Naturally Gluten-Free Peanut Butter Chocolate Chip Muffins

Sorry for my silence these days. I'm still running, still cooking, still fermenting, and still eating :) I'll share a quick recipe with you.

These peanut butter chocolate chip muffins are dairy free, gluten free, and have the potential to be grain free.



Naturally Gluten-Free Peanut Butter Chocolate Chip Muffins
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar (raw apple cider is my preference)
1/4 cup sweetener (honey, maple syrup, or cane sugar work)
1 cup creamy peanut butter (I prefer Valencia peanut butter with sea salt)
1/4 cup Jarrow brown rice protein powder (optional)
1/4 cup or more water
1/4 cup mini chocolate chips

Beat the eggs with the baking soda, vinegar, and sugar. Add the peanut butter and beat. Slowly add water. Then beat in protein powder, if you choose to use it. Fold in chocolate chips with a rubber spatula.

Divide into 12 muffin tins.

These muffins have 10 grams of protein each if you use the protein powder. My kids love them. They each ate 3! I knew I should have made a double batch.

Hamilton Beach Donut Maker and Gluten Free Donuts!

Sunday night, I found quite the gem at a local thrift store:


A donut maker!!! I had JUST been thinking THAT day how awesome it would be if I could find an easy way to make donuts for my kids. I printed out 3 recipes for gluten free donuts and tried 2 of them on Sunday morning after running 14 miles.

First I made Lemon Donuts (I didn't have any poppyseeds) from the Spunky Coconut blog (a go-to GF blog). I stuck to the recipe, except I added lemon extract and some lemon pulp. I should have doubled the recipe because this made 4 donuts. They were very good, but (in my opinion) the batter was too thick and difficult to use in the donut maker. I did not frost them.

So we decided to try this recipe, a random gluten-free donut recipe I found by working the Google on the internet machine.

OK, first of all, the image for the recipe is clearly cut & paste from Krispy Kreme's website or something. Your donut will not look that that. Anyway, I mostly followed the recipe, but I added cinnamon & about 10 drops of Vanilla Creme Liquid Stevia.

Here are some of the cinnamon donuts cooking:


And here are some lemon and cinnamon donuts all done:


I love this little machine! The only drawback of the Hamilton Beach Donut Maker is, ok, 2 drawbacks: 1) it only makes 2 donuts at a time and 2) the bottom of the donut is more well-done than the top. Once we realized this, we simply flipped the donuts about 3 minutes in (they need to cook about 5-6 minutes).

If you ever see one of these beauties at a yard sale or thrift store, definitely pick one up!

Banana Oat Scones, Gluten & Dairy-free

Bananas.

It always seems to be feast or famine around here with bananas. Mostly feast. Especially since bananas have been on sale a lot this month.

Thus, I'm always looking for ways to use up overripe bananas. I de-glutenized this recipe recently, and yum! It's a winner.



Banana Oat Scones

Ingredients:
1 cup non-dairy milk (I use rice or coconut milk)
1 tsp vinegar

2 very ripe bananas, mashed
2 tbsp coconut or olive oil
1/4 cup honey (use maple syrup or coconut sugar to make vegan)

1 1/2 cup baking mix
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp flax meal (optional)
1 egg (optional - I use it)
2 cups rolled oats (make sure they are GF!)

Preheat the oven to 350 degrees.

Measure out the milk & add the vinegar to it. Let that sit.

Mashed the bananas in a large bowl. Melt the coconut oil & honey, if solid, and add to the bananas. Beat in the egg.

Mix together baking mix, flour, baking powder, baking soda & salt (flax seed meal optional). Add the mixed dry ingredients and the milk to banana mixture. Stir, then roll in most of the oats. Save about 1/4 cup to sprinkle on scones.

Rather than make round, individual scones, I split the batter in 2 and made 2 pie plate mountains of scones. Make sure the pie plates are greased. Sprinkle the remaining oats on top of the 2 mountains.

Bake for about 30-40 minutes until a knife stuck in the scones comes out clean.

Have a bunch of friends over so you don't eat them all at once.

Don't forget to check out Gluten-free Wednesdays over at my friends' blog!

