Gluten-Free Tropical Summer Scones DDK EP 4

Grain-Free Butter & Almond Bites!

       Today I was inspired to baked up a new version of an old classic of mine.  Before I began to bake mostly healthy or gluten-free desserts, I made a classic French sugar puff that was rolled in butter, cinnamon, and sugar after baking.  It was delicious, but I wanted make a version that was a little less indulgent, so I revamped that recipe to be completely grain-free!  I used almond, coconut, and hazelnut flours in place of traditional white flour.  

       This recipe could easily be transformed into a Paleo-friendly option as well by simply swapping out the dairy ingredients for their paleo counterparts.

Here’s what you'll need…

1 1/2 cups almond flour

1 1/4 cups hazelnut flour

1/4 cup coconut flour

3 tsp baking powder

1 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 cup brown sugar

2/3 cup Kerrygold salted butter, softened

3 eggs

1 tsp almond extract

1 tsp vanilla extract

1 cup milk
 

       Preheat oven to 350°F.  Prepare two 12-cup muffin tins by lightly coating them with cooking spray or oil.

      In a medium bowl, combine the flours, baking powder, salt, and spices.

       In a separate bowl cream together brown sugar and butter, then whip in eggs and extracts.  Slowly combine dry ingredients into the creamed mixture, alternating with milk.

       Scoop batter into the muffin tins, filling them about 2/3 full.  Place in the oven and bake for 12 – 15 minutes just until the edges begin to darken and a toothpick comes out clean from the center.

Allow to cool completely before removing from muffins tins.  Then serve as is or with a drizzle of honey for an added touch of sweetness.

Sugar-Free Vegan Gluten-Free Mixed Berry Chocolate Cake

       I don’t normally make a lot of cakes without sugar...due to a lack of customer demand.  So when a customer asked if I’d be willing to whip a little sugar-free something up for her birthday, of course I said yes!  With the freedom to create anything I wanted as long as it included chocolate, I decided to try the refreshing flavors of raspberries, strawberries, and cherry!!! I hope you enjoy this unique yet delicious treat…

 You'll need:

1 cup Swerve Alternative Sugar

1/2 cup coconut sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

2 tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Coconut Oil, Melted

1/2 cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

2 tsp cherry extract

2 tsp butter flavor

1 tbsp vanilla extract

1/2 cup freeze-dried strawberries

1/2 cup freeze-dried raspberries

½ cup Lily’s Chocolate Chips

1 cup hot water

       Preheat the oven to 350°F.  Grease two 9" round cake pans.

In a measuring cup or small bowl, combine coconut milk, freeze-dried fruit, and vinegar then set aside until needed.

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together coconut oil, pumpkin, extracts, and milk mixture. Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips.

       Add the hot water to the batter and mix well, until batter thins out.  Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to cool completely before frosting.

Creamy Vanilla Raspberry Frosting

1 1/2 cup palm shortening

1/4 cup dehydrated raspberries

3 cups Swerve powdered sugar alternative

3 tsp raspberry extract

3 tsp vanilla extract

1 tsp salt, divided

       Rehydrate the dried raspberries in just enough heavy whipping cream to cover, then stir to create a raspberry cream.

       In a large bowl, whip shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, half the salt, and flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time and then add the second half of the salt.   

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!

Summer Mango Salsa!

       Summertime...to me it means hot weather, spicy foods, and juicy tropical fruit!!!  So why not put those elements together?  Today I bring you my world-famous Summer Mango Salsa!  Okay, so maybe it is just famous with my friends and family.  But they ask for it at every party...that has to count for something, right? 

Here’s what you’ll need… 

2 large ripe mangos, peeled and chopped

2 medium jalapenos, chopped

2 tsp chipotle seasoning

1 tsp Himalayan salt

1/4 cup cilantro, optional

Juice from two small limes, about 1/4 cup

       In a medium bowl, combine peeled chopped mangos, chopped jalapenos, seasoning, and salt. Coarsely chop or tear up the cilantro and place in the bowl.  Then stir in the lime juice and voila, you have the perfect combination of spicy and sweet.  Serve with chips and enjoy summer!

Gluten-Free Salted Caramel Pretzel Cake

       Three words: salted…caramel…pretzel!!!  Does it really get any better than that?  Seriously it's the perfect combination of salty and sweet...how can it get any better?  

