Chocolate Nut Butter Cookies

 Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

INGREDIENTS

Cookies

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

Nut Butter Filling

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

DIRECTIONS

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Mashed Potato Cinnamon Rolls

Naturally Gluten-Free Meals

CINNAMON ROLLS

 

INGREDIENTS

 

Dough

6 Tbls DF Butter, softened

1 Medium Russet Potato, cooked, mashed

1 Cup DF Milk

2 ¼ Tsp Gold Instant Yeast

2/3 Cup Sugar

1 Large Egg

3 ½ Cups GF Cup4Cup Flour, any brand, plus more for dusting

1 Tsp Salt

 

Filling

2/3 Cup Dark-Brown Sugar, packed

2 Tsp Cinnamon

4-6 Tbls DF Butter, softened

 

Glaze

4 Ounces Goat Cheese, softened

½ Cup Confectioners' Sugar

2-3 Tbls DF Milk

½ Tsp Vanilla Extract

Pinch of Salt

 

DIRECTIONS

Preheat oven to 350 degrees.

Rimmed Baking Sheet lined with Parchment Paper

 

Peel and cut potato and place in a small pot of water and bring to a boil. Cook until fork-tender. Drain the water and place the potatoes on paper towel to cool. Add to the mixing bowl and mix until smooth.

 

In a small bowl mix all the filling ingredients with a fork. Begin with 4 tablespoons of butter, final mixture should be crumbly, if needed add the remaining butter. Set bowl aside for later.

 

To the mixer add butter, egg, sugar and salt and mix on high until creamy. With mixer on low add half the flour, the yeast, and half the milk. Finish with the remaining flour and milk. Batter will be sticky, let mixer continue to run on low for a minute or two.

Place two large pieces of parchment paper, roughly 20-22 inches, on the workbench and sprinkle the bottom one with GF flour. Turn the dough out onto the floured paper and sprinkle the dough lightly with GF flour. Pat the dough gently into an oval shape, sprinkle with more flour if needed, and cover with the 2nd piece of parchment paper.

 

This dough is very soft and delicate, so just be patient. Using a rolling pin or bottle roll out the dough to a 14-by-18-inch rectangle. Carefully peel off the top paper and top with the filling mixture leaving a ½ inch border on the top long edge. Starting at the long edge closest to you, roll dough away from you into a tight jelly-roll shape.  Roll the entire roll into the parchment paper and refrigerate about 30 minutes. Transfer the roll back to the workbench and cut roll crosswise into 1 inch thick rounds. Arrange cut-sides up, in rimmed baking sheet leaving about ½ inch of space between each one. Set aside and allow to rest and rise for 1 hour.

 

Once the oven is heated bake rolls until browned about 30 to 35 minutes.  Remove from oven and allow cooling slightly.

Meanwhile make the glaze by whisking together the cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze and enjoy while still warm. 

NOTE: Handle the finished dough gently. Do NOT punch down or roll again. Do NOT do a 2^nd rise. Place the finished dough directly into the pan/sheet being used for baking. Too much handling will deflate the rise and GF dough will not rise again.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Brazilian Rolls

Naturally Gluten-Free Breads

DAIRY FREE BRAZILIAN ROLLS

Makes 24 Rolls

Ingredients

1 Egg

1/3 cup Oil

2/3 cup Almond/Coconut Milk

1 1/2 cups Tapioca Flour

1 tsp Salt

1 tsp Garlic Powder

1 teaspoon Onion Powder

1 tsp Nutritional Yeast Flakes

1/2 teaspoon Paprika

Directions

Preheat the oven to 400°F

Lightly grease a small muffin pan.

Place all ingredients into mixing bowl and mix on low speed until smooth. Scrape down the sides and mix again to incorporate any tapioca flour that sticks to the sides. Using a small muffin scoop or tablespoon divide the batter evenly between the 24 compartments of the muffin pan. Each muffin will be nearly full. Bake the rolls for 14-16 minutes, or until they’re puffed, crisp, and lightly golden. If you under-bake them they’ll deflate when cooled. Enjoy while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Whoopee Pies

Naturally Gluten-Free Desserts

WHOOPEE PIES

DIRECTIONS

 

Pies

Favorite Flavor GF Cake or Quick Bread Mix

AND

GF Cup4Cup Flour Blend, any brand

MAKE

3 Cups Flour TOTAL

 

1 ½ Tsp Baking Soda

¼ Tsp Cream of Tartar

2/3 Cup Shortening, Butter, or DF Baking Sticks, room temperature

1 Cup Milk, Coconut or Almond Milk

2 Eggs

2 Tsp Vanilla          

 

Filling

3 Tbls Cup GF Cup4Cup Flour Blend, any brand

½ Cup Milk, Coconut or Almond Milk

½ Cup Sugar

4 Tsp Butter, or DF Baking Sticks, room temperature

Pinch Salt

1 Tsp Vanilla

8 Tbls Shortening

 

DIRECTIONS

Preheat oven to 350F

2 Large sheet pans lined with parchment paper

 

Pies

Blend shortening, sugar and eggs until smooth and creamy, add vanilla.  Add remaining dry ingredients alternately with milk and blend well.  Batter should be able to hold its shape slightly when scooped. Drop by medium cookie scoop or heaping spoonful onto cookie sheet.  Bake for 7-10 minutes, they should be slightly firm to the touch.  Slide the paper onto the countertop and allow the pies to cool completely. Do not cover and allow the tops to dry slightly to prevent sticking.

