Totally-Grain-Free Peanut Butter Cookies

Totally-Grain-Free Peanut Butter Cookies

½cup creamy roasted peanut butter

¼ cup vegetable shortening

½cup packed brown sugar

1 egg

1 ¼ cups blanched almond flour

½teaspoon kosher salt

1. In a large bowl, cream peanut butter, shortening, brown sugar and egg together with a mixer

2. Blend until smooth then stir in almond flour and salt

3. Chill dough for a minimum of 10 minutes
4. Roll 1 tablespoon of dough into  ball and place onto a baking sheet

5. Use a the tines of a fork to press the dough down and make the cross hatch pattern

6. Bake at 350° for 8-10 minutes

7. Cool and serve

Makes 24 cookies

Totally-Grain-Free Chocolate Chip Cookies

One of the great things about life is food. One of those foods for me has always been chocolate chip cookies. What can you do about the simple pleasures in life when all grain is off limits?
I found the answer!

 

Totally-Grain-Free Chocolate Chip Cookies!!!!!

These cookies speak for themselves. Enjoy.
This recipe makes 2 dozen cookies

Ingredients:

1 1/2 cups of Blanced Almond Meal (Almond Flour)
1/4 cup Butter, room temperature
1/4 cup Maple Syrup
1 Egg, room temperature
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher salt
1/2 teaspoon Pure Vanilla Extract
1 1/2 cups Semi Sweet Chocolate Chips
(or if you prefer you may substitute 1/2 cup of Semi Sweet Chocolate Chips for 1/2 cup of Walnuts)

Directions:

Preheat the oven to 375 degrees
In a medium mixing bowl combine all the dry ingredients, almond flour, baking soda, salt, until well mixed.
In a second mixing bowl cream the butter and maple syrup together, with vanilla and adding the egg.
Gradually add the dry ingredients into the wet and mix together on medium speed.
Stir in chocolate chips and walnuts.
Allow the cookie dough to refrigerate for 10 minutes.
On a parchment lined cookie sheet drop cookie dough into small 1 1/2" mounds, about a tablespoon in size.

Bake in preheated oven for 12-15 minutes, until golden brown.
Allow cookies to cool on cookie sheet for 10 minutes before transferring them to a wire rack to cool thouroughly.

ENJOY!!!!

Totally-Grain-Free Chocolate Cupcakes

These Totally-Grain-Free Chocolate Cupcakes are just AMAZING! One bite will curb your hankering for chocolate instantly! SO GOOD!!!!!
What I love about these is not only are they delicious but surprisingly easy and simple to make with few ingredients.

Not only is this good for those with wheat, oat, rice or other grain allergies, these cupcakes, although sweet and delicious are great for those who are paying attention to eating foods with a lower glycemic index. The agave nectar is very sweet but doesn't cause the same spike in insulin that refined sugar does and the almond meal has higher protein content than regular cake flour. I think you'll be very pleased with the results.

I have found using JK Gourmet Very Finely Ground Almond Flour is a great way to get a smooth cake batter. Keep in mind this is not a one for one flour and cannot be directly substituted into most cake recipes instead of regular white flour.

These cupcakes are perfect for my child's upcoming Valentine's Day party at school.

Totally-Grain-Free Chocolate Cupcakes

2 cups Very Finely Ground Almond Meal/ Almond Flour

1/4 cup Unsweetened Cocoa Powder

1/2 Teaspoon Sea Salt or Kosher Salt

1/2 teaspoon Baking Soda

1 cup Agave Nectar (almost 12 ounces if you buy a bottle)

2 Large Eggs (room temperature)

1 tablespoon Finest Quality Vanilla Extract

Preheat the oven to 350⁰ F. Line cupcake tin with baking liners.

In a large mixing bowl thoroughly combine all the dry ingredients; Almond Meal, Cocoa Powder, Sea Salt, Baking Soda.

In a medium bowl combine all the wet ingredients; Agave, Eggs, Vanilla

Stir the wet ingredients into the Almond Meal mixture until well combined, with no lumps

Carefully, pour the Totally-Grain-Free Chocolate Cupcake batter into the baking liners, filling no more than 3/4 of the way full.

Bake for 18 to 23 minutes, until a toothpick inserted into the middle comes out clean.

Allow to cool completely before frosting and serving.

Totally-Grain-Free Fudgey Brownies

Easy and quick to make, plus it curbs that cocolate craving in seconds.

1/2 cup butter

2 ounces or 2 squares unsweetened chocolate

1 cup sugar

2 eggs

1 tsp vanilla

3/4 cup Bob's Red Mill Gluten Free Baking Mix
1/4 tsp xantham gum

1/2 chopped walnuts (optional)

Preheat your oven to 350 degrees

In a small sauce pan melt the butter and the chocolate together over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Mix lightly by hand, with a fork, just until combined. Stir in flour and nuts. Spread batter into a greased 8x8x2 pan.

