1 ¾ cups gluten-free all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 stick cold butter or margarine
2 large eggs
1/3 cup cold milk
1 teaspoon vanilla extract
¼ cup raisins

1. Preheat the oven to 400°F. Use cooking spray or grease on a baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, xanthan gum, and salt. Work in the cold butter until the mixture is crumbly.
3. In a separate bowl, whisk together the eggs, milk, and vanilla until the mixture froths. Add to the dry ingredients, stirring until all ingredients are blended. The batter should be large, thick, and sticky. Fold in the raisins.
4. Portion scones into 1 tablespoon of dough, each dropped onto the baking sheet about three inches apart. Let the scones rest for 15 minutes before placing into the oven.
5. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm with butter and jam.

NUTRITIONAL: Calories Per Serving: 295, Total fat: 18.81g, Cholesterol: 194mg, Carbohydrate, by difference: 20.10g, Total dietary fiber: 0.49g, Protein: 8.07g, Total sugars: 5.78g, Sodium: 384mg

*Photography by Gordon Bell

The earthy combination of fresh thyme and a little maple syrup dresses up the flavors of the basic corn muffin. For anything from turkey to seafood dishes, these muffins are a nice addition to any holiday spread.

For the Muffins:
1 cup all-purpose, gluten-free flour 
¾ cup ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons fresh thyme, finely chopped
1 cup low-fat sour cream or 2% Greek yogurt
¼ cup butter, melted and cooled
1 egg, extra large
3 tablespoons plus 1 teaspoon of maple syrup
1 tablespoon whole milk

Maple Thyme Glaze:
1 tablespoon unsalted butter, melted
1 ¼ teaspoons maple syrup
¼ teaspoon fresh thyme, minced
salt, one pinch

1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan and line with paper baking cups. Set aside.
2. In a large mixing bowl, whisk together dry ingredients including gluten-free flour, cornmeal, baking powder, baking soda, salt and fresh thyme.
3. In a medium mixing bowl, combine wet ingredients including sour cream, butter, egg, maple syrup and milk.
4. Pour wet ingredients into dry ingredients and stir until well combined. Evenly distribute batter into the prepared muffin pan.
5. Place in oven and bake for 20 to 30 minutes until a toothpick inserted comes out clean.
6. While the muffins are in oven, combine all ingredients for the glaze in a mixing bowl and whisk together.
7. Remove muffins from the oven. While still in pan, brush glaze over each muffin.
8. Serve warm. If serving at a later time, cool on wire rack, place in air-tight container, re-warm in oven, and brush with glaze just before serving.

8 egg whites, beaten with a little bit of water
6 ounces baby spinach, prewashed
1 cup cherry tomatoes, cut in half
½ cup Vidalia onion, medium dice
3 tablespoons vegetable oil
1 teaspoon salt
¼ teaspoon freshly ground, black pepper

1. Preheat oven to 375 degrees F.
2. In a nonstick skillet, heat olive oil over medium heat. Once hot, add onions and sauté for 10 minutes or until translucent.
3. Add tomatoes and sauté until they begin to get soft and release their juices.
4. Add spinach and cook until leaves have wilted down.
5. Stir in salt and pepper and remove from heat.
6. Pour beaten egg whites into skillet and stir to combine sautéed vegetables.
7. Place in oven for about 20 minutes or until the eggs have set.
8. Gently place spatula under all sides of the skillet to loosen the edges. Transfer to a plate and serve immediately.

NUTRITION: Calories per serving: 290, Total fat: 7.90g, Carbohydrate, by difference: 5.96g, Total dietary fiber: 1.25g, Protein: 43.70g, Total sugars: 3.98g, Sodium: 138mg

One cup of chickpeas (also known as garbanzo beans) contains 12.5 grams of fiber and 14.5 grams of protein.

1 can (15-ounce) chickpeas drained and rinsed 
½ tablespoon hot pepper sesame oil
½ teaspoon wasabi powder
Sea Salt

1. Preheat oven to 300°F.
2. Drain and rinse chickpeas in a colander. Pat dry to remove any excess water.
3. Put chickpeas in a single layer onto a foil-lined baking sheet. Dry roast chickpeas for one hour. Be sure to give the baking sheet a shake every 15 minutes to avoiding burning.
4. Remove from oven and toss chickpeas in a bowl with hot pepper sesame oil and wasabi powder. Increase oven temperature to 375 degrees.
5. Return to the foil-lined baking sheet and bake for another 10 minutes at 375 degrees.
6. Remove from oven and sprinkle with sea salt. Let chickpeas cool completely before serving. Can be stored in a container for 2-3 days.

