Gluten Free PB & Honey Chex Treat

I used to make this peanut butter cereal candy that had sugar, corn syrup , peanut butter, and cereal. It's really yummy, but is so unhealthy that I stopped making it. The other day I was craving the flavor of this recipe so I did a little experimenting and came up with a healthier alternative. It's so easy to make, takes about 5 minutes, and tastes great! I made up the recipe on the fly, so if you read it and have seen something like it somewhere else, I promise I didn't steal it! Enjoy!

Gluten Free PB & Honey Chex Treat
2/3 cup peanut butter
1/3 cup honey
5 cups gluten free corn or rice chex

Combine peanut butter and honey in a large sauce pan over medium heat. Heat until mixture just begins to boil. Remove from heat and add 5 cups of chex or other gluten free cereal to the peanut butter and honey and stir until cereal is covered. Pour onto parchment paper and let cool. Store in an airtight container.

Gluten Free Zucchini Muffins

I'm down to my last zucchini and have been spreading it out all week. Sunday I made chocolate zucchini cake and today I made these yummy muffins. The original recipe was actually for Carrot Muffins, but I subbed in grated zucchini and added raisins. They turned out delicious - moist and soft with just enough spice. They'd be good with a little glaze if you make them for a special occasion!

Zucchini Muffins - gluten free

2 cups gluten free flour mix
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthum gum
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1/2 cup sweetened shredded coconut
1/2 cup raisins (optional)
1/2 cups milk
1/3 cup oil
2 eggs
1 teaspoon vanilla

Heat oven to 350 degrees and place muffin papers in muffin tin (makes 18).

Combine dry ingredients (first 8 ingredients listed in recipe) in a large mixing bowl. Add zucchini, coconut and raisins and stir to coat evenly. In a small bowl combine milk and oil. Beat in the eggs and vanilla. Add liquids to flour mixture and stir until just blended.

Fill muffin pans 2/3 full and bake 20-25 minutes (I baked for 22 minutes) or until light golden brown. They are delicious right from the oven, but taste just as good when cooled and reheated for 20 seconds in the microwave.

Gluten Free Orange Cranberry Muffins

I've been in the mood for orange cranberry muffins and when I remembered that I had cranberries in the freezer I decided it was time to feed my craving. I adapted a recipe from Annalise Roberts Gluten-Free Baking Classics cookbook and they are probably the best muffins I've ever made (although my gluten free Loaded Pumpkin Chocolate Chip Muffins are pretty close!) These are a new family favorite!

Gluten Free Orange Cranberry Muffins - makes 12 muffins

1/4 cup butter, room temperature
1/4 cup nonfat plain yogurt
3/4 cup sugar
2 eggs
1 1/2 cups Gluten Free Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoons xanthum gum
1/4 teaspoons salt
1/4 teaspoon lemon extract
3/4 - 1 cup coarsely chopped fresh or frozen cranberries
Grated rind from 1 large orange
1/2 cup freshly squeezed orange juice (juice the orange after you grate the rind)

Preheat oven to 350 degrees and line a muffin tin with 12 muffin papers. Cream butter, yogurt, and sugar until light and fluffy. Beat in the eggs one at a time. Mix in the rest of the ingredients except for the cranberries until just blended. Fold in the cranberries. Pour batter into prepared muffin tin filling about 3/4 of the way full. Bake at 350 degrees for 25 minutes. Cool completely before wrapping and storing in the refrigerator. They also freeze well if you don't plan on eating them within a few days.

TIP: When fresh cranberries come on sale during the holidays pick up an extra bag to freeze for later use. They freeze really well and you can freeze them right in the bag they come in.

Gluten Free Chocolate Banana Peanut Butter Smoothie

After a good bike ride, I usually need something to get some energy back in my body. Meredith came up with this great tasting and very energy packed smoothy, I just had to share.

1 frozen banana
1 cup milk
1 scoop chocolate protein mix
1 tablespoon (or generous dollop) peanut butter.

Blend, enjoy.

It is simple, but helps me get my energy back after a good 25 mile bike ride and ready for the rest of the day.

Frozen Chocolate Peanut Butter Bananas

I've found my new favorite snack!  Not only does it combine 3 of my favorite ingredients, but it is so easy to make!  The peanut butter is optional and of course you can dress these bananas up by dipping them into all sorts of toppings (nuts, chocolate chips, coconut, sprinkles, etc...) after covering them in chocolate. Enjoy!

