Category Archives: snack

Egg-free, gluten-free, white chocolate/chocolate chip slice-and-bake cookies

White chocolate/chocolate chip cookies. Yum!

Welcome to the new/old blog. I’ve decided to make the move to WordPress to have all the blogs in one place. I’m still working out the kinks, so if you find something, let me know.

In honor of your visit, I made cookies. Have a seat, pour yourself some tea and look around. How do you like the new digs? Let me know, I’d love to hear your opinion and thanks for stopping by.

White chocolate/chocolate chip slice-and-bake cookies

1 box Gluten Free Pantry Vanilla Cake Mix

8 Tbs butter, room temp

1/4 cup light brown sugar

2 Tbs orange juice

1 tsp pure vanilla extract (GF, of course)

1 Tbs ground flax meal

1-2 Tbs warm water

1 handful chocolate chips (We use Enjoy Life)

1/2 handful white chocolate chips

1. Mix flax meal with warm water and put in fridge.

2. Mix cake mix, brown sugar, OJ, vanilla in a large bowl. Since my brown sugar was a little hard, I mixed the juice and vanilla with the sugar and let it soften, then added it to the mix. If your sugar is soft, skip that part.

3. Mix in flax, which should be the consistency of egg whites now. Stir well, even though this is a thick mixture.

4. Mix in chips and using a little muscle, mix it all in.

5. Pour out cookie mixture onto a sheet of wax paper. Fold over the paper and work the dough into a foot-long/ 2″ log. Wrap well and place in fridge for 3 hours to overnight to cool.

6. When you’re ready to bake, heat oven to 350 degrees. Slice as many cookies as you want and bake for 10-12 minutes until lightly brown. I slice mine about 1/2-3/4-inch thick. Place at least 2 inches apart. (Optional-sprinkle with a bit of vanilla sugar if you have it.)

Crispy and light. Perfect with that afternoon cup of tea. Best part, you only have to bake a few at a time. Put the rest in the freezer or leave in the fridge and make fresh, warm cookies right before the kids get home from school (or finish with their homework).

Enjoy.

 

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Filed under allergies, baking, butter, celiac, chocolate, cookies, egg-free, Enjoy Life Chocolate, gluten free, snack, tea, vanilla, vegetarian

Gluten-free, egg-free, fresh blueberry muffins

Now that Darling Daughter is egg-free, it makes baking a little more difficult. We don’t want to give up everything, but we also don’t want her skin rashes to return so it’s EF we go. Along with being gluten free, this means we’ve got another challenge on our hands. And, as you know dear chefs, I love a challenge.
This morning I wanted to wake up with yummy, fresh blueberry muffins. What I came up with are sweet, moist and light blueberry muffins with no egg in sight. How, you ask? (I know you’re asking, go ahead) Simple, I scoured the Internet to find out what I could use for replacements. I have already used flax/water mixture, but wanted something that would be a little more moist. That led me to apple sauce or pureed fruit of some kind. Since I had apple sauce in the fridge, easy fix.
The recipe that follows is a hybrid of The Cake Doctor Bakes Gluten Free and my own tweaks and changes to eliminate the eggs. It does have butter in it, but if you wanted a vegan muffin I’m sure you could use a little oil or vegan margarine in its place.
Blueberry muffins, perfect for Fourth of July!
Gluten-free, Egg-free Blueberry Muffin
1 box Gluten Free Pantry Old Fashioned Cake & Cookie Mix
2 Tbs Ground Flax
5 Tbs warm water
4 Tbs apple sauce (natural, no HFCS or sugar)
1/4 cup raw sugar
1 Tbs GF vanilla extract
3/4 cup grapefruit juice (recipe called for OJ, but I didn’t have any. This worked out great)
1 Tbs fresh lemon juice
1 stick butter, melted
1 1/2 cups fresh blueberries
1. Preheat oven to 350.
2. Mix flax with hot water and mix well. Place in fridge to cool.
3. Reserve 1 Tbs of the cake mix in a small bowl.
4. Add remaining cake mix, apple sauce, sugar, vanilla, grapefruit juice, lemon juice and butter. Mix well. I used a fork, no need to pull out a mixer for this.
5. Add flax mixture to muffin mix after stirring well. You may need to add a little more water to make sure it’s at egg consistency before adding. Mix this into the muffin batter well.
6.  Toss blueberries with the reserved cake mix and then fold into muffin mix gently.
7. Line muffin tins with liners and scoop out mix into cups. Fill about 3/4 full. You’ll get about 17-20 muffins, depending on the size of the blueberries you use.
8. Optional: Sprinkle top of muffins with a pinch of raw sugar to get a crispy top.
9. Bake for 20-24 minutes until golden brown.
10. Let cool for a few minutes, then remove from pan and complete cooling. I dare you to let them cool all the way before eating them!
Enjoy!

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Filed under blueberries, breakfast, egg substitute, egg-free, flax, gluten free, muffins, snack

Almond/Cashew Protein Bars


Up until just a few weeks ago, I could not find a protein bar/snack that I wanted more than once. I’ve been trying to find a good packaged one for years. But all of them taste terrible. I like Lara Bars, but they are sticky and lacking chocolate. They are good for long plane rides and such.

Recently, I visited a new breakfast joint in town, Over Easy, and they have a wonderful house-made protein bar. It listed almonds, flax meal, coconut and chocolate. It was a hit. I loved it, but at $3 for each 2″ square, I realized I couldn’t hang out there every day when I wanted one-I’d go broke.

So, I came home and tried to make it on my own. After a few tries that were great, I came across a version of it on Elana’s Pantry (see link on right). Elana makes some wonderful GF food on her site and I love looking for new ideas. I tweaked both Elana’s and Over Easy’s recipes and came up with what I call my Almond/Cashew Protein Bar.

So far, I’ve been told by a few people that I should sell it, it’s so good. It’s salty and sweet, crunchy and filling. I love the chocolate on top, just enough to sweeten the deal. It’s like eating a candy bar that’s good for you. It’s just hard to stop, although a little goes a long way. Give it a shot and let me know if you change it in any way. I’ve thought about adding dried fruit, or some raw pistachios-the possibilities are endless when you think about it.

Almond/Cashew Protein Bars
1 cup raw almonds
1 cup raw cashews
1/2 cup flax meal
1/2 cup shredded, unsweetened coconut
1/2 cup unsalted, raw almond butter (crunchy)
1/2 tsp sea salt
1/2 cup coconut oil
1 packet stevia powder
1 Tbs agave nectar
1 Tbs GF vanilla extract
1 cup Enjoy Life GF, DF, CF chocolate chips

1. Mix first six ingredients in a food processor for about 20-25 seconds, should still be coarsely chopped and mixed.
2. Heat coconut oil over low heat and remove.
3. Add stevia, agave and vanilla to coconut oil and stir.
4. Pour coconut mixture into almond mixture in food processor slowly until completely mixed.
5. Pour mixture into a sprayed 8×8 glass baking dish.
6. Refrigerate for about 30 minutes.
7. Melt chips in microwave for 20 seconds, stir then microwave another 20 seconds. Continue until chips are melted. Do not microwave too much or you’ll ruin the chips.
8. Pour chocolate over bars, spread evenly and return to fridge for at least 30 minutes or longer until hardened.
9. Cut into squares and serve.

If you’re going to save these, as I do, to eat in the next few days, store in an airtight container in the fridge.

Enjoy!

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Filed under almonds, cashews, chocolate, coconut, flax, protein bars, snack