Gluten Free Corn Chowder

It's October, cold, I'm sick with one. What's hits the spot? Something hot of course. So I started thinking about chowders. I remembered I had some smoked salmon in my fridge courtesy of a friend of mines friend. Don't worry it's not in the recipe but I did add a note at the end if you are feeling adventurous to put it in, and how much. Happy Fall!!

1 red pepper diced

2 red skin potatoes diced small

1/2 large sweet onion diced

2 large carrots, peeled, sliced thin

1 pound frozen corn

2 sticks butter

3/4 c. Gluten free all purpose flour, I used Bobs Red Mill

4 c. Gluten Free chicken broth

2 c. Milk

Salt

Pepper

In a large pot, heat 1/2 a stick of butter toss in veggies, except corn. Sautée til soft about ten minutes, stirring every minute or two, remove veggies from pan. Add the rest of the butter to pan, melt it, add gluten free flour and whisk til absorbed. Slowly pour in chicken broth whisking constantly, after all chicken broth has been poured in and the flour has been whisked well into the broth put veggies back in. Add corn and milk, stir to mix. Simmer on low for about 25 minutes stirring occasionally to make sure that it's not sticking to the bottom. Season with salt and pepper.

Note* if you have any smoked salmon in the house, you can add a 1/2 c. of it to your bowl with the chowder. Or bacon is also a great addition. 

Elvis's granola ( gluten free )

Hunk a hunk a burnin love.... It's Elvis's granola is what I'm calling it. Looks like a mess but it's very tasty. My hubby had made a suggestion to add Reese's peanut butter chips to a granola recipe, so here it is.

3 3/4 c. Gluten free rolled oats

1/2 c. Chia/ ground flax mix

1 c. Blue diamond almonds chopped

1 tsp ground cinnamon

3/4 c. Mashed banana= a banana and a half

1/4 c. Nutella 

1/4 c. Pure maple syrup

1 tsp vanilla extract

1 c. Reese's peanut butter chips

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a large bowl combine the oats, almonds, chia- flax, cinnamon. In a sauce pan add maple syrup, Nutella, and vanilla extract. Allow to boil one minute while whisking constantly. Add the mix to the oat mixture. Spread on pan lined sheet, bake 30 minutes flipping half way thru. Add Reese's peanut butter chips and carefully stir allowing the chips to melt, let cool.

Heath Crunch Granola- gluten free

So yes, you are probably thinking, isn't granola healthy? But how many of us think, man I wish this granola had a little more to it, more sweetness? more chocolate? maybe a little unhealthy to balance out the goodness? Something to satisfy your stomach and your sweet tooth? I was thinking the same thing last night. I wanted granola, and chocolate. Then I found a bag of Heath bits,mmmm... an idea came to mind. 

Heath Crunch Granola- gluten free

4 c. Gluten free rolled oats

1 c. Unsweetened shredded coconut

1 1/2 c. Blue diamond natural almonds

4 tbsp cocoa powder

1/2 c. Water

3/4 c. Light brown sugar packed

1/4c. + 1 tbsp pure maple syrup

2 tbsp olive oil

1/2 c.  Ghirardelli 60% cacao bittersweet chocolate chips plus extra for later

1 bag of Heath bits 

Preheat oven to 300 degrees. In a large bowl combine, oats, cocoa powder, almonds, and coconut. In a small sauce pan combine water, maple syrup, and brown sugar. Whisk together and bring to a boil, continuely whisk for about a minute, turn off heat add chocolate and olive oil, whisk until combined. Pour into oat mixture and mix until combined. Pour mix onto prepared cookie sheet that's lined with parchment paper. Bake for 35-40 minutes flipping half way thru. Take it out and sprinkle Heath bits all over and throw on some extra ghirardelli, cause we all love chocolate. Let it melt and cool, try not to eat the whole pan while waiting :) by letting it cool it will form large chunks of tastiness. Happy snacking :)