Got Me Some Peaches!

As I was leaving town yesterday, I noticed a fruit stand at the gas station.  I called Stan and told him.  He went right up and bought a case of Washington peaches.  When he got home with them, he promptly devoured two.  When I got home from work, I made peach cobbler, and today sometime I will probably do some freezer jam.  I used this recipe from my cooking blog.  I pretty much made it the same way, except I used less water since peaches have enough juice, and I used a mixture of sorghum, tapioca and potato starch for the flour.  After he gets the applesauce (from our own tree) going, Stan will process 7 quarts of peaches just for eating this winter.  The cobbler was so good, I had to have some for breakfast!

Just look at that ice cream melting into the sweet peaches!

Just looking at the pictures makes me want to go back for more!

This One is a Yum!

First, I have to tell you my doctor finally ordered a full panel food allergy test, plus the celiac and gluten sensitivity tests. We just might have some answers-it takes a couple of weeks, so stay tuned for an update. I hear that the gluten tests might come out with a false negative if you haven't had gluten in a while-sure a good thing I had those beignets in New Orleans!

Until then I'm staying gluten-free. With that in mind, here is a recipe for everybody's favorite cookie, chocolate chips. This is a recipe that I had already altered to have less sugar and fat.

Gluten-Free Chocolate Chip Cookes

1 C butter, softened
1 1/4 C brown sugar
2 eggs
1 tsp vanilla
2 C quinoa flour
1 C rice flour
1 tsp soda
1 tsp salt
12 oz chocolate chips

Cream butter, sugar, eggs and vanilla. Stir together dry ingredients, mix into butter mixture. Stir in chips. Using a 2 tablespoon scoop, place on greased cookie sheet and flatten slightly. Bake at 375 degrees for 10 minutes.

These are cakey, soft, delicate cookies. They taste much better than the recipes I've used that have bean flours and the quinoa makes them rise nicely. Sometimes I mix in a tablespoon or so of milled flaxseed.

Makes about 4-5 dozen cookies.