Pumpkin Oatmeal cookies Gluten Free

Pumpkin Oatmeal Cookies

yield | 48 cookies

Ingredients
2 cups all purpose flour  Gluten Free  I used Buckwheat
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.

Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

Dark Chocolate Brownies Gluten Free

Dark Chocolate Brownies   Gluten Free

5 ounces high quality dark chocolate

1/2 cup canola oil or coconut oil

1 cup plus 2 tablespoons organic light brown sugar

1/2 cup almond meal or coconut flour

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 eggs, beaten
1 tablespoon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup dark chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil or and lightly oil the bottom. Or line with greased parchment paper.

Melt the dark chocolate and oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond or coconut meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it becomes smooth and glossy. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the dark chocolate chips all over the top and press in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for an hour before cutting. Yield: 9 - 12 servings

Banana cobbler

Banana Cobbler


Ingredients:
1 cup gluten free flour ( 1/2 c rice flour & 1/2 c coconut flour) 
1 tsp cinnamon
1/2 tsp nutmeg
1 cup sugar
1 cup milk
1/2 cup melted butter or margarine
1 tablespoon baking powder
3 medium sliced bananas 

Directions:
Pour melted butter into an 8 inch baking dish. Mix all ingredients except bananas in a bowl. Pour mixture over melted butter or marg. Slice bananas and drop into batter. Bake 45 min. at 350 degrees F until top is brown. Sprinkle with cinnamon and sugar (if desired). 


** You could use half banana's and half any other fruit.  (peaches, apples, blueberries)

Banana Bread

Banana Bread  no egg or no oil

Ingredients

•                2 cups Gluten Free all-purpose flour

•                1 1/4 cups walnuts, coarsely chopped (optional)

•                3/4 cup sugar

•                3/4 teaspoon baking soda

•                1/2 teaspoon salt

•                3 very ripe bananas mashed well (about 1 1/2 cups)

•                1/2 cup plain yogurt (I used strawberry yogurt)
•                2 tablespoons flaxseed ground mixed with 6 table spoons water or (2 large eggs)

•                3/4 unsweetened applesauce

•                1 teaspoon vanilla extract

Directions 

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with sugar, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.

4. Mix the mashed bananas, yogurt, flaxseed mix, applesauce, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Banana Chocolate No-Bakes

Banana No-Bakes

Ingredients

3 Bananas sliced or smashed
1 cup Sugar
1/4 cup Cocoa powder
1/2 cup Butter
1/2 cup 2% Milk
1/2 cup Peanut butter (I like chunky)
3 cups Quick cook oatmeal
2 cups chopped Walnuts
1 tsp. Vanilla extract
1/2 tsp. Kosher salt

Instructions

Combine first six ingredients in sauce pan and bring to a boil. Stir frequently with whisk until mixture has a smooth consistency. Remove from stove and stir in the remaining ingredients. Divide batter into 18-20 cookies, place on wax paper and let cool completely, then refrigerate for 1 hour. Store in an air-tight container.

Peanut Butter Protein Bars

Peanut Butter Protein Bars


1/2 cup Oats
1/2 cup Rice Krispies
1/2 cup natural Peanut Butter chunky
1/4 cup Honey
1-2 scoops Protein powder  (I use Jillian Michaels vanilla Protein powder)
1/8 cup Almond Breeze drink (Almond Milk)



I mixed the dry ingredients
I put peanut butter and honey in microwave for 10 seconds
then I mixed it all together then I added the milk slowly until all the powder was mixed in.
Shape them into 6 bars and enjoy.

Play with this recipe.

I will add more protein next time.  I will use Chocolate powder at some point.  You could add cocoa.
I also want to try it with my granola at some point.  You could add nuts, almonds, cashews, or any nut or seed you want...

Homemade Ranch Dip

NOTE:  I am still working on this so if you try it let me know how it works for you.....

Ranch dip or dressing

• 8 teaspoons dried minced onion
• 1 tablespoon dried parsley flakes
• 2 1/2 teaspoons paprika
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 1/2 teaspoons garlic powder

For Dip

3-4 cups Fat free sour cream 

For Dressing

2 cups sour cream 

1 cup buttermilk

or

1 cup FF sour Cream

1 cup Mayonnaise

1 cup buttermilk.

Mix it all together and chill for at least an hour.

I have only used Fat Free Sour Cream...  It just has less calories..

 I just use the dip.

 

Quinoa Polenta Lasanga

Quinoa Polenta Lasanga

• 1 package quinoa polenta
• 2 small zucchini
• 3 carrots
• 2 celery stalks
• 1 or 2 onions  (use what you like)
• 2 cloves garlic
• 1 package of mushrooms
• 1 lb sausage  or whatever meat you like or no meat??
• 1 package baby spinach or frozen
• 1 jar of your favorite marinara sauce or make your sauce (check blog for recipe for homemade sauce)
• 1 bag of mozzarella cheese  (you can also layer with Ricotta cheese)

Directions:

• Preheat oven to 350 degrees.
• Wash veggies and chop into bite sized pieces.  (Thaw and drain spinach if frozen)
• While your meat is cooking
• Cut the polenta roll into about 20 to 24 pieces.
•  Put in a pan onion, carrots, celery and sauté with the garlic in olive oil over medium heat.
• Add the mushrooms and sauté for about 4 minutes then add the zucchini and sauté for about 3 minutes or until all are tinder.
• Begin layering your baking dish with polenta slices cover with a layer of veggies and meat (if using) then cover the veggies with more polenta slices top with the jar of marinara sauce and cover with  cheese.
• Bake at 350 for 30 minutes

Enjoy a wonderful dish.

I'll add a picture the next time I make it.

