Gluten Free with a side of Paleo for the everyday kitchen.
It’s hot. I mean really hot. The other day my car said 101 degrees in Charlotte, NC. I cannot even deal. I left Florida and it seriously followed me. It has made the pool all the more sweeter that is for sure. My tan lines are strong and my beer and snack game is even stronger. I mean literally. …
Snacks! The bane of my existence! What gets me into trouble almost everyday because lets be honest who doesn’t eat when they get bored every now and again? (Some more than others) Insert these sweet potato chips because they are so flipping delicious that I could cry! …
Ever craving something so much but you simply don’t want to go get it, or the best one you have ever had half way across the country? I mean that happens to me a lot… Especially with Apple Fritters! There is a tiny little hole in the wall that sells the best doughnuts and baked goods in Upstate New York that I could almost kill for one right now!
BUT…. then I got to thinking. With these magic hands of mine I could probably make some of the best ones I know! I was right (when am I not?).
The best part? They are gluten free! No Bloating YAY!
Turns out these gluten free apple fritters are really not that hard. I always pictured them to take like 5 hours from start to finish and then the only way to eat them was hot (that part is still true). But these take literally like 30 minutes from start to finish and they are super easy! I blown away that I could create this recipe and it be so simple that I just had to share with you all!
They are seriously a must in every household. Even if you aren’t gluten free that are so delicious, full of flavor, scrumptious, apples galore, and tasty! Did I mention DELICIOUS? I can’t stress that enough!
1/2 cup Brown Rice Flour
1/4 Tapioca Starch
1/2 Xanthan Gum
1/4 cup Sugar
Pinch of Salt
1 1/2 tsp Baking Powder
1/3 cup Milk (I used Almond)
1 egg
splash of Vanilla
1-2 tsp Cinnamon mixed with 5-4 tsp Sugar (depending on taste of cinnamon)
2-3 Peeled and Diced Apples
Coconut Oil for Frying (you can use any oil)
Topping
1 1/2 cups 10x Sugar (confectioner’s sugar)
2 Tbsp Milk (almond milk for me)
Mix together your flour, tapioca starch, xanthan gum, sugar, baking powder and salt. Set aside. In a mixer or large bowl whisk together your milk and egg and vanilla. Add in your dry mix and mix until well combined. Toss diced apples in the cinnamon sugar mixture. Then add the apples and the excess cinnamon sugar into the batter.
Heat up a deep pot (I used a sauce pan) with about 2 cups coconut oil and let it get to about 300 degrees Fahrenheit. We need the fritters to be floating for easy cooking. I used a cookie scooper to get the size of my apple fritters. Fry on both sides until golden brown and cooked thoroughly. This made about 12 apple fritters.
The bigger you make them the longer it will take to cook on the inside (but so worth it).
Once the gluten free apple fritters have cooled mix together your 10x sugar and milk until a glaze is make. Cot the tops of the fritters by sticking them face down in the glaze. Let set and enjoy!
Best served warm, gooey and in the morning for the best sugar rush!
Seriously, these gluten free apple fritters are the easiest thing to make for company coming and they look absolutely magnificent chilling in your cover stand on your island that you probably use once in a great while to make the kitchen look cute. Don’t worry, I am the same way! The goodies never stay long enough in this house.
You can use all sorts of apples for this just keep in mind the hard the apple is the easier it will stay together and the less mushy it will after it is cooked. I have make them with granny smith (they were so amazing!) but Fuji apples are what I typically have around the house to use and I wait until they are about to go bad on me (cut out the bad spots) and use them. No one eats them after that point, so I dice them up and whip up a couple of batches of these bad boys.
You can double the recipe and make them double the size for large and in charge ones! They are the best and just like the bakery style ones, but the smaller they are the more you can eat (my motto).
Let me know what you all think! This recipe is so simple and so yummy too!
Deliciously,
Gabby
What is one of your favorite things to have in the morning for breakfast? I have a huge weakness for muffins! Not just any muffins though they need to gooey, fruity and full of fiber for me to be able to love them in the morning. So these banana chocolate chip Muffins are seriously off the hook when it comes to breakfast muffins!
I am always looking for amazing muffins to have around the house because lets face it they are delicious! Especially when they are filling and full of chocolate.
