Recipes for Dr. Approved Autoimmune-Friendly Halloween Treats

Recipes for special diet treats are always welcome in my mailbox!  How about yours? If you said, yes, you may want to follow this link to Dr. Amy Myer's post, "My Top 5 Treats for an Autoimmune-Friendly Halloween".

Stop the Cravings Chia Biscuits-(free of gluten, grain, dairy, egg, nut, soy, and sugar)

I love biscuits!  Do you?  If you are like me, a girl who loves biscuits, but must adhere to a rather strict healing diet, I believe you will be pleased to have this recipe in your repertoire.  I created this recipe to accommodate my "free of" requirements  (free of: grains, gluten, nuts, eggs, soy, sugar, dairy)  and to stop my cravings for biscuits.

Before traveling, I am usually baking these biscuits to take along to keep my hunger at bay.  They have seen me through many road trips.  When not traveling, they are my favorite snack eaten hot from the oven or topped with pear butter spread for a delicious treat.  I even like to squeeze my juicy grass-fed burger in these for a moment where I feel complete bliss with nothing missing or lacking!  Until they fall apart as the hot burger melts the coconut oil, but that doesn't bother me at all. (Grain-free and egg-free baking does have its ups and downs!)

So you see, this recipe I created just for myself and I happily enjoy them!  

In my opinion, these biscuits are full of super nutrients.  The healthy, delicious and nourishing foods like coconut oil and chia seeds make this biscuit healthy like no other biscuit I know of.

In case you are wondering... What is the big deal about chia seeds? Chia seeds are a wonderful super food that I became acquainted with while looking for a great egg replacer. I think you will be delighted to learn that chia seeds contain eight times more essential omega 3's than salmon.  Omega 3's in chia seeds have been clinically shown to be effective in preventing and reversing high cholesterol and heart disease.  I think you get the idea that chia seeds are a healthy choice. There is much more to learn about them, but if I tried to tell you much more this post would get quite lengthy. 

It is enough for me that "Chia" is the  Mayan word that means "strength". I am all about adding food that gives me strength!

The coconut oil is a marvelous source of medium chain fatty acids which is the closest thing in nature to human breast milk.  Researchers have concluded that 3.5 tablespoons of coconut oil a day is equal to the MCFA that a breastfeeding infant would consume in a day.

I will let you in on a little secret.  These biscuits make me feel really satisfied and calm.  Thus the name "Stop the Cravings Chia Biscuits":  I often wondered why when I ate my biscuits in the morning and was busy making breakfast for the boys, cleaning the kitchen  (many times dishes from the night before :() I felt as if I had eaten a big breakfast.  My energy was good and all I ate was my biscuit.  Really, I would have a brief moment trying to remember did I eat breakfast?

As usual, my curious nature had to find out "Why?" 

What is the magic inside these biscuits? 

The chia seeds? 

I had to do a little researching to figure this out.  That is when I found a video segment  from the Dr. Oz Show, which I believe reveals a little "secret" about chia seeds. Dr. Oz's video, Try Chia Seeds to Stop Snacking,  explains the wonders of chia seeds. After watching this video, my theory is that the addition of the chia seeds to the recipe is making me feel full.  Dr. Oz illustrates this extremely well in the video.  Plus, I am adding the healthy fats from the coconut oil which is keeping me full and feeling satisfied for a while. Anyway, I believe it's a winner.  I like his tip, especially if you need assistance in feeling satisfied and overcoming cravings.

What do you think? Would you drink your chia seeds?   Personally, I would rather eat my biscuits than drink chia seeds, but I will leave that decision to you.  I love my biscuits and I share them just in case you are like me.

