Gluten Free Craisy-Nut Bars

Since of late I seemed to have joined the band of gluten intolerant folk.  Not really sure how that happened, but all of a sudden I found that I was getting cramps when I ate wheat or a wheat source.  Pretty sad, one would say, but really it is not too bad.  You just have to work a bit harder to find things to eat.

Since I love cooking it has become quite a project for me to keep looking for such recipes and try them out. Some really are not worth trying again but this one certainly is a keeper.

Again, I can't remember where I found this recipe, but as I said I do have an 'issue' with collecting recipes.

It is 'supposed' to make 20 bars. Mine didn't look anything like bars, nor did I get 20 bars.  The taste was really good. I didn't have Craisins in my pantry so I substituted it for sultanas. I didn't use the Agave syrup because I think it too sweet, but used another 1/3 cup of coconut sugar syrup because I was worried it wouldn't bind.  Coconut palm sugar is available at any Sri Lankan grocer.

Ingredients
2 cups Organic Quinoa Flakes
1/3 cup Shredded Coconut
3 x teaspoons Almond Meal
1/3 cup Coconut Sugar
2 x dessertspoons Organic Sesame Seeds
1 x dessertspoon Black Chia Seeds
2 x large Egg Whites
1/3 cup Dry Roasted Peanuts, chopped
1/3 cup Craisins, chopped
1/4 cup Organic Dark Agave Syrup
3 x teaspoons Vanilla Extract (optional)
2 x tablespoons Coconut Oil, melted
1 x heaped tablespoon Natural Peanut Butter
1/2-1tsp Ground Cinnamon

Method
Preheat oven to 150' and prepare your oven tray (either a lightly greased tray using cooking spray or alternativley, use a tray lined with baking paper)

Mix all dry ingredients in a bowl and stir. Add wet ingredients and mix well using a wooden spoon. Spoon mixture (approx 30gm per bar) and using your hands, shape in to a small bar shape and place on oven tray. Continue to shape the rest of the mixture into bars. Place the tray in to oven and bake for 25-30mins. Cool on a wire rack and enjoy! Store in an airtight container.

Makes 20 bars.

Would love to hear what you think of them. :)

Pizza night

When the kids were little and at home, well maybe not so little we used to have pizza on Friday nights. I still love eating pizza, but I suffer terribly with cramps in my stomach when I eat Wheat.  I have been trying to go without any 'known' Wheat for sometime now.  But when you eat out, it is really hard to regulate. And buying takeaway is always an issue.

So getting back to pizzas, I have tried all sorts of bases, like Cauliflower base for instance.  But really, you want pizza to taste like a pizza, no matter how you have tried to disguise the bad bits right ?

So I have been trying to find a pizza base for some months now, and eventually I  found that coconut flour works for me. But the texture and the consistency of coconut flour is quite different and the egg to coconut flour ratio needs to match or else you get crumbs.  I found this recipe some months ago and can't remember where I found it, so if anyone knows the source please let me know.

I use low fat Mozzarella and LSA powder instead of  Cream of bukwheat or flax meal

Serves 1-2
1 cup of shredded Mozzarella cheese
1 egg
1 tblspn cream of buckwheat (or flax meal)
1 tablespoon coconut flour
1/8 tsp baking powder

1. Preheat oven to 200 C
2. Mix
   all ingredients in a bowl until well combined
3. Line a pizza tray with baking paper, spoon the mixture onto the paper as thinkly as possible. I use the back of a spoon or my fingers
4. Place on the top rack of the oven until the crust starts to look golden in places.  Remove from the oven and add desired toppings.
5. Bake for a few minutes until the cheese melts.

Although, these ingredients are meant for 2 people, I double the quantity, and we only ever have a quarter of a pizza left over.

Would love to hear how you go with this recipe. 

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf

Serving Size: 1-2 people

Ingredients

• 1 cup shredded mozzarella cheese (I use the full fat type)
• 1 egg
• 1 tablespoon cream of buckwheat (or flax meal)
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 425.
2. Mix all ingredients in a bowl until well combined.
3. Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
4. Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
5. Bake for a few minutes, just to melt cheese on top.

I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!

- See more at: http://thischickcooks.net/2012/06/11/coconut-flour-pizza-crust-perfect-for-pizza-night/#sthash.Z5BAmIuK.dpuf