Banana Bread: Dairy-free, Grain-free

And Weight Watchers-friendly :)

I joined Weight Watchers again as I have a little bit of weight to lose and I wanted to try their new program. More on that in another post :)

Meanwhile, I'm still eating a low-grain diet and am working on making some of my favorites Weight Watchers-friendly. This is a variation on a Spunky Coconut recipe.

Banana Bread: Dairy-free, Grain-free

Add to blender:
2 bananas
4 eggs
1/8 tsp Vanilla Creme liquid stevia
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp grain-free baking powder

Blend.

Melt in a pan:
1/4 cup honey (I use solid raw honey - if your honey is liquid, no need to melt)
2 tbs coconut oil

Add melted stuff to:
1/4 cup tapioca flour
1/2 cup coconut flour, sifted

This makes sure the melted stuff doesn't cook your eggs.

Dump flours & melted stuff into your blender. Blend again.

Dump into a loaf pan or round cake pan.

Bake at 350 degrees for 45 minutes for round pan & 55 for loaf pan.

Cut into 12 pieces. 3 points each.



Not the best picture, but hey :) You get the idea :)

Grain-free Dairy-free Biscuits

Hi, friends! My blog may not be super-active, but I find myself here often, refering to my own recipes :) I often send people here as well.

Lately, I'm experimenting with eating a low-grain diet, and have been searching for a good biscuit recipe. I found a bunch of options on the internet and came up with this.

Grain-free Dairy-free Biscuits
3 eggs
1/4 cup coconut oil, butter, or grain-free margarine, melted
1/3 cup coconut flour
2/3 cup almond flour
2 tablespoons flax seed meal
1 teaspoon grain-free baking powder
1/4 teaspoon salt
2 tablespoons honey or agave, optional

Preheat oven to 350 degrees F.

Mix all ingredients. You may need a little more flour. The batter will not be quite as sticky as normal biscuit batter, but it shouldn't be soupy either. Drop biscuits onto a cookie sheet - no need to grease.

Bakes for about 17 minutes. Makes about 9 biscuits.

I didn't use sweetener in mine, but I think I should have. I've been topping them with honey or a no-pectin, lemony plum sauce my sister made.

Gluten Free Chocolate Beet Cake

I had some beets from the CSA that I desperately needed to use up, so I decided to modify Green Smoothie Girl's recipe for a Chocolate Beet Cake.

Gluten Free Chocolate Beet Cake
3 eggs
1 cup sugar
1/4 teaspoon vanilla liquid stevia (or another 1/2 cup sugar plus 1 teaspoon vanilla)
1/4 cup coconut oil
about 1 1/2 large ripe bananas
1 3/4 cups steamed beets (about 2 large beets, chopped - she says to peel them, I did not)
4 Tbsp. raw cacao (best) or nonalkalized baking cocoa
1 teaspoon xanthan gum
1 1/2 tsp. baking soda
1/2 tsp sea salt
1 1/2 cups buckwheat flour
1/4 cup tapioca flour
1/4 sorghum flour

Mix all the ingredients in your blender except for the flours. Dump the blended purple mess into a bowl and take a picture. Really, it is such a beautiful, rich color! Then mix in the flours and take another picture.



Bake in 9”x13” oiled pan at 350 degrees for 30 minutes. It's a lot less purple once it's cooked.



So good. I didn't frost it. It was good as is. It probably would have been fine with all buckwheat flour, so I'll likely do that next time.

Gluten-free Vegan Maple Nut Scones

I woke up this morning (after my husband let me sleep in until after 9! Yes, that's sleeping in for me), with quite a headache, but for some reason, I was craving maple walnut scones. A quick search on the internet came up with these (a great blog, by the way!), which I of course had to modify :)

Some of the changes I made:
Coconut oil instead of palm shortening (because I have some really old palm shortening, but haven't had good experiences using it)
Buckwheat instead of rice flour (I wanted them to be more dense & hearty)
Added nuts instead of fruit
Used food processor instead of pastry cutter (because I don't have a pastry cutter!)


Gluten-free Vegan Maple Nut Scones
½ cup sorghum flour
½ cup tapioca flour
1 cup buckwheat flour
1 tablespoon baking powder
½ teaspoon xanthan gum
½ teaspoon sea salt
½ cup raw unrefined coconut oil
⅓ cup maple syrup
½ cup + 2 tablespoons canned coconut milk
2 teaspoons vanilla extract
½ cup chopped walnuts

Preheat oven to 425 degrees F.

