Chocolate Orangecello Cake

Today is our anniversary so I thought I would make my sweet husband a treat. He LOVES chocolate cake, orangecello and cream cheese icing so what could be better than to combine all three!

Cake:

1 stick unsalted butter, softened
2 cups granulated sugar
2 eggs
1 cup milk
1/2 cup warm water
1/2 Orangecello
2 tsp Orange extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons Xanthum Gum

1 3/4 cups Gluten Free all-pupose Flour
3/4 cup Cocoa

Cream butter and sugar, add eggs and all wet ingredients; Mix well. In a separate bowl combine dry ingredients and slowly add to the wet mixture till well blended. Batter will be thin.

Pour into 3 prepared cake pans. Bake 30 minutes in a 350 degree oven. Cool completely before icing.

Icing:

1 stick unsalted butter, softened
1 - 8 ounce package cream cheese, softened
1/3 cup Orangecello
1 teaspoon Orange extract
2/3 cup Cocoa
3 cups powdered sugar

Cream butter and cream cheese, add orange extract & Orangecello along with Cocoa and 1 cup powdered sugar; stir to combine. Add remaining powdered sugar, stir to combine and then blend well with electric mixer.

If it's warm in your kitchen you will want to refridgerate the icing until the cake is ready. Frost each layer, top and sides. You might need a couple of toothpicks to keep the layers from sliding...it happens...just make sure you warn your family.

Enjoy!

Spirit (Limoncello) Cake

We LOVE cake at my house, especially a not to sweet, super moist, full of flavor cake. This is the cake that is most requested by friends and my husband! I normally make it with Limoncello, but it can be made with your favorite spirit. We really like Orangecello or Bourbon and it makes a killer Rum cake!

2 sticks unsalted butter, at room temperature
2 cups white sugar
4 eggs
2 cups Flour, I use Bob's Red Mill Gluten Free all-purpose
1 teaspoon Xanthum gum (only if making gluten free)
1/2 teaspoon Kosher salt
1/2 teaspoon Baking Powder
Zest of 1 lemon
1 Tablespoon lemon juice
1 teaspoon lemon extract
1/2 cup Limoncello or your favorite spirit

Cream butter and sugar. Add eggs, one at a time blending well after each. Combine dry ingredients in a separate bowl and add alternately with the liquid.

Put into a prepared bundt pan. (I use butter and  Bob's Red Mill Almond flour in my pan)

Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes clean.

Allow to cool for 5-10 minutes before turning out onto a cake plate. Poke holes in cake and pour glaze over the top. You will have what seems like a lot of glaze but the cake will absorb it.

Glaze:
1/4 cup unsalted butter
3/4 cup white sugar
1 tablespoon lemon juice
1/4 cup water or juice if you are making Lemon or Orange cake
1/4 cup Limoncello or your favorite spirit

Bring butter, sugar, lemon juice and water to a boil over meium heat. Allow to boil for 1-2 minutes, turn off heat and stir in Limoncello. Let it sit and cool while the cake is baking.

Enjoy!

Easy Lettuce Wraps

 I've really been craving asian inspired dishes lately. I think mainly because they are so full of flavors and texures that I'm super satisfied when my meal is over. So today I decided that Lettuce Wraps were on the agenda for lunch. This was super easy and quick!!! I hope you all enjoy them as much as I did!

1 pound ground beef (I used 85% lean)
1 meduim onion, diced
1 large clove or 2 regular cloves of garlic, minced
1-2 tablespoons grape seed oil

Start the onions and garlic in oil over medium high heat, once the onions start to soften add the ground beef, crumbling as you add it to the skillet, and brown. Reduce heat.

Add:
1/4 teaspoon red pepper flakes
1 teaspoon fresh ginger, minced
2 tablespoons Tamari (gluten free Soy sauce)

Stir to combine then add:

1 (8 ounce) can water chestnuts, chopped
1 cup shredded or matchstick carrots
2 teaspoons dark sesame oil

Stir well and allow to continue to simmer for about 10 minutes. You want to slightly soften the carrot but not cook through.

Toppings:
Fresh Cilantro
Lime slices
Sesame Seeds

Using full lettuce leaves like a tortilla, spoon meat mixture in and top with sesame seeds, cilantro and lime juice.

YUMMY!!!!!!

Enjoy!!!!

