Healthy Chocolate Chip Oatmeal Breakfast Bars (gluten free)

 2 c. oats
1 c. oat flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt

2 ripe bananas mashed
2 eggs
1/2 c. milk
1/4 c. maple syrup
1 1/2 t. vanilla
3/4 c. chocolate chips

Instructions

preheat oven to 350 degrees F  Line an 8 x 8 baking dish with parchment paper

In a large bowl mix together oats, oat flour, baking soda, cinnamon and salt.  Set aside

In a separate bowl, add the mashed bananas and whisk in the eggs, milk, maple syrup and vanilla--stirring until well combined
Add the wet ingredients to the dry ingredients, mixing until just combined.  Fold in the chocolate chips. 

Pour mixture into the prepared baking dish and bake in the oven for 35 o 40 minutes, or until a tooth pick inserted in the center comes out clean.  

Let the pan sit for 5 min to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack.  Slice into 16 square bars.

Crockpot Rice Puddwing

 

• 1 ½ cups uncooked long grain rice
• 3 cups water
• ½ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 2 12-ounce cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Spray the insert of a 3 ½ quart slow cooker with cooking spray
   
2. In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
   
3. In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon, sugar, and vanilla.
   
4. Add the rice to the slow cooker and add in the liquid ingredients.
   
5. Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
   
6. Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
   

Notes

Cook on low. Cooking on high will burn the rice pudding.

Gluten Free Oatmeal Chocolate chip Bars

 

Healthy Chocolate Chip Oatmeal Breakfast Bars

 mins

 Cook Time 35minutes mins

 Total Time 45minutes mins

Ingredients

  

• 2 cups quick cooking oats
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Wet ingredients:

• 2 ripe bananas mashed
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 1/2 teaspoons vanilla extract
• 3/4 cup dark chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper.
• In a large bowl, mix together oats, oat flour, baking soda, cinnamon and salt. Set aside.
• In a separate bowl, add the mashed the bananas and whisk in the eggs, almond milk, maple syrup and vanilla, stirring until well-combined.
• Add the wet ingredients in to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
• Pour mixture into the prepared baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan sit for 5 minutes to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars).

Notes

• You can purchase oat flour at many grocery stores, or make it yourself at home. Simply add oats to a blender and blend until a flour consistency is achieved.

• For best results, use overripe bananas as they will help to enhance the sweetness and flavour of the bars.

• I recommend lining the baking dish with parchment paper and letting some of the paper hang over the sides of the pan. It will make it much easier to remove the bars from the pan and cut them into pieces.

• Allow the baked oatmeal mixture to cool for at least 10 minutes before slicing into bars to allow them to firm up slightly.

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 21mgSodium: 105mgPotassium: 189mgFiber: 2gSugar: 8gVitamin A: 39IUVitamin C: 1mgCalcium: 54mgIron: 1mg

Gluten free lemon cake

 https://www.glutenfreepalate.com/gluten-free-lemon-cake/https://www.glutenfreepalate.com/gluten-free-lemon-cake/

Gluten-free Chocolate Pie

Meringue Shell
2 egg whites, room temperature
1/8 t. salt
1/8 t. cream of tartar
1/2 c. sugar
1/2 c. finely chopped nuts
1/2 t. vanilla

Filling
1 1/2 c. heavy cream
1 t. vanilla
1 (8 oz.) milk chocolate bar with almonds

For meringue shell:  In a medium bowl, beat egg whites, salt and cream of tartar until frothy.  Gradually add sugar, beating until stiff peaks form.  Fold in nuts and vanilla.  Spread into a greased 9-inch pie pan, building up on sides of pan.  Bake at 300 degrees F. for 50 minutes.  Cool completely.

For filling:  Whip cream with vanilla; set aside.  Break up three-fourths of a chocolate bar into pieces and melt in top of double boiler or microwave in a glass bowl.  When chocolate is just lukewarm, fold into whipped cream and vanilla.  Pile chocolate filling into cooled meringue shell.  Grate remaining chocolate to garnish pie.  Chill in refrigerator at least two hours before serving.  Makes 1 pie.  (from Lion House Pies)

Molten Flourless chocolate cupcakes-Elisa

"Molten" Flourless Chocolate Cupcakes
Michael Chiarello

Ingredients:
Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger (I used Ghirardelli)
1 stick unsalted butter
1 cup whole milk (I used 2%, worked fine)
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise (I used light)
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Preheat the oven to 300 degrees F.

Line the cupcake pan with paper liners and spray the liners with vegetable spray.  Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.

Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.

In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Tortilla-Tomato Soup-Elisa

Ingredients
2 (6-inch) corn tortillas
1 tablespoon plus 1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 large carrot, chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes. with juice
1/4 cup fresh lime juice
1 can black beans, drained and rinsed
2 cups frozen corn
1/4 cup reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro leaves
Directions
Preheat the oven to 375 degrees F.


Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.


Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the carrot, cook for 3 minutes. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.


Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Add the corn and beans, and bring to a boil.
Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Gluten-free Chocolate Chip Cookies

1 t. baking soda
1/2 t. salt
1 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 1/2 c. gluten-free flour
1 1/2 t. natural vnilla
2 med. eggs
12 oz. chocolate chips
3/4 c. chopped walnuts
1 T. xanthan gum

Preheat 350 degrees.  Cream butter and sugars.  Add eggs, mix well.  Add vanilla, mix well.  Add dry ingredients (do not forget to add xanthan gum with dry ingredients.)  Mix well.  Add nuts and chips.  Drop or roll into 1" or 2" balls.  Bake for 10-12 minutes.  Do not over bake.