Gluten Free Raspberry Bars

2 cups oat flour

1 cup brown rice starch

1 cup almond flour/meal

3 teaspoons gluten free baking powder

2 teaspoons guar gum

2 cups coconut sugar

1 cup cold grass fed salted butter, cut into small chunks

Cold Milk

4 cups fresh raspberry preserve or jam

1 cup powdered sugar

1 large lemon, juiced

Preheat oven to 350 F

Combine all the dry ingredients. Cut butter into the dry ingredients until it resembles large crumbs. Add enough cold milk to form a dry dough (about 1/2 to 3/4 cup).  

Press half the dough into a medium size cookie pan and spread the preserve to cover the top. Scatter the rest of the dough over the top and bake for 40 to 50 minutes.

Remove from the oven to cool completely.

Combine powdered sugar and lemon juice to make a frosting and drizzle over the top to set.

Slice into bars. Keep refrigerated in an airtight container.

Gluten Free Coconut Orange Bundt Cake

Bundt Cake:

4 cups gluten free all purpose almond flour blend 

4 teaspoons gluten free baking powder 

2 teaspoons guar gum 

2 cups dry coconut flakes

2 oranges (zest only) 

1 cup plain Greek yogurt 

1 cup raw honey 

3 large room temperature eggs 

1 cup melted butter 

1 cup milk

Preheat oven to 350 F

Butter a large bundt cake pan and sprinkle a little flour over the top. Combine all the dry ingredients including orange zest. Whisk all the wet ingredients and add to the dry. Mix until smooth. Pour into the bundt pan. Bake for 60 minutes or until a stick inserted into the middle comes out clean. Remove f rom the oven to cool completely in the pan before turning out.

Frosting:

1/2 plain yogurt 

2 cups powdered sugar 

1 large orange, juice only

Combine yogurt and orange juice. Beat until smooth. Pour on top of the cake followed by orange zest (refer to the picture).

Gluten Free Hot Cross Buns

Buns: 

3 1/2 cups gluten free Almond Blend All Purpose Flour

 2 teaspoons guar gum

 1/2 cup coconut sugar 

1 1/2 cups raisins

 1/2 cup dried mixed fruit (optional) 

1 tablespoon instant yeast 

1 tablespoon cinnamon 

1 tablespoon nutmeg 

1 teaspoon all spice 

2 large oranges (zest only) 

1 1/2 cups full cream milk 

2 large room temperature eggs 

1 cup melted salted grass fed butter 

1 tablespoon pure vanilla extract

Add yeast to warm milk. Set aside for 5 minutes or until it's frothy. Combine all the dry ingredients, including raisins, dried mixed fruit (optional) and orange zest. Set aside. Whisk eggs, melted butter, and vanilla until creamy and add yeast and milk mixture. Add wet ingredients to the dry (add more flour if mixture is too wet or add more milk is mixture is too dry).

Add large scoopfuls of the dough to a greased square or round pan (enough for 18 large rolls). Dip a spatula in cold water to smooth the top of the buns. Brush with egg wash.

Egg Wash: 

1 large room temperature egg 

1 tablespoon cold water

Preheat oven to 350 F

Cross Paste: 

1/2 cup flour 

1 tablespoon unsalted butter 

1/4 tsp GF baking powder 

1/4 cup milk

Combine flour and baking powder. Rub in butter. Stir in enough milk to make a thick batter that can be piped. Add to piping bag. Pipe thin crosses onto the buns (refer to picture). Set buns in a warm, draft free place to double in size (about 1 1/2 hours or more depending on where you live).

Bake for 20 to 30 minutes or until it sounds hollow when tapped.

Glaze: 

1 cup orange marmalade

Glaze hot buns with orange marmalade.

Gluten Free Banana Muffins

1 1/2 cups gluten free all purpose flour blend

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon gluten free baking powder

1 large room temperature egg

1/3 cup olive oil

4 large very ripe bananas, mashed

Preheat oven to 350 F

Combine all the dry ingredients. Whisk egg, olive oil, and banana. Add to the dry ingredients.

Line a 12 cup muffin pan and fill 3/4 full.

Bake for 45 to 50 minutes or until a stick inserted into the middle of one of the muffins comes out clean.  

Gluten Free Lemon Banana Doughnut Holes

Gluten Free Chocolate Vanilla Pikelets

A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries.

1 cup all purpose gluten free flour blend 

1/2 teaspoon guar gum 

1 cup bittersweet dark chocolate chunks 

1 tablespoon Heilala Vanilla Sugar

2 tablespoons gluten free baking powder 

1 large room temperature egg 

2 tablespoons melted salted butter 

1 cup milk

1 teaspoon pure Heilala Vanilla Bean Paste

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients.Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-11⁄2 minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam.Any leftovers can be reheated to refreshen before serving.

