Thursday, October 31, 2013


 Doughnuts. As you drop spoonfuls of batter into the oil,it become delicious crunchy on the outside of the doughnut. These cinnamon sugar doughnuts are very easy and quick to make, perfect for a weekend breakfast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 cups Gluten Free Please! Flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon baking powder
  • Vegetable oil for frying
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

 In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.


  1. In a deep fryer or skillet, heat several inches of vegetable oil to 350 degrees (F).
  2. Mix the flour, salt, baking powder and 3 tablespoons sugar in a bowl.
  3. Stir in the eggs and 1 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

  1. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
  2. Cook the doughnuts, turning occasionally, until golden brown on all sides.
  4. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels.
  5. Roll the doughnuts in the cinnamon sugar while still hot.
  6. Cook the rest of the doughnuts in batches.
  7. Doughnuts are best served warm, and can be reheated or kept warm in the oven.

Makes about 25 small round doughnuts.

Seasoned Pumpkin Seeds

Now that Pumpkin season is here, Pumpkin seeds are so easy to do.

Start by saving all you seeds from your pumpkin cravings.
Wash and dry them.
After they are dried, season them with what ever flavor you want.
I use salt,pepper and garlic.
I use cast-iron pan to pan fried them.

Heat 1/4 cup of oil in pan.
put 1tsp each of sale, pepper and garlic powder. Add about 2 cups of pumpkin seeds.
Stir until  seeds are light brown and coated.
Put on baking tray and bake in 350 oven for 10 minutes

Happy Halloween :)  

Sunday, October 27, 2013

Gluten Free Tabouleh

Gluten Free Tabouleh Recipe

1 Cup Cooked Quinoa

1 ½ tsp. finely grated lemon zest

2 ½ tbs freshly squeezed lemon

6 tbs Olive Oil

1 Large Tomato (Chopped Fine)

¼ Cup Minced Parsley

1 tsp. Minced mint leaves (optional)

Coarse Salt and Pepper

1. Boil Quinoa as directed on package.

2. Whisk together lemon zest, lemon juice, salt, pepper and olive oil
in a large bowl.

3. Add finely chopped tomatoes, minced parsley and mint leaves (if
using) and stir together well.

4. Next, add cooked Quinoa to mixture and mix well.

5. Enjoy! This dish can be served warm, room temperature or chilled.