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Gluten Free Goodies

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Mix things up! Yeehaaa… yum yum… it’s Cowboy Cookies. Or, in this case, Cowgirl Cookies. A friend introduced these to me and I love them. Especially the name. Cowboy Cookies. Cowboy Cookies. Cowboy Cookies. But why stop there. They’re smooth Ball jars made especially for crafts. But which one should I give her? Oh and note to self: Use a ruler when attaching labels next time. Luckily, the first test batch I made, worked. So, here’s the recipe: Cowgirl Cookies 1 1/3 cup all purpose flour, spooned into measuring cup & leveled1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup cooking oats3/4 cup m&ms3/4 cup semi-sweet chocolate chips1/2 cup brown sugar, packed1/2 cup white sugar1/3 – 1/2 cup chopped pecans Stir all the dry ingredients in a large mixing bowl.

Add 1 slightly beaten egg1/2 cup butter (melted slightly in the microwave)1 teaspoon vanilla Mix wet ingredients into dry ingredients. Here’s how they came out. Pretty and tasty. Want to make some cute cookie mix gifts, too? See. Enjoy! Recipe: Chocolate Chip Coconut Macaroons (Gluten-Free & Dairy-Free) The third post in our series focusing on restricted diets from Beth of Tasty Yummies! I have no problems admitting that I am pretty much obsessed with coconut, one of my favorite things ever! Add chocolate to it and forget it, I lose my mind. I have always loved coconut macaroons, but most times they are loaded with too much sugar or oftentimes dairy – sometimes people even sneak gluten in there. I wanted to create a version of my favorite cookie that was refined-sugar-free, dairy-free and of course, gluten-free. I am so happy with how these turned out. I included a vegan option at the bottom of the recipe.

Chocolate Chip Coconut Macaroons – Gluten-free + Dairy-free Makes 18-20 cookies 2 cups unsweetened shredded organic coconut 1/4 cup local organic honey* or organic Grade B maple syrup 1 teaspoon vanilla extract (or almond extract) 1/3 cup dairy-free mini chocolate chips 2 large local egg whites pinch of salt Directions: Preheat oven to 350º F. Bake for 12-15 minutes until golden brown. Slow-Cooked Praline Apple Crisp Recipe from Pillsbury. Biggie Microwave Banana Oat Cakes.

Thanks everyone for the glowing compliments on my new blog design! I am glad to hear you like it, can comment easier on it, and that it loads faster for many of you. Thanks to everyone who also de-lurked and said hi for the first time. Thank you! If you couldn’t see my new layout and site re-redesign yesterday, or are reading this from your Google Reader and you’re trying to click off and are getting an error message from my old Blogger site that the page is not found, rest assured your servers will recognize the change soon.

Likely within 24 hours or so, and you will be able to see my new site. My servers in San Diego (Cox Cable) have been painfully slow to update and I cannot see my own blog unless I access it in a very sneaky behind the scenes way. As for the links being broken and not directing you to where you need to go, that’s another glitch that is being ironed out and everything should be up and running and totally normal by Wednesday. Enough shop talk. 1/4 c brown sugar Enjoy! 1. Chef Meg's Healthy, Fruity Breakfast Hand Tarts Recipe. Gluten Free Pizza Dough Recipe - - 264044. Gluten Free Phyllo Dough Recipe - - 196827. CrockPot Banana Pudding.

Day 227. This pudding is bananas! B-A-N-A-N-A-S! Sorry. I totally couldn't help myself. We needed a quick dessert for some company and I needed to use the crockpot. I opened the cabinet, saw some sweetened condensed milk, and we all know HOW GOOD THAT IS when cooked in the crockpot (except for you shouldn't do it for safety and legal reasons or something like that) and we had a bunch of bananas. So I mixed the two.The end. The Ingredients. --2 cans of sweetened condensed milk--4 bananas The Directions.

I used a 1.5 quart mini crockpot for this dessert. Put the peeled bananas into a zippered freezer bag and let your kids squish the bananas until they get bored or the bag springs a hole and banana goobers fall to the floor. The bananas will still have some chunk in them. Open the cans of sweetened condensed milk. Take your time walking to the backyard recycling bin so you can lick the cans. gosh that stuff is good. Cover and cook on low for 2-3 hours, or on high for 1-2 hours. Give it a quick stir. Day 119: Peanut Butter Granola. Serves 16-20 6 cups dry oatmeal1/2 cup wheat germ1/2 cup toasted coconut (I didn't toast mine)1/2 cup sunflower seeds1/2 cup raisins1 cup butter1 cup peanut butter1 cup brown sugar 1.

Combine oatmeal, wheat germ, coconut, seeds, and raisins in large slow cooker. 2. Melt together butter, peanut butter, and brown sugar. 3. 4. Review: Has anyone ever had monster cookies before? Flourless Peanut Butter Chip Cookies. These cookies may very well change your life. Seriously, you can go ahead and scribble “flour” off your grocery list. Forever. Now that I know I can make soft, chewy, crowd-pleasing cookies– using ingredients that you already have in your kitchen– why in the world would I go back to making more complicated traditional varieties? It’s simple. I won’t! Our crowd of football-loving friends couldn’t get enough of these cookies yesterday, so I hope your friends and family enjoy them as well! Flourless Peanut Butter Chip Cookies makes about 2 dozen cookies Adapted from Peanut Butter Chocolate Chip Blondies Ingredients: 1 cup creamy peanut butter, unsalted (preferably organic) 1/3 cup honey (*see note below to reduce sugar content) 1 whole egg, or a flax egg 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup chocolate chips Directions: Preheat your oven to 350F.

This dough is much stickier than traditional cookie dough, but don’t worry–> it’ll turn out just right. Enjoy! Author: Vegan Classic Coconut Cream Pie. No-Bake Cookies (Paleo) | The Unrefined Kitchen | Paleo/Primal Cooking. Pamela’s gluten-free banana bread | The Chou Life. No, I am not on a gluten-free diet, nor is anyone else in my family, but I do like to make recipes gluten-free when possible. First of all, the grains typically used in place of wheat–the culprit for those with gluten sensitivity–are generally healthier and less refined than wheat. Gluten-free baking mixes often include almond meal, which increases the protein and healthy fat content. Secondly, although I don’t have a full-blown gluten allergy or intolerance, I have noticed that I sometimes end up with indigestion after eating a meal high in gluten. Pamela’s Gluten-Free Baking & Pancake Mix is by far the best gluten-free baking mix I’ve tried. I adapted this recipe from the Banana Loaf Cake recipe on the back of the package: Gluten-Free Banana Bread 1/4 c. butter, melted1/2 c. sugar or honey (I typically use a combo of brown sugar and honey)2 eggs, beaten1 c. bananas, mashed1/2 c. applesauce1 3/4 c.

Preheat oven to 350. -Abby. Gluten-Free, Dairy-Free, Sugar-Free Oat Flour Banana Bread | The Plan to Eat Blog. Some how I amassed three bunches of very ripe bananas last week. I don’t even usually even buy bananas, but there they were. Naturally, banana bread seemed like the logical solution. It’s hard, though, to find a recipe for banana bread that doesn’t involve a cup of sugar and plain old wheat flour, plus we were sick so we were avoiding cooked dairy at the time.

So I put this recipe together from snippets of other recipes. Oftentimes this results in failure, but I am glad I tried it because my husband said “This is the best banana bread ever.” It is definitely not as sweet as its sugary-counterparts, but it is loaded with yummy banana flavor, sans the sugar, gluten, and dairy. Gluten, Sugar, and Dairy-Free Banana Bread makes two loaves Ingredients 6 very ripe bananas (medium-large)2/3 cup melted coconut oil2 eggs2 teaspoons vanilla extract3 cups oat flour2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon sea salt1 cup chopped walnuts or almonds Directions.

Leanne’s Canning Adventures: Pie Filling. It’s been just over 2 weeks since I canned my first batch of pickles. I’m happy to report that no jars have filled with mold AND my pickles are to die for. Guess that about makes it time for another canning adventure, huh? Today it’s gluten-free, sugar reduced, pie filling. I created 2 versions of pie filling: PeachPeach plum Both are really tasty, but I think I liked peach plum a bit more. You can choose to make this quick and easy filling for a fresh pie, or try your hand at canning! Equipment Large saucepan (check out saucepan sets available from Procook)Medium saucepanMeasuring cup3 (1L) mason jars with lids21 quart cannerCanning rackJar lifterFunnelLid lifterBubble remover Ingredients Yield: Three 1 liter (0.26 gallon) jars of peach or peach plum pie filling Peach 1/2 cup quick tapioca6 tbsp lemon juice1/4 cup palm sugar1/8 tsp cinnamon12 cups sliced peaches – leave the skin on!

Peach Plum Directions Prepare jars + lids Make the filling (the most important part!) Filling the jars. Raw + Vegan Nanaimo Bars. I woke up yesterday craving Nanaimo bars – a dessert usually reserved for Christmas. But with the hubby gone to London, a day of absolutely no plans, and a craving for chocolate, I decided to just go for it.

As we’ve learned from similar experiences in the past, I love my chocolate treats on the weekend and this was no different. I figure, if you adjust a dense, high sugar Christmas dessert recipe into a light, raw and vegan treat, you’ve transformed the dessert into something that can be enjoyed year round. My logic seems sound, wouldn’t you say? This is a rhetorical question. Instead of making the custard out of powdered sugar like like the classic Nanaimo bar, I opted to use almond butter. I set off with the goal of making the bars nut-free but that kind of bombed when I realized I only had 1/2 cup left of quinoa flakes and really wanted to reserve them for my afternoon quinoa flake bake.

Print, email or text this recipe Raw and Vegan Nanaimo Bars Author: Leanne Vogel Prep time: Cook time: Search Recipes. Gluten-free Cinnamon Buns 2.0. They say good things come in threes. Over the course of last 6 days, I’ve developed two different cinnamon bun recipes yielding over 65 individual cinnamon buns, a stuffed freezer, and a very, very happy cinnamon bun loving boyfriend. I think it’s safe to say that good things can come in twos as well and end it there before anyone gets hurt. Remember the part in Fantasia when the brooms keep multiplying over and over? Pretend the brooms are cinnamon buns and the buckets glasses of almond milk. [source] Oh, and Mikey Mouse down there?

You don’t need gluten to make a good cinnamon roll, Mickey. Kevin loved last week’s batch of rolls so much that he said if I didn’t post the recipe on the blog I’d be knowingly letting down everyone, so I went for it. And crack I did. Twice just to make sure the recipe was right. Then again for good measure. Oh my gosh I’m so happy my freezer is full of these things. I’ll be a pro cinnamon roller in no time. Hire me? Inspired by my gluten-free cinnamon buns. Caramel Apple Doughnuts. I love caramel apples. I love dairy-free recipes. The gooey treat reminds me of the afternoons in the kitchen with my Mom, melting caramel for Halloween apples; and later, the endless hours I spent hanging out at the Calgary Stampede Midway as a teenager.

Those caramel apples were upwards of $8 a pop, but that didn’t stop me! Suffices to say, I’ve had enough midway treats to last a lifetime. If I had to choose a favorite, it would have been the mini cinnamon sugar doughnuts. There were even a couple of years when I’d asked Santa to bring me a Belshaw Donut Robot so I could prepare them for myself all year round. Thankfully Santa has some sense in him and never gave me that doughnut fryer.

Plus, where did I think I was going to put that thing, in my room? Luckily, I’m older and a bit wiser now. I don’t spend $8 on sugar-loaded caramel doughnuts, and I’d rather get a robot to clean my house than one to make me doughnuts. But after all these years, I still have a soft spot for any midway treat. Dry. Awesome Gluten-Free Chocolate Chip Cookies Recipe. No Bake Chocolate Oatmeal Cookies Recipe. Four-Minute Coconut Macaroons. If you run to your kitchens right now, you can assemble these delicious cookies in 4 minutes flat! On your mark… Get set… Go! They’re probably one of the easiest cookies I’ve ever made. Soft, chewy, amazingness. Easiest-Ever Coconut Macaroons (Can be gluten-free!) These were inspired by this little cookie. 1 cup shredded, unsweetened coconut1 tbsp whatever flour you wish (such as ww pastry or even coconut flour)1/2 cup plus 2 tbsp lite canned coconut milk (or full-fat)3 tbsp agave or maple syrup1 packet stevia (or 1 more tbsp agave/maple)1/4 tsp coconut extract (or pure vanilla extract)tiny bit over 1/16 tsp salt Combine all ingredients in a tall dish and microwave 3 minutes.

Click if you want a Lower-Calorie Version. Optional: dip in chocolate, or drizzle chocolate over the tops. These are so super-soft, which is exactly how I like my cookies. What are some fancy desserts you can think of? A few days ago, I was honored by being asked to make a dessert for a feature on a popular website. Raw Chocolate Macaroons. These raw chocolate macaroons are superb and so easy to make! Adapted from Raw Food/Real World Makes approximately 16 tablespoon size macaroons INGREDIENTS 1 1/2 cups unsweetened coconut flakes 3/4 cup raw cacao powder 1/2 cup maple syrup 1 heaping tablespoon of coconut butter 1/4 teaspoon vanilla extract 2 pinches of sea salt/Himalayan salt 1-2 tablespoons peanut butter, topping In a large bowl, combine all the ingredients (except for peanut butter) and stir well. Using a tablespoon, scoop rounds of macaroon batter onto tray. Top with dollops of peanut butter, if desired. Leave in freezer for 30 minutes to set.

Sugar Free Dairy Free, Sugar Free Chocolate Coconut Pudding Recipe. Flourless Honey-Almond Cake Recipe. Gluten Free Peanut Butter Cookies Recipe.