Waffle Calzones

So, what do you do in the summer when you want pizza, but you really don't want to turn on the oven? (Or in my case, you can't because your oven is out of commission.) You pull out your waffle iron, of course! I used my calzone recipe without modification, other than how it was cooked.

And I actually like the texture better of these waffles, the iron gives it a perfect crust! And they are really fun for kids!

Waffle Calzones
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
Pizza Sauce
Pizza Toppings (pepperoni, cheese (daiya cheese), Canadian bacon, veggies, etc)

Directions:
Preheat waffle iron (I set mine to the highest setting, but it may be because I have a cheap crappy waffle iron). In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 5 minutes to proof.

In a stand mixer, combine flour and salt.  Add in the yeast mixture and mix on low until combined.

Add in enough additional water to make the dough sticky but stay together as a ball.  This won't be the typical gluten-free bread dough which is a thick, sticky batter.  It's does actually resemble regular bread dough, but is quite a bit sticky. Some days I don't need to add anything, other days I could add up to a 1/4 cup to get the right consistency.

Once the consistency is right, mix it on high speed for 3-5 minutes.

Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough into 4 equal portions and form each into a ball. Roll out each ball into a circle about 1/8" thick and about 9-10" in diameter. (note: I made the calzones one at a time, because it meant moving that dough, just once)

Top one half of the dough with a little pizza sauce and toppings of your choice, making sure to leave space around the edges to seal it.

Fold the dough over and press the edges together.

Transfer the prepared calzone to the greased waffle iron and cook for ~8 minutes or until the calzone is cooked through (cook times will very much depend on your waffle iron). Prepare the next calzone, while the first is cooking.

Serve with additional pizza sauce, or ranch in my families case.

Makes 4 large calzones (which was just enough for 2 adults and 2 hungry little boys).

This post was shared on Allergy Friendly Wednesdays, Waste Not Want Not Wednesdays, and Gluten Free Fridays.

Allergy Friendly Bread (i.e. free of the top 8 allergens and more!)

I have my favorite bread recipes that I utilize frequently in my house...my Teff Sandwich Bread is my go to bread for sandwiches and such, I like my Sorghum Millet Bread for Sunday dinner rolls.  But when a friend approached me about finding a bread that would meet their families needs, I realized I needed to add a recipe that would help families that have several allergies, not just a few like our family.

My friend's little boy has an allergy list that is longer than I can list, but it includes wheat, eggs, soy, dairy, rice, corn, nuts, seeds, and much more. My friend is still nursing her son, so she doesn't eat anything on his allergen list either, and was trying to find some foods that they could both enjoy. So I set out to make them some bread.  The result ended up being a slight modification to my sorghum millet bread and it turned out fantastic.  It does go stale quickly, like most homemade gluten free breads, but can easily be brought back to life by toasting or microwaving for a few seconds.

This recipe isn't vegan, because of the honey and the gelatin, but probably could be made vegan by subbing in agave or maple syrup for the honey and agar powder for the gelatin.  I haven't tested the agar powder, so adjustments may need to be made to give the texture you want.

Just a note, when proofing the yeast, mix all of the wet ingredients together making sure to dissolve the yeast in the water. It should look like this after it has proofed for a few minutes:

The bread comes out soft and chewy, and most importantly bendable and sturdy...so it can hold up to plenty of sandwich toppings!

Allergy Friendly Sandwich Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 teaspoon vinegar
1/2 tablespoon olive oil
1/2 cup sorghum flour
1/4 cup millet flour
2/3 cup potato starch
2/3 cup tapioca starch
1 teaspoon salt
2 teaspoons xanthan gum or guar gum
2 teaspoons (or one packet) unflavored gelatin

Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.

In a mixing bowl, stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Once combined, mix on high speed for 3-5 minutes.

Grease a medium (~8"x4") loaf pan. Pour the batter into the pan, smooth the top with wet fingers or a wet spatula. Cover and let rise in a warm, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following:  heat a very wet tea towel in the microwave until it is piping hot (I microwave mine for 2 minutes).  Quickly open the microwave, place the loaf of bread inside and place the hot towel on top and shut the microwave again.  It should stay warm and moist in there for 20 minutes.

