QUINOA FLAKE PANCAKES

2 eggs, separated
1/3 cup applesauce
1/2 tsp vanilla
1 1/2 cups milk
1 cup millet flour (originally 1/4 cup millet flour, 1/4 cup tapioca flour,
1/2 cup sorghum flour)
1 cup quinoa flakes
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

 


 

Mix together egg yolks, applesauce and vanilla in a medium bowl.

Add milk.

Mix together dry ingredients in a large bowl.

Add wet ingredients to dry ingredients. Stir until moist.

In a separate bowl, whip egg whites until peaks form.

Fold 1/2 of the egg whites into the batter. Fold in the other half.

Preheat a nonstick pan over medium-high heat. Spray it with cooking spray. Ladle the batter onto the pan and brown on both sides. To make waffles, simply cook batter on waffle iron according to the manufacturer’s instructions.

Serve with a lots of maple syrup!
Makes 8
Adapted from Celiac Teen.

WHITE BEAN LAYER CAKE

For the cakes

1 1/2 cups cooked/canned cannellini or navy beans, drained
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup agave syrup
8 tablespoons (1 stick) unsalted butter, softened and cooled
1/2 cup sour cream

2 cups millet flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

For the mascarpone filling
(adapted from Giada’s Kitchen)

2 (8-ounce) containers mascarpone cheese, at room temperature
1 cup heavy cream
3 tablespoons agave syrup
1 teaspoon vanilla extract

For Garnish

1/2 cup sliced almonds
4 ounces raspberries

 


 

Preheat the oven to 350 degrees Fahrenheit. Butter and line two 9-inch cake pans with parchment paper.

Place the beans, eggs, vanilla extract, agave syrup, butter and sour cream in a food processor or blender and process to a homogeneous purée. Pour into a large bowl.

Add the miller flour,baking soda and baking powder and beat with an electic mixer until a smooth batter is obtained. Divide the batter between the cake pans. Bake until set, 20 minutes. Let cool and unmold.

To make the filling, put the mascarpone, cream, agave syrup and vanilla extract in a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks.

To assemble the cake, put one cake layer on a cake stand. Top with 1-inch layer of the mascarpone filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Encrust the sides of the cake with almond slices and top it with fresh raspberries. Serve. Refrigerate the leftovers.

 

Serves 12

FLAXSEED BLUEBERRY MUFFINS

4 ounces unsweetened apple sauce
2/3 cup canola oil
1 teaspoon vanilla extract
½ cup turbinado sugar
2 cups golden flax seed meal
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
3 egg whites
1 cup fresh or frozen blueberries, thawed

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the applesauce, canola oil, vanilla extract and sugar until smooth.

In a separate bowl, stir the flaxseed meal, oats, cinnamon, salt and baking powder until combined. Fold the dry ingredients into the wet mixture in the other bowl.

Using an electric mixer, whisk the egg whites until you obtain stiff peaks. Gently fold the beaten egg whites into the batter until mixed. Fold the blueberries into the batter.

Divide the batter among the twelve cups. Bake until golden brown, 20 to 25 minutes.
 

Makes 12 muffins.

CHICKPEA BREAKFAST BREAD

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

3 eggs

1/4 cup honey

1 teaspoon vanilla extract

3/4 cup chickpea flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Pinch of salt

1 banana, mashed

1 cup chopped nuts

1/2 cup chopped dates

1/2 cup raisins

1/2 cup shredded unsweetened coconut

1/2 cup grated carrots*

 


 

Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.

Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.

Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.

Fold in the banana, nuts, dates, raisins, coconut and carrots.

Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.

*If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.

Makes 1 loaf.

 

MILLET COOKIES

1 ¾ cups millet flour
¼ teaspoon salt
¼ teaspoon baking powder
4 tablespoons unsalted butter, melted
1 egg
½ teaspoon pure vanilla extract
¼ cup agave syrup
¼ cup chopped walnuts, pecans or hazelnuts

2 tablespoons coarse sea salt, for topping the cookies

 


 

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

 

On a lightly floured surface, shape the cookie dough into a log, about 12 inches long — if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.

 

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

 

Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.

 

Makes 16.

GINGERBREAD MUFFINS

½ cup unsulphured dark molasses (preferably not blackstrap)
½ cup sour cream
½ stick (4 tbsps) unsalted butter, melted and cooled
2 eggs
½ cup unrefined brown sugar
2 tablespoons orange or apple juice
1 teaspoon vanilla extract

1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
¼ teaspoon salt

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 12-muffin muffin pan with paper liners.

