Sweet Stuff – Page 49 – The Celiathlete

July 22, 2012

It’s peanut butter jelly time with Lärabar

Lärabar Peanut Butter & Jelly (snack size)

Product: Lärabar Peanut Butter & Jelly – $1.99+

There is one thing in my kitchen that is my ultimate weakness. No…it’s not the chocolate stash…or the cookies in the pantry…or even the vegan ice cream in the freezer. Nope…it’s something much better than all of that.

Peanut butter.

Ever since I was a child, I was obsessed with the flavor of peanut butter. While so many children these days are turning up with peanut allergies, I thankfully have no allergy to peanuts. Therefore, this amazing staple remains in my kitchen.

Growing up, I often would have an amazing peanut butter and jelly sandwich for lunch. They were easy, quick, and filling. That’s the wonderful thing about peanut butter. And, let me tell you, if left to my own devices, I would just get a spoon out and eat straight from the jar. I restrain myself from doing this…but…the temptation is clearly there.

So, imagine my elation when I discovered Lärabar created a Peanut Butter & Jelly Fruit and Nut Bar. Oh…I was quite excited, let me tell you. I actually had one of the larger bars of this flavor given to me for Christmas by my roommate, but I had picked up some mini versions at the Gluten-Free Expo in Birmingham, Alabama as well. I find the mini bars are the perfect size and amply filling for a pre-race snack about an hour before a run. It’s filling and not stupid on the calories. The larger bars…well…best to stick with half, let’s put it that way.

Anyway…this past weekend I was out and about on my training runs. While, currently, these aren’t super long runs, they are done very early in the morning. Before I head out, I usually have my bowl of cereal and some water. But, this past Sunday, I also knew that after my outdoor run, I would be heading to the gym, so some extra fuel would be required. Easy enough. I reached into my drawer of gluten-free goodies and pulled out my sack of Lärabar Minis. The Peanut Butter & Jelly one caught my eye…so that’s what I snagged.

Here’s the awesome thing about Lärabars – they are made with everyday fruits and nuts. No strange ingredients you can’t pronounce and no laundry-list of items included in each bar. There is no high-fructose corn syrup in any of them. And they are all vegan/vegetarian…and…gluten-free! WOOHOO!! What’s more…the full-size bar pack 6 grams of protein in it. This makes for a very happy vegetarian athlete here!

The Peanut Butter & Jelly Lärabar contains dates, peanuts, unsweetened cherries, and sea salt. That’s it. Those are your ingredients right there. Impressive, yes? What’s even better is that this bar really does taste like peanut butter and jelly. I’ve eaten a lot of peanut butter and jelly sandwiches in my life…and this is as close as you can get without actually being a peanut butter and jelly sandwich. It is SO good. So amazing and flavorful. The peanuts meld perfectly with the dates and cherries to give you the salty-sweet flavor of peanut butter and jelly. Yeah…color me impressed.

If love were a snack bar…it would be a Peanut Butter & Jelly Lärabar. I’m so glad I have a couple more of these in the drawer. These…are out-of-this-world yummy!

If you are a big fan of peanut butter and jelly…then give these bars from Lärabar a taste. You’ll be amazed, awestruck, and happy with the flavor. I promise!

July 21, 2012

Recipe: Vegan Cherry Dark Chocolate Chip Ice Cream

So…my newest obsession is making my own ice cream. Yum. Yum. Yum. I love ice cream. Despite being lactose intolerant, I find ways to indulge in one of my favorite sweet treats whenever possible. Usually at least once over the weekend. Hey…they thankfully make little supplements that can be taken to help with the digestion of dairy. However…while that’s fine and good while we’re out and about, I don’t want to always have to pop a supplement before eating ice cream at home.

And, let’s face it…non-dairy ice cream is expensive! Like…really, really expensive. Like if I were to buy some regular ice cream the grocery store, the non-dairy variety is at least twice…if not three times more expensive. This is why I don’t buy ice cream for home unless there is a mega super sale going on non-dairy varieties…and that is a rare thing.

