Category Archives: Gluten-free Recipes

Recipes for those wanting gluten-free foods!

Flourless Mocha Brownie

November 17, 2014Flourless Mocha Brownie, Gluten-free Recipes, Recipesbaking, brownie, chocolate, chocolate brownie, flour-less, flourless, mocha, mocha brownie, recipeWelcome to my blog!

Who wants a delicious brownie with none of the flour and all of the delicious taste? I do!
This recipe is one of my go-to desserts when having a party.

I like to cut these brownies into bite-sized pieces and top them with a chocolate covered espresso bean! Guests seem to like desserts that are small – why? I think it’s so they can eat 5 of them and not feel guilty – hmmm.

Here is the recipe for you to try!

Flourless Mocha Brownie
½ cup unsalted butter
1 cup semi-sweet chocolate chips
½ cup sugar
1 tsp vanilla
3 eggs
dash salt
½ cup cocoa powder
2 tsp Espresso Powder

Genache Icing
2/3 cup cream
1 cup chocolate chips

Chocolate Covered Espresso Beans

Heat your oven to 350 degrees and prepare a 9” square pan by spraying generously with cooking spray. In a double boiler, melt the butter and 1 cup of chocolate chips over barely simmering water. Whisk until smooth.

Melt Butter and Chocolate Chips in a double boiler!

Chocolate Mixture for Flourless Mocha Brownies!

Remove the top of your double boiler from the heat and stir in the sugar, vanilla and eggs. Mix well. Sift together the cocoa powder, espresso powder and salt and add this to the egg mixture. Stir until just combined and pour into your prepared pan.

Flourless Mocha Brownie is ready for baking!

Bake for 12-15 minutes until a cake taster comes out almost clean.

Flourless Mocha Brownie ready for it's Genache glaze! — Flourless Mocha Brownie ready for it’s Genache glaze!

Allow the brownie to cool in the pan for 10 minutes then turn over onto a cutting board. Allow the brownie to cool completely. In a double boiler melt the chocolate chips with the cream over barely simmering water.

Prepare Chocolate Genache with Cream and Chocolate Chips!

Whisk until smooth. Remove from the heat and allow to cool slightly before spreading over the brownie layer.

Drizzling Genach over the Flourless Mocha Brownie!

After the genache has stiffened, cut the brownies into bite-sized pieces. Top each brownie square with a chocolate covered espresso bean. Enjoy!

If you clean your knife after every cut, you will get perfect pieces with no crumbs!

Here is an easily printable recipe for you![gmc_recipe 1725]

Gluten-free Lemon Cake

September 3, 2014Gluten-free Cake, Gluten-free Recipes, Recipesgluten free, gluten-free cake, lemon cake, lemon curd, lemon curd cake, microwave cake, small cakeWelcome to my blog!

If you have been checking my latest posts, you would have found a delicious, easy to make and super quick chocolate ganache cake. Today’s post is that same cake in a tasty lemon version. The cake itself is made in the microwave and it is enough for 4 people to have the perfect size piece of cake or for one person to eat it all!

This cake is made, once again, from my favorite baking mix – Pamela’s Baking and Pancake Mix. This is such a versatile mix! I use it for pancakes, muffins, bread, cookies and cakes!

Here is the recipe so you can make your own!

Gluten-free Lemon Cake

1 egg
1 tsp oil (I use coconut oil!)
3 tablespoons buttermilk
1 teaspoon lemon juice
1/2 tsp lemon zest
1/4 teaspoon vanilla
1 &1/2 tablespoons of sugar
Mix the above ingredients until well blended.

Ingredients for a gluten-free lemon cake!

In a small bowl, mix the following dry ingredients:
1/3 cup Pamela’s Baking and Pancake Mix
1 teaspoon baking powder

Blend the dry ingredients with the egg mixture and using a spatula, transfer the batter to a microwavable bowl. I used a 2 cup ramekin, which worked really well, since the sides are straight and that allowed me to easily slice the cake to create a layered cake! Place in the microwave for 2 minutes on high.

Remove the ramekin from the microwave. It will be very hot! Loosen the sides of the cake and turn it over onto a cooling rack. If it looks like the bottom of the cake is not quite done, just place it back in the ramekin and microwave a little longer! It sounds crazy, but it works!

After the cake has cooled, slice it into three layers.

Slice the gluten-free lemon cake into thirds!

Now for the good stuff! I layered my cake with lemon filling that I prepared using the following recipe. If you don’t wish to take the time to make your own lemon filling, pick up a jar of lemon curd at the grocery store. The lemon curd from a jar is rather stiff therefore, I would warm it slightly in the microwave before using.

Lemon filling – this recipe comes from a Betty Crocker Cookbook my roommate gave me many years ago! On the front flap she left a message about using it when I am “feeling domestic”! As you can see from my blog, I have been feeling very domestic lately!

Clear Lemon Filling
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon lemon zest
1 tablespoon butter
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Slowly add the water and cook over medium heat; stir constantly until mixture thickens and boils. Let boil for 5 minutes, stirring constantly. Remove from heat, stir in lemon zest, butter and lemon juice. Let cool in the refrigerator.

After your lemon filling has cooled, spread it between your layers of cake. Stack the cake layers then cover the entire cake with the lemon filling. Enjoy!

Gluten-free Chocolate Ganache Cake – Made in the Microwave!

August 7, 2014Gluten-free Cake, Gluten-free Recipes, Recipeschocolate cake, chocolate ganache, Chocolate Ganache cake, gluten free, gluten-free cake, microwave cakeWelcome to my blog!

Last week, we had a family birthday to celebrate and I needed a small, gluten-free cake that I could make in an hour without using the oven. It was 90 plus degrees out and turning on an oven was the last thing I wanted to do. Amazingly enough, after a quick internet search, I was able to make it happen!

Coming to my rescue was none other than my favorite baking mix – Pamela’s Baking and Pancake Mix . I have said it before and I’ll say it again – I love this mix. I use it for pancakes, muffins, cookies and now cake!

On Pamela’s website, I found a recipe for bread that was prepared in the microwave! I tried the recipe and it worked fabulously! I was shocked, excited, and absolutely thrilled. I knew if I could make bread in the microwave, I could make cake.

Using the Amazing Bread in about a Minute recipe as a starting point, I added a few additional ingredients and created a recipe for the beautiful cake you see before you!

Chocolate Ganache Gluten-free Cake

1 egg
1 tsp oil (I use coconut oil!)
3 tablespoons buttermilk
1 teaspoon water
1/4 teaspoon vanilla
1 &1/2 tablespoons of sugar
Using a fork, mix the above ingredients until well blended.

In a small bowl mix, the following dry ingredients:
1/3 cup Pamela’s Baking and Pancake Mix
1 teaspoon baking powder
1 tablespoon cocoa powder

Blend the dry ingredients with the egg mixture and using a spatula transfer the batter to a microwavable bowl. I used a 2 cup ramekin, which worked really well, since the sides are straight and that allowed me to easily slice the cake to create a layered cake! Place in the microwave for 2 minutes on high.

Pour cake batter into microwaveable dish

After the cake has cooled, slice it into three layers.

Prepare the ganache. Heat one cup of cream and 1 1/2 cups of chocolate chips in a double boiler over simmering water. Allow the cream & chocolate chips to gently heat then stir until smooth. Remove from heat, stir in 1/2 tsp vanilla and allow the ganache to cool.

To create an extra glossy ganache add 1 tablespoon of corn syrup with the vanilla.

Spread the ganache between the cake layers, stacking them on top of each other.

Cover the entire cake with the ganache. To create the dripping chocolate, heat ganache slightly so it pours easily!

Gluten-free Chocolate Ganache Microwave Cake

It’s time to eat cake!!

Pancakes with Dates & Walnuts – sweet, crunchy & delicious!

May 29, 2014Gluten-free Pancakes, Gluten-free Recipes, Recipesdates, gluten free, Pancake, recipe, walnutsWelcome to my blog!

Dates and walnuts make a wonderful combination. Mix them into pancake batter and you have a nutritious, hearty and delicious breakfast!

I asked my son to provide me with a description of my pancakes and he said “they are life changing!” Ok, perhaps he was being a bit dramatic. Life changing – maybe not, but they are flavorful!

Adding the sweet, dark brown dates to pancakes provides a delightful caramel-like flavor and the walnuts are crunchy, delicious and good for you. Check this link to learn more about the benefits of eating walnuts!

In my house, I like to mix it up and go gluten-free, meat-free….. In fact, morning breakfasts for my son are always gluten-free. After he began suffering from terrible mid-morning headaches at school, I began recording his breakfast diet. Low and behold, every time he ate wheat for breakfast, his headaches would occur. Because I was already using a fabulous gluten-free baking mix, it was easy to convert him to all gluten-free breakfasts with great success! No more headaches!

The mix I use and have been using for years is Pamela’s Baking and Pancake Mix. I use it for pancakes, muffins, crepes, and cookies. The flavor and texture is fabulous. With the exception of cookies, I think it would be difficult for most people to tell the difference between wheat flour and this mix. The cookies I find to be a little gritty, but still delicious! With the other baked items, there is no grittiness and they are wonderful!

On Pamela’s link you will find a list of great products along with recipes. Below, I give my recipe for Date & Walnut Pancakes using this mix.

Date & Walnut Pancakes

2 eggs
2 Tbls melted Coconut Oil
1 tsp Vanilla
1 cup Buttermilk
1 cup Pamela’s Baking & Pancake Mix
1/2 cup chopped dates
1/2 cup chopped walnuts.

Mix the first 4 ingredients well, add the baking mix and stir until combined. Add the dates and walnuts to the batter, mix until combined. Pour batter onto a greased griddle and cooked until done, flipping once.

Enjoy!

Tips – tossing a small amount of pancake mix over the dates while chopping them will assist in keeping the pieces separate! Try using the buttermilk! The batter remains thicker than it would with milk or water, but it is delicious! Even my kids commented on the enhanced flavor of the pancakes when I began using buttermilk!

Renee Loves DIY

The only thing better than creating something beautiful is to share it with others!