Category Archives: Gluten Free

Egg Substitutions

Just realized you are a couple of eggs short of the waffles, cake, cookies, or bread that you were about to make, and don’t have time to get to the store?

Pulse equal parts (1:1 ratio) of whole flax seed and hot water in the blender and allow it to ‘set’ until it gets good and gooey. Yes, it will look like something out of a bad ‘B’ movie if you’ve done it right – that’s the fiber, omega-3 fatty acids, and water combining – and it’s a good thing.

You now have a super cheap and easy egg replacement.

1 ounce (30 mL) of the goo is equivalent to one whole eggwhite.
2 ounces (60 mL) equals 1 whole egg.

Also great to use when baking goodies for people with egg allergies or who are looking for ways to reduce their cholesterol intake.

Not into alien slime? That’s ok. 3 ounces (90 mL) of mashed banana or applesauce works well, too. Or 2 ounces of either plain yogurt or avocado oil. Avocado oil has a buttery taste, but usually isn’t strongly flavored like olive or peanut oils, so it’s great in sweet as well as savory foods.



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Disgustingly Easy Super Cheesy Better Than Store Bought Crackers

I first started making these when my daughter became addicted to a pricey store-bought cheese cracker. I couldn’t have afforded her ‘habit’ without this recipe. The best part, for me, is that they can be so easily adapted to accommodate food allergies, taste preferences, and seasonal influences. And yes, it’s another ratio recipe.


3 Parts Your favorite firm cheese, shredded (Use really sharp cheddar if you want to replicate They Who Must Not Be Named’s crackers.)

1 – 2 Part(s) Baking Mix (ambient humidity affects this recipe greatly)

Milk or water

Toppings to add just before baking, if desired



Preheat oven to (US) 350F (or your local equivalent).

Melt the cheese over medium/low heat on the stovetop, stirring constantly.


Add a splash or two of milk to thin out the cheese. Keep stirring over the heat until it is like a thick potato soup.


If you want to add dried herbs or veggie bits, now is the time to do so.

Turn off the stove, but keep the pot on the burner.

Add the baking mix a handful at a time, stirring each addition in before adding the next. When you find yourself chasing a big lump around the pot, it’s ready to be turned out onto a baking mix sprinkled flat surface for the next step.


Roll out to 1/8 – 1/4″ thickness and cut into desired shapes. I like to use cookie cutters, but some people prefer to just slice the whole slab into squares or rectangles.

Use a fork to poke holes in the center of each cracker after transferring to ungreased baking sheets. Sprinkle with more cheese or crushed nuts at this point, if you want them to be topped.

Bake until golden brown (about 15-20 minutes, give or take).

Transfer to a cooling rack.



If the dough in the pot is really greasy and not coming together after you have added all of the baking mix, add milk (or water) a splash at a time until it comes together. Not more than 1/4 cup, though, or you’ll end up with really thin flat biscuit-like things, not crackers at all.

If fully cooled before being stored in an airtight container, these crackers have a shelf life of… Hmmm. I have no idea – they’re always gone within a week of baking. so they last at least a week. Probably longer, but I can’t say for sure.

Do NOT (I repeat DO NOT) microwave the cheese – the end result is not pretty. It’s not edible. It does make for fabulous home defense weaponry, if you can get the intruder to eat one.

Microwaved cheese makes these crackers way too hard. Not the ‘oh dear that’s a really crunchy cracker’ kind of too hard, but the ‘honey call the dentist I just broke three teeth’ variety.

And, as I found out this week, always make sure the oven is set to Bake, not Broil, or this happens:


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BoozeyFruit and Basic Homemade Tinctures


Do you make your own extracts and tinctures? I do. With a little modification to my original process, I have found that I not only get great full-flavored tinctures, but the vodka-infused fruit left behind is pretty cool, too!

This is a measurement-less recipe as the time of year, fruit used, personal taste, and your location will affect how much vodka and fruit you need. 

