Mrs. Field's Grain Free Gluten Free Protein Cookie Bars

1 can S & W Cannellini Beans, drained and rinsed
1/2 cup Almond Flour or 1/2 cup sliced almonds - process until flour consistency in a food processor or blender
3 Eggs - for egg free use 1/2 cup applesauce plus 2 tsp baking powder
1 tsp Baking Powder - aluminum free
1/4 tsp Baking Soda
Dash Sea Salt
3/4 cup Organic Coconut Sugar
1 1/2 Tb Organic Coconut Oil or Extra Virgin Olive Oil
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips, Enjoy life gluten free, dairy free chocolate chips, or cocoa nibs
For chocolate free use 1/2 cup raisins

Directions:
 Preheat oven 350 degrees Grease a 9 x 13 oblong cake pan

Place in a bowl almond flour, baking powder, baking soda, and sea salt. Mix with a spoon to blend.
Place eggs in a blender or magic bullet and process until smooth. Pour in drained beans and puree until smooth. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  chocolate chips or raisins.
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool and cut into bars. Makes 24 to 30 bars

Gluten Free Baby Jesus Gingerbread Cookies

Recipe adapted from food,com

2 cups gluten free flour mix - see recipe below

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp cloves

dash nutmeg

1 tsp ground ginger

1 egg

1/2 cup butter - for dairy free use Earth Balance non homogenized margaring

1/4 cup molasses

1/2 cup coconut sugar

Nativity scene or baby Jesus cookie cutter or cookie cutter of your choice

Gluten Free Buttercream frosting - see recipe below

Gluten Free flour mix: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup Potato starch, 1 Tb. xanthan gum. Mix together in a large jar or gallon size ziplock bag. Use in recipes called for regular flour. Yield 3 cups

Directions:

 Preheat oven to 350 degrees. Lightly grease a cookie sheet.

Mix all dry ingredients in a bowl and set aside. 

Cream butter and sugar in a large mixing bowl. Add molasses and egg. Gradually add dry ingredients mixing to incorporate. Divide dough in half. Place half in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. 

 Place half of the dough on a brown rice covered surface and roll out until 1/4 inch thick.Cut with cookie cutter. Place 1/4 inch apart on greased cookie sheet.Bake 7 to 9 minutes or until slightly brown around the edges. Remove pan from oven and let cookies cool for a couple minutes. Remove to cooling rack. Repeat with other half of dough. Let cookies cool  half hour to an hour before decorating.

Gluten Free Buttercream Frosting:

1/2 cup butter - for dairy free use Earth Balance dairy free, non homogenized margarine

1/2 cup palm shortening

1 lb  (3 1/2 cups) powdered sugar

1 tsp McCormick vanilla flavoring

1/2 tsp McCormick almond flavoring

2 Tb milk - for dairy free use almond milk

Directions: 

Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Decorate the cookies: 

Manger:

Color 1/4 cup frosting light yellow for hay  and 1/4 cup brown for the outline. Frost the bottom half of the manger yellow. Smooth frosting out using a finger dipped in water. Using a decorating bag with brown frosting and a number 4 tip draw lines on top of the yellow frosting.

Baby Jesus:

Color 1/4 cup frosting light pink for the babies face. Using a decorating bag rill with frosting and a number 3 or 4 tip frost the face of the cookie. Smooth out with a wet finger. 

With the brown frosting change the tip to a number 2 and make the hair, eyes, nose, and mouth.

Fill another bag with white frosting and using a number 4 tip make the baby blanket.

Makes 40 baby Jesus. These are cute put on top of cupcakes like the picture below. You can find the cupcake recipe by clicking here. http://glutenfreetraining.blogspot.com/2013/12/gluten-free-hawaiian-cupcakes-with.html

Gluten Free Peanut Butter Bars

1 1/2 cup almond flour (I make my own flour by placing sliced almonds in my magic bullet and processing  until fine. You can also use a blender)

2 eggs

1/2 cup raw honey - I like to use 1/4 cup honey & 1/4 cup coconut sugar

1/2 cup applesauce  with no sugar added

1 cup natural peanut butter - with no sugar or additives added

2 tsp baking powder - Rumford non aluminum

1/2 tsp baking soda

1 tsp vanilla - McCormick brand

1 Tb olive or organic coconut oil

1 1/4 cup Ghirardelli dark chocolate chips or Enjoy Life certified gluten free, soy free, dairy free, nut free, mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13 cake pan