Stop the Cravings Chia Biscuits

Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free*, Soy-free, Sugar-free

Ingredients:

• 7 tablespoons (1/2 cup minus 1 tablespoon) coconut oil (I use Tropical Traditions Organic Expeller-pressed. It does not have a strong coconut flavor - See blog sidebar for affiliate link.)
• 3 Tablespoons ground chia seeds (I use Navitas Naturals chia seeds, ground in a dedicated coffee grinder) or Navitas Naturals Sprouted Chia Powder (easiest to digest)
• 3/4 cup full fat, canned coconut milk, - (Natural Value is BPA-Free and guar gum-free) (or 2 heaping tablespoons of coconut creme concentrate and 3/4 cup water) or sparkling water (See my notes at the bottom of this post)
• 1 Tablespoon lemon juice, freshly squeezed or organic apple cider vinegar
• 3 Tablespoons Kime's Pear Butter Spread
• 9 drops stevia liquid (I use Body Ecology brand)
• 1/2 cup coconut flour (I like Tropical Traditions - see blog sidebar)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt

*Optional additions: 1/4 cup freshly shelled pecans, or finely chopped apple (my favorite)

Instructions: 

1. Preheat oven to 350 degrees Fahrenheit
2. Line a large baking sheet with parchment paper.
3. Melt coconut oil in a medium-sized saucepan over medium low heat.
4. Add to the saucepan the ground chia seeds, coconut milk, lemon juice/apple cider vinegar, pear butter spread, and stevia.  Stir with a spoon.
5. Add the dry ingredients - coconut flour, baking powder, baking soda and sea salt to the saucepan and stir until mixed well.
6. Shape into biscuits with a spoon and your hands. Place biscuits on the parchment lined baking pan.  Makes 10-12 biscuits.
7. Bake for about 25 minutes. 
8. Store in the refrigerator unless on the road!

Notes:  .

Why is important to seek out BPA-Free products? 
In a nutshell, BPA blocks the methylation cycle which is crucial for the body to detoxify and make glutatathione, the master antioxidant.  For each toxic molecule, we need a molecule of glutathione to remove the toxin from our body.  That is vitally important for good health!

If you are healing your gastrointestinal system then you most likely want to avoid guar gum. Avoiding this additive makes a noticeable difference in my digestive system. 

If I was unable to find BPA-free and guar gum-free canned coconut milk I would experiment and figure out how to make my own with shredded coconut and water. That is on my "to learn someday" list.  

Over time, I have decided I love using the sprouted chia seed powder in this recipe.  The sprouted version is highly digestible and my body likes it best. It is higher priced, so I leave that choice up to you.

Blogger Disclosure:  I am an affiliate with Tropical Traditions, because I love and use their products in my recipes.  Just so you know, if you are a new customer and purchase Tropical Traditions products through my blog links I earn a gift certificate of $25.00 for the referral. .   
  

In Loving Memory....Heavenly Cherry Cashew Bars

My dear readers, it has been a tough few weeks.  My heart has been heavy with grief at the loss of both of my parents only six days apart. We have been surrounded by love overflowing  from a community of wonderful people who love my parents.  I kept thinking how we were receiving this love as a gift from the love my parents had given out that kept on blessing us even when they were not here.  That is just how my parents would have planned it if they could.  I find comfort that my parents are together with our Lord, forever and I know one day we will be reunited.  What a glorious day that will be!

As believers we believe “in hope of eternal life, which God, that cannot lie, promised before the world began!” (Titus 1:2) 
 
I am thankful for the wonderful gift God gave me of loving parents.  Their love for God and family shaped me and I am who I am because of all they taught me.  If you met my parents they would have made you feel like family. Their door was always open.


It has been hard to believe.  I know our lives have changed in ways that I can not even begin to think about. My childhood youth minister described this time in our life as "wading through the deep waters."  Yes, at times I feel just like that.  Those deep waters are heavy on my limbs as I press through. I realize my world will never be the same without them.  I am told time can ease the pains.  I trust God to comfort me through all of this.

In my grief and sorrow I took to the kitchen and used the little energy I could muster to create these bars.  I found healing in the midst of this creative moment. I didn't plan these, but just started mixing as the spirit lead me. Out of my grief these delicious bars came to birth.

I share these Heavenly Cherry Cashew Bars in loving memory of my dear and precious Moma and Daddy. 

Heavenly Cherry Cashew Bars

Mix all ingredients in a food processor:

1 1/2 cup raw cashews
1- 2.2 oz. bag of Bare Fruit 100% Organic Baked-Dried Cherries (about 1/2 cup) (optional)
1/4 cup dried & unsulphured Made in Nature Apricots
1/2 cup unsweetened coconut shredded
1/2 cup coconut creme concentrate
1/4 cup organic coconut oil expeller pressed
1 or 2 Tablespoons raw organic honey

Spread into a 8 x 8-inch square glass dish and refrigerate until ready to eat.  

