What happens when you get a craving for something that brings back a memory and it has gluten in it? You find a way to make a gluten free version of it. I published a similar (paleo) version of this recipe a year or so ago, but when I decided to do something fun for Celiac Awareness Day 2018, I made a short, 3-ish minute video of this updated, easier version to show just how easy they are to make. (It’s on my youtube channel).
The only difference between the two recipes is the marshmallow, and the time it takes to make it. In the paleo version, the marshmallow is made from scratch and takes more time to do it. In this version, the marshmallow is easier and faster to make. And, if you prefer, you can use your favorite Gluten Free boxed cake mix, just make sure to adjust the ingredients for the filling and marshmallow, since this recipe makes 6 cakes, and the boxed mix likely makes more. Continue Reading
Remember these? It’s basically a Twinkie basking in the glory of raspberry and coconut (you can omit the raspberry and coconut and just make it a GF Twinkie). It made my family soooo happy, one sent a me text when I was traveling the other day to tell me how enjoyable dessert time had been. The iconic shape comes from a Twinkie Pan – yes, they do exist and of course you can buy it online, but you can also make them in the form of a cupcake, if you can’t wait of the delivery of the pan. Please note: these do not have the average 45 day shelf life of a regular Twinkie. In our house, we are lucky they last 45 minutes! Continue Reading
So let’s just get this out of the way…I am terrible at decorating cakes, cookies, etc, so my apologies for the photo. BUT, you’ve got to admit, the colors are pretty awesome for something that’s not out of a laboratory. With all the fake and artificial ingredient-laden foods out there, it’s nice to come across something natural that’s also visually appealing and delicious. Now, I am talking frosting hear, so don’t confuse natural with healthy…just sayin.’ The basic frosting recipe is quick and pretty much fool-proof. It starts with a base frosting (which is white) but also gives you options on how to make those fun colors – and chances are, you already have the stuff you need to make it happen!
For a great sugar cookie cutout recipe, consider using the Minty Shamrock Shake recipe, minus the mint extract and parsley as a really good (and naturally sweetened) vehicle for this frosting! Continue Reading
Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did! Continue Reading
One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays! Continue Reading
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading
If you are a mocha fan, this just may be the dessert for you. It utilizes half an avocado, but feel free to substitute coconut oil in its place if you don’t have an ripe avocado hanging around. The recipe makes six mini tortes, and if you don’t serve them all at once, keep them in the freezer, then defrost when you need a mocha fix. The recipe is also dairy free, so you can indulge a little. This recipe involved some chilling and cooling of stuff, so plan accordingly. Active and baking time is about 45 minutes, but isn’t mocha worth the effort?
I went to a fall festival the other day and caught a whiff of a funnel cake, which brought back memories of eating this tasty treat with my cousin Meg when we visited amusement parks back in the day. Like many foods I can no longer eat, I remember the distinct flavor and texture of funnel cake. Here is my gluten free version of it.