White Cupcakes

Ingredients:

 

  • 1 cup gluten-free flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoons salt
  • ¾ cup organic cane sugar
  • 6 Tablespoons butter, softened
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • ½ cup milk

 

Directions:

 

  1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners
  2. In a bowl, whisk together the flour, baking powder and salt. 
  3. In a large bowl beat the sugar and butter on medium speed until light and fluffy. Add the egg and egg white and beat again until fluffy. Add the vanilla.
  4. Add the flour mixture and milk and beat until combined.
  5. Pour the batter into muffin cups, filling about half full. 
  6. Bake for 17-20 mins. Cool and frost 

Chocolate Chip Cookies

Ingredients:

 

  • 1 cup butter, softened
  • 1 cup organic brown sugar
  • ½ cup organic white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 ¼ cups 100% white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 12oz bag of chocolate chips

 

Directions:

  1. In mixing bowl cream butter and sugars
  2. Beat in eggs and vanilla
  3. Add the flour and rest of dry ingredients, mix thoroughly 
  4. Fold in chocolate chips
  5. Bake at 350 degrees for 8 mins

Sugar Cookies

Ingredients:

 

  • 1 ½ cup sifted powdered sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla 
  • ½ teaspoon almond extract
  • 2 cups sifted gluten-free flour 
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

 

Directions:

  1. Mix sugar and butter. Add egg and flavorings, mix until thoroughly blended
  2. Sift dry ingredients together and stir into butter mixture
  3. Refrigerate dough for a few hours
  4. Heat oven to 375 degrees. Bake 8-10 minutes 

Flourless Chocolate Cake

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Ingredients:

  • 1 cup (6.2oz) bittersweet (70% cacao) chocolate chips
  • 1/2 cup unsalted grass-fed butter
  • 3/4 cup organic cane sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder

 

GLAZE

  • 1 cup (6.2oz) bittersweet (70% cacao) chocolate chips
  • 1/2 cup organic heavy cream

 

Directions:

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake: Put the chocolate and butter in a glass microwave-safe mixing bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt. 
  3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 25 minutes; the top will have formed a thin crust
  7. Remove it from the oven, and cool it in the pan for 5 minutes.
  8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. 
  9. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake

  1. Yield: 8" cake, 8 to 12 servings.

Snickerdoodle Cookies

SnickerDoodle.jpg

Ingredients:

  • 1 cup butter
  • 1 ½ cups organic cane sugar
  • 2 large eggs
  • 2 cups gluten-free flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Directions:

  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
  10. Remove immediately, let cool.

Quinoa Date Bars

 Sometimes a little chocolate indulgence is necessary, but it can be healthy too!   Ingredients:    1 cup pitted dates    1/2 cup cooked quinoa    1 cup walnuts 1/3 cup dried cranberries    1/2 cup almond butter       Directions:   1. Place all ingredients in food processor and blend.  2. Take dough and flatten evenly in a baking dish. Place in refrigerator to cool.  3. Microwave 1/2 cup chocolate chips and 1/2 tablespoon coconut oil until melted. Pour on top of quinoa bars and put baking dish back in fridge.  4. Let cool until chocolate is hard then enjoy!

Sometimes a little chocolate indulgence is necessary, but it can be healthy too!

Ingredients:

1 cup pitted dates

1/2 cup cooked quinoa

1 cup walnuts
1/3 cup dried cranberries

1/2 cup almond butter

 

Directions:

1. Place all ingredients in food processor and blend.

2. Take dough and flatten evenly in a baking dish. Place in refrigerator to cool.

3. Microwave 1/2 cup chocolate chips and 1/2 tablespoon coconut oil until melted. Pour on top of quinoa bars and put baking dish back in fridge.

4. Let cool until chocolate is hard then enjoy!