Gluten-Free Hub » Dessert

De“light”ful Brownies Gluten-Free, Low-Fat, Low-Calorie

Mark — Wed, 20 Jul 2011 16:25:28 +0000

C’mon, admit it. You would like to eat a warm, delicious and chewy brownie, right now if you had one, right? You know that you want one. You just avoid them because they either have gluten ingredients or your worried about the calories and/or the fat that you don’t want. Well here’s a solution for you from Elizabeth Kaplan, CEO of The Pure Pantry These brownies are easy to make, low-fat, low-calorie and high on the tasty meter! If you want to make these, then follow this link and order her organic all purpose baking mix right now, so that you can make these brownies ASAP, and also use the baking mix for many of the other awesome recipes that she has in her cookbook. Share some of these brownies with family and friends. Don’t eat them all yourself, just because they are practically “guilt-free”!

FYI – Elizabeth, along with her delicious gluten-free recipe cookbook was just on the Martha Stewart Whole living Radio Show. Check it out!

Summary: Makes 16 brownies

Ingredients

2 egg whites
1/2 cup agave syrup
1/2 cup applesauce
1/2 cup melted chocolate chips (bittersweet or semi-sweet)
1/2 cup unsweetened cocoa powder
1 1/2 cups The Pure Pantry All Purpose Baking Mix

In a mixing bowl beat egg whites with agave syrup until blended. Add applesauce and melted chocolate. Sift in unsweetened cocoa powder. Add baking mix and blend until smooth. Add 1 t. vanilla.

Grease a 9×11 baking pan. Spread batter evenly in pan using a spatula. Batter will be thick. Bake at 350 for 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before cutting into bars – this is very important because gluten-free baked goods tend to crumble more, especially when warm.

Calories: 92 each
Fat grams: 0.3

Recipe and photo courtesy of: The Pure Pantry – gluten-free baking products and recipes

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Gluten Free High Fiber Date Nut Scones

Mark — Fri, 10 Jun 2011 18:13:12 +0000

I, (like many of you I am sure) are always looking for something good to eat that tastes great, and of course, gluten free! So, I would like to share with you a recipe, that I just received from a new friend at The Pure Pantry.

Elizabeth Kaplan, founder and CEO, has a great website filled with her wonderful recipes that she has created with everything you could want from dinner to dessert. Her recipes focus on fresh, full-flavored and nutrient-dense foods. The images made me really hungry! Check out her website, where you can view her products, like pancake and cookie mix, her cookbook and if you happen to live anywhere near Carlsbad, California maybe you might want to sign up for one of her cooking classes. I am going to make some this weekend!

Ingredients

2 1/4 cups The Pure Pantry Buckwheat Flax Baking Mix

1/4 cup packed brown sugar

2 teaspoons ground cinnamon

3 tablespoons chilled butter or Earth Balance margarine

2/3 cup chopped pitted dates

1/3 cup chopped pecans or walnuts

2/3 cup vanilla low-fat yogurt (or soy or coconut yogurt)

2 egg whites, lightly beaten (or egg replacer)

Instructions

Preheat oven to 350 degrees F. Combine baking mix, brown sugar, cinnamon in large mixing bowl. Grate butter into bowl using large holes part of a grater. Blend butter with fork or your finger until it resembled course meal. Add dates, yogurt and egg whites, stirring just until dry ingredients are moistened. Dough will be sticky.

Lightly dust a work surface with rice flour. Dust hands with rice flour and turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Bake at 350 F for 25 minutes or until scones are golden brown. Cool completely. Cut into 10 scones and serve.

Makes 10 scones.

Calories: 186

Protein: 5.4 g

Fat: 4 g

Carbs: 34.6

Fiber: 4.6 g

Iron: 15 mg

Sodium: 304 mg

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My Secret to Delicious, Gluten-Free Peanut Butter Cups

Crystal — Wed, 30 Jun 2010 12:33:13 +0000

I hadn’t eaten a peanut butter cup since I was diagnosed with celiac disease… until my aunt Ellen sent me a homemade one of her own. It was to die for. Rich, creamy, with the right balance of peanut and chocolate. The chocolate is high quality, melt-in-your-mouth-delicious. The best part? It was completely gluten free.

Ellen has been making chocolates for several years, and she recently began selling them locally around Farmington, New York. She understands gluten free cooking because both her mother and daughter must follow a strict gluten free diet. So, when I received her package in the mail, I knew that her chocolates would be safe and free of any cross contamination.

Along with the peanut butter cups, she sent me a box of chocolate covered gluten-free pretzels. Usually I’m not a fan of gluten-free pretzels, but cover them in chocolate, and they’re suddenly quite tasty. Somehow the chocolate on Ellen’s pretzels remains creamy, so the pretzel tastes more like it was just dipped into melted chocolate than like is was shellacked with the hard, crunchy chocolate of most commercially available varieties. In fact, she has sent me two boxes of pretzels now, and I must confess that I have shared only a couple of bites with Drew and have hoarded the rest for myself. They are completely addiction worthy – it’s something about the crunchy, saltiness of the pretzels combined with the sweet, creaminess of the chocolate.

She also sent along some chocolate covered turtles with pecans and caramel and some nut clusters that were amazing. I mean, how can you really go wrong with nuts and chocolate?

Ellen doesn’t have to be your aunt in order to get your hands on her delicious chocolate. You don’t even have to live in New York to get them because she has recently started selling her chocolate online at Ellen’s Chocolate Creations! I can vouch for the fact that it ships well because it has arrived to me in Iowa perfectly intact and tasting delicious as ever. A couple of suggestions for ordering: Ellen’s chocolate covered strawberries are perfect for weddings, and her peanut butter cups and gluten-free pretzels make perfect birthday and holiday gifts. But if you’re like me, then diets be damned: any day is occasion enough for delicious chocolate.

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Easy Gluten-Free Red Velvet Cupcakes (from a box!)

Drew — Tue, 08 Sep 2009 14:42:08 +0000

Crystal’s birthday was over the weekend, so I decided to try my hand at baking one of her very favorites: Red Velvet Cupcakes.

I’m much more of a cook than a baker, but as I mentioned in my last cupcake post, I learned a great deal about doctoring cake mixes from my mother, the Cake Mix Queen. Knowing the basics of red velvet (white flour, vanilla, cocoa and tons of red food coloring), I set out to doctor Betty Crocker’s Gluten Free Yellow Cake Mix.

These cupcakes are delicious, easy, quick and beautiful. What more could a wife ask for on her birthday?

Easy Gluten Free Red Velvet Cupcakes (makes about 15)

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 package chocolate-flavored instant pudding/pie filling (Jello brand is gluten free)
1 stick of butter, softened
8 oz. sour cream
3 eggs
2/3 milk or plain soy milk
2 tbsp. red food coloring (Tones is gluten free)

Preheat oven to 350° F. Combine all ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes (watch out for the food coloring—it stains anything it touches!). Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.

Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Cream Cheese Frosting

This is the same cream cheese frosting we used on our gluten free lemon poppyseed cupcakes.

Cream Cheese Frosting (makes more than enough)

8 oz. cold cream cheese (Philadelphia is gluten-free)
5 Tbsp. softened butter
2 tsp. vanilla (Tones is gluten-free)
3 C. powdered sugar
pinch of salt

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.

Remember that because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. Enjoy!

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Gluten-Free Lemon Poppyseed Cupcakes (from a box!)

Drew — Thu, 20 Aug 2009 16:58:31 +0000

Growing up, my mother’s idea of dinner was often microwave popcorn and diet coke. While her culinary skills are not great, she is, and will always be, the Cake Mix Queen. The cakes and cupcakes she makes from doctored box mixes are moist, flavorful, and usually scarfed down completely only minutes after she smothers them with frosting.

