Healthy cookies (Vegan and Gluten Free)

June 16, 2016 by braytonbb

These cookies really are healthy!  I made them with gluten free flour and did NOT add any eggs, butter or sugar. This recipe is adapted from the Blueberry girl blog. I have tried using other nut meals which work great too. Since making this recipe, I have also tried dried blueberries and made them without the chocolate chips when I was feeling really disciplined, but as far as I am concerned, a little chocolate never hurt anyone.

Vegan and gluten free scrumptious cookiesHealthy Cookies – The size you make them depends how many you get. Mine were about 3″ wide and I got about a dozen cookies.

1/2 cups gluten free old fashioned oatmeal, 1 C coconut flakes, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp allspice, 1/4 C almond meal, 1/2 C walnuts and pecans(finely chopped), 3/4 C craisens or dried cherries, 1/4 C dark chocolate chips, 3 ripe bananas, mashed, 1/4 C canola oil and 1 tsp. vanilla.

Preheat oven to 350. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and chocolate chips and stir until evenly mixed.

In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Form balls with your hands and flatten slightly. The dough will be slightly wet. Bake for about 20 minutes or until edges are golden brown.

Gluten Free Pumpkin Oatmeal

October 29, 2015 by braytonbb

Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.

Gluten Free Pumpkin Oatmeal – serves 4 (8 oz ramekins) Pumpkin oatmeal

1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping

Preheat oven to 350 degrees. Spray ramekins with non stick spray.

In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.


Potato Tomato Frittata

January 15, 2015 by braytonbb

I have been making this Potato Tomato Frittata for years. I love it, because its a great gluten free recipe without feeling like you are missing out on anything. The recipe serves six but I have it made it for just one person before in a single serve pie plate or single serve casserole dish which even works better.

potato tomato frittataPotato Tomato Frittata– serves 6

1 TB butter, 2 med baking potatoes peeled and sliced, salt and pepper, 6 large eggs, beaten, 4 oz. shredded cheddar, 2 oz shredded swiss, 1 C sour cream, 2 TB chives, 1 LG Tomato, 2 TB parm cheese, grated

Preheat oven to 350 degrees

Melt 1 TB butter in a skillet. Add sliced potatoes and sauté until tender. Season with salt and pepper. Transfer potatoes to a 9” greased pie pan. Sprinkle potatoes with ½ cheddar and swiss. Spread sour cream over cheese. Sprinkle chives over sour cream. In a sprayed skillet, scramble eggs leaving fairly liquid. Salt and pepper to taste. Add eggs on top of chives. Add more cheese. Slice tomatos and add on top of eggs. Sprinkle parm on tomatoes.

Bake 40 minutes until puffed and slightly brown.



Waffle Sandwich (Gluten Free)

May 22, 2014 by braytonbb

This gluten free waffle sandwich recipe is a breakfast dedication for my friend Linda. Linda stays with us every couple of months since she is on the UWO alumni board. Her son just graduated a couple of weeks ago as well, so I have a feeling we may be seeing her a little less.  Needless to say though, Linda’s diet has changed over the years to become more gluten free. She gives me free reign to create whatever I would like to serve her. Since I don’t like to give her the same thing twice, unless she requests it, this was my newest creation for her. I had several ideas of what I would like to put between these waffle slices, so I made her a couple of different versions and let her critique it. These waffles are made from coconut flour. You may have seen in past posts of mine that I like to use coconut products in a lot recipes that I have to think out of the box on for dairy free and gluten free recipes. These waffles taste very similar to a regular waffle, but the texture is more cake like. Before frying in the waffle iron, the consistency is much like a thick corn muffin mix but will fry up perfectly. To get the waffle a little more crispy, you could toast for a few minutes.

Gluten Free Waffle Recipes – Serves 3 waffle sandwich

3 eggs, 1/2 C milk ( I used skim, however you can use coconut, soy or almond), 1/4 C  honey, 1 C coconut flour, 1/2 tsp. salt, 1 TB vanilla, 4 TB melted butter, 1 tsp. baking soda, and 1/4 C yogurt.

Mix all the ingredients together and scoop into a waffle iron. Bake until done. Toast if you would like crunchier.

Top with fruit or make into a sandwich. Variations are endless, but I tried these two below.

One sandwich I added 2 slices of maple bacon, 1 scrambled egg and spread cinnamon butter on each slice of waffle and sliced in two. I think provided maple syrup to dip the sandwich into.

On the other sandwich I spread coffee flavored mascarpone on two slices of waffles and added sauteed apples in between.