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Found 7 results

  1. This recipe comes to us from Linda Sowry. 2 cups Gluten-Free Flour Mix 1 ½ cups sugar 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger 1 cup buttermilk or sour milk ¼ cup margarine or butter, softened ¼ cup shortening ½ teaspoon vanilla 3 eggs Preheat oven to 350F. Combine flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, and vanilla. Beat on low speed till combined then two minutes on high speed. Add eggs and beat two more minutes. Pour into a greased 9" x 13" baking pan. Bake for 30 to 35 minutes or until a toothpick comes out clean from the center. Cool on a wire rack. You can ice it with Duncan Hines Cream Cheese Frosting or just serve with Cool Whip or something similar or just eat it plain. Its also great made into cupcakes and then freeze the extras to pull out for lunches.
  2. Celiac.com 11/09/2016 - I don't know about you, but I am totally getting into the holiday spirit! It has been getting a little chilly at night and the night seems to come sooner and sooner. That definitely means it's holiday season! These Hidden Fiber Holiday Spice Cupcakes won't make you gain the traditional 10 pounds of "Santa weight" though and they have the added benefit of helping to keep you regular. A lot of people associate the holidays with all sorts of sweets and treats. I am all for my sweets and treats but I don't like feeling like crap afterwards. That is why I find it so important to come up with healthier alternatives that handle my cravings and make my whole body happy. I hope you enjoy these as much as I do and I hope they help you veer away from the dessert table at your work holiday parties! Ingredients: 1¼ cup almond flour 1 tablespoon coconut flour ¼ cup tapioca flour 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon ground chia seeds 1 teaspoon organic vanilla powder ¼ teaspoon ground cloves, or more to taste 4 eggs 1 tablespoon honey 1 teaspoon liquid Madagascar vanilla 2 tablespoons coconut oil (or ghee) 1 tablespoon almond milk 2 tablespoons Sweet Spreads Cinnamon Roll Coconutter ½ cup plus 4 tablespoons applesauce ½ teaspoon apple cider vinegar Coconut oil for greasing pans 2 TOPPING OPTIONS: My Maple Fluff Frostingor 4 tablespoons Sweet Spreads Vanilla Cupcake Coconutter ½ cup heavy whipping cream ¼ tsp vanilla 1 tablespoons cacao powder for dusting only Instructions: Preheat oven to 350F degrees. Grease mini-muffin pans with coconut oil. Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times. In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Sweet Spreads Coconutter or nut butter of choice. Whip on medium then on high with a hand mixer. Add in applesauce. Mix in apple cider vinegar. Scoop halfway full into well-greased muffin pans. Bake for 12-16 minutes. Remove from oven and cool on a rack. Top with my Maple Fluff Frosting or whipped Sweet Spreads Vanilla Cupcake Coconutter. Sweet Spreads Vanilla Cupcake Coconutter Whipped Topping DIRECTIONS: Place cold whipped cream in a cold bowl and whip until very firm. Slowly drizzle the vanilla and Sweet Spreads Vanilla Cupcake Coconutter. It will drop a bit. Top your cupcakes with the frosting. Lightly dust with cacao powder. Enjoy!
  3. These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea! Ingredients: 2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*) 1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom) 1 tsp ground cinnamon 2 tsp baking soda ½ tsp xanthan gum 3/4 cup butter, melted 1 cup sugar, plus more for rolling or sprinkling 1 egg 1/3 cup molasses Directions: Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside. In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more. When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.Bake at 350°F for 12 minutes. Let cool on a cooling rack. *The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].
  4. This recipe comes to us from Dianne Steeper Preparation Time: 10 minutes Cooking Time: about 20 minutes Ingredients: 2 Eggs (or 1 egg and 2 egg whites) ¼ cup (½dL) Canola Oil ½ cup (~100g) Raw Honey ¼ cup (½dL) Unsweetened Applesauce 1 cup (~400g) Mashed, cooked pumpkin 1 ½ (210g) Brown Rice Flour ½ cup (70g) Soya Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Cinnamon ½ teaspoon Allspice dash Salt ½ cup (~60g) Raisins (optional) ½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well) Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.
  5. This recipe comes to us from A.J. McEvoy 1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix) ½ Cup Canned Pumpkin Puree 1 Large Egg ¼ Cup milk 2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some anti-caking agents might contain grain products) ¼ Sugar 2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger) 2 teaspoon Honey 1 small handful of your favorite raisins Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.
  6. ¼ teaspoon salt ½ teaspoon nutmeg 2 eggs ¼ teaspoon cloves ½ cup sugar ¼ cup margarine, melted 2/3 cup gluten-free flour mix** 1 teaspoon vanilla 1 teaspoon cinnamon ¾ teaspoon baking powder Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes). Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla. Coat a madeleine pan with gluten-free cooking spray. Spoon about 1 Tablespoon of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned. Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen. This recipe comes to us from Joan Kulka. Note: For the rice flour in the gluten-free flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour. ** gluten-free flour mix: 6 cups white rice flour 2 cups potato starch (NOT the same as potato flour) 1 cup tapioca starch (also called tapioca flour)
  7. This recipe comes to us from Joe Ellison. Preheat oven to 325 F. Grease a bundt or tube pan (7-inch tube pan, or a 10-inch bundt pan) Boil together, covered, for 3 minutes: 1 cup water 2 cups raisins 1 cup brown sugar ½ cup dairy-free and gluten-free margarine or shortening ½ teaspoon each ground cinnamon and allspice ½ teaspoon salt 1/8 teaspoon nutmeg Let cool. This mixture can sit overnight with no harm to the finished product. Just dont refrigerate it, or youll have to reheat it. Sift, then measure to equal 2 cups: 2 cups gluten-free flour mix (I used 1 2/3 cups of a one:one:one mix of Asian white rice flour, sweet rice flour, and tapioca starch, plus 1/3 cups sorghum, but any all-purpose mix will do) Sift again with: 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon xanthan gum, if desired (I used it, but would actually leave it out next time) Stir the flour into the liquid ingredients (or the other way round—it really doesnt matter). Stir until smooth. If desired, add: 1 cup chopped almonds or other nuts 1 cup chopped dried fruit, such as dates, figs, and candied citron Pour batter into prepared pan, and level with a spatula. Bake for one hour. It will test done at about 45 or 50 minutes, but needs the extra baking time to set properly. If it doesnt test done (toothpick comes out clean) at one hour, keep baking until it does, then give it another five or ten minutes. Allow to cool in pan on a cooling rack, then turn out onto a serving platter. You can add any icing you want, or no icing. You can also use a sugar/lemon juice glaze, or a white butter-cream style icing.
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