Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Oatmeal w/ Peanut Butter & Chocolate Chip Cookies

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Not sure what kind of cookie you want, oatmeal? peanut butter? chocolate chip? peanut butter and chocolate? well with this cookie you don’t have to decide as you get three great flavors in one.

Oatmeal with Peanut Butter & Chocolate Chip Cookies

Ingredients

  • 1 cup gluten free oats (I use Bob’s Red Mill)
  • 1/1/4 cup gluten free flour (I use Pamela’s brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon Xanthan
  • 1 stick room temperature unsalted butter
  • 1/2 cup Organic Coconut Palm Sugar
  • 1/2 cup XYLA
  • 1 cup crunchy peanut butter (I use Trader Joe’s brand of natural peanut butter)
  • 2 large eggs – room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (I use Enjoy Life brand)
  • 1/2 cup chopped peanuts (I use the Trader Joe’s 50% less salt kind)

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. In a standing mixer combine the butter with the Palm Sugar and XYLA.
  3. While butter mixture is combining whisk flour, baking soda,xanthan and salt in a small bowl.
  4. With the mixer still running add in the peanut butter, eggs and vanilla. Mix till combined.
  5. With the mixer on low add the flour mixture. Add in the oats, chopped peanuts and chocolate chips.
  6. Using the small scoop place the dough on the parchment lined cookie sheet about 2 inches apart and bake for approx. 15 minutes.
  7. Let cool on cookie sheet for about 5 minutes than move to a cooling rack to continue the cooling.

Unstressfull Turkey Dinner

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This is an easy to make, unstressfull Turkey Dinner for a small gathering.

To make it even easier I am listing the grocery list as well as what should be in your pantry (or need to be moved to the shopping list).

Groceries list:

  • Turkey breast
  • 1 package Pamela’s Gluten Free Cornbread Mix
  • 1 can corn
  • 2 medium onions
  • Chicken Sausage (I use the Trader Joe’s Sicilian ones)
  • Vegetable broth
  • 4 yams/sweet potatoes

Pantry Items needed:

  • 2 sticks unsalted butter
  • 3 eggs
  • Kosher salt
  • pepper
  • paprika
  • dry thyme
  • dry basil
  • dry coriander
  • garlic powder
  • olive oil
  • kitchen string

and now for the cooking:

Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

  • 1 package of Pamela’s Gluten Free Cornbread mix
  • 1 can drained corn
  • 1/4 cup XYLA
  • 1 cup water
  • 8 tablespoons melted butter
  • 2 eggs
  • salt and pepper to taste.

Instructions

  1. Combine all the ingredients and bake according to the package instructions.
  2. Set aside to cool completely.

Cornbread Stuffing:*

  • 1 1/2 medium onions – chopped
  • 2 to 3 tablespoons butter
  • 1 to 2 teaspoons chopped garlic
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry coriander
  • salt and pepper to taste
  • 3 chicken sausages
  • 1 egg
  • 1 cup veggie broth

Takes

Instructions

  1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
  2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

  1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
  2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
  3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
  4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
  5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
  6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

  1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
  2. Preheat oven to 325 degrees
  3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
  4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
  5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
  6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

  1. *the cornbread and stuffing can be made a day ahead.
  2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
  3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.

Peanut Butter Cookies

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Oh, so nutty peanut butter cookies as this recipe used crunch peanut butter and peanuts.

Peanut Butter Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter – room temperature
  • 1/2 cup salted crunchy peanut butter (I use Trader Joe’s brand)
  • 1 cup 50% salted peanuts – chopped
  • 1/2 cup XYLA
  • 1/2 cup Organic Coconut Palm Sugar
  • 1 teaspoon vanilla extract
  • 1 egg – room temperature
  • 1 1/2 cups gluten free flour
  • 1 teaspoon Xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher Salt
  1. Preheat oven to 375 degrees
  2. Line cookie sheets with parchment paper
  3. In a standing mixer cream together the butter, peanut butter, XYLA and Palm Sugar. When well combined add egg and vanilla extract, continue to mix until all is combined.
  4. In a separate bowl combine the flour, xanatan gum, baking soda & powder, salt and chopped nuts. Whisk all the dry ingredients together and slowly add to the wet and combine.
  5. Using a small scoop form 1 inch ball and place on the lined cookie sheets 2 inches apart.
  6. Bake for 7 to 10 minutes. Let cookies rest on the baking sheet for about 5 minutes before moving to the wire cooling rack to finish cooling.

Black Bean Torte

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Looking for a vegetarian dish, game day snack food or just something different for a lunch or dinner, this black bean torte is a winner. Serve with guacamole and salsa and you have a hit that is healthier than nachos.

Black Bean Torte

Ingredients

  • 2 – 15 oz cans black beans – drained & rinsed
  • 1 cup fresh cilantro – chopped
  • 1 chipotle pepper – chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup vegetable stock
  • 4 Trader Joe’s Brown Rice Tortillas
  • ¾ lb grated sharp cheddar cheese

Garnishes Options:

  • Guacamole
  • Pico de gallo or salsa
  • Sour cream
  • Sliced jalapeno peppers

Instructions

  1. In the food processor combine the black beans, cilantro, chipotle pepper, cumin, salt, pepper and vegetable stock.
  2. Over a gas flame toast each tortilla (like you would a corn one).

Assembly

  1. Spray cookie sheet with non-stick spray.

And now we layer the torte on the cookie sheet:

  • 1 tortilla
  • 1/3 of the bean mixture
  • 1/3 of the cheese
  • 1 tortilla
  1. And repeat two more times
  2. Bake for approximately 10 minutes (so cheese is all melted)
  3. Cut in to slices and serve with garnishes or your choice
  4. Leftover torte: reheat the slice of torte in the microwave and top with an over easy egg….yum great breakfast or brunch or even lunch.