Foodie Thursday: Gluten Free Magic Cookie Bars

Jul 11, 2013 by

For our family BBQ on July 4th, I made my Dad’s favorite bar (it was his birthday.) He loves Magic Cookie Bars, also called 7 Layer Bars. Mine don’t have 7 layers though…not sure what layer is missing.

Anyway, I am always trying to make things gluten free and non-gmo; with the taste that I love from the regular versions.

All the ingredients can be purchased at Trader Joe’s, with the exception of the Enjoy Life cookies. I have seen the cookies in the gluten free section of most grocery stores or they can be ordered online; Amazon sells them at a good price for a case. BTW, the Enjoy Life cookies are non-gmo project certified.

This recipe hits it out of the park! Delicious and the whole pan was gone.

If you eat gluten free, you are going to love these bars. If you don’t, file this recipe away for when a friend is coming over that is gluten free. No one will know the difference, I promise!

 

magic cookie bars ingredients

Ingredients needed, plus butter

 

magic cookie bars
So delicious; I promise you!

 

Gluten Free Magic Cookie Bars

Gluten Free Magic Cookie Bars

Ingredients

  • 1/4 -1/2 c melted organic butter **see note below**
  • 3 c Enjoy Life Vanilla Honey Graham Cookie crumbs (2 boxes are needed)
  • 1 c chopped Trader Joe's walnuts
  • 1 c Trader Joe's semi-sweet chocolate chips
  • 1 1/3 c Trader Joe's sweetened coconut
  • 1 - 14 oz container Trader Joe's sweetened condensed milk
  • Please note, you do not have to use Trader Joe's brands, that is just what I prefer to use

Instructions

  1. Process graham cookies in food processor to make fine crumbs
  2. Melt butter **because you are mixing with cookies, rather than traditional graham crackers, you don't need as much butter
  3. Add butter and slowly mix crumbsuntil graham mixture holds together well
  4. Press graham mixture into 9 x 13 pan
  5. Sprinkle chocolate chips
  6. Sprinkle nuts
  7. Add coconut
  8. Drizzle condensed milk over the top
  9. Bake 350º for 25-30 minutes
  10. Feel free to adjust ingredient amounts as you have available or prefer...this is a very forgiving recipe!
http://www.naturallykristi.com/2013/07/11/foodie-thursday-gluten-free-magic-cookie-bars/

 

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Foodie Thursday: Almond Flour Brownies

May 23, 2013 by

Foodie Thursday: Almond Flour Brownies

almond flour brownies

Oh my goodness, these brownies are amazing! I have made the almond flour brownies twice in the last two weeks and my son has inhaled them! I love the taste of baked goods that don’t have that “gluten free flour” taste…these brownies just taste delicious like brownies are supposed to. Gluten free, non-GMO and chocolaty!

The second time I made them I added extra chocolate chips to the top; it was too much chocolate (OK, you can’t have too much chocolate, but they got too ooey, gooey.)

Almond flour is readily available in my area. At Cub foods it runs about $12.48 for a package. It is also available at at Whole Foods. Trader Joe’s sells almond meal but I think it would be too textured to work in this recipe. Perhaps if you food process the meal it would work. The difference between almond flour and almond meal is that the flour is made from blanched almonds and it has a texture closer to a thick flour.

I purchase Bob’s Red Mill Almond flour from Vitacost or Amazon. If you haven’t ordered from Vitacost yet, please use my referral link. You get $10 off your order and I get a $10 referral bonus. Sign up for their emails and you can typically get 10% or more off any order and free delivery. The price for a single package on Amazon is too expensive, but if you order four, the price goes down to $9.48/package which is the best I have found. Of course, there are other brands out there, I just don’t have experience with them.

 

Honestly, there isn’t much more to say other than you must try them now!

