Gluten-Free Peanut Butter Teff Cookies

This recipe is also adjustable to be vegan; I am just a bit too much of a frugal MacDutchgirl to go around buying up maple syrup all the time out of season.

Ingredients:

• 1 1/2 cups teff flour (Bulk Barn yeeeah)
• 1/2 teaspoon salt
• 1/2 cup honey (this can be switched with maple syrup to make the cookies vegan)
• 1/2 cup coconut oil, in liquid form
• 1 teaspoon gfree vanilla extract
• 1 cup creamy UNSWEETENED peanut butter

Gluten-free Dutch Speculaas Cookies

Aka Windmill cookies, for all you big box store shoppers.

Except I made them star-shaped.

**IMPORTANT NOTE** this recipe requires you to refrigerate dough OVERNIGHT. Do not think you can just make this in the morning for a party that evening. **IMPORTANT NOTE OVER**

Gluten-free Apple-Cinnamon Teff Pancakes

Hello duckies. I come to you with yet another pancake recipe. Wait don’t go! Have I spouted off at you yet about the marvels of teff flour? That it’s gluten-free, pretty much guaranteed gmo-free, incredibly delicious and easy to bake with?

This recipe, which I yoinked and modified from Nourishing Meals, makes about ten good-size, FLUFFY pancakes. And they’re filling – I ate two in one sitting and was pretty stuffed; good news in that they refrigerate very well. I ate these for about a week.

There is no such thing as too much applesauce.

Dry Ingredients:

• 2 cups dark brown teff flour
• 1/2 cup corn starch / fine yellow corn flour
• 2 teaspoons baking soda
• 1/2 teaspoon (or liberal dash) salt
• 1 tablespoon cinnamon

Wet Ingredients:

• 2 cups coconut (or other) milk
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 3 tablespoons melted virgin coconut oil
• 3 tablespoons honey

Gluten-free Butternut Squash Lasagne

SLOW COOKER ALL DAY EVERY DAY

Seriously though. This is about 6 servings, takes 45 minutes to prep and 6 hours to cook – but since it’s the slow-cooker, that’s 6 hours to fart around on Tumblr. I mean, do homework.

I swear there are green things in there.

Ingredients:

• 1 cup mini carrots, chopped
• 1/2 a yellow onion, diced
• 2 cups sliced mushrooms
• 1-2 cups of kale
• 1/2 a green pepper, diced
• 1 pound of ground beef
• 1/2 a tomato
• 1/3 a jar of pasta sauce
• 2 cloves garlic, crushed
• basil, oregano, pepper, salt – about a tsp of each
• 1 butternut squash

Dutch Stampot, or How I Learned to Stop Worrying and Mash the Veggies

Haha, kidding, I didn’t learn anything – I’ve known how to make this for years. It’s an easy, healthy go-to meal that doesn’t take long to prepare and will leave you filled up and with lots of leftovers.

I would say this yields at least four servings, maybe more depending on how much of each ingredient you add. Prep time is about 5 minutes (depending on how good you are at peeling). Cook time is about 15 minutes.

Cooked chicken as a side is optional

Ingredients:

A note, here: adjust quantities up or down to your liking. I’ll give you my ratios as I used them in this recipe, but really, you can do whatever and it will turn out fine, I promise.

• 6 small yellow flesh potatoes
• one large sweet potato
• one cup of baby carrots, chopped (or one big carrot, chopped)
• two cups of spinach, fresh or frozen
• one onion, chopped
• 2 tbsp butter
• pepper and salt to taste