Finally! My "Chocolate Chip Cookies"

Well, these cookies I know have been a long time coming. Cooking without refined sugar and gluten free flour as well as no dairy such as butter isn't as easy as it seems. I worked on this cookie's consistency for a long time because that is important to me as well as fabulous taste. I tried various gluten free flour mixtures and it was either too dry or the batter would be too runny so I would adjust by adding another egg for moisture or less oil to thicken not to mention how long to bake and what type of pan etc.....whatever, it was a long journey and finally as simple as it sounds I have my final recipe. I've included both recipes here. My "Chocolate Chips" which need to be prepared in advance and then my "Chocolate Chip Cookies". I hope you all enjoy them as much as I do. This cookie is just another reminder to me that being gluten, soy, dairy, etc. free can taste oh-so-good!! Here's to happy cooking and happy eating!.......Jan

Chocolate Chips
Ingredients:
4 unsweetened baking chocolate squares = 4 oz.
1 Tbsp.  extra virgin olive oil
4 Tbsp. agave syrup
Instructions:
In a small sauce pan heat chocolate and extra virgin olive oil until chocolate is fully melted stirring frequently. Do not boil. Once chocolate is melted set sauce pan off the burner to cool a little roughly 5 minutes. Then stir in the agave syrup until fully incorporated. Take a lipped cookie sheet (9x12) and lay a sheet of wax paper on it. Take the chocolate and with a large spatula spread over the wax paper fully over the pan.  Place the pan into the freezer for up to an hour. Remove the chocolate from the paper and flash blend to pieces and pour into a Ziploc bag and place back into freezer until needed.  Makes roughly 1 ½ cups of morsels.

Chocolate Chip Cookies
Ingredients:
2 ½ cups white rice flour
1 tsp. baking soda
1 tsp. salt
2/3 cup extra virgin olive oil
1 cup agave syrup
1 tsp. molasses
1 tsp. vanilla
2 eggs
1 cup (my recipe) chocolate chips
Instructions:
Preheat oven to 375*F.  In a small bowl sift together flour, soda and salt and set aside. Stir the molasses and vanilla into the agave syrup. In a large bowl beat the extra virgin olive oil and agave mixture until well blended. Add the eggs one at a time until blended. Gradually beat in the flour mixture. Stir in the chocolate chips. Spoon onto ungreased cookie sheets. 10 minutes= soft center, 12 minutes a little crispier edge,  15 minutes when using insulated cookie sheets. Makes 4 dozen cookies

My "Italian Meatballs" with "Sun Dried Tomato Pasta"

For those of you who have my recipe book and would like a creamier sauce to my "Sun Dried Tomato Pasta" here is an alteration to the recipe that would make it saucier and creamier. Instead of 1 egg yolk use 3, 2 Tbsp. Seitenbacher vegetable broth, 3/4 cup rice milk and 1 tsp. apple cider vinegar. Otherwise cook the rest of the recipe exactly the same. The creamier pasta really is nice and my husband really liked the alteration. Happy cooking and again happy eating!.....Jan

My Video Tips are on the Rise!

Here is a video tip from my website. This tip is perhaps seemingly simple but until you get used to using gluten-free flours it may be helpful. Flipping pancakes sounds so simple which it was back when I used wheat flour, white sugar and milk. Gluten free flours cook differently and can crumble easily so here's a tip to help prevent that by adding an extra spatula.  Here's to happy cooking and happy eating!    .....Jan

    

Cajun Spiced Chicken.......?

I decided to take my "Cajun Shrimp" recipe and convert it to chicken over brown rice penne pasta. I followed my "Cajun Shrimp" recipe exactly the same only substituting diced chicken breasts instead of shrimp.(recipe in Jan's Recipe Book) Just enough spice to give your tongue a little bite. Another gluten, dairy, soy, plus others free meal! I would usually serve something like this with a vegetable or a small salad but the chicken and penne pasta was enough leaving just enough room for dessert which was a couple of my "Chocolate Chip Cookies" dipped in cold rice milk! Mmm.... I will be posting the recipe for all my viewers soon as I make them again and take pictures! Until next time .....tastefully gluten plus free,       Jan

Gluten Free~Dairy Free~Soy Free and more "Shrimp With Yellow Squash"

Another great dinner with all my many No's! My "Shrimp With Yellow Squash" is easy to make and tasty! (recipe found in Jan's Recipe Book  jansrecipebook.com ) I have just been too tired to want to cook and we went around and around trying to think of where to go out and eat. We were thinking of a destination place (atmosphere with location) not just a place to eat a meal. We couldn't come up with one. So I decided on making "Shrimp with Yellow Squash" and I am very glad I did. It was easy to make, it tasted really good and we both commented on how we couldn't have found a better dinner by going out. I served it on quinoa pasta. Here's to happy cooking and happy eating until next time!.....Jan

"Italian Meatballs with Sun Dried Tomato Pasta" ...Gluten Free, Dairy Free, Soy Free, Etc. Free

Just finished this wonderful dinner!(recipes found in my recipe book  www.jansrecipebook.com  ) Sometimes I'm in awe of how good a meal can be and be free of all I do not eat. Here's a reminder of my diet: NO DAIRY. No butter, cheese, yogurt, etc..
NO GLUTEN. No wheat, rye, or barley. Oats are okay if certified gluten free.
NO LEGUMES. No beans, peas, soy, or peanuts.
NO REFINED SUGAR.
NO POTATOES.
NO RED MEATS (no animal fats, bacon grease, or lard). Lean wild meats like buffalo and elk are okay.
Eggs and yeast are allowed in limited quantities.   Believe it or not there are still wonderful tastes out there and I feel I've found some of them. Tonight meal is definitely one of them. After 5 years of eating this way I still feel great and I'm relapse free!(from MS)  If there's a will there's a way! Again I say happy cooking and happy eating! Until next time,.....Jan

"Apple Walnut Muffins" of course Gluten Free Plus

My "Apple Walnut Muffins" are gluten free, dairy free, soy free and refined sugar free. How is this possible? They are sweetened with apple juice. (recipe found in my recipe book  www.jansrecipebook.com  I prefer them just a tad sweeter so when I eat one I just use a little pure honey drizzled on top. They taste great with coffee in the morning or a cold glass of rice milk or just to take along when you need a snack.   'Til next time!  Tastefully gluten free and then some,  Jan