GF Oatmeal Raisin Bars

3/4 cup vegan butter (Can use butter if you aren't dairy free)

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups GF flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups GF oats, quick or old fashioned

1 cup raisins

Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars with hand mixer or by hand until fairly smooth. Add eggs and vanilla, mixing well. In a separate bowl mix flour, baking soda, cinnamon and salt. Mix flour mixture into the bowl with the other ingredients. When mixed, add in oatmeal and raisins. Press dough into a 13x9 inch pan. Bake 30-35 minutes or until a light golden browned. Cool on a wire rack and cut into 15 bars. 

Applesauce muffins

1/2 cup plant butter (butter if you aren't dairy free)
1 1/4 cups sugar
2 eggs

1 tsp vanilla

2 cups gluten free flour

1 scant tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground cloves

1/4 tsp salt

1 cup unsweetened applesauce

Preheat oven to 350 degrees. Use non stick spray or liners in muffin tin.

In a medium bowl whisk together flour, baking powder, cinnamon, cloves, baking soda and salt. 

In a large bowl, cream together butter and sugar with hand mixer. Add eggs and vanilla and mix. Add half the flour mixture, mix, then add half of the applesauce. Alternate and mix until everything is fully combined. 

Fill muffin cups 2/3 full with batter. Bake for 25 minutes or until golden and a toothpick comes out clean.  Cool for 5 minutes then remove muffins from pan and let cool on wire rack. Enjoy!

Sweet & Salty bars

 

4 cups regular Cheerios

1/2 cup semi sweet chocolate chips (Enjoy mini semi sweet chips are free of dairy and gluten)

1 cup candy coated chocolate, gluten and dairy free (I have used Unreal Dark Chocolate with crispy quinoa, and Lily's Dark Chocolate Candy coated pieces. Do not get the Unreal Dark Chocolate Peanut Gems as we want all snacks nut free as well. If you can't find these or buy one bag and it isn't a full cup, substitute with mini chocolate chips)

1 cup gf pretzel sticks broken in pieces (Snyders Gluten Free Pretzels are also dairy free)

1/3 cup packed light brown sugar

1/2 cup light corn syrup

1 TBS dairy free margarine or vegan butter

Line an 8x8 inch baking pan with aluminum foil, preferable non stick. Spray with nonstick spray and set aside. In a large bowl combine cheerios, pretzels, chocolate chips and chocolate candies. In another heatproof bowl, combine brown sugar, corn syrup, and margarine. Heat in microwave until boiling and sugar is melted-about 1 and a half minutes. Remove from microwave and let cool a few minutes so it doesn't melt all of the chocolate chips. Pour over cereal mix and stir to gently combine. Press into the prepared pan and refrigerate 1 hour before cutting into squares. Makes 12.

Candy Cane Mallo Pops

• 1 Bag of Large Marshmallow (check ingredients Jet-Puffed contains blue dye)
• Mini Candy Canes (You CAN find dye free)
• Crushed Candy Canes
• Bag of Chocolate Chips (I use Enjoy Life brand, it's gluten and dairy free)

Insert a candy cane into each marshmallow. Crush candy canes so you have about 1/2 cup. Very carefully melt chocolate. Dip each marshmallow into chocolate, then in crushed candy canes. Set on non stick foil, wax paper or parchment paper. Let cool. Enjoy!

Gluten Free Ginger Molasses Cookies

 

2 cups gluten free flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup dairy free margarine or vegan butter

3/4 cup brown sugar

1 egg

1/4 cup molasses

1 tsp vanilla

1/2 cup sugar for rolling

Mix together flour, cinnamon, baking soda, ginger, cloves and salt in a medium bowl. In a large bowl mix the margarine with the brown sugar. Beat with a handheld mixer. Add eggs, molasses, vanilla, and beat til smooth. Add half the flour mixture, mixing until smooth, then add remaining flour. 

Refrigerate at least one hour or overnight. When ready, scoop about 1 1/2 TBS of dough. Roll in ball and roll in sugar. Bake for 8-10 minutes at 375 degrees.