This is my favorite scratch recipe for brownies that makes a 13x9 pan! It is found in The Healthy Gluten-Free Life by Tammy Gredicott. Go check out her website for more recipes by her!
Dry ingredients: 1/3 C sorghum flour 1/2 C teff flour 1/4 C potato starch 1/3 C tapioca starch 1/2 C cocoa powder 1 tsp xanthan gum 1/2 tsp baking soda 1/2 tsp salt Wet Ingredients: 1/3 C butter 1/3 C coconut oil 1 1/4 evaporated cane juice** ( I use regular granulated sugar and it turns out just fine) 2 tsp vanilla extract 1 C warm water Optional add-ins: *3/4 C chocolate Chips of your choice *1/2 C chopped walnuts or pecans with the Chocolate Chips *Add nuts and min marshmallows to the batter before baking for a rocky road brownie *Frost with chocolate or vanilla butter cream Frosting 1. Preheat oven to 350°. Grease 9x13 inch baking pan 2. Mix together softened butter, oil, and sugar until combined. Add Vanilla. 3. In another bowl mix together the dry ingredients 4. Alternate adding dry ingredients and warm water into the bowl with the wet ingredents until both are used. Batter should be very think. Make sure it is completely mixed together. 5. Stir in Chocolate chips 6. Spread batter into prepared pan. 7. Bake for 25 minutes. 8. Cool completely in pan before cutting. ** Sugar Note: for cakier brownies cut the sugar by 1/4-1/2 C. For a fudgier, crispy top brownie add an extra 1/4-1/2 C sugar. You can replace the sugar altogether with 1 C maple sugar or 3/4 honey, but the texture and flavor won't be the same.
0 Comments
Gluten Free Dairy free Graham Cracker Pie Crust
4 T. melted butter or 5 T Coconut Oil 3 T honey 1 1/2 C Almond Flour 1/4 t salt 1 t. pumpkin pie spice 1 t. vanilla extract (optional) 1. Preheat oven to 350 2. Stir together all ingredients, until combined. 3. Spread mixture using your hands, into a greased 9 inch pie plate. 4. Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking. Let cool completely Recipe from gfmagazine.com 1/4 C plus 2 T. caramel ice cream topping, divided 1/2 C plus 2 T. pecan pieces, divided 1 C cold milk 2 pkg. (3.4 oz. each) vanilla instant pudding 1 C canned pumpkin 1 t. ground cinnamon 1/2 t. ground nutmeg 1 tub (8 oz) Cool Whip Whipped topping, thawed, divided 1. Pour 1/4 C caramel topping into crust; sprinkle with 1/2 pecans. 2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 C Cool Whip. Spread into crust. 3. Refrigerate at least one hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. ![]() This is a family recipe that we enjoy making every holiday season! 3 eggs * I did 2 flax eggs of 2 T. ground Flax seed with 1/3 C water- let sit- and 3 T applesauce 1 C sugar 2/3 C pumpkin 2 t. cinnamon 1 t. pumpkin pie spice 3/4 C. All-purpose flour* To make wheat free substitute with 3/4 C rice baking mix 1 t. baking powder 1/4 t. salt 1/2 t. nutmeg 3/4 C chopped walnuts Grease and place wax paper in a 15 1/2" x 10 1/2" inch jelly roll pan, Preheat oven to 375° F. Beat eggs until think. Gradually beat in sugar, then add all the pumpkin all at once. Mix dry ingredients together. Add to the egg mixture. Beat until smooth, fold in chopped nuts. Pour into prepared pan. Bake until cake tests done, about 12-15 minutes. Loosed edges and immediately turn upside down onto a towel sprinkle with powder sugar. Carefully peel off wax paper. Roll towel and cake together from short end. Let cool. Filling 1 pkg (8 oz.) cream cheese, softened 1 C powder sugar 2 T. butter Beat until smooth. Unroll cake. Spread filling onto cooled cake and re-roll. Sprinkle top with powder sugar. Keep refrigerated and covered. Best when prepared a day ahead so flavors blend. ![]() 1Originally from the Quaker oatmeal website. 