June is here and all the end of school craziness begins. There are class parties and field trips and if the weather is nice there are potlucks to attend. This months newsletter for website members has three recipes for just these occasions. If you need something as a snack or dessert to share these recipes can be made party size and are quick and easy to make. Cranberry Seed Bars are no-bake as well as sugar, dairy and egg free. Poppy Seed Coconut Bars are light, cake-like bars and with the addition of lemon or lime zest will take on a tropical flavour. Nutty Popcorn Mix makes lots of munchies for a big crowd and is lightweight for easy packing. Sharon's Breakfast Bread is a great way to start a busy day.

Check out my latest article at OK in Health e-magazine. "What's New at The Celiac Scene"

Follow my daily baking on Facebook at Cathy's Gluten Free Creations

Happy Baking!

 May has finally arrived and so has the beautiful weather! That means that bread is rising higher than usual and sometimes even out of control leaving holes and sometimes even collapsing. Fear not! It will all settle down and your bread will be fine. In the meantime try making the dough just a bit thicker or reducing the yeast by 1/4 tsp. If you are not having weather related yeast bread issues consider yourself lucky! Nice weather means early herbs and greens from the garden so that is reflected in the bread for the April Newsletter. With Mother's Day close I have also included some easy recipes for Dad and the kids to make as well as a show stopping dessert that the whole family will love. Roasted Garlic and Fresh Chive Bread, Granola Apple Muffins, Vanilla Amaretti and Shmoo Torte are the recipes for website members. The May issue of OK in Health magazine has my latest article called "Keeping Gluten Free Kids Safe". It features some non-food items that are available to speak for your kids when you are not there. www.okinhealth.com  Don't forget to like my page on Facebook where I post my daily baking. Cathy's Gluten Free Creations. 

Happy Baking!

 Spring has arrived! If you live in the Calgary area you might want to purchase tickets for the Gluten Free Expo this weekend. Vancouver was sold out so don't be dissapointed. Get your tickets online today!

Working on some recipes for the next members newsletter which will be out at the end of the month. To see what I'm baking every day check out my Facebook page Cathy's Gluten Free Creations.

Happy Baking!

 Sorry to the website members for the delay in getting the February Newsletter out on time. It was ready to go just never got sent. Wish there were more than 24 hours in a day sometimes.

February recipes include: Rosemary and Beet Bread, Hot Cross Bun Loaf, High-Fibre Sugar-Free Muffins and Coconut Crispie Cookies. Now to start working on March recipes.

If you are planning to travel over Spring Break or Easter you may want to check out my article at www.okinhealth.com There are lots of tips to help you have a successful gluten free experience whether you are flying or driving.

If you are on Facebook you can find me at Cathy's Gluten Free Creations. I have started to post pictures of my daily baking there.

Happy Baking!

This is a quick yet amazing dessert. It is ingredients you will likely have in the cupboard so it is easy to put together to top off an unexpected dinner party. This would also make a great dessert to bring to a small potluck.  

Topping

• ¼c brown sugar
• 2 Tbsp butter or margarine
• 3 Tbsp GF Baking Mix           
• ¼c chopped walnuts or pecans
• ½ tsp cinnamon

Cake

• 1⅓c GF Baking Mix
• ⅓c butter or margarine
• ½c brown sugar
• ½c buttermilk or sour milk
• ¼c white sugar
• 1 egg
• ½ tsp baking soda                   
• 1½ tsp rum flavouring
• 1 tsp baking powder
• 1c Mini Chocolate Chips - divided 1 tsp xanthan gum

For topping combine brown sugar, Baking Mix and cinnamon. Cut in margarine until mixture is crumbly and well combined. Stir in nuts and ¼c of the mini chocolate chips . Set aside.  For cake combine first 6 ingredients in bowl of mixer. Cut in butter or margarine until well combined and crumbly. Whisk together milk, egg and rum flavouring. Add to bowl and beat until smooth. Pour cake batter into a parchment lined 9” cake pan. Spread batter evenly. Sprinkle on the remaining ¾c of mini chocolate chips. Sprinkle topping on evenly. Bake in a 350° oven for 30 -35 minutes. Allow to cool for 10 minutes in the pan then carefully remove without tipping over. Allow to cool completely on a rack. Serve with cool whip or icecream. If you have leftovers for the next day, reheat for 20 seconds per slice in the microwave.  Enjoy!

 I realized that I have not released recipes from the old web site in a long time. With Valentines Day close I thought I would put out two chocolatey recipes that are a favourite around here all year. First is Chocolate Chip Crumb Cake. Simple and easy to make it will certainly become a family favourite. Second is Decadent Brownie Cookies. So quick and easy and so chocolatey. They will satisfy all your favourite Valentines.

Enjoy