Tag Archives: Gluten Free

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

Gluten Free Popover Pancakes

Gluten Free Popover Pancakes

Ingredients

1/2 cup Butter
8 Eggs
1 1/2 cup Milk (or Almond Milk)
1/2 cup Arrowroot
1 1/2 cups Tapioca Flour

Directions

Preheat oven to 400 degrees. Put melt butter 10 mins in 15×10 pan. In a blender mix eggs, milk, arrowroot, tapioca flour until smooth. Pour over butter and bake for 15 to 20 minutes until golden brown. Serve with syrup or powdered sugar.




Gluten Free Popover Pancakes

Gluten Free Pumpkin Pie

This Pumpkin Pie has a bold spice profile. Therefore I post a range for the cinnamon and pumpkin pie spice.

Crust Ingredients

1 3/4 Cups Rice Flour
1 Cup Tapioca Flour
1 T Sugar
3/4 Cup Butter
2 Egg Yolks (set whites aside for filling)
1/4 Cup Milk
1 tsp White Vinegar

Directions

In a mixing bowl combined flours and sugar. Cut cold butter into the flour with a fork until crumbly mixture forms. In a small mixing bowl beat egg yolks, milk and vinegar. Combined the two mixtures together. Knead it like bread dough. Cut dough in half and press into 2 pie large pie tins. Preheat oven to 400 degrees.

Gluten Free Pie Crust

Pie Filling Ingredients

29 oz Pure Pumpkin
2 cup Sugar
1 cup Milk
4 Eggs
2 Egg Whites
3 – 5 tsp Pumpkin Pie Spice
3 – 5 tsp Cinnamon

Directions

Combined pumpkin, sugar, milk and eggs. Stir in small amount of spices and add to achieve desired taste. Pour in to shells. Bake for 25-30 minutes until toothpick comes out clean.

Gluten Free Brownies

Gluten Free Fudge Brownies

This recipe was created for my daughter and friends who are gluten intolerant and have Celiac Disease.

Ingredients

12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
12 oz Semi Sweet Chocolate Chips
1 cup Heavy Whipping Cream

Directions

Preheat oven to 375 degrees.

In a microwave safe bowl melt 12 oz chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth. Chocolate and Butter

In a separate bowl, stir in sugars, salt, and vanilla. Whisk together the eggs and cocoa powder. Combined sugar mixture with egg mixture. Slowly combined in melted chocolate mixture until  smooth.Chocolate Delight

Line 13×9 or 12×12 can pan with parchment paper and lightly grease. Pour in batter.

Bake for 25-35 minutes until top is completely cooked.

While baking combined 12 oz chocolate chips and whipping cream in small pot over medium heat. Stir continuously until chocolate is completely melted and incorporated with the cream.

Once brownies are cooked, allow to cool for 10-15 minutes. Pour melted chocolate over top. Allow to cool for an additional 15-30 minutes. Refrigerate for 1 hour to completely set. Cut into 1 to 1 1/2 squares.

Gluten Free Brownie