Life, Recipes

Gluten Free Raw Chocolate Chip Cookie Dough Bites + egg free & dairy free

I love cookie dough. Always have and hopefully always will. When I was in high school, my mom worked in an office building that had a cafeteria that made really good chocolate chip cookies. Once, she bought a giant box of frozen dough balls for us to bake at home. If we baked even 20% of them, I’d be surprised. Every time I’d go out, I’d grab a frozen ball of dough. If my friends came to pick me up, a ziploc bag full of frozen dough balls came to the car for us to nosh on. Those dough balls are a great memory for me.

As I said, I still love raw dough. And when I make chocolate chip cookies, yes, I will still eat some dough. And I’ll even freeze some dough balls for the future.

This recipe is an adaptation of one I saw online years ago and loved. I’ve tweaked slightly and added something extra so I can call it my own. If you are dairy free, simply sub out the chocolate chips to dairy free chips. Voila – you can eat these! For those that are worried about eating raw eggs in dough – there are none here. You can even skip the chocolate chips and add in raisins to make them more oatmeal raisin like.

These are so good! They will become a hit in your house, too!

Speaking of oatmeal, I only use the oats from GF Harvest. Certified gluten free and harvested and produced with purity protocol. What does that mean? Basically, they are safe, high quality oats for Celiacs. You can read more about it on my friend gfJules blog here.

What I like about this recipe is the addition of chia seeds. It gives the dough some extra protein as well as healthy omega-3 fats. Chia seeds are really good for you.

Let me know if you try this recipe and what you think!

Gluten Free Raw Chocolate Chip Cookie Dough Bites

Crunchy, chewy, full of flavor and protein!


2 cups cashews – I use salted ones. You can always use unsalted raw cashews and add some salt for flavor.
3/4 to 1 cup gluten free oats
3/4 teaspoon cinnamon
5 tablespoons maple syrup
1 tablespoon vanilla extract
1 – 2 T chia seeds
1/2 cup chocolate chips or raisins

Using a Ninja or a food processor, process the cashews, oats and cinnamon until they are chopped and meshed together well.

Add the vanilla and syrup and mix until the “dough” forms. I like mine a bit crunch so I don’t overmix.

Place the mixture in a small bowl and add your chia seeds and chips and mash/mix together with a spatula. You can also toss the chia seeds into the mixer earlier, but I don’t. I fear they may become too gelatinous if mixed up and crushed,

With the dough, I roll out into tablespoon size balls and store in a plastic container in the fridge. They will be gone in days!




Life, Product Review

Rizutto Foods Flatbread Product Review: A+

A few months ago I was aimlessly wandering around the grocery store just looking for something new to buy. I just had that bug. As I stumbled into the freezer section, I saw a frozen ball of gluten free pizza dough from a company that I’ve never seen before. Rizutto Foods.

The Artist encouraged me to buy it and try it, as he so often does with new products. And I am so grateful he encouraged me.

I followed the instructions on the package and it made one of the best gluten free pizzas I’ve made from a pre-made dough. Don’t get me wrong, if I want to make my own dough, I’ll still stick with GFJules pizza mix. (Side note, you can buy them either on her site or via Amazon). I use a pizza stone when making gluten free pizzas. I received one as a birthday gift a few years back from a friend and I do think it makes a better crust. It’s not needed to make a good gluten free crust but it does help I think.

So back to Rizutto Foods…I immediately had to write them. The crust was the perfect combo of chewy and crispy. Like “real” pizza. Sidenote: I don’t like using the term “real” or “normal” when it comes to gluten free because for us, normal and real ARE gluten free!!! The two folks I communicated with at Rizutto Foods were really friendly and appreciative of my comments.

Rizutto Foods was kind enough to send me free samples of their flatbreads in two different sizes and a few more frozen pizza dough samples. So for my blog post today, the thoughts here are of my own and not based on the free samples. Trust me, if I don’t like a product, you’ll know about it.

This gluten free flatbread is amazing. You’re gluten eating friends will not know it’s gluten free.

Here is a photo of the flatbread I made. Their crusts come frozen. I let mine defrost and cooked it for about 5 minutes on 425 degrees without any toppings. Then I topped it with The Artist‘s homemade eggplant tomato sauce (heaven in a jar!), some fresh basil from our garden, some crushed red pepper (always a must on pizza for me!) and then fresh mozzarella.

Our basil plant on our back porch. Basil is so easy to grow in containers.

After topping the flatbread, I put it back in the 425 degree oven and watched it. The crust turns golden brown and that’s when I take it out.

Here is the flatbread out of the oven. Looks good, doesn’t it?!

I let it cool for a bit and honestly, devoured the entire thing. No, I didn’t share it. It’s that good!

Rizutto Foods makes a smaller flatbread as well, and while I don’t have a photo, they have the same great flavor, texture and consistency as this larger version. I’ve been hesitant to use them as I don’t want to run out but yet I want to eat them all! We’re having guests over soon and I’ll be making some flatbreads for appetizers!

