Brownie Cupcakes

 

• 1 cup butter, melted and cooled
• ▢2 cups white sugar
• ▢4 large eggs
• ▢2 teaspoon vanilla extract
• ▢1 cup cocoa powder
• ▢1 cup  flour
• ▢1 teaspoon salt

• In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about ¾ to almost full.
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• Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely. You can then frost or sprinkle with powdered sugar to serve.

Blueberry Brickle

 3-4 c. fresh or frozen blueberries

1 c. gluten free flour

1 c. oats

3/4 c. sugar

1 c. milk/water

1/2 c. butter/coconut oil

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

If using frozen blueberries, place them in a deep-dish pie plate and put them in the oven to defrost while preheating it to 350 degrees. In a large mixing bowl, combine the other ingredients to make a soft dough. When the berries are (mostly) defrosted, remove from oven and top with the batter.  Return to oven and bake for about 1 hour. Serve warm topped with whipped cream or vanilla ice cream. Yum!

"Butter"cream Frosting

  A dairy-free, flully, white buttercream-like frosting perfect for birthday cakes and cupcakes.

1 c. cocnut oil

1 c. palm shortening

2 tsp. vanilla extract

2 T. maple syrup

4 c.+/- powdered sugar

coloring, if desired

Melt coconut oil in microwave for about 2 mins, until completely melted. Place in fridge or freezer to resolidify, then allow it to come to room temperature. (This gets rid of any lumps for a nice, smooth frosting.) Cream the oil with the shortening, add vanilla and maple syrup, then cream again until smooth. Slowly add the powdered sugar until you get a light, fluffy consistency. Whip in any coloring you like, then frost just like buttercream. It even works well piped!

Oat Flour Brownies

3/4 cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp kosher salt
1 Tbsp vanilla extract
3 large eggs

1 c. oat flour
3/4 tsp baking soda
1 cup chocolate chips

Preheat the oven to 350 F, and lightly grease a large cookie tray.

In the microwave, melt the butter, then add the sugar, cocoa and salt. Stir to combine. Add the vanilla, and then the eggs one at a time. 

Add dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

Spread the mixture into the prepared pan and bake for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.

Based on https://thekitchenpaper.com/oat-flour-brownies-gluten-free/

AIP Coconut Cream Pie

For the Graham Crust:
1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/3 cup coconut oil, melted
1/2 teaspoon vanilla
3 tablespoons honey
1 Gelatin Egg Substitute, prepared when directed

For the Coconut Cream Pie Filling:
1 cup unsweetened shredded coconut
1 1/2 cans coconut milk
1/3 cup coconut butter
1/3 cup honey
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons Gelatin

Instructions
For the Graham Crust:
In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.
In stand mixer, beat wet ingredients together on medium. Add dry ingredients, mixing until fully combined.
Prepare the Gelatin Egg Substitute and thoroughly mix it into the dough.
Scrape the dough into a 9-inch pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling. When finished backing, set aside to cool.
For the Coconut Cream Pie Filling:
Toast the coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.
Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.
Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.
Stir in the coconut, and pour the mixture into the prepared graham pie crust. Refrigerate for 4 hours, until completely cool and solidified throughout.

From: http://hewontknowitspaleo.com/recipe-items/aip-coconut-cream-pie-the-starch-free-version/

Apple Crisp

5-6 Granny Smith apples, peeled and sliced
coconut oil
cinnamon

Topping:
1/2 c. unsweetened shredded coconut (opt.)
1/2 c. cassava flour
1/4 c. arrowroot flour
1/4 tsp. salt
2 tsp. cinnamon
1/2 c. coconut oil, melted
1/4 c. maple syrup

Grease a 10-inch pie pan with coconut oil. Place apples in pan and sprinkle with cinnamon.

Combine dry ingredients. Mix in coconut oil and maple syrup. Spread topping on top of apples.  Bake at 350 degrees for 50-60 mins.

From: http://lichenpaleolovingaip.com/apple-crisp-aippaleosugar-free/

Coconut Custard

4 eggs
1 can coconut milk
3 T. maple syrup
1 tsp. vanilla
pinch salt

Whisk all ingredients together. Pour into 6 ramekins, placed in a 9x13 glass pan. Pour very hot water around the sides to fill up the pan about 3/4 full to make a water bath. Bake at 325 degrees for 1 hour.

