How to Make Ginnybakes Chocolate Chip Cookie Mix Dairy Free

As you may have seen on Twitter, I recently found a cookie baking mix that is free of tapioca, which is next to impossible to find! It’s ginnybakes chocolate chip love, and it only has 7 ingredients in the mix itself, not including what you need to add. I found it at Whole Foods, and it’s the one that sells out the most from what I’ve seen.

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It’s really great that they have a little list on the back of the box that tells you what you need to have in order to make these. Cookie mix that comes with its own shopping list? Yes, please!

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I didn’t use butter to make these because I’m dairy free. Instead, I simply replaced it with 2 tablespoons of melted coconut oil. I also sifted out the chocolate chips since their ingredients are not listed on the box. I put in Enjoy Life chocolate chips instead.

Making these dairy free as individual cookies can come out a little bit…flopsy.

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So the next time I made them, I made a cookie cake, and that turned out much better!

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It was very fluffy, great texture, and soooo yummy – perfect! Have you tried Ginnybakes mixes? Did you follow the instructions on the box or alter the recipe? Let me know in the comments.

Keep on living the wheat free life!

Roasted Balsamic Tomatoes – The Lazy Way

I’m not a fan of having to do lots of prep work with vegetables. In fact, I dislike it, not because I don’t think it’s worth the effort, but because I’m so slow in peeling/chopping/slicing/dicing…you get the idea. So when I decided to try making roasted tomatoes and I read the instructions from other websites’ recipes, I was immediately intimidated. When I have to core and get the seeds out of something that’s as messy as a tomato, I know it won’t go well for me. So of course I decided to do it my way – and it worked! Victory!

I used one organic tomato and started out by cutting the tomato up relatively haphazardly into generally the same size pieces, pretty small. I put them in a small bowl and filled it most of the way with gluten free balsamic vinegar. Then I added a clove of minced garlic (I used a garlic press), 1/2 teaspoon olive oil, and some sea salt. I tossed it all together and let it marinate for a few hours, tossing once during marination.

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I drained each little piece of tomato with a spoon and put them all on a baking pan, no extra oil needed. 450 degrees for about 25 minutes.

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They shrank a bit but didn’t lose too much of their size, plus they retained some moistness – I didn’t want them too dried out. They ended up tasting like an amazing marinara sauce! I can’t wait to top a cauliflower crust pizza with them (to come) or use them in a sauce or something! I haven’t quite decided what to do with them yet. Any suggestions?

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Keep on living the wheat free life!

Now on Pinterest!

Living the Wheat Free Life is now on Pinterest! Follow me and let’s share recipes and other fun things: http://www.pinterest.com/livingwheatfree/. I’ll add my own recipes from my blog, recipes I’m going to try and probably adjust, fashions, and more to come. Plus, wait until you find out my exciting plans for the near future…

Keep on living the wheat free life!

Flaxseed Meal Focaccia Bread Recipe

I recently went to the Seashore Celiacs’ gluten free picnic with a bunch of gluten free friends, and as last year, it was absolutely incredible! There were TONS of vendors who supplied free samples of their products, including Enjoy Life, Bakery on Main, Food by George, Schär, Utz, Wegmans, and loads more. On top of that, everyone who attended brought a dish they made along with an index card with the ingredients so that no one had to be afraid of eating something they were allergic to. I was in heaven. I brought a gluten free poundcake that’s my own recipe, adjusted from PaleOMG’s recipe, and I’ll share that with you in another post.

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Some people were generous enough to share their recipes with the whole gathering, printing out copies to be handed out to whoever was interested. I picked up a copy of someone’s gluten free flaxseed focaccia bread recipe, and unfortunately it didn’t give their information, so I can’t credit them here. However, if you wrote this recipe for the gluten free picnic, comment below to let me know!

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Gluten Free Flaxseed Focaccia

2 cups flaxseed meal (golden is best – I used Bob’s Red Mill)IMG_1608
1 Tbs baking powder
1 tsp salt
1 Tbs sugar or preferred substitute
5 beaten eggs
1/2 cup water
1/3 cup olive oil

Preheat oven to 350, prepare pan with oiled parchment paper or silicone mat (I just put oil on the pan). Mix dry ingredients with whisk or mixer, add web ingredients and combine well.

