Categotry Archives: Dessert

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Gluten Free Pumpkin Roll

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Pumpkin RollPumpkin Roll

Preheat oven to 350°
6 oz pumpkin puree
2 eggs, beaten
¾ cup sugar
½ teaspoon vanilla
6 Tablespoons oil
½ cup milk

1 ¼ cup GF White Flour
½ teaspoon xanthan gum
1 ½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon fresh nutmeg

Filling:

1 -8 oz package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Large tea towel or flour sack type towel, as large as your jelly roll pan.
Powdered sugar

Line a jelly roll pan (a cookie sheet with rims) with parchment, lightly grease parchment.
Lay the towel out and sprinkle with powdered sugar, generously.
Combine dry ingredients in bowl and whisk together.  Set aside.

In a large mixing bowl beat eggs until light yellow and frothy, add sugar and beat again until light and frothy again, maybe 5 minutes.  Add vanilla, oil and milk mix on low until combined and then fold in pumpkin.

Stir in the dry ingredients until completely incorporated into the batter.

Pour into prepared pan.  Bake 10-15 minutes.  DO NOT over bake, as this will make it difficult to roll.  As soon as you take it out of the oven turn the cake out onto the tea towel sprinkled with powdered sugar.  Then roll up the cake starting at the shorter side.  You will actually be rolling the towel into the cake.  Let it cool completely.

While the cake cools you can make the filling.  Combine all the filling ingredients in a medium mixing bowl and mix well until very smooth and creamy.

Once the cake is cool carefully unroll, it.  It may be kind of sticky and messy, but it will be fine once you fill it and re-roll.  Spread the filling onto the unrolled cake don’t go all the way to the edges, though, leave about ½ inch around the edges. After you spread the filling on then you re-roll the cake, I usually cut the ends off so it looks more uniform, but this is optional, put the cake on a plate or platter and sprinkle with the powdered sugar.  Keep in fridge.  I like to let mine sit out for 10-15 minutes before so the filling is creamy instead of firm.  Also, you might want to sprinkle with powdered sugar again if it all soaked in.

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Protein Power Balls (GF, Nut Free, Paleo, DF)

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Even thought I’m trying to stick with a primarily Paleo diet, I still want to eat treats and I need/want them to be healthy or at least healthier.  My mom (she’s the best) got me some of these Paleo Power Balls, they were ok, a little dry and pretty expensive, there are only TWO balls in each bag!!!  Wow!!  I said I think I could make them myself and I did.

 

 

Orange Cranberry Protein Power Balls
Orange Cranberry Protein Power Balls

 

My mom did a recipe detailer and she said that it comes out to about 77 calories per ball.

 

1 cup coconut butter/coconut manna
3/4 cup unsweetened, shredded coconut
4 Tablespoons Collagen Powder
1 teaspoon Beef Gelatin (it is flavorless)
3 Tablespoons Craisins (this keeps it from being AIP and probably not totally Paleo because of the added sugar)
Good pinch of sea salt

1 Tablespoon coconut oil
2 Tablespoons orange juice

Water or more OJ if needed

 

I measured the coconut and then I processed in my magic bullet because I wanted it to be fine.  I also processed the craisins, but be careful if you go too far they will start to make a paste, just pulse to desired size, I did mine maybe to rice size or a bit smaller.

Combine in a bowl the processed coconut, craisins, collagen, gelatin, orange zest and salt.  Stir to combine, you might need to kind of knead it a bit with your hand to get it all really combined.  Add in coconut butter, stir/mash around to get incorporated, then stir in the coconut oil and OJ.  Stir and mash around until it is all combined.  The consistency should be similar to cookie dough.

I used this scoop to make the balls and this recipe yielded about 25 power balls.

They will be a little soft but will firm up a bit as they sit.  I like them room temperature but you could put them in the fridge or freezer too, the colder they are the harder/firmer they will be due to the coconut in them.

I made these with bottled OJ and no zest because I didn’t have any oranges on hand and the zest really kicks it up.

