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: Homemade Raspberry Pie Filling

Jun 27, 2013 by

raspberry pie filling spoonFor Foodie Thursday, I am sharing a recipe for a fantastic Homemade Raspberry Pie Filling!

So, my son went off to his last summer Boy Scout camp of his scouting career this week. He has been going to Tomahawk camp since he was about 10. He turns 18 in about 6 months, and will “age out” of Boy Scouts.

As much as I dislike the hectic, last minute nature of preparing his special food for camp, I am happy to do it so he can have an enjoyable week. His troop does a special dinner on Wednesday nights with steak and all sorts of good food. My son’s favorite thing is the cobbler they make in Dutch ovens. Not sure exactly what they do, but they use Dutch ovens and heavy duty foil and lots of cake mixes and pie filling. I believe the only thing else they add is butter.

Of course, he needs his own special gluten free cobbler. Last year, someone took the leftovers and ate all of it…I hope he keeps a better eye on it this year!

I do the shopping for the troop and have a hard time purchasing all the pie filling loaded with high fructose corn syrup and food dyes. Really, why do they need to be Red 40 in raspberry pie filling?

Austin uses Namaste Foods, Gluten Free Vanilla Cake Mix, 26-Ounce Bags (Pack of 6) for his cake mix and I make him homemade raspeberry pie filling. I was frantic this year because I couldn’t find the recipe I used last year and it was fantastic. After much searching on my computer and the internet, the night before he left for camp, I finally found the recipe. Now, it is forever available on my blog!

This pie filling is fantastic and I am sure you could use with other fruits, adjusting the sugar amount accordingly.

raspberry pie filling ingredients

raspberry pie filling

This recipe was adapted from Morley’s Favourite Recipe to make organic and the quantity I needed.
It is wonderful!

Homemade Raspberry Pie Filling

Homemade Raspberry Pie Filling

Ingredients

  • 36 oz frozen no sugar added organic raspberries (I bought at Costco)
  • 2 cups filtered water
  • 2 1/2 cups organic sugar (adjust to taste)
  • 3 T organic lemon juice
  • 8 T organic cornstarch dissolved in 3/4 cup of water

Instructions

  1. In a saucepan combine the raspberries, water, sugar, and lemon juice
  2. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down
  3. Remove the mixture from the heat and strain with a fine mesh sieve/colander
  4. Discard seed sludge
  5. Return the strained mixture to medium-low heat
  6. Dissolve the cornstarch in 3/4 cup of water
  7. Whisk the slurry into the raspberry mixture
  8. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally
  9. Remove from heat and cool completely, stirring occasionally
  10. It will take awhile to set up; it will thicken like a jelly
  11. I froze filling in jars for use in cobbler and tried not to eat whole spoonfuls!
  12. Yields: 5 1/4 cups
http://www.naturallykristi.com/2013/06/27/foodie-thursday-homemade-raspberry-pie-filling/

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Foodie Thursday: Broccoli Salad

May 30, 2013 by

Foodie Thursday: Broccoli Salad

Broccoli Salad by Naturally Kristi

Summer is the perfect time for making salads! Broccoli Salad is a delicious way to use fresh produce.
I love bringing this salad to gatherings, it always disappears.
I am able to make the salad to meet all of our requirements: organic, non-GMO, gluten free and DELICIOUS!

I like to use Earth Balance Mindful Mayo, as we are a Miracle Whip family and don’t like traditional mayo.
Since we don’t chose to consume Miracle Whip anymore, Earth Balance Mayo doesn’t have any eggs in it and seems to be the closest match I have found.

I have some recipes saved for homemade miracle whip. I plan to give it a try sometime this summer; has anyone every made homemade miracle whip?

What is your favorite summer salad?

Broccoli Salad

Broccoli Salad

Ingredients

  • 2 1/2 pounds organic broccoli, cut in small florets
  • 1 cup organic red onion, diced small
  • 1 cup organic raisins
  • 1 cup sunflower seeds
  • 1# grass-fed bacon, cooked crisp and crumbled
  • 2 1/2 cups mayo (I like to use Earth Balance Organic Mindful Mayo)
  • 1 1/4 cup sugar (feel free to decrease or substitute)
  • 1/3 cup vinegar

Instructions

  1. Combine broccoli through bacon
  2. Mix dressing ingredients: mayo, sugar, vinegar until smooth
  3. Add dressing to broccoli mix and mix well
  4. Chill and serve
  5. May be made ahead of time
http://www.naturallykristi.com/2013/05/30/foodie-thursday-broccoli-salad/

 

 

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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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