Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Thursday, October 17, 2013

Maple Leaf Cream Cookies

The air is crisp, the leaves on the trees are starting to turn bright orange, red and yellow.  Leaves are just beginning to cover the ground.  I love fall!  It felt like a perfect day to make these flavorful gluten free cookies.  So I set the mood inside as well with some pumpkin candles burning and a little James Taylor on Spotify.

It's no secret, I love maple!  Pure maple syrup, maple flavored ice cream, maple scones, maple caramel corn.

Before I went gluten free, I use to LOVE Trader Joes Maple Leaf Cream Sandwich Cookies and I was determined to make a tasty gluten free version that we could all enjoy.  And these egg free, nut free, gluten free cookies hit the spot.  I hope you enjoy them as well.

1/2 c shortening
1/2 c butter, softened
1 c sugar

1 flax gel "egg" (1 T ground flax seed whisked together in small bowl with 3 T warm water, allow to set a few minutes- it will become tacky like a egg)
3/4 t vanilla
2 1/3 c Natalie's Gluten Free Flour Mix (includes xanthan gum)
1/2 t baking powder
1/4 t salt

Cream Frosting:
1/2 c butter, softened
2 T maple syrup
1/2 t maple extract (or vanilla extract)
1 1/2 c powdered sugar

1.  Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.
2.  In mixer bowl, combine shortening, butter and sugar.  Mix on high until creamy (scraping the side of the bowl a few times).
3.  Add the flax gel "egg" and vanilla, mix well.
4.  In a large bowl, combine flour, baking powder and salt.  Whisk together, then add flour mixture to butter mixture.  Mix on low, just until blended well.
5.  Divide dough in half.  Roll out dough to about 1/8" and cut out.  Carefully transfer cut cookies to prepared cookie sheet.
6.  Bake at 375 degrees for 9-10 minutes or until lightly golden.  Remove from oven and allow to cool a couple of minutes before transferring to wire rack to finish cooling.
7.  To prepare the cream frosting, mix together butter, maple syrup and maple extract.  Add powdered sugar and mix until smooth and mixed well.
8.  Spread about 1 T of cream onto the back of a cookie and top with another cookie.

Makes around 36 cookie sandwiches, depending on the size of your cookie cutter.

Happy fall!

This recipe is adapted from the Maple Leaf Sandwich Cookie

I have shared this recipe on Slightly Indulgent Tuesdays.

Tuesday, October 1, 2013

No-Nut Blossom Cookies (Gluten Free & Egg Free)

Get ready for the holidays and cookie exchanges with these amazing little No-Nut Butter Blossom Cookies that are nut free, egg free and gluten free!  These are a fresh little take on the old familiar Peanut Butter Blossom Cookies.  But be prepared, they do not taste like peanut butter or sunflower seed butter, rather they taste more like a sweet, soft sugar cookie topped with chocolate.  This allergy friendly, gluten free cookie is lightly flavored and highly addictive. 

One might even say that your eating your vegetables by eating these cookies...What?!!!

No-Nut Butter by The Sneaky Chef is what replaces the peanut butter.  No-Nut Butter is made with golden peas (legumes)!  Who can feel guilty about eating your veggies?!  Do NOT tell my son that these cookies have veggies in them.  Right now he LOVES them but I'm afraid if he knew the little secret, he might change his mind.  So mums the word!

We eat a lot of sunflower seed butter in our home (prior to ordering the No-Nut Butter) and whenever I've tried to make cookies with sunflower seed butter, they turn green a couple days later.  I am happy to report that these cookies made with No-Nut Butter do NOT change color.  It works great in baking!  No-Nut Butter is available online on and a few Whole Foods stores on the east coast (they are hoping to expand to more Whole Foods stores soon).

This past weekend I was honored to be invited to do cooking demos at the Annual Anaphylaxis and Food Allergy Association of MN (AFAA) Conference & Expo.  I made Pepperoni Pizza Rolls, showing how the bread dough also makes the Best Gluten Free Vegan Bread and Cinnamon Raisin Bread and also these cookies.  Doing the demo is so much fun, I feel like a little girl playing in a play kitchen and I love sharing what I've learned over the years with attendees.  The conference speakers were top-notch and it was great connecting with others in the food allergy community.  If you were at the conference this past weekend and are new to my blog, WELCOME!  I'm so glad you came by to visit.  If you would like to stay up to date, "like" my facebook page and we will stay connected.  If you got one of the No-Nut Butter samples, I'd love to have you comment below and let us all know what you think of it.

1/2 c sugar
1/2 c brown sugar, packed
1/2 c butter, softened (or you could try shortening to make it dairy free)
1/2 c No Nut Butter

1 T flax meal whisked with 3 T warm water and allow to sit for a couple of minutes to make flax gel
1/4 t salt
1 t vanilla

1 3/4 c Natalie's Gluten Free Flour Mix (includes xanthan gum)
1 t baking soda

1/3 c sugar
35-40 Hershey Kisses (or to make this dairy free and soy free, use Enjoy Life Rice Milk Boom Choco Boom Bar or Enjoy Life Semi Sweet Chocolate Mega Chunks)

1.  Preheat oven to 375 degrees.  Prepare flax meal whisked with warm water in small bowl and set aside.
2.  In mixing bowl, combine sugar, brown sugar, butter and No-Nut Butter.  Mix until creamy.
3.  Add flax gel, salt and vanilla to mixing bowl.  Mix until creamy.
4.  In a medium bowl, combine gluten free flour mix and baking soda.  Whisk them together, then add the mixture to the mixing bowl.  Mix on low until fully combined.
5.  Roll dough into 1 inch balls.  Roll dough balls in sugar and place on ungreased cookie sheet 2 inches apart.
6.  Bake 9-10 minutes or until lightly golden.  Remove from oven and place one unwrapped kiss in the center of each warm cookie.  Allow cookies to cool a couple of minutes on cookie sheet before transferring them to a wire rack to finish cooling.  Makes 35-40 cookies (depending on how big your dough balls are).

Recipe shared on Gluten Free Fridays.