Gluten Free and Vegan Carob Chip Oatmeal Cookies

Ooooh baby! Life can’t get any better when I have warm gluten free, dairy free, egg free and cane sugar free cookies cooling on a wire rack in the kitchen. I have been making variations of these for over a year now and I have always just made them by randomly throwing some things into a bowl and somehow it has always worked, but now I have formulated an actual recipe to share! It’s still a little rough around the edges, but I really love it! If you aren't a fan of carob and can do sugar and dairy, you can always replace with chocolate chips. This recipe makes a dozen cookies, so it's not a huge batch (you can always double it!) but just enough if you aren't making them with the intention of sharing...

Carob Chip Oatmeal Cookies

Preheat oven to 350

In a large bowl mix together the dry ingredients:

½ cup Bob’s Red Mill Gluten Free Flour
¼ cup Sorghum Flour
½ tsp Xanthan Gum
½ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Salt

½ tbs Ener-G Egg Replacer mixed in a separate bowl with
1 ½ tbs warm water. The mixture will become frothy and then add the other wet ingredients:

½ cup Agave Nectar
3 tbs Olive Oil
½ tbs Vanilla

Pour the wet ingredients into the dry and stir to combine until smooth. Then add:

1 ½ cups Bob’s Red Mill Gluten-Free Rolled Oats
½ cup Dairy and Sugar Free Carob Chips (available at Market of Choice)

Spoon the dough onto a cookie mat that is lined with a baking mat or parchment paper. Bake on the center rack for 12-15 minutes until they are the texture you desire and then cool on a cooling rack.

Enjoy!

Basil Love.

In March I planted five tiny little basil seeds and did not think anything would ever become of them. Mostly because I am famous for killing off plants by dehydrating them and then excessively watering them in the hopes to bring them back to life. I have not quite figured out when they die during my two-step plant care. Anyway, I am beyond trilled to have basil just shooting right up (even if the 5th seed never sprouted). I can happily say I am about to transport it to our outdoor herb garden in the hopes of having abundant basil this summer!

On that note, I love basil. It is my favorite herb and I can never get enough of it. So one day I was thinking about how great homemade pizza with basil sounded (I spend a lot of time contemplating food). So, I just whipped some up! It was gluten free and vegan and oh so delicious. If you are looking for a good pizza crust recipe - I don't have one... yet. If you are looking for a good pizza mix - I do have one! Bob's Red Mill GF Pizza Crust is very good and I simply replace the egg with flaxseed meal and water.

1 tablespoon of flaxseed meal plus three tablespoons of water = 1 egg. Just stir it and let it sit for a minute or two before adding in place of an egg.

Anyway, it was really awesome pizza. It had basil, onion, tomato, kalamata olives, pine nuts and pizza sauce.

So if you are hankering some GF/vegan pizza, give "Bob's" a try!!