Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

My daughter and I made some really easy, really yummy treats today.  We could have put them into muffin tins, so they would be like Reese's Peanut Butter Cups.  We didn't though, so the instructions will be for candies that are more like wafers.

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

Line a small baking sheet or similar with parchment paper.  Have ready for when the chocolate is melted.

In a small saucepan over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar-free chocolate chips
2 tablespoons butter

Pour the melted chocolate onto the parchment paper in a rectangle.  Using the back of a spoon, smooth it until it is even and level, about 1/4" thick.  Place into a freezer for about 10 minutes, until it is solid.

After the time is up, in another small saucepan over medium-low heat, stirring constantly, melt

1 cup natural peanut butter (nothing added)
2 tablespoons butter
12 packets stevia based sweetener (Truvia-type)

Remove the frozen chocolate from the freezer, and spread the melted peanut butter over the top.  Smooth it as with the chocolate layer before.  Place it back into the freezer for about 20 minutes, until it is solid.

Once the chocolate and peanut butter are solid, in the first saucepan that had the chocolate, over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar free chocolate chips
2 tablespoons butter

Remove the frozen chocolate and peanut butter from the freezer, and spread the melted chocolate on top.  Smooth it as before.  Place it back into the freezer for at least 1/2 hour, or until the chocolate on top is frozen.

Once the candy is frozen solidly, remove it from the freezer.  Using a knife dipped into hot water, cut it into pieces.  They will break randomly, but it will yield about 24 pieces of candy.  Store covered in the refrigerator.

Yummy!

Blessings,
Sharron

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

This has made a great birthday cake.  We used the store-bought sugar free chocolate frosting.

Melt over low heat in a small saucepan and set aside:

3 "squares" (ounces) unsweetened baking chocolate -- Hershey's or Ghiradelli's preferred

Combine in a bowl and set aside:

1 1/4 cups flour mixture
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
(1 packet Knox gelatin, optional)

In a mixing bowl with an electric mixer, beat until light:

1/2 cup butter (or other fat that is tolerated)

Add:

1/2 cup Stevia in the Raw measureable
1/2 cup fructose
1/2 cup dextrose

1 teaspoon vanilla
2 tablespoons ground flax seed mixed with 1/3 cup water
1/2 cup applesauce

Add the dry ingredients from above alternately with

1 cup cold water

Pour batter into a 9"x13"x2" cake pan that has been sprayed with cooking oil spray.  Bake at 350F for about 25 minutes.  Cool completely and frost.

Excellent Pumpkin Muffins with Crumble Topping

These pumpkin muffins are fantastic.  They are wheat (gluten), egg and sugar-free.

Combine:

2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia

Combine in another bowl:

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water

Combine the wet ingredients with the dry.  Pour into prepared muffin cups.

Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly.  Sprinkle over muffin batter in pan.

Bake muffins for about 15 minutes at 400F.  Serve warm with honey, if desired.

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!

Cheesy Apple Tostadas

I've been perusing a cooking site looking for ideas.  I had seen several apple pie and tart recipes -- none like this -- but that is where the inspiration came from.  Boy, are these good AND easy!

Cheesy Apple Tostadas
Makes 3

Pre-heat the oven to 350F, then dip a spoon into some liquid

coconut oil

and rub it onto the back of

3 corn tortilla

Place the tortillas, oil side down, onto a baking sheet.  Sprinkle them each with

~2 tablespoons of grated cheddar and jack cheese*

*or if you are dairy free, use goat milk cheese.  It would just be awesome anyway with this recipe!

Slice into very thin slices and arrange atop the cheese

1 medium sized apple

Sprinkle with

1 packet Truvia sweetener
Cinnamon

At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about

1/2 teaspoon coconut oil

**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.

Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft.  Cut them into triangles with kitchen scissors and enjoy!

Cinnamon Apple Pork Chops

The smell of these cooking is so warm and inviting, and the taste is delicious!  Who'd've thought it was food for a "special diet?"  We served the gravy over gluten free pasta.  It could easily be served over rice, mashed sweet potatoes, etc.

Cinnamon Apple Pork Chops
Serves 6

In a Roaster Oven or in a large baking pan place

6 pork chops
1/2 cup water

Sprinkle the tops with

2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon

Slice and place atop the chops

1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt

Bake at 250F for about 2 hours.  Remove the chops and veggies to a serving dish.  Pour the cooking juices into a small pot.  Add enough chicken broth to the cooking juices to make the desired amount of gravy.  Thicken with cornstarch:  1 tablespoon cornstarch for each cup of broth.

Chocolate Chip Bar Cookies Gluten Free

Yes, they are gluten, wheat, egg, sugar and soy free, too.  Everyone in the family snarfed these down!


Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies

In a large bowl combine then set aside

2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt

In another mixing bowl with an electric mixer, beat until light

3/4 cup lard or butter

Carefully add while mixing

2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses

Add while continuing to mix

2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla

Add the flour mixture from above quickly while mixing, then add and mix until just combined

1 cup sugar free chocolate chips
1 cup broken walnuts

Pour the batter into a 9"x13"x2" baking pan.  Bake the cookies at 350F for about 25 minutes.  The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!

