Bean Soup

Yummy Goodness

Gluten Free Dairy Free Bean Soup

~I didn't want to start with dried beans so I used canned.

15 oz can Cut Green Beans, drained
15 oz can White Beans
15 oz can Garbanzo Beans, drained
15 oz can Black Beans, drained and rinsed
15 oz can Pinto Beans
15 ox can Kidney Beans
4 medium Tomatoes, diced
1/2 medium Yellow Onion, diced
1/2 medium Red Onion, diced
4 Garlic Cloves, diced
1 lb Ground Turkey
8 oz cubed Bacon
1 Tbsp Brown Sugar
2 Tbsp Cumin
2 Tbsp Smoked Paprika
Salt and Pepper to taste
Optional Jalapeno Pepper Slices

Method: Brown the turkey in a skillet. In a stockpot, saute the garlic, onion and bacon cubes. Once the turkey and bacon/onion are fully cooked and the turkey to the stockpot. Add the white, pinto and kidney beans with the liquid in the can included. Add the drained green and garbanzo beans. Add the drained and rinsed black beans. Add the tomato. Give it all a big stir and add the brown sugar, paprika and cumin. All the mix
 to simmer for at least 2 hours, but it could be served as soon as everything is heated through.
Enjoy!

Apple Spiced Gluten Free Mini Muffins

Yum!!
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
4 Tablespoons potato starch
2 Tablespoons water
1/3 cup veggie oil
1 1/2 teaspoons apple pie spice mix
1 cup unsweetened applesauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup GF flour mix (I used a sorghum blend*)
1/4 cup tapioca flour
Method:
Preheat oven to 400 degrees Fahrenheit. Prepare the mini muffin tray with a light spray of cooking oil. I am using a hand mixer, but this can be done in a stand mixer if desired. Mix together the sugars and applesauce. In a small bowl, mix together the potato starch and water. This will act as the egg. If you choose you can use 2 eggs instead. Add the potato starch mixture or eggs and the oil to the sugar/applesauce mix. Blend until smooth. In a separate bowl, mix together the flours, baking powder and soda and the pie spice. Add the flour mixture to the applesauce mixture. Drop tablespoon fulls into the prepared mini muffin tray. Bake for 20 minutes or until a toothpick comes out clean.

*Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato/corn starch
1 cup tapioca flour