NUTRITION: Calories per serving: 115, Total fat: 2.88g, Carbohydrate, by difference: 18.19g, Total dietary fiber: 3.56g, Protein: 3.98g, Sodium: 239mg

Sweet potatoes aren't even potatoes! They're part of the morning glory family. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene, Vitamin C, and Vitamin B6.

1 large sweet potato (about 1lb) 
¼ teaspoon chipotle chili pepper
½ teaspoon cumin
1 teaspoon corn starch
½ teaspoon lime juice
1 ½ teaspoons olive oil
Large zip-top plastic bag
Sea Salt to taste

1. Preheat oven to 375 degrees.
2. Peel sweet potato and slice into ¼ inch coins using a mandolin.
3. Combine potato slices, chipotle chili pepper, cumin, corn starch, lime juice, and olive oil in a large zip-top plastic bag, shaking well to coat.
4. Bake in oven for 17 minutes. Turn sweet potatoes to other side and bake for another 5 minutes. Sprinkle with sea salt. Serve immediately. Sweet potato chips will be crisp on the outside but soft on the inside.

NUTRITION: Calories per serving: 115, Total fat: 1.75g, Carbohydrate, by difference: 23.68g, Total dietary fiber: 3.50g, Protein: 1.85g, Total sugars: 4.77g, Sodium: 65mg

1 cup rolled oats, certified gluten-free 
1 cup unsweetened puffed rice cereal, certified gluten-free 
¼ cup slivered almonds
¼ cup sunflower seeds
1 tablespoon flax seeds
1/3 cup dried cherries, chopped
1/3 cup golden raisins
1/3 cup apricots
¼ cup unsweetened coconut
¼ cup unsalted butter
¼ cup light brown sugar
¼ cup honey
½ teaspoon vanilla
1/8 teaspoon salt

1) Preheat oven to 350 degrees F. On a large baking sheet, spread out rolled oats, almonds, sunflower seeds, flax seeds, and coconut. Toast for 5 minutes, mix and stir around ingredients to make sure nothing burns, and bake for an additional 5 minutes before removing from oven.

2) Transfer ingredients to a large bowl and add puffed cereal, cherries, raisins, and apricots. Stir to combine.

3) Heat a small saucepan to medium-low; melt butter, brown sugar, honey, vanilla, and salt. Stir frequently until the mixture starts to lightly bubble, about 3-5 minutes.

4)Remove mixture from heat and immediately pour into large bowl with nuts and cereal. Stir well to coat evenly.

5) Spray 8x8 inch square pan on all sides with cooking spray. Pour mixture from bowl into pan, cover with waxed paper and press down to even out the top. Remove wax paper.

6) Refrigerate for 30 minutes, or until firm. Cut into 9 pieces, and enjoy.

1 soft corn tortilla 
½ tablespoon vegetable oil
2 whole eggs
Pinch of Kosher salt
Freshly cracked black pepper
2 tablespoons reduced-fat sharp cheddar cheese
2 tablespoons salsa (mild or medium depending on preference)

1) In a small nonstick skillet, heat ½ tablespoon of vegetable oil on medium low heat.

2) Scramble eggs in bowl with a whisk and add pinch of kosher salt and freshly cracked black pepper. Pour into heated skillet.

3) With a spatula, constantly move and stir eggs until just slightly wet. Sprinkle cheddar cheese on top and remove from heat.

4) Heat soft corn tortilla in microwave for 15-20 seconds.

5) Place eggs on top of tortilla and top with salsa. Wrap tortilla at opposite ends and roll lengthwise. Enjoy immediately.

2 cups all-purpose gluten-free flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
• In a medium-sized mixing bowl, sift together gluten-free flour, sugar, baking powder, cinnamon, and salt.
• In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
• Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.

