Gluten Free, Less Guilt M&M Cookies (made with COCONUT SUGAR!)

I received copious amounts of M&M's for Christmas (maybe my family knows it's my favorite candy?) so I needed a good recipe to give me an excuse to eat them.  Since I adore Better Batter's flour mix, I decided to make a healthier version of chocolate chip cookies… swapping my favorite candy for chocolate chips.  They are a soft and chewy cookies, very reminiscent of Soft Batch cookies but with less fat and less sugar.   Rather than use granulated sugar, I used coconut sugar.  Next time I may try the recipe with full coconut sugar because it was so successful in this recipe.  I'm a pretty big fan of them and so was the Hubs :)

COOKIE COOKIE COOKIE!

Ingredients

1/2 cup of butter (room temp - can use soy butter or other dairy-free butter)
1/4 cup non-fat Greek Yogurt
1/2 cup coconut sugar
1/2 cup brown sugar
2 1/2 tsp vanilla
1 large egg (room temp - or you can substitute 1 Tbsp flaxseed mixed with 3 Tbsp water for a vegan version)
2 Cups Better Batter Baking Flour (or you can sub regular/whole wheat flour)
1 tsp baking soda
1/2 tsp sea salt
2 tsp cornstarch
1 cup M&Ms


Directions

1. Add butter and greek yogurt to a large mixing bowl and beat together for about a minute on a medium speed.  Add both sugars to the mixture and cream on medium until light and fluffy.  Mix in the egg and vanilla, then set aside.
2. In a separate bowl combine the remaining dry ingredients (except the M&Ms!).
3. Gently mix in the chocolate until its evenly distributed throughout the batter
4. Cover the bowl with saran wrap and refrigerate the dough for an hour MINIMUM.  
5. Remove the dough from the fridge and allow it to rest at room temperature for about 5-10 minutes.  While it is resting, preheat the oven to 350 degrees and line baking sheets with parchment paper or spray with oil
6. Roll the dough in one tablespoon increments.  Place the balls about an inch or two apart on the cookie sheets and flatten them slightly
7. Bake in the oven for 10-12 minutes (warning:  They really won't get brown on the edges since the dough stays true to its form.  You may just have to do the finger test to make sure they are done to your liking)
8. Transfer to a cooling rack to cool completely
9. Since they are soft, be sure to store them in a covered container…. that is, if you have any to store :)

Dessert for Breakfast? Healthy Carrot Cake Pancakes with plenty of protein :)

I am a carrot cake fiend (in case you couldn't tell with my last carrot cake inspired recipe).  I had originally planned to make these for Easter but had a little glitch in our original plans.  Anyways, this recipe has greek yogurt, protein powder AND healthy oats for a breakfast that will tickle your sweet tooth and satisfy you for hours.

Ingredients (serves 2-3 people)

For the batter

• 1/2 cup gluten free flour (I used Better Batter)
• 1/2 cup gluten free rolled oats
• 1/4 cup vanilla protein powder (you can omit this, just add more flour if you do)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp light agave syrup (you can use regular sugar but you'll need about one and a half tsp)
• 1/2 cup grated carrots
• 1/2 cup water
• 1/2 cup plain or vanilla greek yogurt
• 2 egg whites

For the delicious cream cheese sauce

• 1/3 cup low fat cream cheese
• 1/4 cup grade A maple syrup (don't skimp on yourself with the fake stuff... it's just not the same)

Carrot Cake Pancakes with Maple Cream Cheese Sauce

Directions

1. Preheat your skillet.  
2. Add all batter ingredients to a blender.  
3. Blend well.  
4. Pour about 1/4 cup of batter into your preheated skillet and allow to cook until you see bubbles coming from the center of the pancake.  Flip and cook to your desired doneness (about 2 minutes).  
5. While you have your pancake line going, add cream cheese and maple syrup to a smaller blender (I have a ninja and find that the three different blender options come in handy) and combine.  If you do not have a small blender, heat the cream cheese up in the microwave on low for about 30 seconds and mix the maple syrup in.
6. Find your prosecco and orange juice in the fridge, then make your mimosa side dish.  Enjoy!

Date Night Deep Dish Cookies

My husband is a peanut butter cup fiend.  He prefers the holiday shaped varieties because (according to him) they have the ideal peanut butter to chocolate ratio.  My mother-in-law gave him a huge bucket filled with football shaped ones (which look suspiciously like the Easter egg variety) for Christmas so I've been "helping" him drain the contents.  The other night I had a wicked craving for a deep dish gooey pizza cookie so I decided to put some of those "football" cups to use.  I placed them in the freezer for about 15 minutes so that I could chop them up into pieces and went to work.

You can substitute the candy in this recipe for your chocolate/toffee/other sweet of choice.

Date Night Deep Dish Cookies

Ingredients

• 2 Tbsp non-fat plain greek yogurt
• 2 Tbsp butter
• 1/2 C chopped peanut butter cups (if gluten intolerant, use a belly friendly candy!)
• 1/2 C flour (I use Better Batter, a gluten free blend)
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon (optional)
• 3 Tbsp light agave syrup (or 1/4 C brown sugar)
• 3 Tbsp white sugar
• 1 tsp vanilla
• 1 egg white

Directions

1. Preheat oven to 350 degrees.  Spray two ramekins with non-stick spray and set aside.
2. Mix flour, salt, cinnamon and baking soda in a small bowl.  Set aside.
3. Beat butter, yogurt and sugars in a mixing bowl for approximately one minute on a low-medium speed. 
4. Add egg white and vanilla then blend for another 30 seconds
5. Slowly add the flour mixture to the mixing bowl.  Make sure the ingredients are blended together, approximately 1 minute on low-medium.
6. Fill each ramekin just over halfway full
7. Bake for approximately 17-20 minutes, depending on how gooey you like your cookie
8. Remove from the oven and serve with your favorite vanilla ice cream :)

Pumpkin Gnocchi and Mini Cheesecakes (gluten free)

I have been researching gluten free flour options because I have found that most of my baked goods have tasted too potato-ey.  I finally found the answer... Better Batter.  The basic gist is that this woman found a great flour combination that can be used as a straight substitute in cooking, rather than having to add special ingredients with the options I had found previously.  At $7.50 a box, it is SO much cheaper than other flours and it makes a huge difference in baking.  Another great thing about this company is that they have all sorts of grants and funding that help make it possible for people in need to obtain the nutrition options they require.  I love that this company gives back and is not just another food conglomerate looking to make money off of people who have gluten tolerance issues.

Anyways, over to the great Pumpkin.

I have had a large can of pumpkin puree glaring at me from the cabinet so I decided to have a little fun in the kitchen.  Armed with vino, my Kitchenaid mixer and my new favorite flour, Better Batter, I got to work on a pumpkin feast.

Pumpkin Gnocchi (Gluten Free) with Browned Ghee (butter) Sage Sauce and Spinach

Ingredients (serves 4)
gnocchi
1 and 1/2 cups Better Batter Gluten Free Flour
1 cup pumpkin puree
2 egg whites, frothed
1/4 tsp nutmeg
1/4 tsp sea salt
ground pepper

Sauce
3 TBSP ghee (or butter)
1 tsp balsamic vinegar
1 clove garlic, minced
1 tsp dried sage
1 cup fresh spinach
1/4 cup fresh ground parmesan cheese (optional)

Directions

1. Start your large pot of water and salt when it comes to a boil (if you place the salt in first, it will take longer for the pot to boil... seems elementary but I thought I would toss that tip in here).  
2. In a large bowl, combine pumpkin, nutmeg, salt and a pinch of ground pepper.  
3. Fold in the egg whites with a rubber spatula.  Slowly fold in the flour until the pumpkin mix becomes doughy.  The dough will be sticky, so do not add more flour as the gnocchi will be chewy if you do.  
4. Place the dough on a lightly floured surface and carefully roll the dough out into a few long snakes, about one (1) inch in diameter. Cut the dough into one (1) inch intervals.  
5. Add the ghee (butter), garlic and sage into a small sauce pan and bring to a simmer.  Once warm, add the balsamic vinegar
6. Add spinach to the sage sauce, and stir constantly to ensure the mixture does not burn.
7. Gently add the gnocchi to the boiling water and allow to cook for 4-6 minutes, or until the gnocchi rises to the top.  
8. Drain the water from the gnocchi and plate it up
9. If desired, add the parmesan cheese to the sauce and stir. 
10. Remove from heat and pour over the gnocchi
11. Enjoy!

Pumpkin Gnocchi!

Mini Pumpkin Cheesecakes (gluten free)

Ingredients - makes about 24 mini cheesecakes

Crust

1 cup almond meal

2 TBSP ghee (or butter)

Cheesecake

8 oz low or non-fat cream cheese

1 TBSP non-fat plain greek yogurt

1/2 cup packed brown sugar (or 1/3 cup agave nectar)

1/2 cup pumpkin puree

1/4 tsp sea salt

1 egg

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions

1. Preheat the oven to 350 degrees
2. Melt the ghee/butter in the microwave
3. Combine the ghee/butter with the almond meal
4. (I recommend either lining the mini muffin tin with paper or placing a small circle of wax paper on the bottom to prevent sticking) Spoon the mixture into the mini tins and press down so that it is compacted down. 
5. Bake in the oven for about 7-9 minutes, being careful not to burn the crust.  It should just brown on the edges
6. In a mixing bowl, cream the cream cheese, yogurt and brown sugar, but be careful not to over mix as cheesecake should be creamy, not fluffy!
7. Slowly add the pumpkin puree, sea salt, egg, vanilla and spices
8. Spoon the pumpkin mix evenly into the muffin tins
9. Bake for 20-25 minutes, or until the outer edges are brown and the center is no longer jiggly.
10. Let cool in the pan for about 30 minutes, remove from the pan and place in the refrigerator for a minimum of 2 hours prior to serving.

Gluten-Free Blueberry Pancakes

In honor of Father's Day, I decided to pay homage to my favorite childhood meal that my Daddy used to cook... pancakes.  These pancakes are gluten free AND have protein!

Ingredients

• 1 c of Bob's Red Mill Gluten Free Flour
• 1/4 c ground flax meal
• 1 scoop protein powder (optional - if you decide to omit, simply add more flour)
• 2 tsp baking powder
• 1 egg
• 3/4 c almond milk (if you like thinner pancakes, add more)
• 1/2 tsp kosher salt
• 1 tbsp brown sugar
• 1 cup blueberries

Directions

1. In a large bowl, combine flour, flax meal, baking powder.  Set aside
2. In another small bowl, mix together the egg, almond milk, salt and brown sugar. Add to the dry ingredients, then fold the berries into the mixture.
3. Heat a large skillet over medium heat.  If it's not a non-stick pan, be sure to spray with cooking spray.
4. Drop batter as desired to the pan and heat approximately 1-2 minutes per side (until bubbles appear and golden brown).  The recipe makes approximately twelve 4 inch pancakes.