I brought it home, thinking I would prepare it without eggs and butter, so it would be totally Top 8 free; however, while I was at work that night, The Hubs apparently decided to be father of the year and bake the boys cookies. Well, he made them with Sunbutter and canola oil (which is what I would have done) but he also used eggs… sigh. Oh well. The next time I get this mix, which will be soon, I will make them with flax to see how they turn out.
These were amazing. AMAZING. I love crispy cookies, and these were just that – crunchy and crispy, and they didn’t taste gluten free at all. If you can’t have eggs, use an egg replacer, or make your own using a tablespoon of ground/milled flax seed and 2 table spoons of water (mix them together and let them sit for several minutes til they are goopy like an egg).
1/2 cup canola oil
1/2 cup sunbutter (we use Trader Joe’s)
1 large egg or egg replacer (see above)
1 tsp vanilla
1 box HM GF Cookie Mix
blend the wet ingredients together and add them to the cookie mix. Stir until well blended. put rounded spoonfuls on a cookie sheet and bake in a preheated 350 degree oven for 14-15 minutes, or until the cookies are golden brown and have crispy edges.
The ingredients in the box are: Brown Rice Flour, Sugar, Tapioca Starch, Amaranth Flour, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt.
As a child, I loved it when kids would bring Puppy Chow to school for our Holiday Parties (The original Puppy chow is made with chocolate chips and peanut butter melted over Chex and covered in powdered sugar).
A few weeks ago I made Puppy Chow for myself, and I was trying to figure out ways to make it without chocolate chips and peanut butter (you can buy allergy-friendly chocolate chips, but I have never introduced them to Little Z, and probably won’t until he is a bit older). This is what I came up with. It is easier to make than regular Puppy Chow; Although it is not quite as delicious as the original, it is a nice second, and Little Z loved it. He scarfed it down, getting powdered sugar and cocoa powder all over himself in the process.
I don’t really provide great measurements because I just “eye ball” it.
Rice or Corn Chex Cereal
Canola Oil (a few Tbl Sp – just enough to lightly coat the cereal when drizzled over it)
powdered sugar (contains corn; see here for a corn-free recipe)
With a spoon, drizzle canola over the cereal, while mixing to lightly coat all the cereal. Once cereal is coated, sprinkle cocoa powder over the cereal using a sifter. Once the cereal is coated with the cocoa powder, sift powdered sugar over the cereal and mix until coated. Seal in an airtight container.
If you have been following my blog, you know that I wondered if my son was intolerant to corn. I recently re-introduced corn into his diet, and he seems to be tolerating it well. This is wonderful, because it opens up so many new opportunities for meals and snacks since corn and corn derivatives are in just about everything (including most brands of marshmallows).
Rice Crunchy Treats are simply a new version of Rice Crispy Treats, and in my opinion, are easier to make than the original version because you don’t have to waste your time melting butter. When I was breast feeding (and before I knew my son had gluten issues) I made these with Rice Crispies, and even though the oil element in this recipe is canola oil, everyone who has eaten them says they cannot tell they are made without butter. Since finding out Little Z is intolerant to gluten, I make them with Rice Chex. I can’t really taste a difference between the original loved standard, except for an almost imperceptible texture difference due to the difference between Rice Crispies and Rice Chex. I have been using the Walmart brand of Marshmallows because it says on the package “naturally gluten free.” Ingredients:
¼ cup canola oil
10½ oz safe marshmallows (about 36 large marshmallows)
7 to 8½ cups Rice Chex Cereal (depending on how gooey you want your treats)
In a large pot, combine oil and marshmallows and turn the heat setting to medium-high. Stir with a wooden spoon continuously until the marshmallows are melted. Add the Rice Chex Cereal and stir until well mixed and thoroughly coated with marshmallow. Place in a greased 11×13 pan and press and smooth out bars with a plastic zipper bag on your hand. Let cool and cut. Makes about 24 bars.
This is such a sweet, moist cake that I didn’t add frosting, (well, I also don’t really like frosting that much, but this cake really didn’t need it!). This cake is delicious and I really can’t tell that it is gluten free (or egg free, for that matter). Such a perfect treat for the fall – and little Z loves it.
1 cup packed brown sugar 2/3 cup orange juice or water 1 cup canned pumpkin (I ran out of pumpkin, so I used ½ cup mashed butternut squash & ½ cup pumpkin and it worked great). ¼ cup canola oil 1 tsp vanilla extract ¼ tsp salt 2 cups white/brown rice flour 1 Tbl sp cinnamon 2 tsp baking powder ½ tsp baking soda 1 cup finely shredded carrots
Icing (optional) ½ cup powdered sugar 2 Tbl sp orange juice or water 1 tsp cinnamon
Cream together brown sugar, orange juice, pumpkin/squash, oil, vanilla and salt. Add flour, baking soda and powder and stir until thoroughly mixed. Stir in carrots. Pour batter into a greased 9×13 inch baking dish and bake 25-30 minutes in a preheated 350° oven until firm in center. Let cool and top with icing (if desired).
