Namaste mailed me a chocolate cake mix not too long ago, and I was a little excited about it. As I sat and really thought about it though, I wasn’t too thrilled about making just a plain chocolate cake. What could I do with the mix to make it REALLY awesome? I even asked people on twitter what a good filling would be. Within a couple hours I figured it out – it would be a s’mores cake!

There was one tiny problem with this idea. I had no idea how to go about creating graham cracker that I could eat that would actually taste great. Well, after a little bit of searching, I found Lauren’s recipe for GF Graham Wafers! I did have to modify it to make it casein free too. These graham crackers came out great!

Gluten-Free Graham Wafers
Slightly modified from CeliacTeen.com
Ingredients
1 cup Sweet rice flour
3/4 cup Tapioca Starch/Flour
1/2 cup Sorghum Flour
1 cup Dark Brown Sugar, Lightly packed
1 teaspoon Baking soda
3/4 teaspoon Kosher Salt
7 tablespoons GHEE (clarified butter) or Earth Balance (Cut/spooned into 1-inch cubes/balls and frozen)
1/3 cup Clover Honey
5 tablespoons Coconut Milk
2 tablespoons Pure Vanilla Extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 350° Fahrenheit

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take much less time, and the starting location of each sheet may determine its required time. *Mine only took about 15 minutes to bake.

When cooled completely, store half the batch in an airtight container and enjoy anytime of the day. Place the other half the batch in a food processor to make crumbs for the cake! Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs. I used a magic bullet and it worked fine.

After the graham cracker crumbs were ready, I set them aside while I prepared the Namaste chocolate cake mix. The mix was easy! I only had to add eggs oil and water. The mix made enough for two 9” cakes. Obviously, you can use any chocolate cake recipe and this would turn out great. I just used the mix because I had it.

Once the cake is done, let it cool. That part is particularly tough for me. I just want to eat everything right after it comes out of the oven! While it’s cooling, make the marshmallow cream.

There are two choices for the marshmallow creme. I used the first option, a marshmallow recipe that uses gelatin. I know, I know, I’m still pretty paranoid about getting sick from raw eggs. I use THIS RECIPE from Alton Brown. I used it about 5 times this Christmas to make marshmallows for gifts, so I definitely trust it. The other option has fewer steps – click here for a recipe. Basically, you don’t have to boil the sugar & syrup, it’s a tad easier to spread, and it includes egg whites. I might try this eventually. For now, I’ll stick to what I’m used to. ☺

Now that everything has been made separately, all that’s left to do is assemble! Place one of the cakes on a cake stand or plate. I don’t have a cake stand (yet!), so I just used a large plate. Next, spread the graham cracker crumbs on top (enough to completely cover). Pour the marshmallow creme over the crumbs, and then top it with another layer of crumbs. You could also save a step in layer by mixing the graham cracker crumbs into the marshmallow cream. Top with the other layer of chocolate cake and you’re basically finished! The lovely people at Namaste sent me an icing mix, so I covered mine with fudge icing and drizzles marshmallow over the top. This would also be good just sprinkled with graham cracker crumbs or with melted chocolate poured over it. I hope this serves as an inspiration for more s’more like creations!

After that meal, the crock-pot went back in its carrying case and back in the cabinet. I’ve moved seven times since I received this gift of easy cooking. Each time I moved, the crock-pot found itself a new cabinet to call home. FINALLY, the other night I thought I’d give it another try now that I really enjoy cooking. What did I decide to throw in there this time? Brisket! This brisket isn’t just any brisket either; it’s southwestern brisket. You will be blown away by the amazing flavor that is cooking into this meat while you’re working or running errands. It’s truly magical.

I slightly modified this recipe from the Food Network. I’m so glad I stumbled across it and gave it a try. Also, Smitten Kitchen used this recipe to create some tasty brisket tacos! I served this over fried polenta squares and topped with crumbled goat cheese and red peppers.

Ingredients:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/4 cups water
1 (14.5 oz) can whole peeled organic tomatoes, with their juices
2 whole canned chipotle chiles en adobo (not 2 cans!)
2 bay leaves
6 tablespoons molasses

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 9 hours.

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves.

Okay, now for the yummy recipe. This recipe can be used to make a bread or muffins. Since I’m a huge fan of anything I can grab and go, I always choose muffins. These probably aren’t the best choice for breakfast, but I always start my day with them when I make them. I know, I know.. It’s not multi-grain or loaded with protein. They’re also great as a mid-day snack or even a little dessert. I almost forgot to mention an important part! I have had so many family and friends eat these and have no idea they are gluten free, dairy free, or soy free! Truly tasty. Give ‘em a try and see for yourself.

Ingredients:
3 ½ cups gluten-free all-purpose flour
1 tsp xantham gum
1 ½ cups turbinado raw cane sugar
1 ½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp salt
1 can (15 oz) organic pumpkin puree
1 tsp vanilla
½ cup water
1 cup coconut oil (melted and cooled)
2 eggs (beaten)
1 cup allergen free chocolate chips – I use Enjoy Life Foods brand

Preheat oven to 350° F.

In a large bowl, combine flour, xantham gum, sugar, baking soda, cinnamon, nutmeg, & salt. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs; stir into dry mixture until moistened.

Stir in the chocolate chips.

