Tuesday, June 28, 2016

Dark Chocolate Chickpea Cookies With White Chocolate Chips

These dark chocolate chickpea cookies have an almost Oreo-like flavor, while being much healthier. The chickpeas not only make these cookies easily gluten free, but they also add fiber and protein to the cookies.

These cookies are moist, flavorful, and have very little fat. They are flour-free, and the white chocolate chips add a good amount of sweetness to the dark chocolate cookie. 
Go ahead and try them right now.

Dark Chocolate Chickpea Cookies With White Chocolate Chips
  • 2 cups Chickpeas (or one can)
  • 1/3 Cup Dark Cocoa Powder
  • 1/3 Cup Brown Sugar
  • 2 Tablespoons Butter
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1 Tablespoon Milk (if looking too dry)
  • 1/3 Cup White Chocolate Chips
  1. Preheat oven to 350 degrees. 
  2. In the bowl of a food processor, combine drained chickpeas, butter, cocoa powder, brown sugar, vanilla extract, baking soda, baking powder and salt.. Blend, scraping down sides occasionally, until smooth. If the batter appears dry, add one tablespoon of milk and blend again.
  3. Transfer the dough to a bowl and fold in the chocolate chips.
  4. Scoop onto parchment lined cookie sheets and bake for 12 to 15 minutes.
  5. Makes about 18 cookies.

Tuesday, June 21, 2016

Gluten Free Donut Muffins

When I was younger, I never cared too much for donuts. At least, not unless they were filled with some sweet cream or had plenty of frosting on top.

But now I have come to love homemade donuts. Or donut muffins, as the case may be.

These donut muffins are delicious. They really do taste like donuts, and I love the nice glaze on top. They are fun for kids and adults alike, and they are the perfect breakfast treat!

Gluten Free Donut Muffins 
  • 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
  • 1/4 Cup Butter, Softened
  • 1/4 Cup Oil
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Cups White Rice Flour
  • 2/3 Cup Cornstarch
  • 1 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 1 Cup Milk
  1. Preheat oven to 425 degrees.
  2. Prepare flax-eggs (directions on side of blog.)
  3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
  4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
  5. Beat in half of the flax-egg. Then add the other half and stir in again.
  6. Add the vanilla and beat once more.
  7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
  8. Scoop into a muffin tin lined with 12 paper wrappers. Bake for 15 to 18 minutes.
  9. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins. Dip a second time. Allow to dry, then eat.
Adapted from this recipe.


Tuesday, June 14, 2016

Mini Gluten Free Cookie Dough Bites

I couldn't wait to share this recipe with you.

I love cookie dough, and I wanted to do something a bit different with it the other day. So I decided to make mini cookie dough bites.

Cookie dough truffles are great, but these little bites allow you to eat a few at a time without feeling guilty. Plus, they have more chocolate coating, which makes them even better.

Serve these mini gluten free cookie dough bites at your next summer party (or make them to eat all yourself) and they will be sure to be a big hit!

Mini Gluten Free Cookie Dough Bites
  • 1/4 Cup Butter, softened
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup Mini Chocolate Chips
  • Milk Chocolate, for coating
  1. Mix together the butter and sugars. Add the milk and vanilla and mix again. 
  2. Add the flour and salt, stir. Add in the chocolate chips.
  3. Line a pan with a piece of wax paper. Press the dough onto it until it is about 6x6 inches. Freeze.
  4. Once frozen, chop up into small chunks. 
  5. Melt milk chocolate and dip cookie dough pieces into it, placing immediately onto a wax paper lined baking sheet. Allow to harden, then enjoy. Store leftovers in the fridge.

Tuesday, June 7, 2016

What To Eat On A Road Trip (When You're A Gluten Free Vegetarian)

I went on a two week road trip with three of my siblings in the beginning of May. The parks that we visited were all so beautiful, from Yellowstone to Yosemite to Death Valley. It was great to be able to travel across the country and see California for the first time. I visited seven new states, and I enjoyed the beauty of each one of them. 

Every road trip comes with a few fights (or maybe more than a few) some over-tiredness, and a bit of stress, but the one thing that can make any road trip great is the food. 

You might think that eating gluten free on a road trip is not possible. And you might think that a vegetarian who eats on the gluten free diet should not even attempt a road trip. 

But, I did. And I lived to tell about it. ;)

One warning I do have to give, though; DON'T RUN OUT OF FOOD.

