Microwave Chocolate Cake

My friend Stacey sent me this recipe the other day (she got it from this blog) and last night I was having a huge chocolate craving so I gave it a shot. It definitely satisfied my chocolate craving but I would've liked it to be a little sweeter. My husband ate it too and we both agreed the consistency was great but it didn't have that sweetness we desired. I plan to make it again but I'll probably add a little sugar;) Sorry the picture isn't so pretty, we were getting ready to watch a movie and I was in a rush so the frosting literally got dumped on.

Here is the recipe: 

Microwave Measuring Cup Cake

Dry Ingredients:
2 TBSP Sorghum Flour (Can use Brown Rice) *see note
2 TBSP Almond Meal, 
2 tsp Coconut Flour
, 1 TBSP Flax Meal, 
2 TBSP Potato Starch, 
1 tsp Baking Powder, 
1 ½ TBSP Cocoa Powder, 
¼ tsp Xanthan Gum, 
Pinch of salt

Wet Ingredients:
3 TBSP Organic Applesauce (warmed in microwave 20 seconds)  **see note about using egg instead, which is what I used, 
3 TBSP Coconut Oil (melted in a 2 C measuring cup), 
1 tsp Pure Vanilla Extract, 
3 TBSP Pure Maple Syrup (Grade B is Preferred)

1) In a medium bowl, whisk together dry ingredients.


2) Add warm applesauce, vanilla, maple syrup and the coconut oil to the
 dry ingredients.  Leave a little coconut oil in the measuring cup and
 swirl it around to coat the sides.


3) Stir together all ingredients until well blended.


4) Pour cake batter into the measuring cup with the remaining coconut oil. Smooth top with a spoon.


5) Place cup in microwave and cook on high for 1 minute 40 seconds. 
Remove cup from microwave, let it rest for 30 seconds.


6) Run a butter knife gently around the edge of the cake, invert cup onto
 a plate and tap the bottom of the cup to release the cake.


7) Let cake cool for awhile (if you can wait!).  Frost with quick microwave
 frosting recipe. (below)


*Note:To make this cake grain free, replace the sorghum or brown rice with almond meal (in addition to the other almond meal).  Also tasty! 

**Note:  If you can tolerate eggs, replacing the applesauce with 1 egg does result in a taller, fluffier cake.


Microwave frosting

¼ C GF DF Chocolate Chips (Enjoy Life)
2 tsp Coconut Milk

1) Place chocolate chips and milk in a microwave safe bowl. 


2) Heat in microwave for 15-20 seconds.  Stir.


3) Heat in 10 second increments until most of chocolate is melted.


4) Stir until all chocolate is melted.


5) Spoon frosting on top of Measuring Cup cake and smooth across top
 and sides.  Now dig in!

S'more cookies!

I was reading Kiwi magazine yesterday and came across a recipe for S'more cookies. Being a huge S'more fan I couldn't resist trying these. The recipe wasn't gluten free but I just substituted a gluten free flour blend and gluten free graham crackers it worked like a charm! Took these tasty little morsels to a family gathering tonight and they were a major hit! 

Here is the recipe, which by the way, according to the magazine, was created by a 6 year old!

Ingredients: 

• 1 1/3 cups powdered sugar (I actually used regular sugar and it worked fine)
• 1 1/2 cups butter, slightly softened (or Earth Balance)
• 1 tsp pure vanilla extract
• 3 cups gluten free flour
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 12 gluten free graham crackers, crumbled (it called for 3 regular graham crackers but since the gf ones are so small I used 12)

Directions: 

1. mix butter and sugar and beat until fluffy, 1 to 2 minutes
2. add flour, about 1 cup at a time until combined
3. using your hands fold in marshmallows, chocolate, & graham cracker crumbs
4. place bowl in fridge to chill dough for at least one hour
5. preheat oven to 350 and line baking sheets with parchment paper
6. remove dough from fridge and roll the dough in 1 inch balls
7. bake for 10 minutes or until the edges of the cookies are slightly brown
8. cool on wire rack

Now the only thing that went wrong was that the marshmallows on the outside of the cookies melted all over the place when cooked. As you can see from my picture some cookies were perfect, some were messy looking. It depended on the placement of the marshmallows. Next time I make these I might actually form the dough around a regular sized marshmallow instead to see if it helps it from oozing out. Either way, they were delicious, I highly recommend them. Nice work 6 year old girl who created this recipe;) 

My First Successful Sugar Cookies!

