No Bake Peanut Butter Balls

Growing up, my mom used to make something similar to these but I think the main ingredient was powdered sugar and we just do better on natural sweeteners.  These are a quick, easy, fun treat to make with the kids.  Sorry, no pictures.  I meant to take some, but they were gone before the camera came out...this often happens!  I know pictures are nice, but I've just got to face the fact that as a busy mom, sometimes it just doesn't happen.  =)

Peanut Butter Balls
(gluten, dairy, egg, soy, tree nut free, vegan)

1 c. almond flour
1/2. roasted peanut butter (we like maranatha or trader joe's brand--just peanuts and salt)
1/4 c. tapioca starch
1/4 c. agave nectar
2 tbsp. coconut or grapeseed oil
1 c. finely crushed GF chex cereal OR GF icecream cones (i had some broken cones to use up, yum!)
1/3 enjoy life mini chocolate chips

In a bowl, combine almond flour, peanut butter, tapioca starch, agave nectar, and oil.  Stir well.  Dough should be thick, not sticky.  You may need to add another tbsp or two of tapioca.  Add crushed cereal and chocolate chips.  Roll into balls and place on plate.  Refrigerate for an hour or two before serving, if you can keep your kiddos out!  We also like these frozen.

Variation:  Sub honey for agave and raisins for chocolate chips.

Gluten Free Rice Chex Treats

Similar to Rice Krispie treats, these are great for a quick summer snack.  We don't make these often, but when we do, they don't last long.  If you use the coconut oil, then these are also dairy free as well.  Sorry no pictures--these were gone long before I remembered the camera!

GF Rice Chex Treats

6 tbsp coconut oil or butter

1-10 oz bag large marshmallows

(walmart, kraft and campfire

are all gluten free)

6-7 c rice Chex gluten free cereal

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch greased pan. Cool. Cut into 2-inch squares. Best if served the same day.

Trail Mix Popcorn

I threw this  together for a family gathering that was featuring multiple types of popcorn--kettle, peanut butter, and pink popcorn, to name a few.  We served them in cute little paper bag baskets.  They were an especial hit with the kids.

TRAIL MIX POPCORN
8 c. popped corn
1/2 c. maple syrup
1/2 c. cranberries
1/2 c. coarsely chopped nuts (hazelnuts, pecans, almonds)
1/2 c. chocolate chips (I use Enjoy Life brand)
sea salt to taste

Heat maple syrup over a medium low heat.  Bring to a boil and boil for about 2 minutes.  With popcorn in a large bowl, pour maple syrup carefully over popcorn and carefully stir.  Add cranberries and nuts; mix.  Add chocolate chips and barely mix in.  Pour into a 9x13" pan, salt, and freeze to cool completely.  Store in an air tight container. 

Classic Gluten Free Banana Bread (or Muffins)

Pre-Gluten Free Era in our home, I had a banana bread recipe that was just right; good with nuts or without, made with whole wheat and honey.  I've been working on a replacement for some time and I think this is it!  We've made these three times this week and with various flour mixtures and they are very forgiving. 
The first attempt had tapioca starch and lots of sorghum.  The next attempt had no starches added at all as I had run out, and the last attempt had very little sorghum.  It even doubles beautifully, yay!

Classic Banana Bread and Muffins--Gluten, Dairy, and Egg Free

PREHEAT OVEN TO 350 DEGREES

CREAM:

4 bananas
1 c. honey
1/2 c. coconut oil
1 tbsp. apple cider vinegar
1/2 c. water

IN A LARGE BOWL, MIX:

2 1/2 c. gluten free flour (I used millet and brown rice)
1/2 c. sorghum
1 tbsp. Ener-G egg replacer
1 tsbp. cinnamon
1 tsp. unrefined sea salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. xanthan gum
1 c. pecans, optional

ADD WET INGREDIENTS TO DRY AND MIX WELL

FOR MUFFINS:

Pour into muffin cups and bake for 25-30 minutes.  Tops should crackle a bit.  Makes 2 dozen.

FOR BREAD:

Pour into  2 greased bread pans and bake for 45-55 minutes, or until toothpick comes clean and top is crackled.  Let cool in pan 5 minutes; remove and allow to cool fully.

peanut butter chocolate ganache frosting

This goes well on brownies or cake.  For cupcakes, I dip the tops in the warm frosting.  Easy-peasy.  The recipe makes enough for one 9x13" pan of brownies, but I double for cake.

Peanut Butter Chocolate Ganache

1 tbsp. coconut oil
1/4 c. agave
1/4 c. peanut butter
3/4 c. chocolate chips (I use enjoy life brand)

In a small saucepan, over a low flame, gently melt ingredients together, adding chocolate chips last.  Remove from heat as soon as melted.  Spread over brownies, dip cupcakes, or frost cake.