Gluten Free PB&O Brownies

Gluten Free PB&O Brownies

My daughter made this recipe with real Oreos and they were such a hit, I decided to make a gluten free version.

These are best served warm

INGREDIENTS

1 pkg. K-Toos

Approximately ½ cup peanut butter

1 recipe of brownies http://wp.me/prAld-i3

 

DIRECTIONS

Make the brownie recipe in a large bowl and set aside.

Grease or line muffin tins.

Place a spoonful of brownie mixture in the bottom of each muffin tin.

Spread a generous amount of peanut butter on one side of each cookie and place in the muffin tin. (peanut butter side up)

Pour brownie mixture over top of each cookie to about ¾ full.

Bake at 350ºF for about 10 minutes. (A toothpick inserted in the centre will come out clean) DO NOT OVER-COOK!

Gluten Free Samples At Holly’s Sweets and Eats!

I met my sister in town this morning and we treated ourselves to tea at Holly’s Sweets and Eats.

Today we had the Caramel Apple squares and I have to tell you, they were incredibly good.  We also sampled the fresh GF bread that was being made – soft and airy with a lovely flavour.

I must admit, though, that the best thing was the lemon square we sampled.  It tasted like my grandma’s lemon pie!!  I think that will be my new favourite thing from Holly’s (until I try another of their scrumptious creations)

You might remember, I purchased our chocolate cake for girls day out from Holly’s as well.  (There is an addiction!)

Holly’s is having a GF sample day on the first Saturday after Thanksgiving!

I am hoping to be there – hope to see you there as well

Here is where you can find Holly’s Sweets and Eats:

12 Commerce Park Drive,
Unit L, Barrie, Ontario

Phone: 705.735.3366
Fax:  705.735.6509

info@hollyssweetsandeats.com

Convenient Hours of Operation
Mon to Thurs: 8am to 6pm
Friday:             8am to 8pm
Saturday:        8am to 4pm

Gluten Free Lemon Bundt Cake

INGREDIENTS

2 cups NuNaturals More Fiber Stevia Baking Blend

½ cup butter, softened

4 eggs

1 ½ cups Cassava Flour

1 cup brown rice flour

1 ½ tsp baking soda

1 ½ cups almond milk

3 droppers full of NuNaturals Pure Liquid Lemon NuStevia

DIRECTIONS

Preheat oven to 325ºF.

Lightly grease a bundt pan.

Mix the softened butter and Stevia Baking blend until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients and almond milk alternately, a little at a time.

Add the Lemon NuStevia and beat well.

Pour into the prepared pan.

Bake 45 to 50 minutes.

Test with a toothpick after 40 minutes and again at 45 and 50.

Do not overcook.

Allow to cool about one hour and invert onto a cake plate.

Glaze if desired. (Not recommended for diabetics)

Glaze

1 ½ cups of powdered sugar

¼ cup melted butter

2 to 4 tbs fresh lemon juice.

Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”

Gluten Free, Sugar Free Chocolate Orange Macaroons

INGREDIENTS

2 eggs

½ cup NuNaturals More Fiber Stevia Baking Blend

1 tbs cocoa

3 droppers full of NuNaturals Pure Liquid Orange NuStevia

2 cups coconut

DIRECTIONS

Preheat oven to 350ºF

Lightly grease a large cookie sheet.

Beat the eggs.

Add the baking blend and cocoa.

Mix well.

Add the orange NuStevia and beat well.

Add the coconut and mix with a spoon.

Drop by spoonfuls onto the prepared pan.

Bake about 6 minutes.

Allow to cool before removing from the pan.

Gluten Free Bacon and Eggs Cookies

I got the inspiration for these when one of the firefighters I work with brought in a batch his wife had made.  Hers were made on regular Arrowroot cookies she bought in the store,  so I couldn’t eat one.

INGREDIENTS

For the cookies:

¼ cup butter, softened

½ cup palm sugar

2 eggs

1 ¼ cups cassava flour

½ cup arrowroot flour

¾ tsp baking powder

For the “bacon and eggs”

1 cup GF white candy maker wafers

12 or more yellow GF candy maker wafers

12 or more Glutino GF pretzel sticks

DIRECTIONS

Preheat oven to 350ºF

Lightly grease two large cookie sheets.

In a mixer bowl, beat the butter and eggs.

Add the dry ingredients and blend well.

Dust a board with cassava flour and roll the dough out to about 1/8^th inch thick.

Cut with a round or oval cookies cutter.

Place on prepared cookie sheets and prick several times with a fork.

Go ahead and try out different patterns if you like – they will be hidden by the “bacon and eggs” anyway.

Bake until golden – about 8 minutes.

Allow to cool and decorate with the following.

Melt the white wafers and spread onto cookies covering most of the cookie.

Place a yellow wafer on one edge of the white.

Break a pretzel stick in half and place both halves side by side on the largest part of the white.

Do the cookies one at a time, so that the yellow wafer and the pretzels will stick.

Gluten Free Nutty Fruit Bars

INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup palm sugar

1 cup honey

2 eggs

½ cup tahini

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Aunt Jayne’s Coconut Macaroons

INGREDIENTS

2 eggs, well beaten

½ cups sugar

1 tsp vanilla

3 ½  cups sweetened shredded coconut

 

DIRECTIONS

 

Preheat oven to 350ºF

Grease a large cookie sheet.

In a large bowl, beat the egg.

Add the sugar and vanilla and beat again.

Add the coconut and mix well.

Using an ice cream scoop, drop the mixture onto the cookie sheet.

Flatten slightly with the bowl of the scoop.

Bake 15 to 20 minutes. You want them golden but not over-cooked.

