Gluten Free Thumbprint Cookies

Gluten Free Thumbprint Cookies are filled with your favourite jam and melt in your mouth like a traditional whipped butter cookie. They are light and fluffy with a soft texture. The colours are festive, especially when red jams are used. These traditional cookies are a favourite for many, and this gluten free version will not disappoint! 

The best kind of Christmas cookies are the ones that melt in your mouth because they are so soft and fluffy. They are the ones that you can't stop eating because they are addicting and one is never enough. To me, this means either shortbread or whipped cookies. I wait all year for them because they just don't have the same effect when its not Christmas. When I found the last bit of my homemade Peach Jam and Raspberry Freezer Jam I decided to try making these cookies, the dough and jam were the perfect compliment for each other. The tartness of the peach jam is the perfect balance with the sweet cookie. These gluten free cookies are quick and easy to make. They add colour to any cookie platter, and can be enjoyed by everyone. I found then when pressed down by the thumb they cracked but could easily be put back together, this did not have any effect on their texture once baked. If the dough is too soft or sticky after mixing and it is difficult to roll them into balls, chill the dough in the fridge for 30 minutes. There are so many ways that you could customize these cookies if jam isn't your favourite. Placing chocolate in the middle or rolling the dough in your favourite nut or coconut adds variety. This recipe makes approx. 30 cookies so you could make a few variations.

Gluten Free Thumbprint Cookies

1 Cup Soft Butter
1/2 Cup Icing Sugar
2 Tsp Vanilla
2 Cups Gluten Free 1:1 Flour
Jam of your choosing (Approx 1/2 Cup)

- Preheat oven to 350 degrees.
- Cream together Butter, Sugar and Vanilla until fluffy.
- Add in flour and mix.
- Roll into 1 inch size balls and place on a parchment lined cookie sheet. 
- Press centre down with thumb or the back of a spoon.
- Fill centre with Jam
- Bake 12-15 minutes and let cool for 10 minutes before removing to wire racks. 
- Once cool, sprinkle with icing sugar. 

Mini Gluten Free Eggnog Donuts

These festive, gluten free donuts are perfect for Christmas and all winter long. They have comforting flavour and will fill you with warmth. Mini Gluten Free Eggnog Donuts are small enough that you can enjoy one guilt free, if you can stop after just one! They have a the texture of a cake doughnut with a chewy inside but are baked instead of fried. These donuts freeze well and make the perfect snack, dessert, or addition to your Christmas breakfast.

One of my favourite parts of the holiday season is all the wonderful smells. The outdoors smell like fresh pine and snow, while the malls smell like cinnamon and vanilla, while many houses smell like fresh baking. Eggnog has comforting flavour and smell. Nutmeg is warming on a cold winter day and is a staple of Christmas holidays. Normally it is best enjoyed with rum, or brandy but I like putting it in anything I can. It makes a great replacement for cream in coffee, and is great in all types of baking!  I have spoken to many people who don't like eggnog because of its thick and frothy texture, but when your putting it in baking your getting its rich flavour instead. And when you place it in baking you can enjoy a glass of rum on the side without having to dilute it!

Last year I made Gluten Free Gingerbread Eggnog Donuts for Christmas, however these eggnog donuts have better texture and flavour! They are crunchy on the outside and chewy on the inside, much like a cake donut. I love donuts at Christmas time. My grandma always made fried donuts that were perfect when they were hot on the outside, still a little frozen on the inside and rolled in icing sugar. Since being diagnosed with Celiacs I haven't been able to enjoy one of my Granny's fried pieces of heaven, but I still try to satisfy my donut craving. I am working on a good fried recipe, but these baked ones are good enough to fill my donut void. These donuts are really easy and quick to make, even the glaze takes minimal time! They freeze well so they can be made in advance and pulled out when you are ready to enjoy or have unexpected company. I use a baby cakes donut maker because they are quick and easy, but you can also bake these donuts in the oven in a donut pan or mini muffin tins.

