So Sweet Icing

Smooth and creamy, this icing takes minutes to make and is great on your favorite cake or cookie!

 

 

3 cups powdered sugar

4 Tab. dairy-free margarine

1 tsp. vanilla

5 Tab. boiling water (more or less)

 

1. In a bowl, mix together the powdered sugar, margarine and vanilla with an electric mixer, until the margarine is well incorporated.

 

 

2. Add your boiling water 1 Tab. at a time to your sugar mixture.  Mix on high until the icing is smooth and reaches the consistency you prefer.  The icing should spread easily with a butter knife.

 

This batch of icing is just enough to cover 1 recipe of our sugar cookies or a single layer cake.

Pumpkin Spice Cake

Moist and spicy, this cake will get you in the mood for Autumn, but it's great any time of year!

 

2 eggs

1/4 Cup olive oil

1 Cup sugar

1 3/4 Cups canned pumpkin

1 tsp. vanilla

1 1/4 Cups white rice flour

1/4 tsp. salt

1/2 Tab. baking powder

2 1/4 tsp. xanthan gum

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. ginger

 

1. Beat eggs for 5 minutes with an electric mixer.  Set aside.

 

2. Also with an electric mixer, blend olive oil and sugar together then add pumpkin and vanilla, mix well.

 

3. Combine all dry ingredients in a separate bowl and add to pumpkin mixture.

 

4. Lastly, fold in the eggs into batter until they are incorporated - do not over mix.

 

5. Pour batter into a greased and floured 8x8 pan and bake for 30 - 40 minutes in oven preheated to 350 degrees.

 

 

When the cake has cooled top it with our "So Sweet Icing" (in the Dairy-Free section) or your favorite cream cheese icing!

Zucchini Parmesan

 

 

 

 

 Ingredients:


1 medium zucchini squash

Tomato sauce, 26 oz

Parmesan or mozzarella cheese*

1 egg

1 Cup or more unseasoned bread crumbs (If you're Gluten-Free you can make you're own crumbs with your favorite GF bread.  White and brown rice flours also work well for coating.)

Several Tbls. olive oil

 

 

 

1. Peel and seed the zucchini if it's large then cut into 1/2-inch thick slices or strips.  (We cut our zucchini in length-wise strips because some of it needed seeded.)

 

 

2. Preheat oven to 350 degrees, also heat olive oil in a pan over medium heat.

 

 

3. Dip zucchini in egg and coat with bread crumbs.

4. Brown zucchini on both sides.

5. Coat the bottom of a high sided baking dish with sauce.

6. Place the zucchini in a single layer over the sauce, place a slice of cheese on each zucchini, top each with a fresh basil leaf.

7. Continue layering, sauce, zucchini, cheese, basil.

8. Cover with a lid or foil and bake for 20-30 minutes.

Serve over your favorite pasta with fresh crusty bread and grated parmesan on top! (If you're Gluten-Free use your favorite rice or quinoa pasta as well as bread!)

 

 

Serves 4

 

 

Zucchini Bread

It's up to personal preference whether or not to peel the zucchini before grating it.  We prefer to peel it to avoid any bitter flavor.

You'll need:

3 eggs
¾ Cup extra virgin, cold pressed olive oil (For a lighter option, you can

use ½ Cup oil without changing the flavor much)

1 ¼ Cups natural cane sugar

2 Cups shredded zucchini, peeled and seeded (You can grate the zucchini with an old fashioned grater or finely shred it in a food processor)

1 tsp. GF vanilla extract

2 Cups white rice flour (Part brown rice flour may be used)

1 tsp. baking soda

½ Tbl. Baking powder

½ tsp. sea salt

2 ¼ tsp. xanthan gum

1 tsp. ground Cinnamon

¼ tsp. ground Allspice

1 Cup GF Chocolate chips OR chopped nuts, optional

Instructions:

1. Preheat oven to 350 degrees.  Line bottom of a 9x5 loaf pan with waxed paper and grease or oil pan.

2. With an electric mixer, whip eggs for at least 5 minutes, set aside.

3. In a large mixing bowl, with electric mixer, blend oil and sugar until well combined.  Add zucchini and vanilla, mix well.

4. In a separate bowl, combine flour, baking soda, baking powder, salt, xanthan gum, cinnamon and allspice.  (I always use a small whisk to make sure dry ingredients are blended together without lumps.)  Add to zucchini mixture.  Mix on medium speed for about 45 seconds, scraping bowl once.

 

5. Then stir in chips or nuts, if adding them.

6. Fold whipped eggs into batter, incorporating thoroughly, without over mixing.

7. Pour batter into pan, smoothing top with spatula.  Batter will be rather thick.

8. Bake for approximately 50-60 minutes.  Start watching it after 40 minutes, as oven temperatures vary.  Allow to cool slightly in pan before removing.

Chocolate Chip Cookies GF

These are the family/crowd pleaser you were looking for!

And yes, they are gluten-free!

