2/3 cup butter, softened
3/4 cup organic sugar
1 teaspoon vanilla
zest of 1 medium lemon
1 egg
4 teaspoons milk
1 cup almond flour
3/4 cup coconut flour
1/4 cup Gluten Free 1 to 1 baking flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven 375 degrees
In a large bowl cream together butter and sugar. Add the vanilla, lemon zest, egg and milk, mix until well combined. In a separate bowl place the almond flour, coconut flour, Gluten Free baking flour, baking powder and salt. Whisk until there are no lumps. Pour the flour mixture into the butter and sugar mixture. Mix well. Roll the dough into a ball and place in the refrigerator for 1 hour to chill.
To make the cookies, roll dough on a well dusted piece of parchment paper to 1/4 inch thick. Cut with cookie cutter to desired shape. Place on a parchment lined baking sheet and bake 6-8 minutes. Cool on a wire rack. Drizzle frosting over cookies. Use the frosting recipe below or your favorite cookie frosting recipe. Makes about 24 cookies.
Frosting:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk
Mix together. If the mixture is to dry to drizzle, add more milk. If it is to moist, add a little more sugar until you reach the desired consistency.
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz) 100% Pure Pumpkin
2 cans (12 oz each) Evaporated Milk
2 unbaked 9-inch deep-dish pie crusts ( can be made with gluten free crusts)
Directions:
Preheat oven 425 degrees
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
1 cup light corn syrup
1/2 cup organic cane sugar
1/2 cup light brown sugar, or coconut sugar
1 1/2 cups creamy peanut butter
2 teaspoons vanilla
4 cups gluten free rice cereal
Directions
Heat in large saucepan over low heat, corn syrup, cane sugar, brown sugar. Stir until sugar is melted. Add the peanut butter and vanilla.
Mix well, pour in the rice cereal and combine. Press into a 9 x 13 inch pan and let cool.
2 1/4 cups raw walnuts (chopped)
1 cup raw cashew halves
1 cup unsweetened coconut flakes (the big ones)
1/3 cup coconut sugar
2-3 tablespoons butter or 1/4 cup coconut oil
1 teaspoon vanilla
2 cups banana chips
2/3 cup dark chocolate chips
Directions
Place in a crockpot the walnuts, cashews, coconut flakes, coconut sugar and butter or oil. Turn to high for 45-60 minutes, stirring every 20 minutes making sure the coconut doesn’t burn. Reduce to low for 20 more minutes. Remove from the heat and cool then add the banana chips and chocolate chips. Cool completely and store in an airtight container.
3/4 cup butter, softened
1 cup organic cane sugar, divided
1/2 organic brown sugar or organic coconut sugar
1/3 cup molasses
2 eggs
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1 1/2 teaspoon baking soda
2 1/4 cups gluten free baking flour
Directions
Preheat oven 350 degrees
In a large bowl, cream butter, 1/2 cup cane sugar and 1/2 cup brown sugar. Add molasses, eggs, ginger, cinnamon, cloves, salt and baking soda. Mix well. Add the gluten free baking flour and continue mixing. Roll dough into 1 inch balls and drop into 1/2 cup cane sugar. Coat the balls with the sugar and place on a parchment lined baking sheet. Continue until dough is used. Bake in oven 15 minutes or until lightly browned. Cool on a wire rack.
2 cups gluten free flour, (I use Bobs Red Mill 1 to 1 blend)
1 tsp xanthan gum (omit this if your flour mixture has it included)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon cinnamon (I add 2 because my husband likes a lot!)
1/4 cup sugar
1/3 cup backed light brown sugar ( I use coconut sugar)
6 tablespoons vegetable shortening, melted and cooled
2 tablespoons honey
2 tablespoons molasses
1/2 teaspoon vanilla
1 egg, beaten
2-4 tablespoons milk
Directions
Preheat oven to 325 degrees, line a rimmed baking sheet with parchment paper.
In a large bowl add flour, xanthan gum if needed, baking soda, baking powder, cinnamon, sugar, brown sugar then mix together until there are no lumps. Make a well in the center of the mixture.
Add shortening, honey, molasses, vanilla, egg and 2 tablespoons of milk into the well. Combine after each addition.
Knead the dough adding small amount of milk, as needed, to bring the dough together.
Divide the dough into 2 balls. Roll 1 ball onto parchment paper 1/4 inch thick. Cut into rectangles 2 x 4 inches.
Bake 15 minutes or until golden brown. The crackers will crisp when they are cool. Makes 20 crackers
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup organic cane sugar
1/2 cup brown sugar, (or substitute 1/2 cup coconut sugar)
1 egg
1/2 teaspoon vanilla
1-1/4 cups sifted all-purpose flour, (use a Gluten Free baking flour if you want Gluten Free cookies)
3/4 teaspoon soda
1/4 teaspoon salt
Directions
oven 375 degrees
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 for 10-12 minutes. Cool slightly; remove from pan. Makes 4 dozen
2 cups graham cracker crumbs, (substitute Gluten Free graham crackers if you want gluten free bars)
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions
In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Thoroughly cream butter and sugar. Add egg, milk and vanilla; beat well. Sift together flour and baking powder and add gradually to creamed mixture; mixing to smooth dough. DO NOT CHILL! Force dough through cookie press onto ungreased cookie sheet. Bake in hot oven (400 degrees) 8 minutes; cool. Makes 6 dozen
NOTE: Add green food color to the dough if you want Christmas trees. Decorate with colored sugar or candy sprinkles.
