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Archive for the ‘Cakes, Cookies and Desserts’ Category

An all time favorite, the oatmeal cookie is a great to go food! Easy to pack, all you need are a couple of cookies with a small carton of chocolate milk and you are all set !

Ingredients

1 i/2 cups oatmeal

1/2 cup oatmeal flour, prepared in the food processor

1/4 cup cornstarch

1 stick, or about 100 gms butter

1 cup brown sugar

Egg Replacer prepared to equal one egg

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup raisins (optional)

Method

Preheat oven to 350 F or 180 C

Sift together the oat flour, cornstarch, baking powder, baking soda and cinnamon powder.

Cream butter and sugar.

Blend in prepared egg replacer and vanilla.

Fold in the flour mixture then stir in the oatmeal

Grease cookie sheet or line with parchment

Drop heaped teaspoons of cookie mixture on baking sheet, about an inch apart,and flatten with spatula

Bake 10 –12 minutes till golden brown.

                                                        About 20 cookies

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Nobody ever tires of chocolate cake.  This one comes out especially light and fluffy….great for special occasions.

Just slather with a quick chocolate frosting or divide the batter into two pans, and put a generous layer of cream cheese frosting between two layers to make it extra special. Or do both!

You could even make it dairy free.

Every guest will just love this one, even those with zero allergies.

rich chocolate cake

Ingredients

2 cups Grandma’s Gluten free Flour

1 1/2 cups sugar

1 cup water

1/2 cup butter / margarine

1/2 cup oil   (Use 2 Tablespoons less oil if you are using the substitute mixture for Egg Replacer)

1/2 cup buttermilk (for dairy free use 1/2 cup soy milk with 1 teaspoon lemon/lime juice)

Egg Replacer equivalent to two eggs. (If egg replacer is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil plus 2 level teaspoons baking powder)

4 Tablespoons unsweetened cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1-2 teaspoons vanilla

Method

Pre heat oven to 350F or 180C

Bring to a boil– water, cocoa, oil and butter/margarine.

Remove from heat

Add vanilla, buttermilk and pre mixed egg replacer / substitute mixture

Sift together flour, sugar and baking soda.

Gradually fold into the liquid mixture.

Use hand mixer to make a smooth batter, if necessary.

Spoon into 2 eight inch pans.

Bake 40-45 minutes or until knife comes out clean.

Frosting

3/4 cup confectioner’s sugar

3 Tablespoons milk

3 Tablespoons oil/butter

1/2 cup chocolate or vanilla chips

Bring to a rolling boil and continue to boil for one minute.

Remove from heat, add chocolate/vanilla chips and beat well

Add 1 teaspoon vanilla if required.

Using a broad spatula dab half the frosting onto one cake while still warm. Place the second cake on top.

Use remaining frosting to cover the top cake.

Simply delicious!

Cream Cheese Frosting ….a great option

Using a whisk or hand mixer, beat together—

1 cup cream cheese

1/2 cup butter, softened

1 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract.

Absolutely yummy.

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Apples, pumpkins and ghostly nights….Halloween is here. Serve this fantastically tasty and easy apple dessert after trick and treating is done, to top off a special meal. This one is truly quick, simple and nourishing. Actually it’s a great dessert for any occasion…. Divali included!

Ingredients

6 medium size cooking apples. (good to have a sour variety)

4 Tablespoons dates, pitted and chopped

3 Tablespoons seedless raisins

Juice of 1 orange

Juice of 1 lemons/limes. Use 2 limes if small in size.

6 level Tablespoons brown sugar

Cream for serving.

Method

Pre heat oven to 350 F or 175 C

Wash apples, peel and core each one. If you are not using a corer, gently core with a knife to form and hollow and remove center.

Place in an ovenproof dish.

Sprinkle with lemon/lime juice.

Mix orange juice with the chopped dates and raisins.

Spoon the mixture into each apple hollow. Stuff it in as tightly as possible to get as much of it inside as possible. Add a few more dates and raisins if required.

