Gluten-Free Brownies!

My mother-in-law specially requested gluten-free brownies. I altered several "gluten" recipes to make these very rich, very chocolate gluten-free brownies. The result: raving reviews from all who ate them (including the non-gluten-free eaters). The only drawback is that they are NOT low-calorie. But, as long as we are indulging in a special treat, they are especially wonderful when frosted with chocolate frosting, and topped with a scoop of peppermint or vanilla ice-cream. :~) Enjoy!

(Side note: you can use either unsweetened baking chocolate, or baking cocoa combined with a little extra butter. I used the baking cocoa, with wonderful results.)

Gluten-Free Brownies
1 c. butter
7 oz. unsweetened baking chocolate, cut in pieces OR 17 Tbs. baking cocoa + 2 1/2 Tbs. butter
5 eggs
2 1/2 c. sugar + 2 Tbs.
1 Tbs. vanilla
1 1/2 c. gluten-free all-purpose flour mix #2 (see recipe in earlier post)
2 tsp guar gum
1 c. chopped wanluts (opt)
1 can of chocolate frosting (opt)

Heat oven to 350 degrees. Spray 9 x 13" pan with baking spray. In a saucepan, melt butter and chocolate over low heat (or, melt butter--including the extra 2 1/2 Tbs--and mix in baking cocoa), stirring constantly. Let cool for 5 min. In a medium bowl beat on HIGH speed sugar, vanilla and eggs for 3-5 minutes. Beat in chocolate mixture, on low-speed. Beat in flour and xanthan gum just until blended. Stir in walnuts (if desired). Bake at 350 degrees for approximately 35 minutes, or until toothpick comes out clean. Do not overbake! If desired, once cooled, frost with chocolate frosting.

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.

Easy Gluten-Free Treat for School Lunches!

Now that the initial excitement of the start of school is over, children will be especially glad for a treat in their lunches. These Gluten-Free Apricot Date Squares are not only delicious, they are also easy to make--so they fit into Mom's busy schedule also ... making them an all-around winner.

Please note that the coconut is completely optional. Also, the apricot jam could be replaced with orange marmalade, if preferred.

Gluten-Free Apricot-Date Squares
1 c. water
1 c. sugar
1 c. chopped dates
1/2 c. apricot jam
1 3/4 c. old-fashioned oats
1 1/2 c. gluten-free all-purpose flour #2 (see recipe in earlier post)
1 c. flaked coconut (opt.)
1 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. cold butter, cubed

In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat and simmer uncovered for 15-20 min, or until mixture is thickened, stirring occasionally. Remove from the heat. Stir in apricot jam and set aside.

In a food processor, combine the oats, gluten-free flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs.

Spray a 9 x 13 inch pan with cooking spray. Press 3 c. of the mixture into the pan. Spread apricot jam mixture over pressed crumbs. Sprinkle remaining crumb mixture on top and press down gently. Bake at 350 degrees for 20-25 min, or until lightly browned. Cool on a wire rack and cut into squares. Makes approx. 3 dozen squares.