Mini Blackberry White Chocolate Focaccia

Dough:

1 tablespoon instant yeast

1 cup warm water

2 tablespoons raw local honey

1/2 cup pure olive oil

3 cups bread flour (plus extra)

1 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon allspice

2 cups white chocolate bits

24 blackberries

Egg Wash:

1 egg

1 teaspoon water

Combine all the dry ingredients including chocolate bits on low speed using the dough hook attachment. Whisk all the wet ingredients in a jug. Drizzle in enough liquid on low speed to form a soft dough (add more flour if it's sticky). Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Divide dough into 24 equal pieces and shape into balls. Flatten with the palm of your hands. Use your fingers to poke dents in each piece (4). Arrange in a lined baking sheet leaving room in between. Cut blackberries into small pieces and fill the dents. Cover with a kitchen towel and let it rest in a warm place to rest for another 30 minutes.

Preheat oven to 400 F. 

Combine egg and water and brush over the dough and bake for 12 to 15 minutes or until brown and crispy. Remove from oven and drizzle raw honey over the top.

Yield: 24

Gluten Free Double Chocolate Muffins

1 cup sugar 

1 1/2 cups gluten free all purpose flour blend 

1 cup pure cocoa powder 

1 1/2 cups pure dark chocolate bits 

1 teaspoon gluten-free baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

3 large room temperature eggs 

1/2 cup pure olive oil 

1/2 cup milk 

1/4 cup organic sour cream 

2 teaspoons pure vanilla essence

Preheat oven to 350 F 

Combine the first 7 ingredients in your mixer. Set aside. Whisk the last 5 ingredients until incorporated in a separate container. With the mixer on low speed, add liquid to the dry ingredients until combined.

Grease an 18-cup muffin pan and dust with flour. Fill each one 3/4 full and bake for 40 to 50 minutes or until a stick inserted into one of the muffins comes out clean.

French Toast with Candied Bacon, Fresh Fruit, and Maple Syrup

4 thick slices of multigrain artisan bread

2 large room temperature eggs

1 cup Greek yogurt

4 strips smoked bacon, cut into small bits

Pure Maple Syrup

2 ripe bananas, remove skin, cut diagonally

4 large strawberries, slice

Sea salt and black pepper to taste

Powdered sugar (optional)

Heat a large flat skillet on medium to high heat. When hot, add chopped bacon with a tablespoon of pure maple syrup. Saute until the bacon is caramelized and crispy (about 3 to 4 minutes). Remove from the skillet. Set aside. Add a knob of pure salted butter to the hot skillet. Whisk eggs and yogurt in a large bowl and dip bread making sure to get a thick coating. Put in the hot skillet immediately. Cook for one minute on the first side, flip over for another minute on the second side or until crispy and golden brown. Season with sea salt and black pepper.

Cut a piece of french toast diagonally and arrange on a serving plate (refer to picture). Add banana slices, followed by strawberry slices and bacon bits. Drizzle pure maple syrup over the top. Serve warm with powdered sugar sprinkled on top (optional).

Gluten Free Mini Sage Passionfruit Bundt Cakes

Bundt:

1 1/2 cups all purpose gluten free almond flour blend 

1 1/2 teaspoons guar gum

2 teaspoons fresh sage, chopped very fine.

2 teaspoons gluten free baking powder

1 teaspoon sea salt

1 cup coconut sugar

1 cup room temperature butter

3 large room temperature eggs

2 tablespoons pure passionfruit pulp

1 cup milk

Preheat oven to 350 F

Grease a 12-cup mini bundt pan with butter and dust with flour. Dip out all the excess flour. Whisk all the dry ingredients including sage to combine. Cream butter and sugar on high speed until light and fluffy (about 6 minutes). Add eggs one at a time beating well between each addition (about a minute each). Add passionfruit pulp. On low speed, beat in 60% of the flour mixture followed by all the milk. Beat in the last of the flour mixture to combine.

Scoop into the pan making sure it's 3/4 full.

Bake for 20 to 30 minutes or until a stick inserted into the center comes out clean. Remove from the oven to cool completely before you remove them.

Passionfruit Buttercream:

1/2 cup butter

1 cup powdered sugar

1 tablespoon passionfruit pulp

Whisk all the ingredients until fluffy and light.  Whisk in more powdered sugar if it's too soft.

Store leftover buttercream in an airtight container in the refrigerator for future use.

Fill the cavity of the mini bundt cakes with the butter cream and drizzle a generous amount of caramel sauce over the top.

Salted Caramel:

1 packed cup brown sugar

1/2 cup butter, cut into cubes

1/2 cup cream

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.

