We are sad to see the end of April, which means the end of our daily GF/CF kid-friendly recipes from our wonderful guest bloggers. We appreciate all of the work that each blogger put into making our blog truly special for National Autism Awareness Month. Each recipe can be found under the Autism, Recipes, and Gluten Free category or accessed using these same tags in the tag cloud to the right (you can also select the tags “casein free” and “guest posts”). Thank you for coming along with us on this journey!

When you are on a diet as restricted as a gluten free diet can feel, it’s important to keep those classic dishes that make you feel like a kid. One of my favorites is a dish kids love as much as I do, chicken strips and sweet potato fries. The dish is incredibly simple to make, and you will have some fun making it.

Chicken Strips & Sweet Potato Fries

• 1lb. boneless skinless chicken breast, cut into strips
• 1-1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
• 1/2 cup gluten free bread crumbs
• 2 tsp spice blend ( I use Mrs. Dash table blend)
• 2 eggs
• 1 gallon size Ziploc bag
• 2 sweet potatoes, peeled and cut into fries
• Olive Oil
• Kosher Salt
• Deep Fryer heated to 350 degrees or pan with oil heated on medium

Preheat oven to 375 degrees. Place the sweet potato fries on a baking sheet and drizzle with olive oil. Sprinkle with Kosher salt. Put in the oven for 10 minutes. After 10 minutes, stir the fries around to give them a chance to crisp on both sides. Put back in the oven for 5 to 10 minutes.

Break 2 eggs into a bowl and beat, creating an egg wash. Set aside. Mix flour, bread crumbs, and spice blend in the Ziploc bag. Take the chicken strips one at a time and dip into the egg wash. Make sure to coat the chicken completely. Place the egg coated chicken into the Ziploc bag.

When all the chicken is in the Ziploc bag, close the bag and shake until the chicken is completely coated with the flour blend. Place the chicken strips into the fryer or oil for about 6 minutes. They will come out of the oil golden and crispy. Only fry four to five strips at a time. Let cool just a bit and enjoy!

For more recipes or tips on easy dishes, visit my blog at gfsavvy.blogspot.com.

April, Autism Awareness Month, took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.

While both of my father’s children were grown and gone by the time these long-lost lovebirds had found their way back to each other, his bride had two children who were still at home; the youngest of whom happens to be Autistic.  My father quickly adopted both children and, while I wish we had more time to spend with my adopted siblings, through conversation, letters and the occasional (very brief) direct conversation with my sweet sister, I have grown very fond of her and her magnificent ways.

When Bob’s Red Mill announced that they were seeking guest bloggers for a special, Autism Awareness event being held throughout this month, I knew right away that I wanted to take part.

I started my blog after years and years of having friends, family and relative strangers, upon learning of my child’s milk allergy, ask me how I cope. ‘How do you make this?’ ‘How do you do that?’

These questions only increased when I became dedicated to a gluten-free lifestyle after having been diagnosed with Celiac Disease.

Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining firm recognition as an alternative treatment for autism (http://www.autismweb.com/diet.htm).  Being able to offer a central location where I can openly share my gluten-free and dairy-free creations is certainly a blessing.

But after months of being dedicated to a gluten-free/dairy-free lifestyle, I found myself wondering “how can I live without oatmeal?!?”  I knew there must be a way to find gluten-free oats, as oats themselves contain no gluten, they simply are among the more prominent grains that are grown right beside wheat or processed on the same equipment other glutinous grains have been processed on.

So, I asked a friend.  The mother of a young man who was diagnosed with celiac disease, more than 10 years ago,  when he was just an infant.  Right away, she spoke of Bob’s Red Mill and their wonderful Certified Gluten-Free oatmeal products.  Ever since, I have relied heavily on Bob’s Red Mill Certified Gluten-Free Rolled and Steel-Cut Oats to feed my family.

It is because of their commitment to quality, their separate processing facilities and dedicated gluten-free farming standards that I trust Bob’s Red Mill Oats like no one else.

