Carefreeglutenfree - Carefree Gluten Free

Char-grilled Chocolate Chip Cookies

from Celiac Disease Foundation

Serves: 24

Ingredients:

1 bag Pamela’s Chocolate Chunk Cookie Mix

8 tbsp butter (1 stick) or butter alternative

1 egg (large) or egg replacer (prepared)

Directions:

Bring butter or alternative to soft room temp.

Combine with Pamela’s Mix and one large egg (or prepared egg replacer), and mix until completely incorporated. Dough will appear dark, oily, and slightly crumbly.

Press together heaping tbsp dollops and place on foiled wrapped cookie sheet.

Lightly flatten and bake in closed grill for 18 – 20 minutes.

{Picture via familyfreshcooking.com}

Raspberry Peach Coffee Cake

Savor the dog days of summer with this fresh, fruity coffee cake.  The sweetness of the peaches and raspberries seems to hold the shortening days at bay, for a time at least.

Ingredients:

1/2 cup non-dairy butter, softened

1 cup granulated sugar

Egg replacer for 2 eggs

2 teaspoons vanilla extract

2 cups Gluten Free all-purpose flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2/3 cup soy milk

1 cup fresh or frozen raspberries

1 cup fresh or frozen peach slices

Directions:

1. Preheat oven to 350 degrees.  Grease a 9" round cake pan with nonstick baking spray.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg replacer and vanilla.

3. Combine the dry ingredients in a separate bowl.  Add to the butter mixture alternately with soy milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Pour into the prepared cake pan.  Evenly spread the peaches and raspberries on top of the cake batter.

5. Bake for 1 hour.  Remove and cool over a wire rack.  Slice and serve, sprinkling with powdered sugar if desired.

Pasta Salad

12 oz. Gluten Free Fusilli Pasta 1 large tomato 1 large cucumber 1 Tbsp. fresh basil 1 Tbsp. fresh parsley 1/2 c. mozzarella cheese, shredded 2 Tbsp. lemon juice 1/4 c. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. black pepper

1. In a large pot of lightly salted water, cook pasta according to package directions.  Drain.  Place in a large bowl. 

2. Combine the lemon juice, olive oil, salt and pepper.  Whisk together and pour over the warm pasta.  Stir to combine. 

3. Dice the tomato and cucumber and finely chop the fresh herbs.  Add the tomato, cucumber, herbs, and cheese to the pasta.  Toss until well combined.  Serve at room temperature.

*I used Heartland's Gluten Free Fusilli.

{Photo via Boulder Locavore}

Peach & Cherry Crisp

{Photo via Bakers Royale}

Ingredients:

3 peaches, peeled and sliced

3 nectarines, peeled and sliced

1 lb. cherries, pitted

1 teaspoon lemon juice

1/2 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1 cup Gluten Free oats

1/2 cup rice flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

2 Tablespoons non-dairy butter, cold, cut into cubes

Directions:

Preheat oven to 350 degrees.  Grease a 8" or 9" baking dish with nonstick cooking spray.

Combine the peaches, nectarines, cherries, lemon juice, sugar, cornstarch, and pumpkin pie spice.  Toss well to combine; set aside.

In a separate bowl, combine oats, flour, brown sugar, and cinnamon.  Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.

Spread the fruit mixture into the bottom of the prepared baking pan.  Sprinkle the top evenly with the oat mixture.

Bake for 40-50 minutes, or until bubbly and golden brown.  Serve warm.