You will Need:

1 1-Quart mason jar
Fruit of choice
Sauce pot
Mesh strainer
Cookie sheet
If fruit is small, like berries or grapes: wash and leave whole.
If fruit is larger, like peaches or pineapple: wash, peel as needed, and cut into rough, thumb-sized chunks.
Fill sterile mason jar with fruit, then add vodka to brim.
Pour the whole lot into a sauce pot over low heat (I do mean the very lowest possible setting on your stove).
Warm the fruit, but do not cook or stir it. Takes about 15-30 seconds.
Transfer everything back to the mason jar. Cap tightly and store in a cool dark place.
On the 3rd day, strain most of the fruit bits out of the liquid.
Transfer the strained fruit to a cookie sheet and into the freezer. When fruit pieces are solid, transfer to a freezer-burn resistant container (This is your BoozeyFruit).
Reseal the liquid and remaining fruit, and put back into a cool dark place for at least six more weeks (This is your tincture).
The best part? Everything gets used! I still kick myself when I think of all that fruit I wasted over the years.
A Note:
I have done this with vanilla beans, and then used the infused beans (made into a paste) instead of extract in a couple of my baking adventures.
The flavor overwhelmed my sugar cookie recipe, but really made my sage bread stand up and shout!

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Adventures In Frozen Comestibles…


This is my new favorite way to get my daily serving of fruit. I prefer to make this with berries that were fresh when I froze them, but the bananas should be at the ‘only good for making banana bread’ stage of ripeness. That’s the key to the creamy texture without any dairy or sugar added.  The super cool thing about this recipe is that it’s really forgiving. It’s a ratios recipe, so no specific measures or conversions will be needed.

Basic Recipe:

1 part Frozen Banana, cut into chunks
1 part Frozen Fruit of choice (or frozen homemade apple pie filling, as pictured below)
When fruit chunks are well and truly frozen, put it into a food processor. Blend on high until smooth. Put mixture into a container and back in the freezer until refrozen.
To serve:
Eat this the same way you would normally enjoy ice cream.
Works great in a cone, or as the base for a Sundae, or even in your favorite milkshake or smoothie recipe.
Scoop balls of the mixture onto a cookie sheet and freeze overnight.
You can stop here (see above picture), or dip them in chocolate and place back on the cookie sheet in the freezer for another hour.
Viola! You’ve just made mostly-healthy frozen bonbons!

Hoochielicious Recipe:

2 parts Frozen Banana, cut into chunks
3 parts Frozen Boozey Fruit
When fruit is well and truly frozen, put it into a food processor. Blend on high until smooth. Put mixture into a container and back in the freezer until refrozen.
Black Cherry un Ice Cream
To serve: Scoop into a Martini or Highball glass. Garnish with fresh berries on a cocktail pick, if desired.

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Peanut Butter Shortbread Cookies

These are really simple to make and are easier on wooden spoons than my regular “Spoonbreaker” shortbread. They are also an acceptable cookie for anyone who cannot have butter or eggs.


8 wz Peanut butter (the stir-before-using stuff is best, as it generally has no added sugars or oils)

4 wz Raw sugar

16 wz All purpose flour (or 10 wz Gluten-free all-purpose flour plus 5 wz Gluten-free oat flour)


Preheat oven to 300F.

Cream together peanut butter and sugar.

Reserve roughly 2 handfuls of flour.

Add the remaining flour to the peanut butter mixture a little at a time, making sure to incorporate each bit completely before scraping the sides of the bowl and adding the next bit of flour.

Empty dough onto a counter dusted with some the reserved flour.

Roll out to 1/4″ thickness. Use cookie cutters to make shapes, or a knife to cut the whole slab into squares or rectangles.

Place cookies on a parchment paper lined cookie (baking) sheet, at least a finger-width apart. They won’t spread overmuch, but you do need a little room in between.

