Gluten Free Lemon Muffins
Ingredients:
1 cup gluten-free flour (Pamela's Artisan Blend)
1/2 cup monk fruit sweetener or grade A dark maple syrup
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lemon zest
Pinch of turmeric (optional)
3/4 cup yogurt (Plain Greek yogurt or plain Kefir)
2 eggs, lightly beaten
1/3 cup olive oil or melted ghee butter
1 teaspoon pure vanilla extract (no alcohol)
Instructions:
Preheat oven to 350F degrees. Place 10 paper liners in a cupcake pan. In a medium bowl, combine gluten-free flour, sweetener, baking powder, salt, lemon zest, and turmeric. In a separate bowl, blend yogurt or Kefir, eggs, oil and vanilla. Add liquid ingredients to dry ingredients and stir thoroughly. Fill paper-lined muffin tins with batter.
Bake for 23-24 minutes, until tester inserted remains mostly clean. Top muffins with the glaze if you'd like.
Glaze (optional)
1 tablespoon dark maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla (alcohol free)
1 tablespoon of Greek yogurt of Kefir
Mix in a blender until smooth
Peppermint Bars
*Contains Nuts*
Ingredients:
1 cup macadamia or almonds
1/2 cup dates
1 cup cashes
5-8 drops of food grade peppermint essential oil
1/4 cup coconut cream
1/4 cup sweetener (natural maple syrup or raw honey)
1/2 cup water
1/4 cup carob powder or (1/2 carob and 1/2 cacao powder)
1/4 cup sweetener
1/3 cup coconut oil
1/4 cup hazelnuts
1/2 teaspoon vanilla extract
Instructions:
BASE: 1 cup macadamia or almonds (or a bit of both), 1/2 cup dates.
Process nuts and dates in a food processor. Add a very little water only if necessary.
Press into an 8x10” shallow dish with wet hands.
PEPPERMINT FILLING:
1 cup cashews
5-8 drops peppermint essential oil
1/4 cup coconut cream
1/4 cup sweetener (maple, agave or honey)
METHOD: blend cashews first then add all the other ingredients. Blend for a while until the consistency is right. Add a tiny bit of water if needed. Scrape into base. Smooth out, then freeze while making topping.
TOPPING: 1/4 cup carob powder (or 1/2 Carob and 1/2 cacao powder)
1/4 cup sweetener 1/3 cup coconut oil
1/4 cup hazelnuts 1/2 tsp vanilla extract
METHOD: blend all ingredients in a blender (do nuts first) and blend, adding a little water until thick
paste consistency is reached. Smooth topping over set filling and return to freezer for 4-6 hours.
Note: you can swap out hazelnuts for cashews.
Coconut Pudding With Blueberry Topping
Ingredients:
COCONUT PUDDING
3 cups coconut milk ½ cup maple syrup
½ cup cornstarch ½ cup of shredded coconut
½ teaspoon of salt
Instructions:
Place all ingredients in a saucepan on medium heat. Stir constantly. When thickened, remove from heat and pour into glass pie dish. Cover and refrigerate for a few hours before serving.
BLUEBERRY TOPPING
4 cups blueberries, fresh or frozen
½ cup of frozen apple juice concentrate
½ inch of ginger, grated or 1 tsp vanilla extract
METHOD: Cook 10 minutes then scoop out 1 cup of the mixture and blend smooth. Pour back with the rest of the mixture and stir well.
Chill and serve.
Grain-Free Pumpkin Bread
Ingredients:
1 1/4 cups almond flour
1/4 cup coconut flour
1 cup pumpkin puree
1/2 cup olive oil or coconut oil
3 eggs beaten, preferably pastured or free range
1/2 cup date syrup or dark maple syrup
1 tsp baking soda (aluminum free)
1 Tablespoon pumpkin spice
1/2 tsp sea salt or pink salt
Instructions:
Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl. Fold in the dry ingredients into the wet ingredient bowl until smooth.
Spread the batter in a loaf pan and bake at 350 F for about 55 minutes or until a knife inserted in the center comes out clean. Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days.
Peach and Blueberry Crumble
Ingredients:
2 1/2 cups of sliced fresh or thawed frozen peaches
1 cup blueberries
1 3/4 cups apple juice
2 tablespoons kuzu (starch)
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract (alcohol free)
Pinch of sea salt
Topping:
3 cups rolled oats
2 cups spelt flour, brown rice, or sweet rice flour
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
3/4 cup safflower or olive oil or melted ghee
1 cup organic or pure maple syrup
1 cup chopped pecans or walnuts (optional)
Instructions:
Preheat over to 350 degrees F.
Combine the peaches and blueberries in a 9” pan. Reserve 1/4 cup of the apple juice in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stire with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot apple juice, stirring continually to prevent lumps from forming. Bring to boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the peaches and blueberries in the pan.
To make the topping, dry-roast oats, flour, salt and cinnamon in a skillet over medium low heat for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts (optional).
Crumble the topping over the fruit, then cover the pan with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling bubbles a little. Cool crumble for about 30 minutes before serving. Can be served with coconut whip cream.
