The GF Sweet Tooth

Ok, first of all, sorry for my absence! Second of all, sorry for neglecting your sweet tooth! Today I'm going to post two of our favorite sweets that we make with a GF cup for cup flour blend and two of our favorite goodies that are GF from scratch! 

WARNING: just because they're GF and mostly natural ingredients does not mean they're healthy (so don't eat too many in a short period of time unless you plan to work out while doing so)!

CUP FOR CUP RECIPES:

Zucchini Bread
3 eggs
1 cup of coconut oil (or vegetable oil)
2 cups of turbanado sugar (white sugar ok too)
2 cups grated zucchini (about 2-3 med. zucchini with skin on)
2 tsp GF vanilla extract
3 cups GF flour blend (I like Namaste or GF Creations Bakery)
3 tsp found cinnamon 
1 tsp baking soda
1/4 tsp GF baking powder
1 tsp sea salt
1/2 cup chopped walnuts (optional)
1/2 cup dried cranberries (optional)
Preheat oven to 325 degrees. Grease and flour two 8x4 in loaf pans with GF flour. 
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt, nuts and cranberries, stir into the egg mixture. Divide batter into prepared pans. 
Bake for 60-70 min or until done. 

Peanut Butter Cookies

2 Tbsp GF All Purpose Baking Flour (I use Bob's Red Mill For this recipe)
1 tsp baking soda
1 tsp vanilla extract 
1 slightly beaten egg
1 cup brown sugar
1 cup of peanut butter
Preheat oven to 350 degrees. Mix ingredients together and roll into 1 inch balls and bake on an ungreased cookie sheet for approx. 8 minutes. Makes about 24 cookies. 

SCRATCH RECIPES:

Frosted Lemon Squares

1 1/2 sticks butter (we use DF butter)

3/4 cup bakers sugar (basically super fine sugar but NOT powdered sugar)

2 eggs
1/2 cup brown rice flour
1/2 cup tapioca flour (also known as tapioca starch)
1 1/2 tsp GF baking powder
1 tsp xanthan gum
Frosting Ingredients:
Freshly shredded rind and juice of 1 lemon
1/2 cup superfine sugar
Preheat oven to 350 degrees.
Put the butter, sugar, eggs, flours, baking powder, and xanthan gum in the bowl of a food processor (blenders work too!). Whiz together for a few seconds to amalgamate. Spread the mixture evenly in a well greased Swiss roll tin 10x7in, and bake for 25-35 minutes or until pale golden brown. 
Meanwhile mix all the ingredients for the frosting in a bowl. As soon as the biscuits are cooked, spoon a little of the frosting over the top at a time, allowing it to soak through before pouring on more. Leave to cool in the pan. Cut into squares. 

For the last scratch recipe check out my friend Holly's GF Vegan Apple Muffins From My Plant Based Family, they are to die for!!! While you're there, check out some of her other yummy recipes!

Well, there you have it! Enjoy, share and be blessed!!!