1/2 cup sugar
1/4 cup butter
1/4 cup applesauce
1 cup molasses
2 1/2 cups GF all purpose flour
1 1/4 tsp Xanthan Gum
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 cup hot water (more…)
These chocolate chunk cookies are so simple to make and decidedly less involved than many gluten-free baking recipes. They bake up thin, crispy, and perfectly chewy. These cookies contain no flour or starches, which means they are lower in carbohydrates and, since they are made with cashew butter, are loaded with protein. And, should you choose to use dark chocolate, they’re also dairy-free. As always, be vigilant and check labels — especially when purchasing chocolate, as some contain wheat and gluten.
The next time you just want something sweet or need to bake something in a flash, try making a Rice Flour Cake (or cupcakes if you feel so inclined). The recipe below is quick and easy, and can be paired with your favorite fruit or other gluten-free topping. What’s even better about this cake recipe is that it won’t break your budget…or your diet. So grab a spoon and start baking to enjoy a nice fluffy treat that is sure to be a hit among your friends and family.
How soon can you eat this delectable treat? As soon as you can blenderize four ultra nutritious ingredients! Naturally sweet berries and their seeds provide excellent fiber with a variety of vitamins, minerals and anti-oxidants. Creamy rich coconut milk fights bacteria and viruses while boosting good cholesterol and decreasing bad cholesterol.
1 cup frozen mixed berries (blueberries, raspberries,blackberries)
1/4 cup black raspberry spreadable fruit
1/2 teaspoon fresh lemon juice
¼ cup canned gluten-free coconut milk without preservatives
Blender or food processor.
Whip all ingredients in a blender or food processor — that’s it! Spoon the slush into 2 dessert dishes. If you like it more like sorbet, just put the dishes in the freezer until firm but not hard, about fifteen minutes.