Categotry Archives: Gluten Free


Snack Cookies….aka Breakfast Cookies


I’m trying to change the name, as the previous name “breakfast cookies” indicates to my children that they should be eaten for breakfast and while I think that they are probably healthier than a bowl of store bought cereal, I’m still a little hesitant to make them a morning meal habit.  Though I fear the name has already stuck.   These cookies are a delicious combination of many yummy ingredients…..molasses, oats, chocolate chips, cinnamon and nutmeg, just to name a few.

I dare say these are like a Lay’s potato chip – you can’t eat just one.


skip to main | skip to sidebar In a mixing bowl, whisk together these dry ingredients:
2 cups GF Artisinal Flour (contains xanthan)
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
2 cups Sucanat
cup ground flax or flax meal

In a separate bowl blend:

1/3 cup light olive oil
1/3 cup coconut oil
2 tablespoons molasses
2 teaspoons pure vanilla extract
2-4 tablespoons vanilla coconut milk, as needed to moisten oats

Add to the wet ingredients:

1 1/3 cup Bob’s Red Mill steel cut oats

Allow the oats to soften for at least twenty minutes.

Combine the wet and dry ingredients- I used my Kitchen Aid with paddle attachment, until moistened. 

2 eggs, beaten

 Add the beaten eggs to the cookie batter and combine well. The dough should be thick.

 Now add and mix well:

½ cup dried cranberries, raisins OR other dried fruit

1 cup chocolate chips

¼ cup shredded, unsweetened coconut

½ cup chopped nuts

If the batter appears too wet, add a tablespoon of rice flour; add more flour as/if needed. Chill in fridge at least an hour.

 Preheat the oven to 375°F.

 Using a scoop make rounded cookie dough balls and place them on a parchment lined or greased baking sheet. Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin. Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 10 to 20 minutes, depending upon how big you make your cookies. Cool on the baking sheet for 2 – 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

I made about 4-5 dozen medium sized cookies.



Indoor S’mores


Who doesn’t love s’mores?  I mean, hello! Chocolate, cookie and hot gooey marshmallows.  Yum!  I found these great cookies, I mentioned them in an earlier post, when I saw them I was thinking what a good graham cracker type crust they would make and how good they’d be in Blueberry Cheesecake Ice Cream. Not even thinking about s’mores until I got the box in the mail and opened them up and saw how gianormous they are!

Vanilla Honey Graham Cookies
Chocolate – I use chocolate chips or Hershey Bar
Marshmallows – I used mini, but whatever you have should work.
Toaster Oven

  • Put a piece of foil on an oven safe pan, small enough to fit in your toaster oven, (I’m sure you could do this in the oven too), this will make for easy clean-up if you have a meltdown. 
  • Take two cookies and place them side by side on the sheet. 
  • Top one cookie with chocolate and the other with marshmallows.
  • Toast for just a minute and then shut off the toaster and let sit until the chocolate is melty and the marshmallows are soft and gooey.
  • Sandwich the cookies together, press lightly, not too much or all the yumminess will ooze out the sides.
  • Eat and enjoy!


Menu Plan Monday – July 4, 2011


Gearing up for our trip
to TN.  This week will be a busy one.  The kids and I are so looking
forward to this trip and seeing our friends.  What a blessing for us.

garden is growing well and I’ll try and do an update later this week
before I go. 

Probably won’t get to post while I’m gone – maybe, but probably not.  But, my friend is Celiac and I hope to do lots of cooking while I’m there and visit some GF Friendly restaurants in the area, and I will try to share my adventures when I return and get back into the swing of things.

Oh, I almost forgot, I just found the most wonderful cookie from Enjoy Life Foods -Vanilla Honey Graham Cookies,  they make a great S’mores!  Super stoked about this.  Also found them for a pretty good price on, free shipping if you spend $25.  Never have seen them locally.  I actually made them in the toaster oven.

Here’s the menu for the week:


Corn on the Cob
French fries (hopefully, if not chips)
Homemade Ice Cream

Beef Quesadillas

Baked Potatoes

Roast Chicken


Leave early Saturday morning for TN.

