Tag Archives: Gluten Free

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.

Ingredients

3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil

Direction

In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.

In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.

Preheat oven to 350 degrees.

Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.

Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.

Bake for 18 to 22 minutes, until golden brown.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Amazing Gluten Free Vanilla Cake

Amazing Gluten Free Vanilla Cake

We have played around with several recipes before landing on this one. It is moist and fluffy. The key is the combination of oil and sour cream as well as using 2 different gluten free flour blends.

Ingredients

1 1/4 cups Namaste Gluten Free Flour
1 cup Bob’s Red Mill 1-1 Gluten Free Flour
3 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 eggs
1/2 cup Grapeseed or Avocado Oil
1 T Vanilla Extract
1 tsp lemon juice
1/2 cup sour cream
1 cup Whole Milk

Directions

Preheat oven to 350 degrees. Grease 9X13 pan.

Combined the flours, baking powder and salt. Combined remaining in separate bowl.

Using a hand mixer whisk in 1/3 of wet ingredients to dry ingredients. Repeat twice and mix well.

Pour into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.

Store at room temperature with an airtight lid.

Serve with Butter Cream Frosting or Berries and Whipping Cream.

Peanut Butter Cookies (Plus Gluten Free Option)

Ingredients

1/2 cup Unsalted Butter
1 1/2 cup Creamy Peanut Butter
2 cups Packed Brown Sugar
4 Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Peanut Flour
1 cup Flour or Namaste Gluten Flour
1/2 cup Sugar (for rolling in)

Directions

Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.

Cream Cheese Crumb Cake

Cream Cheese Crumb Cake

I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.

Ingredients

8 oz Cream Cheese
4 oz Unsalted Butter
14 oz Bisquick (Gluten Free Bisquick)
4 oz Milk
16 oz Strawberry Cream Cream
2 oz Bisquick (Gluten Free Bisquick)

Directions

Preheat oven to 350 degrees.
Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture.
Bake for 20-30 minutes until lightly golden brown. 
Cut into 9 pieces. You may want to serve with a glaze.

Crumb Cake Steps
Crumb Cake Serving

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars
*optional food coloring
Whip together with mixer.

Simple Glaze

1 T Unsalted Butter
1 T Milk
1/2 tsp Vanilla
1 cup Powdered Sugar
*optional food coloring
Whip together with mixer

Gluten Free Cheddar Garlic Biscuits

Gluten Free Cheddar Garlic Biscuits

You won’t know these are gluten free. These cheesy biscuits are a family favorite.

Ingredients:

1 cup Tapioca Flour
1 cup Namaste Gluten Free Flour
1/4 tsp Salt
1/2 cup Crisco 
1 cup Sour Cream 
1T Baking Powder
1 1/4 cup Cheddar Cheese
1/4 tsp Johnny’s Garlic Salt 
1 tsp Water

Garlic Butter:

1 T Johnny’s Garlic Salt 
1/4 cup Melted butter 

Directions:

Preheat oven to 425. Cut shortening into dry ingredients. Stir in cheddar cheese.  Fold in sour cream and water.  Bake 14-17 minutes. while cooking make the garlic butter. Once out of the oven baste each of the biscuits evenly with garlic butter. Enjoy!

Over Night Wild Orange Coconut Chia Pudding

Over Night Wild Orange Coconut Chia Pudding

We enjoy this pudding for breakfast or a snack.

Ingredients

15 oz Can Coconut Milk
1/2 Cup Cocconut Milk
10-15 Drops doTerra Wild Orange Essential Oil
6 T Chia Seeds
6 T Shredded Coconut

Direction

In a glass, ceramic or metal bowl combined coconut milk and essential oil. Stir in chai seeds. Cover and place in the refrigerator over night. Divide into 2-4 serving and top with shredded coconut.

Over Night Wild Orange Coconut Chai Pudding

 

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves.

Double Peanut Butter M&M Cookies

This tasty cookies are gluten free!

Ingredients

16 oz Peanut Butter
4 Eggs
1 T Vanilla
2 tsp Baking Soda
1/2 tsp Salt
2 cups Peanut Flour
1 bag M&Ms Baking Bits

Directions

Preheat oven to 350 degrees. Cream together Peanut Butter and Eggs. Cream in vanilla and brown sugar. Stir in baking soda, salt, and peanut flour. Fold in M&Ms. Form into 1 inch balls. Place 2 inches apart on parchment lined cookie sheet. Slightly flatten with fork. Bake for 8-10 minutes until golden brown.

 

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

The perfect gluten free option for thanksgiving or any occasion.

Crust Ingredients

1/2 cup Softened Unsalted Butter
1/4 cup Coconut Sugar
1/4 cup Coconut Flour
1 cup Almond Flour

Crust Directions

Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.

Gluten Free Crust

 

Cream Ingredients

1 T Vanilla
1/4 cup Coconut Sugar
1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
24 oz Cream Cheese
16 oz Mascarpone Cheese
15 oz Pumpkin Puree
5 Eggs

Cream Directions

In a mixer, dissolve coconut sugar, pumpkin pie spice, cinnamon, and clove in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add pumpkin until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 – 60 minutes at 300 degrees until toothpick comes out clean. Allow to complete cool. Refrigerate for 2 or more hours before serving.
We served with whipping cream.

Gluten Free Pumpkin Cheesecake Filling

Pumpkin Cheesecake before bakingPumpkin Cheesecake right out of oven