Allergy Friendly Burger Buns

It is very challenging to make light fluffy buns when you are trying to avoid wheat, gluten and eggs. This bun is still a little soft on the inside and crispy on the outside, no need to turn on your oven as you cook right on the stove. They are a little dense so you may want to make the ball of dough small and pat out thin to your liking.

Ingredients:
1 2/3 cup Rice flour
1/3 cup Flax Meal
2 tsp Baking Powder
1 1/4 cup water
1/8 tsp of Paprika, Ground Mustard, Celery Salt, Cumin
Olive Oil

Mix the rice flour, flax meal and baking powder together, add seasonings and mix, then add the water. Should feel a little like dough consistency. Roll into balls of desired amount. This recipe should make 4 to 8 buns.

Heat 1 tbls of olive oil in a fry pan, once heated place flattened dough into pan and allow to cook for 5-8 mins on each side. Serve immediately, if keeping over night I usually place into ziplock and leave out on the counter.

Note: You can bake these in the oven as well (350 for approx 10-15 mins) however I think the flavor is better when cooked on the stove.

Zucchini Bread

I really miss my Grandma's zucchini bread, I would eat a warm slice with butter. Butter and bread, oh how I miss that. Luckily through some taste test, some better than others, I have found a few breads that I really enjoy and I hope you will too!

Ingredients:
2 cups Rice Flour (white or brown)
1/2 tsp. Baking Powder
1  tsp Baking Soda
1/3 cup oil
2 small shredded Zucchini's, approx 1 1/2 cups (use cheese grater or blender)
1/2 cup Brown Sugar (unpacked)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla

Preheat oven to 400 degrees
Mix flour, baking powder and soda together, mix well. Next add Brown Sugar, Cinnamon and Nutmeg and mix. Add liquids (Oil, Water and Vanilla) mix together and pour into greased loaf pan. Place in oven for approx 15-20 minutes.

Moroccan Style Chicken Thighs and Squash

The aroma, color and flavor are sure to bring warmth to you on a cold winter night. I have become very fond of turmeric and use it quite often especially in combination with cinnamon. Enjoy this Moroccan style chicken recipe along side homemade zucchini bread (recipe to follow) or with quinoa.

Ingredients:
4 Organic Chicken Thighs
1/4 tsp of Italian seasonings (no garlic), turmeric,  cinnamon and ginger
1 tbs Olive oil
1 Zucchini, diced
1 Yellow Squash, diced
1/2 bag Butternut Squash, diced (I cheated and used frozen)
1/4 cup Chicken Stock (Kitchen Basics, Unsalted)

Rinse chicken thighs and pat dry. Place into pan with 1 tbs. olive oil and evenly coat chicken thighs with Italian seasonings, turmeric, cinnamon and ginger. Flip the chicken thighs over and allow to cook for 10 mins on medium low. After 10 mins flip the thighs over and allow to cook on medium low for another 10 mins. Flip thighs over and add Zucchini and Yellow Squash allow to cook for 5 mins, toss chicken and veggies and add chicken stock and butternut squash (if you use fresh add at same time as zucchini and yellow squash). Allow to cook for 5-10 mins (check temp of chicken) and serve hot.