Gluten Free Raspberry Bars

2 cups oat flour

1 cup brown rice starch

1 cup almond flour/meal

3 teaspoons gluten free baking powder

2 teaspoons guar gum

2 cups coconut sugar

1 cup cold grass fed salted butter, cut into small chunks

Cold Milk

4 cups fresh raspberry preserve or jam

1 cup powdered sugar

1 large lemon, juiced

Preheat oven to 350 F

Combine all the dry ingredients. Cut butter into the dry ingredients until it resembles large crumbs. Add enough cold milk to form a dry dough (about 1/2 to 3/4 cup).  

Press half the dough into a medium size cookie pan and spread the preserve to cover the top. Scatter the rest of the dough over the top and bake for 40 to 50 minutes.

Remove from the oven to cool completely.

Combine powdered sugar and lemon juice to make a frosting and drizzle over the top to set.

Slice into bars. Keep refrigerated in an airtight container.

Gluten Free Strawberry Scones

3 cups all purpose gluten free flour blend

1/2 cup coconut sugar

3 teaspoons gluten free baking powder

1 1/2 teaspoons xanthan gum

2 cups fresh strawberries, chopped

6 tablespoons cold salted grass fed butter, cut into chunks

1 cup whole milk

Preheat oven to 375 F

Combine flour, sugar, baking powder, and xanthan gum. Cut butter into the dry ingredients until mixture is crumbly. Add strawberries. Fold wet into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions.

Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Gluten Free Lemon Bread

1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix

1 cup coconut sugar

2/3 cups room temperature buttermilk

1 large egg, room temperature

3 egg whites (only the whites!)

1/4 cup melted butter

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 teaspoons lemon zest

3 tablespoons lemon juice

1 teaspoon sea salt

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside. Open and add to the mixer including sea salt and lemon zest. Combine all the wet ingredients in a separate container and add to the mixer on low speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

Divide dough into two greased bread pans and cover. Let bread sit in a warm place until it doubles in size. Sprinkle oats (optional) over the top.

Bake for 30 to 40 minutes or until baked and golden brown.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.