Frozen Chocolate Bananas 

4 bananas at your preferred peak of ripeness (I'm picky about my bananas!)

4 teaspoons peanut butter (optional)

1 cup semi sweet chocolate chips

assorted toppings if desired

4 popsicle or craft sticks 

Cover a plate or cookie sheet with waxed paper.  Peel bananas and cut about an inch off of one end.  Stick about an inch of a popsicle stick into the cut end.  If using peanut butter spread it onto the bananas now.  Place bananas onto the waxed paper and put into the freezer for about one hour.  After an hour, melt the chocolate chips in the microwave for 1-2 minutes or until just melted.  Stir to get out the lumps.  If your chocolate seems to thick you can mix in 1 Tablespoon of melted butter.  You do not want to overheat the chocolate or it will burn.  Spread the chocolate onto the frozen bananas and dip into toppings.  You'll need to work fast because the frozen bananas make the chocolate harden quickly.  Store Chocolate Bananas in an airtight container in your freezer.

Daring Bakers Challenge: Gluten Free Crackers and Dip

I would have never thought of making homemade crackers if it hadn't been the DB challenge, but I am so glad I did.  These crackers almost taste like wheat thins (one of my favorite crackers that I can no longer eat) and it only took 5 minutes to mix them, roll them and stick them in the oven.  I will be making these again and I'll probably play with the recipe a little to see if I can get them a little closer to the wheat thin flavor I remember -without the wheat. Either way I am happy to have crackers!

Salsa verde is the dip I chose not only because it's gluten free and vegetarian, but it's also one of our favorites.  I don't use a specific recipe - I go by taste.  My friend Concha, who is from Puebla Mexico, taught me how to make this.  I'll try to write down the recipe the next time I make it.

Gluten Free Crackers

1/4 cup gf flour blend

1/4 cup millet flour

1/4 cup minus 1 teaspoon water

1 Tablespoon oil

1 teaspoon honey

1/8 teaspoon salt

salt for sprinkling

Mix until combined.  roll out paper thin between 2 sheets of parchment paper. Lift off top parchment sheet use pizza cutter to cut into desired size crackers. Mist dough with olive oil and sprinkle with salt or other seasoning.  (you don't need to separate them, they will bake into crackers and any still connected are easily broken apart.)  Slide parchment paper with dough onto cookie sheet and bake for 20-25 minutes at 350 degrees.

Favorite Gluten Free Oatmeal Raisin Cookies

In my mind, fall weather and oatmeal cookies are the perfect pair (along with football, sweaters and jackets!)  Growing up I always used the recipe on the back of the Quaker Oats container, so that's where I turned when I woke up in the mood for oatmeal raisin cookies.  Although I can no longer eat Quaker brand oats, (due to cross contamination with gluten) the recipe so easily transforms into a gluten free version you'll cry tears of happy joy.  Seriously, all I did was swap out the flour for a gluten free blend, add a bit of xanthum gum and use gluten free oats. Voila!  C'est Magnifique! (I don't speak French, but if I did that's what I'd say.)

GF Oatmeal Raisin Cookies

1 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs

1 tsp. vanilla

1 1/2 cups Gluten free flour blend

1 tsp. xanthum gum

1 tsp. baking soda

1 tsp. ground cinnamon
1/2 tsp. salt
3 cups gluten free quick cooking oats

1 cup raisins

Heat oven to 350°F. Beat shortening and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; add to butter mixture, mixing well. Stir in oats and raisins; mix well. Dough will be nice and thick.  Drop by rounded tablespoons onto cookie sheets. Bake 10-12 minutes. 

Sister in Denial...

My sister Angi was diagnosed with Celiac Disease this week.  I talked to her yesterday to see how she's doing.  Our conversation went something like this:

"How's the new diet going?"

"ummm..." uneasy laughter, "my work brought in lunch today so I haven't started my gluten free diet yet."

"Angi, when that happens you have to tell people that you can't eat gluten so that they'll pick up something you can eat."

"But I wanted pizza!"

"You're impossible!"

Complete denial!  She hasn't even posted her diagnoses on her blog - for any of you that know her, that's really saying something!  So Angi, this post is for you.

