Peach Creamsicles

We had bought Missouri peaches from Slim's Fruit Market this summer and thoroughly enjoyed them this way.

But some of them we used to make peach creamsicles from Tasty Eats At Home. Peaches are one of my favorite fruits and they work splendidly for popsicles! Just ask this boy...

Or this baby girl...

That's my niece, Charlie, tasting her first popsicle. She couldn't get enough!

Peach creamsicles are so delicious and they're such a simple way to get fruit into my family's diet. All I have to do is throw everything in the blender, pour into molds, and freeze. Supposedly leaving the peach skins on makes these sweeter, so that's what I did! Good stuff.

Oatmeal Raisin Cookies

I can't remember where I found this recipe, but it's a good one. These cookies turn out nice and chewy. We like to dunk them in almond milk!

3/4 c sorghum flour
1/4 c gluten-free oat flour
2 tbsp flaxseed meal
1 tbsp psyllium husks
1 tsp salt
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 c butter, softened
1 c coconut sugar
1/2 c agave nectar
1 large egg
2 tsp vanilla extract
3 c gluten-free oats
1 1/2 c raisins

Preheat oven to 325. Line two baking sheets with parchment paper. In a medium bowl, whisk the flours, psyllium, salt, baking powder, cinnamon, nutmeg, and cloves. In a stand mixer bowl, mix the butter, coconut sugar, and agave nectar with the paddle attachment on medium for two minutes. Scrape down the bowl. Add the egg and vanilla; mix on medium for one minute; scrape down the bowl. Add the dry ingredients and oats; mix for one minute or until a thick dough forms. Add the raisins and mix on low for 30 seconds, just until combined. Drop tablespoons of dough onto the baking sheets. Bake one sheet at a time for 20 minutes, till golden brown. Let the cookes. cool for five minutes on the pan, then transfer to a wire rack to cool completely. Store in a sealed container for one week. Makes 48 cookies.

Cornbread

Cornbread is one of two things my husband ever asks me to make. (The other thing is Jello.) When I found this cornbread recipe in the Simply Sugar and Gluten Free cookbook, I hit the jackpot. Something I knew we could eat and enjoy together.

Good thing it turned out the way we both like it: This cornbread is moist and cake-like. We recently had my parents, sister, and brother-in-law visiting and when they tried this cornbread a few of them said it was good, but they preferred cornbread to be more crumbly and dry. So don't use Amy Green's recipe if you like it that way. For us, it's a keeper!