Adapted from recipe by The Wannabe Chef

Almond Flour Brownies

Almond Flour Brownies

Ingredients

  • 3/4 cup Bob's Red Mill Almond Meal/Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Penzey's dutch process unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup organic sugar
  • 3 large organic eggs
  • 1 teaspoon gluten free vanilla
  • 1/2 cup organic butter
  • 3/4 cup chocolate chips (divided 1/2 cup and 1/4 cup)

Instructions

  1. Preheat your oven to 350 degrees
  2. In a separate bowl, melt together 1/2 cup chocolate chips with the butter. When melted, whisk to combine well. Set aside to cool slightly.
  3. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
  4. Beat together the eggs, sugar, and vanilla
  5. Slowly pour the slightly cooled melted chocolate and butter into the egg/sugar mixture while mixing until fully incorporated. Don’t add too fast so that the raw eggs don’t cook upon contact.
  6. Add the dry ingredients to the chocolate mixture and mix completely.
  7. Pour the batter in a sprayed 8 x 8 pan (I use coconut oil)
  8. Sprinkle the top with the remaining 1/4 cup chocolate chips and gently press it into the batter.
  9. Bake for 30 minutes or until a toothpick poked into the center comes out clean.
  10. Cool completely and devour!
http://www.naturallykristi.com/2013/05/23/foodie-thursday-almond-flour-brownies-2/

 

 

 

 

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Foodie Thursday: Chocolate Flourless Cake

May 9, 2013 by

Chocolate Flourless Cake Last Wednesday, on May 1st, when it was snowing in Minnesota, it was hard not to feel upset and kind of sad at the yucky weather. I love to bake on cold, winter days. So, snowing in May called for some baking. I also had a dozen farmer’s market eggs that were at their “use by” date, so I decided to make a flourless cake that uses lots of eggs. Since I prefer desserts that are naturally gluten free over making treats with gluten free flour, this cake is one of my favorites. Yum!

I forgot to take photos while making because I was chatting on the phone. So, you will just have to drool over the final delicious cake. It tasted delicious and we now have some beautiful spring weather to enjoy; I pray that there is no more snow in the future!

Chocolate Flourless Cake

Ingredients

  • 1/2# organic butter
  • 2 1/2 cups chocolate chips (I use Trader Joe's)
  • 10 + 1/4 cup (which is 3-4) organic egg yolks
  • 3/4 cup organic sugar
  • 1/2 tbsp gluten free vanilla
  • 10 organic egg whites
  • pinch of salt
  • 1/3 cup organic heavy whipping cream
  • 3/4 cup quality white chocolate (chips or bars)
  • 1 tsp organic light corn syrup
  • 1-2 tsp almond extract
  • 3/4 cup organic heavy whipping cream
  • 12 oz chocolate chips (one bag)

Instructions

  1. Melt butter and chocolate chips
  2. Cool chocolate slightly
  3. Beat egg yolks and sugar well until thick & yellow
  4. Slowly add cooled chocolate to egg mixture, while mixing
  5. Add vanilla to chocolate mixture and blend
  6. Beat egg whites & salt until fluffy
  7. Fold egg whites into chocolate mixture
  8. Pour gently into a sprayed, parchment lined 10" spring form or cake pan
  9. Bake 1 hour at 350 degrees
  10. White chocolate spreadable should allowed to set until thick (it can be chilled, but will need to soften to become spreadable)
  11. Cook whipping cream in heavy pan until barely scalded (the cream will rise just slightly up sides of pan)
  12. Pour over white chocolate and whisk until melted
  13. Mix in corn syrup and almond extract
  14. When cake is cooled and white chocolate is thick, spread over the top of cake
  15. Make chocolate spreadable shortly before ready to final frost.
  16. Cook whipping cream in heavy pan until barely scalded
  17. Pour over chocolate chips and whisk until melted
  18. Spread over top of cake and allow to drip down sides
  19. Refrigerate cake
  20. I do slice the cake into pieces and freeze for quick individual dessert on demand
http://www.naturallykristi.com/2013/05/09/foodie-thursday-chocolate-flourless-cake/

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Foodie Thursday: Flourless Chocolate Cookies

Apr 4, 2013 by

march-2013-031 Awhile back I saw this fantastic recipe, Flourless Chocolate Cookies,  on one of my favorite blogs, Crepes of Wrath. I prefer to make foods that are naturally gluten free rather than adjusting to the taste with gluten free flour. I have still never gotten past the taste of many gluten free foods and desserts.