Gluten Free Carrot and Pineapple Carrot Cake
Ingredients:
2 Packs of Bob's Red Mill Gluten Free Muffin Mix
2 tsp cinnamon
1 tsp salt
2 cups very finely grated carrots (about 4-5 medium carrots)
1-1.5 cups of crushed pineapple
1/4 cup raisins (optional)
1 cup olive oil
4 eggs
1.5 cups dark organic maple syrup
2 tsp vanilla extract
1 cup chopped walnuts or pecans (optional)
3/4 cup almond or coconut milk
For the cream cheese frosting:
16 oz organic cream cheese, softened
2 cups stevia or swerve or organic maple syrup
1/4 cup lemon juice
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F and grease a 9x13 inch baking dish.
In a medium bowl, whisk together Bob's Red Mill Gluten Free Muffin Mix, cinnamon, and salt.
In a separate large bowl, mix together the grated carrots, pineapple, raisins (optional), vegetable oil, eggs, maple
syrup, vanilla extract and almond milk until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts (if using). Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the cream cheese frosting. In a large bowl, beat together the cream cheese, maple syrup or swerve, lemon juice, vanilla extract. Mix until you've reached smooth spreadable consistency.
Once the cake has cooled completely, spread the frosting evenly over the top of the cake.
Thin layer in the middle of the cake and another over the top/sides.
Let it sit in the fridge for about 30 minutes before serving. Enjoy!
Mango Sorbet
Ingredients:
4 ripe mangos, cubed
2-4 tablespoon organic maple syrup or raw honey to taste
1/2 cup cold water
2 tablespoons of freshly squeezed lime juice
Instructions:
Freeze the mango cubes single layer on a tray for several hours or overnight.
Once frozen, place in blender with the maple syrup (or honey) and the water and blend until creamy, smooth and combined.
Place the sorbet in a loaf pan and freeze for 1-2 hours or until a solid but creamy consistency.
Baked Maple Pear Delight
Ingredients:
2-4 Anjou, Concorde or bosc pears halved
1/2 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats (optional)
1/3 cup organic maple syrup
1/2 cup chopped pecans (optional)
1 teaspoon alcohol free real vanilla extract
1/2 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions:
Preheat your oven to 350F.
Slice your pears in half and scoop the seeds from the center to leave space for the filling (optional: you can leave the filling completely out). Cut off a tiny slice of the pear bottom so that the pears lie flat.
Next, add your gluten-free oats, maple syrup, chopped pecans, vanilla, ground cinnamon, nutmeg, and salt to a mixing bowl and stir to combine.
Stuff the filling into the pears until you use all the stuffing.
Next, place the stuffed pears into a greased ceramic or glass baking dish of any size. Place in the oven and bake for 40-50 minutes until the pears are soft and the topping has crisped.
Remove the stuffed pears from the tray and let cool. For an extra touch coconut whipped cream or a drizzle of maple syrup. Enjoy!
Blueberry Oatmeal Bars
Ingredients:
3/4 cup mashed very ripe bananas
2 cups rolled oats
3/4 cup fresh blueberries
Instructions:
Preheat oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
Add mashed bananas and rolled oats to a large mixing bowl. Mix until oats are fully coated and evenly mixed in. Add in blueberries. Gently stir them in until the are evenly mixed throughout, being careful to not smash the blueberries.
Pour batter into the prepared baking pan. Use a spatula to evenly spread it across the pan and smooth the surface.
Bake for about 20-30 minutes or until the oats on the surface are golden brown. The surface of the bars should look dry and cooked. *Let bars cool fully before removing them from the pan and cutting and serving. Store uneaten bars in an airtight container in the fridge or freezer.
Tips: The banana will make the bars slightly sweet, however, for a little bit more sweetness add 1-2 tablespoons of natural dark maple syrup.
Chocolate Chip Molten Cookie
Ingredients:
3/4 cup melted ghee or olive oil
1 1/2 cup organic brown maple syrup
2 large eggs
2 1/4 cup of Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 tsp baking soda aluminum free
½ tsp table salt
1 teaspoon pure vanilla extract (no alcohol)
1 teaspoon cornstarch
2 cups roughly chopped walnuts (optional)
2 cups organic semi-sweet chocolate chips
Instructions:
Preheat oven to 410°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, add oil (or ghee) vanilla and syrup. Mix well until well incorporated. Add in eggs. Mix on medium speed until incorporated.
Add in flour, cornstarch, baking soda, salt. Mix on the lowest speed until all the flour is incorporated. Careful not to overmix.
Add in walnuts (if using) and mix on the lowest speed until walnuts are evenly incorporated into the dough.
Add in chocolate chips and mix on the lowest speed until chocolate chips are evenly incorporated into the dough.
Remove dough from bowl and mix with hands a few times to make sure chocolate chips and walnuts are evenly distributed. Dough should be quite sticky.
You can either divide dough into 8 equal pieces. Each dough ball should resemble a ping pong ball. You should grab the dough by the handful until you form a very loose ball. Make sure to keep it loose as the cookies should be airy and not compacted.
Place only four cookies on each baking sheet, spacing them about 2 inches apart, so that they don't spread onto each other.
Bake only one sheet at a time in the middle row of the oven, for about 12-13 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow inside of the dough to cook a little more. Make sure you don't move the cookies before they are set. They should still be gooey inside even after you wait 15 minutes. Cookies are best eaten warm.