I saw my name in print!

Well, it happened.

The Celiac newsletter that our Chapter puts out published my blog address! So that means one of two things......more readers stopping by my humble blog...........OR.............life going on as normal.

Let's hope that I have some readers!

I have been busy as of late, but with the added pressure of knowing that I will have my fellow Celiac sisters and brothers reading my latest contribution, I may have to update more often.

I will leave you pondering this question:

Would you eat a protein bar that you made yourself? With the knowledge of knowing without a shadow of a doubt that it is gluten free?

If you answered yes, then this recipe is for you:

PEANUT CRUNCH BARS

1 TBSP honey
1 TSP vanilla
1/2 cup cottage cheese (or ricotta)
1/2 TSP cinnamon
1/4 cup water
1/4 cup slivered almonds
1 cup almond butter or chunky all natural peanut butter
5 scoops of vanilla protein powder**
1/2 cup gf flour (I used garfava - for added yumminess)

Puree honey, vanilla, cottage cheese (or ricotta), cinnamon, and water together in a food processor. Then transfer all to a large bowl. Mix in peanut/almond butter.

Add protein powder, gf flour and mix well. Add water.

Line 9X9 dish with plastic wrap. Put mixture in dish and top with slivered almonds. Gently pat down the almonds so they are "stuck" to mixture. Chill overnight and then cut into bars (I did small bars, as they are filling)

**Hartland Gold, Sprouted, non GMO Brown Rice protein powder is gluten free, soy and lactose free. Each scoop contains 16g protein. Yummy in smoothies or pancakes if you are trying to add more protein in your diet.

Enjoy!