All But Gluten

Their tagline is "rekindle your love of baked goods" I kinda love that tagline. Gluten free baking is a tricky matter. I've given it a go and had some delicious results and some pretty epic fails. All But Gluten definitely comes out on the BIG WIN side. It's one thing to say "oh this doesn't taste gluten free" and a whole other thing to say "this tastes amazing!" I was surprised all these wonderful things were made without gluten, but delighted that they had the texture of typical baked goods along with all the delicious flavor!

Best yet, all of their products are in the regular aisle.. no freezer burn here! I have to say it's one of the biggest turnoffs of gluten free breads out there. They are always in the freezer... who wants to have to thaw something before making a sandwich? Or be forced to toast it. No thanks, I think I'll have a slice of this fresh cinamon raisin bread with a little cream cheese on top!

In case you are wondering and aren't a long time reader, I'm not gluten free. I eat everything. Personally I think it gives this review a bit more street cred... no offense but if you haven't eaten a real gluten-filled muffin in years... can you accuratly compare a product to them? These things were so good I don't care if you can eat gluten, you should eat them anyway, cause they are awesome! The blueberry muffins... seriously they tasted exactly like the white flour kind, all tender and delicious. The macaroons... seriously swoonworthy. (I may have eaten the entire bag in way less time than I'd ever admit) The chocolate chip cookies?? The perfect amount of chew. And the brownies you ask?A slight crumble to them, but not in a bad way, just eat them over a plate and you're ready to roll.

Bottom line, this line of gluten free products gets an A+ from this lady right here.


Products were provided to me, I was not paid for this post, all opinions and statements are my own.



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PB Energy Balls

Love love love these things. No bake, vegan, gluten free.

You can find my post over at Food Fanatic. And you can find the recipe for these Peanut butter oatmeal balls here.


YUMMM!


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New Look- and healthy scotcheroos

You may have noticed things are looking a bit different around here... I'm still working out all the kinks so please excuse the mess or random moving of things that may be happening. Anything you like? Don't like? Please let me know, I don't want to scare you all away with my crazy need to redesign things :)

Tell you what how about you have a healthed up scotcheroo to tide you over? I was so very excited when I came across this recipe. John's sister makes these and he secretly loves them, but hates how horribly bad they are for you. Enter in these:

YUMMMM!!!! Now I'm not saying they are super health food or anything, but they don't have any butter or oil, and they use maple and brown rice syrup to sweeten them, add in brown rice crispies and we're golden right!??

If you're allergic to peanuts just sub in some nutella or sunbutter (unless you're allergic to those too... if that's the case, don't do that.)


Scotcheroos: [no bake, high protein, GF, vegan]
(makes 9 large treats) recipe by: Chockohlawtay

150g (5 cups) Crispy Brown Rice Cereal
48g (1/2 cup) Old Fashioned Rolled Oats (gluten free if you like)
13g (2 tbs) Ground Flaxseed
1/8 tsp Salt

168g (1/2 cup) Brown Rice Syrup
128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
42g (2 tbs) Pure Maple Syrup
1 tsp Butterscotch Extract
64g (2 scoops) Vanilla Protein Powder

4oz Unsweetened Chocolate, chopped (or dark chocolate)
84g (1/4 cup) Pure Maple Syrup

Directions:
1. Line a brownie pan with parchment paper both ways.
2. In a large bowl, stir together the cereal, oats, flax and salt.
3. In a large microwave-safe bowl, stir together the rice syrup, peanut butter, maple syrup and butterscotch extract (not the protein powder yet!). Microwave at 30-second intervals, stirring between each one, until mixture is runny. Stir in the protein powder one spoonful at a time. Scoop this mixture over the dry ingredients and fold together. Scoop into the prepared pan and flatten.
4. Add the chocolate to a small microwave-safe bowl and microwave at 30-second intervals, stirring between each one, until melted. Stir in the maple syrup (it should look like a frosting). Scoop this over the krispy treats and spread to the edges, trying to make the surface somewhat flat. Refrigerate for ~30 minutes, flatten the surface with a pastry roller or a cylinder object (like a mug). Slice and serve!

CHOW!!!

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PB Oatmeal No Bake Cookies

PB cookies, oh how I love you, even though you can be loaded with fat... but what's that? Defatted peanut powder you say? That sounds like some scary science fiction stuff. Hmmm and $8 a jar... that's a bit over what this gal likes to spend on a jar of anything... Well... here's to experimenting right!?

