Archive for November, 2014

November 3, 2014

No Bake Granola Bars

Gluten-free, dairy-free, Feingold Stage 1, and no nuts so they’re safe to take to school. Bless the creator of these snacky treats.


2 cups (200 g) certified gluten free old fashioned rolled oats (Bob’s Red Mill)

1/2 cup (60 g) certified gluten free oat flour (can just process fashioned rolled oats into flour in a blender or food processor)

2 cups (60 g) gluten free crisp rice cereal (like Erewhon brown rice cereal)

1/2 cup (40 g) unsweetened coconut chips (large flakes)

4 tablespoons (56 g) virgin coconut oil

1 cup (218 g) packed light brown sugar (C&H or Domino for us)

1/2 teaspoon kosher salt

1/2 cup (168 g) honey (not clover honey)

1 teaspoon pure vanilla extract (McCormick)


Line an 8-inch square baking dish with crisscrossed sheets of unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside. In a large bowl, place the rolled oats, oat flour, rice cereal and coconut chips, and mix to combine well. Set the bowl aside.

In a medium-size heavy-bottom saucepan, place the coconut oil, brown sugar (or coconut palm sugar) and salt, and cook over medium heat, stirring occasionally, until the mixture liquifies and comes to a simmer. Cook, undisturbed, for 45 seconds more, and then remove from the heat. Add the honey and vanilla, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly, until no longer hot to the touch. Create a well in the center of the dry ingredients in the large bowl, pour in the warm sugar mixture and mix throughly, working quickly to prevent the warm sugar from sticking to the bottom of the bowl. Continue to mix until all of the dry ingredients have been absorbed into the mixture.

Transfer to the prepared baking dish and press very firmly into an even layer. Allow to sit at room temperature until cool and set before lifting out the bars by the overhung pieces of parchment paper. To speed the cooling and setting process, you can place the baking dish in the refrigerator. Place the bars on a cutting board and, using a large, sharp knife, cut into 12 rectangles. Wrap each bar separately and store at room temperature until ready to serve.

November 1, 2014

Roasted Chicken with Root Vegetables

Though I must admit, I can’t help but wonder if this could be achieved in the crockpot instead. Crockpot is much less scary. *hehe* But hooray for a recipe where we don’t have to alter anything to make it safe for us! (definitely worth checking out for the step by step photos)


1 (8 lb.) chicken
1 lb. carrots
1.5 lbs. red potatoes
3 med. turnips
1 med. onion
1 med. sweet potato
1 whole bulb garlic
2 med. lemons
5 Tbsp olive oil, divided
2 tsp dried thyme, divided
to taste salt and pepper


Allow the chicken to thaw, if frozen. Remove the neck and gizzards, rinse well, and allow the chicken to come to room temp.
Meanwhile, wash, peel and chop the vegetables into large chunks. The lemons can be quartered but not peeled. The garlic bulb can be broken up into individual cloves but does not need to be peeled (easy!). Simply remove any extra papery outside bits.
Place all of the vegetables, half of the garlic cloves and half of the lemon pieces in the roasting pan. Drizzle 3 Tbsp of olive oil over the veg, along with 1 tsp of thyme and some salt and pepper. Toss to coat.
Preheat the oven to 425F. Sprinkle half a tsp. of dried thyme inside the cavity & stuff with the remaining pieces of lemon and garlic. Place chicken on veg & pat dry. Drizzle the remaining 2 Tbsp of olive oil over the chicken and smear it all over the surface. Sprinkle with the remaining ½ tsp of thyme, salt and pepper.
Place the roasting pan in the oven and roast at 425 for 45 minutes. Remove it, reduce the heat, stir the veggies, and roast for another 45 minutes. Check temp. If the chicken is not up to 160 degrees, roast for an additional 45 minutes or until 160 F. Allow the chicken to rest 10 minutes prior to carving to let the juices redistribute.

November 1, 2014

Chocolate Pumpkin Pizookie

Since the deep dish cookie pie was such a hit, I’m betting this will be too. And as a bonus, it’s Stage 1! (The deep dish cookie pie was on hold until we can get apples back in.) (Found here: ) Adding our brands in italics…

2 cans white beans or garbanzos (drained and rinsed. 500g total, once drained)(any that lists only beans/water/salt)
1 cup quick oats (Bob’s Red Mill GF is likely what we’ll do. Not officially on the list, but good remarks in the forum, and a lot of their other products have been officially researched and okayed)
1/4 cup pureed pumpkin (or butternut squash or sweet potato)(plain pumpkin puree from a can should work.. NOT the pie filling)
2 tsp pure vanilla extract (any that’s just vanilla & alcohol.. McCormick’s is labeled GFCF)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp cinnamon
3 tbsp vegetable oil or coconut oil
1 and 1/2 cups brown sugar (C&H or Domino for us)
1 cup chocolate chips (Enjoy Life, to keep it GFCF & therefore safe for all of us)

Blend everything except the chips very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.