Simple Gluten Free Crepes

Crepes are a great way to make an ordinary meal extra special or fancy!  Omit the sugar and vanilla for a savory crepe...  As for the filling, the sky's the limit ;)

Ingredients:

•  1 ¼ c. milk (coconut/rice)

•  2 large eggs

•  2 T. oil

•  1 c. flour blend (equal parts brown rice, sorghum, and tapioca)

•  ½ t. salt

•  1 t. sugar (opt)

•  ½ t. vanilla (opt)

•  1/8 t. baking powder

Directions:

Pour milk, egg, and oil into a blender and turn on low.  Combine dry ingredients together in separate bowl, then add to blender.  Blend until smooth.  Heat skillet over medium high heat.  Add a little oil and evenly coat bottom of pan.  Pour ¼ c. batter into heated skillet.  Swirl until bottom of pan is covered.  Cook crepe for 1 minute, then gently flip to other side and cook just until golden.

Skillet Hash

This is one of those meals that I graciously let Brad make, and he always does a great job :) You can also throw in a few eggs and turn this into a killer scramble for breakfast.  Makes a great burrito filling, too!

Ingredients:

• 4-6 Chicken sausages OR hotdogs -or- 1/2 c. bacon bits
• ½ onion, chopped -or- 2 T. dried onions, rehydrated
• 1 can mushrooms, drained
• 5 medium potatoes, cut into ½ in cubes -or- 5 c. country style hashbrowns, frozen (or 2.5 c. dried potatoes, rehydrated)
• Salt/pepper, to taste

Directions:

     Heat large pan over medium heat; add coconut oil.  Fry potatoes in hot oil until al dente, then add remaining ingredients and cook until onions are translucent and sausage is heated through.  Season to taste.  Serve warm with ketchup or salsa.

Bacon Sauce

This sauce is super yum, and goes great with mashed potatoes or potato pancakes.  Shoot, I'm sure it would be awesome with chicken fried steak!  I guess we'll just have to cross that bridge when we get there ;)

Ingredients:

• 1/4 c. bacon bits
• 2 T. flour
• 1 c. beef broth
• 1 t. Dijon mustard
• 1 t. worcestershire sauce

Directions:

     Heat skillet over medium heat.  Add just enough butter/oil so that bacon won't stick (obviously not a problem if using real bacon).  To make a roux, you need equal parts flour and fat.  So add/decrease oil as needed.  Add flour to pan and stir well; allow to cook for a minute while stirring constantly.  Whisk in beef broth until gravy forms.  Remove from heat and stir in mustard and worcestershire sauce.  Serve warm. 

Farmhouse Cornbread

This is my all-time favorite cornbread recipe!  I make it in a 9x9 pan or in muffin tins (both normal and mini).  They freeze and reheat well, so make a large batch when you can.  I've made this so many times, and it always turns out amazingly well.  Slather it up with honey butter and eat alongside a warm bowl of soup for lunch/dinner, or top with jam and then serve with eggs for breakfast.  Either way, enjoy!

Ingredients:

• 1 1/4 c. cornmeal
• 3/4 c. flour (equal parts sorghum, tapioca and brown rice flour)
• 4 t. baking powder
• 3/4 t. salt
• 1 t. xanthan gum (unless using a GF flour mix that already has it listed as an ingredient)
• 1/4 c. brown sugar
• 2 eggs
• 1 c. milk (DF of your choice)
• 1/4 c. applesauce
• 1/2 c. frozen corn -or- 1 can of corn, drained and rinsed

Directions:

     Mix together dry ingredients and set aside.  Whisk together the eggs, milk, sugar and applesauce.  Stir in the dry ingredients, then fold the corn into the batter.  Bake at 350 for 20-25 minutes for muffins, 30-45 minutes for larger pan.

GF Baking Powder Biscuits

Still tweaking these a bit, but they're so dang close I just had to share anyway ;)

Ingredients:

• 2 c. flour blend (equal parts brown rice, sorghum and tapioca)
• 1 T. brown sugar
• 1 T. baking powder
• 1 t. salt
• 1/2 c. butter*
• 1 egg
• 1/4 c. - 1/2 c. milk (DF works well)

Directions:

     Heat oven to 450.  Mix dry ingredients together, then cut in butter until crumb forms.  Add egg to a liquid measuring cup and add just enough milk until total amount equals 3/4 c.  Using a fork, add milk-egg mixture to dough until moist enough.  If you'd like to roll and shape the dough, opt for a stiffer texture.  If you plan to make drop biscuits, you can afford to use all the liquid for a wetter dough.  Place biscuits on prepared sheet and bake for 10-15 minutes until golden.  Remove and serve warm.

*I've tried coconut oil with these, and they just don't quite turn out as well...  Feel free to experiment though and let me know how they work out for you!  *B

Whole Millet Pancakes

My mother in law makes these with whole spelt, and they are amazing!  So light and fluffy...  But since we try to avoid gluten, we make these with whole millet instead.  Still just as tasty :)

Ingredients:

• 1 c. whole millet/spelt

• 1 c. milk (DF milks work well)

• 2 eggs

• 1/3 c. applesauce OR 1 banana, pureed

• 1 T. honey OR maple syrup

• ½ t. salt

• 1 T. baking powder

• 2 T. ground flax

Directions:

1.   Soak millet/spelt in 2 c. water for 8 hours.

2.   Drain millet/spelt; add ingredients to blender and blend till smooth.

3.   Heat pan over medium heat, grease with butter or coconut oil, and add ¼ c. batter; cook until bubbles start to form.  Flip and cook until both sides are golden brown.

frozen yogurt

We keep our yogurt frozen because our fridge is usually too full and there's no room left...  We also limit our daily dairy intake, so I like to freeze our yogurt as a type of longer term food storage.  But practical reasons aside, my kids love it frozen as a special treat.

I know a lot of people who indulge in a bowl of ice-cream before bed.  If that works for you, great!  But if you're watching what you eat and are looking for healthier alternatives, try frozen yogurt.  I'm not talking about a carton of frozen yogurt, found in the frozen foods isle next to the ice-cream.  I'm talking about single serving yogurt cartons, popped in the freezer.  It'll  help curb your cravings, and your waistline ;)  Especially if you're the type that struggles with "just one more bite"...  *B

Single Serving Coffee Cake (gluten free)

I don't typically encourage the frequent use of the microwave - too many nutrients lost.  But sometimes, you just have to have your cake and eat it, too!  I was hungry this morning, and wanted something to go with my yogurt.  Coffee cake happens to be one of my favorite pairings with yogurt, but I was hungry now and didn't want to make the mess or take the time required for the real deal.  So, I came up with this happy substitute:

Ingredients:

• 1 T. butter OR coconut oil
• 2-3 t. brown sugar OR honey
• 1 t. unsweetened apple sauce
• 3 drops of vanilla
• 2 T. tapioca flour
• 1 T. sorghum flour
• 1 T. ground flax
• 1 T. oats
• 1 T. chopped walnuts
• pinch of baking powder
• pinch of salt
• pinch of cinnamon

Directions:

1. Mix all the dry ingredients in a small bowl and set aside.
2. Melt butter (or coconut oil) in the microwave in a ramekin.  Stir in the sugar (or honey), apple sauce, and vanilla.
3. Add the dry ingredients to the ramekin and stir until well combined.
4. Smooth down batter and microwave for 45-60 seconds, or until cooked through.  Length of cooking depends on your microwave settings, so peek on your cake every 15 seconds.  Take care not to let it burn, or explode!

Add a dollop, or two, of your favorite yogurt and you're off to a good morning start!  If you don't mind gluten, and don't have any GF flours on hand, then you can make up your own flour blend with whole wheat flour, unbleached white flour, and wheat germ.  Or just use 4 T. of all purpose flour in place of the tapioca, sorghum and flax.  This would be super delish with some chopped apples or raisins thrown in too.  Customize it to your taste and dietary needs and enjoy!  *B

PS- Sorry for the terrible pictures from here on out.  I have no decent camera, only an old iPhone.  And we've recently moved from sunny AZ to cloudy WA, so any picture will always be suffering from poor lighting...

PPS- Yes, I'm back!  I have a slew of recipes to share, and most of them (if not all) are gluten free.  I've learned a lot in our journey to be less gluten dependent, and I'd like to help anyone out there wanting to do the same.  It seems scary and near impossible at first, but it really isn't as bad or as hard as you'd think.  You can do it!  I promise :)

Apple "Coffee" Cake

If you know me (very well), you would know that I don't much care for breakfast.  I also believe that muffins et al. shouldn't taste like cupcakes sans frosting...  This apple cake is the perfect balance and is my definition of the perfect breakfast baked good: it's moist and wholesome.  More importantly, it's tasty (aka. sweet, but not too sweet)!  I blame the crumb topping ;)

Ingredients:

• 1/2 c. unbleached white flour
• 1/2 c. wheat flour
• 1/2 wheat germ
• 1/2 t. salt
• 1.5 t. baking powder
• 1 egg
• 6 T. brown sugar
• 1/2 c. rice milk
• 1/3 c. apple sauce
• 1 green apple, chopped
• 1 c. brown sugar
• 4 T. flour
• 4 T. butter, melted

Directions:

1. Combine flours, wheat germ, salt and baking powder in bowl.  Set aside.
2. Combine egg with 6 T. brown sugar, whisk in rice milk and apple sauce.
3. Add dry ingredients to the wet until just mixed.  Fold in chopped apples.
4. Spread batter into the bottom of a prepared square baking dish.
5. Combine 1 c. brown sugar, 4 T. flour, and melted butter to make the crumb topping.
6. Crumble topping over the batter; bake at 425 for 15 minutes, or until fork comes out clean.

I don't know about you, but my family eats our coffee cake with yogurt on top.  Apparently that's how they ate it in France, and my dad was kind enough to introduce us to the yumminess.  If you haven't tried it, you really should!  And maybe next week I'll have a yogurt recipe for you, too.  But this is probably the only cake recipe you'll get from me (I'm more of a pie person).  *B

Super (Green) Smoothie

This green drink is the husband's favorite, and I don't blame him!  It's sweet and satisfying, and full of green goodness :)

Ingredients:

• 1 c. rice milk
• 4 oz. vanilla yogurt
• 1 T. natural peanut butter
• 2 handfuls of spinach, frozen
• 1 frozen banana

Directions:

1. Place ingredients in order as listed in a blender.  Blend on high until super smooth.  If you don't have frozen bananas or spinach, then throw in a couple of ice cubes.  Serve cold.

PS - the kids love it, too.  *B

Overnight Caramel Apple French Toast

You will never have tastier french toast than this...  You're welcome.  Perhaps I should be apologizing?  Oh well ;)

Ingredients:

• 1 c. packed brown sugar
• ½ c. butter
• 2 large tart apples, sliced
• 3 eggs
• 1 c. milk (psst - rice milk works great, too)
• 1 t. vanilla
• 9 slices French bread

Directions:

1. In small saucepan, cook brown sugar and butter until thick about 5-7 minutes.
2. Pour into ungreased 9 x 13 baking pan.  Arrange apples on top.
3. In mixing bowl, beat eggs, milk and vanilla.
4. Dip bread slices into the egg mixture and place over apples.
5. Cover and refrigerate over night.
6. Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes.

And there you have it!  I'll have you know that it is even great eaten cold (after it's been baked, of course).  Enjoy (you can simultaneously bless/curse my name afterwards)!  *B

Super Spiced Pumpkin Muffins

I might be biased, but these are amazing!  What can I say, I like my cooking ;)  But, I will have you know that my husband will eat three before I notice and yell at him.  And my coworkers will hoard them, and fight over the last one.  And my husband's coworkers will beg him to share, and make him promise to bring more.  So, I think it's safe to say that these are indeed pretty tasty... and very aromatic!

Ingredients:

• 2 eggs
• 1 c. pumpkin puree
• 1/2 c. unsweetened applesauce
• 1/2 c. brown sugar
• 1/4 c. agave nectar
• 1 t. vanilla
• 1/3 c. unbleached white flour
• 1/3 c. wheat flour
• 1/3 c. wheat germ
• 1/2 cup oats (thrown in a blender until fine)
• 1/2 T. gluten
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/2 t. cinnamon
• 1/4 t. ground cloves
• 1/4 t. allspice
• 1/4 t. ginger
• 2 dashes of nutmeg
• 1 dash of black pepper
• 1/2 c. walnuts (thrown in a blender until fine)
• 1/3 - 1/2 c. chocolate chips

Directions:

1. In one bowl, mix all the dry ingredients.  Add chocolate chips (and nuts) and toss.  Set aside.
2. In another bowl, mix together the wet ingredients.  Fold the dry into the wet, being careful not to over-mix.
3. Spoon batter into prepared muffin tin.  Bake at 350 for 22 minutes.

These smell sooooo good.  They smell great before you even start baking them!  And it only gets better in your mouth.  Seriously, the spicy aromas coat your mouth and nose with Autumnal goodness.  Like I said, amazing.  And what's even more amazing is that these are healthy!  They easily have twice the amount of fiber of your normal pumpkin muffin.  They have 1/3 less sugar, too.  And they're made without any oil, shortening or butter.  Moist, fragrant, and deceptively delicious.  Like I said, amazing.*B

Lemon Poppers

Now, these might sound similar to your grandma's German pancakes, puffin cake, popovers or puffy oven pancake.  And it kinda is ;)  But this version, like the custom crepes, are dairy free.  And they're made in a muffin tin.  And I can guarantee that our topping of choice will knock your socks off!

Ingredients:

• 2 T. butter
• 2 eggs
• 1/2 unbleached all-purpose flour
• 1/2 c. rice milk
• 1/4 t. salt
• fresh lemons
• powdered sugar

Directions:

1. Heat oven to 400 degrees.  Divide butter equally into muffin tin and melt butter in the oven.
2. Beat eggs in a bowl.  Then beat in flour, rice milk and salt.  Be careful not to overbeat.
3. Pour batter evenly into muffin tin.  Bake for 12 minutes, or until puffy and golden.
4. Serve warm.  Squeeze lemon juice generously, and sprinkle with copious amounts of powdered sugar.

Boy howdy, are these things tasty!  Maybe not the best thing for you, but eaten every once in a while turns it into a real treat.  Especially with the lemon-sugar combo.  Reminds me of lemon bars!  I'm sure these would be great with jam, or syrup, but why bother ;)  In all honesty though, these would be pretty good served savory, too.  Try them with the Chicken Crock Pie recipe.  Mmmm.  Or, you can just stick to the sugared lemon topping.  I wouldn't blame you either way!  *B

Custom Crepes

These babies are beyond versatile!  They can be sweet or savory; it just depends on what you fill them with.  And they freeze beautifully.  This is your basic crepe recipe, with just a little tinkering... I haven't tried making whole-wheat crepes, and I don't think I ever will!  That's what pancakes/tortillas are for ;)

Ingredients:

• 1 1/2 c. unbleached, all-purpose flour
• 1 T. unrefined sugar (but not coarse)
• 1/2 t. baking powder
• 1/2 t. salt
• 2 c. rice milk
• 2 eggs
• 1/2 t. vanilla (omit for savory crepes)
• butter or non-stick spray

Directions:

1. Measure flour, sugar, baking powder and salt into bowl.  Stir in remaining ingredients and beat until smooth.
2. Heat non-stick skillet over medium heat.  Melt butter, or spray pan, and pour just enough batter to cover bottom of pan.  When bubbles start to form and the edges start to curl, carefully flip the crepe and cook for another minute or so.  Both sides should be golden.
3. Fill crepe with fillings of choice.  Roll up and enjoy!

Tip:  If you plan on freezing your crepes, simply place a sheet of wax paper between each crepe.  Put crepes in ziploc bag once cool and place on flat surface in the freezer.  They also freeze great when filled...  and you can't help but feel fancy when eating them.  You can make them as healthy or unhealthy as you want.  It all comes down to how you fill 'em.  Right now I'm dreaming of a pumpkin pie filling and topping it with some fresh whipped cream and chopped pecans.  Mmm.  *B

Peanut Butter Syrup

Look, a picture!  Sometimes I amaze even myself ;) Seriously though, photo or no photo, this stuff is pretty gosh darn amazing. 

Ingredients:

• 1/2 c. maple syrup (the real deal)
• 1/4 c. natural peanut butter
• 1/4 c. unsweetened applesauce
• 1/4 c. honey
• 1/2 t. salt
• cinnamon to taste (opt)

Directions:

1. Combine all ingredients in a small saucepan and heat over medium-low, until salt is dissolved and syrup begins to boil.  Remove from heat, stir well and serve warm.

Goes great with pancakes (duh), or waffles (duh again), but I'm positive it would be totally awesome over some vanilla ice cream.  *B

Granola Rounds

I love granola bars.  Let me clarify: I love good granola bars.  And good granola bars are usually pretty pricey.  Enter homemade granola bars!  Except these are not so much bars as they are round... But have no fear, what they lack in way of angles is by no means related to how they taste.  Because they taste totally awesome :)

Ingredients:

• 2 c. oats
• 1 c. raw almonds, chopped
• 1/2 c. shell-less sunflower seeds
• 1/2 c. ground flax seed OR wheat germ
• 1/4 c. brown sugar
• 1/4 c. unsweetened apple sauce
• 1/4 c. agave nectar
• 1/4 c. natural peanut butter
• 1/2 t. salt
• 2 t. vanilla
• 1 c. dried cranberries

Directions:

1. Preheat oven to 350.  Toss oats, nuts and flax/wheat germ in bowl; transfer to large, ungreased baking sheet.  Bake for 15 minutes, stirring every five or so minutes.
2. In a small saucepan, add brown sugar, agave, apple sauce, peanut butter and salt and heat over low heat until all ingredients are well combined.  Remove from heat and add vanilla.
3. Lower oven temp to 300.  Pour dry oat mixture back into bowl; add cranberries and sugar mixture and mix until everything is well coated.
4. Using 1/3 c. measuring cup, spoon wet oat mixture into muffin tins and pack tight (I use the bottom of the measuring cup and my fingers).  How full you pack your muffin tins will determine how thick your granola rounds turn out... I only pack mine half full, which leaves me with some leftover granola that I just bake on the baking sheet, alongside the granola rounds.  Or, pack them full and you'll have no leftovers, only thick granola rounds.
5. Bake at 300 for 15-20 minutes, depending on how thick your rounds are and how chewy/crunchy you want them.
6. Remove from oven and allow to cool COMPLETELY before devouring.

These are perfect for snacks or meals on the go...  Full of fiber and protein to give you the energy you need, minus the sugar crash and cavities you can certainly do without.  Now that's what I call well-rounded (oh yes I did)!  *B

Beth's Better Bread

I'm not one for baking... BUT, I've been trying to change that as I search for tastier ways to sneak whole grains to my family.  Also, I'm pretending that Fall is nigh, which makes me want to bake.  Plus, there is something magical about the oven.  I love (and prefer) the stove top, but there's nothing that makes me feel more homemakey than when I bakey ;)

I have yet to master baking bread in the oven.  BUT, I believe I have mastered it in the bread machine.  Please tell me that gets me at least one brownie point! Anyway, it's too hot here to turn the oven on for very long.  At least, that's what I keep telling myself.  The real reason is I'm too lazy to do all the necessary steps to make a loaf of bread.  Enter bread machine: it's like a crock-pot, for bread!  Love it.

Ingredients:

• 1 c. white, unbleached flour
• 1 c. whole wheat flour
• 1 c. wheat germ
• 2 heaping T. vital wheat gluten
• 1 c. warm water
• 1/8 c. rice milk
• scant 1/3 c. agave nectar
• 2 T. applesauce
• 1 1/2 t. salt
• 1 1/2 t. active dry yeast
• handful of sunflower seeds (without the shells, in case you were wondering)

Directions:

1. Combine flours, wheat germ and gluten together and set aside.
2. Combine water, milk, agave, applesauce, and salt and pour into bread pan.
3. Add dry ingredients to bread pan.  Make sure the wet ingredients are covered.
4. Add yeast and sunflower seeds to the top of the mixture.  Insert bread pan into bread machine.
5. Use the following settings: basic cycle, light crust, 1.5 lb. loaf size.
6. When your bread is finished baking, remove bread pan from machine.  Carefully dump out your loaf and allow to cool while resting on its side.

After the bread is sufficiently cool (but still warm!), slice it up and enjoy!  Butter, of course, tastes amazing on it.  Which you can justify using (every once in a while) because you didn't use any oil or fat of any kind when making the bread ;)  I make a loaf a week... I slice the entire loaf at once and stick it all in a big ziploc baggie, with a folded paper towel sheet.  We don't eat a ton of bread or go through it too fast, so I keep it in the fridge.

Of course, everyone's bread machine (and oven, for that matter) is different.  This recipe works wonderfully for me, but feel free to experiment until you get results you're happy with.  I just love homemade bread!  Who doesn't?!  Seriously though.  No nasty preservatives, no high-fructose corn syrup, and no hydrogenated nothing.  Just good, wholesome ingredients that result in a good smelling and good tasting loaf of happiness.  *B

Warm & Nutty Applesauce

There are two ways to make this: super-easy-quick vs. minimal-effort-quick.  You choose.  Although, I do recommend staying away from the micro as often as you can, especially when fruits/veggies are involved.  Nuking our beloved foods tends to leach out all the good nutrient stuff... anyway, enjoy this warm and yummy treat, and dream of dead leaves and grinning pumpkins :)

Ingredients:

• 1 c. unsweetened applesauce
• handful of chopped almonds
• cinnamon to taste

Directions:

Version 1: Microwave applesauce for a minute, add cinnamon and nuts.

Version 2: Roast nuts in dry pan over low heat until nuts are fragrant.  Add applesauce and cinnamon and stir until warmed through.

Not quite ready for Fall?  Then try the crafty applesauce instead!  Either way, "an apple a day keeps the doctor away!"  *B

The Not-So-Guilty Brownie Muffin

I DID IT!!!  If I were a dancer, I'd be doing an ecstatic jiggity-jig.  If I were a cheerleader, I'd be doing back-flips and sporting spirit fingers.  If I were a monkey, I'd be waving my arms around and frantically pounding my chest.  I'm not any of those things, but I think you get the idea... I'm just so dang thrilled with myself!  And success has never tasted so sweet ;)  Voila! my twist on chocolate muffin/brownies:

Ingredients:

• 2 eggs
• 1 t. vanilla
• ½ c. brown sugar
• 1 banana, pureed
• ½ c. sweet potato puree
• ½ c. black beans, pureed
• 1 c. flour blend (white flour, wheat flour and wheat germ, 1:1:1 )
• ½ T. gluten (opt)
• 2 heaping T. cocoa powder
• 2 t. baking powder
• ½ t. baking soda
• ½ t. salt
• handful of Chocolate chips
• Chopped nuts (opt)

Directions:

1. In one bowl, mix all the dry ingredients.  Add chocolate chips (and nuts) and toss.  Set aside.
2. In another bowl, mix together the wet ingredients.  Fold the dry into the wet, being careful not to over-mix.
3. Spoon batter into prepared muffin tin.  Bake at 350 for 20 minutes.

These can be made/served as muffins or brownies.  They're full of fiber, protein, AND chocolate!  Sinfully sinless.  Go me!  *B

Complete Chocolate-Chip Cookies

I LOVE these cookies! They definitely taste healthy, but that does NOT mean they taste bad. They're the perfect little sweat treat. Jam-packed with fiber and protein with the added joy and bonus of chocolate, these cookies are great as a snack or even as a quick breakfast! Give them a try; I bet you'd be surprised ;)

Ingredients:

• 1/3 c. unbleached white flour
• 1/3 c. wheat flour
• 1/3 c. wheat germ
• ½ t. baking soda
• scant ½ t. salt
• ¼ c. rolled oats
• 2 T. almonds
• 1/2 c. butter (1 stick), softened
• ½ c. brown sugar
• 1 large egg
• 1 t. vanilla
• ¼ c. white bean puree*
• 1 handful chocolate chips
• 1 handful chopped walnuts (opt.)

Directions:

1.  Combine flours with wheat germ, baking soda, and salt.  Process oats and almonds in a food processor until fine; add to flour mixture.  Add chocolate chips and nuts and toss. Set aside.
2. Beat butter, sugar, egg, vanilla, and white bean puree until creamy.  Fold in dry ingredients.  Drop cookie dough (about 1-2 T.), spaced 2-inches apart, onto nonstick or parchment lined baking sheets.  Gently press cookie dough so it's a little on the flat side, not rounded.
3. Bake at 350 for 6 minutes, rotate sheet and cook another 6 minutes (or until golden brown). Remove from oven and allow to cool on baking sheet for two minutes.  Remove cookies and allow to cool on a metal rack.

I will say (out of experience), that the butter is necessary.  But considering all the protein and fiber, I'm willing to overlook the "offending" ingredient ;)  Really, these little cookies are full of so much goodness!  They're my kind of treat.  *B