Sunday, December 4, 2016

Gluten Free Coconut, Oat Mini Chip Cookies
















I was making some Ranger Cookies for my family and wanted to make some gluten free ones too. But by the time I started the gluten free cookies, I realized I was out of nuts. No time to go to the store... so I decided to leave out the crispy rice cereal as well, and add some mini chocolate chips in with the  coconut and oats. It is definitely worth sharing.




Gluten Free Coconut, Oat Mini Chip Cookies     Makes about 36 small cookies or 18 large cookies.
1 cup butter or butter substitute.
1 cup brown sugar
1/2 cup granulated sugar, I used beet sugar.
1 tsp vanilla
2 eggs or egg replacer equal to 2 eggs, I used an egg replacer.
1 cup brown or white rice flour.
1 cup garbanzo bean flour.
1 tsp baking soda
3/4 tsp salt
2 tsp xanthan gum or guar gum.
1 cup coconut, I used sweetened.
2 cups old fashioned oats, I used gluten free.
1 cup mini chocolate chips, I used an allergy friendly brand.

Preheat oven to 350
Prepare baking sheets by lining them with parchment paper.
In a medium mixing bowl combine butter, or butter substitute, brown sugar, and granulated sugar.
Mix until creamy. Add vanilla and eggs or egg substitute. Mix well.

In a small bowl mix flours, oats, baking soda, salt, and xanthan gum together. Add to creamed mixture. Mix well. Add coconut and chocolate chips. Mix well.

Drop by 2 Tbls for smaller cookies, or 4 Tbls for larger cookies onto prepared pans.
Bake about 9-10 minutes for smaller cookies and 11-12 minutes for larger cookies.
Let cookies sit on the baking pans for a couple minutes before transferring to a wire rack.

So delicious!  And they freeze great too.

Weight watcher points are 4.25 each for smaller cookies.





Enjoy!

Friday, November 25, 2016

Diane's Morning Glory Muffins

  Get your tea or coffee ready. I've got a real treat for you today.




Diane is a friend of my mom's who just happened to make one of my dads favorite muffins yesterday, Morning Glory Muffins. My parents use to get them when they lived in Boise, they are delicious. 
They can be made vegan and gluten free as most of my recipes show, and if a lower fat option is desired replace 2 whole eggs with 4 egg whites, and replace 1/2 the oil with applesauce. You could even reduce calories and fat by using 1/4 cup pecans instead of 1/2.  Muffins are very versatile.

For those counting weight watcher points, the recipe as shown here will count as 5 points per muffin.

Diane's Morning Glory Muffins      Makes 17-20 muffins
3 eggs (egg substitute if needed)
1 cup canola oil (Diane uses 1/2 cup canola oil and 1/2 cup olive oil)
2 tsp. vanilla
2 cups all-purpose flour (gluten free if needed) * add 1 1/2 tsp xanthan gum to gluten free flour
1 1/4 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
1 apple peeled & grated
2 carrots peeled & grated

Preheat oven to 350
Prepare muffin tins with paper liners or a non-stick cooking spray.
In a large mixing bowl add: flour, sugar, cinnamon, baking soda, and salt. Mix well.
To this mixture add: raisins, coconut, pecans, apple and carrots. Mix together.

In a small bowl add: eggs, oil, and vanilla. Beat together.

Add oil mixture to flour mixture and stir until just combined. (Remember muffins are a quick bread and will toughen if stirred too much)
Spoon batter into prepared muffin tins about 2/3 full. Bake for 20-25 minutes.
Cool on wire racks.






Enjoy!



Sunday, November 20, 2016

Simply Sensational Holiday Pumpkin Bars


Look no further, this is the most amazing pumpkin dessert you are ever going to eat!
At least that's what my husband says.  This is his favorite, that's for sure. I think it's going to be one of your favorites too.



Whether it has whipped topping or not, this creamy pumpkin treat is going to put a smile on your face. Your guests will love it too.




And please don't just save it for Thanksgiving... serve it for Christmas too, and anytime in between!





