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Oat peanut butter muffins 5.6 protein and 160 calories each-recipe makes 12 muffins I used peanut butter, but this recipe would be great with almond butter or sunflower butter! Ingredients: 1 cup gf certified oats rolled, blitzed in food processor ¼ cup of gf certified rolled oats 2 Tbsp psyllium husk 2 tsp baking powder ½ tsp salt 3 Tbsp (75g) Maple syrup ½ cup Peanut butter, natural (no sugar, no salt) 1 Tbsp apple cedar vinegar 2 tsp vanilla extract 2 eggs Top with: ¼ cup pumpkin seeds Or ¼-1/3 cup of semi-sweet chocolate chips (My husband loves a bit of chocolate in the treats I make. I stick with the less sugar option.) Directions: Place those (pit-less) dates into a food processor until they are like a paste. You can add the rest of the ingredients right in there after that first step. Miss until WELL combined! Form them into balls. Place them on parchment and baking sheet and pop them in the freezer for about an hour. When you are ready to cover them, use a double boiler and warm up your chocolates. Dunk a few frozen balls at a time, cover the ball completely with chocolate. Then, place them back on wax paper or parchment paper lined baking sheet, top with sliced almonds, & place in the freezer again, for another hour. Once they are frozen completely you can place them in a freezer-safe container or plastic freezer bag for you to jump in there and grab what you need whenever you want. We are big fans of them straight from the freezer!!
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SO Delicious! You will LOVE this DELECTABLY Asian inspired tofu dish!!!! @bigmountainfoods is my favorite soy-free tofu. I can handle a little bit of soy, but not too much! This soy-free tofu is wonderful and full of protein and this dish gives it so much flavor! Use whatever tofu you like but this recipe will be good for 28 ounces tofu. (2)14 ounces @bigmountainfoods (fava)tofu 1 Tbsp tamari, divided- if using 2 different types of tofu 3 Tbsp cornstarch, divided-if using 2 different types of tofu For the sauce: 1 Tbsp extra version of olive oil 6 clove garlic, minced 2 Tbsp low sodium tamari 2 Tbsp organic coconut nectar 4 tsp toasted sesame oil 4 Tbsp of your finest maple syrup 1 Tbsp cornstarch Top with: 2 Tbsp Each: Toasted sesame seeds and scallions Dry the tofu as best you can. Cut into cubes. Coat with cornstarch-mix until they are all coated. Place on parchment lined place in preheated 375° oven for 25 minutes. Right before the tofu is done make the sauce. Sauté garlic in EVOO until slightly brown. Add the tamari and maple syrup. In a small bowl, make a slurry of cornstarch with 1 Tbsp water then pour into the saucepan stirring the whole time -until the sauce thickens a bit. This is a GREAT way to start 2026! Dancing in the year, in the kitchen, because of this protein ball that tastes like something too decadent to have without a celebration or occasion! These PROTEIN “dessert” BALLS are something worth celebrating all by themselves! My husband had one and said “Damn these are delicious! There’s no way this is good for me!” 😜🤣 Sorry to tell you that they aren’t bad for you honey. They do have a bit if sugar but NOT A BAD AMOUNT! So, you can ENJOY! Over 3g protein each (recipe makes 17-18 balls) Ingredients: 56g Protein powder-vanilla 3 Tbsp (75g) Maple syrup 3 Tbsp Peanut butter, natural (no sugar, no salt) 3Tbsp cacao powder 140g (about 20) dates 200g Semi- sweet chocolate 100g 60% dark chocolate unsweetened 1/3-1/2 cup Sliced almonds for the top Directions: Place those (pit-less) dates into a food processor until they are like a paste. You can add the rest of the ingredients right in there after that first step. Miss until WELL combined! Form them into balls. Place them on parchment and baking sheet and pop them in the freezer for about an hour. When you are ready to cover them, use a double boiler and warm up your chocolates. Dunk a few frozen balls at a time, cover the ball completely with chocolate. Then, place them back on wax paper or parchment paper lined baking sheet, top with sliced almonds, & place in the freezer again, for another hour. Once they are frozen completely you can place them in a freezer-safe container or plastic freezer bag for you to jump in there and grab what you need whenever you want. We are big fans of them straight from the freezer!!  