Grain Free Garlic Rosemary Flat Bread

So I was sitting at home... wondering what I should do, when I smelled supper baking in the crockpot. You see, my sister-in-law was making a roast, which got my brain a whirring. I searched Pinterest for a good 30 min before I found what I was looking for. Flat bread. Yup. This was my first attempt and I must say I was thoroughly pleased with it.

Grain Free Rosemary Garlic Flat bread (Paleo, nut free)

1 c.      Tapioca Flour

1/4 c.   Coconut flour, sifted (I had my doubts, but after doing this, I noticed it made a huge difference)

1/2 t.    unrefined sea salt

1/2 c.   full fat coconut milk

1/4 c.   ghee or coconut oil (I used coconut oil in my recipe, but next time I think I will use ghee... I found it tasted too coconuty for me)

1          egg, beaten

1 t.       finely chopped fresh rosemary (its autumn... I used dried)

1-2 t.    finely chopped garlic, depending on your love for garlic (I used a powder garlic, and I would use a little bit less next time. All of the brown on top, yup that's garlic. I went a little overboard)

olive oil & extra salt for garnish (I used a wild mushroom and sage infused olive oil.... oh my goodness delicious!)

1. Preheat oven to 450 F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.

2. Gently heat up coconut milk and ghee in small sauce pan until very warm but not boiling.

3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour the coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for the coconut flour to absorb. (I got impatient and put it in the fridge for a few minutes).

4. Add beaten egg and mix again until fully combined.

5. CAREFULLY remove hot stone/pan from the oven, cover with parchment paper, and pour mixture into the center. I used a spatula to spread the dough until it was about 1/4 inch thick. The previous recipe recommended that you could also prepare your flat bread on a cutting board lined with parchment paper and then carefully slide it onto your hot stone in the oven.) Sprinkle with rosemary and garlic.

6. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

I got this amazing recipe from this wonderful blog: 

www.savorylotus.com/rosemary-garlic-flatbread-gluten-grain-nut-free-paleo/

Apple Pie

Well it is almost fall.... depending on who you ask, and with the autumn season comes delicious baking that I am looking forwards to, apple pie being one of my favorites. So here goes. I just tried this recipe and I must say it turned out amazingly.

APPLE PIE

Crust

2 cups of King Arthur's Flour (I used the Perfect Flour Blend)
½ cup Palm Shortening (I used Virgin Pressed Coconut Oil)
1 egg ⅔ cup water
½ tsp salt (or season to taste)
2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste) (I used Xyla sugar)

1. Mix together Gluten Free Flour along with optional Salt & Sugar
2. Add in Shortening (or butter), and mix until crumbly (I used my hands)
3. Add in Egg and mix until well incorporated - mixture will still be crumbly
4. Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
5. Cut Mixture in Half and roll into 2 balls (one for each crust or topping). (I put the extra ball into the freezer until next time as I only have one pie pan)
6. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin... carefully peeling back the paper as you press it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge... or top with an additional crust layer after adding your pie filling.Pierce bottom slightly with fork (and slit top layer with knife to vent).
9. Pre-Bake for approx. 15 minutes at 425 degrees.
10. Allow to cool for 10 minutes before pouring in the apple filling.

Apple Filling

1 cup of water

1 Tbsp lemon juice
1 cup of sugar (I used Xyla sugar and it actually tasted pretty good)
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground cinnamon
dash of salt
1/4 tsp vanilla
1/4 cup cornstarch (or if you do not have cornstarch you can use 1/3 cup of sifted flour adding slowly)
5 small Granny Smith apples, cored, peeled and chopped (I used golden delicious apples and I didn't peel them)

1. In a large saucepan combine all ingredients except vanilla and apples. Stir over medium-low heat until thickens (about 2 minutes), constantly stirring.
2. Add apples and vanilla and simmer on low about 5 minutes. Remove from heat and pour into the pie crust.

