Chocolate Caramel Oatmeal Chews

I made these a few nights ago as a special dessert for a friend and they were INCREDIBLE!!!  When I was first diagnosed with Celiac disease, I was bummed that I wouldn't be able to eat my absolute favorite dessert from Chili's anymore, their Paradise Pie!  I kept telling myself that I would have to make a gluten-free version of it, for special occasions (if I made it too often, I would have to buy a new wardrobe).  This is it!!!  Just warm a piece in the microwave for about 15 seconds, top with vanilla ice cream and if you ask me, it's even better than Paradise Pie!!

Enjoy!

Kirsten

PS: The recipe comes from the new Pampered Chef Favorites Made Gluten -Free cookbook.

CHOCOLATE CARAMEL OATMEAL CHEWS

2 cups gluten-free quick or old-fashioned oats

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour, divided

3/4 cup packed brown sugar

1 teaspoon xanthan gum, divided

1 teaspoon baking soda

1 cup butter (2 sticks), melted

1 cup Mrs. Richardson's Butterscotch Caramel Topping

1/2 cup pecans, coarsely chopped

6 ounces Nestle Semi-Sweet Chocolate Morsels

1)  Preheat oven to 350F.  Lightly brush a 13x9" rectangular pan with vegetable oil (or spray with Pam).

2)  Combine oats, 1 1/2 cups of the flour, brown sugar, 3/4 tsp. of the xanthan gum and baking soda in a mixing bowl.

3)  Add the melted butter and mix until crumbly.  Reserve 1 cup of the crumb mixture and set aside.

4)  Press remaining crumb mixture onto bottom of pan.  Bake 15-18 minutes or until light golden brown.

5)  Meanwhile, combine caramel topping, remaining 1/4 cup flour and remaining 1/4 tsp. xanthan gum in a small bowl and whisk until smooth.  Drizzle over crust; carefully spread to edges.

6)  Add pecans and chocolate morsels to reserved crumb mixture; sprinkle evenly over caramel mixture.  Bake 16-20 minutes or until golden brown and bubbly around the edges.

7)  Remove from oven.  Cool completely and cut into 24 bars.

NOTES:

~I used old-fashioned oats.

~I did not use Bob's Red Mill Flour.  The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~These are easier to cut when they are still a little warm.  I also recommend removing them from the pan when they are a little warm and transferring them to a container or covered plate for storage.  The caramel hardens, especially along the edges of the pan and it makes them hard to remove.

~When heating in the microwave, do so for no longer than 20 seconds and top with vanilla ice cream!

Sesame Ginger Chicken

Tried this for dinner tonight and it was delicious!  The chicken was so tender and flavorful and you could cut it up with a fork.  I realized at the last minute that I didn't have any sesame seeds, so I made it without them and it was still delicious.  For my kids, I just pulled out some meat, shook the veggies off and let the sauce drip off.  I gave it to them plain with white rice and green beans on the side.  The hubby and I put the sauce over our rice - yummy!

Enjoy!
Kirsten

PS:  This recipe comes from The Autism Cookbook (101 Gluten-free and Dairy-free Recipes)

SESAME GINGER CHICKEN

5 boneless, skinless chicken thighs
1/2 cup roasted sesame oil
3 tablespoons fresh ginger, peeled and finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 cup water
5 garlic cloves, minced
1/2 green pepper, chopped
3 whole green onions, sliced
1/4 cup roasted sesame seeds

1)  Wash chicken thoroughly and drain excess water.

2)  Remove excess fat with a knife and discard.

3)  Combine meat, sesame oil, ginger, salt and black pepper in a bowl.  Mix thoroughly.

4)  Brown the chicken (with the sauce) on each side in a hot skillet (do not use additional oil).

5)  Reduce temperature to medium-low.  Add water and cover tightly.  Simmer 30 minutes or until chicken is tender.

6)  Scatter garlic, green pepper, green onions and sesame seeds over top of the meat.  Do not stir.

7)  Cover tightly again and simmer on low for an additional 15 minutes.

NOTES:

~I use kitchen shears to cut the fat off the chicken, it's much easier than using a knife!

~Mine did not take 30 minutes - only about 20.  (Plus the additional 15 at the end.)

Can't Believe It's Gluten Free Banana Bread

Don't laugh, but I got this banana bread recipe from a Banana Nut scented jar candle that I picked up at Woodman's!  The recipe wasn't gluten free, so I changed it a bit, but it turned out super moist and delicious!  You'd never know it was gluten free!

Enjoy!
Kirsten

CAN'T BELIEVE IT'S GLUTEN FREE BANANA BREAD

1 3/4 cups gluten-free flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup shortening
2/3 cups sugar
2 eggs, beaten
1/4 cup applesauce
1 teaspoon vanilla
3 small ripe bananas, mashed (about 1 cup)
1/2 cup chopped nuts (optional)

1)  Cream the sugar and shortening.  Add the vanilla, eggs, mashed bananas and applesauce.

2)  In a separate bowl, combine the flour blend, baking powder, baking soda, xanthan gum and salt.

3)  Add the dry ingredients to the banana mixture and blend well.  Stir in the nuts (optional).

4)  Bake in greased 9x5 inch load pan at 350F for about an hour.

5)  Cool on wire rack before slicing.

NOTES:

 ~The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~Chocolate chips would be awesome in this recipe too!

Cherry Almond Coffee Cake

This is one of my all time favorite sweet treats!  The original recipe is not gluten free, so I decided to try making it with my favorite g-free flour mix and it was TO DIE FOR!  If you like almond flavor and cherries - you are going to love this one!

Enjoy,
Kirsten

PS: The recipe came from my sweet friend Michelle.

CHERRY ALMOND COFFEE CAKE

1 cup butter (unsalted)
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups gluten-free flour mix
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 can cherry pie filling

Icing:

1 cup powdered sugar
1 tablespoon melted butter
1/4 teaspoon almond extract
2-3 tablespoons milk
Sliced almonds - optional

1)  Preheat oven to 350F.  Grease a 15x10x1 inch pan (cookie sheet).

2)  Cream butter and sugar.  Add vanilla and almond extract, then add one egg at a time, beating well after each.

3)  Mix dry ingredients separately, then add to the creamed mixture.

4)  Reserve 1 cup of batter, spread remaining batter in the cookie sheet/pan.

5)  Spread the cherry pie filling over the batter, then drop "blobs" of the remaining 1 cup of batter over the cherries (this will give it a marbled effect when it bakes).

6)  Bake for 30-35 minutes or until very lightly browned on sides and top.

7)  Drizzle powdered sugar icing over the top with a spoon while it's warm.  Sprinkle sliced almonds on top if desired.

8)  Cool well before cutting.

NOTES:

~The gluten-free flour mix that I used is from the cookbook "Recipes for Gluten Free Kids", it's on my blog under Gluten Free Flour Mixes and it's titled "Gluten-Free All Purpose Flour Blend" - just make sure you don't use the one that says "For Bread".  Also, for the flour blend, it says to use either Almond Flour or Coconut Flour; I use Coconut Flour in mine, but I'm sure either would be just fine.

~The original recipe does not call for xanthan gum, so if your non-g-free friends want the recipe, just take that out and use 3 cups of all purpose flour.

~The original recipe calls for 3 tablespoons of milk, but I find that closer to 2 is enough to get it the right consistency.  Also, I use vanilla almond milk instead of cow's milk.

~The dough will be very sticky and when you spread it out in that size pan, it will seem thin and hard to spread.  Just make sure you spread it as evenly as you can.  If it doesn't quite touch the edges of the pan, it's okay, it will spread out as it cooks.