Gluten free pumpkin crumb cake

img_0037_2 (1).jpg

Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 9-12
  • Difficulty: medium
  • Print

The effort to make this cake is well worth it

Recipe by kingarthurflour.com

Ingredients

  • 2/3 + 1/3 cup
    brown sugar
  • 3/4 cup + 1 1/2 cup
    gluten free all purpose flour
  • 2 1/2 teaspoons
    ground cinnamon, divided
  • 4 tablespoons
    dairy free spread, melted
  • 1/3 cup
    vegetable oil
  • 2
    large eggs
  • 1/2 cup
    granulated sugar
  • 1 cup
    canned pumpkin
  • 1/4 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    ground ginger
  • 1 teaspoon
    baking powder

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
  2. To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
  4. To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
  5. Add the 1 1/2 cups flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
Advertisements

Amazing gluten free pancakes

img_0033.jpg

Amazing gluten free pancakes

  • Servings: 4-6
  • Print

You won’t believe these are gluten free

Recipe by kingarthurflour.com

* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.

Ingredients

  • 2
    large eggs
  • 1 1/4 cups
    dairy free milk
  • 3 tablespoons
    grapeseed oil*
  • 1 1/2 cups
    King Arthur measure for measure flour*
  • 3/4 teaspoon
    salt
  • 2 teaspoons
    baking powder
  • 2 tablespoons
    granulated sugar

Cooking Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 1 dozen large (4 1/2″) pancakes

Easy gluten free blueberry banana muffins

 

blueberry-muffins (1).jpeg

Easy gluten free blueberry bananas muffins

  • Servings: 12
  • Print

healthy and delicious

Recipe by ezglutenfreeblogspot.com

* you can use a light oil in place of the applesauce

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    applesauce*
  • 1/4 cup
    dairy free milk
  • 2
    eggs
  • 1 teaspoon
    vanilla
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.

Easy Breakfast potatoes

 

Potato.jpg

Picture courtesy of fitfabfodmap.com

 

 

Easy breakfast potatoes

  • Servings: 6
  • Difficulty: easy
  • Print

Delicious breakfast side dish.

This is a guest recipe from Mollie at fitfabfodmap.com.

Ingredients

  • 1 lb
    red potatoes, washed and dried
  • 2 tablespoons
    dairy free spread
  • non-stick cooking spray
  • 1 teaspoon
    sea salt, divided
  • 1/4 teaspoon
    pepper, or to taste
  • 1
    bell pepper, diced

Cooking Directions

  1. Preheat oven to 400 degrees. Bake whole potatoes until soft to the touch for about 30-35 minutes.
  2. While the potatoes are cooking, saute bell peppers on medium heat in a skillet for 3-4 minutes. Remove from heat and set aside.
  3. Once potatoes are soft to the touch, remove from oven and cut potatoes into quarters.
  4. In a large skillet on medium heat, melt one tablespoon of butter. Add quartered potatoes into pan, making sure none of the potatoes overlap (note: this may need to be done in more than one pan).
  5. Spray the tops of the potatoes with nonstick spray and season with ground pepper and with half of a teaspoon of salt. Cook for about 5 minutes.
  6. Turn potatoes over with a spatula and add the remaining tablespoon of butter as well as more ground pepper and remaining salt. Cook for an additional 8 minutes.
  7. Add green peppers to pan and serve.

Easy gluten free Pumpkin bread

img_0128.jpg

 

Easy Gluten free Pumpkin Bread

  • Servings: 8-12
  • Difficulty: easy
  • Print

This recipe will make you think of Fall

Recipe by glutenfree lady

* optional

Ingredients

  • 1 1/2 cups
    gluten free all purpose flour
  • 1/2 teaspoon
    salt
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    ground ginger
  • 1/2 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    ground nutmeg
  • 1/2 teaspoon
    allspice
  • 1 cup
    canned pumpkin
  • 1 stick
    dairy free spread or 1/4 cup light oil
  • 2
    eggs, beaten
  • 1/4 cup
    water
  • 2 teaspoons
    molasses or pure maple syrup
  • 1 teaspoon
    orange zest*

Cooking Directions

  1. Preheat oven to 350.  Grease a loaf pan with coconut oil or cooking spray.
  2. Whisk together all dry ingredients in a large bowl.
  3. Whisk together all wet ingredients in a small bowl.  Add to dry ingredients.
  4. Stir together until dry ingredients are thoroughly incorporated.Scrape batter into greased loaf pan, spread evenly, and bake for about 45 minutes to one hour, or until a cake tester comes out clean.
  5. Cool in pan for five minutes, then turn out onto a rack to complete cooling before cutting.

Overnight chocolate sunbutter oats

 

chocolate-banana-high-protein-overnight-oatmeal-5 (1).jpg

 

Overnight Chocolate Sunbutter oats

  • Servings: 1-2
  • Difficulty: easy
  • Print

A creamy, satisfying breakfast

Recipe by whoefully.com

* you can use an additional 1/4 cup dairy free milk in place of the yogurt
* Do NOT use pancake syrup. This is not maple syrup!

Ingredients

  • 1/3 cup
    dairy free yogurt*
  • 1/2 cup
    rolled oats
  • 2/3
    unsweetened dairy free milk of choice
  • 1 tablespoon
    chia seeds or ground flax meal
  • 1/2 teaspoon
    vanilla extract
  • 2 tablespoons
    sunbutter creamy
  • 2 tablespoons
    unsweetened cocoa powder
  • pinch
    salt
  • 1-2 tablespoons
    pure maple syrup*

Cooking Directions

  1. Whisk together ingredients in a small bowl. Pour into a jar with a tight-fitting lid. Chill at least four hours, or overnight.

Easy gluten free Banana Blueberry Muffins

blueberry-muffins.jpeg

Easy gluten free Banana Blueberry muffins

  • Servings: 12
  • Difficulty: easy
  • Print

These are great for breakfast or as a snack

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    dairy free spread, melted
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    vanilla
  • 2
    eggs
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and using a rubber spatula stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.