One of my very favorites to make is her lemon poppyseed bundt cake; a cake that became famous among my college friends and is still requested to this day.

When Betty Crocker came out with their gluten free cake mixes, I became excited. Could I use my mom’s recipes with gluten free cake mix the same way as a regular box mix?

To test it out, I made lemon poppyseed cupcakes using the Betty Crocker Yellow Cake Mix as a base (my mom’s original recipe is a bundt cake, but Crystal really loves cupcakes). The result: moist, spongy, gluten-free perfection!

Gluten Free Lemon Poppyseed Cupcakes (makes about 15)

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 package lemon-flavored instant pudding/pie filling (Jello brand is gluten free)
1 stick of butter, softened
8 oz. sour cream
3 eggs
2/3 cup orange juice (no pulp)
0.8 oz. poppyseeds

Preheat oven to 350° F. Combine all ingredients except poppyseeds in a large mixing bowl at medium speed until smooth, about 2 minutes. Turn the mixer to its lowest setting and slowing pour the poppyseeds into the batter, scraping the edges of the bowl with a spatula. Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.

Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.

Cream Cheese Frosting

While the mix doctoring is my realm, Crystal is the frosting queen. She adapted her cream cheese frosting recipe from this one.

Cream Cheese Frosting (makes more than enough)

8 oz. cold cream cheese (Philadelphia is gluten-free)
5 Tbsp. softened butter
2 tsp. vanilla (Tones is gluten-free)
3 C. powdered sugar
pinch of salt

Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.

Because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. But they may not last that long!

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Gluten-free banana bread muffins — Moist!

Drew — Wed, 17 Sep 2008 14:23:13 +0000

This awesome gluten-free banana bread recipe can be used for either banana bread muffins (a household favorite) or a banana bread loaf. I’ve experimented with several different banana bread recipes, and this one is tops in my book. I think it’s the combination of cinnamon, vanilla and milk (I use 1% or whatever’s in the fridge) that gives these such a great flavor. The muffins will still be soft when they come out of the oven and they will firm up as they cool. Just make sure that when you stick a fork or toothpick in them that it comes out clean.

Gluten-Free Banana Bread Muffins
(makes 1 loaf or about 15 muffins)

1 1/2 cups of Bob’s Red Mill Gluten-Free All Purpose Baking Flour (or 1 cup white rice flour, 1/2 cup bean or sorghum flour)
1 cup sugar
1 Stick (1/2 cup) unsalted butter, room temperature
2 large eggs
3 ripe bananas*, peeled
1 1/2 tbsp. milk
1 tsp. ground cinnamon
1 tsp. gluten-free vanilla extract
1 tsp. gluten-free baking powder
1 tsp. gluten-free baking soda
1 tsp. salt
1/2 tsp. xanthan gum

Mix sugar and butter with mixer until creamed and fluffy. Mix in eggs one at a time. In a separate bowl, mash the bananas with a fork or potato masher, and stir in milk, cinnamon, and vanilla. Add banana mixture to cream mixture and stir with mixer. Combine remaining dry ingredients. Slowly stir into wet mixture until flour disappears.

For muffins, spoon mixture into greased muffin tins, filling each muffin hole 2/3 full with dough. Bake on middle rack of oven at 350° for 12-15 minutes, or until the muffin tops are golden brown.

For a loaf, pour mixture into a greased bread loaf pan. Bake on middle rack of oven at 350° for 50-60 minutes, or until the edges and top are golden brown.

* Note that ripe bananas don’t mean spoiled bananas. If you wouldn’t consider eating it, don’t consider putting it in your bread! Also, if you have ripe bananas but aren’t ready to make your bread today, peel the banana and place it in a ziplock bag in the freezer. They’ll usually stay okay in the freezer for 3-6 months if tightly sealed. When you are ready to use them, just take the bananas out of the freezer and let them thaw for a couple hours at room temperature.

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