Mom's Pumpkin Pie

I love the tradition of food. My mother has made this recipe my entire life and it tastes very different from any other pumpkin pie I have had. I think it is the brown sugar that gives it such wonderful flavor. I used the No Roll Pie Crust recipe and made this for Thanksgiving Dinner.

Gluten Free Casein Free Pumpkin Pie

3/4 c. brown sugar

1 T. Sweet Rice Flour

1/2 tsp. salt

2 1/4 tsp. pumpkin pie spice (see note)

1 1/2 c. (15 oz can) Pumpkin

1 1/3 c. hemp milk

1 beaten egg

unbaked pie shell (try this recipe, or this one)

Combine brown sugar, flour or starch, salt, and pumpkin pie spice. Add pumpkin and stir. Add milk and egg, stir until completely mixed. Pour into unbaked shell and bake at 375 degrees for 50 minutes or until knife inserted in center comes out clean.

Gluten Free Dairy Free No Roll Pie Crust

This recipe is adapted from a recipe at My Aspergers Girl. What an amazing blog, I find a fun recipe each time I visit (try the chocolate pudding) as well as a reminder to look at the blessings in my life. I adapted the ingredients so that this recipe makes 1 crust without using a mix and I omitted the sugar. This crust will rock your world! Quiches, cream pies, pumpkin pie...........

Gluten Free Dairy Free No Roll Pie Crust- So easy you can let the kids make it

1/3 c. sorghum flour

1/3 c. white rice flour

4 tsp. tapioca flour/starch

4 T. potato starch

scant 1/2 tsp. salt

1/3 c. canola oil

2 T. hemp or rice milk

In your pie plate combine all dry ingredients. Add oil and milk and stir with a fork until thoroughly combined. Press the dough evenly all over the pan. This takes a little time but you want it to be uniform. You can press the edges with a fork or shape them. Bake at 375 degrees for 10 minutes or until browned, or fill and bake according to your recipe's directions.

GFCF Holiday Fudge

You know how you thought there were so many things you could go without, now that you are eating gluten and dairy free? I don't need __________, you said to yourself. After all I feel so good I don't even want it. Then............you went to the party or the church potluck and everyone was talking about the food, and eating your favorites and even though you knew you were better off and you were thankful for your health you still wanted it, even just one bite.

The next party you go to take this fudge, and everyone will be talking about it and you will be eating it right along with them! It is creamy and rich and smooth, no one even needs to know the secret ingredients, but you! This fudge tastes best after mellowing for a few days.

My mom made this for years at Christmas time and late last night, after passing a jar of marshmallow cream in the grocery store I got a crazy itch and decided to try it. It turned out perfect and I tried freezing a few pieces overnight (to protect myself from eating the entire pan!) and they thawed today beautifully. I will be making a few batches to freeze for the neighbors gifts on Christmas Eve. I hope you enjoy it as much as I did. This fudge tastes best after mellowing for a few days.

Gluten Free Dairy Free Fantasy Fudge

3/4 c. Earth Balance Margarine

3 c. sugar
2/3 c. Vanilla Hemp milk
2 c. semi-sweet chocolate chips or 12 oz any dark chocolate
1 jar (7 oz) marshmallow crème
1 tsp. Vanilla
1 c. chopped nuts

Bring margarine, sugar, and milk to a full boil in heavy 3 qt. Saucepan, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 220 degrees, stirring constantly. Remove from heat; stir in chocolate until melted. Add marshmallow crème and vanilla. Mix well. Stir in nuts.
Pour into greased 13x9 inch pan. Cool at room temperature; cut into squares. Makes about 3 pounds.

GFCF Soft Chocolate Chip Cookies

These cookies are the best I have ever made. I have searched for a soft cookie that will keep for a few days and has some nutrition in it. Note that not all almond flours are equal. Honeyville's is very fine and makes a great GF flour that is full of protein and fiber, some other brands I have tried give a grainy texture to the final product. I will be posting a muffin recipe also made with almond flour shortly.

2 1/4 c. Honeyville Grain blanched almond flour
3/4 c. brown sugar
1/4 c. arrowroot powder
1/2 tsp. salt
1/2 tsp. baking soda

1/2 c. grapeseed oil
1 T. vanilla
1 egg

1 c. chocolate chips

Combine dry ingredients, in a seperate bowl thoroughly mix wet ingredients. Combine the two mixtures and add 1 c. chocolate chips (check these to make sure they are GF and CF). Drop by teaspoon onto parchment lined cookie sheet. Bake at 350 degrees for 7 minutes or until barely golden. Cool and remove from cookie sheet. Store in an airtight container.

Gluten Free Apple Streusel Bars

Good recipes and good friends are both something to cherish. This recipe came from my good friend Trudi who was once willing to give me all of her recipes to look through. Many were from her mother, hand written and titled "Mom's __________". Every family has their favorite dishes traditionally shared at family events. This one you will love and it is great for sharing with everyone. Thanks Trudi for your friendship and your recipes!

GFCF Apple Streusel Bars, adapted from Trudi Watson

3/4 c. margarine

1 c. sugar

3 eggs

1 tsp. vanilla

scant teaspoon baking powder

2 c. gluten free flour mix (I used featherlight)

1 can gluten free apple pie filling (my store brand, Western Family was GF)

1/2 tsp. cinnamon

Glaze:

1 T. melted margarine

1 c. powdered sugar

rice milk

Cream together butter and sugar, add eggs one at a time beating well after each. Add vanilla, baking powder, and flour. Mix well. Spread batter into an oiled 9x13 inch baking pan. Open pie filling and dump directly onto the butter mixture. I like to cut the apples smaller at this point, into thirds and spread around the crust making sure to get them around the edges. If you are in a hurry or like your apples big just spread them around evenly. Sprinkle with cinnamon and bake at 350 degrees for 30-35 minutes or until golden brown.

Remove from oven and let cool 10-15 minutes. Mix margarine and powdered sugar with enough rice milk to make a thin frosting. Drizzle over warm bars and let cool completely before cutting. I haven't tried it yet but I think this recipe would work with any kind of pie filling, I am going to try raspberry next.

Gluten Free Angel Food Cake

GF Angel Food Cake with Fresh Strawberries and Whipped Cream

This recipe comes from Zanna through the SillyYaks Yahoo Group. Tomorrow is Easter and we are making the dessert for a family party. I wanted to make something everyone could eat and enjoy. I stole a taste tonight, it has excellent flavor and texture. I didn't have an angel food cake pan so I used 2 loaf pans and it came out great.

1/3 c. white rice flour

1/3 c. cornstarch

1/3 c. powdered sugar

3/4 c. granulated sugar

12 large eggs whites

2 T. water

1/2 tsp. salt

1 1/4 tsp. cream of tartar

1 tsp. vanilla

1 tsp. almond extract

Separate 12 cold eggs. Make sure you get NO yolks in the whites. Let egg whites warm to room temperature. Use a glass or stainless steel bowl.

Preheat oven to 350. Do NOT grease the angel food pan.

Sift together the flour, and cornstarch. In the bowl of your mixer, whip the egg whites, water, salt, and cream of tartar until soft peaks form. About 8 minutes. Slowly add sugars till mixed through-about another 3 minutes or until medium peaks form. Add extracts. Remove from mixer. Add flour one tablespoon at a time. I sprinkled one T at a time over the top and folded it in carefully until all flour was mixed. Pour into angel food pan.Bake for 30-35 minutes. Reverse immediately on top of a bottle or I used 2 cans around the outer rim of the pan. Let cake cool upside down. If you remove it too early the cake will fall a bit and won't be as tall. When cool, run knife around each edge, push the center out and remove the top.

OOOHHH LAAAA LAAAA Lemon Bars!

This recipe came from Melanie and Liz's blog, Kill the Gluten. I am "adopting" them as part of a blog adoption event at Seamaiden's blog, Book of Yum.

What I love about Kill the Gluten is the family friendly cooking style they have. I struggle to balance nutrition, cost, allergies, and time when I am cooking for my family. Some days I have 10 minutes to get dinner on the table and it can be a real miracle when it happens without spending too much and sacrificing nutrition. Although this particular recipe takes a little time, Kill the Gluten is loaded with fast and easy main dishes. Thanks to Melanie and Liz for posting their recipes and sharing with everyone!

These lemon bars are one of the best GF desserts I have had! I cannot tell you how lemonny good they are. You will just have to bake them and find out for yourself!

Gluten Free Lemon Bars

Shortbread crust:
1 cup rice flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter or margarine

Lemony curd filling:

4 eggs
2 cups sugar
2 Tbsp rice flour
2 Tbsp cornstarch
1/4 cup lemon juice
1 tsp lemon peel
powdered sugar

Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.

Gluten Free GF Mock Rice Krispy Treats

One of Alex's most missed foods is Rice Krispy Treats. Thanks to a suggestion from the Silly Yaks Yahoo group we found a great substitute and the best part is that Alex can make them himself!

Pam

2-4 T. butter or margarine

30 large marshmallows

1 tsp. vanilla (optional)

8-10 ounces of your favorite gf cereal

We used Panda Puffs but you could try O's, cornflakes, or whatever you like.

Spray a 9 inch square pan with Pam. Melt the butter or margarine in a large bowl in the microwave. Add the marshmallows and vanilla, stir to coat marshmallows. Microwave for 30 seconds, stir. Repeat until marshmallows are puffy and you can no longer see individual marshmallows. Stir in cereal, you have to decide how much to use. We like it with lots of marshmallow and less cereal. Pour mixture into prepared pan. Spray your hands with Pam and press cereal down till firm. Let set 1 hour.

Gluten Free GF Peanut Butter Bars

This is an old favorite converted to a GF recipe. I would suggest making it in a sheetcake style pan as mine turned out very thick in a 9x13.

GFCF Peanut Butter Bars

3/4 c. butter or margarine

3/4 c. brown sugar

3/4 c. granulated sugar

3 eggs

1/2 tsp. salt

3/4 tsp. baking soda

1/2 tsp. vanilla

1 3/4 c. peanut butter, divided

2 c. featherlight flour mix

1 c. gluten free oats or quinoa flakes

Frosting:

3.5 oz 60% cocoa chocolate bar

1/4 c. butter or margarine

2 c. powdered sugar

1/2 tsp. vanilla

rice or cows milk to thin

Mix butter or margarine and sugars. Add eggs, salt, soda, vanilla, and 3/4 c. of the peanut butter. Mix well. Add flour and oatmeal or quinoa flakes and mix again. Spread into a greased 1/2 sheetcake pan. Bake at 350 degrees for 12-15 minutes or till lightly golden. Whip remaining 1 c. peanut butter and spread over bars while still hot. Let cool.

Melt chocolate and butter or margarine. Stir in powdered sugar and vanilla. Add milk till frosting is spreading consistency. Frost cookies and cut into bars when completely cooled.

GF Gluten Free Pie Crust Pastry and Blackberry Pie

This is my second attempt at pie crust and I think it turned out nice. The flavor and texture are just like the wheat crust, I haven't mastered rolling it out yet........ I found that dividing the dough in half before you refrigerate it is helpful. Also be sure to roll it out on some wax or parchment paper. Roll lightly and smoothly, don't turn the crust over. For transferring it to a pie pan I used a huge spatula (called a cookie shovel). I still lost some of it and had to repair. I used a pizza stone in the bottom of my oven and it did seem to help the crust cook more evenly.

Bette Hagman's Featherlight Vinegar Pastry

2 1/2 cups featherlight mix
1 rounded teaspoon xantham gum
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup shortening
1 tablespoon vinegar
1/4 cup liquid egg substitue or 1 egg beaten
4 tablespoons ice water
Sweet rice flour for rolling
Blend flour mix, xantham gum, salt and sugar. Cut in shortening until coarse crumbs form. In a small nowl beat the vinegar and egg together.Stir the wet ingredients into the dry ingredients with a fork and keep blending until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on waxed paper dusted with sweet rice flour. Place in a 9 inch pie tin. Makes enough pastry for a 9 inch 2-crust pie or 2 pastry shells.

Featherlight mix recipe-
3 cups rice flour
3 cups tapioca flour
3 cupscornstarch
3 Tbsp. potato flour

Blackberry Pie Recipe

5 1/2 cups fresh blackberries

3/4 cup granulated sugar, plus 2 tablespoons granulated sugar

1 pinch salt

1/4 cup potato starch or potato flour

1 teaspoon finely grated lemon zest

1 tablespoon butter, cut into small pieces

1 egg white, beaten,for pastry wash

1 1/2 tablespoons granulated sugar

Adjust oven rack to lowest position and place four 9-inch unglazedquarry tiles on rack to form an 18-inch square. (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.

Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside. Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan. Stir in lemon zest. Pour thickened mixture over remaining blackberries and stir to combine. Pour blackberry filling into bottom pie shell and dot with the 1 Tb. butter. Cover with top layer of pastry dough.

Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake for 20 minutes. Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil around pie to loosely cover edges. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours. Serve with vanilla ice cream.

Valentine's Day Sugar Cookies to fool anyone!

These cookies are one of the best GF recipes I have come across! They will fool anyone on your Valentine list!

GFCF Gluten Free Sugar Cookies

½ c. butter or margarine
1 c. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 ½ c. Featherlite Flour Mix

2 tsp. xanthan gum
1 ½ tsp. baking powder
Pinch of salt

Cream together butter and sugar. In a separate bowl stir together eggs, milk, and vanilla. In another bowl mix together dry ingredients.

Alternately add wet and dry ingredients to the butter/sugar mix. Mix well. Divide into 4 balls and chill 1 to 2 hours (do not skip this step!). Roll out dough using powdered sugar to desired thickness. A thicker cookie will be softer and a thinner one crispier, cut with cookie cutters. I personally like a thick soft cookie loaded with frosting!

Bake at 375 degrees for 8 minutes. Cool and frost with buttercream frosting.
Makes 20- 3 inch round cookies.

Cinnamon Rolls

This recipe came from my local Gluten Free store, Against the Grain. It is credited to Pam Ward. I made a few adjustments but it is her basic recipe. Cinnamon Rolls were my specialty before going GF, this recipe gives me hope!!

GFCF Gluten Free Cinnamon Rolls

1 1/2 c. White Rice Flour

1 c. Tapioca Flour

3/4 c.Amaranth Flour

1/2 c. Potato Starch

1 T. Ultra Gel
1 T. Xanthan gum

1 tsp. Salt
1/4 c. Dry milk or Dari Free
1/4 c. Sugar
1 c. Hot water
1 1/2 T. Yeast
1/4 c. Butter or margarine
3 Eggs
1 T. Vinegar
1/4 c. Melted butter
1/4 c. Sugar
2 tsp. Cinnamon

In a large mixing bowl combine all dry ingredients. Rice flour, tapioca flour, potato starch, ultra gel, xanthan gum, salt, dry milk, sugar, and yeast.

Add the butter to the hot water and let sit till butter is soft. Then add to the dry ingredients. Add eggs and vinegar and mix well. Mixture will be thick. Knead by hand in the bowl till all dry ingredients are combined.

Roll dough out using rice flour to a 15x20 inch rectangle. Brush with ¼ cup melted butter and sprinkle with ¼ c. sugar and 2 tsp. cinnamon. Roll up and slice into 12 rolls, discarding ½ inch off of each end. Place into greased pan, cover with plastic wrap and a dark towel. Let rise 75 minutes.

Bake at 350 degrees for 30 minutes or till just golden on the edges. I suggest placing a few ice cubes in your oven when you put in the rolls or another pan of hot water in the oven while the rolls are baking.

Let cool and frost with butter cream or cream cheese frosting.

Recipe adapted from Pam Ward

Chocolate Crinkles

This recipe came from the Sillyaks Yahoo Group, which has been a lifesaver for me. Thanks to Katrina I found another chocolate treat! These are very moist, almost fudgey. They freeze well too.

Chocolate Crinkles

4 oz unsweetened baking chocolate, chopped

1/4 cup unsalted butter

1 1/2 cup all purpose flour (Better batter, or Tom Sawyer, otherwise> add Xanthum)

1/2 cup Dutch Process Cocoa powder

2 tsp baking powder

1/4 tsp salt

4 large eggs

2 cups white sugar

1 tsp vanilla

1 1/2 cups miniature semisweet chocolate chips

1/2 cup powdered sugar

Place unsweetened chocolate and butter in double boiler, heat stirring

often until butter and chocolate melt. Set aside to cool slightly.

In a bowl sift or stir together the flour, cocoa powder, baking powder and salt. Set aside. In a large bowl combine eggs, white sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients, slowly, and beat until incorporated. Mix or fold in mini chocolate chips.