Coconut Tapioca Pudding

1 can coconut milk
1 can water
1/3 c. tapioca (instant)
1 tsp. vanilla
1/3 c. maple syrup/honey.

Heat the first four ingredients until boiling. Remove from heat and stir in sweetener. Cool and serve.

Pumpkin Pudding

1 can coconut milk
1 can pumpkin puree
1 T. gelatin
1/3 c. maple syrup or honey
1 tsp. cinnamon
dash cloves

In a saucepan, combine half of the coconut milk with the pumpkin. Sprinkle the gelatin over the remaining half of the coconut milk to soften for five mins. Then add it back into the saucepan with the other ingredients. Heat gently until gelatin is dissolved. Pour into ramekins and chill 6 hours.

Homemade Larabars

1 c. nuts
3/4 c. dates
3/4 c. dried fruit
pinch of salt/other spices

Add nuts to food processor and pulse a few times until they are the size of large crumbs.  Then add dates, other dried fruit, and any spices. Process until it sticks together well. Press into a parchment-lined 8" square pan (chill at least an hour before cutting into bars), or form into balls.

I love how easy and versatile these are.

Variations:

1 c. pecans
1 1/2 c. dates
2 tsp. pumpkin pie spice

Pumpkin Custard

1 (15 oz.) can pumpkin puree

1/2 c. coconut milk
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt

Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.

Cool to room temperature, then refrigerate for 1 hour prior to serving.

Serve with coconut milk whipped cream.

Adapted from: http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/

Tastes just like pumpkin pie!

Easy Pavlova

4 large egg whites (must be room temp!)
1 1/4 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. arrowroot
1 pint heavy cream
6 kiwi, peeled and sliced

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and arrowroot.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

This is from an Australian friend, so it is authentic and absolutely divine!

Based on http://allrecipes.com/recipe/12126/easy-pavlova/

Hot Cross Buns

2 1/2 c.gluten-free flour
1 3/4 tsp. xanthan gum (omit if your blend already contains it)
1/2 c. sugar
3 tsp. instant yeast
1 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. salt

1 c. cranberries
1 tsp. pure vanilla extract
1/2 tsp. vinegar
3/4 c. warm water
2 eggs
1/2 c. butter, melted and cooled

1 cup powdered sugar
2 to 3 teaspoons water

In the bowl of a stand mixer, place the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cinnamon, allspice and salt, and whisk to combine well. Add cranberries and toss.

Add the vanilla, vinegar, water, eggs and butter, and mix until dough forms a large ball. Divide the dough into 12 pieces and roll each piece of dough into a tight ball. Place the buns about 2 inches apart on parchment-lined baking sheets. 

Place in a warm and humid, draft-free environment to rise until about 140% of their original size. They will rise more during an “oven spring.” 

Bake at 350 degrees until the buns are golden brown and firm to the touch, 25 to 35 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

While the buns are cooling, make the icing for the cross. In a medium-sized bowl, combine the remaining 1 cup confectioner’s sugar with 2 teaspoons water. Mix to combine well. Once the rolls have cooled completely, use the icing to make a "cross" on the top of each bun.

Adapted from: http://glutenfreeonashoestring.com/hot-cross-buns-revisited/

These are soooo good and surprisingly easy!

Strawberry Oatmeal Bars

1 3/4 sticks salted butter, cut into pieces
1 1/2 c. gluten-free flour
1 1/2 c. oats
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
One 10 to 12-ounce jar strawberry preserves (or any flavor)

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into a 9x13" baking dish sprayed with cooking spray or lined with parchment paper. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

From: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

Easy and delicious!

Divine Apple Crisp

3 lbs. (about 6-7) Golden Delicious apples
2 T. lemon juice
¼ c. granulated sugar
1 tsp. ground cinnamon 
2 T. coconut oil, or oil of choice
½ c. unsweetened applesauce

Topping

8 T. butter 
1 c. gluten-free flour 
1 c. oats
¼ c. brown sugar
¼ c. granulated sugar
1 tsp. cinnamon
⅛ tsp. nutmeg
½ tsp. salt
½ c. raw or toasted sunflower seeds

1. Preheat oven to 450 degrees F. Lightly grease an 11x13-inch baking dish. Set aside. 

2. Peel and core the apples. Slice them into ¼ to ½-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish. 

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.  

