Individual Recipes

APPLE SLICE PANCAKES

Author: Marla Hingley Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
Instead of chunky fruit inside tender pancakes, cut the apples into super thin slices then pour the pancake batter over it.
Using a mandolin to cut the apples will give you the best results.

Ingredients
• 1 apple, cored
• GF pancake batter
• 2 Tbsp butter or margarine • Cinnamon sugar (1 Tbsp sugar + ½ tsp cinnamon),
optional Instructions
1. Use a mandolin and cut the apple into ⅛” thin slices.
If desired, sprinkle apples with some cinnamon sugar (this will prevent the apples from browning as well as give them some flavor).
2. Mix batter up (make sure its not too thick, it needs to be thin enough to run over apple slices).
3. Heat a non stick skillet and melt some butter.
Place a few apple slices into pan, then immediately pour some batter over the slices.
Flip once browned.

BASIL VINAGRETTE

Full of fresh basil, with a hint of sweetness that is perfect over salad with a tart cheese.
Ingredients
• 2 garlic cloves
• 1½ Tbsp GF Dijon mustard
• 1-2 Tbsp honey, to taste
• ¼ cup red wine vinegar
• 1 Tbsp GF balsamic vinegar
• 1½ oz fresh basil leaves
• ½ tsp salt
• ½ tsp pepper
• 1 cup olive oil
Instructions
1. In a blender or food processor, combine all ingredients except the oil, process until smooth.
2. While the machine is running, slowly pour in the oil in a thin stream. Notes Makes about 1½ cups

AUTUMN QUINOA CASSEROLE

Preheat oven to 375 degrees.
Use a 8-10 cup baking dish with lid, ungreased.
In a large skillet, over medium-high heat, cook stirring constantly, for 8-10 minutes, or until lightly toasted and browned
- ¼ cup long grain brown rice
¼ cup quinoa
Remove from heat.
In a baking dish, combine:
½ small onion
1 clove minced garlic
1 cup diced butternut squash
1 cup diced carrot
½ cup orange juice
1 ½ cups vegetable stock
Stir in rice, quinoa,
1 tsp. Dried sage
1 tsp. Dried savoury
Cover and bake in preheated oven for 50 minutes.
Uncover and bake about 10 minutes, or until grains and vegetables are tender and liquid is absorbed.
Fluff with fork.
Stir in ¼ cup fresh chopped parsley and 1 Tbsp. Orange zest.
Season to taste with salt and pepper. Variations: Substitute apple juice for orange juice.
Substitute extra quinoa for brown rice.
THIS IS A RECIPE FROM A GLUTEN FREE SOURCE-Use Gluten Free vegetable stock. Serve with grilled meats or poultry or on its own . ENJOY!

CITRUS QUINOA SALAD

Rinse 1 cup quinoa under running water and then add to 2 cups boiling water.
Reduce heat and cook for 12-15 minutes until water is absorbed. Drain and cool.
In salad bowl, combine quinoa with the following
1 cup diced unpeeled cucumber
½ cup diced figs or dried apricots or raisins
½ cup drained canned mandarin orange sections, halved
¼ cup sunflower seeds or toasted almonds
2 green onions, diced
2 Tbsp. chopped parsley or fresh coriander

DRESSING In a small bowl, mix
1 tsp. lemon rind
3 Tbsp. lemon or lime juice.
1 Tbsp. sesame oil{if not available I used Udo’s oil}
1 tsp. white sugar
¼ tsp. each ground cumin and coriander
Pour over salad and toss to mix. Serve immediately or Refrigerate up to 3 days
From: Anne Lindsay’s Lighthearted Everyday Cookbook

BLUEBERRY MUFFINS

Heat oven to 350F
Line 12 large muffin cups.
In a large bowl, mix together:
1cups G/F flour mix or regular all-our purpose
1 cup g/f or regularoat flour
4 Tbsp. White sugar
1/3 cup firmly packed brown sugar
3 tsp. G/F baking powder[2 tsp. If regular]
½ tsp. Salt
Toss in 1 cup frozen or fresh blueberries.
In a separate bowl, beat together
2 eggs
1/3 cup melted butter
2/3 cup milk
Add to the dry ingredients, just until blended.
Scoop into the muffin cups and bake for 30-35 minutes or until they spring back when lightly touched and a tester comes our clean.
NOTE: We have frozen wild blueberries from Nova Scotia
4 cups/$6.99

ZUCCHINI MUFFINS

In a large bowl, mix the following:
1 cup all purpose flour
1 cup whole wheat flour
11/2 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Ground cinnamon
½ tsp. Ground allspice
1 tsp. Salt
Make a well in the center.
In a medium bowl, beat 1 egg until frothy.
Mix in ¼ cup cooking oil
½ cup sugar
1 cup grated zucchini[with peel left on]
½ cup milk.
Pour into the well of dry ingredients and stir just until moistened. Batter will be lumpy.
At this point, you could add some raisins or nuts if desired.
Fill muffin cups or liners ¾ full
Bake in 400 degrees F for 20-25 minutes until tester comes out clean. Cool 5 minutes in pan. Serve warm. From: Company's Coming Greatest Hits Biscuits, Muffins & Loaves
GLUTEN FREE RECIPE CHANGES: Use 1 cup gluten free multi blend mix#1 1 cup G/F Oat flour and 2 ¼ Tsp. G/F Baking powder.

G.F. ZUCCHINI ALMOND CAKE

Line a 10 inch tube pan with waxed or parchment paper.
In a small bowl, combine:
3 cups gluten free flour
1 tsp. baking soda
3 tsp. gluten free baking powder
1 tsp. salt
In a large bowl, beat 4 eggs well until frothy.
Add 3 cups white sugar, one cup at a time, beating well after each addition. Stir in 1 cup canola oil and 1 tsp. almond flavouring
Blend in the dry ingredients.
Stir in 2 cups grated zucchini and 1 ½ cups ground almonds.
Pour into the prepared pan and bake for 1 ¼ hours at 350 F.
Cake will be done when a tester comes out clean.
Cool in pan, loosen and invert onto a cake plate.
ALMOND GLAZE Mix together and spoon over the cake when it has completely cooled:
1 ½ cup icing sugar
¼ tsp. almond extract
2 tbsp. milk
¼ cup toasted sliced almonds
NOTE: This cake freezes well{unglazed} Glaze when removed and completely thawed

RICE SALAD WITH PEACHES

Cook1 cup long brown rice, 11/2 cups water, cooked according to directions and cool.
Transfer to medium sized bowl.
Stir in 1/3 cup chopped green pepper ½ cup mayonnaise
3 Tbsp. chopped green onions
1 Tbsp. curry powder
Add 1 16 0z. can sliced peaches, drained and cut into chunks.
Toss lightly and line plates with lettuce.
Add cooked chopped chicken…approximately 2 breasts if a good size or your choice
Mound salad in centre of lettuce and serve. Makes 4 servings

APPLE CRUMBLE

Slice 5 medium apples into a greased 8” or 9” baking dish.
Sprinkle with 2 Tbsp. white sugar & 2 Tbsp. lemon juice(opt.)
In a medium bowl, mix together:
½ cup oats
½ cup flour
¾ cup packed brown sugar
1 tsp. cinnamon
Cut in 1/3 cup soft butter until crumbly
Add 1/3 cup chopped walnuts, if desired
Spread over the apples Bake at 350F for 35-40 minutes or until done.
To make gluten free, use our Gluten Free oats & flour mixture

Yields about 6 servings From “ Let’s Break Together” .

WILD RICE WITH FRUIT & NUTS

Wash 11/2 cups wild rice In a heavy saucepan,
combine:
the rice,
4-1/2 cups water
1 tsp. butter
¾ tsp. salt
Bring to a boil over high heat.
Reduce heat to low; cook covered, for 45-50 minutes until liquid is absorbed.
In a small saucepan, place
½ cups raisins and ½ cups coarsely chopped dried apricots
Add enough cold water just to cover the fruit.
Bring to a boil and cook for 2 minutes.
Drain and reserve fruit.
In a large saucepan, heat 2 Tbsp. oil over medium low heat.
Add ½ cup chopped shallots or green onions and 1 tsp. dried thyme
Cook until fragrant about 3 minutes. Combine hot cooked rice, fruit and shallot thyme mixture.
Season with salt and pepper to taste. Mix in 2/3 cup pine nuts or coarsely chopped walnuts !.

APPLE CHUTNEY

This is a great recipe for the fall when the fresh apples come in to season. Easy to make and delicious with many dishes.
Peel and core 5 lbs. apples and cut into thick slices.
Simmer:
3 cups white wine vinegar
1 ½ lbs brown sugar and the apples until the apples are reduced to a pulp.
Stir in:
1 Tbsp. ground ginger
1 Tbsp. chili powder
1 Tbsp. mustard seed
3 cloves minced garlic
2 Tbsp.sea salt
1 Tbsp. cayenne
When well mixed, turn in to a glass bowl and allow to cool.
Cover and stir two to three times a day for 2-3 days before bottling in sterilized jars. ENJOY!

MOM'S TOMATO PICKLE

Wash and peel 24 tomatoes (6cups well packed).
Add 2 cups white wine vinegar.
Let stand overnight.
In the morning, drain and reserve liquid.
Make a syrup of 3 lbs. brown sugar and vinegar and liquid from tomatoes (reserved above).
Add: 1 Tbsp. Salt
1 Tbsp. whole cloves and
1 tbsp. stick cinnamon (tied in cheesecloth)
Cook, stirring until thick, approximately 2-1/2 to 3 hours on stove, or use oven method, cooking it in a roasting pan uncovered at 300F, stirring occasionally until desired. thickness

HEALTHY SMOOTHIE

½ cup vanilla yogurt
¼ -1/2 cup Almond or Soya milk
½ cup frozen fruit
BLEND UNTIL SMOOTH,
then add:
2 Tbsp. Flax seed
1 Tbsp. Wheat germ[if Celiac, use Quinoa Flakes]
1 Tbsp. Chia Seeds
1 Tbsp. Hulled Hemp Seeds[optional] SHAKE WELL.
Start with one a day for the first 5 days, then go to twice a day after that if you want.
NOTE: the Hemp seeds will add extra protein to your drink

HONEY GLAZED PORK TENDERLOIN

Mix together & marinate over night, covered in fridge…..turn over several times
2 Tbsp. honey
4 cloves garlic
2 Tbsp. Soya Sauce( I use Bragg’s Amino seasoning)
1 Tbsp. Ginger root
1 Tbsp. vegetable oil
1 Tbsp. Rice Vinegar
¼ tsp. salt & Pepper
¼ tsp. hot pepper sauce
For BBQ: Put half the sauce over one side of meat and barbeque on Medium heat for 10 Minutes on one side.
Turn & marinate with the rest of the sauce and cook for 6-8- minutes or until done.
For OVEN: cook at 300F for 2-3 hours or until tender, basting occasionally.