MInty Treats

B's Gluten Free 

Peppermint Bark Cookies

1 1/4 c. Garbanzo Bean Flour

1 c. Coconut Flour

1 tsp. Baking Soda

1 tsp. salt

1 c. Butter (two sticks)(softened)

2 Eggs

1 tsp. Vanilla

 3/4 c. Light Brown Sugar

3/4 c. Granulated Sugar

2 c. smashed up Peppermint Bark (or a mix of white and semi sweet Chocolate Chips mixed with smashed up Candy Canes)

 Preheat oven to 375 degrees. Mix butter, sugars, eggs and vanilla.  Next add salt, baking soda and flours. Mix for about a min or so. Lastly add the peppermint bark or homemade choc mix from above. Mix for another min. Then using a teaspoon, spoon out batter onto a cookie sheet and pop in the oven for about 5 to 8 mins. While letting them cool make yourself a cup of hot coco and you have the perfect holiday treat to get you through the long hours of holiday wrapping. Enjoy!!

-B

                                               

                                

                              

                                                                                                             

Pumpkin Butter

Found this great recipe on Pinterest the other and wanted to share it with you.  Just in time for that crisp autumn air and the food filled family holidays.  Enjoy!!

~*~

-B

P.S. Oh and of course its GLUTEN FREE!!

Pumpkin Butter

  (found on Oh She Glows)

Ingredients:

1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
3/4 cup apple juice
1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
1/2 teaspoon ground cloves
1 cup Sucanat (or brown sugar)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1-2 tsp fresh lemon juice


Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Go, go, going!!

I'm on the go constantly and there are times we have to grab some fast food on the go. For me that can be super tricky, since my biggest fear is getting sick all over again. So more often then not my family gets to eat and I'm sitting there starving till we get home. About a month ago my friend found these bars called think thin(not what your thinking they are not a diet product) they are gluten free, natural, meal replacement type bar that you can grab and keep in your bag or car for those times that you are starving. They taste great especially the peanut butter, high in protein and fill you up! These have saved me so many times, from a BBQ with no GF options to running errands longer than expected! So next time your out pick up a few they are lifesavers!

~*~ 

-B