Month of Awareness Give Away Gluten Free With Emily 

New GiveAway! May is always Celiac Awareness Month and I'm briinging you a fun giveaway filled with lots of treats and snacks, plus you will even get some Gluten Free Ice Creams Cones!.  Anyone anywhere in the World can enter to win! All the products are gluten free and vegan. Anyone who has ever participated in one of my giveaways knows that I don't disappoint and I try to make them as big as possible, This one has Over 40 products in it and is worth over $100 Dollars!

How To Enter:
1) Go to my YouTube and subscribe to my channel: www.youtube.com/glutenfreewithemily
​
2) Watch any video on my youtube channel, then hit the like button and leave a comment about what you liked about the video using the hashtag #gfawareness at the end of your comment so that I know you want to enter the GiveAway and that's it!

1 Winner will be choosen, comment on as many videos are you like and don't forget to use the hashtag #gfawareness at the end of your comment

What you will win:
2-   Boom Chicka Pop Sea Salt Popcorn: Angie's
Ice Cream Cones: Let's Do Gluten Free 
3-Sugar Crisp Crunchy Mini's: Enjoy Life Foods 
Magherita Pizza Lentil Chips: Enjoy Life Foods 
2- Vegi Bacon Bits Hickory Style: Cool Foods
8 pack of Cookies: Pomegranate Bakery
2- Double Chocolate Brownie Soft Baked Mini's: Enjoy Life Foods 
Snickerdoodle Soft Baked Mini's Enjoy Life Foods 
I'm Kind Of A Big Deal T-Shirt: Enjoy Life Foods 
4- Sugar Crisp Cookies Enjoy Life Foods 
4- Chaga Mushroom Elixir: Four Sigmatic
4- Lion's Mane Mushroom Elixir; Four Sigmatic
Berry Shake: Kava
Lateral Root Shake: Kava
Vanuata Blend Shake: Kava
Berry Blend Shake: Kava
S'Mores Soft Baked Bar: Enjoy Life Foods 
Cocoa Loco Chewy Bar: Enjoy Life Foods 
Caramel Apple Bar Enjoy Life Foods 
2- Chocolate Chip Mini's Enjoy Life Foods 
3- Seed and Fruit Mix Enjoy Life Foods 
Date Bar: Jump Start
Cranberry Bar: Jump Start
Chai Potein Powder; Bob's Red Mill
1 Pint Ice Cream Coupon: Nada Moo
1 Lunch Box: Enjoy Life Foods 
The Gluten Free Cookbook For Families By: Pamela Ellgen

How to comment on Youtube on a mobile device: Scroll all the way to the bottom of page, then you will see comments, add comment in box.  (you have to scroll beyond the other videos on page to get to comment section)


Give Away ends May 24th 2017

How To Cure Your Seasonal Allergies Naturally In Less Than An Hour

Do you suffer from season allergies as much as I do? I seem to be allergic to everything you can imagine from Hay Fever, to Pollen, Tree Saps, and Grasses, basically if it grows I can be known to have a reaction to it.  Recently I spent 2 days in bed unable to fully function due to my seasonal allergies, on the 3rd day I knew this had to stop and I set out to find natural solutions – that actually work! With a little research, and putting these methods into practice, in less than an hour I was feeling like a new person and my best self. How is it all these years I have been suffering and if I would have known about these few easy things, everything could have changed for me long ago. Today I am going to share with you what those are and why they work!

Have you been stuck taking over the counter allergy medication just to get through the day? Over-the-counter antihistamine medicine have lots of unpleasant sides affects such as: drowsiness, dry mouth, dizziness, nausea, vomiting, restlessness, stomach upset (who needs more of that?!??) blurred vision and confusion; making them unpleasant and a never-ending battle between what way you want to suffer more, your allergy symptoms or the side effects of the antihistamine drugs? But there are even worse things that these drugs are doing to you that you may not even be aware of. Studies show that these drugs also have been known to cause infertility in women, low libido, increased chance of developing cataracts, osteoporosis and diabetes but the real kicker is that they actually shrink your brain! Undeniable research that has been coming out in relation to the high amounts of Dementia, Alzheimer’s and Mental Illness related to taking these drugs. These side effects are something that you may not notice immediately upon taking them, but year after year of seasonal allergies add up and your health is declining in the process.