Applesauce Bread

We woke up this morning to much cooler temperatures! Coffee was delicious and I wanted to bake! I've been craving a sweet, breakfast bread but we are not quite ready for pumpkin and I've eaten a lot of bananas this summer so that was out of the question. Applesauce Bread it is and OH MY! it's a good choice!

2 sticks Butter, softened
4 Eggs, at room temperature
1 cup Granulated Sugar
1/2 cup Brown Sugar
3 cups Applesauce
3 cups GF All-purpose Flour
2 teaspoons Xanthum Gum
1 tablespoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
2 cups Walnuts, chopped

Stir butter and sugar until well blended. Add eggs one at a time mixing well after each addition, then stir in applesauce. Stir dry ingredients together in a separate bowl. Stir dry ingredients into wet until mixed. Add Walnuts and pour into prepared pans (buttered and floured, I like to use almond flour).

Bake at 350 degrees.

This recipe will make:
1 large bundt pan - Bake 1 hour 15 minutes
OR
2 large loafs - Bake 1 hour 15 minutes
OR
24 muffins - Bake 20-25 minutes

ENJOY!!!!

Goodies from a friend!

Well, it’s August. It’s too hot to bake and really too hot here in Arkansas to do much cooking of any kind.

I haven’t had a homemade cookie or baked anything since June! And we all know that being gluten-free doesn’t give us a lot of options. Don’t get me wrong I love the Mi-Del cookies, especially the arrowroot ones but they just aren’t the same as fresh from the oven.

A friend that we haven’t seen in a year or so, she moved to Idaho, called me on Thursday. She needed some t-shirts made, I own a screen printing business, and was going to be in town over the weekend. What was she needing shirts for?!?!? A gluten free bakery/baking mix business that a friend of hers owns!

She brought me treats! Chocolate Chip cookies!!!! Those were the best cookies I have had in a very long time! They were soft with the perfect cookie texture and appearance, browned just like cookies made with flour and not crumbly. So tasty that I just had to share!

‘Just Bee Gluten Free” www.justbeeglutenfree.com has a wide variety of fresh breads, muffins, cupcakes and cookies available on thier website and locally. She also has baking mixes available! Check out the website and read their story!

I’ll be ordering very soon!!!!

Enjoy!

Baked Beans

"When you've had the best, why try the rest?" The husband.

I've made these beans many times over the years and love to hear this from my husband. I take it as the ultimate complement!

5 (15 ounce) cans Pork & Beans, well drained  & pork removed

1 yellow onion, diced

1 red bell pepper, diced

4 slices Thick cut Bacon, cut into ½ inch pieces

¼ cup molasses

¼ cup Karo syrup, dark

¼ cup brown sugar

2 teaspoon ground mustard

1 small can tomato paste

1 teaspoon black pepper

1 tablespoon Olive oil

Mix all ingredients and bake @ 275 degrees for 4 hours. Turn off oven and let beans sit overnight in the warm oven.

Enjoy!

Blackberry Cobbler

I've tried many different versions of Blackberry Cobbler over the years. The blackberries are the easy part but that crust or topping can be a trick to get just right. Well friends, I think we have a winner with this one. The "cake" topping tastes a lot like a pound cake and is there anything better than a bowl of fruit with pound cake?!?! I think not!

Happy 4th of July!!!!

ENJOY!!!!!!

For the berries:

6 cups fresh or frozen blackberries
3 Tablespoons corn starch
1/2 cup sugar (I used Vanilla Sugar)
1 - 2 shots Blackberry Brandy

For the cake:

1 stick butter, softened
1 cup sugar (I used Vanilla Sugar)
2 large eggs
1 1/2 cups gluten free All Purpose Flour
1 teaspoon Xanthum Gum
1 1/2 teaspoon baking powder
1 cup Sour Cream
1/2 teaspoon baking soda

Start with the berries: Stir together sugar and cornstarch. In a large bowl place blackberries, pour brandy over top and then evenly pour sugar/cornstarch mixture and stir to coat blackberries. Pour into a 11 x 7 baking pan.

For the cake: Beat butter at medium speed until light and fluffy, gradually add sugar beating well. Add eggs 1 at a time, mixing well after each addition. Stir together flour, xanthum gum and baking powder in a separate bowl. Stir together sour cream and baking soda. Add flour mixture and sourcream mixture alternatly, incorporating well after each addition. Spoon evenly over berry mixture.

