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They have various flavors of brown rice cereal which is good enough to eat alone, but I also wanted to make some sort of rice-krispie-like dessert. 

 

I woke up one morning to find my box of cinnamon flavored cereal Erewhon sent me mysteriously opened with a dirty cereal bowl in the sink and new I needed to make a dessert with them before they were gone!

 

Regular rice krispies are delicious, but this recipe adds chocolate, peanut butter, and marshmallow cream for a little extra flavor. 

 

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If you are looking for an easy dessert that the whole family will enjoy for the upcoming holiday season, or for a tasty breakfast cereal, try out Erewhon and let me know what you think!

 

Ingredients:

 

  • 2 tbs butter (or vegan alternative)
  • ½ cup peanut butter
  • 10 oz marshmallow cream
  • 2 cups chocolate chips (I used milk chocolate but dark would be good as well)
  • 5-6 cups Erewhon cinnamon brown rice cereal
  • Powdered sugar

 

Preparation:

 

1. Line an 8x8” pan with foil and coat with cooking spray or butter.

 

2. Add butter, peanut butter, marshmallow cream and chocolate chips to a large microwaveable bowl.  Microwave for 30 seconds and stir, repeat until ingredients are melted.  Add in the brown rice cereal while the mixture is hot and mix until combined.

 

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3. Pour into your pan and press down with a spatula to make firm.

 

4. Once the krispies are cool, cut into as big of squares as you prefer. I made mine relatively large but they would be just as good bite-sized as well. 

 

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5. Pour a cup or so of powdered sugar into a bowl and cover your treats. Eat up!

 

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Recipe adapted from: Crazy For Crust

 

 


Growing up one of my favorite parts about Halloween was baking with my mom. We used to make pumpkin spice cookies in the shape of ghosts with a recipe very similar to this so I wanted to share this one with all of you today.

 

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Our Halloweens as a kid were pretty similar every year – we would get together with some of our closest family friends and the dads would take us trick or treating while the moms stayed warm inside and drank spiked hot apple cider. :)

 

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Then we would come back and empty our pillowcases of candy on the ground and show everyone how much candy we got and trade for our favorites.  We would feast on candy and cookies before crashing and going to bed.

 

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Looking back, getting to spend quality time with people I loved was really the best treat of all.

 

But it's always nice to have some cookies to share too! 

 

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Ingredients:

 

For the cookies:

  • 3 Cups gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbs pumpkin pie spice
  • ½ tsp salt
  • ½ Cup butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1¼ cups canned pumpkin puree
  • 1 egg

 

For the frosting:

  • 8 oz low-fat cream cheese, room temperature
  • 3 Tbs butter, room temperature
  • 1 tsp vanilla extract
  • 2 Cups powdered sugar

 

Preparation:

 

1. Preheat the oven to 350.

 

2. Mix together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl.

 

3. In a separate bowl using an electric mixer, combine butter, granulated sugar, and brown sugar on a medium-high speed until fluffy (about 1 minute).  Mix the pumpkin, egg and vanilla in at a medium speed until combined. 

 

4. Slowly add more of the flour mixture to the butter mixture and stir together.  If the mixture appears too runny, add in a bit more flour.

 

5.  Cover your cookie sheet with parchment paper. These cookies run and expand a little while baking so it is important to put enough space between each cookie and not make them too big.  Using a spoon or tablespoon measure, form cookies that are about 1-2 inches in diameter on your cookie sheet.

 

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6.  Put in the oven and bake for 15-20 minutes.  Keep an eye on them and remove when the edges start to brown.  To make sure they are down, lightly touch the top of the cookie and feel for a spongy texture.  Let cool.

 

7. While your cookies are baking or cooling, mix together your frosting.  Using an electric mixer on medium-high speed beat the cream cheese, butter and vanilla together until creamy.  Slowly add in the powdered sugar until your frosting reaches a desired consistency.  If you add too much powdered sugar and the frosting is too thick, simply add water or milk. 

 

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8. Once your cookies are cool, cover them in frosting and sprinkle a little pumpkin pie spice on top! Enjoy.

 

Recipe adapted from GimmeSomeOven