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  1. Wednesday, March 13, 2019

    Gluten-Free Vegan Cashew Butter Cookies

    In the last of my cashew butter cookie recipes, I wanted to provide a completely plant-based, vegan version. My regular cashew butter cookies and molasses cashew butter cookies both use an egg. Given my new year’s resolution, I wanted to see how these cookies would do with an egg alternative. It worked and so I definitely want to share this recipe for gluten-free vegan cashew butter cookies with you.

    Gluten-free vegan cashew butter cookies cooling on a rack with backlightingStack of gluten-free vegan cashew butter cookies on a blue plate

    The vegan version of these cookies come out wonderfully, but they do in fact have a different texture than the version with eggs. The cookies come out much flatter and are a little more “wet,” if you will (i.e. they stick to your fingers a little bit when you eat them). They taste awesome, however, and the texture is delicious, so if you want a plant-based alternative, these cookies are great. (See picture below comparing the two different versions of the recipe.)

    Top view of two racks of cookies, comparing two cashew butter cookie recipes - one made with an egg, the other made with ground flaxseed.

    In addition, if you want to add chocolate chips, go right ahead! And if you want to molasses-ize them, use the molasses cashew butter cookie recipe and sub out the 1 egg for the ground flaxseed and water, like you see in the recipe below. As with the other two cashew butter cookie recipes, these cookies are dairy free and gluten free. Enjoy!

    Side view of a stack of vegan, gluten-free cashew butter cookies

    Vegan Cashew Butter Cookies
     
    Prep time
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    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter
    • ½ cup brown sugar
    • 1 tablespoon ground flaxseed (or flaxseed meal)
    • 3 tablespoons hot water
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ⅛ teaspoon sea salt or kosher salt
    Instructions
    1. Preheat oven to 350º F.
    2. In a small bowl, whisk together the ground flaxseed and hot water. Let sit for 5 minutes.
    3. In a mixing bowl, whisk the egg then add all the other ingredients, including the flaxseed mixture. Stir well.
    4. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would chocolate chip cookies. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
    6. Let cool at least 10 minutes before eating.

     


  2. Gluten-Free Molasses Cashew Butter Cookies

    This week is the parade of cashew butter cookie recipes! Once I figured out how to make a really good gluten-free cashew butter cookie, I had to start experimenting. The result was the recipe below for gluten-free molasses cashew butter cookies. These cookies are wonderful. Yes, they would be perfect for the holidays, but honestly I love them any time of year, especially with a nice cup of coffee or tea.  

    Gluten-Free Molasses Cashew Butter Cookies Uneaten on Blue PlateGluten-Free Molasses Cashew Butter Cookies broken open to show crumb

    When I first tried turning the cashew butter cookies into something that was reminiscent of molasses cookies or gingerbread, I wasn’t 100% sure it would work. But I’m really glad I tried because cashew butter cookies proved to be an excellent base for these spicy flavors. 

    Gluten-free cashew butter molasses cookies side view on panGluten-Free Molasses Cashew Butter Cookies from above on pan

    Next up in the parade of cashew butter cookies will be a vegan version. And don’t forget the original recipe, which is especially tasty with chocolate chips! 

    Gluten-Free Molasses Cashew Butter Cookies Uneaten on Blue Plate view from above

    Gluten-Free Molasses Cashew Butter Cookies
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter
    • ⅓ cup brown sugar
    • 2 tablespoons molasses
    • 1 egg
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon sea salt or kosher salt
    • Granulated Sugar for sprinkling
    Instructions
    1. Preheat oven to 350º F.
    2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
    3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would in other cookie recipes. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. Sprinkle each dough ball with granulated sugar, gently pressing the sugar into the dough.
    5. Bake for approximately 11-15 minutes, or until the cookies look set, with some cracking. If you peek in the cracks, the cookies should no longer look wet inside. (See pictures as a guide for what they should look like.)
    6. Let cool at least 10 minutes before eating.

     


  3. Gluten-Free Cashew Butter Cookies with Chocolate Chips

    I’ve known I have a peanut allergy for nearly 20 years but only recently discovered I also have a wheat allergy {cue sad music}. I’ve tried making my favorite chocolate chip cookies with gluten-free flour, but they just are not the same. Last December when my daughter Cate’s cello group was out wassailing with their cellos (yes, really, and it was awesome), one of the houses served us dairy-free, gluten-free cashew butter cookies. The cookies were divine, so first thing I did the next day was start researching gluten-free cashew butter cookie recipes. 

