Chewy Chocolate Chip Cookies - GF, Dairy Free, Egg Free

Ingredients:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil
• 1/3 cup coconut milk (rice, or almond)
• 2 teaspoons vanilla
• 3/4 cup white rice flour
• 1/3 cup coconut flour
• 2 Tablespoons GF Starch
• 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips (you can buy dairy free chocolate chips, the brand I've seen is Simple Joy)

Directions:

1. Mix together the sugar and oil.
2. Add the milk and vanilla and mix until combined
3. Mix together the dry ingredients in a medium bowl.
4. Add dry ingredients to wet mixture. Just mixing until you don't see flour. (don't over mix).
5. Add the chocolate chips.

Allow the dough to rest 20 minutes. Preheat the oven to 350 F. Bake cookies on a well greased cookie sheet or silicon mat. Bake 10 minutes or until desired doneness is reached. Let cool on baking sheet 5 minutes before moving to wire rack. *This is to allow cookies to be firm enough to hold shape.

~Recipe adapted from Yammies Guten Freedom

Avocado & Banana Muffins

Ingredients:

• 1 ripe avocado
• 1 large rip banana
• 2 cups of flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 1/2 cup reduced fat milk
• 2 eggs

Ingredients:

1. Pre-heat oven to 375
2. Grease a muffin tray with nonstick spray
3. In a large mixing bowl, mash your banana, and avocado
4. Mix in the eggs and milk
5. Add the sugar, baking soda, salt and flour; mix well, but do not over mix or puree the batter
6. Fill muffin cups half way full
7. Bake for 15-20 minutes. 

~Adapted from savvysavingcouples.net

Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Toddler Muffins

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar, or to taste
• 2 large bananas, mashed
• 1 (4.5 ounce) jar baby food squash
• 2 carrots, grated
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/2 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F. Grease 24 mini muffin cups or 12 standard muffin cups.
2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

Recipe via Lori at allrecipes.com