Bake for 20 – 30 minutes or until the bottoms begin to darken.

Cool for 5 minutes before transferring to a wire rack to finish cooling.


Other nut butters can be used if you want to make these for someone with a peanut allergy. Just make sure the nut butter isn’t too dry or you’ll end up with hockey pucks.

Shortbread is a delicate cookie by nature, and these are no different. You will want to store them in an airtight container rather than tossing them in the cookie jar.

For a special treat, drizzle them with melted chocolate and shake sprinkles or colored sugar crystals over the still-warm chocolate.



Filed under All Recipes, Desserts, Gluten Free, Vegetable-arian

Gluten-Free Quick Bread

This recipe is my gluten-free answer to Daw The Cauldron Wizard’s gluten-full Sage Bread.  The consistency is very close, and the flavors are the same. Daw’s original recipe can be found here: – and be sure to check out the rest of his recipes – pure genius!

This is a good vegetarian bread, but the real butter and  real eggs are key for the texture, so it is not a good option for full vegans.


4 fz Milk (soymilk is an ok substitute, but almond milk tastes better for this recipe)

1 wz Fresh sage, minced fine

4 wz Butter, room temp (do NOT use margarine!)

4 wz Raw sugar or brown sugar (if you choose to use ‘fake’ brown sugar, follow the substitution instructions on the package) Either way, please avoid ‘white’ sugar. The moisture content is wrong and messes up the texture.

2 Whole eggs

8 wz All Purpose gluten-free flour

8 wz Oat flour  Double check the packaging to make sure it’s really gluten-free, some companies process both oat and wheat on the same machinery.

1 tsp Baking powder

1 tsp Koshering salt


Preheat oven to 350F.

Warm the milk in a small saucepan over medium heat. Remove from heat, add the sage, and set aside to cool a bit until it’s time to add it to the batter.

Cream the butter and sugar together.

Add the eggs, one at a time, beating well after each one is added.

In a separate bowl, combine the remaining dry ingredients.

Alternate adding small amounts of the flour mixture and small amounts of the milk mixture to the egg mixture, until both are added and fully incorporated.

Pour into a standard sized loaf pan, or 2 small pans.

Bake for 40-50 minutes. Bread will be done when a toothpick inserted in the center of the loaf comes out clean.

Cool 10 minutes before removing from the pan to finish cooling.

Tastes great warm with a smear of fresh honey butter, or your favorite jam.

Makes fabulous french toast, or chop into cubes and use in your favorite bread pudding recipe.

Make a double batch, and use the extra to make croutons for salads or stuffing.

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Sauteed Cauliflower

Cauliflower comes in some interesting colors these days, and if you happen to come across any of these pretty strains, I highly recommend giving them a go. The purple strain is a little sweeter than the white and orange are. I haven’t tried the green yet, but will embrace the opportunity when it arises.


1/2 head each: purple and orange cauliflower (or 1/4 head of each of the 4 different colors, or 1/3 head each of 3 of the colors, depending on what’s available)

Olive oil

Salt (optional)

2 fz (56.5 g) Hot water




Break up the cauliflower into bite-sized pieces. Wash and pat dry.

Heat wide pan on med-high heat, drizzle a bit of olive oil into the pan. The amount will depend on your personal preference and the size of your pan. 2 good swirls around the pan is usually plenty for me, but I prefer a slight dryness, so you might want to use a little more.

Toss cauliflower in pan, making sure all the bits get a bit of oil.

Reduce heat to med-low setting. If the pan gets too hot, the color will fade to an un-tasty brownish tan, and it will taste bitter.

And salt to taste (I don’t use much, just a pinch).

Saute until cauliflower just starts to get soft.

Add hot water to pan. Cover tightly and remove from heat.

Let sit, covered, for 10 – 15 minutes before serving (this is the partial steam portion of the cooking process).

Enjoy as a side dish, or toss with seared tofu cubes for a vegan entree.


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