Individual Recipes
ANDREA'S DARK CHOCOLATE FUDGE COOKIES
Mix together:
3 cups Icing sugar
2/3 cup cocoa
¼ tsp. salt
Add:
3 egg whites
2 Tbsp. Vanilla
1 cup pure chocolate chips
Bake at 350 degrees for 14 minutes
on parchment paper lined cookie sheet.
Take off immediately and put on cooking tray.
* from Erica’s Sweet Life
ANNA'S ALMOND COOKIES
Blend together:
2 cups almond flour[ground almonds can be used]
1 cup white sugar
2 egg whites
¼ tsp. almond flavour
Put on cookie sheet lined with parchment paper, push an almond onto the top of each spoonful.
Sift icing sugar over the top.
Bake in 350F oven for 20-25 minutes.
NOTE: To make chocolate cookies, add 1 tsp. cocoa to above mixture.
BAKED ZUCCHINI STICKS
Flavorful and crunchy - just like in a restaurant!
Ingredients:
4 zucchini, halved, sliced into wedges
1 egg
1 Tbsp water
1 cup GF Panko style (or regular)- bread crumbs...NOTE: if you can't get Panko crumbs, they are just rice cereal crushed
1 1/2 tsp salt
1 1/2 tsp paprika
1 1/2 tsp celery salt
1/2 tsp ground pepper
1/2 tsp garlic salt
1/8 tsp onion salt
1/8 tsp dried parsley (or 1 Tbsp fresh)
1/8 tsp dried oregano
1/8 tsp dried basil
Directions:
Beat egg and water in shallow dish with fork until well blended.
Combine remaining dry ingredients and place in a shallow dish.
Dip zucchini in egg mixture then in coating mixture, turning until evenly coated.
Place skin side down, in single layer on greased baking sheet.
Bake at 400ºF for 20 minutes or until crisp-tender and golden brown (put under broiler for a minute if needed to crisp up).
Serve with GF ranch dressing.
BARBEQUE SAUCE
The cayenne pepper gives this Barbeque sauce its kick.
If you like a little less kick,ease back on the cayenne amount you add.
Combine all ingredients in a pot and bring to a boil-
1 cup ketchup
½ cup white vinegar
½ cup brown sugar
1 Tbsp. Chili Powder
1 Tbsp. G/F Worchestershire sauce
1 tsp. Dry mustard
½ tsp. Salt
½ tsp. Cayenne pepper
2 cloves garlic or 1 tsp. Garlic powder
Turn the heat down low and simmer for another 5-10 minutes.
Store in an airtight container in the fridge.
Note: If you cannot find G/F Worchestershire Sauce, substitute another sauce
BLUEBERRY ORANGE MUFFINS or LOAF
Preheat oven to 375 degrees F for muffins
{350 for glass pan if you are doing a loaf}
Mix the following ingredients together:
5 cups Gluten free Flour Mix
1 ½ cups orange juice
1 cup white sugar
4 eggs
1/4 cup butter,melted
2 tbsp.Baking Powder- 3 Tbsp. if G/F
2 Tbsp. grated orange rind
2 tsp. salt
2 tsp. baking soda
After the above is mixed, gently fold in 1 ½ cups blueberries
Bake in two 9” x 5” greased baking pans for approximately 35-45 minutes.
Will also yield 24 muffins.
ENJOY!
CARROT LOAF or MUFFINS
Heat oven to 325 F and grease 2-9x5 inch glass loaf pans or line muffin tins with paper liners.
NOTE; This is a large recipe .
In a Large bowl, mix together:
4 cups grated carrots
2 cups white sugar
Juice and rind of a lemon and an orange
1 ¼ cup canola oil
4 eggs
Blend well and set aside.
Mix together and add to the above:
3 cups G/F flour mix #1
1 cup G/F oat flour
(NOTE: If you can't tolerate oats, use 4 cups G/F flour)
2 tsp. Baking Soda
2 ½ cups Raisins[plumped in hot water]
2 cups chopped nuts.
Bake at 325 F for one hour or until done.
NOTE: I find some G/F baking takes longer than regular so you will have to figure out the time in your oven.
Cool in pan for 10-15 minutes and turn out onto cooling racks.
CHEESE CRACKERS
Cream together
1 cup butter and 1-8oz.Imperial cheese,softened
To room temperature.
Then add:
Dash of salt
1/8 tsp. cayenne or Tabasco
¼ tsp. Worchestershire sauce
1 1/2 cups all purpose flour(or G/F thick Flour mix)
4 cups Rice Krispies( regular or G/F)
Mix well.
Shape in to logs, wrap in saran wrap and store in fridge until ready to bake.
Slice ¼” thick and bake on parchment lined cookie sheet at 350 F for 15-20 minutes.
Watch carefully as they brown quickly
(the log also freezes well-thaw and slice)
DATE & NUT LOAF
Preheat oven to 350 degrees F[325F for glass pan]
Pour 1 ½ cups boiling water over 1 ½ cups chopped dates and let cool.
Mix together:
½ cup packed brown sugar
1 egg
2Tbsp. Coconut oil
Stir in the date mixture.
Mix together and stir into above mixture:
2 ¼ cups all-purpose flour[regular or G/F flour Mix #1]
1 tsp. Baking soda
½ tsp salt
Blend in 1 cup chopped walnuts[or nut of your choice]
Put in greased 9”x5”x3” pan and bake for 60-70 minutes
CHOCOLATE CHEESECAKE BROWNIES
Preheat the oven to 325F. and grease a 9” glass pan and line with parchment paper.
BROWNIE BASE:
In a small saucepan or in the Microwave, melt 1 ½ cups chocolate chips with ½ cup butter.
Stir until smooth and set aside to cool.
In a medium bowl, beat with an electric mixer:
1/3 cup white sugar
2 large eggs
½ tsp. vanilla extract
Add the melted chocolate and mix well.
Add ½ cup quinoa flour and mix until thoroughly blended.
Spread evenly in the prepared pan.
CHEESECAKE TOPPING:
In a medium bowl, with an electric beater, beat together-
1 8oz.pkg. light cream cheese
½ tsp. vanilla extract
¼ cup sugar
1 egg
Blend in 2 Tbsp. Quinoa flour and 1 Tbsp. milk.
Divide the above mixture in half and set half aside.
Spread the other half over the chocolate base.
In a small saucepan or in the Microwave, melt ¼ cup chocolate chips and add to the half set aside. Drizzle this mixture over the plain cheesecake mixture in the pan.
Swirl the surface of the cheesecake with a knife until desired pattern is achieved.
Bake on the center oven rack for 30-35 minutes until the middle of the cheesecake springs back when gently pressed.
Cool and chill before cutting into squares.
MOCK RYE BREAD
1 cup whole bean flour{packed}
¾ cup tapioca flour
1 cup cornstarch
¼ cup chick pea flour
2 ½ tsp.xanthum gum
1 tsp. Salt or less
4 tsp.xanthum gum &
1 tsp. Instant coffee
1 2/3 cup water
1 tsp sugar
2 ¼ tsp. Dry yeast
1 tsp. Unflavoured gelatin
2 tsp. Lemon zest
1 egg plus 2 egg whites
1 tsp. Apple cider vinegar
3 tbsp. Vegetable oil
2 Tbsp. Molasses
INSTRUCTIONS
Take half the water-warm to lukewarm-,
add sugar,stir --
add yeast-let rise for 10 minutes.
Take rest of the water and add gelatin,lemon zest, eggs, vinegar, and molasses.
Stir well.
[If using the coffee, add at this point]
Mix the flours,xanthum gum salt and caraway ,if using.
Mix everything in the bread machine. [This works well as the mixture is very heavy-if you don't have one it can be done with a mixer or by hand]
Put into greased 9x5inch loaf pan and let rise in warm oven[150-200 degrees] for 10 minutes.
Bake at 350 degrees for 15 minutes. Cover top with aluminum foil-I would put a piece of parchment paper under the foil- and bake for another 60 minutes.
Turn out on rack and cool completely before slicing
Makes approximately 14-16 slices
GLUTEN FREE GRANOLA
In a large bowl, mix together:
6 cups G/F Cream Hill Oats
1 cup each of:
Quinoa Flakes
Shredded unsweetened coconut
Nuts of your choice{I used slivered almonds}
Raw Sunflower seeds
½ cup Sesame seeds
¼ cup Nutritional Yeast
1 tsp. salt
In a cooking pot, mix together and warm
1/2-3/4 cup honey/ maple syrup or a combination of both
1/2 cup canola oil or coconut oil
1 Tbsp. Vanilla
Pour over the dry ingredients and mix well.
Spread on 2 cookie sheets about 1-2 in. deep.
Bake at 300 degrees for 30 to 40 minutes.
If you bake it longer it will be crisper. Cool and add 1 cup Raisins or Cranberries or fruit of your choice.
Store in an airtight container.
ENJOY!
GRAHAM CRACKER CRUST
This easy pie crust is ready in minutes & makes a sweet & buttery gluten free graham cracker crust.
Preheat oven to 350F & position oven rack in the centre of the oven.
In a food processor, combine & process until finely chopped(approximately 30 seconds)
½ cup all-purpose flour blend-use Nancy’s blend for the best results
½ cup gluten free quick cooking oats
1/3 cup brown sugar
¼ tsp. cinnamon
¼ tsp. baking soda
¼ cup butter, cold, cut into 1-inch cubes
Press pie crust into an 8” pie glass pie plate.
Bake for 10-12 minutes or until it starts to brown.
Remove from oven.
The crust will appear raised & should flatten on its own.
If it doesn’t, press the crust with the back of a spoon until it is even & flattened
.
NOTES: If you do not have a food processor, mix the dry ingredients in a bowl, and cut butter in until it resembles coarse crumbs.
Substitute the butter with a dairy-free butter to make this pie crust dairy-free
FROM: www.glutenfreepalate.com
GLUTEN FREE PASTRY
Mix together:
3/4 white/brown rice flour
¾ cup Tapioca flour
¾ cup cornstarch
2 ¼ tsp. potato flour
½ tsp.salt
1 rounded tsp. Xanthum gum
1 Tbsp. sugar[opt]
Cut in ¾ cup shortening into above.
Mix together:
4 Tbsp. ice water in measuring cup with 1 Tbsp. rice vinegar and 1 egg.
Stir the above really well and put into the flour mixture, stirring with a fork and blending well until it forms into a ball.
Use hands sparingly to obtain a smooth texture.
Cover and refrigerate for 10 minutes or more until rolling out.
NOTE: Do not leave in the fridge too long as it gets too hard.
Roll out using sweet rice flour.
Roll onto rolling pin and then onto pie plate.
Bake at 400F for 25 minutes for a baked crust
Yield: 2 singles or a double crust.
QUINOA GREEK SALAD
Bring 2 cups chicken broth to the boil and add 1 cup Quinoa
Reduce heat to medium low , cover and cook for 15 minutes, or until liquid is absorbed.
Transfer to a large bowl and cool.
Stir in the remaining ingredients:
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2cup diced English cucumber
1/4 cup chopped green onions
1/4 cup sliced black olives
3 oz. light feta cheese
DRESSING:
Stir together until well blended:
1/4 cup fresh lemon juice
2 Tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. fresh ground black pepper
Pour over the salad,
toss to coat.