Jell-O Cookies

{Print via ParadaCreations}

{Print via LilyandVal}

{Picture via TexturedINK}

Cowboy Beans

Ingredients:

1 can (15 oz) black beans, drained

2 (15 oz) cans kidney beans, drained

1 can (15 oz) white beans, drained

1/2 cup ketchup

2/3 cup BBQ sauce*

1 Tablespoon molasses

1-2 teaspoons hot sauce

1/2 onion, chopped

1/2 green pepper, chopped

1 teaspoon minced garlic

1 tablespoon brown sugar

Salt and pepper to taste

Directions:

Combine all ingredients in a slow cooker.  Cook on low for 3-4 hours.  Serve with Gluten Free corn chips or GF cornbread.

*Make sure BBQ sauce and other ingredients are Gluten Free!

Chocolate Chip Zucchini Bread

Add some sweetness and vitamins into your breakfast or snack with this healthy and delicious gluten free, vegan baked bread. 

Ingredients:

2 cups Gluten Free all purpose flour 

1/2 cup brown sugar

1 1/8 tsp baking soda

1/2 tsp xanthan gum

1 tsp vanilla

1/2 tsp salt

1/2 cup Dairy Free chocolate chips

Egg Replacer equal to 1 egg

2 Tbsp melted Dairy Free butter

1 cup apple sauce

1 1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees.  Grease a 9x5” loaf pan with nonstick cooking spray.

Combine flour, sugar, xanthan gum, and salt in a large bowl.  Mix well.

In a medium bowl, mix egg replacer and baking soda together until well combined and foamy.  Add vanilla, melted butter, and apple sauce. Add to the flour mixture and stir until blended.

Add the zucchini and chocolate chips and carefully fold into the mixture.

Pour the batter into the bread pan.  Bake for 40-45 minutes.  Let cool.  Serve.

{Photo via Boulder Locavore}

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

Lemon Blueberry Coffee Cake

1 c. fresh blueberries

3 Tbsp. brown sugar

3 Tbsp. butter, melted

1/2 c. sour cream

1 egg

1 tsp. vanilla extract

1 lemon

1 c. Gluten Free all-purpose flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. salt

1. In a bowl, combine blueberries and brown sugar; set aside.

2. Preheat oven to 350 degrees.  Grease and flour an 8-inch round baking pan. 

3. In a large bowl, whisk together melted butter, sour cream, egg, and vanilla.  Add the zest and juice of one lemon.  Add dry ingredients and stir until well combined. 

4. Spoon half of the batter into the baking pan.  Top with the blueberry mixture.  Spoon the remaining batter over the blueberries.

5. Bake for 20-30 minutes.  Serve warm.

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer