For kids and adults, a rolled sugar cookie in a fun shape with colored sprinkles always produces a smile. Rolled sugar cookies can be made any time during the year but why not get ready now with the Holidays approaching? Don’t be discouraged when you see pre-made cookies in the store; this recipe is easy and delicious (and tastes even better!).
Tag Archives: Snacks
It’s not easy to always find a gluten-free snack on the go, and when you aren’t the mood for the standard piece of fruit or crudite, Glutino offers a variety of nutritious snacks that are sure to leave you feeling satisfied.
One of my favorite’s from Glutino is the breakfast bars. They are perfect for a quick meal on the go, and I’ve taken them as a handy snack when traveling. They come in yummy flavors such as Read More »
High fiber and nutrient rich, these tasty, natrually gluten-free pumpkin seeds are hard to resist and simple to make. Use any leftovers to sprinkle over a salad or add to cooked rice. A fourth cup gives you half your RDA of manganese and magnesium and a third of your tryptophan to keep you calm and strong! These seeds are very high in iron, copper, vitamin K and zinc. Read More »
Trader Joe’s has a nice variety of gluten-free products available. These products range from frozen waffles, to granola, Lara bars, brownie mix and bread. One of the favorites for kids is the boxed macaroni & cheese.
Trader Joe’s gluten-free macaroni & cheese is very easy to make. Similar to the Kraft macaroni & cheese, the pasta is added to boiling water and cooked for 10 – 12 minutes. While the pasta is cooking, the cheese mix is mixed with 1/4 cup of low-fat milk and stirred. Once the pasta Read More »
It’s always nice when you can find gluten free products in a “normal” grocery store; it’s downright exciting when a favorite regular-food brand puts out a gluten free food. Such is the case with Snyder’s of Hanover’s new Gluten Free Pretzel Sticks. After a couple of hiccups in getting the GF ball rolling, Snyder’s new pretzel sticks have been certified by the GFCO (Gluten Free Certification Organization) and each bag clearly shows the GIG (Gluten Intolerance Group) seal of approval. According to GFCO, their goals is to provide “a uniform system, using strict standards to certify a product gluten-free and enables people to easily identify GF foods with confidence.” Read More »
Larabars are simple, quick bars that are great to grab for any on-the-go lifestyle. Larabars are made from unsweetened fruit, nuts and spices. It doesn’t get any simpler than that. They are gluten-free, vegan, kosher and non-gmo.
This spring Larabar introduced 4 new flavors to their line: Carrot Cake, Peanut Butter Chocolate Chip, Chocolate Chip Cookie Dough & Chocolate Chip Brownie. The ingredients in each are as follows: Read More »
HAPPYBABY has added two gluten-free varieties to its organic HAPPYBABYPUFFS line.
These Puffs are the first melt-in-your-mouth organic finger food for toddlers that helps them to learn self-feeding and they are the only gluten-free puffs on the market. The puffs are rich in vitamin D and are the only baby snacks with added vitamin B and calcium. They contain half the sugar of similar products and are free of artificial colors/flavors and GMOs. Read More »
These marshmallows are not only gluten-free, they contain no corn syrup and use brown rice syrup instead. Plus, they are fat free so you know that they can’t be too bad for you. Read More »
It appears to be cookie season! There are cookie sales going on for Girl Scouts, Kansas City area schools, and 4-H clubs. Looking at all of those tasty offerings is enough to bring a tear to any gluten free eye because they are off limits. Well, wipe that tear away! Here is a solution to the I-can’t-order-these-cookies-because-they’re-full-of-gluten blues.
The recipe for these peanut butter sandwich cookies comes to us from Florida, from Elizabeth Signer (A.K.A The Fat Boxer) to be exact. The recipe comes with many assurances that these cookies are so much better than the ones you can buy that you won’t be missing anything. Read More »
Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.
- 1 cup fructose
- ½ cup butter, softened or substitute fat
- 2 eggs
- 1 ¼ cup rice flour
- ½ cup tapioca
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- 3/4 cup almonds (optional)
Aluminum cookie sheet.
Preheat oven to 350 degree F. In a large mixing bowl, cream butter and fructose until light and fluffy. Add extracts, then beat in eggs one at a time.
In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa. Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle. Divide dough into 2 parts. Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long. Bake 25 minutes.
Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide. Place slices on cookie sheet and bake at 325 degrees F for 10 minutes. Turn over and bake 8 minutes. Cool on wire rack, then store in airtight container. Makes about 36.