Bake @ 350 degrees for 45 minutes, cover loosely with foil and bake an additional 20 - 30 minutes or until a toothpick inserted in center comes out clean.

Vanilla Sugar

In a 2 quart glass canister, fill about half way with sugar, add a vanilla bean and finish filling with sugar. Let this sit for at least a few days before using.

I love the extra subtle flavor of vanilla this adds to just about anything.

ENJOY!!!!

Just thinking...

Summertime and a busy household equals less stove time. We are eating a lot of fresh salads, both vegi and fruit. I hope all of you are enjoying the fresh summer garden yummys as well!

This morning as I am getting my day started, coffee in hand, watching the morning news and waking up I get a big shock via commercial.

Did you know that there was pancake batter in I-HOP's omelettes? If I did, I have forgotten and for those of us with gluten issues this is an issue! An omelette is certainly soemthing that many of us would order. It should be a non-issue food, full of protein and lots of vegetables. I'm thankful that the I-HOP people are proud of the fact they put pancake batter in the omelettes and decided to make a commercial to that effect, especially since I am traveling this weekend.

Be aware my friends! Ask questions when you eat out!

Enjoy!

Summer Fruit Salad

I think one of the best things about living in the south, is the variety of fresh fruits and vegis that we have at hand. Personally, there is nothing better than fresh summer fruit, Nature's Candy.

This fruit salad can be made with your choice of fruits. Mango, Peach and Strawberry makes a great combo, just use what you love!

1 pound fresh strawberries, washed and cut into bite size pieces
1 pint fresh blueberries, washed
4 fresh peaches, peeled and sliced
Juice of 1 lime
2 Tablespoons Demerara Sugar
2 Tablespoons fresh Mint, sliced

Mix well. It's fantastic as soon as it's made, but let sit overnight and WOW! such fantastic flavors!

Enjoy!

Summer Garden Yummies

Life takes over occasionally and there is not enough time in the day to do what you love or even what you must. That's been me for a while. That said, let's eat!

The gardens in the south are producing lots of fresh vegis right now. Squash, Zuchinni, Okra, Tomatoes! OH MY! What delicious vegis! This time of year I kinda crave fried vegis. Yes, it's hot and yes, fried is not the best thing for us to eat BUT they are really good! I think it's worth the mess on the stove to have fresh fried squash or zuchinni, fried green tomatoes and fried chicken.

One of the first things I had to figure out when I knew that I could no longer have wheat was Fried Chicken. The very thought of never eating that delicious coating made me sad.  I secretly love the crispy coating as much if not more than the chicken. Then I realized that this was going to be a piece of cake! My husband thinks my version is even better than the traditional, "crispier" he says. The best part is that you can coat all sorts of vegis in the same thing you do chicken, so I keep a container all mixed up and in the freezer for fast work.

Seasoned Coating for anything Fried

1 cup Brown Rice Flour
1 cup Corn Flour
2 Tablespoons House Seasoning*

Marinade for Chicken or anything else

2 cups buttermilk
2 Tablespoons Tabasco Sauce (optional if you have a spicy sensitive family)

*House Seasoning (Paula Deen)

1 cup Kosher Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder

Stir to combine evenly and store in an airtight container.

When doing chicken, marinating overnight is best but marinate for at least 30 minutes. the longer the chicken marinates, the more tender it becomes.
Vegis...just dip and coat.

Yummy Greek!

This warm weather and the little green tomatoes getting fatter every day have me craving a little greek feast! My son and I started making gluten free Falafel months ago. It took a bit of trial and error, but the results are fantastic! I'm the purest in the family...just a plate of fresh tomatoes, falafel and a little dressing. He likes his on a bed of lettuce, salad style. Either way, it's just yummy! Enjoy!

1 can Chickpeas, drained
1/2 cup Onion, diced
1/4 cup packed fresh Parsley leaves
2 cloves Garlic, chopped
2 teaspoons Cumin
1 1/2 teaspoon Salt
1/2 teaspoon ground Coriander
1/2 teaspoon Baking Soda
1/4 teaspoon ground Red Pepper
1/4 teaspoon Xanthum Gum
3 rounded Tablespoons Corn Starch
3 rounded Tablespoons GF All Purpose Flour

Into the bowl of a food processor, place chickpeas, onion, garlic, parsley and remaining seasonings. Process until mixtures is coarsely pureed. Romove the mixture to a bowl and add the flour and cornstarch, mixing well. You should check the mixture at this point, it should be just moist enough to hold together. You can add a small amount of water if needed. Allow mixture to sit while you heat the skillet.

