Found this gluten free recipe in Healthy Food Guide and they are delicious especially if take two and make a sandwich with some gluten free vanilla ice cream! 3 Weight Watchers pro points per cookie.

1 cup light peanut butter (make sure GF)
1 egg
3/4 cup brown sugar
1/2 teaspoon GF baking powder
85g dark chocolate chips

Preheat oven to 180 degrees celsius.
Combine peanut butter, egg, sugar and baking soda in bowl, mix well.
Stir in chocolate chips.
Line baking tray with baking paper.
Using your hands shape 24 teaspoonfuls of cookie  mixture into balls and place on tray about 5cm apart.
Bake for 10-12 minutes until cookies are lightly browned on top.
Remove and allow to cool on a tray  for at least 5 minutes.
Transfer to a wire rack to cool completely.

Yummy GF Cookies!

Thanks to all that came along to the Coeliac Society morning tea today at Caf Fez.   Thank you to the staff at Caf Fez for ordering in the extra gluten free cakes and the excellent coffee.    Please let me know if you would like me to organise a dinner for an evening or maybe a get together at the park for children with a BYO GF morning tea!

I made my darling husband Aubrey some red velvet cupcakes with chocolate buttercream icing for our 1st Anniversary and Valentines Day.   Thank you to Gluten Free Scallywag for the recipe which you can find here.

Red Velvet Cupcake

Interesting article on gluten intolerance on Cyndi O’Meara’s website, check out the link here.   Visit the Changing Habits website by clicking on the link on my blog to find out more and buy products like rapadura sugar and seaweed salt which is great source of iodine.   My thyroid levels are low again and since I don’t have iodised salt or bread or cereal with added iodine I have been having seaweed salt.

Mum made a gluten free sponge for her birthday today and decorated it with fresh fruit and cream.   Delicious served with apricot sauce and extra Collie blueberries.

Cool in baking tins.

Gluten Free Sponge Cake

Aubrey and I took my Mum out for lunch at The Ridge in Collie, check out their website and menu here.   I rang ahead to book and checked about the gluten free items on the menu and was told the Chef has Coeliac so that is always promising.    I had the Salt & Pepper Baby Squid Salad which was delicious and tender with lots of salad vegies and a refreshing citrus dressing.   The service was excellent with a very attentive young waitress and the choice of wines excellent.

Gluten Free Salt & Pepper Baby Squid Salad

Checked out the new coffee shop in Bunbury this morning.   The coffee was lovely and they have a some gluten free treats such as friands and chocolate brownies.   They also have gluten free creme brulee which they ‘torch’ to order, will be sampling that in the future.    I asked the cafe staff and they said if brought in own gluten free bread they could do scrambled eggs or eggs benedict gluten free.   Lovely atmosphere with nautical theme and lovely deck out the back with views of the inlet.

Gluten Free Chocolate Brownies

I have made this curry lots of times since the recipe was given to me at the Dru Yoga Spa at Gelorup and not sure where or who it came from so my apologies as can acknowledge the creator!

Curry in a hurry!

Ingredients:

1 tablespoon olive oil

1 brown onion peeled and chopped

1 clove garlic, peeled and minced

1 medium zucchini, chopped

1/2 cauliflower, chopped

Pumpkin (or sweet potato), chopped, 1 large cup

200g baby spinach

1 tin organic chopped tomatoes

2 tins organic chick peas, drained and rinsed

1 vegetable stock cube (ensure gluten free)

3 tablespoons rogan josh curry paste

1 tablespoon tomato paste

Sea salt & juice of 1 lime

Method:

Heat oil and add onion and garlic and saute.

Add vegetables including tinned tomatoes and simmer 5 minutes.

Add chickpeas stirring constantly for 1 minute.

Add stock cube, curry paste and tomato paste, stir well.

Add pinch of salt, juice of lime and add spinach.

Stir, put on low heat and simmer for about 15 minutes while cook some basmati or brown rice in the Thermomix.

Serve with rice and dollop of natural or greek yoghurt and sprinkle with pine nuts.

Went down south today for a day trip to take Kyle to Amaze’n, check out their website here.   They offered gluten free cakes and also gluten free bread for toasted sandwiches.   The use the lovely Five Senses coffee.

Coffee and Chocolate Ice Cream

On the way home we stopped at Miller’s Ice Creamery in Cowaramup, check out their website here.   They have a selection of ice creams and sorbets and can provide an allergen list for gluten and lactose free ice cream.   Yes dairy free ice cream, I had the 70% dark chocolate dairy free ice cream that was decadent and teamed this with a scoop of coffee ice cream.   Lovely playground and surrounding views of the dairy farm.

I decided to try making my own yoghurt as I eat a lot of it! Experimented with using the Thermomix and making from scratch with milk and yoghurt starter but all too much hassle! So have gone back to the Easiyo and made myself some vanilla yoghurt by adding 2 tablespoons of my vanilla sugar into the Easiyo mix. It set nice and firm and had a good blend of tang and sweetness. Had some for lunch with fresh Collie blueberries and a drizzle of pure, organic maple syrup, yum! I am going to try making Greek yoghurt next and try making it thicker by adding a tablespoon of milk powder to the Easiyo mix. Easiyo is available in Coles and other supermarkets or visit their website here.

Easiyo Vanilla Yoghurt with blueberries & maple syrup