As the bread is rising, preheat the oven to 400F.

Bake for 50-60 minutes, covering with aluminum foil after the first 10 minutes.  After 50 minutes, check the internal temperature of the bread.  It is done when it reaches ~205F.

The bread will last a couple of days on the counter/in the fridge.  If you don't plan on eating it that fast, slice it and freeze it.


This post was shared on Allergy-Free Wednesdays, Waste Not Want Not Wednesdays, and Gluten Free Fridays.

Butterscotch Cake

Sorry, I'm not posting very much any more.  I'm a very busy working mom and have been juggling a lot, so this blog has been put on the back burner.  I think about posting all the time, but just haven't gotten around to it.

Back in January I made a cake for my friend's daughter's 17th birthday party.  She requested a gold cake (don't do a gold cake, it makes it expensive) with a black bow.  And she wanted a caramel cake...well, I haven't ever made a caramel cake from scratch, so I did some searching and found some descent recipes, I decided on trying this butterscotch one and adapting it fit our needs. It is moist and dense and has a fantastic flavor.

Sorry, I don't have a pic of the actual cake, since this one was someone else and all the test cakes were devoured before pictures were taken...if you want to make a sequin cake this is the better tutorial than I would ever be able to give.

Old-fashioned Butterscotch Cake

2 large eggs, at room temp and separated (yolks in a small bowl, egg white in a mixing bowl)
2 1/2 cups GF flour blend
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups brown sugar
1/4 cup sugar
1 1/2 cups dairy-free milk
3/4 cup canola oil
2 teaspoons vanilla extract

Directions
Preheat oven to 350F and grease and flour 3 9-inch cake pans and set aside.

Sift together the flour blend, baking powder, and salt.  Add in the brown sugar and make sure there are no large clumps of brown sugar.

Whip the egg whites to soft peaks using a stand mixer, then with mixer running, slowly add the 1/4 cup sugar to the eggs and continue to whip until they are stiff peaks.

Add the egg yolks, milk, oil, and vanilla to the flour mixture.  Mix by hand until combined.  Fold in the egg whites and divide the batter among the 3 cake pans.  Bake 18-20 minutes or until a toothpick comes out clean.

Top with your choice of frosting (I used my buttercream recipe with extra vanilla added).

This post was shared on Allergy Free Wednesday, Gluten Free Wednesday, and Waste Not Want Not Wednesday.

Persimmon Muffins

I'm sorry, once again, for not posting very often.  Life gets busy and takes unexpected turns.  My life took one of those turns a couple of weeks ago, when my boys and I were in a horrible car accident on our way to school.  We were very blessed and protected, and were able to come out of it with just cuts, bumps, and bruises.  What people don't realize when you go through something like that and just narrowly escape with your lives, is the emotional trauma you face.  Everyone has gone on with their lives, and because we all are doing well, I think they all assume we are emotionally fine, too. Emotionally, it's been a roller coaster ride, I'm so grateful I have both of my boys alive and well, but every time I see a car wreck like mine on the news in which someone is killed or critically injured (which happens at least a few times a week) I spin into those what if questions, and sorrow for the family that just went through the wreck, guilt that we were okay and they weren't...I know it's confusing and it's hard to explain, but it's what has been consuming me lately.  I know most of you won't even read this, you've already scrolled down to the recipe, because that's why you came to this page.  But the few of you that actually take the few minutes to read my message, please understand that I enjoy my blog, but it's taken a backseat to life right now.  I'm with my family and I'm valuing my time with them a little bit more, and you should do the same.  With that said, it's Thanksgiving time, right?  How about a new fall recipe to have at your Thanksgiving feast (or for breakfast that morning, or any other time, really)?

These Persimmon muffins are like little coffee cakes, they are so delicious with just the right amount of spices added.  They really are the perfect fall treat.  I had a bunch of persimmons to work with this year and have enjoyed baking with them. I used the Fuyu persimmon in the recipe.  I found it's easiest to cut the persimmons in half, then scoop out the flesh, inside of trying to peel it.  Then it is quick work to puree them for this recipe.

