Simply Mrs. Edwards

{just the life of a new wife}


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Homemade Gluten Free Granola Bars

Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!

Homemade Granola Bars // Simply Mrs. Edwards

Homemade Gluten Free Granola Bars (adapted from this recipe)

  • 2 ripe bananas, mashed
  • 2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
  • 1/4 c. almond meal (also easily found at Trader Joe’s)
  • 1/2 c. chocolate chips
  • 1/3 c. honey
  • 1/2 c. peanut butter
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. sunflower seeds
  • 1/4 c. almond slivers
  • 1 tsp. vanilla
  • 1/4 tsp sea salt or Kosher salt
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
  4. Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
  5. Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
  6. Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
  7. ENJOY!

Homemade Granola Bars // Simply Mrs. Edwards

You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!

The granola eater,
Mrs. Edwards


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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

A few months ago, I took the plunge and began cutting gluten out of my diet. It has been the roughest yet most rewarding diet change I’ve ever made. Cutting gluten out has helped me immensely with migraines but sometimes I crave the stuff like nobody’s business. I love baking and have really missed being able to easily (and inexpensively) whip up a loaf of bread or batch of cookies. Well, I think I’ve finally found a good solution for my cookie cravings! And guess what…it only requires 3 ingredients, all of which you most likely have in your cupboard! These cookies are amazing, even if you don’t have to avoid gluten like the plague.

Flourless Peanut Butter Cookies

  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix thoroughly.
  3. Line a baking sheet with parchment paper and drop the dough in teaspoon sized dollops.
  4. Place sheet in the freezer for about an hour. Remove from freezer and using a fork, flatten cookies.
  5. Bake for 7-10 minutes. Let cool completely on the pan and remove with a spatula.
  6. ENJOY!

This makes a pretty small batch, which is great for me because I may or may not be tempted to eat them all in one sitting. The recipe can easily be doubled or tripled if you’d like. Hope you love these just as much as I do!

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

Thankful for cookies,
Mrs. Edwards

 


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Reese’s Popcorn

This. This is pretty much the most amazing thing I’ve ever made. That’s a bold statement, but I’m willing to risk it.

Reese’s Popcorn (idea found here, I couldn’t find the original source)

  • Popcorn- I made stove-top (recipe below), but air-popped or microwaved will work too
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 tsp. vanilla

1. Combine chocolate chips, peanut butter, butter and vanilla. Melt together. I used a 2 cup Pyrex measuring cup and microwaved it for about 2 minutes, stirring every 30 seconds or so.
2. Put popcorn in a large bowl and pour the chocolate/peanut butter mixture over it. Using a spatula, mix to cover all of the popcorn with chocolate. If you’re making a mess with the spatula, take a second bowl, place upside down on top and shake to combine.
3. Line a cookie sheet with waxed paper and spread the popcorn out. Place in freezer for 30 minutes.
4. ENJOY! (Try not to eat all of it before sharing with someone you love :) )

To make Popcorn:

  • 1/4 cup oil
  • 1/2 cup unpopped popcorn kernels 

1. Heat the oil in a large pot over medium heat. Test heat by adding 3 kernels of corn and covering with lid. Your oil is hot enough when all 3 kernels have popped.
2 Add remaining popcorn, place lid on pot and shake. Shake for 3 seconds, let it rest for 3 seconds, shake for 3, rest for 3, etc. Keep shaking until you can count 3 seconds between pops.

Happily,
Mrs. Edwards