Seriously, 2 of my favorite things!!
Besides that those I love having muffins around simply because they can serve a double purpose. They aren’t just amazing for breakfast but they can easily be pair with some ice cream or warmed for that perfect dessert after dinner when you don’t want something too heavy yet filling!
This banana chocolate chip muffins recipe is always on standby for when I need something to have. They are super quick to make and totally amazing to share if you can. It is a huge staple in my house because everyone loves them and they are easy to grab and go too.
Check out how easy the recipe is!
1 Cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xanthan Gum
1/3 cup Melted Coconut Oil
1 tsp Vanilla
1/4 tsp Salt
1 tsp Baking Soda
3-4 overly ripe Bananas (depending on size)
3/4 cup Coconut Palm Sugar (or regular)
1 egg
1 cup Chocolate Chips
Preheat Oven to 350 degrees Fahrenheit
Mix together brown rice flour, tapioca starch, xanthan gum, baking soda and salt together and silft once (for a bouncy muffin). Set aside. Mix together your coconut oil, sugar and egg into the bottom of a stand mixer or large mixing bowl. Mash up your bananas and add them in to the wet mix. Add in vanilla and then mix until combined. Slowly add in your dry mix until it is mixed well. Add in your chocolate chips .
Pour batter equally into a 12 well muffin tin sprayed with nonstick spray (or use cupcake liners for easy clean up). Comes out to about 3/4 full in the muffin wells. Bake for about 16-18 minutes until the muffins are bouncy. Then take out of the oven ad cool for 5 minutes in the muffin. Take out and finish cooling on cooling rack. Serve warm whenever you want to dive in!
Seriously Epic! These amazing banana chocolate chip muffins are not only gluten free, but they are absolutely awesome! I love taking one or two to work with me (usually they get eaten up pretty quick) and share them too. Mostly anyways. I love sharing my food but sometimes it is just too good to.
Tell me what you think!
Deliciously,
Gabby
So, on a scale of one to 10 how excited are you to do your holiday baking? I am off the charts! However, I know most people probably aren’t me (ok no one is because we are all awesome and unique), but still it is exciting to bake and cook for people and see them light up when they take a bit e of my food. Because lets be honest… my food is that awesome. …
Let’s be honest with ourselves… Take out food is probably the worst and best part of being an adult having what ever you want for dinner. I can’t deny that I myself have done it more times then i am proud to admit! Especially when it comes to Japanese or Chinese takeout food! BUT…
What is the BEST PART about Japanese or Chinese takeout?
If you’re anything like me it’s the rice. I NEEEEDDD ALL THE CARBS!
No but seriously, the fried rice is probably my favorite! All the flavors have melded together in perfect harmony and the smell is unbelievable!
Is your mouth watering yet?
Today, I behold to you this spicy chicken fried rice. A delicious twist on your favorite takeout food with an insanely amazing kick! No need to order out anymore instead keep that money in your pocket and eat your favorite takeout food!
I am so excited to share this spicy chicken fried rice with you! It is probably hands down one of my favorite recipes to make because it is so full of flavor and how incredibly easy it is make (you won’t believe it!).
The recipe is perfect to make with leftover chicken or even, dare I say, canned chicken. Yes! I said it! If it is rinsed well (just take a wire mesh colander and rinse with hot water) no one will even be able to tell. I think that is what make the spicy chicken fried rice the perfect week day night dinner!
Check it out!
2 Chicken Breasts cooked and shredded
3 Cups of Cooked Rice
1 cup Frozen corn
2 Cups Frozen peas and chopped carrots mixed
2 red Chile Peppers chopped (you can customize to your taste)
1 cup Slice Mushrooms
1 clove garlic
1/2 of a small white onion
3-4 Tbsp Soy Sauce (depending on your taste)
1-2 Tbsp Coconut Oil
Take a large skillet and preheat the coconut oil. Chop your garlic and place in pan with the onion. Add in your chile peppers, chicken and mushrooms. Let saute for a couple of minutes. Then add in your rice and mix around so that the rice can take on the taste.
Add in your frozen vegetables (you can use fresh vegetables but they need to be cooked and cold before going into the pan). Let the vegetables cook and then add in your soy sauce. Let cook for about 5 minutes on low until all the flavors have melded together.
