Archive for the ‘Cakes, Cookies and Desserts’ Category

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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Everyone will love this easy-to-make dessert. The recipe is just right for two hungry kids who will take an extra helping. Double it to serve the rest of the family or refrigerate for use the following day

marshmallow delight


  • 1/2 bag (5 ounces) marshmallows
  • 3/4 cup milk
  • 1/2 cup cream
  • 1 – 1 1/2 cups cut fruit—any berries of your choices (fresh or frozen and thawed to room temperature), or peeled orange segments, diced, canned pineapple, fresh peaches, cut into bite size bits—just use your favorite fruit.
  • 3/4 cup crushed cornflakes
  • 3 Tablespoons melted butter


  1. Preheat oven to 350 degrees F
  2. Melt butter and stir in the crushed cornflakes
  3. Press butter and cornflake mixture onto the base of a 9” round oven proof pie dish.
  4. Bake for 10 minutes.
  5. Set aside to cool.
  6. While crust is in the oven, combine marshmallows and milk in a saucepan.
  7. Heat till marshmallows are melted and mixture is smooth.
  8. Let is cool
  9. Whip cream till stiff peaks form.
  10. Fold in cream and cut fruit into mixture.
  11. Spoon mixture over cornflake crust, and refrigerate to chill and set.
  12. Serve when set.

Dairy Free Variation

Dairy Free Marsmallow Delight


  • 1/2 bag marshmallow (5 ounces)
  • 1 1/4 cup coconut milk
  • 1 – 1 1/2 cup cut fruit
  • 3/4 cup crushed cornflakes
  • 3 Tablespoons canola oil (or any oil which does not have an intrusive flavor)


  1. Preheat oven to 350 degrees F
  2. Stir oil into crushed cornflakes and press mixture onto base of oven proof 9”” pie dish.
  3. Bake 10 minutes.
  4. Meanwhile, combine marshmallow and coconut milk in saucepan, and place over medium heat.
  5. Stir till marshmallow are melted and mixture is smooth.
  6. Cool and fold in cut / peeled fruit, saving some for garnish
  7. Spoon mixture over cooled cornflake crust and chill to set.


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easy berry crumble

My grandkids love this sweet and tart tasting assorted berries desert. Its so easy to put together, and so satisfying for the whole family.


  • 2 (16 ounce) packages frozen, unsweetened mixed berries, or 4 cups mixed fresh berries of your choice. (Try blue berries, raspberries, strawberries). Rinse fresh fruit well. Strawberries should be hulled and sliced.
  • 3/4 cup rolled oats, slightly pulsed and crushed
  • 1/4 cup rice flour
  • 1/4 cup cold butter or margarine, cut into small pieces,
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons corn-starch
  • 1/2 teaspoon vanilla extract.


  1. Preheat oven to 350 degrees F
  2. Place berries in an 8 inch square (or round) glass baking dish
  3. Stir in granulated sugar and corn-starch mixed in 2 Tablespoons water, pour onto berries and mix in
  4. Combine oats, rice flour, brown sugar and vanilla extract.
  5. Using fingers or two knives. cut butter into mixture and work it in until mixture resembles coarse breadcrumbs.
  6. Scatter. mixture over berries
  7. Bake about 40 minutes, or until the crumble topping is golden brown and fruit bubbles up around it.
  8. Transfer to a wire rack and allow Berry Crumble to cool for a few minutes.
  9. Serve warm with vanilla ice cream, if desired.

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    lemon cake



    Whoever thought that cream of rice could be so versatile?  This tasty cake is a good afternoon snack, and is easy to pack with school lunch or carry while traveling.


    • 1 cup Cream of Rice
    • 1 cup yogurt / pureed soft silken tofu or tofutti
    • 1 cup sugar,
    • 4 Tablespoons butter / margarine (melted)
    • 2 Tablespoons lemon juice
    • 1 teaspoon grated lemon zest (add a little more if you like)
    • Egg Replacer prepared to equal one egg
    • 3/4 teaspoon baking soda,
    • 1 Tablespoon warm milk / soy milk
    • 1/3 teaspoon xanthan gum
    • 1/2 teaspoon vanilla
    • A few drops of yellow food color
    • Pinch of salt


    1. In a large bowl, combine cream of rice, yogurt, sugar, melted butter, egg replacer and a pinch of salt.
    2. Add lemon juice, zest and xanthan gum, food color, and mix well, using a large spoon / spatula.
    3. Cover and keep aside for about 2 hours.
    4. Preheat over to 350 degrees F.
    5. When oven is ready, mix warm milk into baking soda, add to prepared cake mixture and whisk vigorously.
    6. Pour batter into an 8” (2 pound) loaf pan.
    7. Place in oven and bake for 50 minutes or till knife comes out clean.

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    These are all time favorites and good for snack time to give that extra bit of energy.

    mangal blog pictures 026


    • 2 cups “Grandma’s Gluten-Free Flour”mix
    • 1/2 cup butter / soy free margarine, softened
    • 1/2 cup vegetable oil
    • 1/2 cup granulated sugar
    • 1/2 cup confectioner’s sugar
    • 1/2 cup plus two Tablespoons granulated sugar
    • Egg Replacer prepared to equal one egg (as per package directions)
    • 1/2 teaspoon baking soda
    • 1 teaspoon vanilla extract


    1. Preheat oven to 350 degrees F
    2. In a bowl, sift together flour and baking soda.
    3. In a large bowl, beat butter using a mixer and add prepared Egg Replacer.
    4. Gradually add both the confectioner’s sugar, then the granulated sugar.
    5. Beat in oil and vanilla.
    6. Slowly fold in the flour with a large spoon or spatula, then mix well using the mixer.
    7. Shape dough into 3/4 inch balls and roll each ball into the extra 2 Tablespoons of sugar placed in a saucer. You can color granulated sugar with food color of your choice, or use colored sugar crystals.
    8. Place balls 2” apart on large ungreased cookie sheet or parchment paper.
    9. Flatten each ball into one and a half inch rounds.
    10. Using any cooking tool lightly press and form a pattern on each cookie. You can use the mixing ends of mixer blades.
    11. Bake cookies 10-11 minutes or until edges are slightly golden.  Transfer to wire rack to cool.

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    This cake is truly a wonder cake. It is free of all the allergenic foods, even dairy.

    dairy free wonder cake

    Make and enjoy!


    • 2 cups “Grandma’s Gluten Free Flour Mix  (see Recipe) 
      4 Tablespoons cocoa powder
    • 3 teaspoons Egg Replacer (an egg free baking mix, which lightens texture of baked products and helps batter to rise), prepared according to package directions  It is available in most stores.  If Egg Replacer is not available, combine 3 Tablespoons water, 3 Tablespoons oil and 2 level teaspoons baking powder (substitute for 2 eggs)
    • 2 level teaspoons baking powder
    • 1/2 cup oil
    • 1 1/2 cups sugar 
    • 1 cup Club Soda / Sprite
    • 2 teaspoons vanilla 


    1. Preheat oven to 350 degree F (about 180 deg C)
    2. Sift the flour, cocoa and baking powder in a mixing bowl.
    3. In a separate bowl, whisk together the oil, sugar, prepared Egg Replacer, and vanilla extract.
    4. Pour in Club Soda, a little at a time and continue to whisk it in, till it is well incorporated into the batter.
    5. Add 1-2 tablespoons water if batter is too thick
    6. Mix further using a hand held mixer, for about half a minute of so.
    7. Pour into two 8” lightly greased cake pans
    8. Bake for 35-40 minutes , or until inserted knife or toothpick comes out clean
    9. Cool in pans on wire rack for 15 minutes
    10. With thin knife, loosen sides of cakes from pans, invert onto racks to cool.

    Ingredients for Dairy free frosting

    • 2 cups confectioner’s sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup dairy free, soy free margarine,
    • 1/4 cup water
    • 1 teaspoon vanilla extract


    1. In a saucepan, mix all ingredients, except for the vanilla extract, and bring to a rolling boil. 
    2. Boil for a full minute. 
    3. Remove from heat, add vanilla and beat until creamy. 
    4. Let cool for about 5- 7 minutes.
    5. Frosting should be warm while spreading.

    To  Assemble the Cake 

    1. Place one cake layer rounded side down, on cake plate. 
    2. With a narrow spatula, spread 1/3 frosting over layer.
    3. Top with second layer, rounded side up. 
    4. Spread 1/3 frosting on top of cake. 
    5. Use remaining frosting to cover sides.  



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