My bundt cake streak continues with thisHot Cocoa Bundt Cake that I tastespotted over on the Cookies and Cups blog. I took the best elements of this cake (the hot cocoa) and married them with my tried and true gluten free chocolate cake recipe. This is my first time baking my chocolate cake in a bundt pan and it turned out amazing. Get into the recipe and be sure to have a slice of this decadent cake for breakfast with a mug of hot cocoa or coffee.
Hot Cocoa Chocolate Bundt Cake
1 cup all-purpose gluten free flour blend
3⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup + 2 tablespoon dark cocoa powder
3/4 cup + 2 tablespoons granulated sugar
1⁄4 cup vegan margarine
5 tablespoons + 1 teaspoon vegetable oil
1⁄2 teaspoon vanilla
1⁄2 cup rice milk
1⁄2 cup brewed hot chocolate (may use water or non-dairy milk)
2 large eggs
I’m elated to be back in the swing of sharing recipe development and food photography for all of my loyal readers here in 2019. My return to basics begins with this luscious Glazed Banana Bundt Cake which I tastespotted on the interwebs a few days after the new year. Naturally, I had every ingredient in my pantry right along with frozen overripe bananas. This cake got rave reviews at a recent potlock and makes the perfect early morning or late afternoon treat with tea or coffee
Glazed Banana Bundt Cake
3 cups all purpose gluten free flour blend
2 teaspoons baking soda
3/4 teaspoons salt
I love a cookie with a crispy edge and a chewy center loaded with premium chocolate chips, dried cranberries, and crunchy macadamia nuts. My Cranberry White Chocolate Macademia Nut Cookies cookies scream “tis the season” and are perfect for dunking in milk or on the side with a mug of hot cocoa.
Cranberry White Chocolate Macademia Nut Cookies
1 2/3 cups gluten free all-purpose flour blend
3⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 sticks unsalted butter, softened to room temperature
1/3 cup unrefined sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1 cup dried cranberries
2 cups white chocolate chips
3⁄4 cups macadamia nuts, crushed
1. Pre-heat oven to 350 F and spray 2 cookie sheets with baking spray. In a medium bowl whisk flour blend, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer cream butter, sugar, brown sugar and vanilla.
3. Beat in egg. Slowly beat in flour mixture. Fold in white chocolate chips and nuts.
4. Separate dough into 3 inch balls (2 inches apart) on cookie sheet.
5. Bake until lightly brown 13-15 minutes or until edges are golden.
6. Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.
I originally shared these beauties back in October 2015. I love blondies as they are the perfect marriage of cookie and brownie. These A+mazing Salted Cinnamon Sugar Caramel Apple Blondies are rich, decadent, and simple to throw together any time of the year. Continue reading
The 2018 Twelve Days of Gluten Free Cookies Campaign
Can you you believe it’s that time of the year again! Only twelve days until Christmas 2017. I swear the times seems to fly by, especially when you are having lots of fun or in my case putting in lots of long hours working, writing, blogging and being chronically ill 🙂
I promise to share all that’s been happening over the last few months with you very soon. Im the meantime, let’s kick off our 2018 Twelve Days of Gluten Free Cookies Campaign
Every day for the next twelve days we will feature a gluten free cookie recipe. Many of them will be originals but a few will be pinterest favorites and a few tried and true classics featured here on the blog or in my personal recipe collection. As far as I’m concerned, cookies make life sweeter and better. I’ve blogged about my love of eating cookies (notably chocolate chip) and it’s my hope that you like, love, share, and most importantly bake the cookies that made this year’s countdown.
Dark Chocolate Chunk Eggnog Cookies
1 cup + 2 tablespoons gluten free all purpose flour
1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cupSilk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks
Preheat oven to 300 degrees F. Line a baking sheet with a silpat
In a small bowl, whisk together the flour, baking powder and salt; set aside.
Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
Using a rubber spatula, fold in the chocolate chunks.
Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.
I fell in love with quinoa back in 2013 and haven’t stopped loving it since. Quinoa is quite the super grain as it is naturally gluten free, protein packed, and an excellent source of fiber. It can be used as a replacement for rice, oats, and eaten on its own. Therefore, it should come as no surprise that quinoa would be on the menu when I sat down with the F. Oliver team to brainstorm recipes for my March gluten free wellness demo at Hart’s Local Grocers. This recipe for Strawberry Quinoa Salad is the perfect introduction to spring and features F. Oliver’s amazing strawberry infused balsamic vinegar.
The blog has quite a few quinoa salad recipes (see here and here) and this one is elevated by the addition of roasted strawberries and my tantalizing Strawberry Balsamic Vinaigrette . This salad is not only gluten free but vegan. The feta cheese is optional and a delicious addition should you want to contrast the natural sweetness of the strawberry balsamic with a tantalizing bite. Otherwise, this quinoa salad is perfect on its own.
As a celiac, living withouttakes on a whole new meaning. In the beginning re-learning how to live, eat, and exist in a world filled with wheat, rye, and more wheat is the most difficult and frustrating part of the journey. Foods and traditions that are near and dear to you are snatched away in an instant and it can take yeaars to find suitable and safe alternatives
The most common food that we learn to live without is bread. It’s the single most common food and the base of many American dishes. Toast, sandwiches, subs, bread crumbs, and French toast require bread that not only tastes great but isn’t dry, crumbly, and tasteless.
I’m thrilled to share this A+mazing French toast recipe that I created this past weekend using fresh gluten free and vegan bread courtesy of The Baker’s Daughter Bakery.Their flax based bread is hearty and I cut it thick to make French toast; an item I haven’t eaten in many years. It turned out so good that I couldnt’ not share. What makes this recipe even better is that any gluten free bread will do. My favorite gluten free bread (outside of TBD) at the moment is Canyon Bakehouse Seven Grain.
What’s your favorite gluten free bread?
Buttermilk Yogurt French Toast
2 large slices gluten free bread
2 large eggs, lightly beaten
¼ cup coconut flakes (optional)
2 tablespoons buttermilk
1 teaspoon pure vanilla
¼ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
2 tablespoons vanilla yogurt
2 teaspoons granulated
2 teaspoons brown sugar
In a small bowl, whisk together the egg, vanilla, buttermilk, yogurt, salt, sugars, and cinnamon. Fold is coconut flakes
Dip bread in egg mixture, turning to coat both sides evenly. Sprinkle each side with extra cinnamon and extra sugar
Cook bread slices on lightly greased cast iron skillet on medium heat until browned on both sides.
Using a spatula, transfer serving plates. Serve warm with maple syrup and butter.