GF Lemon Bars

Summer time = Lemon bars!

(Any time = Lemon bars!)



INGREDIENTS:

• 1c GF flour
• 1c almond flour
• 3T corn starch
• 1/4t salt
• 2T honey
• 6T chilled butter, diced

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• 2 eggs
• 1/3 c honey
• 1c fresh lemon juice + 3T zest (used 6 small lemons)
• 2T cornstarch (sift in for best results)
• pinch of salt

DIRECTIONS:

• Stir together all dry ingredients
• Add honey and cut in butter, blend with fingers until fine
• Press crumb mixture into 8x8 pan
• Bake at 350 for 10-12 minutes

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• While crust is baking, beat all filling ingredients together very well
• Gently pour over hot crust
• Bake at 350 for 15-25 minutes until center is not too jiggly
• Allow to cool before cutting

DIY Natural, Soothing Pregnancy Belly Balm

(DO NOT EAT!)

Saved tons of money-- and tons of B.S. ingredients-- by making my own pregnancy belly balm. Only took a few minutes, and I have been using it generously for 6 months, and will have TONS left over at the end of my pregnancy! Even the high quality natural belly balms on the market (which cost a fortune) come in tiny jars and are primarily made from water, glycerin, etc. - ingredients that aren't doing you any good. Go straight to the source with this oil- and nutrient-rich alternative. All ingredients were a reasonable price from either Trader Joe's or Amazon. Filled an entire wide-mouth mason jar + the container the shea butter came in. Tons of product! And NO stretch marks!! Major score!


INGREDIENTS: *where possible, I used organic ingredients

• 8 ounces shea butter
• 4 ounces vitamin E oil
• 4 ounces jojoba oil
• 1 ounce rosehip oil
• 30 drops lavender essential oil
• 30 drops frankincense essential oil

DIRECTIONS:

• Gently warm (don't melt!) shea butter and jojoba oil in a sauce pan
• When the shea butter is just starting to melt, transfer to a blender
• Blend on medium/high while slowly adding in remaining ingredients
• Blend on high until whipped and fluffy (several minutes)
• Transfer to a glass jar and refrigerate (this helps it stay together without needing to add stabilizers, plus it feels nice and cool on the belly coming straight from the fridge)
• Gently rub all over abdomen, breasts, and hips morning and night

Chocolate Banana Nut Bread

INGREDIENTS:

• 1 c GF flour
• 1/4 c ground flaxseed
• 1/2 t baking soda
• pinch of salt 
• 1/3 c cocoa powder

• 2 eggs
• 1 c mashed, ripe bananas (about 3)
• 1/4 c honey
• 1/2 c oil
• 1 t vanilla
• ~ 1 c each of dark chocolate chips and walnuts

DIRECTIONS

• Mix dry ingredients until cocoa looks evenly distributed
• Beat together wet ingredients
• Add wet to dry and gently incorporate
• Add in walnuts and chocolate chips
• Pour into loaf pan
• Bake at 350 for 45-55 minutes until cooked
• Allow to cool slightly before slicing

Berry Crumb Bar

Like a hand pie-- can be eaten without a fork or plate. And makes an excellent breakfast with plain yogurt!

INGREDIENTS:

• 1 c GF flour
• 1.5 c almond meal
• 1/2 c ground flaxseed
• 1 c oats

• 1/4 c milk
• 1/4 c oil
• 1/4 c honey
• 1t vanilla
• 1/8 t salt
• 1 t cinnamon

• 3 c frozen berries (cherries are my fave!)
• 1/2 c water
• 1/4 c lemon juice
• zest of one lemon
• 2T tapioca
• 1/2 t xanthan gum
• pinch of salt

DIRECTIONS:

• Bring berries, water, lemon juice and zest to a gentle boil in a sauce pan
• Add tapioca and xanthan, simmer for a few minutes, stirring constantly until thickened
• Allow to cool slightly
• Combine all crust ingredients
• Press 2/3 of crust mix into the bottom of an 8x8 pan, bake 10 minutes at 350
• Pour berry mixture over crust
• Sprinkle the remaining crust mixture on top, gently press into berry mix a bit
• Bake 20 minutes at 350 until crumb topping is browned
• Allow to cool completely before slicing 

GF Fruit Cobbler

INGREDIENTS:

• 20-30 ounces frozen fruit (cherries are the tastiest!)
• Zest and juice of half a lemon
• 2t tapioca
• 1t xanthan gum

• 1 1/4c gluten free flour (can use half almond flour, too)
• 2T honey
• 1t baking powder
• 3T cold butter, cut into tiny pieces
• 1 egg
• 1/4 c milk

DIRECTIONS:

• Combine fruit and lemon in a saucepan to heat. When fruit is thawed, add tapioca and xanthan. Bring fruit to a bubbly boil, until tapioca is soft. Pour into 8x8 baking pan
• Mix together flour, honey, and baking powder
• Cut in butter, blending with fingers
• In a separate bowl, use a fork to beat milk and egg together. Then pour into dry mix and blend well
• Spoon batter into 9 cobbles on top of the fruit
• Bake at 400 for 20-30 minutes, until cobbles are browned