I have super good news for you, there is a way to treat all your seasonal allergy symptoms naturally with zero side effects at a really affordable cost.

Natural Remedies that actually work

1)Aller Aid by Oregon’s Wild Harvest: this natural herbal supplement is so potent to doing away with your allergies, you will forget you even had any. Let’s Talk about why this product works. I tried many and I mean MANY natural products to help with my seasonal allergies, and not one of them ever did a thing, but this product is phenomenal. There are a few components in this supplement that are active ingredients for relieving your symptoms:

Quercetin: is a flavanol found in many fruits, vegetables, leaves, and grains. It is impossible to eat enough food that contains Quercetin to get the benefits for your allergies. That is why taking it in supplement form works well.
Why It Works: Quercetin is naturally occurring free radical scavenger that supports healthy seasonal immune system function. Laboratory studies have demonstrated that Quercetin can also help to promote normal respiratory function.

Bromelain:. It is used for reducing swelling (inflammation), especially of the nose and sinuses.
Why It Works: Bromelain supports a balanced immune system and may also help to maintain healthy sinus tissues. This complementary combination may thus promote year-round respiratory healthy and support overall seasonal comfort. Bromelain also helps to activate Quercetin and is really effective in getting results.

Freeze Dried Stinging Nettle: I used to drink fresh nettle tea to help relieve my allergies and it never seemed to do a thing, then I found out that it HAS to be freeze dried to get the benefits for this use. Freeze-drying has been clinically proven as an effective method of capturing and preserving the naturally occurring compounds that are present in the stinging hairs of Nettle. Freeze drying them preserves the full spectrum of chemical activity within the herb.
Why it Works: Stinging nettle’s anti-inflammatory qualities affect a number of key receptors and enzymes in allergic reactions. Buy Aller Aid here

The 3-part combination of the Quercetin, Bromelain, and Freeze Dried Stinging nettle make this product well rounded in getting the relief you need. On their own they may not be strong enough but when put together they create a perfect seasonal allergy remedy. 

Plus, this product is 100% gluten free, vegan, dairy free, wheat free, peanut, soy and corn free.

2) Neti Pot: A neti pot is a nasal cleansing pot that you use to clear out your sinuses. These are majorly effective! You add luke warm water into the vessel with some salts. Using the spout at the end, you let the water gently flow into your nasal cavities, clearing them out. I do this morning and night if I am having stronger allergies, then I drop it down to once a day and then occasional use in the in between. I fill my neti pot and use half in one nostril and the other half in the other nostril. I recommend the neti pots made from ceramic and it is good to buy some of the special saline salts as I mention below. Buy the best neti pot here

3) Nasal Saline Salts: These are special salts for use in your neti pot. You can just use normal salt or sea salt, but they tend to aggravate the sinus passages so I highly recommend getting the saline salts, so you don’t have to have this problem. You use ½ tsp of salt per time you fill the neti pot. Buy Saline Salts here

With these two simple, affordable, and easy things, I was able to relieve my allergies in less than an hour almost completely. I kept with it for days after that and felt better and better. I now take the recommended amount of Aller Aid every day during this season and do my neti pot once a day. These practices have made me finally free of my allergy symptoms.
 
Don’t wait to get these products for that day when your head feels like it going to explode, you can’t stop sneezing, you want to scratch your eyeballs out, you can’t stop blowing your nose and you can barely breath. Get them now!! So that you have them on hand when you need them most. Some people take them as a preventive too when they know the reaction time is coming.  

Get the best prices by buying them here:

Aller Aid 10% off the retail price
Neti Pot 10% off the retail price
Saline Salts 10% off the retail price
Already know you want all three? See all the products here
 
Please share this with anyone who you know suffers from seasonal allergies like I have. It will truly be a blessing for them to have this new information.

Now you can enjoy this time of year just as much as I do!
 