For more great ideas head over to:


Menu Plan Monday – June 13, 2011


I have realized this week that with weather in the upper 90°’s turning the oven on is definitely outside of my comfort zone.  Trying to keep the house cool in the late afternoon and evening is seeming impossible.  So I have begun baking early (7am ish) in the morning and trying to grill, use the stove-top only or crockpot.  All that to say, that my menu changed a bit last week.  I never made the pizza as it is just too hot to have the oven on for 45 minutes to an hour.  I also adapted one recipe (Chicken Enchilada Casserole) for the crockpot so I didn’t have to use the oven.  I skipped the Potato Leek Soup and opted for Turkey Tenderloins I got at Sam’s Club, cooked in the crockpot with carrots and baked potatoes in another crockpot.

So for my menu this week, I’m trying to cook everything either on the grill or in the crockpot – stovetop for some. 


Sweet and Savory Beef
Green Beans

Grilled Chicken Breast
Potato & Carrot Packets on Grill


Cornbread and Beef Skillet (in crockpot)

Coconut Curry Chicken
Coconut Rice

Pasta Bake

Apple Cider Glazed Chicken



For more great menu ideas check out:


Menu Plan Monday – June 6, 2011


I changed my menu last week a bit.  I decided on Memorial Day to change my whole menu.  I ended up cooking out.  I made BBQ Chicken Breasts, Grilled Corn on the Cob, Sweet Potato Fries, Baked Potatoes (since there wasn’t enough sweet potatoes), Ice Cream and Three Berry Cobbler.  Also, I never did post the Veggie Lasagna recipe as it didn’t really turn out.  I guess I should have written the recipe down last summer!  I’ll need to work on this recipe.

Another change was the Lemon Chicken and Rice – I turned that into Lime Chicken and Cilantro Rice.  I didn’t have any lemons, and I needed to use up the cilantro.  I will try and post pictures and a recipe this week.

Sweet n Sour Chicken
Coconut Rice

Tamale Pie (based on this recipe)  I will try and post a recipe of this if it turns out

Smoked Sausage



Chicken Enchilada Casserole


Potato Leek Soup

For more great menu ideas head over to:


Blueberry Cheesecake Ice Cream


With summer coming on strong here, upper 90’s, not to mention Memorial Day.  Ice cream is definitely on my mind….well, I can eat ice cream pretty much anytime, if I’m honest.  I have a few favorite ice cream memories.  One being that when I was growing up we’d always get together on holidays with my family, my grandparents, aunts, uncles and cousins, on my mom’s side.  At these gatherings, in the warm months, my grandma and grandpa would make homemade ice cream, hand cranked!  Now, some people probably have never seen or heard of this.  But, you had to hand crack the churn until the ice cream began to freeze.  Everyone would take turns, boy did it get hard to turn the more it froze.  Good memories….  Another is when my husband and I took a trip to Daytona Beach, this was back in our motorcycle riding days, as we rode along the beach, we spotted a little Edy’s Ice Cream Shop.  So we stopped and got Blueberry Cheesecake Ice Cream Cones (before gluten free life).  Two big old cones, one in each of my hands, on the back of the Harley, til we found a place to stop.  That was years ago and I still remember how much I loved that ice cream.  Never really being able to find it anywhere and always wanting to.  All that to say, when I decided to make ice cream for Memorial Day, I decided it would be this.  I was super excited to find a HUGE 6 quart ice cream maker at Walmart for about $28.  When you’re feeding 6-8 people a tiny little 2 quart maker just doesn’t seem worth all the work! 

So here’s what I came up with:

Cheesecake Ice Cream

3 cups whole milk

2 3/4 cups sugar
3/4 teaspoon salt

2 Tablespoons vanilla
3 cups Half and Half
6 cups Heavy Whipping Cream

2 – 80z packages of cream cheese, softened and whipped with electric beaters.

Scald the milk – that’s heating until just before boiling. 
Remove from heat and immediately add the sugar and salt and stir occasionally until melted.  If you over heated the milk, it may have little yuckies and you can strain it,with a fine mesh strainer,  if this happens. 
After the sugar has melted, add the whipping cream, half and half and cream cheese.  Mix with electric beaters, on low or it will splatter everywhere, it still might splatter, so be prepared.  It will probably not completely incorporate, but it turns out fine. 
Chill ice cream mixture until cold.
Pour mixture into a chilled ice cream canister and freeze according to manufacturer’s directions.
Add Blueberry sauce and graham crackers before hardening in freezer.

