Tag Archives: Gluten Free Recipes

Gluten Free Horseradish Mushroom Baked Potatoes Recipe

23 Apr

Post image for Gluten Free Horseradish Mushroom Baked Potatoes RecipeI love a good baked potato (and by baked I mean one that is baked in an oven, not nuked in a microwave) – a potato that has a crispy, well-seasoned skin worthy of eating and is light and fluffy on the inside.


Since it takes time to cook the perfect baked potato I always throw a few extra in the oven to repurpose later in the week. And what better way to repurpose than to stuff it full of yummy ingredients and then bake again? But before I get into the gluten free recipe for these Vegan Horseradish Mushroom Twice Baked Potatoes, let’s just discuss what is, in my humble opinion, the way to get the perfect baked potato.

It’s not complicated. It doesn’t even require a whole lot of hands-on work. In fact it is so simple I am almost remiss to bring it up, but as I have eaten a lot of less than perfect baked potatoes in my life, bring it up I shall.

First let’s talk about the potato. I do love all those almost buttery potatoes like Yukon Golds. I love red potatoes, blue potatoes and even purple ones; I just don’t love them for baking. What I love for baked potatoes is your standard, garden variety russets. Russets have a thick, brown skin, high starch and low moisture content which yields a light, full center. I like to buy big ones that feel a little heavy for their size.

Now despite what your mama or best friend told you about baking potatoes, do not wrap them in foil! The foil traps too much of the moisture and makes them mushy, not fluffy. In order to release the extra moisture in the potato while it bakes, you need to pierce it with the prongs of a fork in several places (like 8 – 10) and I don’t mean a gentle little poke – push the prongs of that fork way into the potato, let it know you mean business.

As you probably know, most of the nutrients of the potato are in the skin, so why not make the skin worthy of being eaten? I rub my potatoes in olive oil and generously (and I do mean generously) coat them with coarse salt. This results in crispy, delicious skin that is almost as good as the innards!

There are just some things in life I feel passionate about and proper baked potatoes is one of the. Here’s how to make the Perfect Baked Potato:

Position a rack in the middle of the oven and preheat it to 350 degrees.

Start with LARGE russet potatoes; scrub them under cold, running water. Dry the skins well. Take a fork and pierce them 8 – 10 times, sticking the fork in as far as you can get it. Place potatoes in a large mixing bowl on a plate and pour on some olive or vegetable oil. Turn the potatoes round and round to totally coat them (yes, your hands will get oily). Then sprinkle with a generous amount of kosher or sea salt.

Place the potatoes directly on the rack of the oven (do not place on a baking sheet and under no circumstances do you wrap your potatoes in foil!). If you are worried about the oil dripping in your oven, place a baking sheet on a rack under the potatoes but DO NOT place the potatoes on the baking sheet (didn’t I just say that? Yep! See… that’s how serious I am about it).  Bake for 1 hour for 4 potatoes, if more than 4 add 15 minutes. Test your potatoes for doneness – the skins should feel crispy but the flesh underneath should feel soft, it will yield when you gently squeeze the potato.

And once you have mastered the perfect baked potato, how about baking them twice?  When making baked potatoes just throw in a few extra and then later on in the week, you can whip up into these Horseradish Mushroom Twice Baked Potatoes – they are an interesting twist on a classic recipe and dairy free and vegan to boot.  I used one of the new flavored Vegenaise products from Follow Your Heart, Vegenaise Horseradish Sauce plus a little vegan sour cream for both flavor and richness. It makes a great side dish or a delish vegan main course – just add a salad and you are good to go!

Gluten Free Vegan Horseradish Mushroom Twoce Baked Potatoes

Gluten Free Vegan Horseradish Twice Baked Potatoes


3 large russet potatoes
1 tablespoon olive oil plus more for rubbing the potatoes
Kosher salt
½ small red onion, cut in half then sliced thinly
8 ounces sliced button mushrooms
Black pepper
½ cup Vegenaise Horseradish Sauce
¼ cup vegan sour cream
1/3 cup chopped chives


Position the rack of your oven in the middle and preheat it to 350 degrees.