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

Taken from: http://www.glutenfreeandmore.com/recipes/apple_crisp-2670-1.html?ET=livingwithout:e15302:89557a:&st=email

Has become a family favorite!

Crustless Pumpkin Pie

2 eggs
1 can pumpkin
¾ c. granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
⅛ tsp. ground cloves
1 c. full-fat, canned coconut milk
1/3-1/2 c. gluten-free flour (or 1/4 c. coconut flour)

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly; mix in remaining ingredients. Pour filling in pie plate. Sprinkle with cinnamon if desired. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Comes out great every time!

Based on: http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/

Coconut Cream Pie

2 1/4 c. canned coconut milk
2/3 c. sugar
4 egg yolks
3 T. gluten-free flour
2 T. arrowroot powder
pinch of salt
2 T. butter
3/4 c. shredded, unsweetened dried coconut (toasted, if desired)
3/4 tsp. vanilla, divided
1 c. heavy whipping cream
2 T. powdered sugar

Use the recipe for crust from my lemon meringue pie recipe.
To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, arrowroot, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add the coconut and 1/2 teaspoon of the vanilla.

Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.  Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream. Transfer the pastry cream to the crust and smooth the top. Spread the remaining whipped cream over the top. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.

adapted from: http://www.epicurious.com/recipes/food/views/classic-toasted-coconut-cream-pie-358561

Divinely delicious!

Chocolate Chip Cookie Cake

2 c. gluten-free flour (King Arthur Measure for Measure)
1 tsp. baking soda
1/2 tsp. salt
3/4 c. light brown sugar
6 T. white sugar
9 T. coconut oil
2 eggs
1 T. pure vanilla extract
1 c. chocolate chips

1/3 c. water (or as needed to thin it down just soft enough to roll)

(sprinkles, opt.)

(frosting, opt.)

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined pizza pan (pizza stone works great).  Cover with a second piece of parchment, then roll until 1/2"-1/4" thick (not all the way to the sides because dough will spread a bit).  Bake at 325 degrees for 25 mins, until lightly golden all over.

Comes out perfect!

Adapted from: http://glutenfreeonashoestring.com/gluten-free-chocolate-chip-cookie-cake/

Perfect Frosting

1 c. butter, softened
3-4 c. powdered sugar
1/4 tsp. salt
1 T. vanilla
3-4 T. milk
food coloring*

Cream softened butter til smooth. Add powdered sugar and salt and cream until smooth. Stir in vanilla flavoring, then add in just enough milk to achieve desired consistency. Add food coloring.

*Experiment with natural food colorings, like tumeric for yellow or blueberries for blue/purple.

Lemon Meringue Pie

Crust:

1 1/3 c. Jule's flour mix
1/2 tsp. salt
1/2 c. butter, melted
1/2 c. sugar (brown or white is fine)
1 egg
1 tsp. vanilla
2 T. water

Mix dry ingredients. Then add the wet ingredients and mix until just incorporated. Use your hands or the back of a spoon to press into a 10" pie pan.  Bake at 325 degrees f or 25 mins.  Remove and cool slightly.

Filling:

1 1/4 c. sugar
1/2 c. arrowroot powder
1/2 tsp. salt
1 1/2 c. cold water
3 egg yolks
2 T. butter
1 T. lemon zest
2/3 c. fresh lemon juice

In a sauce pan, mix sugar, arrowroot and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until boils. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, beat egg yolks with a fork. Stir in about 1/4 c. of hot mixture into the yolks.  Gradually stir yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, until mixture boils, then boil one minute more. Remove from heat. Stir in butter, zest, and lemon juice.  Cool slightly, then pour into pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 c. sugar

In a separate bowl, beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form. On high speed, gradually add sugar and beat until stiff peaks form. Spread meringue over hot pie filling, spreading all the way to the edge of the crust.  Bake pie at 350 degrees for 12-15 mins. Cool one hour at room temp., then refrigerate at least 3 hours.