Tim’s Gluten Free Cookies

INGREDIENTS

1 lb butter (or non soy substitute like coconut butter)

3 cups coconut palm 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)

Gluten Free Granola

INGREDIENTS

2 cups certified gluten free oats

¼ cup flax seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds

1/8 cup walnut crumbs

¼ cup raisins

¼ cup chopped almonds

¼ cup dates, chopped fine

1/8 cup dried cranberries

½ cup crunchy peanut butter

½ cup honey

5 tbs coconut oil

DIRECTIONS

Preheat oven to 300ºF

Line a large shallow pan with waxed paper or parchment paper.

In a large bowl, mix together the first 9 ingredients.

In a small saucepan, melt the remaining 3 ingredients stirring constantly until mixed.

Mix the melted ingredients into the dry ingredients making sure they are well blended.

Press into prepared pan.

Bake for about 30 minutes.

Do not over-cook.  The granola will “crisp” up as it cools.

When completely cooled, crumble the granola into a container with a tight fitting lid.

Store in a cool, dry place.

This makes a great breakfast cereal or a light snack for your purse or lunch box.

Mexican 7 Layer Dinner

Lightly grease a large casserole dish

1st layer 4 cups brown rice (cooked)

2nd layer 4 cups chili

1 cup corn niblets(be sure they are non-GMO)

3rd layer 1 can refried beans (Or make your own)

Heat in a 350ºF oven for 20 minutes (Or until hot)

4th layer 1 small jar salsa (or make your own)

5th layer 2 cups diced green pepper

6th layer 4 cups crushed tortilla chips (be sure they are gluten free and non-GMO)

7th layer 3 cups shredded cheddar or non-dairy substitute (no soy)

Serve with sour cream (or goat yogurt) and a tossed salad.

 

NOTE: This can be made in individual dishes too!

Don’t forget to check your labels!

The Brighter Side of Gluten Free – Blog Review

As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I

f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)

I found this blog easy to navigate and I really like it. I will be visiting again – you should too.  http://thebrightersideofglutenfree.blogspot.com/

What Is Left? A Blog Review

What is left? is a lovely blog with tons of wonderful recipes (Including incredible photos)

It is bright, easy to navigate, easy to read (even for us older folk who need the cheaters LOL)

There are tons of tips and articles as well.

Not only is it gluten free, it is also cow dairy, sugar, garlic, red beans, red meat, eggs, and cranberries free as well!

I really like this theme (Sort of a journal feel to it)

I will be coming back to this blog again and again.

http://www.whatisleft.ca

Blog Review – Eastern N C Celiacs

Here is a wonderful blog! It is  full of information about living gluten free, recipes and events as well as product reviews.

Bright and cheery, the colours pop but it is really easy on the eyes.

Easy navigation, clear menus and interesting articles written very well, I would give this blog an 8 out of ten!

You will want to add this one to your blog roll.

http://easternncceliacs.blogspot.com/

Gluten Free Basic Cookie Mix

INGREDIENTS

8 cups GF all purpose flour mix

4 cups coconut palm sugar

½ tbs salt

1 ½ tsp baking soda

1 lb vegetable shortening

DIRECTIONS

In a very large mixing bowl, mix together all of the dry ingredients until well blended.

Cut in the shortening until the mixture is crumbly.

Store in an air-tight container for 3-4 months. (Freeze in a zip lock bag for longer storage)