Sprinkle liberally with brown sugar. Use a little more if required.

Bake for 40 minutes or until soft.

Serve hot with cream or ice cream.

Simply delicious!!!

 

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This is a great variation of the wheat and egg free basic chocolate cake.  Orange gives a zesty, tangy, delightful flavor….very enjoyable at tea time, after school or even as a dessert or snack addition to school lunch.

 

Tea time orange cake

 

Ingredients

2 cups Grandma’s Gluten Free Flour Mix

3/4 can condensed milk (a little over 10 ounces)

1 stick (4 ounces) butter

2-3 Tablespoons grated orange zest (gently grate orange zest without including the white portion beneath)

3/4 cup fizzy orange drink (Fanta, for example)

2 level teaspoons baking powder

1 level teaspoon baking soda

1 teaspoon vanilla extract.

A few drops of yellow food color.

 

Method

Pre heat oven to 350 degrees F (approx 180 C)

In a medium bowl, sift all dry ingredients together (flour, baking powder and baking soda)

In a large bowl pour condensed milk.

Add melted butter and whisk together.

Add orange zest and vanilla extract, and mix well.

Pour in the fizzy orange drink slowly, mixing with a spoon as you pour.

Fold in dry ingredients, a few tablespoons at a time, ensuring that there are no lumps. If batter feels too thick,add a couple of tablespoons more or orange drink.

Mix well using a hand mixer for a couple of minutes.

Transfer into a 9” bundt pan or use two medium loaf pans, (8”x4”)

Bake for 45 minutes or until cake is a rich golden color, and knife comes out clean.

Simply delicious!

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Nothing can be more allergy free than this cake, a real “wonder”—no gluten / wheat, no eggs, no dairy when you use oil instead of butter—and it is simply delicious!  Serve it as a dessert with fresh berries, or pack it in for snack time in school, this cake is healthier than you think, and a great filler for those in between ‘I am hungry’ times.

 

Rice pound cake

 

 

Ingredients

2 level cups Cream of Rice* (you can get the fortified one, with thiamin, niacin and riboflavin added)

1/4 cup oat flour (slightly heaped)

5 Tablespoons melted butter or oil

1 1/2 cups yogurt

1 1/2 cups sugar

2 teaspoons vanilla extract

1 teaspoon plus one pinch (1/8th teaspoon) baking soda mixed in 2 Tablespoons milk

A few drops of yellow food color

*Cream of Rice, for my Indian readers is rice’ rava’, or semolina

 

Method

In a large mixing bowl, combine all ingredients except for the baking soda, using a large, heavy spoon.  Mix thoroughly.  Add 1-2 Tablesppons water if mixture appears too thick.  (Consistency of batter will depend on the thickness of yogurt used).  Basically you need to achieve cake batter consistency.

Add the baking soda mixed in milk, and whip it into the batter, whisking it with firm movements, so that it is fully incorporated.

Pour into a lightly greased 8”x4” loaf pan

Set aside for an hour.

Preheat oven to 350 degrees.

Place in oven and bake for 45 minutes or until toothpick comes out clean and cake has browned a little.

Let cool, then slice and serve……just great!

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Its Thanksgiving time—time for vacations, family get togethers, the aroma of turkey in the oven and yummy pumpkin pies.

Here is a quick and easy recipe—no wheat, no eggs, and you can even use a substitute for dairy

The same filling can be used by the whole family.  I make a small allergy free crust, but  make a much larger quantity of pie filling to use in wheat pie crusts for the rest of the gang as well.

 

Pumpkin Pie

Ingredients

Crust

for a 6” pie base

1 cup Grandma’s Gluten Free Flour Mix  (click here for recipe) 

1/2 cup unsalted butter

1 Tablespoon sugar

1 Tablespoon ice cold water

1/2 teaspoon vanilla

Method

Place flour and sugar in a large bowl.  My flour mix has salt added into it, so generally recipes with my flour don’t require more salt.  You can just add a pinch if you like.

