Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Gluten Free Rhubarb Crisp with Blueberries

Ingredients:

For Filling:

4 1/2 C Sliced Fresh Rhubarb (1-inch slices)

1 1/2 C Frozen Blueberries

2/3 C Sugar

2 T Cornstarch

1/4 t Salt

For Topping:

1 C Pamela’s Gluten-Free Bread Mix (or other gluten free flour blend)

1/2 C Sugar

1/4 t Cinnamon

1/8 t Salt

6 T Cold Butter

Directions:

Preheat oven to 375 degrees F. 

For filling:

Rinse frozen blueberries in cool water and drain. 

In a large bowl, mix sugar, cornstarch and salt. Add rhubarb and blueberries. Toss to coat. 

Pour mixture into a greased 8x8-inch baking dish. 

For Topping:

In a medium bowl, combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly. 

Sprinkle topping over filling. 

Bake for about 45 minutes or until filling is bubbly and topping is golden brown. 

Remove from oven and allow to cool for at least 5 minutes before serving. 

Serve warm with vanilla ice cream!

Yield: 4-6 servings

Gluten-Free Berry Crumble

Ingredients:

Crumble:

1 C Pamela's Gluten-Free Bread Mix (or other GF baking or all-purpose blend)
1/8 t Fine Sea Salt
Scant 1/2 t Baking Powder
Scant 1/2 C White Sugar
6 T Cold Butter, unsalted
3/4 t Vanilla Extract
1 Large Egg Yolk
1/2 t Apple Cider Vinegar

Fruit:

1 C Fresh Blueberries
1 C Fresh Raspberries
1 C Fresh Blackberries
1 1/2 t Fresh Lemon Zest
2 t Fresh Squeezed Lemon Juice
1/3 C White Sugar
2 t Cornstarch

Directions:

Preheat oven to 375 degrees F.

Grease an 8x8-inch baking dish (2 quart).

In a large bowl, combine flour, salt, baking powder and sugar. Whisk to combine. Cut in butter until mixture resembles coarse crumbs. Add vanilla extract, egg yolk and apple cider vinegar. Stir in with a fork. Use hands to finish mixing until dough can just be squeezed into clumps. Add cold water as needed to reach this consistency.

Press about 2/3 of this mixture down into the baking dish to form the bottom crust.

In another bowl, combine berries, lemon zest, lemon juice, sugar and cornstarch. Mix together until sugar and cornstarch are dissolved.

Pour berry mixture over bottom crust. Sprinkle remaining dough on top.

Bake for 45 minutes or until top is slightly golden and berry mixture is bubbling up the sides.

Remove from oven and allow to cool for 30 minutes before serving. Serve with a generous scoop of vanilla ice cream!

Yield: 6 Servings

Note: If you like more crust, double crust recipe and use half on top and half on bottom. Entire recipe can be doubled and baked in a 9x13-inch casserole dish.

* Adapted from https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Great-Grandma's Custard

Ingredients:

3 C Whole Milk
4 Eggs
2/3 C Sugar
1/2 t Cinnamon
1/8 t Salt
1 T Vanilla Extract

Directions:

Preheat oven to 350 degrees F.

Note: When adding milk to other ingredients, stir, don't whisk. Create as few bubbles as possible.

In a heavy-bottomed medium saucepan over medium heat, scald milk by heating until just before the milk starts to bubble, stirring frequently.

Remove from heat and allow to cool a little.

In a large bowl, whisk together eggs, sugar, cinnamon, salt and vanilla.

Slowly stir milk into egg mixture.

Pour into small custard cups or ramekins.

Place filled cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2-inch of tops of cups. Be careful not to get any water in the custard mixture.

Bake about 30-45 minutes or until knife inserted halfway between center and edge comes out clean.

Remove cups from water. Cool about 30 minutes.

Serve completely cold.

Cover leftover cups with plastic wrap.

Custard Pie: To make as a pie, prepare as directed but pour into unbaked pie shell and then bake until done.

