Cranberry-Pecan mini muffins

2 cups Bob's Red Mill Gluten-Free Flour Mix
1 1/2 tsn xanthan gum
1 tbsn baking powder
1/2 tsn sea salt
2 tbsn finely shredded orange zest (2-3 seville oranges)

1/2 cup honey
1 egg
1/4 cup olive oil
about 1/2 cup each: (totaling 1 cup)
fresh squeezed orange juice (I use seville oranges) and unsweetened almond milk (vanilla or original)

3/4 cup toasted pecans (chopped)
1 cup whole unsweetened cranberries + 1/4 cup finely chopped

Preheat oven to 350 degrees F
Prep mini muffin pan by coating each muffin cup with olive oil.
In a mixing bowl combine the flour, xanthan gum, baking powder, salt and orange zest.
Add honey, egg and olive oil. Mix well.
Add the orange juice and almond milk. Mix well. Scraping sides of bowl.
Add pecans and cranberries. Mix well.
Fill mini muffin pan.
Bake 14 minutes.
Rising will be minimal.
Mini muffin tops will have a tinge of golden brown.

Enjoy!

Banana Ketchup

3 very ripe bananas (peeled)
1 medium onion peeled and quartered
1 cup black raisins
1/2 chili pepper, sliced
1 cup balsamic vinegar

1 1/2 tsn salt
1/4 tsn nutmeg
1/2 tsn black pepper
4 tsn ground cloves
4 oz tomato paste

Blend bananas, onion, raisins, chili and vinegar in a food processor (or use a hand mixer)
Transfer to a sauce pan and add remaining ingredients.
Stir together.
Bring to a boil, stir well, simmer over low heat with no cover.
Stir frequently to prevent sticking; if necessary add a little water.
Remove from heat and let the ketchup cool slightly. Stir well with a whisk.
Transfer to sterilized jars or bottles.
Sealed and stored in an air tight container ketchup should keep for at least 3 months. Once opened, store in a fridge.
Should last about 2 weeks in the fridge.

Apple-Sage Beef Sausage Meatballs

2 pounds lean beef (ground)
2 large tart apples (skin on, finely diced)
1/2 onion finely diced (about 1/2 cup diced)
4 cloves garlic minced
2 eggs
1/2 cup gluten-free bread crumbs
2 tbsn honey
about 15 fresh sage leaves finely chopped
3/4 tsn sea salt
3/4 tsn pepper


Pre-heat oven to 350 degrees F

Coat bottom of a square metal pan w/ olive oil

Combine all ingredients; mix together well by hand.

Form into 1 inch meatballs and create a single layer in pan.
Cook 16 at a time for 14 minutes.
(Makes 40-45 meatballs)

Chorizo Meatballs (really easy)

2 pounds New York Style pork Chorizo (ground)
1 medium sweet onion
2 eggs
2 servings corn tortilla (hard or soft) diced or crushed into small bits
1/2 tbsn dried parsley
sea salt & pepper to taste

Pre-heat oven to 350 degrees F

Coat bottom of a square metal pan w/ olive oil

Combine all ingredients; mix together well by hand.

Form into 1 inch meatballs and create a single layer in pan.
Cook 16 at a time for 14 minutes.
(Makes 40-45 meatballs)