       I would love for you to share some of your favorite flavor combinations, and who knows, if your combo gets my creative juices flowing, I just might have to use your ideas as the inspiration for my next creation!  I hope you enjoy this fresh take on a classic flavor combo, made gluten-free so everyone can enjoy.

You'll need:

1 cup unsalted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

1 tsp butter extract

3 tbsp caramel Syrup

3 tsp caramel extract

4 eggs

2 1/2 cups gluten-free all purpose flour

1/2  cup almond flour

2 Tsp xanthan gum

2 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup buttermilk

1 cup gluten free Pretzels, chopped

       Preheat the oven to 350°F.  Prepare two 9" round cake pans by lightly coating with oil.

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugars and extracts then continue whipping until fully creamed.

       Gradually add the eggs one at a time and mix well between each addition.

  

 In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.  Finally, fold in the chopped pretzels

       Pour batter into prepared pans then Bake for 30 -40 minutes, or until a toothpick comes out clean from the center and the tops are golden brown.

       Allow to cool before frosting!

Salted Caramel Butter Cream

1 cup butter, softened

1/2 cup palm shortening

3 cups powdered sugar

1 tsp vanilla extract

3 tbsp caramel extract

1/2 tsp salt

       In a medium bowl, cream the butter until light and fluffy.  Next, add in one cup powdered sugar and beat well.  Then add in a second cup of sugar followed by the vanilla and caramel, then whip in the last cup of sugar.  Continue whipping until fully combined and creamy.

       Frost the bottom layer of cake, then stack the second layer on top and finish frosting the tops and sides of your cake.  Then serve and enjoy!  (Oh and for an added touch, garnish your cake with salted pretzels!)

Gluten-Free Superfood Protein Bites!

Vegan-ish Gluten-Free Lemon Strawberry Cheesecake with a Pretzel Crust

       A few weeks ago I baked up a Vegan Gluten-Free Cheesecake and it happened to be such a hit that I had customers begging me to come up with another variety.  So using the flavors of summer as inspiration, I came up with this delicious little beauty.  Enjoy the sweet tanginess of lemon and strawberry...

You’ll need:

Crust:

1 package of Schar Gluten-Free Graham Cracker Cookies

1/2 cup pretzels,finely chopped

2 1/2 tbsp coconut oil 

       You can either crush the cookies and pretzels by hand in a small bowl, pulse a few times in a food processor, or put them in a nut grinder, which is the method I used.  I broke the cookies and pretzels in half then ground them on the 'fine' setting of my nut grinder.  Whichever method you choose, you will need to use all of the cookies from the package.

       In a bowl, combine cookie crumbs, pretzels, and coconut oil.  Stir until the mixture starts to hold together.  Press into the bottom of a greased 10" spring form pan and set aside until needed.

Cheesecake:

4  8oz packages of dairy-free Cream Cheese, room temperature  

1 2/3 cups sugar

1/4 + 2 heaping TBSP of tapioca flour

1 cup freeze dried sliced strawberries

1 tbsp lemon extract

1 tbsp vanilla extract

3/4 cup coconut cream

Zest from 1 Large Lemon

       Preheat oven to 325°F.

      In a small bowl, rehydrate the strawberries with just a small amount of coconut milk, then set aside until needed.

Using an electric mixer on medium speed, mix the dairy-free cream cheese together, one container at a time until smooth, soft, and creamy.

       Beat in sugar, tapioca, and extracts, mixing well to be sure all the ingredients are completely incorporated.

       If you don’t have pure coconut cream, then open a chilled can of coconut milk upside down, and drain off the coconut water, leaving behind the cream.  I prefer to use the Thai Kitchen brand.  

       Now that you have coconut cream, beat it into the cream cheese mixture until smooth.  Scrape down the sides and bottom of the bowl with a silicone spatula then whip the ingredients again to make sure everything is blended and there are no more chunks of cream cheese or coconut cream.  Next, gently fold in lemon zest and strawberries.

       Pour the mixture into the prepared spring form pan and place the pan on a round cookie sheet (just in case you have any spillage!).  Put it into the oven and bake for 1 hour and 15 minutes.  Once the cheesecake has finished baking, allow it to rest in the oven for another hour with the oven door shut. 

       After that, take it out of the oven and place it on a hot pad, then put it in the fridge so it can finish cooling.

