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Gluten Free Yogurt Pancakes.



I found this recipe on line as Greek Yogurt Pancakes and they were awesome but the recipe only made about 3 pancakes which wouldn’t go far in my house.  I am only cooking for three but they LOVE pancakes.  We have this recipe almost every Saturday morning and even some Sundays. And then I had to make them gluten free.  I have tried every flour combination and pancake mix out there but always come back to the Bob’s Redmill Gluten Free pancake mix.  I can’t improve on it.  So here goes:

4 eggs
1 cup of plain greek yogurt
1 cup of Bob’s Red Mill Gluten free pancake mix.


Whip eggs and yogurt with a wire whisk, add pancake mix and blend. Pour 1/2 cup of batter at a time on to heated frying pan.  Flip when edges start to bubble and appear cooked.



As easy as that

This recipe made 7 pancakes.

I should have staged a lovely photo with a perfect slab square of butter with syrup drizzled creatively over it but no one wants to wait for that to happen so I  quickly snapped a few before they were devoured.


Peanut butter chocolate chip cookies GF

There were times when I had a house full of growing people that I made several dozen chocolate chip cookies a week.  They were standard snack time fare.  And then yada yada yada, all that changed.  So I stopped baking them.  After mucking around with flours and trying several other recipes, all with mediocre results, I went back to the basics of my original recipe.  And stuck with my own tried and true combination of flours, one part millet, one part tapioca, one part brown rice flour.  And tada!  Success!.  Gluten free cookies will always be different then those made with wheat flour, in fact the only way to get them closer in texture is to increase the starch and sugars which I prefer not to do, you end with a cookie made of mostly starch and very little flours.  But I would rate these pretty awesome.  Like with all gluten free baking, it’s best to eat them quickly (invite the kids back home if must) or freeze them if you won’t be polishing them off in one day.

Note:  I started with a lesser amount of peanut butter but once the batter was made it seemed a tad dry so I added another two tablespoons to bring the amount up to 3/4 cup.


peanut butter chocolate cookies GF

I cup butter
3/4 cup peanut butter  (or maybe more if you like them softer)
3/4 coconut palm sugar (it’s my slightly healthier alternative to brown sugar)
I egg
Flour mix:
2/3 cup millet flour
2/3 cup tapioca flour / starch
2/3 cup brown rice flour
2 tsp xanthum gum
1/2 tsp salt  ( if you are using unsalted butter and unsalted peanut butter you may want a pinch more salt added)
1 tsp baking soda
Mix butter, peanut butter, sugar and blend well til butter is soft.  Add egg and stir just enough to mix the egg in.  If you beat it more, you will get a more cake like texture and I prefer my cookies chewy.
Mix flours with xanthum gum, soda and salt.  Stir into butter/peanut butter mixture and blend well.  Shape cookies into  tablespoon size balls and press with fork ( I dipped my fork in milk just like my mom used to do)  Bake at 350 for 10 – 12 minutes.
Makes three dozen.




Growing up dutch meant koek every weekend.  My Uncle had a rather large dutch bakery so we always had honey cake from him ( and speculaas, and almond cookies, etc…) . But I have discovered that honey cake translates easily into gluten free.

Once this is baked, it neededs to be sliced and spread with butter to get the truly dutch experience.

Honey Cake

2/3 cup millet flour
2/3 cups rice flour
2/3 cup arrowroot powder
1 tbsp xanthum
1 tsp baking powder
1/2 baking soda
1/2 teaspoon salt.
1/2 cup of coconut sugar (costco has a maple sugar that works well too) (or brown sugar works too)
1/2 cup of honey
1 cup of almond milk
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Pinch of salt
1 egg

Grease a cake pan. I have a special honey cake pan that is longer and narrower than a regular loaf pan.  A regular loaf pan will work too.  Preheat oven to 350F. Add all the ingredients to a bowl and mix until you have a smooth batter, approx. 2 minutes. Pour into the pan, greased and lined with parchment paper and  bake for 30-40 minutes or until a toothpick comes out clean.

The first time I made this I thought it was done but after it cooled, the middle sank into a gloppy mess.  The second time I baked it longer, almost 40 minutes, checking it regularly and it came out perfectly.



