Gluten Free Vanilla Mint Ice Cream

This mint ice cream is so amazing that it doesn't even need any chocolate.  It tastes so much better than store bought mint ice cream!!

Ingredients:
2 cups vanilla ice cream
large handful of fresh mint leaves, washed and stems removed

Instructions:
Put the mint leaves and ice cream in your food processor, and pulse until it starts to come together.  You will have to stop and scrape down the sides of the bowl frequently.  When it starts to mix well, turn the food processor on high and let it spin for about 20-30 seconds...until it is completely smooth and combined.  Serve immediately, or store in the freezer.

Notes:  This is kind of cheating because I didn't make the actual ice cream....but when you serve this, feel free to announce that you "made it" because technically you did.  Its very impressive at a dinner party, served alongside tiny flourless chocolate cakes.

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Gluten Free Bittersweet Chocolate Macadamia Nut Cookies

These are my new favorite treat!  I wanted to try a cookie using coconut palm sugar instead of regular white/brown sugar.   It gives the cookie a much darker color, a slightly deeper taste, and less of a blood sugar spike due to the lower glycemic index of the coconut sugar. (Note:  You can substitute regular brown sugar if you can't find coconut sugar)  I added the macadamia nuts because I love how the saltiness of the nuts contrasts with the slightly sweet dark chocolate.  This is very much an adult cookie....it is not overly sweet.  My 3 year old did ask for seconds though :)

Ingredients:
1 cup certified gluten-free oat flour   (I make my own using rolled oats in the food processor...so easy and inexpensive)
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup cornstarch
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 cup coconut palm sugar
1 cup melted butter (2 sticks)
2 eggs
2 TB whole milk
1.5 tsp vanilla
1.5 cups bittersweet chocolate chips
1.5 cups chopped macadamia nuts (I chopped these in the food processor as well)

Instructions:

Using a whisk, mix your flours, cornstarch, xanthan gum, salt and baking soda together in a small bowl.  Set aside.

In your stand mixer using the paddle attachment on low speed, mix the melted butter and coconut sugar.    Add in the eggs, milk and vanilla.  Slowly add your dry ingredient mix to the mixer bowl....mix until well combined.  Add in your chocolate chips and macadamia nuts on the "stir" setting until they are just mixed in.

Chill the dough in the fridge for 30-45 minutes.  Preheat your oven to 375 degrees.  Drop by rounded tablespoon onto a baking sheet.  Bake for 10-11 minutes.   Makes about 39 cookies.

Notes:  The only word I can use to describe eating one of these is heavenly.  Its the kind of cookie you want to snack on with a cup of tea....every single day of the week :)

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Gluten Free Vanilla Berry Kale Smoothie

Ingredients:
Kale, washed and torn into pieces, stems removed
1/2 large banana
Berries (strawberries, blueberries, raspberries, etc)
1 large scoop vanilla gelato (or ice cream)

Instructions:
Fill half of a large dinner plate with kale.  Fill the remaining half of the plate with a large scoop of vanilla gelato and the fruit.   Dump everything into a blender and puree until smooth.  It makes one martini glass full (or one sippy cup....about 8 oz).

Notes: 
I am trying to sneak kale into my son's diet.  This is attempt #1, and honestly, I could just stop right here and make this forever.  Don't be fooled by the blah color....it is amazing!   The thing that surprised me most was how much food was on the plate to start with, vs. the small quantity of smoothie that we ended up with.  I plan to make this over and over again, probably changing up the recipe a little each time.  You can really use whatever you have on hand.  Next time I am going to try chocolate....

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Gluten Free Peanut Butter and Jelly Bars

Ingredients:
1.5 cups peanut butter (full fat...don't use low-fat)
1/2 cup coconut flour
1/4 cup whole milk
1.5 cups certified gluten free rolled oats
3 TB ground flax
4 eggs
1/2 cup melted butter (1 stick)
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2/3 cup Jam or Jelly (I use a berry mixture:  blueberry, strawberry, raspberry, blackberry....but grape jelly would work too)

Instructions:
1.  Preheat oven to 350 degrees.  Grease a 9x13 inch baking dish with butter.  

2.  In your stand mixer with the paddle attachment on low, mix everything (except for the jam) together until well combined.

3.  Using your hands, spread 2/3 of the batter into your greased baking dish. Spread the jam over this (again, easiest to use your fingers but you could also try a knife).  Crumble the remaining batter over the jam so it is evenly spread (see photos above).  Once all of your batter is crumbled on top of the jam, gently press down with the back of a spatula to flatten the crumbles slightly (to prevent tiny peaks from burning on top).

4.  Bake for about 38 minutes.  Cool completely before cutting into bars.

Notes:  These are so fun and really delicious!   They also pack very well for a picnic or plane ride.   Make sure you use a jam that has fruit listed as the first ingredient....not sugar!

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Rosettes (+ Gluten Free Version)

Rosettes are wonderful. They are light, crispy, and slightly sweet.  They are like a certain type of potato chip, you can’t eat just one. They are considered to be a Christmas type cookie, but I will and have made and eaten them anytime, yet I don’t fix them often enough to have invested in a deep fat fryer.  Such a piece of equipment makes keeping the oil temperature constant a much easier job.  So I borrowed my friend’s fryer, and as a thank you took over a plate of rosettes.  She had never heard of them before and she was thrilled.  She wants the recipe.  Let’s get started.Ingredients:
2 eggs
1 Tbs. sugar
¼ tsp. salt
1+ cup all-purpose flour, sifted
1 cup milk (I used ½ cup evaporated milk + ½ cup water)
1 tsp. vanilla
2-3 quarts canola oil
Powdered sugar

Deep fat fryer (or a heavy sauce pan and thermometer)
Rosette irons
Paper towels
Cookie sheets
Knife
Tongs
Fork or whip
Bowl

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