Cool for about 5 minutes then loosen from the cookies sheet.

 

VARIATIONS:

Melt ½ cup GF chocolate chips and drizzle over the cookies.

Or add 1 ½ tbs to the egg mixture prior to adding the coconut.

Astoria Mills – Gluten Free Baking Mixes

Feel good and enjoy all the foods you love again!

About Astoria Mills

Certified Gluten Free

Gluten Free – Lab Tested – NO DETECTABLE GLUTEN

Kosher Parve

Blended in a Dedicated and Certified Gluten Free Facility

Facility is HACCP

Pharmaceutical Grade Blending

Made in Canada

Premium Blends

7 Mix Baking Mix System works together to make anything you want – gluten free!

Superior Taste – you can serve anyone!

Bulk Blends – 20 Kg Bags

Artisan Quality – gluten free!

Commercial Baker tested, Chef tested, Restaurant tested, Customer tested, Celiac tested

Nutritionally Enhanced with proprietary Vitamin and Mineral Formula

Contain Resistant Starch for added nutrition

Store Support

Your store/bakery location profiled on our website

Your store/bakery mentioned on Facebook – 23,000 plus members and growing

See Thru, Resealable Packaging

QR Code on each package for in-store shoppers with Smart Phones

Shipped from Ontario

Customer Support

Gluten Free Baking Classes online video

Instructional Videos for each mix

Free eCookbook with 300+ Recipes and a Chapter for each mix

Suggested Menu Planning for Gluten free families

Starting a GF Diet Plan for newly diagnosed gluten intolerants or celiacs

In -Store Demonstrations in some areas

Gluten Free Workshops & Cooking Classes

How Does the Astoria Mills Cooking and Baking System work?

Below is an brief explanation of the Astoria Mills Baking System and what you can make using

these mixes. For exact easy to follow step by step recipes see the Astoria Mills Gluten Free

Cookbooks (an e-book by Trina Astor-Stewart.

A. THREE BASIC FLOUR MIXES (Corn is all non-GMO)

Because no one gf flour blend will do it all, Astoria Mills believes you should have the best mix

for whatever item you want to make. Use these three Basic Mixes in your favorite recipes or

utilize our 100’s of already tested traditional style recipes from the Astoria Mills Gluten Free ECookbook.

The recipes are in easy step by step format, easy for the novice cook to follow, as

well as the experienced baker

All Purpose Flour – Mix #1

An Enriched blend containing white rice flour, potato and corn.

Use to make gluten free: Muffins, pancakes, snack cakes, cookies, pan breads, biscuits, crumble

toppings, roux sauces, deep fry batters, use for dredging and coating meats, fish and

vegetables. (also used in combination with Astoria Mills Pastry Flour – Mix #2 in various recipes)

Pastry Flour – Mix #2

An Enriched blend containing sweet rice flour, potato and corn.

·        Aztec Harvest Blend – Mix #4

Whole Grain/Germinated Seed Blend

Both a flour and a stand alone mix. Make gluten free: Flat breads, hot porridge, chappatti, artisan breads, pumpernickel bread, add to any recipe for more whole grain/germinated seed goodness. Corn free.

·        Pizza & Bagel – Mix #5

Make gluten free:Pizza, bagels, pitas, kaiser rolls, baguettes, artisan breads, donuts.

A complete mix, all you add are liquids.

·        Brown Bread Mix – Mix #6

Make gluten free: Sandwich Breads, Hamburger/Hot Dog Buns, Dinner & Sub Style Rolls, Pitas & Donuts – Rice Free.

·        White Bread Mix – Mix #7

Make gluten free: Sandwich breads, hamburger buns, hot dog buns, sub-style buns, dinner rolls, pitas, Texas Toast, Braided Challah, donuts, artisan breads.

Use to make gluten free: Pies, pastry, cookies, yeast breads, biscuits, scones, moist chocolate

muffins, cakes and brownies. Also use to make: puddings, gravies and a flour with which to

knead dough and to dust baking pans.

Fine Flour – Mix #3

An Enriched blend containing potato and corn

Use to make gluten free: Tortes, fine cakes, crepes, breads, biscuits, fresh pasta, pierogis,

wraps, lasagna noodles, phyllo dough, use as a kneading and dusting mix.

Astoria Mills gluten free mixes for breads, pizzas, buns, main dishes and desserts.

You can tell the difference when you taste it !

www.AstoriaMills.ca

A.J’s Care Packages Has A New Logo!

A.J’s Care Packages

Mucho Burrito – Has Gluten Free Menu Items!

50 Mapleview Drive West  Barrie, ON L4N6L4
(705) 739-6824

Or go to Mucho Burrito

My sister and I went to Mucho Burrito on Mapleview in Barrie for lunch today.  There are several items on the menu that are gluten free.

They offer corn tacos (hard shell as well as soft shell). In addition to that they also offer open burrito bowls and salad bowls
(traditionally served in a baked tortilla bowl), but for their gluten-free menu they prepare the same items (Open Burrito Bowls & Salads) in plastic containers.
In the meat options they offer chicken, steak and Chorizo sausage.

My sister and I shared a burrito bowl, a salad bowl and a chicken taco.  Large portions, with fresh ingredients, at a great price.  I will be back! (Maybe I’ll see you there)

The restaurant is very clean, the staff was friendly and knowledgeable and the atmosphere was very Mexican.

Special thanks goes out to Andy and Priya Gogia for hosting our lunch today.  They are a lovely couple.

 You can find the Allergen chart here

When you visit, be sure to tell the staff that you are gluten free.  Visit soon and tell them Aunt Jayne sent you!