Wallis Bakery Open For Business

This week we made our first attempt at baking without gluten, dairy & soy.... let me just tell you that was an adventure. It first began with a shopping trip to Dixie Nutrition... like the St. George version of Whole Foods (except way less selection & way more expensive. boo.). I had to buy ingredients like zantham gum (what the heck is that) and coconut oil (holy expensive). However, I made it out of there alive, missing a kidney that I had to donate in order to pay for my groceries, but alive. We made four different things on our baking frenzy: sandwich bread, dark chocolate brownies, pb&j granola bars and some flippin awesome cookies... coconut, almond, chocolate chip, oatmeal cookies. I need to come up with a nickname for these cookies because listing off all the ingredients is a little overkill i would say. :) I will post a link for the sandwich bread because I totally stole the recipe from someone. The only thing I would say about the bread is that it was really liquid-y after all the ingredients were mixed together so I had to add about 1/4 cup more flour to the mixture to create a dough consistency. Other than that no problems with it... and the kids have totally dug it. We have made pb&j sandwiches with it (which was the main reason we were trying this out to begin with) and cinnamon toast. Cohen is obsessed with talking about his "special food". Everything is "special" according to him if he can eat it. Ha. He even asked me if he could have "special apples & grapes". I told him that God created apples and grapes for everyone and that he could eat them too, that they weren't necessarily special. He proceeded to tell me that God made everything special. Boy was I put in my place.

Here are the other recipes for the other yummy snacks I made. My favorite is the cookies fore sure but the kiddos LOVE the pb&j granola bars. The bars I have made snack sized and have frozen individually in snack sized ziplocs so that we can use them for school snacks.

Coconut/Almond/Chocolate Chip/Oatmeal Cookies
1/2 cup Butter/Margarine/Coconut Oil
3/4 cup Cane Juice or Brown Sugar
3 Tbsp Milk (Cow/Soy/Rice)
1Tsp Gluten-Free Vanilla
*1/2 cup Sorgum Flour
*1/4 cup Tapioca Flour
*1/4 cup Potato Starch
*** OR you can substitute Bob's Red Mill Gluten Free All Purpose Baking Flour (it has all the above just mixed together)
1/2 Tsp Zantham Gum
1 1/2 Cups Gluten-Free Quick Oats
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/3 cup Shredded Coconut
1/3 cup Sliced Almonds
1/3 Cup Mini Chocolate Chips (dairy & soy free for us but maybe not for ya'll)

Cream together sugar and margarine until smooth. Add the milk and vanilla. Blend. In a seperate bowl, whisk together all dry ingredients except coconut, almonds & chocolate chips. Add wet & dry ingredients together and mix until combined. Slowly add last three ingredients and mix until mixed well throughout. Place dough balls on a greased cookie sheet and bake at 350 degrees for 15 minutes. Makes 2 dozen cookies.

SO YUMMY!!!

Yummy Sandwich Bread - http://www.glutenfreecookingschool.com/archives/yummy-sandwich-bread-gluten-free-casein-free-soy-free/

PB&J Granola Bars

*** YOU WILL NEED TO MAKE THE DOUGH MIXTURE 

TWICE FOR THIS SO DOUBLE ALL INGREDIENTS EXCEPT PB&J***

1/2 Cup Unsalted Butter or Coconut Oil
2 Tsp Gluten Free Vanilla
1 Cup Gluten Free Oat Flour
1 Cup Gluten Free Quick Oats
1/2 Cup Sugar
1 1/2 Tsp Xantham Gum
1 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Strawberry Jam or Preserves (warmed & syrupy)
1 Cup All Natural Jiffy Peanut Butter (melted)

Preheat Oven to 375 degrees. Generously grease an 8x8 pan. Mix together all ingredients except pb&j. Press half of mixture firmly into bottom of pan. Layer melted peanut butter on top of mixture, followed by jelly. Then press remaining half of mixture on top of pb&j. Bake 20-25 minutes or until top is lightly browned and firm. Cool bars in pan for an hour then cut into 16 squares and serve at room temp. :)
***PS... the kiddos LOVE these!