Mary's Busy Kitchen

Mary's Busy Kitchen

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Wednesday, November 11, 2015

Best Tasting GF Breakfast Cookie - with hemp seeds & coconut

I don't know what it is lately...

but it seems like I am always running out the door in the morning at the last minute. 

So I have been keeping breakfast cookies in the freezer.

I grab a couple before hitting the shower.

Then eat them while I get ready for work. Or I put a couple in a baggie and eat them as soon as I get a chance. 

No need to go without plus you're getting fiber from the oats and unsweetened coconut that will help carry you through your morning.  And don't forget... hemp seeds are considered a super food.

These also make great snacks!

If you count weight watcher points, make 24 cookies (about 1 1/2 Tbsp dough) and each cookie is just under 3 points each.

Best Tasting GF Breakfast Cookie - with Hemp Seeds & Coconut            Makes 19-20 cookies
2 cups gluten free rolled oats
2 cups oat flour, you could also use one cup sorghum flour
2 tsp baking powder
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1/4 cup unsweetened coconut
1/4 cup hemp seeds
1/4 cup mini semi-sweet chocolate chips, I used allergy friendly chips
1 cup unsweetened applesauce
1/4 cup pure maple syrup  *please see note below*
1/4 cup agave syrup   

*you may use all pure maple syrup or all agave syrup, I like to go half and half as a personal preference. If you're not a vegan, honey would be fine as well.

Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone sheets.
In a large mixing bowl add first 9 ingredients. Mix well with a spoon.
Make a well in the center of the dry ingredients and add applesauce and syrup. 
Mix well, incorporating all ingredients.
Scoop dough with a large cookie scoop, about 2 Tbsp size. Slightly flatten with hand.
Bake for 14-15 minutes, they will be slightly firm and beginning to brown.  Remove from oven.
Cool completely on a wire rack. 

Store in an airtight container or freeze.


Slightly flatten cookies before baking.

Baked cookie has a firm touch and is beginning to brown. 

Original recipe idea by Dreena Burton,

Sunday, November 8, 2015

Gluten Free Peanut Butter Crispy Treats - or use SunButter for a delicious treat

Well of course if I am going to have chocolate crispy treats...then I have to have peanut butter ones too!  I used an unsweetened peanut butter made from valencia peanuts in this recipe.

SunButter is delicious as well...I mix two types of sun flower seed butter together in a small mixing bowl, then return the mixture to the Sunbutter containers.

MaraNatha and Trader Joe's are two of my favorites.

This makes a perfect blend...not to sweet and not flavorless like some nut butters can be.  I bake with this combined mixture and use it on waffles, rice cakes, and pancakes.

 These are crunchy, melt in-your-mouth treats. No marshmallows needed - which is perfect for those of you who can't have marshmallows, like me!

Gluten Free Peanut Butter - or SunButter Crispy Treats                     makes 12 squares
1/2 cup honey, or agave syrup. I used 1/4 cup of each.
3/4 cup unsweetened peanut butter ( I used Kirkland brand with valencia peanuts
*SunButter is an option as well.
1/4 cup coconut oil
1 tsp vanilla
3 cups gluten free brown rice cereal. A regular crispy rice cereal is fine if gluten free is not needed.

Line an 8"x8" square pan with wax paper or spray with a non stick cooking spray.
In a large saucepan on medium heat, warm the honey and/or agave syrup, peanut butter, and coconut oil until creamy and smooth.  Remove from heat and add vanilla, mix well. Stir in brown rice cereal, mix to coat all pieces. Pour into an 8"x8" square pan and press down gently. Let sit until firm or refrigerate for faster results.
Cut into any size squares you like.  Refrigerate to store.  I love them frozen as well!!

These tasty treats are super fast to make...and disappear just as fast!!

Weight watcher followers should count 6 points per square.

A few quick steps:

Mix honey and/or agave syrup with nut butter and coconut oil. Heat on medium until creamy.
Remove from heat and add vanilla, mix well. 

Stir in brown rice cereal and mix well. Press into a pan prepared with a non stick spray or lined with wax paper.

Lining with wax paper works really well.  Just lift out to cut into squares.

Stack some up and pass them around.


Wednesday, October 28, 2015

Breakfast Cookie with Quinoa & Zucchini

Now on the healthier side of's a new idea for a breakfast cookie.

But don't save them just for breakfast! I like to freeze them and pack them in my lunch for a mid-moring or afternoon snack.  They are defrosted by the time I'm ready to eat them.

They also make a quick "pick-me-up" snack before or after a workout.

A fruit sweetened no fat added wholesome treat. Kids can fuel up on a healthy snack after school.

If you count weight watcher points, each cookie is just 2 points each.

Breakfast Cookie with Quinoa & Zucchini                   Makes about 17-18 cookies
3 mashed bananas
1/3 cup applesauce
1/2 Tbsp vanilla
1/4 cup plus 1 Tbsp non-dairy milk
1/2 cup grated zucchini
1/3 cup quinoa flakes
2 cups old fashioned oats
1 tsp cinnamon(rounded)
1/2 cup raisins (leave out for yeast free diets)

Preheat oven to 350.
In a large mixing bowl add mashed bananas, applesauce, vanilla, zucchini, and non-dairy milk. Mix well.
Add oats, quinoa flakes, and cinnamon. Stir well.
Stir in optional raisins.  Drop onto a cookie sheet lined with parchment paper,I use a small to medium size cookie scoop for my cookies. Bake for about 18 minutes. Cool on a wire rack.

Refrigerate or freeze for longer storage.


Sunday, October 25, 2015

Applesauce - Quina Pancakes... with or without nuts

One of the things I love about pancakes is that they are so versatile. And leftovers make delicious gluten free peanut butter and jam sandwiches for lunches or snacks.

Today I decided to add applesauce to my favorite pancake mix.  My favorite  pancake mix is, The Craving Place.

I love this mix  because it's gluten, dairy, egg, and sugar free. No added fat as well. It's a got that great "original pancake" flavor and is perfect for "add-ins.

Visit the links below for  my pumpkin and chocolate add-ins too.
Gluten Free Chocolate Banana Pancakes       Simple Gluten Free Pumpkin Pancakes


Of course any favorite pancake mix will be fine,  just add less water or dairy free milk and add in applesauce and quinoa. Add additional liquid as needed.  Cook on a hot griddle and enjoy!
No added added sugar.

For the last few pancakes I tossed in some chopped nuts.

Here are the basics of what I did...measurements do not have to be exact.

Applesauce - Quinoa Pancakes
1 1/2 cups pancake mix
1/4 -1/3 cup quinoa flakes
3/4 -1 cup applesauce
1 -1 1/2 cups water (start with 1 cup and add from there for desired consistency)

chopped nuts optional

I scoop about 1/3 cup  pancake mixture at a time for the right sized pancakes. Cooking on a hot griddle sprayed with a non-stick product. Allow pancake to become bubbly all over the top before flipping to the other side. Continue cooking until both sides are a nice golden brown.

Serve them up

or cool on a wire rack for snacking later ...or freezing.


Sunday, October 4, 2015

GF Roasted Tomato Soup - a heart healthy idea.

This was...believe it or not my first time making homemade tomato soup. first time to actually eat tomato soup. No kidding...I'm in my 50's and had never eaten tomato soup, not once before.  The whole idea just never appealed to me until I saw this recipe.

I love roasted vegetables, so maybe that was the attraction to this recipe.

Before roasting 

After roasting

Whatever the reason was that I decided to try it...I'm sure glad I did!

This recipe idea came from Cooking Classy, Roasted Tomato Basil Soup.
I changed the original recipe to fit my own needs.

It's delicious

And really easy


Serve it with a grilled cheese sandwich. Gluten free breads are delicious made into grilled cheese too.

GF Roasted Tomato Soup                  6-8 servings
3 1/2 lbs fresh tomatoes, preferably a combination of Roma and Cherry.
I used whatever I could find in the garden.
3 Tbsp olive oil
2 small yellow onions
4 tsp minced garlic or 8 cloves, peeled. (I used minced garlic)
2 cups fresh basil leaves
salt and pepper
4-5 cups chicken or vegetable broth, I used chicken.

Preheat oven to 425.
Cut Roma and any large tomatoes in halves or fourths. Place tomatoes on a large baking sheet.
Slice onions into half inch thick slices. Place on baking sheet with tomatoes. If using whole garlic, add garlic to baking sheet as well. Brush onions, tomatoes, and whole garlic with olive oil. If you are using minced garlic, after brushing tomatoes and onions with olive oil, sprinkle minced garlic over entire pan of cut tomatoes and onions. Salt and pepper entire  pan. Roast tomatoes and onions for 35-40 minutes. Well done edges are fine, but don't let onions burn. May need to remove onions a few minutes early if they are getting too done.

Remove tomato peels if desired, I don't since they are going to be pureed anyway. Plus, whenever I am using organic fruit and vegetables I prefer to leave the skin on.
Place roasted onions, tomatoes, garlic and basil leaves in a food processor, I used my Vitamix. Puree well.
Add pureed mixture to broth in a large kettle. Bring mixture to a boil then simmer for about 20 minutes. Add more or less broth depending on desired consistency.  Additional salt and pepper as desired.

 Serve some up and enjoy that hearty flavor.

 Leftovers can be frozen and come in handy on a busy week night.


Sunday, September 27, 2015

Sun Butter No Bake Granola Clusters

Move over chocolate no-bake cookies...even though I do love them!

Check these out as a little healthier option for a change. And if you are like me, it's nice to have some favorite recipes using sun butter too.

No need to limit yourself to just one flavor though, this recipe is delicious with any nut butter. The original recipe calls for almond butter, Chocolate Almond Granola Bites from the blog, My Baking Addiction. Click on the link to try the original version.

I changed it up a bit to fit my personal needs.
My family loves them and my husband said, "leave them out...I'm going to eat the whole pan!'

By the way...if you make these when you are hungry, you are in big trouble!!
In fact, you may want to just double the batch and save some time : )

Sun Butter No Bake Granola Clusters                Makes 15-18 depending on size
1/3 cup agave syrup
1/3 cup sun butter (sunflower butter) or any nut butter of your choice.
2 Tbsp coconut oil
1 tsp vanilla
1 cup of your favorite granola, I used a low-fat, gluten free granola.
1 cup old-fashioned oats, I used gluten free.
2-3 Tbsp chopped nuts, any variety. I used mixed.
1/4 cup mini semi-sweet chocolate chips, I used an allergy friendly chip.

Prepare a large baking sheet with parchment paper or wax paper.
Combine agave, sun butter, and coconut oil in a small sauce pan. Over low heat stir constantly until mixture is smooth and warm. Remove from heat and add vanilla, stir.  Set aside.

In a medium sized bowl combine all the rest of the ingredients except chocolate chips. Mix well.
Pour cooled syrup mixture over oat mixture and stir until well combined. Stir in chocolate chips. It's ok if they melt a little.

*For a chocolate flavored cluster, add chocolate chips to warm sun butter mixture and stir until all or almost all chocolate is melted. Stir cereal mixture into chocolate mixture (I add it to the sauce pan) and mix well.

Spoon out mixture onto the prepared baking sheets, or use a cookie scoop for a more uniform shape.
Refrigerate or freeze until set.  Store in refrigerator or freezer as well.


This post is linked to Savoring Saturdays.

Saturday, September 5, 2015

Nearly No Fat Chocolate Chip Cookies - gluten free option too.

Finally a low-fat cookie that isn't made with bananas... nothing against bananas, I love them, and they are fantastic in low-fat recipes. 

But it is nice to have some options, I don't want everything to have a hint of banana flavor!

Be sure to enjoy a few of these cookies fresh from the oven, and then if you are like me...try some frozen.  

If you count weight watcher points, each cookie has just 3 points. Of course you can reduce that number by making them smaller...but to be honest, I like a bigger cookie.

I have made this recipe with all-purpose flour and a gluten free baking blend. Guess what? I actually thought the gluten free was better.  I've even made these cookies and forgot the corn starch before, and they still turned out fine.   Okay...that was just lucky.  

 Here's the recipe!

Nearly No Fat Chocolate Chip Cookies - Gluten Free option                Makes 12 cookies
1/3 cup unsweetened applesauce
1/2 cup light or dark brown sugar, I used light.
1 tsp vanilla
1/4 cup milk or a non-dairy type, I used soy milk.
1 cup all-purpose flour or a gluten free baking blend. Remember - always stir flour before measuring.
1 tsp baking powder
1/4 tsp salt
1 Tbsp corn starch
2 Tbsp chopped nuts, I used walnuts.
1/2 cup semi-sweet chocolate chips or mini chocolate chips. I used an allergy friendly chocolate chip.

Preheat oven to 350. Prepare a baking sheet with parchment paper, a non-stick spray or silicone sheets. These tend to stick a bit.

In a mixing bowl combine the first four ingredients. Mix well.

In a small bowl add all the rest of the ingredients except the chocolate chips. Stir to combine. Add dry  mixture to applesauce mixture. Stir just to combine. Fold in chocolate chips.

Using a small or medium size cookie scoop, drop batter onto prepared baking pans. Bake for 13-14 minutes, oven times may vary. If you decide to make smaller cookies, bake for about 10 minutes.
If they overcook I feel they become too firm. Let cookies sit a minute or two and move to a wire rack...or eat a few!

Stay heart-healthy and enjoy!