I do this trick to measure the coconut oil (which is still solid at room temperature this time of year): Put the 1/2 cup coconut milk in a glass measuring cup, and add chunks of oil until it gets to the 1 cup point.

Place the flours, baking powder, xanthan gum, and sea salt into a food processor. Fish the oil out of the milk, add it to the food processor, and pulse to mix. Dump this into a large bowl.

Add the syrup, milk, and vanilla to the bowl & mix with a spoon. You can add an egg or egg replacer at this point if you want fluffier scones. I didn't :) Fold in the walnuts.

Drop the blob of dough onto a cookie sheet, and press it down a bit until it's a flat circle. You can either score it into 8 scones, or cut it when it's done cooking. Bake for about 15 to 17 minutes.

We liked these. A lot. Especially my son. I tried to eat 2, but he ate a big chunk of my 2nd one. That's why there's only 3 left in the picture. Now there are only 1 1/2 left.

Irish Soda Bread: Gluten-free Dairy-free

I made a slight variation of this Irish soda bread yesterday in honor of Evacuation Day, I mean St. Patrick's Day.

Gluten-Free, Dairy-Free Irish Soda Bread
makes 1 loaf

1 1/2 cups gluten-free baking mix
1/2 cup garbanzo bean flour or more baking mix
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup gluten-free oats (I used quick oats)
1 egg
1/2 tablespoon apple cider vinegar
1 cup non-dairy milk of choice (I used coconut)
1/2 cup raisins
1 tablespoon honey

1. Preheat oven to 375 degrees.
2. Put the milk and vinegar in a cup. Let it sit.
3. Mix baking mix, garbanzo bean flour, baking soda, baking powder, salt and oats in a bowl.
4. Add egg, vinegar, non-dairy milk, honey and raisins. Mix it up.
5. The original recipe calls for kneading. I sort of whacked it with my rubber spatula.
6. Drop the blob of dough onto a lightly oiled baking sheet. Score a large X in the top, if you can. The dough sort of sticks to the knife.
7. Bake in preheated oven until top is golden brown, about 25-30 minutes.

This was good. Very good.

Banana Cake Torte: GFDFSF & Grain-free

I've recently started experimenting with low/no-grain & low/no-sugar cooking. I decided to make a reduced-sugar, low/no-grain version of this banana cake, a family favorite. It came out yummy and quite dense; my husband said it's more like a torte than a cake.

(the pumpkin pulp is what is strained from pumpkin seed milk, but I've included possible alternatives)

Gluten-free Dairy-free Banana Torte
1/3 c. oil
3/4 c. sugar
15 drops Vanilla Crème Stevia (they have it at iHerb, too - get $5 off!) - measure over a spoon, not the bowl, in case it spills
3 large eggs
1 1/2 c. mashed banana
1 1/2 tsp. vanilla
1/4 c. mayonnaise
about 3/4 cup pumpkin pulp OR use 1/4 cup non-dairy milk & 1/2 cup nut meal or flour
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup potato starch flour
1 cup almond flour
1/2 cup chocolate chips

Mix all ingredients except flours & chocolate chips. Add flours & mix again. Stir in chocolate chips.

Pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 – 35 minutes. Enjoy :)

Herbed Cheesy Gluten-free Dairy-free Biscuits

Last Monday, I wanted to make some biscuits to accompany a lentil soup I was defrosting, so I created a variation on my biscuits. I'm also experimenting with using less grains in my recipes, so I tried using garbanzo bean flour with good results.

Herbed Cheesy Biscuits
Ingredients:
2/3 cup liquid (I used half rice milk, half water)
1/3 cup soy-free margarine or oil
2 eggs or egg replacer
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
About 2 tablespoons dried parsley (big surprise, I didn't measure)
1/2 tablespoon onion powder
1 tablespoon nutritional yeast
3/4 teaspoon salt
1 cup garbanzo bean flour
1/2 cup brown rice flour
1/3 cup potato starch flour
1/6 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
About 1/4-1/2 cup Daiya gluten-free dairy-free soy-free cheese (or use regular cheese)

Directions:
I do this trick: Put the 2/3 cup liquid in a glass measuring cup, and add chunks of margarine until it gets to the 1 cup point. Dump into the mixing bowl and add 2 eggs or egg replacer, and all the other ingredients except cheese and flour/starch. Beat with electric mixer. Then add flour. Beat again. Take out your beaters, and add cheese, mixing in with rubber spatula.