Oatmeal Crumble

1/2 tsp baking powder

2/3 cups rolled oats (I used wheat free oats)
2/3 cups flour (I used Perfect Flour Blend by a company I can't remember)
1/3 cup brown sugar (I used Coconut Palm Sugar)

1. Using your hands, rub thoroughly through the dry ingredients

1 ½ cups butter, cut in small cubes (I used Soy Free Earth Balance)

2. Sprinkle the crumble evenly over the fruit filling. 

3. Bake at 375 degrees F for approximately 30 -40 minutes or until the crumble is evenly golden brown. (You may need to put aluminum foil over the edges to prevent the crust from burning) 

4. Allow the pie to cool to room temperature before cutting and serving. 

Feelin' the fall spirit

Not-So-Princess Lizzy

"The Ransom" by MaryLu Tyndall

A book review of "The Ransom" by MaryLu Tyndall

Time travel may not exist, but MaryLu Tyndall has come close to accomplishing the impossible in her book "The Ransom." On page one you will find yourself taking a step into a tavern in Port Royal, 1692, and I guarantee you will be enthralled until the last page.

Juliana Dutton
Betrayed by her father's health and her brother's immaturity, Juliana is forced to try to run the family business in order to pay the bills. In a world where women are considered a wall flower, not capable of intelligent thought, Juliana struggles to hide her day to day activities, all while her brother is determined to spend all of her hard earned money at the gambling tables. To top it all off, she seems to have acquired an unwanted suitor who is threatening to uncover her secrets. There seems to be only one man who can help her, Lord Munthrope, someone she considers to be a buffoon, and she may be forced to accept his bizare engagement to stave off the rumors that being to encircle her life.

Alexander Hyde
Disenchanted with the world as his infamous father, Captain Edmund Merrick Hyde, one of the most feared pirates in Port Royal, raised him to believe in, Alexander steps away from the family faith and sets out to create his own destiny. The Pirate Earl is the man he becomes upon the Caribbean seas and in the dark alleys of Port Royal, but the pleasures no longer satisfy as they once did, and Alex becomes more desperate to find a way to stave off the emptiness lodged in his heart, all while battling an enemy from the past who threatens to take his life.

With an enemy out to destroy Alex and capture Juliana for himself, they both must struggle to overcome their fears and rely on the Divine while all seems to be lost. 

Take a step back into Port Royal, Jamaica in 1692, as MaryLu Tyndall once again weaves a tale that will leave you unable to walk away. Although I have never been to Jamaica, I felt as if I was there, visualizing the whole novel page by page.

MaryLu Tyndall creates a gripping story, and not just some feel good novel, but an accurate telling of what life was like in Jamaica in the 17th century. I am so tired of reading books that skim over the filthy, and sordid facts of the past. I must say I was impressed on the first page, when MaryLu threw her character into the brothels and proceeded to not skip over the lewd facts that permeated the docks of Port Royal in the 1600s.

Another thing that has impressed me with MaryLu Tyndall's writing is that although she has been pressured by the publishing companies to tone down the message of our salvation in Christ, she refused and has now branched out on her own, publishing her own books. Too many Christian books now-a-days have perhaps a paragraph worth of the Christian message, and MaryLu refused to be brow beaten into submission to what Satan's plans are for our world. An admirable feat to be sure.

I will conclude that if you are looking for a book filled with pirates, murk, mire, and mayhem, you have found the right book, and the right author. Go pick up one of her books at your local library, bookstore, or order online at amazon, barnes & noble, christian book store, or many other sites. You wont be disappointed!

Thoroughly emursed in the pirate world,
Not-So-Princess Lizzy

Asparagus Risotto

I tried this tonight, and was extremely happy with it. I had to modify the recipe, because for some reason they didn't have any herbs or spices in it... there wasn't even salt or pepper. So here goes.

Asparagus Risotto

1 T.     Olive oil
1/2 c.   Chopped onion
1 c.      Sliced fresh mushrooms

1 1/2 c. Arborio rice, uncooked (I used basmati  and it worked fine, I just had to add more liquid)
2 t.       Grated lemon peel

2 1/4 c. Condensed chicken broth (I used Presidents Choice Organics Chicken Broth)
1 1/2 c. Water
1/2 c.    White wine (I didn't have any, and therefore used more water)
3 c.       Cut fresh asparagus, 2 inch (2.5 cm) pieces

1/3 c.    Water
1 t.        Salt
1 t.        Pepper
1 t.        Basil leaves
1 t.        Greek seasoning
1/2 t.     Garlic powder
Chopped fresh parsley, for garnish

Heat oil in large non-stick skillet or wok. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated.

Stir in rice and lemon peel.

