It’s time for this month’s Secret Recipe Club. Can I just say what a month it’s been? Phew.
I loved looking through my assigned blog and had a number of recipes picked out. Before I knew it, I had less than a week left to make something. I’ve gotten it done just in the nick of time. We have had quite the month with my husband’s brother passing away this past week after a very short stint of lung cancer that had spread all over his body (he lived 7 weeks after the diagnosis), to my health issues always making me tired and fatigued, to also dealing with my first grader deciding to have some serious separation anxiety and right now insisting he can’t go to school without one of his parents there. I have gained the utmost appreciation for teachers! If anyone has any bright ideas for us to get Sam to decide he will be okay at school we’re up for trying just about anything and feel like we already have tried everything. We have taken him to a psychologist a few times, but he won’t even talk. Not giving up. Not sure how much longer I can go sit with him in class everyday. Kevin has been great and gone when he can work it out with his schedule.
So, yes, what a month! My assigned blog this month was Lisa’s blog, Cook Lisa Cook. I was delighted with all her gluten free recipes to choose from and have on my short list to make soon her A-Maisie-ingly Wonderful Gluten Egg and Dairy Free Bread.
I found a cookie recipe that intrigued me enough to try them and cranked out a half batch of them one evening—they are not only gluten free, but completely sugar free, egg free and dairy free. These Cranberry Almond Oat Breakfast Cookies turned out great. I enjoyed all 10 of them in my school lunches (been packing school lunches since I’ve been there with Sam so much) throughout the last week. These are simply made with gluten free oats, banana, applesauce, cranberries and almonds. What’s that? You see some chocolate in the photo? Okay, okay, I added some Enjoy Life chocolate chips because I just can’t seem to make anything without chocolate. ;)
Cranberry Almond Oat Breakfast Cookies (Gluten Free, dairy free, egg free, sugar free) by Katrina, Baking and Boys!, adapted from Cook Lisa Cook
1/2 cup plus 3 tablespoons (60 grams) gluten free oats
1 medium sized ripe banana
1/2 cup unsweetened applesauce
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup unsweetened dried cranberries
1/4 cup slivered almonds, toasted
1/2 cup almond meal/flour
2 tablespoons Enjoy Life mini chocolate chips (optional)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium sized bowl or small food processor, puree the banana. Stir in the applesauce and extracts. Add the oats, cranberries, almonds and chocolate chips. Scoop 10 cookies on to baking sheet and flatten slightly. Bake for 25 minutes. Allow the cookies to cool for 5 minutes then remove them to a wire rack. Store in an airtight container.
Not the prettiest cookies, but tasty for a great healthy addition to lunch or for a snack. I didn’t want that to be the only thing I made from Lisa’s blog, so I also had these Pumpkin Pie Bars on my list and decided I could make them since I had some pumpkin puree in the fridge that I needed to use. Lisa cooks gluten, dairy and egg free for her daughter, Maisie, who has allergies. I adapted these bars by using organic pure cane sugar and almond milk instead of soy milk as well as light olive oil instead of vegetable oil. These turned out like a really moist snack cake. I think they are a great treat for me!
Gluten Free Pumpkin Pie Bars, (also egg and dairy free), by Katrina, Baking and Boys!, adapted from Cook Lisa Cook
3/4 cup brown rice flour
1/2 cup tapioca flour
1/2 teaspoon xanthan gum
pinch of ground cloves
1/2 teaspoon ground nutmeg
3 teaspoon ground cinnamon
1 teaspoon baking soda
2 tablespoons flax seed meal
1 1/2 cups organic pure cane sugar*
2 teaspoons molasses* Stir the molasses into the sugar with a fork until you have the consistency of brown sugar.
6 tablespoons almond milk
1/2 cup light olive oil
1/4 cup fresh lemon juice
7.5 ounces pumpkin puree
Preheat oven to 350 degrees F. Line an 8 inch square baking pan with nonstick foil or spray with cooking spray. Set aside.
In the bowl of a mixer, combine the rice flour, tapioca flour, corn starch, xanthan gum, spices, baking soda, flax seed and sugar/molasses mixture. Whisk all together. Add the milk, oil and lemon juice and mix to combine. Scrape the sides of the bowl and add the pumpkin. Mix until combined. Pour the batter into the prepared pan and spread evenly. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean. Let bars cool on a wire rack. Serve slices with a dollop of whipped cream.
Sorry my photos aren’t great—I have barely had time to get things done and it’s been after dark lately, so I can’t seem to get a decent picture (not that mine are ever that great anyway). ;)