Breads, Cakes, Muffins: An extra, not a staple.
Going grain free can be a healthy choice for many, but we realize you may have attachments to baked goods. We know how difficult it is to say goodbye to cake, muffins, and breads. While we don't advocate relying on processed flours for your main daily nutrients, we can recommend these tried and true recipes adapted to suit the dietary needs of our panel. When the occasion arises, you'll be ready with these fabulous gluten, dairy, and soy free baked goods.
Jam Tarts - EASY
| Breads From Anna Pie Crust Mix
1/4 Cup milk substitute (I used rice milk)
3/4 Cup oil
1/2 teaspoon apple cider vinegar
1 jar Polymar or Organic sugar free jam
To Begin, preheat oven to 400 degrees F and follow Anna's instructions on the Breads From Anna Piecrust mix (the only ingredients asked for are listed above - oil, milk sub, apple cider vin optional).
Press the pie crust mix into aprox 18 mini muffin tins. You don't want to make it thinner than this or it will crumble when you try to remove the finished product. This is aprox 1/4 inch thick and go up to the top of the mini muffin pans with the pie crust mix.
Bake for 4 minutes without jam filling. Then remove and scoop 1/2-1 teaspoon of sugar free jam (Polymar Strawberry naturally sweetened with no sugar added is what I used for the batch pictured). I have tried several organic brands with good outcome, but I have found that Smuckers sugar free jam did not work well for this. There must be too much gelatin in the mix because the final product is gummy and not good by comparison.
Bake for 11 minutes longer. Let cool enough to remove from pan.
These keep well on the counter, or in the freezer! It holds shape very well, and makes for a terrific send along snack for school, or a more healthful dessert.
Pumpkin or Squash Pancakes
| 1 Cup Gifts of Nature All Purpose Flour (or make your own all purpose blend - we often use 1 C rice flour mixed with 1/4 C tapioca flour and 1/8 C nut flour)
1 Tablespoon honey
1 1/2 teaspoons of baking powder (gluten free)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg (you can try egg replacer - I have not tested with this recipe, but have had good luck with other recipes)
1 Cup rice milk (or other liquid of choice)
1 Tablespoon extra virgin oilive oil
1/2 C canned pumpkin or cooked squash
Mix all ingredients together. Should be a bit lumpy and fairly thick. Spread 1/4 to 1/2 Cup of batter into a circle with a spatula or spoon. Cook at aprox 340 degrees F until golden on both sides. Makes aprox 10 pancakes. Serve with pure maple syrup or agave nectar. Also delicious with apple compote!
variations you could also try this recipe with shredded zucchini or bananas (omitting cinnamon) in place of pumpkin or squash. Place pecans or walnuts into batter while baking to add a wholesome and delicious crunch!
I have been baking up a storm the past few weeks, getting ready for the holiday gift giving. The results are in, and it's a sweet success!
My freezer is loaded with plenty of sweets to share with friends and loved ones in the days to come. What better way to share in the season then to pass the recipes along to all of you!
1) Peanut Butter (Nut Butter) Chocolate Chip Cookies
- gluten and dairy free. Can be peanut free
This is the easiest recipe! Preheat oven to 325 degrees F
1 cup nut butter/seed butter (natural - no added sugars)
1 cup lakanto, sugar, or sugar substitute of choice
1 egg (can be omitted for egg allergies)
1 teaspoon baking powder
Mix in Enjoy Life Food mini chocolate chips to taste.
Mix with fork, spoon onto stoneware baking pan, and flatten slightly with fork.
Bake for 10-15 minutes, check for doneness. Cookies should just begin to brown, lightly, around the edges. Let cool before removing from pan.
2) Mexican Wedding Cookies - gluten free and dairy free - adapted from Living Without Magazine
1/2 cup confectioners sugar (powdered sugar)
1 cup earth balance butter sticks, melted (they make soy free, now, in the tubs!) or coconut oil or palm shortening
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
1/2 cup millet flour
1/2 tsp flax seed
1/4 tsp salt
1/2 cup walnut flour or coarsely ground walnut meal
1/2 cup finely shredded unsweetened coconut flakes
First mix 1/2 cup powdered sugar with melted 1 cup butter and vanilla. Then add all ingredients and mix well. Let it chill for 30 minutes - 1 hour.