Combine chicken broth with first amount of water and wine. Add 1/2 cup broth mixture to rice. Cook, stirring constantly, until broth is absorbed. Add another 2 1/2 cups broth mixture, 1/2 cup at a time. Add asparagus. Add remaining 1 1/4 cups broth mixture, in 2 additions. Cook, stirring constantly, until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't, continue stirring on heat until they are.

Add second amount of water. Add the salt, pepper, basil leaves, greek seasoning, and garlic powder; stir. Remove from heat. Sprinkle with parsley. Serve immediately. Makes 5 cups.

Cookin' up a storm,
Not-So-Princess Lizzy

Turkey Apple Burgers

Alrighty everyone, I have a new recipe, something I tried tonight and I just have to share it. They are really good! Turkey Apple Burgers. It kinda seems a little strange, but they are so good.

Turkey Apple Burgers

1 lb.    Lean ground turkey

1        Large egg, beaten
1 c.     Finely crushed soda crackers (I used 3/4 c. PaneRiso Rice Bread Crumbs)
1        Finely chopped onion (I recommend using a food processor)
1        Garlic clove, crushed
1        Red apple, with peel, finely diced (I recommend using a food processor for this as well)
1 T.      Chopped fresh parsley
3/4 t.   Salt
1/2 t.   Pepper

Combine all 9 ingredients in large bowl. Form into 6 patties. Broil 4 inches (10 cm) from heat for 10 minutes per side, or grill over medium heat on barbecue. (I pan fried them on medium - high heat for about 4 minutes per side).

I added some stuff to the meal of course. I didn't have any buns, but you can definitely eat these burgers as an actual hamburger patty. I made some Herbed Baby Potatoes. Check out the link to find the recipe.

I also made some tomato salad. This is something my mom used to always make. Super easy. You take a couple tomatoes (depending on how much salad you want), cut them up like you were making Greek salad. Then take some parsley, Italian seasoning, a  Tablespoon of Olive oil (or grape seed oil) per tomato  Then add some salt and pepper and stir it up. You can add more seasoning or herbs if you would like, but that is pretty much it. So delicious.

You guys have a great day, and perhaps enjoy these delicious meal ideas.

Cookin' Up A Storm,
Not-So-Princess Lizzy

Herbed Baby Potatoes

This is a recipe that you can use all the time and takes no prep time. Tastes delicious and is really easy to do.

Herbed Baby Potatoes

2 lbs.  Red (or white) baby potatoes (about 40), unpeeled
2        Small onions, cut lengthwise into wedges
1 T.    Hard margarine/butter (I use Earth Balance Soy Free)
1 T.    Olive oil (I used Grape Seed Oil)
1 T.    Lemon juice
1 T.    Italian seasoning
1/2 t.   Salt

Cut any larger potatoes in half to make all uniform in size. Place in greased 9 x 13 inch baking dish. Add onion.

Melt the margarine in small saucepan on medium-low. Add next 4 ingredients. Stir. Pour over potato mixture. Toss until potato mixture is evenly coated with herbs. Cover tightly with foil. Bake at 375 degrees for 40 minutes. Remove foil. Stir. Bake, uncovered, for 10 minutes or until potatoes are tender and golden.

A little herby,
Not-So-Princess Lizzy

Zucchini Patties

Hey everyone!

I just discovered an amazing recipe and I had to share! They are so good, even though they look quite weird and a little bit disgusting to be honest with you. I had a friend tell me they looked like moldy pancakes. Tehe. These are to die for, especially if you have a chutney sauce. I used a mango chutney sauce my mom made last year, and I am going to have to get that recipe from her because it just made these amazing. So here goes.

Zucchini Patties

3 c.       Grated zucchini, with peel

1/4 c.    Finely chopped onion
2           Egg whites, fork-beaten
2/3 c.    Dry fine bread crumbs (I used 1/2 c. PaneRiso Rice Bread Crumbs - less because rice crumbs becomes really crumbly when there is too much)
1 tsp.    Low-fat salad dressing (I used mayonnaise)
2 tsp.    Whole wheat flour (I used Jeanne's Gluten Free Flour Mix)
1           Garlic clove, minced
1/8 tsp.  Dried oregano (I used Italian Seasoning
1/8 tsp.  Dried sweet basil (I used Greek Seasoning)
1/2 tsp.  Salt
1/8 tsp.  Pepper

Combine all 12 ingredients in a large bowl. Mix well to moisten bread crumbs. Form into patties, using 1/4 c. for each. Heat lightly greased frying pan or skillet until hot (medium-high heat). Cook patties for 3 to 4 minutes per side, or until crisp and golden. Makes 12 patties.

