Gluten Free Cake Mix Sugar Cookies

It’s about that time of year again! Busy shopping malls, beautiful trees and baking…lots and lots of baking. If you are anything like me (other than the birth of baby Jesus of course), this is one of the best parts!! I love to do some Christmas baking for my family and friends when the weather gets cold.

Unfortunately, baking for myself and other people got a little tricky when I changed my diet. I could either make something for gluten free eaters like me or I could bake an entirely different recipe for my family and friends.

Now, thanks to Betty Crocker one cookie fits all! These Cake Mix Sugar Cookies are both delicious AND gluten free!

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No-Bake Peanut Butter Energy Balls

Looking for a snack that is both tasty and guilt free? These cookies are quick, easy and require no baking at all. This makes this a great recipe for kids and adults alike!


Don’t be fooled by their appearance, these will soon become a family favourite!

What you’ll need:

  • 1/2 cup peanut butter (smooth or crunchy)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 3/4 cup old-fashioned oats
  • 1/2 cup Rice Krispies
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup ground flax seed
  • 6 Tbsp chocolate chips (optional)

You will first need to mix the wet ingredients. In a bowl, combine the peanut butter, honey and vanilla extract. Next, you will want to add in the oats, Rice Krispies, coconut, flax and chocolate chips. Using your hands, roll the mixture into approximately 1-inch balls. Place in a resealable container and pop them into the fridge to chill.

These make for a quick breakfast or a great mid-day snack!


Gluten Free Cereal? Yes please!

We’ve all been there. Some nights you get home from a long day at work and you’re just too tired to cook. On nights like these my go-to solution is a big bowl of cereal.


Image Via Cha Cha

There are now many more cereal options for people with gluten sensitivity. You may be thinking sure they have options, but are they edible? The answer is YES! Many of the big brand cereal companies are now jumping on the gluten free bandwagon.

Celiac sufferers have to be a bit more careful with cereal brands. Some brands that do not advertise as “Gluten Free” may contain trace amounts. If you are highly sensitive you will want to err on the side of caution and pick up a gluten free certified brand like Nature’s Path.

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Soft Vegan Oatmeal Cookies

There is nothing more comforting on a cold winter’s day than a fresh batch of cookies baking in the oven! When I first decided to go gluten, egg and dairy free, I was so sad to realize my baking would never be the same. I went on a search to find a recipe for homemade oatmeal cookies that I would be able to enjoy as well as my friends and family without dietary restrictions. These cookies are soft and taste just like Grandma’s!

What you’ll need:

  • 1 cup margarine
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs substituted for RaneRiso Egg Replacer
  • 1 tsp vanilla extract
  • 2 cups Robin Hood all-purpose gluten free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 3 cups quick cooking oats

Begin by creaming together the margarine, white sugar and brown sugar. Next, add in your egg substitute and vanilla. In another bowl, combine your flour, baking soda, salt and cinnamon. Add that mixture to your previously creamed ingredients. Finally mix in your oats. Preheat your oven to 375 degrees. Grease your cookie sheet before rolling your dough into small to medium sized balls and place on cookie sheet. Bake for 8-10 minutes, let them cool for 5 minutes and enjoy!

*Note: All-purpose gluten free flour has a slightly different texture, so you may find your cookies have a faint gritty consistency. This doesn’t hurt the overall flavour though so don’t panic!

Happy Baking!

Gluten Free Apple Crisp

Along with the change in season comes beautiful fallen leaves, cozy sweaters, Jack-O-Lanterns and last but not least apple picking! Once you have eaten your share of apples on the orchard, what do you have left? A pile of apples and no clue what to bake with them (especially if you’re gluten, egg and dairy free)! One of my favourite Fall desserts to make with left-0ver apples is Gluten Free Apple Crisp! This is quite possibly one of the easiest and tastiest desserts to make. My go-to recipe can be found in the Better Homes and Gardens New Cook Book with a couple of tweaks.


Image via Inn Trending

What you’ll need:

  • 1/2 cup quick cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup of white (or brown) rice flour
  • 1/2 teaspoon ground cinnamon
  • 1 dash of salt
  • 1/4 cup of margarine
  • 2 pounds apples (approx. 6 -8 medium)
  • 2 tablespoons granulated sugar
  • 1 tub Fat Free Cool Whip

You will need to combine the oats, brown sugar, rice flour, cinnamon and a small dash of salt in a medium sized bowl. Next, add your margarine and cut it into the dry mixture until it looks like coarse crumble. I often double this part of the recipe (my friends and family really like their crumble!). Set that bowl aside for later.

You will now need to peel, core and cut your apples to make approximately 6 cups of fruit. Place your apples in a baking dish approximately 10x6x2-inches. Sprinkle the fruit with granulated sugar, another dash of cinnamon and stir. Finally, sprinkle your crumble mixture over the apples in the dish, so that it is covered entirely. Bake in the oven at 350° for 40-45 minutes. Serve with Fat Free Cool Whip (the only kind that is both gluten and dairy free) and enjoy! This dish serves 6.

This will leave your stomach happy and your house smelling like heaven!

Happy Baking!