These beef carnitas are as flavorful as any pork version and super easy; just let the slow cooker do all the work. Cooking time will vary on meat, choice, and size, but approximately 6-7 hours on low. There are many ways to eat carnitas, but we like to add some sauteed onions and peppers and…
These Power House Energy Cookies are full of highly nutritious ingredients. They have a crisp, nutty taste that makes them impossible to stop at just one. Power house cookies are not your everyday oatmeal cookies; there’s a lot more going on in these cookies! Here is an ingredient beyond the oats that makes these cookies…
Homemade raspberry pie is pucker-perfect, plus it’s dairy, nut, soy, and egg-free. The crust is tender and flaky, baked to a golden brown. Raspberry pie is easy to make using fresh or frozen berries. If you don’t have enough raspberries, add any other berries and mix it up a bit. My family’s favorite way to…
Smashed potatoes go down easy; I’m just warning you. These tasty little gems are not complicated, but they are addicting and delicious. There is a simple two-step process to make smashed potatoes. First, the potatoes are boiled, then seasoned and flattened before being baked in a hot oven. I like to season mine with olive…
Brown Sugar Gluten-Free Steel-Cut Ranger Cookies are soft and chewy, with a little nutty crunch. Recently, someone left a comment asking me if they could substitute quick-cooking steel-cut oats for the old-fashioned oats in my Ranger cookie recipe. Knowing how coarse steel-cut oats are, even quick-cooking ones, I honestly didn’t know what the results would…
Fluffy pumpkin oat muffins and donuts are gluten-free, healthy, and flavorful but not overpowering. They are incredibly soft and fluffy. They are delicious, both warm and chilled. You can make all muffins, all donuts, or some of both. Mini muffins are always fun, too. Pumpkins and sweet potatoes are rich in antioxidants and vitamins, which…
Banana pear oat muffins are deliciously gluten-free and allergy-friendly. These wholesome muffins are loaded with fiber from the pears and oats yet have a tender and light texture. Pears always remind me of fall, so I decided to add not only cinnamon but pumpkin pie spice to these muffins as well. The flavors are a…
Perfectly pumpkin oat cookies are gluten, dairy, and egg-free. They are nicely balanced with fall spice flavors and soft to bite into. Another way to enjoy this recipe is to substitute pureed sweet potato for the pumpkin. Here are some tasty add-ins for this pumpkin cookie recipe: Dried cranberries Dried wild blueberries Chopped pecans Chopped…
Stuffed chocolate chip gluten-free cookies are what dreams are made of. Don’t let the green color of the pistachio butter scare you; it won’t change the flavor, but it will add to the soft texture. These chewy, soft cookies have unsweetened coconut mixed in the batter, and the creamy pistachio butter is baked inside. This…
Brown sugar peanut butter cookie bars are made with two gluten-free flours: oat and cassava flour. I have found these two gluten-free flours and Tiger Nut flour to be excellent wheat flour substitutes for cookies and bars. These cookie bars are also dairy and soy-free. I made mine with eggs, but you can make them…
