Oatmeal Peanut Butter Chocolate Chip Cookies

Posted on November 11, 2014 by Jennifer Grace

THE BEST COOKIES!

These might be the BEST of my cookie recipes! So healthy and so yummy! Gluten-free, dairy-free, low fat, low sugar — perfect for tea time or any time!

Ingredients:
1/2 cup coconut oil
1/2 cup apple sauce
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 cup brown rice flour
1/2 cup tapioca starch
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
3 cups gluten-free oats (I prefer quick-cooking)
1 1/2 cups Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. In a medium bowl, combine dry ingredients: brown rice flour, tapioca starch, xanthan gum, baking soda, and salt. Set aside. In a large bowl, cream together, coconut oil, apple sauce, peanut butter, and sugar. Then beat in the eggs and vanilla. Add the flour mixture to the large bowl and cream together. Stir in the oatmeal and chocolate chips. Drop by rounded teaspoons onto the prepared cookie sheets, 12 to a pan. With a fork dipped in water, press the cookies to flatten. Bake for 9-10 minutes. Cool on cooling racks. Makes about 4 dozen, but they won’t last long!

The name of the Lord is a strong tower;
The righteous run to it and are safe. Proverbs 18:10 (NKJV)

New King James Version (NKJV)

Rice Pudding for Breakfast

Posted on July 16, 2014 by Jennifer Grace

Jesus said to them, “Come and eat breakfast.”…John 21:12 (NKJV)

One of my favorite uses for leftover rice is to make rice pudding. I can mix this up the night before, refrigerate, and pop it in the oven in the morning. It makes a yummy gluten-free breakfast, with a bit more protein than plain oatmeal.

Ingredients:
2 cups cooked rice
1/3 cup raisins
1 Tablespoon coconut oil
1-1/2 cups coconut milk
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup honey
1 teaspoon vanilla
2 eggs, slightly beaten

Grease a 2-quart casserole dish with coconut oil. Arrange rice in the bottom of the dish and sprinkle with raisins. Cut coconut oil into small pieces and arrange over raisins. In a large measuring cup, combine coconut milk, salt, nutmeg, cinnamon, honey, vanilla and eggs. Mix well. Pour milk mixture over rice. Place cover on casserole dish and bake 50-60 minutes at 350 degrees. Rice pudding will be golden on top and hold its shape when cut. Spoon into bowls and top with additional coconut milk.
Note: This recipe may be doubled and baked in the same 2 quart dish, just bake for longer.

New King James Version (NKJV)

Chocolate Avocado Cake

Posted on April 3, 2014 by Jennifer Grace

Thank you to my daughter Kallie for sending me this recipe! I tweaked it a bit to be more chocolatey and use the ingredients I have on hand. So far, our family has devoured three batches! The avocado replaces the butter, egg and dairy in this cake recipe, making it dairy-free, gluten-free, and vegan. With another avocado in the frosting, you are really getting extra nutrients with your dessert. Why not enjoy this with your Easter celebration?

Ingredients:
2/3 cup cocoa powder
1/2 cup boiling water
1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca starch
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 medium avocado, remove pit and skin
1/4 cup coconut oil
2 cups granulated sugar
1 1/2 cups water
2 T. white vinegar
2 tsp. vanilla

Preheat oven to 350 degrees. Line cupcake pan with 18 cupcake liners, or oil a cake pan and sprinkle with a bit of extra cocoa. In a small bowl, pour the boiling water over the cocoa and stir to dissolve. Set aside. In another bowl combine the dry ingredients: rice flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, and baking soda. Set aside. In a large bowl, mash the avocado until smooth and creamy. Add the coconut oil and sugar, mixing well. Add the cocoa mixture to the avocado and blend well. In the measuring cup with the water, add the vinegar and vanilla. Add a bit of the water to the avocado bowl and stir. Now add some of the flour mixture to the avocado bowl and stir. Repeat until everything is mixed into the large bowl. Scoop the batter into your cupcake pan, or pour into prepared cake pans. Bake cupcakes 25 minutes, or cakes for 30-40 minutes. Allow cakes to cool before frosting.

Chocolate Avocado Frosting Ingredients
1 medium avocado, remove skin and pit
2 T. orange juice
1 cup powder sugar
1/3 cup cocoa powder
1/2 t. vanilla

Mashed the avocado in a medium mixing bowl. Blend in the orange juice until smooth. Use a strainer to sift the powder sugar and cocoa into the mixing bowl, so there are no lumps. Mix well. Add the vanilla and taste. Add more orange juice or powder sugar if needed to make the frosting thinner or thicker. This recipe makes 1 cup frosting, enough for a batch of cupcakes or a 13×9″ cake. Double the frosting recipe if you are frosting a layer cake. Enjoy your avocado treat!