Mini Gluten Free Eggnog Donuts

1/4 Cup Margarine

1/4 Cup Brown Sugar

1 Egg

1/2 Cup Egg Nog

1 Cup Gluten Free 1:1 Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Nutmeg

1 Tsp Corn Starch

1/4 Tsp Cinnamon

- Mix together first four ingredients.

- Add in remaining ingredients and mix until combined

- Place batter in a zip lock bag and cut off corner, pipe into donut maker or donut trays.

- If using donut maker (Such as BabyCakes) cook for approx 6 Minutes, If using donut trays bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick can be inserted and removed cleanly. 

Eggnog Glaze

1/2 Cup Icing Sugar

2 Tbsp Egg Nog

1 Tbsp Butter 

Dash of Nutmeg

- Combine together, and dip donuts into glaze, let dry on parchment paper for 3-5 minutes before drizzling with chocolate. 

Chocolate Drizzle

1 Tbsp Butter

1/8 Cup Milk

1/2 Cup Chocolate Chips

-Melt all ingredients together over the stove.
-Let cool for a few minutes and pour into a ziplock bag. Cut a small corner off and drizzle over Donuts.

Gluten Free Cranberry and White Chocolate Peppermint Cookies

These Gluten Free Cranberry and White Chocolate Peppermint Cookies have a great chewy texture that is soft in the middle. They don't expand like their gluten filled counterparts but they taste just the same! The cranberries make them tart while the white chocolate adds the perfect amount of sweetness, and the peppermint makes these cookies refreshing! They are perfect for the holidays because of their pop of colour, while the cranberries and peppermint give a nice change to the endless sweet treats that seem to be consumed over the holiday season.

I love cookies! Store bought cookies, homemade cookies, old freezer burnt cookies, anything that resembles a small crunchy and chewy circle of chocolatey, sweet goodness; I don't discriminate against cookies. They make a bad day good, and a good day better!When I think of cookies I immediately think of sugar and chocolate filled treats of joy. As far as I am concerned cookies are not healthy and should never have fruit, raisins, or anything besides chocolate in them. Needless to say I was blown away when I first saw a recipe for white chocolate and cranberry cookies. Cranberries and cookies were not okay with me, even though I loved white chocolate coated cranberries this was a recipe for disaster. Except, it wasn't! White chocolate and dried cranberries are the perfect combination in a cookie! These cookies are still packed with the sweet chocolate that I love, but they have a healthy twist that adds amazing flavour and texture. If you have ever had that disappointing moment of biting into a raisin cookie that you mistook for chocolate chips, these cookies will regain your trust in cookies! 

Peppermint has many therapeutic effects. It is commonly used to treat upset stomach, indigestion, and symptoms of IBS. Because of it's ability to calm the stomach, many people consume peppermint after eating a meal in the form of tea or a mint. However, I have read that it is better to consume the peppermint before a large meal rather than after. In the case of these Cranberry Peppermint Chip Cookies I think its perfectly acceptable to consume dinner before dessert, especially on Christmas. Most people enjoy a large Christmas meal, and then have a large dessert following. Everyone is stuffed full of all their favourites and feel completely exhausted while their body digests. If you're like me and wear your stretchiest pants (since pants are necessary for family occasions in most families - or mine anyways) to dinner and still feel full, you are doing Christmas right! Cranberry Peppermint Chip Cookies are refreshing and the perfect treat to calm down that full stomach in between dinner and dessert, or when you are completely done and need something to help your turkey coma.

Even Santa will enjoy these cookies when he stops by with your presents! Peppermint is great for treating headaches and since the big man stays up all night, deals with eight reindeer, has thousands of elves running around, and has to handle the pressure of not disappointing any children around the world, he has to have a killer migraine by the time he gets home. Hopefully these cookies will make him feel a bit better, but with all that pressure its probably best to leave him a bottle of Advil and some rum!

Gluten Free Cranberry and White Chocolate Peppermint Cookies

1/2 Cup Softened Butter

1/3 Cup Apple Sauce

3/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Eggs

2 Tsp Vanilla

2 Cups Gluten Free All Purpose Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

2 Tsp Corn Starch

1/2 Cup Dried Cranberries

1/2 Cup White Chocolate Peppermint Chips

          or

          1/2 Cup White Chocolate Chips

          1 Tsp Peppermint Extract

- Combine Butter and Sugar until creamy, add Apple Sauce and Egg and mix well.

