Gluten Free chocolate chip cookies
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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