Serve hot or use as meal prep for the best lunches in the office! Everyone will be envious, trust me!
Can I say that?
I mean it had us begging for more when it was gone! This spicy chicken fried rice is out of this world and perfect for lunches, dinner, meal prep, freezer meals, late night dinner (probably when your craving that takeout food the most!), or leftovers! I am always a huge fan of leftovers.
If you’re vegetarian you can make this without the chicken and it is still perfect! Just literally leave out the chicken and scarf down. No big deal.
I could seriously go on and on about this spicy chicken fried rice to the point that you may not want it anymore but I promise I won’t! I will let you be the judge of it! Go ahead make it! I want to hear how much you love it!
Deliciously,
Gabby
I am sure your probably thinking that this chick has entirely too many granola recipes and you’re asking yourself, “Why?” or maybe more like, “This chick is nuts!”
Like these Chocolate Peanut butter Granola Bars! …
You know, those tiny little biscuits that are probably laced with some addictive substance other than food that they serve at Red Lobster? Yes, I am talking about those!
I am serious though they probably put like crack in there or something! (all jokes aside though!)
We were at this delicious seafood restuarant the other day to celebrate an early Mother’s day, Promotion at work and all the good things that come with life when all of a sudden the waitress brought a tiny basket filled with 4 cheddar bay biscuits… I opened my mouth instinctively and said “…is that it?” Because let’s be honest you go there for the cheddar bay biscuits. She told me she would bring more but didn’t want to overwhelm. and I said “you mean tempt right?”
Needless to say sitting in that booth I concocted ideas of how to make those little gems we call cheddar bay biscuits and this beautiful recipe was created. Full of garlic, cheese, taste and the same addictiveness as before. Probably not the best idea I had come up with to make them considering I am on a health kick but… whatever, they are gluten free. No pain no gain!!
1 1/2 cups Brown Rice Flour
2/3 cup Tapioca Starch
1 tsp. Xanthan Gum 
1 Tbsp Unrefined Sugar (I use coconut palm sugar)
1 Tbsp Baking Powder
2 tsp. Granulated Garlic (If you can find it roasted it is the best!)
1/2 tsp Salt
1/4 tsp Cayenne
Pinch of Spanish Paprika (for the flavor!)
1 cup Buttermilk (1 cup of any milk with 1 tsp Lemon Juice)
1/2 cup Coconut Oil melted
1 1/2 cup Shredded Cheese
Topping:
Melted Butter (or coconut Oil just add a tiny bit of salt for taste)
1 Tbsp Parsley
1/2 tsp Granulated Garlic
Preheat oven to 450 degrees Fahrenheit.
Mix together your brown rice flour, tapioca starch, xanthan gum, sugar, baking powder and spices. Set aside. Mix together your buttermilk, coconut oil and cheese. Using a stand or hand mixer slowly add the dry mix to the wet mixture until combined well. Take about 1-2 inch portions and set them onto a baking sheet covered in parchment paper or sprayed with non stick spray. Bake for 10-12 minutes. Let cool and serve warm with dinner or as a snack!
They are so good! I could easily eat probably a good dozen before I realize how many I have actually eaten and how many calories are probably actually in them, but hey I keep telling myself that there are worse things that I could eat, which is true, but it is a issue when you have to put them down that is for sure.
These cheddar bay biscuits are perfect for pasta night (gluten free of course!), paired with salads for lunch, snacks for work or probably my favorite, breakfast sandwiches! Yes, making them about 3 inches in diameter and putting some egg, bacon and cheese in the middle makes an amazing sandwich! AND WHO EVER SAID THERE IS SUCH A THING AS TOO MUCH CHEESE IS A LIAR. Just had to get my peace out there!
What are some of your favorite things to pair with biscuits and things?
OH PS: The lobster pizza at Red Lobster is AMAZING!
Have a good week!
Deliciously,
Gabby
Can I be honest with you? I mean really honest? I need to admit something.
I LOVE CHEESE!
I am seriously, hopelessly in LOVE with CHEESE!
Okay, so maybe not exactly a juicy secret, but still it’s so true! As long as it isn’t too stinky. So, when a neighbor surprised me with a basket full of goodies and Gouda cheese was in there I can certainly tell you I made plans for that right away! …
