Tag Archive | Grain Free

Pumpkin Cheesecake–grainfree, dairy free, egg free!

Living here in New England, we are surrounded by pumpkin everything as soon as fall hits! I can usually walk by all of the pumpkin cookies, cakes, and donuts without a problem. But one fall favorite that I simply cannot live without is Pumpkin Cheesecake. This is a bit of a problem considering that both dairy and grains have been identified as allergens and have been proven to mess with my fertility.

 

If I were to eat a real pumpkin cheese cake, not only would I get sick, but it would seriously affect my fertility. Since getting the allergens out of my diet, my hormone levels have gone from sub fertile, to fertile, and now to the optimum zone. I’m not going to let gluten or dairy take that away from me.

BUT, I WILL HAVE MY PUMPKIN CHEESECAKE!

pumpkin cheese cake

If I can make pasta without grains, I can make cheesecake that is dairy-free!

I had a few ideas as how this might be done. I knew I’d need to use coconut milk to substitute for the dairy products, and of course a can of pumpkin, and the rest, well I took what I knew from making other grain free recipes and decided to do a little tweaking. The result was success on the first try!

I was sold on the tastiness of the cheesecake immediately; but, I always like to run a dish by my grain loving friends and family before sharing that recipe with my followers. I am lucky enough that they are always willing to act as a focus group; their opinions mean a lot to me.   Now that they have given me their seal approval, I am pleased to share my recipe with you!

pumpkin cheesecake slice

Pumpkin Cheesecake

Ingredients

Crust:

1 cup nuts of your choice

1 cup dates

1 TBSP coconut oil

1 tsp cinnamon

 

Filling:

1 can coconut milk (I use Native Forest)

1 can organic pumpkin

1TBSP gelatin

1 ½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

 

In a food processor, chop nuts until they have a “meal” like texture. Add dates and coconut oil; process until smooth. Add cinnamon and process one minute. Press into spring form pan.

 

Heat coconut milk until boiling in a large saucepan. In a small ramekin, mix gelatin with water and whisk until smooth. Wisk gelatin mixture into coconut milk, set aside. Mix pumpkin and spices in food processor. Slowly add coconut milk until blended thoroughly.   Pour on top of crust. Refrigerate at least three hours, preferably overnight.

 

I hope you and your family enjoy this recipe as much as my family and friends have!

Peanut Brownie Bites- Gluten Free, Grain Free, Dairy Free, & Delicious!

One of my biggest challenges in my quest for delicious grain free & dairy free food is always dessert! Even when I was only grain free, most of my desserts used dairy; because who needs grain if you can have amazing homemade whipped cream?  But after being diagnosed with an allergy to casein, the protein in dairy, I had no choice but to learn to make grain free, dairy free desserts!

chocolate truffle

Out of desperation came inspiration! I started by checking out recipes that others had created, and I even made a few. Sometimes I find that specialized desserts tend to please a more sophisticated pallet than my own. In my house, a grain free recipe has to taste as delectable as any grain based treat!  It has to be the type of dessert that your average Joe would enjoy.   It must be total comfort food!  Otherwise it’s not something my husband, Frank,  will even dare to try.

The recipe that follows has been tested on numerous grain lovers, skeptics, and “I don’t do  gluten free” snobs! It has been approved by all, and has also been requested to appear at our annual 4th of July party. My favorite thing about this recipe is that it can be made ahead of time and kept fresh in the freezer for when I have that spur of the moment chocolate craving! I hope your family will enjoy it as much as mine already has.

Ingredients:

2cups dates

2 cups peanuts

2 heaping T coconut oil

¼ cup organic cocoa powder

1t vanilla extract

12 oz chocolate chips (dairy free & gluten free)

In a food processor, chop dates and peanuts until mealy.

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Add coconut oil, vanilla extract, and cocoa powder.

