This is adapted to be gfcf, I found original recipe on the blog A Path Made Straight.

1/3 cup butter (I use a gfcf margarine or coconut oil)
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder (gf)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk plus 2 tablespoons (use your favorite substitute; soy, almond, rice)
3 cups whole oats (gf)
1/4 cup of flax meal
1/4 cup of millet seed

Melt butter and set aside. In a large bowl, beat eggs well, then add brown sugar, baking powder, vanilla, cinnamon, nutmeg and salt. Mix well until there there no lumps.

Whisk in butter and milk, then add oats, flax meal and millet.

Stir well, and pour into a greased 8×8 baking dish. Refrigerate overnight.

Bake, uncovered, at 350 for 30-35 minutes, or until set in the middle. Serve hot! (I double this for leftovers – it’s even better two or three days later! – so if you would like to as well, use a 9×13 baking dish, and the cooking time is the same.)

<br>1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley ( I used fresh because I had it on hand)

Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.

I made rice to go with this, but afterwards thought that cornbread would have been the better choice.  I will do that next time.  I was a bit leery about making this because of all the fragrant spices, I was afraid it might taste like a  pie or something, but it is really delicious.  I am eating it right now, yum!

Not the kind Flo asked you to kiss, the ground white hominy kind.

These are a fabulous hot breakfast! I make these for me and for Joshua with an egg, over easy, scrambled up into them after they’re cooked. YUMMY! I know you northerners may not agree, or even know what they are, but they are a tasty southern treat. Not only are they tasty, but one serving contains 2 grams of dietary fiber, 3 grams of protein, B vitamins; niacin, thiamin, riboflavin and folic acid, and 8% iron. Good stuff! You can add cheese, if you aren’t casein free, that would be yummy too.

If your child is the kind who only likes white food, this would be a great addition to their white diet.

If you want to know “What the heck is a grit?”, go to the What Are Grits? page on the Quaker Instant Grits website. A whole website dedicated to the glorious grit, I must not be the only one who loves’em!

For this post, I’ll point you directly to the recipe author’s blog: Karina-s Frosted Banana Cake.

This cake is delicious and so MOIST! I really think that the almonds give it such a wonderful texture! I didn’t make the frosting for it, we ate it just bare naked, as we aren’t big frosting fans in our home.

Fabulous, bare of frosting, for breakfast; along with some eggs for protein.

Enjoy!

My entire family, even my pickiest eating nephew, gobbles these up!

Preheat oil in a large skillet.

Flour mixture:

• 3 boneless, skinless chicken breast
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup of brown or white rice flour

Mix together in a bowl.

Egg coating:

• 2 eggs
• 1/4 cup of milk or milk alternative, I use Silk brand Soy

Beat together with a fork in a small bowl.

Cut the three breast pieces into nugget size pieces. Dip each small piece into the egg mixture and then coat both sides with the flour mixture. Place into the preheated oil in the large skillet. I usually cook each side for about three minutes, or until golden brown. You won’t be able to cook them all at one time in the oil. I usually put more in as I take out ones that are cooked. As you take the nuggest out of the skillet, put on a plate with a paper towel to drain.

It should make about 36 nuggets, enough for a meal. Hope you like them! Next time I make them I’ll get a picture.

fruit mixture:

• 2 cups diced granny smith apples
• 1 small package of frozen wild blueberries
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. gf vanilla
• 1/2 cup sugar

Mix all ingredients together and let marinate while you work on the crisp part.

Crisp mixture:

• 3/4 cup of all purpose gf flour (I used Bob’s Red Mill)
• 1/4 cup of millet flour (I ground my own millet)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• cinnamon and nutmeg to taste
• pinch of salt
• 1/2 cup of coconut oil (solidified)

Mix everything but the coconut oil together well.  Then cut in the coconut oil with a fork or pastry blender.

Pour fruit mixture into a greased 9×9 dish, and spread crisp mixture on the top.  Bake in a 350 degree oven for 1 hour.

This was a HUGE hit at Christmas!  It will definitely be something I will make over and over again in the future!

• 1 bag (12 ounces) or 2 cups GFCF chocolate chips

• 1 package (12 ounces) silken tofu

Melt the chocolate chips. I melted them in the microwave at 40% power, stirring every 30 seconds until creamy. Drain the tofu of its water. Combine chocolate and tofu in food processor. Blend until smooth, takes several minutes. Chill in the refrigerator for at least a few hours before serving.

I made this one for Christmas, a yummy treat for me and Joshua that’s GFCF and therefore safe! Yum yum! This is quite the learning process to make yummy foods that are something that everyone would like, even those who aren’t GFCF.

From the book: The Kid-Friendly ADHD & Autism Cookbook, the Ultimate Guide to the Gluten-Free, Casein-Free Diet by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.