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GLUTEN-FREE PUMKIN PIE

GLUTEN-FREE PUMPKIN PIE

I called my Blog Angie’s Food Adventures for a reason, I love experimenting with food!

I also like finding ways to produce great tasting food with the fewest ingredients and the least amount of time spent in the kitchen!

This is another experiment of mine using Pumpkin! I’ve combined a few different recipes, changed them up to appeal to my taste and my gluten-free requirements. I was very happy with the result and the got thumbs up from everyone who tried it!

Hope you like it too!

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GLUTEN-FREE PECAN PUMPKIN PIE

CRUST
1 1/2 cups Pecans
6 Majool Dates
1 tbsp Palm Sugar
1/2 teaspoon ground Cinnamon
1/8 teaspoon Sea Salt
1/4 cup Butter, or Coconut Oil

FILLING
15-ounces fresh or canned Pumpkin Puree
1 cup Yogurt or Creme cheese, softened
4 large Eggs
1/2 cup Maple Syrup +2 tbsp
1 tsp ground Ginger, fresh
1 tsp ground Nutmeg
1 tsp ground Cinnamon
1/8 teaspoon Sea Salt

METHOD

CRUST
Prepare an 8 1/2 by 8 1/2 inch pan by brushing all over with Coconut Oil or Butter

Place all ingredients in food processor and pulse until it looks like crumble and well incorporated.
*Do not over pulse! You don’t want to make it into a paste!

Press evenly into the bottom of the pan with a spatula

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Place whole Pecans on top and set aside

Prepare filling

FILLING
In a large bowl, add the Pumpkin, Yogurt OR Cream Cheese, Maple Syrup, Ginger, Nutmeg, Cinnamon and Sea Salt and blend well.

In a 2 cup measure, beat Eggs and add to mixture. Blend well and pour slowly, on top of the Crumble mixture. Pecans will float up into mixture

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Place in 350 degree oven and bake for 1 hour and 30 min or until the centre has firmed up.
Test by sticking a toothpick in and if it comes out clean, it’s ready

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ENJOY!

GLUTEN FREE PUMPKIN MUFFINS

Fall is here and pumpkins are everywhere!

Pumpkin pie is something you either have a taste for or not. I remember the first time I tried it, I was unpleasantly surprised! I tried it a few more times, different recipes and came the same conclusion……no thanks!

This year I decided to make my own version of pumpkin desserts. The problem for me, is that I thought pumpkin tasted bland. That’s why people spice them up and too often add too much sugar. So I researched a bunch of recipes and came up with my own, mixing gluten-free flours and using spices I liked and keeping my sweetener of choice (real Maple syrup) to a minimum. Knowing this was purely experimental, I proceeded full speed ahead accepting what ever happened.  Surprisingly to me, they turned out great and were a huge hit!

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I always get a kick out of people’s reactions when I tell them they’re gluten-free!

PUMPKIN MUFFINS

INGREDIENTS

WET
1/2 cup of Pumpkin purée  (homemade or canned)
4 large Eggs
1/3 cup Maple Syrup
2/3 cup Yogurt
2 tbsp Butter (very soft)

DRY
1/4 cup plus 2 tablespoons of Coconut flour
1/4 cup Almond flour
2 tbsp Oat-Bran
1/2 cup Pecans, rough chop
1/4 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon of Ginger, I used fresh

TOPPING
1/4 cup Pecans, chopped
1 tbsp Palm Sugar

*I used a food processor

METHOD

In a bowl, combine wet ingredients

In another bowl blend together the dry ingredients

Add the wet ingredients to the dry and blend well

Let the batter sit for 5 minutes to allow the Coconut flour to absorb the moisture

Grease a mini muffin tin and add batter by spoonfuls

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Sprinkle topping on muffins

Preheat your oven to 350°F

Bake the minis for about 20 minutes

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*makes 24 delicious minis

CHOCOLATE CHIP, PECAN, GLUTEN FREE COOKIE

I was in the mood for chocolate chip cookies tonight, so I thought I would borrow my chocolate chip, ginger cookie recipe and change it up a bit. I only had one egg and was low on sugar so I took a chance on it working out with just one egg. What happened was, it made a crunchier cookie! We couldn’t wait till they where cold so we ate them warm and they were really yummy!!

