2-4 small porckchops
1/4 cup honey
1 orange juiced
1 TBS garlic herb seasoning (we use spice island garlic and herb)
Salt and pepper to taste
Mix honey, orange juice and garlic seasoning together.
Seare the porkchops and pour honey mixture over
Cover and let cook until all the fluid is gone.
1 egg separated
1 1/8 cups milk
1 1/4 cups oat flour
1/2 cup brown rice flour
1/2 TBS baking soda
1 TBS sugar
1/8 cup cooking oil
2 tsp Cinnamon
Separate eggs and whip egg whites
Add yolk milk oil to a large bowl.
Sift in the oat four, rice flour, baking soda and sugar.
Fold in the egg whites.
Bake in a waffle iron or on a griddle.
1/2 head of cauliflower
1 med sweet potato
1 egg
4 TBS rice flour
3/4 cup Parmesan cheese
Cook cauliflower and sweet potato until tender chop into tiny pieces place in cheese cloth or a fine staying and press out all the remaining liquid.
Place in a bowl and add the egg and flour and cheese mix together.
Spread out on a cooking sheet and bake for 5-10 min @ 400 F
Spread out your favorite toppings and bake another 5-10 min until cheese is melted and the edges of the crust are browned.
3/4 cup gluten free flour (we use nameste flour)
1/4 cup carrot powder (these are just dried carrots that have been milled)
1 egg
Dash of salt
Water a tsp at a time.
Combine all the dry ingredients on a counter surface. Create a well for the wet ingredients in the center. Beat the egg in the center and gently fold in the flour around the edges. Continue until the egg add oil are Incorporated. As water a tsp at a time initio the dough is plaiable but not sticky. Kneed for a minute or two. Then let it rest for 20 min under a cloth to keep it from drying out. Kneed for a few more minute then roll out on the counter and cut or run through your pasta machine.
