Recipes: Gluten Free, Dairy Free & More

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Paleo Breakfast Zucchini Pancakes Recipe

Start you morning with this Paleo nutritious recipes. Serve with bacon or ham with a side of fresh fruit. Top off with a tall glass of fresh fruit or vegetable juice to taste.

  • 1 medium size zucchini
  • 1 medium size green onion
  • 1 large egg or egg replacer
  • Sea Salt to taste
  • Pepper to taste
  • 2 1/2 tablespoons olive oil for frying

Prepare:

Grate zucchini into a small bowl.

Finely chop 1 green onion and mix with the zucchini.

Combine 1 large egg into the bowl and mix thoroughly adding salt and pepper to taste.

Spoon three mounds of the zucchini mixture into the pan and fry until lightly browned, pressing down to flatten. Flip when second side is browning.

Sweet Potato Pancakes

Source: Naturally Living Today

  • 1 cup cooked Sweet Potato (mashed)
  • 1 cup Coconut Flour
  • 6 Eggs (or egg substitute)
  • Nutmeg and Cinnamon to taste, about ½ teaspoon each
  • 1 tsp Vanilla
  • 1 ¼ tsp Baking Soda
  • ½ – ¾ tsp Sea Salt
  • 2 servings Stevia
  • 2 Tbsp Raw Almond Butter
  • 2.25 Cup Unsweetened Coconut or Almond Milk (if batter is too dry add more)
  • Ghee (clarified butter) for the pan

Combine all the dry ingredients and all the wet ingredients separate of one another, then slowly pour the wet into the dry, mixing well.

Over a low-medium heat, add a tablespoon of ghee to a 12” pan or onto a griddle, and roll the pan around, coating the entire cooking surface well.

Pour batter by 3-4” circles into the pan, cooking 2-3 pancakes at a time. Wait until the sides of the pancakes are bubbling and beginning to brown, then flip. (You’ll likely have to quickly scoot the spatula under each then flip, to keep them whole—working without gluten and its gluey nature can have its challenges!)

For each successive round of pancakes, add about ¾ teaspoon of ghee to season the pan

Cocoa Mole Kirbo Bars (Lara Bars)

Makes 2 bars

Ingredients:

  • 3 fresh Medjool dates, pitted
  • 1 Tbsp almonds, chopped
  • 1 Tbsp walnuts, chopped
  • 2 Tbsp unsweetened Cocoa Powder
  • 1 tsp ground cinnamon
  • 1 tsp chili powder

Directions

First, tear the dates into pieces and pulse in a food processor until it’s a thick, sticky paste. Add the rest of the ingredients, and pulse a few more times. Remove from the food processor using a spatula; you might need to smoosh the ball together with your hands to make sure everything is evenly combined.

Next, lay down a piece of wax paper about three inches across.

Divide the ball in half. Take one half, and roll it in your hands until it is a log shape, and lay it down on the wax paper.

Fold the paper tightly around the log.

Then, press on each side so that it becomes more of a rectangle shape. Repeat with the other half.

Finally, refrigerate for at least an hour before chowing down.

 

Cinnamon Roll Kirbo Bars (Lara Bars)

makes 2 bars

Ingredients

  • 3 Mejdool Dates
  • 1 Tbsp walnuts, chopped
  • 1 Tbsp almonds, chopped
  • 1 1/2 Tbsp golden raisins (regular raisins would be fine too), chopped
  • 1 Tbsp cashews, chopped
  • 1 tsp ground cinnamon

Directions

Same as above.

Mango Coconut Kirbo Bars (Lara Bars)

makes 2 bars

Ingredients

  • 2 Medjool dates
  • 2 Tbsp dried unsweetened mango, chopped
  • 1 1/2 Tbsp unsweetened flaked coconut
  • 2 Tbsp cashews, chopped
  • 1 tsp lime juice
  • 1/8 tsp lime zest

Directions

Same as above.

 

Pumpkin Cornbread

by Jules Gluten Free Flour

  • 1 egg (or egg substitute like 1 banana)
  • 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
  • 1/2 tsp. apple cider vinegar or lemon juice
  • 2/3 cup pumpkin purée
  • 1 cup Jules Gluten Free™ All-Purpose Flour [2]
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 Tbs. baking powder, gluten-free
  • 3/4 cup cornmeal (certified gluten free)
  • 1/3 cup granulated sugar or coconut palm sugar
  • 1 tsp. pumpkin pie spice
  • 2 Tbs. flaxseed meal (optional, but recommended!)

