Breakfast Chocolate Chip Banana Oat Balls

2 large very ripe bananas 1/2 C packed pitted medjool dates 1/4 C virgin coconut oil or butter softened 1 tsp pure vanilla extract 1 tsp baking powder 1/4 tsp plus 1/8 tsp fine sea salt 2 C gluten-free old-fashioned rolled oats 1/4 C non-diary mini chocolate chips or chopped walnuts 1 tbsp chia seeds … Continue reading

Ultimate Flourless Brownies

1 tbsp plus 1 1/2 tsp ground flax 3 tbsp water 3/4 tsp fine sea salt 1/4 tsp pure maple syrup 1 tsp pure vanilla extract 2 tbsp arrowroot or cornstarch 1/2 C unsweetened cocoa powder 1/3 C plus 1 tbsp natural cane sugar 3/4 C almond butter or sun butter 3 1/2 ounces non-dairy … Continue reading

Fourless Peanut Butter Cookies

1 tbsp ground flax 3 tbsp water 1/2 C unsweetened shredded coconut 1/2 C GF quick cook rolled oats 1/2 C packed brown sugar 1 tsp baking powder 1/2 tsp fine sea salt 1/4 C non-dairy mini chocolate chips 1/2 C natural smooth peanut butter 1 tsp pure vanilla extract 2 tbsp pure maple syrup … Continue reading

Candied Pecans

GLAZED PECANS Printed from COOKS.COM 1 tbsp. cold water 1 egg white 1 lb. Pecans 1 C white sugar 1 tbsp. Cinnamon Dash of salt Beat egg white and water (until frothy, not stiff). Stir in pecans until well coated (add more pecans if needed to use up all the egg mix). Mix cinnamon, sugar … Continue reading

Jalapeno Avocado Ranch

Avocado gives this dressing the creamy smooth texture without eggs or mayo.  Keeps for about one week. 1/2 ripe avocado 1/4 C cups sour cream (optional) 1 clove garlic 1/2 C sliced pickled jalapeños ½ teaspoon kosher salt ¼ cup chopped fresh parsley 1/2 tsp dried dill or ¼ cup chopped fresh 1/4 teaspoon freshly … Continue reading

Sweet Potato Poblano Hash

This is a sheet pan dinner.  Keeps the stovetop clean and shiny.  Everything is roasted separately at 400 degrees and then tossed together at the end.  The key is to cut all the items to similar sizes or based on their cooking times to get them nicely brown and roasty. 2 sweet potatoes, 1/2 inch … Continue reading

GF Raspberry Oatmeal Bars

This recipe does not rely on eggs as a binder and can easily be gluten free without compromising the integrity of the bar.  To make this dairy free, use coconut oil instead of butter.  Refrigerate for 2-3 weeks. 1 cup (2 sticks) butter, melted 2 tsp vanilla extract 2 cups oat flour (home ground or Bob’s … Continue reading

GF Fudge Brownies (no egg)

Over the last 18 months, I have completely changed the way I cook and eat.  I don’t eat gluten (although I keep my sourdough starter alive in the fridge just in case) and I avoid eggs and soy for various reasons.  Dairy and grains in small quantities are ok.  I try to stick with whole … Continue reading

All purpose filling/frosting/icing

          Great for oreos, sugar cookie sandwiches, king cake, cinnamon rolls, most anything! Filling/Frosting/Icing 1 stick butter 3 C confectioner’s sugar 3 tsp vanilla extract dash salt 2-4 tbsp milk Beat butter until smooth. Slowly add other ingredients until blended.  Add milk to reach desired consistency.  Store in ziploc bag in … Continue reading

Joe’s Special

According to James Oseland (of Saveur and Top Chef Masters fame), people in Northern California grew up eating this. It’s not pretty.  He called it “one of the most odd and divine scrambles known to man.”  That description intrigued me only slightly.  When I saw that all the ingredients are almost always available in my … Continue reading