The price tag was a bit hard to swallow but I figured I had to give it a try in the name of healthy cookies everywhere! I am so so happy I did, because this powder is going into everything, pancake batter, cookies, milk shakes, bring it on! I have yet to try the straight up mix with water and use it as peanut butter, because lets face it, when I want a PB&J I'm using my jar of all natural PB. But when I'm adding it to something for the flavor... powder all the way my friend!

Peanut butter oatmeal no bake cookies
recipe by steph chows

1 cup oats - toss into a food processor and pulverize until it looks like flour
4 Tbs defatted peanut powder
1 Tbs milled flax seed + 3 Tbs warm water (mix and let sit a few minutes)
2-3 Tbs agave nectar
2/3 cup raisins or dark chocolate chips

Mix it all together and then use a cookie scoop to form balls. Freeze for a cold treat or keep in a sealed container on your counter for a room temperature cookie. Super easy right??

Have you tried this stuff? Or another brand of peanut powder? This is the only brand they had at Wegmans so that's why I went with it. Let me know what you think of other brands out there too!

 
PS. Hobbes says HI!

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Cheesecake! and a winner

And the winner picked by random.org of The CarbLovers Diet Cookbook is....
Rebecca S. who said "Favorite food in the entire world is cheesecake. I hardly ever eat it since it is so terrible for you, but it's an awesome treat when I do eat it." I'll shoot you an email so I can get your address. Thanks everyone for entering!!


Speaking of cheesecake have you all tried my favorite cheesecake recipe ever?? It's an amaretto-amaretti chocolate cheesecake, and it's only 1/2 bad for you! But it tastes full on bad for you :) You can find the recipe here. You know you want to go make it!!

Do you like cheesecake? Do you prefer it Plain Jane, or do you like to mix in fun tasty things like this recipe does?

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Oatmeal Raisin Amazin' Bars

I'm in love with these bars! Seriously want to know all the reasons why?

Super fast and easy to make
Minimal ingredients
Healthy and delicious
Vegan and gluten free so everyone can join in on the party!
Portable
John doesn't like raisins so I get to eat them all!

I found these over at Chocolate Covered Katie and made them the day I saw them. Yup it was one of those recipes, instant gratification! One thing I did change from her recipe is I used cashews instead of walnuts. I've really never been a walnut fan.. so I figured... cashews... why not! So glad I did and I can't wait to try some other variations, but all I know is they are AMAZING!

One mistake I made... I pressed mine into cute mini loaf tins my mom gave me... but I failed to line them with parchment or foil to easily pop them out... whoops. Not a huge mistake, but don't make the same one as me!

Oatmeal-Raisin Cookie Larabars
found on Chocolate Covered Katie

* 1/2 cup raisins (80g)
* 6 T quick oats (30g)
* 1/2 cup walnuts (40g) ( I used cashews)
* 1/8 tsp plus 1/16 tsp salt
* 1/4 tsp pure vanilla extract

Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.)

This recipe makes a little over three Larabar-sized (45g) bars. I like to double the recipe—the bars last at least two weeks in the fridge. They can also be frozen.

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Adventures in GF muffins

I totally thought these muffins were a fail...

Turns out I'm just super impatient because once they cooled they popped out of the tins without any issues.

They were still pretty crumbly though, but nothing like the first picture. I have to say I was really pleased with the texture and taste of these muffins. John ate one up and it wasn't until after he said he liked them that I told him they were gluten free. I'm bringing some into work tomorrow for my good friend who is allergic to gluten, I'll let you know what she thinks :) --UPDATE: she loves them!! Woohoo!!!

The centers all did collapse, but I just see it as an excuse to put a glob of ice cream on top to hide it don't you?

Super easy to whip up and not a long list of specialty ingredients to buy either!

SPECIAL NOTE: these were made for someone with a gluten allergy not celiac's disease... if you are making something for someone with celiac's disease double check with all ingredient lists to make sure there are no trace elements of gluten.