Preheat oven to 350° F static or 325° F convection.

Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.

 

Gluten-Free Gravy

Source: Nourishing Meals

Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a slightly larger pan (a 10 x 14-inch glass pyrex pan). I don’t have a special roasting pan because for one, I cook smaller turkeys, and two, good quality stainless steel roasters are expensive! And if you want nothing to do with cooking a turkey this year then check out my recipe for this vegetarian main dish: Butternut Squash Casserole with Sage and Shallots.

To create rich pan juices, place your rinsed bird in a glass baking pan (9 x 13-inch for chicken or 10 x 14-inch for turkey). Chop up a large onion and a few stalks of celery. Toss them with a few teaspoons of Herbamare. Fill the cavity of the chicken with the celery and onions. If you are cooking a turkey you can use your favorite gluten-free stuffing recipe. I use my Wild Rice Stuffing.

Place the remainder of the celery and onions around the bird in the bottom of the pan. Add plenty of sprigs of fresh herbs, such as rosemary, thyme, sage, and marjoram. Add a few chopped carrots and a whole head of garlic, cut in half cross-wise.

If you are cooking a turkey, I also like to add chunks of tart apples, such as Granny smith, under the turkey on the bottom of the pan. You can also layer fresh herbs under the turkey as well. Then, drizzle olive oil on top of the bird and generously season with Herbamare and black pepper. Sprinkle a few herbs on top if you wish.

Fill the bottom of the pan with about 2 cups of water for a chicken and closer to 3 cups for a turkey. This will keep the bird moist during the long cooking times.

When you are ready to cook the chicken or turkey, turn the oven to 475 degrees. Place the bird in the oven for 15 to 20 minutes at this temperature to seal in the juices. Then reduce the heat to 325 degrees and cook until done. About 2 hours for a 4 pound chicken. For turkey cooking times you can use this chart. Baste the turkey or chicken a few times throughout the cooking process.

Once the bird is done, remove it from the pan and place onto a board or large plate to carve. Let it rest for 10 to 15 minutes before carving to let the juices go back into the meat.

Place a fine mesh strainer over a 2-quart saucepan. Pour the pan juices, vegetables and all into the strainer. Use a large spoon to press the veggies into the strainer to get all the juices and flavors into the saucepan. Discard the veggies and herbs into your compost.

I usually just eye it and don’t measure. So if you don’t make gravy that often I would suggest pouring the pan juices into a 2 or 4-cup liquid glass measuring cup to see what you have. Add water or stock until you reach 1, 2, or 3 cups to get an even measurement if needed.

Use 1 tablespoon of sweet rice flour or arrowroot power per 1 cup of pan juices. I prefer using superfine sweet rice flour. This is what was used in the photos here. For a slightly thinner gravy use 1 tablespoon flour per 1.5 cups pan juices.

If you let the pan juices cool to room temp you can simply whisk the flour right in. If the pan juices are hot, then pour the flour into a small bowl and whisk in a little cold water to make a thin paste. Pour the paste into the saucepan with the pan juices and quickly whisk together. If you whisk in dry flour to hot liquid you will have lots of clumps.

Place the saucepan on the stove and turn heat to medium-high. Whisk the flour-paste and juices together until thickened, about 3 to 5 minutes. Season with Herbamare or sea salt if needed. Serve and enjoy!

 

Gluten-Free, Dairy-Free Creamy Coconut and Root Vegetable Stew

SERVES 6

This variation on classic salmon chowder can be made with salmon, if fish is tolerated, or with tofu. Turnips, rutabaga and sweet potato replace the traditional white potatoes, delivering higher nutritional value and flavor. Serve warm with a loaf of gluten-free bread.