Pecan Pie Bars -- Gluten, sugar and egg free

I made these about a year ago*, and they were sooooo good.  We took them to a volleyball game, and everyone with us gobbled them down.  No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!


*This is not the exact recipe I used at that time.  I just typed this out, so I can try it again soon.  I'll update (probably remove this note) after I do them again.


Pecan Pie Bars
Makes about 20 bars


In a large bowl with a pastry blender or with a fork, mix until crumbly


1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix 
1 teaspoon vanilla
1/2 teaspoon sea salt


Press the dough into the bottom of a 9"x13"x2" baking pan.  Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry.  Allow it to cool while mixing the remaining ingredients.


In another bowl combine


3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt


Mix the ingredients until they are combined.  Add and stir until they are combined


1 1/2 cup pecans (or walnuts)


Carefully pour the mixture over the baked crust.  Spread the gooey filling over the crust, arranging the nuts as necessary.  Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes.  It should be soft-set in the middle when it is done.  Cool it and cut it into bars when finished.  Enjoy!


Update 9-13-11:
I made these last night.  For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut.  I didn't have any butter so I used coconut oil.  I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid.  Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy.  Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet.  Later, I checked and they were set up.  I think next time I do this I'll add Knox to both the crust and the filling.  It is definitely yummy with the coconut!

Quick Sweet Fiber Treat

Quick Sweet Fiber Treat
Serves 1
This recipe is a snack to take care of a servious SWEET craving with out doing yourself harm and giving the body plenty of good, healthful Omega 3 fats that the Western diet is usually lacking, and fiber, too.  It is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.

In a small bowl combine

2 tablespoons nuts (walnuts, pecans, pistachios, cashews, etc.  I usually use walnuts)
1 tablespoon unsweetened shredded coconut
1 tablespoon roasted flax seed
1 to 2 tablespons minimally processed honey

Stir the ingredients together and eat with a spoon.  Enjoy!

Pumpkin Lentil Soup

Pumpkin Lentil Soup

I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition.  This is a gluten-free, egg-free, etc., recipe.

1 -16 ounce can pumpkin puree

1 cup red lentils (any will work, but cooking time will be longer)

1 medium onion, minced

2 cloves garlic, minced

1/2 teaspoon ginger

1/2 teaspoon marjoram

3/4 teaspoon lemon pepper

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1 teaspoon seasoning salt

4 cups water

Optional ingredients:

1 cup chopped cooked turkey

3 strips bacon, cooked and chopped

Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.

Prune Ketchup

Prune Ketchup

Great for tomato (nightshade) allergies. My son thinks it tastes like Bar-B-Que sauce.

1 cup dried pitted prunes

1 cup water

1/4 cup apple cider vinegar

1/2 cup minced onion

1/4 cup honey

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon dry mustard

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Combine all of the ingredients in a small sauce pan and cook over medium heat until they are well thickened, about 20 minutes, stirring often. Store tightly covered in the refrigerator.

Applesauce Pancakes

Applesauce Pancakes

These are great because they don't have any wheat, milk or eggs. You can use whatever grains you to which you are not allergic. I expect you could use pureed banana, pear or pumpkin in place of the apple.

1 1/4 cups flour mix

1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons applesauce

1 cup water

Combine the dry ingredients in a large bowl. Add the applesauce and water and mix well. Allow to rest about 5 minutes before baking the pancakes on a large greased griddle. Serve hot. Makes about 12 - 4" pancakes.

Coconut Chocolate Pudding

Coconut Chocolate Pudding
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings


Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar (from the Asian Market -- about 1/2 cup sweetness equivalent)


Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia sweetener


Stir in
1/2 of a 13.5 ounce can of coconut milk


In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water


Add to the mixture in the pan.


Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing


1 cup goat's milk yogurt*
1/2 tablespoon parsley flakes
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
1 teaspoon chives
1/2 teaspoon onion powder
1/2 teaspoon Truvia sweetener 
1/2 teaspoon lemon juice


Blend all ingredients in a blender container until the spices are uniformly pulverized.  Refrigerate.


Note:  I cooked 1 tablespoon tapioca flour in 2 tablespoons water until it was thickened and clear then added it to the yogurt mixture.  It thickened, then lost binding.  I'll try it again sometime, but it works ok without it.   I might try it with unfavored gelatin to make it like a dip?  Or I might strain the yogurt to make it more like sour cream before using it.  I wanted to get this posted in case anyone out there is like me and desperate for a Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing!


*I made my own, but it can be purchased at health food stores.

Pumpkin Coconut Milk Pudding -- gluten, dairy and sugar free

Pumpkin Coconut Milk Pudding

Makes 8 servings.

This is rather like pumpkin pie filling without the fuss of having to make a pie. Completely wheat, dairy, egg, soy and sugar free!

Combine

1-14 ounce can pumpkin

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/8 teaspoon cloves

1/4 teaspoon salt

~45 drops liquid stevia extract

1 packet unflavored Knox gelatin

Bring to a boil in a small saucepan

1 13.5 ounce can coconut milk

1 teaspoon vanilla

Add the boiling milk to the pumpkin mixture and stir well.  Pour it into a pie pan and chill it until it is set.

