Buffalo (Meat) Balls

Saw a recipe similar to this.  Tasted pretty darn good; the boys both enjoyed them!

Buffalo (Meat) Balls

1 lb ground chicken
1 lb ground pork
2 eggs
1/4 - 1/2 c buffalo wing sauce
4 T coconut flour (if you use regular flour you may need to use a bit more; coconut flour absorbs more moisture than regular flour)

Mix everything together very well.  Make walnut sized balls and bake at 350 degrees for about 20 minutes.

I drizzeled mine with "ranch" dressing.  Andrew put more buffalo sauce on his.

Avocado Cream

This was kind of a conglomeration of recipes I saw online and a fly-by-the seat adaptation so the measurements aren't exact ;)

Avocado Cream

1 avocado
large scoop of mayonnaise...maybe 2-4 T give or take?  
1 T lemon juice
2 T olive oil
2 cloves garlic
dash of Chipotle Tabasco
salt and pepper
Enough water, maybe 2 T, to make the consistency you want - How's that for helpful!

Blend the heck out of it in your blender.

Enjoy on tacos or enchiladas that you made too spicy for example.

Flaxseed Banana Bread

Yummy!  This recipe is adapted from the Moosewood Restaurant New Classics cookbook.  

Flaxseed Banana Bread

Dry Ingredients:
1 c rolled oats, ground into flour
1/2 flaxseeds, ground into flour
2 c gluten-free flour  mix
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

Wet ingredients:
2/3 c vegetable oil (I've used olive and coconut oil with good results)
1/2 c brown sugar
4 eggs
2/3 c yogurt
2 c mashed, ripe bananas
1 T vanilla

Optional:
1 c bittersweet chocolate chips
 
Mix dry ingredients together in large bowl.  Then, mix wet ingredients together (I used my blender) and add to dry ingredients.  Spread batter between two 9 x 5 loaf pans.  Cook for about 1 hour at 350 degrees.

Pumpkin Chocolate Chip Bars

Yeah, I got these from the Martha Stewart website.  Oh well...they taste good ;)  And, I made a few adjustments and made them gluten-free and dairy-free if you want.

Pumpkin Chocolate Chip Bars

2 c. gluten-free flour blend

1 T. pumpkin-pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, scant 1/4 tsp cloves if you have them)

1 tsp. baking soda

1/2 tsp salt

1 c. melted coconut oil or butter at room temperature

2/3 c. sugar

1 large egg

1 T. vanilla extract

1 c. pumpkin

1 package (12 ounces) semisweet or dark chocolate chips

Preheat oven to 350 degrees. Spray 9-by-13-inch baking pan.

With an electric mixer, mix coconut oil/cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan; it will be a bit sticky.  Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Enjoy!

Muffins Plops

I really like these.  They are easy, taste good, and are flexible.  What more could you want?  I'll tell you below how I make them.  Go back to the post on The Cheapskate Cook or the one she stole them from to see additional ideas.  

Muffin Plops

1 c oats

1 c yogurt (Greek, flavored, plain, whatever you have on hand)

1 egg

2 T brown sugar, rounded

1/2 melted coconut oil or butter (I usually use the coconut oil but you may not have it)

1 c + 2 T gluten-free flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 c sliced almonds

1/2 c dried cranberries

1. In medium bowl, stir oats and yogurt together.  Let set overnight (the best) or as long as you have.  I have made them without letting them set at all.  See, I told you they are flexible!

2. Mix in egg, brown sugar, and melted coconut oil.

3. Mix in dry ingredients and cinnamon.

4. Mix in the almonds and cranberries or what ever "mix-ins" you want to use.

5. Now here's the best part.  I have never actually made these as muffins although I'm told that works.  Rather, I spray a baking sheet with cooking spray and drop by spoonful at the size I feel like making that day.  Bake at 375 for 12-15 minutes until golden.  Serve with jam or not.  Also, the smaller size makes great portable snacks for little hands!