Xoxo
Gluten Free With Emily
 
Disclaimer: As always check with your health care professional if you have any concerns or possible reactions to taking any of these supplements. Also, read all contraindications for these products.

This post contains affiliate links.

Japchae (Korean Sweet Potato Noodle Stir Fry) with Cobi Kanani of Veggietorials

Have you ever tried Sweet Potato Noodles? They are insanely delicious and naturally gluten free, and easy to buy online on amazon- so you can make this Noodle Stir Fry in no time! Cobi of Veggietorials taught me how to make this on the latest episode of my cooking show, (Watch the episode below) and I instantly fell in love with it. This Korean dish has many names sometimes called chop chae, chapchae, or Korean glass noodles. One of the best parts is that it is super easy to make and insanely healthy. Making it a meal you can add to your nightly meal rotation. Plus once you try these noodles you will be once again reminded how awesome being gluten free and discovering new foods is.


Cobi has been making vegan versions of her favorite foods for some time now, she loves to show you new twists on Asian Classics and has been doing a new series that is everything I want to eat called "Eating When I'm Board", in this series she shows you have to make huge platters of food in no time for friends, family or a dinner parties, and we all are in a little need of that.

Also Cobi and I did an amazing collaboration on her YouTube Channel called "Pizza Waffles" Yes they are vegan, plant based and gluten free! Plus they were so fun to make. So make sure to watch that video here.

Japchae
 
1 Tablespoons Plus 2 Teaspoons Coconut Sugar
2 Tablespoons Plus 1 Teaspoon  Coconut Aminos
2 Tablespoons Seasame Oil
8-10 Large Shittake Mushrooms 
4 To 5 Crimini Mushrooms, Sliced Thinly
2 Garlic Cloves, Minced
4 Ounces Spinach ( Or Baby Kale), Washed And Drained
4 Ounces Of Dangmyeon (Sweet Potato Starch Noodles)
1 Medium Onion (1 Cup), Sliced Thinly
1 Medium Carrot (¾ Cup), Cut Into Matchsticks
1 Zucchini Sliced Or Cut Into Julienne
1 Red Bell Pepper, Cut Into Thin Strips
Ground Black Pepper
Sea Salt
Olive Oil or Coconut Oil for sautéing
 
Toppings:
1 Tablespoon Toasted Sesame Seeds
2 To 3 Green Onions, Cut Crosswise Into 2-Inch-Long Pieces
 
 
Equipment:
Large Pot To Cook Noodles
Large Pan Or Wok To Stir Fry Veggies

Buy  Sweet Potato Starch Noodles/Dangmyeon here

Directions: Watch the video up above for all the directions!! This is the super shortened version!

1) Heat water in very large pot

2) Sautee your veggies in rounds starting with mushrooms, make seasoning mixture and add to mushrooms, cook veggies in rounds, without cleaning the pan.

3) Meanwhile cook sweet potato noodles in water for 8 min, rinse and set aside

4) Mix veggies and noodles all together, add toppings, then serve

Pin It

 ​Oh my goodness you guys, can we talk about something so unbelievably exciting, I mean more exciting than Gluten Free + Vegan Pizza! Ok so maybe you actually read my page about Organics and GMO’s on my website? If not here is the link (and don’t forget to watch that mind blowing Ted Talk at the end of the post!!) Back on track so Organics are near and dear to my heart and I’m going to tell you why and share with you something truly freakin awesome!
So, here’s a little story- I dropped out of high school- yep that’s right- and you know what I went to do? Organic farm, that was over 20 years ago, now, but I feel just as much love for organic fruits and veggies now as I did then, even when I had to wake up at 4:30am in the morning…yeah maybe I wasn’t cut out to farm forever, but that’s alright. I still spend time every week going to my local farmer’s market and buying organic produce fresh from the farmer themselves. (I even did a little video on it which you can watch here).

What I have noticed in the last 20 years is that insane amounts of “natural” foods have become flooded into the grocery store shelves BUT still so many of these products aren’t organic and this makes me sad. No, it’s not enough to just eat vegan or gluten free or whatever diet you are jamming right now. It really matters to eat organic. So, do you want to make that easier, better and more affordable? YES!!!! Me too! That’s where the GRO Organic Check-off Program comes in, its goal is make everything truly better, not in some BS sort of way but with real solutions, that help everyone in the organic industry including: Farmers, Handler’s, Researchers, and Consumers.

