Cinnamon Marshmello Chex

 

Tasty looking right!?!?!

Here's a close up.... mmmm!

Ingredients

• 1 box Cinnamon Chex
• 1box rice or corn Chex
• 2-3 pkg. marshmellows
• 1/4 c. butter or butter alt.
• 2t. vanilla
• 2t cinnamon

 Directions

1.  In a large pot melt the butter and marshmellows until they are completely smooth, on medium heat.
2. Remove from heat and add the cinnamon and vanilla to mixture. It should look like this...

  3.    In a separate bowl pour both kinds of chex and stir them together.
  4.    Pour mixture onto a greased cookie sheet.
  5.    Take a sandwich bag and spray it with cooking spray. Use it as a glove for your     hand and press the chex until it is flat and even all around.
  6.   Allow to cool and then serve.

*You may want to alter the marshmallow to chex recipe depending on your taste. My pictures are 1and 3/4 boxes of chex and 2 and 1/2 bags of marshmellos.)*

*This is a recipe adapted from my lovely sister Amanda's original. Gotta give credit where credit is due! ;) *

Pie Crust

 

¼ c sorghum flour
¼ c. millet flour
¼ c.  tapioca starch
2/3 c. sweet rice flour
2 t. xanthan gum or guar gum
1/2 teaspoon salt
¾ c butter flavored Crisco alternative
2/3 c. water (approximately)

Directions

1. Add all dry ingredients to mixing bowl and blend
2. Cut Crisco alt. into small chunks and lay on top of blended dry ingredients.
3. Put bowl in freezer for 15 mins.
4. Remove from freezer and blend until the fat is about pea sized chunks
5. Pour in water mix and roll into a flattened ball
6. Wrap ball in plastic wrap and refrigerate for at least 1 hr.
7. Remove and roll out between two pieces of wax paper.
8. Place in a 9inch pie pan (don’t stretch the dough)
9. Put pie pan in the refrigerator for at least 30 mins
10. Remove from fridge place a buttered piece of foil on top and fill it foil with beans (to keep it from rising)
11. Bake at 400 degrees for 20-30 mins

Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup dairy free butter
• 2 eggs
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2-2 1/2 cups chopped pecans 

Directions

1. Toss all the ingredients (besides 1/2 - 3/4 c. of nuts) into your food processor and blend until all ingredients are completely combined and the nuts are chopped.
2. Pour into your unbaked pie crust and add the 1/2 cup of nuts to the top to give it the look you want.
3. Place pie in preheated oven (400 degrees) and bake for 35-40 mins.

Nut butter Chocolate Chip Cookies

Makes about 2 dozen cookies

•  1 c. Brown rice flower
• 1/2 c. sorgum flour
• 1/4 c. millet flour
• 1/4 c. tapoica flour (or starch)
• 1/4 t. zanthum gum
• 1/4 c. fructose (or 1/2 c. sugar)
• 1/2 t. baking soda
• 8 T. butter alternative (I use earth balance, soy free)
• 6 T. nut butter (or shortening)
• 1 c. brown sugar
• 2 medium eggs
• 2 t. vanilla
• 1 c. chocolate chip alternative (I use the enjoy life brand)

1. Pre-heat the oven to 325 degrees, and cover your cookie sheet with wax or parchment paper
2. Combine all the dry ingredients in the bowl.
3. Soften nut butter and butter alt. and add to dry ingredients
4. Add remaining ingredients and blend well.
5. Roll dough into golf ball sized chunks and place on papered cookie sheet
6. Bake for 12-16 minutes, or until the top is lightly brown.
7. Allow to cool before removing from the wax paper or they will crumble.