Breakfast by the Doctor

I can't say I agree with this philosophy...because feeling well means so much to me.  Anyone who's lived in pain or felt awful for weeks or just not had the motivation or desire to keep going on, knows it's not worth making your self sick over yummy food.  But I do love Doctor Who and enjoyed this quote by Matt Smith.

And...it's gluten free.

Hearty Choco Stix

I wanted to make something that my kids could eat in place of graham crackers. I also wanted to make sure they packed a powerful punch of nutrients. So I got out my coffee grinder and all the beans and grains in my cabinet. After grinding away, this is what I came up with.

INGREDIENTS:
3 T fava bean flour
1/4 c millet flour
2 T mung bean flour
1/4 c tapioca starch
1/4 c rice flour
1/4 c potato starch
1/2 tsp salt
1/4 c brown sugar
1/8 tsp pure stevia powder
1/2 tsp baking powder
A dash of cinnamon
1 egg
1/3-1/2 c plain yogurt
3 oz. Semi-Sweet Chocolate Chips

Mix dry ingredients and add egg and yogurt.
If you don't have these exact grains and beans, I encourage you to mix and experiment with what you have. The goal is to form a stiff dough (add more yogurt if it's too dry).
Shape into little logs and flatten.
Bake at 350 for 8 minutes. Flip and bake for 4 more minutes.
Cool and coat one side with melted chocolate chips.
Yield 3 dozen.

Note: I was still out of vanilla when I made this recipe, but I really think it could benefit from a teaspoon of it.

Delightful MOCHACHIP Cookies

This was my first gluten free experiment. I wanted to make chocolate chip cookies, but I had just run out of vanilla. I improvised and this is what I came up with. These Mochachip cookies have been deemed "Better than chocolate chip cookies" by my seven year old son. They have a hint of coffee and plenty of good chocolaty goodness.

INGREDIENTS:
1 cup butter
1 cup sugar
3 eggs
2 cups rice flour
2 cups sorghum flour
1/2 cup ground flax seed
1/3 cup cocoa powder
1 tsp coffee beans - finely ground
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp pure stevia powder (or one cup sugar)
8 oz chocolate chips

DIRECTIONS:
Preheat oven to 400 F. Cream together butter and sugar. Add eggs. Combine dry ingredients and stir into the sugar mixture. Add chocolate chips and stir.
Make small balls and flatten them with your palm. Bake for 8-10 minutes.
Yields: 4 - 5 dozen cookies.

We made ours tiny just like the super expensive Gluten-Free cookies at Whole Foods. Then to prevent over-eating them and promote making them last, we packaged them with squares of corrugated cardboard and ribbon. The 'window' is made with clear packing tape on both sides of a cut out shape. Seal them first in small ziploc bags and they should stay fresh for a week or so.