    Gluten-Free Cashew Butter Cookies on a plate, broken open to show chocolate chips

    The result of all my researching and testing is today’s recipe for gluten-free cashew butter cookies with chocolate chips. In addition to this recipe, I will also be sharing a vegan version and a molasses version. I’m basically a cashew butter cookie junkie now. 

    Top view of gluten-free cashew butter cookies on a panSide view of gluten-free cashew butter cookies with chocolate chips

    This recipe for gluten-free cashew butter cookies has chocolate chips, but they could easily be made without the chocolate. Sans chocolate would make for a reallllly good cookie. That said, these are excellent with some chocolate thrown in. In addition, if you are like me and finding yourself allergic to peanuts but really missing peanut blossom cookies, this recipe would be a great alternative and I know “cashew blossoms” would be just as tasty as the original. Maybe more so, Nate and I find we like these cashew butter cookies than peanut butter cookies, actually. With all the great new options that gluten-free cashew butter cookies have provided, I can truly say I’m not missing wheat-based cookies any more. It’s a miracle!

    Side view of gluten-free cashew butter cookies on a plate

    And, yes, the texture is like an actual cookie. And, no, there is no flour. And yes, it’s pure magic.

    Gluten-Free Cashew Butter Cookies with Chocolate Chips
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter (other nut butters like peanut and almond would work in this recipe as well)
    • ½ cup brown sugar
    • 1 egg
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ⅛ teaspoon sea salt or kosher salt
    • ¾ cup semisweet chocolate chips
    Instructions
    1. Preheat oven to 350º F.
    2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
    3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would chocolate chip cookies. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. This will make for a nicer shaped cookie in the end, although this step is not critical to the success of the recipe.
    5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
    6. Let cool at least 10 minutes before eating.
    Notes
    To make "Cashew Blossoms" (a peanut-free alternative to Peanut Blossoms), Once you place the dough balls on the cookie sheet and press them down a bit, sprinkle generously with granulated sugar. Bake as directed. When the cookies come out of the oven, press a Hershey kiss into the center of each cookie.

     


  4. Wednesday, February 27, 2019

    Gluten-Free Buffalo Chicken Wings and Drumsticks

    Before I knew I had a wheat allergy, my friend Natalee, who eats gluten free, made homemade gluten-free buffalo chicken wings for a football game our families were watching together. Natalee had also purchased regular wings at the store to serve alongside the gluten-free wings. Interestingly there was no comparison between the “real” wings and Natalee’s gluten-free buffalo chicken wings – Natalee’s wings were a million percent better.

    Gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Once I found out about my wheat allergy, I was at Natalee’s feet begging for her recipe. She simply said, “Go to this link and use gluten-free flour.” Well, that was easy!

    Top view of gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Or so I thought. It took me a few tries to get this chicken really tasty. Really it was all about perfecting the technique for baking them in the oven, but we finally go there. Every last person in our family loves these gluten-free buffalo chicken wings and Nate and could probably drink the sauce it’s so good. Also, we’ve started using drumsticks instead of wings. We just like them better and this recipe makes for a really great dinner option. We no longer reserve buffalo chicken just for watching football!  

    Backlit side view of gluten-free buffalo chicken drumsticks with celery sticks and blue cheese dressing

