Glazed Banana Bundt Cake

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

Ingredients

dry

3 cups all purpose gluten free flour blend
2 teaspoons baking soda
3/4 teaspoons salt

wet

1 + 3/4 cups sugar
1 1/2 sticks unsalted butter, room temp
2 teaspoons vanilla extract
1 cup unsweetened applesauce
1+ 3/4 cup mashed banana (use overripe bananas)
2 eggs separated

Preparation

  1. Preheat oven to 350 degrees F.
  2. In a small bowl whisk together dry ingredients, set aside
  3. In a Kitchenaid stand mixer, cream butter and sugar until light and fluffy
  4. Add in separated egg yolks and vanilla
  5. Slowly beat in flour blend and applesauce until completely blended
  6. Beat in mashed banana, use a silicon spatula of white sides of bowl ‘
  7. In a separate bowl, beat separated egg whites until stiff peaks form
  8. Fold egg whites into mixture as the last step (batter will be thick)
  9. Spray bundt pan generously with non-stick spray
  10. Slowly pour mixture into bundt pan
  11. Bake 45-55 minutes

Source: Life Made Simple Bakes

Cookie Recipe Roundup | Twelve Days of Gluten Free Cookies 2017

The 2nd Annual Cookie Recipe Roundup Twelve Days of Gluten Free Cookies

The 2nd Annual Cookie Recipe Roundup compiles all the cookies that made this year’s Twelve Days of Gluten Free Cookies. I hope you are having a wonderful day, spending time with family, and eating amazing food & gluten free cookies. Until next year.

Most Viewed Cookie This Week: Brown Butter Pecan Chocolate Chip Cookie

Twelve Days of Gluten Free Cookies 2017:
(1) Dark Chocolate Chunk Eggnog Cookies

Eggnog + cookies = pure decadence

(2) Peanut Butter Oatmeal Chocolate Chip 

A gift from Ina

(3) Salted Cinnamon Sugar Caramel Apple Blondies

Caramel blondies

(4) Simple Shortbread

Shortbread delights

(5) Hazel Nut Almond Graham Crackers 

Gluten free graham crackers

(6) Grain- Free Loaded Peanut Butter Chocolate Chip Cookies

Grain free

(8) Brown Butter Pecan Chocolate Chip Cookies

Chocolate chip cookies with a twist

(10) Cranberry White Chocolate Macadamia Nut Cookies

The best cookies ever

(11) Oatmeal Chocolate Chip Carrot Cake Cookies

The perfect breakfast cookie

(12) Pumpkin Cheesecake + Shortbread Bars

Cheesecake + shortbread  = perfect match

 

Twelve Days of Gluten Free Cookies: Pumpkin Cheesecake + Shortbread Bars (Day 12)

It wasn’t until this year working in my bakery and (awesome) business partner that I started loving pumpkin flavored desserts. These quick shortbread cheesecake bars combine the best features of cheesecake atop a soft buttery shortbread cookie crust. The pumpkin flavor is an added bonus as is the nutmeg, cinnamon, allspice oh my. I think I’m making myself drool all over again just writing this post. Get into these cheesecake bars before the pumpkin season unofficially come to an end. Continue reading

Twelve Days of Gluten Free Cookies | Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies (Day 11)

 Twelve Days of Gluten Free Cookies

(Day 11)

This recipe for Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies is the recipe that started my Twelve Days of Gluten Free Cookies series back in 2014 and I remember why. These soft billowy cookies are perfect for this time of the year. Perfect for a Sunday morning. Perfect with a cup of Chai Tea.

 

Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies

Ingredients

1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips

Preparation

  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
  2. Cover and chill dough for atleast 4 hours
  3. Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
  4. Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
  5. Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.

Twelve Days of Gluten Free Cookies | Cranberry White Chocolate Macadamia Nut Cookies (Day 10)

Twelve Days of Gluten Free Cookies (Day 10)

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

Ingredients

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

Preparation

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.

Twelve Days of Gluten Free Cookies | Salted Coconut-Chocolate Chunk Cookies (Day 7)

This recipe was originally shared on February 3, 2016 and was tastespired by a recipe I tastespotted over on Something Swanky.  Since then, I’ve fallen more in love with coconut oil and coconut flour in baking. I cannot wait to share those with you throughout 2018.  Get into the recipe below.

Salted Coconut-Chocolate Chunk Cookies

Ingredients:

½ cup coconut oil, softened

½ cup brown sugar
1/3 cup coconut palm sugar
1 egg
2 teaspoons vanilla extract
1½ cup gluten free all-purpose flour blend
1 tablespoon cornstarch
1 teaspoon baking soda
¼ teaspoon salt
1 cup Enjoy Life chocolate chunks

Maldon flaked sea salt

Preparation:

  1. Preheat oven to 350ºF.
  2. Using a hand mixer cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
  3. Mix in the flour, cornstarch, baking soda and salt, and beat until combined. Fold in the chocolate chunks.
  4. Scoop cookie dough on to sil mat 2 inches apart. Sprinkle each with flaked sea salt Bake for 9 minutes until the edges are set.
  5. Cookies will need to remain on mat for at least 30 minutes since coconut oil will take time to set or you can place in freezer for 15-20 minutes
  6. Transfer to a wire rack to cool completely.

Recipe originally found on Something Swanky

Vegan Chocolate Muffins | Living Vegan

As promised in last night’s Facebook live, I’m sharing one of my very secret gluten free recipes from my long delayed cookbook project. These Vegan Chocolate Muffins are super simple to make and since they are created especially for the food processor you can have them whipped up in a jiff with minimal mess. They make the perfect breakfast and the addition of applesauce make them super moist. I promise you won’t be able to eat just one.

You won’t be able to eat just one

Vegan Chocolate Muffins

Ingredients

2 cups all purpose gluten free flour blend or regular flour
1 tablespoon + 1 teaspoon baking powder
1/2 cup cacao powder
1 teaspoon cinnamon
1/4 teaspoon salt

wet
1 + 2/4 cups sugar
1 teaspoon vanilla extract
1+ 1/2 cups non-dairy milk
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1 avocado (peeled & pitted)
1/2 cup EnjoyLife chocolate chips (optional)

Preparation

  1. Preheat oven to 400 degrees F.
  2. Add all ingredients to food processor (saving the milk as the last ingredient)
  3. Blend until smooth
  4. Scoop into muffin tins
  5. Bake 40 min * For jumbo muffins |Makes 6
  6. Bake 25 min  | For regular muffins | Makes 2 dozen