Gluten Free Banana Crumble Cake

Cake:

2 cups gluten free flour blend

1 1/2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup coconut sugar

1 cup milk

1/2 cup melted butter

1/2 cup Greek yogurt

3 large eggs, room temperature

2 teaspoons vanilla essence

3 large ripe mashed bananas

Preheat oven to 350 F

Whisk all the dry ingredients. Combine all the wet ingredients including mashed bananas and add to the dry.

Pour into a greased round 9" cake pan. 

Crumble:

1/4 cup gluten free all purpose flour blend

1/4 cup coconut sugar

1/4 cup cold, diced butter

Cut butter into the flour and sugar until it resembles crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean.

Gluten Free Spiced Chocolate Bundt Cake

Cake:

2 1/2 cups gluten free flour blend

2 teaspoons guar gum

3 teaspoons gluten free baking powder

3/4 cup pure chocolate powder

4 large room temperature eggs

1 cup room temperature butter 

1/2 cup Greek yogurt

1/2 cup milk

1 1/2 cups sucanat (natural sugar) or white superfine sugar

2 teaspoons cloves

Preheat oven to 350 F

Sift all the dry ingredients. Set aside. Whisk all the wet ingredients. Set aside. Butter a large Bundt cake pan and sprinkle chocolate powder over the top.

On medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well in between.

On low speed, add about 60% of the flour mixture followed by the wet ingredients. Add the rest of the flour to the mixture.

Pour into the pan. Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. Leave the cake to cool completely in the pan on a cooling rack before you take it out.

Glaze:

1/2 cup dark chocolate chunks

1/2 cup cream

Heat cream in a saucepan on medium heat to hot (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Drizzle over the top of the cake to serve.

Pumpkin Pots De Crème

15 ounces cooked pumpkin puree

5 large egg yolks, room temperature

2 cups fresh cream

1 teaspoon pure vanilla extract

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon sea salt

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into small ramekins. Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (the pots de crème will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.  Refrigerate for three hours before serving.

Gluten Free Mini Fruit Pies

Filling:

2 large green apples, remove skin and core and chop into very small pieces

2 tablespoons raisins

2 tablespoons candied orange peel, chop into small pieces

1/2 cup brown sugar

2 tablespoons orange juice

2 teaspoons apple spice blend

Combine apples, raisins sugar, orange peel, orange juice, and apple spice blend. Set aside for 30 minutes.

Crust:

2 cups gluten-free almond flour blend or all purpose

1 teaspoon sea salt

1 teaspoon guar gum

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

Preheat oven to 350 F

Combine flour, guar gum, and sea salt. Rub butter into the flour mixture with your finger tips until it resembles fine breadcrumbs working as quickly as possible to prevent the dough becoming warm. Add ice water to the dough and using a cold knife stir until the dough binds together. Add more water a teaspoon at a time if the mixture if too dry. Wrap with plastic wrap and refrigerate for 30 minutes. Divide dough into 12 pieces and roll each on a floured surface into 6"circles. Place tablespoonfuls of fruit in the middle of the pastry circles. Fold up the edges of pastry, leaving center uncovered. Brush folded pastry with egg wash.

Bake for 30 to 40 minutes or until pastry is browned and cooked.

Crustless Pumpkin Tart with Mixed Berry Coulis (gluten-free)

Tart:

1 cup brown rice flour

15 oz cooked pumpkin puree

6 oz cream cheese, room temperature

1 cup plain Greek yogurt

4 large eggs, room temperature

1/2 cup sucanat or sweetener of your choice

1 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons pumpkin spice

1 teaspoon ground cloves

2 teaspoons vanilla

Preheat oven to 350 F

Combine all the dry ingredients. Set aside. Cream sugar and cream cheese until creamy and smooth. Add eggs one at a time, beating well in between followed by Greek yogurt and vanilla. Add dry ingredients, continue mixing to combine.

Pour into a 12" by 12" tart pan. Place in the middle of a large roasting pan with at least 2" around the sides of the tart pan. Fill the roasting pan with hot water to cover the bottom half of the tart pan. 

Bake for 1 1/2 hours or until custard is set. Remove the tart carefully out of the water bath to cool completely.  

Refrigerate for at 24 hours for best results before serving.

Mixed Berry Coulis:

2 cups frozen mixed berries (blueberries, raspberries, black berries)

1/2 cup sucanat or sweetener of your choice

1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

Lemon Glazed Cinnamon Rolls (gluten-free)

Dough:
1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix
2/3 cups room temperature milk
1 large egg, room temperature
3 egg whites (only the whites!)
1/4 cup melted butter
1 teaspoon apple cider vinegar

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside.  Open and add to the mixer. Combine all the wet ingredients in a separate container and add to the mixer on medium speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

Filling:
1 cup packed brown sugar
3/4 cup melted butter
2 teaspoons cinnamon

Combine.