    Gluten-Free Buffalo Chicken Wings and Drumsticks
     
    Author:
    Ingredients
    • About 20 chicken wing pieces or 12 chicken drumsticks
    • ¾ cup gluten-free all-purpose flour (I like Namaste's Perfect Flour Blend)
    • ½ teaspoon cayenne pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¾ cup melted butter
    • ¾ cup Frank's RedHot pepper sauce
    Instructions
    1. Place a metal cooling or roasting rack on top of a rimmed cookie sheet. I use my metal baking cooling racks and my half-sheet rimmed baking pan. I also like to cover the pan with aluminum foil to make for easier cleanup, and then place the rack on the pan on top of the foil. Cooking the chicken raised up off the pan surface is KEY to success here. The chicken comes out significantly better when it's raised up out of the pan while cooking.
    2. Whisk together the flour, cayenne pepper, garlic powder and salt in a large bowl. Toss each chicken piece in the flour mixture then place them on the prepared pan.
    3. Refrigerate chicken for at least 1 hour.
    4. Preheat oven to 400º F.
    5. Whisk together the melted butter with the hot sauce. Dip each piece of chicken into the sauce and place back on the prepared pan. Sometimes the cold chicken will make the sauce thicken. If this happens, simply zap the sauce in the microwave for 10 seconds or so to get it runnier again.
    6. Bake for about 45 minutes, until the chicken is no longer pink inside and/or reaches a temperature of 160º-165º F at the deepest part of the meat. Be sure to flip the chicken half way through the cooking time, about 20-25 minutes in.
    7. Serve hot! Also, we love the sauce so much, so I often make more sauce to serve with the chicken. Just mix equal parts butter with Frank's RedHot sauce, usually 2 tablespoons each is a good amount.

     


  5. Sunday, January 27, 2019

    Casheweroos: Cashew Rice Chex Treats with Sea Salt (Gluten-Free)

    A few weeks ago, the team from Big G Cereals at General Mills sent a cute football-themed package, complete with Rice Chex and ingredients to make treats for Super Bowl Sunday. I recently learned I have a wheat allergy, which means I can no longer partake of all the delicious baked goods I normally make. As a result, I’m now on the lookout for great wheat-free desserts to try to soothe my wheat-free sorrows. When Nate saw the Chex package, he was like “You should make those scotcheroo bar things.” And I was like, “Remember, I’m allergic to peanuts, too?” UGH. Can I eat nothing??? But then I had a thought: cashew butter. And thus Casheweroos were born! And, while casheweroo is fun to say, it’s super hard to spell, so you can also just call these babies cashew rice Chex treats with sea salt, which is kind of a mouthful, too, actually. I’m apparently really good at naming things.

    Side view of a serving platter with Cashew Rice Chex Treats

    Cashew rice Chex treats are a lot like scotcheroos, except you use cashew butter instead of peanut butter and you sprinkle the top with coarse sea salt to make them extra tasty. Cashew butter is a bit more expensive than peanut butter, but it’s worth it. These treats taste awesome, similar to scotcheroos but without an overpowering peanut flavor, which some people don’t love. This recipe is perfect for people with peanut and/or wheat allergies, too!

    One serving of a cashew rice chex treat

    For the topping I used one bag of chocolate chips. If you want a thicker chocolate layer on top, feel free to double that amount or do a combo of one bag of semisweet chocolate chips with one bag of butterscotch chocolate chips (which will taste more like scotcheroos). No matter how you decide to do the topping on these cashew rice Chex treats, I promise it will taste delicious!

    Top view of cashew rice chex treats topped with coarse sea salt

    Also, if you are making these for Super Bowl Sunday, you can turn the treats into little footballs with a bit of white frosting. Just buy the frosting in a tube to keep it super simple and fast and draw lines on top of each treat like so. Thanks for the great idea, General Mills!

    Top view of Football Cashew Rice Chex Treats, decorated with white frostingSide view of super cute football cashew Rice Chex treatsSide landscape view of football cashew rice Chex treats

    Without further ado I give you Casheweroos!

    Casheweroos: Cashew Rice Chex Treats (Gluten-Free, Peanut-Free)
     
