Grain Free No Oatmeal,Oatmeal Cookies

I do love oatmeal cookies but I’m still trying to eat grain free so I went on a search for a grain free recipe that might fit the bill .I adapted this recipe from Against All Grain.While not an exact duplicate of a chewy grain filled cookie, it is nice to have on hand when the sweet tooth comes a calling.They freeze well.
  • ¼ cup unsalted butter
  • 1 large egg at room temperature
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 3 teaspoons cinnamon
  • 1 cup almond flour (ground almonds)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon  salt
  • ¾ cup finely shredded coconut
  • ½ cup raisins or chocolate chips
  1. Preheat the oven to 350°F.
  2. Place the butter and egg in a bowl  and cream with a hand mixer for 1 minute on high.
  3. Add the honey and vanilla and mix for another minute, until creamy.
  4. Place the cinnamon,  flours, baking soda, and salt in another bowl
  5. Slowly add the dry ingredients to the wet and mix for another minute, until combined.
  6. Add the coconut and raisins or chocolate chips, then mix again for a minute.
  7. Using a spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper and flatten.
  8. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned.
  9. Cool on a wire rack completely before eating.

Recipe: Gluten Free Platz


White peach-Blackberry platz before it heads to the oven.

Until a week ago, I don’t think I had a clue what a Platz was, but boy am I happy I do now! A friend of mine Mama__B posted a great recipe on her blog for a peach raspberry platz. It looked absolutely delicious, and I had a TON of peaches to use up so I decided I was going to try making a gluten free variation… and it turned out great!

You can see the original recipe here. My variation is posted below. It was super simple, and a big crowd pleaser. Something you can whip up in a pinch! Give it a try this weekend and let me know what you think.

  • 1 cup white rice flour
  • 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter
1 egg
  • 1/2 cup almond milk
  • 1/2 cup golden brown sugar
  • 1 teaspoon vanilla
  • 2 peaches, chopped (I used white peaches)
1 cup raspberries (I used blackberries, but I think any berry would do!)


  • 1/2 cup almond flour
  • 1/8 cup melted butter
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon fresh ground nutmeg

Preheat oven to 350F. Grease and (rice) flour an 8×11.5 pan and set aside.
In a large bowl, combine the rice flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. I just do this with my hands….seems to do the job well!
In a smaller bowl, whisk together the egg, milk, brown sugar and vanilla. Stir into the rice flour mixture.
Pour into prepared pan and cover evenly with the fruit.
Combine the crumb ingredients in a bowl and sprinkle over the fruit and batter.  I wanted the fruit to poke out a bit so I just made a half recipe of the crumb (which is what I have included above) but you can double that if you want a more full cover of crumb on top.

Recipe: Gluten Free Apple Fritter Pancakes

apple pancake stackWhenever I make pancakes, I prefer ones with blueberries but mostly ones with chocolate chips in them. LOTS of them.

But my husband always mentions apple pancakes. I think his mom used to make them when he was a kid. But I wasnt too excited about an apple pancake. What I WAS excited about was an apple fritter. So I kind of combined the two ideas and voila! Apple Fritter Pancakes.

I used my no-fail gfree pancake recipe (but you could always use a pre packaged mix) of:

1 cup rice flour, 1 cup almond milk, 1 egg, 2 tsp oil, 2 tsp baking powder, 1/4 tsp salt, tsp of vanilla and this time I added in cinnamon- and lots of it!

apple pancakesWhat I did was remove the core from the apples and slice them super thin with a mandolin. Then I battered the apples with the pancake mixture and pan fried in butter. Topped them with lots of icing sugar afterwards which was the best idea ever. lol.

These were REALLY good. Give em a try!

Recipe: Peach Upside Down Donuts

peach donutws

Peaches are the fruit of the season right now and I cannot get enough! I have been grilling them, making jam with them, baking with them and of course eating tons of them raw. I’m on a 2 a day diet at least. I like to eat things in season SO MUCH that I get sick of them until they are in season again the next year. lol.

I made a peach upside down cake for my sister in laws engagement celebration (yay!) and I had some leftover batter so I just turned it into some donuts!

I used the Betty Crocker gluten free golden cake mix. I followed the recipe on the box but instead of water, I pureed some fresh peaches and added that as the liquid instead. I also added almond extract instead of vanilla. Which paired really well with the peaches I must say!

