Gluten-Free Fall-Time Dessert!

Nothing speaks of fall quite like a freshly baked pumpkin dessert. The aroma of this delicious gluten-free coffee cake is sure to bring your family running to the kitchen ... which is exactly what you want, as it is best served warm. If desired, you can make it extra special with a scoop of vanilla ic-cream or a generous dollop of whipped cream. Serve with fresh cider or a hot cup of coffee, and it makes the perfect beginning ... or end ... to a cool fall day!





Gluten-Free Pumpkin Coffee Cake
1 1/3 c. cornstarch
1 1/3 c. potato starch
1 Tbs. + 1 1/2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. guar gum
1 tsp. pumpkin pie spice
1 c. sugar
1/2 c. brown sugar
1 (15 oz) can pumpkin
1/4 c. oil
2 Tbs. water
2 large eggs
2 tsp. vanilla
1/2 c. chopped pecans (opt)

Topping:
1/2 c. sugar
1/2 c. wheat-free all-purpose flour mix
4 Tbs. butter, softened
1 tsp. cinnamon

Preheat oven to 350° F. In a large bowl combine dry ingredients; add remaining ingredients and blend until completely moistened. Spread batter in a greased 9 x 13" cake pan. In a medium bowl combine the topping ingredients with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 30-40 minutes, until center springs back when touched lightly. Do not overbake! Serve warm.

Healthy Gluten-Free Breakfast Recipe

School has started again, and with it the need for a fast, healthy, gluten-free breakfast. This week's gluten-free recipe should make that goal just a little easier to meet.

Gluten-Free Cherry Almond Granola
1 cup packed brown sugar
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons butter (may substitute olive oil, if desired)
2 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat-free vanilla yogurt, optional

In a saucepan, combine the brown sugar, honey, apple juice concentrate and butter. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray (or better yet, use silicone mats!). Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. For chewier granola, do not overbake. Cool completely. Serve with yogurt if desired. Store in an airtight container. Makes 3 quarts (you can easily half this recipe if that is too much).