Tonight, I would love to share with you my family’s favorite granola recipe, which features Bob’s Red Mill Oats.  This hearty dish is easy to make, free of processed sugars, full of fiber, protein and rich nutrients.  Eat dry or paired with your favorite dairy-free milk or yogurt, this granola makes a wonderful breakfast anyone would be proud to serve.

Nutty Granola (Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan)

• 4 cups Bob’s Red Mill Certified GF Rolled Oats
• 1 cups Dried Cranberries
• ¼ cup Chia Seeds (whole)
• ¼ cup Flax Seeds (whole)
• ½ cup Unsweetened Coconut Flakes
• ½ cup Raw Pumpkin Seeds
• 2 cup Mixed Raw Nuts (any combination of Cashews, Slivered Almonds, Pecans, Walnuts, Almonds)
• ½ cup Coconut Oil, melted
• ½ cup Agave Nectar
• ½ cup Unsweetened Apple Sauce
• 1 Tbsp Vanilla Extract
• 1 Tbsp Cinnamon

Pre-heat oven to 300F.  In large bowl, mix together GF Oats, Cranberries, Chia Seeds, Flax Seeds, Unsweetened Coconut, Pumpkin Seeds and Raw Nuts.  Set Aside.  In medium mixing bowl, whisk together melted Coconut Oil, Agave Nectar, Apple Sauce, Vanilla Extract and Cinnamon.  Using a wooden spoon, slowly add wet ingredients to dry mix, stirring dry mix constantly to ensure even coverage.  Move granola mix to large parchment lined baking pan.

Bake at 300f, stirring every 15 minutes until golden brown, approximate 45 min.

Enjoy!

Makes 10 generous servings.

Great blessings and happy bellies to you!

SunnyB

www.andloveittoo.com

Chewy and delicious, these whole grain cookies are dangerous!

With the release of Bob’s Red Mill new granolas, the bakery decided to include one of them in our monthly special. Using the new and improved Bob’s Red Mill Apple Blueberry Granola, we constructed a deliciously satisfying cookie. The addition of our dried blueberries, diced dried apples and roasted hazelnuts make for a filling treat. The following recipe is versatile with all of our granolas too! Maybe the new Cinnamon Raisin granola is what you crave? Just substitute the granolas and add ½ cup raisins, chocolate chips or dried apricots? Try it and have fun!

If you’re looking to cut sugar, this recipe performs well with up to half of the sugar. This reduction will result in a slightly lighter color. Come on down to the Whole Grain Store and try one of our new granolas and don’t forget a 6-pack of these tasty cookies for only $4.99!

Apple Blueberry Granola Cookies

INGREDIENTS:

• 1 cup Butter, softened
• ¾ cup Sugar
• ¾ cup packed Brown Sugar
• 1 Egg
• 1 tsp Vanilla
• 1 ½ cup Bob’s Red Mill Stone Ground Whole Wheat Pastry Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 ¾ cup Bob’s Red Mill Apple Blueberry Granola
• ½ cup Bob’s Red Mill All Natural Dried Blueberries
• ½ cup Bob’s Red Mill Diced Dried Apples
• ½ cup chopped roasted Hazelnuts

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease cookie sheets
2. In a medium bowl, cream together the butter and sugars.
3. Beat in the egg and vanilla.
4. Combine the flour, salt and baking soda, stir into the creamed mixture.
5. Finally, stir in the granola, dried fruits, and nuts.
6. Drop by heaping teaspoonfuls onto the greased cookie sheets, about 2 inches apart.
7. Bake 12-15 minutes until cookies are lightly browned around the edges.
8. Remove cookies to wire racks and allow to cool completely.

Enjoy this whole grain treat!

A note from Cassidy: These cookies are divine! We were the lucky recipients of a box a few days ago and they disappeared immediately. I love the chewy texture and the cookie itself reminds me of a fun twist on the traditonal oatmeal cookie.

While there are many treatments for the Autism Spectrum Disorder (ASD), a developmental disorder that strikes 1 in 110 children, one treatment that gets a great deal of attention is the gluten-free/casein-free (GFCF) diet.

