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 Gooey Double Chocolate Vanilla Brownies

1 3/4 cups gluten free flour blend

1 teaspoon guar gum 

2 1/2 teaspoons gluten free baking powder 

1 teaspoon salt

1/2 cup pure cocoa powder 

1 1/2 cups pure dark chocolate chips 

1 cup sugar 

1 egg, room temperature

8 tablespoons salted grass fed butter, room temperature

2 teaspoons Heilala vanilla paste

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg and vanilla paste, beating well to combine. Turn mixer of and use a spoon to mix in the dry ingredients including chocolate chips.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball.Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 20 minutes.

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.