Instant Pot Pumpkin Steel Cut Oats

Ingredients:

• 1 Tbsp coconut oil
• 1/2 cup steel cut oats
• 1 cup water
• 1/2 cup soy milk
• 1/2 cup pumpkin puree
• 2 Tbsps maple syrup
• 1 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon salt

Directions:

1. Add coconut oil to instant pot, select Sauté.
2. When coconut oil is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
3. Add water, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and salt.
4. Select high pressure and 12 minutes cook time.
5. When beep sounds, turn off pressure cooker and use a natural pressure release for 12 minutes and then do a quick pressure release to release any remaining pressure.
6. When valve drops carefully remove lid.
7. Stir oats.
8. Remove cooking pot from the pressure cooker and let oats rest in the cooking pot uncovered for 5 – 10 minutes until oats thicken to desired consistency.

Pamela's Multi-Grain Bread

Wet Ingredients

• 1/4 cup oil
• 2 eggs plus enough water to make 2 cups liquid

Dry Ingredients

• 1 bag minus 1/2 cup (3 cups) Pamela's Gluten-Free Bread Mix
• 1 packet (2-1/4 teaspoons) of active dry yeast
• 1/4 cup teff (the whole grain, not flour, not soaked)
• 1/4 cup quinoa (the whole grain, not flour, not soaked)
• 1/4 cup buckwheat flour
• 1/2 teaspoon salt

Directions

1. Mix dry ingredients add wet ingredients and mix with a heavy duty stand mixer for 3 minutes using whisk attachment.
2. Pour into lightly greased 8-inch x 4-inch bread pan fitted with a parchment collar (see instructions below for making the collar).
3. Smooth the top of dough with greased or moistened fingers.
4. Slit top in 3 places with sharp knife to prevent splitting
5. Let raise for 60 to 75 minutes.
6. Bake at 350° for 65 to 70 minutes.
7. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Pamela's Multi-Sprout Bread

INGREDIENTS

Dry ingredients:

• 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
• 1 yeast packet (2-1/4 tsp) enclosed in 19 oz bread mix bag
• 1/2 tsp salt

Wet ingredients (and salt):

• 1/4 cup oil
• 2 eggs plus enough water to make 2 cups liquid

Sprouts:

• 1/2 cup small sprouts (alfalfa or clover)
• 1 cup larger sprouts (lentil or radish)
• Use any combination or just one kind equal to 1-1/2 cups maximum

DIRECTIONS:

• Mix dry ingredients.
• Mix wet ingredients plus salt.
• With stand mixer incorporate wet and dry ingredients for 3 minutes using whisk attachment.
• Finally add sprouts to incorporate.
• Pour into lightly greased 8x4-inch bread pan fitted with a parchment collar. (Use two pieces parchment cut approximately 14x5-inches. Place each piece in the middle of the long side and fold around the small ends and overlap.)
• Smooth the top of dough with greased or moistened fingers.
• Let rise for 60 to 75 minutes, slit top in 3 places with sharp knife to prevent splitting, and bake at 350°, 65 to 70 minutes.
• Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Coconut Curry Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, cubed
• 1 small-medium onion diced very finely
• 1 inch ginger finely chopped
• 2 cloves garlic finely chopped
• 3 cups vegetable broth
• 1 can coconut milk
• 1 tsp salt
• 2 tbsp lemon juice
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric
• 2 T olive oil

Instructions:

• Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant.
• Add remaining ingredients, except lemon juice, and bring to high pressure.
• Cook at high pressure for 10 minutes and allow to depressurize naturally.
• Using an immersion blender, blend soup, add lemon juice, and serve.

Gluten-Free All-Purpose Flour Mixes

Inexpensive and Easy

 1:1 potato starch and rice flour

or

 3:2 white rice flour and corn starch

or

2:2:1 brown rice flour and white rice flour and corn starch

https://glutenfreeeasily.com/two-ingredient-best-gluten-free-all-purpose-flour-mix/

http://www.frugalfarmwife.com/article/gluten-free-flour-mix/

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Jeanne's 

Ingredients

• 1 1/4 C (170 g) brown rice flour
• 1 1/4 C (205 g) white rice flour
• 1 C (120 g) tapioca flour
• 1 C (165 g) sweet rice flour (also known as glutinous rice flour or under the brand name, Mochiko)
• 2 scant tsp. xanthan gum

Directions

• mix together and store in a cool, dark place, or in fridge for long-term storage).
• 1 C of this mix equals 140g. Use this mix cup-for-cup or gram-for-gram in all of your recipes:

http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/

Banana Flax Muffins

Dry Ingredients:

• 1 cup flax meal
• 1 1/2 cups flour
  • kamut works well
  • Pamelas bread mix is acceptable
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice

Wet Ingredients

• 1 vegan egg
• 3 large bananas
• 1/4 cup sugar free pancake syrup
• 1/2 teaspoon vanila

Directions:

1. Make vegan egg
2. Mix dry ingredients except flax
3. Mash bananas
4. Mix bananas, flax and egg and pancake syrup
5. Add dry ingredients
6. Fill greased muffin tins.
7. Bake for 20 minutes at 375°F

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Oatmeal Muffins

Good to make with granola, or oatmeal cookies. Many of the same ingredients: rolled oats, coconut oil, vanilla, cinnamon, nuts.

Ingredients

• 1 cup milk (almond, soy or rice milk works great too)
• 1 cup rolled oats or quick oats
• 1 egg or vegan egg
• 1/4 cup vegetable oil, canola oil, or coconut oil
• 1 cup all-purpose flour or wheat flour or all-purpose gluten free flour
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

 

Directions

• Preheat oven to 425°f (220°c). Grease 12 muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats. Soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.