Scoop into 1 inch balls and leave them rounded up, not flat.
Cook for 20 minutes at 325. They should not really turn brown, but they should be set. I let mine just start to get a tad golden on the edges.
Then, scoop them into a bowl of powdered sugar and coat them, once, while warm. Layer them for freezing and enjoy!
3) Mini Chocolate Cupcakes:
head on over to my mix review page if you're not sure which cake mix you want to buy. The ones in this photograph are the new mix by Betty Crocker for chocolate cake, gluten free. Follow package directions.
To frost these cupcakes, I melted Enjoy Life Food chocolate chips in a double boiler with just enough coconut milk to soften and smooth. I drizzled the chocolate ganache onto the muffins, and put them in the freezer to set. Easy and delicious. No one will know it's a gluten free dairy free mini cupcake treat!
4) Choclate Coconut Candies rolled in Cocoa Almond Crumbles
- gluten free dairy free candy
In a double boiler, heat water over low-medium heat, and let Enjoy Life Foods chocolate chips begin to melt. Stir constantly. For aproximately 1 cup of chocolate chips, add 1 tablespoon of coconut milk (or more as needed to make chocolate smooth). Remove from heat, and continue to stir. Drop into balls onto a sheet lined with crushed cocoa almonds (I used the Blue Diamond brand and crushed them in a mini food processor). Place in freezer to set.
Alternate candy treat - roll pitted dates in melted chocolate mixture, and cool.
5) Lebkuchen - gluten free dairy free
This beautifully spiced cookie is loaded with ginger and topped with a lemon icing, but I have not mastered the recipe, yet. It is good, but a bit granular and overly sweet, so I will play with this some more before posting.
The best thing about the holiday cookies is sharing them! Enjoy -
| 1/2 Cup rice flour
1/2 Cup tapioca flour
1/2 Cup buckwheat flour
1 1/4 cups sugar (sugar in the raw or Lakanto sugar substitute - I used half/half)
3/4 C melted palm shortening (coconut or butter would also work)
2 eggs (or egg replacer of 2 Tbspn milled flax seed with 5 Tbspn hot water)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup rice milk (vanilla flavored rice dream was used for this recipe)
1/2 cup nut flour (ground walnuts used for this recipe)
1/2 cup cocoa powder (or carob powder works great!)
optional: for extra yum factor, add some enjoylifefoods or tropical source chocolate chips into the mix!
Mix all ingredients together. Pour into a 9" pie dish and bake at 350 degrees F for aprox 40 minutes.
| 1 Cup cornmeal (natural organic)
1 Cup gluten free flour blend (my blend at home is 1 cup rice to 1/4 cup buckwheat to 1/4 cup tapioca. I mix this ratio together in a larger container, shake it up, and then measure out 1 cup for this recipe)
1/2 cup earth balance butter, melted (or coconut/palm/ghee would work well here)
1/2 Tablespoon baking powder
1-2 eggs (or egg replacer of 1 Tbspn milled flax seed with 3 Tbspn hot water - this is what is pictured)
1/4 teaspoon salt (real salt or sea salt preferred)
1 Tablespoon honey
1 cup rice milk (or almond or milk of choice)
Mix all ingredients together. Pour into lined muffin tin and bake at 400 degrees F for aprox 17 minutes in the oven. In the summer, I cook this in a metal muffin tin on the grill at 400 degrees, away from the open flame.
Cookies - Laura's Choice
Here is a nice protein packed cookie that everyone will love! These get rave reviews by moms and children alike.
2 Cups all purpose GF flour blend (I use Gifts of Nature brand)
2 1/4 Cups nut flour (I often use blend of pecan and almond)
1 Cup finely shredded coconut
1/2 Cup walnut (or canola) oil
1 Cup honey
3 cage free eggs
1 teaspoon baking soda
1 teaspoon salt
1 Cup Enjoy Life Foods chocolate chips (or more if you like)
Cook in a preheated oven 325 degress for aprox 12 minutes.