 

Filling

In saucepan on top of stove, combine flour and milk and heat together until a thick paste forms and mixture pulls away from the side of the pot.  Allow to cool slightly and place in mixing bowl.  Add sugar, butter, salt and vanilla and turn mixer on medium speed.  Beat until well blended and thoroughly cooled.  Carefully add shortening one tablespoon at a time and turn mixer to high.  Continue to beat on high for additional 10-12 minutes until cream is light and fluffy. Final mixture should be light and fluffy and hold its shape when scooped.

 

Choose two pies of similar size and shape and sandwich together with generous amount of cream.  Sprinkle with confectioner’s sugar if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Torta Caprese

Naturally Gluten-Free Desserts
Italian Torta Caprese

Makes 12 servings

INGREDIENTS

12 Tbl Butter

6 Oz Semisweet Chocolate

1 Tsp Vanilla

4 Eggs, separated

1 Cup Sugar, divided

2 Cups Almond Flour

2 Tbl Dutch Processed Cocoa Powder

1/2 Tsp Salt

Sweetened Whipped Cream & Berries to serve

INSTRUCTIONS

Preheat oven to 325 degrees

Grease 9-inch spring-form pan

Place butter and chocolate in microwave safe bowl and microwave with 30 second intervals, stopping and stirring until smooth and melted. Once melted, add vanilla, stir, and set aside.

In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium high and whip while slowly adding 1/2 cup of the sugar. The whites should become white and glossy. Set aside.

In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium high, until thick and pale yellow. Add chocolate mixture, mixing just until incorporated, then the almond flour, cocoa and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.

Add about 1/3 of the egg whites to the chocolate mixture and fold in carefully until no streaks of white are visible, and then add this mixture into the rest of the egg whites. Fold in until no streaks remain. Put the batter into the prepared pan and smooth the top with an offset spatula. Bake 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Banh it Tran, Vietnamese Dumplings

Naturally Gluten-Free Appetizers

Banh it Tran – Vietnamese Sticky Rice Dumplings

INGREDIENTS

Filling

10.5 Oz Mung Beans

1 Tsp Sea Salt

White Pepper, to taste

Green Onion Oil

3 Green Onions, chopped

½ Cup Olive Oil

Dough

1 Bag Glutinous Rice Flour (400g)

1 Tsp Salt

1 ½ Cups Warm Water

Glutinous rice is naturally Gluten-Free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.

INSTRUCTIONS

Soak mung beans for two hours in warm water or overnight in cold water, then drain. Transfer to a large pot, add the salt and fill pot with water until the beans are covered. Bring to a boil, then lower to medium low to simmer, stirring occasionally. Once the water is mostly gone (15-20 minutes), bring down to the lowest heat possible and cover, allowing the beans to soak up the remaining water and soften completely. Remove the mung beans from heat after 25-30 minutes.

To make the onion oil, gently heat the olive oil with the chopped onions to get the onion flavor. Cook until the onions are soft and falling apart, about 15 minutes. Strain out the onion and add them to the cooked mung beans. Set the oil aside to be used later.

Add the strained onions and a bit of pepper to taste. Mash with a potato masher or with the back of a spoon until it's the consistency of mashed potatoes. Allow to cool until the beans can be handled safely. Using a small cookie scoop, roll into 1 inch balls and set aside.

To make the dough, mix together the glutinous rice flour, salt and 3 tbsp of the onion oil and gradually add water ½ cup at a time until a dough forms. It should be a little tacky, but not stick to your fingers. Oil the cookie scoop and your hands and begin making 3-inch circles of the dough, pinching them out with your fingers to about ¼ inch thickness. Wrap the bean balls with the dough, pinching off any excess dough if necessary. The dough is too tacky and delicate for rolling pins, and add a little extra water if you find the dough gets dry or crumbly.

When the dumplings are all made, cook them by boiling a large pot of water with ½ tsp of salt and 2 tbsp olive oil (not onion oil). Once at a rolling boil, cook the dumplings in batches, gently stirring occasionally to keep the dumplings from sticking together. Wait until they float to the top for about a minute or two before removing from the water. Remove and let cool briefly in a bowl of ice water, then drain. Arrange on a lightly oiled plate, using the onion oil, and drizzle some onion oil over the top so they don't stick together. Serve with your favorite dipping sauce. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Creamy Garlic Chicken

Naturally Gluten-Free Meals

CREAMY GARLIC CHICKEN

Servings 4

INGREDIENTS

4 Chicken Pieces, bone-in, skin removed

Cornstarch, for dredging

Salt & Pepper, to taste

¼ Tsp Garlic Powder

1-2 Tbls Olive Oil

2 Tbls DF Butter

1 Whole Garlic Head, cloves separated and peeled

½ Cup Chicken Broth or Stock

½ Tsp Lemon Juice

1 Cup Coconut Cream

Fresh Parsley, chopped (optional)

INSTRUCTIONS

In a large bowl, or flat baking dish, mix the cornstarch, salt, pepper, and garlic powder. Add the chicken pieces and toss to coat.

