Wednesday, February 25, 2015

Fruit filled breakfast bars

Fruit filled breakfast bars
2 c gluten free flour blend (I use cup4cup)
2 cups gluten free oats (I like to blend the oats when I'm giving these to my 8 month old so the oats are too much for her to chew)
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
1 cup fruit preserves or jam

1. Preheat the oven to 350 degrees F.

2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.

3. Add the butter and cold water and pulse until the dough holds together when pressed.

4. Grease a jelly roll pan, line it with parchment paper, and grease the parchment paper.

5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.

6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

7. Bake for 45 minutes, or until golden brown.

Gluten Free Coconut Banana Bread

Gluten Free Coconut Banana Bread

2 c. sugar
1 c coconut oil, melted

2 cups ripe banana (about 6 bananas)
4 eggs well beaten
2 1/4 c gluten free flour blend (I like to use cup4cup)
1 c shredded sweetened coconut
1 t salt
2 t soda
Cream oil, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.
Makes 2 loaves

Gluten Free Carrot Cake

Carrot Cake

· 2 cups gluten free flour blend (I use cup4cup)
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 4 oz shredded coconut
· Buttermilk Glaze
· Cream Cheese Frosting


· Stir together first 4 ingredients.

· Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into 9 x 13 pan.
· Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk glaze:

· 1 cup sugar
· 1 1/2 teaspoons baking soda (don't add until after you add the vanilla and after the pan is off the heat or it will boil over!)
· 1/2 cup buttermilk
· 1/2 cup butter or margarine
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract

· Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting:
· 3/4 cup butter, softened
· 1 (8-ounce) package cream cheese, softened
· 1 (3-ounce) package cream cheese, softened
· 3 cups sifted powdered sugar
· 1 1/2 teaspoons vanilla extract

· Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.