Cinnamon Sugar Donut Muffins

1 2/3 GF flour
½-3/4 cup sugar
1 Tbsp baking powder
¼ tsp. sea salt
2 tsp. cinnamon
1 cup applesauce
½ cup milk, warmed
½ cup canola oil
2 Tbsp. maple syrup
⅓ cup butter
3 Tbsp. sugar
2 tsp. cinnamon

-Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.  In a medium bowl, mix together the first five ingredients.  In a large bowl mix the applesauce, warm milk, oil and syrup.  Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.  Fill the muffin tin almost to the top.  Bake for 8 to 10 minutes or until muffins spring back when touched.  While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.  When muffins are done, allow the to cool slightly enough to handle them. Turn them out of the pan and roll them in the sugar mixture, coating them completely.  If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.  Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm. Store leftovers in an airtight container in the fridge, that's if you have leftovers.

Crockpot Orange Chicken

3 pounds boneless, skinless chicken breasts
1 small onion, peeled and diced
1/2 cup orange juice
3 Tbsp. orange marmalade
1 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
1 Tbsp. GF worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. cornstarch mixed with 2 Tbsp. hot water
2 Tbsp. grated orange zest

-Grease the crockpot with nonstick cooking spray.  Cut the chicken into bite-sized pieces.  Add the chicken and the onion to the slow cooker.  In a small bowl, mix together the orange juice, marmalade, brown sugar, vinegar, worcestershire sauce, and mustard.  Pour over the chicken in the slow cooker.  Cover and cook on low for 5-6 hours, or until chicken is cooked through.  About 10 minutes before serving, whisk in the cornstarch slurry.  Uncover the slow cooker, turn the temperature to high and continue to cook for 10 minutes to thicken the sauce.  Serve with orange zest sprinkled on top.

Curried Coconut Chicken

4 boneless, skinless chicken breasts
1 (14.5 ounce) can coconut milk
1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. curry powder
1/2 tsp. ground ginger
1 cup brown rice, uncooked

-Place chicken in a greased 4-quart slow cooker.  In a small bowl, mix together coconut milk, salt, pepper, curry, and ginger.  Pour over chicken in slow cooker.  Cook on high for 3 hours or on low for 6 hours.  Stir in brown rice an hour before serving.  Serves 4.

The Best Apple Crisp Recipe (Gluten Free + Vegan)

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Bakerette.com

Serves: 5 servings

Ingredients

• 8 small to medium apples, peeled, cored and chopped (A variety of both sweet and tart apples are the best!)
• Dash lemon juice
• ⅓ cup sugar
• 1 tablespoon cornstarch
• Heaping ½ teaspoon cinnamon
• pinch of salt

Topping:

• Heaping ⅓ cup packed light brown sugar
• ¼ cup gluten free flour blend
• ½ cup gluten free old-fashioned oats
• ¼ cup almond meal
• ¼ teaspoon cinnamon
• pinch salt
• ⅓ cup non-dairy butter, melted (such as Earth Balance brand)

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Prepare a 9- x 9-inch baking dish with a light coating of cooking spray; set aside.
2. In a large bowl, mix together apples and lemon juice. In a separate bowl, mix together sugar, cornstarch, cinnamon and salt. Add to apples and toss to coat. Transfer to prepared baking dish; set aside.
3. For Topping:
4. Mix together brown sugar, flour, meal, oats, cinnamon and salt. Add melted butter and mix until it resembles wet sand. Sprinkle over top of apples. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 to 30 minutes.
5. Let rest 10 to 15 minutes before serving. Top with dairy free ice cream with a sprinkle of cinnamon. Yum!

Notes

There will be liquid from the apples in the bottom of the pan. Feel free to drain out.

Soft Lofthouse Style Sugar Cookies

Ingredients

Cookies

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sour cream

Frosting

• 1 cup butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 cups powdered sugar
• 6 tablespoons heavy cream
• sprinkles

Instructions

Cookies

1. Combine dry ingredients in a large bowl; set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
3. Add the dry ingredients and mix until well combined.
4. Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
5. Divide dough into two sections. Press to 1½ inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
6. Preheat oven to 425. Line baking sheets with parchment paper or Silpats.
7. Lightly flour the dough and roll out to ¼ inch thickness.
8. Cut with cookie cutters and place on baking sheet.
9. Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.

Frosting

1. Cream butter, vanilla, and almond extract.Slowly beat in powdered sugar, alternating with heavy cream. Add food coloring if desired.
2. Once cookies are cooled, frost and add sprinkles. Allow frosting to set and store in an airtight container.

Asian Orange Chicken

Original recipe makes 4 servings
Sauce:
 1 1/2 cups water
 2 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 cup packed brown sugar
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes

 3 tablespoons cornstarch
 2 tablespoons water

Chicken:
 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
 1 cup all-purpose flour (ATK)
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons olive oil

PREP
40 mins
COOK
40 mins
READY IN
3 hrs 20 mins Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally