Just recently came across this great recipe provided to us courtesy of Enjoy Life Foods.  It is gluten free, wheat free, dairy free, egg free, soy free, peanut free, and even tree nut free!

Gluten Free Pumpkin Tarlets Recipe

Crust Ingredients:

• 1/4 cup plus 2 tbsp lightly packed brown sugar
• 1/2 cup rice flour
• 1/4 cup plus 2 tbsp tapioca flour
• 1 tsp xanthan gum
• 1/4 tsp cinnamon
• 1/2-3/4 cup Enjoy Life® Cranapple Granola (crumbled)
• 1/4 cup Spectrum shortening

Pumpkin Filling Ingredients:

• 1 1/4 cups canned pumpkin
• 3/4 cup rice milk
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 1 cup brown rice flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Pumpkin Pie Spice Ingredients (use less spice if you like it mild):

• 2 tsps cinnamon
• 1 tsp ginger
• 1/2 tsp cloves

Tarlet Directions:

1. Preheat oven to 350°F.
2. Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.
3. Lightly grease a muffin pan or line with muffin liners.
4. Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.
5. To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.
6. In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.
7. Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).
8. Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.

[Recipe Courtesy of Enjoy Life Foods]

Ever had a gluten free snickerdoodle before?   Here is a recipe for snickerdoodles which taste pretty close to the real thing.

Gluten Free Snickerdoodles Recipe

Ingredients:

• ½ cup butter, softened
• ½ cup shortening
• 1 ½ cups sugar
• 2 eggs
• 2 ¾ cups gluten free flour
• 2 tsps. Xantan Gum
• 2 tsps. Cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• 2 TBSP Sugar
• 2 tsps. Cinnamon

Directions:

1. Heat oven to 400 degrees.
2. Mix thoroughly butter, shortening, sugar & eggs.
3. Blend in the flour, cream of tartar, salt & baking soda.
4. Refrigerate for 30 – 60 minutes.
5. Mix 2 TBSP sugar & 2 tsps of Cinnamon in a small bowl.
6. Shape dough by rounded teaspoonfuls into balls. Roll balls in mixture.
7. Place 2 inches apart on ungreased baking sheet.
8. Bake 8 – 10 minutes until set.  Immediately remove from baking sheet.

[Recipe Courtesy of Gluten Free is Life]

With the Thanksgiving and Christmas holidays coming up soon, it only seems fitting to feature a holiday recipe like pumpkin pie!   In order to make this recipe, you’re going to need to do this in two parts.

Gluten Free Pumpkin Pie and Pumpkin Pie Crust Recipe

Pie Crust Ingredients:

• 1 box of Pamela’s Gluten Free Shortbread Cookies
• 6 TBSP margarine, melted
• 2 tsp. sugar

Pie Crust Directions:

1. Crumb up cookies in food processor. Toss all ingredients together.
2. Press into 8 or 9 inch pie pan.

Pie Ingredients:

• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 2 eggs
• 1 can pumpkin (Libby’s is gluten-free)
• 1 (12 oz.) can evaporated milk
• 1 gluten-free pie crust

Pie Directions:

1. Mix sugar, salt, cinnamon, nutmeg, and cloves in small bowl
2. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell
4. Bake in pre-heated 425-degree F oven for 15 minutes. Reduce temperature to 350-degrees F.
5. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours.
6. Serve immediately or refrigerate.

[Recipe Courtesy of Gluten Free Beginnings]

Many of you may have not tried Blondies before, but they are a popular dessert recipe.   Here is a recipe for gluten free blondies.

Gluten Free Blondies with Cinnamon Glaze Recipe

Blondies Ingredients:

• 1/4 cup Earth Balance sticks
• 1/4 cup maple syrup
• 1/4 cup brown rice syrup
• 1/2 cup brown sugar
• 2 tbsp ground flax seeds
• 1 cup pumpkin
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
• 2/3 cup dried cranberries, plumped up in hot water

Cinnamon Glaze Ingredients:

• 1/4 cup Earth Balance buttery sticks
• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1-2 tbsp soy milk

Blondies Directions:

1. Preheat the oven to 350 degrees.
2. Cream the Earth Balance, brown rice syrup, maple syrup and brown sugar together.
3. Add the flax seeds, pumpkin, vanilla, spices and salt and thoroughly combine.
4. Slowly beat in the flour, then fold in the cranberries.
5. Line a pan with foil, spray it with canola oil, and spoon the batter into the pan.
6. Bake for forty minutes to an hour, or until the top begins to crack.
7. Remove the blondies from the oven and let them cool.
8. For the frosting, cream the Earth Balance with the maple syrup and vanilla.
9. Add the powdered sugar and the cinnamon, then add the soy milk, a teaspoon at a time, until the icing becomes spreadable.
10. Put it over the cooled blondies if you want frosting, put it over the warm blondies if you want a thin glaze.
11. Put the blondies in the fridge to cool.

[Recipe Courtesy of Three Potato]

Looking for a nice treat that you can take with you on the go?   Here is a chocolate peanut butter treats recipe that is also advertised as being gluten free!

Gluten Free Chocolate Peanut Butter Treats Recipe

Ingredients:

• 1 cup sugar
• 1 1/2 cups light corn syrup
• 1 1/2 cups peanut butter
• 6 cups gluten-free crisp rice cereal
• 1 cup semi-sweet chocolate chips

Directions:

1. Place the sugar, corn syrup and peanut butter in a large saucepan over medium low heat.
2. Stirring constantly, cook the mixture until blended and the mixture begins to bubble.
3. Remove from heat and set aside.
4. Combine the cereal with the chocolate chips in a large bowl.
5. Stir in the hot peanut butter mixture until combined.
6. Spread the mixture into a 13×9″ lightly greased baking pan.
7. Let cool to room temperature.
8. Transfer to the refrigerator and let chill for 15-20 minutes or until set.
9. Cut into squares or fun shapes with cookie cutters.
10. Serve.

[Recipe Courtesy of Recipe Zaar]

Looking for a nice Apple Crisp dessert recipe?   Check out this gluten free version of Apple Crisp.

Gluten Free Apple Crisp Recipe

Apple Crisp Ingredients:

• 4 cups peeled, sliced apples
• 1/4 cup water
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup gluten-free all purpose flour
• 1/3 cup soft butter

Apple Crisp Directions:

1. Heat oven to 350°F.
2. Spread apples in 8? square pan.
3. Sprinkle apples with water, cinnamon and salt.
4. Using a pastry blender, mix together the sugar, flour and butter until crumbly.
5. Spread crumb mixture over apples.
6. (optional) Sprinkle with a bit of cinnamon, and a few slivers of butter.
7. Bake uncovered about 40 minutes.
8. Serve warm, with a bit of whipped cream or ice cream.

[Recipe Courtesy of Gluten Recipes]