Many of you have asked for recipes and so I will post a few here and there!
I'm still learning this new way of life in the kitchen, but here are a few of our family favorites
Cracker Jacks- makes a great healthy snack or treat in the kids lunch
3 quarts popped corn
1/2 cup honey (I have used half honey and half agave and love it too)
1/4 cup peanut butter (freshly ground is the best)
2 T butter
1 cup chopped pecans (optional)
Melt on low. Add 1/2 t baking soda. Stir over popcorn and pour onto cookie sheet. (I only like to bake half as I like it more on the gooey side)
Bake at 300 degrees 4-5 minutes
No Bake Crunchy Chocolate Peanut Butter Bars
-recipe from http://www.simplysugarandglutenfree.com
Crunchy Chocolate Peanut Butter Bars
Using a combination of carob and unsweetened baking chocolate with a little vanilla tempers the carob flavor and makes them more chocolatey. If you don’t have carob, use chocolate chips. I haven’t found any chocolate chips without white sugar, though, which is why I use unsweetened carob instead.
For the chocolate filling:
2 tablespoons organic vegetable shortening
7 ounces unsweetened carob
1 ounce unsweetened baking chocolate, chopped
3/4 teaspoon alcohol free vanilla extract
For the crunchy cookies:
2 1/2 cups gluten-free corn flakes, lightly crushed
2 1/2 cups gluten-free puffed rice cereal
3/4 cup smooth, sugar-free peanut butter
1/4 cup agave nectar
1/4 cup coconut palm sugar (aka palm sugar)
1 1/2 tablespoons unsalted butter
Line a 9×13 pan with aluminum foil or parchment paper and let the edges hang over the side. Lightly mist with cooking spray.
Put the shortening in the bottom of a glass or stainless steel bowl that will fit snugly on top of a saucepan or in the top of a double boiler. Top with carob and chopped baking chocolate. (I don’t have a double boiler and prefer to use a bowl on top of pot.) Bring an inch of water to boil, place the bowl on top of the pot, and turn it off. Let it sit until the shortening, carob, and chocolate start to melt, stirring occasionally.
Meanwhile, put the cornflakes and rice cereal in a large bowl. Add the peanut butter, agave, palm sugar, and butter to a heavy bottomed sauce pan. Bring to a boil for one minute, stirring. Pour hot peanut butter mixture over cornflakes & rice and stir until coated.
Press half of the cornflake mixture into the bottom of the pan. Spread with melted carob & chocolate. Top with remaining cornflake mixture, pressing the cornflakes into the carob & chocolate. Cover and refrigerate until set, about an hour. Cut into desired size with a sharp serrated knife. I cut mine into 1 1/2 inch x 1 1/2 inch squares.