 I've been trying to find the perfect gluten free sugar cookie dough for a long time now. I've bought a few box mixes that were good but pricey and not really good enough to do cut outs with. Well today I finally mastered it and guess what? I used the recipe on the back of the C & H sugar bag and just substituted gf flour blend and Earth Balance buttery sticks. So simple, easy and tasty! 

 We decorated using Betty Crocker frosting since it is labeled gf.

 Finally have sugar cookie cut outs that taste like I remember! 

Everyone in the family loved them! Yahoo!

Here is the recipe from the C & H sugar bag:

ingredients:

1 1/2 cups sugar

1 1/3 cups butter, softened (I used Earth Balance so they'd be dairy free) 

2 eggs

2 1/2 tsp vanilla extract (make sure it's gf) 

3 1/2 cups gf flour blend (I use Silvana Nardone's, I'll post that below)

2 tsp baking powder

3/4 tsp salt

directions: 

1. combine sugar and butter with an electric mixer until creamy, about 3-5 minutes
2. add eggs one at a time, blending well
3. add vanilla, mix well
4. in a separate bowl mix flour, baking powder, & salt
5. add flour mixture to butter mixture one cup at a time until well blended 
6. pour onto wax paper in a log shape and refrigerate for 2 hours
7. roll out onto wax paper (this dough is a little more fragile that regular dough, I just rolled it slowly and used a dusting of gf flour each time and it worked just fine). 
8. cut out with cookie cutters and place on baking sheet. 
9. bake at 350 for 8-10 minutes
10. let cool and frost! Enjoy! 

Gluten Free Flour Blend: 

(From Silvana Nardone's book called, "Cooking for Isaiah")

-6 cups rice flour

-3 cups tapioca flour

-1 1/2 cups potato starch

-1 tbsp salt

-2 tbsp xanthum gum

Mix in a big container and store in an air tight container. I keep this on hand at all times and have found that it substitutes perfectly in all recipes, I love it! 

Another Success From "Cooking For Isaiah"

I made brownies from scratch last night following Silvana Nardone's recipe book, "Cooking for Isaiah" and they were a huge hit with our guests tonight. Very fudge like & decadent. I served them with whip cream and strawberries. I skipped the whip cream and just had strawberries on them and they were delicious! So far I'm very pleased with the 3 recipes I've made from this cookbook. My mom even said, "These are way better than any I've had from a mix" which is always nice to hear! I love when non gluten free people compliment my gluten free baking:) 

Peanut Butter Chocolate Chip Oat Bites

I love love love chocolate, peanut butter, & oats combined, I just think it is one of the best combos ever. So I was SO excited when I saw this recipe in All You magazine. I only had a to make a couple changes to make them gluten free. Our whole family loved these and we decided they were practically the same as a breakfast bar, I even ate one before a run the other day to give me a little extra energy;) 

Ingredients: 

• 2 tbsp butter (I used Earth Balance)
• 2/3 cup peanut butter (make sure it's gluten free, all natural is best)
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp gluten free vanilla
• 1 1/2 cup crushed Rice Chex cereal
• 1 cup gluten free oats
• 1/2 cup chocolate chips (I use Nestle Semi Sweet)

Directions:

1. Melt butter in saucepan over medium heat. 
2. Remove pan from heat and stir in peanut butter, sugar, honey, & vanilla. (I had to keep it on low heat to get this to melt completely)
3. Stir in oats & Rice Chex. Allow mixture to cool. (I didn't wait long enough and the chocolate chips melted, not really a big deal, just depends on if you want the chocolate chips whole or melted I guess). 
4. Stir in chocolate chips . 
5. Form into 1 inch balls and set on cookie sheet in refrigerator to harden. I stored mine in the a sealed container in the refrigerator but the actual recipe does not say you have to. 