Scrub the potatoes under cold, running water. Dry the skins well. Take a fork and pierce them 8 – 10 times, sticking the fork in as far as you can get it. Place potatoes in a large mixing bowl on a plate and pour on some olive or vegetable oil. Turn the potatoes round and round to totally coat them then sprinkle with a generous amount of kosher salt. Place the potatoes directly on the rack of the oven (you can place a baking sheet on the rack below the potatoes to keep the oil from dripping) and bake for 1 hour or until the skins feel crispy and the flesh yields to a gentle squeeze. Remove potatoes from the oven and let them cool enough to handle. Leave the oven on.

While the potatoes are baking heat the olive oil in a large skillet over medium-high heat. Add the onions, mushrooms, ¾ teaspoon salt and ½ teaspoon pepper and cook for 10 minutes or until the vegetables are soft, the liquid from the mushrooms has been released and evaporated and the vegetables are starting to brown.

Slice the potatoes in half lengthwise and scoop out the flesh into a mixing bowl leaving a ¼ inch layer of the flesh in the potato skins. Mash the potatoes with a little salt and pepper and place the potato skins on a baking sheet.

To the mashed potatoes add the mushroom onion mixture, the Horseradish sauce, vegan sour cream and about ¼ cup of the chives. Mix well. Taste and season with more salt and pepper if necessary. Spoon the mixture into the potato skins and bake for 15 minutes or until hot and the tops are starting to brown.

Sprinkle the remaining chives on top of the potatoes and serve.

gluten free recipes that makes 6 servings.


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Gluten Free Miracle Souffles Recipe

5 Apr

Post image for Gluten Free Miracle Souffles RecipeAhh the soufflé – it has all the stability of a hormonal teenage girl in love. The potential for highs as high as the farthest reaches of the galaxy and lows so low I shudder to contemplate the depths. Perfection and bliss can plummet into heartbreak and disaster in the blink of an eye (or the slam of a door).

This is why I decided to see if I could come up with a gluten free recipe for soufflé that was a lot more stable, less fraught with potential disaster, much more “user friendly”.

Typically a soufflé is made by combining a sauce that starts with a mixture of flour and butter, enriched with cream or milk and egg yolks then folding this into stiffly beaten egg whites. It is time consuming and the results are fragile. So many things can cause the soufflé not to rise and then even if does rise, a loud noise, a gush of air or even your breathe can cause it to fall. And of course getting something to the table this fragile is just plain stressful.

I recall reading a long time ago about a soufflé that was made in the blender and was stabilized with cream cheese instead of flour. Of course I don’t remember where I read that or how the whole process was supposed to work but never-the-less, I decided to do what I do best, get in the kitchen and play around.

I tried just blending the whole eggs in the blender first, not separating the whites from the yolks and I have to say this resulted in a very decent soufflé-like product. It was stable, kept well and could be prepared ahead of time. My only problem with it was it didn’t get as puffy as I would have liked; they rose but the tops were flat like a table top, not puffed. So I them decided to separate the egg whites from the yolks, do the blender thing with the yolks and whip the whites separately – much better! Light, airy soufflés that rose beautifully did not collapse and most importantly, stable!

If you have wanted to entertain with soufflés but were afraid of the hormonal, emotional roller coaster – this is the recipe for you. The egg yolks base can be prepared up to a couple hours ahead. While it is probably best to whip the egg whites and combine them with the yolk mixture just before putting the soufflés into the oven, I let mine sit for about 10 minutes first, just to see what would happen and they were perfectly great! And I didn’t have to rush these to the table. I know how to photograph items that are fragile; I have learned a few tricks along the way. But I wanted you to see what these soufflés looked like after sitting around for 10 minutes or so and as you can see in the photos, these guys held up quite well indeed.