Yield: About 8 Servings

Key Lime Pie (with Gluten-Free Option)

Ingredients:

Crust:

Prepared Graham Cracker Crust
or
Gluten-Free Pie Crust (also nightshade-free)

Filling:

2 14 oz Cans Sweetened Condensed Milk
1/2 C Sour Cream
3/4 C Fresh Lime Juice or Fresh Key Lime Juice
Zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 C Heavy Whipping Cream
1/2 C Powdered Sugar
1 t Vanilla Extract

Directions:

Crust:

If using graham cracker crust proceed to filling instructions.

For gluten-free crust, prepare dough as directed on linked page.

Place rolled dough in a pie pan. Crimp edges and dock thoroughly on bottom and sides. Place a sheet of parchment paper on top of crust and gently fill with pie weights or dried beans.

Bake at 350 degrees F until crust lightly brown and cooked through. If necessary, cover edges with foil to avoid burning.

Remove from oven and gently lift out parchment paper and pie weights. Allow crust to cool thoroughly.

Proceed to filling instructions.

Filling:

Whisk together sweetened condensed milk, sour cream and lime juice in a large bowl or stand mixer. Whisk until thoroughly combined and slightly thickened. With a large spoon, stir in lime zest.

Poor into prepared crust and bake for 10 minutes at 350 degrees F.

Remove from oven and allow pie to cool slightly before chilling in the refrigerator for at least 3 hours or overnight.

Proceed to whipped cream instructions.

Whipped Cream Topping:

In a large bowl or stand mixer, whisk heavy cream and sugar together until stiff peaks form. Beat in vanilla extract.

Spoon or pipe the whipped cream topping onto chilled pie. Top with additional lime zest, if desired.

Serve immediately.

Yield: 8-10 Servings

*Adapted from https://www.momontimeout.com/best-key-lime-pie-recipe/

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Norwegian Spice Cookies

Ingredients:

3 C All-Purpose Flour
2 t Ground Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg
1/2 t Ground Cardamom
3/4 t Sea Salt
1 C Butter, room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 Egg White (optional)
1 T Water (optional)

Directions:

In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Set aside.

In a large mixing bowl, cream together butter and sugar.

Add eggs, one at a time mixing in between, and add vanilla and mix several minutes until slightly fluffy. 

Mix dry ingredients into wet ingredients.

For cut-out Cookies: Cover and refrigerate dough for one hour before rolling out and cutting with cookie cutters.

For softer, round cookies: Skip refrigeration step. Roll into 1-inch balls.

For either shape, preheat oven to 350 degrees F. Place dough shapes or balls on parchment-lined cookie sheets. If desired, mix egg white and water to create egg wash and brush on tops of cookies. Bake 10-12 minutes or until slightly golden. Remove to cooling rack.

Serve with coffee or black tea.

* Adapted from http://www.geniuskitchen.com/recipe/norwegian-spice-cookies

Quick and Easy Chocolate Pie (with Crustless Option)

Ingredients:

1 or 2 Unbaked Pie Crusts, regular, gluten-free or graham cracker

7 T Cocoa Powder

2 C Sugar

4 Eggs

1/2 C Melted Butter

1 12 oz Can Evaporated Milk

Directions:

Preheat oven to 350 degrees F. 

In a large bowl, whisk together cocoa powder and sugar. 

Whisk in eggs and melted butter. Whisk in evaporated milk. 

Pour into prepared pie crust(s) and or custard baking dishes.

Bake pie(s) for 50-60 minutes or until center is no longer jiggly. 

For crustless pies in custard baking dishes, place filled dishes in a larger baking dish and add hot water to the dish up the level of the pie filling in the custard cups. May take less time to bake than pies. 

Serve warm, room temperature or cold with whipped cream. Refrigerate leftovers. 

Yield: 12 Servings

* Adapted from http://tastykitchen.com/blog/2012/05/easy-chocolate-pie/

Cream Cheese Frosting

Ingredients:

8 oz Cream Cheese, softened
1/2 C Butter, softened
1 t Vanilla Extract
3 C Powdered Sugar

Directions:

In a large mixing bowl, beat together cream cheese and butter together until smooth and creamy.

Stir in vanilla. Stir in powdered sugar. Add more powdered sugar if needed to reach desired consistency.

Spread or pipe on cooled cakes and cupcakes. Refigerate.

Can be frozen.

Gluten Free Zucchini Cranberry Cake

Ingredients:

2 Eggs
1/4 C Light Tasting Olive Oil
1/4 C Applesauce
1/2 C Brown Sugar, packed
1/2 C Sugar
1 t Vanilla Extract
1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)
1/8 t Baking Powder
1 t Baking Soda
3/4 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Nutmeg
1 C Shredded Zucchini
1/2 C Dried Cranberries
1/2 C Chopped Pecans

Directions:

Preheat oven to 350 degrees F.

Grease an 8x8-inch baking dish.

In a large bowl, whisk together eggs, oil, applesauce, sugars and vanilla extract.

Add in flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir until combined.

Fold in zucchini and stir until mixed in.

Fold in cranberries and pecans.

Spoon into prepared baking dish.

Bake for 30-35 minutes or until tester inserted in center comes out clean.

Remove from oven and cool completely.

Top with cream cheese frosting and serve immediately or refrigerate until ready!

If desired, sprinkle cinnamon-sugar over the top of the cream cheese.

Note: Can be doubled for a 9x13-inch cake.

* Adapted from http://www.sixsistersstuff.com/recipe/2014/09/cinnamon-zucchini-cake-with-cream-cheese-frosting/

Gluten Free Chocolate Chip Cookies

Ingredients:

10 T Butter, softened

1/2 C Packed Brown Sugar

1/2 C Sugar

1 Egg

1 t Vanilla

1 1/2 C Oat Flour

1 C Pamela's Gluten-Free Bread Mix (or other GF baking mix)

3/4 t Baking Soda

1/2 t Salt

10 oz Chocolate Chips

Directions:

In a large mixing bowl, cream together butter and sugars. 

Add egg and vanilla and mix well. 

In a medium bowl, whisk together flours, baking soda and salt. 

Pour dry ingredients into wet and mix until combined. Stir in chocolate chips

Cover and refrigerate dough for at least one hour. 

Preheat oven to 350 degrees F. 

Drop spoonfuls of dough into baking sheet and bake for 12-15 minutes or until edges are golden brown. 

Remove from oven and let cool on pan for 2 minutes before removing to wire cooling rack. 

Yield: 2 Dozen Large Cookies

Gluten Free Palisade Peach Upside-Down Cake

Ingredients:

3/4 C Butter, softened, divided

1/2 C Packed Brown Sugar

2-3 Fresh, Ripe Palisade Peaches, sliced (or other peaches)

3/4 C Sugar

1 Egg

1/2 t Almond Extract

1/2 C Milk

1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)

1 1/4 t Baking Powder

1/4 t Salt

Directions:

Preheat oven to 350 degrees. 

Place 1/4 C butter in a 9-inch round baking pan and set in oven to melt butter. 

Remove from oven and swirl butter around to coat bottom of pan. 

Sprinkle with brown sugar. 

Arrange peach slices in single layer on top of brown sugar. 

In a large bowl, cream sugar and remaining butter together. Beat in egg, almond extract and milk. 

In a medium bowl, mix together flour, baking powder and salt. Add to creamed mixture and stir until combined. 

Spoon batter over peaches. 

Bake in preheated oven for 45-50 minutes or until tester inserted in center comes out clean. 

Remove from oven and cool in pan 15 minutes before inverting onto serving dish. 

Serve warm or at room temperature with vanilla ice cream. 

Yield: 6-8 Servings

* Adapted from https://www.tasteofhome.com/recipes/upside-down-peach-cake

Dark Chocolate Dipped Candied Orange Peels

Ingredients:

3-4 Organic Navel Oranges

2 C Water

2 C Sugar, divided

8 oz Dark Chocolate

Directions:

Cut the top and bottom off each orange. Cut the remaining peels in 4 vertical pieces per orange. Remove peels from oranges and slice into 1/4-inch wide strips. 

Bring a medium pot of water to a boil. 

Reduce heat to medium and cook orange peels in boiling water for 15 minutes. Drain water and rinse peels. 

Bring the 2 C of water and 1 C of sugar to a boil over medium heat. 

Add peels and reduce heat to medium-low. Simmer 45 minutes or until peels are tender. 

