BBQd Eggs

Ingredients

• 1 large bell pepper, the bigger the better
• 2 eggs
• hot sauce, salt and black pepper to taste

Directions

You'll need the bell pepper to sit stably on the grill, or the raw egg will make a tragic mess. Place the pepper flat on your cutting board and slice in half parallel to the board. Clean the seeds and membrane out, being careful not to pierce the outer wall.

Crack an egg into each half of the pepper. Try to distribute the egg evenly.

Place the filled pepper over the hottest part of the grill. It tastes best with the pepper's skin charred. Close the grill. If you're going to eat it with a knife and fork, cooking it to over-easy is fine. But if you're going to serve it as finger food, cook it a bit longer, so you don't have a runny yolk. It's great on its own, but better still with hot sauce, salt and a little black pepper on top.

Flourless Pecan Sandies (Gluten-Free, Grain Free, Dairy Free)

From Gluten Free Easily

Flourless Pecan “Sandies”

1 scant cup pecan butter (see recipe below)
1 egg
1 scant cup brown sugar (slightly under a cup; do NOT use a full cup)
½ tsp vanilla extract
1 tsp baking soda
About ½ cup toasted, chopped pecans, for topping

Pecan Butter

2 cups raw pecans
1 tbsp coconut oil (or other mild or neutral-tasting oil)
1 tbsp plus 2 tsp maple syrup
1/2 tsp sea salt

Add pecans to food processor, processing at medium speed in quick intervals with short breaks in between. Add oil, maple syrup, and sea salt. Continue to process in intervals until mixture becomes nut butter, well blended and spreadable like peanut butter or any nut butter.

Preheat oven to 350 degrees Fahrenheit.

Toast ½ cup pecan halves for about 8 minutes on a baking sheet. Cool. Chop with some pieces coarsely chopped and others finely chopped. (I just used my mini-chopper for about 15 to 30 seconds.)

Mix pecan butter, brown sugar, egg, vanilla extract, and baking soda.

Form into balls and place on ungreased baking sheet or parchment-lined baking sheet. (If dough seems too sticky, wet hands just slightly with water first.)

Place onto baking sheet. Flatter balls slightly with back of a spoon. Sprinkle some of the chopped pecans onto each cookie and then push the pecans into the cookies slightly with your fingers.

Bake for about 7 to 8 minutes. Remove from the oven and let sit on baking sheet for about a minute or so before removing. Be careful not to overcook.

Shirley’s Notes: If cookies are left on baking sheet longer than a minute after removing from the oven, they may be difficult to remove. However, if you place the baking sheet back in the oven for about 30 seconds and then let set outside the oven a few seconds, you can then remove them easily. Lining the baking sheets with parchment paper will make for very easy removal, but be aware that it does cause cookies to spread a bit more, so space them further apart if you use that option.

Makes 24 to 30 cookies

Original recipe from Shirley Braden, but inspired by Desi Domo and Ricki Heller

http://glutenfreeeasily.com/flourless-pecan-sandies/

Scandinavian Thumbprint Cookies

Scandinavian Thumbprint Cookies

gluten-free, egg-free

Add to bowl:

1/4 cup ghee or coconut oil, liquified

3 tbsp honey or agave

1/4 cup applesauce

1 tbsp Chia Seed meal (I grind my seeds in coffee grinder or Magic Bullet. 1 tbsp meal is equal to about 1/2 tbsp seeds)

1/2 tsp vanilla

Beat with electric mixer.

Add:

1/3 cup tapioca flour

1/3 cup almond meal flour (I use Bob's Red Mill)

1/3 cup coconut flour, sifted

Beat with electric mixer.

Roll into little balls and place on unbleached parchment paper.

Use you fingers to create an indentation and fill it with raspberry or strawberry jam. I use Crofter's Just Fruit Spread, but St. Dalfour is another one with no added sugar.

Bake at 350 degrees for about 15 minutes.

Makes about 12 cookies.

NOTE:

You can use twice as much flax seed meal as chia seed meal if you don't have chia meal on hand :-)

http://www.thespunkycoconut.com/2010/12/scandinavian-thumbprint-cookies-gluten.html

Gluten Free Dairy Free Sausage and Cornbread Stuffing

Cornbread Stuffing with Homemade Sausage (gluten-free, dairy-free, egg-free, soy-free)

• gluten-free casein-free cornbread - 12 muffins or 1 mix
• I use corn flour instead of cornmeal so the texture is softer but to each his own!)
• ~2 tablespoons olive oil
• 2 lbs of ground pork
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 onion chopped fine
• 1 celery stalk chopped fine

Make the cornbread in advance. Let it sit out and get stale if you want a more crumbly harder stuffing. No worries on this one because if you are like me and really aren't that organized then you make the cornbread the same day and cook it in the pan with the pork to get rid of excess moisture. :-)

Heat the oil in a big pan on medium-high heat. Brown the pork breaking it up as it browns. Add the sage, oregano, salt and pepper. Taste, taste, taste, adjust. Dump the cooked ground pork into a strainer reserving a little bit of fat in the pan. Return the pan to the stove and add the onions and celery. Cook until transparent and fragrant. Add the pork back in. Taste, taste, taste. Turn off the heat and crumble the cornbread into the pan. Add as much cornbread as you want. Heat the whole mixture if the cornbread is too damp, add chicken or turkey broth if the mixture is too dry.

Makes 12 side-dish servings

Gluten-Free / Casein-Free Cornbread

That humble yet enticing basket of cornbread typically serves as an evil temptress for those with food allergies, intolerances, or sensitivities. The versions you are likely to find at family holiday gatherings are rich with butter, milk, and all-purpose flour. But, Allergy Cooks has the recipe solution to this dilemma with a cornbread recipe that is free from dairy and gluten, and optionally free from eggs (and consequently vegan) and soy. So this year, you can offer to bake the cornbread (recipe below) and show the rest of your family how delicious "free-from" can be ...

Cornbread (Recipe from Allergy Cooks)

Makes: 12-15 slices
Cooking Temperature: 160ºC [320ºF]
Cooking Time: 25 mins

Ingredients:
150g polenta or fine cornmeal [1 cup] (you can also use corn flour for a lighter texture)
125g gluten-free plain white flour [1 cup]
30g light brown sugar [2 tablespoons, packed]
1 tsp bicarbonate of soda [baking soda]
1 tsp cream of tartar
½ tsp salt
2 eggs’ worth of egg replacer
300ml soya milk, warmed* [1-1/4 cups] (I use almond or hemp milk)
50ml vegetable oil [3-1/2 tablespoons]

Method:
Measure all the dry ingredients into a mixing bowl. Make a well in the centre and pour in the warmed milk and vegetable oil. Beat well to make a smooth batter.

Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.

Leave the cornbread to cool slightly, then cut it into squares or fingers. Serve warm with soup, or cold with spread and jam for breakfast!

Cook’s notes: To avoid using soya, replace with nut milk or rice milk.