Gluten Free Hawaiian Cupcakes with Buttercream Frosting

Recipe adapted from Bette Hagman's book - More from the Gluten-Free Gourmet

2 cups gluten free flour mix - see recipe below

1 1/4 cups fructose or xylitol

1 Tablespoon Rumford baking powder

1/2 teaspoon salt

1/2 cup extra virgin olive oil

7 eggs, seperated

3/4 cup Dole 100% frozen pineapple, orange, banana juice concentrate - Mix with 2 cans of water, stir well, and use 3/4 cup

1 teaspoon McCormick dried orange peel

1/2 teaspoon McCormick cream of tartar

2 teaspoons  McCormick imitation vanilla

1 cup dried coconut (optional)

Frosting recipe - see below

Gluten free flour mix:: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 1 tablespoon xanthan gum. Put all ingredients in a large jar or plastic bag and shake. Use as a substitute for regular flour. 

Directions:

Preheat oven to 350. Place cupcake holders in cupcake pan.

In a large mixing bowl, beat egg whites with cream of tartar until stiff peaks form. 

In a separate large bowl, mix together the flour mix, sugar, baking powder, salt, and orange peel. Add the oil, egg yolks, vanilla, and fruit juice. Mix together by hand until smooth. Gently pour over the beaten egg whites. With a rubber spatula, gently fold the egg whites over the juice mixture until all is blended. Fill each cup 3/4 full.
Bake 17 minutes or until toothpick test shows they are done. Yield about 30 cupcakes.

Buttercream Frosting:

1/2 cup butter - for dairy free use Earth Balance dairy free, non homogenized margarine

1/2 cup palm shortening

1 lb  (3 1/2 cups) powdered sugar

1 tsp McCormick imitation vanilla flavoring

1/2 tsp McCormick imitation almond flavoring

2 Tb milk - for dairy free use almond milk

Directions: 

Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Frost cupcakes by filling a decorators bag with frosting and using a large star tip ( I used a size 22).

Top with Baby Jesus gingerbread cookies and serve. For Baby Jesus gingerbread cookie recipe go to the recipe tab "cookies".

Gluten Free Pie Crust

2         cups     Gluten-free flour blend (see below)

1/2      tsp        Salt
1         Tb        Coconut palm sugar, xylitol, or fructose
3/4      cup       Coconut oil or non hydrogenated margarine – make sure it is very cold
3 - 5    Tb        Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                     Egg  organic, free range (for egg free add 1 tablespoon flaxmeal to 3 Tb warm water. Place in freezer for 10 minutes to thicken
2        tsp        Gluten Free Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
    
   Gluten Free Flour Blend:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.
   
   
   
   

Gluten Free Pumpkin Pie

1 15oz can Libby's 100% Pumpkin

1 cup Gluten free Rice milk, Almond milk, or milk of your choice

1 1/4 tsp Cinnamon - McCormick brand

1/2 tsp Ginger - McCormick brand

1/4 tsp Cloves - McCormick brand

1/4 tsp Sea Salt

1 1/2 tsp Vanilla extract - McCormick brand

1/2 cup Raw Honey or Coconut Nectar - or you can use 1/4 cup honey and 1/2 cup Xylitol or Fructose

2 Organic, free range eggs**(see below for egg free)

Preheat oven to 425 degrees.

1. Beat eggs, honey (or sugar preference) and vanilla in a large bowl. Stir in pumpkin, salt and spices and mix to incorporate. Gradually stir in desired milk. Do not over mix.

2. Pour into gluten free pie shell (see recipe below).

3. Bake in preheated oven for 15 minutes. Turn oven temperature down to 350 degrees and continue to bake for 40 to 45 minutes or until a knife inserted into the center comes out clean.

** Egg free - Omit eggs.. Mix 2 Tablespoons Flaxmeal to 6 Tablespoons very warm water. Let sit for 5 minutes to thicken then use the same as you would eggs. Also add 3 Tablespoons Arrowroot powder when adding the spices.

Gluten free Pie Crust

2        cups   Gluten-Free flour mix (see below)

1/2     tsp      Salt
1        Tb      Coconut Palm Sugar, Xylitol, or Fructose 
3/4     cup    Coconut Oil or non hydrogenated margarine – make sure it is very cold
3 - 5   Tb      Ice Water – add ice to ¼ cup water and let sit 5 minutes

1                   Egg, organic free range (for egg free add 1 tablespoon flaxmeal to 3 tablespoons warm water. Place in freezer for 10 minutes to thicken
2         tsp     Gluten Free Apple Cider or Clear Vinegar

Preheat oven to 425 degrees.