Behold what manner of love the Father has bestowed on us, that we should be called children of God! 1 John 3:1 (NKJV)

Oatmeal Scotchies – GF

Posted on October 1, 2013 by Jennifer Grace

Every once in awhile we take a break from chocolate (though not too often) for a different flavor of cookies. These old favorites combine butterscotch chips, orange zest and cinnamon to make a delicious tea-time cookie.

Ingredients:
1-1/4 cups gluten-free flour*
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup coconut oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
grated peel of 1 orange
3 cups gluten-free oats
1-11 ounce bag butterscotch chips (check label for allergies)

Preheat oven to 375 degrees. In a medium bowl combine the dry ingredients: Gluten-free flour, xanthan gum, baking soda, salt and cinnamon. In a large mixing bowl, cream the coconut oil and sugars together. Mix in the two eggs and orange peel. Gradually add the flour bowl to the butter bowl, mixing gently. Fold in the oats and butterscotch chips. Line cookie sheets with parchment paper. Drop dough by rounded teaspoons onto pans, 12 to a pan. Bake at 375 degrees for about 10 minutes. Cool cookies on racks and enjoy!

*I used 1 cup Gluten-Free Mama flour and 1/4 cup sorghum flour the day I made these cookies. I think they would also work well with 1/2 cup brown rice flour, 1/2 cup tapioca or arrowroot flour, and 1/4 cup sorghum flour. Use the combination you like best!

My little cookie monster was taking a nap the afternoon I made these, so we only get photos of the cookies today :-).

Let them praise the name of the Lord,
For His name alone is exalted;
His glory is above the earth and heaven. Psalm 148:23 (NKJV)

Zucchini Chocolate Chip Cookies – GF

Posted on September 5, 2013 by Jennifer Grace

Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook. The zucchini make these cookies moist like my pudding cookie recipe, but even healthier. This yummy snack stays soft as a muffin, perfect for any time of day.

Ingredients:
2 1/3 cups Gluten Free Mama Almond Blend Flour
2 tsp. guar gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
2 eggs
1 1/2 cups Enjoy Life chocolate chips

Preheat oven to 350 degrees. Put the dry ingredients in a medium mixing bowl (flour, guar gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs. Slowly add the flour mixture to the big mixing bowl. Fold in the chocolate chips.

Line a baking sheet with parchment paper. Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan. Bake 14 minutes. Let sit on pan 2 minutes before moving to cooling rack. Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly. Store leftover cookies (if any) in refrigerator or freezer.

I will sing to the Lord,
Because He has dealt bountifully with me. Psalm 13:6 (NKJV)

Friends & Family Egg Casserole – GF & DF

Posted on July 22, 2013 by Jennifer Grace

Can flavorless food be eaten without salt?
Or is there any taste in the white of an egg? Job 6:6 (NKJV)

Here is the perfect egg dish for breakfast or dinner, and even makes great leftovers for lunch. I recently updated this recipe to make it diary free for my son and me. It still turned out delicious, especially served with Gluten Free Banana Muffins. What a yummy meal! Thank you for our dear friends the Nash and Johnson families who have served egg casserole to us on our visits!

Friends & Family Egg Casserole – Gluten-Free and Dairy-Free

2 large potatoes, peeled, diced, and cooked in microwave (or substitute cauliflower if you are not eating potatoes)
1/2 cup onion, chopped
1 red pepper, chopped
veggies of your choice (i.e. asparagus, mushroom, brocolli, etc.)
15 eggs
2/3 cup almond milk or goat’s milk

salt and pepper
1 cup Daiya cheddar cheese substitute or goat cheddar, optional

Preheat oven to 350 degrees. Oil a 9 x 13 inch casserole dish. Place the cooked potatoes in the bottom of the dish. Saute the onions and peppers, and other veggies, as desired. Layer on top of potatoes. Whisk together eggs and almond milk, salt and pepper and your favorite seasonings (my oldest son likes cayenne pepper, tumeric, garlic and oregano). Pour over veggies. Sprinkle shredded Daiya cheddar cheese on top. Bake for 45 minutes or until done.

This casserole may be refrigerated overnight and baked in the morning, if you wish.
Serve with fruit and muffins, a great meal for any time of day!

