Gluten-Free Baking Soda Biscuits

I will be honest - I don't have many memories from my childhood...maybe 10 at most? Don't ask. But one memory that I do have is crystal clear:  making baking soda biscuits with my mom.

I have loved those somewhat salty, flaky and fluffy biscuits my entire life.  They are perfect eaten as-is, or filled with savory or sweet goodies.  My all-time fave is an egg and ham sandwich with one of these babies as the bun!  I would eat one daily if I could.

After having gone the gluten-free route, I really missed my biscuits. Then one day I wandered on over to Elana's Pantry and found a recipe that changed my world.  Gluten-free biscuits that use almond flour as their base ingredient.  They are very easy to make and they taste great; especially when eaten still warm from the oven with a dab of butter (or dairy-free butter substitute).

Paleo-friendly Banana Pecan Muffins

Muffins that are Paleo friendly and taste great? Of course !

If you follow the Paleo diet you know that both dairy and gluten are out - eggs are ok if you don't have an intolerance of course.  As far as bananas go, many people seem to be on the fence about this sweet fruit.  Yes, it is a great source of potassium and adds lovely flavor and moisture to baked goods but is it too high on the Glycemic Index?  That choice is up to you.

But if you love your bananas then you are gonna love these Paleo inspired muffins! They are slightly spiced, moist and fluffy with a crunchy pecan topping.  Feel free to toss in some ripe berries into the batter too if you wish; blueberries or raspberries would be great.

Gluten-Free Baked Donuts

I was searching for a baked donut recipe that could easily be converted to gluten-free. I didn't want to mess with yeast or an array of GF flours either.  I wanted it simple, tasty and easy to prepare.

Persistence paid off because I located a recipe that fit all of my criteria without any gluten-free changes required. It was already done for me and was such a simple recipe that I couldn't wait to test it out.  Testing was a huge success! I now have a new favorite donut recipe that I will make again and again.

Gluten-Free Chocolate Chip Cookies

These cookies are not just gluten-free - they are also egg and dairy free too. Perfect for someone with allergies but not willing to compromise on taste.

These are chewy, sweet and filled with mini chocolate chips. These puff up during baking and take on a lovely golden brown color. As they cool the cookies settle and become more flat in nature. The texture is super moist but won't fall apart when you are indulging in them.  

Gluten-Free Banana Muffins

I stumbled upon this gorgeous muffin recipe while surfing foodgawker the other day.  The photo lured me in and once I saw the ingredients list I was hooked.

Now, as is the norm for me, I switched things up a bit - adding some extra spices and going with my all-time fave Agave Nectar as sweetener.

These muffins are light, moist and taste just like banana bread.  Consider tossing in some mini dark chocolate chips or chopped walnuts too. They would make great additions to this yummy baked treat.

Meyer Lemon Meringues

This is my first time making small meringues and I am happy to say, they turned out pretty darn good. Crispy on the outside and a little bit of chew on the inside.  Nicely sweetened and brimming with citrus flavor thanks to the addition of both meyer lemon peel and juice.

You would think these cookies were extra delicate but they aren't.  They are quite sturdy and won't crumble into bits with the first bite. Sandwiched together with some lemon curd would be wonderful!

Gluten-Free Chocolate Brownies

Finally, an amazing gluten-free brownie recipe that comes together in one bowl, no mixer required, and has only a few key ingredients! No need to mash up black beans or add baby food prunes to this recipe. No weird blend of various gluten-free flours either and that means no funky aftertaste. This recipe uses almond flour as its base and then a few other ingredients we all have in our pantry. If you have a really good quality dark cocoa powder then have that handy; the better the cocoa powder, the better the brownie - guaranteed!

Now be forewarned, the batter is really thick. In fact when I was mixing it I kept checking the source recipe to ensure I didn't omit any liquids by mistake but I didn't. Then I read the little note in the recipe that said "batter will be thick". They weren't joking. First you need to really stir the batter well to get everything incorporated. I just kept folding with a rubber spatula and that worked very well. Then you need to be careful when you add the batter to the prepared pan. It is hard to move it around once added because it is very sticky so I recommend dolloping scoopfuls evenly throughout the pan then smooth it all over on top with buttered fingertips.

These bake up in 40 minutes and you need to be careful not to overbake or they will get very crusty on the edges and dry out in the insides. Once a knife inserted in the center comes out relatively clean then they are done. Also, don't let them rest in the pan long because you want to stop the baking process once they are out of the oven. Just lift them out gently by holding onto the sides of the parchment paper and place them on a cooling rack. My last tip for you is this - don't cut them (or any brownie for that matter) until they are cool. The reason behind this is that cutting a brownie while warm and then letting it come to room temperature will result in very dry sides rather than that dense gooey texture we love in a brownie.

So if you are ready, let's get baking!

RECIPE:
* adapted source recipe: Guilt-Free Brownies, Chatelaine Magazine

WHAT YOU NEED

8" square baking pan lined with parchment paper so there is 2-3 inch overhang of paper on all 4 sides

2 1/2 cups icing (powdered) sugar
2 cups almond flour
2/3 cup unsweetened cocoa powder - I used Valrhona
1/8 tsp salt
4 egg whites
2 tsp pure vanilla extract

MAKE IT

PREHEAT oven to 350F
IN LARGE BOWL, whisk together first 4 ingredients
ADD egg whites and vanilla extract
FOLD well to combine all ingredients
DOLLOP batter evenly into prepared pan and smooth top
BAKE 40 minutes
REMOVE from oven and immediately remove brownies; transfer to cooling rack
LET cool completely before cutting into bars

ENJOY !


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Gluten-Free Chocolate Peanut Butter Chip Cookies

Cookies without the gluten? Absolutely? Do they taste good? They taste GREAT ! The secret is almond flour. It is a wonderful baking ingredient that takes gluten-free from so-so to superb! Add some dark chocolate cocoa powder and a slew of peanut butter chips and you have one rockin' cookie.

My son follows a gluten-free diet and I am always looking for new baking ideas. I love baking cupcakes - they are my specialty - but cookies are fun, easy and a wonderful way to spice up school lunches.

If peanuts are a no-no at your school the just replace the peanut butter chips for chocolate chips or butterscotch chips and you are in business.

I highly recommend you use a parchment lined baking sheet when baking these cookies. They slide off , don't stick and clean-up is a breeze.

Use top quality almond flour. Though Bob Red Mill's products are lovely, I find their almond flour too grainy. So try some other brands and see which one works for you. I have always used the JK Gourmet brand.


I used my KitchenAid stand mixer for this recipe but a bowl and whisk would work just as well. Just ensure the ingredients are blended well and no almond flour lumps can be seen.

So are you ready? Let's get to it !

RECIPE:
*adapted source recipe: Chocolate Chocolate Chip Cookies, Joyful Abode

WHAT YOU NEED

5 tablespoons butter at room temperature
3 tablespoons honey
1 teaspoon pure vanilla extract
1 egg
1 1/4 cup almond flour
1/8 teaspoons of baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons cocoa powder ( I use Cocoa Barry - Extra Brute)
1/2 cup peanut butter chips

MAKE IT

PREHEAT oven to 350F
LINE a baking sheet with parchment paper

IN MED BOWL, thoroughly whisk together first 4 ingredients
IN LARGE BOWL, combine remaining ingredients except chips. Whisk thoroughly
ADD wet ingredients to dry ingredients and whisk thoroughly until well blended
FOLD in peanut butter chips
DROP batter by teaspoonful onto baking sheet leaving 1/2 inch space between (these do not spread much at all)
BAKE 12 minutes
IMMEDIATELY remove cookies from pan using a stiff spatula and transfer to cooling rack
LET cool completely

ENJOY !


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Raspberry Friands

What are Friands? EXCELLENT! How's that for an answer? In fact, one of the most fantastic baked treats I have ever eaten in fact.

Plus, I am no longer a Friand OR silicone bakeware virgin any longer. I feel liberated. I feel free. I feel like making another batch !

First, about the bakeware. This is my first experience using silicone bakeware. I purchased my silicone muffin cups solely for the purpose of making Friands. Having read about Friands for awhile now I simply couldn't resist making them any longer. So out I went last night in search of some silicone pans as you need this type of flexible bakeware to ensure the easy removable of these delicate cakes. I couldn't find any snazzy molds other than muffin pans but they worked out incredibly well regardless.

Now, on to the Friands. Friands are small, moist (and I mean MOIST) cakes made with almond meal, lots of egg whites and some flour. While delicate and delicious on its own, the Friand can also be flavored with fruits such as blueberries, raspberries, lemon or orange. I like to use fresh fruit in all my baking but you can substitute frozen as well but don't thaw first.

After my first bite I was hooked. In fact, I said to hubby, "This is a prime example of why I bake. It is like tasting nirvana." And it is. Sheer bliss.

I had one, then two. Then another with a glorious cup of dark roast coffee. I intend to have another later this evening to finish off the week with a big smile on my face.

If you want to experience nirvana too then let's get baking!

RECIPE:
*source recipe: Almond, Vanilla and Raspberry Friands, Little Cafe Cakes

WHAT YOU NEED

175g unsalted butter, melted and cooled
1 cup (100g) ground almonds
6 egg whites, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups (210g) confectioner's (icing) sugar, sifted
1/2 cup (70g) all purpose flour, sifted
1 cup fresh raspberries

MAKE IT

PREHEAT oven to 375F
SPRAY 2 silicone muffin pans with cooking spray (1o muffin cups are enough)
PLACE muffin pans on cookie sheet(s)
IN LARGE BOWL, fold all ingredients together until combined
WITH ICE CREAM SCOOP, fill each muffin cup 1/2 full with batter
BAKE 25 minutes or until toothpick inserted in center comes out clean
LET COOL in pans 5 minutes
TO REMOVE, with your thumb press up the bottom of each muffin cup to raise up the Friands
PLACE Friands on cooling rack to cool completely

LOVELY eaten as-is or with a dollop of freshed whipped cream.

ENJOY!

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