Carrot Nut Bread

This time of year the fresh vegetables are scarce in the North East. Luckily I have access to an organic farm that keeps root vegetables, such as carrots, beets and potatoes over the winter. Although store bought carrots are also perfectly fine.When I had some leftover carrots from dinner the other night I remembered this recipe I had cut out from an old issue of Food and Wine Magazine and had never got around to making. Most carrot cakes call for freshly grated carrots and tons of fat, this was just the opposite. Using a little oil and low-fat buttermilk this recipe takes leftover carrots and turns them into a delicious healthy bread. I loved it so much I would also cook carrots just to make this bread again.  It was a  refreshing take on a familiar recipe.

Moist with chunks of carrots

Recipe:

3 medium carrots thickly sliced (7 ounces)

1/2 cup chopped nuts

1 1/4 cup Gluten Free All-Purpose Baking Mix

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

2 extra-large eggs, room temperature

1 cup sugar

1/4 vegetable oil

1/4 cup low-fat buttermilk

Cook carrots until tender in boiling water about 15 minutes. Drain and mash carrots.

Mix the gluten free baking mix, baking soda, nutmeg, cinnamon, and salt, and set aside.

In a large bowl beat the eggs and sugar until pale yellow. Add the oil and buttermilk. Stir in the carrots and nuts, then the baking mixture and blend well.

Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes, until golden and a cake tester inserted in the center comes out clean.

Let cool in the pan for 10 minutes then on a wire rack until completely cooled. Wrapped in plastic it will stay fresh for 3-4 days and freezes well for 1 month. 

For more gluten free recipes visit:www.glutenfreebakingmixes.com

Gluten Free Soft Chocolate Chip Cookies

This is a nice everyday cookie that is a family favorite and super easy to make. It is a soft centered cookie with lots of chocolate chips and a moist cake like consistency. The recipe make about 2 and 1/2 dozen smaller sized cookies. I love them warm right out of the oven but they also taste great after they have cooled and in the unlikely event you have any leftovers they freeze well.

Recipe:

Soft Chocolate Chip Cookies

1 Cup Plus 2 tablespoons Gluten Free All-Purpose Baking Mix

1/2 teaspoon salt

1/8 teaspoon baking soda

7  tablespoons unsalted butter, room temperature

1/4 cup sugar

1/4 cup packed brown sugar

1 extra-large egg, room temperature

1 teaspoon vanilla

2 tablespoons sour cream

1 1/2 cup semi-sweet chocolate chips

In a small bowl combine the gluten free baking mix, salt,and baking soda. In a large bowl mix the butter and sugars until fluffy. Beat in the egg and vanilla. Add the gluten free baking mixture and the sour cream alternately until just combined.

 Mix in the chocolate chips by hand. Drop dough by rounded tablespoons onto baking sheets lined with parchment paper. Flatten slightly with your fingertips. 

Bake @ 350 degrees until light golden brown, about 12 minutes. Makes 2 1/2 dozen.

For more gluten free recipes and products visit:www.glutenfreebakingmixes.com

Gluten Free Brownie Cheescake

This cheesecake looks very fancy, tastes delicious and still comes together easily.  Using a gluten free brownie mix for the crust is a yummy change of pace and adds an extra layer of creamy goodness to the dessert. I made it for my daughter's birthday last Saturday and everyone gave it great reviews. No one missed the graham crust at all!

Delicious served with a strawberry sauce.

Brownie Cheesecake:

1 Package Gluten Free Brownie Mix

3 8oz. Package Cream Cheese, room temperature

1/2 Cup Sugar

3 Extra-Large Eggs

2 teaspoons Vanilla Extract

Prepare the brownie mix according to the manufacturer's directions. Place 1/2 cup brownie mix in a small bowl.  Put remaining batter into a greased 9" springform pan. Put pan on a double sheet of aluminum foil and wrap foil around pan.  Bake @ 350 degrees for 25 minutes. Cool 10 minutes on a wire rack. Brownies will just be barely done.

