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

ICING:

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)

Sauce:

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

Vegetables:

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.

CRANBERRY-PUMPKIN-BREAD

Ingredients

Pumpkin Bread

• 1/3 cup agave
• 1 cup packed brown sugar
• 3/4 cup olive oil
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 15 ounce can pumpkin puree or 1 3/4 cup if fresh pumpkin
• 2 large eggs
• 3 1/2 c. Gluten free flour
• 2 c. fresh cranberries
• 1 tsp vanilla or bakers extract

Cream Cheese Icing

• 1 cup powdered sugar
• 2 ounces cream cheese, softened
• 2 teaspoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine agave, brown sugar, and olive oil. Beat at low speed until blended.
3. Add baking soda, baking powder, salt, and spices. Beat until blended.
4. Add pumpkin and eggs. Beat until blended.
5. Add flour and stir just until blended.
6. Stir in cranberries.
7. Pour batter into two (5×9 inch) loaf pans that have been greased and floured.
8. Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
10. Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

Best Gluten Free stuffing

INGREDIENTS 1 loaf (24 oz or 9 cups) gluten free bread, chopped into cubes 3/4 cup butter 4 stalks celery, thinly sliced 1 medium onion, diced 1 cup mushrooms, diced ¼ cup fresh parsley, minced 1 teaspoon dried sage 1 1/2 teaspoon dried thyme leaves 1 teaspoon rosemary 1 teaspoon dried marjoram 2 cups chicken […]

Best Gluten Free stuffing

Gluten Free Naan

Ingredients
2 1/2 cups all purpose ATK gluten-free flour blend
1 1/4 teaspoons guar gum
1/2 teaspoon himalyan salt
1/4 teaspoon cream of tartar
1/3 cup plain yogurt at room temperature
3 tablespoons butter or ghee melted and cooled
2 lg eggs at room temperature, beaten
3/4 cup warm water (110°F)
4 1/2 teaspoons granulated sugar
2 1/2 teaspoons instant yeast

ATK Flour
4 3/4 cup White flour
1 2/3 cup brown rice flour
1 1/3 cup potato starch (not flour)
3/4 cup tapioca starch
1/4 cup dry buttermilk powder

Ghee or virgin coconut oil for frying

Instructions

In a microwave glass bowl, heat the water in the microwave for 1 minute test temperature. If higher than 110°F , wait for water to cool, otherwise you risk killing the yeast. Add yeast and sugar and allow to rise while you combine other ingredients.

Mix with a fitted paddle, place the flour, guar gum, salt, cream of tartar and whisk to combine well. Add the yogurt, butter or ghee, & 2 eggs and mix on low speed with the paddle attachment until just combined.

It will not turn into a ball of dough, it will be fluffy. Turn off the mixer, scrape the dough off the sides of the bowl with a spatula, and incorporate it a ball.

Allow the dough to rise while you heat cast iron pan. Grease pan generously with ghee or olive oil.

This dough will be extremely sticky and will require your hands to be coated in oil. Scoop up a handful and flatten on your palm. Slide into the pan and press lightly to form a shape.

In the heated skillet, fry on one side until large blisters or bubbles begin to form (about 30 seconds). Flip and fry until the underside is slightly golden brown in spots. It will have some brown spots but should not be totally brown.

Flip the bread again and cook until lightly browned in spots. Remove from heat and wrap in aluminum foil.

Repeat with the remaining pieces of dough, adding more fat to the skillet as necessary. Stack the pieces of naan one on top of another, keeping them covered. Serve warm.

Kahlua espresso chocolate cherry chunk ice cream

Sour cherries

Cook down fresh and sour cherries

Heavy whipping cream

1/2 cup fresh cherries, pitted and chopped
1/2 cup of jar sour cherries  with approximately 2 tbsp juice (I get mine at Aldi)
1½ tablespoons Kahlua
1 tbsp of vanilla extract or bakers extract
½ cups semi-sweet chocolate chips
½ cups espresso chips

Ice cream base:

2 cups heavy cream

1 can sweetened condensed milk

INSTRUCTIONS

Add 2 cups of heavy whipping cream to your mixer and whip until stiff peaks form.

Chill the can of sweetened condensed milk in the freezer until ready to add to whipped cream.

Place the chopped pitted cherries with  juice, fresh cherries and Kahlua, vanilla or bakers extract into a pot on the stove. Heat until fresh cherries are somewhat softened.  Set aside while preparing the ice cream base. I put mine in the freezer.

If your cherry mixture did not thicken, you can put it in the freezer for a bit and reduce the amount of juice so your ice cream does not become soupy.

Add the chilled sweetened condensed milk to the cream mixture and  fold into the ice cream maker.

Stir the prepared cherries, espresso and chocolate chips, evenly into the ice cream and pour the mixture into a loaf pan.

Freeze the ice cream at least 4 hours before serving.

Keto Dinner rolls

Ingredients
8 oz shredded mozzarella cheese
1/4 cup cream cheese softened
2 cups almond flour
2 large eggs + 1 for egg wash
1 tsp baking powder
4 Tbsp Butter cold and cubed

Instructions
Preheat the oven to 350F. Line a cast iron pan with parchment paper.

In the mixer put in almond flour, baking powder and mix until incorporated and there are no lumps.
Add in the chilled butter until it is incorporated but not completely blended. It should have some butter lumps.

