This 2 ingredient dish is so good I managed to eat the whole thing in one day! I made it for lunch but then came back and had more for a snack and more at dinner! The tofu was perfectly roasted outside & soft inside and the fig sauce caramelized in the oven. You can use any barbeque sauce you like but this is my absolute favorite, it’s sweet, tangy and great on any kind of grilled protein! If you want to try this recipe as I made it AND support my blog checkout the link to Stonewall Kitchen on my page. It’s my favorite specialty foods brand (I was at their charity pancake breakfast this morning!). Their products are healthy, well made, and creative!
Gluten free baking can be a real challenge- the ingredients can be hard to find and don’t act the same as flour. Not the case with these easy, delicious, lightened up cookies! The only specialty ingredient here is gluten free oats which are available in most regular shopping centers (I use Bob’s Red Mill) brand. If you’re not gluten free go ahead and use regular old instant oats (that will actually lower the calories a bit as well). These cookies come out 3-4 inches in diameter, it is REALLY important to let them cool before tucking away in Tupperware or serving. They come out of the oven soft in the middle but will set and harden if you let them cool before moving them!
**Just to be clear: the recipe says 2.75 cups gluten free oats, not 275! haha :)
You can use whatever extras you like with the base recipe, I’m not a raisin fan and love chocolate chips so I made these chocolate chip oatmeal cookies but almonds, cranberries, dried cherries, white chocolate, they’re all great!