Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
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?
We did a Kid’s Cookie Dough Class the other day at Benefit Your Life gluten free bakery and had a blast! Awesome kids + awesome parents = awesome cookie dough! Chocolate Chip was by far the most popular flavor choice, but Snickerdoodle and just plain sugar cookies also headed out the door to several young cooks’ homes. It’s dairy free and egg free and can quickly satisfy a sweet tooth – a hot and fresh cookie in about 12 minutes! As a sugar cookie, they can be sprinkled prior to baking or frosted and decorated for a fun and delicious dessert.
Cool and creamy, this recipe will help make summer deliciously DAIRY FREE and no added sugar! My friend from Benefit Your Life gluten free bakery told me about using a frozen banana to make super-fast ice cream.I couldn’t believe my eyes (or my tastebuds) the first time I made it. Continue Reading
When I go about creating something in the kitchen, it is usually prompted by a memory from my gluten days. When I recently saw some red, heart-shaped boxes on store shelves for St. Valentines day, it took me back to a childhood memory – My brothers and I would try to guess the flavor of each chocolate…some easy to decipher, others not so much. Continue Reading
Once upon a time there was a very ripe avocado that I just didn’t want to throw in the trash. It was mostly buttery-yellow inside, but too soft for my personal preference.
I figured I should at least try to make something with it. This soft, moist cookie happened and it got two thumbs up from the family. Continue Reading
Nothing says cardboard (or sugar) like a GF cookie straight out of a box, off the grocery store shelf. No need to settle for that!
Many times, I’ll make extra dough to refrigerate and use over the course of a few days, especially when we’re craving just a couple of fresh-baked cookies after dinner. The dough can also be frozen, defrosted and baked to enjoy another time! Continue Reading