gluten-free peanut butter campfire cookies

Happy June! I've been so preoccupied with the million new things in my life that I have been seriously slacking. I know. I'm sorry. I'll try to make it up to you. Not sure how, but I'll start with this.

For my gluten-free amigos, I have something sweet for you. Unfortunately, it is not Paleo. There's peanut butter (and we all know peanuts are a legume, not a nut!). And sugar. Duh. My best baking partner-in-crime. There's something about not using sugar that is somewhat disturbing when it comes to making baked goods. I know that's not really what some of you may want to hear from me, but you're going to have to get over it for now. Baby steps, people. Baby steps. That's all I can say.

Why don't we all just revel in the fact that these pb cookies are flourless? And have chocolate. And marshmallows. The only thing missing is a kumbayah sesh by the campfire. I'll bring the cookies.

Gluten-Free Peanut Butter Campfire Cookies
Adapted from The Girl Who Ate Everything
Yields about 21 cookies

INGREDIENTS
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
1 cup mini marshmallows
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Mix together all ingredients except marshmallows and chocolate chips. When dough is well blended, fold in marshmallows and chocolate chips.
3. Form 1 1/2-inch dough balls. You can do this with your hands, but I like to use a small cookie scoop because it's easier and there's also more uniformity.
4. Place dough balls on a parchment-lined cookie sheet.
5. Pat down each portion slightly with the palm of your hand.
6. Bake in your preheated oven for 4 minutes, rotate your cookie sheet, and continue baking for an additional 5 minutes or until the tops begin to brown.
7. Allow to cool almost completely on the cookie sheet. I find it is best to not rush to get them off the sheet or they will likely crumble apart. Peanut butter cookies, in general, tend to be more delicate, especially when they are flourless. As they cool, they will be more of a cookie and less of a mess.
8. Carefully transfer to a wire rack to finish cooling. Eat while they are still warm or store in an airtight container for later consumption.

salmon and veggie cakes

Happy NBA Sunday! So far, I've spent my morning watching NBA on ABC and I don't see that changing anytime soon since Thunder/Lakers are up next.

During halftime of this Heat/Celtics game, I cooked up some salmon cakes. Salmon cakes are by far the best breakfast/brunch if you have leftover salmon in the fridge. I made a batch a couple weeks ago on a whim. I loved how they turned out, so I decided to make them again. They also happen to be gluten-free and Paleo!

Salmon and Veggie Cakes
Yields about 11

INGREDIENTS 
1 cup salmon, cooked and shredded (gently break up with hands)
1/3 cup onion, finely diced
1/3 cup red bell pepper, finely diced
1/3 cup broccoli, finely chopped
1 large egg
3/4 cup almond flour
1 tsp parsley, chopped
pinch of salt and pepper
olive oil

DIRECTIONS
1. On the stove, heat a skillet/saute pan on medium high heat with a drizzle of olive oil. When the pan is hot, add onion, red bell pepper, and broccoli. Saute until veggies are all tender. This should only take a few minutes since the veggies are finely diced. Remove from heat and allow veggies to cool.
2. In a medium mixing bowl, add salmon, 1 egg, cooled veggies, parsley, salt and pepper. Use a fork to combine together well.
3. Then, add almond flour to mixture. Gently incorporate. The mixture should look sticky but not wet. If the mixture looks too wet, add a little more almond flour.
4. To the same skillet, add a drizzle of olive oil and heat to medium/ medium high.
5. Place about 1 to 1 1/2 Tbsp portions of the salmon and veggie mixture to the hot skillet. Press down slightly on each dollop to flatten for even cooking.
6. These cook quickly. With a spatula, flip each cake over once it is golden brown on the bottom. Cook for a couple more minutes on the other side.
7. Turn off the stove, and serve right away while they are still warm!

These aren't baked but they are definitely good! I'm letting my oven rest because I will be baking up a whole lot of sweetness tonight..