tag:blogger.com,1999:blog-44545120570543428272024-03-15T18:09:57.135-07:00The Brighter Side of Gluten FreeAndra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-4454512057054342827.post-23644409478742192672018-02-11T18:11:00.001-08:002018-02-11T18:24:28.605-08:00Strawberries and Cream Muffins<div>
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Valentine's Day is coming up this week and I was inspired to try out a new kind of muffin. Strawberries seem to be the classic fruit of Valentine's Day, and it was one of the only fruits I had on hand, so I decided to try a modification of my <a href="http://thebrightersideofglutenfree.blogspot.ca/2011/07/raspberry-streusel-muffins.html" target="_blank">raspberry streuse</a>l muffins. I love the moisture and richness that sour cream (or plain yogurt) adds to muffins. Whenever I make a muffin that doesn't use some kind of fruit or vegetable purée (bananas, pumpkin, etc), I try to incorporate sour cream or yogurt. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">These muffins turned out great and are a fun and delicious Valentine's treat! </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I tried putting a strawberry slice on top to look like a heart, but they sunk in to the batter too much during baking. So it became more of a hidden heart inside each muffin, which is fun too! </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Hope you enjoy :)</span></div>
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Makes 14-16 muffins </div>
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<u>Ingredients</u></div>
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1/4 cup Canola Oil (or vegetable oil)</div>
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2 Eggs</div>
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1 tsp Vanilla</div>
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1/2 cup Sour cream (I use 5%) - or plain yogurt</div>
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1/4 cup + 2 Tbsp Milk</div>
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2/3 cup Sugar </div>
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2 cups GF flour blend (I use my<a href="http://thebrightersideofglutenfree.blogspot.ca/p/flour-blends.html" target="_blank"> light flour</a> blend)</div>
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2 tsp Baking Powder</div>
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1/4 tsp Salt</div>
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1-11/2 cups Chopped Strawberries (fresh or frozen)</div>
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<u>Directions</u></div>
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In a large bowl, mix wet ingredients and sugar together.</div>
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Add the dry ingredients to the bowl and gently mix to combine.</div>
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Fold in chopped strawberries.</div>
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Fill 14-16 paper lined muffin tins 2/3 full.</div>
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Bake at 375 for 18-20 minutes. </div>
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Let cool in the muffin pan for a few minutes then move to a cooling rack. </div>
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Store in an airtight bag in the freezer. </div>
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Add dry ingredients to the wet</div>
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Fold in strawberries<br />
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Fill muffin tins 2/3 full. Top with heart shaped strawberry slices (optional)<br />
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Bake at 375 for 18-20 minutes<br />
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-78105062475296278462017-12-18T11:42:00.001-08:002017-12-18T12:17:49.666-08:00Peanut Butter Blossoms (Chickpea flour)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d3zdBwybp5kckDSeAIN142rcxwGRxHfEbDKEgce5PlceKED7xUqjCCdHJlj8_wDculmnv6xE7kK8RZl7dXJ-Wt8pNACfI-oCaWkogsZKJ4F1-JunSdkr19J5pPL1FRZfCykp_o3JcZJt/s640/blogger-image--1303301674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d3zdBwybp5kckDSeAIN142rcxwGRxHfEbDKEgce5PlceKED7xUqjCCdHJlj8_wDculmnv6xE7kK8RZl7dXJ-Wt8pNACfI-oCaWkogsZKJ4F1-JunSdkr19J5pPL1FRZfCykp_o3JcZJt/s640/blogger-image--1303301674.jpg"></a></div><br></div>This is a new cookie to me but I think it's been around for quite awhile. As I searched through various peanut butter blossom recipes I read stories about this cookie being a Christmas tradition for many people. After making them I understand why! They are delicious!! Peanut butter and chocolate... how can you go wrong? <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0XP_SRoPF4WQywhYR7yF8JwaWRzDqfemeP8Q6mTSGwkO2zsyBuVY5qh6EcXkbBECJsIiB5mME-mtCIGv81t3koaNRVvWHwoxbLrsc2V7A1e7T0yhPy320Pq2Yhba7Z8iWivg_GI9Oabp/s640/blogger-image-575210554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0XP_SRoPF4WQywhYR7yF8JwaWRzDqfemeP8Q6mTSGwkO2zsyBuVY5qh6EcXkbBECJsIiB5mME-mtCIGv81t3koaNRVvWHwoxbLrsc2V7A1e7T0yhPy320Pq2Yhba7Z8iWivg_GI9Oabp/s640/blogger-image-575210554.jpg"></a></div><br></div><div>They work great with chickpea flour; dense and chewy in the centre and a little cracked and crunchy on the edges. The sugar gives the cookie interesting texture and the kiss on top adds extra indulgence to your basic peanut butter cookie. I think these would also be great if you switched out the kiss for a rosebud chocolate or a wafer melting chocolate. Basically anything that you can use to press down the cookie and that will stick to it once cool. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPY3fov1hYCf01ceQ4j5fI8oyiy3BwhaeLu-yyK-mB8bPpblxDFN4xx3Yb17REI_4J9Yaq3mEeSI86jpYvSxVJ3zDQrmwnwvTwtadRl40dfh6gID5zwZauXa5VKoksY7g6-AmQU2Amx9R2/s640/blogger-image-1310271224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPY3fov1hYCf01ceQ4j5fI8oyiy3BwhaeLu-yyK-mB8bPpblxDFN4xx3Yb17REI_4J9Yaq3mEeSI86jpYvSxVJ3zDQrmwnwvTwtadRl40dfh6gID5zwZauXa5VKoksY7g6-AmQU2Amx9R2/s640/blogger-image-1310271224.jpg"></a></div><br></div><div>Makes around 3 dozen</div><div><u>Ingredients</u> </div><div><br></div><div>1/2 cup Butter or Margarine, softened</div><div>1/2 cup White Sugar</div><div>1/2 cup Brown Sugar, lightly packed</div><div>1/2 cup Smooth Peanut Butter (not natural)</div><div>1 Egg</div><div>2 Tbsp Milk</div><div>1 tsp Vanilla</div><div>1 3/4 cups Chickpea Flour</div><div>1/2 tsp Salt</div><div>1 tsp Baking Soda</div><div><br></div><div>1/4 cup White Sugar for rolling </div><div>1 200g bag Kisses (rosebuds or other chocolate would work too)</div><div><br></div><div><u>Directions</u></div><div><br></div><div>In a bowl, cream sugars and butter (by hand or with electric mixer).</div><div>Thoroughly mix in peanut butter, egg and vanilla.</div><div>Add chickpea flour, then salt and baking soda on top. </div><div>Mix dry ingredients a bit then stir everything together until the dough is smooth.</div><div>Refrigerate at least 1 hour (I did 24) - this keeps the cookies from spreading out too much. </div><div>Roll dough into 1 inch balls and roll in granulated sugar.</div><div>Bake on a parchment lined pan for 8-9 minutes at 375 </div><div>As soon as the cookies come out of the oven, press a kiss firmly into the middle of the cookie (they will likely crack a bit around the edges - totally fine)</div><div>Let cool on a wire rack or cold baking sheet. </div><div>Once the cookies are cool you can put them in the fridge to resolidify the chocolate.</div><div>Store in an airtight container at room temperature or freeze. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrDF_48xMOE7Yt1Hq_JxUS7zksvog5ZxLGsrUHQByNCV9XI-4NTv0PuuXk3RS4NyUt6uJalOt4JMSeFcF81MoP2JwlCpbU5twiRj1vaFIKawTpmi-Bp_lp_ZctKf-7RMQIJXkZLV3ee3N/s640/blogger-image--959035461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrDF_48xMOE7Yt1Hq_JxUS7zksvog5ZxLGsrUHQByNCV9XI-4NTv0PuuXk3RS4NyUt6uJalOt4JMSeFcF81MoP2JwlCpbU5twiRj1vaFIKawTpmi-Bp_lp_ZctKf-7RMQIJXkZLV3ee3N/s640/blogger-image--959035461.jpg"></a></div>Cream together butter and sugars and mix in peanut butter, eggs and vanilla</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxeN_cuylg9sl3OSGr02T9JB3SI92jlOgDaLOsrCHGwjT0WDg-CS1FK82iqEtvwYiMRCPvgEroOBc7KR7rWjMf-wDHVDqRtoftyAy0_Mc8FtGeYTBOMkeyJLuAXYFf3vdaWyfPLMD7eny/s640/blogger-image--1353434740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxeN_cuylg9sl3OSGr02T9JB3SI92jlOgDaLOsrCHGwjT0WDg-CS1FK82iqEtvwYiMRCPvgEroOBc7KR7rWjMf-wDHVDqRtoftyAy0_Mc8FtGeYTBOMkeyJLuAXYFf3vdaWyfPLMD7eny/s640/blogger-image--1353434740.jpg"></a></div>Add dry ingredients and mix a bit.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3eXm3UgCLDXY3VjSxMGREDG_4vXGQQBfpHCrUciJBK6309h1W78hJUnJVTfseArmrEQAwN1x3QpsUZd6i69ZyHrxFDp66rQs6SRLBStWLYp4B1h5hh4dhS4S0znkZ8PEWGoRQKMUaXlS/s640/blogger-image-404617505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3eXm3UgCLDXY3VjSxMGREDG_4vXGQQBfpHCrUciJBK6309h1W78hJUnJVTfseArmrEQAwN1x3QpsUZd6i69ZyHrxFDp66rQs6SRLBStWLYp4B1h5hh4dhS4S0znkZ8PEWGoRQKMUaXlS/s640/blogger-image-404617505.jpg"></a></div>Mix to form a dough and refrigerate for at least an hour</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44UExqGItGg-aftX0wUkcy6CU5o1cyyRZXHsFwct4YfklTIXI4Ccq68VXkBYcaJqiNtFQT1Ao7CCBfPobuqIFcAGYZF97Ak-tWd4eFXj2vANV1IrG4ugpogmoPR5gwRvOkvUPV7RPTsZu/s640/blogger-image--78095503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44UExqGItGg-aftX0wUkcy6CU5o1cyyRZXHsFwct4YfklTIXI4Ccq68VXkBYcaJqiNtFQT1Ao7CCBfPobuqIFcAGYZF97Ak-tWd4eFXj2vANV1IrG4ugpogmoPR5gwRvOkvUPV7RPTsZu/s640/blogger-image--78095503.jpg"></a></div>Form into 1 inch balls and roll in sugar</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKAaMTGDpKNWW7yvMtPWVMzk3oN6Cxr-3e2B0Y1ZXsDnZmHP9EPSBecgmSSk_-IHJmed8x5Rorq5rJ0r5e1pfqVuQmRlqmpoN-GmqBla6-VXzIbyTQxuuVuF_Zj5jL6TLk5I22LYc1N_v/s640/blogger-image--217257856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKAaMTGDpKNWW7yvMtPWVMzk3oN6Cxr-3e2B0Y1ZXsDnZmHP9EPSBecgmSSk_-IHJmed8x5Rorq5rJ0r5e1pfqVuQmRlqmpoN-GmqBla6-VXzIbyTQxuuVuF_Zj5jL6TLk5I22LYc1N_v/s640/blogger-image--217257856.jpg"></a></div>Place on parchment lined baking sheet</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSxEO8PEZouY-aEtBGi34-QejRlD5Kjwbf-FUT9RxfnEQC5hUNfF1mtXEavrqK_K5HCfER-YuGZtmOgtTL3v-URbkYnRkQXw2YWA_848CzvtCpAVudcFBh_z13FWW_4b0wnuIr5Ayjq8Y/s640/blogger-image-41039315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSxEO8PEZouY-aEtBGi34-QejRlD5Kjwbf-FUT9RxfnEQC5hUNfF1mtXEavrqK_K5HCfER-YuGZtmOgtTL3v-URbkYnRkQXw2YWA_848CzvtCpAVudcFBh_z13FWW_4b0wnuIr5Ayjq8Y/s640/blogger-image-41039315.jpg"></a></div><div class="separator" style="clear: both;">Bake at 375 for 8-9 minutes</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzswSqofF2sO6WjQa-dgsPjknl7OigHswLEWEZpxotwhoMBqqZxBFYMKaS6z28fe00LMlzQ9O80ComWIYeqxsCbrmfY3DkbUwr63MkoQP_Ki3SnYqMa8YEwYfHIRji9TTEyJ1F9fSfxm91/s640/blogger-image-564776756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzswSqofF2sO6WjQa-dgsPjknl7OigHswLEWEZpxotwhoMBqqZxBFYMKaS6z28fe00LMlzQ9O80ComWIYeqxsCbrmfY3DkbUwr63MkoQP_Ki3SnYqMa8YEwYfHIRji9TTEyJ1F9fSfxm91/s640/blogger-image-564776756.jpg"></a></div></div>Immediately press a kiss into the middle of each cookie</div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-47750517794367557002017-12-11T12:38:00.001-08:002017-12-12T12:40:34.350-08:00Maple Walnut Biscotti (Chickpea flour)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnqIkZ71SkqSIPdI3v-toorOpLom68pBv4yo_68vsa7MA4gupV88vRBWM4-TO8LHCCc2aeO9XQzf7zui5UoXhF63WQoxr6Dsn6pBB0H4cAkw9E_bcD0jYTweQ1_P_YGliFzJnY6Vgek2q/s640/blogger-image--1937305000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnqIkZ71SkqSIPdI3v-toorOpLom68pBv4yo_68vsa7MA4gupV88vRBWM4-TO8LHCCc2aeO9XQzf7zui5UoXhF63WQoxr6Dsn6pBB0H4cAkw9E_bcD0jYTweQ1_P_YGliFzJnY6Vgek2q/s640/blogger-image--1937305000.jpg"></a></div><br></div>I have been working on my Christmas baking this last week and I am so happy I have discovered chickpea flour for cookies! Every recipe I've substituted it in so far has turned out great, including these maple walnut biscotti :D<div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZch8kPB1zLNdQsXCDC8mGFPGc-03dVWAeRGY0tUHthxgAcRS6480H49Lh33naCcuAsK7EHc15I25-WepjxiI4q12xgDNMf4_GgXSHONQC1xJ0mplfl7R06lMHCTzc1CFZ89Is9WxU_MDX/s640/blogger-image-2116007209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZch8kPB1zLNdQsXCDC8mGFPGc-03dVWAeRGY0tUHthxgAcRS6480H49Lh33naCcuAsK7EHc15I25-WepjxiI4q12xgDNMf4_GgXSHONQC1xJ0mplfl7R06lMHCTzc1CFZ89Is9WxU_MDX/s640/blogger-image-2116007209.jpg"></a></div><br></div><div>I make biscotti every Christmas, but it's not usually gluten free. I often give it out as Christmas gifts and everyone loves it, but I'm always a bit jealous that I can't partake. Every now and then I try a new gluten free biscotti recipe, but it's always too breakable to cut properly and I'm left with mostly biscotti crumbs. Lame. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWh4K-EZ6jvoM7zMNh2PY5-ydsNPTgvnRbR2zFqqU1rYlQpVeHIF7nAFESojtk1HciDL6ZxcygOPzidQieguLNFYCKl9iY2dJcTBo7w_vbusOGzO9zKFfy6YRPXTznRxEbJr7UFaKoQWcK/s640/blogger-image-1745728337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWh4K-EZ6jvoM7zMNh2PY5-ydsNPTgvnRbR2zFqqU1rYlQpVeHIF7nAFESojtk1HciDL6ZxcygOPzidQieguLNFYCKl9iY2dJcTBo7w_vbusOGzO9zKFfy6YRPXTznRxEbJr7UFaKoQWcK/s640/blogger-image-1745728337.jpg"></a></div><br></div><div>This is the first time a gluten free biscotti recipe has actually worked for me, and I'm over the moon!! It's good enough even for gluten eaters so I don't have to make multiple batches with different flours, just multiple batches of different flavours because they seem to be disappearing a little to quickly... </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwrSTbNEtBUXwIMTrqCqMDqgeOfvSw2ublphZ0KjVlgHqBzcV0_n1iK6GKtYdhAtlgO2YcEGkCJVLxe5S3tUnuYazU1gnwagu2qPea8pcBHl43zdKm9OpdSTqfHi-3zF8QIX_uS0TLxTr/s640/blogger-image--1632324341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwrSTbNEtBUXwIMTrqCqMDqgeOfvSw2ublphZ0KjVlgHqBzcV0_n1iK6GKtYdhAtlgO2YcEGkCJVLxe5S3tUnuYazU1gnwagu2qPea8pcBHl43zdKm9OpdSTqfHi-3zF8QIX_uS0TLxTr/s640/blogger-image--1632324341.jpg"></a></div></div><br></div><div>Bonus: chickpea flour is very healthy and fairly affordable. I hope you will give it a try and let me know what you think!</div><div><br></div><div>makes 30 pieces </div><div><u>Ingredients</u> </div><div><br></div><div>1 3/4 Chickpea Flour</div><div>1 1/2 tsp Baking Powder</div><div>1/2 tsp Salt</div><div>1/2 tsp Cinnamon</div><div>1/4 tsp Nutmeg</div><div>3/4 cup Sugar</div><div>2 Eggs</div><div>1/4 cup Melted Coconut Oil or Butter</div><div>1 tsp Maple Extract</div><div>1/2 tsp Vanilla Extract (optional)</div><div>1/2 cup Walnuts, chopped</div><div><br></div><div><br></div><div><u>Directions</u></div><div><br></div><div>In a mixing bowl, gently beat together eggs, sugar, extracts and coconut oil.</div><div>Add chickpea flour to the bowl. Put baking soda, salt and spices on top.</div><div>Stir the dry ingredients together a little bit (so the baking soda and salt are spread around the flour) then incorporate everything together.</div><div>Stir in Walnuts. Mixture should be fairly stiff.</div><div>Divide dough into 2 equal portions on a parchment lined baking sheet and shape into rectangles 2 1/2 to 3 inches wide and 12 inches long. Leave at least 3 inches between rectangles. </div><div>Pat the dough smooth with slightly wet hands.</div><div>Bake at 300 for 30-35 minutes, until the middle is set.</div><div>Let cool on the pan for around 15 minutes, then transfer to a cutting board. </div><div>Slice on an angle into 1/2-3/4 inch pieces.</div><div>Place on the baking sheet, cut side down and bake at 300 for 8 minutes.</div><div>Turn biscotti pieces over and bake an additional 8 minutes.</div><div>Let cool and store in an airtight container. </div><div>Store at room temperature or in the freezer.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOArrfQ_9WwJc6GSRCiBccfXlkq-810RfLcXAFq9WaFbioMloYfn2JiNtdPsfcpsR0oloyYJd8lgIbZK1Y6CCAF1kGoPL1Ts8eTE5O7fmYbnxd-cKUfzco3R6kJtDYK0nqww2arhURW1v/s640/blogger-image--1748273172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOArrfQ_9WwJc6GSRCiBccfXlkq-810RfLcXAFq9WaFbioMloYfn2JiNtdPsfcpsR0oloyYJd8lgIbZK1Y6CCAF1kGoPL1Ts8eTE5O7fmYbnxd-cKUfzco3R6kJtDYK0nqww2arhURW1v/s640/blogger-image--1748273172.jpg"></a></div>Wet ingredients</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6T1C4pioADvKT5S4rl8-p7_W1xSVr-TOZ_C836vdDo-05XPbzRqXVjGC5II1difTdokNyW6eTqhV3RKG6ObdeMlDRCiPK8UUnqFObtOstJ5fume41QKsCruwq2ojJEXKeplHkzBxoWgc/s640/blogger-image--465864615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6T1C4pioADvKT5S4rl8-p7_W1xSVr-TOZ_C836vdDo-05XPbzRqXVjGC5II1difTdokNyW6eTqhV3RKG6ObdeMlDRCiPK8UUnqFObtOstJ5fume41QKsCruwq2ojJEXKeplHkzBxoWgc/s640/blogger-image--465864615.jpg"></a></div>Dry ingredients on top</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsso66K8uuGsBv0ulxSY7N0ASstRBYHO1NapV6ysJLTNNr-tJm6nUBr3-xRsYfBclqgBaO0lXHJXjPhkXV6csxpBeO152mqvtsLY2LDhg8CX-_cKF4K89Cs9U31zKA8joI-c7H8S1A32Tq/s640/blogger-image--245966406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsso66K8uuGsBv0ulxSY7N0ASstRBYHO1NapV6ysJLTNNr-tJm6nUBr3-xRsYfBclqgBaO0lXHJXjPhkXV6csxpBeO152mqvtsLY2LDhg8CX-_cKF4K89Cs9U31zKA8joI-c7H8S1A32Tq/s640/blogger-image--245966406.jpg"></a></div>Mix together and fold in walnuts</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kdDogFJiQAHhyphenhyphenUkdpkm_w4_98KD6gnybrkwLV-Y502KR41MozTfGt0L8NG17Ixyjw0epgaODu7g07vb9qNt9QzYYXn6JsNOJr4LDWZl0zTOKdcT9bq6E-rTzYgAG3gVDLg6j0cXbaV3e/s640/blogger-image--1133550952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kdDogFJiQAHhyphenhyphenUkdpkm_w4_98KD6gnybrkwLV-Y502KR41MozTfGt0L8NG17Ixyjw0epgaODu7g07vb9qNt9QzYYXn6JsNOJr4LDWZl0zTOKdcT9bq6E-rTzYgAG3gVDLg6j0cXbaV3e/s640/blogger-image--1133550952.jpg"></a></div>Shape into 2 rectangles</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4e0L2ZvkWFCe-RtgUIw6PwlfXtqzaT8WafbS4ZU-uhx895JrpatRc9zyQ-qY7Gb5WEGIfPomKunojpK3UdsK0QItO9mtTKOOGdxFGRLjWB0j1erJ6Fkcwh93YuyjtY1JxZSIPr0Tj2py/s640/blogger-image--1464914305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4e0L2ZvkWFCe-RtgUIw6PwlfXtqzaT8WafbS4ZU-uhx895JrpatRc9zyQ-qY7Gb5WEGIfPomKunojpK3UdsK0QItO9mtTKOOGdxFGRLjWB0j1erJ6Fkcwh93YuyjtY1JxZSIPr0Tj2py/s640/blogger-image--1464914305.jpg"></a></div>Bake at 300 for 30-35 mins</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEV2N7pIbASCgA5HyvaaktmZZsqELAHTGEBDrVoGGoEpsLddVM4oYylcQBxs2cdIfv_nLAh2XAPftE2mt9N-3LTrIcXtBiiVSd37sJ-VqpntZxlLzrTwk_fXb3igQJKr_oAG2lknLv9LY/s640/blogger-image--1676247380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEV2N7pIbASCgA5HyvaaktmZZsqELAHTGEBDrVoGGoEpsLddVM4oYylcQBxs2cdIfv_nLAh2XAPftE2mt9N-3LTrIcXtBiiVSd37sJ-VqpntZxlLzrTwk_fXb3igQJKr_oAG2lknLv9LY/s640/blogger-image--1676247380.jpg"></a></div>Let cool 15 minutes and slice on an angle</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnEKoi1jg0D-6dqglwoWhNwnbF4CmPlW9TRUoVnyAKAw2hKAApD2H3s9IPdCGRMo84a6slCsdpAv_3BsO1VZpFMsW4QpSaGm9YcRZI8ay3uD2DeLI6VJ845hyphenhyphen6rYOpeTL1pwWH7e_SNta/s640/blogger-image--521038936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnEKoi1jg0D-6dqglwoWhNwnbF4CmPlW9TRUoVnyAKAw2hKAApD2H3s9IPdCGRMo84a6slCsdpAv_3BsO1VZpFMsW4QpSaGm9YcRZI8ay3uD2DeLI6VJ845hyphenhyphen6rYOpeTL1pwWH7e_SNta/s640/blogger-image--521038936.jpg"></a></div>Bake 8 mins per side</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SM9f_XbjoXHEk9ftJzrHl4sVZ4Ve5rxW8qW6CDZk3DjVjP_MWhJ1b2c7TECjKLOWnwFAIFQOpFXyfh6Ow7V35hvH4-XvIcYg0HUzr2JFbB9bl6fhXZDivB9HXWvp0NFMFXphVaaOzGkS/s640/blogger-image--359060393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SM9f_XbjoXHEk9ftJzrHl4sVZ4Ve5rxW8qW6CDZk3DjVjP_MWhJ1b2c7TECjKLOWnwFAIFQOpFXyfh6Ow7V35hvH4-XvIcYg0HUzr2JFbB9bl6fhXZDivB9HXWvp0NFMFXphVaaOzGkS/s640/blogger-image--359060393.jpg"></a></div>Let cool and store in an airtight container </div><div><br></div></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-65568767766238923602017-12-08T12:39:00.001-08:002017-12-11T12:21:54.405-08:00Love with Food Holiday Boxes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcK9EhlKnINzDeEDMP-DnJU62E3lExWJSnk6UoCdjZofFleQTGNTXxz7ITZjv_T971PGki0r-7xOsfJFJBbXXcfFXqRogu88KUUx77iHsaNHHZKRbIxbeCkATzCIXbYgMLC8wIT8dDb7r/s640/blogger-image-66951623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcK9EhlKnINzDeEDMP-DnJU62E3lExWJSnk6UoCdjZofFleQTGNTXxz7ITZjv_T971PGki0r-7xOsfJFJBbXXcfFXqRogu88KUUx77iHsaNHHZKRbIxbeCkATzCIXbYgMLC8wIT8dDb7r/s640/blogger-image-66951623.jpg" /></a></div>
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<a href="https://lovewithfood.com/" target="_blank">Love with Food</a> is partnering with MasterChef winner Christine Ha to bring you a healthy, delicious box of hand picked snacks delivered right to your door, all while fighting childhood hunger. The gluten free version of these boxes are packed with healthy gluten free goodies. You can buy the box as a 1 time order or get a subscription that is delivered monthly. They would make a great Christmas gift for your gluten free loved ones, or a little something healthy for yourself after all the indulgence of the holidays! For each gluten free December box purchased, 2 meals will be donated to a child in need (through a food bank).<br />
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I recieved a box to sample and share on this blog. It contained a surprising amount of goodies and lots of them I have never tried before or even seen in stores. The box was so packed full it could barely close. I love trying new things so I was really excited to dive in and start taste testing. Some things I really enjoyed, while others were interesting but not something I'd buy in the future. Either way, it was so fun to open it up and see what kinds of goodies I had. There were 13 items total including savoury snacks, energy bars, fruit snacks and granola.</div>
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It really would make a great gift for the person in your life who likes to try new things. It's so fun to get a surprise box of snacks delivered right to your house! You can choose a box full of gluten free treats or there's also a tasting box and a deluxe box if you don't need it to be gluten free. </div>
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The deluxe and gluten free boxes can be shipped worldwide for a fee of $3.99 per month. Shipping is free for boxes delivered in the US. If you would like to purchase a box or a subscription go to <a href="https://lovewithfood.com/" target="_blank">lovewithfood.com </a></div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com1tag:blogger.com,1999:blog-4454512057054342827.post-19506907393371983662017-12-05T11:44:00.001-08:002017-12-05T12:39:40.316-08:00Chickpea Flour Chocolate Chip Cookies<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRYFyST3ACTCuntgEWmlDGAp1h-AatZAAvaIzpkkzJ0DzPi9CQDjqdz1oZ-5nEyGw52rt8FvsafPfnHHfWXzWqJ4oHZAfVNLkHPcZif2MpX5ij5XckIHL4KgxYXNS-3wF9yWz1W32quJo/s640/blogger-image--1403474731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRYFyST3ACTCuntgEWmlDGAp1h-AatZAAvaIzpkkzJ0DzPi9CQDjqdz1oZ-5nEyGw52rt8FvsafPfnHHfWXzWqJ4oHZAfVNLkHPcZif2MpX5ij5XckIHL4KgxYXNS-3wF9yWz1W32quJo/s640/blogger-image--1403474731.jpg"></a></div><br></div>I've always found cookies and bread to be the most challenging things to make gluten free. It's mostly a texture thing; always too gritty, crumbly, dry, dense or just not anything like you remember! <div>I come back to this problem every year at Christmas. I have a few go to cookies that are pretty decent, but I've never been able to make a basic chocolate chip cookie that compares in any way to the traditional version. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeQaQH7W3ehzrso-IIhO3OLYCvaNkpX3uQL7DycnQ4g_OsZxPnohdmaspna3fZqs11HSeYT6AcF01_0y1gvjhrtbicc0XQE8qdCrsg26MNMvT6mMvJRIrsTeXy6c3ER3dY81XW8gOxMEZ/s640/blogger-image-2025333849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeQaQH7W3ehzrso-IIhO3OLYCvaNkpX3uQL7DycnQ4g_OsZxPnohdmaspna3fZqs11HSeYT6AcF01_0y1gvjhrtbicc0XQE8qdCrsg26MNMvT6mMvJRIrsTeXy6c3ER3dY81XW8gOxMEZ/s640/blogger-image-2025333849.jpg"></a></div><br></div><div>But everyone wants cookies at Christmas, so I keep trying, and this year I have made a new discovery: Chickpea Flour!! I don't know why I haven't figured this out before. I've used flour blends that contain various bean flours, but I've never made anything with just straight up Chickpea Flour. It works amazing for cookies! These are hands down the best gluten free chocolate chip cookies I've ever made. They are chewy, crispy around the edges and actually hold together. Plus, chickpea flour is quite affordable for a gluten free flour. A 2 pound bag (907g) costs $3.70 at my Superstore (pictured below). I believe a few other brands sell it too, including Bobs Red Mill (450g for $3.50-$4) on Amazon.ca and Well.ca. And as an added bonus, chickpea flour is super healthy - full of fibre and protein. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYb6VUBEl5Nd0tRybCc7kQv7PkDsge5XEub8QZmKpE1D0aE5JHP7vPsdXiAX0Ym7wZi34pzlz5pdHn6MklYSgnDCxbHpdaF9JWpJZdFsvxbLgrev1Rci0BrAjQ5zwyt_tDW-chH6JSXrP/s640/blogger-image--1672916226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYb6VUBEl5Nd0tRybCc7kQv7PkDsge5XEub8QZmKpE1D0aE5JHP7vPsdXiAX0Ym7wZi34pzlz5pdHn6MklYSgnDCxbHpdaF9JWpJZdFsvxbLgrev1Rci0BrAjQ5zwyt_tDW-chH6JSXrP/s640/blogger-image--1672916226.jpg"></a></div></div><br></div><div>This is my third batch in the last month and I've finally managed to snap some pictures so I can share the recipe with you :) I've also made amazing biscotti with chickpea flour and will be testing it in a few more cookie recipes this month, so stay tuned for more chickpea flour cookies! </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvvr8Q3TXRMVBGRs5BXZcioqjpFy6ufd-s1J1Q33OLCPhkHU4yHtTO_w-tOLVqhhLoSVy2FxmP8N2A6RvhC8ZC35K0cW5MuvpDj2Hz0Jhy-40hQJg77kEbyrOFVD8pfrAkEWGN1ENE2sR/s640/blogger-image--1039516426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvvr8Q3TXRMVBGRs5BXZcioqjpFy6ufd-s1J1Q33OLCPhkHU4yHtTO_w-tOLVqhhLoSVy2FxmP8N2A6RvhC8ZC35K0cW5MuvpDj2Hz0Jhy-40hQJg77kEbyrOFVD8pfrAkEWGN1ENE2sR/s640/blogger-image--1039516426.jpg"></a></div></div><br></div><div>I find it helps a lot to refrigerate the dough for at least an hour before baking. The cookies don't spread out as much that way. And FYI, raw chickpea flour tastes awful, so don't freak out if you hate the raw dough. The bitter taste disappears when the flour is cooked.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDjTUx3s5vKqzO4yeEqSDG2UwuW2iWAZrnDFAPH_s9B3Oy4x1hE9QFTrtXfGpt5RRQBkVlIDkDLPcfIlfTkoun3HFGkyy_4dZsSMtmveaI_NbQpkMMKf6BvjffX1qQlNM9R8GNkM6zT35/s640/blogger-image--1526348430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDjTUx3s5vKqzO4yeEqSDG2UwuW2iWAZrnDFAPH_s9B3Oy4x1hE9QFTrtXfGpt5RRQBkVlIDkDLPcfIlfTkoun3HFGkyy_4dZsSMtmveaI_NbQpkMMKf6BvjffX1qQlNM9R8GNkM6zT35/s640/blogger-image--1526348430.jpg"></a></div><br></div><div>makes 2 dozen small-medium cookies</div><div><u>Ingredients</u> </div><div><br></div><div>1 1/2 cups Chickpea Flour</div><div>1/4 cup White Sugar</div><div>1/4 cup packed Brown Sugar </div><div>1/2 cup Butter, softened</div><div>1 Egg</div><div>1 tsp Vanilla</div><div>1/2 tsp Salt</div><div>3/4 tsp Baking Soda</div><div>2/3 cup Chocolate Chips (more if you want)</div><div><br></div><div><u>Directions</u></div><div><br></div><div>Cream butter and sugar. </div><div>Beat in egg and vanilla.</div><div>Add remaining ingredients except chocolate chips and stir the top layer a bit, then mix to thoroughly combine everything.</div><div>Stir in chocolate chips.</div><div>Refrigerate for at least 1 hour.</div><div>Roll into 1 1/2 inch balls and place on a parchment or silicone lined baking sheet. Press down slightly.</div><div>Bake at 350 for 10-12 minutes or until the bottoms are lightly browned.</div><div>Let cool on the baking sheet. </div><div>Store in an airtight container on the countertop or freeze for later.</div><div> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3c1pX5riwU7co-VfDiLyH7ttxfCDJkcXI25S8rgQLtP2U3aWznFxqkiJUHFCAGzJ8vlukzf9dvVc24Nq9abfu_MLHxjtU2Gy9cF4_qZCA7CWvFqW4GXaqQ90y9oq4XBJUjxQIpPMXy-B/s640/blogger-image--1753766459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3c1pX5riwU7co-VfDiLyH7ttxfCDJkcXI25S8rgQLtP2U3aWznFxqkiJUHFCAGzJ8vlukzf9dvVc24Nq9abfu_MLHxjtU2Gy9cF4_qZCA7CWvFqW4GXaqQ90y9oq4XBJUjxQIpPMXy-B/s640/blogger-image--1753766459.jpg"></a></div></div><div>Cream butter and sugar</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiVEn7rAjgyvsPgaWA7AjfHnYB4Vo-BVpGmnOrTfxu5BdX6LAXghOBRJeqp0_0piARnOLQ8TT8e7OQ3dHmC7gEp37c93Gulo4DNlyvwaZ4yA0R-a9CEbpw_S337M2AoO4dC2dx0OshtpN/s640/blogger-image-1812969382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiVEn7rAjgyvsPgaWA7AjfHnYB4Vo-BVpGmnOrTfxu5BdX6LAXghOBRJeqp0_0piARnOLQ8TT8e7OQ3dHmC7gEp37c93Gulo4DNlyvwaZ4yA0R-a9CEbpw_S337M2AoO4dC2dx0OshtpN/s640/blogger-image-1812969382.jpg"></a></div>Beat in egg and vanilla</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCHKyu6PLYal8qik81XA19tlO7iXKNxLFYdUEx0t2QV25JXNigs3a5U6Wk08w_zPUt8wrA39UrMve7sjAHhFsrSoB-ZsrDnvUYPoDeR4SNrN42_9xOvrD_yYEmOi-eDw0oJnb5frEbcOG/s640/blogger-image--897154794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCHKyu6PLYal8qik81XA19tlO7iXKNxLFYdUEx0t2QV25JXNigs3a5U6Wk08w_zPUt8wrA39UrMve7sjAHhFsrSoB-ZsrDnvUYPoDeR4SNrN42_9xOvrD_yYEmOi-eDw0oJnb5frEbcOG/s640/blogger-image--897154794.jpg"></a></div>Mix in remaining dry ingredient and stir in chocolate chips </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjazul4rMUkh7BdIfDyIxKDn2Rqgd7isAR7sckbRM2xvJJHSR3Hk8iYOCfxMVcvIJ7ponjrPpLfmC_9CJq9iPnKsJdkP0plEQYvRdzvzpirUzBZsL5u3hXDmE2l4m7BvIrSgqRPcX_oqo/s640/blogger-image-832100342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjazul4rMUkh7BdIfDyIxKDn2Rqgd7isAR7sckbRM2xvJJHSR3Hk8iYOCfxMVcvIJ7ponjrPpLfmC_9CJq9iPnKsJdkP0plEQYvRdzvzpirUzBZsL5u3hXDmE2l4m7BvIrSgqRPcX_oqo/s640/blogger-image-832100342.jpg"></a></div>Refrigerate and roll into balls. Press down slightly </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2h6SPY4Uf7IeULQFBtNMUX049iJG6t34syXqC5jcIWvh1QS-Rv8j5NIej95yP8yBIVTWAb99mVVOzaZPM2s2Z1K08zPF5ZZbEuUh4z98LGA7f6N5bV5M5UKeE-wC_emd8s53t9Hvx-v0/s640/blogger-image-2122777302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2h6SPY4Uf7IeULQFBtNMUX049iJG6t34syXqC5jcIWvh1QS-Rv8j5NIej95yP8yBIVTWAb99mVVOzaZPM2s2Z1K08zPF5ZZbEuUh4z98LGA7f6N5bV5M5UKeE-wC_emd8s53t9Hvx-v0/s640/blogger-image-2122777302.jpg"></a></div>Bake at 350 for 10-12 minutes</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com1tag:blogger.com,1999:blog-4454512057054342827.post-22984783603198964662017-11-26T07:34:00.001-08:002017-11-26T12:05:46.233-08:00Turtle Pretzels<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQLGVW-JYW-dB7EZFK2Q_nS_yPX-a6M1qEEaQqWxmdwVaO2MIcxAPz3CG4zipFjCFzEil1wswjMjXwom1r_9-aziAwlkOuM7oMgn7LdFpT8FOkdLQd4g6-DF4KqByfGPvRcbXoMx3kaCB/s640/blogger-image--869808271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQLGVW-JYW-dB7EZFK2Q_nS_yPX-a6M1qEEaQqWxmdwVaO2MIcxAPz3CG4zipFjCFzEil1wswjMjXwom1r_9-aziAwlkOuM7oMgn7LdFpT8FOkdLQd4g6-DF4KqByfGPvRcbXoMx3kaCB/s640/blogger-image--869808271.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div></div><div>My sister-in-law introduced me to these a couple Christmas's ago and I instantly fell in love. They are the perfect combination of salty, crunchy and sweet. And they're so easy to make! She made a special version for me using gluten free pretzels. It's really nice to be able to eat a gluten free variety of what everyone else has.</div><div><br></div>For such an easy dessert, these taste amazing! This is a great treat to make I f you're not much of a baker. Just assemble, warm in the oven and press down with a pecan while the chocolate is still soft. These turtle pretzels have become a staple Christmas cookie in our house! <div><br></div><div>Makes 30 pieces</div><div><u>Ingredients</u></div><div><br></div><div>30 Gluten Free Pretzels - knotted or square shaped (I used 1 small package of Glutino pretzels)</div><div>30 Rolos</div><div>30 Pecan Halves </div><div><br></div><div><br></div><div><u>Directions</u> </div><div><br></div><div>Lay out your pretzels on a parchment lined baking tray. 1 small package should contain roughly 30 pieces.</div><div>Unwrap Rolos and place one on each pretzel.</div><div>Bake at 300 degrees for around 4 minutes.</div><div>Working quickly, press 1 pecan half onto each softened Rolo. </div><div>Let cool in the fridge and store in an airtight container on the counter. </div><div>You can also freeze these for a couple months if you want to make them in advance. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbKCni8ijr0-eH1a4011yLBOjnIjE1MloFggpChEmR62JzNsKzlfBz4aZxh4MVTKeVO7Q0RpTkOGyX-WzC1ABBBuK-qCvXHsp1wklADx-cP45ORshDAdS43lU8gK46_oQRGIWcaO8pdH_/s640/blogger-image--1748357997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbKCni8ijr0-eH1a4011yLBOjnIjE1MloFggpChEmR62JzNsKzlfBz4aZxh4MVTKeVO7Q0RpTkOGyX-WzC1ABBBuK-qCvXHsp1wklADx-cP45ORshDAdS43lU8gK46_oQRGIWcaO8pdH_/s640/blogger-image--1748357997.jpg"></a></div>Lay out pretzels and top with Rolos </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfl6b_esaeh0TP1-zhaRY05KBHADp064c4eDuoYsNap0W6nocOcr55Q9IdVUASLcdX-ivHIJenD4W8u9UPdIB64JcZqiP-4FLX7hzweGitciGOZQ9G6KWjqwaif96DZW6y2FIKSVRUkpBX/s640/blogger-image-1357429442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfl6b_esaeh0TP1-zhaRY05KBHADp064c4eDuoYsNap0W6nocOcr55Q9IdVUASLcdX-ivHIJenD4W8u9UPdIB64JcZqiP-4FLX7hzweGitciGOZQ9G6KWjqwaif96DZW6y2FIKSVRUkpBX/s640/blogger-image-1357429442.jpg"></a></div><div class="separator" style="clear: both;">Bake at 300 for 4 minutes</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmCtjmEhBk0ZNCqkyL6zlWtAs6rQcKGRNlQOPsTlJt-w4GQb3lIia5LiCUdNMvDeOBHZOB94CjxHeLO4V8nP0RDMvbvrnvUJAEG5E-p75Nvw20lfOi1pQIHxGl-SEDpyntyrNNj2GlE_8/s640/blogger-image-271732291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmCtjmEhBk0ZNCqkyL6zlWtAs6rQcKGRNlQOPsTlJt-w4GQb3lIia5LiCUdNMvDeOBHZOB94CjxHeLO4V8nP0RDMvbvrnvUJAEG5E-p75Nvw20lfOi1pQIHxGl-SEDpyntyrNNj2GlE_8/s640/blogger-image-271732291.jpg"></a></div>Press down with pecans and let cool</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sorry for the poor photos.</div><div class="separator" style="clear: both;">It looks like I need to make this recipe again and take some better pictures!</div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-48285968312101392812017-11-24T07:54:00.001-08:002017-11-26T12:00:11.979-08:00Chocolate Peanut Butter Cookies (flourless)<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ-ifIlUE_ix2bTtykKgmWuWSJ5C2XIqMO1_YODECSKZ-SPK_tLFOti6H2j36CJ0rxHhOPK_vz8gZO0X9HQdHsym49yYeVG8MxbYeY6bf-DX4sE4LhgBE1dDWDHGwCiB5wAU_s-NXZKlA/s640/blogger-image--1243849142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ-ifIlUE_ix2bTtykKgmWuWSJ5C2XIqMO1_YODECSKZ-SPK_tLFOti6H2j36CJ0rxHhOPK_vz8gZO0X9HQdHsym49yYeVG8MxbYeY6bf-DX4sE4LhgBE1dDWDHGwCiB5wAU_s-NXZKlA/s640/blogger-image--1243849142.jpg"></a></div><br></div><div>This is a decadent take on the classic flourless peanut butter cookies. The addition of cocoa powder really takes them to the next level! If you want to go over the top (in the spirit of Christmas, of course) you can add in chocolate or butterscotch chips. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCGU5SY0ZPpeYn_QJDw-KiVIOYuv5ryUEXBM83DjCxBxDdMW1Le1hafRe7Nk-6Lj8Jbj4UVh3akfo3G4B-TKKZ8dTTtbor0gEuOQ_U3STZHwIkiK8n23i4UwOKi0YJVaBeKgVtS460wPB/s640/blogger-image--1383567442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCGU5SY0ZPpeYn_QJDw-KiVIOYuv5ryUEXBM83DjCxBxDdMW1Le1hafRe7Nk-6Lj8Jbj4UVh3akfo3G4B-TKKZ8dTTtbor0gEuOQ_U3STZHwIkiK8n23i4UwOKi0YJVaBeKgVtS460wPB/s640/blogger-image--1383567442.jpg"></a></div></div><br></div><div>If you're looking for a gluten free cookie recipe that doesn't use any special ingredients this is a great one. Just make sure you use a new jar of peanut butter with no toast crumbs!</div><div><br></div><div>The fork press design is an easy way to let people know these cookies contain peanuts. It's nice to be conscious of all allergies, not just gluten ;) </div><div><br></div><div>Happy gluten free Christmas baking everyone!</div><div><br></div><div>Makes 24 small cookies</div><div><u>Ingredients</u></div><div><br></div><div>1 cup Peanut Butter (natural peanut butter doesn't work. You need to use the basic, shelf stable kind)</div><div>1 Egg</div><div>1 cup packed Brown Sugar </div><div>2 tsp Vanilla Extract</div><div>1 tsp Baking Soda</div><div>6 Tbsp Cocoa Powder</div><div><br></div><div>You can add in 1/2 cup chocolate or butterscotch chips if you want to make the cookies even more decadent.</div><div><br></div><div><u>Directions</u></div><div><br></div><div>Beat together the peanut butter, egg, <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">vanilla and brown sugar until smooth.</span></div><div>Sift in cocoa powder and baking soda and mix until smooth.</div><div>Roll into 1-1 1/2 inch balls and press down with a fork to make the pattern shown in photos. </div><div>Bake at 350 degrees for 8-10 minutes. </div><div>Let cool before removing from pan.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOPhXMv4W2N8aXlAYfdCpKmsFleN_L1VtxXUYS-a4r7rseBla7AbYesCRbndOXLQEim70YaNFpI6ireIshY0fvKzfC0vPbjbqC_hasSX-fM04m1WVNOQSuTncUE9qZ_DZo-CoL7uACHNO/s640/blogger-image-475027900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOPhXMv4W2N8aXlAYfdCpKmsFleN_L1VtxXUYS-a4r7rseBla7AbYesCRbndOXLQEim70YaNFpI6ireIshY0fvKzfC0vPbjbqC_hasSX-fM04m1WVNOQSuTncUE9qZ_DZo-CoL7uACHNO/s640/blogger-image-475027900.jpg"></a></div>Beat together peanut butter, egg, vanilla and brown sugar.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Nije9nlIDawzZQtgUdv26Ay8AD64BWk0JceSvo4bkEV50shk7uNfTjQgH8re8JK2PHbvDfG4-WeYNYvnvYTK1CM_tiED2NcrNqbq0ZCcbtez8zqmwNEImHcOn4KkMOJw1tQpQghdSW_/s640/blogger-image--628296176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93Nije9nlIDawzZQtgUdv26Ay8AD64BWk0JceSvo4bkEV50shk7uNfTjQgH8re8JK2PHbvDfG4-WeYNYvnvYTK1CM_tiED2NcrNqbq0ZCcbtez8zqmwNEImHcOn4KkMOJw1tQpQghdSW_/s640/blogger-image--628296176.jpg"></a></div>Sift in Cocoa powder and baking soda.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2q_fcV8UsOV6e1s6gg0F9LjVldc8E-GSwBFROTw4flnfwqeST_UMiv9jtx_W6ONtEh36Fi-j0gk-XfccTt8rsA3SeLRnQZcjLaEU4lzDq-KUgDNNYO0AecjXRxv5Apol9yuYwGV3ql6Q/s640/blogger-image--1948481167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2q_fcV8UsOV6e1s6gg0F9LjVldc8E-GSwBFROTw4flnfwqeST_UMiv9jtx_W6ONtEh36Fi-j0gk-XfccTt8rsA3SeLRnQZcjLaEU4lzDq-KUgDNNYO0AecjXRxv5Apol9yuYwGV3ql6Q/s640/blogger-image--1948481167.jpg"></a></div>Roll into balls.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb4x1X3PhJTdGvM0cJ1tf4Eq6hu6kSV3ZiHPo1YbH2jO3RrxrxO_yGXiE9Ae8wMoHXOY5Od8tqI0sUWdyjaXXEVpHL6y98LVbHmnnt54k_nyA8dwVD-hbkRM2xDVvhTbxilZolFgJE1EI/s640/blogger-image-132896752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb4x1X3PhJTdGvM0cJ1tf4Eq6hu6kSV3ZiHPo1YbH2jO3RrxrxO_yGXiE9Ae8wMoHXOY5Od8tqI0sUWdyjaXXEVpHL6y98LVbHmnnt54k_nyA8dwVD-hbkRM2xDVvhTbxilZolFgJE1EI/s640/blogger-image-132896752.jpg"></a></div>Press down with a fork.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh268vWG9l34t_yJn5jBeducMOKSyPPVRFQD9f2vdIZ4EVXsQx0_VDn7A8IM-rPwOBTnCGF2CKNB4TRoGuJIbE-X3p_2NdLinQN646qq7YTHObE3vJ8uwIYcOIrgrFAznZTBgr3koD3eOaf/s640/blogger-image-495445540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh268vWG9l34t_yJn5jBeducMOKSyPPVRFQD9f2vdIZ4EVXsQx0_VDn7A8IM-rPwOBTnCGF2CKNB4TRoGuJIbE-X3p_2NdLinQN646qq7YTHObE3vJ8uwIYcOIrgrFAznZTBgr3koD3eOaf/s640/blogger-image-495445540.jpg"></a></div>Bake at 350 for 8-10 minutes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9-Q1b8S19-r9LWOgFp2SMaqOvNrDbIn0l1x_TeaUXba00haJTjccnpm_fDdSyFdfKKGR7D2badrKpprjWF7j5oVLgd6l4R-P74H0h5xxHhrHPEagUuG0QEFsy19VYuZwzWqkEeLQHtRE/s640/blogger-image--1072139157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9-Q1b8S19-r9LWOgFp2SMaqOvNrDbIn0l1x_TeaUXba00haJTjccnpm_fDdSyFdfKKGR7D2badrKpprjWF7j5oVLgd6l4R-P74H0h5xxHhrHPEagUuG0QEFsy19VYuZwzWqkEeLQHtRE/s640/blogger-image--1072139157.jpg"></a></div></div><div>Enjoy!</div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-19656083236285950192016-05-08T13:27:00.001-07:002016-05-09T17:54:59.477-07:00Qualifirst Review: Chestnut Purée, Maple Sugar<div>
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Y<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblZkPVqFhxh49N-9zjuuQ-SkQiAMbr3ZgZ_57mmXBlaaLRegAobIeBCd1iiNrOv-ZmeCZ87IZhdUqRA_rHAppH4bP6CETe_tWlQc_e9aPvTUuV8naOiUSSQ-vTVNwphEmJ-7C6a7jLvHA/s640/blogger-image--345251605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblZkPVqFhxh49N-9zjuuQ-SkQiAMbr3ZgZ_57mmXBlaaLRegAobIeBCd1iiNrOv-ZmeCZ87IZhdUqRA_rHAppH4bP6CETe_tWlQc_e9aPvTUuV8naOiUSSQ-vTVNwphEmJ-7C6a7jLvHA/s640/blogger-image--345251605.jpg" /></a></div>
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Part 3, and final, part of my Qualifirst review is for their <a href="http://www.qualifirst.com/en/chestnut-puree-439g-faugier" target="_blank">Chestnut Purée</a> from France and <a href="http://www.qualifirst.com/en/maple-syrup-granular-454g-royal-command" target="_blank">Crystallized Maple Syrup</a> from Quebec. I had never worked with either of these ingredients, but I love trying new foods and recipes so I was excited to test them out!<br />
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Qualifirst Maple Sugar and Chestnut Purée </div>
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<b><a href="http://www.qualifirst.com/en/maple-syrup-granular-454g-royal-command" target="_blank">Maple Sugar</a></b> </div>
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Of course I had to taste the little maple nuggets right away. I love maple syrup, and these tasted just like that, only in solid form. I tried them with walnuts on my morning oatmeal (delish!) but I wasn't exactly sure how to incorporate them into a recipe. I thought they would be great sprinkled on my GF shortbread cookies just before baking or used in a crumble for a coffee cake. In the end I decided to use them in my <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/05/maple-chestnut-cheesecake-mousse.html" target="_blank">Maple Chestnut Cheesecake Mousse</a>. They added a delicious sweet crunch and balanced out the earthiness of the chestnut purée. </div>
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Maple sugar and walnuts on oatmeal </div>
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Maple Chestnut Cheesecake Mousse</div>
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<b><a href="http://www.qualifirst.com/en/chestnut-puree-439g-faugier" target="_blank">Chestnut Purée</a> </b></div>
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This is something I really haven't worked with or even tried before. I expected the purée to be kind of pumpkin like in consistency but it was way more dense. Almost the texture of smooth mashed potatoes that have been sitting in the fridge over night. The flavour is nutty and earthy, but not too intense. I found that it had to be whisked pretty vigorously to break it up and mix it with other ingredients. I used it to make a <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/05/maple-chestnut-cheesecake-mousse.html" target="_blank">Maple Chestnut Cheesecake Mousse </a>and it was amazing. The textures and flavours of chestnut were perfectly balanced by the creamy cream cheese, sweet maple and airy whipped cream. I only used 2/3 cup of the purée for a mousse that fed 6 people, so I need to think of some more ways to use it up! Pinterest, here I come. </div>
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For the rest of my Qualifirst Review check out <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/qualifirst-review-cocoa-powder-cocoa.html" target="_blank">Part 1</a> and <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/05/qualifirst-review-sun-dried-blueberries.html" target="_blank">Part 2.</a></div>
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Disclaimer: Samples were provided to me free of charge. All opinions are my own. </div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com4tag:blogger.com,1999:blog-4454512057054342827.post-2407386265097359292016-05-08T12:07:00.001-07:002016-05-09T18:01:23.086-07:00Maple Chestnut Cheesecake Mousse<div>
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This recipe is inspired by some of the gourmet ingredients I recieved from <a href="http://www.qualifirst.com/en/" target="_blank">Qualifirst</a> to <a href="http://thebrightersideofglutenfree.blogspot.ca/p/product-reviews-and-giveaways.html" target="_blank">review</a>. Namely, the <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/05/qualifirst-review-chestnut-puree-maple.html" target="_blank">chestnut purée and the maple sugar</a>; both ingredients I had never used before. I thought long and hard about what to make with these ingredients. I turned to google and pinterest, hoping to find something that was gluten free, delicious and didn't require too many difficult techniques. I found chocolate chestnut mousse, pavlova cake, chestnut cheesecake and more, great inspiration but not exactly what I was looking for. I finally realized I would need to create my own recipe. Combining aspects of many recipes I found, I came up with a Maple Chestnut Cheesecake Mousse.<br />
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I served it to my family for our Mother's Day dessert and I was surprised at how good it was! I've never had anything like it. It was so much better than the sum of its parts (I think chestnut tastes kinda weird on its own). It's no bake, comes together in 20 mins or less and best of all, naturally gluten free. Everyone adored it! I hope you do too.</div>
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*If you can only find sweetened chestnut purée, omit some of the sugar in the recipe. </div>
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Makes 6 good sized servings</div>
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<b><i>Ingredients</i></b> </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/4 cup Heavy Cream </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 1/4 cup Icing Sugar </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 1 tsp Vanilla Extract</span></div>
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2/3 cup Chestnut Purée (unsweetened)</div>
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1/4 cup Maple Syrup (can sub any other natural liquid sweetener- honey, agave, etc)</div>
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1/4 cup Icing Sugar (can be omitted or reduced for less sweetness)</div>
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1 tsp Maple Extract</div>
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1 block Cream Cheese at (or close to) room temp</div>
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3 Tbsp Maple Sugar (can substitute other toppings - cookie crumble, skor bits, etc) </div>
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<b><i>Directions</i></b></div>
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*Use mixer or hand mixer.</div>
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Whip cream, 1/4 cup icing sugar and vanilla to stiff peaks. Set aside in a separate bowl. </div>
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Beat chestnut purée for 20 seconds to break it up.</div>
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Add maple syrup, 1/4 cup icing sugar and extract and beat until smooth.</div>
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Add in cream cheese and beat until smooth (a couple minutes).</div>
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With a rubber spatula, carefully fold in all but roughly 1/2 cup whipped cream into chestnut mixture. </div>
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Spoon mousse into ramekins or cups. Garnish with remaining whipped cream and sprinkle 1/2 Tbsp maple sugar on each serving.</div>
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Serve immediately or let chill in fridge for a couple hours before serving. </div>
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Whip cream to stiff peaks</div>
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Beat chestnut purée 20 seconds</div>
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Add in syrup, maple extract and icing sugar, beat until smooth</div>
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Beat in room temp cream cheese until smooth</div>
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Fold in whipped cream (reserve 1/2 cup for garnish)</div>
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Gently fold until completely combined</div>
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Spoon into ramekins or cups and garnish</div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-14720970549604782422016-05-01T13:00:00.001-07:002016-05-01T13:37:13.258-07:00Qualifirst Review: Sun-dried Blueberries, Sun-dried Cranberries,Lavender Honey<div>
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Qualifirst Products </div>
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The second part of my Qualifirst review includes 2 more sun-dried fruits and a beautiful French lavender blossom honey. All of these ingredients are amazing on their own, so I didn't do anything too complex with them. I simply paired them with foods I thought would compliment their flavours.<br />
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Sun-dried Blueberries and Cranberries</div>
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Lavender Blossom Honey</div>
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<b><a href="http://www.qualifirst.com/en/honey-lavender-france-250g-epicureal" target="_blank">Lavender Blossom Honey</a></b></div>
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I am not a honey connoisseur in any way. I usually buy the cheapest stuff and spread it on toast or use it to sweeten tea. I was amazed at how different this lavender honey tasted compared to my regular store brand. There is a distinct, yet delicate, floral after-note that imparts a kind of tea-party-in-the-garden sentiment. I felt that these flavours would be lost in any kind of baking, so I simply used it as a topping for my <a href="http://thebrightersideofglutenfree.blogspot.ca/2011/06/cornbread-muffins.html" target="_blank">cornbread muffins</a>. It would also be amazing on scones or any other tea party appropriate treat. I find myself going back over and over again for just one more taste of that charming flowery nectar.</div>
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Lavender Honey on GF Cornbread Muffins </div>
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<b><a href="http://www.qualifirst.com/en/blueberries-sweet-sundried-2lbs-royal-command" target="_blank">Sun-dried Blueberries</a></b></div>
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There is an amazing amount of flavour packed into these tiny nuggets. They are deeply sweet and bursting with blueberry flavour. I added them to a maple walnut granola and they provided the perfect compliment; sweet and chewy, nutty and crunchy. Of course they are also delicious eaten straight up. My 2 year old discovered them and now calls them bucket raisins. He is no longer interested in regular raisins. Haha!</div>
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Maple Walnut Granola with Sun-dried Blueberries </div>
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<b><a href="http://www.qualifirst.com/en/cranberries-sweet-sundried-2lbs-royal-command" target="_blank">Sun-dried Cranberries</a></b></div>
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These are not your every day craisins. They are whole and plump and tart. I baked them into my <a href="http://thebrightersideofglutenfree.blogspot.ca/2013/01/lemon-poppyseed-muffins.html" target="_blank">lemon poppyseed muffins</a>, in place of craisins. It's almost tastes like I added sweet fresh cranberries, not dried. The burst of fruity flavour is a welcome addition to my afternoon coffee treat! </div>
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Lemon Poppyseed Muffins with Sun-dried Cranberries </div>
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Disclaimer: I was provided these samples free of charge. All opinions are my own. </div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-19689930257609911152016-04-23T12:11:00.001-07:002016-04-24T13:10:48.484-07:00Qualifirst Review: Cocoa Powder, Cocoa Nibs, Dried Cherries,
HazlenutPasteI'm really excited to be doing a review for the Canadian gourmet food company, Qualifirst! They provide ingredients to many professional chefs and carry a great selection of gourmet ingredients from around the world. Check out the <a href="https://www.qualifirst.com/" target="_blank">Qualifirst website</a> for more info.<br>
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I recieved sun-dried cherries, sun-dried blueberries, sun-dried cranberries, hazlenut paste, organic cocoa nibs, crystallized maple syrup, extra bold amber cocoa powder, chestnut purée and lavender blossom honey. Sounds amazing right? But way too much to handle in one post, so I will split it up into a few different posts. Many of these ingredients are new to my kitchen so it has been a bit of a learning opportunity for me too! I'm really excited to taste the lavender honey and maybe try my hand at a chestnut pavlova cake! </div>
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I started by testing out the cocoa powder and hazlenut paste. I decided to use them both in my GF banana chocolate chip muffins. I added 3 Tbsp cocoa powder and 2 1/2 Tbsp hazlenut paste, hoping to create a kind of Nutella flavour. It turned out amazing! I've been having one with warm milk for a bedtime snack every night since I made them :D</div>
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<b><a href="http://www.qualifirst.com/en/hazelnut-paste-100-smooth-105g-almondena" target="_blank">Hazlenut Paste</a></b></div>
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I have never had the opportunity to use this Italian ingredient, and after doing a quick taste test, I considered eating the jar by the spoonful. It tastes just like the inside of those hedgehog chocolates, except not really sweet. Really, really good. I knew it would pair great with a chocolate flavour... and would probably be delicious spread over some GF toast. I think it would also make an amazing in a GF chocolate hazlenut biscotti. That is definitely on my to do list now. It's very rich and smooth, so a little goes a long way. I would love to get my hands on more of this stuff! </div>
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<b><a href="http://www.qualifirst.com/en/cacao-powder-22-24-200g-almondena" target="_blank">Extra Bold Amber Cocoa Powder</a></b></div>
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As the name implies, it is a very rich, flavourful cocoa powder. The colour is a deep reddish-brown and the flavour is smooth, dark and bitter. A little went a long way in my banana chocolate chip muffins, and the dark colour and taste was amazing in <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/dark-chocolate-cherry-energy-bits.html" target="_blank">Dark Chocolate Cherry Energy Bites</a>. Definitely a high quality cocoa powder. </div>
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<div>I created a new recipe to incorporate the cocoa powder, cocoa nibs, and sun-dried cherries. I've made energy bites before, but for some reason these <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/dark-chocolate-cherry-energy-bits.html" target="_blank">Dark Chocolate Cherry Energy Bites</a> were disappearing in a fraction of the time. I used mini chocolate chips along with the cocoa nibs to balance out some of the bitterness. I have enough leftover ingredients to make this recipe again, and I will! </div>
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Dark Chocolate Cherry Energy Bites</div>
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<b><a href="http://www.qualifirst.com/en/cherries-sweet-sundried-2lbs-royal-command" target="_blank">Sun-Dried Cherries</a></b></div>
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I've had dried cherries in the past, but to my knowledge, never sun-dried cherries. They are so much better! I was expecting them to be sour and firm, but they were flavourful, soft and sweet. Another ingredient that I could eat as is. They would be great in trail mix, granola, or baked into scones or muffins. I used them in my <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/dark-chocolate-cherry-energy-bits.html" target="_blank">Dark Chocolate Cherry Energy Bites</a>. </div>
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<b><a href="http://www.qualifirst.com/en/cocoa-nibs-organic-1kg-royal-command" target="_blank">Organic Coco Nibs</a></b></div>
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Again, I've never worked with this ingredient in baking. I've tasted cocoa nibs in store bought products, but never purchased them on their own. I usually see them in granola bars or chocolate, so I tried to use them in a similar way (in the <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/dark-chocolate-cherry-energy-bits.html" target="_blank">Dark Chocolate Cherry Energy Bites</a>). I only used a tablespoon because the flavour is intense and they are very crunchy. A little goes a long way, a truth I am repeatedly discovering in all of the gourmet Qualifirst ingredients. </div>
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Cocoa nibs are made from cocoa beans that have been dried and roasted. They contain magnesium, fibre, iron and antioxidants - basically all the health benefits that are attributed to dark chocolate, and more. And as an added bonus, these ones are also organic!</div>
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I'm loving everything I've tried so far! My Qualifirst review will continue in another post :)</div>
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Disclaimer: The products were sent to me free of charge. All opinions are my own. </div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-83835368224752547012016-04-21T19:27:00.001-07:002018-01-07T06:58:05.455-08:00Dark Chocolate Cherry Energy Bites<div>
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I've recently discovered the joys of energy bites. I love these little things because they're super quick to make, and easy to eat! You can add in all different kinds of flavours. Use almond or cashew butter instead of peanut butter, replace chocolate chips with white chocolate, add in shredded coconut, different flavour extracts, etc.<br>
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This version highlights some of the gourmet ingredients I recieved from Qualifirst to review: cocoa nibs, dried cherries and cocoa powder (see my <a href="http://thebrightersideofglutenfree.blogspot.ca/2016/04/qualifirst-review-cocoa-powder-cocoa.html" target="_blank">Qualifirst review</a>). I used a combination of cocoa nibs and mini chocolate chips because I wanted some of the sweetness from the chocolate to balance out the rich, yet bitter, unsweetened cocoa nibs. If you don't have cocoa nibs you can use extra chocolate chips or omit them all together. </div>
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My husband and son ate most of these before I could so I will have to make another batch soon! Maybe in a new flavour...</div>
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Makes 12 bites</div>
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<i><b>Ingredients</b></i></div>
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1 cup Pitted Dates</div>
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1/4 cup Natural Peanut Butter (regular works too)</div>
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1/2 tsp Vanilla</div>
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1 Tbsp Cocoa Powder </div>
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1 Tbsp Cocoa Nibs</div>
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1 Tbsp Mini Chocolate Chips</div>
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1/4 cup GF Quick Oats</div>
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2 Tbsp Dried Cherries </div>
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<b><i>Directions</i></b></div>
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If your dates are hard and dried out, you may need to soak them in water for 15 mins to soften them up.<br>
Blend dates in a food processor until they form a dough like ball (I use my mini kitchen aid processor)</div>
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Add peanut butter and vanilla and blend until well combined.</div>
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Add cocoa powder and blend until you have a dough like mixture. Add water by the 1/2 tsp if you need more moisture.</div>
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Dump your mixture into a bowl with cocoa nibs, chocolate chips, cherries and oats. </div>
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Stir until well combined.</div>
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Form the balls.</div>
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Store in fridge or freezer.</div>
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Date paste, peanut butter and vanilla</div>
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Add cocoa powder and water if needed<br>
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Finished "dough"<br>
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Mix with oats and add ins<br>
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Mix<br>
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Form into balls and refrigerate or freeze<br>
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As my 2 year old says: "mmm dee-wish-iss!"</div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-91845839166097503102015-10-09T12:17:00.001-07:002015-10-09T12:23:30.211-07:00Banana Peanut Butter Oat Cookies<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPfRVCzJVdlHEKQ26Ip4-7Gc2vOkT8zNp7lQbERCT5fjK24MZSae5NYbTayKJDWnU_6KnhA8V-f3hT717OLCjJe7rJ39RzpelEdxN0X1NN2U1RpMgaRIxMLN3epV72AtP5_MiJQTbrpc2/s640/blogger-image-1233951501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPfRVCzJVdlHEKQ26Ip4-7Gc2vOkT8zNp7lQbERCT5fjK24MZSae5NYbTayKJDWnU_6KnhA8V-f3hT717OLCjJe7rJ39RzpelEdxN0X1NN2U1RpMgaRIxMLN3epV72AtP5_MiJQTbrpc2/s640/blogger-image-1233951501.jpg"></a></div><br></div>These are legitimate healthy cookies! No sugar or oil added (although there is some in the peanut butter). My toddler loves these and so do I! I usually add chocolate chips to mine so they aren't too healthy, but he eats them plain or with raisins now that he's old enough. <div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsDI0AE4ds-oex0voIkXZJS333kx8DcqptSBr2YJXdFzleYF8-BWvf7Vx838YHxP4_UweMlrfzZmYXQ03QelfDgqW5HZ4n6hSe8DarUkQwkMnTB57KeJWs2oP91HFhq-bKV458zUdmiA8/s640/blogger-image--1232536566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsDI0AE4ds-oex0voIkXZJS333kx8DcqptSBr2YJXdFzleYF8-BWvf7Vx838YHxP4_UweMlrfzZmYXQ03QelfDgqW5HZ4n6hSe8DarUkQwkMnTB57KeJWs2oP91HFhq-bKV458zUdmiA8/s640/blogger-image--1232536566.jpg"></a></div><br></div><div>I like to keep a batch of these in the freezer. When the kiddo asks for a cookie, I can give him something that I feel is still healthy enough for a snack (or even breakfast on the go). I just pop them in the microwave for 10-15 seconds and they are ready to eat! He hasn't quite figured out that mine have chocolate chips and his have raisins... and I hope it stays that way for awhile! He is in love with raisins anyway, so I think I'm good for now ;)</div><div><br></div><div>Everyone who's tried these cookies likes them and I hope you do too! </div><div><br></div><div>makes about 2 dozen small cookies</div><div><b><u>Ingredients</u></b></div><div><br></div><div>1 cup Quick Oats</div><div>1/4 tsp Baking Soda</div><div>1/2 tsp cinnamon (optional)</div><div>1 Banana, Mashed</div><div>3 Tbsp Peanut Butter</div><div>Dash Vanilla</div><div>1/3 cup Applesauce</div><div><br></div><div>optional: 1/4 cup chocolate chips or raisins </div><div><u><br></u></div><div><b><u>Directions</u></b></div><div><br></div><div>Mix wet ingredients and then add in dry and stir to combine.</div><div>Add raisins or chocolate chips if using.</div><div>Drop by spoonfuls on to parchment paper and flatten a bit (cookies won't change much in shape)</div><div>Bake at 350 for 15 mins or until they are starting to firm up a bit.</div><div> </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxZtbABNb0D8Hdtkm0Bljq_XViBPpJhlNe5Bk0BQ7_XKqukpqqD8M7jzw4Qu_88zcNxdK0e7a4RHoFwef8DTylU56QXa0leV5fCxfrbhblzyCl4vCjejD1Yv89-ISBJa0IGGhGsuNyir4/s640/blogger-image-62492678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxZtbABNb0D8Hdtkm0Bljq_XViBPpJhlNe5Bk0BQ7_XKqukpqqD8M7jzw4Qu_88zcNxdK0e7a4RHoFwef8DTylU56QXa0leV5fCxfrbhblzyCl4vCjejD1Yv89-ISBJa0IGGhGsuNyir4/s640/blogger-image-62492678.jpg"></a></div>wet ingredients</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLw6Hz5I6BoSd1HtG2XrNJDHOv0-dE0pjgUm1jPUs02zDXnC0d_SqM_PSV2-ik0zvB0TUrtYcyPQ8D_vMDn65vaNkfeN885qCXasn0P3Q3jHLp2WVn6O2aQ9po_GWkjnhf3imIzfBKIZ5/s640/blogger-image-810089598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLw6Hz5I6BoSd1HtG2XrNJDHOv0-dE0pjgUm1jPUs02zDXnC0d_SqM_PSV2-ik0zvB0TUrtYcyPQ8D_vMDn65vaNkfeN885qCXasn0P3Q3jHLp2WVn6O2aQ9po_GWkjnhf3imIzfBKIZ5/s640/blogger-image-810089598.jpg"></a></div>mix and add dry</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga42MGFH2lq6BSnP8P9YXfTmmQTxHvnF_iT9SUAb3UY7qoO8XSdS68JNMp364ljinYfH45shQg4cmn-3AzWdt7zSMfVw63Ukps9YTE5cZIxk35H2y4ZP9Cjc16nVS0Hjttso2BpEYBe2jG/s640/blogger-image--1301022831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga42MGFH2lq6BSnP8P9YXfTmmQTxHvnF_iT9SUAb3UY7qoO8XSdS68JNMp364ljinYfH45shQg4cmn-3AzWdt7zSMfVw63Ukps9YTE5cZIxk35H2y4ZP9Cjc16nVS0Hjttso2BpEYBe2jG/s640/blogger-image--1301022831.jpg"></a></div>drop by spoonfuls and flatten with a spoon</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3aiexYB8xIPSnxewYIvdzd5GePpw4bzAwwDSo5PSmPz_fF3VaFrCjo9TYTeUaKjbkDehXD84bvRoGcqXMH40OQr2kGQlB-EdVuOOCpL3h2xipcPdTO6jDaZ6rFOcpIcuE-ABCyX6CQQk/s640/blogger-image-2003027075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3aiexYB8xIPSnxewYIvdzd5GePpw4bzAwwDSo5PSmPz_fF3VaFrCjo9TYTeUaKjbkDehXD84bvRoGcqXMH40OQr2kGQlB-EdVuOOCpL3h2xipcPdTO6jDaZ6rFOcpIcuE-ABCyX6CQQk/s640/blogger-image-2003027075.jpg"></a></div>bake at 350 (some with chocolate chips and some plain)</div><div><br></div></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-21237240031160510612015-09-26T13:37:00.000-07:002015-09-27T19:38:02.121-07:00Inside Out Bakery in SaskatoonI'm excited to do my first post on a local business! Lucille from <a href="http://www.insideoutbakery.com/" target="_blank">Inside Out Bakery</a> here in Saskatoon contacted me and told me about some of the things she has going on with her bakery. I had never heard of it, so was glad she reached out. I got to drop by the bakery on Avenue C and taste some of the goodies!<br>
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Inside Out Bakery is a facility free from gluten, dairy, peanuts, tree nuts, refined sugars, yeast, xanthan gum and MSG. They also carry a range of products that are--or can be altered to be--paleo, vegan or diabetic friendly. Many ingredients used are organic, so there's an option for everyone! </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In the bakery on Ave C</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">They use whole foods and healthy ingredients, swapping white sugar for date paste and other natural sweeteners. Lucille told me they like to use a lot of coconut flour and bean flour for fiber and nutrition. Instead of white rice flour they use brown, and when starches are necessary, arrowroot and tapioca are used instead of more refined corn or potato starch. They even make their own chick pea paste from scratch by roasting and grinding the peas right on site.</span></div>
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in the bakery on Ave C</div>
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Products are baked fresh to order or can be bought off the shelf at the bakery or at Herb N Health on Broadway and 9th. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">They have an amazing selection of products including cookies, cakes, cinnamon buns, breads, muffins, and even soups. Orders can be picked up at various locations around the city (see <a href="http://www.insideoutbakery.com/hours-and-location/" target="_blank">their website </a>for more details) and they will also deliver for a fee. Lucille told me she is working on getting her products in another location downtown as well. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Muffins (banana chocolate chip, pumpkin, carrot cake), cinnamon buns, chocolate chip shortbread, lemon shortbread, lemon and chocolate cupcakes and biscuits</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">pumpkin, banana and carrot cake muffins</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I had the chance to taste a few of their products and was impressed. My husband said their carrot cake is comperable to any carrot cake he's had and I have to agree. All mine needed was a little cream cheese icing! (I believe they offer their carrot cake with a coconut cream frosting). My favourite would have to be the cinnamon buns. They are chewy and goey and sweet, even though they're made with date paste and whole grain flours! I froze a few and am eating the last one right now. Microwaved from frozen, these cinnamon buns are just as good as they were fresh. Mmmm... I also really enjoyed the chocolate icing that was on the chocolate cupcake. The cupcake was good, but the icing was to die for: rich, dark, and delicious! The biscuits were soft and mild in flavour but were yummy with butter and jam and are designed to go alongside a soup or stew.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">goey cinnamon buns</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">They really infuse a lot of flavour into their baking. T</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">here are lot of spices (cinnamon, ginger, etc.) in their muffins and the flavour comes through very strong. I really like spices so this was a plus for me. The lemon flavour in the lemon shortbread and cupcakes was strong too. They use the whole lemon, including the zest, so the flavour is very bright, tart, and citrusy. To see all the products they offer, check out <a href="https://www.blogger.com/"><span id="goog_356523727"></span>their website<span id="goog_356523728"></span></a>.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU4ZqGv13l05031a-taNqXTqJr67qs4q0pePyyDkZ43rye8iPscCw0mvcrg890hHVm85v2RrLNnfpuDhOQG8KVCFOXj0fG4T5Ju3pGO3-arxE6IfF5mO7MSej1iVFQgV9oB7coh2M5asJ/s640/blogger-image-2113019207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWU4ZqGv13l05031a-taNqXTqJr67qs4q0pePyyDkZ43rye8iPscCw0mvcrg890hHVm85v2RrLNnfpuDhOQG8KVCFOXj0fG4T5Ju3pGO3-arxE6IfF5mO7MSej1iVFQgV9oB7coh2M5asJ/s640/blogger-image-2113019207.jpg"></a></span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">mini cupcakes </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Because they use fiber rich, nutrient packed whole grains and foods, their products tend to be more dense than their wheat flour counterparts, but I think (and my gluten-eating husband agrees) the texture is still great and the flavour is definitely there. You can really taste the coconut flour flavour in the muffins. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">some natural products they have for sale at the bakery</span><br>
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<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Support a local business! You can order a cake for a birthday party, cinnamon buns and muffins for a morning business meeting, go sit down in their Broadway location for soup and dessert, or Ave C bakery for a cold drink and warm scone. I think it would be great for restaurants, coffee shops or hotels to have some treats from Inside out Bakery on hand for guests with dietary restrictions. Most products can be kept frozen and microwave beautifully. Lucille also mentioned they are hoping to open up a location in Lloydminster in the near future!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">a nice place to sit and taste some goodies or just wait for your order to be ready</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Have you tried anything from the Inside Out Bakery? What did you think?</span></div>
Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-32045073089911020042015-09-19T11:45:00.001-07:002015-09-19T11:52:02.677-07:00Enjoy Life Pizza Crust Mix Review<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsmh0NvB38bJBYUYqNPmUCtKyjQH5Yxjjyf00HGt6KsJYsOVTP2PAGSBp_QVR2nSJSpDXRUDXc1eI45NODJDIXg7CGgyHm9bIRp2HqKQs1TZQM1OqL2A63tufkv-4DhuI_qwHWiiUze3s/s640/blogger-image-1851451017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsmh0NvB38bJBYUYqNPmUCtKyjQH5Yxjjyf00HGt6KsJYsOVTP2PAGSBp_QVR2nSJSpDXRUDXc1eI45NODJDIXg7CGgyHm9bIRp2HqKQs1TZQM1OqL2A63tufkv-4DhuI_qwHWiiUze3s/s640/blogger-image-1851451017.jpg"></a></div>
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My family really enjoyed this pizza crust. I felt like I could have cooked it a few minutes longer before adding the toppings, but it was still fine. My husband actually said that this was the best gluten free pizza he's tasted! I think I still like <a href="http://thebrightersideofglutenfree.blogspot.ca/2014/03/thin-pizza-crust.html" target="_blank">my pizza crust recipe</a> a little better, but this one was a close second, and wayyyy easier to make!<br>
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The mix is enough to make 2 pizzas but I cut it in half to make one. I think it was about 1 2/3 cup of the mix. I spread my mix pretty thin so the pizza crust was dense and a little chewy in the middle with crispy edges. We added peppers, onions, italian sausage and mozzarella and served with a caesar salad. Yum!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUA0kgAzjKNf-UH8LE-dFbok1wPNjqXD3ORgqtQvStnR6LiEbiSiI_OASMfmXQmO4oXzNoppHzufirtXbS9-gPvrBgsH0LGg68e4heWQrtkq2vefv5NNxESsSPUSS5_M3sVecnBdQO3sq/s640/blogger-image--1492440771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUA0kgAzjKNf-UH8LE-dFbok1wPNjqXD3ORgqtQvStnR6LiEbiSiI_OASMfmXQmO4oXzNoppHzufirtXbS9-gPvrBgsH0LGg68e4heWQrtkq2vefv5NNxESsSPUSS5_M3sVecnBdQO3sq/s640/blogger-image--1492440771.jpg"></a></div>
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The cost for the mix is $8.49. A little bit expensive, but like their other mixes, this mix contains lots of whole grain and high fiber ingredients, so you get what you pay for. This was probably our favourite mix out of the bunch!</div>
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Taste 5 stars</div>
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Texture 4 stars</div>
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Quality Ingredients 4.5 stars</div>
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Cost 3 stars</div>
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<b>Overall Rating 4 stars</b></div>
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dough for 1 pizza </div>
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pressed thinly</div>
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after baking 9 mins </div>
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toppings on and back in the oven for 10 mins or so</div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-85750176214383725152015-09-15T18:49:00.001-07:002015-09-15T19:09:01.448-07:00Enjoy Life All Purpose Flour Review<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAeEm7seKKe4fGqiyKPF5_V8tkZ7A_k1Swv_ME3EjhsI7XrwUj_JcfB8hPryZAofU9V8fcfgeM9Tqh-Cnlc9MmgZItERABmasIn1Su7Iy9G52YRhoBWN_zaP-IMQp860MhupXfG_m70ly/s640/blogger-image--1470606443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAeEm7seKKe4fGqiyKPF5_V8tkZ7A_k1Swv_ME3EjhsI7XrwUj_JcfB8hPryZAofU9V8fcfgeM9Tqh-Cnlc9MmgZItERABmasIn1Su7Iy9G52YRhoBWN_zaP-IMQp860MhupXfG_m70ly/s640/blogger-image--1470606443.jpg" /></a></div>
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I used this flour in my recipe for <a href="http://thebrightersideofglutenfree.blogspot.ca/2012/07/chocolate-zucchini-loaf.html" target="_blank">chocolate zucchini muffins</a> and they turned out great! I've made these muffins many times using my own flour blend, and while they were a little different in texture this time, they were still really good.<br />
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My favourite part of this flour is the multiple healthy grains used. They make the mix higher in fiber and nutrients than a lot of gluten free flour blends you will find. The flour blend costs $8.49 per box, which seems a bit more expensive than most gluten free flours on the market. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxl4wZmGtbAIcrAXFtqiYy7KgTiwwHoPmXEgA96n8Q7p_sp3n9M4mMO6lM2s8um-ztfL_aaCqA3-Gz7FyKipmC1X0-elfW9aSfgcoyLYNICrbPyAxwbSREZUYmuxY7fYufWUTr8e1Nu16/s640/blogger-image--1647487295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxl4wZmGtbAIcrAXFtqiYy7KgTiwwHoPmXEgA96n8Q7p_sp3n9M4mMO6lM2s8um-ztfL_aaCqA3-Gz7FyKipmC1X0-elfW9aSfgcoyLYNICrbPyAxwbSREZUYmuxY7fYufWUTr8e1Nu16/s640/blogger-image--1647487295.jpg" /></a></div>
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Texture 4.5 stars</div>
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Taste 4.5 stars</div>
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Quality Ingredients 5 stars</div>
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Cost 2.5 stars</div>
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<b>Overall Rating 4 stars</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVzxtvSVtKjJGf4QHCW3NML69VhyphenhyphenfQQPk6ZVU3yzYk_xQ_-dgR6siRwJtLhCr8EW2-oGKditm6PWnGOqnIC2-fK-cqEBMTXGUJ7zx_P8BkgO1BhwkkjHuInQYljxiFWZXrJIt4wZttGbz/s640/blogger-image--2063824252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVzxtvSVtKjJGf4QHCW3NML69VhyphenhyphenfQQPk6ZVU3yzYk_xQ_-dgR6siRwJtLhCr8EW2-oGKditm6PWnGOqnIC2-fK-cqEBMTXGUJ7zx_P8BkgO1BhwkkjHuInQYljxiFWZXrJIt4wZttGbz/s640/blogger-image--2063824252.jpg" /></a></div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com3tag:blogger.com,1999:blog-4454512057054342827.post-78210420862436456912015-09-15T18:31:00.001-07:002015-09-15T18:34:45.265-07:00Enjoy Life Pancake and Waffle Mix Review<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNDpb2jie8x-OVDj3PI6s0NPOoastMUxc7b9QPgtJiH1Nm156urgXWjp5GsRxNht_2jEXLQ79ZwULEBbG9VZhbhAEbVu2oMdy3HH7MQ8WlZmQ7LMVWyIQqp2tkMiybabTMBSpmKUmzORf/s640/blogger-image-1215296532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNDpb2jie8x-OVDj3PI6s0NPOoastMUxc7b9QPgtJiH1Nm156urgXWjp5GsRxNht_2jEXLQ79ZwULEBbG9VZhbhAEbVu2oMdy3HH7MQ8WlZmQ7LMVWyIQqp2tkMiybabTMBSpmKUmzORf/s640/blogger-image-1215296532.jpg"></a></div><br></div>I tried this mix as pancakes first and found them a little too thin and the batter too runny. On my second attempt with pancakes I added a little less water than was recommended and they turned out much better. They were great with blueberries mixed in and topped with greek yogurt and maple syrup. I found the texture to be a little more moist in the centre than I would have liked, but overall the taste was good and they were super easy to make. <div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aVaMWiNWfiiE_Za-gXxQIY5XDlK1Uijhhru3vPdXRJGibRNAajOsnH1JYhh6oQaUTVpCfDY0zVvYWql-0X1tmUMu6Zg_7dOh-dBUGawMQpDxqz-EmrfuTQnUaQ06K1DPTaTMiOmeR1bd/s640/blogger-image-397531313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aVaMWiNWfiiE_Za-gXxQIY5XDlK1Uijhhru3vPdXRJGibRNAajOsnH1JYhh6oQaUTVpCfDY0zVvYWql-0X1tmUMu6Zg_7dOh-dBUGawMQpDxqz-EmrfuTQnUaQ06K1DPTaTMiOmeR1bd/s640/blogger-image-397531313.jpg"></a></div><br></div><div>Although the mix worked great as pancakes, it didn't work at all as waffles for me. They just fell apart; I couldn't get them to come out of my waffle iron without crumbling, no matter how much I oiled it. Sad day. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OLUu6p_8F-asp2GUG5mPOr7FPoFtkTwTo0Bj0DCJhj_TFQp3SU_kWqcyt-r22N7ToKiQJWW42M1HJP35pUwjBDex7XZlpYn2s8iXro5aIbFwZAHYvesvl6OPvyVyLs__jYaQvpMlPUDE/s640/blogger-image--1766651055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OLUu6p_8F-asp2GUG5mPOr7FPoFtkTwTo0Bj0DCJhj_TFQp3SU_kWqcyt-r22N7ToKiQJWW42M1HJP35pUwjBDex7XZlpYn2s8iXro5aIbFwZAHYvesvl6OPvyVyLs__jYaQvpMlPUDE/s640/blogger-image--1766651055.jpg"></a></div><br></div><div>The instructions for the box say to use 2 cups of mix at a time, but I just did 1 or 1/2 cup at a time and adjusted all the other ingredients accordingly. I've made 3 meals out of the mix and still have some left. This mix costs $8.49, which is an okay price for how much you get.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrVeKooLAwyE0Jh5Zbmvawuo3vEcFHBYORmlSl-y1cOzO9UAddBTNyqUYJHXyYrxOQLjJNLqSlemEei5L_4mNYtNcg6CC2dJf4BdmtBmc8yOQrabOiinQGtfw3Vm__Cr3nJjxHzL0uiBe/s640/blogger-image--940035762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrVeKooLAwyE0Jh5Zbmvawuo3vEcFHBYORmlSl-y1cOzO9UAddBTNyqUYJHXyYrxOQLjJNLqSlemEei5L_4mNYtNcg6CC2dJf4BdmtBmc8yOQrabOiinQGtfw3Vm__Cr3nJjxHzL0uiBe/s640/blogger-image--940035762.jpg"></a></div><br></div><div>I also love that they've included ancient grains for more fiber and protein, making these pancakes much healthier than most that come from a mix, gluten free or not. </div><div><br></div><div>Texture 2 stars</div><div>Taste 4 stars</div><div>Quality Ingredients 5 stars</div><div>Cost 4 stars</div><div><br></div><div><b>Overall rating 3.75 stars </b></div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y8e2yoPT9aZZ06DJaFk9j52g6a0AY-4VhKhjHDRZbmDuqOVS1RP1EZ6SF28kCOzMiC-dZOqCS1_oT4cVs82Ce2_Y-pAX_yCW_S_zMceYko-HtoFCx5E5XN1y-42lZaRo9GnMGwk9gr_z/s640/blogger-image--1019770122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y8e2yoPT9aZZ06DJaFk9j52g6a0AY-4VhKhjHDRZbmDuqOVS1RP1EZ6SF28kCOzMiC-dZOqCS1_oT4cVs82Ce2_Y-pAX_yCW_S_zMceYko-HtoFCx5E5XN1y-42lZaRo9GnMGwk9gr_z/s640/blogger-image--1019770122.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1D3gYmiz-JdR1ZcTM00epADFGKUiXARlQXL2T6WTGbRYjH5UTwomAGjDJRdZrWMHoEmoJqfCvyqBK4nQdvxaAAkFsv_6yavBuAgwcfMBxnpzm5z0HjVPugvOOlqN1KN4UeKA2C2-kow9/s640/blogger-image-406647376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1D3gYmiz-JdR1ZcTM00epADFGKUiXARlQXL2T6WTGbRYjH5UTwomAGjDJRdZrWMHoEmoJqfCvyqBK4nQdvxaAAkFsv_6yavBuAgwcfMBxnpzm5z0HjVPugvOOlqN1KN4UeKA2C2-kow9/s640/blogger-image-406647376.jpg"></a></div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-91713834548965345512015-08-30T13:02:00.001-07:002015-08-30T13:18:36.876-07:00Enjoy Life Brownies Mix Review<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSuis7h4W8V66m8qmO7H8fk1D0pBG2LuJ6TVIBvz2MzcY9dQr4vsvOa9heBIk4O9Q0lS7HREmMD4SVA9CsOJxoaee1Vp87UNXxv_Jcq8JBHPPsPFBDJm0a5H9ibEZ2_hiFQt5FxcRIQuQ/s640/blogger-image-1187559814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSuis7h4W8V66m8qmO7H8fk1D0pBG2LuJ6TVIBvz2MzcY9dQr4vsvOa9heBIk4O9Q0lS7HREmMD4SVA9CsOJxoaee1Vp87UNXxv_Jcq8JBHPPsPFBDJm0a5H9ibEZ2_hiFQt5FxcRIQuQ/s640/blogger-image-1187559814.jpg"></a></div></div><br><div>I decided to share this mix with my dad (who is also Celiac), mom and sister. It was great how quick and easy it was to go from box to oven. The only ingredients you need to add are water and oil. We threw a quick batch in the oven and started a movie. Halfway through we stopped for a warm brownie... Mmm. It was pretty great to have a freshly baked brownie with such little effort. </div><div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkj86RiDp7zUUOPTKQngNWyIl21sBXtY5Ft1_9pZG3FY03F2MZ15RRUc4qfu5YGNVf_NvIuxvUhhRgj8oLPOafsGutG8MUmIDTrNsXn9zym9BZH8T5fuXyBc_xBAFaJWYeBq1RgQJuzEE9/s640/blogger-image--1198529824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkj86RiDp7zUUOPTKQngNWyIl21sBXtY5Ft1_9pZG3FY03F2MZ15RRUc4qfu5YGNVf_NvIuxvUhhRgj8oLPOafsGutG8MUmIDTrNsXn9zym9BZH8T5fuXyBc_xBAFaJWYeBq1RgQJuzEE9/s640/blogger-image--1198529824.jpg"></a></div><br></div><div>Everyone enjoyed the brownies (including the gluten eaters). The texture was a little chewy and fudgey with crispy edges. It was sweet and chocolatey, thanks to the tiny chocolate chips that were scattered throughout the batter. You could top the brownie with icing or ganache, but it's great on its own too. We had it with ice cream for an especially decadent dessert. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULH6yOtHCZXwoZKdHTjgbGVwkRqDystyPTGQo6aYwGV9hnMo1-wtENJPIN8Lg-dG7Wc2wUC3RWaLJg-OgaqvXYJ_CeX75n7Madi5q4KqfEMLLPDhuByobsfGxmzGul61jLp-dUOzokJgD/s640/blogger-image--1693557396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULH6yOtHCZXwoZKdHTjgbGVwkRqDystyPTGQo6aYwGV9hnMo1-wtENJPIN8Lg-dG7Wc2wUC3RWaLJg-OgaqvXYJ_CeX75n7Madi5q4KqfEMLLPDhuByobsfGxmzGul61jLp-dUOzokJgD/s640/blogger-image--1693557396.jpg"></a></div><br></div><div>Even though this is a dessert, it contains fiber, ancient grains and added protein, which is a nice touch. It's not common to see sprouted brown rice protein and algal protein in a boxed mix. One box makes an 8x8 pan of brownies. At $8.49 per box it's a little more than I would want to pay on a regular basis, but would be a nice treat, especially for someone who doesn't do much baking. </div><div><br></div><div>Overall, it's a pretty yummy mix! </div><div><br></div><div>Cost 3 stars </div><div>Quality Ingredients 5 stars</div><div>Texture 4 stars</div><div>Taste 5 stars </div><div><br></div><div><b>Overall Rating: 4.25 stars</b> </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXw2iJ-VXyTeaZZDjgKHItasnw7k5mFBsSfvGJehSTlDDEFqmi9LeYFpE9duR6cNbpZRIbKXW8NghOQz4bz6jOiO_uglxOBC_f5hWi_I-dtv3JTbWmPbS_DxyucoiPODT3oPqGakjV5rl/s640/blogger-image--1239650839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXw2iJ-VXyTeaZZDjgKHItasnw7k5mFBsSfvGJehSTlDDEFqmi9LeYFpE9duR6cNbpZRIbKXW8NghOQz4bz6jOiO_uglxOBC_f5hWi_I-dtv3JTbWmPbS_DxyucoiPODT3oPqGakjV5rl/s640/blogger-image--1239650839.jpg"></a></div><br></div></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqQx7UxJk8a0koRjN7U4VeHu_afCHO2Tv1vG5vwj79XERSpTTtO01X3Y7L3v5zE1jPUC2ZcOiZUdWLHRssWpHRxv4KFdCLbzBvCw4fwfOohpWbi0ByCDUPbzlPwakkVMeVUq53RBYid4T/s640/blogger-image-1968331294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqQx7UxJk8a0koRjN7U4VeHu_afCHO2Tv1vG5vwj79XERSpTTtO01X3Y7L3v5zE1jPUC2ZcOiZUdWLHRssWpHRxv4KFdCLbzBvCw4fwfOohpWbi0ByCDUPbzlPwakkVMeVUq53RBYid4T/s640/blogger-image-1968331294.jpg"></a></div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-38420932903228976592015-08-30T12:28:00.001-07:002015-08-30T12:48:56.537-07:00Enjoy Life Muffin Mix Review<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwe6vegWp-SSmac9xkvDwNsTnfhmjgEgjf2txmZixV8Nyg-gFOgfFxOljrgjS_Snf_Gn0od0JDl4QwZOondofmipIWrzIzpfGSM_EklLTTd5Y-h2HBb4yKFVhxv2QtkW4LMn5OQMluGRg/s640/blogger-image-616384844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwe6vegWp-SSmac9xkvDwNsTnfhmjgEgjf2txmZixV8Nyg-gFOgfFxOljrgjS_Snf_Gn0od0JDl4QwZOondofmipIWrzIzpfGSM_EklLTTd5Y-h2HBb4yKFVhxv2QtkW4LMn5OQMluGRg/s640/blogger-image-616384844.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NzjUsxOH5x0ydX9gRWhYUMrF9ac1kyEvan8jw7hyphenhyphenjA2LSUujii1thFvnzKDCPHK3bVMbEaFysrkcR3Gt0LebK_VD3hyaXzMeCCKs7lNvnaWTIflzBbwmGeW5kZCa1iyYWkvx5ZafAOXX/s640/blogger-image--1717743907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NzjUsxOH5x0ydX9gRWhYUMrF9ac1kyEvan8jw7hyphenhyphenjA2LSUujii1thFvnzKDCPHK3bVMbEaFysrkcR3Gt0LebK_VD3hyaXzMeCCKs7lNvnaWTIflzBbwmGeW5kZCa1iyYWkvx5ZafAOXX/s640/blogger-image--1717743907.jpg"></a></div><br></div>I make muffins from scratch probably once every 2 weeks, so I've had a lot of good and a lot of bad gluten free muffins over the years. There were positive and negative things about this mix. I loved how easy and convenient it was to use a mix compared to baking muffins from scratch. All you need to add is oil and water, so it's affordable and easy to make even if you're not into baking. The muffins taste great and contain good quality ingredients such as millet, quinoa, teff and sprouted brown rice protein. There are 2 grams of fiber and 5 grams of protein in each serving. <div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbZsZVMcUs8UYP1CLMx5wdqIhIKRQXq-qg3ftUFN5ShjYutreSTP5q_45KT5zLTx_2IBJ6oLx5XSIwTiApnWzbIGtXWF8s4uGj_mrMYS7iFdMuGicLZmhGvehzv2UJi6dEoZHLmdiVEuH/s640/blogger-image--163391000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbZsZVMcUs8UYP1CLMx5wdqIhIKRQXq-qg3ftUFN5ShjYutreSTP5q_45KT5zLTx_2IBJ6oLx5XSIwTiApnWzbIGtXWF8s4uGj_mrMYS7iFdMuGicLZmhGvehzv2UJi6dEoZHLmdiVEuH/s640/blogger-image--163391000.jpg"></a></div><br><div>The negatives for me were texture and wetness. It seemed like it would've been better to add less water to the mix. It was soupy in consistency and hard to get into the muffin tins without making a big mess. I added blueberries to the mix and they all sunk, making it extra wet at the bottom of the muffin. Because the muffins were so moist, the texture seemed a little pasty to me. </div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDl4BYWy_J-k8rLpgJjiZ40Zl6gMed9EBi7LYn69HIQU4MZrM5riqt-SBYCacNCSdKm6Owb76T8rXuQxvYYInWBGrAPhl7TWUWDqx5v2VqpHlrQOmIahShRpjfrys3sjwYTlf2OZVkd8c/s640/blogger-image--329379913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDl4BYWy_J-k8rLpgJjiZ40Zl6gMed9EBi7LYn69HIQU4MZrM5riqt-SBYCacNCSdKm6Owb76T8rXuQxvYYInWBGrAPhl7TWUWDqx5v2VqpHlrQOmIahShRpjfrys3sjwYTlf2OZVkd8c/s640/blogger-image--329379913.jpg"></a></div><br></div><div>Overall I really liked the flavour and convenience of this mix, but I didn't love the texture. At $8.49 per box its a little pricy, but it does make about 14 muffins and would be great for someone that doesn't have time to bake from scratch. </div><div><br></div><div>Cost 3 stars</div><div>Quality Ingredients 5 stars</div><div>Texture 2 stars</div><div>Taste 4.5 stars </div><div><br></div><div><b>Overall Rating: 3.5 stars</b> </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhwDv2NLjhg2b_1GcfXX7snR6rjtVGKfugAjPU8zYnNShlTwGf1MxNfVc53MEypqP2PwDBR5FjvtgfhD_Gp-6luQQlLYnrWG49lPfYMk6wUY1JP1DIzXX5R_rIZYO_rk3HPfhIwBTHyFg/s640/blogger-image-1931148909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhwDv2NLjhg2b_1GcfXX7snR6rjtVGKfugAjPU8zYnNShlTwGf1MxNfVc53MEypqP2PwDBR5FjvtgfhD_Gp-6luQQlLYnrWG49lPfYMk6wUY1JP1DIzXX5R_rIZYO_rk3HPfhIwBTHyFg/s640/blogger-image-1931148909.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxWNKLYhO4Yz9CBiy87ceN6gScRGT4sVKZ43PT_DkDMp-9CXgQV1q1ZckXtE6-W0qv_kvLRUA2Bh_dW0tchuR6XhQge39mqY2WUMKJ3-LBL07Qbuj-6Mu_dJUkLOwckNqq72EH7uB6MyT/s640/blogger-image--565242962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxWNKLYhO4Yz9CBiy87ceN6gScRGT4sVKZ43PT_DkDMp-9CXgQV1q1ZckXtE6-W0qv_kvLRUA2Bh_dW0tchuR6XhQge39mqY2WUMKJ3-LBL07Qbuj-6Mu_dJUkLOwckNqq72EH7uB6MyT/s640/blogger-image--565242962.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlFSuVcCTV5LO8vtLFBiK2KSoY9iiM7DZYJzAyBWDYsMZmwM5A-yfwyVec3Wo2cqDjONpkCGoGrLj6-1wXN44RW_LuiC23vnG4DZvjzTatRS7S8cJ7p5kMHYdRB3alorr0xwIdJ-Hgz8k/s640/blogger-image-1327464710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlFSuVcCTV5LO8vtLFBiK2KSoY9iiM7DZYJzAyBWDYsMZmwM5A-yfwyVec3Wo2cqDjONpkCGoGrLj6-1wXN44RW_LuiC23vnG4DZvjzTatRS7S8cJ7p5kMHYdRB3alorr0xwIdJ-Hgz8k/s640/blogger-image-1327464710.jpg"></a></div><br></div></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-61166876565856401052015-08-25T19:48:00.001-07:002015-09-19T11:48:00.661-07:00Enjoy Life Foods Mixes ReviewI was super excited when Enjoy Life asked me to review their new line of dry mixes! Not only are they free of the top 8 allergens, but they also contain probiotics, ancient grains (like teff, buckwheat, millet and quinoa) and 5 grams of plant based protein per serving. Here is a photo of the print out they sent to me with some more info on the products.<br />
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My favourite thing about this review is the effort Enjoy Life put in to the blogger packages. They are pretty amazing! Complete with a branded spatula, oven mitt, stirring spoon and pizza cutter; they really went above and beyond with their blogger love! I had to show off the box to my friends and family and everyone was totally jealous. I am actually pumped about the oven mitt because my old ones are starting to wear out :) </div>
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Isn't it adorable? I think they should make this available to purchase on their website as a gift box. It would be a great care package for a student or as a Christmas gift. I'm sure anyone would love to recieve this beauty in the mail. </div>
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I will be reviewing the 5 Enjoy Life mixes: muffins, brownies, pancakes/waffles, pizza crust and all purpose flour blend. Click on each link for a full review. </div>
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<a href="http://thebrightersideofglutenfree.blogspot.ca/2015/08/enjoy-life-muffin-mix-review.html" target="_blank">Muffins</a></div>
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<a href="http://thebrightersideofglutenfree.blogspot.ca/2015/08/enjoy-life-brownies-mix-review.html" target="_blank">Brownies</a> </div>
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<a href="http://thebrightersideofglutenfree.blogspot.ca/2015/09/enjoy-life-pancake-and-waffle-mix-review.html" target="_blank">Pancakes/Waffles</a> </div>
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<a href="http://thebrightersideofglutenfree.blogspot.ca/2015/09/enjoy-life-pizza-crust-mix-review.html" target="_blank">Pizza Crust</a> </div>
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<a href="http://thebrightersideofglutenfree.blogspot.ca/2015/09/enjoy-life-all-purpose-flour-review.html" target="_blank">All Purpose Flour Blend</a></div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-41648203317130412112015-06-18T19:29:00.001-07:002015-06-18T19:31:01.506-07:00Black Bean Cookies<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvtncRjNgV4t_yB0cZ8HuucGySYakCDxw0q8QXixI3vUZ8pc9HGf9hBFpx47QAsukVwNVDWyyOdFEBik9N8dj6nauv3ndjZg_noWaLdVnH2QZHpWUFT9DdAuhUmppeO17y38L1NQLU2fz/s640/blogger-image--1765523886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvtncRjNgV4t_yB0cZ8HuucGySYakCDxw0q8QXixI3vUZ8pc9HGf9hBFpx47QAsukVwNVDWyyOdFEBik9N8dj6nauv3ndjZg_noWaLdVnH2QZHpWUFT9DdAuhUmppeO17y38L1NQLU2fz/s640/blogger-image--1765523886.jpg"></a></div><br></div><div>Most of my attempts at gluten free cookies end up dry, crumbly or gritty. It doesn't seem to matter how much xanthan gum I use. I guess the problem is with the flour, because these cookies are soft, smooth, dense and fudgey! Just a little bit of almond meal and a bunch of black beans make for one delicious cookie. </div><div><br></div><div>I think I've made these cookies about 4 times in the last month and a half. They pair perfectly with my afternoon coffee! They are jam packed with protein and fiber, making them a fairly healthy treat (that is if you can keep yourself from eating the whole batch)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfLVVBTJ_jsnTsGEZNV4LQM9v0-SgOHVapZPZxGF-VSkVmy6l-zarRwfVqxD57_dEzGCK4xYO9rFVotlu5fwdQNSJT_oeA-u8m7QYiXatBzjaNOBhgIJhcMUph7V4tU8X_f2x8oentRT-/s640/blogger-image--1866688940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfLVVBTJ_jsnTsGEZNV4LQM9v0-SgOHVapZPZxGF-VSkVmy6l-zarRwfVqxD57_dEzGCK4xYO9rFVotlu5fwdQNSJT_oeA-u8m7QYiXatBzjaNOBhgIJhcMUph7V4tU8X_f2x8oentRT-/s640/blogger-image--1866688940.jpg"></a></div><br></div><div>You need to store these in the fridge or freezer. They are great to eat straight from the fridge, but I like to microwave them a bit when taking them out of the freezer. That makes the texture gooey and the chocolate chips melty. mmmm...</div><div><br></div><div>makes 24 cookies</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><b style="text-decoration: -webkit-letterpress;"><u>Ingredients</u></b></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 can rinsed black beans</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 Tbsp milk (any kind)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 Tbsp olive oil (or canola)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1.5 Tbsp natural peanut butter (can use regular or another nut/seed butter)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 tsp vanilla</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3 Tbsp ground almonds (you may substitute oat flour or gf flour blend)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/4 cup cocoa powder</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 cup sugar (use 1/3 cup if you want them less sweet)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 tsp baking powder</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">dash salt</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/3 cup chocolate chips</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="text-decoration: -webkit-letterpress;"><u><b>Directions</b></u></span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);"><span style="text-decoration: -webkit-letterpress;"><u><b><br></b></u></span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">In a food processor, blend beans, milk, oil, peanut butter and vanilla.</div><div style="text-decoration: -webkit-letterpress;"><span style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392);">Add remaining ingredients 1 at a time </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> (excluding chocolate chips), blending after each addition.</span></div><div style="text-decoration: -webkit-letterpress;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Batter should be mouse-like in texture.</span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Fold in chocolate chips.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Drop spoonfulls on to parchment lined baking sheets.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">bake at 375 for 10 mins (do not over-bake or your cookies can dry out. They will feel quite soft when done baking).</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Let cool on the pan for 10 mins or so, then move to a cooling rack if you want them to cool faster</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Store in fridge or freezer. (they will go bad really quickly at room temperature)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVbvccwi8uzHr3cyAtCmeJLD2qCG2CjO7T6R5p2fneHbjS8bTxW2J7zpobsKT4-6m3TvEjyR2vOpJZWWkKeVW9rvbTeIUoX64x2XV9e8kW66naoStghx7M7uAwCo99sluC2CpKpgu2GeX/s640/blogger-image--1849029978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVbvccwi8uzHr3cyAtCmeJLD2qCG2CjO7T6R5p2fneHbjS8bTxW2J7zpobsKT4-6m3TvEjyR2vOpJZWWkKeVW9rvbTeIUoX64x2XV9e8kW66naoStghx7M7uAwCo99sluC2CpKpgu2GeX/s640/blogger-image--1849029978.jpg"></a></div>beans, milk, oil, pb and vanilla in a food processor</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7Cqu4yACbm8rIXdaP0ocEcFs5wknZI3uHsYXUWwENJnq8-3E4iR-2wJ_1IL1oHg9KFvxmeX_8VYSM1JIgDkPgUkfm_PAush74eEgtJeelwyXDK4g1nu-T3t7b82XYtr_J0TFy1mCPi-7/s640/blogger-image--654871998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7Cqu4yACbm8rIXdaP0ocEcFs5wknZI3uHsYXUWwENJnq8-3E4iR-2wJ_1IL1oHg9KFvxmeX_8VYSM1JIgDkPgUkfm_PAush74eEgtJeelwyXDK4g1nu-T3t7b82XYtr_J0TFy1mCPi-7/s640/blogger-image--654871998.jpg"></a></div>blend until smooth</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_opJWhuc6P2UEEutfzoUqOijSU2quqavInkEGZWZDu9TjSE9Dqr5-QWL4729R8BORPqR9wAh283F_xzkAi13GGz-I8ro2OWko9Ma-QjyCyId-rBDJcAviHchM4QjKYHW1lxtwP2fIkn4/s640/blogger-image-409448665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_opJWhuc6P2UEEutfzoUqOijSU2quqavInkEGZWZDu9TjSE9Dqr5-QWL4729R8BORPqR9wAh283F_xzkAi13GGz-I8ro2OWko9Ma-QjyCyId-rBDJcAviHchM4QjKYHW1lxtwP2fIkn4/s640/blogger-image-409448665.jpg"></a></div>add remaining ingredients 1 at a time, blending after each addition</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6a3dgyxceZTrsf2HlIjvmUhTi6e_PqMIKcyjcQpBP3LlH7x8ZzzaVjlZgckwoCkkJaJcmxPQU0FJe6jvNelZSa9f1NUnCE8VSJq2dt5WWr4niYLWhW1DaU1UD7DZw_7TNNDe_IFJS-IG/s640/blogger-image-634793042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6a3dgyxceZTrsf2HlIjvmUhTi6e_PqMIKcyjcQpBP3LlH7x8ZzzaVjlZgckwoCkkJaJcmxPQU0FJe6jvNelZSa9f1NUnCE8VSJq2dt5WWr4niYLWhW1DaU1UD7DZw_7TNNDe_IFJS-IG/s640/blogger-image-634793042.jpg"></a></div>fold in chocolate chips</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsmT_ftlYSsV_3Tg0ykCcyUHuy4rygm1bwKdXlmEgikKecYvU4rEUZbPFhqFgb39dekQBhlCh02JP_QPEQPawE8_tz1ReR8oRdzW4TBOdMlm4pdrnXwnxbgpBqzQKtx1j_a9ydbUIhpBc/s640/blogger-image--764382567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsmT_ftlYSsV_3Tg0ykCcyUHuy4rygm1bwKdXlmEgikKecYvU4rEUZbPFhqFgb39dekQBhlCh02JP_QPEQPawE8_tz1ReR8oRdzW4TBOdMlm4pdrnXwnxbgpBqzQKtx1j_a9ydbUIhpBc/s640/blogger-image--764382567.jpg"></a></div>drop spoonfulls on to a parchment lined baking sheet</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQzHSiRLiKzWhz9KmfsBcjjxlikJcp7lr9ssAiqShRYiYQeEmuM_Qt7UWRDH5ZroqSbTgOw54W5kZ1zEVCMvsHIo5vGweTOR2rt4Cy871VMqhlLQ_PCll50EQn3kk1kEAgUJ724zNxQwm/s640/blogger-image--1551426598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQzHSiRLiKzWhz9KmfsBcjjxlikJcp7lr9ssAiqShRYiYQeEmuM_Qt7UWRDH5ZroqSbTgOw54W5kZ1zEVCMvsHIo5vGweTOR2rt4Cy871VMqhlLQ_PCll50EQn3kk1kEAgUJ724zNxQwm/s640/blogger-image--1551426598.jpg"></a></div>bake at 375 for 10 mins</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div><br></div>Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-61692830688175305432015-05-14T20:14:00.001-07:002015-05-14T20:25:16.143-07:00Chocolate Cake<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhOUIw74xP9c2X-fUDxtLjDuOcNsi_Js_3eFjy2bpVHr4FGxnO1gbscuVTj28MVWk5PfLy3M_2wCFZhENSrgl1xiuUnjENF5ctK-Dtw8WqRMNZXrv4d2LPmTyqodNqf557Eam0u4MsRca/s640/blogger-image-897928811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhOUIw74xP9c2X-fUDxtLjDuOcNsi_Js_3eFjy2bpVHr4FGxnO1gbscuVTj28MVWk5PfLy3M_2wCFZhENSrgl1xiuUnjENF5ctK-Dtw8WqRMNZXrv4d2LPmTyqodNqf557Eam0u4MsRca/s640/blogger-image-897928811.jpg" /></a></div>
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I can't take any kind of credit for <a href="http://www.agirldefloured.com/2013/04/17/gluten-free-fudge-cake/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed:+agirldefloured+(%7Ba+girl...defloured%7D)" target="_blank">this recipe</a>, except maybe that I made it successfully and took some pictures. I actually made it for the adults at my son's first birthday celebration. I made some awesome no sugar "dog dog" cupcakes with a peanut butter cream cheese icing for my little guy. Although his cake wasn't gluten free (baby <a href="http://www.fitmamarealfood.com/babys-first-smash-cake-healthy-no-sugar-banana-cake/" target="_blank">cake recipe here</a> if you're interested anyway), ours was! <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Only 2 of us were gluten free but all the gluten-eaters were suprised at how good it was. This recipe is definitely a keeper!</span><br />
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<span style="-webkit-text-size-adjust: auto;">Find it at <a href="http://www.agirldefloured.com/2013/04/17/gluten-free-fudge-cake/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed:+agirldefloured+(%7Ba+girl...defloured%7D)" target="_blank">A Girl Defloured</a> </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I think the most important part of this recipe is the flour blend. You have to use one that's good for cakes. The recipe calls for cup4cup, but I used a mock cup4cup blend (Better Batter might work too??). Directions for how to make this blend can be found <a href="http://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/" target="_blank">here</a>. It looks kind of confusing and uses a bit of math, but if you decide how many grams you want total, you can use the percentages to find how many grams of each component should be added. You will need a kitchen scale for this. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eRPhyOhFdAuPyA6aMVoj28E8wyOygVdSxxhhdnmuHg3nVbHIxllzeoV4lUdoBRwTBH6ZdTYkjJFCa3FikIA-xLqHsYxN6iKHtiO0ncmvvEB0FVG4gnZgkUD9V4BLk7QSA_OyRNye-0FU/s640/blogger-image--1735285301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eRPhyOhFdAuPyA6aMVoj28E8wyOygVdSxxhhdnmuHg3nVbHIxllzeoV4lUdoBRwTBH6ZdTYkjJFCa3FikIA-xLqHsYxN6iKHtiO0ncmvvEB0FVG4gnZgkUD9V4BLk7QSA_OyRNye-0FU/s640/blogger-image--1735285301.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This recipe made enough for 2 round cake pans plus 4 cupcakes. Just watch the cupcakes to make sure they don't over cook. I iced it with chocolate whipped cream and a sprinkle of chocolate shavings</span></div>
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<span style="-webkit-text-size-adjust: auto;">This really makes a stunning cake to present to anyone who is confined to a gluten free diet. They will love you forever! Haha.</span></div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-65350794714380541692015-05-14T19:14:00.001-07:002015-05-14T19:46:32.785-07:00Quinoa Blondies<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fS_dNGVVveHoXvbvl9qnPKr0hz0PIQ7AFGr1QzFMnn60FIUSgkKBJjcCRaz3vMFWH2QmsHSUjBVfrWeCibOU23q0I52AuiZhv7MDrY2wfzRDaRnMnZpOJNvaojf_8xxW2HCzoGritoA6/s640/blogger-image--1584457421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fS_dNGVVveHoXvbvl9qnPKr0hz0PIQ7AFGr1QzFMnn60FIUSgkKBJjcCRaz3vMFWH2QmsHSUjBVfrWeCibOU23q0I52AuiZhv7MDrY2wfzRDaRnMnZpOJNvaojf_8xxW2HCzoGritoA6/s640/blogger-image--1584457421.jpg" /></a></div>
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I love the recipe I have for <a href="http://thebrightersideofglutenfree.blogspot.ca/2012/01/quinoa-brownies.html" target="_blank">quinoa brownies</a>, but I kind of left it at that for the longest time. I didn't realize there was a whole world of quinoa baking at my fingertips! Muffins, cakes, BLONDIES. Duh! It was staring me right in the face this whole time. I think technically blondies are supposed to have chocolate chips in them or something, but you can always melt them on top when it comes out of the oven if you require chocolate in your blondies.<br />
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Similar to my quinoa brownies, these blondies have a lighter, cake-like texture - go ahead and call it cake if you want, you have my permission ;). The recipe can be made in an 8x8 baking dish, as cupcakes or mini cupcakes like I have shown in the pictures. Simply adjust the baking time accordingly. Some similar recipes I've seen (thank you, pinterest) will even double the recipe, cook in round pans and make a layer cake with some kind of delectable frosting. </div>
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Oh, and as an added bonus, these blondies contain coconut flour! Something I am trying to use and understand a bit more. I get mine from the bulk barn. </div>
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makes an 8x8 baking dish or about 20 mini cupcakes</div>
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<b><u>Ingredients</u></b></div>
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3 Tbsp Milk (any variety)</div>
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1 tsp Vanilla</div>
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2 Eggs</div>
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1/4 tsp Apple Cider Vinegar</div>
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1/4 cup Canola Oil (or melted coconut oil or butter)</div>
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1 cup Cooked Quinoa</div>
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1/2 cup Sugar</div>
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3 Tbsp Coconut Flour</div>
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3/4 tsp Baking Powder</div>
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1/4 tsp Baking Soda</div>
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1/4 tsp Salt</div>
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<b><u>Directions</u></b></div>
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In food processor or strong blender, blend milk, eggs, vinegar, vanilla and quinoa.</div>
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Mix dry ingredients together in a separate bowl.</div>
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Add dry mixture to food processor and blend with the wet ingredients. </div>
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Pour into greased or parchment lined 8x8 baking dish</div>
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or greased/nonstick mini muffin cups.</div>
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Bake at 350 until edges start to brown and the middle is set - 25-30 mins for a dish and 12-15 for mini muffins. </div>
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before baking</div>
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after baking </div>
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I will try to get a picture of the blondies in the pan next time I make them. Thanks for stopping by! Hope you enjoy :)<br />
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-69241810876326523762015-02-13T12:35:00.001-08:002015-02-13T12:38:36.206-08:00Brownie Cookies<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDV-WxD6-Y8ItpGHHxoc0dZlMx9xymMZRg7tdob84JwrIIpTaUZ2nfgi_nrj1BgocFIYhGAC9Pg1NrS3DejaIgWb9NimHws4mzLoQO737um5lVzY1lOPrJjjnfK1Y7RIAONjzsFTzEPbk/s640/blogger-image-796921153.jpg" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDV-WxD6-Y8ItpGHHxoc0dZlMx9xymMZRg7tdob84JwrIIpTaUZ2nfgi_nrj1BgocFIYhGAC9Pg1NrS3DejaIgWb9NimHws4mzLoQO737um5lVzY1lOPrJjjnfK1Y7RIAONjzsFTzEPbk/s640/blogger-image-796921153.jpg" /></a></span></div>
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This is another great coconut flour recipe. It makes a nice small batch of semi-healthy cookies. The banana replaces butter and some of the sugar, and you can replace the sugar with honey or another kind of sweetener.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKtj7tp6KP5pEHoNWAEzWFrrbzpJOtnwVUyw84iEDdUmuiE-C5yANdIwCDqrts4oQtV0tP8I-1kR41TVPr1MGQ_spIbjXrEYyNuXdVKoC5oNrDoDD2I31N-Kr_VWy13tqYGXdsQyJZmuq/s640/blogger-image--570395581.jpg" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKtj7tp6KP5pEHoNWAEzWFrrbzpJOtnwVUyw84iEDdUmuiE-C5yANdIwCDqrts4oQtV0tP8I-1kR41TVPr1MGQ_spIbjXrEYyNuXdVKoC5oNrDoDD2I31N-Kr_VWy13tqYGXdsQyJZmuq/s640/blogger-image--570395581.jpg" /></a></span></div>
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I find that these cookies have the best texture the day they are made, but they are still pretty good a few days old. Just store them in a sealed container at room temperature (They can be frozen but the texture isn't quite the same). This recipe only makes a dozen or so cookies, so chances are you won't have any leftovers!</div>
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makes 12-14 cookies</div>
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<b>Ingredients</b></div>
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1/3 cup Coconut Flour</div>
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1/4 cup Cocoa Powder</div>
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1/4 cup Sugar (or honey or sweetener of your choice)</div>
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1 tsp Baking Powder</div>
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pinch salt</div>
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1 Ripe Banana</div>
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2 Eggs</div>
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1 tsp Vanilla</div>
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1/4 cup Chocolate Chips </div>
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<b>Directions</b></div>
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Mash banana in a bowl.</div>
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Beat in eggs and vanilla.</div>
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In a different bowl, sift together flour, cocoa powder, sugar, baking powder and salt.</div>
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Combine the 2 bowls and stir well.</div>
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Stir in chocolate chips.</div>
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Drop tablespoons of dough on parchment lined baking sheet.</div>
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Bake at 350 for about 15 mins. </div>
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Cookie dough</div>
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Drop heaping tablespoons on parchment lined sheet</div>
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Bake at 350 for around 15 mins</div>
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Let cool and enjoy</div>
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Recipe based on <a href="http://hometoheather.com/2014/02/paleo-gluten-free-brownie-cookies/" target="_blank">this recipe</a> at Home to Heather</div>
Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0tag:blogger.com,1999:blog-4454512057054342827.post-90650469656864005902014-10-24T14:42:00.001-07:002014-10-24T14:53:39.636-07:00Pumpkin Spice Donut Holes<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: black; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRglY00ndWmz-xS5sS4JlxA_1ekPRTnZMiN42Tw56CIJPb4S_gKcusfQHsfD5j149V4jqPXNXdPFIrMVjjnATypWNfgzhf8vxUVd_JkpimsbcMSfY9fy5O5uHMRoI-T9wDNPxyd5WDmlq/s640/blogger-image-1864785833.jpg" imageanchor="1" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRglY00ndWmz-xS5sS4JlxA_1ekPRTnZMiN42Tw56CIJPb4S_gKcusfQHsfD5j149V4jqPXNXdPFIrMVjjnATypWNfgzhf8vxUVd_JkpimsbcMSfY9fy5O5uHMRoI-T9wDNPxyd5WDmlq/s640/blogger-image-1864785833.jpg" /></a></span></div>
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I've been experimenting a bit with coconut flour lately. I really like it (and it's pretty healthy), but it's very different from other flours and starches. It really sucks up liquid, and will continue to absorb for a few minutes after mixing, so it's a good idea to let your dough rest for 5 minutes or so before forming the donuts, cookies, or whatever you are making.<br />
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Coconut flour will give your baking a sweet, coconutty flavour and a dense texture. Even a few tablespoons can have a big impact on a recipe. I used some coconut flour in a pumpkin scone recipe the other day. It was alright, but needs some more work before I'm happy with it. </div>
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The flour is fairly expensive compared to other GF flours, but you don't usually use much in a recipe. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I buy my coconut flour at the bulk barn, but you should be able to find it in any health food store. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">makes 18 donut holes</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 cup Coconut Flour</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 tsp Baking Soda</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pinch of Salt</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 cup Sugar</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 Eggs</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 Tbsp Oil</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 cup Pumpkin Puree (or substitute applesauce)</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp Pumpkin Pie Spice (or apple pie spice or cinnamon and nutmeg)</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp Vanilla</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">1-2 Tbsp Milk if needed (I used homemade pumpkin puree which has a little more liquid than the canned stuff)</span></div>
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1 tsp cinnamon and 2 Tbsp sugar for rolling donuts in </div>
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<b><u>Directions</u></b></div>
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Combine wet (except milk) and dry ingredients separately and mix together. Mix in milk if needed.</div>
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Let dough rest for 5 minutes.</div>
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Make 1 1/2 inch balls and roll in cinnamon and sugar.</div>
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Place dough balls in mini muffin tins (you could probably just used a baking pan because they don't really spread out)</div>
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Bake at 350 for 14-16 minutes (until fairly firm)</div>
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Let cool and enjoy!</div>
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* You could also make a glaze for the donuts after baking instead of rolling in cinnamon and sugar.</div>
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Andra Bantinghttp://www.blogger.com/profile/14259429604442797131noreply@blogger.com0