Persimmon Muffins

1/2 cup palm oil shortening

1 cup sugar

2 eggs

1 3/4 cup persimmon puree

2 cups all purpose gluten-free flour blend

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

Directions:

Preheat oven to 325F, and lightly grease or line muffin tins.

Cream shortening and sugar until light and fluffy.  Add eggs, mixing well after each one.  Add the persimmon puree and mix until well blended.

In a separate bowl, combine remaining ingredients.  Gradually add the flour mixture to the persimmon mixture and stir until combined.

Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes. 

This can also be made into a bread loaf, just use a standard bread pan (9x5") and bake for 1 hour.

Streusel Topping

1/2 cup sugar

1/3 cup all purpose gluten-free flour blend

1/4 cup dairy-free margarine

1/2 tablespoon cinnamon

Directions:

combine together and cut in margarine until it's well combined and forms a crumbly topping. Sprinkle on top of muffins before baking.

This post was shared on Allergy Free Wednesday and Gluten Free Wednesday.

Pumpkin Pancakes

I have quite a few recipes that I need to put up here on the blog...I just haven't had a chance to do it.  But, I have finally added my pumpkin pancakes.  This recipe is just a modification of my Honey Oat Pancakes, which is a staple in our house.

I topped mine with whipped coconut cream...incredibly easy to do and absolutely delicious with these pancakes.  Simply chill full fat coconut milk.  Then scoop the solid cream off the top and whip it with sugar (amount depends on how sweet you want it) until soft peaks form.

Pumpkin Pancakes
3/4 cup dairy-free milk or water
1 teaspoon lemon juice
1/2 cup pumpkin puree
1 large egg
1 tablespoon oil of choice (I use melted coconut oil)
1 1/2 cups gluten free oat flour
1 1/2 tablespoons packed brown sugar or coconut sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Directions
In a small bowl mix together milk and lemon juice and allow it to sit for a few minutes.  Add in pumpkin puree, egg, and oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps. 

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.

This post was shared on Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Friday.

Giant Oatmeal Chocolate Chip Cookies

I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)

Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Directions
Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.

Bacon Wrapped BBQ Potatoes

Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.

Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)

Directions

Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.

Raspberry Sweet Rolls

Remember my cinnamon rolls? Well, you can make other sweet rolls with the dough, too.  I made these raspberry sweet rolls ages ago and am finally getting around to posting about it. Enjoy!

Raspberry Sweet Rolls

1 cup warm water

1 tablespoon quick rise yeast

1/2 cup sugar, separated

1/4 cup dairy-free margarine

2 eggs

3 1/4 cup gluten free flour blend

1/4 teaspoon salt

1/4 cup margarine, melted

~1/3 cup raspberry freezer jam (enough to spread across the dough)

Directions

Preheat oven to 375F.  Grease an 9X13 pan and set aside.

In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar.  Allow the mixture to proof for about 5 minutes.

In a large mixing bowl, cream together the remaining sugar and the margarine.  Add in the eggs and then the yeast mixture.  Slowly add in the flour and salt and mix on high for about 2 minutes.

Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it.  Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick.  Remove the top parchment paper and brush the dough with the melted margarine from edge to edge.  Spread the jam evenly over the butter, covering from edge to edge.  Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.

Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish.  Let the rolls rise for 30-40 minutes.

Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.

Vanilla Glaze

2 cups powdered sugar

1 tablespoon dairy-free margarine, melted

1 teaspoon vanilla

2-4 Tablespoons dairy-free milk

Directions

Whisk all ingredients together in a bowl and pour generously over sweet rolls.

This post was shared on Gluten-Free & DIY Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Friday.

Creamy Pesto Zoodles and A Veggetti Review and Giveaway!

Spiralized veggies seem to be all the craze lately, and I love it.  And with all the craze going on, I got the opportunity to try out the Veggetti®.  It's compact and really incredibly easy to use.  It can easily be stored with my small kitchen utensils when not in use and it's dishwasher safe.  It fits perfectly for what I need.  I love it!

Here's some more info about Veggetti®:

• It turns vegetables into delicious, healthy spaghetti, instantly
• By using zucchini, squash, carrots, cucumbers, and potatoes, the Veggetti® creates thick or thin pasta with significantly less calories and carbs than traditional noodles.
• Ordinary pasta has 800 calories and 160 grams of carbs compared to 60 calories and 8 grams of carbs using Veggetti®!
• Great for those who are trying to make healthier food choises, diabetics, or on gluten-free diets
• The Veggetti® is quick & easy to use, has stainless steel blades, and is dishwasher safe
• Veggetti® is available at Walmart, Bed Bath and Beyond, Walgreens, CVS, and other fine retailers nationwide

If you would like to learn more or get a Veggetti® of your own go to the Veggetti® website: www.getveggetti.com.

So, I thought I'd share one of the ways I have used my Veggetti® so far. With this wonderful summer recipe.

And I thought I would also give you all the chance to win a Veggetti® plus a $25 dollar visa gift card to go along with it!  All you need to do is leave a comment and tell me how you would use the Veggetti® in your house, include your email address so I can get hold of you if you are the winner. The giveaway will end on July 31st at 11:59pm.

Creamy Pesto 'Pasta'

1/2 cup packed basil leaves
1 1/2 tablespoons pine nuts
1 garlic clove
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 avocado
2 small to medium zucchini

Directions
In a blender or food processor, combine everything except the zucchini and blend until smooth.  To create zucchini noodles, simply twist the zucchini through the Veggetti, cut the noodles in half, or smaller depending on how long you like your noodles.  Then blanch the noodles for a couple of minutes or until desired doneness is reached.  Combine the sauce and the noodles and serve.

*The Veggetti, gift card, information, and additional gift pack have been provided by Ontel.


This post was shared on Gluten-Free & DIY Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, Gluten Free Friday, and Gluten Free and Natural Thursday.

Peanut Butter Cup Chocolate Cake

So, it was my birthday yesterday, which means we had birthday cake.  If you follow this blog at all, you know I go all out on birthday cakes.  This one is definitely a keeper...it's a chocolate fudge cake, filled with a peanut butter filling, frosted with a dark chocolate buttercream, and topped off with a peanut butter icing and dairy-free peanut butter cups....yeah, it's divine!

Peanut Butter Cup Chocolate Cake
3/4 cup dairy-free margarine, softened (or butter if you can tolerate it)
2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups GF flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dairy-free milk
3 ounces unsweetened chocolate, melted

Directions
Preheat oven to 350F and grease and flour (with GF flour) two 8-9" round cake pans and set aside.

Cream margarine and sugar together until light and fluffy (beat for a few minutes at least).  Add in eggs, one at a time, while mixing, and then mix in the vanilla.

In a separate bowl, combine the dry ingredients.  Add the flour mixture to the creamed mixture, alternating with the dairy-free milk.  Add in the melted chocolate and beat thoroughly.  You are looking for a whipped texture.

Pour the mixture into the prepared pans and bake at 350F for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Peanut Butter Filling
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar
1/2 teaspoon vanilla

Beat ingredients together, then spread (or press, it is thick) the filling on top of one cake layer and place the other cake layer on top of it.

Dark Chocolate Buttercream Frosting
1/2 cup dairy-free margarine, softened
2/3 cup dutch processed cocoa (or Hershey's Special Dark Cocoa)
3 cups powdered sugar
1/3 cup dairy-free milk
1 teaspoon vanilla

Beat ingredients together until desired consistency is reached and top cake with it. Allow frosting to set, before continuing on with the peanut butter icing.

Peanut Butter Icing
1 1/2 cups powdered sugar
1/4 cup creamy peanut butter
1/4 cup dairy-free milk
1/2 teaspoon vanilla

Whisk together ingredients and pour over the top of the cake, smoothing it and allowing it to drip over the sides.  Top with a few Justin Nut Butter Dark Chocolate Peanut Butter cups if desired.


This post was shared on Gluten-Free & DIY Tuesday, Gluten-Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, and Gluten-Free Fridays.

Chocolate Chip Cookies

Hey everyone, I am still here.  I have recipes to post, just not time enough to do it as often as I'd like.  But, I thought I would at least post what we made my husband for Father's Day, classic chocolate chip cookies.  Enjoy!

Chocolate Chip Cookies
1 cup dairy-free margarine, softened (or palm oil shortening, butter, etc.)
2 cups brown sugar or coconut sugar
1 tablespoon vanilla
2 eggs
2 3/4 cup GF flour blend
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Enjoy Life Semi-Sweet Mega Chunks
1 1/2 cups Enjoy Life Semi-Sweet Mini Chips

Directions
Preheat oven to 375F. Line cookie sheets with parchment paper.  In a mixing bowl, cream together margarine and brown sugar.  Add in vanilla and eggs.  In a separate bowl combine the flour blend, salt, and baking powder.  Mix the flour mixture into the butter mixture, then add in the chocolate chips.

Drop by heaping spoonfuls onto prepared sheets and bake for approximately 12 minutes, or until the edges are golden brown and the cookies are set.  Allow the cookies to sit a few minutes on the warm cookie sheet before removing and cooling completely on cooling racks.

This post was shared on Gluten-Free & DIY Tuesday, Gluten-Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, and Gluten Free Fridays.

Cashew Butter Chocolate Chip Cookies

So, I have an obsession with nut butters that aren't peanut butter.  Peanut Butter is okay, but it's way overused, and it's not something that I'll crave.  But a good almond butter, cashew butter or hazelnut butter?  I dream about those ones.  I was craving some cashew butter the other day, so I whipped up a batch.  We then used some for cookies. Seriously, using cashew butter in place of peanut butter works wonders for cookies.  It gives them a richer taste.  These cookies definitely fly off the plate when I make them.  For those of you looking for a healthier, non-refined sugar version I have one here...both versions are equally delicious.

Cashew Butter Chocolate Chip Cookies

1/2 cup (1 stick) dairy-free margarine or ghee, softened
1/2 cup pal oil shortening
1 cup roasted cashew butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups gluten free flour blend
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and their mega chunks)

Directions

Heat oven to 375 degrees. In a large mixing bowl, cream margarine, shortening, and sugars.  Add eggs and mix well.

Stir together flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips.  Drop by rounded teaspoons onto an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

Makes about 5 dozen.

This post was shared on Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, and Gluten Free Fridays.

Cinnamon Rolls

Want some incredible cinnamon rolls that are also incredibly easy to make?  This recipe is it!  I used this recipe and modified it slightly to meet our needs, and used my flour blend in place of the mix...they came out amazing!

Seriously look and how well they rose and how fluffy they got!

Cinnamon Rolls

1 cup warm water

1 tablespoon quick rise yeast

1/2 cup sugar, separated

1/4 cup dairy-free margarine

2 eggs

3 1/4 cup gluten free flour blend

1/4 teaspoon salt

1/4 cup margarine, melted

1/2 cup brown sugar or coconut sugar

2 teaspoons ground cinnamon

Directions

Preheat oven to 375F.  Grease an 8x8 pan and set aside.

In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar.  Allow the mixture to proof for about 5 minutes.

In a large mixing bowl, cream together the remaining sugar and the margarine.  Add in the eggs and then the yeast mixture.  Slowly add in the flour and salt and mix on high for about 2 minutes.

Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it.  Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick.  Remove the top parchment paper and brush the dough with the melted margarine from edge to edge.  Combine the cinnamon and sugar and sprinkle the mixture over the melted butter, covering from edge to edge.  Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.

Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish.  Let the rolls rise for 30-40 minutes.

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Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.

Vanilla Glaze

2 cups powdered sugar

1 tablespoon dairy-free margarine, melted

1 teaspoon vanilla

2-4 Tablespoons dairy-free milk

Directions

Whisk all ingredients together in a bowl and pour generously over cinnamon rolls.

This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Banana Chocolate Chip Bars with Penuche Frosting

I know it's been ages since I've posted a recipe.  Thank you for your patience.  I have been enjoying my break from recipe testing and have kept myself more than busy with teaching and empowering people on how to live a healthier life.  I love and I mean LOVE doing this and meeting new people, hearing their stories and actually helping them heal.  It's an incredible feeling to know that by small means on my part, I can change a person's life for the better. If you want to know more about what I do, click here.

