Gluten free Oatmeal Chocolate Chip Walnut cookies

 Stuffed with walnuts and chocolate chips, they are perfect with a glass of milk.
These cookies are so good, you would never know that they are gluten free!

Preheat oven to 350

Wisk together
1 3/4 cup gluten free flour blend
¾ tsp baking powder
¾ tsp baking soda
1 tsp xanthium gum

Cream together
1 cup coconut oil
¾ cup coconut sugar (or cane)
2 eggs (at room temp)
2tsp vanilla

Stir the flour mixture in to wet, add
1 cup chocolate chips
½ cup chopped walnuts
3 ½ cups gluten free oats

Shape dough in to 1-2 inch balls and flatten to ½ inch. Bake for 10-12 minutes until lightly browned.

Gluten Free Vegan Almond Butter Cookies

½ cup gluten free flour      

1 tbs ground flax

1/4 tsp baking soda

½ tsp cinnamon

¼ tsp salt

½ cup almond butter

3 tbs water

3 tbs maple syrup

¼ cup chocolate chips                                                                        

¼ cup chopped almonds

Pre heat oven to 350 degrees

• Mix flax with water and Wisk until it gels slightly and then stir in wet ingredients.
• Stir dry ingredients together. Mix wet ingredients with dry ingredients until well combined
• Line a cookie sheet with parchment paper and spoon drop about 2 tbsp worth of cookie dough for each cookie. Bake at 350F for 10-12 minutes. Let cool 5 minutes before removing from pan.

Chocolate Banana Pecan Muffins

I love muffins. Especially if they are home made and
warm from the oven (with chocolate chips!)
I have used chia meal (left over from making chia oil)
but you can use chia seeds if you like, or substitute flax
meal. using really ripe bananas adds a natural
sweetness do you can use less sugar if you like.

Preheat oven to 375 and grease or line a 12 cup muffin pan.



Wisk together

1 ¾ cups flour (wheat, or your favorite gluten free flour blend*)
¼ cup ground flax or chia meal
2tsp baking soda
1tsp guar gum (or xanthium gum if using gluten free flour)
½ tsp baking powder
¼ tsp salt

Combine in a large bowl
1 large egg (or egg sub)
¾ cup coconut sugar (or your preferred kind)
1 1/3 cup mashed ripe banana (about 3 med)
1/3 cup coconut oil
1tsp vanilla

Fold the dry ingredients in to wet, stir just to combine.

Add

½ cup chopped pecans
½ cup dark chocolate chips

Mix nut and chips in to combine, divide in to cups and bake for 14-16 minutes.

*Gluten Free Flour Blend1 cup Rice flour
1 cup Tapioca starch
1 cup Sorghum flour
1 cup rice flour
Mix ingredients together and store in an air tight container.
Double or triple and use mix to replace flour in any recipe!

Gluten Free Chocolate Chip Zucchini muffins

Zucchini is one of my favorite veggies, I love it roasted on the BBQ, scrambled with eggs, raw and dipped in tatziki, but most of all, bake in to a muffin with chocolate chips. This recipe as adapted from the Joy of Cooking’s carrot nut loaf, and can be made in to a carrot muffin by switching out the zucchini for carrot and the chocolate for raisins. I use the joy of cooking more then any other cookbook, I just adapt the recipe to suit my and whom I am cooking for dietary needs. It is really important to really squeeze the moisture out of the zucchini or your muffins will be gluey. The guar gum is a vegan thinking agent and it helps to make gluten free baked goods rise. If your coconut oil is solid at room temperature, gently heat until it becomes a liquid, but do not let it get hot, as it will cook your eggs. To make Vegan, subistute eggs for a vegan egg subistute

Wisk together
1 ½ cups gluten free flour mix *
1 ½ tsp guar gum
1tsp baking soda
1tsp baking powder
¼ tsp cinnamon
Mix well
½ cup brown sugar (or agave or honey)
2 large eggs (at room temp)(or vegan Egg Sub)
½ coconut oil (or vegetable)
1 tsp vanilla

½ tsp salt

Stir in

2 cups grated zucchini (squeezed of moisture and fluffed with a      fork)

½ cup chocolate chips

Pre heat oven to 350.
Pour batter in to greased muffin tins and top with a few strands of zucchini and sprinkle of brown sugar. and bake for about 20 minutes, until a screwier placed in the middle come out clean.
Cool on a wire rack.





* Gluten free flour mix
1/3 sorhgum flour
1/3 rice flour
1/3 tapiocia starch flour

Recipe adapted from Joy of Cooking.

Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

No Bake Gluten Free Double Chocolate Cookies

These amazing raw, gluten and 
dairy free cookies taste delicious and
have the texture of a homemade soft baked cookie.
A great last minute treat because they are so quick to make.
These cookies will not last long at all!!
Prep time; 10 mins

¼ cup toasted coconut (or un toasted if you prefer)
1/3 cup coconut flour
3tbs Dutch cocoa powder
2tbs agave syrup or maple syrup
2tbs almond butter
½ tsp vanilla
6 large dates pitted and chopped
¼ cup dark chocolate, shredded or chopped

In a food processor, process all ingredients until the mixture is uniform and sticks together well. If the mixture is too wet, add more flour, too dry add more agave or water. Roll in to balls and press flat. store in fridge.

*To boost the nutritional content even more,
add 2tbs of the following and water to balance texture.

Maca powder
Chia Seeds
Hemp seeds
Ground Flax
Protein powder
Spirulina

Recipe adaped from Whole Foods to Thrive by Brendan Brazier

Amazing Chocolate Peanut Butter Cup Cakes

Peanut butter Chocolate cupcakes with
Peanut Butter - Butter Cream frosting
Please note these delicious treats are not gluten ,fat, sugar or dairy free……..
                    but they are FLIPPING TASTY!!!!
So enjoy one (or two) with your sweetie and Happy Valentines day!
                  These bad boys are coming to work with me! Cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 1/2 cup chopped up Reese peanut butter cups


　Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.



In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.Stir in to batter 1 cup chopped up Reese peanut butter cups. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ice cupcakes and sprinkle with more chopped up Reese cups


                                       Peanut Butter -Butter Cream

                                         1 1/3 cup natural, creamy peanut butter
                                         I cup unsalted butter, softened
                                         2 cup confectioners' sugar
                                         Fine salt (optional)


Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired.