Sweet and tangy gluten free lemon bars

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Sweet and tangy gluten free lemon bars

  • Servings: 9-12
  • Time: 45 mins
  • Difficulty: easy
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Sweet and tangy!

Recipe by glutenfree lady

* sift the confectioner’s sugar to avoid lumps

Ingredients

  • 1 cup
    gluten free all purpose flour
  • 3/4 cup
    granulated sugar
  • 1/2 teaspoon salt
  • 2
    large eggs
  • 1 stick
    Earth balance buttery sticks, room temperature
  • 3 tablespoons
    lemon juice, divided
  • 3/4 cup
    confectioner’s sugar, sifted*

Cooking Directions

  1. Heat oven to 350 degrees.  Grease an 8×8 square baking pan
  2. In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.
  3. Keep mixer on low speed.
  4. Add eggs one at a time, incorporating after each addition.
  5. Add salt and 2 tablespoons lemon juice; mix until incorporated and smooth.
  6. Add flour in three additions, beating well after each addition, and scraping down bowl when needed.
  7. Remove bowl from mixer and give batter a final stir with a spatula
  8. Scrape batter into prepared baking pan
  9. bake for 30-35 minutes, or until tester comes out clean
  10. Cool cake for about 30 minutes before glazing
  11. For glaze, mix sifted confectioner’s sugar with 1 tablespoon lemon juice and drizzle over cake.

Gluten free pumpkin crumb cake

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Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 9-12
  • Time: 1hr 15mins
  • Difficulty: medium
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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.

Death by chocolate banana bread

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Death by Chocolate Banana Bread

  • Servings: 10-12
  • Time: 1hr 15 mins
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What a way to go!

Recipe by delish.com

Ingredients

  • 1/2 cup
    dairy free spread, melted
  • 1 cup
    gluten free all purpose flour
  • 1/2 cup
    cocoa powder
  • 1/4 teaspoon
    salt
  • 3/4 cup
    sugar
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    cider vinegar
  • 1 teaspoon
    vanilla
  • 2
    large eggs
  • 1 cup
    dairy free chocolate chips
  • 3
    ripe bananas

Cooking Directions

  1. Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
  2. In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
  5. Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
  6. Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.

Summer Berry Cobbler

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Summer Berry Cobbler

  • Servings: 10-12
  • Time: 45mins
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Berry delicious!

Recipe by bettycrocker.com

Ingredients

  • 1 cup + 2 tablespoons
    gluten free Bisquick
  • 1/4 cup + 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 cup
    coconut milk (NOT coconut cream)
  • 2 teaspoons
    cider vinegar
  • 1/4 cup
    dairy free spread melted

Cooking Directions

  1. Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
  2. In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
  3. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
  4. In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
  5. Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.

My favorite gluten free chocolate cake recipe

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My favorite gluten free chocolate cake

  • Servings: 12-16
  • Time: 45mins
  • 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.

 

To die for Bacon brownies

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To Die for Bacon Brownies

  • Servings: 12-16
  • Time: 40mins
  • Difficulty: easy
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Salty, sweet and oh so yummy!

Recipe by kingarthurflour.com

* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.

Ingredients

  • 8 oz
    bacon
  • 2/3 cup
    cocoa powder
  • 1 1/2 cups
    sugar
  • 1/2 cup
    confectioners sugar, sifted
  • 3/4 teaspoon
    salt
  • 1 cup
    all purpose gluten free flour
  • 3 large
    eggs
  • 1/2 cup
    vegetable oil*
  • 2 tablespoons
    water

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
  2. Spread the bacon in a single layer on a large, rimmed baking sheet.
  3. Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
  4. To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
  5. Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
  6. Sprinkle the bacon atop the brownies.
  7. Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
  8. Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.

Decadent Boston cream pie poke cake

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Decadent Boston Cream Pie Poke Cake

  • Time: 3hr 30mins including cooling time
  • 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
  • Time: 30mins
  • 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 carrot cake

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Easy Gluten free Carrot Cake

  • Servings: 12-16
  • Time: 1 hr
  • Difficulty: easy
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You won’t mind eating your veggies in this delicious cake!

Recipe by kingarthurflour.com

* you can use 1/4 cup oil instead
* make sure your dairy free spread is softened to avoid lumps

Ingredients for the Cake:

  • 1 1/4 cups
    gluten free all purpose flour
  • 1/2 cup
    brown sugar
  • 1/2 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground ginger
  • 1/2 teaspoon
    baking soda
  • 1/4 cup
    unsweetened applesauce*
  • 2 large
    eggs
  • 1/4 cup
    water
  • 2 tablespoons
    pure maple syrup
  • 1/2 teaspoon
    vanilla extract
  • 1 1/2 cups
    grated carrots
  • 1/2 cup
    raisins

For the Cream Cheese Frosting:

  • 4 oz
    dairy free cream cheese
  • 4 tablespoons
    dairy free spread, softened*
  • 1/4 cup
    confectioners sugar, sifted
  • 1/8 teaspoon
    salt
  • 1 teaspoon
    vanilla extract

Cooking Directions

For the Cake:

  1. Preheat oven to 350 degrees.  Grease an 8×8 square baking pan with cooking spray.
  2. Mix together dry ingredients, except carrots and raisins in a large bowl.
  3. Mix wet ingredients together in a glass measuring cup.
  4. Slowly pour wet ingredients into the dry ingredients, stirring to incorporate dry flour.
  5. Stir in carrots and raisins. Scrape batter into prepared baking pan.
  6. Bake for 30-40 minutes, or until a cake tester comes out clean and cake is slightly browned.
  7. Cool completely before frosting with cream cheese frosting.

For Cream Cheese Frosting:

  1. Add 4 oz cream cheese,  4 tablespoons softened spread, confectioner’s sugar, vanilla, and salt to the bowl of a stand mixer with paddle attachment.
  2. With the paddle attachment on low speed, beat cream cheese and spread together until creamy and incorporated.
  3. Beat in the sugar and continue to beat until creamy.  Add a dash of dairy-free milk if it’s not spreading consistency.
  4. Spread onto your cooled cake.

Easy gluten free Pumpkin bread

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Easy Gluten free Pumpkin Bread

  • Servings: 8-12
  • Time: 1hr 15mins
  • Difficulty: easy
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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.