I made that mistake near the end of the trip. I didn't run out, run out, exactly, but I had no more gluten free bread left, and it made the last couple of days a bit less enjoyable. Plan things out carefully, and you shouldn't have to experience the same pain that I did. Ha.

Below will be some tips of foods to bring along on a road trip, but first, here are some photos that I took at Yellowstone National Park.

All of the strange, unique features of Yellowstone were stunning. It was such a gorgeous place, but so cold! We slept in a tent, and it got to be 20 degrees at night. I might be from Wisconsin, but I was still freezing.

From Old Faithful to the trees, wildlife, and all of the other natural beauty in the park, Yellowstone may have been my favorite place that we visited on the road trip. It is always amazing to see just how many gorgeous places God has made, in this country alone.

It snowed while we were there. We woke and our tent was covered. It made for some pretty photos, though.

Now that I have convinced you through photos that you must visit Yellowstone National Park one day soon... how about some road trip food tips?

1. You must bring Ener-G Light Tapioca bread. I had a loaf, and it was delicious. It was slightly dry by the time that I got around to eating it, but if you bring mayo or another dressing along, that should do the trick. It was much better than other gluten free breads that I've had, and it held up well during the trip. Keep it in a box, so that it won't get crushed, and you will be good to go.

2. Pack plenty of gluten free chips. You need to treat yourself to something good when you are on a road trip, right? Two favorite chips of mine are Cheetos and Lay's Stacks. Both are gluten free and so good.

3. Bake up a bunch of muffins ahead of time. Muffins hold up better than most baked goods, plus they are perfect for breakfast on the road. Even if you are staying at hotels, the continental breakfast might not offer you all that you want. Bring some banana, chocolate, or pumpkin chocolate chip muffins along, and you will be set.

4. Bring applesauce pouches. They might seem like they are just for kids, but they are tasty, healthy, and good to have around when you just want to snack on something.

5. Don't forget to pack some protein bars. They will be a lifesaver when you need a meal in a hurry.

6. Protein drinks are great for breakfast, too. There are plenty of them out there that are gluten free, and you should stock up on them before you head out.

7. String cheese is another protein packed snack that you should have along. It will keep you feeling satisfied, and it is an easy item to pick up again during the trip if you need to restock on food.

8. If you are going on a long trip, then pack enough chickpea salad for just the first day (or bring plenty of ice along so that it will keep.) It is healthy, tasty, and the perfect on-the-go meal.

(creamy chickpea taco salad pictured above)

9. From M&Ms to Skittles to white chocolate bars and everything in between, don't forget to pack plenty of candy to keep you awake during the long hours on the road.

10. Canned beans will give you fiber and protein, and they are great eaten heated up over a campfire with tortilla chips and cheese.

11. Pack some corn tortillas in addition to the bread that you are bringing, and you will have them ready for sandwich making. They last better than the bread, and they are good eaten cold with a slice of cheese stuck inside.

Hopefully you will now feel inspired to go on a road trip yourself. It is possible to go and still have some good food to eat, even if you are a gluten free eating vegetarian like myself!

Thursday, June 2, 2016

Gluten Free Taco Pasta Salad

There is about nothing I love better than pasta. I love pasta in mac and cheese. I love drenched in marinara sauce or Alfredo sauce. I love it baked into casseroles. And I love it eaten cold with a creamy dressing.

Pasta is a great vegetarian choice, as well. And this pasta salad has beans and cheese in it, which offer some added protein and deliciousness. 

This gluten free pasta salad is the perfect side dish for any meal, or a great lunch or mid-afternoon snack. It has just the right flavor, creaminess and texture.

Just prepare all of the ingredients and then throw them together in a big bowl...

Add the dressing...

And there you go! A delicious, easy pasta salad!

Gluten Free Taco Pasta Salad
  • 6 ounces Gluten Free Shell Noodles
  • 1 Cup Black Beans
  • 2-4 ounces Cheddar Cheese
  • 1/2 Cup Sour Cream
  • 1-2 teaspoons Taco Seasoning
  1. Cook the noodles as normal, rinse, and stick into the fridge until cool.
  2. Rinse and drain the black beans and cut the cheese into small cubes.
  3. Mix sour dream and taco seasoning together.
  4. In a large bowl, combine the cooled noodles, rinsed beans, cubed cheese and sour cream mixture. Stir it all together, then stick into the fridge until ready to serve. Makes about 4 servings.
I hope you enjoy it as much as I do!