       Now it’s time to cut, serve, and enjoy this refreshing summer treat!

Chocolate Coconut Peppermint Gluten-Free Cake

       So one of my employees was having their 61st birthday and I promised to bake them something magical!  So out came my thinking cap and what happened next was just that, pure flavor magic!

 This cake has the perfect combination of mint and chocolate plus the pleasant crunch and flavor of coconut to set it apart from the rest. I hope you enjoy this new favorite!

       You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup cocoa powder

2 tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold Butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

3 tsp peppermint extract

1 Green & Black Chocolate Mint Bar, chopped

1/2 cup coconut shreds

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two 9” round Pans by lightly coating with cooking spray or oil.

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together the Butter, eggs, buttermilk, and extracts. 

Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate and coconut.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking allow them to completely cool before frosting! 

 Creamy Chocolate Butter Cream Frosting

 

1 ½ cups of Kerrygold Salted Butter

3 cups powdered sugar
 

¼ cup dark cocoa

1 tsp chocolate extract

1 tsp vanilla extract

Heavy whipping cream, as needed

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the cocoa and flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and alternate with the heavy cream as needed. 
 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!

Top Five Benefits of Lemons

Today I'm bringing you a non-baking related post! I wanted to share with you a great little article I dicovered at Vega Lifestyle Blog. I posted their link below just incase you'd like to go and check out some of their other posts.

Courtesy: Vega Blog 

 http://myvega.com/vega-life/vega-blog/top-5-reasons-drink-lemon-water/

Fresh lemon juice and water can deliver surprising benefits. Starting every morning with a glass of warm lemon water is actually a ritual in Ayurveda or Yogic traditions, used to stimulate digestion for the day and clear the body of any toxins that may have settled in the digestive tract overnight. While it is tricky to apply the strict burden of evidence expected by Western science to traditional practices (often called “folk medicine”) that originated long before modern medical science standards were developed, research on the nutritional elements found in lemons suggests the numerous health benefits traditionally associated with drinking fresh lemon water daily may have merit. We tend to reach for those warm beverages in the morning like coffee and tea, but try starting your day with some warm lemon water first to kick-start digestion. The water doesn’t always have to be warm, but it should be purified. Simply use half a fresh lemon per large glass of water or to taste and sip throughout the day. On a simple level, fresh lemons take plain old water up a notch. Here are 5 health benefits of drinking lemon water that elevate drinking it for reasons beyond just taste.

1. Support immune function:

Lemons are high in antioxidant vitamin C, known for its supportive role in healthy immune function which may reduce the risk of respiratory infection. Ascorbic acid (vitamin C) found in lemons demonstrates anti-inflammatory effects, and is used as complementary support for asthma and other respiratory symptoms. Lemons also contain saponins, which show antimicrobial properties that may help keep cold and flu at bay. Last but not least, ascorbic acid enhances iron absorption in the body; iron plays an important role in immune function.

     2. Alkalize the body:

Although the tartness of a lemon may make them seem acidic, lemons are actually one of the most alkalizing foods for the body. Lemons contain both citric and ascorbic acid, weak acids easily metabolized from the body allowing the mineral content of lemons to help alkalize the blood.

     3. Aid digestion:

Citrus flavonols are believed responsible for lemon’s traditional use as a digestive tonic. Believed to stimulate and purify the liver, lemon juice is traditionally understood to support digestive hydrochloric acid in the stomach further aiding digestion. Vitamin C status has been associated with reduced risk of peptic ulcers caused by the bacteria Helicobacter pylori also known as H-Pylori.

     4. Clear skin:

Vitamin C and other antioxidants in lemons combat free radical damage. Free radical damage — especially as caused by UV exposure and environmental toxins — is responsible for many symptoms of aging. Antioxidant intake can help offset this damage, minimizing wrinkles. Further, lemon juice can be applied topically to scars and age spots to help reduce their appearance. Traditionally used as a liver stimulant, lemon water is also believed to help purge toxins from the blood, helping to keep skin clear of blemishes.

     5. Promote healing:

Ascorbic acid (vitamin C), found in abundance in lemons, promotes wound healing, and is an essential nutrient in the maintenance of healthy bones, connective tissue, and cartilage. As noted previously, vitamin C also displays anti-inflammatory properties. Combined, vitamin C is an essential nutrient in the maintenance of good health and recovery from stress and injury.