Happy Father’s Day to all the wonderful dads out there!!
We are having a party today so I baked up a batch of Gluten Free Orange Cream Cupcakes for my dad. These cupcakes are dangerously delicious, super moist and the orange flavor is just perfect. I used this recipe and doubled it so I could bake a dozen standard sized cupcakes. I also added 3/4 teaspoon of xanthan gum to the cupcake ingredients as my gluten free flour blend did not have it. The flour blend I used was the Trader Joes Gluten Free Flour (I love it!).
Land O’Lakes also has a variety of other Gluten Free Recipes Here. I look forward to trying out more.
Have a great weekend everyone!
Wishing everyone a very blessed Easter. He is Risen!
Welcome to 2014! Wishing everyone a New Year filled with Peace, Joy, Health and Happiness. Did you make any New Years Resolutions?
For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. -Jeremiah 29:11
This Paleo Friendly and Gluten Free recipe is an easy and delicious one pot meal.
This recipe is perfect for anyone who has an allergy to dairy and wheat products
like me or you can adapt it to fit your diet.
1 Large Yellow Onion Diced
6 Tablespoons Olive Oil
3 16oz Bags Organic Frozen Broccoli Florets (or 3 heads fresh broccoli chopped)
3 14oz Cans Organic Coconut Milk (NOT sweetened)
1 Cup Organic Chicken Stock
Salt and Pepper to taste
1.) In a soup pot saute the diced onion in the olive oil until the onions are translucent.
2.) Pour coconut milk and chicken stock into the pot and stir to combine.
3.) Add all of your broccoli to the pot and simmer on low to medium heat for 30 minutes or until tender
4.) Remove from heat and blend the soup using a handheld stick blender or with a blender in two batches. I blended the soup briefly as I like it a little chunky.
5.) Salt and pepper the soup to taste.
You can garnish with slivered almonds as shown or you can fry up some bacon and crumble it on top as my husband recommends (mmmm bacon!).