Coconut Shortbread - (Free of: gluten, grains, casein, eggs, corn, sugar)

The doorbell rang and there she stood, a cute young girl from the neighborhood holding a bag in her hand.  At that point I knew she had some pretty important goods in her bag. You see, she was delivering Girl Scout cookies to my husband. I accepted the bag of cookies, but dared not peek inside the bag or lay my sugar-free eyes on them.  The memories of shortbread cookies and Thin Mints I ate pre-gluten-free are somehow etched in my mind.  When I was a Girl Scout I sold cookies, but truthfully, I probably bought more for myself to eat.  After all, a year was a long time to wait for those cookies....

I suppose my tactics of looking the other way has come in handy over the years in turning my health in the right direction.  I know myself and that means I know my weaknesses all very well.  Cookies and sugar were my weakness.  Notice I said "were," okay?  But like any reformed sugar addict I know I must be careful to avoid thoughts of cookies with sugar. So as I walk past the bakery case in the grocery store, or accept goodies at my front door,  I direct my eyes elsewhere.  Why tempt myself? 

 

Sugar is fuel to the fire.

A few months ago the test came back.  The test that meant I had high levels of yeast overgrowth still going on in my body...yes, after all these years of treatment and adhering to my sugar-free diet.  What a bummer for sure.  But then it was a good thing, at least, to have a medical doctor who believed my story and could test yeast and therefore guide me in a more rigorous treatment plan.

I started this stronger anti-yeast plan and complications temporarily put a stop to my treatment.  The toxins released from the yeast die-off were overwhelming my body.  I've been through this numerous times, but this time was different.   After consulting with my doctor, now I have a revised plan that will address the nutrient detoxification needs, as well as killing off the bad level of yeast overgrowth, restoring the good bacteria, and gut repair.

I'm a bit nervous, but I am gaining my confidence by increasing the detox nutrients and noting as I write this post that my brain is clearer already. 

Since diet is extremely important to good health and especially crucial when treating yeast overgrowth, I knew if I wanted anything that resembled a Girl Scout cookie, I would have to create my own cookie to be stevia-sweetened with no starches or grains. Clearly, my favorite Girl Scout cookie was the shortbread.  Plain shortbread.  I know, a bit boring, but that is what I liked.  I'm happy now that a simple shortbread was my favorite cookie, so now it's very easy to create something that satisfies the shortbread desires for this once upon a time Girl Scout...

Thank you to the Girl Scout Shortbread cookie for inspiring me to make this healthier cookie for myself and anyone else wanting to eat grain-free and sugar-free along with me. 

Coconut Shortbread

I use my electric mixer for this recipe.

In the mixing bowl add and mix well:

• 1 tablespoon chia seed meal
• 1/2 cup plus 2 tablespoons unsweetened organic applesauce

Then add the following ingredients and continue to mix together:

• 1/2 cup plus 2 tablespoons organic coconut oil or organic palm shortening
• 20 drops stevia 
• 1/8 teaspoon sea salt
• 3/4 cup organic coconut flour

Press out the shortbread dough with hands onto parchment paper into a 9" circle on your baking pan. I use my round pizza pan. 

Bake 350 degrees for 12 minutes.  

The coconut oil version browned slightly on the edges, but the palm shortening version did not.

Allow to cool a little before cutting and handle carefully to avoid breaking.  Refrigerating the shortbread will help it hold together but we like it hot even if it does crumble. 
My boys like to eat this "bread," as they call it, and slather butter all over the top. Sometimes jelly, too.   There are ways to make everyone happy in this household.

A few notes:

1. The 58% fiber content of coconut flour puts it at the top of the fiber chart compared to other flours.  Wheat bran, while known for high fiber, is much lower at 28% fiber.   This increase in fiber goes along with my new plan to combat yeast overgrowth. So one more reason that this "cookie" is a winner for me or anyone wanting to increase their dietary fiber.   Just remember with the high fiber content it is important to drink lots of fluids.  Be sure to have your favorite hot tea or glass of water with your shortbread cookie. 

