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 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.

Gluten Free Toffee Tarts

Gluten Free Toffee Tarts have a cookie shell and are filled with ooey gooey goodness! They are quick to make, and can be topped however you like. The toffee is sweet, but the shell balances it out and creates the perfect combination for a Christmas treat!

Day 8: 12 Days of Gluten Free Christmas Baking

These toffee tarts have a homemade, gluten free, cookie shell. They are full of sweet toffee and topped with milk chocolate. They make a great dessert, or a tasty addition to any sweets table. Toffee tarts are easy to make, don't let the long recipe trick you. They do not take much longer than baking cookies and icing them, and they are a great change from tradition butter and mincemeat tarts. Toffee tarts will satisfy your sweet tooth, and are sure to become a holiday favourite!

Gluten Free Toffee Tarts

Cookie Tart Shell

1/2 Cup Butter

1/2 Cup Sugar

1/2 Cup Arrowroot Flour

1/2 Cup Coconut Flour 

2 Eggs

1/4 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

1 Tsp Vanilla

*Gluten Free All Purpose Flour can be substituted for the Arrowroot and Coconut Flour

Preheat oven to 350 Degrees

Whip together Butter, Sugar, and Eggs

Mix in remaining ingredients and beat until creamy.

Roll out on the counter with icing sugar.

Cut Round Circles with a cookie cutter or drinking glass. 

Lightly press into greased muffin tins.

Bake for 10 Minutes, or until edges start to brown. 

Remove from oven and let cool.

While the shells are cooling, begin making the toffee filling. 

Toffee Filling

300 Grams Mackintosh Toffee

1/2 Cup Whipping Cream

Melt on low heat, stirring constantly.

Once melted fill tart shells.

Place in fridge on wire racks or a cookie sheet to chill.

*If you do not want to top with melted chocolate, or are short on time you can put chocolate chips/chunks on top while the toffee is still hot!

Chocolate Topping

1 Tbsp Butter

1/2 Cup Milk Chocolate Melting Chocolate

Melt together on low heat, stirring constantly.

Drizzle on top of cooled Tarts.

Day 1: Christmas Coconut Macaroons
Day 2: Gluten Free Rolled Vanilla Chip Cookies
Day 3: Gluten Free Gingersnaps
Day 4: Gluten Free Gingerbread Eggnog Donuts
Day 5: Honey Glazed Honey Brie Cheese
Day 6: Gluten Free Cheesy Crackers
Day 7: Gluten Free Breakfast Omelettes 

Gluten Free Rhubarb Rainy Day Muffins

The fresh fruit topping on these muffins adds moisture and flavour to the muffins. The sweetness of the strawberry balances out the bitterness of the rhubarb for a party on the tastebuds. These are the perfect muffins for a spring treat. 

Tuesday was a rainy day in the Okanagan, but rainy days are the perfect days for baking! There were so many fresh fruits and vegetables at Dan O Ray Vegetables and inspiration was lurking around every corner! The colours were so bright, and everything smelled delicious. It was a hard choice between getting the ingredients for borsht, or making a fruit muffin. However, I am going camping for the long weekend and muffins are always the perfect snack. After getting some rhubarb it was time to start coming up with a rhubarb muffin recipe! My grandma has a great rhubarb muffin recipe, but it is filled with gluten and dairy! This would not work for my intolerances, but I wanted to keep the great flavour and texture.  I made some changes and added my own twist to the crumble and a few of the ingredients. Gluten free products can be really dry and have the texture of sawdust when substituting gluten free flour for regular flour in a 1-1 ratio. Depending on the flour I often find it necessary to increase the wet ingredients, or decrease the amount of gluten free flour.


Gluten Free Rhubarb Rainy Day Muffins
1 1/2 Cup Gluten Free Flour
1/2 Cup Gluten Free Oats
1 Cup Brown Sugar
1tsp Baking Soda
1tsp Baking Powder
1tsp Cinnamon
1tsp Nutmeg
1tsp Vanilla
1/2 Cup Apple Sauce
1/2 Cup So Delicious Vanilla Coconut Yogurt
1/2 Cup Almond Milk
1 Egg
2 Cups Rhubarb

Crumble Topping
1/4 Cup Almonds
1/4 Cup Coconut
1/4 Cup Brown Sugar
Strawberry Slices

Combine all wet ingredients and dry ingredients separately and then combine. Add the Rhubarb last. Mix the crumble topping in a separate bowl, without the strawberry slices. Once everything is mixed place in muffin tins (approx 1/3 cup of mix per muffin) and add the crumble to each muffin. Place a strawberry on top of each muffin. The strawberry adds some moisture and prevents crumbly or dry muffins.

Bake at 350 degrees for 30 minutes.

The only thing I would change about this recipe is the crumble. Next time I make these muffins I will add some coconut oil to the crumble so it has a moist texture! Other than that, they were great! They are the perfect mix of great flavours.

The best part of rainy days in the Okanagan is the fresh smell of all the flowers and grass when the sun decides to shine! The roses are in full bloom and everything looks wonderful and inviting! I cannot wait to head back next week. Until then it is time to get ready for a long weekend camping trip! Staying healthy while camping has been a challenge to plan, but with the right amount of organization it will be possible and fun! Check back Monday for a post about staying healthy in the great outdoors! 

Safe Travels this weekend!

K. 

Gluten Free Banana Muffins

Gluten free banana muffins are moist and full of flavour! They are allergen free and make the perfect snack or breakfast treat. They can be enjoyed fresh from the oven, or frozen and enjoyed at anytime!

