Making A Home And Family

I figured in my head that gluten-free biscuits and gravy were impossible or that I would surely fail if I tried, but I surprised myself with a lovely brinner (breakfast/dinner) last night.

I have figured out the answer to all the gluten free questions of what flour or mix to use – Pamela’s.  I am not endorsed by the company or getting any compensation for sharing this.  I just really love it!

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Drop biscuit recipe

2 cups of Pamela’s Baking and Pancake mix

1/2 cup of soft butter (I added a little lard to this too)

2/3 cup milk + 2 Tbs

Mix and bake at 375* for 12 minutes.

Gravy recipe

12- to 16-ounce tube of nitrate-free sausage

2 tbsp butter

3 tbsp flour (I used Pamela’s mix again)

1/2 cup of beef or chicken stock

1 cup whole milk (I used unsweetened coconut milk)

1/8 tsp garlic powder

1/8 tsp onion powder

Freshly ground black pepper and sea salt, to taste

Heat a large skillet over medium-high heat. Add the sausage and brown it.

Using a slotted spoon, transfer the sausage to a bowl. Add the butter and return heat to medium-high and whisk the flour into the fat/butter and cook, stirring constantly, for about 1-2 minutes until the rue is golden brown. Continue whisking, while slowly pouring the stock in. Bring the gravy to a boil and then lower the heat and stir in the milk and seasonings. Simmer gently while whisking for another 2-3 minutes, until desired thickness is reached.

Add cooked sausage to the mix and sprinkle with salt and pepper.  Serve on biscuits and enjoy!

I am starting to test out new recipes and cooking a double batch of something, so that I can stock my freezer with yummy, whole foods for when the baby arrives.  Last time I had a hard time, transitioning into being a mommy and keeping up with cooking tasks.  So this time, I am going to make sure I am ready with real food and good food ready to be popped into the oven to be served.

The first recipe I tried was a bulk burrito recipe and it’s been a hit.  Next time I make these, I will make 3-4x as many though.

Bulk Breakfast Burrito Freezer Recipe:

24 tortillas

3/4 bag of dried beans (I cooked them in the crockpot)

1 pound of ground pork breakfast sausage

12 eggs, scrambled

1 jar of salsa

I filled each tortilla with the mixed ingredients and added a couple dabs of salsa.  I wrapped the burritos in saran wrap and froze them for future use.  Next time, I would play around with less beans and more eggs and adding cheese to the inside of the burrito.  But this recipe was still very yummy, cheap, and perfect for a filling breakfast after baby arrives.

I have been learning more about gluten free, grain free, and processed sugar free baking lately.  V likes sharing treats with us, but I don’t like her having all that processed stuff.  I made some wonderful pumpkin cookies for Thanksgiving that I will share at another time, but I made this recipe last night and had interest in it right away.  I adapted a recipe from Joyful Abode for Easy Grain & Gluten Free Granola Bars.  You can see her recipe complete with pictures here!

My Easy Grain & Gluten Free Granola Bar Recipe:

1. 2 1/2 cups assorted nuts and seeds (I used 1 1/2 cups almond, 1/2 cup sunflower, and 1/2 cup hemp seeds)
2. 1 cup dried fruit (I used raisin)
3. 2 cups shredded coconut
4. 1/4 cup coconut oil
5. 1/2 cup honey (I used raw)
6. Splash of vanilla extract
7. 1/2 teaspoon salt
8. Generous sprinkle of cinnamon

Pulse to coursely chop the nuts and seeds in a food processor.  Add nuts, dried fruit, and dried coconut to a bowl and mix.

Add all other ingredients to a pan and mix over medium heat until it bubbles.  Pour over mixture and mix together.

Press the mixture into a pan lined with wax paper.  Make sure to press hard.  Cool for 2-3 hours in the fridge (or in the freezer if you are impatient like me).  Cut and serve.

**These are delicious.  I have heard mixing with peanut butter and cacao/cocoa is also a great treat this way!**