Use a greased 1/4 cup measure to drop dough by the cupful on a slightly greased cookie sheet (makes about 9-12). Bake at 400F for about 12-15 minutes.

These were very good and I've made them again since last Monday :)

Wheat-free Dairy-free Oatmeal Raisin Cookies

I had a hankering for oatmeal raisin cookies yesterday. Usually, I make GlutenFreeGirl's recipe, but I don't have any teff flour. So I did an internnet search and converted the 1st recipe I found. Here's what I came up with.

Oatmeal Raisin Cookies
1/4 cup oil
1/4 cup mashed banana
1/4 cup soy-free margarine (you can just use 3/4 cup margarine or oil for the 1st 3 ingredients)
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups gluten-free baking mix (works out to be 1 cup rice flour, 1/3 cup potato starch flour & 1/6 cup tapioca flour with 1 teaspoon xanthan gum)
2 1/2 cup oats (I used quick oats because that's what I had, could also use GF oats)
1 cup raisins

Preheat oven to 375 degrees F.

Beat together all ingredients except oats, baking mix & raisins. Add baking mix & stir well then add oats & raisins, again stirring well. Drop cookies onto greased baking sheet. Cook for about 10 minutes, depending on cookie size. They don't need to cook as long as I thought they would.

Honestly, I thought these were as good if not better than GFG's recipe. I used less sugar than the traditional recipe, but I didn't even notice the difference.

I've been experimenting a lot with my baking mix. I'm simply adding it in place of flour in wheat-containing recipes to see how it goes. So far, so good! I've converted muffin recipes, cornbread recipes and now oatmeal cookie recipes to easily be wheat/gluten-free. It's so handy to have around. I highly recommend mixing some up and keeping it on your shelf.

Gluten-free Dairy-free Chocolate Crinkles

I was asked today what my favorite gluten-free cookie is. Chocolate crinkles! I made these for a party recently, and was reminded how delicious they are! Gluten eaters love them and can't tell they are GF - really :)

Chocolate Crinkles
1/2 cup coconut oil
4 squares unsweetened chocolate, melted
2 cups sugar
3 eggs
2 tsp vanilla
2 cups rice flour (I also used a little garbanzo bean flour)
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder
confectioners sugar

Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between each. Add vanilla. Measure flour and add. Stir into chocolate mix along with salt, xanthan gum, and baking powder. Chill several hours or overnight. Heat oven to 350. Form dough into balls (it will be stiff) and roll in confectioners sugar to coat. Place about 2" apart on a greased baking sheet. Bake about 10-14 minutes.

These cookies are awesome with or without coconut oil, but using high quality coconut oil adds just a touch of coconut flavor. These cookies freeze really well, and the dough keeps well in the fridge.

Decadent Birthing Brownies

These brownies are by far the best gluten-free brownies I've ever had. They are called "Decadent Birthing Brownies". Of course, the original recipe has wheat flour & butter, but I made them GFDFSF so as to share them with my son. It is said they will cause a woman to go into labor, but supposedly they don't work their magic until after your due date (which for me is not for 7 days).

Decadent Birthing Brownies
3/4 cup coconut oil/margarine, melted (I used 1/2 cup coconut oil & 1/4 cup soy-free margarine)
1 1/2 cups sugar
3 eggs, beaten
6 1-ounce squares of baker's chocolate, melted
1 1/2 tsp vanilla
3/4 cup baking mix or flour
3/4 cup chopped walnuts (optional)

Cream sugar and oil/margarine together. Add eggs and mix well. Mix in melted chocolate and vanilla. Mix in flour, and then nuts.

Spread batter in an 8X8 inch pan. Bake at 325 for about 40 minutes.

Yum. Wow.

Gluten-free Dairy-free Chocolate Zucchini Bread

One of the veggies that's in season right now is the zucchini. We are not able to have a garden where we currently live (hence, our weekly trips to the farmer's market), but one of our neighbors has a garden and has been passing along lettuce, zucchini & summer squash. Another neighbor passed along a recipe for chocolate zucchini bread, which was fairly easily converted to gluten-free dairy-free and soy-free.