Thank me in the morning.  :)

2.  Do you have an overgrowth of yeast? If you think you might have a yeast problem contributing to illness, Dr. Crook's questionnaire may you help to find out.

3.  FAQ - The benefits of coconut oil at Tropical Traditions.


More Girl Scout Cookie recipes on the web:
If shortbread isn't your thing, my friend, Jules Shepherd, compiled a list of Gluten-free Girl Scout Cookie recipes on the blogosphere here.

Energy Bars - Grain-free, Dairy-free

Grain-free Energy Bars 

 For thanksgiving this year we were planning to travel so I made these energy bars to take along on our trip.  We enjoyed them so much that they didn't make it to Thanksgiving.

If you are looking for a quick and easy recipe to energize you for the upcoming holidays ahead of us, I believe you will love this recipe.

 Most of all, today,  I wanted to take time to thank you for being here with me through the year. I am grateful for you, each and every one who visits here. May you be blessed.

 

The Lord bless you and keep you;
The Lord make His face shine upon you,
And be gracious to you;
The Lord lift up His countenance upon you,
And give you peace. 

Numbers 6:24-26 

 

Grain-free Energy Bars

 2 cups pecans

1/2 cup organic "raw" cashews

3/4 cup organic raisins
2 cups unsweetened coconut, shredded

3 Tablespoons raw honey

8 Tablespoons coconut oil, melted

Add ingredients to food processor and blend well.  Spread the mixture into an ungreased glass 9 X 13 inch baking dish.  Bake in the oven at 300 degrees for 15 minutes and allow to cool.  Cut them into squares. Then refrigerate to harden.

To learn more about buying honey please check out this article at Food Safety News  explaining the results of their study of honey.  Tests show most store honey isn't really honey. 

   

The Spunky Coconut Red Rock Rolls

This past year we have given up grains to assist healing and that meant we were basically starting over in our search for bread.   As you can probably imagine It was a wonderful moment when I saw Kelly's recipe for grain-free and egg-free sandwich rolls in her cookbook, Grain-Free Baked Goods & Desserts. When I first opened the book It was a no-brainer for me to decide what I would make first

I don't think I can adequately describe what it was like to be able to have a sandwich.  I expect it would be hard for someone who doesn't eat like we do to even fathom life without a sandwich. There is life without a sandwich, but really life is much better with them.  Trust me on this.

On the afternoon I decided to make them, they turned out so well I was anxiously awaiting dinnertime.  At first bite, I felt the stillness and peace inside of me as I tasted my sandwich. It was quiet at the table as everyone was focused on their sandwich creation.  We each made sandwiches filled with our choice of roast beef, turkey, bacon and veggies.  My husband paused long enough from his sandwich to say.  "These are really good!"  I could tell by the tone of his voice that his thoughts were the same as mine. These ARE really good!  There was a feeling of peace inside me knowing that this moment was the one moment we had been waiting for. 

Frankly, it is a rare treat to find a recipe that I can eat without making changes. Alright, I did make a change and left out the xanthan gum. But that is no big deal.  That is why I am excited to share this "jewel" with you!  I am delighted to tell you that you can find this recipe on Kelly's blog under the title of Sandwich Rolls.  Hopefully, this will make up for my last post that tempted you with Kelly's Divine Vegan Fudge Cakes posted with a link to her cookbook, but without a recipe. 

Although the recipe doesn't suggest this, but as you see in the pictures above, I have made this recipe shaped into hot dog buns.  I was able to leave out the xanthan gum. However, the last time I tried to stretch the recipe into 4 hot dog buns instead of 3, the buns fell apart when we cut them open.   I expect it would work if you left in the xanthan gum.   This is purely my own doing and not a fault of the recipe in any way.  It was fun for the boys to have a hot dog bun again.  

You really have to see Kelly's photograph of these SANWICH ROLLS aka RED ROCK ROLLS and give this recipe a try for yourself.   It seems we are always too hungry to get a good picture.  Who could blame us? 

