Friday, 13 February 2015

Brownie Cookies

This is another great coconut flour recipe. It makes a nice small batch of semi-healthy cookies. The banana replaces butter and some of the sugar, and you can replace the sugar with honey or another kind of sweetener.

I find that these cookies have the best texture the day they are made, but they are still pretty good a few days old. Just store them in a sealed container at room temperature (They can be frozen but the texture isn't quite the same). This recipe only makes a dozen or so cookies, so chances are you won't have any leftovers!

makes 12-14 cookies

1/3 cup Coconut Flour
1/4 cup Cocoa Powder
1/4 cup Sugar (or honey or sweetener of your choice)
1 tsp Baking Powder
pinch salt
1 Ripe Banana
2 Eggs
1 tsp Vanilla
1/4 cup Chocolate Chips 


Mash banana in a bowl.
Beat in eggs and vanilla.
In a different bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
Combine the 2 bowls and stir well.
Stir in chocolate chips.
Drop tablespoons of dough on parchment lined baking sheet.
Bake at 350 for about 15 mins. 

Cookie dough

Drop heaping tablespoons on parchment lined sheet

Bake at 350 for around 15 mins

Let cool and enjoy

Recipe based on this recipe at Home to Heather

Friday, 24 October 2014

Pumpkin Spice Donut Holes

I've been experimenting a bit with coconut flour lately. I really like it (and it's pretty healthy), but it's very different from other flours and starches. It really sucks up liquid, and will continue to absorb for a few minutes after mixing, so it's a good idea to let your dough rest for 5 minutes or so before forming the donuts, cookies, or whatever you are making.

Coconut flour will give your baking a sweet, coconutty flavour and a dense texture. Even a few tablespoons can have a big impact on a recipe. I used some coconut flour in a pumpkin scone recipe the other day. It was alright, but needs some more work before I'm happy with it. 

The flour is fairly expensive compared to other GF flours, but you don't usually use much in a recipe. I buy my coconut flour at the bulk barn, but you should be able to find it in any health food store. 

makes 18 donut holes

1/2 cup Coconut Flour
1/2 tsp Baking Soda
Pinch of Salt
1/2 cup Sugar
2 Eggs
3 Tbsp Oil
1/4 cup Pumpkin Puree (or substitute applesauce)
1 tsp Pumpkin Pie Spice (or apple pie spice or cinnamon and nutmeg)
1 tsp Vanilla
1-2 Tbsp Milk if needed (I used homemade pumpkin puree which has a little more liquid than the canned stuff)
1 tsp cinnamon and 2 Tbsp sugar for rolling donuts in 


Combine wet (except milk) and dry ingredients separately and mix together. Mix  in milk if needed.
Let dough rest for 5 minutes.
Make 1 1/2 inch balls and roll in cinnamon and sugar.
Place dough balls in mini muffin tins (you could probably just used a baking pan because they don't really spread out)
Bake at 350 for 14-16 minutes (until fairly firm)
Let cool and enjoy!

* You could also make a glaze for the donuts after baking instead of rolling in cinnamon and sugar.

Wednesday, 15 October 2014

Pumpkin Cornbread Muffins

Gluten Free Pumpkin Cornbread Muffins
It's pumpkin season and I am busy adding pumpkin to some of my favourite recipes. I love this version of cornbread muffins. The pumpkin puree adds moisture and the spices create a warm, festive flavour. Enjoy slathered with butter and honey and along side stew, soup or chili.

Mini Pumpkin Cornbread Muffins

We love them as mini muffins and I always make extra to freeze or take with leftovers for lunch. You can use the batter to make pumpkin cornbread pancakes too! (may need more milk)

makes 12 muffins

1/3 cup Sugar
1/3 cup Oil
1/2 cup Pumpkin (or squash) Puree (I use home made but store bought works)
1/3 cup milk 
2 Eggs
1/2 cup Cornmeal
1/2 cup Corn Flour (or use more cornmeal)
1 cup Rice Flour (or your favourite GF flour blend)
1 Tbsp Baking Powder
1/2 tsp Salt
3/4 tsp Pumpkin Pie Spice 


Mix together wet and dry ingredients separately, then combine.
Spread batter equally between 12 muffin tins lined with papers (or use mini muffin tins)
Bake at 350 for around 15 mins (more like 10 mins for mini muffins)
Serve warm with butter and honey or freeze for later once cool.

Not a pumpkin fan? Try my regular cornbread muffins!

Friday, 10 October 2014

Curried Squash Soup

Gluten Free Curried Squash Soup
We love squash in our house. I like it roasted with butter, brown sugar and pumpkin pie spice but my husband prefers it slathered in butter alone. Our little guy, who is just starting solids, is a big fan of squash too. My favourite squash to eat on its own is acorn, but butternut is a close second. For soup, however, butternut squash is the way to go!

This soup is creamy, nutty and sweet with a hint of curry spice and coconut milk. Roasting the veggies brings out a great depth of flavour, but if you don't have the time you could chop them up raw and cook them in the soup instead.

serves 3-4 ppl

1 medium Butternut Squash (2-3lbs)
1 Onion
1/2 Head of Garlic
3 cups Vegetable or Chicken Broth (make sure it's GF!)
1 tsp Brown Sugar
1 1/2 tsp Indian Curry Powder (or sub Thai Curry Paste for a different flavour)
1/2 tsp Oregano
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Salt and Pepper to taste
2 Tbsp Lemon Juice (or substitute 1 chopped granny smith apple - add in with squash)
1/2 cup Coconut Milk
Plain Yogurt (or sour cream) and Parsley as a garnish


Cut squash in half lengthwise and scrape out seeds and fibres with a spoon.
Peel the onion and cut into quarters
Wrap the half head garlic in tin foil
Roast squash cut side down on a foil lined roasting pan along with onion and garlic for 45-50 mins at 350.
When cooked, scrape out squash and squeeze out garlic into a medium pot with onion and 2 cups of broth.
Using a hand/stick blender, puree until smooth. (or you can blend in a food processor)
Add remaining broth, coconut milk and seasonings (not lemon juice) and simmer for 10-20 mins, stirring occasionally.
Stir in lemon juice at the end and season to taste.
Serve hot with parsley and yogurt/sour cream.