Simply Sensational Holiday Pumpkin Bars                     Serves 10-12

1 3/4 cup all purpose flour (or gluten free) Pamela's GF Baking and Pancake Mix (not dairy free) would work well, or Bob's Gluten Free All Purpose Baking Flour (dairy free)
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup (2 cubes) cold butter, or Earth Balance for dairy free.
1 cup chopped nuts (I use walnuts)
2 cups pumpkin
1 14-oz can sweetened condensed milk *See special dairy free instructions below.
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt

*Special dairy free instructions:

 14 oz SO Dairy Free Coconut Creamer, add about 1 1/2 - 2 T of sugar to it. Mix in recipe as a substitute for sweetened condensed milk.  Bake about 30-40 minutes longer than the regular pumpkin bars. 


Preheat oven to 350. In a medium bowl combine flour, brown sugar, and granulated sugar.  Cut in butter using a pastry blender into small pieces. Stir in nuts.
Set 1 cup of crumb mixture aside for topping.

Press remaining crumb mixture on bottom and partially up sides of a 12"x7" glass baking dish. A similar size square dish works well too.

In a large mixing bowl combine pumpkin, sweetened condensed milk, eggs, and spices. Mix well.
Pour into prepared baking dish.
Top with remaining crumb mixture.
Bake 55 minutes or until golden brown and knife inserted comes out clean.

* Remember if making the dairy free version bake about 30-40 minutes longer.

Cool on wire rack and chill in refrigerator before serving.

Cut into 10-12 servings.


Add some whipped topping.



And start enjoying every bite!






Here are the steps:

Cut butter into flour and sugar mixture.



Press into bottom of pan and partially up the sides.



Pour in pumpkin mixture.




Top with remaining crumb mixture. Spread evenly.



Ready for the oven.



Let cool on wire rack. Then refrigerate.



The topping is a buttery, nutty sensation.



 I have made this every year for Thanksgiving, and now it is requested at other holidays as well.
 Both my family and my husband's family request this dessert year after year.

Make this early in the day for two reasons. First because your kitchen will smell wonderful all day, and second because it will have plenty of time to chill.










Happy Holidays!


Thursday, November 17, 2016

Gluten Free Stuffing




It's about time we can enjoy stuffing during the holidays and not feel terrible afterwards!  And kids love this simple stuffing too.

For a vegetarian stuffing substitute vegetable broth for the chicken broth.

Gluten Free Stuffing
1 12oz package gluten free croutons. I like the seasoned ones. There are many varieties available.
2-1/2 cups chicken broth  (or vegetable for vegetarian) - kind of a personal choice, but I suggest you use at least this amount.
3-4 Tbs melted butter, or non-dairy substitute
1 Tbs dried parsley;  3-4 Tbs fresh, chopped
1/2  cup finely chopped celery
1/2 cup finely chopped onion

Preheat oven to 350.  Lightly coat a casserole dish with a non-stick spray.
In a large mixing bowl add gluten free croutons. Set aside.
In a small skillet sauté celery and onions in butter or non-dairy substitute.
Saute for about 3-4 minutes.  Remove from heat. 
Add celery and onions to croutons and gently mix. Add chicken broth, mixing gently. Place into a casserole dish and bake for 30 minutes, or until hot and golden brown.

This freezes well too.
Variations - add 1 tsp minced garlic and 1 tsp thyme. 

Mmmm…all toasty and golden brown when it comes out of the oven.





Enjoy!

Sunday, November 13, 2016

GF Sesame Chicken In The Crock Pot



 With or without sesame seeds...


For weight watcher points, count 7.5 points w/o sesame seeds, if serving 5. 
Points for rice will need to be added as well, according to personal preference.

This original recipe is from Just A Pinch Recipes, but I've made a few changes.

GF Sesame Chicken In The Crock Pot                    Serves 4-5
1 1/2 lbs boneless, skinless chicken breasts cut in cubes
1/2 cup honey
1/4 cup gluten free soy sauce
2 Tbsp dried onion
2 Tbsp ketchup
1/2 Tbsp oil
1/2 tsp garlic powder
1 Tbsp cornstarch mix with 3 Tbsp cold water
sesame seeds 

Put chicken in the crock pot. Combine honey, GF soy sauce, dried onion, ketchup, oil, and garlic powder.  Pour over chicken. Cook on low for 3-4 hours or high for 2 hours, or until chicken is thoroughly cooked. Remove chicken from crock pot with a slotted spoon, leaving sauce.