Honey Sweetened Marshmallows - Allergy-free

Each year my boys look forward to spending  time with their cousins and grandparents at Lake Gaston. This year is the first year for both boys to go at the same time.The weeks beforehand I  plan and prepare allergen-friendly meals for them to take along. The menu changes each year, but one thing for sure to be on the list is Smores. 

 
 In the early days, I special-ordered allergy-safe marshmallows, made gluten-free graham crackers and melted Enjoy Life Chocolate chips to make chocolate bars.

This year I decided to send my adapted version of Kelly's grain-free chocolate chip cookies instead of graham crackers and fill them with the new Enjoy Life Foods Mega Chunks in place of messy chocolate bars.  It was much easier for the boys to handle while sitting near the hot fire.

In the  past, when I made homemade marshmallows, I sweetened them with agave nectar, but they didn't hold up well in the fire.  This year I wanted to re-make them with honey.  We don't use agave nectar anymore.for health reasons. I did a little searching in hopes I would find someone who had already forged this path.  I was thrilled to find  that  Zoe of Z's Cup of Tea had successfully tested her marshmallow recipe with honey. The only change I needed to make was leave out the vanilla.  I would recommend using the candy thermometer to be sure you get the correct temperature. 

This week the real test came when my campers put these marshmallows in the fire.  I am hearing good reports that these turned brown with only a little bit of melting.  Overall a success!  

We think  these marshmallows are really delicious and not too sweet.  They were super easy to make with my KitchenAid Stand mixer, the wire whisk attachment and my favorite 10 year-old assistant.  We had SO much fun. They whipped up really fast! Much faster than my previous recipes. This is absolutely a kid-friendly recipe.  Your kids will love watching the liquid transform into these fluffy delicious mouthfuls just as mine did.

I believe that these homemade marshmallows will not be just an annual treat in the future. ;)

Thank you for a great recipe, Zoe!

The hands of my "Favorite Ten Year Old Assistant" with photo setup to make them just like Zoe's!

Click here to leave my site and see  Zoe's Honey Sweetened Marshmallows recipe.

Other related recipes to see on the web.

Liz of Eat the Cookie Before it Eats You -(Grain-free) Honey Graham Crackers  

Elizabeth Barbone of Serious Eats- Smores

Rebecca Reilly's Gluten-free Graham Crackers 

Brittany of Real Sustenance's Gingerbread Graham Crackers 

Energizing Spring Smoothies

Here in North Carolina, Spring is bursting out all over. Green grass is growing again. Lovely bluebirds are nesting in their houses.  Flowers and trees are blooming.  Snakes, yes, a few black snakes, have been spotted.  And the boys are eager to play with water guns.  The unusually cold Winter has past and now it's time to wake up.

 

My body has been craving fresh greens and it began begging to detox. Yes, my body talks to me in subtle ways if i just pay attention.

To follow my bodies lead, I created this Energizing Spring Smoothie with organic vegetables and a few organic berries that I enjoy and tolerate.  I love the way my body feels much more alive after I drink this.  My cells say "thank you for my food" and reward me with energy to enjoy the beautiful world that is waking up all around us.

  So here is my favorite creation to welcome Spring.

 

Energizing Spring Smoothie

 serves 2

(I use organic produce)

1 apple, cored

2 carrots, peeled and cut up

2 handfuls of fresh spinach

4 frozen strawberries or frozen cherries

1 small handful of frozen blueberries

juice of 1 lemon

1 Tablespoon hemp Protein Powder (I use Navitas Naturals Brand, because it is not processed with almonds.)
filtered water

Place the ingredients in a high powered blender like a Vita-mix and add water to reach approximately the 1 cup mark on the blender.  Blend together and enjoy.

Optional: add 1 Tablespoon Maca Root Powder (Maca does alter the taste, but it provides energy.) 

Energizing Spring Smoothie

Just to let you know our boys like fruitier smoothies and were not interested in tasting this recipe after they saw it blended.  But for me it's not how it looks, but how I feel that is important. My husband really likes this recipe and therefore I created this to share with him.

If you are like our boys, you may like Navitas Naturals' recipe for Super Chocolate Energy Blast!


