1- 15 ounce can chickpeas
5 T. pumpkin puree 1/4 C red pepper 3 T. lemon juice 2 T. EVOO or grape seed oil 2 T. sunflower seeds 1/2 t. salt 1/4 t. minced garlic Combine all ingredients in a food processor. Puree until smooth. Chill, spoon and enjoy! Originally from Jules Gluten Free.
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![]() We first found this recipe from The Gluten Free Spouse. 1 Cup of ground oats 1 C of oats (whole) 1/4 C cornstarch (or arrowroot) 1/2 C brown rice flour 1 t. xanthan gum 1/2 t ground cinnamon 4 T flax seed meal 6 T water 1/2 C salted butter (1 stick) (you can also replace part of butter with Applesauce) 3/4 C brown sugar 1/4 C honey 1 t vanilla extract 1 C of chopped walnuts (or pecans) 1/2 C pumpkin seeds- chopped 1/2 C sunflower seeds 1/2 cup of Chocolate chips 1/2 C mixture of dried fruit (raisins, cranberries, blueberries, cherries) ***another options*** 1/2 stick butter instead of 1 stickbutter 1/2 C pumpkin 1/2 t. pumpkin pie spice Preheat oven to 350° F and line a baking sheet that has sides to it with parchment paper that is a littler bigger than the baking sheet. Start by mixing 2 T of flax seed meal with 6 T of water in a small bowl. Set aside to get "goopy". Next make sure you have your oats processed to a fine meal. Measure out all the flours, starches, oats, 2 T of flax seed meal ( dry), xantham gum, and the cinnamon together. In a stand mixer bowl, cream together the brown sugar and the butter. Add the flax seed meal/water mixture, the vanilla extract and the honey. Once that is thoroughly creamed together, add in the flour/oats mixture and blend together. Then add the nuts. Then the seeds and chocolate chips. Spoon out the batter on to the pan. Using a spatula, press the mixture smoothly into the pan evenly. Bake for 25 minutes at 350°. Remove from oven and turn upside down onto another sheet of parchment paper to cut and cool. Cut the bars in to a small bars. Makes about 20 bars. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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