Birdie Bars Gluten Free Recipes

Steps:

• Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly.
• In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture.
• Add the last 3 ingredients and mix well.
• Press the mixture into an 8 x 8 square pan and cool at room temperature.
• Infuse love and cut into the size you prefer. Store in a sealed container.

Steps:

• Preheat oven to 400°.
• Melt the butter and coconut oil in a large saucepan and add onion and garlic; saute until the onions are tender and fragrant.
• Stir in arrowroot powder (or flour) until it is absorbed by the fat and clinging to the vegetables.
• Gradually add the chicken broth and milk. Cook and stir until the mixture boils, boiling for another minute.
• Stir in the white wine, chicken and seasonings; cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
• Arrange the broccoli in a well oiled 9x13-inch baking pan. Pour the chicken mixture over the broccoli.
• Sprinkle the cheese over the mixture and bake for about 20 minutes.
• Serve with gluten free bread or noodles.

Steps:

• Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
• Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
• In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
• Gently fold in chocolate chips, raisins, and/or nuts.
• Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
• Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
• NOTES:.
• You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
• Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
• On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
• Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.

Steps:

• First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
• Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
• Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
• Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
• Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
• Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
• Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
• Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
• For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
• Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.

Steps:

• Grind 1/2 of the oats in a blender to a fine grind. Grind the other half of the oats to a coarse grind. I use large flake oats. Use certified gluten free if gluten is an issue.
• Add salt and cinnamon. Combine well and set aside.
• In a pot, place the remaining ingredients except the vanilla. Use coconut oil if you need to make this vegan friendly.
• Bring to a boil and then simmer for 2 1/2 minutes.
• Remove from heat and stir in vanilla.
• Add the warm mixture to the dry and mix well.
• Firmly press the mixture into a 7x13 pan sprayed with cooking spray.
• Cool in the fridge for 1/2 hour or more.
• Cut into 16 squares.
• Store in the freezer for several weeks (if you manage to not eat them all)!