I make patties rather than balls like you get at some restaurants. I like the crunch!

Heat a large skillet with 1/2 inch of oil. Spoon into oil and lightly pat down with the back of a damp spoon to make patties. Fry until brown on the first side and then turn and brown on the second side. About 4 minutes each side.

Tahini Sauce

Stir together:
1/4 cup Tahini
1/4 cup cold Water
1 Tablespoon fresh Lemon juice
Pinch of Salt

Drizzle over the top of your Falafel.

Pumpkin Bread

I know it is not the "season" for pumpkin things...but my friend Scotty was seriously hungry! Super easy, extra moist and it really is yummy year 'round. This one has vegan options too! Enjoy!!!!

1 1/2 cups sugar
1 1/2 cups brown sugar
2 sticks butter or vegan margarine, softened
4 large eggs or 4 rounded Tablespoons ground Flax Seed mixed with 12 Tablespoons warm water
2 cups canned pumkin (one regular size can) (you can also use fresh, but make sure you press the liquid out)
1/3 cup Bourbon
1/3 cup Milk or Vanilla Soy Milk
3 1/3 cups Gluten Free All Purpose Flour
2 teaspoons Xanthum Gum
1/4 teaspoon Cayenne Pepper (trust me)
2 teaspoons Baking Soda
1 1/2 teaspoons Kosher Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 cup Pecans, chopped
1 cup Raisins (optional)

Preheat oven to 350 degrees. Grease and flour 1 bundt pan and 1 loaf pan (it's a big recipe).
Cream sugars and butter together and eggs and blend well. Mix in pumpkin and liquids slowly. Combine all dry ingredients in a separate bowl and begin mixing in slowly, add pecans and raisins last.
Fill pans 1/2 - 3/4 full. Bake for 1 hour. I always test to make sure it is done at this point. Depending on the humidity, I am in the south, you may need to bake for another 10-15 minutes.

Hot Crab Dip

Well, let me start my saying how much I LOVE dips! I keep some kind of dip in my refrigerator at all times. Cold dips are great for a snack but there are a lot of nights that the hubby is working and I need something for dinner. This is where a hot dip is just the ticket.

I am not only gluten intolerant but I have a yeast allergy that prevents me from eating most prepared foods, including condiments. So this dish will start with Homemade Mayo. I truly wish I had made my own Mayo years ago, it's so easy and has great flavor.

Homemade Mayo

3 large eggs
3 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon salt
dash of Cayenne pepper
1 1/2 cups Canola oil
1-2 cloves of garlic, depending on size

Place eggs, lemon juice, garlic and dry ingredients into the bowl of a food processor and process until eggs are light in color and double in volume. With motor on, slowly drizzle oil into mixture processing till combined and thick. Several minutes.

Crab Dip

8 ounce Cream Cheese, softened
2 tablespoons butter, softened
8 ounce Sour Cream
1/2 cup Homemade Mayo
1 cup Red Bell Pepper, finely diced
1 cup Scallion, finely diced
6 ounces Crab Meat, drained
1/4 teaspoon Paprika

Blend Cream Cheese, butter and Sour Cream until smooth. Add remaining ingredients and mix well.

Bake at 350 degrees for 45 minutes, till bubbly. Serve hot with your choice of crackers.

Enjoy!

PIZZA!!!!!!

This is the best Pizza Crust I have tried! Believe me when I say I've tried several, we have eaten them all, but this is the winner. It's crispy and chewy but not gummy in the middle.

2 cups GF all purpose flour
2 tablespoons corn starch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons Xanthum gum
1 teapoon garlic salt (optional)
1/2 cup plus 3 tablespoons water
2 tablespoons Olive oil

Preheat oven, with baking stone in the center, to 475 degrees.

Stir dry ingredients together then add water and olive oil stirring to form a ball. Divide into 2 pieces. Roll out on to parchment paper forming a 12 inch circle, top with your favorite ingredients. Bake on parchment paper on top of baking stone for 10 minutes.