Things are still crazy with school, but I am getting away this weekend to go camping with friends and family! I can not wait to get out of town and refresh before my finals next week. It will be a great time to get some fresh air and recharge my body and mind! Every trip needs a snack, and I have stocked by cooler with vegetables, fruits, crackers, and my favourite - MUFFINS! Muffins are necessary for road trips because they are quick, not messy, and can be enjoyed at anytime. I have finally perfected my Banana Muffin Recipe, and I cannot get enough of them! They have the perfect flavour, the right amount of chewyness, and butter or jam only makes the experience better!

These muffins are great because they are egg, gluten, and dairy free. They are full of fibre, and are relatively low for weight watchers points. I find that freezing bananas takes up a lot of space in the freezer, and frozen bananas do not do the flavour any justice. For this recipe you can blend all of the wet ingredients and freeze in a freezer bag. When you are ready to make muffins, unthaw and add to the dry ingredients. It saves time, and valuable freezer space. However, they are best if made when the bananas are starting to turn brown, and frozen after. These muffins can be frozen and taken out for lunches, snacks, and they are good for breakfast with a protein shake.





Gluten Free Banana Banana Muffins
3 Bananas
3/4 Cup Unsweetened Apple Sauce
1/2 Cup Almond Milk
1 Tbs Molases
1/4 Cup Coconut Oil

1 1/4 Cup Gluten Free Flour
3/4 Cup Oat Bran (or oats blended in the blender)
1 Tbs Flax Seed
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tbs Cinnamon
1/2 Tbs Nutmeg

Blend all wet ingredients in the blender until smooth, add to the try ingredients. Put 1/3 Cup of mix into muffin tins and bake at 350 for 18-20 minutes.

Makes 15 Muffins

Being gluten free can be a struggle, but if you take the time to experiment with your ingredients you can enjoy great foods! Gluten free is a different lifestyle, but it should be looked at as a journey rather than a burden. You will be healthier and happier when you go gluten free if you suffer from celiacs or a gluten intolerance. 

I hope that everyone takes some time this weekend to get outside and enjoy some fresh air and summer. Everyone has bad days or weeks (even months). But Monday is the start of a new week, and the best way to start it off right is to take some time to refresh and recharge first! I know I plan to start the week with a bang! Next week is finals week for spring classes, and to stay sane I am going to make the time for yoga and regular workouts. I am beginning to miss the gym and need to get back into a routine because the days are passing by way to quickly. 

Happy Friday!

K.

Citrus Cinnamon Fruit Salad Dressing

This fruit salad has a citrus kick that keeps it fresh in the fridge for a few days! It is a great way to change the way you usually eat fruit, and it quick and easy to make! There are so many possibilities and combinations of fruit that you can enjoy it time and time again!

One of the hardest things about eating healthy is finding the time and energy to cook healthy. To make this easier I make a lot of my meals and snacks on Sunday so I am prepared for the week. I do not want to eat the same thing everyday for a week so I either make a variety, or I plan to cook again on Wednesday. On weekends I enjoy fresh meals and my favourite foods! One food that gets boring is fruit. I get tired of eating apples, bananas and kiwis day in and day out. I eat these because they are an easy grab and go snack. However, this week I made a fruit salad that stays fresh for a few days! Fruit salads tend to get soggy and brown fast. While covering them in lemon juice can fix this problem, it can overpower the flavour. Thankfully, any type of citrus juice can keep fruits fresh longer. The perfect fruit salad comes down to using the right fruits and dressings to keep things fresh.

It is finally spring and so many fresh fruits are available! I was so excited to see melons like honeydew, cantaloupe, and papaya in the produce section at the grocery store.  I stocked up on my favorite berries and melons and came home to make a salad. I used all my favorites - strawberries, blackberries, mango, kiwi, and papaya. These are what i find stay freshest in a fruit salad that you plan on eating for a few days. To keep it fresh I added a cinnamon citrus dressing for some punch!


Citrus Cinnamon Fruit Salad Dressing

The juice from one orange
1 Tbs Cinnamon
1 Tsp Honey

Pour over fruit salad and enjoy :)

Seems pretty simple right? Thats because it is! It tastes good, and gives some variety to snacks. Being healthy should be exciting and refreshing! That is one of the keys to staying motivated and excited about your success!

I hope everyone is having a good week!

k.

Summertime popsicles

These creamy and fruity popsicles have a splash of pomegranate juice, and are perfect for a hot day/ They are gluten, dairy, and guilt free! One will not be enough, and that is okay!

Summer is finally right around the corner! The weather is heating up and the sun is shining (or it should be. As always, the long weekend has brought rain with it)! Summer brings cravings for slurpees, ice cream, and other cold delights that aren't always healthy. I have a love for ice cream that is only satisfied by eating A LOT of it. To try and stop these cravings before they start I made fruity frozen snacks with a creamy twist. They are gluten free, dairy free, and healthy! They fit perfectly into the weight watchers points plus allowance and are great on a hot day.


Fruity Frozen Snacks with a Creamy Twist
1 Cup Almond Milk
1/2 Cup Cultured Coconut Milk
1 Cup POM pomegranate juice
1 Banana
1 Cup Strawberries
1 Cup Blackberries

In a blender combine milk, yogurt, and banana until creamy.

Divide strawberries and blackberries into popsicle trays (I used 2 trays with 8 molds. They were $3 at wal mart)

Pour pomegranate juice into trays until they are approx 1/4 full.

Fill with the cream in the blender.

This recipe makes 16 servings.

If eating healthy can be this yummy, I think reaching my goals will be easier AND enjoyable. You should not have to suffer in order to lose weight and get in shape. Its about making the right choices. Depriving yourself of the things you love will only lead to binging later on. Treat yourself and things will seem easier and worth it!

I hope everyone is having a great long weekend! Stay safe.
k.