Oh yes it is. But at my house every day is cookie day and one of our favorites is chocolate chip. I live with a Cookie Monster. Whenever Bob walks by freshly baked c0okies cooling on the counter at least a few get devoured. I usually have homemade cookies on hand, at least in the freezer.
Of course they are gluten free and I do try to health them up a bit, but we’re not talking about nasty tasting “health cookies” here. These are real cookies and they taste good.
Who doesn’t love cookies?Cookies turn even an ordinary day into a celebration. This is my regular chocolate chip cookie recipe jazzed up a bit. Just in time for holiday cookie exchanges, this recipe is gluten free, egg free and reduced fat. Don’t be fooled by the ingredients in this recipe. These taste so good, if you don’t tell them, people without food restrictions will never guess anything is missing.
Chocolate Chip Trail Mix Cookies
2 Tablespoons flax seed meal mixed with 6 Tablespoons hot water (this will replace the eggs)
1 cup unsweetened applesauce (instead of butter)
3/4 cup agave nectar (instead of white and brown sugar)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup Bob’s Red Mill Gluten Free Baking Flour
1 cup brown rice flour
1/4 cup buckwheat flour (don’t worry buckwheat isn’t even a distant relative of wheat)
1 cup chocolate chips
1 cup cranberry almond trail mix
1 cup shredded unsweetened coconut.
Combine flax seed meal and hot water. Stir and let sit until thick (consistency of egg whites).
Combine flax seed mixture, applesauce, agave and vanilla in large bowl. Mix well.
Add flours and baking soda. Stir to blend in flours.
Add chocolate chips, trail mix and coconut. Stir till well mixed.
Spoon by tablespoons onto baking sheet. Press out a little with back of spoon dipped in water if you want a flatter cookie (these won’t spread out like cookies with butter and sugar.)
Bake in 350 degree over until bottoms of cookies are browned.
Recently I stumbled onto a page on the Butterball turkey website I thought I should share with you. It not only has a nice graphic on how to know if a Butterball turkey is gluten free, but also has links to more information in the FAQ and recipes. Who doesn’t love recipes? So go take a peek.
It often seems everywhere you look during the holidays there is food. Unfortunately it is often not food that is friendly to those watching what we eat no matter the reason. You can go through the holidays feeling depressed and angry because of what you can no longer eat or you can come to the realization that life does not stop because what you eat has changed. Neither does the ability to celebrate. There are things you can do this holiday season to focus on other ways of celebrating.
1. Center your celebration on the lessons or stories of the holidays you celebrate.
2. Center your holiday party on an activity other than eating.
3. Go caroling.
4. Devote your time and yourself to charity and good works.
5. Go on a holiday light tour.
6. Attend local festivals and pageants.
7. Engage in your favorite outdoor activity.
8. Decorate your house.
9. Develop your own special holiday tradition.
No matter what holiday you celebrate or in what way, don’t forget the celebrating. Make the holidays a time of joy — sing, dance, celebrate light and life! Remember, it isn’t always about food!
More ideas, recipes, and ways to celebrate that do not include food may be found in my holiday book Have Yourself a Healthy Little Holiday, available at Espirational Books and the Kindle Store. For those looking for gluten free recipes, all of my recipes are naturally gluten free or include gluten free options. Remember proceeds from Espirational Books go toward keeping Espirational.com and Espirational.org up and running.
Rogene Robbins is an artist, writer, student of positive thinking and spirituality and home cook who has been living and cooking gluten free for eight years. She focuses on the positive aspects of gluten free living and using creativity to improve quality of life. Rogene is the author ofHave Yourself a Healthy Little Holiday and The Gluten Free Good Lifeavailable at Espirational Booksand the Kindle Store.
I love a good challenge. Some of my best works of art have come from challenges requiring working around a theme, colors, materials, techniques etc. So several years ago when I was invited to participate in a recipe challenge using caramel and apples I was ready to give it a go. After dreaming about mouth-watering caramel apple donuts, dip and other goodies I decided to try a caramel apple upside down cake.
This wonderful, slightly decadent cake is perfect for fall entertaining, including Thanksgiving dinner. It has become one of our favorites. Of course this cake is gluten-free, but your guests will never know unless you tell them.
