Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

This is a variation. We had them at the first Cooking Forum Camp, they were brought by Julie. I have been a hero every time I have brought them as an appetizer. To everyone's amazement, they aren't greasy. The trick is to put them a ZipLoc in the refrigerator and keep turning the bag for at least a day. Herbed Cheese and Cracker Bits Julie from Cooking Forum 2 packages of Ritz Bits cheese crackers (the round mini-sandwich crackers but not peanut butter) 1/2 C. corn oil 1 (1 oz.) package of powdered Hidden Valley Ranch (original) 1 heaping T. Dry Dill Weed 1 t. garlic powder 1/2 t. celery salt Place crackers in a reseal able bag. In a measuring cup mix oil, salad dressing mix, dill, garlic and celery salt. Pour this mixture over crackers, turning to coat. Refrigerate for 24 hours turning bag several times to redistribute oil mixture. Let crackers come to room temperature before serving. Store leftovers in the refrigerator. They last awhile--if you have any leftovers!

This is a dessert rather than a cookie recipe but it's full of fruit and fiber. It's originally a low sugar diet recipe but you can use real sugar and butter in place of the substitutes that I used, although it's healthier in the original version. It's really good! PLUM CRUMBLE 750 grams (1 1/3 lbs) plums, halved 1 TBS sugar substitute 1 TBS cornflour 1/2 teasp ground ginger 1/2 teasp ground cinnamon TOPPING: 2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats) 1/2 cup (60 grams) or (2.5 oz) wholemeal flour * 8 TBS sugar substitute 1/4 cup (30 grams) or (1 oz) chopped almonds or pecans 4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated** 1 teasp grated orange zest 1/2 teasp ground cinnamon 1/4 teasp ground cardamom 1. Preheat the oven to 350F. 2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate 3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl. Using your fingers, rub the ingredients together until the mixture forms a crumbly dough. 4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling. Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook My Comments: *whole wheat flour including the bran. ** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter. I am using wholegrain spelt flour at the moment for baking  it contains the bran. This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg. When halved they sat cut side upwards in rows in a casserole dish. I used Becel margarine, thinking it was a good diet choice but afterwards noticed  printed in German in very small letters - that it was not recommended for use in baking. Oh well IÂll just find another brand for next time. of a no-fat no-sugar fruit yoghurt over top. SharonCb