Cookies for breakfast? You bet! I'm not talking about a certain boxed cereal with fluffy little bits that leave you hungry an hour later, I'm talking about chewy, crunchy go anywhere granola cookies with all the stuff you want and none of the stuff you don't. These easy granola cookies can be gluten free if you use certified gluten free oats. (Oats do not naturally contain gluten, but can be cross contaminated.) They are also casein free (when the oats are soaked with vinegar) and soy free. [Read more…]
These chocolate chip cookie dough truffles are made with almonds, coconut oil, honey, chocolate chips, vanilla and a dash of salt, and can be coated with chocolate or served plain. (The first batch disappeared before I got a chance to dip them.) Once you try these tasty little cookie bites, you'll be hooked. Even my somewhat finicky husband loves them. They're a great way to get more coconut oil into your diet. (The Tropical Traditions website has a great recipe page with dozens of recipes using coconut products.) [Read more…]
Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crisp. It's gluten free and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.) We enjoy it hot or cold, plain or with a scoop of ice cream or a dollop of vanilla yogurt. Last time I made up a batch, I shared one of the photos with my friend, the divine Miss MaryJean, and she was inspired to pop over for a visit and give it a try. She said it was worth the drive. I hope you enjoy it, too! This crumble topping would also pair well with most other seasonal fruits or fruit combinations.
These maple macaroons are a great way to use up leftover egg whites to make a less sweet treat. They're sweetened with maple syrup and thickened with arrowroot, which produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing. If you find that your finished cookies aren't quite as crisp as you would like, you can extend the cooking time at low heat, or put them in the dehydrator for a few hours. (If the weather is humid, they may absorb moisture from the air.) [Read more…]
I was out to lunch a few weeks ago with some homeschooling mom friends that I haven't seen in ages, and as usual, the conversation turned to food. Our little homeschool group has a number of members with food allergies and sensitivities, including several of us who are currently avoiding gluten. We discussed the pros and cons of various gluten free flour blends, options for avoiding the need for flour altogether (I've been eating a lot more veggies recently instead), and what to do for a gluten free hamburger bun option. “Look up Brazilian Cheese Bread”, said my friend, Robyn. “That's become our go to recipe for gluten free buns or bread.” [Read more…]