What I did was in each donut tin, put a bit of melted butter, brown sugar and peach slices. Then I simply poured the batter over top of it and baked them! I just kept an eye on them in the oven but they took about 18 minutes at 325.

As soon as I took the pan out, I ran the knife around the edge and wiggled them out. The more it cools the harder the brown sugar butter mixture gets and it becomes sticky and they are harder to release.

They were delightful. I suggest eating them right away- best served warm. They dont keep particularly well (they get kinda soggy) so just bake em and eat em 🙂

Review: Chebe Focaccia Mix

focaccia 2I love pizzas and flatbreads and focaccia and buns and bread. I love it all. So when I went gluten free that was tough. But I have found a couple breads and bagels I really like, although I try not to eat toooo much of them- which is hard lol. Pizzas are hit or miss when dining out, but I have a few favourites there too.

Focaccia is something that I never dreamed of being able to eat being gfree. I’ve never attempted to make it before nor have a seen a mix for it- until now! I was at Winners and saw the Chebe mix. I have had good experiences with Chebe before so I bought it and made it the next day. It was a tomato and pesto focaccia. And it was gooooood.

focacciaThe dough came together like a real wheat dough which was cool. It had nice flavour. It was soft in the middle and crispy on the bottom. I think because you need to add cheese into the mix (which they say is optional but i think its mandatory) it helped get that crispness on the bottom. mmm….

If you love focaccia and not gluten- TRY THIS! I bought it at Winners for $3.99.

Perfect Recipe for Mom

Sunday is Mother’s Day and strawberries make a wonderful spring time dessert.This cake would make a nice treat for those special Moms in your life.

Fresh Strawberry Cake (Gluten-Free!)


  • Vegetable oil spray, for misting the pans
  • 2 teaspoons rice flour, for dusting the pans
  • 2 cups (16 ounces) fresh strawberries
  • 1 package (15 ounces) yellow gluten-free cake mix
  • 3 tablespoons strawberry gelatin (half of a 3-ounce package)
  • 1/2  cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Strawberry Cream Cheese Frosting


1.  Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with the rice flour. Shake out the excess rice flour and set the pans aside.

2.  Rinse and drain the strawberries, then pat them dry with paper towels. Select the 6 prettiest berries for garnish and set them aside. Set aside one large strawberry to use in the Strawberry Cream Cheese Frosting. Cut the green caps off the remaining berries and mash the berries with a fork or place them in a food processor and pulse until you have a smooth puree, about 10 pulses. You need 3/4 cup of pureed strawberries.

3.  Place the cake mix and strawberry gelatin in a large mixing bowl and stir to combine. Add the strawberry puree, oil, eggs, and vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

4.  Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 22 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

5. Meanwhile, make the Strawberry Cream Cheese Frosting. recipe below

6.  To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with about 1 cup of the frosting. Place the second cake layer, right side up, on top of the first layer and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 10 to 15 minutes.

7.  Just before serving, garnish the cake with the 6 whole berries or slice the berries and pile them in the center of the cake. Or slice the berries lengthwise 2 or 3 times, slicing up to but not through the green stem end. Gently spread out the berries to form fans and arrange these on the top of the cake.

Keep It Fresh! If your kitchen is cool, store the cake, lightly wrapped with aluminum foil or in a cake saver, on the kitchen counter for twenty-four hours. Or, store it in the refrigerator for three days. Freeze only the cake layers, wrapped in aluminum foil, for up to one month. Let the layers thaw overnight on the counter before assembling and frosting the cake.

Strawberry Cream Cheese Frosting


  • 1 large strawberry
  • 4 ounces (half of an 8-ounce package) cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 3 1/2 cups confectioners’ sugar, sifted


Rinse and pat the strawberry dry. Cut the green cap off the strawberry and chop the berry into small pieces. Place the chopped strawberry in a medium-size mixing bowl and mash it with a fork until pureed. Add the cream cheese and butter and beat with an electric mixer on low speed until combined, 20 seconds. Stop the machine and add the confectioners’ sugar. Beat with the mixer on low speed until the confectioners’ sugar is well incorporated, 15 seconds. Increase the mixer speed to medium-high and beat the frosting until fluffy, 2 minutes longer. The frosting can be made a day ahead and refrigerated, covered. Let the frosting return to room temperature before using.

