Crisp Bread (Gluten Free)


1 cup quinoa flour (substitute brown rice if you cannot find this)
1 cup millet flour
2 cups quinoa flakes (or rolled oats or other flaked or rolled cereal)
1/2 cup sesame seeds
1/2 cup sliced almonds
1/2 cup pumpkin seeds (or sunflower seeds)
1/2 cup ground almonds (almond flour) (or ground hazelnuts)
1/4 cup flaxseeds
2 tsp salt
6 tbsp olive oil (or canola or sunflower)
375mL cold water

Consider adding spices or crushed garlic as desired (sweet or savoury). I am considering chopping up frozen cranberries for the next batch.
Note: original version has a nutty flavour.


Preheat oven to 475 F.
Line two cookie sheets with parchment paper.
Mix wet and dry ingredients separately and then together into a thick dough.
Divide dough onto prepared cookie sheets.
Spread over entire cookie sheet by placing parchment paper on top and smoothing with hands or with a rolling pin.
Cut dough into squares (can use pizza roller, does not need to go all the way through).
Bake at 475 for 7 minutes (rotate trays partway through).
Decrease temperature to 350 and bake another 20 minutes (again rotate trays partway through).
Remove from cookie sheets immediately and allow to cool.
Store in ziploc bag or cookie tin.

Freeze if the bread will not be used within a couple of days.

Gluten Free Rhubarb Oatmeal Chocolate Chip Cookies


Rhubarb from the garden combined with chocolate – the ultimate delight!!

Note:  I double this recipe when I want a nice large batch.

Note:  I use organic ingredients to extent possible.

  • 1/2 cup butter, softened
  • 1 1/4 cups coconut sugar
  • 2 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cups stone ground whole grain brown rice flower
  • 1/2 cup almond flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3 cups old fashioned oats
  • 3 cups rhubarb finely chopped (or lightly pulsed in blender)
  • 1 cup white chocolate chips
  • OR 1 cup no sugar-added chocolate chips
  • 3/4 cup walnuts, chopped

Preheat oven to 375 degrees (or 350 degrees if using convection).

In a large bowl, beat butter and coconut sugar until creamy. Add eggs and vanilla and blend.

In a separate bowl, mix flours, baking soda, cinnamon, nutmeg, and sea salt.

Add dry ingredients bowl to wet ingredients bowl and blend until smooth.

Add rhubarb and blend.

Add oatmeal (add slowly and mix well – you may find that you do not require the full amount but do make as thick as possible) and stir with wooden spoon until well combined.

Add chocolate chips and stir well.

Add walnuts and stir well.

Line baking sheets with parchment paper and drop cookies by spoonful onto paper.  Bake for 9-13 minutes, depending upon size of cookies. My cookies usually take the full 13 minutes.

Gluten Free Rhubarb Coffee Cake


From the Rhubarb Patch to the Tummy

I use organic ingredients where possible.

This tasted better with each day that passed.

  • 1/2 cup expeller pressed premium liquid coconut oil
  • 1 1/2 cups coconut sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 1/2 cups brown rice flour
  • 1/2 cup almond flour
  • 2 tbspns tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 2 tbspns cinnamon
  • 2 cups finely chopped rhubarb


  • 1/2 cup coconut sugar
  • 1 tbspn brown rice flour
  • 1 tsp cinnamon
  • 1 tbspn expeller pressed premium liquid coconut oil

Preheat oven to 350 degrees (or 325 degrees if using convection).

In a large mixing bowl, cream coconut oil and coconut sugar together. Beat in eggs. Stir in sour cream and vanilla.

In a separate bowl, mix brown rice flour, almond flour, tapioca flour, xanthan gum, baking soda and cinnamon.

Mix dry ingredients into wet ingredients. Stir in rhubarb. Turn into greased 9 x 13-inch pan.

In a separate bowl, mix topping ingredients together until crumbly and sprinkle over top.

Bake 30-40 minutes.

Cool.  Store unused portion in fridge.