As we poured this smoothie into the glass, a drop splashed on the floor and guess who licked it up?  Yes, Beau, our golden retriever.  Here I snapped the picture at the same time as he jumped onto the table! I guess he liked the taste, but since chocolate is dangerous for dogs he wasn't allowed to taste anymore. Even with those pleading brown eyes looking up at me, I had to say no.  

I wish you great health. 

Super Chocolate Energy Blast

Then shall your light break forth as the morning, and your health shall spring forth speedily: and your righteousness shall go before you; the glory of the LORD shall be your rear guard.  Isaiah 58:8

I like this video by Dr. Vicki Peterson. She explains how to tame the sugar monster by eating more vegetables and berries.  I can't think of any better reason to enjoy your smoothies.
 

Gluten-free Granola Oat Bars Agave Sweetened

Yesterday I wrote about my oldest son's new food sensitivity to his favorite food- peanut butter and my experience with making my own pecan butter. I needed a substitute to replace peanut butter and almond butter to make the most of my time in the kitchen. Since I have a high reaction to almond butter and he reacts to peanut butter, I wanted a substitute that both of us could eat. Again, allergy-free cooking has brought me to a new food that I would never have discovered.

These gluten-free granola oat bars are great with this pecan butter and they have a delicious taste with lots of fiber and nutrients. Just so you know, they were sweet to my taste buds and probably the sweetest thing I've tasted in 7 years! I normally eat a very low glycemic diet and have enjoyed cooking and baking with agave nectar which is considered safe for diabetics and others requiring a low glycemic diet.

My goal, as in all of my cooking, is to make my recipes with the lowest amount of sweeteners. However in this recipe I found they would not hold together very well without lots of the agave nectar. In order not to waste all these ingredients, I opted to use a cup of agave. You can probably imagine how much my family really loved these.

If peanuts or other nuts are not a problem for you, I'm sure they would be easier to use in this recipe. Just open the jar...oh how I miss those days.

Gluten-free Granola Oat Bars Agave Sweetened

Ingredients:

2 cups shredded dry coconut, unsweetened
1 1/2 cups gluten-free oats
1 1/2 cups gluten-free raisins
2 cups organic sunflower seeds, raw
3/4 cup pecans or your favorite nuts
9 dates, chopped
1/2 teaspoon sea salt
1 cup agave nectar
1 cup pecan butter or other nut butter
1/4 cups Enjoy Life Chocolate chips (optional)

Directions:

Blend agave and pecan butter in a bowl. Mix with all other ingredients.
Line a jelly-roll pan with greased parchment paper.
Pat mixture firmly into pan with a greased spoon or your hands.
Bake at 275 degrees for about 50 minutes or until golden brown.
Remove from the oven and pat down firmly again.
Let cool a bit.
Cut into squares.
Store in the refrigerator to keep cool. It also makes them crunchy which we liked.

This recipe was adapted from Cream Hill Estates Gluten-free Oats.

Justin's Homemade Roasted Pecan Butter

As long as I can remember the only food my son wanted to eat for lunch was a peanut butter and jelly sandwich. After he was diagnosed with celiac disease and had to give up gluten and dairy, I indulged this food craving in order to keep him from feeling deprived.

Recently his IgG delayed food allergy testing revealed high reactions to this favorite food- peanut butter. It's never easy making changes in our diets, especially when you have to give up your most favorite food, but he did very well.

I began to search out other nut butters and found he likes almond butter and then decided it was time to learn to make our own with pecans. I was surprised how much he likes it. I find him in the kitchen eating this by the spoonfuls.

This recipe is great for peanut butter sensitive individuals that want an alternative to peanut butter.

Justin's Homemade Roasted Pecan Butter

Preheat oven to 350 degrees.

Roast 2 cups pecan pieces on a cookie sheet for 3 minutes. Stir and continue to roast 3 minutes more.
Cool nuts then place in the food processor and grind . Add 2 teaspoon extra-virgin olive oil and 2 teaspoons agave nectar and continue to process until you have a creamy nut butter.

