Archive for September, 2014

Oatmeal Fudge Chocolate Chip Cookies

September 19, 2014

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Two of these cookies constitute my son’s breakfast almost every morning and I’m quite happy about it. It’s like him eating a bowl of oatmeal with the benefit of chocolate. I’m happy. He’s happy. You can also add some super foods like Matcha green tea powder or goji berry powder if you want your child to also have superpowers right before school starts. But I leave that up to you.

OATMEAL FUDGE CHOCOLATE CHIP COOKIES
Makes 12 cookies
Must Have
15 x 13-inch sheet of parchment paper
1 cup all-purpose gluten-free flour
½ cup cacao powder
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut oil
¼ cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
½ cup water
1¼ cups gluten-free oats
¾ cup chocolate chips
Must Do
1. Preheat oven to 325°F. Line a 15 x 13-
inch cookie sheet with parchment paper.
2. Whisk together the flour, cacao powder,
baking soda, guar gum and salt in a large
bowl. Make a well in the middle.
3. Microwave the coconut oil and coconut
nectar in a 2-cup measuring cup for 20
seconds. Add the vanilla and stevia and stir
to combine. Pour into the flour mixture.
4. Add the water to the flour mixture and
stir until the liquid is absorbed. Stir in the
oats and chocolate chips.
5. Take about 1½ tablespoons of the dough,
shape it into a ball, and place it on the prepared
cookie sheet. Repeat until you have used up
all the dough, placing the balls about 2 inches
apart on the cookie sheet. Flatten each ball
gently with the bottom of a measuring cup.
6. Bake the cookies for 12 to 13 minutes, or
until the oats look a little dry and the kitchen
smells like chocolate. Rotate the cookie sheet
from front to back after 9 minutes of baking.
7. Transfer the cookie sheet from the
oven to a wire rack and let sit for about 10
minutes before removing the cookies to
cool completely.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Food Allergy Wellness Summit November 3 – 6th, 2014

September 3, 2014

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I’m so excited to take part in this unprecedented telesummit with 12 of the leading experts in the food allergy arena. I was so honored when Crystal Sabalaske, owner of Cluttershrink and a food allergy mom herself, the ringleader and creator of this event, asked me to be a part of it.

There is so much information that I can impart having dealt with my son’s severe and life threatening food allergies for 6 years now and running my allergy-free bakery for the last 5.

During the telesummit I will explain how I came about choosing the superfood ingredients I use at my bakery and my journey with learning how to bakey gluten-free successfully every time.

People who sign up and listen to the seminar will be entitled to a 20% discount on all Sweet Debbie’s orders as well as a $5 discount on a signed Sweet Debbie’s Organic Treats cookbook.

So please sign up TODAY at www.foodallergywellness.com to join me and 11 other all-star experts in this huge knowledge transfer!