Gluten Free Lemon Bundt Cake

INGREDIENTS

2 cups NuNaturals More Fiber Stevia Baking Blend

½ cup butter, softened

4 eggs

1 ½ cups Cassava Flour

1 cup brown rice flour

1 ½ tsp baking soda

1 ½ cups almond milk

3 droppers full of NuNaturals Pure Liquid Lemon NuStevia

DIRECTIONS

Preheat oven to 325ºF.

Lightly grease a bundt pan.

Mix the softened butter and Stevia Baking blend until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients and almond milk alternately, a little at a time.

Add the Lemon NuStevia and beat well.

Pour into the prepared pan.

Bake 45 to 50 minutes.

Test with a toothpick after 40 minutes and again at 45 and 50.

Do not overcook.

Allow to cool about one hour and invert onto a cake plate.

Glaze if desired. (Not recommended for diabetics)

Glaze

1 ½ cups of powdered sugar

¼ cup melted butter

2 to 4 tbs fresh lemon juice.

Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”

Gluten Free, Sugar Free Chocolate Orange Macaroons

INGREDIENTS

2 eggs

½ cup NuNaturals More Fiber Stevia Baking Blend

1 tbs cocoa

3 droppers full of NuNaturals Pure Liquid Orange NuStevia

2 cups coconut

DIRECTIONS

Preheat oven to 350ºF

Lightly grease a large cookie sheet.

Beat the eggs.

Add the baking blend and cocoa.

Mix well.

Add the orange NuStevia and beat well.

Add the coconut and mix with a spoon.

Drop by spoonfuls onto the prepared pan.

Bake about 6 minutes.

Allow to cool before removing from the pan.

NuNaturals Has Added Citrus To Their Line-up!

I love NuNaturals NuStevia products, so when I found out that they had pure liquid Lemon NuStevia and pure liquid Orange NuStevia, I jumped at the chance to try them out.

Here was my chance to develop some gluten free, sugar free citrus treats!

NuNaturals is an Oregon company that has been in business for 20 years. They produce only quality, all-natural products.

I have only made a few things with these products so far, but the flavour is so wonderful, I couldn’t wait to share this with my favourite folks – my readers.

You need to go, right now, to www.nunaturals.com and get these easy-to-use delicious flavours for yourself, then try the recipes here and on their site. (Or make your own)

My next two posts are two of the recipes I have developed so far.  I hope you enjoy them as much I my BF and I.

Gluten Free Bacon and Eggs Cookies

I got the inspiration for these when one of the firefighters I work with brought in a batch his wife had made.  Hers were made on regular Arrowroot cookies she bought in the store,  so I couldn’t eat one.

INGREDIENTS

For the cookies:

¼ cup butter, softened

½ cup palm sugar

2 eggs

1 ¼ cups cassava flour

½ cup arrowroot flour

¾ tsp baking powder

For the “bacon and eggs”

1 cup GF white candy maker wafers

12 or more yellow GF candy maker wafers

12 or more Glutino GF pretzel sticks

DIRECTIONS

Preheat oven to 350ºF

Lightly grease two large cookie sheets.

In a mixer bowl, beat the butter and eggs.

Add the dry ingredients and blend well.

Dust a board with cassava flour and roll the dough out to about 1/8^th inch thick.

Cut with a round or oval cookies cutter.

Place on prepared cookie sheets and prick several times with a fork.

Go ahead and try out different patterns if you like – they will be hidden by the “bacon and eggs” anyway.

Bake until golden – about 8 minutes.

Allow to cool and decorate with the following.

Melt the white wafers and spread onto cookies covering most of the cookie.

Place a yellow wafer on one edge of the white.

Break a pretzel stick in half and place both halves side by side on the largest part of the white.

Do the cookies one at a time, so that the yellow wafer and the pretzels will stick.

Gluten Free Nutty Fruit Bars

INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup palm sugar

1 cup honey

2 eggs

½ cup tahini

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Simply G Free – Support For A Gluten Free Lifestyle

I recently acquired some very handy items for living gluten free from a company called Simply G Free.  The name really says it all.

The products are all meant to help you live gluten free more simply and help avoid cross-contamination.

The metal kitchen tags are clearly marked “gluten free” and can be affixed to any pot handle or cooking implement that has a small hole.  I have put mine on my pasta claw, my favourite pot and my measuring spoons.

The rectangle stickers are great for the fridge or freezer for left-overs and make-aheads. They don’t come off in the freezer, like some stickers and you can easily put them on your plastic or glass containers or storage bags.

I use the oversized star shaped stickers when I go to the bulk store, so that my gluten free items are easily recognized and there is room on them if you want to write what the item is.

I also got a simplygfree bracelet which has not left my wrist since I put it on. It is a great reminder to friends, family and wait staff that I must eat gluten free and it also helps to raise awareness.

You can get all of the above-mentioned items in a kit or you can purchase them separately.

Simply go to www.simplygfree.com and order these reasonably priced items.  Check out the entire website while you are there and you will find valuable information on cross-contamination and so much more.

Honey Baked Chicken Breasts

INGREDIENTS
2 boneless, skinless chicken breasts
3 tbs cup butter, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder

DIRECTIONS
Place the chicken pieces into the slow cooker.
Combine the butter, honey, mustard and curry powder in a small bowl and mix well.

Place chicken in an oven proof casserole dish.
Pour mixture over chicken pieces.

Cover and cook on low for 1 hour. (Baste about ½ way through)
Serve over brown rice and have a spinach salad on the side.

Serves 2