November 4, 2017 Amy
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Pumpkin Spice Oatmeal Bars – These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar! – Gluten-Free Quaker Oats (1-minute oats, uncooked), Almond Flour (May substitute white flour), Raisins, Coconut Sugar (May substitute brown sugar), Xylitol (May substitute granulated sugar or other sugar substitute),…

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Pumpkin Spice Oatmeal Bars
These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, combine all the dry ingredients. Stir until well mixed.
  3. Add pumpkin puree, eggs, and vanilla. Stir until well blended. Mixture will appear dry.
  4. Pour mixture into a greased 8x10 pan. Bake for 30-35 minutes, until edges are lightly browned.
  5. Allow to cool before cutting. Store tightly covered. Freeze if desired.
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September 16, 2017 Amy
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Gluten Free Pumpkin Spice Cookies – These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall! – Butter (May substitute with Pumpkin Puree), Coconut Sugar, Xylitol, Pumpkin Puree, Vanilla extract, Almond Flour, Baking Soda, Pumpkin Spice, Salt, Gluten-Free Quaker Oats (1-minute oats, uncooked), Raisins, Xanthan…

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Gluten Free Pumpkin Spice Cookies
These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall!
Pumpkin Spice Cookie - Facebook
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Pumpkin Spice Cookie - Facebook
Instructions
  1. Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
  2. Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
  3. Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
  4. Add oats and raisins and still until combined.
  5. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
  6. Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
Recipe Notes

This is a versatile and flexible recipe.  Try substituting ingredients to make this your own!  Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!

Different brands of oatmeal will absorb moisture and bake differently.  For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups.  Quantity may need to be adjusted for other brands.

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March 12, 2017 Amy
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Coconut Cheesecake Gluten Free / Reduced Sugar – A perfect combination of coconut and cheesecake in one delectable dessert. – Crust: Almond Flour, Coconut Sugar, Coconut Oil, melted, Filling: Cream Cheese, softened, Xylitol, Eggs, lightly beaten, Coconut Milk, Vanilla extract, Coconut Extract, Salt, Cornstarch, Topping: Heavy Whipping Cream, Xylitol, Vanilla…

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Coconut Cheesecake Gluten Free / Reduced Sugar
A perfect combination of coconut and cheesecake in one delectable dessert.
Coconut Cheesecake slice and fork
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Coconut Cheesecake slice and fork
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9" cake pan with parchment paper.
  2. In a small bowl, combine almond flour and coconut sugar. Blend in the coconut oil. Press into the bottom of a 9" round springform pan or cake pan. Bake for 10-12 minutes, until lightly toasted. Let cool before adding filling.
Filling
  1. Reduce oven temperature to 325 degrees F.
  2. In an electric mixer, beat the cream cheese until light and fluffy. Add Xylitol and continue to beat until well combined.
  3. Add vanilla extract, coconut extract, salt, and cornstarch and beat well. With the electric mixer running on low, slowly add the eggs. Mix in the coconut milk.
  4. Pour the filling over the cooled crust. Place the cake pan in a larger pan filled with water halfway up the sides of the pan. Bake for 1hr 15min - 1hr 25min. The center should be slightly jiggly.
Recipe Notes

 

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February 20, 2017 Amy
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Gluten Free White Bread – Soft and springy white bread, perfect for sandwiches. – Water, Yeast, Egg Whites, Brown Sugar, Coconut Sugar, Olive Oil, Apple Cider Vinegar, Tapioca Flour, Brown Rice Flour, Potato Starch, Xanthan Gum, Salt, Baking Powder, Beat egg whites in an electric mixer with a whisk attachment…

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Gluten Free White Bread
Soft and springy white bread, perfect for sandwiches.
GF White Bread Dough for Sandwiches slice
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
GF White Bread Dough for Sandwiches slice
Instructions
  1. Beat egg whites in an electric mixer with a whisk attachment until stiff peaks form. While waiting, warm water to 120-130 degrees F, then add yeast, oil, and vinegar. Yeast should stand for 5 minutes
  2. After eggs have reached stiff peaks, slowly add in the liquids while mixing and mix until just combined.
  3. Switch to a paddle attachment on the electric mixer. Add the dry ingredients and mix for 1 minute.
  4. Pour the batter into greased loaf pan. Let rise for 45 minutes in a warm and moist place.
  5. Bake in a preheated oven at 350 degrees F for 45-50 minutes.
Recipe Notes

Adapted from Growing Gluten Free.

 

Looking for Coconut Sugar?  Find it on Amazon here.

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February 11, 2017 Amy
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Gluten-Free Cinnamon Rolls, Low Sugar – Soft and chewy cinnamon rolls that are not only gluten-free but also low sugar. – Dough: Milk, Butter, Yeast, Granulated Sugar, Xylitol, Potato Starch (83g), Brown Rice Flour (80g), Almond Flour (29g), Tapioca Flour (34g), Baking Soda, Xanthan Gum, Baking Powder, Salt, Egg, Olive…

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Gluten-Free Cinnamon Rolls, Low Sugar
Soft and chewy cinnamon rolls that are not only gluten-free but also low sugar.
Cinnamon roll, gluten-free and low sugar
Course Breakfast
Prep Time 45 minutes
Cook Time 22-27 minutes
Passive Time 15 minutes
Servings
Rolls
Ingredients
Dough
Filling
Glaze
Course Breakfast
Prep Time 45 minutes
Cook Time 22-27 minutes
Passive Time 15 minutes
Servings
Rolls
Ingredients
Dough
Filling
Glaze
Cinnamon roll, gluten-free and low sugar
Instructions
Dough
  1. Combine yeast, sugar, and xylitol in a large mixing bowl.
  2. Warm milk and 1 tablespoon butter in a microwave for 45-60 seconds. Combine with yeast mixture. Let stand for 5-10 minutes. Add olive oil, egg, and vanilla.
  3. In a medium bowl, mix together potato starch, brown rice flour, tapioca flour, almond flour, baking soda, xanthan gum, baking powder, and salt. Slowy add to yeast mixture. Beat for 2 minutes on medium in an electric mixer.
  4. Roll out the dough into a 10" x 13" rectangle. Dough will be very sticky. To aid in rolling, place syran wrap underneath dough and on top of dough and then proceed to roll out.
  5. Spread 1/3 cup butter onto the dough evenly. If dough is too soft for butter to spread, place small clumps evenly throughout the top of the dough.
Filling
  1. In a small bowl, mix together the coconut sugar and the cinnamon. Sprinkle evenly on top of the dough.
  2. Roll the dough into a log by starting on one edge of the rectangle and rolling dough. Try using the syran wrap to pull the dough into a log shape.
  3. Use potato starch to dust a knife and outside of roll. Slice log into cinnamon rolls at the desired thickness, approximately 1 1/2 inches thick. Place in a greased pie pan.
  4. Let rise in a warm and moist place for 15 minutes. Alternatively, proof the rolls in the microwave. Place a glass of water and the pie pan in the microwave. On 10% power, microwave for 3 minutes. Do not remove the rolls and let sit for 3 minutes. Microwave again at 10% power for 3 minutes. Let sit in microwave for 6 minutes.
  5. Bake for 2 2-27 minutes, until light golden brown
  6. Beat butter and cream cheese in an electric mixer. Add erythritol and mix until smooth. Add vanilla and a dash a salt. mix until thoroughly combined. Spread over cinnamon rolls while warm.
Recipe Notes

Recipe adapted from Recreating Happiness.

Looking for Xylitol?  Try Amazon here.

Looking for Coconut Sugar?  Try Amazon here.

Looking for Erythritol?  Try Swerve on Amazon here.

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