Dessert recipes

I made these for my family and they turned out really good - especially right after they get out of the oven.  Hope you enjoy!

Gluten Free Oatmeal Cookies
Ingredients

  • 1/4 cup butter
  • 1 1/4 tsp baking soda
  • 3/4 cup sugar
  • 3 cups Trader Joes Rolled Oats 
  • 3/4 cup brown sugar
  • 6 oz. chocolate chips ( I used Nestle semi-sweet)
  • 2 eggs
  • 1/2 cup sunflower seeds (I used "go raw" 100% organic sprouted sunflower seeds)
  • 1 tsp vanilla 
  • 1 cup peanut butter

Preheat oven to 350 degrees fahrenheit.  In a large bowl, combine sugar, brown sugar and butter and beat until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.  Bake 12-15 minutes until lightly browned around the edges.  



                                            makes approximately 48 cookies 


Hints
  • If you love sunflower seeds, like I do, you can add as much as you want.
  • If you don't want to bake them all at the same time, roll the dough into 1 teaspoon balls  and put them in an air-tight, freezer proof  container.  Then put them in the freezer until you are ready to bake them (a nice easy snack!)
HAVE FUN!!!

I got this off of the bag of Trader Joe's Gluten free Rolled Oats!



GLUTEN FREE PUMPKIN DONUTNUT HOLES
INGREDIENTS


  • 1/2 cup cane sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature 
  • 1 cup unsweetened canned pumpkin
  • 2 tablespoons buttermilk or 2 tablespoons milk PLUS 1 teaspoon apple cider vinegar
  • 1 large egg
  • 1 1/3 (198 grams if you are weighing your flour)
  • 1/16 teaspoon (a small pinch) xanthin gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon gluten free baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon ( to dip and dust the doughnut holes)
  • 1/2 (1 stick) melted butter 
  • 1 cup cane sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

No comments:

Post a Comment