I love biscuits. I love them with soup, or chilli or even with jam for breakfast.  I have not been able to find a satisfactory biscuit recipe, until now.  I confess, I had several batches turn out great, but forgot to write the recipe down.  So one day I conscientiously noted everything  I used.
2/3 cup millet flour
2/3 cup tapioca flour
2/3 cup brown rice flour
1 tblsp xanthum gum
1 tsp baking soda
3 tsp baking powder
1/2 tsp salt

blend well

1/4 cup butter
1/4 coconut oil
1/4 greek yogurt

1/4 – 1/2 cup milk (almond or coconut works well)

Mix flours,  add butter, coconut oil, yogurt and mix with the flat blade of your mixer until  the butter/ oil and yogurt is broken down into little tiny pieces,  slowly add the liquid (coconut or almond milk) until it becomes a very moist ball.   It should be more moist than you might be used to with regular biscuits.  Even when I got it rolled out, it was quite sticky.  Roll out into a square or rectangle so that the dough is 1/2 inch thick.  Slice into 2 inch squares, place on parchment paper on a cookie sheet  and bake at 400 for 10 -12 minutes.  As with all gluten free baking, it’s best to eat it fresh.  Store in the fridge in a  sealed container.

Strawberry Pie for Breakfast…OK, maybe not….


I got a strawberry pie recipe from one of my best friends years ago.  Honestly, it is award winning with it’s cookie like crust and to die for glaze, who doesn’t love strawberry pie.  But this pie has been elevated to very special status in our house.  My friend Carol gave me this hand written recipe and it was so used over the years and stained that I no longer have the original which breaks my heart because Carol is no longer with us and her recipes ( I have a few of them) are a tangible way for me to celebrate who she was in my own little way. Every July I make a strawberry pie and remember my friend.

But now I had to alter it.  Heavy sigh…

That buttery cookie  crust got altered up:

  • I cup almond flour (sometimes called almond meal)
  • 1 cup gluten free flour
  • 2/3 cup (or more) of coconut oil (sometimes I mix it up and use half coconut oil and 1/2 earth balance and I’ve even used butter on those bold days when I take a chance on dairy)
  • 2-3 tablespoons of maple syrup.

Mix the flours, add the coconut oil, and blend it with a flat blade of your mixer or food processor, as it blends, pour in the maple syrup.  Mine came out crumbly, perfect for pressing into the pan.

Bake at 375 for 10 – 13 minutes or until golden brown.  Let it cool.

  • 1 quart of fresh strawberries, washed hulled and sliced if really big.
  • 1/2 cup water ( I’ve used a fruity white wine with excellent results)
  • 1/4 cup honey or syrop (more if you prefer it sweeter)
  • 1 tsp lemon juice
  • 1 large tablespoon corn starch

Take about a cup of strawberries ( I use the ugly or over ripe ones) and toss them in the blender. Add the water, lemon juice, syrop and corn starch and blend on high til well mixed.  Pour into a pan and cook on medium until sauce becomes thick and clear.

Take fresh strawberries and arrange in cooled pie shell.  Pour glaze over top of berries, letting it drip down between them and let cool in the fridge before serving.  If you are dairy free, a nice dollop of coconut milk ( the hard part at the top of the can) is a nice touch.



Gluten free muffins, conquered


Mahhvelous Muffins.

I love muffins, little hand held bundles of goodness.  And I think I have finally discovered the secret to making gluten free muffins.  It is not in the recipe but rather in the formula. And I came across this formula mostly out of laziness and the hope that I could make as few dirty dishes as possible.

  • I cup mashed bananas
  • I egg
  • ¼ cup oil
  • ¼ cup honey
  • ¼ maple syrop (I’ve used agave nectar  or honey as well)
  • ¼ greek yogurt
  • 1 tsp apple cider vinegar

Mix in a bowl or in the blender for a bit.  I like to have about 2 cups liquid when I’m done so if you need to add more milk or yogurt please do so.  If you have more than 2  cups you will have really nice moist muffins.

After you have blended it, pour wet ingredients into a mixing bowl.

In a small container mix:

  • ½ cup rice flour (I use brown)
  • ½ cup millet flour
  • ½ cup tapioca flour (or starch)
  • 1 tsp Xanthum gum
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¾ tsp salt.

Add it to the wet ingredients and mix well.  All my life I was  warned to not over mix my muffins but this is the beauty of gluten free baking.  Mix that up all you want.  Add any chocolate chips or nuts while doing so.