I’m grateful to the folks over at Rizutto Foods for the free samples. Thanks again for making such quality, gluten free products.



Life, Recipes

Gluten Free Cheeseburger Salad Recipe

20170706_183709This salad is a hit in our house. We’ve made it for guests for a fun lunch and everyone loves it. I’m not sure if it’s the tangy yellow mustard vinaigrette or the mini cheeseburgers or the combo of yummy flavors all meshing together.

I first saw this recipe on one of Rachael Ray’s shows years ago – it has been at least five or six years since we first made it (as I remember the house in Denver we lived in at that time!).

On a hot summer night like tonight, it was the perfect dinner. Crisp, cool, crunchy romaine lettuce. Juicy tomatoes. Crispy pickles. And mini cheeseburgers. We even went old school and did Kraft American cheese on the burgers. Trust me, I was a bit aghast against myself for recommending it versus cheddar….but it just worked so well for the burgers.

We used ground beef for our recipe, but you can use any protein you normally use to make burgers. Beef, chicken, turkey – they would all work. We cooked our burgers on the stovetop but a quick grill treatment to cook them would give them some great flavor. Just be sure to not overcook.

My recipe for this is really a “make your own salad”. We use whatever lettuce we have on hand. Tonight it was romaine hearts. We added tomatoes and the best part – chopped pickles. They act like relish but not as sweet.

20170706_183114I buy these Vlasic pickles as they are gluten free and do not contain any artificial colors or dyes. Read your next jar of pickles. Why do they need to put dye in pickles? No thank you.

Ok, so back to the non-recipe, recipe.  The secret (I think) to this salad all coming together is the dressing. The recipe below is a double batch from what my original recipe had – you’ll want to go light on the dressing on the salad since it’s so tangy, but this will give you extra and the encouragement to make this salad again. You’ll want to after you eat it!

So what do you do? You make your salad. Add whatever you would normally add to really add to a cheeseburger. Want red onion? Add it. Bacon? Toss it in. Sauteed mushrooms? Now you’re talking!

We usually make about a 2 inch meatball size cheeseburger and pan fry for a few minutes on each side, then top with cheese. Don’t overcook (unless you like well done meat, and if so, then we need to talk!)

We put our dressing on before we put the burgers on but you can make yours anyway you want! Now for the dressing:

The crisp romaine. The juicy tomatoes. The tangy yellow mustard vinaigrette. I want this again tomorrow night for dinner!

Yellow Mustard Vinaigrette
6 T yellow mustard
4 T apple cider vinegar
3/4 cup olive oil
salt and pepper to taste
Note: I never use salt in this recipe but use Supreme Shallot Salt from Savory Spice Shop. It’s a staple in our house. I love that place! We used to shop at the original when we lived in Denver and I am grateful there is one here in Portland.

You get the idea of the salad, right?! Go forth – make it! Enjoy! Let me know what you think.

Gratefully yours…



Life, Recipes

Gluten Free Cornbread Recipe

Last night was rib night at our house. There are two things I love really LOVE to make when I cook. The first being ribs. And when I make ribs, The Artist always loves my buttermilk skillet cornbread. And I admit, it is a good, easy recipe.

Gluten Free Cornbread. The cast iron skillet helps cook it to a golden brown.

Now, you don’t need to wait to make ribs at your house. This recipe goes great with any meal, really. The bottom and top of the cornbread gets to be “GBD” – or golden brown deliciousness as we say in our house!

The buttermilk gives it such a rich flavor and the low amount of sugar makes it not super sweet. I am telling you, this gluten free cornbread recipe is easy, fast and will become a staple in your recipe file.

Gluten Free Cornbread Recipe

1/2 cup butter
1/3 cup sugar (If you like sweeter cornbread, you can add up to 2/3 cup sugar)
2 eggs, beaten
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup gluten free flour*
1/2 teaspoon xanthan gum**
1/2 teaspoon salt

*I use GF Jules‘ flour. I have also made this with a make your own gluten free flour mix consisting of 1 cup white rice flour, 1 cup cornstarch, 1 cup tapioca flour and 1 Tablespoon potato flour (not potato starch).

**If you are mixing your own flour, also add 1/2 teaspoon xanthan gum to the cornbread dry ingredients. Do not add it to your flour mixture since you will have more flour made up then you need for this recipe. GF Jules has it already included in her flour mix.

Oh yeah…all those nooks and crannies soak up the butter when it’s hot from the oven and you slather butter all over this bad boy.

Preheat oven to 375 and place a cast iron skillet in the oven while the oven heats. You want that skillet HOT!

In a different skillet, melt butter on the stovetop.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended. You don’t want the heat to cook the eggs. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, gluten free flour  (and xanthan gum if you made your own flour mix) and salt and stir until well blended and few lumps remain.  Pour the batter into the hot cast iron skillet.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

I usually bake mine for 30 minutes and it’s done.

It’s hard to not slather the hot cornbread with batter and dig in….can you resist?!

What are you going to make to eat along with your gluten free cornbread?