For the Streusel Topping
1 cup all-purpose gluten-free flour (we used Gluten-Free Bisquick)
1 cup granulated sugar
1 tablespoon grated lemon zest
½ cup butter, melted

For the Muffin Batter
2 cups gluten-free all purpose flour (we used Gluten-Free Bisquick)
3 teaspoon baking powder
½ teaspoon salt
1 cup sugar
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup skim milk
1 tablespoon grated lemon zest
¼ cup freshly squeezed lemon juice

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and non-stick spray.
• To make the streusel topping, in a small bowl combine all topping ingredients and mix together until crumbly. Set aside until ready to use.
• For the muffin batter, in a medium-sized mixing bowl, sift together flour, baking powder, and salt.
• In the bowl of a standing mixer, combine sugar, eggs, oil, vanilla, milk, lemon zest, and lemon juice. Mix together on medium speed.
• Slowly add the dry ingredients and mix until well combined.
• Pour batter evenly into the 12 muffin cups and sprinkle topping evenly over the 12 muffins.
• Bake for 22 to 25 minutes, until a toothpick inserted comes out clean. Cool before serving.

1 3/4 cup gluten-free flour (we used Namaste Perfect Flour Mix)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded coconut
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
3/4 cup butter milk
2 teaspoons finely grated lime zest
2 tablespoons lime juice
2 cups frozen blueberries, raspberries, or blackberries (or a combination)

1. Preheat oven to 350 degrees F and grease muffin baking tray with non-stick spray.

2. In a large bowl, whisk together flour, baking powder, salt, and coconut.

3. In the bowl of a standing mixer, cream together butter and sugar. Mix until light and fluffy. Add eggs one at a time; beat until well combined before adding the next egg.

4. With the mixer on low, gradually add flour mixture in three additions. Alternate adding flour and buttermilk and beat until well combined.

5. Turn off mixer and, using a spatula, fold in lime zest, juice, and berries.

6. Fill muffin baking pan with batter, filling each cup about 3/4 of the way full. Bake for 14 to 17 minutes, until a toothpick inserted comes out clean.

For the Topping
¾ cup quick cook gluten-free oats
¼ cup light brown sugar
¼ cup butter or margarine, melted

For the Muffin Batter
2 ¼ cups gluten-free all-purpose flour (we used Gluten-Free Pantry)
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 egg
1 cup whole milk or buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
1 cups frozen blueberries

• Preheat oven to 400 degrees F. Line cups of a 12-muffin muffin pan with liners and lightly spray with non-stick spray.
• To make the topping, in a small bowl, combine the oats, brown sugar, and melted butter until crumbly. Set aside until ready to use.
• For the muffin batter, sift together gluten-free flour, baking powder and salt.
• In the bowl of a standing mixer, combine sugar, eggs, milk, oil, and vanilla and mix until well combined.
• Slowly add the dry ingredients and mix on low-speed until well mixed. Using a spatula, fold in the blueberries.
• Pour the batter evenly into the 12 prepared muffin cups and then sprinkle the crumb topping on top of each muffin.
• Bake for 20 to 22 minutes, until a toothpick inserted comes out clean. Cool before serving.

For the Crumb Topping
1/4 cup cold unsalted butter
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup gluten-free quick cook oats (we used Bob's Red Mill)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Muffin Batter
2 cups gluten-free all-purpose flour (we used Namaste Perfect Gluten-Free Flour Blend)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
4 eggs
1 cup sour cream
3 cups Granny Smith apples, peeled, cored, and diced in small pieces

1. Preheat oven to 350 degrees F and prepare a muffin tin with non-stick spray.

2. In a medium-sized mixing bowl, prepare topping by mixing together butter, brown sugar, pecans, oats, cinnamon, and salt. Using your hands, crumble the mixture together until it has formed into crumbs. Set aside until ready to use.

3. To make the muffin batter, sift together the flour, baking powder, cinnamon, and salt.

4. In the bowl of a standing mixer, cream together butter and sugars. Add eggs one at a time, mixing well and scraping down the bowl after each addition.

5. Add sour cream and mix until well combined. Slowly add flour mixture gradually and mix until well combined. Using a spatula, fold in apples.

6. Pour mixture into prepared muffin pan and top with crumb topping. Using a knife, gently fold some of the topping into the muffins to form streaks.