Ingredients:

1 cup packed brown sugar
1/3 cup + 2 tbsp sugar
1/2 tsp salt
1/2 cup dairy-free margarine*
1/2 cup butter
1 tbsp vanilla
2 eggs
About 1 bag multicolor chocolate chips, you can use less (if you want to eat them while making the cookies!)
1 3/4 cups sweet white rice flour (we used Bob's Red Mill)
3/4 cup tapioca flour
1/3 cup + 1 tsp corn starch
1 tsp xanthan gum
1 1/2 tsp baking soda


Directions:

Preheat your oven to 350 degrees. 
Combine your sugars, butter, margarine, salt, and vanilla. Beat well.
Next add your eggs and again, beat well.  
Add the chips, reserving about 1/4 cup to stud the tops of the cookies before you bake them (this makes for very pretty, "professional" cookies!)
In a separate bowl, whisk all the dry ingredients together.
Add your dry ingredients in two parts to the creamed, wet mixture. 
Blend just until everything is incorporated, but don't beat it!
Drop by spoon full on an *ungreased baking sheet (I like to use an air bake pan, but use your favorite.)
Bake for approximately 9-10 minutes.
Transfer to a cooling rack and eat before your family finds them!

Enjoy!                                 

*I have also made these cookies with only butter, omitting the margarine.  When I've made them all butter I actually found they work best if you lightly grease the pans before baking. 

Peanut Butter Cookies GF

 

These are awesome gluten-free, flourless cookies!

There are so many ways you can jazz up this basic recipe

the possibilities are infinite.

We have given you our *chocolate peanut butter variation,

but the sky is really the limit!

Try substituting hazelnut spread for the peanut butter!

Or even SunButter for anyone who has a nut allergy.

Mix up a batch and have fun!

1 cup sugar

1 cup peanut butter

1 egg

1 tsp vanilla

Optional, add ¼ cup chocolate chips  

Preheat your oven to 350 degrees.

Combine all your ingredients in a bowl, mix well with a spatula or heavy duty spoon.  

Drop tablespoon portions on a baking sheet lined with wax paper.  The wax paper will make it easier to remove the cookies.    

Bake for approximately 14 minutes or until firm to the touch.  Keep in mind they will continue to firm up on the pan after they are removed from the oven, so don’t over bake.  You want them nice and moist so they melt in your mouth!

These cookies are best served with your favorite milk and a good book.  Their flavor is greatly enhanced if you’ve had a really stressful day!

*Chocolate variation (my favorite!)
Add 2 tablespoons of cocoa powder and an additional egg, if you're using small eggs.

Gluten-Free Lent!

In observance of Lent we have given up gluten.  

That means 40 days (and nights mind you) without that glorious, magical, substance

that seems to be in nearly everything! 

But our loss will be your gain! 

We’ve played around with chocolate chip cookies, peanut butter cookies, trail mixes, and lots of main dish ideas that will even please the wheat eaters in your family.  

Look for our new gluten-free recipes, coming soon!

Grilled or Broiled Salmon

I always have frozen salmon on hand for a quick, healthy meal.
You may use either fresh or frozen. 

You'll need:
Fresh or frozen salmon (Frozen salmon comes in small individually wrapped portions OR large segmented pieces.)

Sea salt to taste

Chili powder to taste (no MSG)

Garlic granules to taste (optional)

Dried dill weed, about ¼ tsp. per serving

Butter OR non-dairy margarine (several Tbls.)

If using frozen salmon, thaw in refrigerator overnight OR poach salmon portions in boiling water for approximately 7 minutes just before grilling or broiling. Remove and drain.

Lightly grease a piece of foil using ½ Tbl. butter OR non-dairy margarine. Fold in edges of foil to form a makeshift baking tray. Tray will be about 10”x12”. Place fresh, thawed, or poached salmon on foil tray.

Sprinkle salmon with sea salt, chili powder, and garlic granules. Gently press seasonings into salmon with a butter knife. Sprinkle with dried dill weed.

Place tray with salmon on grill or under broiler on low, for approximately 5-7 minutes, if poached. If using fresh OR thawed salmon, adjust broiling or grilling time to approximately 12 minutes.

When salmon is done, place ¼ tsp. butter OR non-dairy margarine on each portion and spread with a butter knife.

It melts great this way. Fold foil around salmon sealing in heat and juices. Place foil pack in oven OR grill with heat off until ready to serve. Enjoy with Jasmine rice, parsley potatoes or steamed veggies.

Grilled Portabella Mushrooms

 

 

This is simple and fast!

Although, if time permits, a baked Russet or sweet potato goes well with this dish.

 

1. Preheat your grill.

2. Lightly brush Extra Virgin Olive Oil over a square of foil. Fold in sides of foil to create an edge.

3. Rinse and pat dry Portabella mushrooms. (Approximately 1 large or 2 medium sized per serving.)

4. Place mushrooms on foil, stem down, and brush tops of mushrooms lightly with olive oil.

5. Place foil on grill rack. (Low to medium setting on grill.)

6. Turn mushrooms over once to heat through, with total cooking time approximately 5 -10 minutes depending on size and quantity of mushrooms.

 

Place mushrooms on bed of salad greens, if desired, and drizzle with your favorite dressing (raspberry or balsamic vinaigrette tastes great with this), create a sandwich, or just sprinkle with a dash of sea salt.

 

Enjoy!