JoAnna's Gluten free Chocolate Marshmallow Chunk Cookies W/ Vegan Version Free Of Many Allergens

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These cookies are dedicated to  my Bestie Rebecca G. and they are also her favorite ! Love you my friend & Sister. xoxoxoxo


These I am afraid to say are frightfully addictive !! I am so happy when i found "Dandies Vegan Marshmallows " Because they are not only gluten free, Free Of Many Allergens  , They are refined sugar free! Yes i know right! they are amazing !
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Photo taken from there FB PAGE - Dandies Vegan Marshmallows Facebook Page

They also were extra amazing this summer around the campfire ! Dont get me wrong My GAPS/PALEO Friendly Marshmallows are da'bom ! But they would melt pretty fast off the stick into the fire lol ( my refined sugar free GAPS/PALEO marshmallow recipe here JoAnna's Refined Sugar Free Tie-Dyed Marshmallow 's

This is an Instant Family Favorite , so after you make them please let me know by commenting below , I would love to see more traffic on here .

xxxxxJoAnnaGlutenFreeChefღ
JoAnna's Gluten free Chocolate Marshmallow Chunk Cookies W/ Vegan VersionFree Of Many Allergens 

Preheat Oven to 350 Degrees
1 cup of Earth Balance ( or coconut oil)
¼ Cup of Zevia in the Raw
¼ Cup of Honey ( Or Agave Nectar or use more Maple Syrup if Vegan)
¼ cup of 100% pure grade B Maple Syrup
2 tsp of 10% pure Vanilla Extract

1 tsp sea salt
1 tsp baking soda
2 tsp of baking powder
2 large eggs ( or 1 Duck egg)( if vegan use 2 Tab of ground flax-seed meal mixed with 4 tbsp of warm water let set for 5 min or until “gummy “ consistency )

1 Cup Sorghum Flour
¾ Cup Sweet Brown Rice Flour or Teff or Millet Flour
½ Cup of Tapioca or Arrowroot starch
½ tsp of Xanthum Gum
1 bag ( or 1 cup) of Enjoy Life Chocolate Chip or Dark Chocolate Chips or Chunk 's .
1 Cup of Cut ( use scissors Dandies Vegan Marshmallow 's
( there fb page link here ___ >
In your Mixer I use a Kitchen Aid , Mix the earth balance and the egg or egg sub. Mix well , add the rest of your Liquids.

In a separate Bowl combine all your dry Ingredients ( except the Marshmallow 's and the Chocolate .
Mix Thoroughly and slowly add to the wet ingredient's , once combined add the cut up marshmallow 's One at a time throw them in so they don't CLUMP up and then add your chocolate of choice .

I use a small Ice Cream Scoop to make my cookies last longer in my big family but you can use any size you want for your size cookies of choice, Bake for 10 min or more depending on your oven , Cookies are done when toothpicks comes out clean with no dough on it .
JoAnnaGlutenFreeChefღ

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****I am in no way Paid to or Endorsing a Product , I am just sharing what I am using for personal use, Always Consult Your health care proffesional before using anything that may be contrary in use with your prescriptions.

But those who wait on the Lord
Shall renew their strength;
They shall mount up with wings like eagles,
They shall run and not be weary,
They shall walk and not faint. Isaiah 40:29-31 NKJV

Delicious Dehydrated Myer Lemon Glazed Strawberries

Dehydrated Myer Lemon Gal-zed Strawberries











March 2014 - I got a great Deal on 8LBS of Organic Strawberries from Bountiful Baskets!
I took 4LBS of it and made these Delicious Dehydrated  Myer Lemon Glazed Strawberries.
Cant wait to put them In My Homemade Nut Free Gluten free Granola !! :D  and cookies and everything whahoo I shall definitely have to make more!!! lol

This is for 4LBS of Organic Strawberries.
1 Organic Myer Lemon
1/4 cup total or more of zevia in the Raw or
1/4 tsp or more of Liquid Stevia. Or Honey.

Slice the Strawberries in the same uniformed sizes.
put in a good size bowl.
I use an Excalibur-3900B-Deluxe-Dehydrator-
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After you are done slicing them , Coat with Myer lemon Juice and Stevia of choice or sweetener of Choice.
PLACE on Trays
Dry for 6-8 hours ( If using The Excalibur put on 135)

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Believe me Strawberry Shortcake will be jealous cuz your house smells so divine!! hahhaa

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COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

JoAnna's Vegan Scones W/ Choc. Chips & Citrus (optional) (Berry) your choice.

These are a huge hit in my house , they are so easy to make they can be made along a nice breakfast or brunch, or is last min company coming? no problem just assemble and walla , freshly made Vegan, gluten free , healthy scones!!! :D Finish off with a Cup of tea or coffee :D



JoAnna's Vegan Scones W/ Choc. Chips & Citrus (optional) (Berry) your choice . 


Pre-heat 375 oven

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1 cup and ¼ cup of (your choice) JoAnna's Gluten Free Flour Mixes (2 kinds) *click 
¼ cup of gluten free oat flour
2tsp of Xanthum Gum
1tsp pf Baking soda
2tsp of Baking Powder
8 tablespoons Spectrum Organic Shortening (or Coconut oil , your choice)
1/2 cup vanilla soy, hemp, or coconut milk- and more as needed
1/2 cup (more or less) You may need more liquid if so add some warm water - it depends on the milk u use some of thicker than others
1tsp of fresh zest of choice (optional)
1 teaspoon lemon juice
4 Tab of Organic Agave Nector or Maple Syrup (or honey if its not needed to be vegan)
¼ (if you want it alittle sweeter add 1/2 instead)  Cup of Stevia in the Raw
1 TAB of ground flax seed , with 3 Tab of Very warm water – let sit until it gels .
1 tablespoon's bourbon vanilla extract

4 Tablespoons rounded tablespoons Enjoy Life Chocolate Chips. (your choice of dark or regular.
3/4 Cup of Berries – blueberry's, Cranberries (add more sweetener) , strawberry's , apples finely chopped (fresh , wash pat and dry, if frozen , take out in advance , defrost and DRAIN , make sure its not too wet or your Scones will turn out soggy.


Mix the dry ingredients together, add the earth balance , by cutting it in with a pasty cutter , until it forms nice wet “clumps” , and the egg re-placer , then the rest of the ingredients , saving the fruit and choc pieces for last. Incorporate well with a spatula but be gentle near the end with the fruit pieces.

MAKE SURE ITS NOT TOO WET!!!

Place on parchment paper , greased with your “oil” of choice , Spread evenly with Spatula , wet if if you need to and put in a pre – heated 375 degree oven for 10 -15 min until golden brown.
Option Iike to cut mine before baking, to do this by wetting the knife and cutting , wet for each “slice” and then put in the oven.
IT Should look like this  :)
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Scones are done when toothpick when inserted comes up clean.


DO YOU SEE HOW HIGH AND FLUFFY THIS IS!
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COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & ; content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2015 JoAnna L McGarvie

Apple Sage& Rosemary Venison in the crock pot

Well I wanted to share my recipe I made for St.Patty's day , No i know its not a authentic Irish Dish , but I just had to use what i had on hand, and a good friend gave us a small venison roast.
 I love venison , and if  you are not liking the "gamey flavor" as people put it then you will adore this one beacause there was no gamey taste... and remember i cannot have onions and even without them it was divine :)

1 small venison roast
3 garlic cloves
2 stalks of organic Celery cut into about 2 inch sizes
1 can or bottle of Izze Sparkling Apple+added like 1/4 cup of water. or 1cup 1/2 of stock of choice Try my homemade stock here : homemade-stock-aka-compost-stock
4 + sage leave clusters *or bunch
2 Large stems of fresh rosemary
1/2 lemon
8 carrots, cut about 2 inch sizes
salt & pepper
throw it all in the crock pot for 9 hours on high....
Then Feast! :)
**Save the dripping :)
If you wish to make a gravy or reduction.

(the reduction is gluten free, but is not gaps or scd but it is paleo if you follow the direction but just use arrow-root starch or tapioca. which some on the Paleo diet can tolerate. if not don't thicken it and just use the sauce or blend in blender with cooked onions and carrots to make a somewhat think "gravy".

2 tab of your butter substitute *i used earth balance
melt that and add 4 Tab of my My Gluten free Flour Mixes  mix , mix well with a whisk , take your dripping and put a strainer over the top of the pan and pour the drippings and so the strainer can catch all the bigger bit from the venison.
, remove strainer and whisk quickly , it should thicken up immediately  if not bring to a boil and it will ;) if you need to add anything like a small squeeze of braggs amino acids do so , just taste it to your liking.

Good Served with..... (Not scd & paleo friendly, only allowed on the advanced gaps if tolerated)

 Recipe here: parsley-and-rosemary-roasted-potatoes

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

♥ JoAnna❦❦GlutenFreeChefღ

Bacon Fried Rice

Bacon Fried Rice Recipe ____

UNDER CONSTRUCTION

JoAnna's Gluten Free Light as a Cloud Gluten Free Biscuts

Dear Friends, well here we go here is a surprise recipe!! I will be posting more as soon as I can and please give me feedback!! I am sorry I don't have a camera anymore :( makes me so sad so I had to dig this old photo up of them  :( ......Have a great night all!! :D :D

JoAnna’s Gluten Free Light as a Cloud Biscuits

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2 ½ cup Organic Sweet Brown Rice (Gmo Free)
2 cups Arrow-root Starch
½ cup Sorghum Flour
2tsp baking powered
2 tsp baking salt
1 tsp cream of tartar
1 ½ tsp. baking soda
2 tsp xanthum or guar gum

½ cup Earth Balance of Choice (or Coconut Oil or Butter depending on your preference and allergies and of course if you use butter then it wont be vegan )
1 ½ cup of coconut milk or water :)
1 Tbsp. Raw Apple Cider Vinegar 
 I use Ener-G Foods egg re-placer ( optional)

1. Preheat oven to 350 degrees

2. In a Large Mixing Bowl thoroughly combine the flours , baking powder, salt and tartar, and xanthum gum.

3. Using your pastry cutter , cut in your earth balance until there are small uniformed balls (or lumps in the flour mixture).

4.Add the coconut Milk, vinegar and beaten egg to the flour and stir until combined.

5. Using a large ice cream scoop (oiled if wished), drop the dough onto you parchment paper of silicone baking mat. Bake @ 350 degrees for about 15 min or until golden brown, insert a toothpick until it comes out clean!

There biscuits are heavenly all by themselves or with earth balance and your favorite toppings or to accompany dinner, they are especially the perfect vehicle for my Incredible Turkey-Sausage gravy!! (Recipe Coming soon for the various Gravies)!!! :D :D

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COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2016 JoAnna L McGarvie

COPYRIGHTED 2009-2016 JOANNA L MCGARVIE
*I use only organic and GMO free items :D