7. Bake for 40 to 45 minutes, until an inserted toothpick comes out clean. Cool before serving.

1. Soak the raisins and mixed candied citrus peel in the rum or brandy for 20 minutes, then preheat the oven to 170°C/325°F.
2. Butter the bread on both sides, cut each slice in half on the diagonal and arrange in the ovenproof dish.
3. Pour the milk and cream into a pan and bring to boil with the vanilla pod. Reduce heat to medium-low.
4. Whisk the eggs and sugar together. Whisk a small amount of the hot cream into the egg and sugar to temper. Remove the vanilla pod and then whisk the remaining egg/sugar mix into the hot milk mixture.
5. Scrape the vanilla pod seeds into the pudding and discard the pod.
6. Sprinkle the soaked raisins and candied peel with any remaining rum or brandy. Then, sprinkle raisins and the mixed candied peel over the bread, Pour the pudding over the top of the bread.
7. Place the baking dish in a roasting tray on the middle shelf of the oven. Carefully pour water into the roasting tray until it comes halfway up the sides of the ovenproof dish. Bake the pudding for 45 minutes or until lightly set and golden brown.
8. Warm the apricot jam, pass through a sieve to remove the fruit and brush liberally over the pudding. Dust with icing or powdered sugar and serve.

2 eggs
1 ½ cups buttermilk (can substitute cream or low-fat milk)
½ cup pumpkin puree
¼ cup vegetable oil
1 ½ cups brown rice flour
½ cup corn or potato starch
½ cup tapioca flour
4 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger

1. In a large mixing bowl, combine eggs, buttermilk, pumpkin puree, and vegetable oil.

2. In a separate bowl, whisk together brown rice flour, corn/potato starch, tapioca flour, baking powder, cinnamon, nutmeg, and ginger.

3. Whisk the dry ingredients into the wet ingredients until well combined.

4. Preheat a waffle iron according to instructions on the box. Grease the waffle iron and pour roughly ¾ cup of batter onto the waffle iron. Cook 5 to 6 minutes, or until the waffle is golden brown on both sides.
**Note: cook times vary by waffle maker.

1. Preheat oven to 350 degrees F. Grind 1 tablespoon of Chia/Salba seeds in a coffee grinder. Use whisk to mix with the ¼ cup of water. Let gel for 5-10 minutes.
2. Place paper muffin liners into muffin pans or spray loaf pan with gluten-free baking baking spray.
3. Place Marion's Gluten-Free Cookie and Muffin Mix into a bowl. Add baking powder. Add spices and mix with whisk.
4. Add Chia Seed gel and 7 tablespoons olive oil (can substitute canola oil). Mix first at low speed then high until well blended.
5. Add pumpkin and 2 tablespoons apple sauce. Mix first at low then at high speed until well blended.
6. Fold in 1/3 cup chocolate chips. Scoop into muffin pan.
7. Bake muffins for 20-25 minutes until a toothpick comes out clean.

1. In a large microwaveable bowl, combine Rice Chex, Corn Chex, mixed nuts and pretzels. Gently stir together.
2. In a small microwaveable bowl add butter. Heat for 30-40 seconds until melted. Add the Worcestershire sauce, salt, garlic powder and onion powder to the melted butter and mix well.
3. Pour butter mixture over the dry ingredients and gently stir with a spatula until all of the cereal, nuts and pretzels are well coated.
4. Microwave mix uncovered for 5 to 6 minutes, stirring every 2 minutes.
5. Spread mix on paper towels to cool. Store in an airtight container for up to one week.

2 packets active quick-rise dry yeast
2 cups warm water
5 ½ cups Cup4Cup all-purpose gluten-free flour
3 tablespoons sugar
2 teaspoons salt
2 quarts boiling water
2 teaspoons canola oil

1. In a small bowl or measuring cup, combine yeast and warm water. Allow the yeast to dissolve in the water, about 5 minutes.

2. In the bowl of a standing mixing using a dough hook, combine gluten-free all-purpose flour, sugar and salt. Mix using the dough hook until a well forms.

3. Pour the water/yeast mixture into the center of the well and turn the mixer on medium speed. Mix until a smooth dough forms. Cover the dough with plastic wrap and allow it to rest for 10 minutes.

4. Divide dough into 12 equally sized pieces. Roll each piece of dough into a cylinder, moisten the ends and fuse them together to form a ring. Place each bagel on a baking sheet and cover with plastic wrap. Allow the dough to rise for 30-40 minutes until they have risen about 30%.

5. While the dough is rising, bring two quarts of water to a boil and add canola oil to it. Preheat oven to 400 degrees F.