Right now, there is no Organic Check-Off Program. We  can make this become a reality if the public joins together to support it by submitting positive comments that make it known that this is what we want. Have you been feeling like you want to do more to help make change in our world lately? Because this is a easy but VERY impactful way for you to participate.

Your comment is going to be the support they need to make this Organic Check-Off Program a reality. They need to see that YOU care and want this to happen.

“The U.S. Department of Agriculture (USDA) is seeking public comments on the GRO Organic Check-off proposal for a nationwide research and promotion program for the organic sector. This organic check-off will provide research and key tools to encourage more farmers to go organic and help all organic farmers be more successful. It will educate consumers in a positive way about what the organic seal really means. The organic check-off, referred to as GRO Organic (Generic Research and Promotion Order for Organic), could raise over $30 million a year to spend on research to make farmers successful, technical services to accelerate the adoption of organic practices, and consumer education and promotion of the organic brand.”

​This truly ground-breaking program can do the following:
​
 ● Expand organic farms and organic production across the United States​. How? Through increased funding for critical organic agricultural research, and through more funding to help support farmers who are converting to organic.
● Lessen the amount of toxic persistent pesticides sprayed on our land and on our food, and help reduce the farming chemicals leaching into our water supplies​. How? Through more research and promotion of organic environmentally-friendly ways of farming that don’t use dangerous chemicals.
● Educate moms and dads and all food shoppers about what organic is, and why it’s different from other labels like “natural” and “non-GMO.” How? By funding promotional and educational campaigns to teach consumers about organic’s benefits.
● AND make organic food more affordable and more attainable for everyone​. How? By investing in activities that will boost the production in the U.S of organic food.

SUPPORT THE GRO ORGANIC CHECK-OFF PROGRAM
​
The U.S. Department of Agriculture (USDA is seeking public
Comments. So, let’s get to it! Anyone can submit a comment in
support of the Check-Off program. 
The open-comment period that will end on May 20, 2017. 

How To Comment:

1) Use the box below and add your information, hit click preview comment
2) You will then be taken to another box where you can edit a draft and add your comment
This will be sent directly to the USDA!

​
Link to Mamavation’s article about the GRO Organic Check-off Program 

"This blog contains content sponsored by the Organic Trade Association. The opinions expressed are my own. For more information on GRO you can see the website here

Gluten Free Vegan Waffles Recipe

I have been wanting to bring you guys this recipe for so very long, but I really wanted to make a video (which you can watch below) so that you learn the best way to make these babies. So it's finally here my make your mouth drool Waffles!! These are of course egg-free and dairy free as well as being gluten free, plus  they are also free of corn, oats and xanthan gum. Of course most people eat waffles for breakfast but I am a big fan of breakfast for dinner so eat these any time of day, including as a treat. 

These waffles don't even need a egg-replacer, so you won't have to fuss with that. They are fluffy yet crispy on the edges, just the way waffles are meant to be. Feel free to add maple syrup or whatever kind of toppings you like.

If you happened to miss how to make Double Chocolate Waffles then see that post here

 Waffles

2c. Gluten Free Flour Blend (1/2c. Sweet Rice Flour, 1/2c. Brown Rice Flour, 1/2c. Tapioca Flour, 1/2c. Garbanzo Flour)
1 3/4c. Almond Milk (or other favorite non-dairy milk unsweetened) (Room Temp!)
1 capful (or 1 tsp.) Apple Cider Vinegar
1/2c. Coconut Oil Melted into a liquid
1 ½ TBLS. Agave or other favorite liquid sweetener
4 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Vanilla Extract

Add In:
1 cup. Blueberries (fresh is best) (OPTIONAL)

Directions:

1. Make sure all your ingredients are at room temp, otherwise your coconut oil will harden and the waffles won’t cook right!
2. Turn on your waffle iron and let heat up, spray with cooking spray
3. In a large bowl combine all ingredients with whisk except blueberries till well mixed, then stir in blueberries (if using or other add in's)
4. Pour batter onto your iron and let cook (follow your waffle iron instructions)
5. EAT EAT EAT! And then you will probably wanna make more…
   
   Makes About 2 Large Waffles Of The Large 4 Square Waffle Irons, Or About 2 -3 Belgium Waffles

​The Ultimate Vegan Burrito

This Ultimate Burrito is going to knock your socks off! This has its own unique ingredients and homemade sauces, which put this burrito into over the top amazing-ness. Using a gluten free tortilla makes this a burrito everyone can eat! Making a burrito that hits all the right spots is exactly what you will accomplish with this Ultimate Vegan Burrito recipe. It includes a creamy salsa verde dressing, homemade guacamole, seasoned beans, rice, fresh sprouts and sliced tomatoes. This burrito is the second video from season 3 of my cooking show, so watch it below!

Ingredients:

Mexican Beans
1 can pinto beans, drained
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup pepper, chopped (red or green)
1/8 tsp. cumin powder
1/8 tsp. chili powder
Chili flakes – a couple shakes
*Cayenne – one shake (optional)
1/8 tsp sea salt

Rice
1 cup of your favorite dry rice (I use a mixture of basmati and red rice)
2 cups water (or amount directed on package)

Guacamole
1 ripe Hass avocado
1/2 tbsp. fresh lemon juice
1/8 tsp. sea salt
1 small clove garlic, minced

Creamy Salsa Verde Dressing
2/3 cup cashews (raw, unsalted, and unsoaked)
4 tbsp. salsa verde (I like the kind at Trader Joe’s)
1/3 cup water
1 tbsp. fresh lime juice


Other Ingredients:
4 Gluten Free BFree Tortillas
1c. Sunflower Sprouts
1 sliced ripe tomato 

​
Directions:

1. Make Rice: In pot or rice cooker place dry rice and water. Cook until water is completely absorbed and rice is soft. Prepare other ingredients while rice cooks.
2. Cook Beans: In a pan sauté onion, pepper, and garlic in ½ tsp olive oil for 3 minutes, add all spices and cook 2 minutes. Next add the beans to pan and cook for 5 minutes. Take off heat.
3. Prepare Salsa Verde Dressing: Place all ingredients in a blender and blend till creamy.
4. Make Guacamole: Scoop flesh of avocado into bowl, add all other ingredients and mash together until you get a creamy consistency.
5. Assemble Burrito

Makes Enough  for approx.  4 - 8in Burritos

Avocado Trick:

Keeping your avocado and guacamole fresh is all in the pit. That’s right the PIT! Don’t throw it out, it is what will keep you guacamole and avocado fresh.

How to: Make your guacamole, setting aside the pit. Once your guacamole is made, then place your pit in the middle of the guacamole. Remove the pit when you eat. If you are using half an avocado, always keep the unused half with the pit and it will stay fresh.

*Cayenne is very hot and spicy, add if you like a kick but be cautious with the amount.

Tips:
Find BFree Tortilla Wraps in your area by clicking here to see the store locator

I like to cook my rice in a rice cooker ahead of time since rice stays well in the fridge for up to 5 days.

This post is sponsored in conjunction with BFree Foods, all ideas and content is my own

French Toast with Caramelized Bananas

I am very happy to bring you a recipe from my friend Tess Masters "The Blender Girl" New Book "The Perfect Blend. Every recipe in her new book is gluten free, vegan, super fresh and healthy! The recipes are drool-worthy, to-die-for, but most importantly super easy!! 

This book will easily help you do any away with any reason you have to not take a step to being healthier today. This is the third book in Tess's "Blender Girl Series", where she does more than just blend!

If you want to check out the Superfood Smoothie recipes we did together from Tess's Second Book on my YouTube Channel which where the Chai Tai and The Pomegranate Slam it (both beyond delicious) then watch the video here


You can buy Tess's new book where ever books are sold. Right now on amazon the book is only $11.00 so what are you waiting for? 