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Blend until a dough like consistency forms. Melt chocolate chips in a double boiler. While chocolate chips melt, line a tray with parchment paper and roll dough into one inch balls. Flash freeze dough balls for 5 minutes. Remove tray from freezer and dip dough balls in melted chocolate. Return to freezer to let chocolate set. In less than 45 minutes, you’ll have enough peanut brownie bites to satisfy even the largest party crowd! The Peanut Brownie Bites can be stored in the freezer for up to a month when kept in a well-sealed container.  Recipe makes 4-5 dozen bites!

Peanuty Brownie Bites!  Grain Free, Gluten Free, Dairy Free and Delicious!

Peanuty Brownie Bites! Grain Free, Gluten Free, Dairy Free and Delicious!

Getting Started with a Grain Free Power Hour…

You may be participating in our grain free for a week challenge or you might just want to try a few new recipes.  Either way, a grain free cooking power hour or two, is a great way to get started and save yourself so much time throughout the week.

confused cook

I love my grain free cooking power hours.  I feel so accomplished when I’m done, and my week goes along much more smoothly because my menu is planned and half of my prep work for the week is done.  Oh, and the house smells fabulous, too!

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When I do a power hour(s), I work backwards, starting with the things that will take the longest.  In the case of this week’s menu, that’s the sweet potato casserole, so I’ll start by putting a large stockpot of water on the stove to boil. While the water’s boiling, I’ll load up my bread maker with the ingredients for making my grain free bread, I’d preheat the oven for the roast pork, and then start peeling some carrots.  After the carrots are peeled, halved, and then sliced into thirds, I’d set them aside.  If you have a double oven, then you could even pre-heat it and roast your carrots ahead of time.  If not, no worries, it only takes half an hour to roast carrots, they can go in the oven while you’re cooking the roast pork stroganoff on the stovetop later in the week.

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If you’re really looking to get a jump on your week, one of the easiest ways to cut down on meal prep time is to cook your ground beef/turkey ahead of time.  It takes a short while and by frying it all at once and either refrigerating it or freezing it until you need it, you’ve cut the meal prep time for cheeseburger pie, or creamy spinach bake in half!

Speaking of cheese burger pie and creamy spinach bake, many pre-shredded cheeses use corn starch to prevent caking. That’s a huge no no for me.  If I eat cheese with corn starch in it, I am guaranteed a stomach ache.  My cheddar cheese goes through my cheese grater without a problem.  If you’re using fresh mozzarella and it gums up in your cheese grater, you can slice it with an egg slicer.  Besides getting the junk out of your cheese, shredding your own cheese is beneficial.  It’s cheaper, keeps longer and tastes better this way!

The Grain Free Meal Challenge…

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So are you ready?  We’re going grain free for a week.  You can do this!  You’ve already got your grain free staples on hand, it’s time to get started!

 

This week’s meals:

Roast pork with sweet potato casserole and salad

Roast pork stroganoff with roasted carrots

Grain Free Cheeseburger Pie with steamed broccoli

Stuffed Turkey Cutlets Wrapped in Bacon  with salad and sweet potato casserole.

Creamy Spinach Bake with Ground Beef and Mushrooms

Grilled Tuna Melts with steamed veggies and salad

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I’ve chosen six meals, with the idea that you have at least enough leftovers for at least one whole meal.  Depending on your family size, this may vary.  When I cook for the two of us, I usually cook four large grain free meals each week, we have a left over night, with one of our meals being a quick fix like the Grilled Tuna Melts.  We’re realistic in our house!  At least one night each week we can’t really sit down to a full meal, so we make something quick that we can enjoy without guilt!

If you have grain lovers in your home, you might be surprised by how much they like the meals you make this week.  My husband Frank was reluctant to try my recipes at first, but now he’s game for almost anything I cook.  Once in a while, he’ll have a box of mac n’ cheese, but since he doesn’t have a grain allergy where’s the harm in that?

I recommend you start with a grain free cooking power hour or two.  It’s a simple way to get a good start to the week and get a good deal of your prep work done ahead of time.  You spend less time cooking in the long run and it takes much less time to prepare dinner every evening.  The power hour of cooking is especially helpful if you know that Monday or Tuesday will be a busy evening for your family, that way you cook and assemble your meal almost completely and just pop it in the oven when you’re ready.  If you are having a busy evening later in the week, you can always completely prep a meal and freeze it until you’re ready to take it out either the evening before or morning of that day.

I’m going to be cooking along with you all.  I’ve decided that I’ll freeze anything that we won’t eat and that will be added to my stockpile of quick fix meals since there really aren’t many grain free fast food options available.

Grain Free Thanksgiving 2013

Sometimes I feel like I don’t fit in.  Between the infertility and my grain free lifestyle, gatherings of any type can be summed up in one word: awkward!  This past Thanksgiving is a great example.  We went to my mother’s house for dinner.  It’s our annual holiday there and for reasons that can be addressed in another post, we don’t play “holiday hopscotch,” bouncing from one location to the next.

couple in car

I have an allergy to grains, so I made sure to review the menu with her before our arrival. Specifically, I cannot eat: wheat, rice, oats, corn, or any corn products such as corn syrup and corn syrup solids, barley, quinoa, wild rice, sorghum, teff, and all other grains.  Eating even small amounts of these foods causes me to become ill with a stomach ache that I can only equate to the cramps one gets with the flu.  The one exception to this is white flour.  If I accidentally ingest a small amount of white flour, I don’t get the full blown reaction.   White flour is highly refined and so dissimilar from whole grain wheat, I only get a bloated belly, gain a pound, and the stomach ache goes away within a day.

confused cook

Let me be clear, I know my dietary needs are difficult for the average host to manage, that’s why I take such care to review my allergies with them and ask what I can bring to help with the meal.  If I’m lucky, my host will understand or be somewhat sympathetic, he or she will laugh a bit when I explain that the five staples of my diet are: meat, fruit, vegetables, chocolate, and wine.  From there, we usually problem solve a bit and arrive at a menu which all can enjoy.  I ask that he or she make a vegetable that I can have, and usually I bring a bread, a salad, and or a dessert that is grain free but can be enjoyed by all.

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chcolate chip cookie bars

This was not how Thanksgiving went!  My mother was very offended when I asked to review the menu with her.  I explained that I was aware that she’d be making stuffing, but that over the past year or so I’ve found grains lurking in the strangest places and so I have to be aware of what I’m eating.  We figured I could eat the turkey but not the stuffing. I asked about the sweet potatoes she makes with a maple syrup glaze which used to be my favorite.   Her maple syrup had a corn syrup base and she wasn’t interested in using organic syrup in its place, instead she said she’d make me a baked sweet potato.  This is like watching your friends eat chocolate while you eat a chocolate flavored rice cake, it’s torture.  The rest of the meal was pretty much out as well, her cranberry sauce contained corn syrup, and once again, she wasn’t interested in purchasing or making an all-natural alternative.   We went over the appetizers; there wouldn’t be any of those that I could eat, and same with the desserts.  She wasn’t serving soup, and our conversation ended with her telling me, “I don’t know what you can eat besides the turkey and the canned vegetables, bring whatever you’d like, don’t bring too much because no one else will be interested in eating that stuff.”

question marks

Whether I’m cooking grain free or not, my food is always devoured by all.  Typically, I bring a potato skin casserole, a dessert, and maybe a soup if I’m feeling adventurous.  I’ve served grain free versions of these to grain lovers and received accolades, there’s no reason to assume that people wouldn’t enjoy them.  Rather, I think she was upset that I wouldn’t be eating her food.  Someday, I will be able to explain that my grain free diet is not a choice, but a must in my life; as for now, it doesn’t seem to be sinking in.

I decided that I’d bring the foods that I needed to enjoy a Thanksgiving meal.  That meant: soup, roasted carrots, my usual potato skin casserole, homemade cranberry sauce, grain free chocolate chip bars, and grain free stuffing.  I found some grain free crackers on vitacost and brought those along with me as well so I could at least enjoy the cheese plate while others were feasting on stuffed mushrooms, and all other kinds of grain based goodness.

Thanksgiving table

So, after appetizers, it was straight to the meal. There were no courses; it was everyone grab everything you want and eat quickly so we can get this cleaned up.  I’m my mother’s only child, I’m the extra set of hands to follower her around and assist as needed.  In particular, I was in charge of setting up the buffet .  We squeezed all the food we could onto the sideboard table.  Of course, there wasn’t any room for my food, which was relegated to the kitchen, and remained in the mini slow cookers I had brought it in.  As everyone served themselves from the buffet, I went into the kitchen and helped myself to the grain free goodness which I prepared.  Low and behold, a line of guests followed me to enjoy the soup, cranberry sauce, and carrots that my mother said no one would want to eat.  I can’t blame the guests for not touching the stuffing, it’s not perfected yet, but it was something. On my way back to the table, I also stopped at the buffet table and took some turkey and some butternut squash, which I was assured was safe.

Mid-way through the meal, I felt uncomfortable. Could it have been because we sat down to eat everything at once and I’m not accustomed to eating so much food so quickly?

dishes

I continued to eat my meal, and helped with the cleanup.  When the meal had been cleared and packed away, it was time for dessert, and I still wasn’t feeling well.  I sipped coffee and nibbled at my grain free chocolate chip bars which the grain lovers raved over.  I still didn’t feel well, but I figured my emotions had kicked and the crumby feeling in my stomach had quite a bit to do with the crumby way I’d been treated that day.

Dinner ended.  We were thrilled to go home, our obligatory holiday at mom’s now crossed off the list for another year.  We took care of our fur babies and went off to bed.  In the middle of the night, I awoke with a terrible stomach ache, the one that lets me know I’ve inadvertently eaten corn.  I had the nasty stomach ache, the obnoxious gas that goes along with it, and of course the bloated abdomen that is often called a “grain baby”.  Somehow, despite being so careful with all that I ate and only eating my foods, turkey, a sweet potato, and butternut squash, I had ingested corn and my body was mad!

 

 

It was a rough night.  In the morning, the symptoms were in full swing.  Typically, when I ingest corn, no matter how much, my body experiences discomfort for about four days.   There’s nothing I can do about this.  I just have to drink plenty of water and let my body do what it does.  I did however call my mother and try to determine the source of the corn.  She made no apologies for the illness I was experiencing and was adamant that the foods I had eaten did not contain corn.  I had to disagree with her. I’ve made a fair amount of mistakes with my grain allergy, and I’m familiar with how my body reacts to wheat, rice, and corn, the grains which are most commonly included in foods that one would assume are grain free.

I thought perhaps she had put some maple syrup in the butternut squash, she hadn’t.  I asked if she had cooked the sweet potato in the same baking dish she used for the potatoes candied with maple syrup, she had not.  I was not giving up. I know how my body reacts to corn and this was a corn reaction.

wheat belly

While I was out mom called and left a message, saying that it must have been trace amounts of wheat from the stuffing in the turkey broth which I used to make my gravy.  No way, I only bloat and gain weight from wheat, I do not awaken in the middle of the night with pain.

corn II

I returned my mother’s call and explained that the wheat in the stuffing was a good thought; however, this was a corn reaction without a doubt.  She was adamant that she did not use corn or any corn products in the stuffing.  We reviewed the ingredients list and found the culprit.  She had used sweet Italian sausage in the stuffing.  She couldn’t say that it was all natural or organic, and every sweet sausage I’ve ever found that wasn’t all natural or organic has contained corn syrup solids or corn syrup.

sausage

Since it was a day after Thanksgiving she asked if I was “better” now.  I explained that it was going to be at least four days before anything close to better happened.  I’m not sure what we’re doing for Thanksgiving next year, but I know I wish that I had made her give me an ingredients list for everything she was making that day!  I could have avoided the pain, sleeplessness, and the four pounds I gained from the small amount of corn in the gravy and the turkey.

