3 GF Desserts You Should Know How to Make .pdf
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Three GF Desserts Every Gluten-Free
Baker Should Know How to Make
If you’re following a strict gluten-free diet, then you’ll want to know how to
make these three irresistible gluten-free baked goods. In fact, the three
recipes I share are my three go-to GF dessert recipes. I make them
anytime someone asks me to bring a GF dessert because I know they are
good and will get me lots of kudos!
Go ahead and try these amazing dessert recipes for yourself. Chances are
one or more of them will be in steady rotation in your gluten-free kitchen!
The three recipes you’ll find below include:
1. Gluten-Free Chocolate Chip Cookies
2. Gluten-Free Chocolate [Applesauce] Cake
3. Gluten-Free Banana (or Pumpkin) Muffins
I hope you enjoy these recipes as much as my family enjoys them! For
more recipes and gluten-free information and inspiration, please visit me
online at www.GoodForYouGlutenFree.com.
Happy GF Baking!
Jenny @ Good For You Gluten Free
Gluten Free Almond Flour Chocolate Chip Cookies Recipe
Try these moist and delicious gluten-free
chocolate chip cookies using protein-packed
I use Honeyville Blanched Almond Flour – it offers
the best texture to your almond-flour baked goods.
Moist and yummy – these cookies will be gone
within hours, that’s why I suggest doubling the
• 2 cups of Honeyville Blanched Almond Flour
• 1/3 cup sugar
• Pinch of salt
• 1/2 teaspoon baking soda
• 1/2 cup softened (not melted) butter (equivalent to 1 stick)
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup of chocolate chips
1. Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
2. Blend almond flour, sugar, salt and baking soda in a large bowl.
3. Add to dry ingredients stick of butter. Using your hands (I recommend gloves),
combine the butter and dry ingredients.
4. Add egg and vanilla to mixture and continue to blend by hand. The mixture will be
wet. Add chocolate chips.
5. Roll 1-inch dough balls by hand and place on baking sheet. Do not flatten the cookie
- they will bake up really soft in the middle if you leave them in the rounded shape.
You'll have enough dough to make about 14-16 cookies.
6. Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove
from oven and let sit for 10 minutes before removing from the tray and diving in!
7. Store cookies in an airtight baggie for up to 3-4 days.
Prep Time: 10 minutes
Cook Time: 12-13 minutes
Gluten-Free Chocolate Chip [Applesauce] Cake
This is my most favorite gluten-free chocolate
cake recipe ever! Seriously, it’s that good!
The cake is rich, moist and decadent. My friends
ask me to make this cake all the time, and the
recipe never fails to please even the GF
This was a recipe I made before I became
gluten-free, but thanks to Cup4Cup flour (and
other 1-to-1 GF flour blends), it still works like a
• 1/2 cup butter (1 stick)
• 1 + 1/2 cups sugar
• 2 eggs
• 2 + 1/2 cups applesauce
• 1/2 teaspoon cinnamon
• 2 cups Cup4Cup Gluten-Free flour (original blend)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 + 1/2 teaspoons baking soda
• 2 heaping tablespoons cocoa
• 2-3 cups of chocolate chips (for topping)
• 3-5 tablespoons brown sugar (for topping)
1. Preheat oven to 350 degrees F.
2. Line a 9" x 13" baking dish with foil, spray with cooking spray.
3. In a mixer, cream together butter and sugar. Add to mixture eggs, vanilla,
applesauce and cinnamon and continue to mix. Set aside.
4. In a separate bowl, sift together flour, salt, baking soda and cocoa.
5. Add flour mixture slowly to wet mixture, mixing on low speed and scraping sides to
ensure all ingredients are combined. Transfer mixture to greased baking pan.
6. Generously cover cake with chocolate chips and brown sugar.
7. Bake at 350 degrees F for 35-40 minutes until center comes out clean with toothpick.
About 16 square slices
Prep Time: 20 mins
Cook Time: 35 mins
Gluten-Free Banana (or Pumpkin) Muffins
These wonderful gluten-free banana muffins are
made with delicious oats, whole grains and whole
sugars (raw honey) – no white sugars or flours here!
The muffins come out moist and totally satisfy your
sweet craving without any ingredients that will spike
your blood sugar. Substitute pumpkin for banana for
an equally tasty muffin. Enjoy!
• 1 cup Honeyville Blanched Almond Flour
• 1 cup quinoa flour
• 3/4 cup certified gluten-free oats
• 1/4 cup arrowroot flour
• 1 teaspoon sea salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup raw honey
• 2 ripe bananas - mashed (or substitute 1/2 cup pumpkin puree for each banana)
• 1/2 milk or milk substitute
• 1/4 cup oil of choice (I suggest grapeseed or avocado oil)
• 1/2 cup chopped nuts or chocolate chips (optional)
1. Preheat oven to 400 degrees F.
2. Line muffin pan with 12 muffin wrappers/tins
3. In a large mixing bowl, mix all the dry ingredients (almond flour, quinoa flour, oats,
arrowroot flour, salt, baking soda, baking powder and cinnamon).
4. In a separate large mixing bowl, combine wet ingredients (honey, bananas, milk, and
oil). Mix well until smooth.
5. Add dry ingredients into wet ingredients, mixing well until well combined.
6. Scoop mixture into muffin tins - fill until halfway filled. You will make 12 muffins.
7. Bake for 8-10 minutes or until top begins to brown and toothpick inserted in center
comes out clean.
8. Allow muffins to rest for 15 minutes before enjoying. They are sticky and will stick to
the muffin wrappers until they're completely cooled.
Prep Time: 15 minutes
Cook Time: 8-10 minutes