Gluten Free Taco Pie

1 gluten free pie crust - see recipe below

1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Directions:
Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.

Gluten Free Almond Parmesan Chicken Tenders

8 Chicken Tenders OR 4 boneless/skinless Chicken Breasts

1 cup ground Raw Almonds or Almond Flour (I grind them in a magic bullet-you can also use a blender)

1 tsp. Paprika

1/4 cup Grated Parmesan Cheese, optional

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

Mix almond meal, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 20 - 30 minutes for chicken tenders, 45 minutes for chicken breasts.

Gluten Free - Low Glycemic Apple Flax Muffins

Ingredients:
• 1 ½ cups organic flaxmeal (Increase to 1 3/4 cups if using honey)
• 1 Tb baking powder
• 1 ½ Tb cinnamon
• ½ teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon sea salt
• 2/3 cup coconut sugar or 1/2 cup raw honey
• 4 large eggs, beaten
• ¼ cup unsweetened applesauce
• 2 Tbs coconut oil or extra virgin olive oil
• ¼ cup water (omit if using honey)
• 1 Tablespoon vanilla
• 1 medium apple, chopped fine or shredded

Directions:

Preheat oven to 350 F. Grease a muffin tin.

Place eggs in a bowl and beat with a fork. Add applesauce, vanilla, and water. If using honey add now and mix well.

Mix dry ingredients together in a separate bowl. Gently pour into wet ingredients. Mix only to moisten dry ingredients.

Let batter sit for a couple minutes. Pour into greased muffin pan and bake for 15 - 20 minutes or until toothpick comes out clean. Remove muffins from pan and let cool on cooling rack. 

Yield 12 muffins 

Glycemic Load per muffin: 5

Gluten Free Peanut Butter Bars

1 1/2 cup almond flour (I make my own flour by placing sliced almonds in my magic bullet and processing  until fine. You can also use a blender)

2 eggs

1/2 cup raw honey - I like to use 1/4 cup honey & 1/4 cup coconut sugar

1/2 cup applesauce  with no sugar added

1 cup natural peanut butter - with no sugar or additives added

2 tsp baking powder - Rumford non aluminum

1/2 tsp baking soda

1 tsp vanilla - McCormick brand

1 Tb olive or organic coconut oil

1 1/4 cup Ghirardelli dark chocolate chips or Enjoy Life certified gluten free, soy free, dairy free, nut free, mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13 cake pan

Combine eggs, honey (or sugar), applesauce, oil, and vanilla in your mixer bowl or a large mixing bowl if mixing by hand. Mix until smooth then stir in peanut butter and mix to incorporate. With mixer on low, add the remaining ingredients except chocolate chips. Slowly add 1 cup chocolate chips. Pour into prepared pan and bake 17 to 20 minutes.Pull pan out of oven and sprinkle with the remaining 1/4 cup chocolate chips. Place back in oven for just a minute or so to soften the chips. Take out of oven and using a knife or rubber spatula spread the melted chips over the bars. Let cool and cut into 2 inch squares. Makes approximately 20 bars.

Gluten Free Low Glycemic Chili

1 lb ground sirloin, turkey, buffalo Or diced cooked chicken

1 small onion, chopped or 1 Tb. onion flakes

2 15 oz cans diced tomatoes

1 15 oz can tomato sauce

1 1/2 TB chili powder

1 TB ground cumin

¼ tsp oregano

1 tsp cocoa

¼ tsp cinnamon

1 15 oz can kidney beans, rinsed and drained

2 15 oz can black beans, rinsed and drained

Cook meat, onion, and green pepper in large skillet until meat is browned. Drain meat if necessary.

Add remaining ingredients except beans. Stir until smooth. Add beans and stir to incorporate. Bring mixture to a low boil. Stir then reduce heat. Place lid on pan and let simmer 20 minutes to ½ hour.

Crockpot:

Brown meat and drain. Add all ingredients to Crockpot and stir. Cook on low for 6 hours.

Gluten Free Pie Crust

2         cups     Gluten-free flour blend (see below)

1/2      tsp        Salt
1         Tb        Coconut palm sugar, xylitol, or fructose
3/4      cup       Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5    Tb        Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                     Egg  organic, free range (for egg free add 1 tablespoon flaxmeal to 3 Tb warm water. Place in freezer for 10 minutes to thicken
2        tsp        Gluten Free Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
    
   Gluten Free Flour Blend:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.
   
   
   
   

Gluten Free Pumpkin Pie

1 15oz can Libby's 100% Pumpkin

1 cup Gluten free Rice milk, Almond milk, or milk of your choice

1 1/4 tsp Cinnamon - McCormick brand

1/2 tsp Ginger - McCormick brand

1/4 tsp Cloves - McCormick brand

1/4 tsp Sea Salt

1 1/2 tsp Vanilla extract - McCormick brand

1/2 cup Raw Honey or Coconut Nectar - or you can use 1/4 cup honey and 1/2 cup Xylitol or Fructose

2 Organic, free range eggs**(see below for egg free)

Preheat oven to 425 degrees.

1. Beat eggs, honey (or sugar preference) and vanilla in a large bowl. Stir in pumpkin, salt and spices and mix to incorporate. Gradually stir in desired milk. Do not over mix.

2. Pour into gluten free pie shell (see recipe below).

3. Bake in preheated oven for 15 minutes. Turn oven temperature down to 350 degrees and continue to bake for 40 to 45 minutes or until a knife inserted into the center comes out clean.

** Egg free - Omit eggs.. Mix 2 Tablespoons Flaxmeal to 6 Tablespoons very warm water. Let sit for 5 minutes to thicken then use the same as you would eggs. Also add 3 Tablespoons Arrowroot powder when adding the spices.

Gluten free Pie Crust

2        cups   Gluten-Free flour mix (see below)

1/2     tsp      Salt
1        Tb      Coconut Palm Sugar, Xylitol, or Fructose 
3/4     cup    Coconut Oil or non hydrogenated margarine – make sure it is very cold
3 - 5   Tb      Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                   Egg, organic free range (for egg free add 1 tablespoon flaxmeal to 3 tablespoons warm water. Place in freezer for 10 minutes to thicken
2         tsp     Gluten Free Apple Cider or Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
   
   Gluten Free Flour mix:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.