Fill greased or paper-lined muffin cups about three-fourths full. Bake muffins for 25-35 minutes or until toothpick comes out clean. Let the muffins cool for five minutes and then move them to a wire rack to fully cool. Recipe makes 24 muffins.

The recipe came from Cooking Light. I changed a few of the ingredient measurements, and have one comment about the lemon-garlic spinach. If you aren’t one to like lemon-y things, just eliminate the lemon zest and juice from the spinach to better fit your liking. It still tastes wonderful without the lemon.

I hope you enjoy this as much as I did! I was very impressed with how this recipe turned out.

SALMON
Ingredients:
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
2 skinless salmon fillets
1 sliced onion
Olive oil to coat dish

SPINACH
Ingredients:
1 tsp olive oil
2 garlic cloves, minced
1 (10-ounce) package fresh baby spinach
1 tsp grated lemon rind
1/4 tsp salt
1 tsp fresh lemon juice

Remaining Ingredients:
2 tablespoons chopped fresh cilantro

Preheat oven to 400°.

To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with olive oil. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.

Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.

We were making something pretty simple for dinner, so there was definitely a good reason to make dessert. I wasn’t sure what I was really in the mood for though – cake, pie, tarts, etc. It was down to pumpkin chocolate chip bread or apple pie. Apple pie won hands down. The pie was so delicious. You can’t really go wrong when you combine cinnamon, sugar, & fresh apples.

CRUST
Ingredients:
2 ½ cups GF Flour Mix
½ tsp salt
1 tsp organic cane sugar
1 tsp xantham gum
¾ cup coconut oil (room temperature)
1 egg lightly beaten
1 tsp vanilla
About 7 tbsp water

In a large bowl, whisk together flour, salt, sugar, and xantham gum. Slowly add in coconut oil in small amounts until it becomes a course meal.

Add in the lightly beaten egg and the vanilla and mix with a fork until dough is formed. Note: Be patient, this takes a little bit of time.

Knead dough while slowly adding in water a tablespoon at a time. Once the dough is a good texture, stop adding water. If you add too much water, it will make the dough sticky and hard to roll.

Place dough on wax paper lightly coated with GF flour. Place another sheet (it might take two sheets layered) on top so that the dough is sitting between sheets of wax paper. Roll until the dough is flat and about a centimeter thick.

Peel the top sheet of wax paper off and flip the dough (still rolled out with the bottom wax paper on) over the pie dish. Peel the remaining layer of wax paper off and press the dough into the pie dish.

When I do this, the crust typically breaks. DON’T WORRY! If it does break, just piece the dough together to cover the dish. Trim any overhang off of the edges. You can probably tell in the picture I posted that I did this ☺ Crumble any pieces of remaining dough, mix in a little bit of sugar and cinnamon, and save for topping.

Using a fork, poke several holes in the bottom of the crust.

FILLING
Ingredients:
6 medium granny smith apples
¼ cup brown sugar
¼ cup organic cane sugar
2 tbsp melted coconut oil or GHEE
1 tsp cinnamon
1 tbsp lemon juice

Peel, core, and slice apples. Place in a large mixing bowl and add lemon juice. Stir.

Melt two tablespoons of coconut oil or GHEE. Mix this with the brown sugar, cane sugar, and cinnamon. Mix with the apples.

Spoon apples into the crust until the pie is filled to the top of the pie dish. Pour juices over the top and sprinkle with the leftover crust crumbles.

Bake at 425 degrees for 15 minutes. Reduce the temperature to 350, and bake for 20 more minutes.

Enjoy with a scoop of vanilla ice cream (coconut ice cream is my new fav!).

Ingredients:
1 cup coconut oil
6 tablespoons homemade applesauce or store-bought unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1¼ cups evaporated cane juice
2 cups Bob’s Red Mill gluten-free,
all-purpose baking flour
¼ cup flax meal
1 teaspoon baking soda
1½ teaspoons xanthan gum
1 cup vegan chocolate chips (I used the Enjoy Life Chocolate Chips)

Instructions

1. Preheat the oven to 325. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, applesauce, salt, vanilla and cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

I didn't have a melon baller, so I just rolled about a tablespoon of dough into a ball.

3. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to three days.

I can’t say it enough – I LOVE THESE COOKIES! My friends, family, and co-workers love them too. My favorite way to eat these is with a glass of chilled almond milk. It’s perfection! I hope you give them a try!

I wanted to share this simple, healthy recipe. Pico & chips is a long time favorite of mine. Pico de Gallo is easy to prepare and tastes great with chips, added to taco salad, and is even a tasty addition to an omelet in the morning.

Pico de Gallo

Ingredients:
6 Roma tomatoes, seeded and finely chopped
½ onion, finely chopped
½ jalapeño, seeded and finely chopped
½ cup chopped cilantro
Juice of one lime
Salt & Pepper

Combine all ingredients in a large bowl. Cover and chill for an hour. Serve with tortilla chips.

Tortilla Chips

Ingredients:
12 6″ sprouted corn tortillas
1 cup coconut oil
Salt

With a pizza cutter or large knife, cut the tortillas into quarters.

Heat oil over medium to medium-high heat in a large saucepan or skillet. Tip: if the oil is the correct temperature, it should bubble up when a tortilla slice is dipped in.

Fry the pieces for 1-2 minutes on each side. They should be crisp when they’re ready. If they still bend, they aren’t ready yet.

Remove with a large spoon or tongs. Place the chips on paper towels to cool and sprinkle with salt.