Easy gluten and dairy free* cheesecake

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Easy gluten and dairy free* cheesecake

  • Servings: 8-10
  • Difficulty: easy
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Say cheese-cake!

Recipe by crazyforcrust.com

* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead

Ingredients

  • 1 1/2 cups
    gluten free graham cracker crumbs*
  • 1/2 cup
    granulated sugar, divided
  • 6 tablespoons
    dairy free spread, melted
  • 1 8 oz
    dairy free cream cheese, softened*
  • 4 oz
    cool whip

Cooking Directions

  1. Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs.  Melt dairy free spread in the microwave in a glass measuring cup until just melted.  Pour melted butter substitute into crumb mixture.
  2. Stir dairy free spread into crumbs with a large spoon until consistency is sand like.  Scrape mixture into a lightly greased 10-inch pie plate.  Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate.   Cover any gaps by pressing crumbs around the plate.  Refrigerate for at least one hour to set.
  3. In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl.  Add remaining sugar and vanilla.  Mix on low until cream cheese is softened and sugar and vanilla are incorporated.   Remove bowl from mixer.   You can also use a hand mixer.
  4. Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible.  Scrape into chilled graham cracker crust.  Refrigerate at least one hour before topping with pie filling.
  5. Refrigerate at least two more hours to set filling.
  6. Serve with additional cool whip if desired

 

 

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My favorite gluten free chocolate cake recipe

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My favorite gluten free chocolate cake

  • Servings: 12-16
  • Difficulty: easy
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Serve this cake with a cold glass of milk

Recipe by kingarthurflour.com

Ingredients

  • 1 1/2 cups
    gluten free all purpose flour
  • 3/4 cup
    sugar
  • 1/4 cup
    unsweetened cocoa powder
  • 1/2 teaspoon
    salt
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    vanilla
  • 1 tablespoon
    vinegar, cider or white
  • 1/3 cup
    vegetable oil
  • 1 cup
    cold water
  • 1 cup
    dairy free chocolate chips
  • 1/2 cup
    dairy free milk

Cooking Directions for the cake:

  1. Heat oven to 350 degrees. Grease a 9×9 baking pan.
  2. In a large bowl, mix flour, sugar, cocoa powder, salt and baking powder together.
  3. In a measuring cup, whisk together vanilla, vinegar, oil and water. Pour wet ingredients into dry, and stir until incorporated.
  4. Scrape batter into greased pan and bake 30-35 minutes, or until a toothpick inserted into center comes out clean, or with a few crumbs.
  5. Cool completely before frosting.

For the ganache:

  1. In a large measuring cup pour 1/2 cup dairy free milk. Add I cup dairy free chocolate chips and microwave for 30 seconds. Whisk until chips are melted. If not melted, microwave in 30 second increments until melted. Cool five minutes.
  2. Pour ganache over cake and refrigerate at least one hour to set.

 

Decadent Boston cream pie poke cake

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Decadent Boston Cream Pie Poke Cake

  • Difficulty: easy
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An easy and delicious version of Boston Cream Pie

Recipe by delish.com kingarthurflour.com

Ingredients

  • 3 tablespoons
    dairy free spread
  • 3/4 cup
    sugar
  • 1 large
    egg
  • 1/2 teaspoon
    salt
  • 1 3/4 teaspoons
    baking powder
  • 1 teaspoon
    vanilla
  • 1 1/3 cups
    all purpose gluten free flour
  • 1 1/2-2 1/2 cups
    dairy free milk of choice-divided*
  • 1 box
    instant vanilla pudding mix
  • 1 cup
    dairy free chocolate chips

Cooking Directions

For the cake:

  1. Preheat oven to 375 degrees. Grease an 8×8 square pan and set aside.
  2. In the bowl of a stand mixer on low speed, cream sugar and butter together until fluffy. Add in egg, salt, baking powder and vanilla; mix until incorporated.
  3. Add flour and 1/2 cup milk alternately, ending with flour. When last addition of flour is added, mix just until incorporated.
  4. Scrape batter into prepared pan (batter will be thick). Bake for 30-35 minutes, or until a tester comes out clean.
  5. Cool completely before adding filling.

For the filling:

  1. Poke holes evenly in cake with the end of a wooden spoon. In glass measuring cup, add one cup milk* (do NOT use soy milk as pudding will not set up), and slowly whisk in pudding mix until just beginning to thicken. You may need to add additional milk until pudding is thin enough to pour over cake.
  2. Spoon pudding mix over cake, and with a spatula, spread over cake, making sure pudding goes into the holes. It’s ok to have some extra pudding on top and sides of cake.  You might not need all of the pudding.  Pour extra pudding into a bowl and save for another time.  Refrigerate for one hour for pudding to set before adding ganache.

For the ganache:

  1. Pour 1/2 cup milk into a glass measuring cup.  Add 1 cup dairy free chocolate chips and microwave for 30 seconds.  Stir with a whisk until smooth.  If not smooth, microwave an additional ten seconds at a time, whisking until smooth.  Let cool five minutes.  Pour over cake, spreading evenly and to edges.  Refrigerate at least one hour.
  2. Cut cake into squares and serve.

Flourless chocolate chip chickpea blondies

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Flourless chocolate chip chickpea brownies

  • Servings: 12-16
  • Difficulty: easy
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You’ll never guess these are made with chickpeas

Recipe by ambitiouskitchen.com

*lemon juice will prevent the sunbutter from turning green after baking. Sunflower seeds contain chlorophyll and this green color is completely harmless.

