When you have a batch of freshly baked Soft Gluten-free Sugar Cookies http://priscillajohnsonntc.com/index.php/2016/10/24/soft-cut-out-glu…ee-sugar-cookies/ on your hands, you want a little extra something for decorating. Enter cream cheese frosting: fluffy, smooth and not too sweet, it’s a compliment to both non-refined cookies and White Cakes http://priscillajohnsonntc.com/index.php/2016/10/01/gluten-free-white-cake/.
It is very important to powder the coconut sugar in a coffee grinder or blender, before adding it to the icing as regular granular coconut sugar will not give us the smooth texture that we’re looking for in our Fluffy Cream Cheese Frosting.
- 1/2 cup unsalted butter, room temperature
- 1 (8-ounce) brick of full-fat cream cheese, room temperature
- 1 tsp pure vanilla extract
- 1/2 coconut sugar (powdered)
- Using a standing mixer, beat the butter on high for 1 minute until it is whipped light.
- Add the cream cheese and whip on high for approx 1 minute until it is fluffy. Be sure to stop and scrap down the sides and bottom of the bowl to make sure that the butter and cream cheese are incorporating fully.
- Add 1 tsp pure vanilla extract and mix to incorporate.
- Add 1/2 cup coconut sugar to a coffee grinder, or blender, and grind until you have a powder.
- Add the powdered coconut sugar to the icing mixture and whip on high until fully incorporated. Taste the icing, and add more powdered coconut sugar to your tastes.
- Apply liberally to whichever un-refined dessert of your choosing
To all the Gluten-free people out there that want to get in on the cookie-cutting, icing and eating during the holiday season, I give you a versatile Soft, Cut-Out Sugar Cookie that’s sure to be a smash hit! They taste great alone, topped with Fluffy Cream Cheese Frosting, or dipped in homemade eggnog, yummmm.
Tip for cutting the cookies: I like to use only a little bit of flour on my dough and then use a layer of wax paper to roll it out. This way, the cut-out cookies are not overly floured.
- 1 cup unsalted butter, room temperature
- 1 1/4 cups coconut sugar
- 1 large free-range egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (really impacts the flavour of the cookies)
- 2 and 1/2 cups Bob’s Red Mill Baking 1 to 1 flour (see notes)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the coconut sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove your dough from the refrigerator. roll it out, and cut out the cookies, placing them on the prepared cookie sheet. (Tip) I like to use only a little bit of flour on my dough and then use a layer of wax paper to roll it out. This way, the cut-out cookies are not overly floured.
- The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 8-11 minutes, until lightly brown on the bottom. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Decoration tips: My tangy cream cheese frosting pairs well with these cookies, without being overly sweet.
- All credit for the original recipe goes to Sally over at sallysbakingaddition.com
- You can use Bob’s Red Mill Gluten-Free All Purpose flour in this recipe if you do not have the Baking 1 to 1 Flour. However, you must whisk 1/2 tsp Plus 1/8 tsp xanthan gum into the flour before adding the flour to the recipe. The xanthan gum is necessary for making the cookies stick together.
A couple of months ago, I was presented with a challenge. I wanted a beautiful flaky pie crust like I was used with the wheat flour but, it had to be Gluten-free for the Gluten-free people in my life.
Lo and behold, I had an ingenius idea. Why not try the Bob’s Red Mill 1 to 1 Baking flour in the pie crust recipe on the back of the Tenderflake box? For those who don’t know what Tenderflake is, it’s lard, sold in a box, and the secret ingredient in the best pie crust you have ever had. I suggest using grassfed pure lard though, instead of the Tenderflake lard. The following recipe is theirs, however, I have only used 3/4 tsp of salt.
P.S. For Step 2: when you first start cutting in the lard it will look like this.
You need to make sure that it resembles a course oatmeal (below) before you move onto Step 3.
- 5 1/2 cups Bob’s Red Mill 1 to 1 Baking flour - see Notes
- 3/4 tsp salt
- 1 lb of lard
- 1 tbsp vinegar
- 1 egg, lightly beaten
- Cold Water
- Mix together flour and salt.
- Cut in lard with pastry blender or 1 knife until mixture resembles coarse oatmeal.
- In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into pie mixture. Add only enough water to make dough cling together.
- Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
- Roll out the portion that you are going to use for a pie crust.
- Put pie crust dough into pie pan and trim off any excess. Now would also be a good time to use leftover dough and cut-out shapes to apply as decorations, around the edge of the pie itself.
- This dough is a bit more delicate than regular dough, so handle with care. If you end up using Bob’s Red Mill all purpose flour instead, you absolutely must add the recommended amount of xanthan gum. If you don’t, your pie crust will be quite crumbly.
I have to give credit to Eva Kosmas Flores over adventuresincooking.com for the inspiration for this beautiful pie. I have made several nutritional changes to the original recipe but, it remains a delicious and wonderfully golden pie. While I have used rose water concentrate in my version, you can substitute ordinary rose water. However, you will have to adjust it to taste as rose water concentrate is far more condensed than regular rose water. I would also suggest using a milder raw honey in this recipe as a strong flavoured honey wouldn’t allow the vanilla and rose water to shine through.
P.S. I used my Flaky light, Gluten-free pie crust http://priscillajohnsonntc.com/index.php/2016/10/13/flaky-light-gluten-free-pie-crust/ in this recipe to make sure that this pie was edible for my gluten-free friends.
- 3 tablespoons arrowroot flour
- 1/2 cup butter, melted
- 2 teaspoons rose water or 1/4 tsp rosewater concentrate
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 3/4 cup raw honey
- 1 teaspoon pure vanilla extract
- 3 free-range eggs
- 1/2 cup cream
- 1 prepared unrefined, gluten-free pie crust (check out my recipe for a flaky light pie crust!)
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside. Combine the butter, sea salt, and arrowroot flour until well blended.
- Add the rose water, raw honey, vanilla, and vinegar and mix until combined.
- Fold in the egg-cream mixture until incorporated.
- Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly jiggly.
- Remove the pie from the oven and let it cool before serving.
- Optional: sprinkle a little extra sea salt over the top of the pie before serving.
- Note this pie does not have a real firm filling, but rather, it will still be quite soft after being set.
- All credit for the original pie filling recipe goes to Eva Kosmas Flores over at adventuresincooking.com.
For those who love Roasted Red Pepper anything, like me, I give you a sauce that works wonderfully both on meats and pasta. Roasted red peppers really do have a lot of delicious flavour but the best method really is to make your own at home. To do this, preheat your oven to 350 F. Cover a large cookie sheet in parchment paper and set aside. Cut your red bell peppers either in halves or quarters, remove all the seeds and lay them cut-side down on the cookie sheet. Place them in the oven for 15-20 minutes, or until they’re blackened around the edges.
Allow the peppers to cool until they are safe to touch, then peel off the skins with your fingers-a knife is also sometimes helpful.
- 1tbsp butter
- 1/2 small yellow onion, finely chopped
- 1 large red bell pepper, roasted and chopped
- 1/2 cup heavy whipping cream + 2 tbsp
- 3/4 tsp of arrowroot flour
- dried oregano
- dried basil
- dried parsley
- dried rosemary
- dried thyme
- 2 pinches of chili powder
- optional 1/2 tsp freeze dried garlic
- salt and pepper to taste
- Heat a medium-sized frying pan up to medium high heat.
- Add butter and finely chopped onion. Optional: If you want to add garlic, put it in now.
- Cook onions until they are translucent.
- Add the 1/2 cup of heavy whipping cream and stir.
- Add the chopped roasted Red Bell Peppers (instructions on how to make your own roasted red peppers are above in the blog portion)
- Add the herbs oregano, basil, parsley, rosemary and thyme, to your personal taste. (I usually start with 1/4 tsp of each).
- Add 2 pinches of chili powder.
- Add the arrowroot flour and stir to thicken the sauce to a nice creamy consistency.
- At this point I like to have 2 extra tablespoons of heavy whipping cream on hand, in case I need to thin the sauce a little.
- Add salt and pepper to taste.
- Most important step: put sauce on top of any meat or pasta of your choosing.
In the event that you have tried my lemon curd http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/and find yourself wanting a more portable lemon treat, I give to you, the Lemon Bar. This recipe involves cooking the crust first to a light brown, letting it cool, then adding the filling and cooking it again. The bar itself has just the right amount of sweetness to lemon, making the citrus taste and smell stand out. The crust adds a bit of contrast, without being dry or really crumbly. Leftover lemon bars can be stored in the freezer for a refreshing hot weather treat.
