Flavorful Friday: Gluten-Free Pumpkin Oatmeal Cookies Recipe!

Romans 15:14 NIV
"I myself am convinced, my brothers and sisters, that you yourselves are full of goodness, filled with knowledge and competent to instruct one another."


I believe that God has put in each of us a strong heart, a guide between right and wrong, good and evil.  We know deep in our heart of hearts how to live full and satisfying lives, yet sometimes we stray.  How wonderful to have friends and loved ones in our lives to remind us of our goodness, to steer us back onto the path that is straight and narrow.  It takes bravery and courage to speak truth in love to someone who may be making poor choices.  I recently rebuked a dear friend when I noticed her doing something that seemed out of alignment with the life she says she wants, with the person I know her to be.  It has been truly inspiring to watch her take in this information with the love with which it was offered, and to use this insight to transform her life and her actions.  I hope that when someone approaches me to instruct me in my ways that I can handle it with the grace and dignity she has shown.

To celebrate her, today I offer this fabulous Gluten Free Pumpkin Oatmeal Cookie Recipe!  She recently surprised me with some yummy homemade chocolate chip cookies, so here is my return favor.  With pumpkin in abundance in the grocery stores this month, here's a new way to try this healthy ingredient in a whole new way.

How have you used pumpkin lately?  I'd love to hear from you in comments below!

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic

PS- Keep an eye out on my Facebook page this weekend for on-the-spot updates from the Gluten & Allergen Free Expo in Dallas!  Click here to get your discounted pre-event tickets now!

PPS- I'll be posting in the coming weeks sharing highlights from the Gluten & Allergen Free Expo that starts TOMORROW in Dallas!  Dallas Market Hall - North Hall, 2200 Stemmons Freeway, Dallas, TX 75207.  I'm so excited!

Gluten Free Pumpkin Oatmeal Cookies

Gluten Free Pumpkin Oatmeal Cookies Recipe

This recipe is loosely based on a list of ingredients that a relative told me after sharing her cookies with our family.  Her cookies used wheat flour and called for a lot more sugar, so I set out to make a healthier, gluten-free treat.  This cookie is very mild, so you’ll want to add more sugars or honey if you like things a little sweeter.  This recipe is also very forgiving, so feel free to experiment with ingredients and measurements, and add the optional ingredients to fit your own personal taste.

Ingredients:

1 Can (15oz) 100% Pure Pumpkin

1 Egg, beaten, at or near room temperature

1 Tbsp Butter, softened

1 tsp Vanilla Extract

¼ C Sugar

1 Tbsp Honey

½ C Almond Flour or Almond Meal

¼ C Coconut Flour

1 Tbsp Chia Seeds

½ tsp Cinnamon

Pinch of Nutmeg

Pinch of Celtic Sea Salt

1 C Uncooked Old-Fashioned Oats

Instructions:

In a medium bowl mix Pumpkin, Egg, Butter, Vanilla, Sugar, and Honey.  Beat on low speed until well blended.  In a small bowl combine Almond Flour or Meal, Coconut Flour, Chia Seeds, Cinnamon, Nutmeg, and Celtic Sea Salt.  Whisk gently to mix all dry ingredients together.  Slowly add dry ingredients to wet mix, blending on medium until well combined.  Add Oats, stirring with a spoon until oats are fully incorporated into the mix.

Using hands, make Tablespoon size balls of dough and flatten them to about ¼” thick, making a cookie that is about 2” wide.  Place cookies an inch apart onto parchment lined baking sheet.  Bake in preheated 350 degree Fahrenheit oven for 15-17 minutes, or until firm and slightly browned around the edges.  Remove to a wire rack to cool.  Store in a container with a lid sitting on top, but not sealed.

Serve warm with a big, cold glass of your favorite milk and enjoy!

This cookie is great for breakfast, dessert, or just as a snack!

