Gluten Free Chocolate Chip Shortbread Bars

 If you are looking for a relatively easy, super yummy treat, these chocolate chip shortbread bars are the perfect thing for you! 

I have a hard time not eating the whole batch while they are still warm, straight out of the pan. These are so seriously good. And the perfect gluten free treat to bring along on a road trip! I'm in Texas now, with my siblings, and I brought these bars along. Yum.

Gluten Free Chocolate Chip Shortbread Bars

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch 
• 1/2 teaspoon Xanthan Gum
• 1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
3. Add the vanilla and salt to the butter mixture and beat again.
4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
6. Line a 8x8 pan with parchment paper and pat the dough into it.
7. Bake for about 15 minutes, or until edges have turned slightly brown.
8. Cool before breaking into pieces.

Original recipe found here.

-Bethany

Spinach and Chickpea Alfredo

I have been having fun experimenting with different dishes these past several months and happened upon an amazing, easy Alfredo sauce, which is the base for this dish.  I added in some spinach and chickpeas, and here it is!

Gluten Free Spinach and Chickpea Alfredo

• 1/2 Cup Heavy Whipping Cream
• 2 Tablespoons Butter
• 1 Cup Grated Parmassen Cheese
• Salt and Pepper, to taste
• A couple handfuls of Spinach
• 1 Cup Chickpeas
• 8 Ounces Gluten Free Pasta

1. Boil water for pasta and make according to directions
2. In a small saucepan heat the butter and heavy cream, until the butter is melted.
3. Grate the cheese and add it to the butter/cream mixture. Stir until melted and add in some salt and pepper, to taste.
4. Heat the chickpeas in the microwave, about one minute.
5. Drain noodles and add back to pot. Add in a couple of handfuls of spinach, chickpeas and sauce. Stir until the spinach is slightly wilted. Enjoy.

Adapted from this recipe.

-Bethany

Gluten Free Chocolate Brownie Cookies

Chocolate. Brownie. Cookies.

Need I say more? 

Seriously, if you love a good, chocolately, gooey, chocolately, melty, chocolately, fudgy, chocolately, cookie, these are just the thing for you!

Oh, and did I mention that they are just oh, so chocolately and delicious?

Gluten Free Chocolate Brownie Cookies

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 1/2 Cup Chocolate Chips

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Stir in the chocolate chips.
5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. I made 16 big cookies.
6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.

Adapted from this recipe.


If you're a fan of chocolate goodness, I know you are really going to love these! Enjoy!
-Bethany