- Add Remaining ingredients, but leave out Cranberries and White Chocolate, mix until combined.

- Fold in White Chocolate and Dried Cranberries.

- Place in air tight container and let chill for an hour or more.

- Preheat oven to 350 Degrees.

- Roll dough into one inch balls and press down with a fork on a parchment lined baking sheet. 

- Leave space between cookies so they have room to expand.

- Bake for 8-10 minutes and let cool for 15 minutes on tray before transferring. 

- Makes approx. 30 Cookies 

Gluten Free Rolled Oatmeal Chip Cookies

Gluten Free Rolled Oatmeal Chip Cookies are loaded with chocolate! They are soft and chewy on the inside with a bit of crunch on the outside. These cookies are easy to make, but if you are looking to save time you can drop them on a cookie sheet instead of rolling them into a log! They freeze well and are sure to be a new holiday favourite for your family!

This year has been a struggle to find the Christmas spirit in myself, or it was until I started my holiday baking! Trying to find recipes that tasted and smelled like my childhood Christmases sparked excitement in me. This year has been busy with lots of changes, but I hope the next few days of holiday posts can spark my excitement for blogging in the same way that baking sparked my Christmas spirit! This is my first post since June, and my 2016 New Years resolution is to make my blog more of a priority in my spare time since I spend so much time cooking, and photographing my creations.

Christmas cookies have been around since the middle ages when baked goods were often used to mark a special occasion. This sweet trend quickly spread across Europe and evolved; cookie cutters were developed to make various shapes, and colours were added to make the cookies a little bit more festive. Around Christmas many people exchange cookies with one another, to show appreciation or thanks. Everyone enjoys a Christmas cookie, even Santa himself appreciates a treat with a warm glass of milk when he stops by (Although I was always told that Santa preferred perogies and cabbage rolls, and he seemed to enjoy them just as much)! The tradition of leaving cookies for Santa is rumoured to have began during the great depression as a way for parents to inspire their children to share with others during the holidays and learn that it is always better to give than to receive.

I first made these cookies a few years ago when I was figuring out what I would be able to enjoy over Christmas as a newly diagnosed celiac. Back then I combined all the ingredients in a blender to make the batter smoother. The cookies resembled a shortbread cookie and they did not have any chocolate or cinnamon which is what I think makes them so delicious. This cookie has the flavour and texture of a classic oatmeal cookie, but the style of a rolled cookie. If you do not want to fuss with rolling the dough or are short on time they can be made the same way but drop the dough onto a sheet rather than rolling it. I find the extra effort of rolling makes the cookies pretty and gives me a little bit more holiday spirit! As a child I loved the smell of oatmeal chip cookies, and the taste of these does not disappoint. They are sweet with a hint of spice and are chewy with a bit of crunch. Everything about these oatmeal chip cookies will satisfy the senses, and they are gluten free! Every year I make tons of sweet treats and one becomes my favourite for that season, so far these cookies are my number one for 2015.

Gluten Free Rolled Oatmeal Chip Cookies

                                                                   1/2 Cup Butter 

1/2 Cup Brown Sugar

1 Egg

1 1/2 Cups Oats

2 Tsp Vanilla

1/4 Cup Coconut Flour

1 Tsp Cinnamon

1/2 Cup Vanilla Chocolate Chips

-Cream together Butter, Brown Sugar, Egg, and Vanilla.

-Add remaining ingredients and mix until combined.

-Place onto a piece of parchment paper sprinkled with coconut flour and form into a log, approx 2 inches wide.

-Wrap parchment paper around and cover in plastic wrap, place in the fridge and let chill for at least three hours or overnight.

-Preheat oven to 350 degrees.

-Slice cookies to be approx. 1/4 inch. They tend to be crumbly when sliced but form into circles easily and are not crumbly once cooked. They do not spread out so they can be placed close together on the cookie sheet.

