Tag Archives: Gluten Free Treats

JoJo’s Healthy, Quick and Easy Cookies

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INGREDIENTS

1 cup raw cashews

3 tbs coconut palm sugar

2 tbs ground flax

2 tbs melted coconut oil

2 tbs raw honey

½ tsp cinnamon (optional)

¼ cup GF chocolate morsels or raisins

DIRECTIONS

Place all of the ingredients, except chocolate or raisins, into a food chopper.

Process until it looks like cookie dough.

Add chocolate or raisins and pulse until mixed through.

Roll into balls and flatten with your palms.

Place into an air-tight container and refrigerate until you want to serve them.

Gluten Free Lemon Bundt Cake

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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 1/2 cups coconut palm sugar

¼ cup melted butter or non-soy butter substitute.

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

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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.

Gluten Free Nutty Fruit Bars

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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 coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter

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

Aunt Jayne’s Coconut Macaroons

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INGREDIENTS

2 eggs, well beaten

½ cups coconut palm sugar

1 tsp vanilla

3 ½  cups unsweetened shredded coconut

DIRECTIONS

Preheat oven to 350ºF

Grease a large cookie sheet.

In a large bowl, beat the egg.

Add the sugar and vanilla and beat again.

Add the coconut and mix well.

Using an ice cream scoop, drop the mixture onto the cookie sheet.

Flatten slightly with the bowl of the scoop.

Bake 15 to 20 minutes. You want them golden but not over-cooked.

Cool for about 5 minutes then loosen from the cookies sheet.

VARIATIONS:

Melt ½ cup GF chocolate chips and drizzle over the cookies.

 

Gluten Free Almond “Bran” Muffins

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Don’t worry!  There really isn’t any bran in these J

INGREDIENTS

1 cup almond milk

½ cup molasses

¾ cup unsweetened applesauce

2 tbs. olive oil

2 eggs

1 cup certified gluten free ground oats

1¼ cups GF all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 cup raisins

½ cup walnut crumbs

DIRECTIONS

Preheat oven to 350°F.

Line muffin tins or lightly grease them. (Makes 12 muffins)

In a medium bowl, whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and mix only until moistened.

Gently stir in the raisins and nuts.

Bake 18 to 20 minutes.

Tim’s Gluten Free Cookies

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INGREDIENTS

1 lb butter (or non soy substitute like coconut butter)

3 cups coconut palm sugar

3 eggs

1 cup certified gluten free ground oats

4  (or more)  cups GF all purpose flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)

Gluten Free Granola

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INGREDIENTS

2 cups certified gluten free oats

¼ cup flax seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds

1/8 cup walnut crumbs

¼ cup raisins

¼ cup chopped almonds

¼ cup dates, chopped fine

1/8 cup dried cranberries

½ cup crunchy peanut butter

½ cup honey

5 tbs coconut oil

DIRECTIONS

Preheat oven to 300ºF

Line a large shallow pan with waxed paper or parchment paper.

In a large bowl, mix together the first 9 ingredients.

In a small saucepan, melt the remaining 3 ingredients stirring constantly until mixed.

Mix the melted ingredients into the dry ingredients making sure they are well blended.

Press into prepared pan.

Bake for about 30 minutes.

Do not over-cook.  The granola will “crisp” up as it cools.

When completely cooled, crumble the granola into a container with a tight fitting lid.

Store in a cool, dry place.

This makes a great breakfast cereal or a light snack for your purse or lunch box.

Mexican 7 Layer Dinner

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Lightly grease a large casserole dish

1st layer 4 cups brown rice (cooked)

2nd layer 4 cups chili

1 cup corn niblets(be sure they are non-GMO)

3rd layer 1 can refried beans (Or make your own)

Heat in a 350ºF oven for 20 minutes (Or until hot)

4th layer 1 small jar salsa (or make your own)

5th layer 2 cups diced green pepper

6th layer 4 cups crushed tortilla chips (be sure they are gluten free and non-GMO)

7th layer 3 cups shredded cheddar or non-dairy substitute (no soy)

Serve with sour cream (or goat yogurt) and a tossed salad.

 

NOTE: This can be made in individual dishes too!

Don’t forget to check your labels!

The Brighter Side of Gluten Free – Blog Review

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As the title implies, this is a bright and light blog! I love the retro look of the background, the recipes are wonderful and there are lots of great photos. I

f you check out the pages, you will find tips for saving money (Who doesn’t want to save money?) product reviews, flour blends and GF restaurants in Saskatoon. (Isn’t that the wheat capital of Canada? LOL)

I found this blog easy to navigate and I really like it. I will be visiting again – you should too.  http://thebrightersideofglutenfree.blogspot.com/