My Favorite Gluten Free Recipes

my favorite

e e r f n e t glu

s e p er ci

n o lem d n o alm e k a c

This is the most versatile cake - you can tuck in or top with any ingredient and it turns out amazing. Happy experimenting!

Preheat oven to 350˚ F Grease 9” cake pan or loaf pan and line bottom with parchment or line 12 muffin tins 4 large eggs 23 ⁄ cup coconut sugar 1 stick butter softened 2¾ cups almond flour 13 ⁄ cup brown rice flour 1 tsp baking powder zest of one lemon 1 cup chopped fruit - any you like 1. B eat eggs and sugar for 5 minutes. Slowly beat in butter - a few butter lumps are fine. Mix in almond flour, rice flour, baking powder and lemon zest until combined. Fold in chopped fruit (or place on top).

2. P our batter into cake pan or muffin tins. Bake 3540 minutes until knife comes out clean.

SERVING SUGGESTION Strawberry Shortcakes: Split muffins in half and serve with chopped strawberries topped with maple sweetened whipped cream.

Adapted from: mydarlinglemonthyme.com

B

No one will ever know this is gluten-free.

Preheat oven to 350˚ F Grease two 8” cake pans

1. In food processor, using grating blade, grate carrots, remove and set aside.

2. Switch to chopping blade and pulse pecans, remove and set aside. Add all other ingredients to food processor, pulse until combined. Then add in carrots and pecans. Pulse just until combined.

¾ lb (about 6) peeled carrots ½ cup pecans 21⁄3 cups almond flour 1 cup packed brown sugar 5 large eggs 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground nutmeg

3. Pour into two greased cake pans. Bake 25-30 minutes, let cool completely.

CREAM CHEESE ICING Whip together: 16 oz cream cheese softened 4 oz butter softened 2 1/2 cups powdered sugar 1 tsp vanilla Adapted from: deliciouseveryday.com

It defies logic why these cookies work without flour and are actually better than the original.

Preheat oven to 350Ëš F Line baking sheets with parchment 1 cup salted smooth natural peanut butter 1 cup coconut sugar 1 large egg 1 tsp vanilla Maldon salt for sprinkling (optional) 1. In a large bowl, beat together all ingredients.

2. U sing metal cookie scoop, place batter onto baking sheet. Flatten each scoop with fork to make cross pattern. Sprinkle with Maldon salt.

3. B ake 10-15 minutes or until golden brown. Let cool completely.

e

Ever had a coconut cookie from City Bakery in NYC? Here’s a gluten-free version. You’re welcome!

Preheat oven to 350º F Line baking sheet with parchment 1 cup (2 sticks) unsalted butter 2 Tbsp water + 2 tsp water, separated ½ cup plus 2 tablespoons coconut sugar ¾ cup packed light-brown sugar 1 large egg ½ tsp vanilla 1¼ cup plus 3 Tbsp almond flour 1 tsp baking soda ½ tsp Maldon salt or 1/4 teaspoon table salt 4 cups dried, unsweetened coconut chips

s e i k o o c

1. B rown butter directions: Melt butter over medium heat in saucepan stirring constantly. It will get foamy, then turn clear golden and VERY quickly start to turn brown and smell nutty. Don’t take your eyes off it. Once it is a nut-brown color, remove from heat and pour into a measuring cup. Add 2 tablespoons of water or enough to bring the total butter measurement back to 1 cup.

Chill browned butter in the fridge 1 - 2 hours until it solidifies or in the freezer, but check that it doesn’t freeze solid.

2. S crape all of chilled browned butter into a large mixing bowl. Add sugars and beat together until fluffy. Add egg and vanilla and beat until combined. Add almond flour, baking soda and salt. Add coconut chips and 2 tsp water.

3. U sing 1” metal cookie scoop, place batter onto baking sheet and be sure to arrange with lots of room for spreading - flatten the dough slightly with wet palm. Bake 14 minutes or until golden brown.

Adapted from smittenkitchen.com

Call them brown or blonde, these are crazy good and the Maldon salt on top is perfection.

1 cup nut butter (almond and hazelnut combo works great) ¾ cup coconut sugar 2 large eggs 2 tsp vanilla ½ tsp baking powder ¼ tsp salt ½ cup semi-sweet or dark chocolate chips or chunks Maldon salt for top 1. I n a large bowl, beat together all ingredients.

Mix in chocolate. Batter will be really thick.

2. P ress into prepared pan. Sprinkle a few pinches of Maldon salt on top.

3. Bake 25-30 minutes. Let cool completely.

Adapted from: mynewroots.org

.A .

Preheat oven to 325˚ F Line 8x8” pan with parchment paper

nut r e tt u b

blondies

This recipe is a brilliant way to use the pulp that remains after making any kind of nut milk.

Preheat oven to 350˚ F Line 8x8” pan with parchment paper 2 cups almond flour (or any leftover nut milk pulp) 1 cup oat flour 1 tsp baking powder ½ tsp salt 1 cup coconut sugar ½ cup butter 2 eggs 1 tsp vanilla zest of one lemon 1 cup nuts, toasted ½ cup diced dried fruit (optional) 1. A s the oven is warming up, toast nuts on the lined baking sheet for about 10 min. Cream butter and sugar. Add eggs one at a time, vanilla and lemon zest. Mix in flours, (or pulp), salt and baking powder until combined. Stir in toasted nuts and optional dried fruit 2. S plit dough and form into two rectangle logs on prepared baking sheet. Bake logs for 35 min. Cool for about 5 min.

3. U sing serrated knife, cut each log into diagonal pieces. Lay each piece back down on baking sheet (unbaked side up) and bake for an additional 15-20 min until golden brown. Cool completely before serving.

Adapted from foodbabe.com

Serve these little nuggets in a bowl with cold cream, fresh sliced strawberries or peaches and a drizzle of maple syrup....for breakfast!

Preheat oven to 350˚ F Line baking sheet with parchment Makes 80-90 biscuits 3 cups rolled oats - not quick oats ½ cup coconut sugar 1 tsp ground cardamom zest of one lemon 1 tsp baking powder ¼ tsp salt 3 Tbsp butter, melted 1 tsp vanilla brown rice flour for dusting 1. I n a food processor pulse the oats creating a flour. Add the coconut sugar, cardamom, lemon zest, baking powder and salt until combined.

2. A dd butter and vanilla into the food processor and pulse until fully combined. The dough will be very sticky and wet, but not pasty.

3. D ust work surface with rice flour. Gather dough into a ball and divide into quarters. If it is too wet to work with, coat your hands with rice flour. Roll each quarter into a log around 10” long. Then slice log into ½” rounds. Place on prepared baking sheet.

4. B ake for 10-12 minutes until just golden on the bottom, then turn the oven off and let the cookies sit until the oven is cool (this will help dry the biscuits out).

Adapted from mynewroots.com