Now that I have broken out and have learned the ways of the ice cream maker…I’m delving into the wonders of making vegan ice cream. And this first recipe I gave a shot came from a blog called A Vegan Ice Cream Paradise.

You see…my CSA bin had some awesome looking fresh, organic cherries in it this last delivery and I didn’t want to see them go to waste. What better way to use them than in my first vegan ice cream experiment. And that’s exactly what I did…

Recipe: Vegan Cherry Dark Chocolate Chip Ice Cream

Servings: 6-8
Time: Prep 2 hours; Freeze 20 minutes

Ingredients:

2 cups pitted cherries, quartered
1/2 – 3/4 cup sugar, depending on how sour your cherries are
Splash of water
2 c. almond milk (or any non-dairy milk) (I used Unsweetened Original Almond Milk)
2 tablespoons arrowroot powder
1 tsp. vanilla extract
1 teaspoon almond extract
3/4 cup dark chocolate chips (I used Nestle)
Few drops red food coloring (optional)

Directions:

Place 1-1/4 cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.

Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla and almond extract. If you want a brighter shade of pink/red ice cream, add red food coloring until you’re happy with the shade.

Set the ice cream mixture aside to cool. (I kept mine in the refrigerator for 2-3 hours).

Freeze according to your ice cream maker’s instructions.

Add remaining cherries and the dark chocolate chips in the last five minutes of freezing.

~*~*~

Now…just so you know…the texture on this isn’t your typical creamy ice cream texture. This comes across more like a sorbet than an ice cream. That being said…the flavors worked so amazingly well together. It was the perfect use for those very ripe and perfect cherries that I received in my CSA bin. I really didn’t have to add a lot of sugar to the recipe because of how sweet the cherries already were. I loved that. This recipe is incredibly easy…and for my first attempt at an almond milk-based ice cream…it came out better than I anticipated.

I can’t wait to experiment more! So…if you have an ice cream maker…or if you want to try some vegan ice cream…go ahead and give this a whirl. I promise…you’ll be hooked.

July 21, 2012

Recipe: Mango Sorbet

So…I had an unusual addition in my (happily) fruit-heavy CSA bin this week. Two very ripe, very amazing looking mangoes. (And for those of you who have seen Bend It Like Beckham…yes…I admit I pulled them out and said: “Juicy, juicy mangoes.”) Now, mangoes are awesome. I just have never really cared for them on their own. Mixed with other fruits or used in a recipe, however…and I am one happy girl. Even better…mango ice cream, mango yogurt, mango…sorbet.

LIGHT BULB!

You see, for my birthday last year I was given a fantastic gift. An ice cream maker. And I didn’t have enough room in my freezer until recently (this is me cutting out most processed foods) to store the freezer bowl in order to make my own ice cream. Well, with there being some room now, and me with these fantastic mangoes on hand…I figured…now was as good a time as any to delve into the art, the craft, and the wonder of ice cream making.

My first ever attempt…was a sorbet. There were recipes included in the manual, of course, but for something like mango sorbet, you want to get it right. So I turned to the internet, and found a Web site, called Lottie + Doof…and on it…the most fascinating recipe for mango sorbet I had seen yet. And finally…one that wasn’t mixing the mango with citrus. You’ll note the key ingredient when you get to it…

Recipe: Mango Sorbet

Servings: 4-6
Time: Prep 2 hours; Freeze 20 minutes

Ingredients:

2 large, ripe mangoes (about 2 1/2 pounds)
2/3 cup sugar (I used vegan cane sugar)
3/4 cup water
1 tablespoon freshly squeezed lime juice (to taste)
1 tablespoon dark rum (to taste) (I used Myers’s Dark Rum)

Directions:

Peel the mangoes and remove the flesh from the pit.

Chop the mango flesh into large chunks and place it in a blender along with the rest of the ingredients.

Squeeze the mango pits and skins over the blender to extract as much juice as possible.

Puree the mixture until it is smooth.

Taste, and add more lime juice or rum, if needed.

Chill the mixture in the fridge for a couple of hours before processing in your ice cream maker according to instructions.

Keep frozen!

~*~*~

This sorbet is amazing. The rum really does make all the difference when it comes to the flavor. It balances out the mango and just brings out this fantastic taste. One bite and I was hooked. And now, I have some containers of this chilling in my freezer. And, let me tell you, it’s fun to make your own ice cream. I’m hooked.

Love sorbet…give this recipe a try. And if you don’t have an ice cream maker, either go pick one up…or make popsicles with this mixture. But do enjoy!

July 21, 2012

Recipe: Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Sometimes the best things come from those little accidents and mishaps that come in the kitchen. Originally, this cake I was baking was intended to be a beautiful orange layer cake that I was going to ice in a Cool Whip/pudding sort of icing. Because…we all know that chocolate and orange just work together! Mmmm…mmmm.

Unfortunately, through no fault of the cake mix but more my spraying and dusting of the cake pans, when I inverted my beautiful layers to come out of the pan and cool…they crumbled. Half stayed in the pan…the rest fell apart onto the plate.

I admit…I cried. I put a lot of effort and ingredients into those cake layers and what did I have to show for it?

This:

Orange Layer Cake...gone awry. — Orange Layer Cake…gone awry.

But then…after some Google searching and suggestions from my friends on Facebook (say what you will about social networking…it saves my life sometimes!), I decided to gather up the pieces of my pride and my cake…and turn them into cake balls.

So…the actual flavored cake recipe comes from The Cake Mix Doctor Bakes Gluten-Free and it was for the Orange Layer Cake. The rest of it…was all me, a trip to the grocery store, a dig-around in my pantry, and a little inspiration.

Recipe: Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Gluten-Free Dark Chocolate Coated Orange Cake Balls with Chopped Nuts — Gluten-Free Dark Chocolate Covered Orange Cake Balls with Chopped Nuts

Servings: 48
Time: Prep 25 minutes; Bake 24 minutes; Cool 20 minutes; Dip 15 minutes

Ingredients for cake:

vegetable oil spray, for misting pans
2 tsp rice flour, for dusting pans (I used Bob’s Red Mill All-Purpose Flour)
1 package (15 oz) yellow gluten-free cake mix (I used Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)
1/4 cup granulated sugar
2/3 cup + 1 tbsp orange juice (I used freshly squeezed)
8 tbsp unsalted butter, room temperature
3 large eggs
1 tsp pure vanilla extract
1 tsp orange zest

Ingredients for cake balls:

1 container (8 oz) vegan cream cheese (I used Tofutti)
1-1/4 tsp orange zest

Ingredients for coating:

2 squares Ghirardelli 100% dark chocolate baking squares
14 Bakers Semi-Sweet baking squares
chopped hazelnuts
chopped walnuts

Directions:

Place rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with rice flour. Shake out the excess rice flour and set pans aside.

Place the cake mix, sugar, orange juice, butter, eggs, vanilla, and orange zest (if using) in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side-by-side.

Beautiful Orange Cake layers...before they crumbled... — Beautiful Orange Cake layers…before they crumbled…

Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 19-24 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

Take cake layers that fell apart when coming out of the cake pan and put them in a big bowl. Crumble with hands. Add cream cheese and orange zest. With your hands, blend into the cake mix until it is well incorporated.

Take chunks of cake mix and roll into balls, placing on a parchment paper-lined cookie sheet.

Melt Baker’s chocolate and dark chocolate in the microwave. Stir.

Drop cake balls into chocolate and coat. Lift out with a fork and shake off excess. Place back on parchment paper.

Top with nuts (optional).

