A classic chocolate chip cookie and a new favorite, cocoa walnut cookie. Both are easy to make and delicious. Gluten free and dairy free, the chocolate flavor in each will having you wanting another and another!
Ingredients for Chocolate Chip
- Pamela’s Chocolate Chunk Cookie Mix
- 1 egg
- 1 stick of butter (softened)
- Follow the mixing and cooking instructions on the back of the bag of Pamela’s chocolate chunk cookie mix
Ingredients for Cocoa Walnut (from Inspired Taste)
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup gluten free all purpose four
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cups walnuts (chopped)
- 1/2 cup chocolate chips (optional)
- Heat oven to 350 degrees F (177 degrees C). Then, line one or two baking sheets with parchment paper. (You don’t have to use parchment paper, it just helps with clean-up. If you do not wish to use it, regular ungreased baking sheets will be fine).
- Grab a large bowl then use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. Now, with the mixer on, gradually add the sugar and beat into the butter until combined. Add the egg and vanilla and beat until blended.
- Sift the gluten free flour, cocoa powder, baking soda and the salt into a separate medium bowl, and then set aside.
- Grab a spoon and stir about 1/3 of the sifted flour mixture into the butter mixture. Once incorporated, add another 1/3 and stir until combined. Then, add the final third and stir until combined.
- Add walnuts then stir until incorporated. Then, drop cookie mixture by rounded tablespoonfuls onto baking sheet(s). Then, gently press the cookie dough down towards the baking sheet.
- Bake cookies for 8 to 10 minutes or until edges are dry and tops are slightly cracked. Cool on baking sheets.
- Store cookies in an airtight container for up to 3 days at room temperature or up to one week, if kept in the refrigerator.
These gluten and dairy free cinnamon rolls are absolutely delicious. Fluffy, gooey and cinnamony, drizzled with a vanilla bean glaze. They are a bit time consuming to make, but you can prepare them the night before and store them in the refrigerator. Just pop in the oven in the morning and enjoy with a cup of hot chocolate. This recipe is from ambitiouskitchen.com
- 1 cup almond milk (warmed to 110•F)
- 1/3 cup granulated sugar
- 2 1/4 tsp dry active yeast (use the fast rising kind)
- 2 eggs
- 1/4 cup melted coconut oil
- 4 cups Pamela’s gluten free bread mix
- 1 2/3 cups Pamela’s gluten free all purpose flour artisan blend, plus more for dusting
- 1/2 tsp salt
- 3/4 cup dark brown sugar
- 1/3 cup coconut oil (softened)
- 1 1/2 tablespoons ground cinnamon
For The Glaze
- 1 cup confectioners sugar
- 1 tablespoon unsweetened almond milk
- 1/2 tsp vanilla extract
- Seeds from one vanilla bean
- Add milk, sugar and yeast to the large bowl of an electric mixer. It’s important to make sure the milk isn’t too hot or it will kill the yeast. On the other hand, if the milk is too cool, the yeast will not activate. Let the yeast with the milk for 5 minutes, do not touch or stir. You will know if the yeast activated properly if by the end of 5 minutes, it has started to bubble or foam a bit.
- In a separate medium bowl, whisk together both flours and salt; set aside.
- Once the milk is a bit foamy, add in the eggs, coconut oil and half of the flour mixture; stir until just combined. Then add in the rest of the flour, 1/2 cup at a time, and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. The dough should be elastic like but not sticky. Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for a little over 1 hour or until doubled in size. If you want bigger rolls, let it rise for up to 2 hours!
- Tip: I usually turn my oven to 200 degrees then immediately turn it off to create a little heat. After that I place my bowl of dough in the oven to help it rise. Works every single time!
- Grease a 9×13 inch baking pan with nonstick cooking spray or coconut oil. Once the dough is doubled in size, punch it down! Sprinkle a little gluten free flour on your rolling surface, then roll out the dough into a 15×9 inch rectangle. Spread 1/3 cup of coconut oil all over dough (you’ll want it to be easily spreadable so it’s okay if it’s a little melty). Mix the cinnamon and brown sugar together then sprinkle all over dough. Use your hands to rub sugar/cinnamon mixture into the dough a little bit. Beginning at the larger end, tightly roll up the dough and pinch the edges together to seal. Use a serrated knife or unflavored dental floss to cut the dough into roughly 2 inch sections so that you have 12 rolls total; place rolls in pan. Cover with plastic wrap and place on top of oven to rise again for 30 minutes.
- Once you are ready to bake the rolls, preheat the oven to 350 degrees F. Bake rolls in oven for 20-25 minutes or until a tiny bit golden brown on the edges. Mine were perfect around 23 minutes. Remember you don’t want to over bake them or they’ll turn rock solid. Once rolls are finished baking, set aside to cool for 5-10 minutes while you make the glaze.