If you have a similar or another paleo, nut free protein ball recipe leave a comment and share it!

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Gluten Free Banana Bread

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imageWe went to visit friends a while back and she was in the middle of making banana bread.  Now, I don’t like bananas at all.  I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon!  But I thought that banana bread smelled so good, it didn’t smell like bananas at all.  This was a gluten recipe so I didn’t eat any.  But, my daughter at some and she said it was fabulous.  My friend said it was from the Pioneer Woman’s recipe.  So I immediately looked it up and converted the recipe to GF.  She had baked hers in a large bundt pan.  I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below.  I think you can use whatever pans you have, if you don’t have a large bundt pan.

 

Preheat oven to 350°
Grease and flour baking pans

2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
4 eggs
1 1/2 cups mashed ripe bananas

4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon

 

Cream butter and sugar.  Add eggs, one at a time.  Mix well after each.  Add mashed banana, beat well.

Combine dry ingredients mix in alternately with sour cream.

Pour into pan and bake.  If you’re using the large pan about 70 minutes.  I used the mini and did it for 30 minutes and then checked for doneness.

Invert on a cooling rack and allow to cool slightly.

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Gluten Free Skillet Cookie

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This was so good.  I cooked this on the grill but it can be done in the oven too.

Preheat oven to 350 degrees F or fire up the grill to high.

6 Tablespoons softened butter
1/2 cup sugar
1/2 cup brown sugar, packed

1 large egg
1 1/2 teaspoons vanilla extract

1 cup Mock Better Batter
1
/2 teaspoon baking soda
1/2 teaspoon salt

1 cup chocolate chips (I used semi sweet, but whatever you have on hand)

With a hand mixer cream together the butter and sugars, until creamy.

Add egg and vanilla.  Mix well.

Add flour baking soda and salt.  Mix again until well blended.

Stir in chocolate chips.

Spread into 10 inch cast iron skillet.

Bake 10-15 minutes.

On the grill: lower heat just a bit and bake 10-15 minutes.

 

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Gluten Free Chocolate Dipped Stuffed Pretzels

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sunbutter stuffed pretzels in chocolate

 

This is a no-recipe recipe.  I haven’t been able to eat peanut butter in years.  I’ve never really been a big fan of sun butter and I can’t eat tree nuts…..Well, I found these honey roasted sunflower kernels at my local Kroger.  One of the best things about these, besides being so tasty, is that their Allergen Statement is: This product is made in a nut free facility. No cross contamination with peanuts, soy nuts or tree nuts has occurred.  I decided that I would make them into seed butter.  With a food processor and a little oil these turn into a fabulous butter.

So for the ingredients:

Seed or nut butter of your choice
GF  pretzel twists (I get mine at Aldi)
Melted Chocolate (I used dark chocolate chips)

Cookie sheet with wax paper

Smear butter on one pretzel, press another atop it, dip in melted chocolate and place on prepared pan.  Chill in fridge if you’re in a hurry and I know I was.

That’s it!  So good.

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Gluten Free Neapolitan Cake

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imageOn one of our trips to the library I saw this book, “Layered“,  on the display and grabbed it.  Even if we never made anything out of it I knew it’d be fun to look at with my daughter.  But, of course we saw several recipes we’d like to try.  This is one of them.  Of course, I converted it to GF and made it my own a bit, but we got the idea from this cookbook.  My youngest chose this as his birthday cake.

2 – layers of White Cake

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2 – layers of Chocolate Cake

I used Mock Better Batter for this cake and didn't love it. The chocolate chunks just sat on top. This is not usual in my original recipe
I used Mock Better Batter for this cake and didn’t love it. The chocolate chunks just sat on top. This is not usual in my original recipe…flour blends matter

Strawberry Preserves
Buttercream Frosting
Chocolate Ganache
Strawberries dipped in chocolate – melt chocolate chips – I used about a cup and then dipped the strawberries in and let them set up on wax paper.

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You can find the recipe for chocolate cake and ganache in this post.  The white cake in this post.

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Gluten Free White Cake

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I usually just make yellow cake, because I’d never converted a white cake recipe to gluten free.  But, since my youngest picked a Neapolitan Cake for his birthday, I decided to convert an old favorite and see how it will turn out.  I was very excited about the batter.  It was smooth and creamy and cooked up beautifully.

The lighting isn't the best in this picture, but the batter looked so good
The lighting isn’t the best in this picture, but the batter looked so good

Preheat oven to 350 degrees F
Prepare pan (2 – 9 inch rounds or 1-13 X 9 inch) spray with cooking spray and parchment OR grease and flour the pans

2 cups GF White Flour
1/2 teaspoon xanthan
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup shortening

2 teaspoon vanilla
4 egg whites

In a large mixer bowl (I use my Kitchen Aid with paddle) combine flour, xanthan, sugar, baking powder, salt, milk and shortening.  Start mixing, it will be clumpy and not look great, but keep mixing and it will start coming together and get smoother.  Once it’s creamy add in vanilla and egg whites.  Mix until it is velvety and creamy.

Divide into pans.

Bake 20-30 minutes.

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Gluten Free Coconut Oatmeal Cookies

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These cookies were inspired by a recipe I saw on pinterest.  I thought they looked delicious but would also be a recipe my daughter could make on her own.  I gave them a trial run to see if she’d be able to do it and she can, so this was a double win!

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As you can see I dipped the bottom in chocolate. This was a later addition.  The cookies didn’t hold together as well as I would’ve like, so I thought I’d see if the chocolate would help with that.  It did, a bit.  They needed a longer baking time than I I did.  But, since it was my first time I went with the stated time.

Preheat oven to 325°  F
Line cookie sheets with parchment

1/2 cup melted or very soft coconut oil
1/3 cup sucanat (you can use regular sugar if you’d like)
1 egg, beaten

2 cups GF rolled oats
1 1/2 cups sweetened coconut flakes

Stir the coconut oil, sucanat and egg together.  Let sit til the sucanat melts.  10 minutes or so.

Stir in oats and coconut.

I used a 2 Tablespoon scoop to put these on the sheets, I lightly packed the scoop, dropped them on sheet and then I lightly pressed them down.

Bake 15-17 minutes.  You MUST leave them to cool on the sheets until completely cool, otherwise they will fall apart.

 

Optional stir ins (these obviously ruin the 5 or less status, but it’s worth it!!):  mini chocolate chips, nuts, seeds, dried fruit.

You can also melt chocolate and dip the bottoms after they have cooled if you like.

 

You can find other 5 ingredient or less recipes here.

 

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Gluten Free Jam and Cheese Danish

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IMG_0405I converted this recipe from Living magazine.  It looked so delicious when I saw it and I knew that I had to convert it.  I fancied it down a bit from their version.  It was a big hit with everyone who ate it.  The dough seems really versatile, too.  It was very soft and pliable.  I think you could form this into individual danishes instead of a 9X13 pan.  This is definitely a make again.  You could switch up the jelly to whatever flavor of jam you’d like.  I used raspberry jam this time.

This is a bit of a lengthy process, you have to let the dough rise for an hour before you press into pan and, typically, you’d let it rise again.  Plus the cooling time which I suggest you do at least for a bit so the jelly has time to set up a bit.  I did a second rise because the dough was cold, but since this is gluten free and you don’t need to activate the gluten,  if I made it on the morning of I would only do one rise.  I made mine the night before.  It did make the dough harder to form though.  I was trying to make the morning process a little less lengthy.