Cover the bowl and chill until the dough is firm enough to roll into balls, about 2 hours. Preheat oven to 325. Line 2 baking sheets with parchment paper. Sift powdered sugar into small bowl. To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2" ball, then roll in powdered sugar and place on cookie sheet. Bake cookies 1 sheet at a time until tops are puffed and crinkled and feel firm when lightly touched, about 13-17 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer the cookies to wire racks to cool completely.

GF Cream Puffs with Peppermint Cream Filling

These cream puffs turned out to be everyone's favorite on Christmas Day. I thought I got the recipe off of the Sillyaks e-mail group but after trying to do a search to credit the original poster I couldn't find it. These turned out easy to make and the peppermint cream was a festive touch. I think I will try them again with a chocolate cream filling another time.

Cream Puffs

½ c. white rice flour
¼ c. potato starch
¾ c. water
5 T. butter or margarine
2 teasp. Sugar
¼ tsp. salt
3 large eggs

Preheat oven to 425 degrees. Combine flours in a small bowl. In a saucepan combine water, butter, sugar and salt. Stir until mixture comes to a boil. Immediately add flour all at once. Remove from heat and stir until mixture pulls away from the sides of the pan.
Pour into a mixing bowl and gently mix to cool mixture. Add eggs one at a time beating with an electric mixer in between each egg until well mixed.

Using smallest cookie scoop place balls of dough into a well greased mini muffin pan. Smooth tops with a wet finger. You should be able to fill 24 mini muffin cups. Bake 15 minutes then reduce heat to 350 and continue baking 10 to 15 minutes or until lightly golden. Remove from oven and prick each puff with a sharp knife to release the steam.

When cooled fill with desired filling (using a spoon or a pastry bag) and drizzle with melted chocolate.

You could use any kind of pudding or frosting or even jam, I tried this recipe and it turned out really good.

Peppermint Cream Filling
4 oz cream cheese
small box instant vanilla pudding
milk
crushed candy cane
whip cream

Beat cream cheese until smooth. Add pudding mix and ½ c. milk. Beat until smooth again. Add candy cane and more milk until mixture is desired consistency. Fold in whip cream.

Decadent GFCF Chocolate Bundt Cake with Ganache Frosting

I recently celebrated my first birthday GF. I made this cake and it turned out perfect! I will warn you that I do love chocolate, it is very rich.

Chocolate Bundt Cake with Ganache Frosting

1 1/2 cups GF flour, featherlite mix works well
1/2 cup cocoa
1 cup sugar

1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum

5 tablespoons cooking oil
1 tablespoon vinegar

1 teaspoon vanilla
1 egg
1 cup water

Mix all dry ingredients in a bowl.
Add all liquid ingredients and mix well.
Bake in a well greased bundt pan at 350 F, for 30 - 35, or until toothpick inserted comes out clean. Cool 10 minutes in pan and then invert onto a cooling rack. After cake is completely cooled turn onto a cake plate.

While cake is cooling combine in top of double boiler:

3.5 oz 70% cocoa chocolate bar (Lindt brand is good)
4 T. coconut milk
1 tsp. corn syrup

Melt all ingredients together in double boiler, stirring occasionally. Cool, stirring occasionally, till mixture slightly thickens, approx. 1 hour. Pour over cake and cool completely. Best stored refrigerated.

Scandinavian Almond Bars

This recipe came from Bette Hagman's "The Gluten Free Gourment Makes Dessert". I was looking for something different, something pretty I could take to parties for the holidays and something no one would know is gluten free. I definately found it!

Scandinavian Almond Bars

Dough:

1 3/4 c. featherlight mix (see note)

1 scant teaspoon xanthan gum

2 T. almond meal

1/2 c. margarine or butter

1 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 egg

1/2 tsp. almond flavoring

Milk for brushing

1/2 c. coarsely chopped sliced almonds

Icing:

1 c. powdered sugar

1/4 tsp. almond flavoring

1 T. milk (or enough to make drizzling consistency)

Preheat oven to 325 degrees

In a medium bowl, whisk together the flour mix, xanthan gum, and almond meal. Set aside.

In the bowl of your mixer, beat margarine and sugar until blended. Add the baking powder and salt and beat again. Add the egg and almond flavoring, beating until well combined. Beat in the dry ingredients. Divide dough into 4 parts, forming rolls about 10 inches long with each, placing them on 2 ungreased cookie sheets and flattening to about 2 1/2 inches wide.