Cut butter into small pieces and work it into the flour with your hands, so that the mixture resembles fine breadcrumbs.  Use just enough water to be able to form a ball of dough.  Add vanilla while kneading.

Alternately, combine ingredients in food processor, and pulse till pea size clumps form  Add water through the feed tube and pulse, stopping just before dough comes together completely.  Line rolling surface with plastic wrap. Transfer dough to rolling surface.

Press and flatten dough and place another sheet of plastic wrap over it.  Roll dough into an 8” round, to create enough crust for the sides of the small pie dish.  Remove the plastic wrap from top of rolled dough, then trim uneven edges with a knife or cut off with a pair of scissors.

Gently lift rolled out dough, place it on the palm of your hand and transfer it onto the pie dish.  It is easy to patch up any small tears.

Crimp edges with a fork to create a pattern, and prick the base with a fork to prevent a rise while baking.

Preheat oven to 375 degrees F

Place prepared crust in oven and bake ‘blind’ (without filling for 10 minutes.

Meanwhile, prepare filling–

Filling

1 cup pumpkin puree

1/2 cup condensed milk*

3 teaspoons egg replacer or 1 teaspoon baking powder and pinch baking soda

1/2 teaspoon each of cinnamon, clove and nutmeg powders

pinch of salt.

* Use 1/4 cup rice milk and 1/3 cup (or to taste) brown sugar in place of condensed milk, if dairy is not permissible

Method

Whisk all ingredients together till mixed thoroughly.

Remove crust from oven after it has baked for 10 minutes.  Prebaking prevents the crust from getting soggy later.

Pour filling mixture into lightly baked crust.  Return to oven and bake for a further 20-25 minutes till filling has cooked and looks set.

Let the pie cool.  Serve with a dollop of whipped cream or ice cream.

Happy Thanksgiving!

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Yes, you can actually make donuts with my gluten free flour (See Basics or scroll to the first entry on this blog)  You cannot imagine how easy it is to make kids happy that they can carry donuts to school for snack time as very special treats.  Donuts are fried which does not make them very healthy, but they are great as occasion food.  Moreover, my gluten free flour is very nutritious—much better to have than processed white flour.  So get ready to make this easy treat!

Makes about 16- 18 2” donuts

 

Donuts

 

Ingredients

2 cups Grandma’s Gluten Free Flour Mix  (click here for recipe)

3/4 cup sugar

3/4 cup milk

3 teaspoons Egg Replacer*

2 Tablespoons melted butter / oil

2 level teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

Pinch of salt

Granulated sugar for dusting

* If you do not have Egg Replacer, use buttermilk instead of milk and add 1/2 teaspoon baking soda,  Add soda while combining dry ingredients.

You will also need a 2” round cookie cutter or a clean lid, and a smaller lid about 3/4” in diameter,  a sheet of parchment or plastic foil to line your cutting board. The number of donuts you will have depends on the size of your cookie cutter/lid.

Oil for frying

Method

In a medium mixing bowl, combine flour, baking powder, cinnamon and nutmeg powders and salt.

In a large bowl, whisk together melted butter, milk / buttermilk, sugar and vanilla.  Gradually fold in dry ingredients.

Using a food processor, or your hands, knead this mixture to form a soft dough, which can be manipulated with your hands.

Divide the dough into lemon size balls

Gently roll each ball and flatten with your palm on a parchment or plastic foil lined cutting board. This will prevent the donut rounds from sticking to the surface.

  Flatten or roll out sufficiently to press the cookie cutter on it to get a good round shape. Remove excess dough.  Then press the small lid onto the center of the ball and gently remove the small round which you cut off from the center.

Keep all the small rounds together to form into additional larger balls. Use extra small balls to fry as donut ‘ holes’. Or fry all small balls to make donut holes.

Heat oil in a medium size wok.  Oil should be sufficient for donuts to submerge.

Test oil for doneness by adding a small ball of dough.  It should sizzle slightly and slowly rise to the surface.