And speaking of hormones and the crazy things they can do to not only teenage girls (and boys!) but all of us, do you really want to eat eggs that come from chickens that are injected full of hormones? I think not! Look for organic, cage free eggs that are free of hormones and antibiotics. I use Nature’s Yolk eggs, after all the egg is really the star of this show and who wants a hormonal diva as the star?

If the method of adding the whipped egg whites to the yolk mixture seems backwards to you, it is. I didn’t want to pour my egg yolk mixture into another bowl and have another thing to wash up; I am assuming you will appreciate this concept as much as I do.

I made these in individual 1 cup ramekins but you can also bake this in a large 8 cup soufflé dish – increase cooking time to 40 – 45 minutes. Also I used a combination of garlic and herb soft cheese, goat cheese and cream cheese because it just seemed like a great springtime combo to me but I think the possibilities are endless!

So here you go – a gluten free recipe for a stress-free “miracle” soufflé that won’t send you on an emotional roller coaster and is also great for a people on a low carb diet as well as a gluten free diet.

Gluten Free Miracle Herb & Cheese Souffles

Gluten Free “Miracle” Cheese and Herb Soufflés


1 tablespoon softened butter or gluten-free non-stick cooking spray
6 large organic cage free eggs (Nature’s Yolk)
½ cup heavy cream
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
8 ounces goat cheese, crumbled
6.5 ounces garlic and herb soft cheese (such as Boursin or Alouette)
4 ounces cream cheese, cut into 1 inch pieces
¾ teaspoon cream of tartar


Preheat oven to 375 degrees. Generously grease 8 – 1 cup oven safe ramekins or 1 – 8 cup soufflé dish with either butter or non-stick cooking spray.

Separate the egg whites from the yolks placing the whites in a mixing bowl and the yolks in a blender.

To the egg yolks add the cream, salt and pepper. Turn the blender on high and mix until combined. With the blender running, add in the crumbled goat cheese, a little at a time. Then spoon in the garlic and herb cheese and finally add in the pieces of cream cheese, letting the mixture blend for a second between each addition. Once all the cheeses have been added and the ingredients are fully incorporated, blend for 5 more seconds.

Add the cream of tartar to the egg whites and mix in a stand mixer or with a hand held mixer on low until the cream of tartar is fully incorporated into the whites. Gradually increase the speed of the mixer to high and mix until stiff peaks form. Pour about ¼ of the egg yolk mixture into the egg whites and fold in until fully mixed. Add the remaining egg whites and fold in, it is fine if there are a few larger pieces of egg whites in the mixture. Spoon the mixture into the prepared dish(es) and bake for 15 – 20 minutes for individual soufflés, 40 – 45 minutes for a large soufflé. The soufflés should be risen and golden brown.

A gluten free recipe that serves 8.

Ready for more dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :http://simplygluten-free.com/blog/2012/03/gluten-free-miracle-souffles-recipe.html

Gluten Free Cooking: Some tips to go the Gluten free Way

7 Mar

Gluten free is the buzzword these days with a majority of the people suffering from Celiac that makes people sick and tosses the digestive system out of its normal course. A Gluten free diet is the best option after organic food products. It’s the answer to all the digestive problems faced by people suffering from Celiac. Gluten free cooking is all about knowing the ways and means of substituting gluten free grains for wheat, barley and rye. Amaranth, Buckwheat, Corn, Millet, Quinoa, Rice flours, Sorghum are some of the food products that can be included in your diet while avoiding gluten laden products.

While shopping for grocery make sure that you are picking up food material that has been labeled as Gluten free. If you have the slightest doubt about the presence of Gluten in any of the processed food material make sure that you check with the manufacturer to clear your doubts. Even a small doze of Gluten can create really big problems especially if you are on a gluten free diet. Look out for food packages that have been certified as Gluten free by one of the certification agencies.