1. Using your mixer combine gluten-free flour blend, salt, and sugar.
2. With mixer on low slowly add oil or margarine and mix until mixture resembles small peas.
3. Add the egg or egg substitute and vinegar. Slowly add the ice water, 1 tablespoon at a time, until mixture begins to hold together like a ball. The dough should be very soft and pliable.
4. To roll out dough you will need 2 pieces of wax paper. Lay a piece of wax paper on the counter. Place ½ of the dough on the plastic wrap and cover top with the other piece. Using a rolling pin roll dough to desired size. If dough is too sticky place in freezer for 10 minutes and roll again. Sometimes I will use a small amount of brown rice flour on the wax paper if dough is real sticky.
5. After rolling dough remove top piece of wax paper and carefully place in 9 inch pie pan. If dough tears some just use your fingers to glue back together.
6. Crimp edges and add desired pie filling. For 2 crust pie roll out crust and place on top. Make slits on top crust in several places.
7. Most pies will bake at 425 degrees for 45 minutes to 1 hour
   
   Gluten Free Flour mix:
   
   1 cup Brown Rice flour
   1 cup White Rice Flour
   1/2 cup Tapioca Starch
   1/2 cup Potato Starch
   1 Tb Xanthan gum
   
   Mix together and store in a sealed container. Use cup for cup in place of regular flour.
   
   

Gluten Free Snickers Pie Revisited - Now Lighter and Healthier

Gluten Free Brownie Mint Cookies

I got the idea to make these from seeing website that had gluten free homemade girl scout thin mint cookies. When I looked at the recipe I knew there had to be a way to make them healthier. So I adjusted a low glycemic brownie recipe by adding mint to it.  I was pleased with the outcome but really wanted to know what others would think. So I took them to our Sunday school class for snack. They were received very well. Don't let the black beans scare you away from making these. You would never know there were any beans in them.

2 - 4 oz. Ghirardelli 60% Bittersweet Chocolate Bar 
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1 tsp Peppermint extract - I use McCormick
1 tsp Vanilla - I use McCormick

Topping:

1 12 oz package Ghiradelli 60% Dark Chocolate Chips

1 to 2 tsp Peppermint extract - depending on how strong you like your mint

*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar, water, and dutch cocoa in a saucepan on the stove over medium heat, stirring until melted. When melted turn stove down to simmer to keep warm.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and baking powder (or the cream of tartar and baking soda)  to the egg mixture and blend until smooth. Add in the vanilla and peppermint extract. Mix until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter onto a greased cookie sheet. Using a spatula spread the batter so it evenly covers the whole pan.
Bake 15 to 18 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool about 20 minutes.

While cookies are cooling prepare chocolate topping. Melt chocolate chips in a saucepan over medium heat, stirring often. When melted add peppermint extract and stir to incorporate. Remove from burner. 

Cut cookies into 1 1/2 inch to 2 inch squares. I cut 5 across and 8 long ways to equal 40 cookies. With a long knife or pancake turner loosen each cookie from the cookie sheet.

Cover a clean cookie sheet or a plate with wax paper. 

The next part can get a little messy but with patience it is well worth it. Slide a fork under one of the cookies and place it in the pan with the melted chocolate.  Turn the cookie over and on its side to coat (I used a serving spoon to scoop the chocolate onto the sides of the cookie. Again using the fork lift the cookie up out of the pan and place on the wax paper covered cookie sheet. Repeat with the remaining cookies. I placed the cookies in the refrigerator for 15 minutes to help the topping to set. You can also put them in the freezer and they will set up very quick. They are very good frozen also. Store in an airtight container. Makes 40 cookies.

Gluten Free Low Glycemic Fruit Brownie Pie

Black Bean Brownie Recipe:

2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol or Fructose- Use Emerald Forest brand Xylitol – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup if avoiding corn
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.

Cream Cheese Topping:
2 cups Heavy Whipping Cream
8 oz 1/3 fat Philadelphia Cream Cheese - room tempurature
1/3 cup Fructose - whip in a blender to make it the consistency of powdered sugar
2 tsp Vanilla Extract - I use McCormick brand
1/4 tsp Almond Extract
Fruit:
24 Organic Strawberries (sliced in half)
63 Organic Blueberries
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove stirring until melted. Add in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the remaining 1 tsp vanilla and the almond extract. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Pour onto a greased 9 x 13 cookie sheet. Spread to evenly distribute. Bake10 - 12 minutes or until a toothpick inserted comes out clean. Let cool while making the topping.