Gettin' Healthy,
Not-So-Princess Lizzy

Gluten Free Alcoholic Beverages

Hey everyone. I recently went to Ireland - will update you on that in a tad, but before I went I made an exhaustive list of all of the alcoholic brands that I could drink that are Gluten Free(GF). If you have any changes to this list, anything you know, please correct me.

Best brand for GF - Hiram Walker - all are GFNote: the types with none or only a flew listed below, and do not state otherwise, should be safe for GF drinkers)

• Amaretto
  • Hiram Walker
  • Disaronno
• Anisette
  • Hiram Walker
• Bailey's
• Beer - any labeled gluten free (corona is not)
  • Bard's Tale (sorghum)
  • Birra 76 Bi-Aglut (Italy)
  • Estrella Damm Daura (light imported from Spain)
  • Glutaner (Mongozo BV)
  • Greens (imported from UK)
  • Honey Beer (Ramapo Valley Brewery)
  • L.A. Massagere (& red ale) (Canada)
  • Mbege (Sprecher)
  • New Gist (Lakefront Brewery) (Sorghum)
  • New Planet Tread Lightly Ale (sorghum & corn)
  • O'Brien Premium Lager, Pale ale, & brown ale (Australia)
  • Redbridge (Anheiser-Busch) (sorghum)
  • Schlafly GF ale
  • Shakparo (Sprecher)
  • St. Peter's (imported from UK)
• Blue Curacao (most grain alcohol distilled)
  • Hiram Walker
• Bourbon (most brands)
  • Markers Mark
• Brandy - (grapes)
  • Schnapps - Hiram Walker
• Caesars - made without Worcestershire sauce
• Cafe Aztec
  • Hiram Walker
• Carolans Irish Liquor (alternative to Bailey's, which is not guaranteed as per their website) 
• Champagne
• Cider (all should be just fruit)
  • Ace
  • Angry Orchard
  • Bulmers
  • Crispin Hard (labeled GF)
  • Fox Barrel
  • Horsby's Hard Cider
  • Magners
  • Old Deadly Cider
  • Spire
  • Strongbow
  • Woodchuck
• Coolers (avoid unless 100% wine coolers)
• Cognac - (grapes)
  • Cognac De Beaulieu
  • Martell
• Cointreau (should be good)
• Diego - (contain no gluten)
• Dr. McGillicuddy - (corn) (not certified)
• Gin
  • Beefeater (GF) (wheat)
  • Cold River (Maine Distilleries)
• Grand Marnier
• Grappa (should be good)
• Kahlua (should be good)
• Kinky (should be good)
• Kirschwasser  - cherry liqueur
  • Hiram Walker
• Kombucha - (fermented tea)
• Jagermeister (should be alright)
• Margaritas (look under mixes)
  • Skinnygirl
  • Mr. & Mrs. T
• Martini (generally GF)-stay away from mixes (look under mixes)
  • Club extra dry martini (corn & grape)
  • Club Vodka Martini (corn & grape)
• Mead - (distilled from honey)
• Mistico
  • Jose Cuervo (agave & cane)
• Mixes & cooking alcohol
  • Club Tom Collins (corn)
  • Dimond Jim's Bloody Mary Mystery
  • Holland House
    • Except
      • Teriyaki marinade
      • Smooth & spicy bloody Mary mixes
  • Mr. and Mrs. T drink mixes
    • except
      • Mr and Mrs T  Bloody Mary Mix
      • Mr and Mrs T Premium Blend
      • Clamato Red-Eye
  • Spice Islands - (cooking wines) (cook with real wines as cooking wines aren't as good)
