Gluten Free Oatmeal Cookies

1/2 c. Butter
3/4 c. Brown Sugar, firmly packed
1/2 c. Granulated Sugar
2 Eggs
1 t. Vanilla
1 1/2 c. Gluten Free All Purpose Flour Mix
1 t. Baking Soda
1 t. Cinnamon, ground
3 c. Gluten Free Whole Grain Oats

Heat oven to 350 degrees.  In a large bowl, beat butter, and sugars on medium speed until creamy. Add eggs and vanilla; beat well.  In another large bowl, mix Gluten Free All Purpose Flour Mix, baking soda, and cinnamon; mix well.  Add oats and mix well.  Drop dough by rounded tablespoons onto ungreased cookie sheets.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheet, then remove to wire rack to finish cooling.  Cool completely.  Makes about 4 dozen cookies.

Gluten-free Vanilla Cake

This cake is moist and delicious and topped with buttercream frosting. My husband Brian made this for me for my last birthday.  The recipe is very versatile.  You can replace the vanilla extract with lemon, almond, orange or maple and can be made egg-free (see some variations below).

1 c. (2 sticks) butter
2 c. granulated sugar
4 large eggs, room temperature
2 t. pure vanilla extract
3 1/2 c. Gluten-free All Purpose Flour Mix + extra for dusting
1 T. + 1 t. baking powder
1 t. baking soda
1 t. Xanhtan gum
1 t. salt
1 1/2 cup almond milk (rice or cow's), hot

Preheat oven to 350 degrees.  Grease one 9 by 13 or (two 8 or 9 inch round) cake pan and dust with Gluten-free All Purpose Flour Mix.  In the bowl of an electric mixer, beat butter and sugar at high speed until light and fluffy, approximately 5 minutes.  Lower speed to medium and add eggs, one at a time.  Add vanilla and beat until fluffy again, scraping down bowl.  In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum, and salt.  Add half of the dry mixture to the sugar mixture and beat on low speed until combined.  Add half the milk and blend again.  Then add the remaining dry ingredients and the rest of the milk.  Mix on medium-low speed until smooth, approximately 2 minutes.  Pour into pan(s) and bake in preheated oven for 35 minutes or until toothpick inserted into middle comes out clean.  Cool in the cake in the pans for 20 minutes then turn the cake onto wire racks and cool completely before frosting.

Variations:

Egg-free: replace the 4 eggs with 6 T. unsweetened applesauce mixed with 2 t. baking powder and 4 T. warm water mixed with 1 T. gluten-free egg replacer.

Lemon Cake: Substitute 2 t. pure lemon extract for the vanilla; reduce the milk by 1/3 c. and add 1/3 c. fresh lemon juice; add 1 t. fresh lemon zest to the batter when adding the eggs.

Coconut Cake:  Substitute 1 T. pure coconut extract for the vanilla; substitute coconut milk for the milk; then add 3/4 cup coconut flakes (optional) to the cake batter, stirring until combined.

Death by Chocolate Brownies

I made this for dessert last Easter Sunday.  I started by making my gluten-free brownies then frosted them with homemade chocolate frosting.  OMG it was chocolate heaven!  Here's the homemade chocolate frosting recipe followed by my brownie recipe. Make One Bowl Gluten Free Brownies and let cool completely.  Then frost and serve!


1 stick butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup plain almond milk
1 tsp vanilla extract

Melt butter, then put in a electric mixer bowl.  Add cocoa, powdered sugar, milk and vanilla. Beat on low until ingredients are moist then beat on high until the frosting is light and fluffy.

One Bowl Gluten-Free Brownies

1 cup Gluten Free All Purpose Flour Mix
4 Squares unsweetened Chocolate
3/4 cup Butter
2 cups Sugar
3 Eggs
1 tsp Vanilla

Optional addition: 2 Tbsp. whole flax seeds ground in a coffee grinder (1/4 cup when ground)

Preheat oven to 350 degrees, or if using a glass pan bake at 325 degrees.  Microwave butter and chocolate in a large bowl on high for 2 minutes or until butter is melted.  Stir butter and chocolate until the chocolate is fully melted.  Stir in sugar and mix until it is well blended.  
Stir in eggs and vanilla.  Mix in gluten-free flour (I like Pamela's Products Baking Mix).  
Spread into greased 13x9 inch pan and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out crumbly.

Makes 20 servings that are 6 Weight Watchers Points each including the Flax Seed.

Gluten-Free, Low Carb Sugar-Free Truffles

1 c. fat-free half and half (or skim milk)

8 oz.unsweetened chocolate
1 3/4 c. granular Stevia
2 T. unsalted butter
1 T. vanilla extract
1/4 c. unsweetened cocoa powder

In a large saucepan, bring cream to a boil.
Add chocolate and stir until melted.
Remove from heat; add Stevia, butter and vanilla extract.
Mix until smooth.
Transfer to a large bowl.
Refrigerate 2 hrs. until cold and stiff.
Sift cocoa onto a piece of waxed paper.
Use a small scoop to form balls.
Roll in cocoa powder.
Place truffles in foil candy holders if desired.