Gluten Free Coconut Cinnamon Muffins
recipe adapted from The Joy of Clean Eating makes 11 muffins

1 cup brown rice flour
1/2 cup sucanat (don't have any? try using 1/4 white + 1/2 brown sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup skim milk
1/2 tsp apple cider vinegar
1 tsp vanilla extract
3 tbsp apple butter
3 tbsp canola oil
unsweetened coconut to top (1/2 tsp per muffin)

Preheat your oven to 350 degrees.
In a large bowl add in the flour, sugar, baking powder, baking soda, and cinnamon. Mix well and set aside.
Beat together the milk, vanilla, apple cider and apple butter in a small bowl
Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a very liquidy batter.
Place into greased muffin tins and then sprinkle 1/2 tsp of unsweetened coconut on top.
Bake for 15 minutes. Remove from oven and let cool completely before trying to remove them.

Do you have any easy gluten free recipes that you love? (AKA make it so I don't have to buy 8 kinds of flours...) Share the link please! :)





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Peanut butter and Jelly Bars - GF

Sometimes recipes sound amazing... but they don't end up looking like what you thought you were making. These are gluten free and vegan (if you use vegan preserves-not all are), and VERY delicious. However mine didn't want to come out of the pan in one piece... coming out in many gooey chunks, check.

Truthfully I think it's because I used cashew butter, maybe it was too soft/liquid compared to PB? Not sure.. But definitely head over to Sweet Roads to see her pictures, they are beautiful! Unlike my sad torn apart hunks of deliciousness :)

Peanut Butter Bars
Recipe by Sweet Road
3/4 c peanut butter (creamy or crunchy)
3/4 c sugar
1 tsp apple cider vinegar
1tsp water
4 tbsp preserves
1/4 c chopped walnuts
1/4 c rolled oats

Preheat the oven to 350º F

-In a bowl, combine 1/2 c sugar, 1/2 c peanut butter, vinegar, and water
-Spread the mixture evenly into an 8x8 baking sheet (grease it first or line with parchment paper)
-Spread the preserves evenly over the peanut butter mixture
-In a bowl, combine the remaining 1/4 c sugar and peanut butter with the walnuts and rolled oats to form a crumbly mixture
-Sprinkle the crumble evenly over the two layers in the pan and bake for 15 - 20 minutes
-Allow to cool, cut, and enjoy!

PS. Don't forget about my awesome Clearly Fresh Bag giveaway!

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Gluten Free Crepes with Nutella

A good friend of mine recently realized she had a gluten allergy. Which makes it tough when I keep bringing baked goods into work and she can't eat them... so I'm on a mission to try out more gluten free options so she can still partake in the chow fest that happen daily at work :)

Again I found myself staring skeptically at the recipe... really... that's all that goes in... and it's going to taste good... hmmm I'm not so sure about this... and yet again I was proven wrong... I LOVED these things. Talk about easy, fast, and delicious.

I made these to bring along to a french themed party. Bring a french food to pass, and dress up like a french person. If you are from France... stop reading now... cause I'm probably going to offend you... no really stop scrolling...

Ok if you're still scrolling you better have a good sense of humor... here's a headshot from the night...

Gluten Free Easy Crepes
recipe from Gluten Free Gobsmacked

Recipe makes 10 crepes (depends on your pan size!)
Ingredients:
2/3 cup milk
1/3 cup (or 50g) cornstarch
1 egg
2 teaspoons olive oil or melted butter
pinch of salt

Directions:

1. Mix (I used a small whisk) all ingredients until very well blended.
2. Spritz a pan (small, nonstick) with olive oil. Preheat the pan over medium-high heat.
3. Pour 2 Tablespoons of batter into the pan while swirling the pan.
4. Continue to swirl the pan – OFF the heat! – until th ebatter begins to bubble and there is no longer excess batter to swirl.
5. Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides.
6. Quickly and with some care, flip the crepe and cook and additional 15-20 seconds.
7. Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.)

Fill with nutella and sprinkle with powdered sugar... or fill with jams, jellies, other nut butters... fresh fruit... whatever floats your boat!

Almond Butter Oatmeal Cookies - gluten free

The perfect cookie to dunk in a cold glass of milk. These are a super crisp melt in your mouth kind of cookie. It wasn't until I brought some into work that I realized my gluten free coworker could actually have one too! (ook I'm going to full admit it, I just typed GLUEten... HAHAHA oh yeah I know how to spell...)


