Gluten-Free No Flour Peanut Butter Cookies

Gluten-Free No Flour Peanut Butter Cookies

I found this recipe at Nurturing Naturally. There are so many things I love about this recipe. It only has 5 ingredients. They are mostly equal parts so I only need one measuring cup. It is gluten free but does not use an expensive substitute that I don't have access to in Korea. They only take a few minutes to mix together and bake in the oven. They are very thick and delicious. You will not miss the flour. Chris said he would want me to make these even if we were not on a gluten free diet.

1 cup brown sugar, packed
1 cup peanut butter
1 egg beaten
1 tsp baking soda
1 cup chocolate chips

Preheat your oven to 350 degrees. Measure out the brown sugar first. Rinse the cup slightly. To keep your peanut butter from sticking to the measuring cup you can add a small amount of olive oil to the cup to grease it up and the peanut butter will come right out. Add the egg and baking soda, mix everything together. Fold in the chocolate chips.

Place the cookie dough onto the cookie sheet. Press down the cookies with a fork. Bake for 10 to 12 minutes. They take 14 minutes in my oven. Let cool and serve with a large glass of milk. They will be really soft when the first come out of the oven but they will harden as they cool.

Rosemary Chicken

1 to 2 chicken breasts
1 tablespoon olive oil
1 teaspoon of rosemary, ground
1 teaspoon of season salt
1 bunch of broccoli, chopped
1 small onion, chopped

Place olive oil into a frying pan. Sprinkle the chicken with rosemary. Add to hot pan. Add broccoli and onions to the pan, sprinkle the vegetables with season salt. Cook until the chicken is no longer pink.

Indonesian Rice

Chris and I recently found this recipe when we were looking for something that is just different. I love the colors in this dish. The original recipe does not include meat. We added meat so that we could have it as a main dish instead of a side dish. 

Indonesian Rice

Ingredients

1 tbsp. butter

1/4 cup chopped onion

1 1/2 tsp. curry powder

1 cup rice

2 cups chicken broth + 1 cup water

1/4 cup honey

Salted peanuts

Currants

Minced scallions

Cut up pork or chicken pieces (optional)

Instructions

Melt butter in a large skillet. Add the onion and curry powder. Cook and stir until onion is softened. Add the rice, stir for 5 minutes and add the chicken broth and honey. Bring to a boil, reduce heat, cover, and simmer 20 minutes or until rice is tender. Sprinkle with peanuts, currants and chopped scallions. Makes 6 servings.

Chicken Caesar Salad and Homemade Caesar Dressing

Caesar Dressing

1/2 cup grated Parmesan cheese
3/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce *

Combine all ingredients in a blender. Add salt and pepper to taste. Can refrigerate for up to 2 days.


Chicken Caesar Salad


Left over shredded chicken
1 piece of toast, broken into pieces*
Caesar Dress

I like to make Chicken Caesar salad the night after I make Crock pot Chicken or Roasted Chicken.
1. Place the toast in the toaster.
2. Place shredded chicken on a plate.
3. Top with shredded toast and Ceaser Dressing

*omit the Worcestershire sauce and toast if gluten free is desired or find a gluten free brand

Chocolate, Banana, Peanut Butter and Honey Smoothie

2 frozen bananas broken into pieces
1 tbsp cocoa powder
1/4 cup peanut butter
dash of cinnamon
1 cup milk
1 tbsp honey

Place all ingredients in blender, blend until well mixed. If a thicker smoothie-shake is desired, add more frozen banana after blending other ingredients.  Pour into glasses and serve.  Makes two tall glasses of smoothie.

Chocolate Cup Cakes

Chocolate Cup Cakes

1 1/2 cup of sugar
1 3/4 cup of flour
3/4 cup of cocoa powder
1 1/2 teaspoon of baking soda
1 teaspoon of salt
2 eggs
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water

1. Heat oven to 350 degrees
2. Line cup cake pan with liners
3. Combine dry ingredents, add liquid ingredients minus the boiling water; beat on medium speed. Add in the boiling water. The batter will be very thin. Pour into cupcake pans about 2/3 of the way full. Bake for 22 - 25 minutes.


They should look like this.

Not Like This:

This is what happens when you forget to add flour to the batter. I calls these my "Gluten Free" Cupcakes.