Now that’s cheesecake ice cream and very delicious, we at it with Three Berry Cobbler and it was great.  But, I took part of the ice cream and made the blueberry.

Blueberry Sauce:
1 1/4 cup blueberries fresh or frozen
1/2 cup sugar
1 Tablespoon cornstarch
1/2 cup water
1 Tablespoon lemon juice (optional)

Mix together in a medium saucepan, bring to a boil, lower heat and cook until slightly thickened.  Chill in fridge til ready to use.

I used Cherrybrook Kitchens Vanilla graham crackers for the “crust” part.  I used about two handfuls, threw them in a baggie and crushed slightly, leaving some big, some little pieces.

After churning in the ice cream maker I stirred the sauce and the cookies into the ice cream and then froze.  It was so good and even better the next day.

I’m sure that you could successfully 1/2 or 1/3 this if you don’t want/need to make as much.


Menu Plan Monday – May 30th, 2011


Well, my menu for last week went pretty much as planned.  I had to fill in two dinners still – I made grilled cheese sandwiches one night, which I don’t do a lot, because of the bread  – trying to save bread for toast and not to eat as much of it.  Then I made Veggie Lasagna for Sunday, which I plan to post the recipe for later this week.

Sweet ‘n Savory Beef

Rosemary Penne with Smoky Chicken

Cornbread & Beef Skillet Pie

Lemon Chicken & Rice

Hot Dogs on the grill

Chicken Enchilada Bake

Pizza Pasta Casserole

For more great menu ideas go to:

Three Berry Cobbler


As I said in an earlier post, this was my grandmother’s original recipe for Blackberry Cobbler.  We used to pick blackberries out behind my great grandmother’s house, all along the edge of the property and behind the garage.  It is a wonderful memory.  My grandma would make Blackberry Cobbler and Blackberry Dumplings.  Now, I have never attempted Blackberry Dumplings, gluten full or gluten free, but I’ve made many cobblers (gluten full) and now have made it GF.  

Three Berry Cobbler

Preheat oven to 325°

1 quart fresh or frozen berries.  (I used the frozen three berry blend from Sam’s Club, but I have successfully used many different fruits fresh and frozen in the past)
1 1/2 cups sugar
1 Tablespoon cornstarch

1 stick of butter

1 cup sugar (I used sucanat)
1 cup GF Flour with xanthan gum (I use this blend)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup milk

Mix 1 1/2 cups of sugar and the cornstarch in a medium saucepan, add berries.  Bring to a boil, stirring occasionally, until slightly thickened.

Place the stick of butter in a 13X9 inch baking pan, put in heated oven until butter is melted.  Set a timer so you don’t forget and burn the butter.

Mix together sugar, flour baking powder and salt in a medium size mixing bowl.  In a separate bowl mix egg, vanilla and milk.  Mix well and add to dry ingredients, mix well, until smooth.  Pour this into the melted butter pan and top with berry mixture.

Bake in the oven for about 45-50 minutes.  You can check the cake with a toothpick, but don’t go too far down or you’ll get the berries and won’t be able to see if the cake part is done.

This is great alone, but oh so much better with vanilla ice cream or whipped cream.

For fresh whipped cream:
1 cup of whipping cream
3 Tablespoons of powdered sugar
I use an immersion blender to blend until desired consistency, I’m sure you could use a blender, magic bullet or even a hand mixer for this.

If you do eat gluten you can use regular flour at the same ratio.


Gluten Full Family Recipes Re-made Gluten Free!


I think one of the hardest parts of going GF is losing your food heritage.  All of the recipes and meals that make up so many of your childhood memories.  When you first go GF you (or at least I) start thinking about everything you can’t have, everything you’ll never be able to cook, bake or eat again.  I realized right away that this wasn’t something I could live with.  I began right away to take gluten full recipes and make it GF so my family and I could enjoy it.

I shared before, I think, about wanting to re-make some of my favorite recipes that my grandma used to make.  I have done a few and just this past week, I did another…..I remade, Blackberry Cobbler into Three Berry Cobbler.  I only had this frozen berry blend when I decided on the spur of the moment to make this as an end to Cheeseburgers on the grill, French Fries and Grilled Corn on the Cob.  I also whipped fresh cream for the top.  It was so delicious and my only regret is that I didn’t get a picture.  I will try to post the recipe and maybe try to add a picture later.

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