Chocolate Sunflower Bars

I don't even remember if we have tried this recipe.  I found it written down in one of my old notebooks.  Posting it here so we can find it and try it.

1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips

Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar.  Press this mixture into an 8 x 8 baking dish.

In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended.  Pour in the 8 x 8 dish with the graham crust.  Chill in the refrigerator 1-2 hours.  Cut into 16 bars.

Tropical Rice Pudding with Pineapple & Honey

I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs.  You might like it because it uses. . . . PINEAPPLE!!!!!!

3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews.  You might try pumpkin seeds or sunflower seeds.

In a medium heavy saucepan, bring the milk, rice and sugar just to a boil.  Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt.  Spoon into bowls, top with pineapple and drizzle with honey.  Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.

Double Chocolate Chip Cookies

"More Chocolate is always better."  Hannah Bray

Heat oven to 350 degrees.

The dry goods, wisk together in bowl, set aside:

2 1/4 cup gluten free flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp xanthan gum

1/3 cup cocoa

The egg replacer, wisk together in a small bowl and set aside:

3 tsp. Ener-G Egg Replacer

5 T. water

The moist goods, cream together in a large bowl until creamy:

1 cup Spectrum Shortening or Earth Balance Soy Free Buttery Spread, or a combination of the two

3/4 cup brown sugar

3/4 cup white sugar

2 tsp. vanilla extract

The 2nd chocolate:

1 10 oz bag Enjoy Life Chocolate Chips ready to add last.

Slowly add the egg replacer mixture to the creamy sugary "butter" mixture.  Gradually add the dry goods.  Stir in chocolate chips.  Drop by tablespoonful onto ungreased baking sheets.  Bake for 12-15 min.

Do not overbake.  Less time, softer cookies; more time, crunchier cookies.

Makes about 5 dozen small cookies (as seen in the photo above) when I used a 1 tablespoon small scooper.