Chicken Pastry Pockets

Filling

1/2 recipe Cream of Chicken Substitute

3/8 cup Non-Dairy Sour Cream

2 smallish Boiled and Chopped Chicken Breasts

1/4 cup Canned Green Peppers (I recommend Old El Paso Brand)
 
Mix all ingredients together in medium bowl and set aside.

Basic Pastry

2/3 cup Rice Flour

1/3 cup Sorghum Flour

1/4 cup Potato Flour (flour, not starch)

1/2 oz Gelatin (abt. 1 TBSP + 1 scant tsp)

2 1/2 tsp Guar Gum

1/2 tsp Salt

1/2 tsp Baking Soda
1 1/2 tsp Baking Powder 
1/2 tsp Poultry Seasoning (like McCormick)
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
2 tsp Chicken Bouillon/Herb OX

*  *  *  *  

2 tsp Yeast**

1/2 TBSP sugar

2 TBSP Warm Water

*  *  *  *

2 TBSP Softened Butter (not melted)

1/2 cup chicken broth
1/4 cup Italian Dressing

2 eggs, Room Temperature

**If you prefer yeast free, leave out 2nd set of ingredients and use 1/2 cup starter

1) Mix each set of ingredients in separate containers.  Making sure the dry group is in the largest bowl. 
2) When the yeast mixture has grown into a frothy airy mixture, combine all ingredients into the Large bowl.
3)  When the dough is mixed, divide in half, set one half aside.
4) Using saran wrap underneath the dough and over the top of the dough, roll the other  half into approximately 8 x 10 inch rectangle.  The dough should be just under 1/4 inch thick. 
5) Using a sharp knife cut the dough in thirds along the 10 inch side.
6) On one of these 3 pieces, place a generous scoop of filling on one side of the dough leaving a 1/2 inch of dough untouched along the edges.  Fold Dough over and press edges together.
7) Transfer Pocket from saran wrap onto a generously greased pan by spraying non-stick spray onto a spatula, sliding the spatula under one side of the dough and balancing the other side with your hand.

8) Repeat steps 6 and 7 with remaining rolled & cut dough and then repeat steps 4-7 for the other half of the dough

9) Bake 375 for about 28 minutes.  Makes 6 medium sized pockets.

 Eat with your hands!! They won't fall apart.  Even with his awkward hold for being too hot it did not break!! Makes for a great dinner on the go!

Chewy Granola Bars

Chewy Granola Bars

2 Cups Coconut

2 Cups Puffed Millet

2 Cups Puffed Brown Rice
2 Cups Colored or Chocolate Rice Crispies

1/2 Cup Ground Flax

1 Cup Crushed Pecans

* * * *

1 Cup Pre-Melted Butter

1/2 Cup Dark Corn Syrup

1/2 Cup Honey

1/3 Cup Brown Sugar

* * * *

1 Cup Frozen Chocolate Chips

1) Put all ingredients from first list in a Large bowl.

2) Mix all ingredients in 2nd list in a pan and heat over med-lo heat just til color is uniform.; DO NOT let it get foamy, or you will have crunchy bars. You can really use any syrups or honeys you choose as long as the amount is the same as above- Honey, Maple Syrup, Corn Syrup, Dark Corn Syrup, Table Syrup, Agave Nectar, etc. . .

3) Pour Hot mixture over the ingredients in the large bowl and using a plastic or wooden spatula turn ingredients over til evenly coated in syrups and well mixed.  Let cool for about 10 minutes.

4) At this point you can add fold in the FROZEN chocolate chips just until mixed so the chocolate chips don't melt.

5) Pour all of the mixture onto a large baking sheet (about 14 x 16 in) and press it evenly across the pan. I use another pan of equal size to press down on the mix. Mix should be about 1/2 inch thick.

6) Bake 350 for 20-25 minutes, DO NOT let the edges get golden or they will be crunchy edges.  Let cool fully then use a pizza cutter to cut them as desired. I cut them the same size as commercial granola bars. 

Makes about 32

Crunchy Granola Bars

Crunchy Granola Bars

2 Cups Coconut

3 Cups Oats*

3 Cups Puffed Brown Rice

1/2 Cup Ground Flax

1 Cup Crushed Pecans

2 1/2 Tsp Pumpkin Pie Spice

1 1/2 Tsp Cinnamon

* * * *

1 Cup Butter

1/3 Cup Maple Syrup

1/3 Cup Dark Corn Syrup

1/3 Cup Honey

1/3 Cup Brown Sugar

* * * *

1 Cup FrozenChocolate Chips

*If you don't tolerate normal oats, use the certified gluten free ones.  You can buy them at most health food stores OR in the 'My Picks' section of this Blog (at the upper right hand side of the blog) scroll to the Oats link to buy them.

1) Put all ingredients from first list in a Large bowl.

2) Mix all ingredients in 2nd list in a pan and heat over med-hi heat til foamy.

3) Pour Hot mixture over the ingredients in the large bowl and using a plastic or wooden spatula turn ingredients over til evenly coated in syrups and well mixed.  Let cool a few minutes.

4) At this point you can add fold in the chocolate chips.

5) Pour all of the mixture onto a large baking sheet (about 14 x 16 in) and press it evenly across the pan. Mix should be about 1/2 inch thick. (I actually like putting the chocolate chips on once flattened/Pressed on the pan, so it gives the image to my kids that there ARE LOTS OF CHOCOLATE CHIPS in these. I sprinkle them over the top and then take another pan and press them in.)

6) Bake 350 for 30 minutes or til edges look slightly golden. Let cool about 10-15 minutes then use a pizza cutter to cut them as desired. I cut them the same size as commercial granola bars. After cutting them let them cool fully.

Makes about 32