-Let cook for 12-15 minutes, until golden brown, and let cool on the sheet for 10 minutes before moving to wire racks. 

- Once cooled, drizzle with chocolate toping.

Chocolate Topping

1 Tbsp Butter

1/8 Cup Milk

1/2 Cup Chocolate Chips

-Melt all ingredients together over the stove.

-Let cool for a few minutes and pour into a ziplock bag. Cut a small corner off and drizzle over cookies.

Last year I posted 12 days of Christmas Baking, which had 12 different gluten free recipes for the holiday season. This year I have not had time to make that many treats, but will be sharing my creations over the next six days, so keep checking back! Cookies are the perfect treat for guests who pop by unexpectedly, they can be used to decorate a holiday table, and always pair well with coffee or tea. But who am I kidding? You don't need an excuse to enjoy a cookie, its the holidays and the perfect time to indulge!

Gluten Free Raspberry Vanilla Waffle Donuts

Gluten Free Raspberry Vanilla Waffle Donuts have great flavour and texture. They are the perfect mix of sweet dessert and delicious breakfast. These donuts can be topped with your favourite donut toppings or enjoyed as a traditional waffle. They are the perfect size for dipping in syrup or jam! Raspberry Vanilla Waffle Donuts are the perfect treat for any occasion and will not disappoint!

Happy National Donut Day!

I always forget about the days devoted to my favourite indulgences until I wake up and scroll through my Instagram feed! Sometimes I get instantly excited and run out to get whatever that day is devoted to, and other times I forget about it just as quickly as I was reminded of it! Donuts are one of the biggest things I miss since being diagnosed with Celiacs. Road trips are not the same without a box of tim bits, and holidays are not the same without Grandmas homemade, deep fried donuts. I have made a few different types of donuts in the past. But today, I decided to make a fusion donut with my favourite breakfast food! Lately I have been craving waffles and pancakes, I think because I really love the syrup that I excessively cover them in. So why not make waffles into donuts and indulge? I like to believe that this makes it acceptable to have donuts for every meal of the day. Thats what donut day is about right?


Raspberry Vanilla Waffle Donuts are thicker than a waffle, and flatter than a donut. But they still have great flavour and texture! They can be topped with your favourite donut toppings, or enjoyed as a traditional waffle with fruit and syrup! They are great for dipping and are a delicious treat. These donuts are easy to make, and even easier to eat! They remain a little chewy when cooked. This reminded me of a honey crueller, which in my opinion is the best kind of donut! If this isn't for you, leave the donuts in the waffle press for a bit longer.

Gluten Free Raspberry Vanilla Waffle Donuts

1 Cup All Purpose Gluten Free Flour
1 Tsp Baking Powder
1 Tsp Xanthan Gum
1 Cup Almond Milk
2 Eggs
1 Tbsp Oil
1 Tsp Vanilla
1/2 Cup Fresh Raspberries


Mix all ingredients together. Using a waffle iron place an eighth of a cup of batter in the centre of each waffle and cook until done. Approx 4-5 Minutes. Top as desired. 

Chocolate topping

1 Cup Chocolate Chips

1 Tbsp Margarine

Icing Glaze

1 Cup Icing Sugar

2 Tbsp Almond Milk

Enjoy :)

K.

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are perfect to kick off spring! They have great flavour, texture, and are moist! They are filling and make the perfect breakfast. They freeze well and are versatile. The blueberries can be substituted for your favourite summertime berry!

Im back! It has been a long time since my last post, but I needed a break to focus on finishing school and getting through the ski season. Life has been busy and my cooking and baking began to resemble a caveman that had to gather and scrounge for food, and most of the things I made were sloppy, rushed, and consisted of last weeks left overs and whatever was found at the back of the fridge (not rather appealing).

Spring is in full swing, and that is the perfect time for fresh starts. It is a time when mother earth comes out of hibernation and allows the trees, flowers, and plants to bloom and grow. Spring is a great time to reflect on the long winter, and contemplate the path your following. It is a great time to make any necessary changes to find yourself and your happiness again. Spring is a time for growth, to shed layers from the past that you no longer need, and to allow yourself to be free. It is a time to do the things you have always wanted to and let go of all the thoughts, and ideas that have been holding you back.

