Chocolate Zucchini Cake

Posted on August 10, 2016 by Jennifer Grace

zucchini cupcakes So Abraham hurried into the tent to Sarah and said, “Quickly, make ready three measures of fine meal; knead it and make cakes.” Genesis 18:6 (NKJV)

It’s that time of year again…zucchini time! Our vines are just bursting with these versatile veggies. Already we’ve had them on the grill and baked in cupcakes. To keep ahead of their production, we’ll have to shred or slice and freeze them, and share with all the neighbors. Please holler if you you want any! If you happen to have an abundance at your house, you will certainly want to try this recipe for Chocolate Zucchini Cake (gluten-free and dairy-free). It’s one of our favorites.

Ingredients:
2 1/2 cups Gluten Free Flour
3/4 cup baking cocoa
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

1/2 cup coconut oil
1/4 cup applesauce
2 cups monk fruit, coconut sugar, or other sweetener
3 eggs
2 teaspoons vanilla
3-4 cups zucchini, coarsely shredded (1 medium zucchini)

Putting it together:
Preheat oven to 350 degrees.
Line muffin pans with paper, or grease and flour 3 round cake pans.

Mix together dry ingredients: Gluten-free flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a stand mixer, combine coconut oil, apple sauce and monk fruit.
Add eggs and vanilla to stand mixer, mixing well.
Add the dry ingredients and shredded zucchini to the stand mixer. Mix 1 minute or until combined.

Portion batter into prepared pans. Bake 35 minutes for cupcakes or 1 hour for cakes. Baking time depends on moistness of zucchini. Cool on wire racks and frost with your favorite chocolate frosting (we like ganache made with melted dairy-free chocolate chips and a bit of coconut milk). Enjoy your zucchini season!

The Lord has appeared of old to me, saying:
“Yes, I have loved you with an everlasting love;
Therefore with lovingkindness I have drawn you.” Jeremiah 31:3 (NKJV)

Cereal Bars (GF & DF)

Posted on February 10, 2016 by Jennifer Grace

… And it was like white coriander seed, and the taste of it was like wafers made with honey. Exodus 16:31 (NKJV)

You might have to guard these delicious bars. They disappear quickly at our house!

Lightly grease a 9×13″ pan with coconut oil.

In a large sauce pan combine:
1 cup honey
1 cup Stevia powder
Cook over medium heat, stirring constantly. When mixture boils, remove from heat. Add,
1 cup organic almond butter and mix well.
Quickly stir in
6 cups Gluten-Free Puffed Rice, coating them evenly.
Spread the cereal mixture into the prepared pan and let rest for 30 minutes.

Optional, while the bars are cooling, melt
1 package (about 1 1/2 cups) Enjoy Life or Lily’s chocolate chips. Spread this over the cereal. Place the pan in the refrigerator, allowing the chocolate to firm up a bit.

Remove from refrigerator and slice into bite-size bars. Your Valentines will love these!

And we have seen and testify that the Father has sent the Son as Savior of the world. 1 John 4:14 (NKJV)

Coconut Cake, Gluten-free and Dairy-free

Posted on February 3, 2016 by Jennifer Grace

coconut cake

When birthdays come around, it’s always tricky to find a cake for those with allergies. Here is a delicious version of a Gluten-Free Mama cake, that I’ve modified to be dairy-free. Your family will love this birthday cake!

Oil a Bundt cake pan with coconut oil and dust with coconut flour. Set aside. Preheat oven to 350 Degrees.

In a medium mixing bowl, combine and set aside:
1-1/2 cups Gluten-Free Mama Coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

In a stand mixer, combine:
1/2 cup coconut oil, melted
1 1/4 cups sugar
2 teaspoons vanilla

While mixer is running, add:
4 egg whites, one at a time

Now alternate adding flour mixture and:
3/4 cup coconut or soy milk
until all are mixed together.

Slowly blend in
1 cup shredded coconut

Spoon batter into prepared Bundt cake pan and bake for 40 minutes at 350 degrees. Remove http://buylevitra.net cake from oven and let cool in pan on cooling rack. When cool, carefully remove from the pan, using a plastic knife to loosen, if needed.

