• 1/2 cup peanut butter/ no-nut butter (I like the Kraft Natural PB)
• 3/4 cup – 1 cup rolled oats (I like Bob’s Red Mill rolled oats)
• 1 tbsp. honey
• 1 tbsp. coconut oil
• 2 ripe bananas (mashed) (if you use frozen bananas, make sure to let them defrost and remove excess water)
• Chocolate chips- as much as you want! Can be added into the mix or melted for dipping!

(I like using dairy, soy, nut and gluten free chocolate- this is great especially if you have friends or loved ones with allergies)
 
Optional: 1 scoop or more (to your discretion) of any protein powder
 
*I encourage you to try the above quantities, but also add any ingredients you want more of as you please! (I tend to add a bit more peanut butter because I love the flavour, and chocolate because I am a chocolate addict!)
 
Prep time: 5-10 minutes to put together, 1 hour in the fridge (in the bowl). Roll into balls, cook on 350 degrees F for 8 minutes.
 
Instructions:

1. In a medium sized bowl, mix the oats, peanut butter, coconut oil, honey, and banana. Place the bowl in the fridge for 1 hour.
2. Preheat the oven to 350 degrees F.
3. Roll the batter into balls, and place on parchment paper on a cooking tray.
4. Place in the oven for 8-10 minutes.
5. Optional- melt chocolate for dipping the balls. Make sure to wait an hour to allow them to cool down.
6. Once they have been dipped in the chocolate, keep the balls on a parchment-lined tray in the fridge or freezer.

This has also been published to Celiacs Anonymous

Creamy, chocolaty and delicious! My homemade Chocolate Puff Cream Cakes are to die for! Before being diagnosed with Celiac Disease, I used to love these desserts! Little would you think that they’re actually not very challenging to make, eat and enjoy!
 
Ingredients:
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• GF vanilla cake package + recommended baking ingredients 
• 1 cup dark chocolate chips
• Whipping cream
• White Sugar

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Any box of Gluten Free cake mix or cupcake mix (preferably vanilla). In the photograph, I used XO Baking Company.
 

1. Follow the instructions on the box. Bake as cupcakes in cupcake baking tin (not paper cups). Remember to grease tin adequately.
2. When baking is complete, and cupcakes are a nice golden colour, allow to cool. 
3. Melt 1 cup of chocolate chips in a double boiler on stove or in microwave. Add a couple teaspoons of hot water to get the chocolate to be easy to smooth onto the cupcakes (not too liquid though). Use your discretion.
4. When cupcakes are cool turn them upside down and cut them in half. 
5. Take the smaller halves, and turn them upside down on the tray lined with parchment paper. Smooth dark melted chocolate onto the outside of these halves and place the tray into the fridge so that the chocolate sets and hardens.
6. Set aside the remaining bigger halves, with the cut side facing upwards. 
7. Take carton of fresh whipping cream and add 2 tablespoons of sugar. Whip until firm peaks form.
8. Add a 1-2 heaped spoons of cream on the bottom half of each cupcake and place in the fridge to get firm.
9. When ready to serve, place a chocolate cupcake half onto each creamy base.
10. Serve and enjoy! 

With Cinco de Mayo around the corner, what better way to enjoy than to make some yummy quesos and guac! Below you will find a simple recipe that I recently tried and loved. I haven’t used quantities here because everyone is different, and prefers their desired amount of spices, and ingredients. Try it for yourself!

​Quesadilla

• Sauté in a little vegetable oil with salt/pepper/garlic any combination of veggies you like: chopped onions, green onions, sliced mushrooms, chopped peppers, spinach leaves, zucchini…
• Add protein to the sautee if you like: cut up chicken breast, tofu…till cooked through
• Spread some GF salsa on a soft GF tortilla, then add some of the sautéed mixture you made, add some wholesome beans (any kind of canned ones will do), then finally top off with your preference of grated cheese
• Fold over & place in a Foreman-like grill (or into a frying pan) for a few minutes
• Enjoy with sour cream, extra salsa, and/or guacamole on the side

Guacamole

• Mash up some avocados leaving some chunks (if you like it a little chunky and textured)
• Add a good amount of fresh chopped cilantro (based on your preferences)
• Squeeze in some fresh lime juice (1 lime)
• Add some salt to taste
• Mix together then serve with the quesadillas &/or GF tortilla chips