Fresh & Natural Foods

 Here are some great gluten-free recipes that the whole family will enjoy for the fall season.

Pumpkin Cream Cheese Cookies

• 1 Cup Canola or Grape Seed Oil (I used Spectrum canola oil)
• 2 cup packed light brown sugar ( I used wholesome brown sugar)
• 4 eggs, lightly beaten (I used Larry Schultz organic)
• 1 Can pumpkin puree
• 1 Tablespoon vanilla extract
• 2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 1/2 teaspoon nutmeg
• 1 teaspoon ground ginger
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 3 1/3 cup of gluten-free multi purpose flour mix (I used Authentic Foods multi blend all purpose gluten free flour)

Preheat oven to 350′F
In a large bowl, combine oil and brown sugar. Mix in the egg and vanilla.
In a small bowl combine the flour, baking powder, baking soda and spices.
Combine the dry ingredients into the wet ingredients, in the large bowl, until blended.
Drop heaping tablespoon mounds of batter on parchment-lined cookie sheets, and bake for about 12 minutes, or until springy to the touch.
Makes 3-4 Dozen Cookies depending on cookie size

Frosting

• 1 8oz package cream cheese (I used Organic Valley)
• ¼ Cup Powdered Sugar
• ¼ Cup Butter
• 1 teaspoon vanilla extract

Place all ingredients into a food processor or blender and mix together until smooth and creamy.

Yam Fries

• 2 Large Yams in a fry cut
• 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Black Pepper
• 1 tsp Sea Salt
• 1 tsp Granulated Garlic

Pre-heat oven to 375 degrees
Cut yams into a fry cut. Place in large bowl.
Add olive oil, salt, pepper and garlic to the fries toss.
Place on baking sheet and bake for 35-45 minutes or until they are crispy on the outside.

Creamy Chicken and Rice Soup

• 1/3 Cup Canola Oil or Grape Seed Oil or Butter (I used canola)
• 1 small onion diced
• 4 Carrots Sliced
• 4 Celery Stocks Sliced
• 1 Bag Frozen Broccoli
• 1 Tbsp Fresh Minced Garlic
• 2 tsp Sea Salt
• 1 tsp Black Ground Pepper

Sautee Vegetables in oil with salt, pepper and garlic until tender.

• 6 Cups Water
• 2 Cups Authentic Foods multi blend flour
• 2 Cups Half and Half or dairy free alternative
• 2 Chicken bouillon cubes
• 3 Chicken Breast Cubed(cook first bake at 350 for 20-30 minutes)
• 1 ½ Cups Dried Rice white, wild or brown (I used white) cook rice stove top in a sauce pan add dried rice and with 4-5 cups water and cook until rice is soft then strain off excess water.

Add Water and bouillon cubes to sautéed vegetables, slowly add flour whisking it in to desired thickness.
Add Half and Half one soup is to desired thickness then add chicken and rice.

Chicken Nuggets

• 1 Family pack of chicken breast cubed
• 1 cup authentic foods multi blend all purpose flour
• 3 Eggs Whisked together
• ½ Box Crispy brown rice by Erewhon
• 1 Tbsp dried Parsley
• 2 tsp Sea Salt
• 1. 2 tsp Granulated Garlic
• 2 tsp Granulated Onion
• ½ tsp Cayenne Pepper
• 1 Cup Canola oil or Grape seed oil (I used Canola)

Pre-heat oven to 350 degrees
Cube Raw chicken breast
You will need 3 medium sized bowls.
In the first bowl place flour in and set aside
In second bowl place whisked eggs and set aside.
In Third Place rice crisp in food processor to crumble then pour into a med bowl.
Add parsley, salt, garlic, onion and cayenne to brown rice crisp and mix together.
1st your going to coat the chicken in flour.
2nd your going to coat the floured chicken in eggs.
3rd your going to the egg covered chicken in brown rice crisp mixture.
Place canola oil or grape seed oil in a Large skillet and heat till about 350 degrees place breaded chicken in oil until golden brown then place golden brown chicken onto a baking sheet and finish baking at 350 degrees for about 15 to 20 minutes until chicken reaches 165 degrees.