Caramel Apple Upside Down Cake Ingredients:
½ cup butter or margarine
½ cup chopped walnuts
¼ cup packed brown sugar
2 apples, sliced thin — core removed, but I don’t peel mine
½ cup unsweetened applesauce
¼ cups agave nectar (or 1/3 cup sugar)
1 Tablespoon flaxseed meal dissolved in 3 Tablespoons hot water (or 1 egg)
1/3 cup molasses
1 ½ cup buckwheat flour
¾ teaspoon nutmeg
¾ teaspoon cinnamon
½ teaspoon aluminum free baking powder
¼ teaspoon baking soda
½ cup warm water
Preheat oven 350 degrees F.
Put butter or margarine in round 9 inch cake pan and place in oven while preheating.
When butter or margarine is melted, remove from oven. Sprinkle walnuts and brown sugar over bottom of pan and arrange apple slices overlapping over top.
Mix together applesauce, agave nectar, flaxseed mixture and molasses.
Add flour, nutmeg, cinnamon, baking powder and soda to wet ingredients, mixing well. Add water and continue beating to incorporate into mixture.
Spread batter over apples. You may need to use a spatula or wet, clean hands to smooth the batter.
Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
Cool for 10 to 15 minutes before removing from pan. To remove from pan place serving plate over cake pan and invert.
Of course you may “guild the lily” with whipped cream or ice cream if desired.
For more of my gluten free recipes check out The Gluten Free Good Life and Have Yourself a Healthy Little Holiday, both available at Espirational Books.
When I was putting together the list of soup recipes for yesterday’s post I couldn’t find my mom’s potato soup. Surely I had shared that here. Well apparently not. So here it is.
My mom like to make this on Sunday afternoon and we would have a bowl before going back to church for evening service. Keep in mind we never measured our ingredients for this soup. We just used what we had on hand. Now let’s make that soup.
1. First gather your ingredients. You will need 1 medium potato for each serving of soup, 1 small onion, 2 ribs of celery and milk or your favorite substitute (I use almond milk).
2. Make sure your kitchen helper is ready. Isn’t she cute?
3. Next chop your ingredients. I do not peel my potatoes but you can if you want. Cut potatoes into bite sized pieces, slice the celery and chop the onion.
4. Cover potatoes, onion and celery with water in a saucepan or soup pot.
5. Cook on top of stove until potatoes are soft but not mushy. Do not drain.
6. To water already in the pot, add 2 Tablespoons butter or margarine (my mother used a whole stick, but she used reduced fat milk — go figure) and as much milk as you think looks right. I just eyeball it.
7. Give the soup a stir to see if it looks good to you. My mom made her potato soup rather thin, but you can make it thicker by adding less milk. Cook on low until heated through.
Season to taste with pepper and salt or Mrs. Dash. I like to garnish with a little sliced scallion.
Now you have a basic tater soup, but that’s only the beginning. Bob’s mom liked to add ham and cheese to hers. This basic soup also makes a good base for chowder. I like to make chicken corn chowder by adding cubed chicken, sliced mushrooms and a can of cream corn. You may thicken your chowder with a little corn starch dissolved in water if you wish.
Many of you already know that Bob and I live a life free of gluten and dairy products (and a few other things). I reacted with the kind of panic and sorrow that is typical of people who are asked to radically change the way they eat. I could not see that there would be anything left to eat at all. In fact I made quite a dramatic scene out in the front yard threatening to eat a tree, believing that all that would be left for me was twigs and tree bark. Once I figured out a few things I could still eat and began seeing rapid improvements in my health I realized this was actually a good thing and started moving forward. The way I live and eat keeps me healthy and there is no looking back.
There are however many people who instead of seeing gluten free living as a way to regain their health, see it as punishment, deprivation and a a severely limited life with an incurable chronic disease. Many of these people continue to be sick and extremely unhappy and my heart goes out to them. But I have lived on this earth long enough to know that where there is life there is always hope and deciding to make the best of what at first may seem like a bad situation can actually turn things around.
The most important thing is to surround yourself with positive people. These are few of my favorite gluten free bloggers who have a positive outlook on life.