Here it is!

Gluten-free Dairy-free Chocolate Zucchini Bread
3 eggs, beaten
1 cup sucanat (or sugar)
1/2 cup oil (I most likely used coconut)
1/2 cup mashed banana (or use another 1/2 cup oil)
1 tablespoon vanilla
2 cups zucchini, coarsely grated
2 cups gluten-free baking mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/3 cup unsweetened cocoa

Beat first 5 ingredients until thick. Stir in remaining ingredients. Add to a greased baking dish (I used 8X8 cake pan, the recipe calls for a large tube). Bake at 350 degrees until done (took about 40 minutes).

This was really, really good!!

Gluten-free Baking Mix

People often ask me what I use for my standard gluten-free baking mix. Here it is:

Baking mix
2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum

I make big batches of this. Then I use this for my bread (measure out 2 3/4 cups, and then use another 1/2 cup of flour, generally buckwheat, garbanzo or sorghum) & for biscuits & cinnamon rolls.

Gluten-free Dairy-free Cinnamon Raisin Bread

Today, I did an experiment and tried to make Gluten-free Cinnamon Raisin Bread. It came out pretty well! Here's what I did:

Gluten-free Cinnamon Raisin Bread
1.5 C rice milk
1/4 C canola oil
3 eggs (or egg replacer)
1/2 teaspoon vanilla extract
1/4 C tapioca flour
1/2 C potato starch
2 C brown rice flour
1/2 C sorghum flour
1/2 teaspoon cinnamon
1/4 cup sucanat (or sugar)
1/4 cup raisins
1 T xanthan gum
1 t salt
2 t yeast

I can't remember which setting I use - the one that take 2:40.

Next time, I'll use more raisins and experiment with adding them later in the cycle. Also, I'll use more cinnamon and leave the bread in the machine a little longer (if I can resist!). The sorghum flour gives it a softer texture, but the bread loaf sort of leans when you take it out :)

Black Bean Brownies

My new favorite dessert is Black Bean Brownies. They are gluten-free (flourless, so grain-free) and dairy-free, and we're lovin' them here!

Black Bean Brownies
1 can black beans, drained (1.75 cups, I used fresh)
3 eggs
3 tablespoons oil, (I used coconut oil, of course!)
1/3 cup cocoa powder. I used raw unsweetened...
pinch of salt
1 teaspoon vanilla
2/3 cup sucanat

Combine the above in a blender, blending til smooth. Then add 1/2 cup chocolate chips if you like. I didn't ;)

Bake at 350 degrees in an 8x8 greased baking pan for about 22-25 minutes. Yummy!

Gluten-free Cinnamon Scones/Rolls

Here's a recipe for you on this fabulous Martin Luther King Jr. Day :)

I had been craving cinnamon rolls, so I made of variation of this recipe I had posted a few weeks ago. They're really more like scones. Enjoy!

Gluten-free Cinnamon Rolls
1 1/4 cup brown rice flour
1/2 cup potato starch flour
1/4 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
1/3 cup coconut oil
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
1/3 cup sugar (I used sucanat)
2 teaspoons cinnamon
1/2 teaspoon salt
1 egg
2/3 cup liquid (I used coconut milk)

Directions:
Blend all ingredients except for liquid & egg with pastry cutter until butter is well distributed and in tiny pieces (I used an electric mixer). Then add liquid & egg.

Stir really well until dough forms a ball. Use your 1/3 cup measure from earlier to drop dough by the cupful on a slightly greased cookie sheet (makes about 9 or 10). Bake at 400F for about 10-12 minutes.

Glaze
1 cup confectioner's sugar (I make my own corn-free blend)
1/2 teaspoon vanilla extract
1 tablespoon water
1 tablespoon coconut oil

I cook this on super-low in a pan to melt the sugar. I let the rolls cool for a few minutes before I put the glaze on.

Yum!

Gluten-free Dairy-free Biscuits: WOW!

It seemed appropriate, having survived a weekend of being mostly snowed in, to have Butternut Squash soup for dinner. I meant to make a loaf of bread to go with it, but I forgot.

So I scoured the internet for a gluten-free dairy-free biscuit recipe. What I ended up with is a modification of this.