To me, spring is a bright and exciting time. I feel like I need less sleep and have more energy than ever. It also marks the beginning of the farmers market, which is one of my favourite places to pick up local plants, produce, and home made gluten free goods. Spring means that soon all fruit and vegetables will be fresh and BERRIES WILL BE EVERYWHERE! The perfect way to mark the start of spring is with these gluten free blueberry muffins! They have great texture and make a great breakfast or snack. They freeze well and taste great with a cup of coffee in the morning! The granola and honey toping ensure that the muffin stays moist and adds extra flavour and texture!

Blueberry Muffins

2 1/2 Cup Gluten Free All Purpose Flour

1/2 Cup Sugar

2 Tbsp Chia Seeds

1/4 Tsp Baking Soda

2 Tsp Baking Powder

1 Tsp Xanthan Gum

Juice of 1 Lemon

1 Tbsp Lemon Zest

1/4 Cup Melted Coconut Oil

2 Eggs

1 Cup Blueberries

1 Cup Greek Yogurt

1/3 Cup Apple Sauce

Topping

2 Tbsp Honey

1/4 Cup Granola (Gluten Free Granola)

Preheat the oven to 400 degrees. In separate bowls combine the wet ingredients and the dry ingredients. Add the wet ingredients to the dry ingredients and mix until all the ingredients are wet. Do not over mix, just ensure that everything is combined. Fill a greased muffin tin using a 1/4 Cup measuring cup. Bake for 20-25 Minutes. While cooking, mix together to topping ingredients and put on top as soon as the muffins come out of the oven.

I hope everyone has a great spring and has a chance to get outside and enjoy the blooming trees, and the warmth of the sun. I hope everyone has a chance to reflect on the winter and begins to feel energized and refreshed! The changing of the season is the perfect time to make changes in yourself.

K.

Valentine's Day Sugar Cookies

These gluten free sugar cookies roll easily and are quick to make. They have great lemon flavour, and are chewy on the inside with a crunchy shell! The recipe makes approx. three dozen cookies, however when using a smaller cutter you can get between 50-60 cookies! They can be enjoyed for any occasion, and the lemon flavour can be substituted for your favourite!

Valentine's Day is among us! This means chocolates, sweets, and lots of love! I love cookies, so what better for a love day than indulging in my favourite kind of cookie! Sugar cookies are so versatile, they can be enjoyed for any holiday and are so colourful and joyous! I made a different recipe for Christmas Sugar Cookies, and I would say this one is just as delicious! However, if I was using a larger cookie shape I would stick to the Christmas recipe. For my Valentine's inspired cookies I used a liner cookie cutter, and instead of jam I used icing in the centre. They are soft inside, and crunchy on the outside just like a sugar cookie should be!

Gluten Free Sugar Cookies

1 1/2 Cup All Purpose Gluten Free Flour

1/2 Cup Coconut Flour

1/2 Cup Sugar

1 Tsp Xanthan Gum

1 Tsp Baking Soda

1 1/2 Tbsp Lemon Juice

1 Tbsp Lemon Zest

1 Cup Butter

1 Egg

In mixer beat together Egg, Lemon Juice, Lemon Zest, and Butter. In a separate bowl thoroughly combine the remaining ingredients and add to the mixed. Mix until combined and a dough forms. Place in an air tight container and refrigerate for at least an hour. The dough will be to warm to roll immediately after mixing. 

Remove from the fridge and preheat oven to 350 Degrees. Roll out in sections on parchment paper, using icing sugar rather than flour to help with rolling. This ensures that the cookies do not become crumbly.

Places cut outs on a parchment lines cookie sheet and cook 8-10 minutes, until the bottoms begin to brown. Let cool on the cookie sheet for a few minutes before transferring to a wire rack. Do not apply icing until cookies are completely cooled.