Now for the yummy frosting:
In a sauce pan, combine:
1/3 cup sugar
1 Tablespoon cornstarch
Then add:
3/4 cup coconut or soy milk
Cook over medium heat, stirring constantly until boiling.
Remove pan from heat and add:
1 Tablespoon coconut oil
3-4 ounces dark chocolate (1 cup Enjoy Life chocolate chips, or 1 Endangered Species dark chocolate bar)
1 cup shredded coconut
Mix frosting well and spread it evenly on the cake. Enjoy!

This is the day the Lord has made; We will rejoice and be glad in it. Psalm 118:24 (NKJV)

New King James Version (NKJV)

Hot Cocoa Cookies (GF & DF)

Posted on November 12, 2015 by Jennifer Grace

My boys picked out these Chips Ahoy Hot Cocoa cookies from the grocery store the other day. Oh, the torture of having these delicious-looking cookies on my counter and not being able to eat them!

So, I set about making my own version of gluten-free, dairy-free Hot Cocoa Cookies. Gluten Free Mama Flour is my favorite for cookie recipes. Coconut oil and applesauce replace the butter, making these soft and dairy-free. Instant pudding and baking cocoa add the hot cocoa goodness.

As soon as these were out of the oven, my family was eating them instead of the store bought ones! A day later, only half the batch is left. Next we will have to find a padlock for the cookie tin! I hope you enjoy these cookies as much as we do.

God’s blessings,
Jennifer Grace

Ingredients:
2 cups Gluten Free Mama Flour
(Almond blend or coconut blend, or your favorite GF flour mix)
3 T. dry instant chocolate pudding (half a 3.9 oz. box)
1/3 cup baking cocoa
1 teaspoon guar gum
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup applesauce
1/2 cup coconut oil
3/4 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
2 eggs

1 cup Enjoy Life Chocolate Chips
Mini marshmallows

Directions:
Preheat your oven to 350 degrees.

In a large bowl, combine the dry ingredients: Flour, dry pudding, baking cocoa, guar gum, salt, and baking soda. Set aside.

In a stand mixer, beat together the apple sauce and coconut oil. Add the brown sugar and white sugar and continue to mix well. Next, pour in the vanilla and eggs, beat until creamy.

Add half the dry ingredients to the stand mixer, blending 15 seconds. Repeat with the remainder of the dry ingredients, blending until all is incorporated. Sprinkle the chocolate chips into the mixer and blend for just a few seconds.

Line baking sheets with parchment paper. Using a small scoop, scoop the batter onto the parchment paper, 12 to a pan. Poke one or more mini marshmallows into the center of the cookies. Bake at 350 degrees for 12-13 minutes.

Let cookies cool on pan for 2 minutes and then place on cooling racks. Makes 36-40 cookies. Cookies will be moist and chewy, may be re-warmed in the microwave for 5 seconds to experience that authentic “hot cocoa” flavor.

Our little baker was quite eager to clean the mixing bowl for me.

Blessed be the God and Father of our Lord Jesus Christ, who has blessed us with every spiritual blessing in the heavenly places in Christ. Ephesians 1:3 (NKJV)

New King James Version (NKJV)

Amazing Banana Coconut Bars

Posted on June 17, 2015 by Jennifer Grace

This is the recipe you’ve been waiting for! Gluten-free, dairy-free, sugar-free, vegan, delicious, amazing banana coconut bars! I had to take this picture right away as they were disappearing. The goodness of a muffin, the simplicity of bars, no extra sweeteners, and 100% yummy!

Ingredients:

1-3/4 cup Gluten-Free Mama coconut blend flour (or your favorite gluten-free flour mix)
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1 cup unsweetened coconut

3 bananas, mashed (just over 1 cup)
1/3 cup coconut oil or apple sauce
2 Tablespoons flax seed, mixed with 6 Tablespoons water
1/2 cup coconut milk (or soy or almond milk)

1 cup Enjoy Life mini chocolate chips
1/2 cup unsweetened coconut, moistened with 2 t. coconut oil and 2 t. water

Preheat oven to 350 degrees. Use a dab of coconut oil to grease a 13×9 inch pan.