Add the olive oil to a skillet over medium-high heat. After the pan is hot, sauté the chicken for 4-5 minutes, flipping to get each side, until it's nice and golden.

While the chicken is cooking, take a broad blade knife, and using a cutting board smash the garlic cloves. No need to break them apart, simply smash them. Take the chicken out of the pan, turn it onto a plate and set it aside.

Using the same skillet, reduce the heat to medium and add the butter and the garlic cloves. Cook them for 3-4 minutes, stirring lightly, until they're lightly browned on the outside. Be careful not to let them burn. Add the chicken broth, and lemon juice, let it simmer for about 4 minutes or until the liquid is noticeably reduced.

Stir in the cream and add the chicken back to the pan. Continue to simmer for another 5 minutes or so, flipping the chicken pieces so that they cook evenly. Once the sauce is reduced and the chicken is cooked through, move everything to a low serving bowl or platter, pour the sauce over the chicken and garnish with freshly chopped parsley. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Lemon Crescent Cookies

Lemon Crescent Cookies

 
INGREDIENTS
1 Cup Butter (DF)
½ Cup Powdered Sugar
2 Cups Flour (GF)
1 Lemon, zest & ½ tsp juice
½ Tsp Vanilla
Pinch Of Salt
 
1 Cup Powdered Sugar (set aside)
 
INSTRUCTIONS
Preheat oven 350
Two cookie sheets lined with parchment
 

Put butter and powdered sugar in a mixing bowl and mix on medium until light and fluffy. Add flour, salt, lemon zest, and vanilla to the bowl and mix on low until combined. Dough will be thick. Refrigerate for 30 minutes to chill.

 

With a small scoop or teaspoon, roll the dough into football shape balls and shape them into a crescent. Place four rows of three cookies on each baking sheet. Bake at 350 degrees F for about 15 minutes.

 

Pour one cup of powdered sugar in a bowl and set aside. Let the cookies cool on the baking sheets for about 15 minutes, Once the cookies are somewhat cool dip each one in the powdered sugar and roll around to coat. Be gentle with these cookies as they are somewhat fragile.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Roasted Rainbow Vegetables

Naturally Gluten-Free Meals

ROASTED RAINBOW ROOT VEGETABLES

INGREDIENTS

4 Beets, any color

2 Sweet Potatoes, any color

1 Small Turnip

3 Carrots

2 Parsnips

4 Cloves Garlic, chopped

3 Tbls Coconut Oil

1 Tsp Sea Salt

1 Tsp Ginger, grated

INSTRUCTIONS

Preheat Oven to 350 F

Rimmed Baking Sheet, lined with Parchment Paper

Clean, peel and chop all vegetables.  Put all vegetables in large mixing bowl, add oil, salt, garlic & ginger and still well to coat.  Pour onto the baking sheet and spread out evenly. Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chipotle Strawberry Wings

Naturally Gluten-Free Appetizers

CHIPOTLE STRAWBERRY CHICKEN WINGS

With Ranch Dressing

INGREDIENTS

2–3 Lbs Chicken Wings

1/2 Cup Onions, finely chopped

2 Tbsp Chipotle Peppers in Adobo Sauce

1/2 Tsp Chipotle Powder

1/8 Tsp Cayenne Powder

3/4 Cup Strawberries, hulled

1 Tsp Maple Syrup

1 Tbsp Lime Juice

2 Tbsp Butter

Salt & Pepper to taste

DIRECTIONS

Preheat oven to 350F.

Season chicken wings with salt, pepper, and chipotle powder. Melt 1 1/2 tbsp of butter in frying pan over medium-high heat. Brown chicken wings on each side, then place on a cookie sheet and bake for 30 minutes.

While the wings are cooking, in a frying pan over medium heat, sauté onions in 1/2 tbsp butter.  Cook until the onions begin to brown up a bit, and then remove from heat.  Put the onions into a blender along with the chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, and blend together until smooth.

After removing chicken from oven, move wings to a mixing bowl and toss with strawberry mixture and coat thoroughly with the sauce. Return wings to the cookie sheet and place in oven for another 10 minutes to bake sauce onto chicken.

Serve with Ranch Dressing to dip.

Ranch Dressing

INGREDIENTS

1/2 Cup Mayo

2/3 Cup Coconut Milk

1/2 Tsp Onion Powder

1 Tsp Fresh Dill

1 Tbsp Apple Cider Vinegar

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

1 Clove Garlic, minced

2 Tbsp Fenugreek Leaves

INSTRUCTIONS

Whisk all ingredients together until blended, cover and refrigerate to thicken before serving.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida