Here is my first video posted to YouTube. It's a new original song called, "Those Possibilities." I hope you enjoy it!
There is life beyond making gluten/dairy/soy/corn-free food. This is the proof in the almond cookie batter.
Tuesday, January 17, 2012
Friday, January 6, 2012
These soft cookies are a healthier and gluten-free alternative to peanut butter cookies. Add a piece of chocolate on top for more yumminess. Quinoa is packed with protein, coconut flour is high in fiber and amaranth flour is heart healthy so you can feel good about eating cookies or a little less guilty if you eat them for breakfast. I use Bob's Red Mill for all of my flours. This recipe is gluten-free, casein-free, soy-free, corn-free, egg-free and peanut-free.
Soft Almond Butter Cookies with Quinoa Flakes
2 Enjoy Life Boom Choco Boom Dark Chocolate Bars cut into small squares
1/3 cup Organic Amaranth Flour
1/3 cup Sorghum Flour
1/3 cup Organic Coconut Flour
1/3 cup Arrowroot Starch
1 cup Organic Quinoa Flakes
1 tsp Baking Powder
1/2 tsp Celtic Salt
1/3 cup Organic Coconut oil (melted)
1/2 cup Organic Almond Butter (I like Once Again's Raw Crunchy Almond Butter)
1/2 cup Organic Sugar (check for a vegan seal like Florida Crystals)
1/2 cup Organic Brown Sugar (packed)
1/4 cup Almond Milk
1 tsp Organic Vanilla Extract (gluten-free like Flavorganics)
Preheat oven to 350 deg. F and line two cookie sheets with parchment paper.
Combine Medium Bowl ingredients by hand in a medium sized bowl. Mix Large Bowl ingredients in a large bowl. Pour Medium Bowl ingredients into the large bowl. Mix to form dough.
Scoop dough with a medium sized cookie scooper and place on a cookie sheet two inches apart.
Bake for 6 minutes. Flip the cookie sheets and bake 7 more minutes. Press a piece of chocolate into the cookie and let them melt. If you don't use chocolate, press the cookies down with a fork. Leave the cookies on the sheet for ten minutes. Slide the paper off of the cookie sheet and let the cookies sit on the counter to finish cooling.
Yields: 24 cookies.
Wednesday, January 4, 2012
Like my children, I eat gluten/dairy-free to make it easier to shop, cook and live. It also makes me feel better. What I miss the most is my favorite sweets, like peanut butter cups. Today, I put together this easy and delicious gluten/dairy-free treat that makes me miss those chocolate kisses a lot less.
If you have enough bars, you can kiss all 30 cookies with chocolate. If not, you can leave some of them almost kissed. Press the naked ones down lightly with a fork. They taste almost as good. Enjoy them! They don't last long in my home.
Peanut Butter Kiss Cookies (Gluten/Dairy/Soy/Corn-Free)
1 organic egg
1 cup organic unsalted peanut butter (smooth or crunchy)
1 cup organic sugar (check for a vegan label)
1/2 teaspoon Celtic salt
Enjoy Life - Boom Choco Boom dark chocolate bars
Heat oven to 350. Lightly beat the egg. Add the salt, sugar and peanut butter. Mix with a fork. Scoop 1-inch balls onto a cookie sheet lined with parchment paper. Bake for 10 - 12 minutes. Chop or break the chocolate bars and press a piece into the cookie. Let cool on the cookie sheet for 10 minutes.