 

Dough/Danish:

3/4 cup whole milk
1/4 cup sucanat OR sugar
1 stick butter, chunked
1 teaspoon sea salt

2 1/4 teaspoons yeast
2 large eggs (plus 1 more egg with divided use later)
1/2 teaspoon vanilla

3 1/2 cups GF White Flour
2 teaspoons xanthan gum

 

Filling:

6 oz cream cheese, softened
3 Tablespoons sugar
1 Tablespoon cornstarch
1 egg yolk (save egg white for an egg wash for dough)
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon sea salt
3/4 cup jam (I used raspberry)

Topping:

1/4 cup fine cornmeal
1 Tablespoon cornstarch
2 Tablespoons brown sugar
pinch of salt
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter, chunked

Glaze:

1/4 cup powdered sugar
1-1 1/2 teaspoons lemon juice

 

Dough:  Heat milk, sucanat/sugar, butter and salt over medium heat, stir til butter melts and sugar dissolves.  Transfer to mixer bowl and cool to 110 degrees. Once cool whisk in yeast, then add eggs and vanilla.  Add flour til sticky dough forms.  Add more til smooth but still slightly sticky.  Form into ball and place in a greased/buttered bowl.  Cover and let rise 1 hour OR 12 hours in fridge.

Grease/butter 9/x13 baking dish.  After dough has risen, press into baking dish with dough about 1/2 inch up the sides. (Cover and let rise 30-45 minutes if cold from fridge.  If not you can skip this step.)

Topping:  Combine all ingredients EXCEPT butter, stir to combine then cut the butter into dry ingredients.  Chill in fridge until ready to put on danish.

Filling: Cream the cream cheese and sugar.  Add cornstarch, lemon zest, lemon juice, salt and egg yolk.  Once dough has risen spread the cream cheese filling over the dough.  Then spread lightly the jam over the cream cheese filling.  Brush dough edges with egg white Sprinkle topping evenly over the filling.

Bake about 25 minutes.  The jelly will still be a little soupy.  Let cool about an hour.  I cheated and cut it pretty much right away.  But, the jelly was a little runny, we had waited so long and were all so anxious to eat!!  If you put the glaze on while it’s hot it will mostly melt into danish.  If you wait til it cools it will set up white and pretty after you drizzle it over it.

Glaze: Mix powdered sugar and lemon juice together until smooth.  Drizzle over cooled danish.

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I only put the glaze on part of it because it was still hot.
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Chocolates (Gluten Free/Grain Free/Dairy Free/Refined Sugar Free)

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Homemade Chocolates
Homemade Chocolates

These are super simple and delicious!  Maybe a bit too easy….you can whip up a batch in less than 10 min and be eating them about 5-10 minutes after that.  Seriously.

I use these molds or these molds for filled chocolates to make them, but you could use ice cube trays or even a wax paper lined cookie sheet (you want it to fit in freezer though).  I set my mold on a cutting board or the like so that I can stick it in freezer easily.

2/3 cup coconut oil
1/3 cup 100% pure maple syrup
pinch of salt1/2 cup cocoa powder

Melt the coconut oil and syrup.  I do this on the stove top.  Then add cocoa powder and salt, stir well.  Make sure it’s mixed together well.

Fill your molds.  Stir mixture before filling each cavity, otherwise the mixture may separate and your chocolates won’t turn out.

Filling Homemade Chocolate Molds
Filling Homemade Chocolate Molds

 

 

 

 

 

 

 

 

 

If you want to have filled chocolates you fill your mold about 1/3 full, freeze for 5 minutes, add filling and top with more chocolate.  I’ve filled mine with DF “caramel”  (I still need to add the recipe) and with toasted coconut butter, which tastes a little like peanut butter to me, but then I have been off peanuts for about 6 years…. you could also use regular caramel, peanut butter or whatever!!

You could also use this to make your own chocolate covered ice cream bars or use as magic shell.

The two downfalls: 1. are they are so good you might make yourself sick eating them and you do have to keep them in the freezer.  2. Since they are made with coconut oil (liquifies at above 76°) you have to keep in fridge or freezer.

I’d love to hear about and see pictures if you decide to give these a go!

 

Inside of toasted coconut butter filled chocolate
Inside of toasted coconut butter filled chocolate

 

 

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