Turn dough onto a parchment paper-lined flat working surface. Place another piece of parchment paper on top, covering the dough to prevent sticking. Roll out to a square (about 1/2 inch thickness) and spread the cinnamon mixture over the top.

Roll up tightly like a Swiss roll folding back the parchment paper as you roll.  When you get to the end, remove parchment paper. You will need to wet a knife with hot water and cut 8 even rolls, dipping the knife in hot water after each cut. Place rolls on a prepared 12" by 12" round tart pan and brush the top generously with melted butter.

Bake for 30 to 40 minutes or until rolls are baked and golden brown.

Icing:
1 1/2 cups icing sugar
1/4 softened cream cheese
3 tablespoons fresh lemon juice

Whisk until smooth and creamy. Spread over the rolls and serve immediately.

Peach Ricotta Crumb Cake (Gluten-Free)

2 cups Bob's Red Mill Gluten-free Waffle and Pancake Mix

3 large eggs, room temperature

1/2 cup sucanat (sweetener) 

1 cup fresh sliced peaches

2 cups chopped peaches

1 cup ricotta cheese

1/2 cup apple sauce (no sugar added)

1 cup butter, room temperature

1 cup almond milk

I lemon, juice and zest

1 teaspoon vanilla

2 teaspoons pumpkin spice

Preheat oven to 350 F.

Sift flour and pumpkin spice into a large bowl. Beat butter and sucanat on high speed until light and creamy (about 5 minutes). On low speed, add eggs one at a time, beating well after each addition. Add lemon zest and juice, apple sauce, ricotta cheese, milk, and vanilla. 

Fold wet into the dry ingredients. Stir in chopped peaches. Spoon batter into a greased 12" by 12" round cake pan.

Crumb:

1/2 cup sucanat

8 tablespoons butter

1 cup Bob's Red Mill Gluten-free Waffle and Pancake Mix

In a food processor, pulse butter, flour, and sugar until it starts to resemble crumbs. Scatter over the top of the cake.

Arrange sliced peaches on top (refer to picture).

Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

Remove from the oven. Leave in the pan to cool completely before serving.

Gluten Free Almond Chocolate Cookies

1 3/4 cup almond flour/meal

8 tablespoons grass fed  unsalted butter, room temperature

1 cup coconut sugar

2 teaspoons pure almond extract 

1 large orange, zest

2 teaspoons gluten free baking powder

1 teaspoon sea salt

2 cups dark chocolate chips

1 small bowl coconut sugar (to dip dough in)

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add almond extract and orange zest, followed by the dry ingredients.

Drop tablespoons of the cookie dough into a small bowl of sugar and toss to fully coat and add to a cookie sheet.

Bake for 20 to 30 minutes or until cookies are golden brown.

Remove from the oven to cool completely before frosting

Frosting:

1 1/2 cups powdered/icing sugar

1 large orange, juice and zest

Whisk ingredients until creamy and smooth. Drizzle a generous amount over the cookies.

Gluten and Sugar Free Apple Oatmeal Loaf

2 cups all purpose gluten-free baking flour

2 cups oatmeal

1/4 stevia or 3/4 cup raw brown sugar

2 teaspoons cinnamon

2 teaspoons gluten-free baking powder

1/2 cup apple sauce

1/2 cup grapeseed oil

1 1/2 cup almond milk

1 cup chopped walnuts

3 large fuji apples (or similar), peeled and diced into small pieces

Preheat oven to 400 F.

Line a loaf pan with parchment paper.

Combine flour, oatmeal, cinnamon, baking powder, apples, walnuts, and stevia. Mix all the wet ingredients together and fold into the dry ingredients.

Pour into loaf pan and bake for 40 minutes or until a stick inserted comes out clean.

Let the loaf cool completely before cutting.

Spiced Apple Walnut Bread

1 cup milk, warm

3 large eggs, room temperature

3 tablespoons unsalted butter, melted

1/4 cup light brown sugar

1 1/2 teaspoon salt

2 1/2 cups whole wheat flour

2 cups unbleached white flour

2 teaspoons yeast

2 large grated apples of your choice

1 cup walnut, chopped
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves

Combine all the dry ingredients with the grated apples. Set aside.

Heat butter and milk until warm and whisk in eggs to combine. Using an electric mixer with the dough attachment on medium speed, beat liquid to the flour-yeast mixture gradually until dough is thick (about 2 minutes). On a floured working area, knead dough for 10 minutes. Shape dough into a large ball and place in a greased bowl. Cover and place dough in a warm place until it doubles in size ( about 2 hours).

Preheat oven to 350 F

Punch down dough. On a floured working area, divide dough into two and shape into large round loaves. Place loaves a few inches apart on a lined cookie sheet. Cover, place dough in a warm place until it doubles in size. Cut slashes on top.

Bake for 30 minutes or until the crust makes a hollow sound when tapped.