Ingredients

  • 1 can (15 oz)
    chickpeas, drained
  • 1/2 cup
    sunbutter creamy or peanut butter
  • 1/3 cup
    pure maple syrup
  • 2 teaspoons
    vanilla
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    baking powder
  • 1/4 teaspoon
    baking soda
  • 1/3 cup
    Enjoy life dairy free chocolate chips
  • 1 teaspoon
    lemon juice*

Cooking Directions

  1. Preheat oven to 350 degrees.  Spray an 8×8 square baking pan with cooking spray.
  2. Add all ingredients, except chocolate chips, to a food processor.  Blend until batter is smooth.
  3. Scrape batter into the pan (batter will be thick), and sprinkle with chocolate chips.  Bake 20-25 minutes until a tester comes out clean.  Blondies may look slightly underbaked, but edges should be dry and slightly brown.
  4. Cool 20 minutes before cutting.

Easy gluten free apple cake

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Easy gluten free apple cake

  • Servings: 12-16
  • Difficulty: easy
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This cake is moist and full of apple flavor

Recipe by bettycrocker.com

Ingredients

  • 1/2 cup
    applesauce
  • 3/4 cup
    granulated sugar
  • 2
    eggs
  • 1/2 teaspoon
    vanilla
  • 1 1/4 cups
    gluten free all purpose flour
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    cinnamon
  • 1/2 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    salt
  • 1 1/2 cups
    shredded, peeled apples

Cooking Directions

  1. Preheat oven to 350 degrees
  2. Grease an 8×8 square baking pan
  3. Mix all dry ingredients together in a separate mixing bowl- set aside.
  4. In the bowl of Kitchen Aid mixer, add applesauce, eggs and vanilla. Using paddle attachment, mix on low until combined.
  5. Add dry ingredients to wet in three parts, and mix on low speed, stopping after each addition to scrape down the bowl.
  6. Once combined, remove bowl from mixer and stir in apples by hand.
  7. Scrape batter into prepared pan. Bake for 35-40 minutes, or until a cake tester comes out clean or with a few moist crumbs.
  8. Cool in pan about 20 minutes. Serve warm.

Death by chocolate sun butter brownies

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Death by chocolate sun butter brownies

  • Servings: 4-6
  • Difficulty: easy
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A decadent, delicious, gluten free dessert

Recipe by bettycrocker.com

Ingredients

  • 1 box
    Betty Crocker gluten free brownie mix
  • 1 cup
    vegetable oil*
  • 2
    eggs*
  • 1/2 cup
    dairy free spread, divided
  • 1/4 cup
    Sunbutter
  • 1 cup
    powdered sugar sifted*
  • 1 teaspoon +
    dairy free milk
  • 1 cup
    Enjoy life dairy free chocolate chips

Cooking Directions

  1. Heat oven to 350°F. Make and bake brownie mix as directed on box*, using 1cup oil, eggs and any of the pan choices.
  2. Cool completely, about 1 hour.
  3. In a medium bowl, stir filling ingredients-1/4 cup spread, sifted powdered sugar, sunbutter and milk until smooth. Spread mixture evenly over brownie base.
  4. In small microwavable bowl, microwave topping ingredients-dairy free chips and1/4 spread uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in the refrigerator.

Gluten free zucchini brownies with sunbutter banana ice cream

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I am in love with sweets.  Being gluten free makes it especially difficult to satisfy your sweet tooth.  This recipe will do just that, and it contains healthy zucchini as a surprise ingredient.  You will never know it’s there.

Gluten free zucchini brownies

  • Servings: 12-16
  • Difficulty: easy
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A delicious and easy gluten and dairy free treat

Recipe by kingarthurflour.com

Ingredients

  • 8 oz
    zucchini peeled, trimmed and cut into chunks*
  • 3 tablespoons
    dairy free spread, melted
  • 3
    large eggs
  • 1 teaspoon
    vanilla extract
  • 3/4 cup
    white or brown sugar
  • 2/3 cup
    unsweetened cocoa powder
  • 1/2 teaspoon
    baking powder
  • 1/4 teaspoon
    salt
  • 1/2 cup
    all purpose gluten free flour
  • 1 1/2 cups
    dairy free chocolate chips, divided

Cooking Directions

  1. Preheat your oven to 350.  Lightly grease an 8×8 or 9×9  square pan.
  2. In the bowl of a food processor, mix together the wet ingredients until smooth and liquefied.  You are pureeing the zucchini, so you should see little to none of it in the mix.
  3. Add dry ingredients and pulse or mix until just incorporate chips and pulse a few times to break up chips.   Pour batter into pan and bake for 25-35 minutes, or until edges pull away from the pan, and a tester comes out almost clean.  A few moist crumbs are ok.
  4. Let cool completely before cutting frosting or cutting
  • Chocolate Ganache:
  • 3/4 cup dairy free chocolate chips
  • 1/4 cup dairy free milk of choice
  • Microwave chips and milk in a large glass measuring cup for 30 seconds, then whisk until smooth.  If not completely melted,  microwave additional 30 seconds at a time, until melted.
  • Pour over cooled brownies.  Refrigerate for at least one hour prior to cutting to set the ganache.
  • This is just as delicious without the ganache.

For the banana ice cream:

Cut two or three ripe bananas into chunks and freeze for at least two hours.  Add to food processor along with one tablespoon of cocoa powder and one tablespoon of sun butter.  Process until ice cream comes together, one to two minutes.   Serve immediately or freeze.