Power packed macaroons made to satisfy your sweet cravings without sacrificing your health. These little babies deliver a strong dose of nourishing fats, proteins and antioxidants in each bite. Made with minimal sweetener. Also grain-, dairy-, nut-, and egg-free. Read More »
Tag Archives: Desserts
This decadent gluten-free version of New York cheesecake is made with 2 pounds of cream cheese and 1 pound of sour cream! The crust is made with gluten-free graham-style crackers and the cake is topped with gluten-free canned cherry pie filling. The result of this easy recipe- a spectacular, wildly crowd-pleasing dessert.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- 1 1/4 cups gluten-free graham cracker crumbs, about 6 ounces (I used Kinnikinnick Gluten-Free Smoreable Graham Crackers) Read More »
I have been so excited about the feedback and inspiration that the sticky buns have generated that I decided that we need one more take at these… something hazelnut – something chocolatey. Read More »
Oh have I got a treat for you today!
I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.
But there will always be enough time for brownies, always. Even if they are months in the Read More »
If you are looking for something simple yet tasty to whip up for a snack – try out this “Forgotten” chocolate chip cookie recipe!
Prep Time: 20 minutes
2 egg whites
¼ teaspoon salt
2/3 cup sugar
1 teas. Vanilla
small 6 oz. mini chips
2 drops of food color (any color – green is festive!)
1. Preheat oven to 375°
2. Add two egg whites into average size mixing bowl and Read More »
For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked. This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.
Making eggs, or pancakes in the morning is just not an option. It would take too long, can’t really eat it on the go, and I would take the risk of making too Read More »
What makes these gluten-free cookies so good? They are moist and delicious and taste like brownies! But what really sets this recipe apart is the small amount of flour, sugar and butter called for, especially compared to most cookie recipes.
Based on a recipe for “Chocolate Truffle Cookies with Sea Salt” from Ghirardelli Chocolates, our recipe calls for a healthy measure of chopped walnuts and we’ve omitted the additional sea salt called for in Ghirardelli’s original recipe.
After baking be sure to let the cookies cool on the baking sheets for at least 10 minutes before using a spatula to remove them to a wire rack. Place the cooled cookies in an airtight container and store in the refrigerator for an extra chewy brownie-like texture and Read More »
|gluten free shortbread cookies|
It’s that time of year again… when you allow yourself to bake with real butter… and lots of it! At first I was planning to make this recipe with margarine (since that’s what I had), but my mom adamantly informed me that shortbread is made with REAL BUTTER, and anything less is sacrilege. It’s Christmas after all, right? But what if I would rather not gain ten pounds over the holidays? Apparently buttlerless shortbread cookies are not an option. And I’m not sure that eating less of them is an option either… these things seem to call your name from the freezer. Read More »
Guess what I was doing the other day? Browsing Twitter! Imagine that? I was instantly drawn to these Easy Cinnamon Muffins that Jo-Lynne shared. I knew that Jon would love them, so I pre-heated my oven and got down to work.
Jo-Lynne’s recipe is not gluten-free, so I converted it to be gluten-free using Gluten-Free Bisquick. Since the GF Bisquick already has leavening & salt in it, I omitted the baking powder & salt in her recipe. Hindsight says that this may have not been the wisest choice, but the end result was fantastic, so I am not too worried about it. Adding the Read More »
Gluten-free pumpkin doughnut “holes” are easy to make using a mini muffin pan. This recipe is baked, not fried but these delicious pumpkin-rich pastries are anything but fat-free. The warm mini muffins are dipped in melted butter and rolled in spiced sugar.
This recipe was adapted to gluten-free diets from a recipe for “Pumpkin Doughnut Muffins” by DeeDee Stovel which appears in her terrific cookbook, Pumpkin – A Super Food for All 12 Months of the Year.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 48 doughnut “holes”