I made this recipe recently and it was very tasty. I adapted it from Sunny Cinnamon Bars from the cookbook, “Cookies for everyone” (if you follow this blog, I use this cookbook all the time). The original recipe calls for 1/2 cup unsalted sunflower seed kernels. Little Z reacts badly to sunflower oils and seeds, so I left them out. If you or your child doesn’t react to sunflower seeds, I think it would definitely be a great addition to this recipe by adding another element of texture.
1 cup applesauce 1 cup packed brown sugar ½ cup canola oil 1 Tbl sp ground cinnamon ¼ cup water 1½ cups white/brown rice flour ½ cup tapioca starch dash of salt 2 tsp baking soda 1 cup raisins 1/2 cup sunflower seeds (optional)
Topping: 1 tsp cinnamon ¼ cup brown sugar 1 cup crushed Chex cereal(or safe granola)
Mix together dry ingredients in a bowl and wet ingredients in another. Stir in raisins. Pour into an 8×8 baking dish. Sprinkle sugar and cinnamon on top, and top with crushed Chex. Bake uncovered for 40 minutes in a 350° preheated oven.
Lil Z is starting kindergarten in about three weeks. MY BABY IS STARTING KINDERGARTEN IN THREE WEEKS… hyperventilating… where has the time gone?! I’m no longer in my twenties. I realized today while helping at my church’s VBS that I am technically old enough to be the mother of the 14-year-old classroom helper!!!
But I digress. I wanted to repost this recipe because I plan on making it as a quick breakfast for Lil Z to eat as we drive to school. See, at our house, no one is on time for anything — EVER. And sitting down for breakfast when you have to be somewhere before 10 am is never going to happen. So instead of serving him dry cereal from a zip-log bag as we race to school, this will be what I feed him (I’ll save the zip-lock cereal for week two and the rest of the school year!).
These crackers, when rolled thin enough, are a very delicious alternative to graham crackers (they really do taste a lot like graham crackers!). When rolled thick, they taste like a muffin in bar form. I have made them with and without oatmeal. Either way, they taste wonderful and are very satisfying. A good friend of mine and her little boy (who are not gluten free) love these, and even though I can eat gluten and eggs, I will gladly eat this over a lot of snacks because it is not only healthy, but filling (unlike a lot of processed snacks).
Unfortunately, each time I have made these (and anything with flax meal), Little Z gets very fussy, diarrhea and diaper rashes. I think the high fiber of the flax meal bothers him. This is disappointing because these are fairly easy to make and he adores them.
½ cup canola oil (coconut oil would work great, too)
½ cup packed dark brown sugar
½ cup honey
1 tsp vanilla extract
1 ½ cup brown rice flour (I usually use brown)
1 cup rice bran (or 1/2 cup rice bran & 1/2 cup Quinoa/GF Oatmeal)
1 cup flax meal
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp salt
2 tsp ground cinnamon
½ cup rice milk
Sugar-in-the-raw (as much or as little as needed)
Mix together the dry ingredient, except sugar-in-the-raw. When thoroughly mixed, slowly add the rice milk while stirring. The dough becomes sticky, so you may need to mix/knead by hand. Divide the dough into 4 balls and place each ball on a cookie sheet lined with aluminum foil. Roll out each ball – Roll out the dough very thin for crackers, or thicker for bars. Cut into individual bars with a knife (I use a pizza cutter). Sprinkle sugar-in-in-the-raw on top. Curl aluminum foil around the edges (so they don’t burn and bake in a 350° oven for 10 minutes; uncover edges and bake 5 more minutes until lightly browned. Let cool completely before handling the crackers/bars.
Adapted from Cookies for Everyone, Laakso and Hammond
These were really easy and fast to make. Bravo Brownies have a chewier texture than “normal” brownies, but they are a great alternative to the wheat version – and they taste really good, and are very moist. Little Z ate them twice today, and threw a tantrum each time we had to cut him off.
Ingredients: 1 cup superfine sugar 1/3 cup tapioca flour 1/3 cup white rice flour ½ cup unsweetened cocoa powder ½ cup applesauce ¼ cup water 1 tsp vanilla extract (leave out if you have a corn allergy, or make your own) ½ tsp baking powder (use featherweight if you have a corn allergy, or make your own) ¼ cup powdered sugar (has corn, you can make your own)
Preparations: mix all dry ingredients together (except powdered sugar) and add wet ingredients and blend until smooth. Line an 8 by 8 inch baking pan with aluminum foil (extend foil over the sides). Pour batter into pan and bake in a 350° preheated oven for 30 minutes (or until edges are firm). Cool completely in pan (for easier cutting, you can freeze for 15 minutes or so). Remove from the pan using aluminum foil and cut into squares. For a fun twist, cut using cookie cutters.