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Saturday, January 24, 2015

Another Goodie - Gluten-free Oatmeal Chocolate-chip Cookies

I am not going to lie, I did not come up with this recipe on my own...but I must say it is a winner.  I went strictly gluten-free for about 4 months and discovered some really good recipes.  This cookie recipe I have made many times now and always get compliments - the cookies seem to get even better after a few hours or a day.  The recipe comes from a cookbook called 'flourless' and I highly recommend it.

Oatmeal - Peanut Butter & Chocolate Chip Cookies 

1/4 cup unsalted butter - room temp
1 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs slightly beaten
1 1/2 tsp baking soda
1 tsp vanilla extract
3 cups GF rolled oats
1 1/2 cups choc chips

Heat Oven to 350F/180C.  Line baking tray with parchment paper.
In a large bowl using electric mixer, beat the butter, peanut butter and both sugars together on high speed.  Add the eggs, baking soda and vanilla beat well.  Fold in the oats and chocolate and stir together.

Using a small scoop/spoon, scoop dough and drop onto prepared baking sheet about 2 in apart.  Bake until cookies are lightly browned about 12-14 minutes.  Remove from the oven and cool on baking sheet for 5 minutes and then transfer to a wire rack.

Store in airtight container at room temp for up to a week.


Tuesday, January 13, 2015

Healthy Muffins, Happy Toddlers!

It is hard to believe after all my efforts I too am having trouble getting my boys to eat vegetables!  Ugh!  So, this morning I decided to concoct a muffin recipe that had no refined sugar, no gluten and would sneak in some healthy zucchini and they loved it!  You could easily add carrots to these or sweet potato.

Gluten-Free Banana, Date & Zucchini Muffins Recipe

Preheat Oven 375

3/4 cup dates
1/4 cup coconut oil
1 zucchini
2 eggs
2 bananas
1 t cinnamon
1/2 t nutmeg
1 t vanilla extract
1 cup oat flour
1/2 cup brown rice flour
1 t baking soda

Chop dates and melted coconut oil in a food processor or blender of some sort.  Then mix the date mixture with eggs, banana and zucchini (I put it all in the mixer and mixed until smooth).  Next add spices and vanilla. Then slowly add flours & baking soda, stirring gently with a spoon until mixture is combined.

Spoon mixture into oiled muffin tins and bake 10 minutes for mini muffins and about 15 minutes for regular sized.  Once they look done pop out of pan onto a cooling rack or serve warm with butter.  Enjoy.