At this point you can add any ingredients to make it a sweet or savory bread. Cinnamon, nuts, or raisins can make a good bread for breakfast.

Sauteed garlic, fresh rosemary (I used 15 needles of cut-up fresh rosemary for a light taste), olives, or roasted peppers can be added to make it savory. Put roasted pepper in paper towel first to absorb excess moisture.

Pour batter into pan. Spread with wet spoon or spatula so it doesn’t stick. Spread from middle to prevent mounding.

Bake 12 to 15 minutes, check with toothpick; it’s done when then toothpick comes out dry.

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Let me know if you try this recipe and what you think of it!

 

 

Gluten Free Ginnybakes Ginnyminis Butter Crisp Love Cookies

Health Values: Gluten free, non-GMO, organic

Mini cookies are always fun and so easy to eat when you’re on the go, and I’ve always loved butter cookies, so I was very interested to try gluten free Ginnybakes Ginnyminis Butter Crisp Love Cookies.

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I got all set up with my cup of tea and my little bowl of cookies for an afternoon treat. I was very glad I had the tea, because these cookies are extremely hard – and I love crunchy things. But these were harder than most cookies, so dunking in warm tea was the perfect solution. It got them to the perfect level of crunch.

Ginnybakes Butter Crisp Cookies

The flavor is good, but not great. The second ingredient is organic butter, and that taste definitely came through prominently. A little too prominently, actually, because between that and too much sweetness, I didn’t get that well-blended cookie flavor; it was more like butter and sugar battling it out for dominance.

If you like sugary buttery butter cookies, then you may like these. Personally, I prefer cookies (and any baked goods) where the flavors blend and I’m not overwhelmed by sweetness.

These mini cookies (about the size of a quarter but very thick) come 6 to a bag and six bags to a box for about $6.49 (prices vary). I’m glad I tried them, but they’re just not for me.

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Gluten Free The Good Bean Roasted Chickpeas

Health Values: certified gluten free, non-GMO

I’ve always loved roasted chickpeas, so I was thrilled to find The Good Bean’s non-GMO and gluten free roasted chickpeas with sea salt!

Non-GMO is just as important to me as gluten free, so this was a real find. The only ingredients are chickpeas, safflower oil, coarse salt, and Vitamin E.

The Good Bean Roasted Chickpeas

The health benefits include healthy fiber and plant proteins; the other benefits include amazing crunch and a light touch of salt that’s just enough to add flavor without overdoing it or being a typical salted snack.

The Good Bean also offers roasted chickpeas with flavors including chocolate, cracked pepper, mesquite BBQ, sweet cinnamon and more. Personally, I don’t go in for lots of added flavor, so I’ll be sticking with the simple sea salt version. But it will definitely become a staple in my snack pantry!

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Mary’s Organic Crackers Gluten Free Everything Pretzels

Health values: organic, gluten free, whole grain, non-gmo, soy free, vegan

A  non-gluten free friend, who doesn’t really worry about organics or ingredients, looked at all the wonderful health values listed above and asked me, “With so many things missing, how could there be any flavor?”

Well, let me tell you, these organic snacks are ALL flavor. It’s not about what’s missing, it’s about what’s included in the recipe.

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After tasting the first piece of these “everything pretzels”, I devoured the snack-size bag and immediately put a full-size bag on my shopping list. Mary created a flavor party with these, and I loved every crunchy bite.

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All the flavors – onion, garlic, sesame seeds, poppy seeds, and more – come together and create a flavor explosion, which also makes for a very satisfying treat. This is conscious eating at its best.

I’ve included a photo of the ingredient list because I know there can be sensitivies and allergies to anything.

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The only thing I’d caution you about is that even though these are called “pretzels”, they’re really not – they’re more of a cracker shaped into sticks. They don’t have any pretzel taste to them, and if you’ve ever had any “Mary’s Gone Crackers” crackers, you’ll recognize the base. But don’t let that deter you, these are wonderful, fun to eat, and you can even dip them in mustard!

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