Topping:
Pour heavy whipping cream, 1 tsp vanilla, and almond extract into the bowl of a blender. Whip using the wire whisk until stiff peaks begin to form. Slowly pour in all but 2 Tablespoons of the powdered fructose and whip to incorporate. Spoon mixture into a seperate bowl. Place the room temperature cream cheese, remaining 2 Tablespoons powdered fructose,  and cream together. Gently pour into the whipping cream and with a folding method mix together.
 Spread mixture on top of cooled brownie and top with blueberries and sliced strawberries.
For the flag I placed blueberries 7 down and 9 across. Feeds 10 - 12  Refrigerate any leftovers.

Low Glycemic Gluten Free Brownie Mousse Torte

Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

Low Glycemic Gluten Free Rasberry Brownies

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Rasberry - McCormick is gluten free
1 tsp Vanilla extract 

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

Gluten Free Low Glycemic Cheesecake

This recipe takes a little bit of work but it is well worth the effort

This recipe is best if made the day before you plan to serve it.

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

 Cheesecake Filling:

1 Tb Lemon Juice

1 ½ Tb Vanilla Extract

2 cups Low Fat Cottage Cheese

1 cup Non Fat Daisy Sour Cream

2 8 oz containers Philadelphia Fat Free Cream Cheese

1 cup Vanilla Greek Yogurt

1 ¼ cup Xylitol

¼ cup Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you are not sensitive to corn

4 Eggs

Directions:

Place lemon juice, vanilla, cottage cheese, and sour cream in a blender. Process about 2 minutes until smooth. In mixing bowl, beat cream cheese and sugar until well blended. Add in flour and yogurt. Mix well. With mixer on low slowly pour in cottage cheese mixture. Mix until smooth then beat in eggs one at a time until combined. Pour into cooled crust. Place pan on a double thickness of heavy duty foil. Wrap securely around the bottom and sides of pan.

Place in a larger baking pan. Add ¾ inches of hot water to larger pan. Bake at 325 degrees for 1½ hours or until center is almost set. Turn oven off, open door slightly and let cake sit for 20 minutes. Remove from water bath and cool on a wire rack for 15 minutes. Run a knife around edge of pan to loosen crust. Cool 1 hour and place in refrigerator for 4 hours or overnight.

 When ready to serve remove sides from springform pan. Arrange fruit on top.and cut into 16 slices. Place each slice on an individual serving plate and top with chocolate sauce.

Chocolate Sauce:

1 ½  cup Organic 1% Milk, Non Sweetened Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Bar
2 Tb Saco Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour, or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb McCormick Vanilla Extract
¼ tsp. McCormick Almond Extract
 

Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix. Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted. Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thickens. Remove from heat and stir in vanilla and almond. Cool & refrigerate until ready to use. 

Gluten Free Chocolate Zucchini Cake

*2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars 
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs (see note below for egg free)
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
1 1/2 cup Zucchini, shredded
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
*Dairy free - use 10 oz. Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips
 
Chocolate Mousse Filling: 
1 1/2 cups 1% Milk, Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar (for dairy free use 1/2 cup Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips)
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar (or chocolate chips), xylitol, and cocoa in a sauce pan on low heat. Stir until chocolate is melted.
  Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool and refrigerate until ready to use.
 
Directions for cake:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove or in the microwave stirring until melted. Mix in the dutch cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure the chocolate is completely mixed. Mix in 1 cup zucchini. Process until smooth. With spatula fold in the remaining 1/2 cup zucchini. Pour into prepared pan.

Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted pan,
15-20 minutes for cupcakes, donuts, or if using a cookie sheet. 
Cool in pan for 10 minutes remove onto a cooling rack. Top with chocolate mousse when cool and enjoy.

Gluten Free Chocolate Souffle Birthday Cake

I made this chocolate soufflé cake today for a friends birthday. She needed a cake that was gluten free, corn free, and it needed a healthy sugar since she is diabetic. I used the recipe, "Lighter than air cake." You can see the recipe on this site at http://glutenfreetraining.blogspot.com/2010/05/lighter-than-air-chocolat-cake.html
It was very easy to make. I used two 8 inch round cake pans. For the frosting I put in 2 extra Tablespoons of blended xylitol (I put xylitol in my magic bullet and blended it to make powdered sugar). This made it just stiff enough to be able to decorate the cake. I used a silk rose for part of the decoration. She was so happy to have a cake for her birthday tomorrow.