Brush the dough with milk and sprinkle with the chopped almonds. Bake for 12-14 minutes or until the edges are lightly browned. While the cookies are still warm, cut diagonally into 1 inch strips. Cool and drizzle the almond icing in thin threads across the cookies. Makes 40 cookies.

Carrot Cake Muffins

Gluten Free Carrot Cake Muffins

Oooh Laa Laa.. These muffins are so good, they are a dessert! I found this recipe on http://www.frot.co.nz/dietnet/resources/recipes Scroll down to Gluten Free Carrot Cake Muffins, Aug 2005 newsletter.

They are packed with fiber and nutrients, including ground almonds, coconut, coconut oil and raisins. The frosting seemed a little odd to me, cream cheese, vanilla, butter, and honey but it is really good! I used tofutti cream cheese and earth balance margarine to make it. I used sugar for the sweetener and vanilla when it called for vanilla essence. I also don't know what "mixed spice" is so I omitted it. This will not be an everyday recipe but definately on the list for a special treat.
Please post your comments.

Gluten-free Carrot cake muffins

Mix together in a big bowl:

1 cup ground almonds, or ground up crispy almonds or macadamias
¾ cup fine dessicated coconut, ground up more finely in a food processor
¼ cup arrowroot (or can use other white GF flours like rice, potato or tapioca)
1 tsp cinnamon
1 tsp mixed spice

Beat together in a blender or food processor:
3 eggs
4oz melted coconut oil (or palm oil, or butter)
1 ½ tsp baking soda
1 tsp vanilla essence
4 Tbs rapadura, muscavado or shakkar (or other natural sweetener of your choice)
Pinch fine sea salt

Pour into the big bowl along with:
2 cups grated carrots (approx 2 medium)
½ cup of sultanas or raisins (optional – if you add these, you might not even need the sweetener)

Mix it all up. It should be a quite thick batter. Add some more ground almonds or arrowroot if needed. Spoon into 12 lined muffin pans and bake at 175C (350F) for about 20 minutes, till an inserted skewer is clean.

Optional cream cheese topping:
Beat together till smooth:
1 cup cream cheese, softened
¼ cup butter, softened
½ tsp vanilla essence
¼ cup honey

Thanks,

Karen

Nut Butter and Jelly Cookies

This recipe is adapted from Bette Hagmans Nut Butter Thumbprints in The Gluten-Free Gourmet Makes Dessert. I added the flax seed to give it a little more fiber and frosted them. My kids loved them, the glutens and the non-glutens.

1 1/2 c. Featherlite Mix (see note)

1/4 tsp. xanthan gum

3 T. ground flax seed

1 tsp. baking soda

1/2 tsp. salt

3/4 c. nut butter (I used almond butter)

1/2 c. shortening

1/2 c. white sugar

1/2 c. brown sugar

2 eggs

Frosting ingredients:

2 c. powdered sugar

2 tsp. jam

milk

Preheat oven to 375 degrees. In a medium bowl beat together the nut butter and shortening. Add the sugars and cream well. Add the eggs and beat again. Add the remaining ingredients and stir until smooth. Place by teaspoon on greased cookie sheet and bake 8-10 minutes. Cool completely. Stir together powdered sugar and jam, thin with milk until desired consistency. Drop from teaspoon onto the center of each cookie.

Notes:

Featherlite flour mix; 1 part white rice flour, 1 part tapioca starch, 1 part cornstarch and 1 tsp. potato flour per cup.

These cookies keep and freeze very well.

Individual Berry Cobbler

I love this harvest time of year! I tried this recipe with fresh apples and it was fabulous! This recipe makes just enough for 1 or 2 if you want to share! I used frozen blackberries for the cobbler in the picture. It is best served with a scoop of vanilla bean ice cream. I have used fresh and frozen fruit and both work well.

Individual Cobbler

Combine ingredients in a greased glass dish:

1 c. berries, apples, peaches, or any fruit
2 T. sugar

½ tsp. potato flour
shake of salt

dash of lemon juice

In a mixing bowl combine with a fork:
1 ½ T. shortening or butter
2 T. sugar
2 T. potato starch
3 T. cornstarch
¼ tsp. baking powder
shake of salt
¼ tsp. xanthan gum
dash of cinnamon
2 tsp. milk

Crumble over fruit. Bake at 350 degrees for 40-45 minutes.