Mark out the areas in the kitchen and the refrigerator where gluten free food products are going to be stored. Make sure that utensils and grills used to cook gluten laden food are not mixed around with Gluten free foods. Have a Gluten free cook book handy every time you cook your meals so that you have a variety of recipes to tickle your taste buds.

Many of the companies that are involved in food processing have introduced products that are Gluten free and available across the counter. You can easily try out a variety of these products, decide your favorite ones and then make it a part of your regular diet. In the mean time don’t stop experimenting with the Gluten free recipes that you are preparing at home. Home made Gluten free recipes can be easily prepared with the help of raw material that is Gluten free.

While going out make sure whatever you have for your lunch or even for snacks must not have a tinge of Gluten. Carry homemade gluten free cookies in case you are going out for coffee with a friend or order for gluten free food products as many restaurants have started serving Gluten free products for people who are suffering from Celiac.

Its quite easy to get and prepare gluten free recipes at home you just need to research in the right direction. Your local library is a great place to find an assortment of gluten-free cookbooks which you can review for yourself before buying.


Gluten Free Guilt Free Fudge Sauce Recipe

13 Feb

I just can’t think about February without thinking about chocolate. Hmmm… I wonder why? Is it because Valentine’s Day is sitting right there in the middle of the month threatening to derail all of our good diet intentions with its bounty of fancy truffles, chocolate dipped strawberries and other fabulous, chocolate-laden gluten free (and many not so gluten free) treats?

It must be a plot of some sort. After all, we start the year with our resolutions – to lose weight, eat healthier, cut sugar out of our diets, eat less fat, exercise more…the list goes on. So we eagerly get started with great resolve, it is new and we are determined. And most of us, while we face challenges, start to feel better by the end of the January. This keeps us going a little longer. And then right there, smack dab in the middle of February, is a day that basically revolves around chocolate and sugar with some hearts thrown in.

If we just ate a nice chocolate or treat on the day, that would be no problem, but we don’t. We eat half a box (at least) of chocolates because, well, it’s a gift after all and we don’t want to be rude do we? And then maybe we celebrate the day with a special, calorie and fat laden meal that ends with, yep!… more chocolate. And if we don’t have someone special in our lives to give us chocolates and take us out to dinner, we may fill the void with pints of ice cream topped with fudge sauce or whatever the sugar-filled, fat laden food of our choice is.

If we just stepped off the path of healthier eating for the one day, it wouldn’t be that big of a deal – the problem is that once we meander off the path, sometimes it seems much more interesting to continue in that direction and it can be a very difficult time getting back on it.

Am I saying don’t have chocolate on Valentine’s Day. NO! After all that, would be paramount to heresy. What I am saying is eat one of those lovely truffles and hide the rest in your freezer. Have those chocolate dipped strawberries or ice cream with fudge sauce but do it in a more health-minded manner. In other words indulge guilt free.

This is a guilt free fudge sauce that feels and tastes indulgent but is actually refined sugar free and practically fat free! It takes under 10 minutes to prepare and lasts about 10 days in the fridge.

This sauce gets its rich flavor and luxurious texture thanks to a combo of unsweetened cocoa powder, coconut sugar, a touch of instant espresso powder (not essential but it really deepens the chocolate flavor), pure vanilla extract and dark, almost caramelly organic raw blue agave from Wholesome Sweeteners.

Dip strawberries (or any fruit really) into it, spoon it on top of ice cream (for a really guilt free dessert try making a sundae with my almost instant cherry frozen yogurt) or just lick it off a spoon. You will feel all the fudgy chocolate love without bouncing off the walls or derailing all your good dietary progress.
Gluten Free Guilt Free Fudge Sauce


1 cup water
½ cup coconut sugar
½ cup organic raw blue agave (dark agave)
¾ cup unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1 tablespoon pure vanilla extract


Combine the water, coconut sugar, agave, cocoa powder and espresso powder (if using) in a heavy sauce pan and bring to a boil over medium heat stirring until smooth. Boil for 5 minutes or until it starts to thicken. Whisk in the vanilla and let cool for about an hour – the sauce will thicken more as it cools.