Line a 12 cup muffin cup with paper liners,  Spoon batter evenly into cups and bake at 375 for 20 minutes.

Insert a toothpick to test for doneness.  If it comes out clean, your done!

I have done these with pumpkin, applesauce, banana’s even avocado and they are always great. I’ve added blueberries, walnuts and pecans and white or chocolate chips.   When I used the avocado I tossed in a 1/3 cup of cocoa powder to disguise it from my family.  I don’t think I could get them to eat green muffins.

If you wanna play around with the flours, feel free, I have used ½ almond meal in place of millet but stick with the 1/3 starch ratio as well as the xantham or your muffins will crumble in your hands.

Here’s the don’t:  Don’t use potato flour.  I have yet to find a recipe that uses potato flour that I like. I have a huge bag of it sitting in my cupboard and every recipe I’ve added it to, becomes a blob of thick pasty substance.

Kitchen muckers coleslaw


Kitchenmuckers Coleslaw

What else to call this concoction?  Last weekend I spent a few days with Tess and got to use her amazing food processor.  I have been married for 31 years, raised four kids and never had a food processor and didn’t realize I missed it. Till last weekend.
So yada yada yada, I now have a food processor.   It’s been a busy day and I have leftover beef on gluten free buns but what to serve with it? I tossed a few chunks of cabbage and a carrot in that baby and in no time at all it did what would have taken me several minutes and lots of elbow power to do.  I had some coleslaw salad dressing in my fridge and also my secret ingredient, greek yogurt and a few other odds and ends left about from other meals and voila!  A true kitchen muckers coleslaw.

My boys gave this rave reviews.  To quote “fantastic” and “excellent”

 Stuff I used:

½  head of cabbage

1 carrot

Few leaves of Kale

¼ cup of mayonnaise, veganaise or coleslaw dressing

¼ cup of greek yogurt, if you’re ok with dairy, sour cream is good too.

1 or more tablespoons of honey (depending on your taste preference)

2 tablespoons of toasted coconut   (I toast a big batch and keep it on hand in a mason jar)

1/3 cup chopped walnuts or pecans, or pumpkin or sunflower seeds

1/3 cup dried cranberries. (if I don’t have cranberries, I have also tossed in a shredded apple or pear)

How I did it:

If you are new to toasting coconut, preheat oven to 350, line baking sheet with parchment paper if you have it, if not, leave it bare.  Spread a cup of shredded coconut onto cookie sheet and place in oven.  Set the timer and check it every 1-2 minutes. Stir regularly as it will brown around the edges first.  When golden brown remove and cool.  Keep watching because once it starts to brown, it will go quickly.

Shred the cabbage, carrot, kale (and apple if using) in the food processor.

Once shredded move to a larger bowl.

Add mayonnaise, yogurt and honey and stir well.

Add nuts, fruit and coconut and stir till all is well coated.

Kale Salad

kale salad

Kale Salad

Can you have too much Kale? probably not.  I come from a dutch background where Kale was boiled and crushed and mixed with mashed potatoes.  A regular mealtime occurrence that I hated.   But since discovering fresh healthy beautiful kale I now love it.

I thank a wonderful woman named Adele for this salad and for showing me that Kale is not so bad after all.

Stuff you will need:

I bunch of Kale washed, and with the ribs removed.

1/2 cup cranberries

1/2 cup chopped walnuts

1/2 cup freshly grated parmesan ( use freshly grated, you will notice the difference)

I clove finely chopped garlic (if you like garlic add a big clove, if not, use a small one)

Bit of olive oil, like a tablespoon or so.

How to build it:

Chop Kale finely. This also tenderizes it a bit so it is not so course.

Add cranberries, nuts and Parmesan.

Mix garlic with about 1-2 tablespoons of olive oil, too much and your salad will be soggy, be stingy.

About  30 – 60 minutes before serving,  pour oil garlic mixture on salad and and toss.

As it sits, it gets just the right amount of crispiness.  Be careful not to use too much oil.  You want it barely coated.

To truly muck around with this recipe, switch your cranberries for dried blueberries or cherries.  Toss in pecans instead of walnuts.  Maybe some sunflower or pumpkin seeds?  You can substitute bottled garlic for fresh but the flavour is not as strong. You can switch the Parmesan for feta or some other soft cheese cut into small cubes, but the Parmesan is so sharp and delicious, the other cheeses just aren’t the same.