    Prep time
    Total time
     
    These casheweroos are inspired by scotcheroos, that classic treat recipe that uses peanut butter. With no wheat or peanuts to be seen, this recipe is great for people with those allergies.
    Author:
    Recipe type: Dessert
    Serves: 18
    Ingredients
    • 1 cup sugar
    • 1 cup corn syrup (light or dark, doesn't matter)
    • 1 cup salted cashew butter
    • ¼ teaspoon kosher salt (if your cashew butter is unsalted, use ½ teaspoon salt instead)
    • 8 cups Rice Chex
    • 1 12-ounce package good quality semisweet chocolate chips (like Ghirardelli or Guittard)*
    • Coarse sea salt
    Instructions
    1. Butter a 9" x 13" baking pan and set aside.
    2. Add Rice Chex to a large mixing bowl and set aside.
    3. Mix the sugar and corn syrup together in a large pot. Cook over medium heat until sugars are melted together. Raise heat to high and bring to a boil, stirring constantly. Remove from heat.
    4. Add the cashew butter and ¼ teaspoon salt to the pot and stir until well mixed.
    5. Pour sugar-cashew butter mixture over the cereal in the mixing bowl and stir until well and evenly coated.
    6. Pour cereal mixture into the baking pan and press firmly and evenly into the pan. Getting your hands wet with water helps with the process so the treats don't stick to your fingers as you press.
    7. Place chocolate chips in a microwave-safe bowl. Cook chocolate chips on high for 30 seconds at a time, stirring at each 30-second interval, cooking until chips are fully melted.
    8. Pour chocolate over the top of the Chex bars, spreading evenly with a spatula. Sprinkle coarse sea salt evenly over the top.
    9. Place in fridge until chocolate hardens, about 30 minutes. Remove from fridge and store at room temperature, covered.
    10. It is much easier to cut the bars if you remove them from the pan and place on a cutting board. Using a knife, cut all around the edge of the pan then carefully lift the treats out of the pan onto the cutting board. Cut into 6 rows by 3 rows.
    Notes
    Optional: If you want a thicker chocolate topping, use two bags of chocolate chips. If you want the topping to taste more like the original scotcheroo treat that inspired this recipe, use one bag of chocolate chips and one bag of butterscotch chips.

     


  6. Monday, April 2, 2018

    Gluten-Free Homemade Chocolate Granola Bars

    Recently I had to go super clean with my eating. There were a few weeks where I couldn’t eat any sugar, dairy or wheat. It ended up being easier than I thought it would be (no, really), but it has been nice to slowly add those ingredients back into my diet here and there. But now that I’ve made these positive changes to my diet, I would really like to maintain those changes. As a result, I’ve started looking at some of my favorite recipes and thinking about how I can modify them. One of the first recipes to go through a makeover was my beloved Chewy Chocolate Chip Homemade Granola Bar recipe. First I made the recipe gluten free and reduced the sugar by about 3 grams per bar. Then I took it a step further, which brings us to today’s recipe for homemade chocolate granola bars.

    How to Make Gluten-Free Homemade Chocolate Granola Bars from Jane Maynard of This Week for Dinner

    When I was working on reducing the amount of sugar in my original granola bar recipe, I was surprised by how much sugar was coming from the chocolate chips. I wanted to be able to take out the chocolate chips but still get a good chocolate fix. By removing the chocolate chips and adding cocoa powder to the granola bar, we still get that delicious chocolate flavor with even less sugar. I tried it and it totally worked.

    Recipe for Gluten-Free Homemade Chocolate Granola Bars by Jane Maynard of This Week for Dinner

    This recipe for homemade chocolate granola bars is awesome. My original recipe is a bit more chewy, but the texture on these chocolate bars is fantastic, a little chewy as well as a little crispy, and they don’t fall apart at all. The flavor is wonderful – I think I might even like these better than the original chocolate chip bars, which is really saying something. This recipe is gluten free and each bar contains about 8 grams of sugar, which is 5-6 grams less per bar than my original recipe. Woohoo!

    Gluten-Free Homemade Chocolate Granola Bar Recipe by Jane Maynard at This Week for Dinner

    Please note that if you do not need the bars to be gluten free, you can in fact use regular all-purpose flour as a substitute for the oat flour. But if you want to go gluten free, stick with the recipe below using oat flour.

    Without further ado I give you Homemade Chocolate Granola Bars!

    Homemade Chocolate Granola Bars (Gluten Free)
     
