Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

Quinoa Chocolate Chip Animal Cookies

Summer picnics.
Summer trips.
Summer Vacations.
Summer destinations.

Whats the common thread? Summer!

Now for those of us who have multiple food allergies, packing food for trips and vacations can be difficult. It doesn't have to be. Here are a few tips for packing lunches this summer!

1. Don't forget the classic sandwich! Sandwiches are easily made and transportable. The biggest thing for allergy sufferers is the bread. My favorite recipe is this one over The Whole Life Nutrition. I love this bread!!! I eat it basically everyday, and it is the only bread in my families house. It is soft and holds together great. Here are some sandwich option to think about:

• Chicken Salad.

With the mayo or Greek yogurt of your choosing this is a delicious, filling sandwich. You can add grapes, apples, celery, or curry powder to make it different or fresh.

• Deli sandwich with your favorite AF deli meats.

I'm a sucker for ham and turkey with Swiss cheese, but different strokes for different folks.

• Hummus.

Hummus makes a great sandwich spread. Plus it's packed with protein.

• Nut Butters

Almond, Sunflower, Cashew, Pumpkin Seed, Peanut, Walnut, Macadamia. Whatever floats your boat!

• Cheese

Not one of those cheese sandwiches served on planes either. Think bigger than that. Jack or fresh mozzarella. Brie or Gouda. Swiss or a nice aged sharp cheddar. Think outside the box people.

• Don't forget the veggies!

That sandwich will be twice as filling, and nutritious if you laden that thing down with fresh spinach, cucumber slices, avocado, bell pepper slices, romaine, watercress, tomatoes. Anything you want.

I think I am going to spread these packed lunch ideas out over a couple of posts. I will however throw you all a bone!

Dessert.

How about some cookies? Tiny, animal shaped cookies, with chocolate chips. That's what I thought.

Quinoa Chocolate Chip Animal Cookies

3/4 C. or 3.5 oz or 100g Quinoa Flour
1 C. or 5 oz or 145g Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Kosher Salt
1 C. or 225 Spectrum Shortening
1 Egg
1 C. or 140g Light Brown Sugar
1/2 C. or 70g Chocolate Chips

1. Combine the flours, xanthan, and salt. I whisk these together.

2. Whip till creamy and light the shortening and sugar.

3. Add the egg to the shortening mixture.

4. Combine the flour mix to the shortening mix. Mix in the chocolate chips.

5. Wrap in plastic wrap, and refrigerate for an hour.

6. Preheat oven to 350 F.

7. Line two baking pans with parchment paper.

8. Roll out the dough on a piece of parchment paper. Cut cookies into shapes. I chose little animal shapes.

9. Bake for 12-15 minutes depending on size, until golden brown.

Gluten-free, Corn-free, Soy-free Quinoa Crac' an Cheese

I don't know about you, but I am always looking for new ways to eat quinoa.
Yes, it is very healthy for you. Yes, it's a power grain from the Aztecs. And yes, it has a ton of protein. But, at the same time, you can only eat it dry so many times. This delicious recipe came about through a cooking mistake.

I was making a batch of quinoa one day, and I accidentally put to much water in the pan. This caused the quinoa to be overcooked, and completely mushy. I didn't want to throw it out. After all quinoa is kind of expensive.

So I was sitting there with a pot of mushed quinoa, and then poof! Light bulb! Grits! Well  . . . quinoa grits.

Okay so I added salt, pepper, cheddar cheese, and Parmesan cheese. They where amazing!

As soon as my sister tried them she said, "OMG. These taste like mac' and cheese. Or like Crack and cheese! They are soooo good."

So, I decided to call this recipe Quinoa Crac'an cheese.

These would be great as a side to pork chops, steak, or breaded baked chicken. Plus, in comparison WAY lower in calories then any kind of macaroni and cheese I've ever seen. You also receive all the health  benefits of quinoa.

Quinoa Crac an Cheese

2 1/2 C. Water
1 C. Quinoa
1 1/2 tsp Salt
Fresh ground Black Pepper
2 C. Cheddar Cheese
1/2 C. Parmesan Cheese, grated
1/4 C. Cooked crumbled Bacon, optional

1. Bring water to boil in a large saucepan.
2. Add 1/4 tsp salt and quinoa. Cover, and lower to a simmer. Simmer for 20 - 30 minutes until most of the moisture is gone and quinoa is completely broken down.
3. Remove from heat and add rest of salt, pepper, cheeses, and if using, bacon.
4. Stir until completely combined, and all cheese is melted.
5. Taste and add salt and pepper as needed.
Serve warm. The Crac' an Cheese refrigerates and reheats well.

Sweet and Salty

I thought I might share one of my most favorite recipes. Its great for either a dessert or a breakfast, loaded with quinoa flakes and freeze dried raspberries. I love the "Just Tomatoes" brand of freeze dried raspberries. They turn out crunchy like wafer cookies. Delicious. Plus, they have all of their vitamins and fiber with no added sugar. I buy my Quinoa flakes at Loma Linda Market. Quinoa is a great source of fiber, as well as being a power grain which is very high in protein.

Quinoa Raspberry Bars
Preheat the oven to 350 degrees.

Whisk together these dry ingredients:
1 c. sorghum flour
1/2 c. buckwheat flour
1/2 c. tapioca starch flour
1 c. quinoa flakes
1 tsp xanthan gum
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp Corn-Free baking powder
1 tsp cinnamon
1/2 tsp allspice
1 2/3 c. brown sugar
or
3/4 c. Splenda
3/4 c. brown sugar
Mixed together first


In a large measuring cup blend:
2/3 c. olive oil
2 Tbs molasses
2 tsp vanilla extract

Combine the wet and dry ingredients with a sturdy spoon until you get a sticky batter.
Add in 2 eggs.
Mix until combined.

Add in: 1/2 c. chocolate chips, either Allergen Free or a Dark or Bittersweet will work
1/2 c. freeze dried Raspberries (broken up)
I like to use the Just Raspberries brand.

Line an 11x13 pan with parchment paper. Press batter evenly into pan. Bake for 20-25 minutes. Allow to cool.

These bars have a perfect balance of sweet and salty. Not to choclate-y, but just enough chocolate to satisfy most women. :)They kind of taste like peanut butter, but of course there are no nuts in this.

BTW My mom looooooooves these.
Later I'll take a picture to post.

Check this and other great recipes out at Gluten free Homemaker.