Tag Archives: gluten free

My Bliss Ball/Power Ball Recipe

I did something different yesterday.  I had a holiday party at my house.  Some of the ladies from the neighborhood came over and we sang carols, made crafts, put on reindeer antlers and of course ate.  It was a fun time.

A few people asked for my bliss ball/power ball recipe so I decided to post it here and share it with you as well.  I have posted this before, but the chocolate version is new.  I’m an add a little of this and that kind of cook so you may want to adjust measurements to your own taste.

Genies Bliss Balls/Power Balls

Bliss Balls/Power Balls



3/4 c. natural peanut butter (without added sugars, oils, etc.  Peanuts and a maybe a little salt are all I want to see on the label.)  “Regular” peanut butter might work as well, but I haven’t tried it.

1/4 c. agave nectar (or other liquid sweetener – honey, brown rice syrup, etc.)

1 t.  vanilla or almond extract

3 T. cocoa power

1/4  c. flax seed meal (ground flax seed)


1 c. oatmeal, quinoa flakes or crushed rice squares cereal).   Remember to check labels if you need these products to be gluten free.


1. Combine peanut butter, agave and vanilla in a bowl.  Mix well to combine.

2.  Add remaining ingredients.  This may take a little work to get them all mixed in.  It the mixture seems dry add more peanut butter.

3.  Form into 1 t. sized balls using damp hands and place on waxed paper covered (or greased) plate.

4.  Put in refrigerator until firm and ready to eat.  Store in refrigerator or freezer.


That’s the basic chocolate recipe — now here are the variations.

Leave out the chocolate and add 1/3 c. shredded unsweetened coconut.   Or try rolling them in coconut.

Leave out the cocoa powder and add 1 teaspoon cinnamon.  Or add it to the chocolate version.

I wanted to try substituting mint flavoring for the vanilla with the chocolate version, but haven’t tried this one yet.

Add any other mix-ins you like such as:

1/4 c. raisins, mini chocolate chips, trail mix or nuts

This is a very versatile recipe.  Make it your own and add whatever sounds good to you.



Chocolate Chip Pumpkin Bars

Copyright 20156 by R.A. Robbins

Okay so the cookies in the picture aren’t bar cookies.  They aren’t even from the same recipe.  But my camera is not working  so I thought this photo would be better than none at all.  You will have to imagine soft, cake like bars with that pumpkin-chocolate goodness.  Sounds good doesn’t it?

Chocolate Chip Pumpkin Bars


2 eggs of equivalent substitute

1/2 cup unsweetened applesauce

1/2 cup stevia sweetener such as Truvia (R) or Stevia in the Raw (R)

1/2 cup agave nectar

1 Tablespoon molasses

1 cup pumpkin puree

1 cup flour (I use Bob’s Red Mill gluten free baking flour)

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chocolate chips (dark chocolate is really good with pumpkin)


  1. Preheat oven to 350 degrees.
  2. Prepare a 9 x 13 baking pan by spraying with pan spray.
  3. Lightly beat eggs.  Add stevia, agave and molasses and pumpkin.
  4. Stir to blend well.
  5. Add cinnamon, baking powder, soda and flour, stirring as you add.
  6. Finally stir in chocolate chips.
  7. Pour into baking pan smoothing out the batter with a spoon. Bake 30-40 minutes.
  8. Remove from oven and allow to cool. Cut into bars or squares and enjoy!

For more of my gluten free recipes check our my e-books on my profile page at the Amazon Kindle Store.

This post is included at:

The Sugar and Spice Link Party

It’s National Chocolate Chip Cookie Day

Copyright 2016 by R.A. Robbins
Copyright 2016 by R.A. Robbins

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.

So in honor of National Chocolate Chip Cookie Day let’s revisit my Chocolate Chip Trail Mix Cookie recipe.  Enjoy!



Chocolate Chip Trail Mix Cookies

Copyright 2016 by R.A. Robbins
Copyright 2016 by R.A. Robbins

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.

  1.  Combine flax seed meal and hot water.  Stir and let sit until thick (consistency of egg whites).
  2.  Combine flax seed mixture, applesauce, agave and vanilla in large bowl.  Mix well.
  3. Add flours and baking soda.  Stir to blend in flours.
  4. Add chocolate chips, trail mix and coconut.  Stir till well mixed.
  5. 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.)
  6. Bake in 350 degree over until bottoms of cookies are browned.
  7. Remove from baking sheet and allow to cool.

Foe more recipes, including this one check out:

Sugar and Spice Link Party

Butterball Gluten Free Turkey Information

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.


Making the Holidays about More than Food



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 of Have Yourself a Healthy Little Holiday and The Gluten Free Good Life available at Espirational Books and the Kindle Store.

Caramel Apple Upside Down Cake

Did someone say cake?

Copyright 2015 by R.A. RobbinsCopyright 2015 by R.A. Robbins

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

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.

Serve warm.

Of course you may “guild the lily” with whipped cream or ice cream if desired.

Serves 8

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.


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Throwback Thursdays

Mom’s Easy Potato Soup

Copyright 2013 by R.A. Robbins
Copyright 2013 by R.A. Robbins

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).

Copyright 2013 by R.A. Robbins
Copyright 2013 by R.A. Robbins

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.

Copyright 2013 by R.A. Robbins
Copyright 2013 by R.A. Robbins

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.

Copyright 2013 by R.A. Robbins
Copyright 2013 by R.A. Robbins

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.



Inspiration for Gluten Free Living

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.

Kelly of Celiac Chicks

Pete and Kelli of No Gluten, No Problem

Shauna and Daniel of Gluten Free Girl

Shirley of Gluten Free Easily

Finally, I have a Kindle book called The Gluten Free Good LifeOf course you know this is full of positive ideas for living gluten free and a few recipes as well.

We just finished updating this book with additional recipes, sooo…..

Follow the link to Kindle to purchase.  If you have read this book please consider leaving a customer review.  Thank you.

A Valentine’s Day Treat

Waffle Sundae Copyright 2015 by RA Robbins
Waffle Sundae
Copyright 2015 by RA Robbins

Genie’s Note:  A few of my readers may not know that before I was Espirational I was Gluten-Free and Loving It (on another blogging platform).  That blog is long closed, but I am still loving the gluten-free life.  So for Valentines Day I decided to do something I haven’t done for a while and share one of my gluten-free recipes, Hot Fudge Sundae on a Raft.  Enjoy!

First the Raft….

Chocolate Waffles (GF with DF and EF options)

2 cups gluten-free flour blend of your choice
1/4 teaspoon baking soda
2 teaspoons baking powder
1/3 cup cocoa powder (I use Hershey’s Special Dark)
1/4 cup agave nectar (or 1/2 cup sugar)
1/3 cup oil
3 Tablespoons flaxseed meal mixed with 9 Tablespoons hot water (or 3 eggs)
3/4 cup to 1 cup almond milk (or other milk or substitute)
fresh or frozen raspberries or strawberries for garnish

1. Combine flaxseed meal and water. Allow to sit until thick.
2. In a large bowl mix flour, baking soda, baking powder and cocoa.
3. Add agave nectar, oil, flax seed meal and water mixture and 3/4 cup almond milk. Stir until ingredients are blended. Add the remaining 1/4 cup milk a little at a time if mixture is too thick.
4. Cook according to instructions with waffle iron.

Dark Chocolate Sauce

1/2 cup cocoa powder (I use Hershey’s Special Dark)
1/2 c. water
1/2 c. agave nectar
1 teaspoon vanilla

1. Combine all ingredients in a saucepan and bring to boil over medium heat.
2. Reduce heat and simmer 2-3 minutes until sauce coats a spoon. Be sure to stir the sauce so it doesn’t burn on the bottom of the pan.
3. Allow sauce to cool and pour into a squeeze bottle. (I reuse my agave bottles.)

To Assemble the Sundae:
1. Drizzle chocolate sauce on the plate, extending beyond where the waffle will be.  This is just to make it look pretty.

2. Place waffle on top of sauce.
3. Top with a scoop of your favorite regular or non-dairy ice cream, Greek yogurt, whipped cream, whipped cream cheese, whatever strikes your fancy.
4. Garnish with fresh or frozen raspberries or sliced strawberries and a drizzle of chocolate syrup.

This recipe has  been added to  the Sugar and Spice Link Party.  Please visit there for more Valentine’s Day recipes.