1/4 C Almond Meal 1/2 C Rice Flour 1/2 ground oatmeal 1/2 t. baking powder 1/2 t. baking soda 1/2 t. ground cinnamon 1/4 t. salt 12 T ( 1 1/2 sticks) butter or applesauce 3/4 C brown sugar 1/3 C sugar 1 t vanilla 1 egg or 1 T ground Flax seed+ 3T water egg substitute 2 T milk of choice 1 C Chocolate Chips 1 C oats 1/2 C raisins Heat oven to 375°F. In a small bowl, combine flours, baking powder, baking soda, cinnamon and slat; mix well. In a large bowl beat butter, sugars, vanilla with mixer until creamy. Beat in egg or egg substitute. Gradually beat in flour mixture and milk. Stir in Chocolate Chips, oats, and raisins. Drop by rounded teaspoons onto ungreased baking sheet. Bake 10 to 14 minutes or until done. Cool on baking sheet for a few minutes then transfer to wire racks to finish cooling. ![]() Original recipe from the Hershey site about 48 Hershey Kisses 1/2 C. shortening 3/4 C Sunbutter or nut butter of choice 1/3 C granulated sugar 1/3 light brown sugar 1 egg or egg substitute 2 T milk 1 t. vanilla extract 1/4 C millet flour 1/2 C ground oat flour 1/4 rice flour 1/2 sorghum flour 1 t xanthum gum 1 t baking soda 1/2 t salt 1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and sunbutter in large bowl until well blended. Add sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flours, xanthum gum, baking soda and salt; gradually beat into sunbutter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies ![]() Check out this perfect summer time bar from Real Sustenance for Blueberry Lemon Bars! I added some white chocolate chips for added sweetness. When I made it I ended up adding a littler more milk than it calls for, but it still turned out alright! ![]() Check out this recipe from Megan Lierman on her website called Gluten Free and Other allergan free. *When I made it I added some Pumpkin Pie spice and more Cinnamon. *Make sure you add the vanilla in after you mix the oil and sugar together. *If you want to make it in a normal size bunt cake pan, you would need to double to batter to make enough to fill the pan. *When they are cooled I drizzled the icing over it and dusted it with powdered sugar and cinnamon/pumpkin pie spice. ![]() This is another recipe I found off of Real Sustenance. It real simple and it's really good. You can find it on her page here. When I made them I added about 2 T of Rice milk to make it hold together better. I used 1 C Almond flour, 1/2 C Pecan flour and 1/2 C Rice Flour. For the chocolate chips I used the Enjoy Life mini chocolate chips. ![]() 1 Tbsp apple cider vinegar 1 Cup almond milk (or a non-dairy milk of your choice) 1 C tapioca starch 1/2 C quinoa flour 1/2 Cup brown rice flour 1/2 tsp baking powder 3/4 tsp baking soda 1 tsp ground chia seeds 1/2 tsp salt 1/3 Cup cocoa powder 3/4 cup sugar 2 tsp vanilla 1/2 coconut oil 1/2 cup chocolate or white chocolate chips Preheat oven to 350° F. Spray or line cupcake pan with liners. Combine the apple cider vinegar with almond milk in a large bowl. Let the mixture sit for a few minutes to create a "buttermilk". In a medium sized bowl, mix together the starch, flours, baking powder, baking soda, ground chia, salt, and cocoa powder. Stir in sugar. Add vanilla and coconut oil to your "buttermilk" mixture and stir until well combined. Stir in dry ingredients and mix well. Spoon into cupcake pans (3/4 full) and bake for 20-22 minutes. If using mini muffin pans bake for 12 minutes. ![]() 3 C of oat flour - to make grind oats in a blender about 1/4 cup at a time. 1 t baking soda 1/2 t salt 1t cinnamon 3/4 Cup canned pumpkin 1/2 t baking powder 1/4 c oil 1/4 cup applesauce 1 1/4 cup sugar 1 T vanilla 1/2 Chocolate Chips 1. Preheat the oven to 375°F and lightly oil a 9x13 inch baking pan 2. In a medium Bowl whisk together flour, baking soda, salt, and cinnamon and set aside. 3. In a Large bowl, combine pumpkin with baking powder. Add oil, sugar, and vanilla. Stir to combine. 4. Mix dry ingredients into wet ingredients, one half at a time, and stir to combine. mix in chocolate chips. 5. Pour batter into pan, and fill pan evenly. Bake 18 minutes, and cool completel |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
Categories
All
|