First grain free holiday

Since I was diagnosed with grain intolerance in October of 2012, Thanksgiving was my first holiday without grains.  The Girl Scout in me said that preparation would make the difference between a successful grain free holiday and starvation.  My mother hosts the holiday every year and had no intention of changing her menu.  This was totally understandable, none of us knew a single grain free recipe and I was still making bread with gluten free flour that contained sorghum, a little known grain.  Yeah, I had a lot to learn!

confused cook

I tried my best to bring food that I could eat.  I brought the bread that I had been making, a stuffing I had made from the bread, I brought my usual potato skin casserole, and some grain free chocolate chip cookies (I later learned that mix contained sorghum as well).   Because the flour I was using at the time contained garbanzo bean flour, the bread, cookies, and stuffing all tasted way to much like beans.  I’ve put a lot of time into perfecting my bread recipe since then and I have to say, it doesn’t taste at all like beans anymore.  It tastes like a homemade sweet bread made from white flour!

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As we ate, I got lots of questions.  Why wasn’t I eating the appetizers?  Weren’t the stuffed mushrooms delicious?  To each of these I explained that I’m unable to eat grains due to an allergy.   The question was always followed by a gasp and then this question, “You can’t eat grains, does that mean you’re gluten free?”  I tried to be polite and explain that gluten is the protein found in wheat.  I am gluten free but not just gluten free, I have an allergy or sensitivity to the proteins in all grains including rice, oats, corn, barley, quinoa, etc.  This was followed by the question, “You can’t eat wheat, you can’t eat rice, what can you eat?”  I gave my standard response: “meat, fruit, vegetables, chocolate, and wine.”

It wasn’t the greatest holiday for me.  I kind of felt like a freak, between not being able to eat all the foods that I had been accustomed to eating and the ridiculous questions that folks were asking about my diet, and the unbearable pain from the endometriosis, I just wanted to hide!  Needless to say, I drank a lot and made my way through the holiday as best I could.

Needless to say, this Thanksgiving is going to be a lot different than last year’s.  No, my host isn’t being any more accommodating-that’s a topic for another blog post.  The difference is that I’ve done my research and created recipes that are grain free but don’t taste different from grain based recipes.   I’ve learned to cook many more grain free recipes over the past year.  This year our menu will feature Italian Peasant Soup, potato skin casserole, stuffing, sweet potato casserole, roasted candied carrots, creamed spinach, homemade cranberry sauce, chocolate chip bars, and bread pudding

Grain Free Cheeseburger Pie

IMG_0522[1]My goal as an amateur grain free chef is to create meals that don’t taste like they’re grain free and can be enjoyed without guilt!  I’ve made cheeseburger pie for my husband and friends many times.  Each time it’s served, it’s admired first for its appearance and then for its taste!

This recipe is an adaptation of a dish a friend’s mother used to make for us when we were young girls.  All we needed was cheeseburger pie, movies, the remote, and life was pretty good.

Eating a grain free diet means lots of veggies, and sometimes, not a lot of fun.   But every once in a while, we need comfort food!  The ooey, gooey, bubbly, creamy taste of cheese is something that can’t be beat.  This recipe is a grain free version of the amazing gooey goodness my friend’s mom made years ago, and goes together in less than an hour from start to finish.  If you’re looking to save time, the ground beef can be cooked, frozen, and thawed when needed.

1lb ground beef/turkey
1c shredded cheddar cheese
1c my grain free flour blend A
1/2 onion chopped
2 eggs
1/4 cup ketchup
1/4 cup mustard
2Tablespoons relish
1 cup milk
1tsp baking powder

Pre-heat oven to 350 degrees.  Sauté onion and ground beef until no longer pink. Transfer to a deep pie plate or casserole, stir in condiments, and 1/2 cup cheese.  In a small mixing bowl mix flour and baking powder.  Scramble eggs and milk and mix into dry ingredients.  Mix well and pour on top of ground beef.  Top with remaining cheese.  Bake 30-35 minutes or until cheese is lightly browned.

