Chocolate Peanut Butter Crispy Squares

Mmm... Rice crisps with chocolate and peanut butter, and one cup of sunflower seeds to reduce the guilt by a smidgen. But not too much. Try other nut butters or other nuts and seeds if you like, or substitute cornflakes for some or all of the crispy rice cereal.

1 box gluten free crispy rice cereal (about 7 cups)
1 cup roasted unsalted sunflower seeds
2 tbsp sesame seeds (optional)

1 cup packed brown sugar
1 cup corn syrup
1 cup unsweetened smooth organic peanut butter
1 cup chocolate chips

Lightly grease a 9x13" pan.

In a large bowl, combine crispy rice cereal and seeds. Stir lightly.

In a heavy-bottomed saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar dissolves and the mixture just begins to boil. Remove from heat. Stir in peanut butter and chocolate chips until well blended and chocolate is melted.

Stir peanut-butter mixture into cereal and seeds. Press into the prepared pan and allow to cool before cutting into small, rich squares.

Gluten-Free Peanut Butter-Banana Muffins

Since I always buy more bananas than I care to eat before they turn black and gooey, I make a lot of banana bread and banana muffins. These have an unusual texture -- dense and moist but ever so slightly crumbly -- and they have a satisfying bit of protein added to a chocolatey muffin! I have also made these with almond butter -- subtle and yummy.

I adapted this recipe from a brand-promoting recipe I received in the mail before Christmas. Can't recall the brand . . . didn't use it anyway.

3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1/2 tsp gelatin (omit if vegetarian)
2/3 cup sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup oil
1/2 cup soy milk (or regular milk)
2 medium eggs
2 mashed ripe bananas
1/2 cup peanut butter (organic, natural peanut butter or almond butter worked just fine)
1/2 cup chocolate chips

Whisk flours, xanthan, gelatin, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine wet ingredients. Stir into dry ingredients just until combined. Add chocolate chips and stir a very little bit more.

Bake at 375F for 20 to 25 minutes, until golden.

Makes 12 muffins.

Gluten-Free Peanut Butter Cookies

All the celiacs in my extended family are cookie crazy, and these peanut butter cookies turn out so well and get made so often that we're all thoroughly tired of them. Until we smell a fresh batch baking . . .

I add a few tablespoons of flaxseed meal to these, for nutrition. Then again, I add flaxseed meal to just about everything. I also usually prefer a blend of rice and amaranth flours. I find this creates a more satisfying and reliable texture. You could probably substitute sorghum flour for the amaranth, or you can always use all rice flour if you prefer. My mother-in-law uses 3/4 cup white rice flour instead of brown rice and amaranth flours combined, with very good results.

1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup potato starch flour
1/2 cup tapioca flour
2 tbsp flaxseed meal
1/2 tsp salt
1/2 tsp xanthan gum
1/2 tsp GF baking powder

1/2 cup butter
1/2 cup smooth organic or natural peanut butter
1 tsp GF vanilla
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg

Optional: chocolate chips, to taste

Preheat oven to 350F. Line 2 baking sheets with baking paper. Combine flours, salt, xanthan gum, and baking powder in a small bowl. In a large bowl, cream butter, peanut butter, and vanilla just until well blended. Add both sugars and beat until light. Add half the dry ingredients, then the egg, stirring well after each addition. Add remaining dry ingredients and combine well. Stir in chocolate chips, if desired.

Roll cookies into 1 1/2” balls and set 2” apart on the baking paper. Press tops lightly with back of fork to flatten. Bake 14 to 16 minutes or until lightly browned on the edges. Allow to cool on the pans until "set" enough to move. Remove from pan and cool on a wire rack. Yields 2 dozen cookies.