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 medium fennel bulb, halved, cored and diced
  • 1 teaspoon salt, divided
  • 1 medium turnip, peeled and diced
  • 1 medium rutabaga, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1½ cups gluten-free, dairy- free vegetable broth
  • 1½ cups unsweetened coconut milk
  • ¼ teaspoon red pepper flakes
  • 12 ounces wild salmon or tofu, cut into ½-inch pieces
  • 2 tablespoons finely chopped parsley
  • ¼ teaspoon finely grated lemon zest

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel and ½ teaspoon salt. Cook until tender, about 5 minutes.

Add the turnips, rutabaga, sweet potato, vegetable broth, coconut milk, red pepper flakes and ½ teaspoon salt. Bring liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 10 minutes or until vegetables are tender.

Add the salmon or tofu. Cover the pot and cook for 3 minutes. Add the parsley and lemon zest. Stir and adjust seasoning, if needed.

 

Butternut Squash and Apple Soup

SERVES 6 TO 8

Apple adds a bit of tartness to this otherwise sweet soup. Its luscious, smooth texture contrasts with the crunch of parsnip chips and fried sage leaves.

  • 5 tablespoons olive oil, divided
  • 1 medium leek, white and tender green parts, diced
  • 2 cloves garlic, minced
  • 1 (3-pound) butternut squash, peeled, seeded and diced
  • 2 medium golden delicious apples, peeled, cored and diced
  • 1 medium russet potato, peeled and diced
  • 3 sprigs fresh thyme
  • 1 quart gluten-free, dairy-free chicken stock
  • ¾ cup apple juice
  • 1¼ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons sage leaves
  • 2 large parsnips, peeled and thinly sliced
  • Pumpkin oil, optional

In a large pot, heat 2 tablespoons olive oil. Cook the leeks and garlic over medium heat until tender but do not let them brown, about 3 minutes.

Add the squash, apples, potato, thyme, chicken stock, apple juice, salt and black pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and let the soup simmer for 20 minutes or until all vegetables are tender.

Puree the soup. Adjust seasonings, if needed.

 

Savory Sausage and Pear Stuffing

SERVES 15

Italian sausage, fresh herbs and pears form a winning flavor combination in this gluten-free dressing, a must for Thanksgiving. It’s also great with roast pork, chicken or wild game. If baked outside the turkey, it’s best when made the day before.

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 pound gluten-free sausage (mild Italian, chicken apple or turkey), casing removed
  • 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried sage
  • 2 teaspoons fresh thyme, finely chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup Italian flat-leaf parsley, chopped
  • 2 teaspoons salt, more to taste
  • ½ teaspoon pepper, more to taste
  • 6-7 cups cubed gluten-free bread
  • 1 cup gluten-free low-sodium chicken broth, pear juice or combination
  • 2 Bosc pears, cored and chopped
  • 1 egg, optional

Over medium heat in a large saucepan or stockpot, sauté olive oil and onions until translucent, about 5 minutes. Add celery and cook for another 5 minutes.

Add sausage, breaking it up into small, bite-size pieces, and cook until it browns. Add sage, thyme, basil, parsley, salt and pepper.

Add bread cubes to the pan. Then add chicken broth, pear juice or combination. Cook uncovered over low heat, stirring often until flavors combine, about 5 minutes.

Add chopped pears to the pan, stirring to combine with bread mixture. Remove from stove and let cool.

Transfer stuffing to a large baking dish, cover and place in the refrigerator for at least 2 hours.

About 2 hours before serving, remove stuffing from refrigerator and stir in egg, if desired, until well combined.

Cover stuffing and bake in 325°F preheated oven for 2 hours (alongside the turkey if there’s room). Baste stuffing periodically with turkey drippings. Remove cover for the last hour and let brown.

 

Curried Root Vegetables

Source: Nourishing Meals

This savory root vegetable dish can be adjusted to the number of people you are serving. If you are cooking only for one, two, or three, I suggest you cut this recipe in half. You can use canned or fresh tomatoes here. Also, make sure to cut all of your vegetables so they are about the same size, otherwise some will turn to mush while others may still be underdone at the end of cooking time. I imagine this recipe would also work in a slow cooker.

