Makes approximately 20 chewy granola bars.

Ingredients:

• ¼ cup flaxseed meal
• ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
• 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
• 2 tablespoons cinnamon
• 1 cup grated carrots
• ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
• ½ cup dried apples, chopped
• ½ cup dried bananas, chopped
• ½ cup figs, chopped (approximately 5 figs)
• ½ cup grated coconut
• ¼ cup dates, chopped
• ¼ cup dried cranberries, blueberries, cherries or other berry of choice
• 1 cup walnuts, chopped (omit for nut-free)
• ½ cup agave nectar, honey or maple syrup
• 1 cup unsweetened applesauce
• ¼ cup Blackstrap molasses
• ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
• ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.

Makes (20) 2-inch snack cakes

Ingredients:

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.

Wet Ingredients:

• 1 cup zucchini, finely chopped (washed but not peeled)
• 2 egg
• 1⁄2 cup canola oil
• 1 teaspoon gluten-free vanilla

Dry Ingredients:

• 1⁄2 cup white rice flour
• 1⁄2 cup sweet rice flour
• 1⁄4 cup corn starch
• 2 Tablespoons tapioca starch
• 1⁄2 teaspoon xanthan gum
• 1 cup sugar
• 3⁄4 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup chopped walnuts
• Zest from one small lemon
• Glaze:
• 1 Tablespoon powdered sugar
• 1⁄2 teaspoon lemon juice
• Instructions

Directions:
Combine wet ingredients and mix well. Set aside.
In a large bowl, combine dry ingredients and mix well.
Add wet ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake at 325 ° for 1 hour or until toothpick comes out clean. Remove from oven and let cool for a few minutes. Prepare glaze. Remove bread from pan and drizzle with glaze. Let cool.

Number of Servings: 4

Ingredients (shrimp and salad):
1 lb OLA! Raw Peeled & Deveined Shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut Julianne style
1 red pepper cut Julianne style

Ingredients (Lime Cilantro Dressing):
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
pinch oregano

Instructions:
Shrimp:Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside.

Dressing: Place all ingredients in a blender. Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve:Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.

This is the recipe for traditional Indian deep fry. A traditional pakora is often made of cauliflower and is served with a chutney. Children love it.

Pakora
Ingredients:
1½ cups of garbanzo bean flour (chickpea or gram)
2 teaspoon of vegetable oil
2 teaspoon of salt
1 cup water
1 to 3 hot green chiles, scraped & minced
¼ teaspoon of ginger
½ teaspoon of cumin
½ teaspoon of cilantro
1/3 teaspoon of baking powder
Vegetable oil for deep frying
Cauliflower to make 30 or 35 medium florets (or others vegetables: carrot, onion, mushroom, zucchini, potato
rounds)

Directions:
Combine chickpea flour, salt, vegetable oil, spices, and water. Mix until smooth and the consistency of heavy
cream. Set aside for 15 minutes then whisk and check for consistency – too thin and it will spatter, too thick and it will be too doughy. Adjust with a little more flour or a little more water if necessary. Finally, add the baking powder.
Coat florets with batter and carefully lower into hot oil. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain.

Cranberry Orange Chutney
Ingredients:
2 tablespoons vegetable oil
½ medium sized red onion, chopped
2 cloves pressed garlic
2 tablespoons peeled and chopped ginger
1 (12 ounce) bag of cranberries
1 (15 ounce) can mandarin oranges, drained
1 cup of packed light-brown sugar
1/3 cup of red-wine vinegar
½ teaspoon of salt
½ teaspoon of chile pepper
1 cinnamon stick
Zest and juice of one lemon

Directions:
Heat oil over medium high heat. Add onion, garlic, and ginger. Cook for 2 minutes until softened. Add
cranberries, oranges, sugar, vinegar, chile, and cinnamon stick. Cook for about 13 minutes, stirring occasionally until cranberries are softened. Break up with back of a wooden spoon, or the quick insertion of an immersion
blender. Remove from heat, stir in lemon juice and zest. Cool. Remove cinnamon stick. Cover and chill.
Keep refrigerated up to 2 weeks.
This can be served with the Pakora above or pork or chicken.

