Gluten Free Orange Chicken Recipe

Chinese Orange Chicken in the Crock Pot

Ingredients:

• 1 – 2 pounds Chicken, cut into bite size pieces
• 1/2 cup allergy-friendly Biscuit or Pancake Mix (flour will work too if it’s all you have)
• Palm Shortening or Canola Oil
  
• 6 oz Frozen Pulp-Free Orange Juice Concentrate, thawed
• 4 Tbsp Brown Sugar
• 1 tsp Balsamic Vinegar
• 3 Tbsp Ketchup
• 2 tsp Salt
• 1/2 tsp Ginger
• 1 pinch Red Pepper Flakes (optional)

Directions:

1. Toss the chicken with the pancake mix in a large bowl or ziplock. Shake off excess flour.
2. Heat the palm shortening in a large skillet and lightly brown the chicken on all sides. Don’t cook the chicken through, just seal in the juices.
3. Toss the browned chicken in the crockpot.
4. Combine remaining ingredients in a small bowl. Taste and add more sugar if you wish.
5. Pour sauce over chicken. Cover and cook on low 6 hours or high 3-4 hours.
6. Halfway through the cooking, if it looks like all the juices have ran out in the crock pot, add a few Tbsp of Sesame Oil, Gluten Free Soy Sauce, and water (mixed together) and stir in with the chicken.
   
7. Serve over jasmine rice. Sprinkle with sesame seeds or green onions (optional).
   

Gluten Free Peanut Butter Cookies

GF Peanut Butter Cookie Recipe

Ingredients:

• 1 cup white sugar
• 1 cup creamy or crunchy peanut butter (Substitute Sunbutter if you can't have peanuts)
• 1 egg

Directions:

1. Preheat oven to 350.
2. Put all in bowl. Beat by hand, or mixer, until completely combined.
3. Drop by teaspoon full on ungreased cookie sheet, 1" apart.
4. Press tops with the tines of a fork (spray fork with cooking spray first to prevent sticking). Bake in oven for approximately 10-12 minutes. Tops will be soft to touch so don't over bake.
5. Take off sheet and put on cookie rack to cool. Enjoy!!!