I cook on a stonewear cookie sheet or glass with the above temps and times.
This is a very strong molasses flavor. If you don't like that flavor, you can replace the molasses with honey and the result will be a more gingerbread taste.
1 3/4 cup rice flour
1/2 cup tapioca flour
1/2 cup buckwheat flour
1 1/4 cups sugar mixture (sugar in the raw or lakanto mixed with enough honey to soften)
8 Tbspn melted palm shortening (coconut oil would also work)
2 tsp ginger powder
1 tsp baking soda
1 egg (or 1 Tbspn milled flax seed mixed with 3 Tbspn hot water)
4 Tbspn organic blackstrap molasses (or honey if you want more gingerbread flavor)
Mix ingredients together. Preheat oven to 370 degrees F. Drop in 1 inch balls onto baking sheet. Press each cookie down slightly. Should still remain fairly thick (1/4 inch aprox).
Bake 10-15 minutes (check for doneness).
| 4 regular sized eggs (or 3 Tablespoons milled flax seed mixed with 9 Tablespoons hot water. Set aside for 10 minutes before adding)
1 3/4 Cup warmed milk substitute(warmed to aprox 110 degrees F). I use Vances Dari Free
1/4 Cup Butter, Earth Balance (contains soy), coconut oil, or walnut oil (melted)
1 1/2 teaspoon salt
1/4 Cup sugar in the raw
3 1/4 Cup Gifts of Nature all purpose gluten free flour mix (see links)
1/4 Cup pecan flour
1 packet Hodgson Mill yeast (5/16 oz or aprox 2 teaspoons)
This Recipe works well for a 1 1/2 lb bread maker on the Fast Bake Cycle. In my machine that breaks down to the following: 13 minute kneed time followed by 10 minute rise time followed by 35 minute bake time.
First add eggs to bread pan and mix together. Add warmed liquids and oil/butter. Add all dry ingredients on top with yeast being the last added ingredient.
Tips: Use a spatula to bring the dry ingredients down from the sides in the early mixing process. As soon as the mix cycle is finished, you may reach in and remove the mixing blade to have a more uniform loaf. Remove promptly and let cool before cutting.
| 1 Cup Tapioca Fl
1/2 Cup Almond Flour (dal/lentil flour also works well here)
1 1/2 Cup Rice Flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons bak soda
3 teaspoons flax seed milled
1 can pumpkin
1/2 C honey
1/2 C sugar in the raw
1 C walnut oil (or canola)
1/2 C milk substitute
2 eggs + 2 egg whites
bake 50 minutes at 325 for 4 small loaf pans. aprox 1 hour for 2 larger pans
|1 cup rice flour
1/4 cup tapioca flour
1/4 cup sorghum flour
1 teaspoon ground cinnamon
1 chopped apple (pealed)
1/4 cup coconut milk
1/2 cup rice milk
1/4 cup melted coconut oil or earth balance butter (earth balance contains soy)
1 1/2 tsp baking powder
1/3 cup honey
2 tablespoons finely chopped pecans or pecan flour
Preheat oven to 375 degrees F
1. Mix all ingredients together in a large bowl
2. Pour into 9 inch pie dish
3. Sprinkle pecan flour across the top
4. Bake at 375 degrees F for 20-35 minutes. Check for a golden color to show around edges, lightly on top as well as a bounce back center.
1 Cup rice flour
1/2 Cup almond flour
1/2 Cup tapioca flour
2 teaspoons gluten free baking powder
2 eggs (or flax seed egg replacer)
1 Cup coconut milk
1 Cup rice milk (or other milk sub)
Mix ingredients together while waffle iron is heating up. Pour into iron and enjoy these sugar free waffles. The almond and coconut gives them enough fat to come out beautifully without added oils. Enjoy topped with fruits, maple syrup, agave, honey, butter substitute or other.