Grain Free Staples to Keep on Hand…

For years, I’ve heard about the importance of getting enough whole grains in your diet. When I was in school, the food pyramid was all the rage!  I had the metabolism of a teenager at the time, and I could burn off whatever I ate, plus so much more. food pyramid Years later, things changed.  That grain heavy diet lead to a body that no longer fit in my clothes.   I had no intention of keeping the every growing body that I found myself in.  I was engaged to be married so spending a day with 200 people’s eyes on you is a great motivator to drop the carbs and lose weight quickly.  It was 2004, and the South Beach diet was all the rage. I lost 17 pounds and looked amazing on our wedding day. bride I kept the weight off and kept up the diet of whole grains and few white carbs.  Then little by little the weight came back although I didn’t change my eating habits.  I ate all the whole grains and kept the white carbs to a minimum, I was exercising 3-4x per week and I was still gaining weight.  At that point I called in a nutritionist. Her genius idea was to eat more whole grain carbohydrates, whether they were processed or not. She demanded I reduce the amount of homemade jam and  meat that I was eating.  Let me say that although I wasn’t convinced, everything that I tried hadn’t worked and she was after all a certified expert, I decided to try her way.  The result of trusting her methods was that I gained more weight. weight gain photo After I told her that I’d no longer be using her services, it was my NaProTechnology doctor who discovered my grain allergy.  Of course that wasn’t what I was there for, it was just something I brought up and it was a problem which he immediately solved.  I stopped eating grains, and I started losing weight.  The only problem was that every time I turned around, there was another grain hiding somewhere.   There were grains in kielbasa, bouillon, cranberry sauce, pudding, and so many other foods where no sane person would ever expect to find grains! There’s no reason anyone should have to reinvent the wheel here.  If you’re looking to stock your pantry with grain free ingredients, here’s a quick list of the basics that we now keep on hand at all times.  Items marked with an asterisk will be used in the recipes for the Week of Grain Free Meals Challenge.

Coconut flour*

Tapioca Flour*tapioca flourwhite bean flourcoconut flour

White bean flour*

Almond flour

Xanthum gum*

Better Than Bouillon chicken base

Better Than Bouillon beef base

Organic Herbs both fresh and dried*

Honey (Local honey is best, it will boost your immune system and actually ease allergy symptoms!)

Organic Maple Syrup

Dark Chocolate

This short little list of ingredients has made a huge difference in the way we eat.  I’ve deliberately kept the list concise because trying out a grain free lifestyle should not require taking out a second mortgage!  So often I find recipes which call for ingredients ingredients that require me to spend a week’s worth of grocery money on only one recipe!  Not my kind of cooking! Our foods don’t taste grain free and when we have guests they’re often impressed that what we serve them tastes “real”.  For me, that’s the whole goal of all this, eating delicious food that’s good for me and will actually make me a healthier person. Sacrificing taste is not an option! In the past year, I’ve lost 16 pounds thanks to my grain free lifestyle.  I’ve made no other changes.  So are you ready to do this with me?  I promise you a week of grain free meals including roast pork, cheese burger pie, creamy spinach and mushroom bake, sweet potato casserole and much more!

Leave a comment and I’ll respond with a link for $10 coupon for purchasing your grain free staples!

Roast Pork Stroganoff With Grain free Pasta

roast pork

I’m always looking for new recipes.  Since I’ve been cooking with grain free ingredients, I’ve developed my old stand by recipes, chicken cassoulet, meatloaf made with grain free bread crumbs, turkey cutlets wrapped in bacon, and of course there’s always the standard roast chicken or roast pork.  Whenever I make roasted meat, it’s a struggle for what to do with the leftovers.  With only two of us in the house, there are always leftovers, even when we have guests.  Sure there are a few standard options:  chicken salad on grain free bread, but that takes a bit more prep time than I’d like; and that’s a lunch, not a dinner. Truthfully a green salad topped with chicken would make me happier than a chicken salad sandwich.  I decided to do a search for a leftover roast pork.  Much of what I saw wasn’t grain free, and lots of the recipes included soy, which is also not on my list of approved foods.