Cut and remove seeds from squash (you only need one)
Roast squash, onion and garlic (garlic is missing from picture)

Combine roasted veggies in a pot
Add 2 cups of stock and blend until smooth
Add remaining broth, coconut milk and seasonings and simmer for 10-20 mins 
Garnish with yogurt/sour cream and parsley if desired

Thursday, 4 September 2014

Enjoy Life Foods Crunchy Cookies New Look!

Enjoy Life's crunchy cookies have a new look. The recipe hasn't changed, but the boxes have and I have been asked to help spread the word! (for my original crunchy cookies review click here)

I've reviewed many products from Enjoy Life and I always love the care that goes into their packaging. These cookies came arranged in an adorable box with confetti; even the paper was tied up with a ribbon. How cute is that. 

Here is a closer look at the new and improved boxes for the cookies:

Brown Sugar Shortbread and Chocolate Chip

Vanilla Honey Graham and Double Chocolate

They also sent me the small cookie packages. These come 2 to a package and are great for on the go. I've seen them sold at the bulk barn for 99 cents.

I used the Vanilla Honey Graham to make some indoor s'mores! A little package like this would be great to take camping if you were the only one needing gluten free crackers for s'mores.

I put down 1 cookie, some chocolate and a marshmallow. Then I put it on the top rack of the oven and turned on the broiler for a minute or two. Then squish it with the second cookie. Easy as that!

For other recipes using these cookies and other Enjoy Life Products, visit their website!

Tuesday, 26 August 2014

Fresh Strawberry Pie

gluten free fresh strawberry pie

This is a guest post by my mom. She and my brother-in-law both have July birthdays and this is their favourite dessert to celebrate the occasion!

This recipe should serve 6, but we have found that four people can finish the pie without any problems.  It's that good!

makes 1 pie

1 gluten-free pie crust baked and cooled. (My recipe here)

2 pounds of strawberries
3/4 cup of sugar
2 tablespoons cornstarch
1/4 cup water (depending on amount of purée you get)
1 cup whipping cream, whipped with a splash of vanilla an 1/4 cup icing sugar

Optional: 4 oz cream cheese, blended with 1/4 cup sugar


Follow recipe for making a gluten-free pie crust, or buy a gluten-free pie crust already made from the store. If you want a more decadent pie, then use the cream cheese option and spread a little on the bottom of the pie crust after it cools. This is an especially good option if you want to make the pie more than eight hours in advance, because the cream cheese helps keep the glaze from making the crust soggy.

Hull and wash the strawberries. Pat dry with an old tea towel. Place strawberries into the crust flat side down, use the largest strawberries in the very middle and work your way out in circles from there. Save extra berries to purée for the glaze. 

To make the glaze you should have at least one cup of puréed berries if you do not have that much then you need to go back to the pie and steal some berries.  You need to have somewhere between one cup and one and a half cups of puréed berries. If you have one and a half cups then you do not need to add 1/4 cup of water otherwise you do.  

Add berries and sugar and cornstarch to a small saucepan. Make sure you mix in the cornstarch with a bit of cold water, or blend very well with the sugar before adding to the berries, so you don't get any lumps.  Cook the mixture until it bubbles. Allow it to cool for about five minutes, then pour evenly over the berries.  Put pie in the fridge to cool and top with real whipped cream just before serving.

hull strawberries and place, cut side down, in cooked pie crust

puree remaining strawberries

make strawberry glaze and pour over raw strawberries

slather with whipped cream and enjoy!

Wednesday, 6 August 2014

Chocolate Mug Cake

Gluten Free Mug Cake

This is the best invention ever... chocolate cake in just over a minute. Whoever thought this up is a genius. It's not quite as good as "real" cake, but when you're having a chocolate craving emergency, it's a pretty dang good substitute. Go ahead and melt some chocolate chips over the top for good measure!
Not the prettiest, but delicious!
Too bad I can't blame my cravings on pregnancy anymore! Although I am breastfeeding, so I'm still technically eating for 2... and I'm pretty sure the baby wants chocolate.

for at least 1

3 Tbsp Gluten Free Flour Blend (any kind you want)
1 1/2 Tbsp Cocoa Powder
1 1/2 Tbsp Sugar (you can use less or substitute other sweeteners in the appropriate amount)
1 Tbsp Oil (I use canola)
1/4 tsp Baking Powder
Dash of Vanilla Extract
2 Tbsp Milk (or milk substitute)


Combine dry ingredients in a medium-large microwave safe mug
Add wet ingredients and mix
Microwave on high for 1 to 1 1/2 mins (until it's no longer wet or squishy)
Ice with nutella or let chocolate chips melt on top

I usually eat it out of the mug but you can take it out and eat it on a plate... if you like making extra dishes ;)
Dry Ingredients
Add wet ingredients and mix
Microwave for 1 - 1 1/2 mins
melt chocolate chips on top

Sorry for the crappy pictures, but you get the idea!