I really wanted to do a holiday baking roundup of the things we have been loving this year for gluten-free dairy-free treats! I have a link for each of the original recipes (the photos and skeleton recipes are credits of the original authors).
These are things I have made MULTIPLE times and we absolutely love. They all pass the hubby test and they all contain a surprising ingredient that makes them MUCH healthier than their traditional counterparts. Some of the items I change the amounts of certain ingredients (usually decrease sugar or sub for agave). Click on the item title for the original baker's recipe. Enjoy!
Peanut
Butter Chocolate Chip Oatmeal Cookies {Gluten Free} - See more at:
http://southernbite.com/2013/09/09/chocolate-chip-peanut-butter-oatmeal-cookies-gluten-free/#sthash.DM5QAhcK.dpuf
Peanut
Butter Chocolate Chip Oatmeal Cookies {Gluten Free} - See more at:
http://southernbite.com/2013/09/09/chocolate-chip-peanut-butter-oatmeal-cookies-gluten-free/#sthash.DM5QAhcK.dpuf
These are John's favorite. They are a great grab on-the-go cookie and we recommend freezing them! The oatmeal peanut/butter combo is great for after a workout.
Ingredients
- 3 cups peanut butter
- 3 cups brown sugar, firmly packed
- 1 1/2 tablespoons vanilla
- 6 eggs, lightly beaten
- 3 cups old fashioned oats
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
Ingredients
- 3 cups peanut butter
- 3 cups brown sugar, firmly packed
- 1 1/2 tablespoons vanilla
- 6 eggs, lightly beaten
- 3 cups old fashioned oats
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
Ingredients
- 1 1/2 cups peanut butter
- 3/4 cups sugar, brown or white (optional)
- 1/3 cup agave
- 1 tablespoons vanilla
- 2 eggs, lightly beaten
- 1 1/2 cups old fashioned oats
- 1/2 tablespoon baking soda
- 1/4 teaspoon salt
- 1 cups semi-sweet chocolate chips (dairy-free)
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
These are my secret weapon for the salty/sweet craving. The salt brings out the coconut flavor in amazing ways! I usually scale it back and make 1/4 a batch. Coconut oil is so much better than butter, and no high-fructose corn syrup in these bad boys! Just agave!
- 2 cups unsweetened coconut flakes
- 1/3 cup liquid sweetener (agave, maple syrup, honey etc.)
- 1/4 cup powdered sugar
- 2 tablespoons coconut oil
- 1/4 teaspoon salt
- 7.5oz bittersweet chocolate, melted (a little under 1 cup if using baking chips)
- Mix together the unsweetened coconut, liquid sweetener, and salt. Toss until it’s entirely and evenly coated.
- Add in the powdered sugar and mix again.
- Melt the coconut oil or butter if it’s not already in a soft state and add that in and mix.
- Using the area between your 4 fingers and palm, mold the coconut mixture into a cylinder about 2 inches long and 1 inch thick.
- Put these onto a lined baking tray and freeze for 10 minutes or so until they harden.
- While the middles are freezing, melt the chocolate over a double boiler or in the microwave to a soft and smooth consistency.
- One at a time, roll the coconut fillings in the chocolate until they’re completely covered and put them on a wire rack to dry. Repeat for all of the coconut centers.
- Store in a container in the refrigerator for up to 2 weeks.
This cake is to DIE for. Seriously is a life saver when there is no GF flour to make a cake for a special occasion because it uses real life BEANS! It is high protein and high fiber because of the eggs, beans, and coconut flour. We also love this cake without frosting and with my mom's homemade fig jam.
Add to food processor:
- 2 cups cooked white beans, room temperature, so they don't cook the eggs (I made mine myself by soaking dry white beans overnight. In the morning I rinsed them well, and cooked them.)
- 6 eggs
- 3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)
- 1 tsp vanilla extract
- 1/3 cup honey
Puree well.
Add:
- 1/4 cup coconut oil, liquified
- 1/3 cup coconut flour, sifted
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1.5 tsp baking powder
Puree well.