Gluten-free Dairy-free Biscuits

Ingredients:
1 cup brown rice flour
1/3 cup potato starch flour
1/6 cup tapioca starch (just use the 1/3 cup measure and only fill it halfway)
1/2 cup buckwheat flour
1/3 cup + 1 tablespoon oil combo (I used about 1/4 cup coconut oil, and the rest olive oil)
1 teaspoon xanthan gum
2 ½ teaspoons gluten-free baking powder
1 egg or egg replacer
1 teaspoon salt
2/3 cup liquid (I used half rice milk, half water)

Directions:
Blend all ingredients except for liquid with pastry cutter until oil combo is well distributed and in tiny pieces (I used an electric mixer). Then add liquid.

Stir really well until dough forms a ball. Let sit for a few minutes (I didn't really do this). Use your 1/3 cup measure from earlier to drop dough by the cupful on a slightly greased cookie sheet (makes about 9). Bake at 400F for about 10-12 minutes.

Wow. Wow. Wow. These biscuits were MUCH better than I anticipated. Did I say "wow" yet? While searching the internet, many people complained about the lack of good recipes for GF biscuits. Trust me; these will not disappoint. My gluten-eating husband, roommate, and wheat-free 16-month-old son all loved these.

Try not to eat them all by yourself.

November Meal-planning Follow-up

A big "Sorry!" to everyone that I slacked in posting recipes and meals on the latter part of the month. I actually haven't made too many recipes in the past week & a half, which is part of why I wasn't posting. We mainly ate miscellaneous soups that I found in the freezer, plus some beans & rice.

So here are the recipes I ended up making from my list:
All freezer leftovers need to be eaten (the freezer is overfull)
Crockpot Coconut Chickpea Curry (twice)
Lentil Lemon Soup
Crockpot Falafel
Burgers & Fries (twice)
Whole Chicken with Rice & Veggies (twice)
Veggie Soup with Barley
Red Lentil Soup
Taco Soup
Whole Turkey, Potatoes & Salad w/Raw Vegan "Caesar" Dressing
Rice & Beans
Turkey Sandwiches w/"Caesar" Salad

Today, I'm making a simple lentil soup because that's what I'm craving.

I can tell you I pulled up some repeat recipes, such as:
Crockpot Rotisserie Chicken
Crockpot Chickpea Curry (my husband loves this one)

For Thanksgiving, I made:
Crockpot Sweet Potatoes & Apples (that was a huge hit!)
2 loaves Cranberry Bread, one without nuts for Bear (see recipe below)
A huge salad with homemade dressing
And Chex Muddy Buddies

OK, go ahead and make fun of me for that last one. I made them as natural as possible, and gluten-free!

Chex Muddy Buddies
9 cups Rice Chex®
1 cup semisweet chocolate chips (I used Enjoy Life soy-free)
1/2 cup peanut butter (natural)
1/4 cup coconut oil
1 teaspoon vanilla
1 1/2 cups powdered sugar (this was too much, I might try 1 cup next time, or used dried coconut!)

1. Into large bowl, measure cereal; set aside.
2. In a small pot, melt chocolate chips, peanut butter and coconut oil. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

I make my own corn-free powdered sugar. I use a ratio of 1 cup white sugar to 1 tablespoon starch (I used potato starch). Put the sugar in a blender or coffee grinder and pulverize it. It's not quite as fine as the store-bought kind, but it works well.

Cranberry Nut Bread
2 cups gluten free flour (I used even amounts of sorghum, tapioca, and brown rice)
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest
3/4 cup orange juice (I used as much freshly squeezed as came out the orange, and then used store-bought)
1/4 cup coconut oil
2 eggs
1 cup whole cranberries
3/4 cup- 1 cup walnuts chopped- (I added 3/4 to the batter and another 1/4 cup to the top of the bread)

DIRECTIONS:
Preheat the oven to 350 degrees.

In a med. bowl, sift all the dry ingredients together.

Mix all the liquid ingredients together in a separate bowl.

Add the liquid ingredients to the dry ingredients and mix until just moistened.

Add the whole cranberries and 3/4 cup of chopped walnuts.

Spoon the batter into a greased loaf pan (top with raw sugar and more walnuts if desired) and bake for about 45 minutes.

Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.