Store in a covered container in the fridge for up to 10 days. Serve warm or cold. The sauce can be re-heated for a hot fudge sauce by microwaving for a minute or so on high power.

A gluten free, refined sugar free recipe that makes about 1½ cups of sauce.

Ready for more dessert?

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Gluten Free Cereal and Milk Donuts Recipe Gluten Free Cereal and Milk Donuts Recipe

10 Feb

When one is married to a gluten free food blogger and recipe developer I suppose one feels obligated to try everything said food blogger and recipe developer cooks. And when one really likes what they try, they may be inclined to do more than have just a taste. And when one does more (a lot more) than taste, one may just tend to put on a few pounds.
Thus was the case with my hubby. There were lots of treats being created in my kitchen this past holiday season, not just professionally but personally too. (I should also mention that in addition to the “trying” of recipes developed he also has a penitent for stealing cookies and marshmallows intended to be given away as gifts.)

So the hubby came to me asking for help in shedding a few of the unwanted pounds that he has “inexplicitly” put on. I was happy to oblige, I don’t mind being the food police and to him the whole weight loss thing seems daunting and mysterious.

Well the truth of the matter is it’s pretty simple. You want to lose weight you need to cut calories. It’s just math – you need to burn more than you consume. In my experience the best way to do this is to cut back on starches, carbohydrates and fats, to cut out sugar, fried food and dairy (and of course, gluten) and to consume plenty of veggies, lean, protein and some fruit. And to eat less – but when you eat less you need to make every calorie count – more nutrition packed foods to fuel the body. And to cut Krispy Kreme doughnuts!

The problem with being the food police is there is no such thing as the “good cop”. You are always the bad cop, saying “no”, watching the “suspect” like a hawk and smacking their hand if they reach for something they shouldn’t. It is a pretty thankless job, instead of being the hero that you are, you become the enemy – the person standing between them and culinary happiness. You become the brunt of grouchy rants, dirty looks and not-too-flattering nicknames like “food Nazi”, harbinger of EVIL” and others too dirty to write in public.

But I have also learned that the trick to staying on any kind of diet (or eating plan as I like to call it) is to indulge in a few modified treats here and there that help curb the urge for bad things like, oh, Krispy Kreme doughnuts.

With that in mind I made some baked donuts that were not just gluten free but also dairy and sugar free. And I decided to throw in another treat relegated to the “not ‘til you lose the weight” category; cereal and milk. Thus Cereal and Milk donuts were born. A little bit of starch and carbs, a tiny bit of fat but a zillion calories less than regular doughnuts (that’s a rough estimate) and none of the forbidden things like gluten, sugar, dairy and frying.

Are these donuts just like a Krispy Kreme. Nope. Not gonna lie to you. Are they tasty, sweet and satisfying? Yep. You bet! Will they keep the hubby from sneaking off to grab a hot doughnut from the K.K. drive through? Well, they’re donuts, not invisible-24-hour-surveillance-devices with a stun gun, so your guess is as good as mine – but they stand a really, really good chance.

These donuts are plenty sweet thanks to Zero, a calorie free sweetener from Wholesome Sweeteners with a carbohydrate content of 0 and a glycemic index of 0. I was not about to use artificial sweeteners, I don’t care for the taste of stevia (sorry all you stevia lovers and proponents, I just don’t like it), my go-to refined sugar free alternative of Agave has calories and Xylitol not only has some calories and carbs but causes tummy issues for the hubby. Zero comes from sugar and tastes a lot like sugar. I even made powdered sugar from it for my donut topping!

