GF Granola

Get your hippy gear out of storage! Peace and Love, man!
After a ton of research and gathering of the ingredients, we are very happy with this recipe for granola!
Use your own imagination and create a different treat by using a variety dried fruits or nuts even chocolate chunks can be added after the granola has cooled.

1 cup walnuts pieces
1/2 cup pecans pieces
1/2 cup sliced almonds
1/2 cup chopped hazelnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup quinoa flakes
1/2 cup flax meal
1/4 cup sesame seeds
1/4 cup coconut flour
1 cup raisins
1 cup coconut chips (or flakes)
1/4 cup coconut oil
1/2 cup maple syrup
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 egg white, whisked (omit for vegan option)

Preheat oven to 300 degrees. line cookie tray with parchment paper.
Combine dry ingredients: nuts, seeds, flakes, raisins and coconut, in large bowl.
Combine coconut oil & maple syrup in a pan over low heat until melted. Add salt, vanilla and cinnamon. Pour over nut mixture and combine well. Add egg white and combine, making sure everything is coated.
Transfer granola to the cookie sheet in one even layer. Bake 20 minute. Stir. Bake another 5 - 10 minutes. Don't let it burn, but you want it to be crisp and golden.
Remove from oven and allow to cool. Break into chunks and store in an airtight container. Best eaten within a couple weeks! Sprinkle on yogurt, serve with berries for breakfast or just eat it like a snack.

Gluten Free Chinese Style Vermicelli

Amazing brown rice vermicelli noodles we found in the local Safeway have widened our scope of gluten free cooking once again. The brand is Peacock and they are just delicious.

3/4 lbs coho salmon, boned & cut into 1/2 x 3" slices
2 Tbsp GF oyster sauce
2 1/2 Tbsp GF soy sauce
2 Tbsp rice bran oil, or other cooking oil
1 sweet orange pepper cut in strips
2 hot Thai peppers (remove 1/2 of the seeds)
1 cubic inch of fresh ginger, julienne
4 drops sesame oil
1 tsp galangal dried (a very nice spice)
1 package Peacock brown rice vermicelli
1/2 boiling water or broth
Put the brown rice vermicelli in room temperature water to soften while you prepare everything else.
Put the salmon in a bowl and pour the ginger, thai pepper, galangal, oyster sauce & soy sauce over it. let sit a bit.
Warm the oil in a large pan or wok with lid. Saute the peppers briefly. Add the salmon & it's sauce and stir well. Add vermicelli (drained) and stir well. (optional: add chopped cilantro)
Pour 1/2 cup boiling water over the noodles and put the lid on the pan for a couple minutes to steam while you set the table.
Serve right away.

PB & J cookies

"Deliciously, crazily good cookies"
"Nutritional snacking cookie that tastes good"
"Peanut butter power house"
"Breakfast of champions"
"We be jammin'"

These are a few comments we have had about these original Gluten-Free cookies. My friend David is going to take a batch when he goes on his Vancouver Island tour with his bicycle.

Preheat oven to 350F. Line cookie sheets with parchment paper or silicone tray liners. Pour boiling water over currants if they seem dry. Let stand a few minutes and then drain well.

2 cups quinoa flakes
1 cup brown rice flour
1 cup millet flour
1 1/2 tsp cinnamon
1 tsp salt
2 tsp baking soda

1 cup butter softened
1 1/2 cup crunchy peanut butter
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs

1 1/2 cups currants (soaked and drained if dry)

1 cup homemade strawberry jam**

Mix the dry ingredient in a bowl and set aside.

Cream butter, peanut butter and sugars until light. Add egg and vanilla and mix well. Stir in dry ingredients and then stir in the currants.
Form the cookie dough into 1 1/4" - 1 1/2" balls and place on cookie sheets about 2 inches apart. Carefully make a small depression in the middle of each cookie. My grandson loves to do this with his thumb, being careful not to push all the way through the cookie.
Spoon about 1/2 tsp of strawberry jam into the hollow.
**Yes you can make your own strawberry jam... it's the easiest! 
Bake in the middle of the oven for about 12 - 14 minutes. Let cool on the cookie sheet a few minutes (so they stay moist) and then cool completely on wire racks.
Makes about 6 dozen cookies. 

sunshine shortbread cookies

Today was the last day of our Ottawa trip and we are so sad to go! What a wonderful time with both our families.
Airports are a lot more fun if you bring your own cookies, so today's cookie is a citrus shortbread. And this recipe makes enough to leave a big jar of cookies behind.

1 pound butter, soft
1 cup icing sugar
1 tsp vanilla extract

1 cup white rice flour
1 cup brown rice flour
1 cup cornstarch
1/2 cup tapioca starch
1 tsp xanthan gum

finely grated zest from: 1 lemon, 1 lime and 1 orange

Heat oven to 300 F. Prepare a couple cookie sheets with parchment paper. 
Beat the butter until very soft. Add icing sugar and beat until fully incorporated and light. Add vanilla and beat in.
Mix dry ingredients and add to butter mixture. Beat until fully incorporated. Add the zest from the lemon, lime and orange.
Drop from a small teaspoon onto the parchment paper covered cookie sheets. Flatten slightly with a corn starch dipped fork.
Place the cookie sheets in the fridge for a few minutes before putting them in the oven.
Bake at 300 F for 14 - 18 minutes or until just turning light beige.
Remove from oven and let cool on wire racks before putting them in rigid containers and bringing through security. (don't want to let the cookies get crushed!)