Note: You need to have at least 4 large lemons on hand for this recipe, just to make sure you can get enough fresh lemon juice and lemon zest.
- For the crust
- 1 cup butter, room temperature
- ½ cup powdered coconut sugar
- 2 cups Bob’s Red Mill 1 to 1 Baking Flour
- For the filling
- 6 large free-range eggs, room temperature
- 1 cup raw honey (you can use less or more honey to sweeten this recipe to your taste)
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup Bob’s Red Mill 1 to 1 Baking Flour
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered coconut sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
- Meanwhile, to make the filling, whisk together the eggs, honey, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Store in the refrigerator.
- Credit for the original recipe goes to Mallory over at chocolatewithgrace.com.
Mmmm, French Buttercream Frosting aka, world’s best frosting-in my opinion. While regular Buttercream frosting is nice and very possible with nutritive sweetners, French Buttercream takes things to a whole other level of richness. To give you a comparison, Swiss Meringue Buttercream uses egg whites while French Buttercream uses egg yolks. Be sure to use fresh free-range egg yolks for the best outcome. Also, a stand mixer is definitely the best choice for making this recipe. A hand mixer can be used but it will require you to hold the mixer in one hand and drizzle the syrup in with the other. Just a fair warning.
Here’s pictures of the French Buttercream on my Gluten-free White Cakehttp://priscillajohnsonntc.com/index.php/2016/09/08/gluten-free-white-cake/
- 1 cup (2 sticks) unsalted butter
- 2/3 cup coconut sugar
- 3 tablespoons water
- 5 large free-range egg yolks
- Pinch of salt
- 1 teaspoon of pure vanilla extract
- Prep the butter. Unwrap the butter and cut it into large pieces, about 8 per stick. Leave on counter. If your kitchen is particularly cool, you may want to do this about 15 minutes ahead of time. (If your butter is frozen, thaw in the fridge overnight before using.)
- Make the syrup. Combine the sugar and water in the small saucepan and place on the stove over a medium flame.
- Beat the yolks. While the syrup is coming up to temperature, add the yolks and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until pale and thick.
- Add the syrup. When the syrup reaches the softball stage (238°F) remove from heat. With the mixer on low speed, slowly add the syrup to the yolks to avoid splattering the syrup on the beaters. Stop pouring every 10 seconds or so and increase the speed to high, then switch it to low and drizzle in more syrup. Do this until all the syrup is incorporated.
- 5. Beat until cool. After all the syrup has been incorporated, beat on high speed until the mixture has cooled to room temperature. This can take about 10 minutes.
- Add the butter. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and start adding the butter one cube at a time, mixing well in-between each addition.
- Add vanilla. Add the vanilla (or other flavouring) and continue to beat until the buttercream is smooth and slightly stiff.
- This recipe was adapted from the original recipe by Dana over at www.thekitchn.com.
- *If you want you can experiment with other flavourings that work well with coconut sugar’s slight caramel taste. I personally like vanilla best but I can image that hazelnut, almond or coffee would also taste good.
- For chocolate buttercream: Melt 1 cup of semi or bittersweet chocolate chips (I like Krisda) in 2 tablespoons of hot coffee or brandy. Stir to combine and cool to room temperature. Add to the buttercream and beat well.
Most recipes I see for gluten-free cakes are usually either chocolate or made with almond flour. So imagine my joy when I found out that Katja over at savorylotus.com had created a wonderful, not too dense, white cake. I tweaked the original recipe by using heavy whipping cream instead of coconut milk, since I normally have it on hand. I would also suggest adding additional flavourings to this cake to switch it up. Almond, rose water, orange or even a bit of lemon would all work great.
P.S. Adding the whipped egg whites is the most critical part as that is what gives the cake air.
The frosting I used on this cake is my Silky French Buttercream http://priscillajohnsonntc.com/index.php/2016/10/01/silky-french-buttercream/ and I am pleased to say that not only does it look amazing, it also tastes great!
