This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for. Ingredients:-2 sticks (1 cup) butter, room temp-2 cups sugar-4 eggs-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)-1/4 tsp baking soda-1/4 tsp …
I love filling these grain free thumbprint cookies with the curd from my Lemon Curd Almond Tart. Makes 8 cookies Ingredients:-1 cup almond flour-1 tbsp coconut flour-1 tsp baking powder-2 tbsp maple syrup or honey-1/2 stick butter, softened (use vegan butter to make these vegan)-Pinch …
We make a very similar treat to these vegan no-bake coconut chocolate bars as one of our regular vegan options at the bakery I bake at in Nashville – Baked on 8th. They are so delicious and never stay on the shelf for long! They’re great because they fit so many dietary restrictions (gluten free, dairy free, vegan!).
I often make these no-bake bars and keep them in my freezer for a nightly snack.
Servings: 9ish
Crust layer:
-1.5 cup gluten free rolled oats
-1/2 cup almond or coconut flour
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-Pinch of salt
Coconut layer:
-2 cup unsweetened coconut flakes
-1/2 cup coconut milk (full fat from can)
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-1/2 tsp almond extract (you can use vanilla extract if you’d like, but the almond extract is what gives it such a unique and awesome flavor!)
Chocolate layer:
-1/4 cup coconut oil, melted
-1/4 cup maple syrup
-1/4 cup special dark cocoa powder
1. Blitz the ingredients for the crust layer in a food processor and smooth out into bottom of a parchment lined 8×8 pan with some of the parchment hanging over the sides so you can pull it out of the pan later.
2. Do the same with the coconut layer and spread on top of crust layer.
3. Heat the coconut oil and maple syrup in the microwave for 45 seconds or on the stove until warmed. Stir in the cocoa powder until fully mixed and incorporated (may take about a minute or two of stirring/whisking to fully mix everything together). Pour over coconut layer.
4. Place in the fridge or freezer for 2-3 hours or until set. Pull out of the pan and cut into squares or strips. Store in the fridge or freezer in a sealed container.
These almond butter cherry blondies are truly incredible. They use a lot of almond butter which is not ideal – I apologize for that – but they are so good it’s worth it. Servings: 8-12, depending on how you cut them This recipe is easily …
My first interaction with a hot fruit dish was my grandmother’s peach cobbler. I hated peaches, I hated hot fruit, and I knew I wouldn’t like it. She forced me to eat it and I threw it up like a drama queen. Nearly 20 years …
This gluten free banana bread recipe is flavorful and dense. It’s not dry at all! It could be considered “healthy-ish” because it calls for unrefined sugar, but cane sugar works just as well here.
The chocolate ganache on top of this banana bread is optional but divine.
Servings: 1 loaf of bread
-1/2 cup coconut sugar (or sub regular sugar)
-1 stick of unsalted butter, softened
-2 eggs
-1 tsp vanilla extract
-2 medium to large overripe bananas, mashed with a fork
-2 tbsp milk of choice (I use almond)
-1 cup GF all purpose flour
-1 cup oat flour*
-1 tsp baking soda
-1 tsp baking powder
-Pinch of cinnamon
-Pinch of nutmeg
-Pinch of salt
-Optional: 1/4 cup dark chocolate chunks
-Optional: 1/4 cup walnuts, chopped
Ganache Ingredients (optional):
-6 oz dark chocolate
-1/2 cup full fat coconut milk
*I make my own oat flour by pulsing 1 cup rolled oats in a blender. You may sub 2 cups oat flour or 2 cups GF flour (or normal flour, if not sensitive), but consistency will be a little different
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat the butter and sugar together in either a standing mixer with the paddle attachment or a handheld mixer on medium speed, or by hand with a whisk and a lot of elbow grease. Beat until light and fluffy.
3. Add the eggs in one at a time and beat until fully incorporated.
4. Reduce speed to low and add in bananas, vanilla, and milk.
5. Mix all dry ingredients together in a separate bowl.
6. Add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
7. Pour batter into a parchment lined and lightly greased loaf pan. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
8. While bread is baking, add the chocolate to a glass bowl. Heat the coconut milk on the stove top and pour over chocolate. Stir well until chocolate is melted and a thick consistency has formed. Drizzle over the bread once it has cooled!
An all time favorite Christmas time treat, always requested by the gluten free family members and even the non-gluten free. This gingersnap peppermint chocolate tart is gluten free but you’d never even know it! Ingredients:-6 oz bag of gluten free ginger snaps-6 tbsp butter (or …
My favorite gluten free treat, year round. This lemon curd almond tart is great on it’s own or topped with berries or cherries! Serves: 8-10 Crust Ingredients:-3/4 cup almond flour-1/2 cup gluten-free all purpose flour-1/2 cup powdered sugar-1/2 cup (1 stick) unsalted cold butter or …
Made 9 cookies; easily doubled
Ingredients:
-1/2 cup creamy all natural peanut butter
-1/2 cup coconut sugar (table sugar can be subbed)
-1/4 cup almond flour
-1 egg
-1/2 tsp baking soda
-1/2 dark chocolate bar, broken into pieces*
*I used Trader Joe’s 72% dark chocolate bar. It gets nice and melty but keeps that dark chocolate taste.
Instructions:
1. Preheat oven to 350 F.
2. Mix all ingredients but the chocolate in a bowl.
3. Roll into 1 inch balls and place well spaced on a greased or lined baking sheet.
4. Press a piece of chocolate into each cookie. Mine took up most of the ball before it went in the oven.
5. Bake for about 10-11 minutes.
6. Allow to cool about 5 minutes, then remove
Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it. Ingredients:-1 …