In the bowl of an electric mixer, beat the molasses with the sour cream, butter, eggs, brown sugar, orange juice and vanilla extract until well combined.

Sift the dry the ingredients (the rest) into  a bowl, add them to the wet ingredients and mix again until you obtain a homogeneous batter.

Distribute the batter among the 12 cups. Bake until set, 15 to 18 minutes.

 

Serves 12

GLUTEN-FREE BLONDIES

¾ cup almond butter or natural peanut butter, at room temp

4 tablespoons unsalted butter, softened

½ cup honey

½ teaspoon vanilla extract

2 large eggs

1 cup minus 1 tablespoon white rice flour

1 tablespoon tapioca starch

1 teaspoon baking powder

¼ teaspoon salt

½ cup semisweet chocolate chips

 


 

Position the baking rack in the middle of the oven. Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square pan and line it with parchment paper.

In a large bowl, whisk the almond butter, softened butter, honey, and vanilla until well incorporated. Add the eggs and whisk until you obtain a smooth and shiny batter.

Whisk the flour, tapioca starch, baking powder and salt in a separate bowl. Fold the flour mixture into the almond butter mixture. Fold in the chocolate chips.

Spoon the mixture into the prepared pan. Smooth the surface with a spatula. Bake for 30 minutes or until the blondie is set and the top is crunchy.

Let cool. Unmold and cut into squares.

Serves 8

gluten-free blondies with almond butter and chocolate

GRAPEFRUIT LAYER CAKE

You can cut the ingredients for both the cake and the frosting in half to make a one-layer instead of a two-layer cake. If you’re not a fan of grapefruit, feel free to substitute oranges.

 


For two cakes

2 medium firm grapefruits

8 eggs

7 tablespoons unsalted butter, melted and cooled

2/3 cup canola oil

3/4 cup grapefruit juice

1 teaspoon vanilla extract

1 1/3 cups unrefined brown sugar

1 1/2 cups coconut flour

1/2 teaspoon salt

1 teaspoon baking powder

 

For the frosting

2 (8-ounce) packages fat-free cream cheese, at room temperature

Half the grated grapefruit zest (reserved from the beginning of the recipe)

2 tablespoons grapefruit juice

1/4 cup plus 1 tablespoon agave syrup

1 teaspoon vanilla extract

 


Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans and line them with parchment paper.

Grate the zest of one grapefruit. Divide it in two (one half for the cake, the other for the frosting). Save both grapefruits for later segmenting.

Using an electric mixer, beat the eggs, butter, oil, grapefruit juice, half the grapefruit zest, vanilla and sugar until well combined. Whisk the coconut flour, salt and baking powder together in a separate bowl. Add the flour mixture to the wet mixture and beat again.

Divide the batter equally among the two prepared pans. Bake until the cake is lightly browned and a skewer comes out clean, 35 minutes. Let cool then unmold.

Prepare the frosting by whisking all the ingredients for the frosting in an electric mixer until smooth.

Fill and frost the cake. Refrigerate the cake 20 to 30 minutes to let the frosting set.

To segment the grapefruits, cut off the top and bottom to give a stable base, trim the skin and pith and cut out the segments onto a plate using a paring knife. Arrange the grapefruit segments on top of the cake.
Serves 16

CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES

2 cups brown rice flour

¼ cup corn or tapioca starch

1 teaspoon salt

1 teaspoon baking soda

5 ounces unsalted butter, softened

3/4 cup  turbinado sugar

2 eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips

 


 

Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Combine the brown rice flour, corn starch, salt, and baking soda in a large bowl.

In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and mix in the chocolate chips. Cover with plastic wrap and refrigerate for at least 30 minutes until the dough is firm.

Drop small balls of dough the size of a tablespoon or two on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 12 minutes. Transfer to a rack and let cool.

Makes about 20 cookies

YUCCA CHEESE BREAD

1 1/4 cups tapioca starch/flour

1/2 cup milk

4 tablespoons unsalted butter, melted

3/4 cup shredded mozzarella

1 egg

1 teaspoon salt

1 teaspoon unrefined brown sugar


Preheat the oven to 400 degrees Fahrenheit. Lightly grease a muffin tin.

Blend all the ingredients in an electric blender until you obtain a smooth, homogeneous batter.

Pour the batter into the prepared muffin tin filling each cup about halfway.

Bake until golden and puffy, 20 minutes. Let cool slightly.

Eat warm. Reheat leftover breads before eating.

Makes 8

Adapted from different sources, mainly Simplyrecipes.com.