In a large bowl beat cream cheese and sugar until well blended. Beat in eggs and vanilla on low speed until combined. Put 1/4 cup of the mix into reserved brownie batter.  Spoon half of the cheesecake batter onto brownie crust and then put half of the reserved chocolate mix, by tablespoons onto this layer. Repeat layers. Swirl batter by cutting through the batter with a knife, avoiding swirling down to the brownie crust layer. Bake at 325 degrees for 50-60 minutes until center is almost set. Cool on wire rack for 10 minutes then run a knife along edge of pan to loosen cheesecake from sides. Cool completely. Remove sides of pan and refrigerate at least 4 hours before serving.

For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com 

Gluten Free Chocolate Crinkle Cookies

After all the holiday baking I want an easy recipe that looks like I spent some time making but in reality only took a few minutes to put together. These cookies fit the bill. They are super fast to mix up and look like cute chocolate snowflakes.  The chocolate chips and a convenient gluten free brownie mix give them a nice rich chocolate  flavor and rolling them in the confectioner's sugar give them a  pretty crinkle appearance. I plan on making these for my super bowl party this year so everyone can enjoy a sweet treat for dessert.

Right out of the oven

Look pretty on a dish

 CHOCOLATE CRINKLE COOKIES

1 package Gluten Free Brownie Mix

1/2 cup Gluten Free All Purpose Baking Mix

1 extra-large egg, room temperature

1/4 cup, plus 2 tablespoons water

3 tablespoons vegetable oil

1/2 cup semisweet chocolate chips

confectioner's sugar

In a large bowl beat the brownie mix, all purpose baking mix, egg, water and oil until well blended. Stir in the chocolate chips.

Place the confectioner's sugar in a shallow bowl. Scoop the dough with a spoon and shape into 1" balls. Drop into the sugar and roll to coat. Place 2" apart on greased baking sheets. Bake @ 350 degrees for 8-10 minutes until set. Cool on wire racks for 10 minutes.  

Makes 2 dozen.  

For more recipes like this visit:www.glutenfreebakingmixes.com

Lemon Poppy Seed Muffins with Raspberry Filling: Gluten Free

This Lemon Poppy Seed Muffin Mix makes such delicious treats you will not even remember you are eating gluten free. I think these muffins are great when made simply using the package recipe because lemon and poppy seeds are such a classic combination, so I thought I would try another version. I decides to make a batch and add some raspberry jam in the middle and wow they were quite the hit.  The tart lemon flavor that my family loves along with the sweetness from the jam gave them an extra dimension that you are sure to enjoy. So either way give them a try and see how delicious an easy gluten free muffin mix can be.

Plain with Raspberry Jam

Raspberry Jam baked in the muffin

For more delicious gluten free recipes and baking mixes visit:www.glutenfreebakingmixes

Apple Cinnamon Pecan Gluten Free Scones

My latest experiment with the gluten free scone mix resulted in a sweet scone that uses familiar ingredients most people will have on hand and are easily available. I added a chopped apple and a teaspoon of cinnamon along with a few pecans to the basic mix and had a delicious new scone to serve my family.  I love this new mix because I can pretty much add any ingredients that traditionally go well together and get a tasty result. Experiment with savory and sweet combinations to make your own version or use my combinations and enjoy scones any time, they are so easy!!

Recipe:

1 package gluten free scone mix

1 medium apple peeled, cored and chopped

1/2 cup chopped pecans

1/2 teaspoon cinnamon

Prepare scone mix as directed and add the rest of the ingredients. You may need to add a little more milk to make the batter workable.

Glaze:

Mix 3/4 cup of powdered sugar, and 1/4 teaspoon cinnamon in a small bowl. Slowly add a tablespoon of water to make a smooth mixture. Drizzle over cooled scones.

For more recipes visit:www.glutenfreebakingmixes

Gluten Free Cheddar & Chive Scones

I have been trying out new recipes for scones this week using the new gluten free scone mix and have been so excited with the results.  I had to cut my chive plant down the other day because we were going to get a really cold night with frost so I have a bunch of chives to use in cooking and baking this week. No problem, I sprinkled them over eggs, froze a bunch in Ziploc bags, and used some to make these really delicious scones. I love scones because they are perfect any time of the day and go down easy with a cup of your favorite hot beverage.

Recipe:
1 package Gluten Free Scone Mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives

Prepare scone mix according to the package mix adding 2 extra tablespoons of milk, the chives and cheddar.
Drop by large spoonfuls onto a greased baking sheet and bake according to the package directions until golden brown.

For more delicious gluten free recipes go to: www.glutenfreebakingmixes.com