Baking with Honor!

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Baking with my Honor! She asked for cookies 🍪 so I thought we could bake together! I pulled a chair up to the counter and she climbed up then I handed her a wooden spoon to stir.

I added the ingredients and she would stir and taste which was funny because at first she tasted plain flour! I explained the batter will taste better with all the ingredients 😊

It was actually a lot of fun to bake with her and she’s already asking to make more batter! She enjoyed eating better straight from the bowl 😂.

Gluten free chocolate chip cookies 🍪

Ingredients:

1+½ cups Vitacost gluten free flour

½ tsp pink salt

1 tsp baking powder

¼ cup coconut oil

½ cup + 2 T. maple syrup

2 T. Egg replacer plus 1/4 cup water 

1 tsp vanilla

½ cup mini chocolate chips

Method:

  1. Preheat oven to 350.
  2. Line baking pan with silicon pad or grease with coconut oil.
  3. Mix together dry ingredients and set aside.
  4. Mix together remaining ingredients except for chocolate chips.
  5. Combine dry and wet ingredients.
  6. Stir in chocolate chips.
  7. Scoop 3 T. batter for each cookie and place on baking sheet.
  8. Bake for 15-18 minutes until done.
  9. Move to a wire rack to cool.
  10. Enjoy!
  11. Store cookies in fridge or wrap and freeze.

Yield: 12 cookies 

Original recipe created for Vitacost.com

https://www.vitacost.com/blog/cooking-recipe/desserts-2/gluten-free-blueberry-chocolate-chip-cookies.html

 

 

 

Gingerbread Cake Bites with Orange-Molasses Glaze

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Gluten-Free Gingerbread Bundt Cake with Maple-Orange Glaze

Gingerbread cake bites

Holidays call for fancy looking and fancy tasting desserts! Gingerbread is perfect for the holiday season and the orange glaze adds a nice pop to this yummy cake.

Gingerbread cake bites

Dry Ingredients:

2 cups gluten free baking flour

½ tsp pink salt

1 tsp. Baking powder

1 ½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground nutmeg

Wet Ingredients:

2 T.  neat egg powder or 1 whole egg

2 T. ground flaxseed meal

½ cup water

½ cup coconut oil

½ cup plus 1 T. maple syrup

¼ cup molasses (not blackstrap)

 

Method:

  1. Preheat oven to 375. Grease cake bites pan with coconut oil spray. I used a fall decorative pan or a muffin pan would work great too.
  2. Stir together dry ingredients in a medium mixing bowl.
  3. Mix together wet ingredients and pour into dry ingredients bowl and stir to combine.
  4. Scoop 1/4 cup batter into baking pan per mini cake.
  5. Bake 20-25 minutes until toothpick comes out clean and mini cakes are golden brown.
  6. Set aside to cool at least 30 minutes then carefully flip mini cakes onto a decorative platter.

Yield: 16 cake bites

To make orange-molasses glaze:

½ cup full fat coconut milk (put can in fridge overnight to separate liquid from the fat.) or culinary coconut milk

3 T. maple syrup

1 T. molasses

1 tsp orange zest

1-2 T. juice from an orange

Method:

  1. Whisk together glaze ingredients. Sweeten to taste.
  2. Add more orange juice for a thinner consistency.
  3. glaze each mini cake before serving.

Yield: 1 cup glaze

 

This recipe is adapted from my original recipe available on Vitacost.com

https://www.vitacost.com/blog/cooking-recipe/desserts-2/gluten-free-gingerbread-bundt-cake-with-maple-orange-glaze.html

Gourmet Pumpkin Bundt Cake

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The holidays are right around the corner and I don’t know about you but I have been eating a ton of pumpkin since the Fall began. Pumpkin can be made into sweet or savory dishes. I thought you might enjoy something sweet. This bundt cake makes for a beautiful presentation on your Thanksgiving table.

Divine!

pumpkin cake1 (600x800) Read more →

5-Ingredient Pumpkin Mousse

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This time of year when the weather starts to cool, I get a hankering for creamy and smooth pumpkin pie. This decadent 5-ingredient pumpkin mousse hits the spot and is loaded with good for you whole, real foods! Win win and I get to feel like I’m noshing on dessert without the sugar insult to my body.

Check it out, the perfect Fall dessert or afternoon snack to satisfy your cravings for a pumpkin-y treat this fall. So healthy you can even enjoy for breakfast.

Packed with protein, healthy fats plus Calcium, Iron and Vitamin A!

pumpkin mousse (800x531)

 

Ingredients:

½ cup hemp seeds

½ cup pumpkin

8 drops stevia

¼ tsp. cinnamon

¼ tsp. vanilla extract

Method:

1. Measure out hemp seeds then add to food processor and process until ground up.

2. Add remaining ingredients and blend until smooth and well combined.

3. Chill before serving.

Yield: 2 Servings

Nutritional Information: 265 Cals, 21g Fat, 7g Carbs, 4g Fiber, 3g Sugar, 15g Protein

Vitamin A 150%, Calcium 36%, Iron 38%

My recipe is featured on Vitacost.com, where I get all my baking ingredients for less.

Brown Rice Cous Cous Salad {gluten free, dairy free}

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No grain cooks faster than cous cous, but this grain comes from wheat. I recently found out about brown rice cous cous from Vitacost.com and I’m hooked! It’s gluten free because it’s made from roasted brown rice, and the flavor is nutty and satisfying. You can cook the brown rice then toss remaining ingredients in the pot to makes this a beautiful one-pot meal.

 

For more one-pot meals, check out my free download: One-Pot Family Meals for Fall. My gift to you!

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