Mix cornstarch with water and add to sauce in crock pot. Mix well. Replace lid and cook on high for 10 minutes or until slightly thickened.

Add chicken back to crock pot and mix well. Simmer on low until ready to serve.

Serve over rice and sprinkle with sesame seeds, this is optional. 

I served this dish with one of my families favorite side dishes  sauteed green beans with garlic and ham. Everyone gobbled it all up! Lots of flavor in this dish that's for sure.





















Enjoy!

Thursday, November 10, 2016

Oh So Healthy - Apple, Banana - Oat Waffles ...always gluten free





















Are you like me and still trying to figure out how to use all those apples off the tree before the fruit flies take over the kitchen?!

Here is an idea I came up with last week.  I cut an apple into 4 sections, removing the seeds. Put it right into the blender with the rest of the ingredients.

You can see the red apple peel flecks in the batter before closing the waffle iron.  I like this... and the apples not only add more fiber, but the peels are rich in antioxidants as well.

No need to peel organic apples!




 And like many of my waffles, I suggest you sprinkle some healthy hemp seeds over the batter before closing the waffle iron. This will create a delicious toasted seed over the top of the waffle. Hemp seeds are high in protein, containing all 9 of the essential amino acids.




Oh So Healthy - Apple, Banana - Oat Waffles                      Makes   4  waffles
2 1/2 cups gluten free old fashioned oats
1 banana
1 apple, cut into 4 pieces and seeds removed
2 cups water
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
*add optional ingredients for variety:
-optional hemp seeds (do not add if wanting a fat free waffle)
-optional chia seeds - stir in 1 Tbl or so after pureeing - beware this will cause a little thicker batter. Not to worry, just add a little more water if batter becomes too thick.

*NOTE: depending on the size of apple you use, this could change the consistency of the batter. If the juice of the apple makes the waffle batter too runny, add 1/2-1 cup more oats, 1/2 tsp vanilla and 1/4 tsp cinnamon.

This is a user friendly recipe - it is impossible to ruin it - the general rule is…the longer it sits, the thicker it gets. You can even put the batter in the refrigerator and use it later.

Puree all ingredients (except hemp seeds) in a heavy duty blender until apple is pureed within batter. Stir in optional chia seed. Let sit for about 5-10 minutes while waffle iron heats up.

Prepare waffle iron with a non-stick cooking spray. Set to medium or medium high.
When ready pour 1 cup of batter onto the waffle iron.  Sprinkle on some hemp seeds if you like, and  cook for 10-12 minutes.

Serve up or let cool on a wire rack.

This is a perfect waffle to freeze and pop in the toaster for breakfast or a snack. I like to take one in my lunch like a sandwich with sunflower butter and an all-fruit jam.

If counting weight watcher points each waffle has 6.25 points, or about 1.5 for each 4th.















      Great for healthy snacks too!




        Enjoy!




Monday, November 7, 2016

Conscientious Cowboy Beans - Vegan & GF




 Here is a great bean dish for those of you wanting to reduce the amount of fat you are consuming. (And a delicious way to increase your fiber.)  Kids will like these beans too because there are no onions.

This recipe has one added tablespoon of brown sugar in the entire dish of beans, which is uncommon for a baked bean dish. I would even feel comfortable leaving that one tablespoon of sugar out, since there is some sugar in the can of  Bush's Vegetarian Baked Beans.

Weight watchers can estimate the entire dish has 38 points. Divide the dish into 8 servings for example and count 5 points per serving.

If you are a Forks Over Knives follower, this is perfect.

Conscientious Cowboy Beans - Vegan & GF          Makes 6-8 servings
1 28oz can Bush's Vegetarian Baked Beans, or any other brand you like
1 15oz can red beans, any brand. Drained and rinsed.
1 15oz can  navy or small white beans, any brand. Drained and rinsed.
1 15oz can tomato sauce
1 medium apple, any variety you like. Peeled and finely chopped.
2 tsp minced garlic
1 Tbsp chili powder
1 Tbsp brown sugar, may be omitted

Combine all ingredients in a 2qt casserole dish and bake for 1 1/2 hours at 350. Or use a slow cooker and let them cook all day.

Simple, healthy and delicious.



























Enjoy!