​Buy The Perfect Blend here

The Perfect Blend Giveaway:
To celebrate this last book, Tess is hosting a $27K giveaway for residents of the USA and Canada. 10 people will win a prize pack of up to $2,700 in prizes. Check it out here 
 
Plus join #ThePerfectBlend Twitter Chat for more prizes - January 11th 5PM - 6.30PM PT

For a decadent breakfast, brunch, dessert, or (dare I say it?) snack, you can’t beat thisphenomenal French toast. So simple, so delicious, so creamy, so crispy you may never blendyour batter using dairy milk and eggs again. The coconut and nut boosters increase theindulgence, and the rum lobs the flavor into “to-die-for” territory. Caramelized bananas arealways a hit, but this fried bread will get cozy with any fruit. Bon appetit!

French Toast with Caramelized Bananas

SERVES 4

french toast

1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade)
1 ripe medium banana
2 tablespoons pure maple syrup, plus more to serve1 teaspoon natural vanilla extract
1 tablespoon white (or black) chia seeds
1 teaspoon ground cinnamon
1⁄4 teaspoon natural salt
8 slices gluten-free sandwich bread
1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed

caramelized bananas

2 medium bananas, thickly sliced on the diagonal
1⁄4 cup (37g) coconut sugar 
2 tablespoons coconut oil (in liquid form)
Pure maple syrup, to serve

optional boosters

1⁄4 cup (60ml) bourbon or rum
2 tablespoons crushed raw pecans or walnuts
1 tablespoon unsweetened dried
shredded coconut

Set the oven to its lowest temperature or the “warm” setting.

To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon,and salt into your blender and blast on high for about 30 seconds, until well combined. Pour themixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. Inbatches, place slices of the bread in the baking dish and let soak on one side for 8 to 10seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened.

In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of theslices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread.(Resist the urge to use less coconut oil, or the bread won’t get crispy.) Add the bread and fry for4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to addmore coconut oil after you flip the bread. If cooking in batches, transfer the French toast to alined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

While the last pieces of toast are cooking, make the caramelized bananas. Combine the bananaslices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet overmedium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster,and fry for about 2 minutes on each side until nicely caramelized.

Serve two slices of French toast on each plate, topped with one-quarter of the caramelizedbananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster.Pass maple syrup at the table.

nutritional facts (per serving)
calories 476 kcal | fat 26.4 g | saturated fat 16.4 g | sodium 414.3 mg | carbs 60.5 g |fiber 6.1 g | sugars 29.4 g | protein 6.5 g | calcium 78.6 mg | iron 1 mg

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published byTen Speed Press, an imprint of Penguin Random House LLC.
Photography copyright 2016 by Anson Smart


Buy The Perfect Blend here

New Year New You Gluten Free With Emily Give Away

I am so excited that it is finally 2017! With the New Year comes a time to renew everything thats important for taking care of yourself, your health and your body. So I am Giving Away everything you need to create a New Healthy You from the inside - out! 2 Winners will be choosen.  Anyone anywhere in the World can enter to win! All the products are non-toxic, natural, and free of the stuff that you don't like- like gluten, chemicals, parabens, and sulfites. Anyone who has ever participated in one of my giveaways knows that I don't disappoint and I try to make them as big as possible, This one has Over 35 products in each winners package, and each prize pack is worth over $350 Dollars!! 

How To Enter:
1) Go to my YouTube and suscribe to my channel: www.youtube.com/glutenfreewithemily
​
2) Watch any video on my youtube channel, then hit the like button and leave a comment about what you liked about the video using the hastag #gfnewyear at the end of your comment so that I know you want to enter the GiveAway and that's it!

2 Winners will be choosen, comment on as many videos are you like and don't forget to use the hashtag  #gfnewyear at the end of your comment

How to comment on Youtube on a mobile device: Scroll all the way to the bottom of page, then you will see comments, add comment in box.  (you have to scroll beyond the other videos on page to get to comment section)


Give Away ends January 20th, 2017

Gluten Free Samoas Cookies
AKA Christmas In My Mouth Cookies
​Gluten Free Vegan  Recipe


Make the perfect Gluten Free and Vegan cookies this year for Christmas or anytime of year!