Anyway, on to the recipe.  I've had this stewing in my mind for a couple of weeks, and finally had a chance to make it. My boys absolutely loved it!

Banana Chocolate Chip Bars with Penuche Frosting

2 cups mashed bananas (~4 or so bananas)
3 eggs
1 cup sugar (or coconut sugar)
2/3 cup brown sugar (or coconut sugar)
1 cup oil of choice (canola or coconut oil)
2 cups GF flour blend
1 teaspoon salt
1 teaspoons cinnamon (if you want it really cinnamon-y try 2 teaspoons)
1 teaspoon baking soda
2 teaspoons baking powder
1 cup dairy free chocolate chips

Directions
Preheat oven to 350F.  Grease a half sheet pan (13x18x1) and set aside.

Mix together the banana, eggs, sugar, and oil.

In a separate bowl, combine flour blend, salt, cinnamon, baking soda, and baking powder.  Add the dry ingredients into the wet ingredients and mix well.

Fold in chocolate chips and pour the batter into the greased pan.

Cook at 350F for 30 minutes.  Cool completely before frosting (recipe below).

Penuche Frosting

3/4 cup dairy-free margarine (1 1/2 sticks)

1 1/2 cups brown sugar (or coconut sugar)

1/4 cup + 2 tablespoons dairy-free milk (almond or coconut milk)

3- 3 1/2 cups powdered sugar

Directions

Melt butter over medium heat in a saucepan, add in the brown sugar and heat for about 2 minutes.  Add in the milk and cook until the mixture boils.  Remove from heat and let the mixture cool until it is lukewarm (I'm not patient, so I stuck it in the fridge for a few minutes...just don't forget about it).

Once cooled to lukewarm, gradually whisk (I used an electric mixer) in the powdered sugar, until the desired consistency is reached.

This post was shared on Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not, Want Not Wednesdays, and Gluten Free Fridays.

Corn-Free Dogs

My older son isn't the best eater.  He has a really small appetite and it's hard to get him to eat enough.  So, in an attempt to find something he'll eat without a fight I created these "corn dogs" by adapting my corn-free cornbread recipe.  I can't handle corn, my family does just fine with it...but I'm not making two meals, so these are corn-free corn dogs and you wouldn't even know unless you were told!  And yes, my son ate them and enjoyed them.  And even came back later for more.  They are the perfect kid-friendly meal.

Corn-Free Dogs
1/2 cup millet flour
2 tablespoons sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon baking powder
1/2 teaspoon xanthan or guar gum
1/2 teaspoon salt
3/4 cup dairy-free milk
1 egg
2 tablespoons oil of choice (coconut, grapeseed, canola, etc)
2 tablespoons honey
starch of choice (I used potato starch)
8 GF hot dogs

Directions
Preheat 2-3 inches oil in a large pot over medium/medium high heat.

In a medium bowl, combine the flours, starches, baking powders, xanthan gum, and salt.  Add in the milk egg, canola oil and honey.  Mix until smooth and pour into a tall glass.

Insert wooden skewers into the hot dogs, coat them with potato starch, then dip them into the batter, making sure it's evenly coated.

Fry 2-3 at a time for about 3 minutes or until they are nice and golden brown.  Drain on paper towels before serving.

This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Black Pepper Beef

To celebrate the Chinese New Year, my coworkers and I had a potluck lunch.  One coworker brought an amazing Black Pepper Chicken dish.  I wanted to recreate it and home, but didn't have any chicken, so I turned it into Black Pepper Beef, super easy and super delicious!

Also, just a reminder, I'll be teaching a webinar tonight on essential oil basics and some of the best essential oils to have in your home.  If you would like to be a part of it, go here to register. I hope to 'see' you there!

Black Pepper Beef
3/4 lb sirloin steak or similar
1 tablespoon GF soy sauce
3 tablespoons Corn Starch
1 tablespoon canola or coconut oil
1 small onion, peeled and cut into wedges
4 stalks celery, cut into large pieces
1 stalk of green onion, diced
grated fresh ginger, to taste (optional)
1 tablespoon Gluten Free Soy sauce or Coconut Aminos
1 teaspoon vinegar
1/2 tablespoon black pepper
Salt, to taste

Directions:
Cut the beef into thin slices, about 1/4" thick.  Toss the pieces with soy sauce, then evenly coat them with the corn starch.  Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for about 30 minutes.

