31 for 21: Limeade (GAPS)

A refreshing, simple drink that I mixed up yesterday - it was very good.

Limeade (GAPS, Sugar, Gluten, Dairy, Corn, etc. free)
Hanunyah Creation


1 cup fresh lime (or lemon) juice
1/2 to 1 cup honey, depending on personal preference
6 cups water

Mix all ingredients in a large pitcher. Add ice, if desired.

~ Hanunyah

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31 for 21: Celery 'N' Peanut Butter Cake

Interesting, huh? It seems like I am using that phrase more as I experiment with more weird ideas, since we have all kinds of produce coming in these days.

Here is something I did with some almost rubbery celery we had - there was a pile of it in the fridge, and since the refrigerator is now breaking I thought it would be a good idea to get this stuff out of the way.

Although it sounds really weird (when I told my siblings what it was they frowned and said "what?"), they told me it basically just tastes like a peanut butter cake. So, if you are making a cake and want more vegetables in your diet - this is a good one!

Celery 'N' Peanut Butter Cake (Gluten, Dairy and Corn-free)
Hanunyah Creation

2 1/4 cups gluten-free flour*
1 cup sugar
1 teaspoon each: baking soda, cream of tartar**
1/2 cup oil
2 eggs
1 cup water
1 cup celery, boiled and pureed***
1/2 cup peanut butter****

Frosting:
1/4 cup celery, boiled and pureed***
2 tablespoons peanut butter
2 tablespoons lard
1 cup powdered sugar

1. Preheat oven to 350 degrees F. Grease well a 9x13 inch baking pan.

2. Whisk all of the dry ingredients. Make a well in the center and add the wet ingredients. Mix well using a whisk or fork, but do not over-beat.

3. Pour into prepared pan and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost if desired.

4. Frosting: Combine the celery, peanut butter and lard. Add the powdered sugar and beat well.

Notes:
*I used a mixture of mostly rice and a little oat flour.
**Or 2 teaspoons baking powder for baking soda and cream of tartar, if not corn-free.
***You may use other nut butters, too.
****To prepare the celery - use about 1 head of celery. Cut off the leaves and the white part at the end. Cut into pieces a few inches long. Place into a large pot and cover with water. Boil until soft, remove from heat and let sit in the water for a few more minutes. Strain and puree in the food processor or blender.


~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)
Linked to Food on Friday (@ Carole's Chatter)

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31 for 21: Banana Oatmeal Bread

Since we were gone most all today, I'm putting up a great quick bread recipe from The Gluten-Free Homemaker. Please click over to her blog for the recipe - Banana Oatmeal Bread.

Here are a few more of my pictures.

~ Hanunyah

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31 for 21: Pumpkin Snap Cookies

I captured some pictures just before the sun went down.

When I crossed gingersnap cookies and pumpkin today, this recipe was created - crunchy, rustic spice cookies (that do have pumpkin too, not just the spices).

And just incase you are wondering - no, these are not roll-out cookies. They are bottom-of-a-glass press cookies.

PumpkinSnap Cookies (Gluten, Dairy and Corn-free)
Adapted from my recipe for Gingersnap Cookies

2 3/4 cups rice flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
3/4 cup lard
1 cup sugar (brown or white)
1 egg
1 tablespoon molasses or sorghum syrup
1/4 cup pumpkin

1. Preheat oven to 350 degrees F. Grease a few cookie sheets.

2. In a large bowl, whisk together the flour and spices. In another bowl, beat the lard and sugar. Add the egg, syrup and pumpkin.

3. Roll the dough into balls and place on the prepared baking sheets a couple inches apart. With the bottom of a glass dipped in sugar, press the cookie balls down very thin.

4. Bake in the preheated oven for 7 to 12 minutes, or until desired darkness is reached.


~ Hanunyah

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31 for 21: Frozen Chocolate Banana Pie

The perfect thing to make when it's starting to get cold, right? Well, when I made brownies yesterday for Brownie Pudding, I had this extra tray that I baked in a pie pan. It looked like it would be a good crust for a pie, so with the abundance of bananas I added some banana ice-cream and re-froze.

So, here is my non-recipe :).

Frozen Chocolate Banana Pie (Gluten, Dairy and Corn-free)
Hanunyah Creation

GF, DF, CF chocolate crust, baked and cooled*
banana ice-cream

Spread the banana mixture into the crust. Freeze.

Notes:
*I used a brownie crust.

~ Hanunyah

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