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Marjorie's Kitchen, A Personal Chef Service, Jacksonville, Florida
| All rights Reserved. No portion of this site may be copied or saved without express written permission of Marjorie's Kitchen |
| (904) 610-7457 chefcarol@bellsouth.net |
Gluten-Free Recipes
Almond Meal Muffins
2 ½ cups Bob’s Red Mill Almond Meal
½ teaspoon baking soda
¼ teaspoon Kosher Salt
1/4 cup Orange Blossom Honey
1/4 teaspoon Good Vanilla
½ teaspoon Apple Cider Vinegar
2 Eggs
½ cup Frozen Blueberries
In a large mixing bowl, mix together almond flour, baking soda and salt.
Add honey, vanilla, vinegar and eggs. Mix well and then stir in blueberries.
Lightly grease muffin tins or place paper liners in tins. Spoon batter into
tins filling ½ full.
Place a baking sheet under muffin tins and bake 15 to 20 minutes at 350
degrees.
Wild Rice Stuffed Mushrooms
Rice:
2 cups water
½ teaspoon salt
1 cup wild rice
Veggies:
1 6 oz jar marinated artichoke hearts, drained and halved, reserve
marinade
1 can green peas
1/2 chopped green bell pepper
3 green onions, chopped, white and green parts
Garnish (optional):
Cherry or grape tomatoes
¼ cup toasted almonds
Dressing:
2/3 cups olive oil
1/4 cup white vinegar
1/8 cup grated Parmesan (soy based)
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard
¼ teaspoon paprika
1 clove garlic, minced
In a saucepan with a lid, bring 2 cups water and the salt to a boil. Add the
rice and stir well. Reduce the heat to low, cover, and simmer for 1 hour.
Drain excess liquid from the rice.
Combine all the dressing ingredients in a jar with a tight-fitting lid and
shake well. Refrigerate until ready to use.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper,
green onions, reserved marinade, and the dressing. Toss well. Cover
and chill or eat at room temperature.
For stuffing mushrooms: Clean mushrooms. Stuff with rice mixture.
Heat at 350 for 25 minutes.
Pumpkin Pudding with Whipped Topping
Pudding:
1 can Pumpkin, solid pack
2/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon vanilla
1 teaspoon salt
1 package Mori Nu tofu, firm
Water as needed
Cashew whipped topping:
2/3 cup cashew pieces
2/3 cup water
1/3 teaspoon salt
2 tablespoons honey
½ teaspoon good vanilla
In a blender, combine pudding ingredients and process until mixture has
a “pudding” consistency.
Rinse blender and combine cashews and water and process until
completely smooth. Add salt, honey, vanilla, and additional water if
needed, blend briefly.
2 ½ cups Bob’s Red Mill Almond Meal
½ teaspoon baking soda
¼ teaspoon Kosher Salt
1/4 cup Orange Blossom Honey
1/4 teaspoon Good Vanilla
½ teaspoon Apple Cider Vinegar
2 Eggs
½ cup Frozen Blueberries
In a large mixing bowl, mix together almond flour, baking soda and salt.
Add honey, vanilla, vinegar and eggs. Mix well and then stir in blueberries.
Lightly grease muffin tins or place paper liners in tins. Spoon batter into
tins filling ½ full.
Place a baking sheet under muffin tins and bake 15 to 20 minutes at 350
degrees.
Wild Rice Stuffed Mushrooms
Rice:
2 cups water
½ teaspoon salt
1 cup wild rice
Veggies:
1 6 oz jar marinated artichoke hearts, drained and halved, reserve
marinade
1 can green peas
1/2 chopped green bell pepper
3 green onions, chopped, white and green parts
Garnish (optional):
Cherry or grape tomatoes
¼ cup toasted almonds
Dressing:
2/3 cups olive oil
1/4 cup white vinegar
1/8 cup grated Parmesan (soy based)
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard
¼ teaspoon paprika
1 clove garlic, minced
In a saucepan with a lid, bring 2 cups water and the salt to a boil. Add the
rice and stir well. Reduce the heat to low, cover, and simmer for 1 hour.
Drain excess liquid from the rice.
Combine all the dressing ingredients in a jar with a tight-fitting lid and
shake well. Refrigerate until ready to use.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper,
green onions, reserved marinade, and the dressing. Toss well. Cover
and chill or eat at room temperature.
For stuffing mushrooms: Clean mushrooms. Stuff with rice mixture.
Heat at 350 for 25 minutes.
Pumpkin Pudding with Whipped Topping
Pudding:
1 can Pumpkin, solid pack
2/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon vanilla
1 teaspoon salt
1 package Mori Nu tofu, firm
Water as needed
Cashew whipped topping:
2/3 cup cashew pieces
2/3 cup water
1/3 teaspoon salt
2 tablespoons honey
½ teaspoon good vanilla
In a blender, combine pudding ingredients and process until mixture has
a “pudding” consistency.
Rinse blender and combine cashews and water and process until
completely smooth. Add salt, honey, vanilla, and additional water if
needed, blend briefly.