    Prep time
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    Total time
     
    Author:
    Serves: 24
    Ingredients
    • 4 cups rolled old-fashioned oats (make sure label says gluten free)
    • 1 cup brown crisped rice cereal
    • ½ cup shredded or flaked unsweetened coconut
    • ⅓ cup brown sugar
    • 3 tablespoons oat flour (make sure label says gluten free)
    • ¼ cup cocoa powder
    • Generous ½ teaspoon kosher salt
    • ¾ cup coconut oil
    • ½ cup honey
    • 2 teaspoons pure vanilla extract or vanilla paste
    Instructions
    1. Preheat oven to 325º F.
    2. Combine oats, crisped rice, coconut, brown sugar, oat flour, cocoa powder, and salt. Mix well.
    3. Combine coconut oil, honey and vanilla. Whisk well. Add to dry ingredients and mix well. (Stir. Stir some more. Keep stirring!)
    4. Line a large cooke sheet with parchment paper. Pour granola bar mixture onto the lined cookie sheet. Press mixture out into a large, uniform rectangle, about 9" x 13" (which will be smaller than the pan, you do not push the granola all the way to the edges of the pan). It is easiest to form the rectangle if your hands are wet.
    5. Bake for 15 minutes, rotate pan and bake for 14-15 more minutes.
    6. Cool completely before cutting. Cut into 24 bars, 8 rows x 3 columns.
    Notes
    The coconut oil can be solid or liquid - whatever it happens to be sitting in your cupboard is fine!
    If you do not need these to be gluten free, regular all-purpose flour can be substituted for oat flour with the same measurement.

    OTHER RECIPES YOU MAY LIKE:

    EQUIPMENT I USED TO MAKE THIS RECIPE:


  7. Chocolate Chip Gluten-Free Homemade Granola Bars

    One of the recipes I’m most proud of on this blog is the Chewy Chocolate Chip Homemade Granola Bar recipe. I love those granola bars and everyone I’ve ever shared them with loves them. I’ve tried different flavors, but we always come back to chocolate chips. The original recipe is best! However, for reasons I will describe below, I recently developed a recipe for gluten-free homemade granola bars based on that wonderful original recipe, which I will share with you today!

    Recipe for Gluten-Free Homemade Granola Bars with Chocolate Chips from This Week for Dinner

    Over the last few weeks I’ve had to clean up my eating and do some elimination diet stuff. (FUN TIMES!) The adjustments to my diet prompted me to modify my granola bar recipe in two ways: take out the wheat and reduce the amount of sugar. The recipe below is the gluten-free version of my original granola bar recipe and each bar contains about 3 grams less sugar than the original recipe, going from 13-14 grams added sugar per bar to about 11 grams.

    What the gluten-free homemade granola bars will look like when formed into shape on the pan

    This recipe tastes almost the same as the original, it’s just a little less chewy and a little more crispy. But not by much. I am perfectly happy with the modifications to this recipe and would use either recipe just as happily! Also, for those of you who do not need the bars to be gluten free, you can use all-purpose flour, which basically will make these a lower-sugar version of the original.

    I have created a second modified version of these bars that has even less sugar, Homemade Chocolate Granola Bars (click here to see the recipe). The chocolate granola bars have only about 8 grams of sugar per bar and they taste great! But if you are wanting chocolate chips, here is the recipe for Chocolate Chip Gluten-Free Homemade Granola Bars!

    Chocolate Chip Gluten-Free Homemade Granola Bars
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 24
    Ingredients
    • 4 cups rolled old-fashioned oats (make sure label says gluten free)
    • 1 cup brown crisped rice cereal
    • ½ cup shredded or flaked unsweetened coconut
    • ⅓ cup oat flour (make sure label says gluten free)
    • ¼ cup brown sugar
    • 1 cup chocolate chips
    • Generous ½ teaspoon kosher salt
    • ¾ cup coconut oil
    • ½ cup honey
    • 1 teaspoon pure vanilla extract or vanilla paste
    Instructions
    1. Preheat oven to 325º F.
    2. Combine oats, crisped rice, coconut, oat flour, brown sugar, chocolate chips and salt. Mix well.
    3. Combine coconut oil, honey and vanilla. Whisk well. Add to dry ingredients and mix well. (Stir. Stir some more. Keep stirring!)
    4. Line a large cooke sheet with parchment paper. Pour granola bar mixture onto the lined cookie sheet. Press mixture out into a large, uniform rectangle, about 9" x 13" (which will be smaller than the pan, you are not pushing the granola all the way to the edges to fill the pan). It is easiest to form the rectangle if your hands are wet.
    5. Bake for 15 minutes, rotate pan and bake for 14-15 more minutes.
    6. Cool completely before cutting. Cut into 24 bars, 8 rows x 3 columns.
    Notes
    The coconut oil can be solid or liquid - whatever it happens to be sitting in your cupboard is fine!
    If you do not need these to be gluten free, regular all-purpose flour can be substituted for oat flour with the same measurement.