Experts disagree on the effectiveness of this diet for treating autism, but many parents and physicians believe that some children do respond well.  One expert, Dr. Alessio Fasano, of the University of Maryland, believes that approximately 20% of autistic children are gluten intolerant.  I have been working with parents of autistic children for nearly 15 years and, despite the lack of rigorous scientific evidence in support of the diet, I have heard many personal accounts of a child’s improved behavior, ability to focus, making eye contact, and so on.

Gluten and Casein

How do gluten and casein affect some autistic children?  Gluten is a protein found in wheat, but also in related grains such as rye, spelt, and barley.  Oats are inherently gluten-free but were once avoided because of likely contamination with wheat in the field or processing plant. Today, oats that are grown and processed under controlled conditions carry a “gluten-free” label.

Casein (kay-seen) is a protein found in dairy products such as milk, cream,  yogurt, ice cream, butter, cheese, and many others. It also shows up as caseinate in unlikely non-milk products such as soy cheese and hot dogs.

The GFCF Diet

The GFCF diet therapy is based on the premise that some autistic children don’t completely digest gluten and casein and these undigested proteins seep through their “leaky guts” into the blood stream to produce a drug-like effect on their behavior.  Removing gluten and casein don’t “cure” autism; instead, experts say that removing them allows other treatments to work more effectively in some children.

When you implement the GFCF diet, other members of the family are affected as well because, ideally, the family cook prepares only one version (rather than multiple versions) of a dish so everyone eats the same food.  In addition, some autistic children have issues with the texture and size of their food. Therefore, recipes that everyone can eat safely and deliciously are extremely important to these families.

Here is a recipe for a delightful Coconut Macaroon that contains no gluten or casein. It can be made in regular or bite-size balls to meet every family member’s preferences. To add fiber and nutrients, replace ¼ cup of the cornstarch with mild-flavored white bean flour from Bob’s Red Mill.  If you would like to know more about using beans in a gluten-free diet, download a free copy of Pulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas, visit: http://www.pulsecanada.com/pulses-and-the-gluten-free-diet The booklet was written by Shelley Case and Carol Fenster and contains a wide variety of items such as main dishes, soups, sides, breads and desserts.

Coconut Macaroons

Reprinted with permission from Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

By Carol Fenster (www.CarolFensterCooks.com)

Macaroons are moist, chewy, and delicious and satisfy our cravings for something sweet with very little effort. They can be packed in a child’s lunchbox or frozen for use later. Drizzle a little chocolate sauce on top for a garnish and some added sweetness.

Dry Ingredients

• 1 package (14 ounces) sweetened shredded coconut
• 1 cup powdered sugar
• ½ cup cornstarch
• 1 teaspoon xanthan gum
• 1/2  teaspoon salt

Wet Ingredients

• 3 egg whites
• 1 teaspoon vanilla extract

[1]  Preheat oven to 350°F. Grease large baking sheet or line with parchment paper. Set aside.

[2]  Combine all dry ingredients in food processor and pulse just until blended. Add egg whites and vanilla. Blend until completely mixed. Dough will be stiff.

[3]  With wet hands, form 15 balls––1 ½-inches in diameter––on baking sheet. Leave at least 1 inch between cookies. (Or form bite-size balls for children.)

[4]  Bake 15 to 20 minutes or until cookies start to brown around edges. Remove from oven and cool on baking sheet 10 minutes. Transfer to wire rack and cool completely. Store in tightly closed container. Makes 15.

Carol Fenster is the author of nine gluten-free cookbooks, including 100 Best Gluten-Free Recipes (Wiley, 2010—one of the Denver Post’s 2010 Best Cookbooks and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”) and the award-winning 1,000 Gluten-Free Recipes (Wiley, 2008). Her 10^th cookbook, 125 Gluten-Free Vegetarian Recipes, will be published in July, 2011 (Avery/PenguinGroup). She blogs at www.CarolFensterCooks.com, offers a weekly gluten-free online cookbook at www.GfreeCuisine.com, and is a spokesperson for the United Sorghum Checkoff. She develops the gluten-free products for industry leader Bob’s Red Mill and appears on PBS, the Health Network as well as many radio, newspaper, and web sites. She teaches cooking classes at Williams-Sonoma and is a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics and Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. A member of Les Dames d’ Escoffier International, she is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian,  Living Without, Gluten-Free Living, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.

Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver’s secret weapon. Bake, slice and freeze to be ready for any gathering. Toast up frozen slices when you need them, or use these tasty loaves fresh out of the oven.

GLUTEN-FREE ROSEMARY OLIVE COCKTAIL LOAVES

Ingredients:

• 2 Tbsp yeast
• 2 Tbsp sugar
• 12 oz 110 degree water
• 1 cup sorghum flour
• 1 cup brown rice flour
• 2/3 cup garbanzo and fava flour
• 1/3 cup tapioca flour
• 2 Tbsp rosemary (dried and crushed or 1/2 Tbsp fresh and minced)
• 1 Tbsp xanthan gum
• 2 tsp salt
• 3 Tbsp well-drained black or green olives, minced
• 3 egg whites
• 1 tsp vinegar
• 2 Tbsp olive oil
• 1 egg yolk mixed with 3 Tbsp water for egg wash

Instructions:

1. Heat oven to 375 degrees.
2. Mix sugar, water and yeast in small bowl.
3. Mix salt, xanthan gum, rosemary and flours on low, in mixer.
4. When yeast mixture is foamy, add to flours.
5. Mix egg whites, oil, olives and vinegar in medium bowl.
6. Add to mixer bowl.
7. Mix on high for 4 minutes.
8. Oil and dust bread pans with cornmeal.
9. Ladle batter into pans.
10. Spray loaves with cooking spray.
11. With cool, wet spatula, smooth tops of loaves.
12. Cover and let rise to double in warm place.
13. Make angled cuts in loaves with razor blade.
14. Bake until internal temperature is 200 degrees, about 15 minutes.
15. After baking 5 minutes, brush with egg wash
16. Cool to room temperature, out of pans, before slicing.

I was very happy when Bob’s Red Mill asked me to create a gluten-free, casein-free, kid friendly recipe and write a guest post for Autism Awareness Month for their blog. With many a sample recipe’s to eat over the past couple of weeks, I am delighted with the final results of this recipe. A recipe easy for the kids to make themselves with minimal supervision. I suggest Mommy handle the goings in and comings out of the oven but the rest of the recipe can be fun for the kids to help with. I should also mention that although this cornbread recipe was developed specifically for use with this article as a “corndog”, It makes a truly delicious cornbread muffin or johnny cake.

Let’s get right to the fun.

Ingredients

• 4 Hot Dogs (always read labels, not all hot dogs are GF/CF)
• 1/2 cup of Crisco Butter flavor Baking Stick (1/2 cup = 1/2 stick)
• 2 eggs
• 3/4 cup Sugar
• 1 and 1/4 cup Almond Milk
• 3/4 cup Cornmeal
• 3/4 cup Sweet Rice Flour
• 1/2 cup Bob’s Red Mill Potato Starch
• 1/4 cup Bob’s Red Mill Brown Rice Flour
• 1/4 cup Bob’s Red Mill Arrowroot
• 4 teaspoons Baking Powder
• 3/4 teaspoon Salt
• 1 tablespoon Bob’s Red Mill Flaxseed Meal
• 3 tablespoons Hot Water
• 1 teaspoon of Bob’s Red Mill Guar Gum

Begin by mixing the flaxseed meal with the water and setting this aside to get goopy.

Next mix all the remaining dry ingredients in a large bowl.

Once all the flours have been whisked together with the sugar, and other dry ingredients, add the half stick of Crisco Butter Flavor Baking Stick.

Using the same whisk, I cut the Crisco Baking stick into the flour mixture thoroughly, leaving a rough chunky appearance.

Add the Almond Milk and stir. Stir together lightly and do not over stir.