Cool in the fridge.

Gluten-Free Dark Chocolate Covered Orange Cake Ball with Chopped Nuts

~*~*~

So…here is a fine example of making something work…even if it wasn’t what you set out to do in the first place. On the plus side…these cake balls are very, very decadent, light, and delicious. The combination of chocolate and orange is so refreshing. So…a note to the weekend bakers…don’t cry over a broken cake. Just make cake balls. No sense wasting perfectly good cake, right?

July 21, 2012

Gluten-Free Pantry bakes up moist and light cakes with Old Fashioned Cake & Cookie Mix

Product: Gluten-Free Pantry Old Fashioned Cake & Cookie Mix – $3.99+

I wasn’t aware until just a moment ago that Gluten-Free Pantry is owned by Glutino. Go figure. It’s no wonder this product was stunning and amazing. Glutino has become one of the companies I can rely on for delicious, amazing, gluten-free goodies. I just normally equate them to crackers and cookies and snack-type things.

But in the line of Gluten-Free Pantry items, which has a wide range of baking mixes from cakes to muffins to brownies and so on…Glutino shows that the stereotypical belief that gluten-free means heavy and dense is just a rumor. Trust me…until my pan mishap, I had a light, fluffy, amazingly perfect gluten-free cake…which I had intended to layer and coat in a whipped chocolate frosting made from Cool Whip.

But the baking gods had a sense of humor that day…or really wanted to see me cry. Because when I went to invert the cake layers from the 9-inch round pans…they didn’t come out so easy. Half of the cake remained in the pan, the rest…crumbled and fell apart onto my plate. I may have cried…a little. But there is no crying in baking…or so I’m told.

Gluten-Free Orange Cake Layers made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix (pre-crumble)

My roommate was the first to even try the cake. I was too busy being upset and pissed off that the layers didn’t come out of the pans as they should have. This was no fault of the mix…but probably a poorly floured pan (my own fault). Trying to make me happy, Cathy came over to where the pieces of cake were laying on my plate and grabbed a pinch of it to taste. She immediately grabbed another, and exclaimed how really light and moist it was. I was making a Gluten-Free Orange Layer Cake, so I flavored the cake with orange zest and freshly squeezed orange juice from said oranges I got the zest from. After her rave reviews, I took a few deep breaths and grabbed a small piece.

She was right. Absolutely amazing. One of the best, softest, moistest cakes I had baked up from a mix since going gluten-free. I was beyond impressed. And yet…here it lay in broken layers. What was a girl to do?

After some Google-fu and a little encouragement from Facebook friends, I sent the roomie out to the store to grab some vegan cream cheese and some Baker’s chocolate. Upon her return, I had thrown the broken layers into a large bowl and had broken them down more by hand. With the addition of the cream cheese, I was now ready to rock and roll some cake balls. With some help from the roomie, we rolled out 48 cake balls. Afterwards, I melted down the Baker’s chocolate (16 ounces worth) and began to coat each cake ball in the chocolate. Cathy then sprinkled half of them with chopped hazelnuts and the other half with chopped walnuts.

Gluten-Free Orange Cake Balls (dipped in chocolate and covered in chopped hazelnuts)

The cake mix was saved. Thankfully. Because it would have been sad to have to get rid of this amazing cake because of a fluke in the spraying and flouring (I used gluten-free rice flour) of the pan. Honestly…this cake was made to be raved about. I only wish I could have had it as I intended to make it…but there will be other opportunities. And, I can promise you, more Gluten-Free Pantry mixes will find their way into my pantry. I was beyond impressed.

Interesting part of this mix, as well, is that you can either make cake or cookies with it. So…two for one…take your pick…run with it. For me…it was all about the cake this weekend. And while it didn’t work out as planned, none of this fantastic, light, moist cake went to waste. It’s just in a different form. Still just as delicious as when I pulled it from the oven.

Gluten-Free Pantry…you’re always welcome in my kitchen. I am inspired, amazed, and truly in awe.

Gluten-Free Chocolate Covered Orange Cake Balls with Hazelnuts (made from Gluten-Free Pantry Old Fashioned Cake & Cookie Mix)

July 19, 2012

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Ever since I stepped back into my kitchen after a bit of a break…it’s like I can’t get enough of trying new things and sampling new recipes. One big factor in this is the bin of local, organic produce I have delivered every Friday. If anything, it has encouraged me to get back into the kitchen and bake or cook until my heart’s content.

This past weekend…I spent all of my Sunday in the kitchen. Why? I had a lot of things to make and ingredients to use so that nothing would go to waste. While this recipe didn’t utilize anything from the bin I receive, it was an experiment with different flavors.

It was one that paid off.

These scones are fantastic. Very rich. Part of that is that I used chocolate hazelnut milk in the recipe. The rest…is just the science and art of baking.

Recipe: Gluten-Free Chocolate Hazelnut Scones with Dark and White Chocolate Chips

Servings: 12
Time: 20 – 25 minutes

Ingredients:

2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/4 cup cocoa
1/3 cup sugar (I used Truvia)
1 tsp baking powder
1/4 cup white chocolate chips (I used Nestle)
1/4 cup dark chocolate chips (I used Nestle)
2 tbsp chopped hazelnuts
5 tbsp pure pumpkin (I used Libby’s)
2/3 cup milk (I use Pacific Chocolate Hazelnut Milk)

Directions:

Preheat oven to 375° F.

Mix the dry ingredients together.

Add the pumpkin and chocolate hazelnut milk milk. Mix together with a fork. Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

Rich, decadent…delicious. That’s what these scones bake into. They are a tasty breakfast treat or something amazing to enjoy with tea or coffee…any time of day. I loved how incorporating chocolate hazelnut milk took the flavor to the next level. Amazing how one simple change can make all the difference.

July 12, 2012

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

What happens when you have a random lemon show up in your CSA bin? That’s what happened to me recently. You see…my CSA group will not give out produce that is not up-to-par. They set a standard and they see that it is maintained. So when the organic eggplants were not fit to go out in our bins, they replaced it…with an organic lemon.

So, I did what any self-respecting girl would do when handed a random lemon. I zested it, put the zest in the freezer, and then juiced it. I knew fresh lemon juice and zest could be used for whatever my heart desired. Well…it apparently desired scones.

I know. Shocker.

But this time, instead of pairing it with fruit as I have in the past (mainly blueberries), I paired it with white chocolate chips. And what emerged is pure decadence on a plate.

If you love lemon flavor and the sweet taste of white chocolate…this recipe is sure to make you happy.

Recipe: Gluten-Free Lemon White Chocolate Chip Scones

Servings: 12
Time: Prep 10 minutes; Bake 15 minutes

Ingredients:

2-1/4 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
1/3 cup sugar (I used Truvia)
2 tsp baking powder
1/2 cup white chocolate chips
5 tbsp unsweetened applesauce
1 tbsp lemon zest
2/3 cup lemonade juice

Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Add the lemon zest, apple sauce, and lemon juice. Mix together with a fork. Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

The tang of lemon mixed with the sweetness of the white chocolate is amazing. I am very in love with the flavor of these scones. Lemon is such a refreshing flavor anyway and it pairs so well with so many things. I have to say…these were quite delicious. The texture is light and fluffy, and each bite zings you with lemon flavor. Yeah…I’d most certainly make these again in a heartbeat.

Got a lemon? Get baking. I promise…you’ll love these.

July 12, 2012

Pacific Natural Foods offers smooth taste of chocolate and hazelnut in one fantastic beverage

Product: Pacific Natural Foods Chocolate Hazelnut Non-Dairy Beverage – $1.99+

Chocolate and hazelnut are best mates. Seriously. This is why things like Nutella exist in life, yes? It just works. You can’t explain the science behind it, but you don’t have to…because it is so smooth and delicious.

