Sunday, November 03, 2013

Pumpkin Pie Bars-Gluten Free and Cranberry Almond Oat Breakfast Cookies-Gluten Free, Sugar Free, Egg Free, Dairy Free—Secret Recipe Club

Pumpkin Pie Bars--Nov. SRC

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.

Gluten Free Cranberry Almond Oat Breakfast Cookies--Nov. 2013 SRC 10-29-13

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. 

Gluten Free Cranberry Almond Oat Breakfast Cookies 2

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 2

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.

Gluten Free Pumpkin Pie Bars (2)

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). ;)

SRC-button

11 comments:

Lisa said...

Who would have ever thought that you would need a school lunch again? Hope things work out with Sam. All of your treats look scrumptious, perfect for the season.

Trisha said...

Sending hugs your way. Sorry to hear about your brother in law. I hope things settle down soon for you.

Both treats look fantastic, but the pumpkin pie bars have gone straight on my 'To Try' list.

chitchatchomp@yahoo.com.au said...

i'm so sorry to hear about your brother in law - you've certainly had a month. However, those cookies look delicious. What a lovely combination.

Pretend Chef said...

Those cookies sound like the perfect treat to pack in my son's lunchbox. Sorry to hear about your struggles with your son's anxiety, loss in the family, and your health issues. Sending an air hug and wishes of good fortune your way.

Lesa @ Edesias Notebook said...

Great choices this month, Katrina. Love how you added chocolate to the granola cookies! Thinking of you; hope things start looking up for your family soon.

Elizabeth said...

Two recipes- so ambitious!

Stephanie said...

I've known a couple of counselors who have used therapy dogs to help with less engaged kids; don't know if that might work or if there is anyone around you who does it, but it might be worth investigating if he's at all open to animals.

Anna Hagen said...

Sounds like you had quite the month! No wonder you needed to add chocolate to those breakfast cookies. They look really good!

Jersey Girl Cooks said...

Giving you a virtual hug after your horrible week. I want these for breakfast!

PheMom said...

Gosh Katrina, I've been thinking about you for weeks now. You have so much going on and now all this with your family's loss. My heart is just breaking for you. I just hope for the best for you going forward that you have the comfort you need. I am here to talk (seriously!!!!). I don't know if you knew but anxiety with Aidan has been one of our biggest problems. As I tell all my friends, if your kids are 'normal' I can't help you, but if things start going sideways, I'm your girl!

Nutmeg Nanny said...

Oh, I am so very sorry for your loss. My thoughts are with your family.

These breakfast cookies look very satisfying and just perfect for a fall breakfast