Gluten Free Brownie

I adapted this brownie recipe from www.trinityhealthweightloss.com  

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

2  Ghiradelli 60% Dark Chocolate Bar - OR 1 1/2 Enjoy Life - gluten free, corn free, soy free chocolate chips(will not be low glycemic if you use the chocolate chips)
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla
  
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 10 minutes then invert onto a serving plate.
When cool top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream  I use Darigold - it is gluten free and preservative free
6 Tbs  Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb  Dutch Cocoa - I use Saco brand
1 tsp  Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol or fructose, cocoa, and vanilla. Mix on medium until stiff peaks form  Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.

Lighter Than Air Chocolate Cake

 Adapted from www.glutenfreemommy.com
This is a fabulous tasting cake and very easy to make!
I wanted a smaller cake so I  cut the recipe in half.

For cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped-Ghirardelli is gluten free
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar (I use xylitol)
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder-Saco premium cocoa is gluten free
For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted (I put xylitol in my magic bullet and whipped it until it was a powder, you can also use a blender)
4 Tbs. Grand Marnier   (I used 4 tablespoons Saco Dutch Cocoa plus 1 tsp Vanilla)
 

DIRECTIONS:

To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate, water, and cocoa in a small saucepan over low heat, stirring constantly. Cool to lukewarm.

In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes.  Stir in melted chocolate until combined.  In a separate HUGE bowl, beat 12 egg whites until they begin to thicken and slightly hold peaks .  Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully. Spread batter evenly over four baking pans.   Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes.  I rotated my cake pans once to ensure they cooked evenly.  Once the cake is done, cool the cake pans on cooling racks for about 10 minutes.If you wish, sift cocoa powder over top of cake layers.  Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 1 hours or until they are firm enough to be carefully lifted without breaking.

To make the filling:  In a clean large bowl, beat cream with powdered sugar, cocoa powder, and vanilla until it just holds stiff peaks.

To assemble the cake:

Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!

Keep cake in the refrigerator until serving time. 

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish or sprinkle with chocolate chips.

Gluten Free Snickers Pie

 

Adapted from Betty Hagman's cookbook, "The Gluten-Free Gourmet Makes Dessert"

I made this for the first time for Thanksgiving. It was very very good!!  It tastes just like a snickers bar.

Below you will find the original recipes.  How I modified each recipe will be in blue.
Crust:

1. 1 3/4 cups GF cookie crumbs I used 1 1/2 cups crumbs from a brownie mix I made. You make any gluten free brownie mix - cool and slice- then place in a magic bullet or blender and process until you have crumbs.
2. 1/4 cup     finely chopped pecans I omitted these
   
3. 1/4 cup     margarine or butter, melted I wanted a lower fat crust so I used 1 egg white, 1 TB. melted butter, and 1 tsp. water. (This also made the crust soft and chewy like a candy bar)

Filling:

1.  2 cups    Vanilla Ice Cream I used Breyer's french vanilla ice cream.
2. 1/4 cup    Chunky Peanut Butter I used Adams chunky peanut butter 
3. 1  3.9oz. pkg. Instant Chocolate Pudding  I used Jello brand
4. 1  8oz. carton nondairy Whipped Topping  I used CoolWhip
5. 1/2 cup CoolWhip nondairy Whipped Topping
6. 2 Tb. Hershey's chocolate syrup

Directions:

Prepare the crust by placing the crumbs in a bowl. Add chopped nuts, melted margarine or butter. If using lower fat version - in a cup slightly whip egg white with a fork. Add 1 Tb melted butter or margarine and the water. Stir to blend. Pour on top of the crumbs and stir just until blended. Press onto the bottom and up the sides of a 9" pie plate. Bake in a 375 degrees oven for 7 minutes. Remove and cool crust. Crust can be made ahead of time and frozen until ready to use.

For the filling, soften the ice cream and mix well with the peanut butter. Add the powdered pudding and stir. Fold in the whipped topping and spoon into the crust. Spread 1/2 cup whipped topping over the top and pour a small amount of hershey's chocolate syrup on top. Freeze until ready to serve. To serve, remove from freezer a few minutes ahead of time. I took mine out of the freezer 1/2 hour ahead of time. Cut and enjoy. Makes 8 servings.

Simple Chocolate Crust Recipe:

Using your blender or magic bullet grind enough EnviroKidz organic Koala Crisp  cereal to equal 1 1/2  cups crumbs.  Substitute cereal crumbs for cookie crumbs in the recipe above. For a deeper chocolate taste add 1 Tb. cocoa to the egg and butter mixture.