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)

Tofu Salad

Posted on August 4, 2015 by Jennifer Grace

This refreshing summer salad is packed full of protein and sweet fruit. You can eat it as a salad, serve on toast, put it in wrap…so many ways to enjoy it!

Ingredients:
12-14 oz. package organic firm tofu, drained and diced
1-2 cups grapes, halved (or blueberries)
1/2 cup celery, sliced (optional)
1/2 cup pecans or almonds, (toasted 10 min. at 350 degrees, then chopped)
1/2 cup raisins
1 cup Organic Avocado mayo
1 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ginger

In a large bowl, combine the tofu, grapes, celery, nuts, and raisins. In a separate container, mix together the dressing: Mayo, curry powder, salt, and ginger. Pour the dressing over the tofu mixture and toss to coat. Cover and chill the tofu salad until serving time. Garnish with lettuce leaves, serve alone or on gluten-free toast or wraps. Delicious!

As for God, His way is perfect;
The word of the Lord is proven;
He is a shield to all who trust in Him. Psalm 18:30 (NKJV)

Yummy Breakfast Quinoa

Posted on July 10, 2015 by Jennifer Grace

Then he said to them, “This is what the Lord has said: ‘Tomorrow is a Sabbath rest, a holy Sabbath to the Lord. Bake what you will bake today, and boil what you will boil; and lay up for yourselves all that remains, to be kept until morning.’ ” Exodus 16:23. (NKJV)

Ingredients:
4 cups leftover cooked quinoa
2 cups coconut milk
1/2 cup chopped pecans
1/2 cup chopped apricots

Lightly grease a casserole dish with coconut oil. In a mixing bowl, stir together the quinoa, pecans and apricots. Transfer to prepared casserole dish. Pour coconut milk over quinoa mixture, and cover the dish with glass lid or foil. At this point you may put it in the fridge overnight, or bake it. Preheat oven to 250 degrees. Warm quinoa for about an hour. Serve topped with additional coconut milk, cinnamon, maple syrup or honey. What a yummy, high-protein breakfast treat!

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)

Rice Pudding for Breakfast

Posted on July 16, 2014 by Jennifer Grace

Jesus said to them, “Come and eat breakfast.”…John 21:12 (NKJV)

One of my favorite uses for leftover rice is to make rice pudding. I can mix this up the night before, refrigerate, and pop it in the oven in the morning. It makes a yummy gluten-free breakfast, with a bit more protein than plain oatmeal.

Ingredients:
2 cups cooked rice
1/3 cup raisins
1 Tablespoon coconut oil
1-1/2 cups coconut milk
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup honey
1 teaspoon vanilla
2 eggs, slightly beaten

Grease a 2-quart casserole dish with coconut oil. Arrange rice in the bottom of the dish and sprinkle with raisins. Cut coconut oil into small pieces and arrange over raisins. In a large measuring cup, combine coconut milk, salt, nutmeg, cinnamon, honey, vanilla and eggs. Mix well. Pour milk mixture over rice. Place cover on casserole dish and bake 50-60 minutes at 350 degrees. Rice pudding will be golden on top and hold its shape when cut. Spoon into bowls and top with additional coconut milk.
Note: This recipe may be doubled and baked in the same 2 quart dish, just bake for longer.

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)

Friends & Family Egg Casserole – GF & DF

Posted on July 22, 2013 by Jennifer Grace

Can flavorless food be eaten without salt?
Or is there any taste in the white of an egg? Job 6:6 (NKJV)

Here is the perfect egg dish for breakfast or dinner, and even makes great leftovers for lunch. I recently updated this recipe to make it diary free for my son and me. It still turned out delicious, especially served with Gluten Free Banana Muffins. What a yummy meal! Thank you for our dear friends the Nash and Johnson families who have served egg casserole to us on our visits!

Friends & Family Egg Casserole – Gluten-Free and Dairy-Free

2 large potatoes, peeled, diced, and cooked in microwave (or substitute cauliflower if you are not eating potatoes)
1/2 cup onion, chopped
1 red pepper, chopped
veggies of your choice (i.e. asparagus, mushroom, brocolli, etc.)
15 eggs
2/3 cup almond milk or goat’s milk

salt and pepper
1 cup Daiya cheddar cheese substitute or goat cheddar, optional

Preheat oven to 350 degrees. Oil a 9 x 13 inch casserole dish. Place the cooked potatoes in the bottom of the dish. Saute the onions and peppers, and other veggies, as desired. Layer on top of potatoes. Whisk together eggs and almond milk, salt and pepper and your favorite seasonings (my oldest son likes cayenne pepper, tumeric, garlic and oregano). Pour over veggies. Sprinkle shredded Daiya cheddar cheese on top. Bake for 45 minutes or until done.

This casserole may be refrigerated overnight and baked in the morning, if you wish.
Serve with fruit and muffins, a great meal for any time of day!

Here’s a link to the gluten-free banana muffins: https://www.myteacuppprayers.org/2011/06/gluten-free-banana-muffins/

A friend loves at all times,
And a brother is born for adversity. Proverbs 17:17 NKJV

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Gluten-Free with Your TEA

Hot Cocoa Cookies (GF & DF)

Tofu Salad

Yummy Breakfast Quinoa

Amazing Banana Coconut Bars

Oatmeal Peanut Butter Chocolate Chip Cookies

Rice Pudding for Breakfast

Chocolate Avocado Cake

Oatmeal Scotchies – GF

Zucchini Chocolate Chip Cookies – GF

Friends & Family Egg Casserole – GF & DF