Gluten free sugar free peanut butter cookie

This is a simple recipe, and it's delicious. What no one will know is that you skipped the sugar for a zero calorie alternative, leaving a high protein, low calorie sweet that can serve as a granola bar while tasting like dessert. Enjoy!
Ingredients:

• 1 Cup natural unsweetened peanut butter
• 3/4 Cup erythritol or lakanto crystals
• 1 egg
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• optional 1/4 cup carob or chocolate chips (these will add sugar)

Bake at 325 on stoneware pans for aprox 17 minutes. If baking on metal pans, start checking at 11 minutes. These will need to cool completely before being removed from pans. If you remove them when they are still warm, they will crumble, so let them set. Enjoy!

Christmas Cookies Gluten Free and Dairy Free

I am doing some recycling this year...recycling recipes! Here are my cookies from last years gift giving tins. I haven't shared the last recipe yet (need to tweak it slightly) but it is on my list of things to do in December. In the mean time, if you are like me then you are ready to start baking and freezing for holiday gift giving!
Here are some of our favorite cookies to share.

Merry Christmas Cookie Tins - Gluten free and dairy free

I have been baking up a storm the past few weeks, getting ready for the holiday gift giving. The results are in, and it's a sweet success!

My freezer is loaded with plenty of sweets to share with friends and loved ones in the days to come. What better way to share in the season then to pass the recipes along to all of you!

1) Peanut Butter (Nut Butter) Chocolate Chip Cookies - gluten and dairy free. Can be peanut free
This is the easiest recipe! Preheat oven to 325 degrees F
1 cup nut butter/seed butter (natural - no added sugars)
1 cup lakanto, sugar, or sugar substitute of choice
1 egg (can be omitted for egg allergies)
1 teaspoon baking powder
Mix in Enjoy Life Food mini chocolate chips to taste.
Mix with fork, spoon onto stoneware baking pan, and flatten slightly with fork.
Bake for 10-15 minutes, check for doneness. Cookies should just begin to brown, lightly, around the edges. Let cool before removing from pan.

2) Mexican Wedding Cookies - gluten free and dairy free - adapted from Living Without Magazine
1/2 cup confectioners sugar (powdered sugar)
1 cup earth balance butter sticks, melted (they make soy free, now, in the tubs!) or coconut oil or palm shortening
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
1/2 cup millet flour
1/2 tsp flax seed
1/4 tsp salt
1/2 cup walnut flour or coarsely ground walnut meal
1/2 cup finely shredded unsweetened coconut flakes
Method:
First mix 1/2 cup powdered sugar with melted 1 cup butter and vanilla. Then add all ingredients and mix well. Let it chill for 30 minutes - 1 hour.
Scoop into 1 inch balls and leave them rounded up, not flat.
Cook for 20 minutes at 325. They should not really turn brown, but they should be set. I let mine just start to get a tad golden on the edges.
Then, scoop them into a bowl of powdered sugar and coat them, once, while warm. Layer them for freezing and enjoy!

3) Mini Chocolate Cupcakes: head on over to my mix review page if you're not sure which cake mix you want to buy. The ones in this photograph are the new mix by Betty Crocker for chocolate cake, gluten free. Follow package directions.
To frost these cupcakes, I melted Enjoy Life Food chocolate chips in a double boiler with just enough coconut milk to soften and smooth. I drizzled the chocolate ganache onto the muffins, and put them in the freezer to set. Easy and delicious. No one will know it's a gluten free dairy free mini cupcake treat!


4) Choclate Coconut Candies rolled in Cocoa Almond Crumbles - gluten free dairy free candy
In a double boiler, heat water over low-medium heat, and let Enjoy Life Foods chocolate chips begin to melt. Stir constantly. For aproximately 1 cup of chocolate chips, add 1 tablespoon of coconut milk (or more as needed to make chocolate smooth). Remove from heat, and continue to stir. Drop into balls onto a sheet lined with crushed cocoa almonds (I used the Blue Diamond brand and crushed them in a mini food processor). Place in freezer to set.
Alternate candy treat - roll pitted dates in melted chocolate mixture, and cool.