Icing

2 Cups Powdered Sugar

2 Tbsp Milk

1 Tbsp Lemon Juice

Mix together, adding either more milk or sugar until you reach desired consistency. Add food colouring if you desire a particular colour.

These cookies are so easy to make, and will be a great treat for Valentine's Day! Do not forget to check out my post of Valentine's Day Gluten Free Pancakes! They are perfect for breakfast in bed or an enjoyable breakfast with family and friends! I hope everyone feels extra special this Saturday and enjoys their day!

K.

Gluten Free Pancakes

Gluten Free Pancakes make the perfect breakfast! These ones are thicker than a crepe, but thinner than a pancake. They have great texture and flavour. They roll nicely to be filled with your favourite fruit, or can be eaten with syrup and bananas. If you omit the vanilla from the recipe they make a great savoury wrap for breakfast burritos! They are quick and easy to make, and are sure to become a new family tradition. 

Valentine's Day is coming up, and many people feel love in the air whether they have a significant other or are flying solo. While Valentine's Day started as a romantic holiday, todays commercialized version of Valentines day is more about celebrating LOVE with everyone. There is a Valentine's card available for everyone in your life, but homemade gifts are always a little more appreciated and thoughtful. While homemade cards with heart outlines are wonderful, baking is a great way to show anyone you care, and it can be much quicker if you have a lot of people you want to recognize! Valentine's Day is a great day to celebrate all the amazing people in your life and show them that you appreciate them.

Valentines day is the perfect day to indulge and enjoy your favourite foods. Why not enjoy breakfast in bed, or throw a breakfast party with your best friends? Sometimes being gluten free makes it difficult to go out for breakfast, but eating delicious foods in the comfort of your home is always more relaxing and enjoyable! Especially when you are enjoying these foods with the people you love.

Gluten Free Pancakes

1 1/4 Cup Gluten Free Flour
1 Tsp Corn Starch
1/2 Tsp Baking Soda
1 Cup Almond Milk
2 Eggs
2 Tbsp Oil (I Used Melted Coconut Oil)
1 Tbsp Honey
1/2 Tbsp Vanilla

In a bowl combine all the dry ingredients, and in a separate bowl combine all the wet ingredients. Mix the two bowls together and place in  the fridge for thirty minutes. In a skillet, with a teaspoon of oil in the bottom, cook the pancake batter 1/4 cup at a time on medium heat. Cook on one side for approximately three minutes, until bubbles form and stop closing. Flip over and cook for another minute, or until golden brown. Top with your favourite berries, or syrup and enjoy!

Makes Approximately 8 1/4 Cup Pancakes

These pancakes are very versatile. They are thicker than a crepe, but thinner that a gluten filled pancake. If you omit the vanilla they can be rolled and used as a shell for breakfast wraps or lunches. They can be enjoyed as traditional pancakes, or baked with your favourite fillings. Do not be afraid to experiment! Throw your favourite berries or chocolate chips into the batter, or enjoy with bacon and eggs on top instead of toast! The best part of being in the kitchen is seeing what you can create!

I hope everyone has a wonderful, gluten free Valentine's Day and enjoys a heart filled day of loving fun! 

K.

Slow Cooker Gluten Free Butter Chicken

This slow cooker butter chicken has great flavour and is easy to make! It is perfect for the person on the go, and can be frozen for lunches and dinners. It is healthy and can be customized to suit your tastes!

Butter Chicken is one of my favourite meals when I go out to eat, if I can get a gluten free option! It has become a comfort food in my mind, and is is perfect on cold winter days. It warms you up with its spice, however is light and won't leave you feeling like you over ate. This is not prepared the same way as traditional butter chicken, but it has the same great flavour. It is easy for someone on the go because it is quick to prepare and can be left in the slow cooker all day. This is a great base, you can change it as you feel necessary. You may want to lightly grill your chicken before putting it in the slow cooker, or add more curry if you prefer a spicier dish. It is necessary to use the slow cooker so the flavour is absorbed into the chicken, and the sauce gets a chance to thicken since there is no flour required. Next time I make this recipe I will make some gluten free naan bread to pair with it. It freezes well, so the left overs can be enjoyed for lunches later on when you are short on time.

