Gluten-Free Carrot cake with cream cheese icing

2 cups sugar

1 1/2 cups EV olive oil

4 large eggs, room temperature

2 cups ATK flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 1/2 – 2 cups of walnuts

3 cups finely grated carrots, keep separate due to water draining from them

1 cup raisins

1 tsp nutmeg freshly grated

3/4 cup coconut

1 tsp vanilla bean paste

1 tsp almond extract paste


2 1/2 cups powdered sugar organic usually has tapioca instead of cornstarch, sifted

1 tsp vanilla bean paste

4 tbsp unsalted butter

3-4 oz cream cheese

Cream together the sugar and the olive oil until well incorporated and it is more of an emulsion rather than just creamed. Add the room temperature eggs one at a time until well incorporated then and vanilla bean paste and almond extract paste.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt , nutmeg, raisins, coconut , and nuts.

Add the dry ingredients to the wet ingredients in your mixer and incorporate well. Batter will appear to be very thick. Add in the carrots last, without the water that has drained from them.

I bake these in “donut” pans and there is enough batter to fill 4 of these.

These are pretty shallow pans only 2-3″ deep.

Spray or grease these pans and sprinkle with granulated sugar. This works the same way flour does to release the cake from the pan and creates a nice texture on the outside of the cake.

Bake cakes at 350° for 30-55 minutes depending on your oven temperature calibration and how deep your pans are.

While cakes are cooking cream together the unsalted butter and cream cheese. Add in vanilla bean paste and powdered sugar slowly so not to powder your kitchen in sugar dust.

This recipe makes a very moist cake.

Chill in refrigerator if icing seems to soft to pipe on cake.

Cool cakes on a wire rack before icing. I stack two cakes on top of each other for a two layer cake.

Freezing the cakes helps with setting the icing. Decorate with icing as desired.


Honey Seared Shrimp/chicken/pork (Pei Wei Style)


5 Tbsp Ketchup
2 Tbsp Sugar
3 Tbsp Soy Sauce
1/2 tsp white pepper
1/4 tsp kosher salt
1/4 cup honey
1 tbsp potato starch (not flour)
1 tsp garlic powder
1/2 cup sake or 1/2 cup rice
wine vinegar
1-2 thai chili peppers depending on how hot you like it

Batter Mixture

3/4 cup ATK flour
1/2 cup potato starch
2 eggs
1/4 tsp baking soda
2 tsp baking powder
2 tbsp light oil, canola grapeseed etc
3/4 cup milk or iced water
1/2 tsp kosher salt
1/4 tsp white pepper
1/2 tsp garlic powder
1-2 lb shrimp, shells and tail removed chicken or pork can be used instead


Oil for frying
10-15 carrots sliced
1/2 large onion diced
3-4 large mushrooms
1-2 tbsp soy sauce

Saute onion, mushroom and carrots in oil of your choice add 1-2 tbsp soy sauce when vegetables become soft.

Mix ingredients for the batter together and let shrimp soak in it for a 20 minutes in the refrigerator.

Heat the sauce ingredients on the stove top adding the potato starch last with the sake. Boil for 1-2 minutes until it clings together but is a bit more runny than the honey consistency. Add whole Thai chili to sauce last with just top cut off. Slice up chilies if you really want some heat.

Fry the shrimp and drain on a rack, toss fried shrimp in bowl with sauce until coated, add to carrot and onion mixture serve on top of jasmine rice.

KETO GF Chebe bread

1 cups shredded mozzarella
2 cups Colby jack
1/2 cup + 2 tbsp full-fat cream cheese
1 cup almond flour
2 tsp gluten-free baking powder
2 large eggs
2 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped
2 tsp garlic powder
1 tsp onion powder

Preheat oven to 400 °F

Place the Colby , mozzarella and cream cheese in a large microwave safe bowl. Microwave on high for 1 minute and 30 seconds.

Stir and then heat in increments of 30 seconds until the cheese is melted. Don’t overcook or the oils will separate.

Add the almond flour, baking powder, eggs, minced garlic, parsley, garlic powder and onion powder and mix really well until a smooth dough forms.

Put on parchment on a metal pan.
Divide into small portions , knots or balls. Bake for 12-15 minutes.

Store in an airtight container for up to 7 days.Warm slightly before eating.

***Obviously my knots did not turn out as well as I had hoped.

GF Eggnog tea cake

2 eggnog teacakesThis is a beautifully light and fluffy cake that tastes like Eggnog. It has a delicate texture that pairs with coffee or tea.

1/3 cup dried cranberries
1 tablespoon Captain Morgan’s spiced rum
1 2/3 cups Brown Rice Flour Mix *
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
2 large eggs
2/3 cup granulated sugar
1/2 cup canola oil
1/2 cup Holiday Nog Delicious
1 teaspoon vanilla bean paste
1 tsp almond extract


Brown Rice Flour Mix (makes 3 cups) 2 cups extra finely ground brown rice flour
2/3 cups potato starch (not potato flour)
1/3 cup tapioca flour (also called tapioca starch)
Authentic Foods makes the best extra finely ground brown rice flour


Frosted Rum Glaze
1/2 cup powdered sugar
2 tablespoons Captain Morgan’s spiced rum
1 tablespoon boiling water

Combine dried cranberries and Captain Morgan’s rum in a small dish and heat in the microwave until just steamy. allow the rum to soak into and hydrate the cranberries.
Preheat oven to 350ºF. Position rack in center of oven.
Grease loaf pan with cooking spray and sprinkle granulated sugar around pan to coat as if you were dusting it with flour.

Mix flour, baking powder, salt, ground nutmeg, cinnamon and allspice in medium bowl. Set aside.

Beat eggs in large bowl of electric mixer until lemon colored. Slowly add sugar a little at a time, and beat until mixture turns pale yellow and thick. Add flour mixture, oil, eggnog, almond extract and vanilla. Scrape sides and bottom of bowl, then mix at low speed for 1 more minute. Stir in the mixture of dried cranberries and Captain Morgan rum.
Pour batter into prepared pan.

Place in center of oven and bake 35–40 minutes for single pan, or until knife inserted in center comes out clean. Cool bread for 8 minutes on a rack and then remove from pans. Arrange loaves so they aren’t touching on the rack and place rack over a piece of wax paper. Brush top and sides with prepared Frosted Rum Glaze. Cool completely on rack before serving or wrapping for storage. Serve at room temperature. Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks.
Best when eaten within four days of baking.

Frosted Rum Glaze
Combine powdered sugar, Captain Morgan’s and boiling water in a small (microwave proof) bowl; stir until well combined. Use immediately. If the glaze gets too firm, rewarm very slightly in microwave The sugar crystals should not melt completely because the glaze is supposed to appear frosted.

GF super crunchy Brazil nut chocolate chip cookies (egg free, dairy free)

My husband loves super crunchy cookies and gets disappointed when they begin to get soggy or droopy. These super crunchy cookies are great with coffee or milk. They taste like an oatmeal cookie without causing some of the issues that usually go along with fiberous foods.

This recipe makes a beautiful crunchy almost lacey cookie on the bottom.

1 1/4 Cup Brown rice flour
1/2 cup Tapioca flour
1/4 cup potato starch
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup granulated sugar
1/3 cup oil, I prefer a light oil such as grapeseed, sun or safflower
1/4 cup milk (any type)
1 tsp vanilla bean paste
1 tsp almond extract (omit if desired)
1/2 cup chopped brazil nuts
1/2 cup chocolate chips

In your mixing bowl combine the sugar, milk, oil, vanilla bean and extract until incorporated.
Mix together the flours, baking powder, soda cinnamon, nutmeg, and allspice in another bowl.
Once the sugar milk mixture is blended add the dry ingredients then nuts and chocolate chips to the mixer.
Preheat the oven to 350 degrees and drop the mixture by rounded teaspoons (do not compress them on the pan) onto a greased cookie sheet. Cook for 18-20 minutes.
Once they have baked wait until they are mostly cooled before trying to remove them from the pan. These cookies will split and shatter if you do not wait until they are cool. I usually twist the entire cookie off the baking pan to remove or with a flat metal spatula they pop up with ease once they are cooled. Makes about 24 cookies.

GF Chicken Tikka Masala (the easy way)

4 skinless chicken breasts
3 tbsp melted unsalted butter
1 TBSP garam masala (dry mix)
1 cup Greek Yogurt
2 TBSP lime or lemon juice
4 cloves minced garlic
2 TBSP minced ginger
1 tsp salt
1 24 oz jar of marinara sauce of your choice
2 Tbsp garam masala
4 oz unsalted butter
1 cup of heavy cream
1 tsp honey
Salt to taste

Place the chicken breasts in a dish to marinade. Heat butter in a pan with the garam masala until its incorporated. Mix together yogurt, lime, ginger, garlic and salt. Pour the butter masala mixture into the yogurt and whisk other. Toss the  chicken breasts in the mixture  and place in refrigerator for 30 minutes to 24 hours.

In a sauce pot on the stove add 4 oz unsalted butter, 2 TBSP garam marsala and heat until incorporated.  Add 1-24 oz jar of Marinara sauce, 1 cup of heavy whipping cream, 1 tsp honey and salt to taste. Heat until all is incorporated  and a lovely orange colored sauce is warming.

While sauce is simmering, place marinaded chicken breasts in a 350° oven for 20-30 minutes until cooked. Switch the oven to broil to brown the top of the chicken for the last 5 minutes or so of cooking.

Slice up chicken breasts into chunks or long strips and add to sauce in pot. Incorporate all together and serve on jasmine rice with a side of Naan.

GF yummy cranberry sauce

2 packages fresh cranberries
3 Granny Smith apples, chopped into cubes
2 cups of packed brown sugar
1 cup of white grape juice
2 tsp ground cinnamon
2 tsp fresh ground ginger or powdered
3/4 cups walnuts or exempt them

Toss all ingredients into a pot on the stove. Bring to a boil and simmer for 15 minutes or until cranberries are tender. Add a sprinkle of brown sugar on top when you serve it!

Cranberry sauce !

Gluten free fantastic coffee cake

4 large eggs
1 1/2 cup of sour cream
3 1/2 tsp vanilla bean paste
2 2/3 cup ATK flour (see my other recipes)
1 1/4 cup granulated sugar
1 tbsp baking powder
1 teaspoon salt
3/4  teaspoon baking soda
1/4 teaspoon guar gum
8 tablespoons unsalted butter cut into 1/2 inch pieces and softened

1 cup of batter from above
1 tbsp ground cinnamon
1/4 tsp ground nutmeg

1/3 cup nuts of your choice, I use almonds
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp unsalted butter,  melted and cooled

1 cup confectioners sugar
5 tsp milk
1 tsp vanilla extract

Preheat oven to 350° and grease a 16 cup tube pan. Dust the pan with granulated sugar just like you would if you were flouring the pan.

Whisk together eggs, 1 cup of sour cream, 1 tbsp vanilla extract.

In mixer with paddle, mix flour,  granulated sugar , baking powder,  salt , baking soda , and guar gum until combined on low speed.
Add the remaining sour cream and butter mixing until dry ingredients are moist but large pieces of butter remain . (do NOT cream this mixture)

Gradually add in the egg mixture as 3 additions, beating after each addition approximately 20 seconds each. After remaining egg mixture has been added beat until light and fluffy approximately 1 minute.

Filling : Remove one cup of batter and put in a separate bowl , incorporate a 1/2 teaspoon of vanilla , 1 tbsp of ground cinnamon and a quarter teaspoon of ground nutmeg.

Add some of the batter from the mixing bowl to the pan covering the bottom. Add the filling mixture by spoonfuls to the batter already in the pan swirl with a butter knife.Add the remaining batter on top of the filling mixture.

Baked in the oven until completely cooked 45 to 55 minutes and skewers inserted come out clean.
Allow the cake to cool on a wire rack for 30 minutes loosen from pan and turn over onto a rack for approximately one hour.

While the cake is Cooling prepare the topping with 1/2 cup of nuts 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon a pinch of salt and two tablespoons of unsalted butter melted and cooled toss together. Mix until nuts are well coated then set aside.

For the glaze, mix 1 cup of confectioners sugar, 5 teaspoons of  milk,  and 1 teaspoon of vanilla extract.

Pour the glaze on the cooled cake and sprinkle with the nut topping before the glaze begins to harden.

Cake without icing or topping

4 large eggs
1 1/2 cup sour cream , full fat
3 1/2 teaspoons of vanilla extract 2

Amaretto cookies (instead of Brandy)

6 Tbsp molasses
1/2 cup sifted ATK GF Flour
1/2 cup butter
1/4 tsp salt
1 tsp cinnamon
1 cup granulated sugar
1 tsp powdered ginger
3 tbsp amaretto

These cookies are light and crispy. They appear quite dark due to the dark molasses I used.

Preheat oven to 350° bake.
Heat molasses in a pan to boiling then add butter. Add sifted flour and other ingredients, then amaretto last. Dough should appear to look like smooth molasses, if it appears a bit dry

Drop by 1/2 tsp 3 inches apart onto  a silicone mat very lightly greased and on a flat cookie sheet. This will help roll cookies easier. Spread the dough with the back of a spoon to a flat circle. If you don’t spread the dough the middle has the tendency to get gummy and not crisp up the way they should.

Do not put more than 3 cookies on the  pan due to how far these spread and how long it will take to cool then roll. The cookies will begin to harden quickly. Work quickly to keep them from hardening to the point where they cannot be rolled. If they do harden  before you get them rolled, pop the pan back in the oven briefly to help them soften.

