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     I have posted in past articles about making and using sprouted wheat flour.  While this process seemed overwhelming to me at first, I am a total convert to sprouting wheat and making flour and I am always on the look-out for ways to incorporate it into my baking. (Also here, here, and here!) You can click on the previous links if you want to know more about the process and see some great recipes. 

      One thing that everyone who grinds their own flour knows is that you should grind enough to use right away and just grind it as you need it in order to keep the nutritional value in the final product.  So, recently, I found myself with some excess sprouted wheat flour that I needed to use up.  I had yet to make cookies with sprouted wheat flour, so I decided that the day had come to see how the flour worked in some of my husbands favorite oatmeal cookies.  I was out of raisins, but I did have Craisins, so that is how these cookies were born. 

     The test was a success and these cookies were crispy with just the right amount of chewiness. 
     It never ceases to amaze me how much lighter the sprouted wheat flour is compared to regular whole wheat flour and how the warm, nutty flavor does not overwhelm like it can in regular whole wheat baked goods.  As a matter of fact, I couldn't really tell that these were made from whole wheat rather than regular all purpose flour, although if they were side by side, I believe that these would have the richer flavor.  

And yum!  I love Craisins in an oatmeal cookie!  

Sprouted Wheat Oatmeal Craisin Cookies

     Have any of you tried the sprouting wheat for flour method?  How have your results been and tell me what you have used this flour for.  I would love to hear and try new things. 

Do you eat ham for Easter Dinner?  Snake River Farms is a great source. 

Guys, ever since my husband admitted he had a problem, we have been living the gluten free life. I have ventured into gluten free land before, but now it is a whole new world. Everything I bake must be gluten free or he can't eat it. Generally he says I just shouldn't bake things because he doesn't need to be eating it anyway. Sometimes though, you just need a treat. I cannot eat all the cookies all by myself!

Okay... I totally could actually... but why should he miss out??

Well, I was on a quest to make a pumpkin chocolate chip cookie that wasn't quite so cakey, but more like a regular chocolate chip cookie. Now, it ALSO had to be gluten free!

I am here to tell you guys... I did it! I found the best gluten free pumpkin chocolate chip cookies!

These gluten free pumpkin chocolate chip cookies are soo good!

Don't judge that it is almost March. Pumpkin can, and should, be consumed year round.

Friendly reminder, pumpkin is good for you.

So anyway, my favorite gluten free flour mix definitely came in handy this time around. Bob's Red Mill makes great gluten free flour blends! This one comes with the xanthan gum already mixed in. It is a 1 to 1 ratio. I like that a lot. It takes very little effort to switch out basic cookie recipes for this great gluten free substitute.

Here is another great thing about this recipe: it is egg free! You are just a short step away from making it vegan. So... if you want to, go ahead and do it! You could switch out the butter for your favorite vegan butter, and use these vegan chocolate chips instead.

I'm lookin' out for you my vegan and gluten free friends!

So, go make these gluten free pumpkin chocolate chip cookies and try not to eat all of them at once! (Although, you totally could. I would not judge you.)

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     I hate to let food go to waste.  When I made the Baked Apple Dumplings, I had made a little too much of the pecan/brown sugar filling.  It was so delicious and I couldn't bring myself to throw the leftover filling away.  The crumbled mixture reminded me of the cinnamon sugar mixture that you usually roll snickerdoodles in, so I thought "Why not?"
     I told Alicia my thought and she said, "Good Idea!"  So, right after making those baked apples, I made a batch of these snickerdoodles.  This pecan crumbled topping pretty much just kicks snickerdoodles up a notch!  

​Brown Sugar Pecan Snickerdoodles