I cannot believe I have been making brownies from a box all this time. This recipe is super easy unbelievably delicious. No one would ever guess that they’re gluten free.
1 stick melted butter
1 1/2 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon cinnamon
3/4 cup gluten-free flour
3/4 cup coco powder
1/3 cup chocolate chips
Start by combining melted butter and sugar well. Add vanilla, cinnamon, baking soda and flour then mix until combined. Next, add three eggs and continue to mix. Finally, add coco powder and chocolate chip. Combine all ingredients and pour into a square baking dish. Bake at 350 degrees for 35 minutes. Enjoy!
Finding an great crowd pleasing gluten-free dessert is not easy. I have been reading dump cake recipes for a long time but finally gave it a try with my own gluten-free redo.
1 20 oz can cherry pie filling ( I used a low sugar option but make sure it is also labeled gluten free since this product often contains food starch)
1 15 oz can crush pineapple (drain and save the juice)
1 box gluten-free vanilla cake mix
1 stick butter
Start by adding the cherries and drained pineapple into a deep square baking dish that is well sprayed with non stick cooking spray. Next, slowly top with one pack of cake mix speak evenly across the fruit and pressed down a bit. Then, sprinkle about 3 tablespoons of pineapple juice over the top. Finally, evenly distribute pieces of the butter all over the top of the cake. Bake at 350 degrees for 50-65 min or until golden brown on top. Serve hot with ice cream or whip cream. Enjoy!!!!
Looking for a fun Halloween treat? Looking for something different? This treat is it. Similar to a rice crispy treat but packed with color and fruity flavor. With fruity pebbles now being labeled gluten-free this is a safe a addition to your next get together or exciting lunch box addition.
4 tablespoons salted butter
8 cups Fruity Pebbles Cereal (make sure the box says gluten-free)
Use a large pot because mixing the cereal can get very messy. Start by melting the butter over medium heat in the pot. Once melted, add the marshmallows and continue to cook over low to medium heat. Mix slowly until butter and marshmallows are fully melted and combined. Be careful not to burn or carmalazie the mixture. Once melted, remove from heat and add cereal to pot. Gently combine the mixture. Pour mixture into baking dish and gently press down. Any size dish works depending on how thick you want to cut the bars. Let mixture cool in pan for 45 mins. Finally, cut into bars or fun shapes. Enjoy!!
For Easter dinner the number one request was to make a real southern peach cobbler. I have done plenty of fruit crumbles but this was a new challenge. To make a gluten free cobbler that was super easy and stayed moist. This recipe is a bit different then the tradional ones because it is layered with the cake part on the bottom and the fruit on top. My peach cobbler was a hit, best part of Easter dinner by far!! Give it a try and let me know what you think.
2-10oz bags Frozen peachs
Juice 1/4 lemon
1 cup coconut sugar divided by into 2 parts
3 tablespoons butter (melter)
1 tablespoon cornstarch
1 cup gluten-free flour (cup for cup worked great)
2 teaspoon cinnamon
1 pinch salt
1 teaspoon baking soda
1 cup milk
Start by placing peaches, juice of the lemon and half the sugar into a pot. Cook over medium heat 15 minutes until peaches start to become soft and liquid starts to boil. Add the corn starch, mix well and continue to cook over low heat for 5 more minutes.
While peaches cook pour melted butter into a deep round baking dish and set aside.
In another large bowl mix flour, other 1/2 cup of sugar, baking soda, salt and cinnamon. Once mixed well add milk and continue to combine. Now, scoop the batter into the baking dish of melted butter in. Once peaches are ready gently place them on top pressing down lightly. No need to mix. Bake at 35o degrees for 45 min.
Serve hot with ice cream 🙂
20 Gluten-Free Graham Cracker Squares
10 Pieces of Chocolate
Places half the graham cracker squares on a foiled baking sheet. Place one marshmallow on each graham cracker. Heat for 3-4 minutes at 400 degrees until marshmallow starts to melt. Remove tray and place one chocolate square on top of each. Return the tray to the oven for another minute so that the chocolate starts to melt. Remove the try and top each one with a remaining gram cracker to complete the s’more. Serve hot.
I don’t bake much but when I do I try to come up with recipes that are very easy. No need to buy tons of gluten free flours and other expensive ingredients. This recipe is a wonderful chocolate hazelnut cookie with no flour. I made them for a party and it was a hit!
1 Cup Nutella
1 Cup Sugar
1 tsp Baking Soda
1 Pinch Salt
1 tsp Vanilla
Start by mixing Nutella, egg and sugar together. Add baking soda, salt and vanilla. Now roll the dough into about 1 inch balls. Place on 2-3 foiled cookie sheet. Make sure each cookie if far apart because they will spread out large. Bake for 11 minutes, remove and let cool. Cookie’s will harden as they cool. Enjoy!
I work at a gluten-free bakery that is also nut free so I’m always looking for new nut free treats that we can make. Everybody loves Reesie’s cups and peanut butter pie so I want to do something similar that was nut free and gluten-free.
1 bag chips chips
1 cup salted butter
1 cup sunflower seed butter
2 cups crushed gluten free chocolate chip cookies. (Easy to do this in a food processor)
1/3 cup brown sugar
1 1/2 cup powder sugar
1/2 teaspoon vanilla
Start by melting butter and pouring into large mixing bowl. To butter add sun butter, salt and vanilla. Mix well then slowly add brown sugar, powder sugar and cookie crumbs while stirring. Mixture should get thick. Pour into a baking dish and let cool in the
fridge for and hour. Next, melt chocolate chips and gently spread on top. Allow to cool again in the fridge for another hour. Cut into bar and serve.
My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt
The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!
I was playing around with coconut milk I want to come up with a recipe that was like real European hot chocolate but Paleo. Again Paleo is not a low cal or low carb diet, it’s going back to eating real natural food like cavemen did. It’s very possible to cut out the junk including the refined sugars and flour to still have a sinful dessert.
1/2 can coconut milk
1 1/2 tablespoon honey
2 1/2 tablespoon cocoa powder
Start by shaking or mixing together coconut milk and cocoa powder. Pour the mixture into a pot and start to heat on low. At honey and bring to a simmer. Cook for a few minutes constantly risking or stirring together. Pour into a glass and enjoy hot.
On occasion I like to make a special sweet breakfast like a waffle or french toast. Maple syrup or whip cream is always am option but I wanted to make something a bit more exciting. This is similar to a whipped topping a bit more creamy, zesty and full of flavor.
3 Cups Sour Cream
3/4 Cup Powder Sugar
1 tsp Vanilla
Juice of half an Orange
Zest of an Orange
1 1/2 Cup Heavy Cream
Start by mixing sour cream, 1/2 cup powder sugar, vanilla and juice of the orange together. Mix really well until combined. In a separate bowl whip heavy cream by hand using the remaining 1/4 cup powder sugar as you go to help hold the peaks. Once cream is whipped and fluffy slowly fold into soup cream mix. Serve with zest of the orange in top.
Serve immediately or even freeze for a killer ice cream treat.