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Archive for May, 2009

Quinoa Cookies

Mmmmm.  Fresh, homemade, Gluten-Free Cookies!  Can you smell them?

I certainly didn’t have time to make cookies.

No one needed cookies.

No one even asked for cookies.

But, I made cookies.

Now you can make some, too!

Cream together:

1/2 cup packed brown sugar

1/2 cup sugar

1/4 cup butter, softened

Add:

2 Eggs

3/4 cup peanut butter

1/2 tsp. vanilla

1/2 tsp. corn syrup

Add:

1 tsp. baking soda

2 1/4 cups quinoa flakes

1/2 cup chocolate chips

1/2 cup mini m & m’s

Bake on ungreased sheets at 350 for 12 minutes.

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Gluten free foods

We leave for France two weeks from yesterday.  I can’t wait –  we’re visiting our exchange student from last Summer, she lives in the Alps!

But, I need to take some Gluten-Free staples for Sunshine and me.  I’ve assembled a few things already:  homemade granola; Thai Kitchen Noodle Soups; Annie’s Gluten-Free Macaroni and Cheese; Mary’s Gone Crackers (we’re going to a major cheese eating region); Sans Gluten Chocolate Wafer cookies; Tinkyada Brown Rice Pasta; some Zone Bars; and some of our Flour Blend and Fish & Chips Mix (since we are staying in a private home, we will have an opportunity to cook).  I feel like there should be more, but I don’t know what.  Part of this trip is about finding what gluten-free options there are in Europe (we are also visiting Switzerland and Italy) and I know that we will find some foods, but I like to be prepared.

Any ideas?

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Gluten-Free Rhubarb CrispOn Saturday, when I checked the garden and discovered that the Rhubarb was ready,  I was finally able to satisfy my Rhubarb Crisp craving.   Here is the recipe:

5 + cups Fresh Rhubard, thinly sliced

1 Cup sugar

Place the rhubarb slices in a 9 x 12 pan and sprinkle the sugar over the top.

1 Cup Brown Sugar

1 Cup Gluten-Free Oats

1 Cup Sans Gluten, SVP! All Purpose Flour

1 tsp. Cinnamon

Mix together in a large bowl and, using a pastry blender, cut in:

8 Tbsp. Butter

Sprinkle evenly over rhubarb/sugar mixture and sprinkle with:

1 Tbsp. Lemon Juice

2 Tbsp. Water

Bake at 350 for 30 minutes.

Serve warm with Vanilla Bean Ice Cream!  Yummmmm.  This is a very sugary recipe, but I was definately in the mood for sugar and it really hit the spot.

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Gluten-Free Parfait

Gluten-Free Parfait

El Guapo’s mom and her husband came to visit yesterday from Texas.  As usual, I planned desert first, and once it was prepared, started thinking about what I would fix for dinner.  Desert is just so much more interesting!  I didn’t want to go to the store (I’ve been like that lately), so I had to come up with something I could make with the ingredients on hand.  I finally decided to make parfaits, layering fresh strawberries, tapioca and chocolate mousse.  Turned out great!  They looked beautiful and tasted very fresh and delicious.

Dinner was nice, also.  I roasted a chicken with olive oil and fresh herbs, adding red potatoes, broccoli and cauliflower.

Nice meal for a nice day.

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