Combine eggs, honey (or sugar), applesauce, oil, and vanilla in your mixer bowl or a large mixing bowl if mixing by hand. Mix until smooth then stir in peanut butter and mix to incorporate. With mixer on low, add the remaining ingredients except chocolate chips. Slowly add 1 cup chocolate chips. Pour into prepared pan and bake 17 to 20 minutes.Pull pan out of oven and sprinkle with the remaining 1/4 cup chocolate chips. Place back in oven for just a minute or so to soften the chips. Take out of oven and using a knife or rubber spatula spread the melted chips over the bars. Let cool and cut into 2 inch squares. Makes approximately 20 bars.

Gluten Free Zucchini Bread

 Recipe adapted from Lesley's recipe at:

 http://www.facebook.com/pages/NutritionOregon/199014873442400?ref=ts&fref=ts

3/4 cup    Coconut Palm Sugar, Xylitol, or Fructose
2/3 cup    Oil - I used half Organic Coconut Oil & half Olive Oil
1 Tb        Gluten Free Vanilla -McCormick is gluten free
2              Eggs
1 1/2 cup Gluten Free Flour Mix - see recipe below
1 tsp         Baking Powder
1/2 tsp      Baking Soda
1/2 tsp      Xanthan Gum
2    tsp      Cinnamon - McCormick single spices are gluten free
3/4 tsp       Nutmeg
1/4 tsp       Ginger
1/8 tsp       Cloves
2   cups      Zucchini - grated and patted dry using paper towels to remove the extra moisture
3/4 scoop  Now Sports Whey Protein Powder or Usana French Vanilla Nutrimeal (optional)

Gluten Free Mix: 
Mix together: 1 cup Millet Flour, 1/2 cup Sweet White Sorghum Flour, 1/2 Cup Brown Rice Flour, 1/2 cup Flaxmeal, 1/2 cup Tapioca Starch, & 1 Tb Xanthan Gum
 I like to put it in a glass jar, place the lid on and shake it until it is mixed thoroughly. Mix makes 3 cups.

Directions:
Preheat oven 350 degrees
In a large bowl mix together eggs, oil, sugar, and vanilla until creamy. Add dry ingredients except zucchini and mix only until moist. Add zucchini and mix gently to incorporate.  Pour into a greased bread pan and bake for 45 to 50 minutes.

Gluten Free Brownie Mint Cookies

I got the idea to make these from seeing website that had gluten free homemade girl scout thin mint cookies. When I looked at the recipe I knew there had to be a way to make them healthier. So I adjusted a low glycemic brownie recipe by adding mint to it.  I was pleased with the outcome but really wanted to know what others would think. So I took them to our Sunday school class for snack. They were received very well. Don't let the black beans scare you away from making these. You would never know there were any beans in them.

2 - 4 oz. Ghirardelli 60% Bittersweet Chocolate Bar 
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1 tsp Peppermint extract - I use McCormick
1 tsp Vanilla - I use McCormick

Topping:

1 12 oz package Ghiradelli 60% Dark Chocolate Chips

1 to 2 tsp Peppermint extract - depending on how strong you like your mint

*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar, water, and dutch cocoa in a saucepan on the stove over medium heat, stirring until melted. When melted turn stove down to simmer to keep warm.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and baking powder (or the cream of tartar and baking soda)  to the egg mixture and blend until smooth. Add in the vanilla and peppermint extract. Mix until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter onto a greased cookie sheet. Using a spatula spread the batter so it evenly covers the whole pan.
Bake 15 to 18 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool about 20 minutes.

While cookies are cooling prepare chocolate topping. Melt chocolate chips in a saucepan over medium heat, stirring often. When melted add peppermint extract and stir to incorporate. Remove from burner. 

Cut cookies into 1 1/2 inch to 2 inch squares. I cut 5 across and 8 long ways to equal 40 cookies. With a long knife or pancake turner loosen each cookie from the cookie sheet.

Cover a clean cookie sheet or a plate with wax paper. 

The next part can get a little messy but with patience it is well worth it. Slide a fork under one of the cookies and place it in the pan with the melted chocolate.  Turn the cookie over and on its side to coat (I used a serving spoon to scoop the chocolate onto the sides of the cookie. Again using the fork lift the cookie up out of the pan and place on the wax paper covered cookie sheet. Repeat with the remaining cookies. I placed the cookies in the refrigerator for 15 minutes to help the topping to set. You can also put them in the freezer and they will set up very quick. They are very good frozen also. Store in an airtight container. Makes 40 cookies.

Gluten Free Apple Butter Granola Bars

1/4    cup  Knudsen Organic Apple Butter
3/4    cup  Raw Almonds, sliced
1/2    cup  Walnuts, chopped
1/2    cup  Unsweetened Coconut,shredded
1/2    cup  Raisins
1/2    cup  Fructose or Xylitol
  2            Eggs, free range
1/4   cup  Ground Flax seed or Flaxmeal
1      TB   Vanilla, McCormick brand
1/8   tsp   Ground Cloves, McCormick brand
1 1/2 TB  Ground Cinnamon, McCormick brand
Extra ground cinnamon and cloves to sprinkle on top

Preheat oven to 350 degrees.

In a large mixing bowl stir together the apple butter, eggs, and vanilla.
Mix in the cinnamon, cloves, and fructose. Add the almonds, walnuts, coconut, and flax meal. Stir well to combine then add the raisins and stir until well mixed.
Spray 9 x 13 baking pan with oil. Spread applesauce mixture in pan using a spatula or knife. Generously sprinkle cinnamon and cloves on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

Almost Mrs. Field's Cookies - Revisited

Gluten Free, Egg Free, Dairy Free, Soy Free, Nut Free

Original recipe:            My Alterations:
1 cup   Butter                 1  cup Earth Balance dairy free, soy free buttery spread
1 cup  Sugar                   1  cup Fructose or Xylitol
1 cup  Brown sugar       1  cup Organic Brown Sugar or Coconut Sugar
2 eggs                             6  Tb Applesauce + 2 tsp Baking Powder OR 2 tsp EnerG        Gluten Free Egg Replacement Powder + 2 Tb Warm Water
1 Tb   Vanilla                   2  Tb McCormick Vanilla
2 cups Flour                   2  cups Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal        2½ cups Bob's Red Mill Gluten Free Oats (for oat free substitute quinoa flakes)
1/2  tsp   Salt                   ½ tsp Sea Salt
1 tsp   Baking Powder   2 tsp Rumford Aluminum-Free Baking Powder       

1 tsp   Baking Soda       1 tsp Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life gluten free, dairy free Chocolate Chips        
8 oz Hershey Candy Bar, chopped (omit)
3 cups Chopped Nuts     (omit)

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan  gum.

Directions:

Preheat oven to 375 degrees.
(If using egg replacer: Stir egg replacer into warm water and let sit 5 minutes to thicken) 
In mixer or by hand, cream butter and sugars together in a large bowl. Add applesauce and baking powder or thickened egg replacer. Mix well then add vanilla. With mixer on low add flour mix, salt, baking powder & baking soda. When combined, slowly pour in oats or quinoa flakes 1/2 cup at a time. Mix well then stir in chocolate chips. 
Using a teaspoon, drop dough onto a greased cookie sheet. Wet your hands with water and press down the center of each cookie similar to what you would do with a fork if you were making peanut butter cookies. Bake 8-10 minutes. Do not over bake. Cookies will be slightly brown around the edges when done. If you want crispier cookies let completely brown. Cool on cookie sheet for 5 minutes then remove to a cooling rack. When cool store in an air tight container. Makes 2 1/2 dozen cookies depending on the size.

Gluten Free Low Glycemic Apple Cinnamon Granola Bars

¾ cup unsweetened Applesauce
¾ cup raw Almonds, sliced
1 cup Walnuts, chopped
½ cup Coconut, shredded
½ cup Raisins
½ cup Ghiradelli Dark Chocolate Chips
½ cup Fructose or Xylitol
2 Eggs, free range
1 Tb Vanilla, McCormick brand
¼ cup ground Flaxseed
1/8 tsp. ground Cloves McCormick brand
1½ Tb ground Cinnamon, McCormick brand
extra cinnamon to sprinkle on top

Preheat oven to 350 degrees.
In a large mixing bowl stir together the applesauce, eggs, vanilla,
cinnamon, cloves, and fructose. Add in the almonds, walnuts, coconut,
and flax meal. Stir well to combine. Stir in the chocolate chips and
raisins. Spray 9 x 13 baking pan with oil. Spread applesauce mixture
in pan using a spatula or knife. Generously sprinkle cinnamon on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin
to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

Low Glycemic Gluten Free Rasberry Brownies

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Rasberry - McCormick is gluten free
1 tsp Vanilla extract 

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

Gluten Free Peanut Butter Cookies

1 cup Adams Chunky Peanut Butter (If you can't have peanut butter try substituting almond, sesame butter, or sunbutter) I like to use 1/2 cup peanut butter, 1/2 cup almond butter

1/2 cup Honey, GF Brown Rice Syrup, Fructose, or Xylitol (I like using 1/4 cup honey and 1/4 cup Fructose)

1 egg

1/2 tsp. Baking Soda

1/4 cup Enjoy Life Dairy Free, Soy Free, Gluten Free Chocolate Chips (optional)

12 Ghiradelli dark chocolate chips

Preheat oven 350 degrees. Lightly grease a cookie sheet.

Set aside the 12 Ghiradelli dark chocolate chips. 
Mix remaining ingredients together in a bowl. Using a teaspoon drop dough 2 inches apart onto cookie sheet. I like to press the cookie dough down with the palm of my hand then use a fork and press down in an X pattern on top of each cookie. Bake in preheated oven for 6-8 minutes or until cookies are lightly brown. Remove from oven and let cool for a minute.  Press one Ghiradelli chocolate chip in the center of each cookie and remove cookies onto a cooling rack. Makes 12 cookies.

The original recipe called for 1 cup sugar. I rarely use granulated cane sugar. (I only have some in the house right now to make humming bird feed)   I was able to reduce the amount of sugar and the cookies turned out great. Hint: If you use fructose your cookies will brown quickly so watch them carefully or they will burn. 

Almost Mrs. Fields Gluten Free Cookies

These cookies are not low fat or low sugar.  But if you have been wanting a great chocolate chip cookie you will love these!!  I adapted the recipe from a cookbook I bought years ago called, "Women's Circle Home Cooking." Below is the original recipe on the left. The ingredients I used  is in blue to show you how I altered the recipe.

1 cup   Butter                   1  cup        Earth Balance gluten free, dairy free, nut free, soy free,  Natural Buttery Spread
1 cup  Sugar                     1  cup       Fructose or Xylitol
1 cup  Brown sugar         1  cup       Coconut Sugar
2         Eggs                        2               Organic free range Eggs
1 Tb   Vanilla                    1 1/2 Tb     McCormick Vanilla
2 cups Flour                     2 cups      Gluten Free Flour Mix - see recipe below
2 1/2 cups Oatmeal         2 1/2 cups Bob's Red Mill Gluten Free Oats or Quinoa Flakes
1/2  tsp   Salt                     1/2 tsp      Sea Salt
1 tsp   Baking Powder    2   tsp         Rumford Aluminum-Free Baking Powder                1 tsp   Baking Soda         1   tsp         Arm & Hammer Pure Baking Soda
12 oz Chocolate Chips  10 oz Enjoy Life (gluten free, dairy, nut, egg, soy free) Chocolate Chips or Ghiradelli dark chocolate chips

1 Hershey's Chocolate Bar I omit this
3 cups Chopped nuts     I omit these

Gluten Free Rice Flour Mix:
Mix together 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch, and 1 Tb xanthan gum. 

Directions:
In mixer or by hand, cream butter and sugars together; add eggs and vanilla. Mix well. With mixer on low add flour mix, salt, baking powder & baking soda. When combined slowly pour in oats. Mix well then stir in chips. Preheat oven to 375. Drop dough onto greased cookie sheet and bake for about 8 minutes. Do not over bake. Cookies will be slightly brown around the edges. If you want crisper cookies let completely brown. Cool on wire racks and store in an air tight container.