Gluten Free Butter Chicken 

2 Diced Tomatoes
1 Cup Chopped Onion
5 Cloves Garlic
1/4-1/2 Inch Fresh Ginger (Add more if you want it spicier)
1 Tsp Olive Oil
2 Tsp Garam Marsala
1 Tsp Curry
1 Tsp Chili Powder
1/2 Tsp Black Pepper
1 Can Light Coconut Milk
1 Can Tomato Paste
3 Large Chicken Breasts, Chopped

In a frying pan sauté Tomatoes, Onion, and Garlic. Add in remaining ingredients (not the chicken) and mix together. Place Chicken in a slow cooker and pour sauce on top. Cook on low for 6 hours, or high for 4 hours. Serve on a bed of Jasmine Rice, with yogurt and chives on top. 

*You can also put 1/2 a cup of chopped peanuts into the sauce if you like, or use them as a garnish on top. 

Makes approx 6 servings

Gluten Free Granola

This gluten free granola is the perfect topping for your morning yogurt and berries! It is crunchy and has a great coconut, and nut butter combination. It can be enjoyed on its own, or as a topping on your favourite snack. This granola only takes thirty minutes to throw together and bake, and the combinations of seeds and flavours are endless. It promises to be your new favourite!

I hope everyone has had a great start to 2015 and has been able to stick to their resolutions, make steps closer to their goals, and have lived every moment to the fullest! Sticking to life changing resolutions can be difficult, however it is possible to achieve your version of greatness by taking small steps. This allows you to get used to the changes one at a time, over a period of time, rather than diving right into a big change and becoming frustrated and overwhelmed. My biggest goal is to stick to eating healthy. It comes and goes, depending on the day, and my stress levels. However, this year I am going to do my best to stick with it, no matter what is going on! I have other goals to, but being healthy is the most important right now. Last year had many ups and downs, this year my focus is me, myself, and I. Mental health is just important as physical health, and it is amazing how much one effects the other. By focusing on myself I hope to find a balance between my mental and physical health. Every year I reflect back on how far I have come, what has changed, and what I could have done differently. I hope that over 2015 I become stronger, smarter, and have a better sense of myself and who I am. I hope that I can learn to smile during the rough times, and laugh everyday. My goal is to reach a physical health level that I have not seen in many years.

To kick off the healthy eating (again) I made some wonderful granola. Granola is a comfort food to me. It makes me want to wear a plaid shirt with warm wool socks and curl up on the couch with a good book and bowl of this healthy snack. Granola can be as healthy, or unhealthy as you like, but it will definitely warm your soul. I love crunchy foods, and this adds crunch to yogurts, fruits, and oatmeal. It is also great on its own! The best part about granola is that it is super easy and quick to make. There are tons of variations to ensure that you never get tired of it! You can add your favourite seeds, dried fruits, and toppings to make it suit your own cravings. It can be stored in a container for a few weeks, and it can be frozen if you want it to last longer (But this stuff is so addicting that you probably won't have time to freeze it).

Gluten Free Granola

2 1/2 Cups Oats

1 Cup Flaked Unsweetened Coconut

1 Cup Chopped Almonds

1/2 Cup Unsalted Pumpkin Seeds

1/2 Cup Flax Seeds

1/3 Cup Coconut Oil

1/3 Cup Nut Butter (I used Cashew Butter)

1/3 Cup Honey

1/3 Cup Dark Chocolate Chips

Preheat oven to 350 Degrees

In a bowl combine Oats, Coconut, Almonds, Pumpkin Seeds, and Flax.

In a saucepan melt together the Oil, Nut Butter and Honey until smooth.

Mix into dry ingredients until combined.

Spread onto one, or two, parchment lined cookie sheets.

Bake for 20 Minutes.

Once out of the oven, spread chocolate chips on top. Let cool.

Break apart and store in air tight containers.

Makes 25 quarter cup servings!

I hope everyone has a great day, and has a chance to enjoy this delicious and healthy treat! Keep trying to reach your goals and smile everyday!

K.