Green Chili

Recently, I made Green Chili from Elizabeth Gordon's book, Simply Allergy-Free.  It was so easy and delicious!  It's not spicy at all unless you add jalapenos. 

Ingredients:
3# pork shoulder, cubed
1 28 oz. can green tomatillos, crushed (I crushed mine by hand since they were whole)
1 4 oz can chopped green chilis
1 yellow onion, chopped
1 bunch cilantro, chopped
1/2 t. cumin powder
1 t. dried oregano
1/2 t. salt
limes and jalapenos for serving

Instructions:
Place meat, chilis, onion, cilantro, cumin, oregano, and salt in the slow cooker and toss to coat.  Add the crushed tomatillos and cover.  Cook on low for 6-8 hours.  I used my potato masher to shred up the meat. 

Serve over white rice or soaked and cooked white beans. 

It's great leftover, too!

Snickerdoodle Muffins

This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.

Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten

Instructions

Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt.  Make a "well" in the center.  Add coconut oil, vanilla extract, and applesauce or egg  Blend well.  Batter should not be lumpy.

Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center.  Tops should be just slightly golden.  Let cool.

Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended). 

Shortcakes and Biscuits

This recipe for is based on Elizabeth Gordon's Shortcakes recipe in Simple Allergy-Free. Although her recipe is for shortcakes, it works very well for biscuits as well.  Since I didn't have any sorghum flour on hand, I used tapioca starch instead and it worked beautifully.  And since canola oil is not healthy, I used coconut oil.   

Ingredients

2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
 2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not  healthy for us)
1/4 c. applesauce

Preheat oven to 400 degrees F.

1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well. 
4. Make into 1/2 c. balls and flatten them.  (I baked them on my silpat.) Bake for 20 minutes.