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Desserts

Recipe: No-Bake Gluten-Free Pumpkin Pie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Welcome to November! Thanksgiving is right around the corner, so I thought it would be a great day to share this recipe for pumpkin pie.

The recipe puts a guiltless twist on a classic Thanksgiving dish by offering those who eat gluten-free a delicious dessert option!

No-Bake Gluten-Free Pumpkin Pie

Pie Crust

  • 2 1/4 cups ground raw hazelnuts
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 9 dates, stoned

Directions:

– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

– Add coconut oil to the powder mixture and mix well.

– Place dates in a small bowl and mash with a fork.

– Add dates to dough-like mixture and combine well with hands.

– Place crust into a 9-inch round pie pan.

– Place crust in refrigerator while making filling.

Filling

  • 1 (8-ounce) package of cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon molasses
  • 2 1/2 teaspoon pumpkin pie spice
  • 1 (15-ounce) can of pumpkin puree

-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

-Add the powdered sugar to the mixture and beat until smooth and fluffy.

-Add the vanilla extract, molasses, pumpkin pie spice, and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

-Spoon the filling into the pie shell.  Let the pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

Recipe: Gluten-Free Peanut Butter Chocolate Chip Cookies

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

There is nothing better on a cold afternoon than a couple of warm cookies straight from the oven. Gluten-free cookies don’t have to use fancy ingredients, they can be made simply with less than five ingredients, even by a novice baker.

The classic combination of peanut butter and chocolate is always a hit in our house, so I knew these cookies would not last long.  One of the best things about these cookies is not having to plan ahead to make them.  Make them when the mood strikes you, or when a little pick-me-up is needed.

Peanut Butter Chocolate Chip Cookies

  • pbcookies2 cups peanut butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees, and use an ungreased cookie sheet.
  2. Combine peanut butter, sugar and eggs and mix well.
  3. Drop by rounded tablespoon and place cookies about 2 inches apart.
  4. Bake 10-12 minutes or till lightly browned.
  5. Cool on cookie sheet a few minutes than transfer to wire rack

Enjoy!

Recipe: Gluten-Free Quinoa Cake

Last Updated on by the Celiac-Disease.com Staff 3 Comments

I am always on the lookout for delicious and nutritious recipes. This gluten-free Quinoa Cake fits the bill. The cake is made with quinoa flour, sorghum flour and almond meal as the flour combination.  The cake also calls for coconut palm sugar as opposed to regular sugar, which can help prevent blood sugar crashes that make you hungry.

quinoacakeGluten-Free Quinoa Cake

  • 2 cups quinoa flour
  • 1/2 cup sorghum flour
  • 3/4 cup almond meal
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 cup coconut palm sugar
  • 3 organic eggs
  • 1/2 cup olive oil
  • 2 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup unsweetened coconut flakes
  • 1/2 cup seedless dates
  • 1/4 cup orange juice
  1. In a mixing bowl, mix together flours and dry ingredients
  2. Add eggs, oil, vanilla and orange juice. Then beat to combine.
  3. Stir in the carrots, coconut and dates by hand.
  4. Preheat the oven to 350 degrees
  5. Pour the batter into the backing pan and bake for about 25 to 35 minutes. Then enjoy!

While the cake does have a decent-sized ingredient list, the instructions are simple, making this a recipe to add to your list of “Must Try” recipes.

Recipe: Gluten-Free Lemon Sponge Pie

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I have been wanting to make a pie for the past couple of weeks, but time has gotten away from me. I had a couple of frozen pie crusts in my freezer from Wholly Wholesome and Friday was Pi Day, so I got down to business deciding what kind of pie to make. The kids aren’t crazy about fruit pies and I wasn’t feeling like pumpkin pie, so I decided to make a Lemon Sponge Pie for Sunday dinner.

When I first thought about making a lemon pie of some kind, I wanted to find another kind than Lemon Meringue because I was pretty certain my picky kids were not going to like the meringue. When I was browsing the pie fillings at the store I stumbled across this recipe on the back of the Lucky Leaf Lemon Pie Filling.

Aside from an easily modifiable recipe, the product says “gluten-free” on the label, immediately gaining my respect.

Trying out these crumbs for the first time

IMG_5562Lemon Sponge Pie

*Recipe courtesy of Lucky Leaf Lemon Pie Filling Label, modified to be gluten-free by Kim Bouldin

  • 1 can 22 oz. Lucky Leaf Premium Lemon Pie Filling
  • 3/4 cup milk
  • 2 TBSP. butter, melted
  • 2 egg yolks, beaten
  • 2 egg whites
  • 1/4 sugar
  • 9” pastry shell, unbaked (I used 1 Wholly Wholesome gluten-free Pie Shell)
  • Graham Cracker Crumbs (I used Kinnikinnick Graham Cracker Crumbs)

Mix pie filling, milk, butter and beaten egg yolks.  Beat egg whites , gradually adding sugar, until stuff, but not dry.  Fold into pie filling mixture.  Pour into pastry shell . Cover with graham cracker crumbs.  Bake at 350 degrees for 30 – 35 minutes.

**I had to bake for closer to 45 minutes to get the pie to cook properly.  The pie still appeared a little “loose” in the middle, but firmed up a little as it cooled.  It is sponge-like, so it will not get overly firm.

IMG_5607The hardest part about making this pie was waiting until it cooled completely to cut into it!  My house smelled absolutely divine while it was baking!  Jon kept asking me what would happen if we cut into the pie before it had completely cooled. I told him that I didn’t want to find out and end up ruining the pie.  Good things will come to those who wait.

Finally it was time to slice the pie

Well worth the wait!  Once the pie was cool, I stored it in the refrigerator where it firmed up more.  This is definitely a pie I will be making again and would be a great addition to your Easter table!

Recipe: Gluten-Free Pumpkin Honey Spice Cookies

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

‘Tis the season for cookies and cookie swaps. Do you feel like the cookies for this season are always the same?  Time to spice things up with this unique recipe that uses honey in place of sugar. Did you know that honey is the perfect ingredient for gluten-free baked goods?

Not only is honey naturally gluten-free, but honey helps keep baked goods moist and mask bitter flavors that may be found in some gluten-free flours.  I haven’t baked or cooked a lot with honey, so I am looking forward to browsing the recipes on the National Honey Board website*.

More from the National Honey Board:

This pantry staple is much more than a simple sweetener. With more than 300 varietals in the United States, honey adds its own unique profile to every recipe.  In general, lighter colored honeys are milder in flavor, while darker honeys are more robust.  Besides giving a touch of sweetness to every bite, honey also adds an appealing golden color for an eye-catching, mouthwatering treat.

GLUTEN-FREE PUMPKIN HONEY SPICE COOKIES

Prep time: 15 minutes

Cook time: 15 minutes

  • GFphscookies2 cups gluten-free flour blend (I like Jules gluten-free Flour or Better Batter Flour)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon guar gum powder (omit this if your gluten-free flour blend contains xanthan or guar gum)
  • 1/2 teaspoon salt
  • 3/4 cup honey
  • 1/2 cup softened butter
  • 1 cup pumpkin purée
  • 1 large egg
  • 1 cup chopped pecans
  • 2/3 cup dried cranberries

Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.

Makes about 3 dozen cookies

Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium;  16 g carbohydrate;  1 g fiber; 1 g protein

I love pumpkin cookies and this is a unique twist that I can’t wait to try!  Do you bake or cook with honey?  What is your favorite way to use honey?

*Not all of the recipes on the National Honey Board website are gluten-free.