Bake at 300° for 12 minutes. Cool on pan 1 minute,  then gently and lay over a wooden spoon or

metal cannoli tubes forming a hollow tube with the cookie.  If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result,  you will have a flat but tasty cookie.

Fill with cream or whipped topping off your choice.

A wonderful filling is 1/2 cup sifted powdered sugar, 1/2 cup of butter creamed and 2 tbsp of amaretto. Whip all together and put into icing bag. Pipe into cooled cookies. This filling will disintegrate if you put it in hot cookies.

Pumpkin chocolate chip muffins

2 tsp baking powder mixed with 3 tbsp water
1-1/4 cup white rice flour
1 1/4  cup sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
1/3 cup light oil; grapeseed or sunflower
1 cup pumpkin puree
½ tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease a muffin pan or line with paper.

In a large bowl, mix together pumpkin puree, oil, baking powder and water mixture and sugar until well-blended.

In another bowl with together the flour baking powder pumpkin pie spice baking soda and salt add to the pumpkin mixture and whisk together until combined.
Fold in the chocolate chips.

Spoon batter into muffin tins about 2/3 full and sprinkle with some chips on top.
Bake for 25 to 30 minutes at 350° until toothpick comes out clean.
Cool for 5 minutes then transfer muffins to a rack.

Gluten free Asiago Bagels

1 cup warm water

1 1/2 tsp dry active yeast

1 tsp sugar

2 tbsp oil light flavor

2 tbsp apple cider vinegar


2/3 cup superfine brown rice flour

2/3 cup asiago fine grated

2/3 cup white rice flour

1/3 cup tapioca starch

1/3 cup potato starch

3 Tbsp ground psyllium

1 tsp guar gum or xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Proof the yeast by mixing it into the lukewarm water with the sugar and allow it to froth for 10 minutes.

In a large mixing bowl with together the dry ingredients.

Make a well in the dry ingredients and stir in the yeast and remaining wet ingredients.

Spray your hands with cooking oil and roll out into 6 balls cutting with a bagel cutter.

Line baking sheet with parchment paper and dust with sorghum or cornmeal.

Allow the bagels to sit on the pan and rest for 20 to 30 minutes.

Preheat your oven to 375 degrees.

Before placing the bagel pan in the oven spray the tops with cooking oil, sprinkle with cheese and push into the dough slightly.

Cook the bagel for 20-30 minutes depending on your oven. One side of the bagel will be toasted and the other will be a softer golden consistency. For a more even brown coloring, flip them and rotate the pan halfway through cooking time. If your oven has convection bake switching to convection and cooking an additional 10 minutes will lead to a nice golden top.

Cut all bagels with a serrated knife and allow them to cool on pan. They will be slightly doughy inside after baking. They will toast perfectly in your toaster. Garnish with cream cheese or topping of your choice.

Artichoke Spinach dip

1-2 fresh artichoke

1 package fresh spinach

3/4 cup mayonnaise

2 1/2 cups of cheese (parmesan, mozzarella, asiago or Monterey jack or blend of cheeses) any kind of white cheese should work.

1/2 diced onion

3-4 garlic cloves

2-4 oz cream cheese

1/4 cup sour cream (full fat)

Salt and pepper to taste

Dash of cayenne

Dash of celery salt

Dash of smoked chipotle Tabasco

1 tsp garlic powder

1 tsp onion powder

1 tsp liquid smoke

My pressure cooker came with a canning rack which comes in handy and keeps the artichoke from sitting in the water at the bottom. I cook the artichoke in a pressure cooker for 10 minutes on the steam setting with 1/2 cup of water in the bottom not going over rack at the bottom. You can season if you like but there is really enough seasoning in the dip and you don’t want to end up with an overly salty dip.

Cook down the spinach with onions and garlic in a pot on the stovetop. Add liquid smoke and Tabasco to have some liquid in the pot until onions and garlic have cooked and are no longer crunchy. Salt and pepper the spinach to taste. Once with spinach is wilted add in the sour cream, mayonnaise and cream cheese. Continue stirring on low heat until all incorporated and it is thick and creamy.

Once the artichoke has finished cooking in the pressure cooker and is cool enough to handle, scrape the meat off the leaves, chop up the heart and stem adding all of it to the spinach mixture.

Add in your choice of cheeses and stir all together on low until cheeses are stringy and melted.

Set oven to broil and place the mixture into a shallow dish. Top with more cheese which will brown under the broiler creating a beautiful toasty dip.

Eat with chips, pork rinds for keto people, vegetables or crackers.