Kid-Friendly Breakfast: Peanut Butter & Jelly French Toast

At our house breakfast truly is the most important meal of the day. The food I choose for myself and my children will determine how we feel and function for the rest of the day. After the long night our bodies have been without food for 10-11 hours and we need to refuel with a healthy and nutritious meal, but quite often morning is the most difficult time of the day for my brain to focus. The challenge of mixing the many different flours required in most gluten-free recipes can be energy consuming and tedious for me in the early hours . This recipe is great, because it is simple and nutritious and my children really enjoy it, too.

Peanut Butter & Jelly French Toast

4 slices of gluten and dairy-free bread (our favorite is Anna's Bread)
1 extra large egg
a small squirt of agave nectar
organic peanut butter
organic fruit spread of your choice
Earth Balance Buttery Spread

Heat a frying pan on medium low heat. Start making peanut butter and jelly sandwiches by spreading peanut butter and jelly on one side of a slice of bread and place another slice on top of it to make a sandwich. Repeat with the other two slices of bread. Slice each sandwich in half.

In a bowl with a flat bottom beat the egg and agave nectar with a fork or wire whisk until mixed together. Dip the sandwich halves into the egg and agave mixture and allow the excess to drain back into the bowl.

In the heated skillet melt Earth Balance Buttery Spread and place the sandwiches in the pan to brown on each side. Watch carefully, because the agave nectar will brown quickly. This makes a nice crust.

Serve topped with Earth Balance Buttery Spread and a drizzle of agave nectar or your favorite toppings.


Peanut Butter and Jelly French Toast

Peanut Butter Pecan Oatmeal Cookies

I find it fun to experiment with the tried and true gluten-free recipes that my family enjoys. I guess I really like the pursuit of the possible discovery of something even better. That is the case today with these oatmeal cookies that are free of gluten, dairy, and sugar, but not short on love. The inspiration came when I began making my oatmeal cookie recipe and realized I was out of large eggs. I decided that this would be a good time to create something new. I used the extra large eggs that I usually save for making Anna's Bread and then decided to add some peanut butter and pecans. The results were so great that I have already made two of this recipe in two days! They are healthy and not such a bad thing for my boys to grab first thing in the morning while they are waiting patiently for mom to wake up and make them breakfast. We always like to get Dad's opinion. The first night I made these, my husband came home from work greeted at the door by our son with one of these hot from the oven. He sat down in his comfy chair and tasted a cookie while we eagerly awaited his thoughts. He looked up and said, "These are really good!" We already knew it, but having his confirmation makes them blog worthy.If you like a soft cookie, almost cake-like, and are dreaming of a special treat without sugar I think you will like this cookie. We hope you enjoy them as much as we are.

Peanut Butter Pecan Oatmeal Cookies: Gluten-Free, Dairy-Free and Sugar-Free

Ingredients:

1 cup Earth Balance Buttery Sticks, softened
3/8 cup agave nectar
2 Tablespoons Now Foods Vegetable Glycerine
1/2 cup peanut butter, crunchy2 extra-large eggs
1 teaspoon vanilla flavoring (optional)1 1/2 cups Gluten-Free Bob's Red Mill All-Purpose Baking Flour1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon xanthan gum
 2 cups Gluten-Free Bob's Red Mill Oats
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut (optional)
1/4 to 1/2 cup Enjoy Life Chocolate Chips (optional, they have evaporated cane juice)

Directions:
Preheat the oven to 350 degrees F. Beat butter, agave, vegetable glycerine and peanut butter together until smooth. Add the eggs and flavoring; beat well. In a separate bowl, whisk flour, allspice, nutmeg, baking soda, salt and xanthan gum. Stir flour mixture into wet ingredients. Add oats and pecans and mix well. Drop rounded dough onto parchment paper on a cookie sheet. Press down with hands. Bake for 12-14 minutes or until golden brown.

Debbie's Tips:

I like to use a cookie scoop that measures approximately 1/4 cup of dough and releases the dough with just a squeeze. This makes large cookies as shown in the picture. Be sure to press them down a bit.

You may like to add 1 teaspoon of vanilla or your favorite flavoring but our allergies don't allow them.

Of course the addition of chocolate chips would be delightful if you don't mind the evaporated cane juice.

