These cookies are perfect for holiday parties and cookie exchanges. These also work out beautifully with GF flour.
Ingredients
1 cup Butter 1/2 cup Shortening 2 cup Sugar 1 tsp Vanilla 10 drops doTERRA Peppermint 4 Eggs 1 tsp Salt 1 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 4 cups Flour (For Gluten Free Mix 1 1/2 cups Namaste Flour and 1 1/2 cups Bob’s Red Mill 1 to 1 Flour) 8 oz White Chocolate Chips 10 oz Crusted Candy Cane
Directions
Preheat oven to 350 degrees.
Cream together butter, shortening, and sugar
Stir in vanilla, peppermint, eggs, salt, baking soda, and baking powder.
Stir in Flour. Mix in white chocolate and crusted candy cane.
Scope out on to parchment lined baking sheet. Bake at for 8 to 10 minutes. Allow to cool for 2 minutes on cookie sheet then finish cooling on a wire rack.
These cookies are very versatile. They make great gluten-free oatmeal cream pies or Monster Cookies. Have fun creating your own version or trying one below.
Ingredients
1 cup Unsalted Butter 1/2 cup Shortening 3 cups Brown Sugar 2 cups Powdered Sugar 1 T Vanilla 4 eggs 1 1/2 tsp Baking Powder 1 1/2 tsp Baking Soda 1 1/2 tsp Salt 3 cups Oat Flour 4 cups Rolled Oats
Optional: 2 cups Mix-ins
Directions
Cream together butter, shortening, and sugars.
Mix in vanilla, eggs, baking powder, baking soda, and salt.
Stir in Oat Flour and Rolled Oats.
Mix-in Options
White Chocolate Craisin
1 T Cinnamon 1 cup White Chocolate Chips 1 cup Craisins
Chocolate Peanut Butter
1 cup Peanut Butter Chips 1 cup Chocolate Chips
Butterscotch
1 T Cinnamon 2 cups Butterscotch Chips
Monster Cookies
1/2 cup Coconut Flakes 1 cup Chocolate Chips 1/2 cup Walnuts Chopped
Health Toffee
2 Cups Health Toffee Chips
Oatmeal Cream Pie Filling
1/2 cup Butter 1/2 tsp Vanilla 2 cups Powdered Sugar 1-2 T Heavy Whipping Cream
These muffins make great breakfast on the go options. They also freeze well.
Ingredients
2 cups Sugar 1 cup Coconut Oil or Shortening 3 Eggs 1 cup Sour Cream 1 1/2 cups Ripe Bananas 2 scoop Vanilla Protein Powder 2 cups Oat Flour 1 cup Rolled Oats 1 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 1 tsp Salt
Optional: 1 cup Chopped Nuts 1 cup Chocolate Chips
Directions
Pre-heat oven to 350 degrees. Line muffin tin with liners.
Combine sugar, oil, eggs, sour cream, bananas, and mix well, smashing the bananas into the mix. Add dry ingredients and mix well. Gently fold in optional ingredients if you choose.
Fill liners 3/4 full. Bake for 45-50 minutes. Allow to cool completely before storing in an airtight container or place in the freezer on a cookie sheet. After 2 hours seal in individual bags and return to freezer.
Bring coconut oil, half & half, Choffy, Monk fruit, Coco Powder, and Peanut Butter Powder to a boil.
Turn Burner off, add Peanut Butter to melt.
Measure Rolled oats, salt, protein powder, and Choffy grind into a mixing Bowl. After Peanut Butter is melted, pour it into a mixing bowl. Mix until all the dry ingredients are incorporated. With a 1/4 c scope, scope onto a tray with parchment. Let set + Enjoy!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Making Gluten Free Rolls and Bread can be tricky. Mixing gluten free flour blends can make a huge difference. This receipt make 12-18 rolls depending on the size balls you make.
Ingredients
2 T Yeast 1/4 Cup Honey 1/2 Cup Olive Oil 1 Cup Warm Water
Perfect for Holiday Parties and/or gifts for friends and family.
Ingredients
1 Box Rice Chex 1 Box Corn Chex 1 Box Honey Nut Chex 12-15 Cups Popcorn 16 oz Red Candy Melts 16 oz Green Candy Melts 24 oz Semi-Sweet Chocolate Chips 30-40 drops doTERRA SuperMint*
Directions
Lay parchment paper out on counter.
Microwave red candy melts for 3 minutes on half power, stirring half way through. Coat popcorn with melted candy.
Spread out over parchment paper. Cover with any remaining popcorn not covered in candy melts. Cover with Rice Chex.
Microwave green candy melts for 3 minutes on half power, stirring half way through. Coat Corn Chex with melted candy. Spread over the Rice Chex layer.
Cover with Honey Nut Chex. Stir all of the layers together.
Microwave chocolate chips for 2 minutes on half power, stir. Microwave for 30 seconds and stir. Repeat last step until completely melted. Stir in doTERRA SuperMint. Drizzle over the mix.
Package for sharing or store in an airtight container.
Allow to sit out util chocolate is solid. Mix together and bag or put in p*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Do not substitute with any other Essential Oil. doTERRA SuperMint has the supplemental nutrition facts for internal use.
My son needed something with good protein and healthy carbohydrates for breakfast. I also took them for his hockey team and they were a hit. These are also gluten free and can be a healthier dessert option.
Ingredients
5 cups Bananas 1 cup Butter softened 4 scoop Vanilla Protein Powder 1 cup Brown Sugar 1 cup Monk Fruit (You can omit the monk fruit and do an additional cup of brown Sugar) 2 tsp Salt 3 tsp Baking Power 2 cups Oat Flour 7-9 cups Oats 24 oz Chocolate Chips
Directions
Preheat oven to 350 degrees.
In a large bowl mash the bananas.
Mix in butter, sugar, monk fruit, and butter until smooth.
Stir in oat flour, salt, and baking powder.
Mix in 5 cups of oats and then add in one cup at a time. Mixture should be thick but not dry like cookie dough.
Lightly grease a quarter sheet pan. Spread evenly over pan. Bake for 25-40 minutes until toothpick comes out clean.
Fresh peach pie was a family tradition. I have made several attempts at a fresh peach pie that is reminds me of my childhood without all the sugar as well as having a gluten free option for my daughter.
Pie Shell
INGREDIENTS
6 oz Unsalted Irish Butter (Irish Butter has a higher fat content and is a must for this receipt) 3/4 cup Bob’s Red Mill 1 to 1 Flour 3/4 cup Namaste Flour 1/4 tsp salt 1 tsp sugar 1/3 to 1/2 cup Ice Cold Water
*For a regular pie crust, substitute 1 1/2 cups unbleached flour for the two gluten free flours. Reduce the water to 1/4 to 1/3 cups.
DIRECTIONS
Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.
Preheat oven to 375 degrees.
In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.
Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.
Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.
Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)
Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.
Place an oven rack in the middle of the oven. Preheat to 375 degrees.
Bake until the crust for 15-20 minutes approximately.
Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.
Pie Filling
INGREDIENTS
1 envelope Unflavored Gelatin 1/4 cup Water 1/2 cup low sugar peach jam 1 cups Boiling Water 4 – 5 cups Diced Fresh Peaches
DIRECTIONS
Boil water. Dissolve gelatin in 1/4 cup water. Stir peach jam into gelatin. Stir in 2 cup of boiling water.
Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water. Peel peaches and cut into bit size peices.
Pour gelatin over peaches. Spoon into pie shell. You may have left over gelatin.
Refrigerate for 2-4 hours until gelatin is set. Serve on its own, with whipping cream, or vanilla ice cream.
This is a tasty cake is gluten-free and diary free. It can be served on it’s own our with whipping cream or vanilla ice cream.
Ingredients
1/2 cup Sweetened Coconut Flakes
1/2 cup Coconut Oil 1 cup Brown Sugar 1 1/2 cups Sweetened Coconut Flakes
13.5 oz Coconut Milk 1 cup Sugar 2 Large Eggs 1 T Vanilla
1 1/2 tsp Baking Soda 1/2 tsp Salt 1 3/4 cup Bob’s Red Mill 1 to 1 GF Baking Flour (or Regular Flour) 1 cup Sweetened Coconut Flakes
Directions
Preheat oven to 350 degrees. Line 9×13 cake pan with parchment paper. Sprinkle 1/2 cup sweetened coconut flakes on the bottom of the pan and place in the oven for 5 minutes until golden brown.
In a bowl combine coconut oil and brown sugar. Add in 1 1/2 cups sweetened coconut flakes. Sprinkle over the toasted coconut in the cake pan.
Mix together coconut milk, sugar, eggs, and vanilla. Stir in baking soda, salt, flour, and remaining sweetened coconut flakes.
Pour batter over the coconut mixture and cook for 25-40 minutes until golden brown.
Allow to cool 5 minutes before turning over on to tray or serving dish.
Beyond Food Is Art 