Cinnamon Cardamom Coffee Cake Preheat oven 350° Bundt pan (6 cup) 1 ½ cups of Jen’s gluten-free all-purpose flour (found in the cookbook) 2 ½ teas baking powder ½ teas salt ½ cup cane sugar 1 egg, room temperature ½ tsp vanilla extract ½ tsp cinnamon ½ tsp cardamon, crushed ¼ cup olive oil ¾ almond milk (or milk) Cinnamon Cardamom Crumb Topping 1/3 cup of Jen’s gluten-free all-purpose flour ½ cup dark brown sugar packed ¼ cup unsalted butter, softened ¼ cup sliced almonds ¾- 1 tsp cinnamon ¼ tsp cardamom Pinch of salt Drizzle (Optional) ½ cup confectioners’ sugar 1 Tbsp ½ & ½ (or milk) Mix well. This should be very thin. Directions: Combine dry ingredients for cake in a bowl. Beat together egg, oil, and milk in a separate bowl. Next add the dry ingredients to the wet. Brush Bundt pan with oil or butter and spread evenly. Combine the topping ingredients together until a crumbly consistency. Fill pan with the crumble and up the sides a bit. Next add the cake batter and as you are adding batter make sure you have a bit of that crumble along the side. This will make a shallow cake like a Danish ring! Cook for 25-28 minutes. Add the drizzle if you like. The cake will have a delicious crunchy top! TWO SIZE Cakes Available for you BELOW! 12 CUP BUNDT PAN 3 cup of GF all-purpose flour (or of Jen’s all-purpose flour) 1 ½ teas salt 3 TBS vanilla 2/3 cup (full fat) sour cream 1 ¾- 2 cup sugar 2 cup butter (unsalted) room temp <4 sticks> 8 eggs room temp 1 ½ teas baking powder DIRECTIONS: Preheat oven to 350° *Note: If you use convection setting remove and test cake about 5-10 minutes sooner than if using the regular oven setting. Scrape sides when needed. 1. Measure and shift together GF AP. 2. Mix/cream together butter and sugar 3. Add 2 eggs (one at a time) while mixing 4. Add about 1 cup of dry mixture, mix 5. Add 4 eggs (one at a time), while mixing 6. Add more flour, mix 7. Add eggs (one a time) while mixing 8. Add sour cream, mix 9. Add vanilla, mix 10. Add the rest of dry ingredients. Mix for 30 seconds or until smooth. Make sure you get all the goodies on the side! *Note: steps 3-9 the mixing is just a tiny bit to incorporate. DO NOT OVER MIX Place in slightly buttered bundt pan. 55-60 minutes (regular baking setting) *CHECK IF CAKE IS DONE: Simply insert toothpick and make sure it comes out clean!!! WHEN USING a 6 CUP or 8 CUP BUNDT PAN 1 1/2 cup of GF all-purpose flour (or of Jen’s all-purpose flour) 1 teas salt 2 TBS vanilla 1/3 cup (full fat) sour cream 1 cup sugar 1 cup butter (unsalted) room temp <2 sticks> 4 eggs room temp 1/2 teas baking powder DIRECTIONS: Preheat oven to 350° (If you use convection setting remove and test cake about 5-10 minutes sooner than if using the regular oven setting) *Note: Steps 3-9 the mixing is just a tiny bit to incorporate. DO NOT OVER MIX Scrape sides when needed. 1. Measure and shift together GF AP. 2. Mix/cream together butter and sugar 3. Add 1 egg, mix 4. Add about 1 cup of dry mixture, mix 5. Add 2 eggs (one at a time), while mixing 6. Add more flour, mix 7. Add 1 egg, mix 8. Add sour cream, mix 9. Add vanilla, mix 10. Add the rest of dry ingredients. Mix for 30 seconds or until smooth. Make sure you get all the goodies on the side! Place in slightly buttered bundt pan. 30-35 minutes (regular baking setting) *CHECK IF CAKE IS DONE: Simply insert toothpick and make sure it comes out clean!!! Allow to cool before serving or drizzling glaze over! ENJOY!  Almond Cookies Preheat oven 350° Bake for 14 minutes Ingredients: 200g almond flour 150g powdered sugar 2 egg whites Limoncello, rum OR vanilla extract (I used 2 vanilla bean stalks +2 Tbsp vanilla extract) +Powder sugar to roll cookies in Directions: *whisk egg whites until very fluffy *add powdered sugar into the egg whites *fold in almond flour gently *add vanilla bean + extract fold gently once more. *form cookies roll into sugar, place on parchment paper baking sheet Bake for 14 minutes in a 350° oven. Preheat the oven to 400 degrees Using: Recipe for “My Kid’s Favorite” pizza dough is on page 141 Add: 2 Tbsp of brown rice flour 4 Tbsp of Expandex Tapioca (if you have it, or regular tapioca flour if that is what you have) Ingredients I used this time for filling: Parmesan cheese Mozzarella cheese Genoa Salami Pepperoni Ham Cappy 1-Egg, beaten + 1 Tbsp water to brush on top of the roll Granulated garlic (optional) Directions: Roll out the dough until around ¼ - ½ inch thick and layer your filling from top to bottom leaving 1-2 inches on the end. Roll the length of the dough vertically, folding in the goodies that will make the swirl when you cut it. I recommend you place the cheese in the middle because as I have noticed the cheese will ooze out and being on the end, you can lose precious cheese from the stromboli. Brush with egg wash. Sprinkle the top with granulated garlic (optional) Bake for 20 minutes until golden brown. Slice and enjoy with a pizza or marinara sauce! TIP: I used brown rice flour and cassava flour to knead and roll out the dough. The dough remained fluffy and light! Play around and try Muenster cheese Swiss cheese Ham Bacon Spinach Ground beef with cheedar cheese (inspired by Paul Hollywood’s recipe)Serves 8-9 Ingredients- puff pastry 225g plain gluten-free a;;-purpose flour, plus extra to dust ½ tsp fine salt 200g cold unsalted butter (or frozen) Juice of ½ lemon 180-200ml ice cold water Directions
Preheat oven to 415° convection Ingredients- filling 450g sausage meat, remove casing (we used hot Italian chicken sausage) 1 onion, caramelized 1 egg, beaten 2 Tbsp toasted sesame seeds Directions 1-Sprinkle the counter with rice flour and roll out your puff pastry until it is about 15-16 inches x 9-10 inches. 2-Roll your sausage into a long roll the same length as the puff pastry. 3-Lay the sausage on the pastry leaving 2 inches at the end. 4-Place the caramelized/sautéed onions on top of the sausage. 5-Roll the pastry over the sausage and onions and tucking at the same time. Making the roll nice and tight (without ripping the pastry) 6-Press on the seam of the roll firmly and then place the roll, seam down. 7-Cut the roll into equal parts. 8-Place on a parchment lined baking sheet. 9-Brush with beaten egg. 10-Make a few slash marks on top of each roll and then sprinkle with sesame seeds. 11- Bake for 20 minutes or until the pastry is golden and crisp (and the sausage meat is cooked through). 12-Allow the sausage rolls to cool on a wire rack for 5 minutes before serving. Preheat oven to 375°
Cook Time: 35-40 minutes Ingredients Marinate 2-3 lemons, juiced 4 garlic cloves, sliced 1 tsp paprika ½ tsp black pepper 1 tsp sea salt ½ tsp garlic powder, fine ½ tsp onion powder, fine 2 tsp dried chives 1 tsp dried parsley 3 Tbsp extra virgin olive oil Stuffing 1 oz goat cheese ½ oz smoked sun-dried tomatoes 5-6 asparagus, trimmed Garlic Mashed Potatoes 3 russet potatoes, peeled and cut into 2-3” cubes 6 Tbsp butter, salted ¼ cup ½ & ½ (or milk) 3 large garlic cloves, sliced 2 Tbsp extra virgin olive oil 1 tsp sea salt 4 toothpicks Directions 1. Cut chicken breast, long way down the side of breast, creating a little pocket for “stuffing”. 2. Mix ingredients for marinate together with the chicken and place in Ziploc bag (or bowl and cover). 3. Place in the refrigerator for 2 hours. 4. Lay marinated and cut chicken on a cutting board and place asparagus and sun-dried tomatoes first. Next, take the goat cheese and tuck it into the pocket and also sprinkle on top of the vegetables. 5. Bring the two ends of the chicken together, get them as close as you can, and seal them closed with toothpicks. 6. Place in preheated oven for 35-40 minutes. Inside temperature should be 165. 7. Moving onto the next step: put the olive oil and sliced garlic in a small frying pan and sauté for 30- seconds - 1 minute on medium/high then lower the temperature until golden brown on all sides. Set aside. 8. In a medium size pot, place cut potatoes and cover completely with water. Bring it to a boil. Allow to boil for 8-10 minutes. You should be able to push a fork through easily. 9. Drain potatoes and add butter, ½ & ½, and salt. Mash with potato masher or beat with hand beater. 10. Add garlic and mix the garlic in with a fork.  