GF Recipes

Gf Dinner Crepes (wraps) by Wendy Semyck

• 1/2 cup brown rice flour
• 1/4 cup tapioca starch or other gf flour/starch (potato flour/starch and corn starch work here)
• 1/4 cup sweet (white) rice flour
• 1/8 - 1/4 tsp salt
• 1 tsp to 1/2 TBL sugar (optional - works nice if you are making a sweet treat with your wraps... can add some cinnamon as well)
• 1 egg
• 2 TBL ev coconut oil
• 1 cup water or rice milk (milk etc)

1. whisk dry ing. together
2. Add the eggs and oil ~ whisk
3. Slowly add the water/milk while whisking
4. Ladel onto a griddle [325 deg F+] (or electric skillet ~ I typically use my cast iron set on med high heat - has to be nice and hot before putting batter on)
5. 4-4.5" in diameter.
6. They will bubble on surface (like when you are making pancakes) flip
7. Cook til done.
8. Use to make sandwiches, roll-ups, or serve on the side with yoru meal.

For dessert you can add cinnamon.  Use 2 eggs to make the consistancy more dessertish.  Serve plain or with pie filling, fruit, preserves, butter and honey or cinnamon... I will sometime use coconut butter a touch of agave or maple syrup and a spirnkle of cinnamon then roll it up and cut it into little medalions like pinwheel sandwiches.  Wouldn't it be nice to take one and spread it with some strawberry preserves, a layer of thinly sliced strawberries wrap it up and then dip an end into some chocolate that hardens... drizzle with some strawberry sauce and chocolate sauce.  I can see the plate now finishe with a whole fresh strawberry and a sprig of mint.  YUM!

GF VEGGIE CRACKER Recipe by Wendy Semyck

• 3/4 cup Sorgham Flour
• 1/4 cup Tapioca Flour
• 1 tsp Redmonds Real Salt

whisk dry ingredients together 

• 1/4 cup flax meal in 1/4 cup warm water - rest for 15 mins

Add flax water (will have gelled up) to dry ingredients.  Also add:

• 2-3 tsp Braggs Aminos
• 2 TBL soft butter
• 1 cup packed veggie pulp from juicing  (carrot and spinach or other greens work great here)

Knead dough with your hand til it forms a nice ball.  Split the ball into two.  You will put each half onto it's own baking sheet.  Butter or oil a baking stone... or you can use parchment paper on a baking sheet.  Roll out onto the stone nice and thin.  I have a large baking stone by Pampered Chef and rolled it out covering the entire round stone.  I then salted the top of the cracker with Redmonds Real Salt and pressed lightly with my hands.  Cut to the size peices that you would like using a pizza cutter... I did ours like wheat thins.  Bake at 400 deg for 10-15 mins.

kids couldn't stop eating them... I had to make a second batch LOL

Walnut Date Crust for pies (works great for apple!  both raw and premade pie filling) By Wendy Semyck

• 1 1/2 cup walnuts
• 6-8 whole Madjool Dates (you pit)
• 1/8 tsp cinnamon
• 1-3 tsp water

Whir first three ingredients into the food processor.  Add water a little at a time til it forms a nice ball.  Press into you pie plate or other serving dish.  Fill with filling of your choice.  

Home made apple pie filling or even put some apples in the food processor with cinnamon and xylitol - whir till finely chopped and blended together and spread into the crust.  Chill and serve.

Sweet and Mild Chicken Sausages By Wendy Semyck

great for any time of day!

• 2 pounds raw chicken breast freshly ground (if you have a grinder - use it to grind the chicken... if not you don't... cube the chicken and whir in the food processor until mush)

Add 

• salt and pepper
•  2 eggs
• 1 cup cream

Whir til blended

Place chicken into a glass or ss bowl.  Stir in 1-1.5 cups of carrot pulp from juicing or you can peel and finely dice 2 carrots... soften by blanching for 2-3 mins - stop the cooking by placing in ice water.  Take one apple and finely dice it as well.  Soften it in a pan with butter for 1-2 mins (can use a pear).  Add diced Carrots and Apple to the chicken.  

Also add:  1/2 cup of pine nuts and chopped chives.  (play with the recipe... I've added sweet red peppers and sweet red onions finely diced as well.)

Place mixture into a baggie and close.  Cut a corner off of the baggie.  Lay out a piece of plastic wrap and pipe the chicken mixture onto the plastic.  Roll the chicken up into the plastic to make a log.  Tie both ends.  Tie in center and then again in each center.  I made 4 - 3" sausages from each streatch of plastic wrap.  The Plastic wrap is your casing.  You can use kite string for your ties - clip them short.

Poach the sausages in boiling water for 15 minutes.  Then you can put them into an ice bath for 15 mins to cool rapidly - serve chilled (can be stored in the fridge for up to 3-4 days.)

You can also remove the sausages from the 'casing' and warm them in a pan with a touch of butter or oil.  This leaves a nice golden tone to the outside and makes a nice breakfast sausage.

If served chilled works very nicely on a salad platter... with dip, broccoli, cauliflower, pickled veggies, goat cheese, etc.. . you get the idea. :D