Nice light crunch on the outside and soft in the middle.

INGREDIENTS

1/2 cup Almond Butter
3 tbsp Maple Syrup
1 tbsp Coconut Oil
1 med org Egg
1 tsp Vanilla
1/4 cup Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
Pecan halves, for garnish

METHOD

In a bowl, add Almond Butter, Coconut oil, Egg, Maple Syrop, Vanilla, and mix well. Fold in Flour, Baking Soda and Salt. It will become a thick Paste. Add Chocolate chips and stir till blended evenly.

Preheat oven to 350F. Grease cookie sheets with Coconut oil.

Using a tbsp measure, scoop dough and scrape off excess. Remove with a small spatula or knife, and roll into a ball. Place on cookie sheet. Repeat, leaving a couple inches between. With a fork, dip it in water and flatten out, (this will keep it from sticking to the fork). Decorate with pecans on top.

Bake at 350F for 14 – 15 min

Let cool on sheet and remove with a spatula.

Makes up to 24 depending on size.

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YUMMY GLUTEN FREE “CANDIED GINGER & CHOCOLATE CHIP COOKIES”

After having cravings for chocolate chip cookies, I thought I better find a recipe and fast!  This is not an original recipe, since I don’t do much baking.  I found this recipe in the Alive Magazine, but I tweaked it a lot to suit my taste!  First of all, I really cut down the sugar, even if it was Palm Sugar, sugar is sugar.  I mean, how much sugar is really necessary?  I don’t like to feel like my teeth are rotting when I’m eating my desert!  That way,  I can eat more, right?

 Also, Walnuts work great in this recipe as well, so if you’re not a Ginger lover, feel free to put chopped Walnuts instead!

Here is my well tweaked recipe,  hope you like it!

INGREDIENTS

1/2 cup Almond butterIMG_2572
2 tbsp Coconut Palm Sugar
2 med org Eggs
1 tsp Vanilla
3 tbsp Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
3 tbsp Candied Ginger, rinsed well and finely chopped

OR

1/4 cup Walnuts, chopped

METHOD

In a bowl, add Almond Butter and sugar and mix well

Add Eggs and vanilla and beat well

Fold in Flour, baking soda and Salt

It will be thick and dense at this point

Add Chocolate Chips, Ginger or Walnuts and blend well

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Preheat oven to 350F. Grease a cookie sheet with Coconut Oil

Scoop out dough with a teaspoon,  roll into a ball and place on the sheet

Repeat, leaving a couple of inches between

When your done rolling, take a fork, dip it in water and flatten out each ball

I made 20 cookies that were about 2 1/2 in diameter

Bake at 350F  for  14 – 15 min

Enjoy!

GLUTEN FREE “CRANBERRY DATE SQUARES”

IMG_2557With the Holiday Season upon us, no matter what Denomination you are, no doubt,  we are all cooking and baking up a storm! This can present a big problem for people on  restricted diets!  I myself, who choose to be gluten-free by choice rather than necessity, find it very hard to stay away from all the sugary, glutenie treats that are practically shoved in our faces this time of year! For those of you who can not, by any stretch of the imagination, even think of eating these devilish treats, it must be Hell! And even more Hell if you do!

There are a lot of gluten-free, treat recipes out there, but not all tasty and easy to make, especially, if you’re not a baker!  I went through in my head,  what it was exactly,  that I needed to satisfy my “reward” cravings, as you will, and came up with…. Date Squares!   Another recipe I’m excited to try is a “Blueberry Chocolate Brownie” recipe from “frugalfeeding.com,” but first I need to go buy some chocolate!

Now, I am not a baker! I am a cook! I like to cook and eat! But I do like a little sweet,  sometimes,  so I thought I better come up with something that was reasonably guilt free and healthy, and that didn’t leave me feeling like a beached whale! Hehe

I love my muffin recipe so much, I thought it would make a good base for Date Squares, so I tried it!  Surprisingly, everyone who tried it loved it and didn’t believe it was flour-less.  I did tweak it up a bit, but still it is simple to put together and bake.

Hope you like it!
p.s. it is also very filling, so you don’t end up eating the whole thing!  I think?