5) Ginger and Spice - Here are two recipes we've used for the holidays and both are gluten free, dairy free, and soy free.

a) Lebkuchen

These rolled out well and made great looking dark brown crisp cookies with a strong spice flavor! Good for turning into ornaments, decorating, or possibly using as gingerbread house material (though I haven't tried it).
Recipe:
1 egg
1/4 cup honey
1/4 cup earth balance butter (soy free) or palm shortening or coconut oil
1/4 cup brown sugar
1 cup vanilla pancake mix - gluten free (I used the Maple Grove variety for the batch in the photo, though I think the kinnikinnick would be yum! Try an all purpose flour mix here, if you prefer.
1 tsp baking powder
2 tsp ground ginger
2 tablespoons cocoa powder
pinch of clove powder
1 tsp cinnamon

Mix ingredients together in bowl. Chill dough. Roll out 1/4" thick (use extra flour for your counter top if needed (or pancake mix gluten free). Cut out shapes and transfer to baking pan.
Bake at 400 degrees F for 7-8 minutes, or until golden. I strongly prefer using a stoneware pan for cookies. They can cook evenly without burning on the bottom! Highly recommend getting a stoneware pan and seasoning it, then enjoying it for years to come.

Icing:
1/3 cup powdered sugar
1 tablespoon lemon juice
Mix and top when cookies have cooled completely.

The review: Now, this is a strange flavor combination, but I liked it! If you like bold flavors, lemon, and spice then I recommend this cookie for your roll our efforts. The batch is small enough that it makes a good first run effort, too.


b) Gingerbread Cookie that is really a Spiced Sugar Cookie
This recipe was an adaptation of the Disney posted gingerbread recipe, and it is not a gingerbread cookie at all! It's a sugar cookie with spices. But it does roll out and it will work for making a gingerbread house. It will just be lighter colored that what you're used to. Works well for a spicier version of a sugar cookie (which I prefer!)

Recipe

1 cup softened earth balance butter (soy free) or palm shortening or coconut oil
2 1/2 cups confectioner’s sugar
3 regular eggs
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 2/3 cups all purpose gluten free flour (I used the Stashu's mixture, which is not vegan as it contains gelatin, but you could use any all purpose gluten free flour mix)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
Blend the butter sub and sugar. Add ingredients bit by bit until well blended. Let dough cool in fridge for 1-2 hours before rolling out aprox 1/8 inch thick. Cut out shapes and bake at 350 degrees F for 10-15 minutes. I had to cook mine longer than that, as I was using the Stoneware pan and it took closer to 22 minutes! If you are using a glass or tin pan, check for doneness early on.

The Review: Remember those cookie stores that sell giant sugar cookies arranged on sticks in a basket? Well, this tasted like one of those...the spice version. But gluten free. So that is a good thing, but it wasn't the gingerbread flavor.


6) Truffles - Let's not forget these delightful dessert gifts!


Ingredients:

• 1 cup finely shredded unsweetened coconut
• 2/3 cup of coconut milk
• additional 2 tablespoons coconut milk
• 6 ounces of gluten free dairy free chocolate chips
• 12 additional ounces gluten free dairy free chocolate chips
• 1 tablespoon coconut oil

Procedure:
Mix the coconut, 2/3 C coconut milk and let sit, covered, for an hour at room temperature for the mixture to blend.
Melt the 6 ounces of chocolate in a double boiler, uncovered. Stir constantly and remove from heat when chocolate begins to melt. Add 2 tablespoons of coconut milk and mix in well. Add the coconut mixture and stir thoroughly. Chill for an hour, or until firm enough to scoop and retain shape. Scoop the truffles with a small cookie dough scooper and place on a glass pan in fridge.

In a double boiler, melt remaining chocolate, holding back 1 ounce of chocolate chips, and 1 tablespoon of coconut oil. As the chocolate begins to melt and soften, remove from heat and add remaining chocolate. Remove from heat element, yet leave over the double boiler or warm towel. Mix in with the heat of the melted chocolate, and stir constantly until smooth.

Scoop out the truffles, drop into melted chocolate, roll quickly and remove with fork. Place back on glass pan and move onto next truffle, quickly. Continue until all truffles are coated. Let chocolate cool to room temperature and harden, and enjoy!

Easier method: make the truffle inner, but instead of doing the chocolate dipped outer, roll the truffle in crushed pecans, cocoa powder, or finely shredded coconut flakes.

