Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts

Monday, September 30, 2019

Maple Pecan Crispy Cookies

It's officially fall! I'm in the mood to bake all sorts of comforting foods that I probably shouldn't be eating. Be that as it may, I will enjoy the process and the sharing of my creations. I was inspired by this recipe but I cannot say what these taste like. I have taken her recipe and have adapted it to be Gluten free and a bit healthier with fiber and more protein. So if you like traditional cookies and don't have access to the ingredients listed I would give her recipe a try!


Wet Ingredients
1 stick of softened butter
1/3 cup coconut oil, not melted
2 tablespoons avocado oil or neutral tasting oil
1 cup brown sugar
1/2 cup coconut sugar
1/3 cup Maple syrup
1 tsp vanilla extract
1 tsp maple syrup extract
1 egg

Dry Ingredients
2 cups Bob's Redmill 1 to 1 GF Flour
1/2 cup almond flour
1/2 cup P and G gold GF wholegrain flour
2 tsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt, use less if its pink salt

Sugar for the tops
1 1/2 cups of chopped dry unsalted toasted pecans (Trader Joes)

Using a mixer, Mix Butter, oils, and sugar. Add Maple Syrup and vanilla, and egg. In another bowl Mix together all dry ingredients. Slowly add dry ingredients to wet. Add Pecans and Mix. Refrigerate for an hour give or take.

Line a baking sheet with Parchment paper. Scoop out little balls, about a small golf ball size. Using bottom of cup, press one cookie down to get cup sticky and dip in sugar. Press all cookies repeating the sugar dip for each cookie -or you could just sprinkle the tops but I wanted flat cookies. :)

Bake at 375 for 10-12 minutes

Friday, May 3, 2019

Blueberry Bundt & Blueberry loaf

Preheat oven 425, you will need to reduce to 375 once you put them in.

Dry Ingredients
4 Cups Flour
(This is what I do to make it healthier -3/4 cup blanched almond meal, 3/4 cup Gluten free PG wholegrain flour, 2.5 cups Bobs Redmill Gluten free 1 to 1)
1 tsp pink salt
4 tsp baking powder

Wet Ingredients
1 cup avocado oil
4 eggs
1.5 cups sugar
1 cup plain yogurt (Reg or Greek ok, I prefer some fat 2% or whole)
1.5 cups sugar

3 cups blueberries, or berries of choice

Mix Dry ingredients in a bowl. Mix wet ingredients in another. Combine dry to wet. Add blueberries

Prepare pans by greasing each cups with butter and sprinkle lightly with sugar. 
Fill each pan about 1/2 to 3/4

Once pans are filled, sprinkle with sugar on top, very important! :) put in oven. If your oven is big enough bake both. If not, I bake my Bundt in the oven and my loaf in the toaster oven.


Bake for 35 to 45 min, golden brown. Remove from oven, let cool, dust with powdered sugar

Same recipe can be used for blueberry muffins, make about 22 using a #12 scoop

Thursday, March 1, 2018

Almond Apricot Scones

Saturday, June 3, 2017

Saturday Morning Baking Adventure

Gluten Free Cranberry Orange Breakfast cake with Almond

 This recipe makes 1 Loaf and 1 Bunt Cake,
(all ingredients assume to be gluten free)

Preheat oven to 350 Degrees

3 cups GF Baking Flour (I use Bob's Redmill 1 to 1 Baking Flour, you can buy it on Amazon)
1 Cup Almond flour (blanched, I buy this at Costco)
4 tsp baking powder
1 tsp salt
1/2 cup GF Oats ( Trader Joes)
4 tsp orange zest (I use Penzeys)
1/2 cup hot water
2 sticks melted salted butter
1 cup plain yogurt (I use whole milk, Mountain High)
4 eggs
2 cups white sugar plus enough to sprinkle bottoms of pans ( I use evaporated Cane Sugar)
4 tsp Almond extract
1 cup dried cranberries
1/2 cup raw sliced almonds
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for dusting after baked and cooled

Soak orange peel in 1/2 cup hot water

Flours, oats, salt, baking powder, and spices all together in bowl

Melted Butter, Yogurt, eggs, sugar, almond extract, and orange peel w/water mixture

Combine wet and dry ingredients do not over mix.
Add cranberries and sliced almonds.

Grease the bottoms of your pans with butter or oil, sprinkle with sugar. Fills pans about 1/2 way

Bake at 350 until golden brown, top should be 1/2 way to 3/4 golden brown. Approximately 45 min

Let cool 10-15 min, then remove from pans and continue to cool on cooling rack

Dust with powdered sugar

GF = Gluten Free

Gluten free banana bread w/ walnuts, makes 2 loaves

mash 5 medium Naners set aside Wet Ingredients: 4 eggs 1 cup avocado oil ( or neutral tasting oil) 1 cup whole milk plain yogurt 1 ...