Graham Crackers~

2 ¼ cups gluten-free flour mix (see below)
½ cup packed brown sugar
1¾ teaspoons cinnamon
1 tsp baking powder
½ tsp xanthan gum
½ tsp baking soda
½ tsp salt
7 tbsp butter or margarine, cut into pieces
3 tbsp cold water
3 tbsp honey or agave
1 tsp vanilla
1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about ⅛-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 14 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.

Gluten-Free Flour Blend
1/2 cup sorghum flour (or brown rice flour)
1/2 cup tapioca starch
1/2 cup potato starch,

3/4 cup white rice flour

French Puffs~
1/3 cup shortening (I use canola oil)
1/2 cup sugar
1 egg or substitute
3/4 cup rice flour

1/3 cup tapioca flour
1/3 cup potato starch flour 
1 1/2 tsp. baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk (I like to use vanilla rice milk)

Fill greased muffin tins 3/4 full with batter~ makes about 9-10 
Bake 350 degrees for 20 minutes

After baking puffs, mix together and and top with:
3 tbsp. melted butter
1/4 cup sugar
1/2 tsp. cinnamon

LOVE these for breakfast~kind of a mix between a cinnamon roll & a donut  :)

Super Kid Friendly Banana Muffins~
(makes a dozen) 
1/2 cup rice flour
3/4 cup tapioca flour
3/4 cup potato starch flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1/4 tsp. salt
3 ripe bananas-mashed
1/4 cup canola oil
2 Tablespoons pure maple syrup
1 1/2 teas vanilla
1/2 cup to 3/4 cup milk

Preheat oven to 350.  Mix bananas with wet ingredients using the least amount of milk first.  Then add flour and baking powder and mix.  Batter should be somewhat thick, but fall off the beaters.  Add more milk as needed.  Pour into greased muffin pan and bake approx. 45 minutes.

For added joy, I make jam filled muffins.  So I put half the batter in cupcake tin add 1 teaspoon of jam and then more batter on top~ love it!!  Kids love it...devour it really...low in sugar...good stuff.

Granola Bars~
2 cups old-fashioned GF oats
3/4 cup ground flaxseed
3/4 cup chopped nuts
3/4 cup dried cranberries
2 tbsp. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup honey
1/2 cup oil
2 large egg whites

1.) Preheat oven to 325 degrees.  Line a  9x13 baking pan with tin foil with ends extending over the sides.  Spray foil with non-stick cooking spray.
2.)  In a glass pie plate, spread oats, microwave on high in 1 minute increments for 4-5 minutes or until fragrant and golden, stirring occasionally.  Cool to room temp.
3.)  In a large bowl, combine oats, flaxseed, nuts, cranberries, brown sugar, cinnamon, and salt.  Stir in honey, oil and egg whites until well mixed.  Transfer to prepared pan.  Using wet hand, press into even layer
4.)  Bake 32 to 35 minutes or until dark golden.  Cool in pan on wire rack.
5.)  When cool, use foil to transfer to cutting board.  Cut lengthwise into strips or squares.  Store in a sealed container for up to a week or a freezer for a month.
These are super easy, delicious and fun to make with kids.  Healthy too!  :)

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