3 Recipes

GFCF Bread Recipe:
1 Tbsp. yeast
3 Tbsp. raw sugar
1.5 c. water 105 degrees
1.5 c. rice flour
1 c. bean flour or oat, tapioca, or other gf flour (We like pinto bean and oat flour best, ground in my Vitamix blender, so it is cheap).
2 tsp. xanthum gum
1 tsp. salt
9 Tbsp. pearsauce
1.5 Tbsp. olive oil
1 tsp. vinegar

put sugar and yeast in warm water to rise while you combine the dry ingredients, then add the other wet ingredients and yeast water and mix for 4 minutes. Put it in the unheated oven for 30 minutes and let it rise to at least the height of the loaf pan, then bake 375 degrees for 50 minutes.

I mix up the flours and make the pearsauce each night, then the next morning during breakfast, I mix the rest of the ingredients and put in the oven, at our first break of the day, I start the oven and cook the bread. It works well for our family, however, you could cook up several loaves and put them in the refrigerator for later use. We just like it hot out of the oven.

Granola Bars:
2 c. oats
1 c. peanuts
.5 c. honey
4 Tbsp. Imperial Margarine
2 tsp. vanilla
.5 tsp. salt
8 oz. dried fruits (no raisins--use dates, cranberries, or other)
.5 c. dark chocolate chips
2/3 c. brown sugar
preheat oven to 400, mix crushed peanuts and oats and toast in oven for 10 min. Make sure you stir every 3 min. or they will burn.
Simmer brown sugar, honey, margarine, vanilla and salt, then combine with oat and peanut mixture in a bowl and add chocolate chips and fruit until coated.
Line a casserole dish with wax paper and spread the mixture in the dish and cover with another piece of wax paper. Compact the granola as firmly as possible and set aside to harden for 2 hours, then cut into bars and individually wrap for snacks on the go.

Trail Mix:
Rice Chex
peanuts
dried cranberries
dried dates
dark chocolate chips
coconut flakes
almonds