I hosted a whole foods gluten-free Pampered Chef party recently and I was able to get a lot of really cool stuff following the sale (with all the great hostess credits and discount offers). I’d only been to two other parties in my life and I’d only gotten small items (like the garlic press, silicon scraper and lemon juicer). It always seemed like good quality stuff, but I’m such a tightwad that most of the times seemed overpriced. Well now that I’ve been able to treat myself to a variety of larger items (and a bunch of small stuff too!) I can wholeheartedly say “This is great stuff!”. It’s really worth hosting a party if you have a number of friends who are foodies too. I’m so excited about my new baking stones (in all different styles) but even the measuring cups and spoons have gotten me really excited. The spoons are narrow enough to fit into spice jars (even the tablespoon!) and the measuring cups are shaped such that you can fit them into bags of flour and into quart jars. Very cool!
Gluten-free Tollhouse Cookie Bars
1/2 cup oil/butter (I used coconut oil)
1/2 cup honey, agave or maple syrup
1/3 cup water
1/3 cup ground flax
opt: 1-2 tsp. vanilla
1 cup GF oat flour (or sorghum flour)
3/4 cup almond meal
1/2 cup brown rice flour
1 tsp. baking soda
1 tsp. sea salt
3/4- 1 cup chocolate chips
1 cup chopped walnuts
Oil bar pan (unless well-seasoned). Whisk together ingredients above line. Combine dry ingredients (below line) in another bowl. Combine the two and then spread into bar pan. Bake at 350 degrees for 18 minutes. Resist the urge to cut and eat them right away! The bars need to cool completely before cutting or they will fall apart.