Spinach Balls -- gluten, soy, dairy free

Spinach Balls

These were inspired by an Indian cooking recipe site.  I saw a recipe photo that looked so good, I had to try to do something like it!  They are rather like spinach dumplings.  This makes about 2 dozen appetizers.

4 cups fresh spinach (or about 1 14 ounce can of spinach, drained)

1/2 pound fresh mushrooms

1/2 medium onion

Process the veggies in a food processor until they are uniform.  

Add and process till combined:

1/2 teaspoon garlic granules

2 teaspoons sea salt

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

Pinch chipotle pepper powder (optional)

1 teaspoon lemon juice

Add and process until smooth:

3/4 cup brown rice flour

1/4 cup cornstarch

1 tablespoon water

Allow the batter to rest about 5 minutes.  Heat about 1" of oil in a pan until hot, then drop the balls by teaspoonfuls into the hot oil.  Cook them until they are browned.  Enjoy!

Gluten, Sugar, Egg, Dairy and Soy Free Lemon Squares

Lemon Squares

Makes 16.

Oh my!  These are good!  I didn't even feel like they were "special" at all.  They have no-eggs, no-dairy, no-soy, no-wheat and no-sugar -- Woo hoo!!  

Crust:

Combine

1/3 cup lard or coconut oil

6 packets Truvia

1/4 teaspoon salt

7/8 cup corn flour (or whatever flour you tolerate)

1/4 cup tapioca flour (or cornstarch)

Press the crust into an 8" square pan and bake it at 350F for about 15 minutes.

Filling:

Mix together

3/4 cup corn syrup (or other sticky liquid sweetener like agave or honey)

1/4 cup tapioca flour (or cornstarch)

1/4 teaspoon lemon peel

3 tablespoons lemon juice

2 tablespoons apple sauce

1/4 teaspoon baking powder

Carefully pour the filling over the crust.  Bake about 20 minutes or until a knife inserted off center comes out clean.  Optional:  Sprinkle top with one packet of Truvia.

Sugar Free and Gluten Free Sour Cream Chocolate Cake

Yes, it is sugar free, wheat (gluten) free, soy free, egg free.  It is not dairy free because we recently added dairy back into our diet.  However, if it is necessary to be dairy free, just add a teaspoon of vinegar to 1/2 cup goat or rice milk and substitute that for the sour cream in the recipe*.

Gluten Free Sour Cream Chocolate Cake

Preheat oven to 350F.  Grease an 8"x12" cake pan and set it aside.

In a bowl combine, then set aside

1 3/4 cups flour mix
1 packet Knox gelatin
1 teaspoon baking soda
1/2 teaspoon salt

Combine with an electric mixer in a large bowl until light

1/2 cup lard
1 3/4 cup dextrose or 1 1/2 cup Stevia in the Raw, measurable

Add, continuing to mix

1 teaspoon vanilla
2 tablespoons flax mixed with 1/3 cup warm water
3 squares (ounces) unsweetened chocolate, melted
1/2 cup sour cream*

Add the dry ingredients stirring by hand, then add

1 cup water

Bake approximately 25 minutes or until a knife inserted off center comes out clean.  The cake can be frosted or sprinkled with sweetener, as desired.  Makes about 16 servings.

Gluten Free Pumpkin or Apple Spice Donut Holes

Not only are these gluten free, but they are, also, dairy free, egg free, soy free...  but they are really yummy!  My non-"free" friends love them.

Gluten Free Pumpkin or Apple Spice Donut Holes

Combine the following ingredients in a large mixing bowl

3 1/2 cups flour mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup Stevia in the Raw, measurable or 2/3 cup fructose

Work into the dry ingredients with a fork or pastry blender
3 tablespoons lard

Combine in a small bowl
3 tablespoons ground flax mixed with 6 tablespoons warm water
1 teaspoon vanilla
1/3 cup goat's milk (or rice milk) plus 1 teaspoon vinegar
1 cup pumpkin puree or applesauce

Add the wet ingredients to the dry ingredients and stir till just combined.  Allow the dough to rest at least 5 minutes, preferably allow it to rest 30 minutes refrigerated.

Heat the

Oil for frying

to 365F or drop a bit of corn tortilla into the oil.  If it doesn't respond by bubbling and sizzling, then the oil isn't ready yet.  When the oil is ready, drop the dough by 1/8 cup balls (2 tablespoons) into the batter.  They can be made smaller, but not any larger or the centers will not be cooked through.  Fry each batch until they are golden brown, about 5 minutes.  Check the centers with a poker to make sure the donuts are done.  Drain them on paper towels.

Roll the donut holes in

1 cup fructose (or dextrose)
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons nutmeg

If there is a helper available, it is really nice to have them dipping the donuts in the cinnamon/nutmeg/sweetener mixture after the donuts have rested a couple of minutes on the paper towels.  It makes the process much more streamlined.  (This is fun to do with older children!)

These are best served warm just after they've been "frosted!"  Makes about 36 donut holes.