Remove the ball put in for testing the readiness of the oil.  Then carefully lift a cut and shaped donut and gently place it in the oil.  You may be able to place 3-4 donuts at a time depending on the size of your wok.  Do not crowd the wok.  There should be enough room for each donut to fluff and rise to the surface

After donuts rise to the surface and start to brown a little on the underside, gently flip them over with a fork.

The oil should not be over heated and must remain on medium heat for the donuts to cook through

When donuts are a rich golden brown color on both sides, remove each donut carefully with metal tongs or with a slotted spoon, and place on a paper towel lined plate.

After the oil has drained, roll each donut in granulated sugar and enjoy!

Donuts can be cooled and frozen.  I wrap each donut in wax paper and place the quantity to be frozen in an airtight container.  When ready to eat, thaw in the microwave before serving.

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Lemon has such a refreshing taste.  Make these deliciously fresh tasting cookies which are so quick and easy to put together.  You can make them dairy free as well, by substituting butter with oil. Try light olive oil for a healthier version. The surprise glaze topping adds that special touch.

 

Lemon Cookies

Ingredients

1 and 1/2 cup Grandma’s Gluten Free Flour Mix  (click here for recipe)

1/2 cup oat flour

2 Tablespoons corn starch

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

6 Tablespoons unsalted butter (softened), or oil

Egg Replacer prepared to equal one egg  (use an extra 1/2 teaspoon baking powder and 1/2 teaspoon baking soda to substitute if necessary).  You may need about 2 Tablespoons water while making the dough, if Egg Replacer has not been used.

2 1/2 Tablespoons fresh lime / lemon juice plus 2 Tablespoons extra for glaze

2 Tablespoons lemon / lime zest

1 and 1/2 teaspoons vanilla extract

 

Method

Preheat oven to 350 degrees F

Combine all dry ingredients in a medium bowl and set aside

In a large bowl, whisk together softened butter / oil, sugar, prepared egg replacer, lemon juice and zest, and vanilla extract.

Fold in dry ingredients, then make a soft dough using your hands

Divide into two portions, for ease of kneading, and knead into smooth balls.

Wrap each ball in plastic wrap and refrigerate for about half an hour at least.  You can prepare dough the previous day and refrigerate.  Remove from fridge and manipulate a little by kneading to soften.

Pull off 24 – 30 small balls, then roll each ball between your palms.  Place each ball on  parchment lined cookie sheets about 2 inches apart, then press to flatten each ball. Finally, each unbaked cookie should be about an inch apart

Bake in preheated oven for 15 – 17 minutes.

When cookies are completely cooled, coat with Lemon Glaze (recipe below)–

Lemon Glaze

Place two Tablespoons lemon / lime juice in a bowl and add icing sugar a heaped spoonful at a time, till you have a mixture the consistency of a cake batter.  You may need about 3/4 cup full of sugar.

Using a teaspoon,  drop a little mixture on the top of each cookie, and flatten glaze with the back of the spoon.  Allow glaze to set at room temperature, then watch the cookies disappear before you have a chance to store them!

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Everyone loves chocolate, and what better than a delicious cake served with hot chocolate sauce or a dollop of ice cream? I prepare a good quantity of my “Grandma’s Gluten Free flour Mix and store it, so its ready-to-use any time I want to bake.

gluten free eggless cake

Ingredients

  • 2 cups Grandma’s Gluten Free Flour Mix   (click here for recipe)
  • 4 Tablespoons Cocoa powder
  • 2 level teaspoons baking powder (preferably double-acting)
  • 1 level teaspoon baking soda
  • 1 stick (4 ounces) unsalted butter
  • 1 can(14 ounces / 396g) condensed milk
  • 2 Tablespoon confectioner,s sugar (icing sugar)—optional.
  • 1.25 cup Club Soda / Sprite
  • 2 teaspoons vanilla extract

Method:

  1. Preheat oven to 350 degree F (about 180 degree C)
  2. In a large bowl, sift together Flour, Cocoa Powder, Baking Powder, baking soda and sugar (optional).
  3. Melt Butter in a microwavable mixing bowl.
  4. Whisk in the Condensed milk and add Vanilla, making sure that the mixture is well blended.
  5. Slowly mix 1 cup of Club Soda / Sprite
  6. Gradually fold in the dry ingredients, making sure that there are no lumps
  7. Add 1-2 tablespoons extra Soda if batter is too thick.
  8. This is a good time to taste the batter and add the confectioner’s sugar, just in case you prefer a sweeter taste.
  9. Give the batter a good stir.
  10. Using a hand blender, beat the mixture well to incorporate air and to create lightness. 
  11. Pour batter into a lightly greased 4 pound Bundt pan. (Ideally, a smaller –3 pound-pan will do, but the larger one is more of a standard size.)
  12. Bake in preheated oven for 45-50 minutes
  13. Insert a toothpick or knife into the center. Cake is ready if knife comes out clean.
  14. Gluten free cakes take a little longer to bake than wheat flour cakes.

Delicious with hot chocolate sauce (gluten free of course), or whipped cream/egg free, gluten free vanilla ice cream.

Enjoy it with the following Add-Ons

Chocolate Sauce

Ingredients

  • 2/3 cup milk /soy milk
  • 1/2 cup dark corn syrup
  • 1/4 cup sugar
  • 1/4 cup cocoa
  • Pinch of salt
  • 2 1/2 ounces semisweet baking chocolate, chopped,or half cup semisweet chocolate morsels
  • 1 teaspoon vanilla.

Method

  1. Combine first five ingredients in a saucepan over medium high heat.
  2. Reduce heat, cook for 3 minutes, stirring frequently.
  3. Remove from heat, add chocolate and vanilla.
  4. Stir till chocolate is melted.

Chocolate Frosting

Ingredients

  • 3/4 cup confectioner’s sugar
  • 3 Tablespoons milk /soy milk /water
  • 3 Tablespoons butter / margarine
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon vanilla

Method

  1. Bring to a boil, sugar, milk and butter.
  2. Boil for one minute, stirring all the time.
  3. Remove from heat
  4. Add chocolate chips, beat well and using a spatula, put on warm cake.

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This wheat, egg and nut free banana bread is amazing.  Its wonderful to take along, and is a great tea time or afternoon snack.

The dairy free version is delicious too!

 

Banana Bread

Ingredients

2 cups Grandma’s Gluten Free Flour Mix (see in Cakes, Cookies Desserts or Basics categories)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup, lightly packed, brown sugar

1 1/2 cups mashed ripe bananas

3/4  cup buttermilk ( for a dairy free recipe, use 2/3 cup soy milk with one teaspoon lemon juice)

1/4 cup vegetable oil

3 teaspoons Egg Replacer prepared as per package directions. (If Egg Replacer is not available, do not add baking powder to flour.  Instead, add 1 level teaspoon baking soda to flour. Mix together 2 Tablespoons water, 1 Tablespoon oil and 2 teaspoons baking powder and whisk together with remaining ingredients.)

3 – 4 Tablespoons lightly roasted sunflower / pumpkin kernels

1 1/2 teaspoons vanilla extract.

Method

Preheat oven to 350 degrees F. Lightly coat a 9” by 5” loaf pan with oil or baking spray.

In a medium bowl mix together flour, baking powder and baking soda.

In a large bowl, whisk together mashed bananas, oil, prepared Egg Replacer or the substitute mixture given above, brown sugar, and buttermilk / soy milk with lemon juice for a dairy free substitute. Whisk until well combined.

Gently fold in flour mixture, a small quantity at a time.

When batter is ready, add sunflower / pumpkin kernels.

Pour batter into prepared pan, smoothing the top.

Bake for 50 –55 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes or so.  Slice when banana bread has cooled.

Banana bread will keep well at room temperature for about 3 days.

You will want to make more and freeze for repeated quick use.  Wrap each slice in aluminum foil and store for upto 2 months

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