Archive for the ‘Cakes, Cookies and Desserts’ Category

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


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



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


  • 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


  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


  • 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.


  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


  • 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


  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


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.


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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The touch of lemon adds a flavorful tanginess to these cookies, while toning down the sweetness of delicious frosting.

Santa and all his friends will love these!


X Mas cookies final


Makes about 16

1 cup Grandma’s Gluten free flour ( click here, or see under “Basics” or at the beginning of the “Cakes, Cookies and Desserts” section)

1/2 cup oat flour

3/4 cup confectioner’s sugar plus 2 Tablespoons granulated sugar

6 Tablespoons butter / margarine, cut into small chunks

1 Tablespoon lemon juice

2 teaspoons shredded lemon peel

1 teaspoon vanilla


Preheat oven to 350 degrees F / 180 C

In a large bowl, combine both the sugars, butter lemon juice, shredded peel and vanilla

Combine both the flours, then knead then into the other ingredients, to form a smooth dough.

Refrigerate dough for about an hour or until firm

Place half the dough between two sheets of plastic wrap, press to form a flat round, then roll to a 1/4” thickness, between the two sheets.

(It becomes easy and efficient to use plastic wrap while rolling out gluten free dough)

Using special Christmas cookie cutters, press to cut out about 8 cookies.  Ball up dough and reroll if necessary, to accommodate different shapes.

Repeat this process with the remaining dough.

Place on parchment paper lined baking sheets / trays and bake for 14-15 minutes.

For the Frosting

To 1 teaspoon butter / margarine, add 6 fairly heaped teaspoons confectioner’s sugar.  Mix in 1 teaspoon of lemon juice.

Divide into two and add a different food color to each portion of frosting.

Make additional frosting if you wish and make one or two more portions with more different colors

Get creative and have fun decorating when the cookies are completely cooled.

To make frosting without any butter or margarine–

Knead about 6 heaped teaspoons of confectioner’s sugar with 2 teaspoons of lemon juice, to form a moderately stiff ball of icing.  Add a few extra drops of lemon juice or a little bit more sugar if required.

The ball of frosting should be soft enough to manipulate, but not so soft that is spreads and does not form shapes on top of the cookies.

Alternately, make softer icing using a few more drops of lemon juice, place into icing bags and pipe your designs onto each cookie. 

Divide icing into required portions, color each portion with the food color of your choice, make more frosting if needed, and enjoy creating great designs!

Kids with or without allergies will love these yummy creations.

Did You Know?

*That acid and fat in food lowers the glycemic index of sugars and flours?

*That lemon juice added to frosting will lower the glycemic index of sugar in our recipe?

*That the butter / margarine / oil in cakes, cookies and other foods also serves to lower glycemic index of sugar and flours?  (We just don’t want to add too much fat for other health reasons!)

*That according to Dr. Andrew Weil, reputed physician and nutrition expert, an oatmeal cookie has a lower glycemic index than a bowlful of prepared breakfast oatmeal?

To  read more food facts, go to “Basics”.

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This recipe works like magic.  Once you prepare the basic dry mix, your ten year old will be able to do this all on his/ her own.  All it takes is a minute to mix water into the cake mix, and another minute in the microwave oven.  Before you can say ‘abracadabra’ the cake is ready to eat!

To Prepare the Cake Mix–

  • 2 cups of any store bought Gluten Free Chocolate Cake Mix
  • (The Gluten Free Fudge Brownie Mix also works)
  • 1 cup of my “Grandma’s Gluten Free Flour Mix”  (see Basics, or scroll to the top of the Cakes, Cookies and Desserts Section.
  • 1 Tablespoon cocoa
  • 1 Tablespoon sugar, or to taste (my grandkids prefer it without any sugar added—ready mixes are highly sweetened)
  • 3 teaspoons Egg Replacer
  • 1 level teaspoon baking soda

Store mix in a clean, dry container.

Note:  I add “ Grandma’s GF Flour Mix” for better texture and for adding some nutrition.  It also reduces the excessive sweetness of ready mixes.


Magic Microwave Cakei


To Make the Cake

  • 3 Tablespoons prepared Cake Mix
  • 2 Tablespoons water
  • 1 teaspoon oil

Mix all ingredients in a bowl. Add a little extra water if mixture is too thick. Spoon mixture into two small ramekins, or in a microwave safe cereal bowl.  Microwave for one minute.

Let cool for a couple of minutes, and ENJOY.

Tastes great topped with whipped cream or ice cream.



