Look out, Red Lobster!!  I've got the grain-free, gluten-free, guilt-free, sitting-next-to-a-ridiculously-obnoxious-party-of-5-free answer to your evilly addictive cheddar drop biscuits.  I know you're shaking in your seafoody booties.

Before I get to the meat and potatoes (or coconut and cheese?) of my post here, I'll say this:  I was shocked (SHOCKED!) at how large the grain-free community actually is once I got to looking around.  Some people are gluten intolerant.  Some are anti-GMO products (which MANY American grown products happen to be).  Some are low carb lovers.  Some are simply curious.  Whatever your reason may be, just know that this is not one of those crappy "alternative" recipes.  This isn't something that'll get you by in a pinch in a "that'll do" kinda way because you don't eat traditional flour.  Nay, my dear treat lovers.  This is a ridiculously tasty anytime treat that you can whip up in under 20 minutes.  It's as easy as stirring and plopping.

Note:  If you've never used coconut flour, don't be afraid of the name or taste.  It IS made from very finely ground coconut - but when used in recipes like the one I'm about to share with you, you do not taste coconut.  I promise.  I wouldn't do that to you.  Cheesy coconut biscuits would be gross.

One last disclaimer before I send you into a coconut flour induced fit of lust:  These biscuits do rise a tad, but not a great deal.  That being the case, you can make them any size or shape you desire and they'll closely resemble that when finished baking.  The photos in this post are from different batches, thus they look different. 

INGREDIENTS
- 1/4 cup butter, melted (or you could use coconut oil)
- 1/3 cup coconut flour, sifted
-  4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder (granulated garlic)
- 2 teaspoons dried parsley (optional)
- 1/4 teaspoon baking powder
- 1/2-3/4 cup shredded cheddar cheese (I prefer mine with 3/4 cup)


DIRECTIONS
Preheat oven to 400 degrees.  Melt butter and pour in a medium bowl (or microwave the butter in a microwave-safe bowl!).  To the butter, add eggs, butter (or coconut oil), salt, onion powder, garlic powder, and parsley.  Mix well.  Sift coconut flour and baking soda into your bowl.  Whisk well, until completely combined and not lumpy.  Stir in shredded cheddar cheese.  Drop batter by the spoonful onto a parchment paper lined baking sheet (or greased baking sheet, if you don't have parchment paper).  Bake at 400 degrees, or until the tops of the biscuits begin to brown (see photo).   Keep an eye on the oven if you choose to make your biscuits bite-sized (smaller) or fairly large, as cooking times will vary with size.

A word of warning if you're new to coconut flour:  It is extremely absorbent.  Look up some recipes.  Give 'em a shot.  Play around with the stuff.  But do not try use it as a measure-for-measure replacement for regular flour.  The properties of the two flours are different (for example, coconut flour just absolutely sucks up moisture - more so than regular flour) and they don't have an equal exchange rate.  Generally speaking, you'll always need more liquid when using coconut flour.

Happy baking!

By Amy Barton

Rice Krispies Treats are old and busted.  These Cranberry Twisted Peanut Butter Cereal Treats?  You got it - they're the new hotness.  This recipe was inspired by SavorTheThyme.com and the original is here.  

The original is a nod to Rice Krispies Treats with the addition of a few flavors and the deletion of gluten.  I wanted to keep with the gluten-free theme since I'm on that kind of kick this week, but I wanted to amp it up even more.

Man, I always forget how much I love cereal.  I'm a huge breakfast eater.  Huge.  But I really just never think of cereal.  When I do, it's heavy, hearty, fatty goodness like peanut butter or pumpkin seed granola or eggs and avocados (holy yum, Batman).  But there are so many great alternatives out there.  I'm more prone to eating cereal dry, by the handful, for a snack.  Like, instead of potato chips.

Anyway, you can use any cereal you want in this recipe.  I chose gluten free Vanilla Chex.  They are so freaking good.  You'll see in the photos that I did crush them up a bit (not into a powder, but just so they'd be a bit smaller and compact) before I measured them out.  The other sorta odd thing I did?  I froze these.  I don't know why, but I love them just out of the freezer, just barely thawed a little.  Read on for the recipe and pics.

By Amy Barton

Peanut butter has long been one of my favorite food groups.  It's not a food group, you say?  Shut your trap!  In my world, it's most certainly a food group - an important one, at that.  Ice cream and sushi are other important food groups here in Amyland, but I digress.

It's also no secret that I'm not a big chocolate fan.  I know, it's weird.  But put down your pitchforks for a moment!  While I don't love chocolate in and of itself, I do like it in certain instances.  I like it with and in things.  I like it in chocolate chip cookies.  I like it in chocolate milk.  I love it with marshmallow, caramel, mint, or peanut butter.  BINGO!  PEANUT BUTTER!  That's why these truffles are great.  They're also great because they're 'raw', which the paleo and vegan crowds tend to be a big fan of.

This recipe comes from Raia's Recipes - a great resource for anyone seeking simpler eats, allergy-friendly treats, and less refined foods.  You can view the original recipe here.  Click "Read More" to see the recipe and pics.  You won't be disappointed with this super simple treat.