, I prefer to make a whole recipe.”

Source: Jennifer West
1/2 cup Honey
1 cup Oil
2 teaspoon Vanilla
2 teaspoon Coconut Flavoring
1 cup Dry Milk
3 cups Unsweetened Dried Coconut
7 cups Oats
1/4 cup brown sugar or 1/2 teaspoon Stevia

Combine the liquid ingredients (I use a glass measuring cup because it’s easier to pour into the dry ingredients in the next step) and heat in the microwave for a minute or so while you combine the remaining ingredients.

Stir together the dry ingredients until well mixed. Stir the liquid ingredients in the measuring cup to combine. Slowly pour the liquid ingredients into the oat and coconut mixture, stirring constantly. Continue to stir until liquid ingredients are evenly distributed.

Divide granola between two 13 x 9 baking pans. Smooth out tops for even browning. Bake at 325 for 10 minutes. Remove from the oven and stir to ensure even browning. (I use a spatula to lift and turn the mixture onto itself, working around the outside of the pan, then lifting and turning the cereal in the center.) Redistribute evenly in the pans, smooth the tops and return to the oven. Bake 10 more minutes, and stir again. Bake another 5 minutes and stir. Bake another 5 minutes, if necessary – you want a nice golden brown, but not too dark. After removing from the oven, stir a final time (or the cereal that’s in contact with the pan will get too brown). Makes about 1 gallon.

Variations:
-Add 1/2 cup each type of chopped nuts if adding more than one: walnuts, almonds, pecans or whole pine nuts. Reduce oil to 3/4 cups.
- 1/2 cup sunflower seeds or pumpkin seeds.
-Add 1/2 cup dried fruit such as raisins, cherries, blueberries, dates or cranberries. Dried fruit such as apricots will need to be chopped first.
-2 tablespoons wheat germ or flax meal.
-1 tablespoon cinnamon.
-1/2 teaspoon ground ginger.