The excitement is building.....!!!

Yes folks.... it's true..... Daiya Foods is FINALLY getting ready to release their cheddar and mozzarella style shreds on the retail market! Woohoo! It's apparently in the distributors now and the crowds are asking, begging and pleading for their natural food, or health food stores to carry this. It should be widely available (within the health food/natural food market) by April 1st! Yay!


What struck me the most about the packaging is ... it's "pretty"! I love how it tells you everything you need to know about the product right on the front! Better yet? It doesn't even look cluttered.... and they share a LOT of info right there on front! The picture of the cheese on the front (although I can't tell if it's a picture of the product, or if that's a clear window and you see the shreds through it) looks absolutely scrumptious..... like CHEESE - you know, the dairy-laden stuff....


I'm anxiously awaiting my arrival of the Daiya cheese I ordered with a group of friends. While this won't be directly packaged from Daiya, it's a good teaser for when the product DOES become regularly available directly from Daiya. My favorite allergy free food store, Navan Foods, is hoping to have it in their store within the next week or two! I jokingly told Jennifer Elizondo that maybe I should camp out at the store the night before it becomes available so I can be sure to get some! ;) Seriously Jennifer... I was kidding..... though it is a tempting thought. :)

So enjoy this product when it becomes more readily available..... I know that my son sure will!

GFCFSF Chocolate chip Sun butter cookies

I found THIS recipe while surfing for a GFCF Sun butter cookie recipe for Ashton; it was found on Karina's Kitchen. I made a few modifications... here's what *I* did for this recipe...... 1 cup sunflower butter, stirred 1 cup light brown sugar, packed 1 egg, beaten 1/2 teaspoon vanilla extract (I used Meraby's brand; it's gluten AND corn free) 1 teaspoon baking soda 1/3 cup GFCFSF chocolate chips (I used Enjoy Life brand chocolate chips) 1 tablespoon milk (I used Living Harvest Original Hemo Milk; use whatever dairy-free milk substitute you like)) 1 tablespoon of ground milled flax seed 1/3 cup of granulated sugar in a bowl A small pinch of sea salt 1. Pre-heat oven to 350 degrees Fahrenheit 2. Combine the sunflower butter, light brown sugar and beaten egg in a mixing bowl. 3. Add vanilla, baking soda and salt; mix well with a wooden spoon. 4. Cover batter mixture and set in refridgerator for 1 hour to allow the mixture to firm up a bit. 5. Pull off pieces of the dough with oiled hands and roll into 1-inch balls. 6. Roll each ball in granulated sugar and place the balls on a foil-lined or parchment-lined baking sheet. 7. Using a fork, press the balls slightly to make a criss-cross pattern- making the cookies roughly 1 1/2 inches. 8. Bake for 9-11minutes or until cookies are brown on the edges. 9. Let set for 5minutes, then remove to cooling racks to completely cool. Just some notes The milk was to keep the cookies from being so dry/crumbly (which I had read was a problem). It served it's purpose and didn't take away from the yumminess of the cookies! Flaxseed was added to add some nutritional aspect to the cookies (lots of good for you things in Flaxseed!). I rolled the cookie balls into sugar to add to the taste; they MADE these cookies!! In hindsight, I would have added 1/2 cup of chocolate chips... not enough chocolate taste for my liking, but still QUITE yummy! ENJOY!