In a large bowl, mix together the dry ingredients: flour, xanthan gum, baking soda, baking powder, and coconut. In a 4 cup measuring cup, mash the bananas. Then, add the other wet ingredients to the bananas: coconut oil (softened in microwave) or apple sauce, flax seed and water, and coconut milk. Mix well. Pour the wet banana mixture over the dry ingredients bowl and stir together. Fold in the chocolate chips. Spread the batter into the prepared baking pan. Top with moistened coconut. Bake 23 minutes or until it seems just right. Place pan on cooling rack. Cut and enjoy!

Oh, taste and see that the Lord is good;
Blessed is the man who trusts in Him! Psalm 34:8 (NKJV)

New King James Version (NKJV)

Oatmeal Peanut Butter Chocolate Chip Cookies

Posted on November 11, 2014 by Jennifer Grace

THE BEST COOKIES!

These might be the BEST of my cookie recipes! So healthy and so yummy! Gluten-free, dairy-free, low fat, low sugar — perfect for tea time or any time!

Ingredients:
1/2 cup coconut oil
1/2 cup apple sauce
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 cup brown rice flour
1/2 cup tapioca starch
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
3 cups gluten-free oats (I prefer quick-cooking)
1 1/2 cups Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. In a medium bowl, combine dry ingredients: brown rice flour, tapioca starch, xanthan gum, baking soda, and salt. Set aside. In a large bowl, cream together, coconut oil, apple sauce, peanut butter, and sugar. Then beat in the eggs and vanilla. Add the flour mixture to the large bowl and cream together. Stir in the oatmeal and chocolate chips. Drop by rounded teaspoons onto the prepared cookie sheets, 12 to a pan. With a fork dipped in water, press the cookies to flatten. Bake for 9-10 minutes. Cool on cooling racks. Makes about 4 dozen, but they won’t last long!

The name of the Lord is a strong tower;
The righteous run to it and are safe. Proverbs 18:10 (NKJV)

New King James Version (NKJV)

Chocolate Avocado Cake

Posted on April 3, 2014 by Jennifer Grace

Thank you to my daughter Kallie for sending me this recipe! I tweaked it a bit to be more chocolatey and use the ingredients I have on hand. So far, our family has devoured three batches! The avocado replaces the butter, egg and dairy in this cake recipe, making it dairy-free, gluten-free, and vegan. With another avocado in the frosting, you are really getting extra nutrients with your dessert. Why not enjoy this with your Easter celebration?

Ingredients:
2/3 cup cocoa powder
1/2 cup boiling water
1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca starch
1 1/2 tsp. xanthan gum
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 medium avocado, remove pit and skin
1/4 cup coconut oil
2 cups granulated sugar
1 1/2 cups water
2 T. white vinegar
2 tsp. vanilla

Preheat oven to 350 degrees. Line cupcake pan with 18 cupcake liners, or oil a cake pan and sprinkle with a bit of extra cocoa. In a small bowl, pour the boiling water over the cocoa and stir to dissolve. Set aside. In another bowl combine the dry ingredients: rice flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, and baking soda. Set aside. In a large bowl, mash the avocado until smooth and creamy. Add the coconut oil and sugar, mixing well. Add the cocoa mixture to the avocado and blend well. In the measuring cup with the water, add the vinegar and vanilla. Add a bit of the water to the avocado bowl and stir. Now add some of the flour mixture to the avocado bowl and stir. Repeat until everything is mixed into the large bowl. Scoop the batter into your cupcake pan, or pour into prepared cake pans. Bake cupcakes 25 minutes, or cakes for 30-40 minutes. Allow cakes to cool before frosting.

Chocolate Avocado Frosting Ingredients
1 medium avocado, remove skin and pit
2 T. orange juice
1 cup powder sugar
1/3 cup cocoa powder
1/2 t. vanilla

Mashed the avocado in a medium mixing bowl. Blend in the orange juice until smooth. Use a strainer to sift the powder sugar and cocoa into the mixing bowl, so there are no lumps. Mix well. Add the vanilla and taste. Add more orange juice or powder sugar if needed to make the frosting thinner or thicker. This recipe makes 1 cup frosting, enough for a batch of cupcakes or a 13×9″ cake. Double the frosting recipe if you are frosting a layer cake. Enjoy your avocado treat!