So if you’re trying to shed a few pounds or just trying to eat a cleaner diet, these just may help you stay on track. I know that in my home I have gone from “wicked diet witch of the West” to “the most wonderful woman in the world”. At least for today!
Gluten Free, Dairy Free, Sugar Free Cereal and Milk Donuts


Gluten free, non-stick cooking spray
2 cups fruit juice sweetened brown rice crisps or toasted rice cereal
1 ½ cups gluten free flour blend
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
2 large eggs
2 cup Zero sweetener – use divided
2 tablespoons agave nectar
¼ cup grapeseed (or other neutral tasting) oil
3 teaspoons pure vanilla extract – use divided
¾ cup rice milk
1 teaspoon corn or tapioca starch


Preheat oven to 350 degrees. Spray two – 6 count donut pans with cooking spray.

Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.

Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.

Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).

Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).

Frost each donut and then dip the frosted side into the remaining cereal.

These donuts are best eaten the day they are made.

A gluten free recipe that makes 12 donuts that won’t sabotage your diet.

Ready for more breakfast treats and desserts?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.


Gluten Free Guilt Free Chocolate Banana Pie Recipe

12 Jan

Happy New Year !

It seems this is the time of resolutions – everything from “sticking to my gluten free diet 100%” to “becoming organized” to “getting a body like Jennifer Aniston or Ryan Reynolds.”

According to the dictionary “resolution” means a firm decision to do or not to do something. There is nothing wrong with resolutions; they are certainly the start to quitting smoking, losing weight and getting out of debt. But I like to do a little more at the beginning of a new year than just make resolutions; I like to dream my dreams first. I find that resolutions are easier to keep if they have a purpose – if they serve to fulfill a dream.


Every year the hubby and I take a little time away from the house and we look at what we hoped to accomplish the year before. We acknowledge the things we did get done and decide if we still want to do the things that we didn’t. Then we dream our dreams. We don’t worry about whether they seem obtainable or not, we just dream and we dream big! After all, if we shoot for the stars and don’t quite make it, we still end up soaring a lot higher than if we were just aiming for the treetops!

Dreaming is not enough however – it needs to be followed up with action and I think this is where resolutions come in. If we dream of having that perfect body, we have to make some resolutions to get there – go to the gym and work out every day, eat clean; cut back on sugar and fat…whatever it is that you need to do to get where you want to go. And then after we make the resolutions we have to do or not do what we decided.  And remember – the definition of resolution contains the word “firm” in there – we need to stick FIRM to those decisions.

Whatever your dreams and resolutions are this year, I hope they include getting or staying healthy. And I hope that I can help you keep them. As is my way, I think getting healthy is a lot easier to do if I can eat chocolate pie while doing it.

This guilt free chocolate banana pie is gluten free, dairy free, and sugar free, low in fat, high in protein and just plain delish! It is also pretty darn easy to make.

This year I am all about getting healthier and simplifying my life.  EVERY year I am ALL about eating yummy food – so this recipe fits right into my life – the one I have and the one I want to have.

Oh, and by the way – if you have Celiac disease or gluten intolerance and you haven’t done this yet, it IS time to take control of your health and make the resolution to stick to your gluten free diet 100%! It doesn’t have to be a difficult resolution to keep – trust me!

Gluten Free Guilt Free Chocolate Banana Pie


1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)


5 small, ripe bananas, cut into pieces
5 large medjool dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler


Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.

Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.

Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth. Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
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Santa’s Thumbprint Cookies Recipe – Gluten Free

10 Jan

Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.


Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.


For maraschino cherries without red dye or corn syrup, try these.


If you put out cookies for Santa, what kind do you leave?


Gluten Free Santa’s Thumbprint Cookies




4 cups pastry quality gluten-free flour

1 tablespoon baking powder

¾ teaspoon salt

1 cup unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup corn syrup or light agave nectar

1 large egg

2 teaspoons pure vanilla extract

½ cup sanding sugar (or just more granulated sugar)

One 11 ounce bag semisweet chocolate chips

24 maraschino cherries, cut in half and dried well




Whisk together the flour, baking powder and salt and set aside.


Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.


Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.


Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.


Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.


Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com


Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-santas-thumbprint-cookies-recipe.html