Salty Sweet White Chocolate bars

These bad boys are GFCFSF, egg-free, low oxalate and low salicylate!!

We made them on the saltier side, so I reduced the salt by half for this recipe, and if you like sweets, you may even want to increase the xylitol.  It was a unique flavor with the interesting balance of salt and white chocolate, like combining hot and sweet, a combination of flavors that seem to almost contradict each other, but in the end, prove to compliment each other nicely.



I imagine they would be really tasty with nut butter or sunflower seed butter too.

 

The face of pleasure!

Ingredients

• 2 rice cakes - crumbled
• 1 pear - peeled and shredded
• 1/3 C cocoa butter - melted gently
• 2 Tbs ground flaxseed
• 2 Tbs birch derived xylitol
• 1 Tbs sunflower lecithin
• 1 Tbs tapioca flour
• 1/2 tsp sea salt

In a small bowl, mix the crumbled rice cakes, shredded pear, ground flaxseed, xylitol and salt. 

In an even smaller bowl, whisk together the already melted cocoa butter, tapioca flour and lecithin.

Pour this mixture into the ingredients in the larger bowl and blend well so that all of the ingredients mingle evenly.

Press into a small casserole dish, size depending on how thick you want your bars to be.

Refrigerate until firm.  They will still be fairly soft and can fall apart, so I like the smaller square size which are better for kid size hands anyway.  =)

 Voila!

GFCFSFEF and low oxalate pancakes!!

These rock!  Going on the LOD and being free of every baking ingredient known to man-kind makes it a challenge to find a good pancake recipe.  I am big on avoiding rice whenever possible too, so these are actually rice-free too!!  I have been tweaking this recipe to make it hold up to good old fluffy boxed pancakes.  Sorry, these aren't quite as easy to make though.

We like a lot of flavor in our pancakes. These are hearty and flavorful and they fluff right up when cooking even without eggs or gluten!  We like the flavor enough to just grab one in our hand and eat it up.

They are nice and fluffy and they even cook just like boxed pancakes, if you leave the batter thicker.  No uncooked gluten-free goo here!

When I am batch-cooking pancakes, I like to make my batter a little on the thin side, because I like our pancakes thinner, to stretch further.  I usually will triple this recipe and freeze enough for three to four more breakfasts!  I just toss them in the toaster and voila, done in seconds.

Wisk the dry ingredients into a medium bowl
-1/2 C. black eyed pea flour (grind dry beans on grain grind setting in blender or food processor)
-1/2 C. pumpkin seed flour (grind in blender or coffee grinder)
-1/4 C. water chestnut flour (you can get this at Asian markets very cheap, it's a must for volume)
-2 Tbs chestnut flour (this gives an awesome hearty flavor to the pancakes)
-2 Tbs coconut sugar (or swap and add coconut nectar into wet ingredients)
-1 Tb garbanzo bean flour
-1 tsp baking soda
-1 tsp cream of tartar (I rotate this out by swapping it with apple cider vinegar occasionally, but I prefer the cream of tartar)
-1/2 tsp salt

In a smaller bowl, wisk the wet ingredients together
-1 C. water (I usually start a little less and add more as I need it so I have a desired consistency)
-1 Tbs vanilla
-2 Tbs oil of choice (we like macadamia nut)
-Add any substitute liquids (ie - coconut nectar or apple cider vinegar)

Add the liquid ingredients to the dry ingredients and wisk until smooth.  Let this sit for a good 15-30 minutes until the consistency thickens up enough, it WILL thicken over time!  This is usually when I turn the griddle on and let it slowly heat up to temp so it's good and hot when I start.  You will have flat flabby pancakes, if you try to cook them on a less then hot griddle.  I should have taken THOSE pictures so you can see how many times I have rushed and ruined the whole first batch, lol.

This is the finished product without doctoring, thick and hearty!  They can be used as bread, topped with ghee and/or VCO and fruit or even eaten just like they are.  My kids have had them each of those ways and they NEVER get bored of them.  With a diet so restricted, that says a lot.  We have only three breakfast options that we rotate and they always look forward to their pancake days!  They love to make sandwiches out of mango slices and their pancakes.