delicious, thanks!

That lemon turkey looks delicious!  I want to try that.

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046

Thank you Melissa.  

  Aw, thanks.  It is good.  I make it at least once a week because everyone will eat it.

Melissa, that sounds delish! I'm always looking for new ways to cook turkey.

I should credit the genotype website as the beginning of this recipe was their Turkey Scallopini recipe.  I just kicked it up and turned it into a meal by adding green beans to the pan, ume plum vinegar for Asian flair, and thickening up the sauce.  

Quoted from Ribbit

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046

Ribbit, I tried these and need your advice . Why are there cracks (like a dry river bed) on the biscuits once they are done? Once cooled well they became really very hard, is that how it's supposed to be...or is the texture like commercial biscuits..? When you say 'drop' the mixture how do you do it? Scoop with a spoon? I dipped my finger in water and took small balls of the mixture. Was wondering about the shape too...I have a small baking pan...and if there is left over mixture can it be stored sealed in the fridge for say till I get the first batch out? Or will it harden..? Would adding more ghee give the biscuit a better texture?

And there I thought I had just one question for you  !Merci buckets in advance

Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048

Here's an allergen-free Pineapple Upside Down cake.  If you can use gluten-containing flours and eggs you will have a much nicer cake.  But if you're very limited in your commonly-used baking ingredients, try this one!  Now this isn't a sweet cake.  If you want it really sweet, double the concentrate and the veg glycerine.  I guess I should have said that in the directions.

I forgot to add to the directions that once it's done baking, you flip it out, right side up, onto a plate.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1049

Egg Drop Seaweed Soup, can be used for all types with option of adding beneficial veggies or meats as desired (I just had celery in it, along with the ingredients listed).

Quoted from Ribbit

Here's an allergen-free Pineapple Upside Down cake.  

It's been ages since I had a pineapple upside down cake!  I'll have to try this one.

I made those two changes to it for you.

Black Bean Soup With Meat!

For those meatatarian's out there!  ha...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

And thanks to Valerie's original Black Bean Soup recipe which I based this on, even though they are quite different.  In the end,
I would never had thought of it if not for her recipe.  Thanks Valerie!!!

AND... oh my God!  Ribbit that Pineapple Upside Down Cake looks absolutely like the best!  

Oh how did eating become so enjoyable!  Whoooo Hoooo!!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
here Ribbit, thanks for adding your recipe!

Thanks for the additions.  It really is good.  We ate it with yogurt on top.  If you want to serve this at a holiday event, make it really pretty by putting a marachino (spelling?) cherry in the center of each pineapple slice.  Just don't eat it yourself (or maybe just one!!!).  My little boy sat there eating it and said, "This is deeeeliiiiiicious!"  And afterwords came over and stuck out his belly and said, "Look how big that cake made my tummy."  DD said, "Mama, this is the best cake you've ever made.  Can you open a restaurant?"  I said, "I already run a restaurant.  I feed y'all."  DH said, "So what's the restaurant called?  'Turkey in the Straw'?" (We had crock-potted turkey thighs for supper.)  "Ribbit's Restaurant," I replied.  "Eat.  Croak."  

Quoted from Ribbit

"Ribbit's Restaurant," I replied.  "Eat.  Croak."  

That could have a couple of interpretations...  We hope for happy frogs...

thanks Melissa, light nourishing soup!

FM, looks good, thanks!

Quoted from Ribbit

Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.

Thanks Ribbit! I suspect I baked a tad too long. And possibly, lack of moisture too. I'll be giving this recipe another attempt soon.
No potato & tapioca starch for this Hunter! But I see you mentioned arrow root-will that improve the texture?
So what is the texture of the biscuit...? Like Famous Amos cookies or Danish Butter cookies? For want of a better way of trying to describe textures on the internet!

Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.

Ribbit how big a pan do you use for the pineapple upside down cake? I have some standard round cake pans. BTW I tried the chocolate ginger cake using oat flour instead of amaranth and it was rather dense shall we say. Tasted very good though. The pineapple sounds like fun to play with though, I have some dried cranberries sweetened with pineapple juice and cardomon allways seems to be good with fruit.

a pie sized pan......

Oh, no.  I used an iron skillet.  Did I not say that in the directions?  Lola, would you add that?  Yeah, I saute the nuts in ghee in an iron skillet, then add the nutmeg and pineapple slices, then you pour over the batter and put the whole thing in the oven. I'm sorry for the confusion.  Dried cranberries would be a great decoration in the center of each pineapple ring.  Good thinking, GCG.

I have made this cake in a spring-form pan, but you can't saute the nuts then.  You just miss the carmelization of the nuts.  If you like xylitol you could stir some in with the nuts and make even more delicious.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
done

Quoted from Ribbit

Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.

Well then...that explains it!

Kale and Rice Stir Fry - Delectable!  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051