What are your favourite wheat-free & gluten-free recipes?

Peanut Butter Cookies
1 cup sugar
1 cup peanut Butter (not the runny kind, use Skippy or Jif)
1 egg
1 tsp vanilla

Preheat oven at 350 degrees.

Mix, roll into 1″ balls and place (2″ apart) on cookie sheet. Flatten with a fork in a crisscross pattern (#)

Bake for 10 to 12 minutes. Let cool in the pan before removing them.
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Gluten-Free, Vegan Peanut Butter Chocolate Chip Cookies
Makes 15 – 20 cookies

1 1/2 tbsp flax seed meal
3 tbsp water
1 cup creamy peanut butter (Skippy or Jif)
1 cup sugar (or 1/2 c sugar, 1/2 c Splenda)
1/2 tsp vanilla
1 tbsp cornstarch
1/2 cup chocolate chips

In a coffee cup, whisk together (using a fork) the flax meal and water. Allow to sit 3-4 minutes, to gel.

In a medium mixing bowl, Mix thoroughly the peanut butter and sugar.
Add and mix thoroughly, the flax seed meal mixture, vanilla, and cornstarch.
The cookie dough will be stiff.

Stir in the chocolate chips very gently.

Preheat oven to 350 degrees.

Using a tablespoon, Scoop the cookie dough, flatten very slightly onto an ungreased cookie sheet about 2 inches apart from each other. (The cookies will keep the same size and shape as they are when you put them on the sheet.)

Bake cookies in oven for 12 – 15 minutes. They are done when the edges are slightly brown. Remove from oven. They will be soft, but will firm up as they cool. Let the cookies cool for 10 – 15 minutes before removing them from the cookie sheet onto the cooling rack.

Optional: Cookie dough can go into the refrigerator or freezer (thaw before using) to bake later.
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Almond Spice Cookies
2 cups almond meal (with skins works fine)
1 1/2 tbsp apple pie spice or 1 tsp cinnamon
1/2 tsp nutmeg
pinch of cloves
1/2 tsp salt
1/2 cup sugar equivalent
1 large egg
1/2 tsp vanilla (or almond extract)
Sliced almonds (optional)

Preheat oven to 325 F.

Combine all dry ingredients — a whisk works well. Add the wet ingredients, and combine well, until mixture has formed a large ball.

Combine all dry ingredients — a whisk works well. Add the wet ingredients, and combine well, until mixture has formed a large ball.

Form balls about one inch in size. Flatten with hands or a spoon to about 1/4 inch thickness. Sprinkle powdered sweetener on the tops. Place on baking sheet covered with parchment or silicone mat. (Alternatively, grease the baking sheet.) Top with sliced almonds, if desired.

Bake for 10 to 12 minutes, or until cookies are slightly brown on bottom.
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Chocolate Cake with no Flour
This is a decadent chocolate cake.
8 servings

1 1/2 cups semisweet chocolate chips
3 cups of canned chickpeas (garbanzo beans) drained and rinsed.
6 eggs (or 1 1/2 cup egg beaters)

1 1/2 cup sugar (or 1/2 cup sugar, 1 cup Splenda)
1 1/2 teaspoon baking powder

1 1/2 tablespoon powdered sugar
Raspberry preserves or Strawberry is good too!

In a small bowl melt the chips in the microwave 2 minutes on medium.

In a blender or food processor combine chickpeas, eggs, sugar, baking powder and mix until smooth, then add the melted chocolate blend and mix until smooth.

Pour into 2 8×10 pans, bake at 350* until knife inserted 1/2 way comes out clean.

Top with raspberry preserves and powdered sugar.
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These are really good and can cut it up and bake, eat like tortilla chips.
Corn Tortillas
2 cups blue or yellow corn Masa Harina*
1 teaspoon salt
1 2/3 cups boiling water

Combine Masa Harina and salt in a medium size mixing bowl. Add boiling water and stir until dough resembles thick, cooked cereal. Wet hands and form dough into balls the size of an egg. Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.

Heat griddle or skillet on medium high heat. Place each tortilla on the griddle and cook for approxaimately 1 minute on each side.

*Masa Harina is available in the cereal section of most grocery stores.
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