I did a little more research and started combining recipes and then added my own twist to make the recipe grain free and amazingly delicious!  Sure, it could have turned out a flop, but that’s what happens when you play kitchen chemist.  For every success there is a recipe or three that flops. No matter what, culinary experimentation is usually worth it.   The end result was a delicious stroganoff style sauce over grain free fusilli pasta made with my Roma Tube Pasta Machine.  I’ll be adding this to my collection of standby grain free recipes!IMG_0498[1]

 

 

Ingredients…

2-3 servings of left over roast pork, thinly sliced

1 batch grain free pasta (or pound of pasta of your choice)

1 cup water

1 cup sour cream

½ cup white wine (I used pino grigio, but any white wine would work well)

1 medium onion chopped

2 cans mushrooms

3T snipped fresh parsley

2T butter

1T better than bouillon

Melt 1tablespoon butter over medium heat, sauté onions and mushrooms until browned, then set aside.  Melt remaining butter and add 1tablespoon my grain free flour blend (either a or b will be fine) and stir until a rue forms.  Stir in water gradually allowing rue to thicken as water is added (a nylon whisk is ideal for this) and better than bouillon.  Whisk in sour cream and wine.  Allow mixture to simmer and thicken. When sauce has thickened add roasted pork, mushrooms, and onions.  Simmer for five minutes.  Stir in parsley then serve over pasta.  This is delicious with a side salad of organic baby lettuce.

Grain Free Chocolate Chip Cookies!

Well, it happened, I turned 29 again.  This year, I’m celebrating the 15 pounds I’ve lost since my last birthday, the improvements in my general health since last year, and all the knowledge I’ve gained in the past year!  I was blessed to celebrate my birthday with my husband, family, and friends this week.  There was great company, excellent food, and most of all there were cookies that I could actually eat!

cookies

If you’re grain free, then you know how the world seems to brighten when you can enjoy grain free treats that don’t taste like they’re grain free at all!  The first batch of cookies was courtesy of my amazing aunt.   After we enjoyed a birthday dinner, she told me she had a treat for me.  While out shopping, she stumbled upon a cookie mix from XO baking Co, and was delighted to find that these cookies were not only gluten free, but also grain free!  We enjoyed the cookies and decided we should absolutely try and find the mix again.

When I tried to locate the mix on line I immediately had sticker shock!  While I will probably order a few packages of the mix to keep on hand for times when I don’t feel like baking cookies from scratch, it’s certainly not a price I want to pay weekly to keep my sweet tooth happy.  So obviously, I’m not going to do without cookies.  I’ll just have to come up with a recipe that I can make from scratch!

Last night we were having guests over, so it was a perfect time to try out a new recipe.  I’ve been working on a new grain free flour blend, one that’s a bit liter than the first.  I’ve used it in baking my bread and it’s worked very well.  To look at this flour, it’s hard to distinguish it from white four at all.  It does have a different taste when it is uncooked, but once heated to boiling temperatures, the taste disappears and you’d swear you’re eating something made with white flour. I decided it was time to try baking some cookies with this new flour.

chcolate chip cookie bars

The result was happy guests who said the cookie bars were pretty much indistinguishable from grain based baked goods.  If the grain lovers go for seconds, I’m pretty sure the recipe’s a keeper.

Wet Ingredients:

2 eggs (or 2T flax seed plus 6T warm water)

1 cup butter or coconut oil

¾ cup white sugar

¾ cup brown sugar

1t vanilla

 

Dry Ingredients:

1 3/4 cup my grain free flour blend (Mix A)

1t baking soda

1t xanthum gum

12 oz chocolate chips

Preheat oven to 375 degrees.  Cream butter and sugar using an electric mixer.  Add eggs and vanilla and blend well.  Mix in my grain free flour blend.  When well blended, stir in in xanthum gum and baking soda.  Stir in chocolate chips.  Spoon batter into an 8x 10 inch baking pan and bake for 20-25 minutes.  Bars are done when a knife is inserted to center and comes out clean.  Cool until room temperature then slice into 1 inch bars.