Blue Diamond Nut Thin Pecan Crackers
1 leek
5 ounces of chevre cheese.
3 tablespoons of gluten-free apple pie filling
1 tablespoon of olive oil
1 teaspoon of sea salt

Slice leek into small rounds. Saute in olive oil over medium heat until cooked through. Add cheese, apple pie filling, and salt. Turn off heat. Stir mixture. Remove from heat and cool overnight.
Serve with Blue Diamond Nut Thin Pecan Crackers

10 medium plum tomatoes
2 teaspoons of olive oil
1 tablespoon of pesto
4 ounces of ripe Brie cheese
Flat leaf parsley or basil
Salt and pepper to taste

Preheat oven to 325°F. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in ½. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil. Roast the tomatoes for about 50 minutes or until they are very soft. Let the tomatoes rest until warm, then arrange them on a small platter. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.

20 mushrooms
1 – 9 oz. box of frozen spinach
5 pieces of bacon
¼ cup of blue or gorgonzola cheese or to taste

Defrost and drain spinach. Cook bacon, cool, and crumble into very small pieces. Mix bacon, spinach, and cheese. Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.

• 3/4 cup Sorghum Flour
• 1/2 cup Tapioca Flour
• 1/4 cup Rice Flour
• 1 tablespoon Yeast
• 1 1/2 teaspoons Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Warm Rice Milk (110-120 degrees)
• 2 tablespoons Honey
• 1/3 cup Coconut Oil
• 2 Eggs, Room temperature
• 1 Egg and some Milk for the egg wash

Optional Toppings: Coarse Sea Salt, Sesame Seeds, Poppy Seeds…

1. Preheat your oven to 400 degrees
2. In the bowl of an electric mixer, whisk together all the dry ingredients.
3. Heat the rice milk to 110-120 degrees and slowly pour it into the dry ingredients with the mixer on low
4. Add the honey and continue to mix
5. Increase the speed of your mixer to medium and drop in the coconut oil one tablespoon at a time.
6. Crack the eggs, one at a time, into the mixing bowl and continue to mix on medium.
7. Increase the speed to medium-high and mix for one or two more minutes, until the dough comes together and pulls away from the sides of the bowl slightly.
8. Place the mixing bowl with the dough in a warm spot for 30 minutes. Cover it with a towel.
9. Using a spatula, shape the bread into a loaf onto a greased cookie sheet. The dough will be very sticky, so better to use the spatula than your hands on this one.
10. Brush the loaf with the egg wash and sprinkle on and desired toppings.
11. Put the bread in your oven for 10 minutes, then reduce the temperature to 350 degrees and continue to bake for 15-18 minutes, or until the loaf is golden brown and crusty all over.

Prep. Time: 10 minutes mixing, 30 minutes rising
Baking Time: 25-28 minutes
Yield: 1 8×5 loaf

Free of Gluten, Dairy, Processed Sugar, Corn and Soy.

See this an other great gluten-free recipes at Renegade Kitchen

Prep Time: 5 minutes

Cook Time: 15 minutes

• 3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
• 1 teaspoon peanut or vegetable oil
• 2 cups unsalted peanuts, whole almonds or macadamia nuts
• 1 teaspoon sea salt

1. Preheat oven to 350°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
2. Spread nuts in single layer on large baking sheet sprayed with no stick cooking spray.
3. Bake 10 to 15 minutes or until nuts are golden, stirring occasionally.

Makes 2 cups or 10 (3-tablespoon) servings.

Variation: Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.

Nutrition Information Per Serving: 197 Calories, Fat 17g, Protein 5g, Carbohydrates 6g, Cholesterol 0mg, Sodium 282mg, Fiber 3g