But do not forget to do good and to share, for with such sacrifices God is well pleased. Hebrews 13:16 (NKJV)
With Thanksgiving behind us and Christmas before us, it’s time to start making more goodies. Today I share two gluten-free recipes you can use to make treat plates to take to neighbors, if you can deliver the goodies before your family munches them!
The photo here includes both the gingerbread cookies I share with you today, along with the sugar cookies I made one Valentine’s day. Both are delicious and gluten-free, though I think the gingerbread variety holds together the best.
Gingerbread Cookies
Ingredients:
1/2 cup coconut oil or goat butter
1/2 cup monk fruit or coconut sugar
1/2 cup molasses
1/2 Tablespoon vinegar
1 beaten egg
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
In a medium saucepan, bring coconut oil, monk fruit, molasses, and vinegar to a boil, stirring constantly. Remove from heat to potholder on the counter and allow to cool.
In another bowl, sift together dry ingredients: Brown rice flour, tapioca flour, baking soda, cinnamon, ginger, and salt.
When pot is cool, stir in the beaten egg, followed by the dry ingredients. Mix well, cover, and chill for 4 hours or overnight.
When ready to bake cookies, preheat oven to 350 degrees. Remove gingerbread dough from fridge and let sit on counter while oven is preheating. Line cookie sheets with parchment paper and set aside. Use extra tapioca flour to flour a cutting board lightly. Scoop part of the dough onto your prepared cutting board. Roll out the dough with a rolling pin to 1/4 inch thickness. Cut out your favorite Christmas shapes. Use a metal pancake turner to lift the cookies from the cutting board to the parchment paper pans. When the pans are full, bake for 5-8 minutes, or until done. Cool on cooling racks. Decorate with your favorite frosting and sprinkles. (We mix 2 T. coconut oil, 2 cups powder monk fruit, a teaspoon of vanilla and enough almond/goat milk to make a fine frosting). Merry Christmas!!!
Chocolate Zucchini Bread
And I will bring a morsel of bread, that you may refresh your hearts. After that you may pass by, inasmuch as you have come to your servant. Genesis 18:5 (NKJV)
If you’re like us, your freezer still has zucchini from last August. We grated several zucchinis and bagged them for winter baking and cooking. Grocery stores still have zucchinis this time of year, too. This recipe was one of our favorites we made in summer. The Chocolate Zucchini Bread can be wrapped and given as a gift, or sliced and arranged on a plate with the cookies. This recipe we modified from the Gluten-Free Mama Cookbook, another great resource for gluten-free eaters.
Ingredients:
Coconut oil to oil baking pans
2 cups brown rice flour
1 cup tapioca or arrowroot flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups monk fruit or other sweetener
2 teaspoons cinnamon
1/2 cup baking cocoa
2 cups shredded zucchini
4 eggs
1 cup organic apple sauce
2 teaspoons vanilla
1 package Enjoy Life or Lily’s Chocolate Chips
2 Tablespoons monk fruit
Preheat oven to 350 degrees. Grease two loaf pans with coconut oil. Set aside.
In a large bowl sift together the brown rice flour, tapioca flour, salt, baking powder, baking soda, cinnamon, monk fruit and cocoa. Set aside.
In a stand mixer combine the zucchini, eggs, applesauce, and vanilla. Mix for one minute. Next, add the dry mixture, a little at a time, mixing just a little bit until combined. Finally, add the chocolate chips and gently mix.
Pour half the batter into each prepared loaf pan. Sprinkle the tops with monk fruit. Bake for 1 hour or until done. Remove from oven to cooling racks. Cool completely before slicing. So tasty it should probably be called cake!
Arrange all the goodies on plates for your neighbors with a Christmas greeting and Bible verse. Another recipe your neighbors will love is Anna’s Peanut Butter cups!
Remember the REASON for the SEASON!
For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace. Isaiah 9:6 (NKJV)
Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson
My kids have been asking for these recipes, so I thought I would put them here where all of us can easily find them! Our favorite pumpkin pie recipe came from an old church cookbook that had half a dozen pumpkin pie recipes. I finally starred the one I liked best. Our favorite pecan pie recipe came from the Joy of Cooking recipe book we were given at our wedding over 28 years ago! Both recipes have been adapted to be gluten-free and dairy-free. Happy Thanksgiving and Merry Christmas pies!