Enjoy! 

Chocolate Peanut Butter Cups

A friend sent me this recipe for these tasty little morsels (she got the recipe off a blog but I can't remember which one) and changed it a little to make them gluten free. They are fabulous. I love them. They are calling my name in the fridge as I type this. I'll probably never make them again unless I take every single one of them to a party because they are too dangerous to have in my house. But I promise you, they are delicious.

p.s.- even though Reese's Peanut Butter cups are listed as not containing gluten, my daughter and I both get sick every time we eat them, so we don't. Does anyone else have that same reaction? I'd love to know.  

Here is the recipe:

*makes 24 mini cups (use mini cupcake tin)

•                3 cups chocolate, I used Nestle Semi Sweet

•                1 cup peanut butter, I used Adam's All Natural Crunch

•                1/2 cup powdered sugar

•                1/4 cup honey rice Chex, crushed

•                1 teaspoon sea salt

1. Place cupcake liners in cupcake tins. 

2. Melt chocolate. You can use a double boiler if you have one (I don't yet!), a sauce pan on low heat with constant stirring, or 10 second bursts in the microwave with stirring in between until melted. 

3. Once chocolate is melted put a spoonful in each cup and use a brush to paint the chocolate up the sides of the cupcake liners. I didn't have time to fully do this so I just plopped chocolate in each cup and it still worked, just looked more layered. 

4. Place cupcake tins in the fridge for about 10 minutes so chocolate can set, set aside the rest of the melted chocolate.

5. Meanwhile, mix peanut butter, crushed Chex, powdered sugar, & sea salt. 

6. When chocolate is set, pull out of fridge and put little balls of peanut butter mixture in each tin (about 2 tbsp each). 

7. Use melted chocolate (I had to reheat mine for about 10 seconds) to fill the cups. Put back in fridge to completely set. 

8. Enjoy! 

These need to be stored in fridge, but are best to eat at close to room temp. I take them out of the fridge for 10 minutes or so before eating. I took these to a party this weekend and they were quite the hit! While they aren't exactly "healthy" they are a lot better for you than the store bought Reese's Peanut Butter Cups because all the ingredients are whole and recognizable:) 

Almond Berry Muffins! Gluten, Dairy, & Egg free!

I found this recipe over a year ago on some website, printed it and tucked it away. I recently came across it in my recipe notebook and decided to make them and WOW! They are hands down my most favorite gluten free muffins I've ever made. My kids devoured them and so did I. I didn't use blueberries because I didn't have any, but I had frozen blackberries left from this summer, so I substituted those and they were fabulous! 

**I buy my almond flour at Trader Joe's, it is so much cheaper than anywhere else. 

Blueberry Muffin Recipe with Almond Flour (Gluten-Free)

Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.

Whisk together:

1 1/3 cups almond meal

1 cup sorghum (or brown rice flour, if desired)

1/2 cup tapioca starch or potato starch (not potato flour!)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

Beat in:

1 1/3 cups organic light brown sugar

2 tablespoons light olive oil

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy

1/2 cup warm water, more as needed, up to 3/4 cup

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla

Beat the batter until it is smooth, like a slightly thickened cake batter.

Add in:

1 pint fresh berries, washed and patted dry (I used blackberries, the original recipe I had called for blueberries, I think any berry will work just fine). 

Stir gently and briefly.

Plop the blueberry muffin batter into the twelve lined cups. You'll probably have some extra- for a baker's dozen. We made tiny mini-muffins with our extra better. 

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).

Peppermint Bark

 This has to be the easiest gluten free dessert to make!

 My kids are addicted to it and I'm having a hard time turning it down as well. 

Here is what you need: 

Ingredients: 

• 2 bags Nestle Semi Sweet Chocolate Chips
• 2 bags Nestle White Chocolate Chips (both are gluten free, I linked their website in the side bar) 
• candy canes (I used 6) 

Directions: 

1. line baking sheet with wax paper
2. melt 2 bags of semi sweet chocolate chips (you can do it in microwave or over the stove)
3. spread semi sweet chocolate over the baking sheet and place in refrigerator to cool 
4. while cooling put candy canes in a Ziploc bag (I double bag it) and smash candy canes into tiny pieces
5. when semi sweet chocolate is hardened remove from fridge
6. melt white chocolate and spread on top of semi sweet chocolate
7. sprinkle crushed candy canes on top of white chocolate
8. gently press candy canes down so that they are set into chocolate
9. place in refrigerator again to cool
10. once cool use a butter knife to break up into pieces
11. Enjoy! 

Sugar Cookies from a Box!

 I bought this cookie mix awhile ago and never got around to making it. The kids and I wanted to make Christmas cookies tonight but I didn't feel like all the work so I pulled out this little gem. They were SO easy to make and tasted great. The dough it a bit gooey to roll out for cookie cut outs (but maybe if you refrigerated it it'd work?) so we just made circles and decorated them. 

 Not bad for egg, dairy, & gluten free! 

Yum! 

** I bought the Cherry Brook's Kitchen mix at PCC, I think I've also seen it at Whole Foods. 

Gingerbread Cookies

Sorry I haven't been posting as much lately. Just super busy with the holidays, but I promise I'll get back on track soon! 

For now, here is a super yummy Gingerbread Cookie recipe we made last year that worked great for cutting out gingerbread men. Let the holidays begin!!!

Gingerbread Cookies (Gluten-Free)

1-¾ cups gluten-free flour mix
½ to ¾ teaspoon ginger
½ teaspoon cream of tartar
1/8 teaspoon salt
½ teaspoon baking soda
½ cup butter or margarine (cold)- we used Earth Balance
1-½ teaspoon xanthan gum
½ cup brown sugar
1/8 teaspoon cloves
1 egg (cold)
¼ to 3/8 teaspoon cinnamon
½ cup gluten-free molasses

Combine the gluten free flour mix, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

A few notes from me:

**Don't know what freezer paper is. I think we used plastic wrap last year but can't remember exactly. 

** I remember last year that the dough didn't taste good and we were really worried that these would be a bust but once they were cooked and decorated we all loved them! I think it's just that xantham gum is gross until it's cooked. 

Chocolate Mounds

These chocolate mound cookies were first introduced to me by my friend Aimee's mom. They have become a favorite of mine and are always a hit when I serve them to guests or take them to parties. I made them egg free for the first time today and they are still quite tasty. A little more brittle than the original recipe, but still very good. 

Preheat oven to 350 degrees

Ingredients: 

• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp salt
• 6- 1oz squares semi-sweet chocolate
• 2- 1oz squares unsweetened chocolate
• 2 tbsp butter (I use Earth Balance)
• 2 eggs OR 3 tsp egg replacer mixed with 4 tbsp water mixed until frothy
• 3/4 cup brown sugar
• 6 oz chocolate chips
• 1 cup chopped walnuts (or nut of your choice)

1. Mix cornstarch, cinnamon, baking powder, and salt in a small bowl. Set aside. 
2. In saucepan on low, melt squares of semi-sweet chocolate and squares of unsweetened chocolate with butter.
3. In large bowl mix 2 eggs (or egg replacer) with brown sugar. 
4. Add melted chocolate mixture to egg mixture. 
5. Slowly stir in the cornstarch mixture. 
6. Add chocolate chips and nuts until well mixed. 
7. Drop balls of dough onto cookie sheet and and bake 10-12 minutes

Enjoy! 

Simple Gluten & Dairy Free Pumpkin Muffins

 We're in a pumpkin mood around here lately so we've been making all sorts of yummy pumpkin concoctions! These muffins were a hit with Lauren & Ben. 

This is a really basic pumpkin muffin recipe that I found somewhere on line last year. 