Zucchini Quinoa Lasanga

Zucchini Quinoa Lasagna

Serves 4-6

• 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
• salt
• 1 c. quinoa, rinsed
• 2 c. vegetable broth
• 1/2 c. tomato sauce
• 1/4 c. minced onion
• 1 t. dried oregano
• 1/4 c. fresh basil, chopped
• 1/4 c. fresh parsley, chopped
• 2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
• salt and pepper to taste
• 1 jar organic marinara sauce
• 1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)

Preheat oven to 400.

To prepare zucchini, cut a strip off of one side to make a flat base.

Then, thinly slice zucchini into “noodles.”  You’ll want 12 noodles in total.

Place noodles in a colander and sprinkle with salt, layering between paper towels.

Let this sit and absorb moisture while preparing the quinoa.

Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.

Cover and lower heat, simmering for 20 minutes.

When quinoa has absorbed all the liquid, fold in cream cheese and herbs.

Add salt and pepper to taste, and try not to eat the whole pot.

Believe it or not, it gets better.

Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom.  Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.

Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.

Repeat with another layer of quinoa, sauce and zucchini.

Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using cheese.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.

Enjoy a wonderful meal....

Feel free to add any meat you like.  Shredded chicken would be good as well as Italian 

Play with it.  Use Ricotta instead of cream cheese

My Peach Banana Strawberry Cobbler Gluten Free

My Peach, Banana, Strawberry Cobbler


1/2 - 3/4 cup Brown Sugar
1 cup Oatmeal
4 tbsp Butter
1 tsp Cinnamon
2 cups Peaches
2 sliced Bananas
1 cup sliced thick Strawberries
1 tbsp cornstarch

Slice fruit into 9x9 dish
Butter the dish and place fruit in dish sprinkle with cornstarch.
Mix sugar,  butter, oatmeal and spices together and crumble over fruit.

Bake at 325 for 30 min or until golden.

Strawberry Cake Gluten Free

Strawberry Cake  Gluten Free

Ingredients

6 tablespoons unsalted butter, at room temperature

1 1/2 cups all-purpose flour  gluten free mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced thick
2 tablespoons brown sugar, for sprinkling on top of cake

1. Preheat oven to 350 degrees. Butter a 9x9 dish or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment or beaters . Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.

3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle brown sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Caramel-Coconut-Pecan Brownies Gluten Free

Caramel-Coconut-Pecan Brownies  Gluten Free

Ingredients

• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour  (Gluten Free)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 2 cups sweetened flaked coconut
• 1 (12-ounce) package semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• 1 (14-ounce) can sweetened condensed milk

Preparation

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.

Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

Peanut Butter cookies Gluten Free

Peanut Butter Cookies   Gluten Free


1 Cup peanut Butter  creamy or chunky
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips or Reese's pieces

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Mix the peanut butter and sugars together until creamy and smooth.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Add Chocolate chips or  Reese’s Pieces candy.
5. Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place them on the baking sheet, about 2 inches apart. Lightly flatten dough balls with the palm of your hand.
6. Bake cookies for 10-12 minutes, or until cookies are slightly golden brown around the edges. The cookies will still be soft. They will set up while cooling.  Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a cooling rack.

Yummy No-bake peanut butter cookies

Healthy No-Bake Peanut cookies



2 cup Oats
1/2 cup  peanut butter
1/2 cup applesauce
2 tsp cinnamon



Mix all together
Roll spoonful and flatten to shape cookie
Place on a plate and put in fridge  for 10-20 minutes
Enjoy!!

Peanut Butter cookies Gluten Free

Peanut Butter Cookies  Gluten Free

One cup creamy peanut butter  (I like crunchy instead)
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. Beat in the baking powder. Add the egg. Mix until it is all well combined.

You can use a teaspoon and drop cookies on pan or you can make balls and roll them in white sugar then put them on the pan.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.

Buckwheat Pizza Crust Gluten Free

Buckwheat Pizza crust

- 3 cups Buckwheat Flour

- 1 tsp baking powder

- dash of salt/garlic salt

- 3 tbs of Egg white Subs

*Add water until you get a good dough texture* (roughly 1/2 cup warm water?) I didn't measure

- kneed dough, sprinkle BW flour overtop and let sit for about 2 hours

- divide into 2 balls and roll out 2 good size pizzas

- top with sugar free pizza sauce 

- mushrooms/peppers/onions 

- sprinkle low fat mozzarella overtop 

Per 2 Slice Serving of DOUGH ONLY (because honestly 1 slice isn't a serving)

Calories: 180

Carbohydrates: 37g 

Protein: 8g

Fat: 2g 

Sodium 81mg

Enjoy!

Pumpkin Roll Gluten Free

 Pumpkin Roll Gluten Free

Ingredients 

            1/4 cup powdered sugar (to sprinkle on towel)

            3/4 cup Buckwheat Flour

            1/2 teaspoon baking powder

            1/2 teaspoon baking soda

            1/2 teaspoon ground cinnamon

            1/2 teaspoon ground cloves

            1/4 teaspoon salt

            3 large eggs

            1 cup granulated sugar

            2/3 cup Pure Pumpkin

            1 cup walnuts, chopped (optional)

           

        FILLING

            1 pkg. (8 oz.) cream cheese, at room temperature

            1 cup powdered sugar, sifted

            6 tablespoons butter or margarine, softened

            1 teaspoon vanilla extract

            Powdered sugar (optional for decoration)

Directions

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Nutritional Information

Serving Size
1/10 of recipe

Calories                   360

Total Fat                  16g

Saturated Fat          10g

Cholesterol              105mg

Sodium                     280mg

Carbohydrates         52 g

Dietary Fiber            1g

Sugar                        43g

Protein                      5g