Gluten Free Ooey Gooey Rice Krispy Treats

These yummy, gooey treats are not only gluten free they are corn free too!

 Ingredients:

1 cup smooth organic peanut butter

1 cup agave syrup

1/2 cup packed brown sugar

1/2 cup white sugar

6 cups Erewhon Whole Grain Cereal, Gluten Free, Crispy Brown Rice 

1 cup Enjoy Life Foods Semi-Sweet Chocolate Chips

1 cup peanuts

More chocolate chips for the topping

Directions:

1. In a large saucepan, place peanut butter, agave syrup, brown sugar, and white sugar. 
2. Heat over medium heat; stirring until smooth.
3. Remove from heat and add cereal, peanuts, and chocolate chips.  Stir until well coated.
4. Press the cereal mixture into a parchment lined 9x13 baking dish or a jellyroll pan depending on what thickness you want.  
5. Sprinkle more Enjoy Life Chocolate Chips on top.  Let them melt.  If they don't melt completely.  Place in a warm oven and let them sit for a few minutes until the chips melt.  
6. Spread the melted chips with a butter knife.
7. Allow to cool completely before cutting into squares. 

Dairy Free Blueberry Crumble Popsicles

This recipe is adapted from the Taste of Home recipe called Blueberry Cheesecake Ice Cream.  

It has a few steps, but it is worth it.

Ingredients:

Blueberry mixture

1/4 cup sugar

1-1/2 tsp arrowroot or cornstarch

1/4 cup water

3/4 cup blueberries

1-1/2 tsp lemon juice

Graham Cracker Mixture

1 cup Kinnikinnick, Smoreable Graham Cracker crumbs

1 Tbsp sugar

1/4 tsp ground cinnamon

3 Tbsp Spectrum Shortening Vegetable

Ice Cream

3/4 cup sugar

2 cans coconut milk ( not light), chilled

1 tsp vanilla extract

Directions:

In a small saucepan, combine sugar and arrowroot or cornstarch.  Gradually stir in the blueberries and lemon juice.  Bring to a boil.  Reduce heat to low and let simmer for 5 minutes.  It should thicken.       Stir occasionally.   Remove from heat and set aside.  Chill in refrigerator before adding to ice cream mixture.

In a large bowl combine gf graham cracker crumbs, sugar, cinnamon, and shortening.  Pat onto a cookie sheet.  This does not have to fill the whole pan.  Mine was just spread out in the center.  Bake at 350 degrees for 8-10 minutes.  Remove and let cool completely.  This will break apart easily and crumble, but should be chunky enough to add to the ice cream.

In a blender (Vita Mix), add coconut milk, sugar, and vanilla extract.  Blend on high speed for 1 minute. Pour ice cream into a large bowl and fold in the blueberry mixture and the graham cracker pieces.  Pour into a popsicle mold and freeze until frozen solid.

Graham crackers baked and ready to crumble

Broiled Boomerang Bananas- An Allergy Free Dessert

Ingredients:

• 1 Tbsp brown sugar
• 1/4 tsp cinnamon
• Enjoy Life Foods Semi-Sweet Chocolate Chips 
• 4 bananas

Directions:

• Mix brown sugar and cinnamon.
• Halve the bananas.

• On a cookie sheet lined with aluminum foil, place the halved bananas.  Spray the bananas with cooking spray ( I used an extra virgin olive oil spray.  You can brush the banana with oil instead if  you like.)
• Sprinkle the sugar mixture.  Sprinkle on as many chocolate chips as you like.

• Broil until the chocolate chips are soft and melt. About 3-6 minutes.
• Top with your favorite toppings, such as dairy free ice cream, nuts, and Santa Cruz Organic Chocolate Flavored Syrup.  (And the chocolate syrup also comes in flavors like Santa Cruz Organic Mint Chocolate Syrup and Santa Cruz Organic Raspberry Chocolate Syrup!)

Vanilla Pudding Mix

We used this recipe  http://busycooks.about.com/od/conveniencefoodmixes/r/vanillapuddmix.htm and made it dairy and corn free.  We followed the instructions per the recipe.

1 1/2 cups of Dari-Free potato milk powder
1/2 cup granulated sugar
3/4 cup  powdered sugar (make sure it doesn't contain cornstarch)
1 cup sifted arrowroot starch
1/2 teaspoon sea salt
2 teaspoon vanilla sugar



Combine all the ingredients and store in an air tight container.  Makes three cups of mix, yielding 24 servings of pudding. 

To make the pudding:  Mix 1/4 cup vanilla pudding mix, and 1 cup of milk* in a small saucepan.  Over low heat, stir constantly until it boils.  Stir constantly for one minute.  Remove from the heat and add 1/4 teaspoon of vanilla extract, and a dash of cinnamon, and a dash of nutmeg.  Pour into serving dishes and chill until thickened.

*I am going to try this with different types of milk and I will let you know the results:
1. coconut milk - makes a stiff pudding, but is good. (Pictured above)
2. rice milk - makes runny results and doesn't set up very well

Brownies

3/4 cup all purpose flour mix*
3/4 cup white sugar
1/4 cup packed brown sugar
5 tablespoons of cocoa
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon xanthun gum
1/4 cup canned pumpkin
1/4 cup extra light olive oil
1 teaspoon vanilla extract
1/3 cup water

Mix the dry ingredients together- flour, sugar, cocoa, baking soda, baking powder, and xanthun gum.  Add the wet ingredients--the pumpkin, oil, extract and water.  Blend until well mixed.

Greasea  8x8 pan and spread the batter in the pan.  It will be thick.  Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 

*All purpose flour mix:  3 cups white rice flour, 3 cups brown rice flour (I use Authentic Brand here), 2 cups of potato starch, 1 cup of tapioca starch

Lemonade Pomegranate Blueberry Popsicles

3 lemons juiced
1 cup of POM Pomegranate Blueberry  Juice
6 cups water
1 1/2 sugar

Stir well.  Pour into popsicle molds and freeze.