For kids and adults, a rolled sugar cookie in a fun shape with colored sprinkles always produces a smile. Rolled sugar cookies can be made any time during the year but why not get ready now with the Holidays approaching? Don’t be discouraged when you see pre-made cookies in the store; this recipe is easy and delicious (and tastes even better!).
With Fall in full swing, there is an abundance of apples floating around. Not only are the grocery stores full of apples, but some of the local farms are as well. Lynd’s Fruit Farm is one of my favorite places to pick apples with the kids. Since making applesauce is a family tradition, I make sure to purchase enough apples to make a crockpot full. Once the applesauce is made, it can be frozen or used in other recipes, such as this Applesauce Cake. (more…)
The Fourth of July is almost here and it is time for festive desserts. When this Examiner saw that the recipe for Summer Berry Trifle on FamilyFun.com was easily converted to gluten free, it just had to be shared. Schar makes a great gluten-free ladyfinger that can be purchased locally at Return to Eden.
Summer Berry Triffle. Courtesy: Familyfun.com
If you would rather eat cake, then Jen Cafferty has a great recipe for a gluten-free flag cake. New Harvest Naturals makes mini pound cakes that can easily be decorated with whipped cream and fresh berries to create individual flag cakes. You can purchase New Harvest Naturals products locally at Return to Eden.
Regardless of what you choose to make, get creative and really wow your family and friends. It doesn’t take much effort to produce a scrumptious gluten-free dessert that is a real crowd pleaser. (more…)
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.
You asked for it. For all the people who sampled these scrumptious brownies at our events and asked us how we make them, here’s the recipe we promised. No one will guess that these brownies are made with rice flour instead of wheat flour. Fructose replaces cane sugar adding up to fewer calories and better digestion. Low on the Glycemic Index!
4 bars (1 oz each) unsweetened chocolate for baking,broken into pieces
3/4 cup (1 1/2 sticks) gluten-free margarine or butter, if you’re not casein-free
1 1/2 cups fructose, or 1 cup honey
3 eggs, lightly beaten
11/2 teaspoons GF vanilla extract
1/2 cup rice flour (plus 3 tablespoons if using honey)
1/4 teaspoon salt
1 cup chopped nuts (optional)
13x9x2 inch baking pan.
Lightly grease a 13x9x2 inch baking pan. Heat oven to 350 degrees, or 325 degrees if using a glass baking dish.
Place chocolate pieces and butter in a large microwave bowl. Microwave 1 1/2 to 2 minutes to melt chocolate. Mixture should stir smooth without lumps. Be careful not to overheat.
Add fructose (or honey) and blend. Add eggs and vanilla. Mix well with a wooden spoon or lightly beat on low with a mixer. Add rice flour (plus 3 tablespoons rice flour, if using liquid sweetener). Do not overbeat. Add nuts if you like. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden toothpick inserted in the middle comes out clean. Cool completely on rack. Cut into squares.