Oatmeal chocolate chip cookies

The best gluten free chocolate chip or raisin cookies!

1 1/2 cup rolled oats
1/2  tsp baking soda
1/4 tsp salt
4 tbsp brown sugar
2 1/2 tbsp sugar
4 tbsp raisins or chocolate chips
2 tbsp Greek yogurt or melted butter
4 tbsp milk, begin with 2

Place rolled oats in food processor to make oat flour
Add all ingredients together
Bake 375 for 7 minutes, and done!

Egg free, dairy free, gluten free...Free Cake... Because I've done it!

I had it with using all my eggs for a gluten free cake. 

I had it with having to be a scientist and having to try to use all these different gum pastes to try to get the cake, to taste like cake.

And then one day, I remembered a cake we used to call Empty Pantry cake. Many call it dump cake, or depression cake since it uses barely any ingredients. My mom used to make a similar one, when we had a friend with an egg allergy. So, I figured I would do something silly. 

My mom sent me over a package of Bob's gluten free flour and away I went. Now, I've made this cake close to twenty times already and I've alternated between butter and bananas.  So I'll post the recipe with both and you decide which you rather based on taste preferences. You really don't taste the banana.

Empty Pantry Cake

1 1/2 cups flour ( oat, wheat etc)

3 tbsp dark unsweetened cocoa

1 cup raw sugar

1 tsp baking soda

1/2 tsp salt

1 tsp white vinegar

1 tsp vanilla

5 tbsp coconut oil, or margarine

1 cup water

Preheat 350

Mix first 5 dry ingredients in bowl

In a smaller bowl mix all ingredients except water. 

Add to dry mixture along with water. 

Pour into 8 inch pan

Bake on middle rack 35 minutes. 

Ingredients

The stages of oat flour cake for gigi

Here is a run down of what the cake should look like while making it. Hope it helps!

Dean's "Yummy Butta Bread"

My son, Dean, is obsessed with my bread. I have no idea where the recipe came from. 

 I started making it five years ago after visiting Lancaster PA and got the recipe from a book out there( along with the most amazing potato buns but I'll post those another day)

So, he loves the bread. Asks for it like it's candy. And sometimes it's just so much easier to open the blog on my phone and look at the ingredients this way than it is to open up my cabinet and search for the recipe( which is scribbled on a paint sample paper by the way)

I wish I wasn't gluten free so I could enjoy it... I'll take the smell that floats around for hours after!

"Dean's Butta Bread"

This recipe is for two loaves. Cutting it in half works just fine as well. We freeze one and use the other. 

Ingredients:

1 1/2 tablespoons active dry yeast

2 1/2 cups of warm water ( I use the baby thermometer to measure this at 110 degrees)

2/3 cup raw sugar

4 tablespoons butter melted 

1 tsp kosher salt

6.5 cup unbleached flour

Olive oil

Directions: 

1. In a sauce pan on low heat slowly melt the butter. Remove from heat when melted. 

2. In a glass bowl, mix together the water, sugar and yeast. Store to combine. Set your timer for ten minutes and wait until it blooms. If it doesn't, your yeast may not be active, try again:)

3. Pour into an extra large pot ( I used a sauce pot or the bowl from the kitchen aid) Mix in the melted butter, half the flour, and salt. Begin to mix with a fork until the dough is thickened. Slowly add the remaining flour, and knead for five minutes. Stop when the dough is able to stay in an elastic ball, and springs back when pressed in with a finger. If it is too sticky still add flour only a table spoon at a time. You should be able to mix without the dough getting stuck on your hands.

4. Take the dough out of the bowl and knead on a floured surface about five to ten times. Clean out another glass bowl and coat with olive oil. When placing the ball into the bowl turn it to make sure the oil gets on every piece of dough. 

5. Place a damp towel over the bowl and remain covered for one hour, or until doubled in size. 

6. Once complete, take the dough out and cut in half. Press out each dough into a square and picture it as a piece of paper. Fold up one third, then the bottom third and then pinch together the seams. Turn over and place into a buttered bread pan. Cover with cloth and allow to rise another hour. 

7. Bake for 30 minutes, and make sure your top doesn't burn. Once out of the oven, brush with some melted butter and let cool. 

We have used this for rolls, hamburger buns etc. Our favorite is adding a diced onion, olive oil, dill, pepper, salt, garlic powder to the top of the buns for onion bread!

Apple pie gives me feelings, feelings I can't ignore...

And when that apple pie is gluten free, I kind of want to dance around the house.

Yeah, this happened... Three times in one week actually. That's how fast it goes. I've warned you. Have plenty of apples on hand. 

I made this cake for my Mother and Sister for our Mothers Day Brunch that we have every year. They brought home half and by the time my husband and son had dessert the cake was gone!

Here you go mom! 

Gluten Free Disapearing Apple Cake

By Batter to Bake

Ingredients:

 

Apple filling:

2 cored, peeled and diced apples set aside in a bowl 

1 tablespoon cinnamon

1 teaspoon ginger

1/2 tsp nutmeg

2 tbsp sugar ( in this cake pictured above I used truvia)

In cake one and two I threw in a fourth cup of craisins 

Mix together and set aside 

Cake:

3 cups of gluten free oat flour( if you are not gf then just three cups of oat flour)

1 1/2 cup raw sugar

1/2 cup brown sugar

( since we do not like things overly sweet we cut down the sugar to half cup brown half cup Raw)

1 stick of softened unsalted butter or coconut butter

1 medium banana mashed

1 1/4 cups plain Greek yogurt( or two 6-7 ounce containers)

1 teaspoon baking powder

1 teaspoon baking soda

A pinch of salt

5 eggs

2 tbsp gf vanilla extract

2 tablespoons cinnamon

1/2 tablespoon ginger

1 tsp nutmeg

Glaze: 

2 tablespoons powdered sugar

1 tablespoon almond milk

1/2 tsp vanilla

Apple topping:

One apple peeled and diced

1 tablespoon stevia ( or sugar)

Cinnamon and nutmeg to taste

1/2 tablespoon butter

Directions:

1. Preheat oven to 350 degrees. 

2. Butter or oil a bundt pan and set aside. 

3. In a small bowl prepare your apple filling. 

4. In a large bowl begin to beat your eggs until light yellow about five minutes. 

5. Add your sugar and continue to beat on high. 

6. Add your butter and mix until creamy. 

7. Add yogurt and beat three to five minutes. 

8. Add in your banana and beat until mixed.

9. Add spices , baking soda, salt and baking powder to oat mixture. 

10. Add oat flour one cup at a time and beat until entirely combined. 

11. Throw in some of the apple filling mixture into the bundt pan. Pour half of the mixture on top. Add the remaining apple filling on top of the poured batter in the bundt pan.Pour the remaining batter on top of the apples.

12. Bake on center rack for about one hour or until toothpick inserted comes out clean. 

Remove from bundt pan and allow to cool entirely. While cooling dice your apple and begin to bake mixture over medium heat for 5 minutes or until apples are soft. 

Prepare your glaze and pour over your cake. I do this to make the top nice and sticky for the apples to get a nice hold. 

Pour your apples over the top of the cake and just smell the aroma. Amazing.

I am not joking when I say this cake was made three times this week. Monday, Tuesday and Thursday. It's just that good! 

Carrot cake perfection (gluten free!) Even Peter Cottontale would agree!

Who doesn't love a good carrot cake? 

Moist, soft, and just the right amount go texture from the nuts and raisins to satisfy even the toughest critic. Now add healthy and gluten free ingredients and we have a deal breaker!

I've been asked for the last few months from family and friends to please send them the recipe I finally perfected. It took a little over a year and a half of trial and error, and some flops, however I promise if followed it will suit your needs! 

Gluten Free Carrot Cake 

by Batter to Bake

Ingredients:

3 cups of gluten free oat flour ( if you are not gf then just three cups of oats processed to flour)

1 1/2 cup of raw brown sugar ( we make our own with raw sugar and molasses)

1/2 cup raw sugar ( we omit 1/2 cup of brown at times to add this)

1 stick of unsalted softened butter OR 1/2 cup of coconut butter (this recipe used coconut)

1 medium puréed Banana

1 single serve container of lemon Greek yogurt

1 single serve container of vanilla Greek yogurt

1/4 cup of plain Greek yogurt

5 eggs

2 tsp gf vanilla extract

2 cups finely shredded carrots

1/4 to 1/2 cup raisins

1/4 to 1/2 cup crushed walnuts or pecans 

1 tablespoon cinnamon

1/2 tsp nutmeg

1/2 tsp all spice

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. Butter or oil a bundt pan and set aside.

3. In a small bowl mix shredded carrots, spices, nuts, raisins and vanilla. Let sit.

4. In a large mixing bowl begin to beat your five eggs until a light yellow. 

5. Add in your sugar and begin to beat. 

6. Add your butter and mix until creamy.

7. Add your yogurt and beat about three to five minutes. 

 8. Add the salt, baking soda and baking powder to your oat flour mixture and begin to add to your wet mix one cup at a time. 

9. Add your carrot mixture and be sure to mix well throughout the batter.

10. Pour into your pan and bake 1 hour on center rack  ( or until toothpick inserted comes out clean) 

11. Allow to cool completely before removing it from pan. 

Creamcheese Frosting

By Batter to Bake

Ingredients:

1 stick of creamcheese

1/4 cup vanilla Greek yogurt

1/2 cup butter

4 cups confectioners sugar

1 tsp lemon extract

2 tsp vanilla extract

Directions

Mix creamcheese, butter and yogurt until fluffy

Add confectioners sugar one cup at a time. Mix until consistency you want ( sometimes you will need less sugar depending on the thickness of the yogurt)

Add vanilla and lemon. Frost your cake and sprinkle with cinnamon. 

Enjoy!

Heaven Macaroons

So I've been attempting to find the perfect macaroon recipe. And after flat ones, skinny ones, gooey ones and burnt ones, I think I officially figured out what it needed..

The secret?

Almond extract. You heard that right! almond extract. Pure, not flavoring. 

These ended up in little perfect balls of coconut goodness that worked out perfectly. 

I am also going to be posting the baby pancakes I've been making since they can only have the yokes.

Heaven Macaroons

By Battertobake

Ingredients

2 1/2 cups unsweetened organic coconut flakes

3 large egg whites ( reserve yokes for baby pancakes)

1/4 cup plus 2 teaspoons honey

1/4 tsp salt

1/4 tsp vanilla extract

1/4 tsp almond extract

Directions

1. Whisk together the egg whites, honey, vanilla and almond until bubbly

2. Add the flakes  and self and mix extremely will.

3. Chill in the fridge covered for about an hour. 

4. Preheat oven to 350 degrees

5. Using a tablespoon scoop out the mixture and pack it in. Add two tablespoons to your hand and squeeze firmly to make a ball.

6. Place on a lined baking sheet in the center rack and bake for 15 minutes. 

7. Cool completely before removing. 

8. Top with dark chocolate if you need that extra sweetness!