This recipe is from Anne Byrn’ s famous “The Cake Mix Doctor Bakes Gluten- Free” book.

Recipe: Banana-Chocolate Chip Donuts!


I finally made donuts! I was searching for the right recipe that wasnt complicated and included bananas (i have a zillion in the freezer begging to be used for baking) and this one sure delivered!

I used this recipe from Janie’s Kitchen. I cut the recipe in half and it made 8 donuts.

I substituted rice flour for the spelt flour, used 9% greek yogurt instead of 0% and used semi sweet chocolate chips. They took about 12 minutes to bake and I turned them once during cooking.

They got so nice and crispy on the outside and soft on the inside. They are a dense donut (similar to the texture of an old fashioned type of donut) I had one hot from the oven and it was amazing! Burned my mouth on a chocolate chip- but it was sooooo worth it.

I am now HOOKED on donut making because well, its cool! I love that donut pan.

Can’t wait to try another flavour! (I’d love to do a sour cream glazed…mmm)

Recipe: Chocolate Macarons


I’ve never had one before but I see my foodie friends rave about them on Twitter. They are supposedly crunchy on the outside, and chewy on the inside. Two wonderful shells filled with buttercream delight.

I knew that there were gluten free recipes out there as they are made primarily with almond meal/flour. I hesitated in making them because I watch a lot of cooking shows and its always this huge crazy deal to attempt making French macarons. Hard to perfect apparently

Well, this recipe is one I came across in Pinterest, and it used ingredients I already had in the house. So one night, when hubby was at work I decided to try em.

To be honest, they were one of the easiest cookies I’ve ever made. And to me, they were perfect. Crunchy on the outside, and chewy on the inside. Two wonderful shells filled with vanilla buttercream delight.

My size was off (too big) and the shape wasn’t perfect (each shell has a point on it) but the most important part (so I read) was that the shells had feet (the ridge around the bottom)- which they did.

I think EVERYONE should try making macarons! I’m now addicted and will be making them often, different flavours, different fillings. I CANT WAIT FOR MORE!


I made this up myself. I dislike most of the buttercream recipes out there so I just mixed up butter and sugar and vanilla until it tasted good to me. Not too sweet, more on the buttery side. MMM…..

Recipe: Gluten Free Lemon Meringue Pie

This is anotheIMG_1920r short cut kinda recipe. I made my own gluten free crust and then I just bought the Dr. Oetker’s Lemon Meringue pie filling.

I know making lemon curd is pretty easy, but I just wanted a lemon meringue pie and quick. I would have bought one if they made them with gfree crusts. But alas, they do not.

So I whipped up the pie filling, and the meringue for on top (which I hate, but my husband loves- so he always gets double the meringue on his pieces)

Here is my go-to gfree pie crust (and butter tart crust) recipe:

Please note you can’t roll this out, you just press it in. Its super easy!

1 1/2 cups white rice flour
1/4 tsp baking powder
1 tbs sugar
pinch of salt
1 large egg, beaten
1/4 cup butter, melted
cold water

Beat together the egg and melted dairy free buttery spread.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together.
It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness.
IMG_1925I use a flat bottomed measuring cup to help make the crust even and flat.
Add desired filling and bake per the filling instructions or if you need a prebaked crust then preheat the oven to 425 degrees and bake for 20 minutes

RECIPE: Gluten Free Cheesecake Brownies

cheesecake brownie

Easter long weekend was awesome. We had 2 dinners (and a 3rd one tonight)

I did quite alot of baking this weekend. Being gluten free, dessert is always tricky for someone else to prepare who isnt experienced in gfree baking. So I always (happily) take on that task.

For Good Friday dinner I made raspberry, chocolate, and earl grey mini cheesescakes with a girlfriend of mine (we had a blast baking all morning) Easter Sunday I made cheesecake brownies and tonight I am making an angel food cake with whipped cream and berries.

These cheesecake brownies are super fudgy and very rich!! Probably some of my best gfree baking work to date.

Making them was pretty easy, I simply took the cheesecake part of this recipe: CHEESECAKE SWIRL BROWNIES and paired it with the brownie part of this recipe: BEST COCOA BROWNIES I just subbed in white rice flour for the wheat flour and it worked perfectly! Swirl in the cheesecake batter, bake at 325 for about 45-50 mins. Then chill completely for at least 4 hours or overnight before slicing. They are best served cold (in my opinion)