Nature's Path Gluten Free Products

Here's a new to our area USDA Organic product that my daughter loves!!

Organic Crisy Rice Bar with the Cheetah on the box is Gluten Free.

 

We found these in our local health food store and are in my daughters opinion a perfect substitution for rice crispy treat bars. While these bars are a little spendy  $4.59 for a box of 6 here, 1% of sales are donated to conservation groups like Wildlife Trust.

GF Flour Mix

Gluten Fee Flour mix

4 C white rice flour

1 C potato starch flour

1 C tapioca starch flour

It is advisable to make a huge batch of this flour & store it in an airtight container so that when you need to bake you do not have to first mix up the right quantity of lour before you start. After mixing store in freezer. flour deteriorates rather quickly by freezing you will prolong its life. The flour doesn’t freeze whole it remains loose. Don’t have to bring it to room temp. either unless your making bread dough.

Plain flour Mix

2 C of above GF Flour Mix

2 tsp. Xanthan gum

Self-rising Flour

2 C of above GF Flour Mix

2 tsp Xanthan Gum

2 tsp. Baking Powder

Cookies

Almond Butter & Jam cookies

 

1/2 cup smooth almond butter (or other nut butter)

1/2 cup raisins

1/4 cup soy flour

1/4 cup brown rice flour

2 T water

1/3 cup naturally sweetened jam or jelly

 

Place the almond butter raisins & flour in a food processor. Mix with blending blade until the raisins are finely ground. Gradually add as much water as needed to make a dough that will hold together when you press it.

 

Shape the dough into about 14 walnut size balls & place them on an oiled cookie sheet. Make a well in the center of each ball of dough. If desired, shape the outer edges of the cookies with your fingers to get rid of cracks in the  douch & to give the cookies a more regular form. Drop about 1/2 teaspoon of jam into the indented center of the cookie.

 

Bake at 350 degrees F on the top rack of the oven for 12 minutes. Carefully remove the cookies with a spatula & cool on a cooling rack. They will become more firm as they cool.

 

Optional: you can use any combo of flour, not just soy & brown rice. Ex. quinoa, amaranth, garbanzo bean, etc. **Recipe adapted from the Cooking with the Right side of the Brain by Vicki Rae Chelf.

Hi-Protein Snack-Treat

Hi-Protein Snack-Treat

1/2 cup almond or nut butter

1/2 cup ground flax seeds

1/2 cup tahini

1/4 cup protein powder (no sugar added, low carb.)

1/4 cup ground pumpkin seeds

1/4 - 1/2 teaspoon white stevia extract powder or liquid stevia (may need to use more) or 1/4 cup honey, maple syrup, or brown rice syrup

unsweetened shredded coconut

 

Combine all ingredients in a medium size bowl. Roll into balls about the size of a small walnut. If desired, roll balls in unsweetened coconut. Keep Refrigerated.

 

Yummy Balls

Yummy Balls

 

1 1/2 cup mixed nuts

1/8 ~ 1/4 cup unsweetened shredded coconut

1 cup pitted dates or prunes (chopped)

1 t cold-pressed (expeller-pressed) vegetable oil (walnut, avocado, almond, etc) (optional)

 

Blend to a pulp in a food processor. add a little soymilk or rice milk if too dry.

Roll into balls. If desired roll in unsweetened shredded coconut