I made a batch of these up for our fix it guy. Gotta keep the fix it guy happy right! That way he keeps coming over and fixing stuff for you! :) I mean paying him helps him to come back too... but cookies... those only sweeten the deal!


Almond Butter Oatmeal Cookies - gluten free
adapted from dolcettoconfections.com ... I can't get the website to work anymore though :(
makes 18 cookies

Beat together until light and fluffy
1 1/2 Tbs room temperature butter
1/3 cup white sugar

Then mix in
1/3 cup sucanat (bring on the wholesome sweeteners!)
1/2 cup almond butter (I used maranatha with a touch of sea salt- yum!)
1/2 tsp corn syrup

Then mix in
1 egg
1 tsp vanilla

Next mix in
1 1/2 cup old fashion oats
1 tsp baking soda

Fold in
1/2 cup chocolate chips


Using a cookie scoop plop onto a silicon baking mat and bake at 325 for 18-20 minutes. Let cool and enjoy with a cold glass of milk!

Amaretto-amaretti chocolate cheesecake

"that cheesecake has ruined me to any other cheesecake, it was amazing!"

In all truth, I think this is my new favorite dessert... I have a hard time picking favorites... but this one... it has won the title! Sweet, creamy, not too heavy, a little chocolate, almond paste and amaretto... *drooool* oh yeah baby.

The original recipe came from The Gourmet Chocolate Club. It's a very very HEAVY hitter, obviously I lightened it up a bunch, still not healthy by any means haha but I think the full on version would have been too rich for me. This version makes me happy to think about... seriously just thinking about it makes me happy... is there something wrong with me?? :D Plus no one had a clue it was a lightened up version... again not to say it's by any means healthy... just healthier then the original.


Amaretto-amaretti chocolate cheesecake
Lightened up by me, original from The Gourmet Chocolate Club

The Crust
1/2 of the batch of Amaretti (or 7oz store bought)
1 oz of unsweetened chocolate (1 square.)
3 Tbsps. butter


The Filling
6 oz of semisweet chocolate
1/2 of the batch of Amaretti (or 7oz store bought)
4 oz of almond paste
1/3 cup of Amaretto liqueur
1 1/2 lb of 1/3 less fat cream cheese at room temperature (next time I'll try subbing 1/2 lb of fat free cream cheese in there)
2 Tbs Splenda (or 1/4 cup of granulated sugar)
3 eggs (large) (next time I'm going to use egg white only and whip them up a bit first)
1/2 cup of heavy/thick cream (maybe try 1/2 and 1/2 next time)

Crust: Butter only the sides of a 9-inch spring-form pan (2.5 to 3 inches deep). Then grind the Amaretti very fine, in a food processor or blender. Then melt chocolate & butter in the top of a double boiler, stir occasionally (I used a pyrex bowl in the microwave). Then add the melted mixture to the Amaretti crumbs & mix thoroughly. (Do not wash the double boiler; you'll be using it again in a min.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly on the bottom and press down into a very firm/compact layer. Refrigerate while you prepare the filling.

Filling: Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. F.

Partially melt the chocolate in the top of a double boiler (microwave for me), then uncover and stir it, until completely melted. Remove the top of the double boiler & set aside to cool. Break the Amaretti coarsely into bowl and set aside. Cut almond paste into small pieces, and beat on low speed with an electric mixer, gradually adding the Amaretto liqueur. Beat until it is thoroughly mixed, and set aside.
Beat the cream cheese with an electric mixer until it is very smooth. Then add the sugar and once again beat until smooth.
Add the almond paste_Amaretto mixture & beat until thoroughly mixed. Add the melted chocolate and beat well again.
Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth.
Then add the coarsely broken Amaretti & stir gently only to mix. Turn it into the prepared pan, now pouring the mixture over the bottom crust. Then proceed to rotate pan gently to level the batter. [Do not worry if the mixture comes close to the top; it will not go over.] Bake for 45 min. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Cool completely at room temp., then carefully remove the sides of the pan and refrigerate the cake [still on the bottom of the pan] for 4 to 6 hours, or overnight.

I made this at John's with an old school hand mixer that was not happy when I tried to use it on the almond paste haha... So be prepared for some elbow greece if you don't have a stand mixer, it would take much less time with a kitchenaid.

I seriously already want to make this again, I need an excuse to make it again??? Hmmm it's Thursday... maybe I should make cheesecake!