BEEF WELLINGTON I HAVE TO SHARE this with you! This was my first time having beef wellington. I think this was in the top 5 things I've ever eaten. I couldn't get enough. Each bite was savored. Absouletly worth the price and effort. It will now be included at ever CHristmas from this moment on! Preheat oven 400° Ingredients 2 – 2 ½ pound center-cut beef tenderloin, trimmed 2 Tbsp Dijon mustard (or you can use horseradish sauce) 1 1/2 lb. button mushrooms, cut 5-6 garlic cloves, minced ½ Tbsp fresh rosemary, chopped (or you can use thyme) 2 Tbsp butter, unsalted 16 sliced prosciutto, thin black pepper salt 1 Tbsp Extra virgin olive oil Double batch of Jen’s Puff Pastry Recipe (or 2 packages of gluten-free store bought) Rice flour for dusting 1 large egg, beaten Salt for sprinkling, (the best is to use flaky or coarse salt; sea salt, kosher salt or Maldon finishing salt) Direction 1.Season the tenderloin with salt and pepper. As desired-I suggest you be generous. The tenderloin may need to be ties with twine in order to do the next step. 2.In cast iron skillet (or large frying pan) add the olive oil, when warm, place the beef into the pan. Brown on each side, including the ends. 3.When done, remove from pan and place on large dish. 4.Meanwhile, place the mushrooms, garlic and rosemary into a food processor and blitz until the mixture is finely chopped. 5.Next place the butter into a sauce pan and melt it. Add the chopped mixture into a warm sauce pan. Season with salt and pepper. Cook for about 20 minutes, until the liquid has evaporated and you have a mixture that resembles a mushroom paste. (it is called duxelles in French cuisine). 6.Allow to cool on counter for a few minutes then into the refrigerator. 7.With pastry brush, spread Dijon mustard all over the beef. 8.Next, place plastic wrap on the counter longer than the length of the tenderloin. Then place a second piece of plastic on top so that you have a sturdy wrapping! If you need a piece of wrap vertically as well do so because we want this beef to be encased in this plastic wrap. 9.Line your plastic wrap with the prosciutto in a rectangle that will be LARGE ENOUGH to cover all of the tenderloin. If you have to pick up the beef and hold it over the prosciutto to measure than do so to insure you have a large enough space. ***If you are able- measure the size of the spread you have because you can use this at the pastry stage as a guide! 10. Using the back of a spoon or a spatula, spread the mushroom mixture (or duxelles) evenly over the prosciutto. Try to spread as thin as you are able. 11.-Season the tenderloin with a bit of salt and pepper. 12.Place the beef on top of the mushroom mixture and prosciutto at the bottom closest to you. Next, using the plastic wrap to do so, roll the meat into the mushroom mixture and prosciutto, as tight as you can. Rolling with a small bit of pressure. You will be tucking the ends of the prosciutto as you go. When you are done rolling, take the ends of the plastic wrap and twist! TIGHTLY! It will create a log, nice and secure. 13.Place into the refrigerator to cool for 30 minutes – one hour. 14. If you were lucky to find a fabulous gluten-free puff pastry at the store- GREAT! I prefer this homemade recipe over any of the ones I’ve found. Click here for the recipe. I suggest making the homemade gluten-free puff pastry a bit ahead of the processes you’ve done so far because there are several layers of lamination. Take this time while the beef is chilling (which helps to maintain its shape) to get a few laminations in! 15.Place a bit of rice flour on the counter/work station and roll out your puff pastry. If you measured in the previous step, then roll the pastry to that size + a bit more to ensure you cover every inch of that beef. 16.Take the beef out of the refrigerator. Remove the plastic wrap from the meat and place it at the bottom of the puff pastry, near you. Using a pastry brush, brush the other three edges of the pastry with the egg wash. Next, roll the edge of the pastry while encasing the beef. 17.-Once the beef is fully covered in the puff pastry, trim and excess puff pastry Take a fork and crimp the edges-sealing. 18. Wrap once more in plastic wrap and chill in the refrigerator for 20-30 minutes. 19-Remove the beef wellington from the refrigerator, remove the plastic wrap, and place into a greased (olive oil) roasting pan (or parchment lined baking sheet). Brush it with egg wash. Sprinkle with coarse or flaky salt. 20-Bake until pastry is golden for about 50 minutes. The center should register about 120-130°F which will be a medium-rare, Let rest 10-15 minutes before carving and serving. Note: I suggest leaning toward having more puff pastry than necessary. Nothing would be worse than working for this gorgeous meal and being a bit short of pastry! Take the remaining pastry and follow my recipe for a quick OPEN-FACED PASTRY! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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