tasty gluten free coconut muffins

Looking for a delicious treat? These tasty gluten free coconut muffins are sure to fit the bill!

Preheat oven to 345 degrees

In a bowl, mix together the following:

2 c. flour

3/4 c. sugar

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

2 eggs (or equivalent with Ener-G Egg Replacer)

1 1/4 c. milk (dairy-free milk, such as Rice Dream can be used)

1/2 c. butter

1/3 bag of Baker’s angel flake sweetened coconut shreds (14 oz. bag)

Optional: 1 cup of gluten free chocolate chips (we like Enjoy Life mini morsels) or 1/4 cup Hershey’s cocoa. **Note, if adding Hershey’s cocoa, add 1/4 c. to 1/2 c. additional milk.**

Pour batter into muffin tins. Baking time: 20 minutes

Yield: 24

 

Sunbutter and Chocolate Fudge Bars

Looking for a delicious dessert that doesn’t require the oven? Check out this gluten free/nut free recipe for sunbutter and chocolate fudge bars.

Time: 2 hours twenty minutes (start to finish)

*To ensure this recipe is gluten free and nut free, choose ingredients that don’t contain gluten or nuts.

Ingredients for Chocolate Fudge:

• 4 cups gluten free powdered sugar
• 2/3 cup cocoa
• 1/3 cup of rice milk (regular milk and almond milk would also work)
• 2 teaspoons vanilla
• 1 stick of butter

Directions:

1. Put powdered sugar and cocoa into a large microwave-safe bowl.
2. Stir in milk and vanilla, and mix well until it clumps.
3. Put unmelted butter on top, and microwave until butter is completely melted. (Time will vary).
4. Stir mixture until smooth.
5. Spread into a 9×13 baking pan sprayed with nonstick spray.

Ingredients for Sunbutter Fudge:

• 2 sticks of butter
• 1 and 1/4 cups of sunbutter
• 4 cups powdered sugar
• 2 teaspoons vanilla
• 1/3 cup of rice milk (regular milk and almond milk would also work)

Directions:

1. In a separate bowl, melt the sunbutter and 1 stick of butter in the microwave until butter melts. (Time will vary).
2. Add powdered sugar, vanilla, and milk, and stir until mixture clumps.
3. Put the other stick of unmelted butter on top, and microwave until the butter is completely melted.
4. Stir mixture until smooth.
5. Spread over chocolate fudge.
6. Chill for two hours and cut into squares.
7. Enjoy!

 

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scrumptious gluten free/egg free pumpkin bars

Because my husband and I both have gluten and egg allergies, I’m always on the lookout for delicious recipes that we can enjoy. Our daughters love to help bake in the kitchen and I’ve used that love for baking to teach them measurements.

They also love being taste-testers, although I don’t think my youngest will ever try baking powder again! 🙂

Check out this scrumptious gluten free/egg free pumpkin bar recipe. It’s perfect for Thanksgiving and Christmas desserts or any time of the year. If your diet allows gluten and eggs, simply replace the gluten free/egg free items below with wheat flour and eggs.

Scrumptious Gluten Free/Egg Free Pumpkin Bars

You will need:

1 c. sugar

1/2 c. oil

egg replacer to replace two eggs (we use Ener G egg replacer)

1 c. pumpkin

1 c. gluten free flour (I use Gluten Free Pantry flour)

1 tsp. baking powder

1 tsp. cinnamon

Preheat oven to 350 degrees. (Please note that oven temperatures can vary. I usually have to instead preheat my oven to 340 degrees).

Mix all ingredients together except the pumpkin until lightly mixed. Add the pumpkin and mix thoroughly. Grease a pan with gluten free cooking spray and pour the batter into the pan. Place in the oven for 30-40 minutes until fully baked (cooking time will vary).

Frosting

4 c. gluten free powdered sugar

6 tbsp. of butter (if you are on a dairy- free diet, use dairy free substitute)

3-4 tbsp. of milk (if you are on a dairy-free diet, use an alternative milk. We use Rice Dream rice milk).

Mix thoroughly.

Allow the pumpkin bars to cool, then frost. Cut into small bars and enjoy!