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 Strawberry Scones

3 cups all purpose gluten free flour blend

1/2 cup coconut sugar

3 teaspoons gluten free baking powder

1 1/2 teaspoons xanthan gum

2 cups fresh strawberries, chopped

6 tablespoons cold salted grass fed butter, cut into chunks

1 cup whole milk

Preheat oven to 375 F

Combine flour, sugar, baking powder, and xanthan gum. Cut butter into the dry ingredients until mixture is crumbly. Add strawberries. Fold wet into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions.

Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Mixed Berry Mini Tarts (gluten-free)

Filling:

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

1/2 cup stevia

2 tablespoons sucanat (refined sugar also works)

1 meyer lemon, juice

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

FYI - Adding two tablespoons of sucanat or sugar to the filling takes away the aftertaste when cooking with stevia.  If this does not bother you, please leave it out.

Sucanat is dried cane juice that has a high level of vitamins and minerals in it, unlike white refined sugar

Preheat oven to 350 F

Crust:

1 cup ground flax seeds

3 cups oats 

1/2 cup sliced almonds

1/4 cup ground hemp seeds

1 cup raw honey

Combine all the ingredients and press into six 4" mini tart pans.

Pour cooled filling in leaving about 2" at the top to prevent spillage during baking. Bake for 30 to 40 minutes or until the crust is cooked and a golden color and the filling is set.

Serve warm with fresh whipped cream for a delicious dessert.

Cranberry Chocolate Chip Cookies (agave sweetened)

1 cup unbleached white whole wheat flour

1 cup oats

1 cup dried cranberries (or any dried berries of choice)

1/2 cup chocolate chips

1/2 teaspoon baking powder

3 tablespoons orange zest

pinch of salt

1 egg (room temperature)

1/2 cup of unsalted butter (room temperature)

1/2 cup blue agave (add slightly more if sweeter taste desired)

In a medium bowl, mix together flour, baking powder, salt, oats, dried berries, orange zest, and chocolate chips until well dispersed.

Mix agave and butter together, add the egg. Beat the mixture until light and creamy.

Add dry ingredients to wet ingredients, mixing with a wooded spoon until thoroughly combined.

Preheat oven to 350 F

Drop heaping tablespoons on an ungreased baking sheet, two inches apart.

Bake for 10 to 15 minutes. Cookies should be gooey and soft. Cool on a rack. Drizzle melted chocolate on top.