Pamela, you have done it again!
It was my great pleasure to try these new soft, chewy, certified gluten free bars.
They are also non-dairy, low in sodium and sweetened with agave and coconut sugar!
I work 12-hour shifts and on night shifts, especially, I am always looking for a healthy snack. Pamela’s Whenever Bars are very satisfying.
The best part of these Whenever Bars, aside from the 4 awesome flavours, is that they are a good source of fiber. (When you live gluten free, fiber is important)
Which one are you going to try first?
Oat Raisin Walnut Spice?
Oat Cranberry Almond?
Oat Blueberry Lemon?
Or Oat Chocolate Chip Coconut?
Oh just try them all! You know you want to. After all, Pamela has never disappointed us.
Go to Pamela’s web site and check out these and other delicious products.
About Izzi B’s Allergen-Free Cupcakes
Izzi B’s Allergen-Free Cupcakes is a wholesale bakery in Norwalk, CT. Our cakes and cupcakes are free of gluten, wheat, soy, dairy, eggs, nuts, casein, honey, seeds and apples. No preservatives, no trans-fats, no refined sugar, no cholesterol. Vegan and celiac friendly. All ingredients are either all-natural, organic or Fair Trade. All our food colorings are made of natural derivatives of plants. We supply frozen and freshly baked cakes and cupcakes to retail establishments in Fairfield, New Haven and Westchester Counties, as well as individual orders to customers right from our wholesale bakery or ship them to you. We deliver—to New York City, too! (We’re currently working on getting into a store near you.) Our cupcakes and cakes freeze well and are great for schools, playdates, and just plain I-need-a-treat-now. Our bakery is an allergen-free facility, ensuring that all of our baked goods are free of all the above listed allergens, all the time. And, you don’t have to have a food intolerance to enjoy Izzi B’s cupcakes. Izzi B’s wants everyone to know there are options when it comes to making smarter, healthier food choices, even treats. Remember, you are what you eat.
Izzi B’s Allergen-Free Cupcakes manufactures it’s products in a dedicated facility that is free from all commons allergens, offering consumers the highest level of assurance that the products you’re enjoying are safe and free from cross-contamination.
Please vote for our gingerbread house.
Open voting for fan favorites takes place from November 12 -‐ December 18 either at the museum or on the Museum’s website: www.stamfordmuseum.org.
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.
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 
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)
Tired of trying gluten free crackers, only to be sorely disappointed? Look no more!
I was lucky enough to have been approved to do a review of Kitchen Table Bakers Crisps. They are wonderful!
Kitchen Table Bakers special blend of pure aged cheeses lends itself to a complex yet uniquely subtle flavor that goes well by itself, with a “Caesar” Salad, a bowl of soup, a glass of wine or with any of your favorite gourmet dips or toppings.
I was sent both the original and the “everything” and they are so yummy and satisfying. I especially loved the “everything” but the original are fabulous with garlic hummus.
Thanksgiving is coming, order your crisps now and make a tray with all 9 flavours and 3 or 4 of your favourite dips.
You can find recipes and ideas on their web site. http://www.kitchentablebakers.com
I highly recommend these.
I was fortunate enough to have been asked to do a review of El’s products. Of course I am under no obligation to give a good review. These are my thoughts.
I tried the Bagel Snaps first. These crunchy, satisfying little snaps have a fabulous “bagel” flavour. They were a perfect mid-afternoon snack.
Then I tried the Medleys. Oh my gosh! I could not stop eating them! They are crunchy and zesty. Medleys and a movie – what more could you want. A great way to spend a rainy evening.
El’s products contain:
No gluten
No preservatives
No trans fats
No cholesterol
No fake colors
No fake flavors
No hydrogenated oil
No GMOs
No eggs
No nuts
(well, corn nuts, but we’re pretty sure they don’t count)
No dairy
Are you ready to try them? Go here: http://www.elskitchen.com
Gluten Free Instant Oatmeal
EAST HARTFORD, CONN., August 8, 2011- Bakery On Main recently introduced its new instant oatmeal. This multigrain hot cereal comes in three delicious bakeshop flavors that will jumpstart your mornings.
This is good news for anyone who follows a gluten free diet, and that’s a growing population. Now it’s not only individuals with Celiac Disease (who must adhere to a lifelong gluten-free diet), but also:
Bakery On Main Gluten Free Instant Oatmeal is made with whole grains including certified gluten free oats, amaranth and quinoa plus chia and flax. This healthy comfort food is high in fiber, non GMO, dairy and casein free, low sodium, GFCO certified gluten free and Kosher OU Parve with no transfat or cholesterol.
The three delectable bakeshop flavors are Apple Pie, Strawberry Shortcake and Maple Multigrain Muffin.
Gluten Free Instant Oatmeal is currently available for purchase on www.bakeryonmain.com with free shipping. It will begin appearing on store shelves in the fall. Suggested retail price is $5.99/10.5oz box which contains 6 individual packets.
ABOUT BAKERY ON MAIN
Bakery On Main was founded in 2003 with a simple philosophy: food that’s good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about the taste of
many of the gluten free options available to them. He thought that no one should have to suffer because of a food allergy or other special dietary needs, and made it his mission to create products that were good for them but taste like they aren’t.
Today, the company’s premium gluten free products are made in a 34,000 square foot manufacturing facility with state of the art quality controls and in-house gluten testing on every batch. Located just a few miles down the road from the original bakery, the plant maintains the same small bakery quality by continuing to bake in small batches. For more information, visit www.bakeryonmain.com .
