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**Inspired by the Very Hungry Coeliac DUMPLING WRAPPERS Ingredients ¾ cup Jen’s bread flour mix ½ cup tapioca flour (or can use arrowroot) ½ cup glutinous rice flour 1 ½ tsp xanthan gum ½ tsp salt 185 ml hot water Pork and Ginger Dumplings or chicken dumplings) Ingredients 1 pound pork, ground 3 garlic cloves, minced 1 Tbsp grated ginger 2 scallions, finely sliced ¼ tsp white pepper ½ tsp salt 1 tsp cane sugar 2 ½ tsp GF soy sauce or tamari 1 tsp white wine (or sherry, dry vermouth) 2 tsp sesame oil 2 tsp hoisin sauce (there are gf versions) 1 egg 2 tsp tapioca starch (or potato starch or arrowroot) Rice flour, for dusting while rolling 2 Tbsp avocado oil Directions
*I used lean pork chops and ground it myself. *I also made chicken dumplings and veggie dumpling. For the chicken I followed the above recipe and substituted ground chicken. And for the Veggie Dumplings, I used the following filling. Veggie Dumpling filling: Ingredients 2 tsp avocado oil Salt and pepper to taste 2 tsp garlic, minced 1 ½- 2 tsp ginger, minced 3 cups shredded cabbage, cut small 1 carrot, peeled and cut small(*note) 2 scallions, diced ½ cup red onion, diced fine 1 Tbsp tamari or gf soy sauce 2 tsp sesame oil Directions
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Preheat the Oven to 350° Makes-16-20 sandwich cookies Prep Time: 30 minutes Cook Time: 12-16 minutes (depending on the size of balls) Makes about 16-20 sandwich cookies. Cut shape out (if you are making mummies like I did for Halloween, or circle cookie cutter for any other time of year, and decorate top if desired. These are the best peanut butter cookies I have ever had. I served them to my husband and a few friends, all gluten-eaters, and they said they were delicious! They each said they were even better than the store-bought version of this cookie! YAYYY! Ingredients 1 ¾ cup Jen’s gf all-purpose flour ½ cup granulated sugar ½ cup brown sugar ½ cup butter, salted, room temperature ½ cup peanut butter, Jiff Natural 1 Tbsp peanut butter powder 1 egg 1 tsp baking soda ½ tsp salt 1 tsp vanilla extract Ingredients for the filling 4 Tbsp butter, unsalted, room temperature ¾ cup peanut butter, Jiff Natural ¼ cup powder sugar Directions 1.Cream butter and sugars together for minute, until smooth in a stand mixer (can use a hand mixer). 2.Whisk the baking soda, peanut butter powder, flour, and salt together in a separate mixing bowl. 3.Add egg, peanut butter, and vanilla in to the mixing bowl and mix. 4.Add a small amount of the dry ingredient mixture at a time, while mixing on low/medium speed. 5.When smooth, place in plastic wrap and chill for 20-30 minutes. 6.Roll the cookie dough out and use cookie cutter or stencil you made for mummy shape. I just estimated the size I wanted for each cookie, then cut two shapes out of parchment paper and used them for stencils. 7.Prepare two greased baking sheet or parchment line a baking sheet. 8.Bake for 10-12 minutes. 9.Allow to cool thoroughly, at least an hour or more. Once cooled mix your filling. Directions for the filling 1.Mix all the ingredients until smooth 10.Pipe the filling onto one side of the cookie. Place another cookie on top. Repeat. ***If you are interested in making a mummy Ingredients for Mummy Wrappings (vanilla buttercream) Candy eyes 4 Tbsp butter, unsalted, room temperature ¾ cup powder sugar 1 ½ - 2 tsp milk Small cup of cold water Directions 1. Mix all the ingredients for 1-2 minutes until smooth. 2. Cut the corner of a piping bag to make the thin lines for the wrapping of the mummies. 3. Pipe your wrapping onto your sandwich cookie. 4. Place a dab of frosting on the back of each eye and place them onto your mummy. *You may need to tap down the piping to make it look more like wrapping. To do so, place your finger into the cold water and lightly tap the frosting where needed. * I place them in the freezer for a little bit to set them and served. Banana Bread with Peanut Butter Cheesecake *These cupcakes/ muffins are what cravings are made of! I love a tab of peanut butter on a fresh banana and this is why I created this recipe! It was exactly what I was craving! Oven 350° Makes 12 cupcakes/muffins Ingredients 1 @BakeMe Healthy Banana Bread & Muffin Mix (prepare according to the package directions) Peanut Butter Cheesecake Ingredients 3 Tbsp natural organic peanut butter, unsweetened and unsalted 8 ounces cream cheese 6 Tbsp cane sugar 1 tsp vanilla extract 1 large egg, room temperature 3 Tbsp Greek yogurt Directions
*These cupcakes taste like the best pudding but are airy and light like a yummy cupcake should be! It is hard to believe they have protein in them! Oven 350° Makes 10 cupcakes Ingredients ½ cup Jen’s GF all-purpose flour (or any gf ap flour) ½ cup chocolate protein powder (I use Earth Chimp vegan protein powder) ½ cup cane sugar (or coconut sugar) 3 Tbsp cacao powder 1 tsp baking powder ¼ cup Greek yogurt, 2% 1/4 cup milk 2 eggs ¾ cup pumpkin puree 2 Tbsp avocado oil Frosting 1cup butter, unsalted room temperature 2 tsp vanilla extract 4 cups powdered sugar 2 Tbsp milk *Optional: Green dye if you are making a Frankenstein face like I did Black piping Directions
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. 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. |
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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