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“Cornless” Bread January 25, 2013

Filed under: Recipes — ontothewaves @ 5:27 pm
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2 cups sorghum flour

½ cup rice flour

1 teaspoon salt

1 teaspoon gluten free baking powder

1 tablespoon honey

1 cup water, milk, or alternate milk

2/3 cup butter, margarine or coconut oil (in solid form)


Preheat oven to 425

Mix dry ingredients

Add wet ingredients and cut together with fork (dough is smooth, wet, but, can be formed into balls)

Pour into greased baking pan, muffin tins, or form into balls and place on cookie sheet

Cook until edges are golden brown (about 15 minutes)

Try serving with coconut oil and honey, alongside Quinoa Sweet Potato Chili


Quinoa Sweet Potato Chili

Filed under: Recipes — ontothewaves @ 5:24 pm
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2.5 pounds sweet potatoes

2 cups diced fresh tomatoes, or 15oz can diced tomatoes

2 cups quinoa (red tastes best)

2 cups cooked black beans (I sprout mine by soaking for a few days covered with a cheese cloth) or 1 15oz can black beans.

1 onion

1 red pepper

3 cloves garlic

1-2 tablespoons oil

1/8 cup apple cider vinegar

1 teaspoon salt

1 teaspoon dried cilantro

2 teaspoons chili seasoning (I use gluten free, and plan to make my own from fresh ingredients soon)

Water to cover potatoes

Sausage (optional)


Slice onion and pepper

Peal and mince garlic (I peal and run through a garlic press)

Place oil in bottom of large pot, sauté over medium heat: onion, pepper, garlic and sausage if using it

Add the remaining ingredients, including enough water that potatoes are covered

Cover and bring to boil, reduce heat and simmer until potatoes are soft

Taste and adjust seasoning and apple cider vinegar to taste

Try serving with “Cornless” Bread