Gluten Free Recipes

 

Slim Down Lemon Bars

Super Healthy Apple Tartlets

To make your “crust”:

Ingredients

3 cups chickpeas
1.5 large bananas
4 tsp nutmeg
1 tbs cinnamon
a dash of salt
a dash of allspice
a few drops of lemon juice

To make your filling:

Ingredients

1/2 large banana
2 green apples
cinnamon to taste
lemon juice to taste
a dash of salt

Note: for a sweeter filling use dates instead of banana. Please keep in mind that dates have a much higher sugar content than bananas.

Directions:

Blend all of the crust ingredients, adding just enough water to blend in a food processor or blender. If you are not looking to follow a raw diet, feel free to add some coconut milk instead of water. Place crust “batter” into lined cupcake tins, filling 1/2 in. or a wee bit more as it will shrink down when dried.

To make the filling, dice your apples and mix all the apple tartlet filling ingredients together. Taste to make sure that it has that great balance of tang and sweetness.

If you are dehydrating, put the crusts into the dehydrator and leave in for around 12hrs. Depending on you heat setting, check every few hrs to make sure the liners are doing ok and for crust firmness. When the crusts are no longer wet or sticky but still plyable you will want to add your apple filling and return them to the dehyrator. Once they are done, keep  them in the refridgerator as they will not be competely dried but have a “cooked” consistency. As everything is preservative free, there is not a long shelf life with the dehydrator method, so it would be a good idea to share.

If you are cooking the apple tartlets in the oven, preheat your oven at the lowest possible heat setting. Leaving your “crust” in the cupcake tin, put them in the oven and leave them in for a few hours. Check by pressing lightly on the crust surface. If you can press softly and your finger does not stick to it or go through the batter, but leaves a soft indent, then add the apple filling to the top. Your tartlets are done when the apples are soft, but not soggy.


Gluten Free Buttercream Recipe

Ingredients

1, 2lb bag gluten free powder sugar

1 cup gluten free shortening

2 tsp gluten free, alcohol free vanilla extract

1/2 cup – 3/4 cup coconut or almond milk

Instructions

1.Mix shortening, vanilla and powdered sugar in mixer. Slowly add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.

Makes about 3 cups

Marshmallow Fondant Recipe

(as listed on allrecipes.com)

Ingredients

1, 2lb bag gluten free powder sugar, divided

1, 16oz package of mini marshmallows

1/4 cup water

1 tsp gluten free, alcohol free vanilla extract

1/4 cup butter

Instructions

1. Place the butter in a shallow bowl, and set aside.

2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.

Makes about 2 1/4lbs fondant


Gluten-Free, Sugar-Free Old Fashioned Apple Pie

Ingredients

1 cup almond flour

2 cups brown rice flour

1 Tbs. arrowroot powder

4 tsp. lemon juice

4 medium organic Granny Smith apples

1 1/2 – 2 cups Stevia

2 sticks unsalted butter (15 Tbs.)

3 Tbs. + 1 tsp. cinnamon

DSC_1214

1. Blend one cup almond flour, one cup brown rice flour and 1 tablespoon arrowroot powder.

2. Add 8 tablespoons butter (I used I Can’t Believe It’s Not Butter with olive oil).

3. Add 6 teaspoons of Stevia and 4 teaspoons of cinnamon. Mix until it is dough-like.

4. Press into a 9in deep dish pie pan. I used stoneware so I didn’t have to worry about oiling the pan. Prick the pie crust with a fork before baking so that no large air bubble form. Bake on 375 degrees until lightly brown. It will cook just a little more when you add the apples.

5. Peel and slice 4 medium organic Granny Smith apples.

6. Coat the sliced apples in 4 teaspoons of lemon juice, 2 tablespoons of cinnamon and 1 cup of Stevia. If you would like it sweeter, add more Stevia or more lemon for a tarter taste. Toss apples in mixture to thoroughly coat. Fill the pie crust with the apples.

7. In a small bowl make a crumble top to the pie. Mix together 1 cup of brown rice flour, 1/2 cup Stevia. Cut in 5 tablespoons of cold butter. Crumbles to the top of the pie.

8. Melt 2 tablespoons of butter in the microwave and, using a basting brush, coat the crumble with the melted butter to get a nice browned top. Bake on 375 degrees until the crumble top is browned.


Fruity Pebbles Cupcake

Ingredients

1 box Betty Crocker gluten free, yellow cake mix

1/2 cup butter

3 eggs

2/3 cup water

1 2/3 cup Fruity Pebbles cereal

Gluten-Free Buttercream recipe ingredients (see Above)

2 packets Crystal Light individuals powdered drink mix, Lemonade

1 packet Crystal Light individuals powdered drink mix, Fruit Punch

Wilton Icing Gel Colors (I used pink and yellow)

Directions

1. Mix cake mix, Crystal Light Fruit Punch powder and butter.

2. Add eggs and water.

3. Crisco cupcake pan.

4. Add Fruity Pebbles to the cupcake mix and slowly stir.

5. Pour batter directly into the grease cupcake tin cups. Fill close to the top (these will not rise very much).

6. Bake on 325 for 25 min.

7. Make the buttercream frosting using the above recipe. Add the 2 packets of lemonade Crystal Light mix. Mix well

8. Carefully remove the cupcakes from the tin and put on a separate plate to cool.

9. Once cooled, place in a cupcake liner and frost following the helpful tutorials.


Red Velvet Cupcakes Shoes

Ingredients

1 pkg Pamela’s Baking Flour – 2 1/2 cups

1 box gluten free graham crackers

12 oz white chocolate melts (I used Marshmallow flavor)

1 box gluten free Choco Dreams Rice Crispy Sticks (heel)

Sixlet candy

3 Tablespoons unsweetened cocoa powder (do not use Dutch processed cocoas as it will not turn the batter red)

1 1/2 cups sugar (I used Stevia)

1 cup almond milk

1 teaspoon white vinegar

1/2 cup Crisco (butter flavor) (add additional water as shown on the package)

2 eggs

Wilton icing gel Red coloring

Parchment paper

Buttercream Frosting Recipe ingredients + gluten free cream cheese (8oz)

This recipe with make 12 shoes, but be sure to buy extra Choco Dreams Rice Crispy Sticks as they tend to break when you cut them in half. (and you might find yourself snacking on the shoe pieces.

Directions

1. Preheat the oven to 350 degrees.

2.  Mix together the flour, eggs (room temp eggs), Crisco, almond milk, cocoa powder, sugar, and vinegar until smooth.

3. Fill lined cupcake tin 3/4 full (more is better) as you want a nice round shoe toe. Note that these will not rise very much more than when you put them in the oven. Bake for 20 min.

4. Once the cupcakes are cooled, carve out a semi-circle with a cup or a cookie cutter.

5. Frost with my butter cream frosting recipe. (Note: replace the shortening with the entire bar of cream cheese. Mix and add 1 Tbsp of shortening to the frosting at a time, until you get the desired consistency.  You will want the frosting to be a little softer than normal otherwise it will not adhere to the cupcake).  Frost red on the toe. (do not frost the cut inside)

6. Dip the toe of the shoe in red sprinkles. Coat liberally.

7. Frost the inside of the shoe, white. Refrigerate.

8. Take your graham crackers and cut the corners and sides diagonally to create the sole of the shoe. Be very carful. It is better to use a sawing motion rather than to cut otherwise you will break the cracker.

9. Line a cookie sheet with parchment paper.

10. Melt the chocolate wafers in a microwave safe dish in 30 second increments. Stir well to a liquid consistency.

11. Dip the crackers in the chocolate and coat completely. Put on the tray and refrigerate until hard.

12. Cut your Choco sticks in half. This is a very tricky thing, so have patience . . . and extras. Cut the top at an angle to adhere to the sole.

13.  Push the wide end of the coated graham cracker into the cupcake. Place against a bowl or a cup to steady the sole as you work on the heel.

14. Take your Choco Dream stick and attach to the sole with the chocolate. If it has hardened just reheat for 30 seconds.

15. Hold until it sets up. Pipe red frosting around the sole and wherever you want to add embellishments. Add Sixlet decorations right away, before the frosting dries.


Gluten Free Lemon Sponge Cake

Ingredients

6 egg yolks and 6 egg whites (room temp eggs)

1 cup sugar (Stevia)

1 cup flour (Pamela’s GF Flour)

1/4 cup cold water

1 tso. lemon extract (add more/less depending on your taste)

1/2 tsp. cream of tarter

Directions

1. Preheat your oven to 325 degrees.

2. Separate egg yokes and egg whites.

3. Beat egg yolks until thick and creamy.

4. On a slow speed, mix sugar into the egg yolk. Slowly add the flour, water, and lemon extract.

5. In a separate bowl, beat egg whites, cream of tarter and salt until soft peaks form.

6. Gently fold egg yolk mixture into the egg white mixture until fully incorporated.

7. Grease the bottom of a six inch pan. (not the sides).

8. Fill pan half full. Bake until light brown and firm to the touch.

9. Using a thin knife, loosen the cake around the outside of the pan, flip onto a plate or platter. Flip again right side up onto another platter and cool.

This mixture made 3, 6 inch cakes. If using Pamela’s baking mix, add a little extra water until the cake mix resembles a pudding consistency. Keep the extra mixture in the refrigerator until used.


Lemon Custard Filling (Gluten Free)

Ingredients

4 egg yolks

1/2 cup sugar

4 tbsp. lemon juice

2 tbsp. grated lemon rind (optional)

Directions

1. Bring a large pot of water to a simmer.

2. In a separate metal bowl or saucepan, beat egg yolks until thick, mix in sugar and the lemon.

3. Place metal bowl or saucepan over simmering water and whisk continually until thick. Let cool and the mixture will firm up a little more. This recipe made enough to fill two, 6 inch cake layers.


 

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