Preheat oven to 350 degrees. Makes about 9 muffins. 

Ingredients: 

• 1 1/4 cups Pamela's Baking Mix (or mix of your choice, Pamela's contains milk) 
• 1/4 cup water
• 1/3 cup honey or 1/4 cup sugar or agave nectar. I used honey once and agave nectar once, I preferred the honey. 
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup chopped walnuts (optional) 
• brown sugar for topping

Directions: 

1. Mix all ingredients together and spoon into greased muffin pan (or use paper liners, I found that the muffins stuck to these though) until 2/3 full. 
2. Top muffins with a dusting of brown sugar (I left this off once and they weren't as good). 
3. Bake in preheated oven for 18- 20 minutes. 

just for fun

We decided to have a little fun with dinner tonight and make breakfast for dinner. Then I decided to make it even more fun and turn the pancakes into pumpkins. I used the Trader Joe's gluten free pancake mix and added some food coloring to make them orange. Then I used a cookie cutter to turn them into pumpkins and added chocolate chips for the face (not the healthiest dinner we've ever had but hey, we live on the edge sometimes!). I added a little kiwi to get some fruit in there:) These were a major hit, my kids LOVED them. Next time I'm going to try to use real pumpkin puree to try to naturally make them orange and a little healthier.

Really Helpful Information

I was looking on the Living Without website today (it is a good website by the way) and came across this really helpful information about substitutions when baking. They have a great magazine too, I just haven't subscribed yet because it is a bit pricey. But one of these days I'll break down and order it. Here is their web address: www.livingwithout.com

Substitution Solutions

Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.) 1 cup coconut milk 7/8 cup rice milk 7/8 cup fruit juice 7/8 cup water Yogurt Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree Butter Replace 8 tablespoons (1 stick) butter with one of the following: 8 tablespoons (1 stick) Fleischmann's unsalted margarine 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread 8 tablespoons Spectrum Organic Shortening 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice Eggs Replace 1 large egg with one of the following: 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder 1 tablespoon flax meal or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining. Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly. Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again. Nuts Replace tree nuts or peanuts with an equal amount of the following: Toasted coconut Sunflower seeds Toasted sesame seeds (use only 2 to 3 tablespoons) Crushed cornflakes Crushed crispy rice cereal Crushed potato chips Pumpkin seeds

Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend Use this blend for all your gluten-free baking. 1/2 cup rice flour 1/4 cup tapioca starch/flour 1/4 cup cornstarch or potato starch Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein High-Fiber Flour Blend This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. 1 cup brown rice flour or sorghum flour 1/2 cup teff flour (preferably light) 1/2 cup millet flour or Montina® flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour (your choice), chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch/flour 1 cup white or brown rice flour Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein. Self-Rising Flour Blend Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour 1 1/4 cups white rice flour 1/2 cup tapioca starch/flour 2 teaspoons xanthan or guar gum 4 teaspoons baking powder 1/2 teaspoon salt Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation

General Guidelines for Using Xanthan or Guar Gum

Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

• Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
• Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

Note:

If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

Chocolate Chip Cookies (gluten, dairy, & egg free)

One of the things I have missed the most being gluten free is a really good chocolate chip cookie. I've tried many mixes and store bought cookies and there are plenty of decent ones, but I've yet to find the perfect one. I started experimenting the other night and I was pretty happy with the results. I think the difference is that I used a combo of oats & flour which made the texture less grainy. I used the recipe off the back of the Nestle Toll House package and then changed it up a bit. I used egg replacer & earth balance so these are dairy and egg free too (the chocolate chips I used have milkfat in them but you can use dairy free chocolate chips to make them 100% dairy free if you wish). 

Preheat ove to 375 degrees

• 1 3/4 cups gluten free flour blend (I used Bob's Red Mill)
• 3/4 cup gluten free oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup earth balance buttery spread
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 3 tsp egg replacer (I used Energ G) mixed with 4 tbsp water. Mix until frothy before adding to batter. 
• 1 package (12 oz) chocolate chips. 

1. Combine flour, oats, baking soda, & salt in small bowl. 
2. Beat butter, sugar, brown sugar, & vanilla in large bowl until mixed well. 
3. Add the egg replacer mixture (make sure you have mixed it well before adding it, I've just dumped it in before and it doesn't work!)
4. Gradually add flour mixture to butter mixture. 
5. Add chocolate chips. 
6. Drop round balls on cookie sheet & bake for 10 minutes at 375 degrees. 

Let them cool for a few minutes before removing them from the cookie sheet. I find that cookies made with egg replacer are a bit more brittle until they have settled. 

Enjoy:)

Raisin Spice & Carrot Cookies

I've written about The Cravings Place mixes before- they are the best! They are egg, dairy, & gluten free and they make really good baked goods. Yesterday the kids and I made this mix for the first time and we added a cup of shredded carrots. We all really enjoyed them. They are pretty healthy too, only 6 grams of sugar per serving in the mix, that is less that a lot of cereals! 

I found this mix at Savory Moments in Redmond, but a lot of stores carry this brand. 

These are perfect for a cozy fall day with a cup of cider! 

Practically Healthy No Bake Gluten and Dairy Free Cookies!

Stir and melt over medium heat:

1 1/2 cups sugar 

1/2 cup Earth Balance buttery spread

1/2 cup milk alternative (I used Almond)

1/4 cocoa powder 

Boil over medium heat for 1 full minute (while stirring).

Remove from heat and add:

1/2 cup peanut butter (I used organic, no sugar added)

3 cups Gluten Free oatmeal

1 tsp vanilla

Drop in balls on waxed paper. Let cool.

My friend Christy sent me this recipe & everyone in our family loved them! We kept them in the fridge to keep them a little more firm. Beware- they are dangerous, you can't stop yourself from eating them. But as Christy says, they are practically a health food with the peanut butter & oatmeal:) 

Gluten Free Vanilla

A lot of recipes call for "gluten free" vanilla and this often confused me when I first started being gluten free. How could vanilla have gluten in it? My understanding is that all pure vanilla is gluten free. The imitation vanillas contain caramel coloring which may contain gluten so they are a no no, unless you know for sure that the caramel coloring is from a US source (caramel coloring made in the US does not have gluten in it).  We always stick with the pure stuff just to be safe, plus it tastes better and isn't artificial. We buy this one at Costco. It is even labeled gluten free, which always makes me love things just a little bit more:) 

Gluten Free Breakfast Bars

My amazing naturopath, Christine Bowen (http://www.bothellnaturalhealth.com/), who I LOVE sent me this recipe the other day. (When is the last time your doctor sent you a recipe out of the blue? Pretty amazing, huh?!) I made them yesterday and they came out pretty good. The only thing I'd change is the amount of agave nectar- they just weren't quite sweet enough for my taste, so I'd add more. But I drizzled some honey on mine this morning and it was delicious. What impressed me the most is that I just had one of these and a glass of orange juice for breakfast and I really was full until lunch, which is very rare for me.

Here is the recipe:

Gluten Free Breakfast Bars

1 ¼ cup blanched almond flour (I used almond meal and it worked fine)

¼ teaspoon celtic sea salt (used regular sea salt, wasn't sure what celtic sea salt was)

¼ teaspoon baking soda

¼ cup grapeseed oil (found this with the olive oil at Fred Meyer)

¼ cup agave nectar

1 teaspoon vanilla extract

½ cup shredded coconut (I used the unsweetened kind to keep it sugar free, found it in the natural food section, made by Bob's Red Mill)

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup almond slivers

¼ cup raisins

1. In a small bowl, combine almond flour, salt and baking soda

2. In a large bowl, combine grapeseed oil, agave and vanilla

3. Stir dry ingredients into wet

4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins

5. Grease an 8x8 baking dish with grapeseed oil

6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly

7. Bake at 350° for 20 minutes

8. Serve

Makes 12-16 bars