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Preheat oven 400° I prefer using the convection bake setting for this or you can use an air fryer! This cauliflower is so tasty! Ingredients 1 medium/large cauliflower head Jen’s Pesto recipe see below Directions
PESTO Ingredients 2 ½ -3 cups basil (do not pack leaves down too hard into measuring cup) 3/4 cup fresh parmesan, shredded 4 garlic cloves 1/3 cup pine nuts (pinole) ½- 1 tsp sea salt ½ tsp pepper ½ cup extra virgin olive oil Directions 1.Using a food processor, add the basil and ½ cup of the olive oil and blitz it for 20-30 seconds. 2.Add the garlic and blitz it for 20-30 seconds. 3.Add the parmesan cheese, salt & pepper, and the remaining olive oil and blitz again for several seconds. 4. Lastly you will add the pine nuts for a final blitz. The pesto will be smooth for the most part with some very small bits of cheese and pine nuts.
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1/4 cup pumpkin puree, (180g)Inspired by Dini K 10x15 pan Preheat oven 350° Ingredients 4 large eggs ½ cup brown sugar (100g) ¼ tsp salt 2/3 cup gf all-purpose flour (80g) 1 tsp baking powder 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg ¼ tsp ground cloves 2 Tbsp butter (30g) melted 2 tsp vanilla extract 1/4 cup pumpkin puree (180g) Cream Cheese Buttercream 2 ounces cream cheese, room temperature 2 Tbsp butter, soft 1 tsp vanilla extract 1 cup powdered sugar Directions
Oven temp:400° then to 350° 8 ¼ x 4 ¼ or 9x5 bread pan So moist and fluffy. This dairy -free, gluten-free bread has no refined sugar and Ingredients 1 cup pumpkin puree 1 cup 2 bananas, ripe- mashed 3 eggs 1 ½ cups almond flour ½ cup Jen’s Bread flour mix (or any gf bread flour mix, or you can use all-purpose flour) 1 tsp cinnamon 3 tsp pumpkin pie spice 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ Tbsp psyllium husk powder 15-20 pecan halves OPTIONAL:½ cup mini chocolate chips-dairy-free Directions 1.Place bananas and pumpkin puree into stand mixer and mix. 2.Next add all the dry ingredients and begin to mix on low/medium. 3. Add eggs, one at a time. Beat until smooth. 4. If you choose to add the chocolate chips, add them now and mix until well combined. 5.Place in greased bread pan. Decorate the top with pecan halves, lightly pressing them into the bread mix. 7.Place into oven for 45 minutes, then place a piece of foil on top and bake for another 15 minutes. Cool and serve. Pumpkin Cheesecake-like Brownies! The Best Fall Frosting Ever! This frosting is perfect on top of your favorite brownie as it is more cheesecake than frosting! You can use my terrific double chocolate brownie recipe in my cookbook, It Just Happens to be Gluten-Free, for your brownie. If you love this recipe and want to jump on it quicker, then there are also so many yummy brownies box mixes that you can kick up a notch on the Fall-ometer with this frosting that acts like a cheese cake on top! **IN these pictures I used a new brand I was gifted; Bake Me Healthy brownie mix that is vegan. Of course, if I am making it is must be also gluten-free! It might not be cookbook cover beautiful but it is one of the best fall desserts I have ever had! It was THAT delicious!! Ingredients: FIRST STEP 8 ounces cream cheese, room temperature ¼ cup butter, unsalted and soft ¼ cup + 2 Tbsp pumpkin puree 4 cups powdered sugar 1 tsp vanilla extract 2 Tbsp pumpkin pie spice SECOND STEP 1 cup of the prepared frosting from first step 1 cup powdered sugar 1 Tbsp pumpkin pie spice Directions:
9x9 pan PREP TIME: 8 minutes COOK TIME: 28-30 minutes OVEN TEMP: 350° INGREDIENTS 2 cups gluten-free all-purpose flour ½ cup turbinado sugar 2 eggs, beaten 1 cup pumpkin puree 1 tsp pumpkin spice ¾ cup dark (or semi-sweet) chocolate chips, divided ½ cup pecan, chopped 1 tsp vanilla extract ¼ tsp salt ½ cup. ½ & ½ 1 tsp baking soda DIRECTIONS 1.Mix all the dry ingredients a large mixing bowl 2. Add the vanilla, pumpkin puree, ½ & 1/2, and eggs. Mix well until silky smooth. 3. Place ¾ cup of the chocolate chips and pecans into the bowl and mix. 4. Place the batter into the pan and sprinkle the remaining ¼ cup of chocolate chips on top. 5. Place into the preheated oven for 28 – 30 minutes. Ingredients 2 ½ -3 cups basil (do not pack leaves down too hard into measuring cup) 3/4 cup fresh parmesan, shredded 4 garlic cloves 1/3 cup pine nuts (pinole) ½- 1 tsp sea salt ½ tsp pepper ½ cup extra virgin olive oil Directions 1.Using a food processor, add the basil and ½ cup of the olive oil and blitz it for 20-30 seconds. 2.Add the garlic and blitz it for 20-30 seconds. 3.Add the parmesan cheese, salt & pepper, and the remaining olive oil andblitz again for several seconds. 4. Lastly you will add the pine nuts for a final blitz. The pesto will be smooth for the most part with some very small bits of cheese and pine nuts. Serve over vegetables, pasta, or even over a grilled chicken breast. This is the perfect dip/salsa for a party! Serve with crackers or celery, carrots and cut peppers. Whatever you choose to eat it with it is utterly amazing! Ingredients 4 plum tomatoes, diced 3 avocados, diced 2 garlic cloves, minced ½ red onion, diced 6 ounces feta cheese, crumbled 4 Tbsp red wine vinegar 4 Tbsp extra virgin olive oil ½ tsp dried oregano ½ tsp sea salt 1 Tbsp fresh parsley, chopped fine Directions Cut and mix it all up and chill for 30 minutes then serve with crackers, celery, or tortilla chips Brioche Bread Preheated 350° 45-50 minutes 8 ¼ x 4 1/4 *Inspired by Kim “let them eat gluten free cake” lady in red were her suggestions that I tweaked because her recipe when followed exactly did not rise although gave a good loaf once baked. Ingredients: 2 cups (308g) Jen’s bread flour mix 1 Tbsp (10g) psyllium husk powder 1 tsp baking powder 1 large egg, room temperature 6 egg yolks, room temperature ½ cup (98-100g) cane sugar (using 1 Tbsp of the sugar for the yeast) 1 Tbsp (12g) Fast acting yeast or active yeast 1 cup (240 ml) milk, warm ½ tsp salt 7 Tbsp (96g) butter, soft 1 egg, room temperature for the top before baking White rice flour for kneading Directions:
Chocolate *Protein* Muffins The best *protein* muffin you will ever have This recipe makes 12 muffins that are over 5 grams of protein each with and tons of fall flavors and a chocolate hug! PREP TIME: 15 minutes COOK TIME: 30 minutes OVEN TEMP: 350° INGREDIENTS: 1 ¼ cup gluten-free all-purpose flour (used Jen’s mix) ½ cup gluten-free oats ½ tsp xanthan gum ½ cup Earth Chimp Chocolate Protein Powder 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup coconut sugar 1 cup banana, mashed ½ cup applesauce, no added sugar 2 eggs 1 tsp vanilla extract ¼ cup milk ¼ cup coconut oil ¾ cup chocolate chips, 60% dark chocolate DIRECTIONS: 1. Mix all the first 7 (dry) ingredients in a bowl. 2. In a separate mixing bowl add eggs, milk, oil, applesauce, banana, and vanilla. Mix well. 3. Slowly add the wet mixture to the dry. (You can do this batter by hand or use a hand mixer.) 4.Using a ¼ cup measuring cup scoop level portions into a muffin/ cupcake pan. 5. Top with the chocolate chips. *You can place the chips into the mixture and stir, but I always prefer them on top. It’s up to how YOU like them! 6.Place into the preheated oven and bake for 25-30 minutes. These are fantastic little balls. I was so impressed with their flavor and how satisfied you are after just one! Ingredients ½ cup flaxseed meal 1 cup gf oats, blitzed 5 dates, pitted ½ cup chunky peanut butter, unsweetened ½ tsp cinnamon 1 tsp vanilla extract 1 Tbsp chia seeds 2 Tbsp maple syrup 1-ounce raisins Directions 1.Add all the dry ingredients together. Mix well. Add in the dates, maple syrup, and peanut butter. 2. Scoop out the mix using a Tablespoon. It can be slightly heaped and will make 16-18 balls. Form the balls and place them onto a parchment lined baking sheet. 3. Place them into the freezer for at least 1 hour. You can keep them in the freezer for up to 4 months. Or store them in the refrigerator for 1 week. Facts based on 16: Calories: 56.9 Fat: 2.16 Carbs: 7.25 Fiber: 2.06 Protein: 1.81 |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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