- In a small bowl whisk together powdered sugar, almond milk, vanilla and vanilla bean. Add more almond milk if you want a thinner glaze. Drizzle over warm cinnamon rolls and serve immediately! Makes 12 rolls.
To make these into overnight cinnamon rolls: Do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed!
A Thanksgiving tradition, pumpkin pie is always served for dessert in our family. This gluten and dairy free recipe is easy to make and has all the flavor of standard pumpkin pie. I used a pre made pie crust that is delicious and comes in graham cracker or chocolate. This recipe has been adapted from Very Best Baking by Nestle.
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin purée
- 8 fluid ounces plain almond milk
- Mi-Del gluten free graham cracker pie crust
- Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Mix together
- Add pumpkin purée and almond milk
- Pour into pie shell
- Bake in preheated oven at 350•F for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours and serve immediately or refrigerate.
These flavorful cookies combine the fruit, persimmon, with spices of nutmeg, cinnamon, and cloves. The raisins and walnuts add sweetness and crunch. A scrumptious holiday treat. This is the first time I have made these and my son and I can’t stop eating them! This recipe is adapted from allrecipes.com persimmon cookies.
- 1/2 cup organic vegetable shortening
- 1 cup white sugar
- 1 egg
- 1/2 tsp of gluten free vanilla extract
- 2 cups gluten free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup raisins
- 1 cup chopped walnuts (or pecans)
- 1/4 tsp salt
- 1 cup persimmon pulp
- Preheat oven to 350 degrees F
- Cream together the shortening & sugar; add egg and vanilla. Mix well
- Soft together the flour, baking soda, baking powder, 1/4 tsp salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture
- Stir in the raisins, chopped nuts, 1/4 tsp salt, and persimmon pulp. Mix well
- Drop by the teaspoon full onto greased cookie sheet. Bake for 12-15 mins. Transfer to wire racks to cool
With the cooler temputures here, this hearty, savory slow cooker beef stew, is the perfect comfort food to warm up. Potatoes, carrots, onions, celery and spices makes a delicious blend. This recipe has been adapted from allrecipes.com beef stew. Just a few modifications, as this dish is naturally a gluten and dairy free dish.
- 2 pounds organic beef stew meat (cut into 1 inch cubes)
- 1/4 cup gluten free all purpose flour
- 1/2 tsp salt & black pepper
- 2 cloves garlic (minced)
- 1 bay leaf
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 onion (chopped)
- 2 cups organic gluten free beef broth
- 3 potatoes (diced)
- 4 carrots (sliced)
- 1 stalk celery (chopped)
- In a plastic bag, mix flour, salt and pepper. Toss beef cubes in bag until all pieces are coated
- In a medium pan, brown the meat using 2 tablespoons of oil. Add the onion and sauté until soft.
- Transfer meat and onions to your slow cooker
- Mix together beef broth and Worcestershire sauce, pour into slow cooker
- Add paprika and all other ingredients
- Cook on high heat for 4-6 hours (or low heat for 10-12 hours)
- Remove bay leaf and serve in bowls with warm gluten free bread or biscuits
A weekend classic, these gluten,dairy & soy free banana pancakes, are a delicious way to start your day! Add a little sweetness with honey, agave nectar, or maple syrup and serve with a glass of fresh squeezed juice or Almond (chocolate) milk. This breakfast is one of my son’s favorites!
- Cherrybrook Kitchen Gluten Free Pancake and Waffle Mix
- Rice Milk
- Vegetable Oil/ Sunflower Oil
- Ripe Banana
- Honey, Agave Nectar, or Maple Syrup (optional)
- To make pancakes follow the directions on the back of the pancake mix box
- Cut banana into slices
- Drizzle honey, agave nectar, or maple syrup over the pieces of pancakes & bananas
Crunchy, nutty, with crispy clusters of gluten free rolled oats, this is a scrumptious blend. Sweetened with agave nectar, dried blueberries, and served with almond milk, it is a delicious breakfast. Mix it with almond milk yogurt and enjoy for an afternoon snack.
- 4 cups Bob’s Red Mill Gluten Free Rolled Oats
- 2 cups sliced almonds
- 1 cup unsalted cashews
- 3/4 cup vegetable oil
- 1/2 cup Raw Blue Agave Sweetener
- 1/4 cup Raw Brown Sugar
- 1 cup Dried Blueberries
- 1 cup Raisins
- Preheat oven to 350•F
- Toss oats & almonds together in a large bowl
- Whisk together the oil & agave nectar in a separate small bowl
- Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated
- Add the brown sugar to the mix & stir
- Pour onto a baking sheet pan (13 by 18 inch)
- Bake 45 mins, stirring occasionally to make sure the mixture turns a golden brown evenly
- Remove from oven and allow to cool, stirring occasionally
- Add the dried blueberries, raisins & cashews
- Store the cooled granola in an airtight container