    • Burgundy
    • Sherry
    • White
  • Stirrings - (make a variety of cocktail mixes, higher quality than most)
• Ouzo - (grapes, anise)
• Rum - (beware "natural flavors")
  • Bacardi (Bacardi silver NOT GF)
  • Cacique
  • Captain Morgan Original Spiced Rum
  • Cruzan
  • Havana Club
  • Malibu
  • Pyrat Rum XO Reserve
• Sake - (fermented w/ rice and Koji enzymes [made with barley] ... should be GF)
• Sambuca (anise, star anise, elderberry, spices,
  • Hiram Walker
• Schnapps (lean more towards German or French brands. Americans use grain based alcohols while others use fruit)
  • Hiram Walker
• Scotch (avoid - is a malt whiskey)
• Tequila - (stay away from cheap tequila, try to only drink the ones below)
  • Acme (100% agave white tequila)
  • Albertsons  (100% agave white tequila)
  • Cano Waco
  • Cazadores Reposado
  • Equaline Good Day Labels  (100% agave white tequila)
  • Jewel  (100% agave white tequila)
  • Jose Cuervo (Don Julio NOT GF)
  • Patron
    • Anejo
    • Citronge
    • Gran patron platinum/burdeos
    • Reposado
    • Silver
    • XO cafe
  • Sauza Tequila
• Triple Sec (stay away from cheap as they do contain grain alcohol,  but overall is quite safe)
  • Hiram Walker
• Vermouth (wine based - can have all)
• Vodka (only drink the ones listed below)
  • 3 vodka (soy bean based)
  • Blue Ice (potato) (blue bottle)
  • Bombora (grape)
  • Boomerang (grapes)
  • Bushman's
  • Ceren (Colorado) (sugar cane)
  • Chopin (potato) (black cap & lettering)
  • Ciroc (grape)
  • Cold River
  • Crystal Head (Dan Akroyd)
  • DiVine (grape)
  • Hampton's
  • Jaguar
  • Kamchatka
  • Luksosowa (potato)
  • Monopolowa (potato)
  • Ocean (Maui) (organic & GF) (sugar cane)
  • Opulent
  • Pearl (distilled 5 times) (wheat)
  • Popov Citrus/Tangerine
  • Prairie Organic (RJ Phillips) (Corn)
  • Rain Organics (corn)
  • Reisk
  • SF Vodka "China Beach"
  • Smirnoff (corn)
  • Teton Glacier (potato)
  • Tito (distilled 6 times)
  • Vikingfjord (potato)
  • Zodiac
  • Exceptions: (do not drink)
    • Absolut (wheat)
    • Belvedere (rye)
    • Finlandia (barley)
    • Grey goose (wheat)
    • Ketel One (wheat)
    • Koskenkorva (barley)
    • La Chance (wheat)
    • Polar Ice (wheat)
    • SF Vodka "Baker Beach" (corn)
    • Smirnoff ice (corn) (6 pack)
    • Snow queen (wheat)
    • Stolichnaya (wheat) (blend)
    • Trump (wheat)
    • Van Gogh (wheat) (blend)
    • Vox (wheat)
    • X-rated (wheat) (blend)
• Whiskey (although the drinks listed below label themselves as gf, there are many that can still not drink them and react. Recommended staying away)
  • Jack Daniels black label
  • Marker's Mark
  • Seagram's Crown
• Wine
• Coolers (wine based only)
  • Boonies
• Port
• Sherry
• Exceptions (if not 100% wine... can contain Barley Malt, colors & flavorings)
• Coolers
• Fruit flavored wines
• Wine based drinks

 So for all those who are gluten free, and drink alcoholic beverages, I hope that this helps :)

Ever trying to help, 

Not-So-Princess Lizzy

Ginger Molasses Cookies

Hey everyone,

Wow, it has been a while, and for that I feel really bad! I am sure all of you know what life is like, getting in the way, butting into all of our commitments, especially our spiritual ones. So to start off this post I should tell you the news.... I am leaving for Ireland in 5 days! FIVE DAYS!! Hard to believe that it has finally arrived. I bought all of my tickets last week, and so this week has been frantic! Getting everything I need ready, and doing some packing, and some more packing.

I am going to be backpacking, which should be interesting. My next post is my advice that I have complied from MANY sites and will be my before trip advice. I will update it once I have arrived back though, just so you know the after trip advice :)

Alright. Well on with this post. I have been experimenting lately with different recipes for my allergies, and you HAVE to try this one! I tried it last summer; my grandma gave me the recipe actually, and I fell in love with it. I put it in a pile of papers.... and just recently found it. You will believe you just found heaven. So here goes.

Ginger Molasses Cookies

For a soft chewy cookie make as directed, but if you want a crisper cookie, bake an additional two to four minutes.

1/2 c.    butter  - 125 mL (I use Earth Balance Soy Free)
1 c.       brown sugar, packed - 250 mL
1           large egg
1/4 c.    fancy molasses - 60mL
2 c.       quinoa flour - 500 mL (I used 1 1/2 c. Jeanne's Gluten-Free Flour Mix, 1/4 c. coconut flour, and 1/4 c. almond flour )
2 tsp.    baking soda - 20 mL
1/2 tsp. salt - 2 mL
1 tsp.    ground ginger - 5mL
2 tsp.    ground cinnamon - 10 mL
1/2 tsp. ground cloves - 2 mL
1/4 c.    white sugar - 60 mL (I used organic cane sugar)

Preheat the oven to 350 F (180 C)

Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.

Mix the flour, baking soda, slat, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.

Roll the dough into 1 1/2 - inch (4cm) balls. (I used a small ice cream scoop) Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches (5cm) apart on a baking sheet and bake in the center of the oven rack for eight to 10 minutes. Let them cool for one minute to set before removing them to cool completely on a cooling rack. The cookies should be puffy and slightly browned on the bottom when you remove them form the pan.

Store for one week in a sealed container in the refrigerator or four weeks in the freezer.(At my house they last about 2 days... at the max, so don't expect to have them around for long)

I got this recipe from Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming


So I recommend you trying this recipe!!! My brothers, who call my food fake, LOVE these cookies. So I shall soon be updating about my trip. I will keep you posted.

Gonna have to start fasting,
Not-So-Princess Lizzy

Cherry Clafoutis

Alright, so I have to post this new recipe. I found it online, and honestly I loved it so much. When I first found this recipe I had no idea what clafoutis was so I was extremely happy  with out it turned out. 

Cherry Clafoutis

1 Tbs. Butter (I used Ghee which is dairy-free)

4 Eggs

1 cup Granulated Sugar, divided (I used organic cane sugar)

1/2 tsp. Pure Vanilla Extract

1/4 tsp. Almond Extract

1 Tbs. Brandy 

1 cup All-Purpose Flour  (Jeanne's Gluten-Free Flour Mix)

1 1/2 cups milk (I used Silk Unsweetened Almond Milk)

1 pound Pitted Cherries (Mine were frozen)

Powdered Sugar (Confectioner’s Sugar), for dusting

•   Preheat the oven to 375 degrees F.
•   Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep). (I used a cast iron pan, but next time I will use a deep dish pie plate because I had some trouble removing the clafoutis in one piece).
•   Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth.
•   In a mixing bowl, toss the cherries with the remaining 1/4 cup sugar. (I omitted this step)
•   Place three-quarters of the cherries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.
•   Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean.
•   Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).
•   Sprinkle with powdered sugar over the top with a sieve.
•   Serve the Cherry Clafouti warm.

Jeanne's Gluten-Free Flour Mix

So if you will notice, in quite a few recipes I post that I use Jeanne's Gluten-Free All-Purpose Flour Mix. You don't have to use this mix, it is just a mix that I really like. I have to say though that I like to add coconut and almond flour as well to my recipes.


Jeanne's Gluten-Free All-Purpose Flour Mix
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
Store in an airtight container.

Shopping

I have some great news everyone!!!!

So I know that all of you may not have allergies, but this is great information to know, so I just want to post everything I learned today, which was a lot.

I live in this city called Vernon, up in British Columbia, which for all those people out there who don't know Canada, is on the western end, in the Okanagan. This is where a lot of wines come out of, this beautiful area.

Anyways, let's move on from climate lol. As I was saying, I live in Vernon, and there are these two fantastic stores that I have to tell you about. Simply Delicious and Natures Fair. These are the specialty stores in town, the ones that hold most of the bulk foods and allergy foods.

So today, as I was shopping I decided to browse a little bit more, try to see what else there might have been to buy, and I was so amazed! I found so many things that I have been so upset about never having again. I found yogurt that I can have (they had almond and coconut), which I was super stoked about. They also had a butter spread that has no dairy that also has no soy in, which I prefer to stay away from anyways. I am hoping I will be able to use the spread in baking, but I am not quite sure if I can do that yet, as they had diary free baking sticks as well but were not on sale.

