How to Crush Cornflakes

I thought I'd share a recipe we've enjoyed for years. First my siblings and I as kids, now our kids. These healthy little cookies are very tasty, although nowadays when I want DESSERT, they don't really hit the spot so well lol. The kiddos love them though. Without further ado I give you:

Sunny Oat Cookies

1/2c peanut butter
1/2c honey
1/4 t salt
1 1/2 c oats (quick or rolled whatever you prefer)
1/2c sunflower seeds

Mix peanut butter, honey, and salt until creamy. Add oats and sunflower seeds, mix well. Drop rounded tablespoons on a well greased cookie sheet. Bake in a preheated 350 degree oven about 8 min.

Since discovering gluten allergies in the family and having to eliminate or greatly decrease our consumption of oats I have created a new version of this old favorite.

In place of oats: 1 1/2 cups lightly crushed cornflakes (we use fruit sweetened).
In place of seeds: 1/2 cup unsweetened coconut (shredded or flake)

Just as yummy. Crunchier (obviously :) and somewhat chewier. I would also like to share my method for achieving the correct texture of corn flake.

Upon arriving home from the grocery store remove the bag of cornflakes from it's box and give to enthusiastic four-year-old to carry to the house. Four-year-old tucks bag firmly under his arm the better to handle the large bag of potatoes that he, and only he, can carry(aka: drag) inside. He drops the bag no fewer than three times on the way up the path. Abandoning the too-heavy bag of potatoes at the bottom of the steps he decides to use the bag of cornflakes to knock on the door. Failing to elicit the desired assistance from within, and with his hands obviously "full", four-year-old gleefully kicks open kitchen door to make way for his triumphant entry. He drops the bag on the floor of the pantry. Halfway across the kitchen he suddenly changes his mind and decides to attempt to climb to the fourth shelf were the cereal usually resides, presumably out of reach of four-year-old boys. Mama enters the scene laden with bags of groceries and evicts munchkin from the pantry to go retrieve more groceries...

:) Result: perfectly crushed cornflakes lol.

Gluten-Free Peanut Butter Cookie Recipe

Here's that cookie recipe (see previous post). It was our second day of the first autumn rain and we really needed some cookies! So I went into the kitchen to play around. I started out with a flour-less pb cookie recipe. I had come across a comment by someone who said they'd successfully made a similar recipe with honey (I'd post the link, but apparently I've been doing that wrong as my other links don't work, I'll try to get that figured out soon)

Long story short--there was no way this was going to work with honey and egg-replacer, so I messed around til I got a nice feeling dough. They came out beautifully, Yay!

I used the Featherlight rice flour mix from The Gluten-Free Gourmet Bakes Bread by Bette Hagman.


So that's what I pulled out of my pantry when I was messin around.

Peanut Butter Cookies

1c peanut butter (your choice crunchy or creamy, natural brand)
1/2c honey
2T warm water
1T EnerG brand egg-replacer
1t baking powder
1/2 t baking soda
2T sweet rice flour
3/4c featherlight mix

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium mixing bowl mix peanut butter and honey.

In a separate bowl mix egg-replacer, baking powder, and baking soda. Add warm water and whisk well. Add to the peanut butter mixture and mix well.

Add flours to bowl and mix.
If you like add 1/2 cup of chocolate chips to the batter. (here you usually have a choice of gluten-free or sugar-free but not both, sadly)

Scoop out rounded tablespoons and roll into balls. Flatten gently with a fork to make the crisscross pattern. Bake for 8-10 minutes. Let cool and enjoy.


Hopefully I've remembered everything. I don't have much practice writing recipes for other folks to follow, the notes I leave for myself are rather sketchy at times lol:)

Dairy-free, Gluten-free Peanut Butter Playdough

We have so much fun with this recipe. I am so glad we can get powdered rice milk to make this as it is one of the things we were missing when we had to go dairy-free. It just occurred to me the other day that this would probably work for chocolate-covered peanut butter balls. My great-grandma always makes piles of them for Christmas and I love them. A sugar- and dairy-free version would mean the kids could enjoy them as well (and I would have no guilt about indulging!) I don't have any pics of this now, I need to get used to taking pictures of recipes and crafts I want to post:) Anyway--here it is. . .

1/2 cup peanut butter (crunchy or creamy works)
1/4 cup honey
1/4 cup rice milk powder (we used Miss Roben's)
1/4 cup sorghum flour (we have also used sweet rice flour and brown rice flour successfully, I like the sorghum best so far)

Mix peanut butter and honey in a medium-sized bowl. Add rice milk powder and sorghum flour and mix thoroughly.

Sometimes the kids play with it and sometimes they just eat it:)

If I were going to make choc-covered balls I would roll tablespoon sized balls, set them on a cookie sheet covered in waxed-paper and chill. Meanwhile melt chocolate of choice. I like Sunspire grain-sweetened chocolate chips. Use a fork to roll the p.b. balls in the chocolate. Let excess chocolate drip back into the pan. Chill until chocolate is firm.

We got the Miss Roben's rice milk powder on-line at allergygrocer.com. Other brands of dairy-free and soy-free milk power are Better Than Milk rice milk; and Vance's Dari-free which I believe is a potato-base milk.