Gluten Free 101:

First of all, gluten is poison to your body. POISON!  The real deal -  skull and crossbones included! Remember that health movie when they show someone sneeze and they magnify it and show all the droplets in fluorescent colors so you can see where it lands?  Gross, I know, but that is how you have to think of gluten.  It's so easy to get gluten through cross contamination, so wash your hands constantly.  It can get a little crazy when you're trying to feed your baby and feed yourself, but even if you have to wash your hands 50 times a day it will be worth it if it keeps you healthy.  (Keep lotion on hand - all that washing can be brutal, especially in the winter!)

READ YOUR LABELS!  Even if it's a product you've bought before, double check that the manufacturer hasn't changed any of the ingredients.

After saying all of that, being on a gluten free diet really isn't that bad or that hard.  Sure you'll have bad days, but if you live in a state of preparedness those days will be few and far between. To help you get started here are some of my favorite things to eat that are naturally gluten free and can easily be found at your regular grocery store.  I'm only doing this because I love you and don't want to keep seeing you get sick!

Remember the chili you ate for dinner last night with french bread?  Next time try eating it with some crunchy fritos.  I love those with chili!  and they're gluten free!

Quesadillas - I started eating these on my mission and still eat them almost every day for lunch.  Most corn tortillas are gluten free (always check labels on everything) and you can use different cheeses for variation.  My favorites are mozzarella, colby jack and pepperjack.

Refried and black beans - eat with quesadillas

Corn Chips and salsa.  I love the mango salsa from Costco.

Salsa mixed with cottage cheese.  Eat with corn chips.  This is easy to pack for lunch and filling too.

Apples and peanut butter

Fruity Pebbles (check Label)

Dora Cereal Cinnamon Stars (check Label)

Trix (check Label)

Rice Chex

Popcorn, Cracker Jacks

Most Ice Cream

snickers, reeses peanut butter cups, m&m's

String Cheese

Yogurt (check Label)

Rice Crackers and hummus (check Label)

Cozy Shack Rice Pudding (I love this stuff!)

Trail Mix -store bought or make your own (check Label)

Trio Bars, Lara Bars (granola bar type snack)

And of course all of your fresh fruits and veggies! Eggs, chicken, pork, beef etc... Watch out for meats that are marinated.

This is a pretty good list to get you started.  Please don't put it off any longer - your body will thank you!  When you're ready for Gluten free 201: a crash course in gluten free baking, let me know.  I've got all sorts of recipes that you're going to love!!!

Sticky Caramel Popcorn

This ooey, gooey, sticky, and oh so delicious recipe hails from my friend Ellen who happens to be one of the best cooks I know! It's quick and easy too!

Sticky Caramel Popcorn
1 Cup brown sugar
1 Cup light corn syrup
1/2 cup butter (1 cube)
1 can sweetened condensed milk
1 1/2 Cups popcorn kernels

Bring to boil over medium heat brown sugar, corn syrup and butter. Boil for 1 minute, turn heat to low and add sweetened condensed milk. Meanwhile pop popcorn kernels and place in a large paper sack or very large bowl. Pour caramel sauce over popcorn and shake/stir until caramel is evenly distributed. Store in a covered container.

Smoothies!

I'm a bit of a banana snob. I eat a sliced banana with my corn crunch-ems every morning for breakfast and when I take each bite there is a specific flavor that I am anticipating. I won't eat green bananas in my cereal and if there's even a touch of brown on the peel it's past it's breakfast due date. Two things I learned growing up with 9 brothers and sisters are #1 bananas rarely are around long enough to go bad and #2 with 12 mouths to feed there is no wasted food (a mantra that I still live by , much to my husbands chagrin!). I've got a pretty good banana system going for me. Green bananas sit on the table until they reach the perfect yellow shade. At this point I've got 2-3 days (4-5 in the winter) to eat the bananas and then the day I can tell is their last before brown spots appear I peel and freeze whatever is left for smoothies. Because the bananas are frozen at the peak of ripeness sugar is not needed for a delicious smoothie. And don't worry, banana bread is one of my favorites so any banana that starts going brown still has a beautiful ending to look forward to!

Here are my two favorite smoothie recipes:

Banana Berry Smoothie
1 cup milk or vanilla soy milk
1 frozen banana
1 cup fresh or frozen berry of your choice (blueberry is my favorite)

Put ingredients in a blender, mix until smooth and enjoy!


Peanut Butter Chocolate Banana Smoothie
1 cup mil or vanilla soy milk
1 frozen banana
1 Tablespoon peanut butter
2 Tablespoons chocolate protein powder

Put ingredients in a blender, mix until smooth and enjoy!

