Steak Fajitas

1 Large sweet onion
2 Green Peppers
2 Yellow Peppers
2 Red Peppers
Several Steaks-Sirloin,Tenderloin(my Favorite),or T-bone's

Slice onions in Strips and Saute until they start to soften.  Then add Peppers in Slices and Saute until done to your liking.  I grill my steaks then slice and add to veggies when they are done cooking.  This time I added a can of Black Beans.

Spelt Tortillas-8 medium Tortillas

2 Cups Whole Spelt Flour
2 tsp Baking Powder
1/2 tsp Celtic Sea Salt
3 TBS butter
1/2 Cup Warm Water

Mix Flour, Baking Powder, and salt together in a medium mixing bowl. Mix in butter with fingertips until thoroughly blended. Add 1/2 cup warm water and mix well. Divide into 8 balls(divide in half then 4 each half) cover and let rest for about 10 minutes on well floured board. Use a rolling pin to roll the tortillas into circular shapes about 8 inches in diameter. Carefully transfer to a hot, lightly greased cast iron pan, turning to cook both sides, about 20 seconds each side.

Blueberry Muffins

2 3/4 cup Flour I use 1 3/4 cup Whole Spelt and 1 cup Ivory Teff or all Ivory Teff
2 TBS Arrowroot
1 1/2 tsp xanthum gum
1 TBS Rumford Baking Powder
3/4 tsp Sea Salt
1 cup Goat Milk(Almond Milk, Hemp Milk, Rice Milk,or Water)
1/2 cup Olive Oil
1/2 cup Agave, Maple Syrup, or Honey
1 cup fresh or frozen blueberries(if frozen get out and let thaw on a plate while mixing up the muffins)

Preheat Oven to 375 degrees F. Grease with butter a 12 cup muffin pan(prefer a Pampered Chef Muffin Stone) or line with paper cups. In a bowl whisk the dry ingredients together. In a 2 cup glass measure, whisk the water, oil, and agave. Pour into the flour mixture and mix just until combined. Don't overmix. Fold in Blueberries. Spoon into prepared muffin cups, filling them almost full. Bake for 20-25 minutes or until firm when touched in the center, lightly browned, and a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Tip on their sides in the pan. Remove to the rack and cool completely if any are left!

Pumpkin Pie

1 15 OZ can Pumpkin
1 tsp Cinnamon
½ tsp Ginger
¼ tsp Clove
½ tsp Salt

1 cup Pine Nut Milk
½ to ¾ cup Agave
2 eggs slightly beaten

Mix Pumpkin and Spices together. In a small bowl slightly beat eggs and add Pine Nut Milk and Agave, mix slowly into the pumpkin mixture just until thoroughly mixed. Pour into Pie Shell and bake at 425° for 15 min then reduce temp to 350° for an additional 40-60 min or until knife comes out clean.

Pine Nut Milk
½ cup Pine Nuts ground in blender as fine as possible
Add 1 cup water ¼ cup at a time blending or liquefying thoroughly with each addition.

Crust for 1 Pie
¾ cup Spelt or Kamut Flour
¼ cup butter
Dash of salt
(grating the butter into Flour and Salt before cutting in saves on time)
2-3 TBS Cold Water

High Fiber Cookies

This is a great low glycemic index
egg and gluten free

Yummy Cookie!

High Fiber Cookies with Pecans

In small saucepan, combine water and Flaxseeds and cook over medium-low heat for 5-15 min, or until thickened to consistency of unbeaten egg whites. Then allow to cool.

1 cup water

2 TBS Whole Golden Flaxseeds

In Large Bowl Combine

2 cups gluten free rolled oats

2 cups rolled quinoa flakes

2/3 cup Amaranth flour

½ tsp salt

1 tsp baking soda

½ cup raisins

½ cup unsweetened carob chips

2 tsp cinnamon

2/3 cup chopped pecans

In Mixer beat together

½ cup Almond Butter

½ cup Butter

2/3  cup Agave

2 tsp Vanilla

Flaxseeds

Then add in Dry ingredients  drop by teaspoons on parchment paper.  Bake on Pampered Chef Stone(or other baking sheets) @350° for 20-25 minutes or until lightly brown.