My Mom's Pumpkin Bread

My mom's recipe for pumpkin bread is the best ever. I've modified it slightly to use less sugar and oil (by way of adding applesauce) and made it gluten and casein free. I'm happy to report that it's just as fabulous as I remember! I made a loaf, 12 muffins and a tin of mini muffins with this recipe, and they all turned out great. My extended family, who are not gluten free, love it.3 cups

Blueberry "Buttermilk" Cake

This cake recipe is adapted and slightly modified from Cooking Light.3 cups All Purpose Flour Blend (I used rice)½ cup sorghum flour1 ½ tsp. xanthan gum1 ½ tsp. baking powder1 tsp. cinnamon½ tsp. nutmeg½ tsp. baking soda¼ tsp. salt1 ½ cups sugar½ cup palm shortening2 tbsp. ground flax seedScant 1 ½ cups rice milk plus 1 tbsp. lemon juice2 beaten eggs½ cup apple or pear butter1 tsp. vanilla2 cups

Quinoa Pilaf

I love quinoa pilaf. I made this recently and served it one night topped with pesto turkey burgers and another night alongside grilled lamb chops. Leftover quinoa pilaf is also great the next day reheated for lunch with just a salad to accompany it.1 tbsp. olive oil 2 stalks chopped celery2 chopped carrots1 small chopped onion1 cup quinoa, rinsed2 cups beef broth OR chicken broth plus 1 tbsp.