I have made these cookies twice in the past couple of weeks and they disappear very quickly. I have a feeling I will be making them regularly in the future. Quick & easy and really yummy!

Use dairy free chips and this recipe easily becomes dairy free!

march-2013-024 march-2013-026

 

 

 

 

 

 

 

Flourless Chocolate Cookies

Flourless Chocolate Cookies

Ingredients

  • 2½ cups organic powdered sugar
  • ½ cup Penzey's unsweetened dutch process cocoa powder
  • ¼ teaspoon Penzey's ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 organic egg whites
  • 1 tsp gluten free vanilla
  • 2½ cups semisweet chocolate chips or roughly chopped chocolate
  • sea salt, for sprinkling (optional)

Instructions

  1. Recipe originally from: The Crepes of Wrath
  2. Preheat your oven to 350 degrees F and line 2 trays with parchment. These cookies are a bit sticky to get off the tray. I sprayed the parchment with coconut oil spray and sprinkled with rice flour and it really helped with removing. Also, use a metal spatula to remove
  3. In a mixer or by hand: combine powdered sugar, cocoa powder, cinnamon, and salt
  4. Beat in the egg whites until well combined
  5. Add vanilla
  6. Fold in the chocolate
  7. Scoop about 2 teaspoons worth of dough about 2" apart from one another onto your trays (they will spread)
  8. Sprinkle with just a touch of sea salt (this adds great flavor)
  9. Bake for 13-15 minutes, until the surfaces are set and slightly cracked
  10. Allow to cool completely before removing from the trays with a metal spatula
  11. These will keep well in an airtight container for up to 1 week at room temperature.
  12. Made 39 medium cookies.
http://www.naturallykristi.com/2013/04/04/foodie-thursday-flourless-chocolate-cookies/

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Foodie Thursday: Cute Easter Treat

Mar 28, 2013 by

image

 

Easter is just around the corner and you need to make these cute little treats for your gathering. They are so yummy and immediately made me think of spring flavors. I was delighted to find this recipe in my inbox last week from Two Peas & Their Pod.

I bought everything I needed at a quick run to Trader Joe’s and made these little nests for my husband’s family early Easter gathering. I saved my Mom one to taste and she asked me to make them for this weekend’s Easter celebration. No problem! I did purchase the jelly beans at Whole Foods; they have no food dyes. I have always made homemade lemon curd, but the Trader Joe’s curd is fantastic and reasonably priced.

My doubled recipe made 32 nests and they were really pretty quick and easy to make. Enjoy!

 

 

 

 

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Coconut Lemon Macaroon Nests

Coconut Lemon Macaroon Nests

Ingredients

  • 2/3 cup organic sweetened condensed milk (I used Trader Joe's and when I doubled the recipe I used a full bottle)
  • 1 organic egg white
  • 1/2 teaspoons pure vanilla extract
  • 1 teaspoon fresh organic lemon juice
  • 1/8 teaspoon salt
  • 1 teaspoon lemon zest (I used Penzey's as I didn't have a fresh lemon on hand)
  • 3 1/2 cups Trader Joe's sweetened coconut
  • 3/4 cup Trader Joe's lemon curd (this stuff is really good!)
  • Jelly beans (no food dyes!!)

Instructions

  1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper
  2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract,lemon juice and salt. Stir until combined. Add in the lemon zest and coconut. Mix well.
  3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. I used a spoon to press down the center.
  4. Bake cookies for 18 to 20 minutes, or until slightly golden brown. Remove from the oven and press down the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
  5. Place about a tablespoon of lemon curd in the center of each nest. Place 2 jelly beans in the center of the nest. Finish decorating the nests and enjoy!
  6. They can be made 2-3 days in advance. Store in an air tight container in the fridge. Let come to room temperature and then decorate with jelly beans. I really like the taste directly from the fridge.
http://www.naturallykristi.com/2013/03/28/foodie-thursday-cute-easter-treat/

 

 

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