Gluten Free Matzo

  • 1 cup All Purpose Flour Containing1/2 teaspoon of xantham gum
  • 1/2 cup gluten-free oat flour (or may use almond flour, brown rice flour or buckwheat flour)*
  • 4 Tbs. extra virgin olive oil
  • 3-5 Tbs. water
  • 1/2 tsp. sea salt or kosher salt
  • coarse kosher salt or sea salt to sprinkle on tops
  1. Preheat oven to 450° F (static) 425° F (convection).
  2. Whisk together  All Purpose Flour and oat flour,
  3. Add in the liquid slowly while stirring with a fork or pastry cutter.
    1. If the dough is too dry, add additional water by the 1/2 teaspoonful in order to get dough wet enough to form a ball but not be sticky. Depending on the additional flour you use — oat, almond, brown rice or buckwheat — you will need more or less water.
  4. Form a ball with the dough and pat out onto a parchment paper dusted with Rice Flour. P
  5. at with your fingers to flatten the dough, then roll to the thickness of a saltine cracker, and prick in lines with a fork.
  6.  Sprinkle with additional coarse kosher salt, if desired. Cut the edges if you want them to be straight, using remnant dought to make more matzo.
  7. Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.


Gluten Free Chicken and Dumplings

Chicken Soup

  • 1 Chicken cut up 2 ½- 3 ½ pounds
  • 2 Cups Hot Water
  • ½ Cup Chopped Onion
  • ½ cup chopped Celery
  • 4 medium carrots sliced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cornstarch
  • ½ cup cold water

Dumpling Batter

  • 1 Cup featherlight mix
    • ⅓ cup rice flour
    • ⅓ cup tapioca flour
    • ⅓ cup corn starch
    • 1 teaspoon of potato flour
  • ½ teaspoon xantham gum
  • 2 teaspoons Egg Replacer
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 teaspoon dried parsley flakes
  • 1 tablespoon buttermilk powder ( ¼ cup of milk + lemon juice )
  • 1 egg, beaten
  • ⅔ cup water ( ½ cup of water )

Microwave Directions:

  1. Place chicken – pepper in casserole dish (3-quarts).
  2. Cover and microwave on .50 for 15 minutes rearranging chicken after 8 minutes.
  3. Stir the cornstarch and cold water together in a bowl and stir into the casserole blending well
  4. Microwave on medium (.50) for 15-25 minutes
  5. Mix dumpling batter in a small bowl through parsley flakes
  6. Beat egg and stir liquid into dry ingredients
  7. When chicken is tender spoon dumpling around the edge of casserole and microwave on medium for 5-6 minutes uncovered rotating the dish 1/4 turn after cooking 3 minutes
  8. Cook until the dumplings are puffed and no longer doughy

Avocada Chocolate Moose

going to surpise my wife with this one.

Prep Time: 10 minutes

  • 4 Ripe Avocados
  • 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
  • 1 Tbls of Pure Vanilla Extract
  • 1 Cup of  Cocoa Powder (or Carob)
  1. Slice each avocado open and scoop out the insides.
  2. Place the inside in a food processor or blender.
  3. Next add the sweetener, vanilla, and cocoa powder.
  4. Blend or process the mixture until fully blended.

The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!

Fun With Cereal

Chex Mix-

  • Popcorn
  • Rice Check
  • Corn Check
  • Caramel Sauce
    • 1/4 Cup Butter
    • 1/3 Cup Brown Sugar
    • 2 Tablespoons Corn Syrup
    • 1/4 Teaspoon Vanilla
  1. Mix Caramel Sauce ingredients in pot over stove
  2. Poor over mixture
  3. Bake 180 for an hour

Cereal Toffee

  • 1 cup Sugar
  • 1 cup Butter
  • 2-½ cups Kix Cereal
  1. In a large frying pan, cook the sugar and butter over medium high heat until it’s a nice caramel color, and pretty much all the butter is incorporated. This happens usually in about 8-10 minutes.
  2. Pour the Kix cereal in, and then pour the contents of the frying pan onto an ungreased cookie sheet.
  3. Let harden, then break into pieces and try not to eat the entire batch.


Fried Chex

  • Butter
  • Chex
  1. Melt Butter
  2. Fry Chex in Butter