If Gluten free Chocolate Cake Mix is not available where you live–

  • 2 cups “Grandma’s Gluten Free Flour Mix”
  • 1 cup oat flour (use regular breakfast oats and place them in dry grinder to make flour)
  • 1 cup sugar or to taste
  • 1/2 cup scant (a little less) unsweetened cocoa
  • 3 teaspoons Egg Replacer (Alternately, use 2 teaspoons baking powder)
  • 1 level teaspoon baking soda.

Mix all dry ingredients well and store in a clean, dry, airtight container.

To make the cake

  • 3 Tablespoons cake mix
  • 2 Tablespoons water (add a little extra if needed)
  • 1 teaspoon oil
  • 1/2 teaspoon vanilla extract.

Spoon mixture into two ramekins or in a microwave safe cereal bowl, place in microwave oven for 1 minute.

Let cool for a couple of minutes, and your magic 3-2-1 cake is ready to eat!

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Try this wonderfully light, tasty, colorful and nutritious cake. The orange juice adds a refreshing touch, and enhances the flavor of carrots.  Frost it for a special touch—you can even make the frosting dairy free!

carrot cake


  • 2 cups “Grandma’s Gluten Free Flour Mix” 
    Click Here to see the recipe.
  • 1 1/2 cups shredded carrots
  • 3/4 cup plus 2 Tablespoons orange juice
  • 1/2 cup canola / vegetable oil
  • 1/2 cup raisins
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 teaspoons Egg Replacer, prepared as per package directions.  (When this is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil and 2 teaspoons baking powder)
  • 1 teaspoon baking powder (omit if using Egg Replacer substitute as above)
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ground nutmeg.


  1. Preheat oven to 350 degrees F
  2. Lightly grease a 9” round cake pan
  3. In a bowl, combine flour, baking powder, baking soda, cinnamon powder, ground nutmeg.
  4. In a separate bowl, mix oil and sugars.
  5. Whisk in orange juice, prepared Egg Replacer (or substitute), and vanilla.
  6. Gently fold in flour, and mix well.
  7. Stir in carrots and raisins.
  8. Spoon batter evenly into prepared pan.
  9. Bake 45 – 50 minutes or until inserted toothpick comes out clean.


  • 2 ounces softened cream cheese
  • 2 Tablespoons softened butter
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract.
  • Beat cream cheese, softened butter, and vanilla with a whisk, and gradually add sugar.
  • Spread over cooled cake.

Dairy Free version

  • 4 ounces pureed soft silken tofu
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract.
  • Blend together and spread evenly on cake.

Dairy free, soy free topping

Make an orange glaze using 1/2 cup confectioner’s sugar with 2 –3 Tablespoons orange juice.  Spread evenly over cake.

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The first batch of these amazing cookies is ready in just about 10 minutes, prep time included!  With a liberal portion of chocolate chips and crunchy, caramelized sunflower seeds, they totally surpass the brownie style cookies available on store shelves.  My gluten free flour works wonderfully well. Share these cookies with friends who can eat wheat, and watch them get polished off the plate—so good to serve for kids’ play dates.

super easy cookies


  • 1 1/2 cups “Grandma’s Gluten-Free Flour”  (click on ‘Basics” for the recipe)
  • 1 cup milk / soy milk / water
  • 3/4 cup brown sugar
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • 1 level teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup caramelized sunflower seeds, coarsely crushed. (place in plastic bag / Ziploc bag.  Move rolling pin across a few times, pressing lightly.)


  1. Sift gluten free flour, cocoa and baking soda.
  2. Fold in sugar, and mix well.
  3. Make a well in the dry mixture, and pour in the oil.
  4. Add milk and vanilla, and stir in well with a wooden spoon.
  5. Continue to mix ingredients together, till mixture is smooth and there are no lumps.
  6. Stir in chocolate chips and caramelized sunflower seeds.
  7. Lightly grease a microwave safe dish or tray, or better still, line with parchment paper.
  8. Drop cookie batter by heaped teaspoons, leaving an inch of space on all sides of each unbaked cookie.
  9. Place in microwave oven, and cook for about 1 minute and 45 seconds.  Time varies 10-15 seconds with different microwave ovens.
  10. The cookies will be soft. For a more crusty texture, allow 15 seconds more in the microwave.

Repeat cooking process till batter has been used up.

Let cookies cool completely before storing them in an airtight container.

Actually the first couple of batches will disappear before the last one is done!

To caramelize sunflower seeds

  1. In a saucepan, put together 1/2 cup sunflower seeds and 2 Tablespoons light brown sugar.
  2. Stir on medium heat, till sugar browns, turns a little sticky and coats the seeds.
  3. Turn off heat and allow the seeds to cool.

You can make a larger quantity and store in a bottle / airtight container.

Storing in the fridge ensures a longer shelf life of about 6 months at least.

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