Lighter Grandma's Granola gluten free dairy free

Have you tried my recipe for Grandma's Choice granola? If you haven't made it yet, please drop everything and whip up a batch. You'll be so glad you went to the trouble. It is, hands down, the best granola. Ever. This verdict has been reached by numerous class attendees, past clients, and current friends as well as family members.

Now, sometimes I want all of that, but a little more fiber, a little less sweetener, and a little less oil. Here is another recipe that is almost JUST as good as the original, but delivers a slightly healthier version. To make things simple, I call it "Lighter Grandma's Granola". Enjoy!

• 3 ¼ Cups gluten free oats
• 1/2 Cup milled flax seed
• 2 Cups chopped whole raw pecans (unsalted)
• 1 Cup finely shredded unsweetened coconut
• 1/2 Cup honey
• 1/4 tsp liquid stevia
• 1/4 Tablespoon salt (or less, this is pretty salty, but that is how I like it!)
• 1 Tablespoon cinnamon
• 1/2 Cup melted coconut oil
• 1/2 Cup flattened rice (optional) or flattened quinoa flakes (optional)*

Mix dry ingredients together. Add liquid ingredients and mix by hand.

Spread onto a large baking dish. (I use a 12x12 glass baking dish and it is the perfect size!)

Bake at 300 degrees for 30-45 minutes. (You CAN bake it at 325 for 25-35 minutes, but it is easy to burn, so you have to watch closely and pull it out before it browns). You don't want this to looked browned when it comes out of the oven. Just a touch darker than when it went in. By the time everything has browned, it is burnt. Also, let it cool completely before transferring to storage. It will set up as it cools.

Where to buy flattened rice? It used to be that EnjoyLifeFoods sold flattened rice as a great alternative to oats for gluten free baking. I buy mine from Indian food stores, and it is labeled at Poha. You can omit this ingredient if you do not have it, and the granola will still be a delight.

Better Tuna Salad - gluten free dairy free with variations for vegetarians

Tuna salad. It's a mush that goes on bread, mayo and canned fish, right? Well, not around here. This method adds a burst of flavor that will please any palate. First, if you're using tuna, I recommend looking for chunk light tuna in water (no broth added). Wild caught, dolphin friendly is best. 3 small cans can easily feed 4-6 people when added to this recipe.

If tuna is not your favorite option, consider using sardines for a great boost of Omega 3 and protein (chill this to cut the strong scent of sardine). You can also use chicken, turkey, eggs, or even a vegetarian option through the use of ground up steamed tempeh. All of these work great. Concerned about mercury levels in fish? Check the ever changing FDA guidelines here, and be sure you are purchasing wild caught sources from reputable companies.

Ingredients:

• 3 small cans chunk light tuna in water - no added broth (or other protein of choice)
• 5 stalks celery, cleaned and sliced
• 4 small dill pickles, diced
• 1 green onion stalk, cleaned and chopped
• juice from 1/2 lemon
• 1/4-1/2 cup mayo of choice (homemade is fantastic, but you can use any type you prefer)
• 1 1/2 tablespoons dijon mustard
• dash of salt

Stir ingredients together and serve over celery, lettuce leaves or bread of choice. We often top a bed of greens with this tuna, or we wrap it in small butter or Romain lettuce, taco style.

Peanut Butter Filled Chocolate Cupcakes with Fluffy Frosting - gluten free dairy free

Well, I guess no one is going to feel too sorry for me as the Easter candy invades. Though I can't eat most of it, my husband just whipped up a batch of treats that will surpass any basket confection. Starting with the King Arthur gluten free chocolate cake mix (my favorite), he stuffed these cupcakes with a peanut butter filling that consists of peanut butter, Earth Balance butter spread, and confectioners sugar (just like the filling used here). For filling, he followed the Wilton instructions here, and used the recommended tip. He topped them with a traditional white meringue frosting (just like this one, but he omitted the lemon).
End result? Delicious. These can easily compete with the boutique gluten free pastries we have tried in downtown Chicago as well as from BabyCakes in Orlando.

