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

Grain Free Gluten Free Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
2 1/4 cup Almond Flour  
1 3/4 cup Tapioca or Arrowroot Flour
2 Tb Organic ground Flaxmeal (optional)
3 Tb Olive Oil
¼ cup Grated Parmesan Cheese - I use Kraft (optional)
Pizza toppings of your choice –

Directions:
Directions: Preheat oven to 450°F.
To the warm water add honey and yeast. Let sit for 5 minutes to proof.
In a separate bowl, mix together salt, flours, and flaxmeal.
Pour oil into mixing bowl then add proofed yeast mixture. Turn mixer on low speed, gradually pour in
flour mixture. Mix to incorporate then turn mixer to medium speed and mix for 2 minutes scraping down the sides of the bowl. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, and gently smooth out with spatula or with hands to fill the pan. Sprinkle with parmesan cheese. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with your favorite gluten free pizza sauce and topping. Here are the topping I like to use:
1. Gluten free pizza sauce that I make from scratch
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese 3. Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, olives, and pineapple. 4. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
5. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

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 Low Glycemic Chicken Taco Soup

2 boneless, skinless, chicken breasts

3 cups gluten free, free range Pacific Foods chicken broth

1 15 oz can S&W diced tomatoes

1 8 oz can S&W tomato sauce

3 15 oz cans S&W black beans, drained and rinsed

½ onion, chopped or 1 Tb onion flakes

2 TB McCormick chili powder

1 TB McCormick cumin

1 1/2 tsp McCormick oregano

Reduced fat Tillamook cheddar cheese, optional

Daisy low fat sour cream OR gluten free greek yogurt, optional

Directions:

In heavy cooking pot cover chicken breast with water. Boil for 20 minutes or until chicken can easily be separated with a fork. While chicken is cooking combine remaining ingredients in a large kettle and turn stove to medium.

Remove chicken onto a plate when done. Let cool 10 minutes. Using forks shred chicken and add to warm soup. Stir to combine. Turn temperature up and heat to a light boil. Let boil 5 minutes. Stir, reduce heat to simmer and simmer for 20 minutes. If desired, serve with shredded cheese and sour cream.

Gluten Free Low Glycemic Cheesecake

This recipe takes a little bit of work but it is well worth the effort

This recipe is best if made the day before you plan to serve it.

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 Almond extract - 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.

 Cheesecake Filling:

1 Tb Lemon Juice

1 ½ Tb Vanilla Extract

2 cups Low Fat Cottage Cheese

1 cup Non Fat Daisy Sour Cream

2 8 oz containers Philadelphia Fat Free Cream Cheese

1 cup Vanilla Greek Yogurt

1 ¼ cup Xylitol

¼ cup Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you are not sensitive to corn

4 Eggs

Directions:

Place lemon juice, vanilla, cottage cheese, and sour cream in a blender. Process about 2 minutes until smooth. In mixing bowl, beat cream cheese and sugar until well blended. Add in flour and yogurt. Mix well. With mixer on low slowly pour in cottage cheese mixture. Mix until smooth then beat in eggs one at a time until combined. Pour into cooled crust. Place pan on a double thickness of heavy duty foil. Wrap securely around the bottom and sides of pan.

Place in a larger baking pan. Add ¾ inches of hot water to larger pan. Bake at 325 degrees for 1½ hours or until center is almost set. Turn oven off, open door slightly and let cake sit for 20 minutes. Remove from water bath and cool on a wire rack for 15 minutes. Run a knife around edge of pan to loosen crust. Cool 1 hour and place in refrigerator for 4 hours or overnight.

 When ready to serve remove sides from springform pan. Arrange fruit on top.and cut into 16 slices. Place each slice on an individual serving plate and top with chocolate sauce.

Chocolate Sauce:

1 ½  cup Organic 1% Milk, Non Sweetened Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Bar
2 Tb Saco Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour, or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb McCormick Vanilla Extract
¼ tsp. McCormick Almond Extract
 

Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix. Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted. Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thickens. Remove from heat and stir in vanilla and almond. Cool & refrigerate until ready to use.