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp unrefined salt
- 3 free-range eggs
- ½ cup of ghee or coconut oil, melted
- ¼ cup heavy whipping cream
- ⅓ cup real maple syrup or honey
- 2 tsp vanilla extract
- 2 egg whites
- ghee or coconut oil for oiling pan
- Preheat oven to 350'F. Oil a 9" round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 3 eggs, fat of choice, heavy whipping cream, maple syrup/honey, and vanilla until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
- Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
- I slightly adapted this recipe from Katja's over at savorylotus.com. All credit for the original recipe goes to her.
- NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
- To get the most accurate measurement for your coconut oil, melt the oil first and then measure it out. I found it also makes measuring a little easier.
For all those who love caramels, I present to you, the French version. Pots de creme is a cross between a pudding and a custard, and an amazing way to serve a variety of flavours in a rich, creamy treat. The sea salt and caramel go together better than peanut butter and jam. Prendre plaisir!
- 6 large free-range egg yolks
- 3/4 cup coconut sugar
- 2 cups heavy cream (or 1 1/2 cups heavy cream and 1/2 cup whole milk)
- 1/2 tsp pure vanilla extract
- sea salt for garnish
- Set oven to 325F
- Whisk the egg yolks in a small bowl until well blended. Set aside.
- In a heavy bottomed sauce pan combine the coconut sugar and 1/2 cup water and stir to combine. Begin heating it and stir just to dissolve the sugar. Turn up the heat and boil the mixture WITHOUT STIRRING. Continue boiling on medium high heat for 10 minutes, until the sugar syrup starts to brown. (I have found that 10 minutes is the perfect time to get a lot of flavour). The browner the syrup gets, the more flavor you will have in your finished custard, but be extra careful not to let it burn.
- When the syrup is nice and brown, whisk in the cream (be careful, it will spurt) and continue to stir while you lower the heat to medium. The caramel with be hardened at first and will dissolve as the cream heats. Stir just until all the bits of caramel are dissolved.
- Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
- Pour the mixture into 6 small oven safe glasses.
- Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
- Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center. If your custards are still really lose and liquid-like after 30 minutes of cooking, try turning the temperature up to 335 degrees Fahrenheit, and then cook until it is set.
- Take pots de creme pots out of the oven, out of the water bath and place on a cooling rack. Let them cool then refrigerate until chilled.
- Serve with a sprinkle of sea salt.
- I adapted this recipe from Sue's adaptation over at www.theviewfromgreatisland.com. The original recipe comes from the cookbook Gluten-Free Baking by Kristine Kidd.
A fruit fool is a traditional British dessert. According to Wikipedia, “Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream.” In my version, I will be making my own custard and then folding it into the whipped cream. I will also be using the Lemon Curd recipe http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/and a blueberry compote instead of stewed fruit.
- 2 free-range egg yolks room temperature
- 2 tsps arrowroot flour
- 2 cups heavy whipping cream-separated and chilled
- 3 tbsp of coconut sugar + 1 tbsp divided
- 1 cup of fresh blueberries, plus extra for serving
- 1 batch of Lemon Curd http://priscillajohnsonntc.com/index.php/2016/09/05/honey-sweetened-lemon-curd/
- Make the lemon curd. http://priscillajohnsonntc.com/index.php/2016/09/05/honey-sweetened-lemon-curd/. Chill the lemon curd until it is completely cold, about 1 hour.
- Make the custard. In a bowl whisk together the egg yolks, arrowroot flour and coconut sugar until well combined. In a saucepan gently heat 1 cup of heavy cream until warm (not hot!), remove from the heat and add the cream to the egg mixture. Tip it back into the saucepan and whisk constantly until boiling. Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn't thickening, gently heat again). Allow custard to cool before placing in the fridge and cooling thoroughly.
- Place 1 cup of blueberries and 1 tbsp of coconut sugar in a small saucepan. Cover over medium heat, gently mashing, watching as it thickens. The longer you cook the blueberries down, the thicker of a compote you will have. I recommend 10 minutes but, assess the consistency of the blueberry mixture for yourself. After you have cooked the compote to the thickness of your choosing, remove it from the heat and cool it completely before using.
- Whip the remaining 1 cup of chilled cream to soft peaks. Fold 1/4 cup of the custard and 1/2 of the lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.
- This recipe was adapted from two original recipes from two other lady bakers. All credit goes to Yvonne Rupert over at www.seriouseats.com and Jody Allen over at www.stayathomemum.com