  • 2 to 4 tablespoons extra virgin olive oil or coconut oil
  • 1 teaspoon whole cumin seeds (optional)
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 4 teaspoons mild curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • pinch or two cayenne pepper
  • 2 to 3 teaspoons sea salt
  • 3 medium parsnips, peeled and cut into chunks
  • 3 large carrots, peeled and cut into chunks
  • 2 medium yams, peeled and cut into chunks
  • 6 small yellow or red potatoes, cut into chunks
  • 4 cups chopped fresh tomatoes
  • 2 cups water

In a cast iron dutch oven or 6-quart pot, heat the oil over medium heat. Add the cumin seeds if using and cook for about 30 to 60 seconds or until fragrant. Add the onions and saute for about 10 minutes until softened and beginning to change color. Add the spices and saute for another 60 seconds.

Next add the root vegetables and saute for a few minutes to coat with the spices and oil. Then add the tomatoes and water, partially cover pot with a lid, and simmer on medium heat, stirring occasionally for 25 to 30 minutes or until vegetables are tender. Cooking time will vary depending on what size you cut your vegetables.

Serve over quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week.

 

Balsamic Roasted Chicken with Figs and Sweet Onions

Source: Nourishing Meals

I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digest the meat proteins.

  • 1 whole organic chicken (about 4 pounds)
  • Herbamare and freshly ground black pepper
  • 1 large sweet Walla Walla onion, chopped
  • fresh figs
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • fresh rosemary sprigs

Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.

Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.

Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.

Add about ¼ cup of water to the bottom of the pan.

Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.

Pumpkin Custard

Source: Living Without Magazine

This luscious dessert is delicious served warm or chilled. It can be made ahead and stored in the refrigerator covered for up to three days.

  • 1½ cups unsweetened coconut milk (not lite)
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ cup maple syrup or your favorite sweetener
  • 1 tablespoon arrowroot
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, whisk together coconut milk, pumpkin puree, eggs, vanilla and maple syrup.

In a smaller bowl, whisk together arrowroot, cinnamon, ginger, nutmeg and salt. Slowly blend dry ingredients into pumpkin mixture, stirring until well combined.

Pour batter into lightly oiled ramekins, about ¾ cup for each ramekin. Place ramekins into a 9×13-inch baking dish and add enough warm water until it reaches halfway up the outsides of the ramekins.

Carefully place baking dish in preheated oven and bake for 50 minutes. When done, custard should be firm with lightly browned tops. Cool on wire rack.

Savory Sausage & Pear Stuffing

Source:  Living Without Magazine

SERVES 15

Italian sausage, fresh herbs and pears form a winning flavor combination in this gluten-free dressing, a must for Thanksgiving. It’s also great with roast pork, chicken or wild game. If baked outside the turkey, it’s best when made the day before.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 pound gluten-free sausage (mild Italian, chicken apple or turkey), casing removed
  • 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried sage
  • 2 teaspoons fresh thyme, finely chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup Italian flat-leaf parsley, chopped
  • 2 teaspoons salt, more to taste
  • ½ teaspoon pepper, more to taste
  • 6-7 cups cubed gluten-free bread
  • 1 cup gluten-free low-sodium chicken broth, pear juice or combination
  • 2 Bosc pears, cored and chopped
  • 1 egg, optional

Directions:

  1. Over medium heat in a large saucepan or stockpot, sauté olive oil and onions until translucent, about 5 minutes. Add celery and cook for another 5 minutes.
  2. Add sausage, breaking it up into small, bite-size pieces, and cook until it browns. Add sage, thyme, basil, parsley, salt and pepper.
  3. Add bread cubes to the pan. Then add chicken broth, pear juice or combination. Cook uncovered over low heat, stirring often until flavors combine, about 5 minutes.
  4. Add chopped pears to the pan, stirring to combine with bread mixture. Remove from stove and let cool.
  5. Transfer stuffing to a large baking dish, cover and place in the refrigerator for at least 2 hours.
  6. About 2 hours before serving, remove stuffing from refrigerator and stir in egg, if desired, until well combined.
  7. Cover stuffing and bake in 325°F preheated oven for 2 hours (alongside the turkey if there’s room). Baste stuffing periodically with turkey drippings. Remove cover for the last hour and let brown.

 

Pear Ginger Cranberry Relish

Source: Living Without Magazine

Cranberries, pears and warm spices make this dish memorable. It can be made three days in advance.