Drain peels well (liquid may be saved to use as orange flavored syrup) and toss in remaining 1 C of sugar. 

Place peels on a cooling rack and allow to dry for 24-48 hours. 

Once dried, melt dark chocolate by using a microwave safe bowl and putting dark chocolate in microwave at 50% power for one minute and stirring and repeating until melted and creamy. 

Dip or spoon melted chocolate onto orange peels. Place on cookie sheet covered in parchment paper. Refrigerate until chocolate is solid. 

* Adapted from http://www.closetcooking.com/2011/02/candied-orange-peel.html

Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html

British Scones (with Gluten Free Option)

Ingredients:

1 1/2 C All-Purpose Flour (or Pamela's Gluten Free Bread Mix)
2 1/2 t Baking Powder
3 T Sugar
Pinch of Salt
3 T Butter, cold and cut into pieces
1/2 C Milk
1 Egg
1/2 t Vanilla Extract

Directions:

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, mix together flour, baking powder, sugar and salt.

Cut in butter until mixture resembles a coarse meal.

In a separate small bowl, whisk together milk, egg and vanilla.

Pour wet ingredients into dry and mix until just combined.

On a well-floured surface and will floured hands, form dough into a disc about 3/4-inch thick.

Move disc to sheet pan and bake 12-18 minutes or until done.

Allow to cool before slicing into wedges. Serve topped with clotted cream, jam or lemon curd and with hot tea!

Note: You may also use a small biscuit cutter (floured) to make round scones. Place 2-inches apart on baking sheet. Not recommended for gluten free version. Once baked and cooled, slice open and add toppings.

* Adapted from http://www.rockrecipes.com/proper-english-scones/

Gluten Free Vanilla (or Chocolate) Pudding

Ingredients:

1/4 C Cornstarch

1/4 t Salt

1/3 C Unsweetened Cocoa Powder (if making chocolate)

2 1/2 C Whole Milk

4 Large Egg Yolks

1/3 C Honey (or 2/3 C Sugar)

2 T Unsalted Butter, cut into pieces

1 t Vanilla Extract

Directions:

In a medium saucepan, whisk together cornstarch and salt (and cocoa powder, if using). 

Slowly add milk a few tablespoons at a time, whisking constantly. Be sure all cornstarch is dissolved.  

Whisk in egg yolks one at a time. 

Over medium heat, whisk in honey (or sugar) and continue whisking constantly until mixture just reaches a boil. Mixture will instantly thicken. Reduce heat to low and continue whisking for one minute. 

Remove from heat and stir in butter and vanilla. 

Pour into serving dishes and cover with plastic wrap. Refrigerate for at least three hours before serving. 

* Adapted from http://www.marthastewart.com/314077/vanilla-or-chocolate-pudding

Gluten Free Buttermilk Chocolate Chip Muffins

Ingredients:

1 1/2 C Buttermilk (or plain milk kefir)

1/2 C Coconut Oil, melted

2 Large Eggs

1 C Sugar

2 t Vanilla Extract

3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

4 t Baking powder

1/4 t Salt

2 C Chocolate Chips

Directions:

Preheat oven to 425 degrees. 

Grease or line two muffin tins. 

In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.

Mix in sugar and vanilla. 

Mix in flour 1/2 C at a time until thoroughly combined. 

Fold in baking powder.

Fold in chocolate chips. 

Spoon batter into muffin tins. 

Bake for 5 minutes. 

Reduce temperature to 375 degrees and continue baking for about 8 more minutes. 

Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling. 

Yield: 2 Dozen Muffins

* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/

Crustless Apple Pie

Ingredients:

1 T Butter

4 Granny Smith Apples, cored, peeled and cut into chunks

1/2 t Cinnamom

2 T Brown Sugar

Directions:

In a skillet or saucepan, melt butter over medium heat. 

Add apples, cinnamon and brown sugar and stir thoroughly together. 

Cook, stirring occasionally, until apples are soft and caramelized. 

Serve warm topped with vanilla ice cream or whipped cream. 

* Adapted from http://joyinmykitchen.blogspot.com/2009/11/crustless-apple-pie.html