Bake at 350 degrees for 30 minutes. Cool and cut into squares.

Totally-Grain-Free Sugar Cookie Cutouts

This is the time of year when it's baking, cookies, and frosting adorable designs. It's a great family activity to get little kids involved with. When your child has allergies how do you participate in the yearly cookie decorating parties? Bring your own batch to enjoy and share with your child's friends.

As of the last few months I have been using Bob’s Red Mill All Purpose Gluten Free Baking Mix because of its versatility. It’s nice to have one baking mix in the cupboard that I can use in lieu of All Purpose Flour.

1/3 cup unsalted butter

1/3 cup vegetable shortening

2 cups Bob's Red Mill Gluten Free All Purpose Baking Mix

1/4 tsp xantham gum

1 egg (room temperature)

3/4 cup sugar

1 tbsp milk

1 tsp TGF Baking Powder

1 tsp vanilla

Dash of Kosher Salt

Potato Flour for dusting rolling pin and surface

Parchment Paper

Beat butter and shortening with an electric mixer on high for 30 seconds. Add half of the Gluten Free All Purpose Baking Mix, xantham gum, the egg, sugar, milk, TGF Baking Powder, vanilla, and salt. Beat until thoroughly combined. Beat in remaining Gluten Free All Purpose Baking Mix. Divide dough in half, cover with plastic wrap to prevent the dough from drying out and chill for at least 3 hours. Can be chilled for up to 2 days if covered well.

On a lightly dust a surface and rolling pin with potato flour, roll half the dough at a time to 1/8" thick. Cut into desired shapes with cookie cutters. Place on a cookie sheet lined with parchment paper. If desired sprinkle with sugar (colored or regular) and or cinnamon. Bake in a 375 degree oven for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool cookies on a rack.

If desired, frost cookies and sprinkle with decorative candies, colored sugar or chopped nuts.

Makes 36 to 48

Photo credit of top batch of cookies to SA Stephens

Totally-Grain-Free Coconut Flour Pancakes

Since posting my protein packed pancakes and using a dozen eggs I have been experimenting with just the right combination to make the perfect, everyday pancakes. Here it is!

The New and Improved Totally-Grain-Free Coconut Flour Pancakes!!!!

Remember, when working with coconut flour to let the batter sit for about 5 minutes once all the ingredients are combined. Only a small amount of coconut flour is used in comparison to wet ingredients because coconut flour tends to absorb the wet ingredients and expand slightly.

My family loved these and I’m sure that yours will too.

~ Marion

 

Totally-Grain-Free Coconut Flour Pancakes

• 4 eggs, room temperature
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon honey or agave nectar
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

Preheat frying pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or agave nectar.

In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Let sit for 5 minutes

Grease pan with butter or coconut oil. Pour ¼ cup of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Bubbles will begin to form on top. Flip and cook an additional 2-3 minutes.

Serve hot with butter, coconut oil, honey, syrup, or fruit.

Totally-Grain-Free Angel Food Cake

What does a Totally-Grain-Free Angel Food Cake look like?

It looks delicious!

 

After a long and fun summer I am back to focusing on my posts. Thanks so much to all my fans for going back over old recipes these last few weeks while I played with my family. As promised the Angel Food Cake is light and fluffy and I could not taste a difference between this and a white flour angel food cake. The one thing I would like to suggest is that for the tastiest results possible this be consumed within 2 days of being made. I noticed that by the end of the second day this simply lost some of its original freshness.

My favorite way to serve Angel Food Cake is topped with homemade whipped cream and sliced strawberries. It is the perfect end to a summer well lived. Please enjoy!

~ Marion

10 to 12 egg whites (1 1/2 cups)

1 1/2 cup sifted powdered sugar

1 cup sifted Bob's Red Mill Gluten Free All Purpose Baking Mix

1 1/2 tsp cream of tartar

1 tsp vanilla

1 cup sugar

Makes 12 servings

Preheat oven to 350^o F / 175^o C

Bring egg whites to room temperature. Sift powdered sugar and Gluten Free All Purpose Baking ix together 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla until soft peaks form. Gradually add sugar to egg white mixture, about 2 tablespoons at a time, beating until stiff peaks form.

Sift about one fourth of the flour mixture over beaten eggs whites, fold in gently. Repeat, folding in remaining flour mixture.

Gently pour into an ungreased 10-inch tube pan. Bake on the lowest rack of the oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake on to a cakeplate, but leave the cake in the pan until it has thoroughly cooled. Loosen the sides of the cake from the sides of the pan with a knife and gently remove the cake.