Snap, Crackle, & Pop Your Cherry Surprise. Rice Treats

Gluten Free Cherry Chocolate Rice Crispies. 

These tasty treats can be made both vegan or carnivorous... LoL Either way they are gluten free!!! Not sugar free unfortunately :( 

What you will need ;

8-10 C. Kellogg's Rice Crispy Cereal
½ C.      Grape Seed oil
16oz.    Marshmallows 
1pkg.    Cherry Kool-Aid Mix, no  sugar added. 
About 18 Soft-Chew Cherry Flavored Candies.
⅓ C.      Dark Chocolate
Parchment Papper, Cookie Sheet, & a Flat Wooden Spoon
Extra Oil for your hands.

In a large saucepan, heat oil on medium high & also make sure to spread it around the edges.
Add marshmallows & stir with wooden spoon until almost melted.
Add the Cherry Kool-Aid pkg, stirring until blended well.
Remove from heat, & add the Crispie Rice Cereal. 
Oil your hands, & dig in for a handful, (be careful it's hot!)
Place 1 of the soft candies in the middle of your hand full & scrunch the mixture around the candy & form into a ball.
Place each 1 on the pertinent paper.
You should have just enough to make 18 balls.
Melt the chocolate in a plastic baggy, put a small hole in 1 corner.
Then squeeze & drizzle over all the balls.
let cool until chocolate hardens, & then you can store in your cookie jar, (if they make it that far!) 

Last & final step, make sure you grab a friend & enjoy =)

Turn The Key Lime Pie

Gluten Free, Vegan, & Sugar Free Key Lime Pie. 

For the crust you will need;2.C.   Pitted Dates, soaked.

 

1½.C Cashews.
½.C.  Coconut Flour. 
¼.ts.  Sea Salt. 

I processed the dates and cashews in my Magic Bullet, and then mixed all of the ingredients together. 
You can definitely use a food processor instead.

Poor the sticky mixture into and 9" pie dish.
I used a 2" deep Pirex dish.
Oil your hands with a little grape seed oil, and have fun pressing it into the pan, about a ¼" thick.
Set aside.

For the filling you will need;

The Juice from 10 Limes.
4 large Hass Avocados. 
¾.C. Coconut Oil.
1.C.  Agave Nectar.

Add all ingredients to a food processor and blend until very smooth and creamy!!
It should have the same appearance and consistency as pudding.
Pour into the pie crust and refrigerate overnight. 

For the Toppings you will need;

1½.C.   Coconut Cream.
¼-⅓.C. Agave Nectar. 
¼.C.     Coconut Oil.
1.ts.     Vanilla Extract.
1-2.Tb. Lemon Juice.
⅛.ts.     Sea Salt.

Blend all ingredients together.
Be sure to taste before refrigerating. 
Mixture will thicken as it cools.

Before slicing into the pie, make sure it is firm to the touch.
The pie slices should hold their shape, but will soften more as they are left at room temperature.
Load a heaping spoonfuls or 2 of cream on top of your pie and enjoy.
It will keep in the refrigerator for more than 2 weeks.

Note:
Your first bite may be a little shocking, full of fresh lime flavor!
But by adding the cream to this recipe, it's made it taste better than store bought ice cream!!! 

Have fun and be sure to share the LUV......

Pumpin Tops

Gluten Free & Sugar Free PumpCranDamia Muffin Tops

The base of this recipe is slightly like the Tied Up Turtles, but tastes completely different!  They're still melt in your mouth soft and have a bite of juicy pleasure throughout the entire cookie...

6.         Eggs
1½c.    Pumpkin Puree
2Tbs.   Grape Seed Oil
⅔c.      Organic Rice Syrup
1,8oz.  Softened Cream Cheese
1tsp.   Salt
1tsp.    Baking Powder
½tsp.   Baking Soda
½c.       Almond Flour
½c.      Arrowroot Flour
1c.       Gluten Free Baking Mix
1Tbs.  Cinnamon
½Tbs.  Ginger
1tsp.   Nutmeg
½tsp.   Allspice
¼tsp.  Clove
1tsp.    Coriander
1tsp.   Chipotle Chilli Powder 

Mix all ingredients until well blended thick and smooth.  Then careful stir in the following ingredients.

1c.       Chopped Macadamia Nuts
1⅓c.    Whole Fresh Cranberries

Preheat oven to 350°  With a ¼c, scoop the muffin top mixture onto a silicone cookie sheet 1½-2" apart.  Only about 6 cookies will fit on each pan.  Bake 18-22 minutes.  Let stand on the pan about 2 minutes before transferring to a cool rack.  Cookies are done when they can pull away from the silicone without breaking. 

This recipe makes about 2 dozen.

These are a perfect mix of juicy flavor softness and a little crunch!  Which goes perfect with a kiss or a cup of coffee...

Enjoy...!!!

Tie Me Up Turtles

Gluten Free Turtle Cookies 

This is the recipe that got me started thinking I should do this.  And once you make these cookie, you'll see why!

You can mix all of the ingredients except for the Chocolate Chips Carmels and Pecans in a medium/large size bowl.

6.       eggs
1½c.  Pumpkin Puree
⅔c.    Organic Rice Syrup
2Tbs. Grape Seed Oil
1,8oz Softened Cream Cheese
1tsp.  Salt
1tsp.  Baking Powder
½tsp.  Baking Soda
½c.     Almond Flour
½c.     Arrowroot Flour
1c.      Gluten Free Baking Mix Flour
4Tbs.  Unsweetened Cocoa Powder

Mix well until thick and smooth.
Then add the following.

1c.     Bittersweet Chocolate Chips
1c.     Pecans
⅔c.    Carmel Pieces, chopped small

Preheat oven to 350° Mix all ingredients well.  Take a scoop of cookie dough with a ¼ measuring cup and carefully placed it on a silicone cookie sheet, about 1½-2" apart.  You can fit about 6 on each pan.  Bake for 20 minutes!  Let stand on the pan 1-2 minutes and transfer to cool rack. 

Tips;
Be careful the caramel likes to ooze and is very hot!! 
I know 20 minutes sounds like a long time, but I found that these cook the best at this length.
Also this recipe makes about 24-30 cookies. 

These are fun to make with someone and enjoy together!

Why?

I am starting this blog for those of us that need gluten free, But that can't stand the same old dry hard and cakey flavors at the store.

How does soft and sensual, delicious and decadent, fluffy and fall apart in your mouth sound?!!!

Sounds like my kind of cookies & many other treat-tations!!!

I'm experimenting and trying out my own recipes.  & I may end up posting a few other's recipes if I come acrossed 1 that I can't live without!

Let's see if I can find at least 50.....