GF Banana Nut Muffins

INGREDIENTS:

• 1 3/4 c gluten free flour
• 2t baking powder
• 1/4t baking soda
• 1/2t xanthan gum
• 1t cinnamon
• 1/4t nutmeg 
• 1/2t salt

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• 1/2c butter, softened
• 1/3c honey
• 2T molasses
• 2 eggs
• 2 ripe bananas, mashed
• 1/2 - 1 c walnut pieces

DIRECTIONS:

• Mix all dry ingredients in a separate bowl
• In a mixer, cream butter, honey and molasses
• Beat in one egg at a time
• Alternate adding dry ingredients and mashed banana
• Beat all together for 30 seconds until well combined
• Gently mix in walnuts
• Add to greased muffin tins
• Bake at 375, 20-25 minutes

(Mine made only 11 large muffins)

GF Chocolate Chocolate Chip Oatmeal Cookies

It must still be Winter... cookies every weekend!



INGREDIENTS:

• 1c butter, softened
• 1/2 c maple syrup

• 2 eggs
• 2t vanilla

• 1 1/2 c GF flour
• 1 1/2 c oats
• 3/4t baking soda
• 3/4t baking powder
• 1/2t xanthan gum
• 1/2c cocoa powder

• 1-2 c dark chocolate chips

DIRECTIONS:

• Cream maple and butter for 4 minutes
• Beat in eggs and vanilla for 1-2 minutes
• Add in dry ingredients and mix completely
• Stir in chocolate chips
• Cover with plastic wrap and refrigerate for at least 30 minutes
• Scoop onto cookie sheet in balls and slightly press to flatten a bit
• Bake at 350 for 8-10 minutes

GF Madeleines

Hubs’ new favorite. I have to divide them into His & Hers sandwich bags so he won't eat more than his fair share! :)



INGREDIENTS

• 2 eggs, room temperature
• 1/3 c honey

• 1t vanilla
• 1/2 t orange juice
• 2t orange zest
• 1 pinch of salt

• 1c gluten free flour

• 10 T butter, melted but cool

DIRECTIONS

• Beat eggs and honey for 4 minutes until frothy
• Add vanilla, juice & zest, and salt-- beat to combine

• Gradually add flour until well combined
• Slowly pour in butter while mixer is on medium/low until well combined

• Divide evenly into well-greased Madeleine pan
• Put in refrigerator and turn on over to 375
• When oven is ready, add pan straight from the fridge
• Bake 10-12 minutes until browned on the edges
• Cool on wire rack and eat (I personally think they're better the next day)

Fudgy GF Brownies

It is easy to make a gluten free fail, but these are not one of them!

Hubs and I ate them right up! Taste amazing with great texture, and much less sugar than the average brownie. Worthy of sharing with the gluten-lovers in your life.

I spread the ingredients out across both a 9x9 and a loaf pan (ie, the equivalent of a 9x13), but you can definitely splurge for a thicker brownie and just use a 9x9.

INGREDIENTS:

• 1 3/4 c GF flour (I used brown rice flour)
• 1/3 c honey
• 1/3 c cocoa powder
• 1/2 c butter, cubed

• 2 eggs
• 1 can UNsweetened condensed or evaporated milk (organic at Trader Joe's)
• 1c shaved unsweetened chocolate (or just chocolate chips...)
• 1c chopped walnuts
• 1c more shaved unsweetened chocoate

DIRECTIONS:

• Combine flour, honey, and cocoa
• Blend with butter until crumbly
• Stir in eggs until dough is cohesive
• Add chopped walnuts and 1c chocolate and lightly blend
• Divide in 1/3 for topping & 2/3 for bottom crust. Set aside

• Combine condensed milk and remaining 1c chocolate in a saucepan
• Heat and whisk until chocolate is melted and well blended
• Press 2/3 of dry mixture into pan
• Slowly pour milk mixture on top of crust
• Top with remaining 1/3 of dry mixture

• Bake at 350 for 20-25, milk mixture should have bubbled up

Improved Chocolate Chip Cookies

For making big whoppers!

TIP: soften all of the wet ingredients (butter, cream cheese, eggs) to room temp FIRST

INGREDIENTS

• 2 1/4 c gluten free flour
• 1/2 t xanthan gum
• 1/2 t baking soda
• dash of cinnamon

• 3/4 c butter, softened
• 2 oz cream cheese, room temp
• 1-2 T molasses
• 1/2 c honey
• 1 1/2 t vanilla
• 2 egg yolks, room temp

• 1-2 c dark chocolate chips

DIRECTIONS

• Stir together dry ingredients in a separate bowl and set aside
• Beat butter and cream cheese together until smooth
• Beat in molasses, honey and vanilla
• Beat in egg yolks
• Gradually mix in dry ingredients
• Slowly mix in chocolate chips
• Cover dough and refrigerate for at least an hour

• Use a large cookie or ice cream scoop to make mounds on a greased cookie sheet
• Bake in a 375 oven for 10-12 minutes
• Cool 3 minutes on cookie sheet, then transfer to cooling rack