Pumpkin Granola

3 c oats
1/2 c pecans
1/2 c walnuts

1/2 c sliced almonds
2 Tblsp ground flax seed
3/4 tsp stevia
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

1/4 tsp cloves
1/2 c pumpkin
1/4 c molasses
1/4 c maple syrup
1/2 c oil
1 tsp vanilla

Stir together on baking sheet. Bake at 350 for 30 minutes. Stir after 15 minutes.

Gluten-Free Cake Donuts

Whisk together the dry ingredients:

1 c brown rice flour
1/2 c tapioca starch
1/2 c almond meal
3/4 tsp stevia & 1 tsp sugar or 1/3 c coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Add the oil and margarine first, by pieces; use a pastry cutter until the flour becomes sandy. Add rest of wet ingredients and mix until smooth.

1/4 c oil
1/4 c margarine or butter
1/2 c milk & 2 Tblsp
3 eggs
1 tsp vanilla

Use a Baby Cakes Donut Maker and spoon batter into donut holes. Put enough batter to fill to top. Cook for about 2 minutes. Remove and cool on wire rack. Sprinkle with powdered sugar, cinnamon sugar, or dip in melted chocolate chips or spread with chocolate icing, or glaze.

Apple Muffins

Whisk together dry ingredients:

1 1/2 c flour or gluten free flour
1 tsp xanthan gum if using gluten free flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp stevia or 1 c brown sugar with wet ingredients

In a separate mixing bowl beat together:

1/3 c oil
2/3 c milk
2 tsp vanilla
2 large eggs

Beat the wet ingredients and sugar, if using, until smooth. Add to the dry ingredients and combine well.

Stir in:

1 1/2 c grated apple
1/2 c chopped nuts

Preheat oven to 350 degrees F. Spoon the batter into twelve greased muffin cups. Bake in the center of  oven until done, about 20 to 25 minutes. Remove the muffins from the pan and cool on a wire rack.

Chocolate Zucchini Muffins

2/3 c almond meal
3/4 c brown rice flour
1/4 c tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 to 2 tsp stevia or 1/2 to 1 cup sugar
3 Tblsp cocoa powder
2 eggs
1/2 c oil
1/2 c milk
1 Tblsp vanilla
1 1/2 c grated zucchini

Preheat oven to 350. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in blender until smooth. Stir the wet into the dry just until mixed. Divide evenly into 12 greased muffin cups. Bake for about 15 minutes or until toothpick comes out clean. Cool slightly and remove from pan and cool on wire rack.

Potatoes with Herbs

1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
6 Tblsp butter, melted
2 lbs. potatoes, thinly sliced

Preheat oven to 425.  In small bowl combine seasonings. Place 2 Tblsp melted butter in 13 x 9 inch baking pan. Put a third of potato slices and sprinkle with about 1/2 tsp seasonings and  4 tsp butter. Repeat layers twice. Cover tightly with foil. Bake 20 minutes. Uncover and bake 20 more minutes or until potatoes are tender. Let stand 10 minutes.

Serves 6 to 8

Lemon Chicken and Zucchini

1 lb. chicken breasts
1/4 c chicken broth
1 Tblsp cornstarch
2 Tblsp soy sauce
1 tsp sugar
2 Tblsp oil
1 tsp grated ginger root
3 1/2 c sliced zucchini or vegetable of choice
2 Tblsp lemon juice
8 oz. fettucini brown rice pasta or wheat pasta

Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch, stir in soy sauce and sugar. Set aside. Preheat large non stick fry pan over medium high heat. Add oil. Stir fry ginger root in hot oil for 30 seconds. Stir fry half of zucchini for 2-3 minutes or until crisp-tender. Remove zucchini, stir fry remaining zucchini 2-3 minutes. Remove and add more oil. Add chicken and stir fry 2 minutes or until done. Stir broth mixture and stir into chicken. Cook and stir until thickened and bubbly. Add zucchini and lemon juice. Cover and cook 1 minute more. Serve on top of cooked fettucini.

4-6 servings

Waffles

2 eggs
1/2 c oil
1 1/2 c milk
2 c flour or 1 c rice flour, 1 c tapioca starch, 1/4 c almond meal and 1/2 tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp stevia (optional)

Heat waffle iron. Whisk together the dry ingredients. Whisk the wet ingredients into the dry to combine.

Apple Waffles

Add:

1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
1 grated apple

Pumpkin Waffles

Add:

1/4 c oil instead of  1/2 cup
3/4 c pumpkin
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp stevia