In a large, microwave safe bowl, add your shredded cheese and cream cheese. Microwave for 1 1\2 minutes until the cheese and cream cheese are soft and can be blended together with a fork. Set on the counter to cool for several minutes.

Add one egg at a time and incorporate it with the almond flour until creamy.

When the cheese has cooled slightly, add it to the mixer and mix with the paddle until a smooth creamy dough remains.

Using your hands, form 6-8 balls of dough. Place them in the cast iron pan with a center roll and the rest circling around them. Whisk the last egg and using a pastry brush, brush the exterior of each of the rolls.

Bake the rolls for 25 minutes, or until golden on the outside. Serve warm.

Best Gluten Free stuffing

INGREDIENTS

• 1 loaf (24 oz or 9 cups) gluten free bread, chopped into cubes
• 3/4 cup butter
• 4 stalks celery, thinly sliced
• 1 medium onion, diced
• 1 cup mushrooms, diced
• ¼ cup fresh parsley, minced
• 1 teaspoon dried sage
• 1 1/2 teaspoon dried thyme leaves
• 1 teaspoon rosemary
• 1 teaspoon dried marjoram
• 2 cups chicken broth, 3 if you like wetter stuffing
• 1 egg, beaten slightly
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS

1. Let bread slices air dry for 1-2 hours then cut into cubes, or place chopped bread on a baking sheet and bake until lightly toasted, about 20 minutes, stirring halfway through.
2. Preheat oven to 350°. Grease a casserole dish and set aside.
3. In a large skillet, heat butter over medium heat. Add celery and onion and sauté, stirring occasionally, for about 5 minutes. Stir in mushrooms and cook for another 5 minutes. Stir in parsley, sage, thyme, rosemary and marjoram, and cook until fragrant, about 1 minute. Transfer veggies to a very large mixing bowl.
4. Add toasted bread cubes, chicken stock, egg, salt and pepper to the mixing bowl and stir until the dry ingredients are coated with the wet ingredients. Pour into the prepared casserole dish.
5. Cover stuffing with foil and bake for 25 minutes. Remove foil and bake until golden brown, about 25 more minutes.

Gluten Free Red Velvet cake

Ingredients

• 3 cups ATK gluten free flour blend
• 1 1/4 teaspoons (5 g) guar gum (omit if your flour blend contains it)
• 1 1/2 cups (325 g) granulated sugar
• 2 tablespoons (10 g) natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 3 large eggs, room temperature
• 1 1/2 cups greek yogurt room temperature
• 2/3 cup grapeseed or other light oil
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon red gel food coloring (see notes)
• 1 tablespoon coconut or sugar cane vinegar
• 1 cup hot water or coffee for mocha flavor
• 1 1/2 batches of cream cheese frosting

Instructions

1. Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
2. In a large bowl, whisk together the gluten free flour, guar gum, granulated sugar, cocoa powder, baking soda, and salt. Try to press out as many cocoa powder lumps as possible then set the bowl aside.
3. In a medium bowl, whisk together the eggs, yogurt, oil, vanilla extract, and the food coloring then whisk in the vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the hot water or coffee and mix until the water is completely incorporated into the batter.
5. Transfer the batter to the prepared pans dividing it evenly between the 3 pans.
6. Bake at 350 degrees on the center rack for 28-32 minutes or until a cake tester comes out clean. When done, the center of the cake will spring back when gently pressed and the cake will start to pull away from the sides of the pan.
7. Cool the cakes in the pan on a wire rack for 20 minutes. Then remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.
8. Once the cakes are cooled, level off the top with a serrated knife and then frost with cream cheese frosting or wrap tightly in plastic wrap and freeze on a sheet pan until ready to use.

The best cream cheese frosting recipe

8 oz  full fat block of cream cheese, softened
1 stick of unsalted butter, softened with a pinch of salt (8 tbsp)
4 1/2 cups of powdered sugar, sifted and scooped by spoon into measuring cup, do not scoop or pack appropriately 1 lb 28 oz bag
1 tsp vanilla extract
2 tsp lemon or lime juice
Food coloring if desired

Cream together softened butter and cream cheese block with paddle attachment. Beat until smooth and creamy. Add powdered sugar by scooped spoonful into cream cheese butter mixture until incorporated.  Add lemon and vanilla until smooth and creamy. Set in fridge until firm enough to use on your cool baked goods.

***Do not skip the juice, it gives the perfect amount of zing to the frosting. 

GF Walnut butterballs

1 cup unsalted butter, softened
1 cup powdered sugar plus extra for coating
2 tsp vanilla extract
2 cups ATK flour
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cup chopped walnut chips


Preheat oven to 350° degrees.
Line cookie sheet with parchment  paper.
In a medium bowl combine butter, powdered sugar and vanilla. Mix until smooth.
In a seperate bowl, combine flour, baking soda and salt. Fluff with a fork.
Begin by adding flour to butter mixture adding by large spoonfuls.
Stir in walnuts until well incorporated and batter sticks together. 
Roll into walnut size balls. Place on parchment about 1 1/2 inches apart. The larger you make them the more they will crumble, smaller ones will be crunchier.               
Bake for approximately 15 minutes. One cookie sheet at a time. Cook until they begin to turn slightly brown.
Let cookies cool on pan a few minutes before rolling them in a bowl of powdered sugar.

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

Instructions
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.