Gluten Free Almond “Bran” Muffins

Don’t worry!  There really isn’t any bran in these J

INGREDIENTS

1 cup almond milk

½ cup molasses

¾ cup unsweetened applesauce

2 tbs. olive oil

2 eggs

1 cup ground oats

1¼ cups GF all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 cup raisins

½ cup walnut crumbs

 

DIRECTIONS

Preheat oven to 350°F.

Line muffin tins or lightly grease them. (Makes 12 muffins)

In a medium bowl, whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and mix only until moistened.

Gently stir in the raisins and nuts.

Bake 18 to 20 minutes.

 

Gluten Free Cookie Balls

INGREDIENTS

1 package GF Oreo type cookies

1 8oz package of gluten free cream cheese

2 cups gluten free white chocolate wafers

DIRECTIONS

Crush the cookies finely. I used a ziplock bag and my rolling pin. (Don’t try to do them all at once and use a silicone spatula to scrape them off the sides of the bag)

In a large bowl, beat the cream cheese until fluffy.

Add the crumbs and mix thoroughly.

Line two cookie sheets with waxed paper.

Using a lightly greased melon baller, make small balls and place on the waxed paper.

Place the balls in the freezer for about ½ hour.

Melt the wafers in a double boiler over medium-high heat.

Dip the balls into the melted chocolate and return them to the waxed paper.

Allow to set for about 20 minutes.

Store in the fridge for best results.

 

Variations:

Use white cookies and milk or dark chocolate.

Use ginger snaps and white chocolate.

Use your imagination

 

Tim’s Gluten Free Cookies

INGREDIENTS

1 lb butter (or margarine)

3 cups brown sugar

3 eggs

1 cup certified gluten free ground oats

4  (or more)  cups GF all purpose flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)