ORANGE CRANBERRY MUFFINS
Ingredients
2 cups rice flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xantham gum
2-3 oranges (2 cups blended)
1/2 cup orange juice
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups fresh cranberries
Directions
Preheat oven to 350 degrees.
Mix together dry ingredients in a medium mixing bowl.
Stir in blended oranges, orange juice, oil and egg.
Mix until well blended.
Stir in cranberries.
Bake in muffin tins for about 15-20 minutes.
Cool on rack for 10 minutes before removing.
Makes 12-18.
Filed under: Desserts
CARROT APPLE CAKE
Ingredients
4 eggs
2 cups of sugar
1 1/4 cup oil
1 1/4 cup rice flour
1/4 cup potato flour
1/2 tsp xantham gum
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups grated carrots
1/2 cup chopped pecans or walnuts (optional)
2 cups chopped apples
Directions
Heat oven to 350 degrees.
Beat eggs well gradually adding sugar until the mixture is light and fluffy.
Beat in oil.
Sift in the dry ingredients.
If desired, add the nuts.
Fold all the ingredients.
Use a grease 9 x 14 pan or 2 round layer pans. 9 x 13 will take about 45 minutes to cook. Test. Cool in pan for 10 minutes before taking out.
CREPES
This thin pancake can be rolled with fruit or other filling of your choice.
Ingredients:
2 large eggs
1 tablespoon oil
2/3 cup almond milk (or substitute)
1/2 cup sorghum flour (or all purpose GF flour)
1 dash salt
1 tablespoon sugar
Directions:
Whip the eggs in a bowl till frothy.
Add oil and milk and whip.
Add dry ingredients, mixing until lumps are gone.
Heat skillet on medium.
Add tsp of oil to coat the pan.
Pour in enough batter to cover pan thinly.
Flip when edges are dry and golden brown.
Remove after just a few seconds or it will burn.
Makes about 4 crepes.
Filed under: Desserts
CHOCOLATE CAKE
Ingredients:
1 3/4 cup Gluten-Free Flour Mix
1/2 teaspoon xantham gum
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup fruit juice
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Directions:
Combine dry ingredients in a large bowl and mix well. Add eggs, juice, oil and vanilla. Beat 2 min. at medium speed. Stir in boiling water (batter will be thin). Pour into greased and GF floured 9 x 13 pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted in middle comes out clean. For cupcakes, bake 15-20 minutes. After frosting, serve with fruit.
POWDERED SUGAR FROSTING
Ingredients:
2 cups sifted confectioners’ sugar
1/2 cup Earth balance or other butter substitute
1 teaspoon vanilla extract
1 1/2 tablespoons almond milk or other milk substitute
2 tablespoons cocoa powder (optional)
Directions:
Cream sugar, butter substitute and vanilla. Add a small amount of milk substitute (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk substitute.
