Category Archives: desserts

Baked gluten-free apple cider doughnuts

dougnuts

I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour.  I found that the buttermilk  in this recipe really helps to moisten these beauties and the apple cider was a great flavor component.  They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing!  Don’t forget to get yourself a doughnut pan so you can bake these in the oven.

gluten-free apple cider doughnuts
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups apple cider or juice
  • ½ white sugar
  • ¼ room temp butter or coconut oil
  • ½ buttermilk
  • 2 tsp pure vanilla
  • 2 cups of flour(see below)
  • 2 tsp of baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • gluten-free flour blend:
  • makes approx. 3 cups
  • 11/4 cup brown rice flour
  • ¾ cup sorghum flour
  • ⅔ cup tapioca starch flour
  • ¼ cup potato starch
  • 2 tsp psyllium husk
  • coconut cream:
  • 1 cup coconut milk
  • ½ brown sugar
  • Bring to a boil and then simmer until thickened
Instructions
  1. Preheat oven to 400 degrees
  2. Premix flour and set aside
  3. Place apple cider in pot and reduce by half and set aside
  4. Spray doughnut pan with non stick spray
  5. Cream butter and sugar
  6. Add eggs and mix on low
  7. Mix in reduced cider, buttermilk and vanilla
  8. In a separate bowl, mix flour with baking soda, baking powder and cinnamon and salt
  9. Add liquid mixture to flours just until smooth
  10. It should have the consistency of thick pancake batter
  11. Use a tablespoon to scoop into pans
  12. Bake for 10 minutes until doughnuts spring back when touched
  13. Remove from the pan and let cool on a wire rack
  14. Repeat to make 12 doughnuts

 

 

gingersyrup1

Ginger syrup

I’ve been big into homemade preserves lately and absolutely love the flavour of ginger.  I came across this ginger syrup recipe from Saveur magazine and was very impressed with the results. I love the peppery bite this syrup has with the added black pepper. I modified the recipe by adding more sugar and  found I had to boil the syrup down considerably to get a nice thick consistency of maple syrup. This could be used on pancakes, to moisten cakes, on ice cream or even added to sodas.

gingersyrup1

Ginger syrup
 
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Author:
Recipe type: condiment
Serves: 4
Ingredients
  • 1 6 inch piece of ginger
  • 2 cups sugar
  • 1 cup water
  • 11/2 tsp whole black peppercorns
Instructions
  1. Peel and slice ginger and add to 2 qt pot
  2. Add sugar, water and peppercorns and boil.
  3. Reduce heat to medium and simmer until almost reduced in half (30 minutes)
  4. Chill overnight, then strain into a glass or plastic bottle
  5. Refrigerate

 

 

blackbeanbrownie

Black bean gluten free brownies

Black bean brownies are one of the first desserts I discovered when going gluten free. I was amazed and wowed by their great texture, moistness and flavour. Nobody would even know they’re eating a high protein dessert. Best of all , my son thinks these are terrific so this is a great treat to fill  your kids up with vitamins and fiber. Remember to grease your pan thoroughly and let your brownies cool before removing from the pan or they’ll break up a little as mine did this time around. Enjoy!

Black bean gluten free brownies
 
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Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1½ cups cooked and rinsed black beans or 1 15 oz can drained and rinsed
  • 5 large eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • 6 TBLS warm butter or virgin coconut oil( I prefer this)
  • 6 TBLS cocoa powder
  • 1 tsp baking powder
  • ½ baking soda
  • 1 TBLS water
Instructions
  1. Preheat oven to 350 degrees with the rack in the middle
  2. Place beans and 3 eggs in a blender along with sugar, vanilla and salt
  3. Mix well until beans are liquified
  4. In a separate bowl,mix cocoa,baking soda and baking powder
  5. In a larger bowl, beat butter or coconut oil adding 2 final eggs
  6. Pour bean batter into egg mixture
  7. Mix in dry ingredients and water and beat on high for 1 minute until smooth
  8. Pour into greased 8x8 pan or separate muffin tins ( use coconut oil for this too)
  9. Top with sliced almonds or nuts of your choice for texture
  10. Bake for 30-40 minutes until firm to the touch
  11. Let cool before removing gently from the pan
  12. Can sprinkle with icing sugar as well
  13. Enjoy!

 

 

 

 

 

lemonsquares

Gluten free lemon squares

If your looking for something citrus to go with tea when the guests come over, this is an easy and tasty treat. They’re quick to make and  keep well on the counter. You can also sprinkle a little toasted coconut on top to add some texture.

Gluten free lemon squares
 
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Author:
Recipe type: Dessert
Cuisine: gluten free
Serves: 4
Ingredients
  • Crust:
  • 1 cup almond meal
  • ½ cup white rice flour
  • ¼ white sugar
  • 4 TBLS melted butter or coconut oil
  • Pinch of salt
  • 1 tsp baking powder
  • Curd:
  • 4 eggs
  • ¾ cup sugar
  • Juice and zest of 2 lemons
  • 1 TBLS white rice flour
  • Pinch of salt
Instructions
  1. Preheat oven to 350 degrees
  2. Spray 8x8 inch pan with spray pam
  3. Mix almond and flour together with salt and sugar
  4. Add melted butter or oil and mix with hands
  5. Press into base of pan
  6. Bake for 10 mins and remove from oven
  7. While baking ,whisk together eggs with lemon juice zest, sugar, baking powder and salt
  8. Pour mixture over crust and baking another 20 minutes
  9. Remove from oven and let cool 10 min. before carefully removing from pan
  10. Cut into squares and sprinkle with icing sugar once cooled .

stopper.

birdscookies

Gluten free vegan birds nest cookies

During the xmas holidays, I did a little minor baking and decided to make up some of these delicious lovelies.  If you have ground flax seed on hand, they really work beautifully without eggs and no one will ever know they’re gluten free.
birdsnestcookies1

 

Gluten free vegan birds nest cookies
 
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Author:
Recipe type: gluten free desserts
Serves: 4
Ingredients
  • 2 TBLS flax seeds
  • 6 TBLS warm water
  • ½ cup melted coconut oil or butter
  • ⅓ cup sugar
  • ½ tsp vanilla
  • pinch of salt
  • 1 cup brown rice flour
  • 1.5 cups ground or finely chopped walnuts
  • 1 cup dessicated unsweetened shredded coconut
  • raspberry or strawberry jam to fill cookie centers
Instructions
  1. Preheat oven to 350 degrees
  2. Grind or chop walnuts and set aside
  3. Put flax and warm water in cup and leave to gel about 5 minutes
  4. Cream butter and sugar together with a mixer and add flax mixture
  5. Add vanilla, flour and salt and mix with hands
  6. Add in walnuts until well mixed
  7. Roll into 2 inch balls and roll in coconut until well covered and place on cookie sheet
  8. Push down center of each cookie with a wet finger creating a nest
  9. Add a little jam to each center
  10. Put cookies in preheated oven and bake 12 minutes
  11. Remove from oven and leave to rest until cool
  12. These cookies are very delicate when warm and need to be completely cool before removing from the pan.

 

 

 

quinoacake3

Gluten free chocolate quinoa cake

I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free.  This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.

 quinoacake

Gluten free chocolate quinoa cake
 
Ingredients
  • 2 cups cooked quinoa loosely packed
  • ⅓ cups milk or coconut water
  • 4 eggs
  • 1 tsp vanilla
  • ¾ cup melted butter or coconut oil
  • 1½ cup white sugar
  • 1 cup unsweetened cocoa powder ( I use dark chocolate)
  • 11/2 tsp baking powder
  • ½ baking soda
  • ½ tsp salt
Instructions
  1. Preheat over to 350 degrees
  2. Spray round cake pans and line with round parchment on the bottom( you want to be able to get these cakes out)
  3. Combine wet ingredients of egg,milk,vanilla in blender and whip a few times
  4. Slowly add quinoa and the butter and puree until nice and smooth
  5. Pour liquid ingredients into dry and whisk together until well combined
  6. Divide the batter between the 2 pans and bake in the center rack for 30 minutes
  7. Do not over bake as they will not be as moist
  8. Remove from oven and let cool 10 minutes
  9. Invert cakes onto wire rack and peel off parchment
  10. Let cakes cool completely before proceeding to frost
  11. Whip approx. 1 cup of whipping cream and set aside
  12. Carefully slice each cake in half and separate onto 2 plates without breaking
  13. Spread strawberry or mixed berry jam across center of each cake and do the same with the whipped cream
  14. Add next layer cake and repeat jam and cream until you have all 4 layers stacked
  15. Spread whipped cream around outside and top of cake until nicely covered.
  16. You can add toasted nuts, chocolate chips, or toasted coconut with a little sprinkled cocoa for added flavour and color. Enjoy!
bananabread

Gluten free banana bread

This recipe is quick and easy to use especially when you have over ripe bananas sitting around.  Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .

Gluten free banana bread
 
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Author:
Recipe type: Gluten free banana bread
Serves: 6
Ingredients
  • ½ cup melted butter or coconut oil
  • ¾ brown sugar
  • 1 egg
  • 11/2 cups brown rice flour
  • 2 tsp psyllium husk
  • 11/2 tsp baking soda
  • 3 over ripe bananas
  • ½ tsp salt
  • ¼ cup yogurt
  • 1 cup chopped walnuts
  • ¼ cup dark chocolate chippits(optional..my son loves them)
  • 1 TBLS flax
Instructions
  1. Preheat oven to 350 degrees with oven rack in the middle
  2. In separate bowl, mix dry ingredients of flour, baking soda, salt and psyllium husk
  3. Melt butter or coconut oil and blend with sugar in separate bowl
  4. Add mashed bananas, yogurt and egg and blend welI
  5. Mix wet and dry ingredients until well blended and add nuts and chippits
  6. Grease or spray loaf pan and pour in batter and smooth out
  7. Bake in middle rack for at least 55 minutes until center comes out dry with a stick
  8. Remove from loaf pan and leave to cool on rack.

oatmeal cookies

Gluten free oatmeal cookies

oatmealcookies2

Cookies are a part of my son’s daily staple at his request. My celiac father-in-law loves these , too, as he says they remind him of the cookies his mom used to make. I take that as a compliment as his face lights up every time I bring over them over. I’ve replaced traditional butter and oil with coconut oil and added ground flax for added nutrition. This makes about 2 dozen.

gluten free oatmeal cookies
 
Gluten free oatmeal cookies
Author:
Recipe type: gluten free
Ingredients
  • 11/2 cups brown rice flour
  • 11/2 cups quick cooking rolled oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ coconut oil
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp cinnamon
  • 1 TBLS ground flax
  • ½ cup dark mini chocolate chips
Instructions
  1. Preheat oven to 375 degrees with rack in the middle
  2. Mix flour,oats,cinnamon,baking soda,salt,chocolate chips
  3. Melt coconut oil if solidified and beat with brown sugar and egg
  4. Add to dry ingredients and mix until well blended
  5. If too wet, put in the fridge for 10 min. to solidify more
  6. Scoop out 1 TBLS balls of dough and roll till round
  7. Use fork to flatten cookies and place on ungreased cookie sheet
  8. Bake 12 minutes and cook before removing