Yummy Gluten Free Granola

After comparing a bunch of granola recipes I came up with the following and I absolutely love it! I have to limit myself to a half cup a day - it's so good that I made myself sick eating too much the first time I tried it. I had a sample serving of Bob's Redmill Mighty Tasty GF Hot Cereal so I added it to see how it'd be. While the flavor's delicious the texture is very much like bird seed...next time I'll substitute an additional cup of oats instead. The nuts and seeds can all be swapped out for any kind you like or have on hand.

2 cups GF oats
1 cup Mighty Tasty GF Hot Cereal
1/4 cup milled flax seed
1 cup unsweetened organic coconut flakes
1 cup sliced almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup chopped cashews
1 cup raisins
1/2 cup honey
1/4 cup canola oil
2 Tablespoons brown sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1 teaspoon vanilla

Combine first 8 ingredients in a large bowl and set aside. Place honey, oil, brown sugar, cinnamon and salt in a sauce pan and bring to a boil stirring occasionally. Remove from heat and add vanilla. Mix syrup with oat mixture and stir until everything is coated. Spread onto a large cookie sheet and cook at 300 degrees for about 1 hour or until granola turns a light golden brown. Stir every 15 minutes. Remove from oven and add raisins. Spread granola onto parchment paper to cool. Store in airtight container in the refrigerator.

*UPDATE* I have since made this using all oatmeal (instead of part Mighty tasty GF Cereal) and added a 1/2 teaspoon of maple flavoring along with the vanilla.  Delicious!

Gluten Free Loaded Pumpkin Chocolate Chip Muffins

This weekend we got together with some friends for homemade pizza and root beer floats. I was happy to take my own mini gluten free crust (Kinnikinnick) until my friend pulled from her oven the most gorgeous gluten laden crusts I've ever seen. I didn't know you could make such beautiful homemade crusts and the smell, ohhhh...it was heaven! Suddenly my gluten free crust wasn't so appealing.

I came home with the need to bake something wonderful- something deliciously warm and nostalgic and that tasted like the gluten baked goods I remember. I chose one of my favorite no fail recipes - Gluten Free Loaded Pumpkin Muffins.

This recipe is a conglomerate of several recipes that I tweaked to come up with these delicious pillows of pumpkin bliss. The coconut milk is the secret and I've had the best results with the Thai Kitchen brand- not lite! I like them best with chocolate chips, shredded coconut and chopped pecans, but there great on there own or with just one or two of the add ins.

I think you could probably take out the xanthan gum and use all-purpose flour with great result for a gluten version. Let me know how they turn out.

1-3/4 cups gluten free flour blend (I use brown rice flour, potato starch, & tapioca starch)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon xanthan or guar gum
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1/3 cup coconut milk
1 teaspoon vanilla
1/3 cup flaked coconut
1/3 cup chopped pecans
1/3 cup chocolate chips

Preheat oven to 350 degrees F. Spray with cooking spray one 8x4 inch loaf pan or muffin tin.

In a large bowl, stir together the flour, brown sugar, xanthan gum, baking soda, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, oil, eggs, coconut milk, and vanilla and mix until well blended. Fold in the shredded coconut, chopped pecans, and chocolate chips. Pour the batter into prepared pan or muffin tin.

Bake for 45-55 minutes for loaf and 20-25 minutes for muffins or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly before removing from pan. Remove from muffin tin immediately. Cool completely before storing. Cover tightly and store in refrigerator up to 5 days. These freeze well.

Easy Applesauce

This applesauce is so yummy and easy to make too! I like to make it when I've bought too many apples and they are starting to go a little soft - still good, just not as crunchy as I like my apples to be. I came up with this no sugar version as we find the apples to be sweet enough on their own. You can always add 1/2 -1 cup sugar if you feel that your apples aren't sweet enough.

Crock-pot Applesauce

8-12 apples peeled, sliced, & cored (peel them and use an apple slicer/corer to do the rest)

1 teaspoon cinnamon

Put the sliced apples in the crock-pot and sprinkle with cinnamon. If you like a thin applesauce you can add 1/2 cup of water. I like mine thick so I don't add any. Cook on low 6-8 hours. Mash up the apples depending on how chunky or smooth you like it. We like it warm, but it's good cold too. Store any leftovers in the refrigerator. Enjoy.