If you like lots of oatmeal I think you could add more. That will be my next addition to try and maybe we could call this a breakfast cookie!

Vegetable glycerine is a great sweetener that does not feed yeast. 1 Tablespoon replaces 1/4 cup of sugar. In some recipes I find the flavor is even better when it has cooled, but I don't find that to be a problem in this recipe. So don't make your judgements with vegetable glycerine while the food is hot.

Be sure to buy oats that are certified gluten-free. If the oats are not certified gluten-free they will be contaminated with gluten. Uncertified oats are transported in trucks that also transport gluten grains. At best they are swept between loads, but this is not good enough if you have Celiac Disease. Also, it is recommended that those who are recently diagnosed with Celiac Disease should consult with their doctor before adding oats to their diet.

Make them with love and your children will be full of smiles and hugs. Who could resist?

Date bars from dad with love

(Today I would like to introduce to you my sweet husband, Scott. I am grateful to have him as my husband. Chronic illness affects the lives of everyone in a family, and recovery is much faster and greater when you have a supportive spouse who willingly completes you in your weaknesses. Thank you, Scott!

He has delighted us with his newest kitchen creation. I know you will enjoy it as much as we have. These are SOOO good!)




And now for something completely different. This is the dish's husband here. A few weeks ago, I mentioned to one of my co-workers how much our boys love LaraBars. She is a native of India and, after trying some of one I brought with me, stated that her mother made very similar treats for her as a girl.

Well... a few days later she brought some homemade bars to work, and I prevailed on her to supply a recipe. It is a very simple recipe, and the boys have not stopped asking for more (once they ate them all up inside 48 hours). These were made with pecans and coconut, but the recipe is a great starting place for creativity. We're envisioning variations with apples, cocoa, dried cherries or berries, and other types of nuts. Our youngest needs to avoid cinnamon, but this could be a nice change from the spices, too.


Coco-Pecan Date Bars

1 pound dried dates, chopped
2 cups pecan halves
1 cup coconut flakes
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cardamom


Dice the dates, set aside in a metal mixing bowl (what I did) or the top half of a double boiler. Put the nuts, coconut, and spices into the food processor and chop coarsely. Empty the nut mixture into a large mixing bowl. Add 2 tablespoons warm water to the dates and heat gently over boiling water, stirring often. Once the dates start to soften, put them into the food processor and blend them into a paste. Our processor is rather small (4-cup) , so I had to move the dates around some to get them mixed properly. Combine the dates with the dry mixture (a sturdy spoon works, but so do hands). Once mixed, spread into a 9" square baking dish, pat flat, cover and put in the refrigerator at least one hour.

The Best Ever Gluten-Free Power Bars

With all of my food sensitivities, it has been difficult to find a bar that fit my needs. My kids have loved Lara Bars, but the almonds have kept me away far too long. This recipe was adapted from Elana's Power Bars; I think she deserves the crown. Thanks Elana. I am deeply grateful. These are heavenly.



The Best Ever Gluten-Free Power Bars

2 cups pecans (raw)
1/2 cup flax meal
1/2 cup shredded coconut (unsweetened)
1/2 cup organic peanut butter, pecan butter or other nut butter
1/2 tsp. sea salt
1/2 cup coconut oil
4 drops stevia
1 tablespoon agave nectar
1/4 cup Enjoy Life Chocolate Chips (use more if you like)

1. Place pecans in food processor and pulse a few times.
2. Add flax meal, shredded coconut, peanut butter and salt and pulse to mix.
3. In a small saucepan, melt coconut oil over very low heat. (This may not be necessary. If it's hot weather the coconut oil will be melted already and may be added directly into the processor). Stir stevia and agave nectar into the oil (or add to processor)
4. Add coconut oil mixture to food processor and pulse ingredients to form a paste
5. Press mixture into a 8 X 8 glass baking dish
6. Chill in the refrigerator for approximately 1 hour to harden
7. In a small saucepan, melt chocolate chips over very low heat, stirring continuously
8. Spread melted chocolate over the bars; return to refrigerator for 30 minutes, until chocolate hardens
9. Remove from the refrigerator, cut into bars and be happy.