Give me chocolate! No-Bake Gluten-Free Squares

Oh I am addicted to these squares!  I recall loving these as a kid!  I will eat these anytime of day.  The kids eat these for breakfast some days too.  I have been on a restricted food regime lately, including no cow milk, no sugar, no gluten.  Guess what, these squares are all within guidelines…not sure the quantity I can consume in a day is within the ‘rules’ though!  This one is so easy, I now have the recipe memorized:

1/2 cup organic butter

1/2 cup “milk”  ( I have used unsweetened almond or hemp or rice milk)

1/4 cup water

1/3 cup raw cocoa

Melt all above ingredients in a pot on low/medium heat.  Remove from element.

1/2 cup organic honey

1 teaspoon vanilla

2.5 – 3 cups oats (I get the organic GF ones) (Less if you like more chocolate-y!)

Stir the honey in until melted then pop in the other 2 ingredients.

You could add some peanut butter or almond butter.  I have done this in the past but then it is not school-lunch friendly.

Smooth it all into an 8×8 glass dish with a lid and pop in the freezer.  I think it tastes better straight out of the freezer and then it is out of sight, out of mind so I eat less!!

Tell me if your family likes this one!

Pancakes (GF/DF/EF)…summer breakfast!

I have tried a number of Gluten-free pancake recipes with little success getting the kids to eat them!  Big Thank you to a friend of mine who sent me this awesome recipe from Joyous Health!  With a few of my own changes to the recipe and voila yummy & hearty breakfast Gluten-Free/Dairy Free pancakes, filling my constantly hungry, growing boys tummies till lunch!

Ingredients:

• 2 tbsp chia seeds combined with 1/4 cup of water  (next time I would grind the seeds first as they were a bit too seed texture)
• 3/4 cup frozen wild blueberries
• 2 bananas, mashed
• 1/2 cup coconut milk
• 3/4 cup water
• 1 tsp pure vanilla
• Optional: 4 drops liquid stevia  (I did not have stevia so I left it out…the maple syrop was plenty of sweetness!)
• 1 cup raw oats (soak for a couple of hours to increase digestibility, buy certified “GF”)
• 1/2 cup almond flour (also called “almond meal”)
• 3/4 cup brown rice flour  (I used 3/4 cup sorghum flour as I find rice flour makes baking sawdusty!  I will try coconut flour next)
• 1 cup frozen wild blueberries

First off, you need to make your egg replacement. Take your chia seeds, grind them (my coffee bean grinder does wonders!) and place into a cereal bowl, add 1/4 cup water and let sit for 5 minutes until they swell and become pudding-like.

In a medium size bowl, combine all the wet ingredients together — chia, blueberries, bananas, coco milk, water, vanilla, stevia. In a separate large bowl, combine the oats, almond and brown rice flour. Form a well in the center of the dry ingredients and pour in the wet. Mix together, but do not overmix.

Heat a large pan to medium temp and melt coconut oil, enough to cover the pan. Pour about 1/4 to 1/2 cup of the mixture for each pancake onto your pan and cook for 5-6 minutes each side. Makes 10-12 pancakes.

Schlop some raw coconut butter on top or drizzle the best quality Canadian Maple Syrup.

I used all organic ingredients too.