I sprayed my muffin pan with Crisco Olive Oil Non-Stick Cooking Spray. Then spoon the batter into the muffin pan until each cup is roughly 1/3 to 1/2 filled. There isn’t a right or wrong here and the kids will enjoy doing this part.

Next cut the 4 hot dogs into thirds. Place a third of each hot dog into the batter.

Next simply spoon more batter on top of the hot dog pieces filling the muffin cups.

Bake at 350 degrees for 20 minutes and remove from oven when done (test off center with a toothpick)

Remove from the pan and cool on a wire rack briefly before serving.

Plate and enjoy! Serve with dipping sauces of mustard and ketchup.

The Gluten Free Spouse is a great resource for gluten free recipes and advice as well as the occasional casein-free or egg-free recipe. Shawn loves to cook and created the website, www.theglutenfreespouse.com a year ago to help share his recipes and to help others out there who must maintain a gluten free diet to have healthier and tastier options.

Happy Easter! We thought this recipe would be a perfect addition to your Easter line-up (if you read it in time, that is). It’s quick, easy and extra delicious! Thanks to Sarena, the Non-Dairy Queen for this gooey and decadent treat!

I would like to think that I’m a great planner for meal times. However, sometimes the kids will throw me a curve ball and ask for cinnamon rolls on Sunday morning. We all know that takes far more time than we are willing to wait for breakfast. Not to mention, who wants to make multiple batches to fit everyones dietary restrictions here (no dairy, no gluten and no soy)? Seriously, I can’t make this without thinking of how my husband and I will want some too as soon as we smell it baking in the oven. So, I developed this recipe for just those occasions that we want the cinnamon roll taste, but without all the waiting! I have made this many times for gluten and dairy lovers…they can’t tell it’s gluten and dairy (casein) free.

Gluten Free Cinnamon Bun Bread

• 2/3 cup almond milk (heated to 110 degrees)
• 4 tsp rapid rise yeast
• 1 cup Bob’s Red Mill white rice flour
• 1/2 cups Bob’s Red Mill gluten free all purpose flour
• 2 TBSP raw sugar
• 15 drops vanilla stevia (or 1 TBSP sugar)
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp apple cider vinegar
• 1/4 cup applesauce
• 1/4 cup egg whites or 1 large egg or 1TBSP flax meal mixed with 3 TBSP hot water

• 2 TBSP Smart Balance Light, room temperature
• 1/3 cup dark brown sugar
• 1 tsp ground cinnamon
• Icing
• 1-1/4 cups powdered sugar
• 1-2 TBSP water

1. Lightly grease an 8 x 8-inch square baking pan.
2. In a large bowl, combine the flours, baking powder, sugar and salt. Dissolve the yeast in the warmed almond milk, then stir the milk mixture, applesauce, vanilla stevia extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
3. While the dough rests, mix together melted butter, brown sugar and cinnamon in a small bowl. Pour the mixture evenly on top of rested dough and swirl in with a spatula.
4. Place pan into a cold oven, then set the oven temperature to 350F.
5. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes.
6. Combing the powdered sugar and water. Pour the icing over the bread and serve warm. Leftovers can be reheated in the microwave.

Red rice makes this dish really pop. You can purchase gluten free red rice (aka Wehani) from Lundberg Family Farms.

This makes a great dessert, snack, or even breakfast. Play around with different types of rice. It’s particularly beautiful if you use a red or black rice.

• 1 cup either sprouted brown rice, black japonica rice, red rice or jasmine rice
• 2 cups water
• 1/2 teaspoon salt
• 2-1/2 cups coconut milk
• 1 teaspoon gluten free vanilla extract
• 1/2 cup raw brown sugar

1. Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, or until all of the water is absorbed. Jasmine rice will only take 15 to 20 minutes.

2. Add the coconut milk, vanilla, and sugar to the rice and stir together. Bring to a boil, stirring, reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes, until creamy.

3. Scrape into a bowl or into individual serving dishes and allow to cool if desired. If serving chilled, cover and chill for at least 2 hours before serving. The rice pudding can be reheated in the microwave or on top of the stove.