Heat up a deep fryer to about 375F.  Fry about 1/4 of the beef at a time, for about 3 minutes.  Allow the beef to drain on paper towels while you cook the remainder of the beef.

Heat a wok or skillet over medium high heat and add in the oil.  Saute the onion and celery for about 5 minutes, until it it tender crisp.  Add in the beef, ginger, green onion, soy sauce, vinegar, and salt and pepper. Cook until heated through and well mixed.

Serve over rice.

This post was shared on Gluten Free Tuesdays, Waste Not Want Not Wednesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, and Gluten Free Fridays.

Peanut Butter Oatmeal Chocolate Chip Cookies

I actually have a recipe going up today, yay!!  This little gem requires no flour and is quick and easy to throw together.  The cookies come out nice and chewy, and taste amazing!

For those of you that just read my recipe posts, please know that I won't be posting recipes every week like I have in the past.  My focus has changed a bit in my life.  I still love developing recipes and will do so in my spare time, but I will be very busy this year teaching classes on essential oils (which have changed my life and my family's life, physically, mentally and emotionally) and heading up the local GF group.  Please continue to read my posts and enjoy my blog, even if they are few and far between.  I love my readers and I do appreciate you reading my blog.

Okay, now on to the recipe....

Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup peanut butter
1/2 cup palm oil shortening
1 3/4 cups coconut sugar
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups Gluten Free rolled oats
1 1/2 cups Enjoy Life dark chocolate morsels or other dairy-free chocolate chips
2/3 cup chopped nuts (peanuts or walnuts)

Directions
Preheat oven to 350F. With a stand mixing, cream together the peanut butter, shortening, coconut sugar and honey. Add in the baking powder and baking soda and mix until combined.

Beat in the eggs and vanilla until combined.  Stir in the oats, chocolate chips, and nuts.

Drop by spoonfuls until an ungreased cookie sheet and bake about 10 minutes.  Allow the cookies to cool for about 5 minutes on the tray, then transfer them to a cooling rack to finish cooling completely.

This post was shared on Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

Hazelnut Fudge

Merry Christmas, everyone! How about some fudge for the holidays?  There are a lot of Paleo friendly fudge recipes out there, so I thought I'd give it my own spin and add in hazelnuts in a few forms, since they are one of my very favorites. :)

Hazelnut Fudge
1/2 cup coconut oil
1/2 cup cocoa powder
1/2 cup roasted hazelnut butter
1/4 cup agave nectar or honey
1/2 teaspoon vanilla
~3/4 cup roasted hazelnuts, chopped

Directions
In a blender combine the coconut oil, cocoa powder, roasted hazelnut butter, agave, and vanilla.  Pour into a greased loaf pan and stir in about 1/2 cup of the hazelnuts.  Spread evenly in the pan, then top with remaining hazelnuts and chill in the fridge before cutting into squares and serving.  Store remaining fudge in the fridge in and airtight container.

This post was shared on Slightly Indulgent Tuesdays and Gluten Free Fridays.

Cashew Chocolate Chip Cookies

If you read my weekly menus at all, you know that one of my favorite snacks if a handful a cashews with dried cranberries.  While I was eating this snack one day, the though occurred to me that it would make a great combination in a cookie...so I took my hazelnut butter cookie recipe and modified it a bit and voila my favorite snack is now my favorite cookie, no joke!  My boys loved it, minus the dried cranberries (they don't like dried fruit, yet), so either way these are amazing cookies!

Cashew Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted cashew butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mega chunks)
1/2 cup roasted cashew halves
1/2 cup dried cranberries, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, cashew butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips, cashews, and nuts.  Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

Roasted Cashew Butter

8 oz (about 2 cups) roasted, salted cashew halves

1 tablespoon coconut oil

Directions

Combine the oil and nuts in a blender and blend until smooth.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Food Fridays.