Enjoy!!!!!

Mango Sorbet

OK, so today was an experiment day. Strawberry Sorbet is a regular in our freezer but I found mangos on sale last week so I thought "Why not?"

My sweet husband wasn't sure he really liked mangos...he LOVED this! Sweet and creamy!

5 very ripe Mangos, peeled and diced
1/2 cup simple syrup
1/4 cup rum
zest and juice of 1 lime

In a blender or food processor; process mango until smooth and add remaining ingredients. Taste for sweetness, add more simple syrup if needed.
Pour into freezer safe bowl and freeze. Should stir every hour or two so it keeps a light texture and does not freeze solid.

Enjoy!

Banana Pudding

So it's definately warm weather; time for baseball, softball and gardening. Although we have a lot of activities outside and less time to spend in the kitchen it doesn't mean we can't have a fantastic homemade dessert ready. This one is fast and easy!

Banana Pudding

2 cups Milk
1 small box instant Vanilla Pudding
1 can Fat-Free Sweetened Condensed Milk
1 - 8 ounce container Cool Whip
3 - 4 over-ripe Bananas
2 bags Mi-Del Pecan Cookies or 1 bag Jackson's Vanilla Wafers (if you don't need to be gluten free)

In a mixing bowl combine milk and pudding mix and stir until combined. Stir in sweetened condensed milk and the stir in Cool Whip. Layer in a large bowl starting with 1/2 the cookies, then 2 bananas (I like a lot of bananas) and lastly with 1/2 the pudding mix; repeat.

Allow to cool completely.

Enjoy!!!!!

Gluten Free-Italian

The one thing that was the hardest to give up was pasta. I LOVE pasta and we would have some kind of pasta dish several times a week if not daily. I've tried all the gluten free pasta options, didn't love any of them and most are just too costly. I do use rice noodles from my local Asian Market frequently but my new favorite food, if you want to call it new, is POLENTA.

Being from the south, grits is a regular option on breakfast menus and there is usually a pan of cheese grits on most holiday tables. Now, let's face it....most restaurants do not know how to cook grits and if you have food allergies (like I do) cheese grits are just not an option. Don't get me wrong, I LOVE cheese grits!

Polenta is yellow corn grits. Cooked correctly! My husband has always told me he didn't like grits, well he loves the polenta.

Basic Polenta (makes 2 servings)

2 cups water
1 cups dry polenta (I use Bob's Red Mill)
1 teaspoon salt
3-4 tablespoons butter
Parmesan Cheese (optional)

Bring water & salt to a boil, add polenta stirring constantly. Stir contantly until mixture is very thick. It should stay where you push it. Add butter and stir to combine.
ENJOY!!!!!

What to top it with? A good Meat Sauce....

1 medium onion, diced
2 cloves garlic, minced
2-3 tablespoons olive oil
1/4 cup dried Italian Seasoning
1/4 teaspoon crushed red pepper
2 pounds lean ground Beef
2 - 28 ounce cans Diced tomatoes
1 - 28 ounce can Crushed tomatoes
1/4 cup Red Wine
salt & pepper

Saute onion and garlic in the olive oil until translucent; add meat and continue to cook until meat is browned. Add seasoning, red pepper and red wine. Simmer while you are opening the cans of tomatoes. Add tomatoes gently, stir to combine, cover and simmer for 15 minutes.
ENJOY!!!!

Make extra polenta, pour into a square pan and allow to cool completely. Cut into squares or fingers and fry in olive oil. Dip in Marinara Sauce! Fun, healthy food!

Fun Weekend food!

Spring time in the South! The warm weather has put the yard work and outside fun into high gear fast, so I was craving a little fast, fun food today. The result...Gluten Free Corndogs and Onion Rings! Enjoy!!!

Corndog Batter

1 cup Gluten Free All purpose flour
2 rounded tablespoons Corn Meal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons oil
3/4 - 1 cup milk
1 egg beaten

Mix above ingredients well and set aside. Dry hot dogs well and rub with a little extra flour (I used Tapioca flour) and insert skewer into one end.
Heat about 1/2 inch of oil in a skillet.
Dip skewered hotdogs in batter, allow any extra to drip off and fry until golden, turning once. Only do a few at a time so the temp of the oil does not drop.

