Wednesday, May 20, 2009

Coconut Bliss Ice Cream

Coco.nut Your Average Girl is hosting "Coconut Bliss Week" -- she's posting about different flavors of Coconut Milk Ice cream! Go here to read more.

Thursday, May 7, 2009

Starbucks offering gluten-free bread!

I just found out about a new product Starbucks is offering... Gluten-free and dairy-free Orange bread!

I can't wait to try it! :)

Dairy-Free Ice Cream and more!

Purely Decadent provides gluten and dairy free products!

I've tried the Chocolate Coconut Milk Ice cream.

Fred Meyers and Gooseberries has these products.

Tuesday, May 5, 2009

Hot Fudge Sundae Cake

This is a recipe originally from Betty Crocker but I've changed it so it's gluten and dairy free!

Hot Fudge Sundae Cake

1cup GF flour mix (rice/sorghum) plus 1/2 tsp guar gum
3/4cup granulated sugar
2tablespoons baking cocoa
2teaspoons baking powder
1/4teaspoon salt
1/2cup coconut milk
2tablespoons coconut oil
1teaspoon vanilla
1cup chopped nuts, if desired
1cup packed brown sugar
1/4cup baking cocoa
1 3/4
cups very hot water

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About Concordance™

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About Concordance™

Heat oven to 350ºF. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream (or whipped cream!) Spoon sauce from pan onto each serving.

Lemon Bread

Lemon Bread

1 3/4 C GF flour mix
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 C milk (almond, rice, soy, coconut...lemon coconut bread? yum)
1/4 C oil
2 tsp finely shredded lemon peel
1 TB lemon juice
1/2 C chopped almonds or walnuts (optional)
1 TB poppy seeds (instead of nuts)

Preheat oven to 350. Grease bottom and sides of loaf pan. In a medium bowl, combine the GF flour(s), sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl combine the egg, milk, oil, lemon peel, and lemon juice. Add egg mixture all at once to the flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts, if desired. Spoon batter into prepared pan. Bake for 50-55 minutes. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap and store overnight before serving. (I have yet to conquer this last step... :)

Gluten-Free Cookie Recipes!

Gluten Free Chocolate Chip Cookies

3/4 C (1/4 C) butter, softened (or use shortening---I use Palm Oil)
1 1/4 C (1/4 C) brown sugar
1/4 C (1/4 C) granulated sugar
1 tsp (1/3 tsp) vanilla extract
2 eggs (1 egg)
2 1/4 C (3/4 C) GF baking mix (I use a mixture of rice flours and sorghum)
1 tsp (1/3 tsp) baking soda
1 tsp (1/3 tsp) baking powder
1 tsp (1/3 tsp) salt
12 oz. (4 oz.) chocolate chips (I use dark chocolate---they have less then 2% of milk)

Preheat oven to 375. Lightly grease baking sheet(s). Cream butter and sugars in medium sized bowl. Add eggs and vanilla. Combine dry ingredients in small bowl and sift into egg mixture. Stir until blended. Add chocolate chips. Drop (or shape into balls, dough will be sticky) 2 in. apart on cookie sheet. Bake for 6-8 minutes or until light brown around edges. Leave on cookie sheet for about 5 minutes. Move and cool on wire rack. Makes 3 dozen (1 dozen).

Peanut Butter Cookies

1 egg
1 C Peanut Butter
1 C sugar

Cream and shape into balls. Flatten with fork. Bake at 350 for 16-18 minutes.

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