Kountrygirl Farm

Birds, Bees, Flowers, Trees...and Goats

Gluten Free

Plum Bread-Gluten Free

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INGREDIENTS

  • 2 cups diced plums (Nectarines or Peaches can also be used)
  • 3 cups gluten free all purpose flour
  • 1 cup butter, softened
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla
  • 4 eggs, room temp
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 3/4 cup sour cream

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Cream butter sugar and vanilla together until fluffy.
  3. Add eggs one at a time, beat after each addition.
  4. Sift together flour, salt, cream of tartar, and baking soda.
  5. Add about 1/3 of the sour cream to the mixture then 1/3 of the flour mixture, alternating until all is added.
  6. Fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
  7. Bake at 350 degrees for about 55-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 15-20 minutes and turn onto a platter.
  9. Makes two loaves, freezes well.

Easy Kountry Cole Slaw

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Eating more cabbage is easy with this recipe.  Only 4 required ingredients.
🥰
This week we used purple cabbage, but “white” cabbage works just as well. Or, mix it up and use both!
🌶️🍅🥬


Ingredients:
3 cups cabbage, chopped (about half a medium head)
1/4 cup bell pepper, diced (we use yellow and orange for color)
1 large tomato, chopped, with the juice
1/2 cup mayonnaise, to taste.
Splash of red wine vinegar (optional)
Salt and pepper to taste
.
Instructions:
Mix and eat!  Seriously, it’s good right away but does get even better after refrigeration.
If you try this, please let us know what you think.

Cornbread

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This Gluten Free Cornbread is moist and delicious

INGREDIENTS

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup Gluten Free all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

1. Preheat the oven to 425 degrees F. Lightly grease an 9-inch round baking pan.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pan.

4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 15 minutes before serving.

Gluten Free-Sugar Free Bluberry Muffins

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INGREDIENTS

  • 2 cups Gluten free APF
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup monk-fruit, 1-1
  • 1/4 cup unsweetened applesauce
  • 2 lrg eggs, room temp
  • 1/2 cup buttermilk, room temp
  • 1 1/2 cups fresh blueberries, reserve 36.

INSTRUCTIONS

  1. Preheat oven to 425 F. Grease a muffin pan with butter or line with baking cups.
  2. Whisk together flour, baking soda, salt, and set aside.
  3. In a large bowl, cream together butter and monk-fruit until light and fluffy, scraping down the sides of the bowl often.
  4. Add eggs, one at a time, beating well after each.
  5. Add half the flour mixture and beat just until blended.Beat in buttermilk and applesauce, then add remaining flour mixture and beat till blended.
  6. Gently fold blueberries, minus the reserved 36, into the batter.
  7. Spoon batter into muffin pan.
  8. Press 3 blueberries into each muffin top.
  9. Place the pan into the oven and immediately reduce heat to 375 F.
  10. Bake for 30 minutes and let cool for 5 minutes.
  11. Place muffins on cooling rack until cool to set.

NOTES

Yield-12 servings
Each muffin:
260 calories
20 g carbs
1.5 g protein

Eggplant Parmesan – Mediterranean Style

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If eating more vegetables is your goal, this one makes veggies a meal. Updated to a healthier, Mediterranean Style recipe, it’s both healthy and delicious.

Ingredients

1 wide eggplant
5 ounces shredded Kaseri Cheese or Caciocavallo or Mozzarella (used mozzarella)
1/4 cup Grated Parmesan
Basil or pesto
Olive Oil
For the tomato sauce:
14.5 ounce can diced tomatoes
1/2 medium onion chopped
1 to 2 mushrooms chopped
2 to 4 cloves garlic minced
Salt/Pepper to taste

Instructions

1. Cut eggplant slices about 1/2 inch thick. Cutting the eggplant lengthwise works too.
2. Place eggplant slices in a colander, salt and let the eggplant sit for about an hour, this helps remove the excess moisture.
3. Prepare sauce by sautéing onion until translucent in 2 teaspoons olive oil. Add garlic and mushrooms and continue sautéing for another minute. Add the tomatoes and simmer for about 15-20 minutes.
4. Preheat oven at 350 Fahrenheit (180 Celsius).
5. Dust each side of eggplant slices with grated Parmesan.
6. Now either dry fry slices for about 6 minutes, or bake in preheated oven of 450 degrees Fahrenheit (230 Celsius) and and for 15-20 minutes.
7. Once your eggplant slices have been dry fried or baked begin assembling.
Brush a 13×9 pan with olive oil or you can spread tomato sauce. Place the eggplant, then basil or pesto, then tomato sauce,  and then cheese on each piece.
8. Bake in the oven for about 30 minutes, until eggplant is soft.
9. Serve.