Yield: Serves 4 to 6

Advance preparation: This will keep for a couple of days in the refrigerator but it will stiffen up as the rice absorbs more liquid. Add more coconut milk if desired.

Martha Rose Shulman writes a daily recipe feature on nytimes.com entitled Recipes for Health, and is the award-winning author of more than twenty-five cookbooks, including The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine, Mediterranean Light, Provençal Light, and Entertaining Light. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors. She is a founding contributor at www.ZesterDaily.com, and is the co-owner of the Venice Cooking School in Los Angeles, California. She lived in Paris from 1980 to 1993, where she operated a private supper club, and now lives in Los Angeles. She has co-authored books with pastry chef Sherry Yard, Wolfgang Puck, Dean Ornish, and Mark Peel, and collaborated with the Culinary Institute of America on two books, Culinary Boot Camp and Spain and the World Table. Learn more about Martha at martha-rose-shulman.com.

Finding recipes that are easy to make and that can bake in less than 2 minutes and require only 5 minutes of prep time are hard to find in normal life. When you add kids and a gluten and dairy free diet, good luck in finding a quick, easy and tasty desert.

When Bob’s Red Mill first asked for people who wanted to guest post a kid-friendly GFCF (gluten free casein free) recipe, I right away said “yes”. I anyway have to eat GFCF, so that part wouldn’t be too much of a challenge. Making it kid-friendly and easy to make would be the challenge. I filed it away in the back corner of my mind for a week, then, all of a sudden, I was inspired. All it took was a gluten-free brownie-in-the-microwave mix I happened to have, and memories of a chocolate cake mix for the microwave my best friend gave me over 7 years ago. I told my little sister, and we both were bouncing with excitement as we took out a bunch of gluten free flours to experiment with. The next 3 weeks were spent testing, tasting, talking about the texture, the taste, the look, and how we should change it. Finally, we came up with the final version, and had some friends (who are not GFCF) taste it, and they gave ups several thumbs up and huge smiles. So, Chef Froggie and Chef Flower (from Froggie’s Gluten Free Culinary School) are excited to share with you a variation on chocolate cake-in-a-mug: “GFCF Chocolate Chip Thing In A Mug” And, best of all, it not only happens to be GFCF, but we reduced the sugar some, it also is egg-free, and corn-free, nut-free and can easily be made soy-free too. And did I say it’s easy to make? So come on, get out your flours and a mug and join the fun!

What you’ll need:

• 1 microwave safe large mug (or oven safe if you don’t have a microwave)
• 1 Tbsp of melted dairy-free butter (I used Earth Balance)
• 4 Tbsp of vanilla soy milk (you can use another kind if you want, but the vanilla adds a bit of extra flavor)
• 2 Tbsp of potato starch (NOT flour)
• 3 Tbsp of sweet white rice flour
• 3 Tbsp “Sweet” white sorghum flour
• 2 Tbsp confectioner’s sugar (make sure it is gluten free. Some you can find are corn-free too)
• 1 Tbsp GFCF chocolate chips (I use Enjoy Life Foods mini chocolate chips)
• ¼ tsp gluten-free baking powder

How to make it:

Combine all the ingredients right into the mug you will serve it in. Mix very well with a spoon making sure you get the flour mixed out of the edges at the bottom. Microwave on high for about 1 ½ minutes. LET COOL a bit before indulging. Please don’t burn your tongue!

If you do not have a microwave, mix all the ingredients in an oven-safe dish comparable in size to a large mug. Bake in an oven, pre-heated to 400* F for 20 minutes. LET COOL slightly before eating it… and parents make sure you help your kids with this part.

It is very tasty on it’s own (we like it best hot), but you can also add non-dairy ice cream on top, or even try other toppings. I can tell you it’s highly tempting to make this because it only takes a few minutes to make it, and it makes a smaller amount than a full cake does. And did I say it tastes really good? Enjoy!

~Chef Froggie

More from Chef Froggie can be found at Gluten Free Froggie in the Kitchen.