Pour into a round cake pan lined with parchment paper on the bottom, and greased all around.
Bake at 325 degrees for about
30 minutes. (I like to check to see if it's done by inserting a knife
into the middle. If it's comes out mostly clean, it's done.) Bake for
about 22 minutes for cupcakes.
Frosting:
Melt over double boiler:
- 1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips)
- 3/4 cup whole fat coconut milk
When the chocolate has just barely melted, remove from heat.
Add:
- 2 tbsp honey
- 10 drops liquid stevia
- 2 to 4 tbsp coconut flour, sifted.
Refrigerate until the frosting has cooled, about 15 minutes. (You know it's ready when it is the texture of frosting.)
When the cake has cooled fully, top the cake with the frosting.
These won't last long in your house. They are a great little treat for a late night cookie hankering when you don't want to bother with making a bunch of things in a bunch of bowls. The store well too and freeze great! The garbanzo beans add lots of fiber without the carb load of gluten-free flours. another great post-workout snack to grab between meals!
Ingredients
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons natural peanut butter, SunButter Natural or almond butter - room temperature
- ¼ cup honey, agave, or maple surup
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn't have salt in it
- ½ cup chocolate chips (dairy free)
Directions
- Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Don't go through the holidays without giving this a try. What could be better than disguising tofu in a pumpkin pie? Protein packed and super tasty when cold, this is a great pie to bring to a party! We love it with honey on top. If you don't have ingredients to make the crust I have also made it without the crust so it is more of a hard custard.
Ingredients:
- 3/4 cup GF flour blend flour
- 1/2 cup arrowroot powder or cornstarch
- 1/4 cup almond meal
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 3 T olive oil or other oil
- 3-4 T filtered water
- Preheat oven to 400 degrees F, and brush a 9-inch pie pan lightly with olive oil.
- Combine the dry ingredients and whisk together.
- In a small bowl, combine the 3 T olive oil and 3 T filtered water and whisk with a fork.
- Pour the oil/water mixture into the dry ingredients and stir. It will be very dry and crumbly. Add a bit more water, 1 tsp at a time, until you can make a ball out of the dough.
- On a floured surface, flatten the ball with your hands and either roll it with a rolling pin or press into the pie pan with your fingers.
- Once you have the crust shaped into the pie pan, take a fork and prick the bottom of the crust and use the tines to press the edges (you might have to dip it into some warm water to keep it from sticking).
- Bake the crust for 3 minutes, then fill it and finish baking.
Pumpkin Pie Filling
Ingredients:- 1/2 package silken tofu
- 2 cups canned or cooked fresh pumpkin
- 1/3 cup agave nectar
- 1 tsp gluten-free vanilla
- 1-1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Blend the tofu in a food processor until smooth and creamy, about 2 minutes.
- Blend the pumpkin along with the tofu (you may have to do this in portions, depending on the size of your food processor).
- Add the honey, vanilla and spices, and mix thoroughly.
- Pour into the prepared pie shell and bake at 400 degrees F for one hour.
- Cover with aluminum foil for the first half hour of the baking time.
- You can tell it is done if you stick a toothpick in it and it comes out clean.
- Cool and serve.
Ingredients
- 3 cups peanut butter
- 3 cups brown sugar, firmly packed
- 1 1/2 tablespoons vanilla
- 6 eggs, lightly beaten
- 3 cups old fashioned oats
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
Ingredients
- 3 cups peanut butter
- 3 cups brown sugar, firmly packed
- 1 1/2 tablespoons vanilla
- 6 eggs, lightly beaten
- 3 cups old fashioned oats
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine the peanut butter, brown sugar, vanilla, and eggs and mix until smooth.
- In another bowl, toss the oats with the baking soda and salt.
- Mix the dry ingredients into the wet and then stir in the chocolate chips.
- Place scoops of the dough (about 2 heaping tablespoons) onto a prepared baking sheet or one covered with a silicone mat or parchment paper. Bake 10 to 13 minutes, or until the edges of the cookies just begin to brown. Cool on a wire rack and keep in an airtight container.
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