Vanilla Coconut Ice Cream - Dairy free, soy free, gluten free

The Fourth of July is a wonderful day to make homemade ice cream, and the 100 degree temps will sweeten the efforts!
Our favorite family recipe comes from Rachel Mastez's The Ice Dream Cookbook.

Scroll down on Rachel's page, here, for the original recipe to make this delicious treat.  What I love about this dessert is the simplicity in creation.  Gelatin, honey, stevia, salt, coconut milk, and vanilla are all you need and the preparation couldn't be easier.  You start by dissolving the gelatin in water, and then mixing everything in the blender.   If you let this mixture cool for 6 hours in the fridge, it takes on a delightful thick custard texture, but if you add it to an ice cream maker with salt and ice, you'll have a creamy dessert ready in 30 minutes.  An added benefit is that you don't need a fancy machine.  We use a simple inexpensive ice cream maker from our local grocery store, and it has worked for many years without trouble.

While the vanilla is wonderful, the chocolate is my favorite.  Rachel shares other fun variations on  her blog, such as pumpkin, strawberry, and lemon.
Enjoy!

Vanilla Ice Dream by Rachel Mastez, from the book,  The Ice Dream Cookbook.  Purchase online from Rachel's site, here.

Ingredients:
1/3 cup cool or cold filtered water
2 teaspoons unflavored gelatin
1/4 cup honey or agavé nectar; additional 1 to 2 tablespoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1/8 teaspoon finely ground, unrefined sea salt
3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite)
1 tablespoon pure vanilla extract

1. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.
2.  Add honey, stevia, and sea salt. Blend. Add the coconut milk and vanilla, and blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey or agave nectar. Blend, taste, and repeat if needed.
3.  Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or chill more quickly with an ice bath.
4.  Scrape the chilled custard into the canister of your ice cream maker and churn according to the manufacturer’s instructions.
5.  Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.


1 serving (regular): 247 calories, 2 grams protein, 16 grams carbohydrate, 18 grams fat, 55 milligrams sodium

1 serving (half lite): 170 calories, 1 g protein, 13 grams carbohydrate, 12 grams fat, 61 milligrams sodium





Pictured with a gluten free ice cream cone.

I Never Make the Same Gluten Free Pancake Twice

It's true. I look at gluten free and dairy free pancakes as a free for all when it comes to gluten free flours. I have a basic formula I work with and it goes something like this:
3/4 cup rice flour
1/4 cup starch (tapioca or arrowroot)
1/4 some healthier grain
1/4 some other healthier grain
1 egg (or flaxseed egg replacer)
1 tsp baking powder
1 tablespoon oil (or two if you like)
1 cup almond or rice milk

Easy, right? So here is today's experimental batch:
Rice Tapioca Finger Millet Almond Flour Pancakes
Hmm....I think I'll need to come up with a better name.

3/4 cup rice flour
1/4 cup tapioca flour/starch
1/4 cup almond flour (or technically, almond meal)
1/4 cup finger millet

What is finger millet? Otherwise known as African Millet or Ragi (Indian Millet), it is still millet that will vary in color from brown to black and it lasts a very long time in storage without insect damage, which makes it a popular crop for worldwide use. I find my Finger Millet Flour at the local Indian Food store. In fact, I find many great gluten free flours this way and the prices are very reasonable! The downside is that they almost all contain labels that say they are processed in facilities that also process wheat. So, for some this may not be an option.

Our batch of finger millet flour has plenty of specks of black, which you see in batter as the speckles.

A little fun fact about Finger Millet is that is has Methionine, which is lacking in diets of many vegetarians.

So, with our millet, we increase the iron, fiber, and protein in this batter. The almond flour / meal also increases our protein and fiber. Each of these grains has a unique nutritional profile that makes it valuable.

So, we tossed some blueberries in here....some mini chocolate chips in there and came up with some delicious pancakes to call our breakfast this day. This is a thinner pancake then some of our others, such as our Squash Pancake, seen below. The taste and texture were great, though. The blueberry version was my favorite.

I doubt I'll come to a final version of pancake recipe at any given point in time because the pancake is a great place for me to test out all those wonderful gluten free grains and experiment with their cooking properties as well as to receive their nutritional value! Have fun in the kitchen and try adding in some coconut flour, almond flour, buckwheat flour, or another healthy booster to your pancake mix. Enjoy ~