Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.
The cookie dough base of this recipe can be used to make endless cookie possibilities.
1 cup soft butter
1 1/4 cup firmly packed Brown sugar
1/2 teaspoon vanilla
1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )
1/4 teaspoon guar gum
1 teaspoon baking soda
1/2 teaspoon salt
Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded coconut, cranberries and nuts are delicious additions too!
1 cup semi sweet chocolate chips
1 cup raisins
1 cup gluten free oatmeal.
1/2 teaspoon cinnamon
1) Preheat oven to 350
2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.
3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking
For crispy cookies I bake for 18 minutes:
For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones.
As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy.
Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!
I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup.
The night before, I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper.
So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer.
In another pot, I cooked up al dente rice vermicelli noodles.
I placed the cooked noodles on the bottom of the bowls. Then poured in the soup!
It’s kind of funny how in some aspects of raising children, we get to relive or atleast get flash backs of our childhood from our children.
Except for me, Santa’s Village was a once a summer experience but nowadays most local families have season passes here and the Village becomes more a familiar frequented meeting place. And you get to know the staff…like for example some gate greeters don’t even need to see our season pass card to let us in – they know we have it as we are regular visitors, as they greet us frequently.
How can that view not take you back?!
Santa’s Village in Bracebridge, Ontario is a lovely little amusement park for young kids. It’s where Santa lives in the summer!
And what a lovely place it is! And something for everyone!
You can feed the reindeer:
Ride a Ferris wheel of Christmas Balls:
Enjoy a train ride all around the park:
Enjoy a boat ride:
Enjoy Elves Island with fun activities:
Enjoy Kiddie rollercoasters:
Enjoy the Splash pad. Or as we like to call it “Santa’s Beach”
Our almost 3 year old loves Santa’s Village. And it’s a hit with my nieces, nephews and friend’s children.
It’s a must when visiting Muskoka with children to spend sometime with Santa!