     


  8. Thursday, May 7, 2015

    Gluten-Free Coconut Lime Shortbread + Moms Make a World of Difference {Fair Trade Giveaway!}

    As you know, every few months or so I do a post with Fair Trade USA to help spread the word about the great work they do. This week we’re celebrating Mother’s Day together by sharing the story of a mother from Uganda, giving away a big ol’ bunch of awesome Fair Trade goodies and sharing a fair trade recipe!

    fairt trade gluten-free coconut lime shortbread from @janemaynard #fairmoms

    If you want to read more about what fair trade is, click here. Fair Trade USA says it all a whole lot better than I do. In a nutshell, buying fair trade products means you are supporting farmers in truly meaningful and sustainable ways in more than 70 countries. One of those farmers is Komuhendo Jacqueline, an inspirational tea farmer & me”‹mber of the Mpanga Growers Tea Factory in Uganda.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Komuhendo Jacqueline and her family have been growing tea since 2009. She says that the biggest benefit to selling Fair Trade Certified tea is that it has enabled her to pay for school fees for 3 of her children. It has also enabled her family to start sustainable food security projects for their home that can continue for years to come. She hopes to sell more of her tea so that she can send her other 4 children to school.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Fair Trade has helped Komuhendo Jacqueline and her community in so many ways, including building a nearby well that has provided much closer access to clean water, building a health clinic, providing shelter for workers during the work day, creating a women’s organization that helps empower women to be a more active part of generating income for their families in a region where traditionally men have taken sole ownership of tea farming, and MORE. It’s really amazing the long-term and meaningful ways fair trade has helped women and mothers in this community.

    Komuhendo Jacqueline, Fair Trade Tea Farmer from Uganda #fairmoms

    Learning about Komuhendo Jacqueline’s story has been especially poignant for me this week as I will be flying over her home in just a few days’ time! As I have mentioned, I am traveling to Malawi with ONE and Heifer International this week. Malawi is another country where farmers have benefited from Fair Trade efforts through the production of coffee, sugar and tea, and I can’t tell you how excited I am to meet the people of this country and talk to farmers.

    I could go on and on, but I think it’s time to give away some goodies and share a recipe with you!

    fair trade mother's day giveaway package from @janemaynard #fairmoms

    First, the giveaway. Fair Trade USA will send one lucky, randomly-selected commenter all of the following goodies!

    To enter the giveaway, simply leave a comment on this post! (Comments must be posted by Midnight, PT May 18, 2015. Prize must be shipped to a U.S. address.)

    fairt trade gluten-free coconut lime shortbread from @janemaynard

    Recipe time! Today I have a recipe for Gluten-Free Coconut Lime Shortbread. In the interest of full disclosure, Nate and Cate did NOT like these cookies. My neighbor Kat, who does TONS of gluten-free baking and loves and cares about food very much, loved the cookies. I personally think the cookies have a wonderful flavor and I do like them. Just know this is a cookie that is meant to be nibbled…coconut flour absorbs fluid better than a sponge, and that still applies even when it’s in your mouth! Sit down with a nice cup of fair trade tea and slowly enjoy your delicious cookie!

    Gluten-Free Coconut Lime Shortbread
     
    Prep time
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    Total time
     
    A very flavorful, gluten-free shortbread cookie. Eat in nibbles, no big bites!
    Author:
    Serves: 7 cookies
    Ingredients
    • 6 tablespoons fair trade coconut flour
    • 4 tablespoons salted butter, softened to room temp
    • 2 tablespoons fair trade unsweetened shredded coconut
    • 2 tablespoons fair trade agave nectar
    • 2 teaspoons lime juice
    Instructions
    1. Preheat oven to 350º F.
    2. Mix all ingredients very well using a fork or pastry blender. Make cookie balls out of ~2 tablespoons of dough per cookie. Roll in your hand, set on a a parchment paper or silpat lined cookie sheet and gently press the cookie flat to about ¼" thick.
    3. Bake for 10 minutes.
    4. Let cool completely before moving off of the cookie sheet or they will crumble.