Drain and place on a cookie sheet in a 250 degree oven to keep warm.

I also made Onion rings....

After you are finished with the corn Dogs, add 1/2 teaspoon white pepper to the batter...

Slice the onions about 1/2 inch think and separate the rings into a bowl of ice water and allow to soak for an hour or so. Dip into the batter and fry in the same skillet at the Corn dogs, turning once.

YUMMY!!!!!

Sunday Morning Waffles

I was hungry this morning, can you guess?

With a family that is really busy…coming and going, eating at different times, I need something in the freezer that’s easy and everyone can eat for breakfast any day of the week. I’ve never been big on bready pancakes and waffles on a daily basis take too long. These can be made ahead, cooled completely and frozen. Pop in the toaster and you are ready to add your favorite toppings
.
Vegan Seedy Waffles

2 cups baking mix (I use Pamela’s)
1/4 cup hulled hemp seed
1/4 cup chia seed
4 rounded Tablespoons ground flax seed
2/3 cups warm water
2 Tablespoons vegan margarine
2 teaspoons vanilla
1 3/4 cup vanilla Soy milk

In a bowl, mix seeds, vanilla and water and allow to sit for a few minutes. Add margarine dry baking mix and soy milk, stir well.

In a preheated waffle maker, spray with non-stick spray and cook as you would a regular mix.

Enjoy!!!!

So all this warm spring-like weather we are having has me craving something light. I almost always have some kind of dip ready to go, mainly because I’m not a “big eater” but also because my family is in and out at different hours.

This is one of our favorites! The recipe makes a large amount but it never goes to waste at my house. I serve it with Crunchmaster Gluten free crakers or Tortilla Chips.

Enjoy!

Confetti Dip

2 - 8 ounce packages Cream Cheese
16 ounce container Sour Cream
1 small red onion, diced
1 red or yellow bell pepper, diced
1/4 cup diced jalapenos (I use prediced in the jar)
1 clove garlic, minced
2 tablespoons Cumin
salt and pepper to taste
1 - 10 ounce box Chopped Spinach, thawed
1 - 15 ounce can Diced Tomatoes, drained
2 small cans of sliced black olives
1 cup grated Carrot

Blend the cream cheese and sour cream until smooth. Add onion, garlic, peppers, carrot, spinach and olives mixing well. Stir in tomatoes and pour into a large baking dish.

Bake at 375 degrees until bubbly in the middle and browning around the edges.

Serve hot with your choice of chips or crackers.

This is one of my favorite sweet treats!

Orange Brownies

2 sticks butter or vegan margarine
2 cups white sugar
4 eggs or 12 Tblsp water mixed with 4 Tblsp Flax seed meal
1 tsp orange extract
1 ounce Gran Marnier or Triple Sec
Zest of 1 orange
3/4 tsp Xanthum Gum
1 1/2 cups GF All purpose flour
1 tsp salt
1 regular bag of dark chocolate chips

Cream butter, sugar and zest until fluffy. Add eggs and remaining liquids stirring to combine. Combine all dry ingredients in a seperate bowl and slowly combine with wet ingredients, blending well.
Pour into a greased 13 x 9 pan. Evenly distribute chocolate chips over the top.

Bake at 350 degrees for 30-45 minutes or until brownies begin to brown around the edges. They will be very chewy in the middle.

Enjoy!

Chocolate Chip cookies....YUMMY!!!!!

Let’s face it, Gluten Free cookies in a package just don’t taste as good. I’m not saying they are bad, but just not the same as the ones we can’t eat. These are fantastic! My family that can eat anything LOVES them! Enjoy!

2 sticks butter or vegan margarine
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs or 2 Tablespoon Flax seed meal combined with 6 Tablespoons water
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthum gum
2 cups GF all purpose flour
1/2 cup GF quick cooking oatmeal
2 cups semi sweet Chocolate Chips
1 cup chopped pecans

Cream butter and sugar until fluffy, stir in eggs & vanilla mixing well. Then slowly stir in the dry ingredients until blended. Stir in chips and nuts. Refridgerate batter for 2-3 hours, the cookies won’t spread out as much.

Drop by teaspoon unto ungreased baking sheets. I use a small ice cream scoop…all the cookies are the same size and bake at the same rate.

Bake @375 degrees for 15 minutes.