So on top of all of this, I found diary free, soy free cheese that I am so excited to try on gluten free pizza. I have a recipe for this pizza dough, so I will have to post and tell you how it went. I have not had pizza in over 3 years, so I can assure you I am super excited.

So, something I was complaining about the other day was never having whipped cream ever again in my life as there is no dairy free whipping cream that I could have. I FOUND SOME! It is this block of whipping cream. All you have to do is take as much as you want, and whip it for 4-5 minutes! When I read the ingredients I was so stoked that I almost screamed lol.

See, lately I have been getting down because it hits me over and over again how little I will be able to eat of what I used to. I mean, I can't have pudding because all the substitute milks don't make the pudding thicken. I have tried everything to fix that including adding corn starch to the baking puddings. Nothing works. It just stays runny, and it is not the same. So today when I discovered all of these new food products I realized that maybe there was more out there that I can have I just haven't found it yet. I will have to keep exploring and tasting and keep you updated on that. An answer to prayer I  must say; a prayer for my sanity.

Praying I don't eat to much,
Not-So-Princess Lizzy

Gluten Free Dairy Free Chewy Chocolate Chip Cookies

Alright,


All those out there that have gluten or dairy allergies, about to be amazed by these astounding cookies. I changed it a little, making them taste absolutely amazing. 


My family can attest that I complain on a daily bases about not being able to have gluten or dairy. I guess it is my downfall, not being happy with what I what I have. So I think God sent me this recipe just to cheer me up. I found this recipe, altered it a bit due to my own experiments. You can try it the original way, or you can try my recipe. ENJOY


Gluten Free Dairy Free Chewy Chocolate Chip Cookies


Ingredients:

2 1/4 C. gluten free flour (I use 1 3/4 C. Jeanne's Gluten-Free Flour Mix

     1/4 C. coconut flour, 1/4 C. almond flour)

1 tsp. baking powder

1 tsp. baking soda

pinch of salt

1/2 tsp. xanthan gum

3/4 C. dairy free butter (I use 1/2 C. ghee, 1/4 C. coconut oil)

1 1/4 C. granulated sugar (I use organic cane sugar - due to sugar allergies)

3 medium eggs (or two large eggs)

2 tsp. vanilla

12 oz semi-sweet chocolate chunks or chips (I use mini chocolate chips as they melt better)


Method:

Heat oven to 375°F.

Line 2 baking sheets with parchment paper (or a silpat if you have one) to prevent the cookies from sticking.

Combine all dry ingredients (except the sugar) in a medium bowl and set aside.

Cream butter and sugar in large bowl until light in colour and fluffy/creamy.  Scrape sides of bowl often.

Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low and gradually adding flour mixture, until well mixed.

Remove from mixer and gently stir in chocolate chips with a spatula.

Drop dough onto parchment paper either by rounded tablespoonfuls or with an ice cream scoop.  Make sure they are about 2 inches apart to prevent them from running together while baking.

Bake for 12 minutes or until light golden brown.

Let stand in baking sheets until cool and solid enough to handle, then remove from sheets and allow to cool completely on a wire cookie rack.

Store in an airtight container.

Enjoy!

Note: This is my gluten-free flour mix

Jeanne's Gluten Free Flour Mix

1 1/4 C. brown rice flour

1 1/4 C. white rice flour

1 C. tapioca flour

1 C. sweet rice flour (also known as Mochiko)

2 scant tsp. xanthan gum

Store in an airtight container.

Enjoy

Cookie Dough Dip

Once again life got ahead of me. Many of you may have remembered me mentioning that I was super busy last semester here at college. Well, was I ever wrong. I am so busy now that I barely have time to check my email or facebook anymore. Yeah!! It is rediculous! But anyways. My friend sent me this link to a website that had this amazing recipe on it, and I know that every single person out there will love it! I have yet to try it, but I know that it is going to be amazing.


For those of you out there that are allergic to gluten, well you are just in luck. I have a recipe for........ 


CHOCOLATE CHIP COOKIE DOUGH DIP

Exactly! Cookie dough dip! It is even healthy. Check out the recipe below and go look at the blog that it originated from. 

Cookie Dough Dip

• 1 1/2 cups chickpeas (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
• up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
• Sweetener (see note below, for amount)
• 1/3 cup chocolate chips (or Sugar-Free Chocolate Chips)
• 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/