CRANBERRY DATE SQUARES

INGREDIENTS

WET

3 Organic Eggs
4 tbsp Coconut Oil
4 tbsp unsalted Butter
1/2 cup Coconut milk or Almond milk
1/3 cup Real Maple Syrup or Coconut Palm Sugar
1/2 cup plain Yogurt
3 tsp Vanilla

Dry

1/2 cup Oat Bran
1 cup Coconut flour
1 cup Almond flour
1 cup  Coconut, shredded, unsweetened
2 tsp Baking Powder
1/8 tsp of Sea Salt

Slivered Almonds, toasted
FILLING

2 cups  Majool Dates, pitted
1/2 cup dried Cranberries
Or
1 cup fresh Cranberries
2 tbsp unsalted Butter
3/4 cup Water + a little more if needed
2 tbsp fresh Lime juice

METHOD

IMG_2518Start with the filling!

In a medium sauce pan, heat the butter and add the pitted Dates and the Cranberries

Add Water, (if using fresh Cranberries, you may have to adjust the Water)enough to cover but not make it too liquidy!

Bring to low boil, cook till everything is soft, not mushy

Take off heat, and let cool

Throw about 1/2 cup or so, of Slivered Almonds into a frying pan on low, and let them toast up for a couple min.  Take off heat right away,  do not let them burn.

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When cooled, put the mixture in a food processor or mash with a fork untill everything is blended nicely, there can be small chunks

Set aside

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Mix Dry ingredients together

Mix Wet ingredients together

Pour Wet into Dry and blend well

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Add shredded Coconut and blend well

Preheat oven to 375 F

Apply Coconut oil to your baking dish ( I used 8 1/2 by 8 1/2)

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Using about 3/4 of the mixture, spread it into the dish evenly, about 1 inch thick

Spread the fruit mixture on top evenly

IMG_2536IMG_2537Sprinkle toasted Almonds on top

With a butter knife, drop small amounts of the left over mixture randomly on top, leaving little gaps so you can see the fruit mixture below

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Bake at 375 F for about 25 min or so, watching that it does not burn.  Should look golden and lightly browned.

Let it cool and cut into as big a piece you want! hehehe

Enjoy!

COCONUT QUINOA MUFFINS

Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!

INGREDIENTS

WET

2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice

DRY

1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest

METHOD

Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.

ENJOY!

NOT AN ORDINARY GLUTEN FREE MUFFIN!

I’ve made coconut flour muffins many times, experimenting with different flour combinations and I have to say, I think I finally found the magic formula!

Since I’ve been using Quinoa a lot in my diet, I decided to try the flour in my baking.  What a nice surprise!  It made the muffin so light and almost airy.  More cakey than bready!   De-lish!  I can’t wait to make a cake out of it.

These little guys may be tiny, but they pack a nutritious punch!  Now for those of you who shy away from anything that sounds too healthy, don’t worry!  They taste good too!

 

ANGIE’S COCONUT FLOUR MUFFINS

Dry Ingredients:

1/4 cup Coconut Flour

1/4 cup Almond Flour

1/4 cup Quinoa Flour

1/4 cup Ground Flaxseed

2 tbsp Hemp Hearts

1 tsp alum free Baking Powder

1/2 tsp Sea Salt

 

Wet Ingredients:

4 Eggs

1 tbsp Unsalted Butter, soft

1 tbsp Coconut Oil, soft

1/4 cup Coconut Milk

1/4 cup Greek or Goat Yogurt

1/3 cup Maple syrup

1 tsp Vanilla

TIP:  when working with coconut oil, it is best if all the ingredients are at room temp and coconut oil is soft

 

Sift dry ingredients together in a bowl and stir together

In another bowl, add Eggs, Butter and Coconut oil and whisk together

In a large measuring cup, measure your Coconut Milk, Maple Syrup, Vanilla and Yogurt

Add to Egg mixture and stir

 

 Heat oven to 400 degrees

 

 

Mix in dry ingredients, and stir together gently until blended

 

 

 

 

 

I like making minis, so now’s a good time to grease your mini muffin tin

 

 

 

Using a “1 tbsp” measuring spoon, scoop mixture and add one by one until you fill 24 cups

 

 

 

 

 

 

Now, my grandsons gave me this idea, grab a raspberry and stick a blueberry inside

Press one into the middle of each muffin

Bake at 400 for 16 min, remove and let cool

 

 Hope you enjoy!

 

 Until next time …………………….

Mangia!