Since becoming lactose intolerant, I’ve been experimenting with different types of non-dairy ‘milk’ products. I’m incredibly fond of almond milk, with coconut milk ranking up there as well. But every now and again I allow myself to branch out and try something different. Something I normally wouldn’t purchase.

My roommate surprised me the other day by bringing home a carton of Pacific Natural Foods Chocolate Hazelnut Milk.

Let me preface this by saying that I have coveted trying this beverage for the better part of the last year. I spot it all the time at my grocery store and stare longingly at it. Why I didn’t buy it…probably had to do with necessity over desire. But every now and again, I get a gluten-free, dairy-free treat from my roomie and this time…it was this magical box of chocolate hazelnut goodness.

I was elated.

Out came the glasses and I poured us some to give it a try.

The verdict? How many ways can you say YUMMY?

Pacific Natural foods blends together roasted Oregon hazelnuts and real chocolate, which turns into a rich and decadent beverage. Not only do you get the sweetness from the chocolate, but the nutty flavor that comes with the roasted hazelnuts provide an extra kick. It isn’t something I am used to, but…it wowed me.

Think…liquid Nutella.

Did you just get goosebumps? Yeah. It’s so good. While I normally am a girl who goes for unsweetened non-dairy beverages, I can’t complain about the flavor in this one. Sweetened with brown rice sweetener and evaporated cane juice, this drink is sweet enough without being overpowered. The chocolate and the hazelnut flavors are in perfect balance, allowing each one to really shine in each sip, gulp, or chug.

I am going to use some of this over the weekend to create a new variety of scone (you know me and my gluten-free scones) because I really think the flavors I want to include will pop with the inclusion of this beverage.

I’m going to say it again to get my point across…liquid Nutella.

There you have it. I bow down to the flavor gods at Pacific Natural Foods for bringing chocolate and hazelnut together in a beverage form. I’m addicted. I want more. And thankfully…there is a container in my fridge at the ready. Why I waited so long to try this is a mystery…but now that I have…I think it will be readily available in my fridge.

Yeah…it’s really that fantastic.

July 12, 2012

Crunch into double chocolate, bite-size cookies by Home Free’s gluten-free line

Product: Home Free Gluten-Free Crunchy Mini Chocolate Chocolate Chip Cookies – $5.49+

A big thank you to the allergy conscious people at Home Free for creating a line of cookies that are free of the top 8 allergens in food. It means a lot to me, as a consumer with food allergies, and as a self-professed foodie, to have some options out there on the shelves. Granted, the only place I have spotted Home Free products has been at a local Home Goods store, but they are out there and available for me…and others with similar food allergies/intolerance…and for that I am thankful.

My discovery of Home Free products began at the Gluten-Free Expo in Birmingham, Alabama. There was a table of some of their products out and I grabbed a couple of samples and moved on. While I tried the mini chocolate chip cookies…I stopped there. They were good. Very good. But I didn’t have this brand, that I knew of, anywhere in my area.

Until the day I went into Home Goods and spotted their Gourmet Foods aisle, which, believe it or not, is home to a lot of different brands of gluten-free foods. A huge variety too. I went on a bit of a spree, and one of the items that made its way into my overloaded basket…were Home Free Crunchy Mini Chocolate Chocolate Chip Cookies.

First of all…what’s not to love about anything that contains the word chocolate, not once…but twice? Yeah…I couldn’t think of anything either.

Originally, these cookies were not part of the gluten-free line that Home Free offered. But the decided to include them to give those of us with a gluten intolerance a delicious tasty chocolate treat. I thank them for this. These cookies are peanut-free, tree nut-free, egg-free, and dairy-free as well. These cookies also contain 1/2 serving of whole grain. You gotta love that. So, while they are cookies, they also become a wholesome snack. Oh…did I mention that they are delicious?