Behold what manner of love the Father has bestowed on us, that we should be called children of God! 1 John 3:1 (NKJV)

Oatmeal Scotchies – GF

Posted on October 1, 2013 by Jennifer Grace

Every once in awhile we take a break from chocolate (though not too often) for a different flavor of cookies. These old favorites combine butterscotch chips, orange zest and cinnamon to make a delicious tea-time cookie.

Ingredients:
1-1/4 cups gluten-free flour*
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup coconut oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
grated peel of 1 orange
3 cups gluten-free oats
1-11 ounce bag butterscotch chips (check label for allergies)

Preheat oven to 375 degrees. In a medium bowl combine the dry ingredients: Gluten-free flour, xanthan gum, baking soda, salt and cinnamon. In a large mixing bowl, cream the coconut oil and sugars together. Mix in the two eggs and orange peel. Gradually add the flour bowl to the butter bowl, mixing gently. Fold in the oats and butterscotch chips. Line cookie sheets with parchment paper. Drop dough by rounded teaspoons onto pans, 12 to a pan. Bake at 375 degrees for about 10 minutes. Cool cookies on racks and enjoy!

*I used 1 cup Gluten-Free Mama flour and 1/4 cup sorghum flour the day I made these cookies. I think they would also work well with 1/2 cup brown rice flour, 1/2 cup tapioca or arrowroot flour, and 1/4 cup sorghum flour. Use the combination you like best!

My little cookie monster was taking a nap the afternoon I made these, so we only get photos of the cookies today :-).

Let them praise the name of the Lord,
For His name alone is exalted;
His glory is above the earth and heaven. Psalm 148:23 (NKJV)

Zucchini Chocolate Chip Cookies – GF

Posted on September 5, 2013 by Jennifer Grace

Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook. The zucchini make these cookies moist like my pudding cookie recipe, but even healthier. This yummy snack stays soft as a muffin, perfect for any time of day.

Ingredients:
2 1/3 cups Gluten Free Mama Almond Blend Flour
2 tsp. guar gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
2 eggs
1 1/2 cups Enjoy Life chocolate chips

Preheat oven to 350 degrees. Put the dry ingredients in a medium mixing bowl (flour, guar gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs. Slowly add the flour mixture to the big mixing bowl. Fold in the chocolate chips.

Line a baking sheet with parchment paper. Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan. Bake 14 minutes. Let sit on pan 2 minutes before moving to cooling rack. Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly. Store leftover cookies (if any) in refrigerator or freezer.

I will sing to the Lord,
Because He has dealt bountifully with me. Psalm 13:6 (NKJV)

The Best Brownies – GF

Posted on March 21, 2013 by Jennifer Grace

If you want a tray of the BEST Gluten-Free Brownies, we have a recipe just for you. This started as a famous Clement Brownie recipe, named for our cousins in Minnesota and Illinois. We modified it to remove the gluten.

Ingredients:

1 cup coconut oil, melted
2 cups coconut sugar
4 eggs
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
3/4 cup cocoa
1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. Oil a 13 x 9-inch baking pan. In a medium bowl, mix together the dry ingredients: flours, cocoa, guar gum, baking powder, and salt. Set aside. In a stand mixer, cream the coconut oil and sugar. Add the 4 eggs and vanilla, mixing the batter well. Add half the dry ingredients to your mixture and stir. Add remaining dry ingredients, stirring until well mixed. Fold in 1 cup chocolate chips. Using a rubber scraper, spread the brownie batter into your prepared baking pan. Bake for 35-40 minutes, cool, cut, and enjoy! This is wonderful right out of the oven with a scoop of coconut ice cream.

Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13 (NKJV)

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Category Archives: Gluten-free Desserts

Chocolate Zucchini Cake

Cereal Bars (GF & DF)

Coconut Cake, Gluten-free and Dairy-free

Hot Cocoa Cookies (GF & DF)

Amazing Banana Coconut Bars

Oatmeal Peanut Butter Chocolate Chip Cookies

Chocolate Avocado Cake

Oatmeal Scotchies – GF

Zucchini Chocolate Chip Cookies – GF

The Best Brownies – GF