This are just like the Samoas Girl Scout Cookies you remember but BETTER! They are seriously your dream cookie. Finally I have made a YouTube Video for them so you can make this cookies to perfection! I make mine to not look the tradtional "Samoas" way but you can easily do that if you want to, but I have no patience for that I want these in my mouth and STAT!

How These came to be known as Christmas In My Mouth Cookies....

I used to call these Snowy Cookies but that really was never doing them any justice. Then one day at a Cooking Demo my friend Cindy from La Vie Nutrition exclaimed you should call these "Christmas In My Mouth Cookies!" cause they are everything you would ever want at Christmas! She was right. Honestly when I made this gluten free & vegan version I didn't quite know what to expect; but low and behold  these are AMAZING, Chocolate, Caramel, and Coconut pretty much everything you could ever want in a cookie!!!  I like to make mine MESSY!!! So you can too! For anyone needing to change anyone's mind about how incredible some gluten free vegan Christmas cookies can be, make them these, I promise NO ONE with be able to say anything else ever again!
Get to it already...

 For Ingredients Read through the WHOLE recipe, the ingredients are shown at each step!!

3/4c. Bob Red Mills All Purpose Gluten Free Flour (not the All in One kind)
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
¼ tsp. Sea Salt         
1/4c. Honey or Bee Free Honee
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted/Liquid
Food Process All Till Blended

1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator

Take 1 TBLS. Of batter and Make dough into balls, place on parchment paper and flatten to thin
cookie. Make a indentation with your finger. Bake at 350 degrees for 6-7min. Let cool.

Chocolate Topping:
1c. Dark Chocolate or Semi-Sweet Chunks or Chips (you will use half for bottom of cookies and half for top of cookies) like Pascha Chocolate
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set in refrigerator

Caramel Topping:
1/2c. Coconut Palm Sugar
1/8c. Honey or Bee Free Honee
1/4c. Coconut Milk (from a can, shake or stir till blended)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner

1/4c. Shredded Unsweetened Coconut
Stir in coconut to above

Scoop Caramel Topping onto Cookies, then drizzle chocolate with knife over cookie, sprinkle more coconut on top of cookies, put back in fridge to set, or eat immediately. Makes 16-20 Cookies. Double everything if you want to make more!

Find Gluten Free With Emily:

Holiday Thin Mints
Dairy Free Vegan Gluten Free Recipe

Thin Mints are  chocolaty goodness  that you just can't resist, and a refreshing cookie to make this time of year. Make up a batch  of these whenever you have the craving. Perfect for holidays or dinner parties. They also keep in the freezer so you can pull them out whenever you like. I made this Holiday Version with fun Christmas Cookie Cutters, making this a very festive treat.

Ingredients:

1/4c. Coconut Flour
1/2c. Garbanzo Bean Flour
1/2c. Brown Rice Flour
1/2c. Arrowroot Powder
1/2c. Cocoa Powder
1/2c. Agave
1 tsp. baking soda
1 tsp. Sea Salt
3/4c. Coconut Oil liquid (melted)
2 Flax Eggs (2TBLS. Ground flax seed to 6 TBLS water let sit 10 min)
3 tsp. Vanilla Extract
 
2 TBLS. Peppermint Extract or Peppermint Flavor
3 C. Chocolate Chips

(Watch the Video above to see how to make these!)

1. Oven 325 degrees
2. Throw all ingredients (EXCEPT- mint extract and chocolate chips) into food processor
3. Roll out about an 1/8in thick,  cut into shapes with cookie cutter
4. Bake on parchment paper
5. 13-17 min bake, you want to check them often, timing really varies from oven to oven, you just want them to be cooked, and barely browning on edges, I usually take them out and let them cook on pan for a few min if they need it, to avoid burning
6. Meanwhile melt chocolate and peppermint extract in double boiler
7. Take cookies and dip in chocolate place on parchment and place in freezer till set
8. These stay well in the freezer for up to a month

 
Makes about 50 Cookies

Find Gluten Free With Emily