Here’s the great thing about these cookies…aside from being double chocolate and all…they are amazing. Honestly. The crunch is there, but subtle, which I absolutely love. Every bite…and I mean every bite is packed with sweet chocolate. And yes…the amazing chocolate chips just add to that chocolate experience. These aren’t as crunchy as the vanilla counterpart, but they are a fantastic sweet treat. I could eat these by the handful (but I only allow myself one serving at a time).

Even better, a serving (6 cookies) only sets you back 130 calories and 5g of fat. They are trans-fat free and cholesterol free. The sodium and sugar content is quite low, considering these are cookies, but this doesn’t detract from the flavor at all. In fact, when something is double chocolate…it better taste sweet. You will love every bite and every morsel of these. I swear. I’m addicted. These have become one of my favorite desserts to polish off a meal with. Absolutely double-chocolate fantastic.

If you love chocolate and love cookies…these are the ones to try. Just a bit of a crunch, followed by a lot of chocolate goodness. Gluten-free and allergen friendly. You gotta love that. I know I do.

Home Free…you make my cookie habit oh so worth it!

July 12, 2012

Home Free sweetens up life with Gluten-Free Mini Crunchy Vanilla Cookies

Product: Home Free Gluten-Free Mini Crunchy Vanilla Cookies – $5.49+

Growing up, one of my favorite cookies to buy at the store and eat the hell out of were Nilla Wafers. Weird, yes? I mean there is nothing special about them. They are processed cookies loaded down with high fructose corn syrup, partially hydrogenated oil, and artificial flavorings…among other things. Perhaps becoming gluten intolerant saved me from continuing to live on these cookie science experiments.

But, honestly…I missed them. I missed that crunch and that sweet vanilla (yes…I know…artificial flavors) flavor that would come with each bite. I had already cut out high fructose corn syrup from my diet…but I still missed these.

While out at a Home Goods store, my roomie and I discovered their food section. And the gluten-free gems we found inside filled up a basket and made me one very happy gluten-free girl. Much of it was on sale…and that helped spur the gluten-free food-spree.

Among them…Gluten-Free (and allergy friendly) Mini Crunchy Vanilla Cookies by Home Free.

We all know my feelings on cookies. Especially fantastic cookies. Well, I am here to tell you that Home Free is doing a lot of good for the food allergic community. These cookies are free of the top 8 allergens, low in sodium, contain no trans fat, cholesterol or saturated fat. You won’t find high fructose corn syrup or any partially hydrogenated oil in these miniature cookies. They are certified vegan, a good source of whole grain (9 grams per serving), and certified kosher. Best of all, the ingredients they use are 70% organic, so they are also certified organic.

But…here is where I should mention that these cookies…are also fantastic.

I remember being over-the-moon in love with Nilla Wafers as a kid. And while it has been…years…ages…since I had them, I can say this…Home Free’s Gluten-Free Mini Crunchy Vanilla Cookies…trump them…hands down. These cookies have the perfect crunch and the perfect sweetness to them. They taste fantastic…like vanilla cookies should. I’m already making plans to crush them down and make a pie crust out of them…perhaps for key lime pie or a banana pudding. These don’t get soggy. In fact, the crunch is one thing that sets them apart. And I…am addicted to them. These not only brought back childhood memories…they improved them.

While the Nilla Wafers Minis would set me back 140 calories per serving and 6g of fat, the amazing cookies from Home Free only serve up 130 calories (in 6 mini cookies) and 5g of fat. The low sodium and low sugar is a plus as well. They are definitely a ‘healthy’ choice if you are looking for cookies. And why load up on chemicals and all those bad preservatives when Home Free gives you a quality product, safe for the food allergic, and also taste so great.

Take my word on this…Home Free is worth seeking out if you are looking for a tasty cookie. The vanilla ones are divine. I think I’m happily addicted.