Optional Ingredients:

Chopped Pecans

Brown Sugar

Molasses

Maple Syrup
Pumpkin Pie Spice

Flavorful Friday: Beef or Chicken Tacos or Taco Salad Recipe

John 1:12 New International Version

^"12 Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God – ¹³ children born not of natural descent, nor of human decision or a husband’s will, but born of God."

Who doesn't love tacos?  Today I have a sure to please and easy to customize taco recipe for your eating enjoyment!  With variations for chicken tacos or beef tacos, children's tacos, taco salad, or mondo big daddy tacos, this simple recipe can easily accommodate the whole family or dinner party, all from one basic recipe!  Enjoy!

What's your favorite way to eat a taco?

Yours truly,

Country Mama Hippie Chic

AKA Brandi Schunk

bouncybrandi@gmail.com

 Simple Tacos for a Child's plate

Taco Salad for Mom's plate

Mondo Open Face Tacos for Dad's plate

Beef or Chicken Tacos

Ingredients: 

·      1 Pound Ground Beef or Chicken (Ground, Cubed, or Shredded)

·      ½ Yellow Onion, diced

·      ½ Green Bell Pepper, diced (optional)

·      ½ Red Bell Pepper, diced (optional)

·      4 Cloves Garlic, minced

·      ½ tsp Celtic Sea Salt

·      ¼ tsp Chili Powder

·      ¼ tsp Onion Powder

·      ¼ tsp Garlic Powder

·      ¼ tsp Garlic Salt

·      1/8 tsp Paprika

·      1/8 tsp Cumin

·      1/8 tsp Fresh Ground Pepper Medley

·      Cayenne (just a tiny dash or leave off altogether if cooking for young ones)

·      ¼ C Filtered Water

·      12-14 Corn Tortillas

·      1-2 C Shredded Mexican Blend Cheese

·      ½ Head of Lettuce, shredded (Red Leaf, Green Leaf, Romaine or Iceberg)

·      3-4 Avocados, diced

·      2-3 Tomatoes, diced (Roma, Grape, Heirloom, or any variety)

·      Salsa to taste

·      Sour Cream to taste

Instructions:

Pre-heat 8-10” cast iron skillet over medium heat.  When pan is warmed add ground beef or chicken.  Cook meat until done, stirring regularly. 

While meat cooks, mix together Celtic Sea Salt, Chili Powder, Onion Powder, Garlic Powder, Garlic Salt, Paprika, Cumin, Fresh Ground Pepper Medley and Cayenne in a cup with about ¼ cup Filtered Water and then set aside. 

When meat is nearly all cooked, add diced Onion, diced Bell Pepper, and minced Garlic.  Continue cooking and stirring frequently until all meat is cooked thoroughly.  Remove from heat and drain fat off meat if there is any.  Return to heat and stir seasoning and water mix into meat.  Cook on low to medium heat for another 5-10 minutes, stirring regularly, until all moisture has been absorbed.  Set aside with a lid to keep it warm.

In separate skillet (while meat is still cooking), heat tortillas on low to medium heat, 1-2 minutes each side, and set them aside in a tortilla warmer.

Set up your taco station setting out all prepped ingredients in small bowls in one area for ease of access.  Assemble tacos just before serving.  Alternatively, you could place all prepped ingredients on the table and allow everyone to build their own tacos as they go.

Taco fillers can include seasoned taco meat, Shredded Mexican Blend Cheese, Lettuce, Avocados, Tomatoes, Salsa, Sour Cream or anything else you like to add to tacos.

Additional options:

·      Serve as a salad instead, piling all taco fillers atop a bed of your favorite fresh lettuce or spinach.

·      Top with Shredded cabbage

·      Top with Shredded Brussels sprouts (uncooked)

·      Top with Jalapeños, or sauté them with the meat

·      Top with Hot Sauce, or add to the meat when sautéing

·      Use Sprouted Corn Tortillas for extra crispness and nutritional punch!