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Gluten Free chocolate chip cookies

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What You'll Need:

6 Organic Apples (I recommend 3 tart, 3 sweet)
1/2 Cup Gluten Free Steel Cut Oats
1/2 Cup Pamela's Pancake & Baking Mix (gluten free flours)
1/2 Cup of your favorite Dried Berries
2 teaspoons of Red Alaea & Pele Pepper Hot Mama Sommer Salt (HMSS)
1/4 teaspoon Baking Soda
1/4 teaspoon Apple Cider Vinegar
1 teaspoon lemon juice
1/3 Cup of Honey
1/3 Cup of Maple Sugar
2 teaspoons Cinnamon
1/4 Cup Butter

What you'll need to do:

~Preheat oven to 375 degrees
~Peel apples and cut into 1/2 inch cubes and put into a glass baking dish, stir in apple cider vinegar and lemon juice
~Add by stirring in one at time, berries, 1 tsp of the HMSS, 1 tsp of cinnamon, the baking soda and then the honey.
~In a separate small bowl mix together the oats, flour, maple surgar, 1 tsp of HMSS and 1 tsp of cinnamon
~Sprinkle this mixture by the heaping spoonful over the top of the apples evenly, then cut butter into 1/4 inch wide pads and distribute over the top evenly.
~Bake at 375 degrees for 45min to an hour or until the top in a light golden brown and the apples are soft.




What you'll need:

2 Cups of Pamela's Pancake and Baking Mix (Firmly Packed)
1 teaspoon of Baking Soda
1 teaspoon of Sea Salt & Pele Pepper Hot Mama Sommer Salt (you can use it course, or grind it finer)
1/4 teaspoon Cinnamon
1/2 cup of melted butter or coconut oil
3/4 cup Pure Maple Syrup
1 egg
1 teaspoon vanilla extract 
6-8 oz chocolate chips

What you'll need to do:

~Preheat your oven to 350 degrees
~In a Medium bowl, mix together all dry goodies
~In a different medium bowl, Mix together all the wet goodies
~Mix in the wet with the dry, then add the chocolate chips and set in the fridge for 5 minutes
~Put a layer of parchment paper down on 2 baking sheets and spoon dough onto the baking sheets, leaving a couple inched between.
~Bake for 15 minutes or until the edges are a dark golden brown
 



Gluten Free Spiced Apple Crisp

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