½ cup blanched almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon celtic sea salt
6 dates
3 eggs
2 tablespoons olive oil
¼ cup water
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup raisins

In a large bowl combine almond flour, flax meal, baking soda and salt
In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth
Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
Spoon batter into lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve

I use all organic products when I make these, making them even healthier for my family.

Here’s a lightweight take on standard shepherd’s pie. Add any veggies your family enjoys.

Mashed Potato “Crust”

8 medium Yukon gold potatoes, scrubbed and chopped into bite-sized cubes
½ cup milk of choice (rice, soy, almond)
2 tablespoons butter or Earth Balance Nondairy Buttery Spread
Salt and pepper, to taste

Chicken Filling

4 boneless skinless chicken breast halves
8 ounces frozen corn
8 ounces frozen cut green beans
6 ounces + 2 tablespoons gluten-free chicken broth
2 tablespoons potato starch

Preheat oven to 375 degrees. Grease a 9×9-inch baking pan.
To make mashed potato crust, boil potatoes in a large saucepan until tender. Drain and add milk, butter, salt and pepper. Mash and set aside.
To make chicken filling, simmer chicken breasts in a large saucepan until cooked through. Drain chicken and chop into bite-sized pieces. Set aside.
In the same pan, bring 6 ounces chicken broth to boil. Reduce to a simmer. Mix potato starch and remaining broth together and stir into simmering broth until mixture is thickened. Return chicken pieces to saucepan. Add remaining ingredients, stirring until well mixed.
Scoop chicken mixture into prepared baking pan. Spread mashed potatoes evenly over the filling to create a “crust.”
Bake in preheated oven for 25 minutes or until filling is bubbling up through the crust. Serve warm.

This site has a great crustless chicken pie.

This is my favorite recipe!

kylie8cake(at)gmail(dot)com

kylie8cake(at)gmail(dot)com

kylie8cake(at)gmail(dot)com

http://www.celiac.com/articles/782/1/Peanut-Butter-Kisses-Gluten-Free/Page1.html

http://allrecipes.com/Recipe/Chocolate-Chip-Cookies-Gluten-Free/Detail.aspx

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What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

thanks for sponsoring this.

2kidsblogger(at)gmail(dot)com

2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 All-Natural Eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips