Posted in Gluten Free Recipes, Snacks

Coconut Flour POWER COOKIES!

These cookies are NO SUGAR ADDED, GLUTEN FREE, DAIRY FREE, & packed with POWER, duh!

Wet Ingredients:
2 Whole Eggs
2 Egg Whites
2 TB Melted Coconut Oil
1 medium sized mashed banana
2 tsp of Vanilla Extract
Liquid Stevia   (optional: but I used about 10 drops)

Dry Ingredients:
1/2 cup coconut flour
1/4 cup ground Flax
1/4 cup Protein Powder of choice (I used sunwarrior)
2 tsp Baking Soda
Sprinkle of Cinnamon

Optional Add-ins: Dark Chocolate Chips, Raisins,
Dried fruit, coconut, etc…

Easy Directions:

Preheat oven to 350 degrees

Mix wet ingredients together

Add in Dry Ingredients

Mix in your optional add-ins

Form into cookie shapes onto a parchment lined cookie sheet

Bake @ 350 Degrees for about 13-15 minutes

Let cool, if you’re patient enough & ENJOY!

I found this awesome recipe at:  http://powercakes.net/   which is a blog from Kasey Arena who among other things happens to be gluten free.  Thank you Kasey!

Posted in Gluten Free Recipes, Sweets

Chocolate-Strawberry Cheesecake

This recipe I created myself from a whole bunch of recipes.  I made this for Easter (2012) and it was a hit!  Yummm!  Sorry I didn’t take a picture……..it was very pretty!

1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter

Crust:  Crush the cookies in a food processor or blender.  If neither available, crush them as fine as you can with a zip bag and rolling pin.

Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.

Press the crust into the bottom of a greased 8” or 10” spring-form pan.  Put in the fridge to chill while you work on the rest.

Cheesecake layer:  Mix the cool whip, sour cream and cream cheese well.  I used my standing mixer for this. Add the chocolate pudding, mix well again.

Assembly:  Spread half of the cheesecake mixture evenly onto the cooled crust.

Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too!  Save 6-8 slices of strawberries  for the top garnish.

Spread the last half of the cheesecake mixture over the strawberries.  Arrange the leftover strawberries in the center, like a flower.

Glaze:  Melt 1 teaspoon of butter in the microwave.  Add the chocolate chips and stir.  If it is not quite melted enough, microwave in 10 second increments.  Do not microwave too long or it will get hard and icky.

When glaze is smooth and stirs nicely, drizzle over the top of cheesecake.  I drizzled mine in a flower-like loop pattern all around the cake.

Refrigerate overnight or at least several hours before serving.

Notes:  PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE

If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.

I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.

I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.

Options – you can change up the flavors of this easily:

Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..

Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..

Change up the fruit too – blueberries, raspberries or even a combination.

Posted in Gluten Free Recipes

Creme Sandwiches (think Whoopie Pie)

Makes: 24 sandwiches      Cooking Time: 10 min    Please double check all of your ingredients to be sure that they are all gluten free!

Ingredients
  • 1 (18.25-ounce) gluten-free cake mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 drop each red, yellow, and green food color
  • 1 cup milk
  • 5 tablespoons all-purpose flour – GLUTEN FREE
  • 1 1/4 cups sugar
  • 1 cup vegetable shortening
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl, combine gluten-free cake mix, water, oil, and eggs; beat well. Divide batter into 3 separate bowls, then add a different food color to each bowl to make pastel red, yellow, and green cake batter; mix well. Drop tablespoons of batter onto baking sheets in an oval shape.
  3. Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.
  4. In a saucepan, combine milk and gluten-free flour; cook over medium-high heat, stirring constantly, until it forms a thick paste. Let cool.
  5. In a medium bowl, beat together sugar and shortening until fluffy; stir in vanilla then cooled flour mixture, and beat until doubled in volume. Turn half  the cooled cakes over on their backs; spoon each with a dollop of filling. Cover with remaining cakes, forming sandwiches.

***I have not tried this recipe yet, so if you do make it – please share the results!  🙂  ***

ALSO – I’m sure you could make this sugar free by using stevia and dairy free by using coconut or almond milk.