Ingredients:

  • 1 (10 ounce) package fresh or frozen cranberries
  • ? cup packed brown sugar or honey
  • ? cup lemon juice or lime juice
  • 1 2/3 cups water
  • 1 tablespoon lemon or lime peel, finely grated
  • 2 pears, cored and cubed
  • 1 teaspoon finely grated fresh ginger or ¼ teaspoon ginger powder
  • 2 cinnamon sticks
  • ¼ teaspoon allspice
  • ¼ teaspoon salt

Directions:

  1. Mix all ingredients together in a medium-size saucepan.
  2. Heat pan uncovered over medium-low heat. Simmer for 20 to 30 minutes until mixture thickens.
  3. Refrigerate at least 1 hour before serving to heighten flavors.

Gluten Free Pumpkin Muffins

Source:  Glugle Gluten Free

Dry Ingredients:

  • 2 cups Almond Flour (Honeyville)
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 2 tbsps Pumpkin Pie Spice

Wet Ingredients:

  • 1 cup Pumpkin Puree
  • 3 Eggs
  • ¼ cup Grapeseed Oil
  • ½ cup Agave Nectar
  • 1 cup Chopped Nuts (optional)

Directions:

  1. Preheat oven to 350° F.
  2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
  3. Mix wet ingredients together in large bowl.
  4. Add the dry ingredients to the wet ingredient bowl.
  5. Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
  6. Bake for 22 – 24 minutes. Check with toothpick for doneness.

 

Gluten-Free/Dairy-Free No Bake Cookies

Source: Gluggle Gluten Free

Ingredients:

  • 4 tbsp Earth Balance Buttery Spread
  • 1/2 cup Hazelnut Milk (You could use any nut milk.)
  • 1/2 cup Agave Nectar
  • 1/2 oz. Unsweetened Chocolate Bar (I used Scharffen Berger. Regular dark chocolate bar should work fine.)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Vanilla Stevia
  • 4 tbsp Peanut Butter (You can use Sunbutter.)
  • 3 cups Gluten-Free Oats

Directions:

  1. Place parchment paper on a cookie sheet.
  2. Place Oats in a large bowl.
  3. In a pan, melt Earth Balance, Hazelnut Milk, Agave Nectar, Chocolate, Vanilla Extract and Vanilla Stevia together. Boil for one minute.
  4. Add the mixture to the oats and stir until it’s all mixed together.
  5. Form balls/globs ( I remember them being in globs.) about one inch in diameter and place onto the parchment covered cookie sheet.
  6. Place in the fridge to set for a couple of hours, if you can wait that long.
  7. Should make about 20 or so cookies. Depends on how big you make them. You don’t have to spread them out on the cookie sheet, so you should be able to fit them all on one.

 

Gluten Free Pumpkin Honey Spice Cookies

Source: Adventures Of A Gluten Free Mom

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

  • 2 cups Gluten-Free Flour Blend* (I used Better Batter)
  • 1 Tbs. Pumpkin Pie Spice
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Guar Gum (omit if using a gluten-free all-purpose flour blend that contains either xanthan or guar gum)
  • 1/2 tsp. Salt
  • 3/4 cup Honey
  • 1/2 cup Butter, softened (or your favorite dairy-free alternative)
  • 1 cup Pumpkin Purée
  • 1 large Egg (for egg-free: try 1/4 cup applesauce + 1/2 tsp. baking powder)
  • 1 cup chopped Pecans
  • 2/3 cup Dried Cranberries

Directions:

  1. Heat oven to 350°F.
  2. Grease or line with parchment paper 3 cookie sheets.
  3. In a bowl, whisk together dry ingredients.
  4. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries.
  5. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them.
  6. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Makes about 3 dozen cookies

*Use a store-bought blend or make your own blend by combining equal parts white rice flour, tapioca starch, and potato starch or cornstarch.

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium; 16 g carbohydrate; 1 g fiber; 1 g protein

Heidi’s Variations:

  • Pumpkin Honey Spice Cookies with Dairy-Free Cream Cheese Frosting: omit pecans and dried cranberries, top with dairy-free cream cheese frosting.
  • Pumpkin Honey Spice Cookies with Chocolate Chips: omit pecans and dried cranberries, add 1 2/3 cups chocolate chips (or do half chocolate chips and half pecans).