GF Chocolate Chip Cookies

Fluffy on the inside, crunchy on the outside.

8 oz. unsalted butter, softened
1 tsp salt
2 tsp vanilla
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 1/4 cup flour mix (see blog on flour mix, or use your own GF mix you trust)
2 tsp baking powder
1/2 cup milled flax seed (optional, but do you want to deny yourself the heart-healthy benefits and the slight nutty flavor? I think not!)
2 cups semi-sweet chocolate chips
A couple tablespoons of real maple syrup (for glazing)

Preheat oven to 375.
Line your favorite cookie tin with parchment paper.
Beat butter until it is soft and fluffy, add the salt, vanilla, and both sugars and cream it all together. Combine the flour and baking soda in a seperate bowl. Add half the flour mixture to the butter mixture and mix thoroughly. Add the remaining flour. Fold in milled flax seed and chocolate chips. Scoop into heaping tablespoon-sized balls and set 2 inches apart on the parchmant. Flatten to about 1/2 to 1 inch in thickness (just estimate please, no need wasting time on finding a ruler). Now for the syrup, pour a little into a small bowl, and just dip your finger in the syrup and rub it on the top of the cookie. Repeat until all the tops of the cookies are nice and shiny. Don't stingy with the syrup. There's flax seed in it, remember? It's healthy....
Bake about 12-15 minutes or until browned around the edges. These cookies should puff up a bit, that's normal. Let the cookies cool a few minutes before moving them to the counter or shoving them in your mouth.

Apple German Pancake - Gluten Free

Heavenly, Creamy, High Protein, Custardy Breakfast...

2 Non-tart apples
2 Tbsp butter
4 Tbsp orange juice
1 Tbsp sugar
2 Tsp cinnamon
4 eggs
2/3 c. milk
2/3 c. flour mix of your choice
1 1/2 tsp vanilla extract
Butter enough to butter your pie dish, 8x8 pan, or heavy oven proof skillet

Preheat the oven to 450 degrees.
For the Apples: Core and cut the apples into 1/8 inch slices. Put the butter, apples, orange juice, sugar, and cinnamon in a pot or skillet on the stove on medium heat. Stir often for about 10 minutes until the apples soften. Then turn off the heat and prepare your pancake batter.
For the Pancake: Beat the eggs and milk together until smooth. Slowly incorporate the flour. Add the vanilla and mix well. Pour batter into your buttered dish of choice. GENTLY spoon the apple mixture into the pancake batter. Evenly distribute the apples.
Put it all in the oven for 15 minutes. Then, turn the oven down to 350 and set your timer for 10 minutes. Take it out of the oven, let it cool for at least 10 minutes, sprinkle with powdered sugar if you want (I don't think it really needs it) and feel free to thank me later.