Rolled into a sausage shape and then cut, this is a simple and very customizable treat.
Chocolate Sausage
Canadian Moose Fart Cookies
We are studying world history and geography this year. As part of geography, we look for unique international recipes that we can try. While looking, I found a few recipes for “Moose Fart” no bake cookies. It seems they are from Newfoundland, but other places have similar recipes with different names.
These are good, but very sweet. We tried adding more graham cracker crumbs and less coconut, but they were dry and not so good. They would be extra good with nuts, so we added optional pecans to the recipe. When we shared the original recipe with friends, they disappeared very quickly.
To make the chocolate version, check out the notes.
Aunt Debbie’s Buckeyes
Dad called Aunt Debbie on Christmas while at our house. It was so nice to “talk” to her for a few minutes. While talking, she mentioned that she was making some candy with a granddaughter. Aunt Debbie gave us her recipe to make the candy also.
Use gluten free Crispy Rice and be sure all your ingredients are gluten free if you want to make them just like Aunt Debbie does.
We have made buckeyes before, but we really like this version with the Crispy Rice. I think it may be our new favorite way to make these treats.
Baked Oatmeal (no dairy, no eggs and GF options)
We had a friend come over who does not eat gluten or dairy. So we adapted a favorite breakfast recipe for her. It was slightly sweeter than the original, but still very good. For her, we made a quarter recipe and cooked it in a smaller casserole dish.
Blondies
These are just a very simple chocolate chip bar cookie.
Gluten Free Sandwich Bread
When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.
A few helpful hints on this bread:
- To keep gluten free, but sure to check ingredient labels.
- The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
- Do not let the dough rise over the pan, it will “boil over” and make a mess.
- Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
- Let cool before cutting. It does not have to be completely cooled though.