Here’s a link to the gluten-free banana muffins: https://www.myteacuppprayers.org/2011/06/gluten-free-banana-muffins/

A friend loves at all times,
And a brother is born for adversity. Proverbs 17:17 NKJV

Impossible Pie

Posted on July 8, 2013 by Jennifer Grace

Impossible Pie (Gluten-free and Dairy-free)
Heat oven to 400 degrees.
Oil a glass pie plate with coconut oil.
Sprinkle 1 cup shredded Diaya cheese in bottom of pie plate.
Top with any of your favorite veggies (i.e. green peppers, black olives, tomatoes)

In a blender combine:
1-1/2 cups almond milk
4 eggs
1 cup rice flour
1 teaspoon baking soda
3/4 teaspoon salt
dash nutmeg
Mix in blender for 15 seconds. Pour over veggies in pie plate.

Bake 40-50 minutes, until golden brown and firm.
Cool 5 minutes. Serve with a fresh salad.

“With men this is impossible, but with God all things are possible.” Matthew 19:26 NKJV

Peanut Butter Balls

Posted on June 25, 2013 by Jennifer Grace

Absolutely the best, yummiest, easiest, quickest, protein-filled snack you can make for your family is Peanut Butter Balls!

I’ve been making this gluten-free treat with my kids since they were little. The recipe first came from my sister who found it in a Ranger Rick magazine. If you’re feeling hungry between meals, one peanut butter ball is just the snack to pick you back up!

Check out these ingredients:
1 cup oatmeal (gluten-free)
1 cup powdered coconut milk
1/2 cup peanut butter
1/2 cup honey
shredded coconut (optional)

Mix together oatmeal, powdered milk, peanut butter, and honey. Shape into balls. Roll in coconut, if desired. Store in air-tight container in fridge.

You won’t have to store them long, they will be eaten in a hurry! Enjoy, and God bless your healthy eating!

If the Lord delights in us, then He will bring us into this land and give it to us, a land which flows with milk and honey. Numbers 14:8 NKJV

The Best Brownies – GF

Posted on March 21, 2013 by Jennifer Grace

If you want a tray of the BEST Gluten-Free Brownies, we have a recipe just for you. This started as a famous Clement Brownie recipe, named for our cousins in Minnesota and Illinois. We modified it to remove the gluten.

Ingredients:

1 cup coconut oil, melted
2 cups coconut sugar
4 eggs
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
3/4 cup cocoa
1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. Oil a 13 x 9-inch baking pan. In a medium bowl, mix together the dry ingredients: flours, cocoa, guar gum, baking powder, and salt. Set aside. In a stand mixer, cream the coconut oil and sugar. Add the 4 eggs and vanilla, mixing the batter well. Add half the dry ingredients to your mixture and stir. Add remaining dry ingredients, stirring until well mixed. Fold in 1 cup chocolate chips. Using a rubber scraper, spread the brownie batter into your prepared baking pan. Bake for 35-40 minutes, cool, cut, and enjoy! This is wonderful right out of the oven with a scoop of coconut ice cream.

Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13 (NKJV)

Giant Chocolate Raisin Cookies

Posted on February 17, 2013 by Jennifer Grace

A little late for Valentine’s Day, but not too late to make for your sweetheart…Giant Chocolate Raisin Cookies!

My son Kevin whipped these up for me last week, using a recipe from the library and GlutenFree Mama Flour. They are so yummy we can’t wait for Kevin to make them again. Thank you, Kevin!

Ingredients:

2 cups GlutenFree Mama Coconut Blend Flour (or gluten-free flour blend of your choice)
1 teaspoon xanthan gum
1/2 cup cocoa
1 teaspoon salt
1 teaspoon baking soda

3/4 cup coconut oil, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla

2 cups Enjoy Life chocolate chips
1 cup raisins

Preheat oven to 350 degrees. In a medium bowl mix the dry ingredients: flour, xanthan gum, cocoa, salt and baking soda. Set aside. In a large mixing bowl, cream coconut oil and sugars together. Add eggs and vanilla and mix well. Stir half the dry ingredients into the oil mixture, then stir in the other half until well mixed. Fold in the chocolate chips and raisins.

Oil three 9-inch cake pans. Divide dough into three sections and spread into the cake pans (it will be thick and lumpy with all the raisins and chips). Bake all three pans for 20 minutes. Remove from oven and allow to cool on racks before removing from pans.

You now have three Giant Chocolate Raisin Cookies to eat or to share! Happy belated Valentine’s Day!

Beloved, let us love one another, for love is of God; and everyone who loves is born of God and knows God. 1 John 4:7 (NKJV)

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