6. Poach bagels a few at a time in simmering water for 30-45 seconds. Remove from the water and place on a greased baking sheet.

7. Bake for 15-18 minutes until the bagels are golden on top. Cool before serving.

NOTE: for Garlic Cheddar Bagels, sprinkle bagels with garlic powder, sea salt and cheddar cheese after poaching.

Yield: 4 servings 

3 eggs

10 ounces whole milk

1 ounce melted butter

2 ounces peanut flour

2 ounces amaranth flour

½ teaspoon sea salt

2 teaspoons chives

1 pinch baking powder

1. Combine all dry ingredients in a small bowl. 
2. In a separate bowl, whisk eggs and milk together.
3. Sift all dry ingredients into egg and milk mixture and whisk until smooth. 
4. Stir in melted butter and chives. 
5. Preheat an 8" non-stick frying pan or crêpe pan sprayed with non-stick spray. 
6. Ladle in approximately 1 oz. of crêpe batter and cook until bubbles appear.
7. Flip and cook on other side until set. 
8. Fill crepes with your favorite fillings and roll up to serve. 

2 poached eggs
1 Food for Life English muffin
2 tablespoons cream cheese
2 slices smoked salmon
Chives
Red onion
2 tablespoons hollandaise

1. Bring a pot of water to a boil and poach eggs to desired doneness.
2. Toast English muffin to desired toastiness. Prepare hollandaise sauce according to recipe below.
3. Assemble the eggs Benedict open-face in the following order: English muffin, spread cream cheese, smoked salmon, chives, red onion, poached egg.
4. Then top each half with hollandaise sauce.

Hollandaise Sauce
Yield: 1 cup

3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
Salt
Pepper

1. Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
2. Whisk in the melted butter in a slow, steady stream.
3. Adjust the seasoning with salt and pepper.

1/2 cup all-purpose gluten-free flour
½ cup Cream of Rice cereal, uncooked
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon brown sugar
1 egg
1 cup milk
2 tablespoons margarine or butter, melted

1. Mix gluten-free flour, rice cereal, baking powder, ground cinnamon, and brown sugar in medium bowl; set aside.
2. Beat egg, milk, and margarine with a wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 minutes; stir in blueberries.
3. For each pancake, ladle scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray. Cook until bubbles form on tops, then turn over to

2/3 cup all-purpose gluten-free flour
1 ½ cups Cream of Rice cereal, uncooked
1 tablespoon sugar
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
1/4 teaspoon salt
2 eggs, separated
1 cup finely diced green apple
2/3 cup milk
1 tablespoon oil
Oil, for frying

1. Mix flour, rice cereal, sugar, ground cinnamon, baking powder, and salt in large bowl; set aside.
2. Beat egg yolks, milk, and 1-tablespoon oil with wire whisk until well blended. Fold in apples. Add to flour mixture; stir until well blended. Let stand 10 min.
3. Meanwhile, heat 1 ½ inches of oil in a heavy saucepan or electric skillet to 375°F.
4. Beat egg whites on high speed with electric mixer until stiff peaks form; gently stir into batter. Drop by teaspoonful into hot oil; cook 3 to 5 minutes, or until golden brown.
5. Drain on paper towels. Cool completely before serving.

2 poached eggs
1 Food for Life English muffin
2 slices Canadian bacon
2 tablespoons hollandaise sauce

1. Bring a pot of water to boil and poach eggs to desired doneness.
2. Toast English muffin to desired toastiness.
3. Prepare hollandaise sauce according to recipe below.
4. Assemble the eggs Benedict open-face in the following order: English muffin, Canadian bacon, poached egg. Then top each half with hollandaise sauce.

Hollandaise Sauce
Yield: 1 cup

3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
Salt
Pepper

1. Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
2. Whisk in the melted butter in a slow, steady stream.
3. Adjust the seasoning with salt and pepper.

1 cup un-popped popcorn kernels (or 1 bag microwave popcorn)
½ cup melted butter
1 cup grated parmesan cheese
2 tablespoons Italian seasoning

1. Pop popcorn according to popcorn popper instructions or follow instructions on microwaveable popcorn bag.
2. Pour popped popcorn into a large bowl. Drizzle melted butter over the popcorn.
3. Sprinkle parmesan cheese and Italian seasoning over the popcorn and toss well to coat all popcorn.