Chocolate Chip Cookie Bars (g/f & c/f)

Once again, I found this recipe at http://www.glutenfreegoddess.blogspot.com/ .  I highly recommend her blog.  Without her website, I don't think Lukas would eat.  She makes seriously yummy gluten free foods!
If you know me, you know I l.o.v.e cookie dough.  Wheat or no-wheat, I ate me a spoonful- delicious!!

Here is a picture as they came out of the oven.  I've just been cutting them as needed, but will eventually cut into squares for our bbq tomorrow.  I'm going to freeze some, too for future cookie-requiring events : )

Kale Chips

I (as usual) take no credit for the creation of this recipe.  I only take credit for feeding my child safe, healthy foods.  Here's today's yummy (and good for you) snack:

Kale Chips

1. Preheat oven to 350 degrees.
2. Remove kale leaves from stem.  Wash and dry thoroughly with a salad shaker/washer.
3. Tear kale into bite-sized pieces and place in a large bowl. 
4. Coat leaves with oil (I used canola, but olive would be yum, too).
5. Place in a single layer on a baking sheet and sprinkle with salt.
6. Bake until edges are light brown, but not burnt, appximately 15-20 minutes.

These taste like salty, crunch air.  Lukas liked them, but caught on pretty early that it was a dark, leafy vegetable and kindly offered to share with his sister.

Lukas & Martha Stewart Approved Cinnamon Toasties

In an attempt to save money while keeping Lukas safe, I've been trying some new recipes.  I take credit for none of these.  Why reinvent the wheel when there are others who have mastered these delicate recipes.  Gluten free baking is a science.  Those that know me...well, you know that's not my forte.  So, here's what I stole:

Allergen Free Cinnamon Toasties
Ingredients:
1/2c Canola oil, plus more for pan
1c gf flour (I used sweet sorghum).
1/2c potato starch
1/4c arrowroot
1 1/4c sugar
2 1/4tspn baking powder
1/4tspn baking soda
1 tspn salt
1/2 tspn xanthum gum
2 Tbspn ground cinnamon
1/3c unsweetened applesauce

Directions:
1.Preheat oven to 325 degree.  Brush loaf pan with oil or spray with cooking spray.  Set aside.
2. In a large bowl, whisk together flour, potato starch, arrowroot, 1c sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water.  Add oil mixture to flour mixture; stir until well combined.  Measure out 1/3 cup of batterand place in a small bowl.  Pour remaining batter into prepared loaf pan.  Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon (I did not add the extra sugar) into batter.  Add to loaf pan, swirling to combine.
4. Trabsfer to oven and bake about 20 mins.  Brush top of loaf with oil and continue baking until golden brown, about 15 mins.  Let cool completely on a wire rack before unmolding.

You can find this recipe here: http://www.marthastewart.com/recipe/allergen-free-cinnamon-toasties