by Ruth Rautio
1 small to medium sweet onion
4-5 cloves garlic, peeled, cut in half
1 medium carrot, peeled, cut into several pieces
1 pound of organic grass fed ground beef or buffalo- either works
1 pound of organic ground pork
1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
1 tablespoon organic molasses (this helps bind the mixture)
1 tablespoon balsamic vinegar
1/4 cup finely chopped fresh Italian parsley
1/3 to 1/2 cup gluten-free herbed bread crumbs
1/4 teaspoon cinnamon (my secret ingredient)
1 teaspoon fine sea salt
Dash of red pepper flakes, for heat, if desired
Olive oil, as needed
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Toss the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced. Set aside.
- In a large mixing bowl, briefly stir together the ground beef and pork. Add in the processed onion, garlic and carrot mixture, ketchup, molasses, balsamic vinegar, parsley, gluten-free bread crumbs, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball).
- Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls). Place them on the lined baking sheet. You should end up with about 20-24 balls.
- Bake the meatballs in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center). Note: Smaller meatballs cook faster, so if your meatballs are smaller, check them at 20 minutes. If you make ginormous balls, Darling, they’ll take longer to cook through. Adjust baking times accordingly.
- You could also fry the meatballs in a large skillet, using olive oil, I suppose, but this method makes an oilier meatball.
Makes about six servings.
by Ruth Rautio
1 cup sorghum flour
1/2 cup millet flour, or brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)
- Preheat the oven to 375ºF. Line a twelve cup muffin tin.
- In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.
- Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.
- Stir in the apple pieces by hand.
- Spoon the batter evenly into the muffin cups.
- Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.
- Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.
by Ruth Rautio
2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
1/2 cup cornstarch
1 cup white sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup margerine, melted
- Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
- Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.