Cheetos

Earth Balance has a gluten/dairy free white cheddar cheeto. I'm not even joking. It's pretty good.

Granola Bars

I need something in the house that I can grab on my way out the door. Individual bars are just way too expensive and this recipe is so easy, it's not worth the hassle to go down to the store and buy them anyway. Plus, it's really versatile and you can sub things out or in, the possibilities are endless. The original recipe is also casein free. Below is how I make them, but mostly because I used what was in my house at that moment.

Granola Bars:

1/4 cup butter, softened

1/2 cup brown sugar

1/4 cup honey

1/2 cup peanut butter

1 egg

1/2 cup millet flour

1/2 cup sorghum flour

1/4 teaspoon xanthan gum (optional)

1 1/2 cup GF oats

1 1/4 cups GF puffed rice cereal

1/4 cup ground flax seed

1/4 teaspoons salt

2 tablespoons allergen free chocolate chips, chopped finely

2 tablespoons candy covered sunflower seeds

Chocolate Drizzle (optional):

1/4 cup allergen free chocolate chips

1 tsp. spectrum shortening

Directions:

Preheat oven to 350 degrees. In a large bowl mix together softened butter, brown sugar, honey, peanut butter, and the egg. In another bowl mix the remaining dry ingredients together thoroughly. Stir dry ingredients into the wet ingredients. Press into a 9x13" baking pan, sprayed with non-stick cooking spray. Bake for 15-20 minutes or until light, golden brown. Cool and cut into bars.

For Drizzle: Mix together chocolate chips and spectrum shortening. Microwave for 30 seconds. Stir until smooth and velvety. Drizzle over bars. Let bars continue to cool completely. Refrigerate leftover bars. Makes 12 bars.

Naan

Oh, naan. I thought I'd lost you forever. Then I found this great recipe. I've yet to try adding garlic butter, but I'll let you know when I do. This goes great with the Coconut Curry or just for dippin' with some hummus. You can also freeze it and just pop it in the toaster oven for a bready snack. Great for flatbread sandwiches.

Ingredients

2/3 cup tepid whole milk

2 cups rice flour

8 Tablespoons tapioca flour

1/2 teaspoon salt

1 teaspoons gluten free baking powder

2 teaspoons sugar

2 teaspoons active dry yeast

2 teaspoons vegetable oil

2/3 cup plain yogurt

1 egg, lightly beaten

1 teaspoons xanthan gum

ghee (optional) or olive oil (optional)

Directions

1. In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

2. Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

3. Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking). I just press them out with my palm into amorphous shapes. What do I care?

4. Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

5. Brush with ghee or olive oil before serving.