Carrot Spice Muffins

2 cups GF flour (without xantha gum)

2/3 cup sugar

1 Tbs baking powder

1 tsp baking soda

3/4 tsp xanthan gum

2 tsp cinnamon

1/2 tsp nutmeg

salt

1 cup finely shredded carrots

1/2 cup finely chopped walnuts

1/2 cup sweetened shredded coconut

1/2 cup milk

1/2 cup oil

2 large eggs

1 tsp vanilla

cinnamon sugar for garnish (2 Tbs sugar & 1/2 tsp cinnamon)

Preheat oven to 350. Grease 12 muffin cups.

Mix dry ingredient in a large mixing bowl. Add carrots, walnuts and coconut, stir evenly to coat.

Combine milk and oil -- remove and discard 1 Tbs of liquid. Beat in eggs and vanilla. Add liquid to dry ingredients and stir just until blended.

Fill cups 2/3 full. Sprinkle with cinnamon & sugar. Bake 18-25 minutes until light golden. Let cool 5 minutes, then remove from pans. Serve immediately or cool on rack.

Chocolate Ricotta Muffins

1 1/4 cups GF flour mix (without xanthan gum)

1/4 cup unsweetened cocoa powder

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

salt

2/3 cup semisweet chocolate chips

1 large egg

1/2 cup ricotta cheese

2/3 cup milk

2 Tbs oil

2 tsp vanilla

Preheat oven to 350. Grease 12 muffins cups or line with baking cups

Whisk together dry ingredients in a large mixing bowl. Stir in chocolate chips.

In a separate bowl, whisk remaing ingredients until well blended.

Pour liquid into dry and mix until well blended, but do not over beat.

Spoon into prepared muffin cups, may fill only 10 cups. Fill any empty cups with water to ensure even baking.

Bake 18-20 minutes until tester in center of center muffin comes out clean. Let cool 5 minutes in pan, then turnout and let cool or serve immediately.

Makes 10-12 muffins.

Mock Cake

3/4 cup milk

1/2 cup sugar

1/2 cup butter

salt

1/3 cup warm water

4 1/2 tsp active dry yeast

3 eggs

4 1/2 t 5 cups gf flour with xanthan gum

2 tsp xanthan gum

12.5 ounce can poppy seed filling (e.g. Solo)

Heat milk in saucepan over medium heat until bubbles form around the edge, to scald milk. Stir in sugar, butter and salt. Cool to lukewarm (115)

Combine warm water and yeast in bowl and let stand until it bubbles, about 5 minutes (if using quick acting yeast, use as would normally). Add lukewarm milk and eggs to yeast mixture and stir to combine

Mix together 4 1/2 cup flour and xanthan gum in a separate bowl. Stir into milk-egg mixture. Add more flour to make dough soft and smooth, not tacky. Form dough into a ball.

Roll dough between 2 large sheets of plastic wrap -- need a rectangle 18 by 10 inches (may need to overlap sheets of plastic wrap). Remove top layer of plastic wrap.

Spread poppy seed filling over dough, leaving one inch bare on all but one long edge.

Startign with edge without bare border carefully roll dough jelly-roll style into a large log, using plastic wrap on bottom of dough to lift and roll dough.

Place dough roll on ungreased cookie sheet (may have to shape into U in order to fit onto cookie pan). Cover and set in a warm place to rise for 30 minutes.

Preheat oven to 350.

Bake for 24 minutes or until golden brown. If browning too much, cover with foil.

Blondie cookies

1/2 cup salted butter (1 stick), softened

6 Tbs white sugar

6 TBS brown sugar

1/2 tsp vanilla extract

1 egg

1 cup + 6 Tbs gf flour with xanthan gum

1 1/4 tsp xanthan gum

1/2 tsp baking soda

salt

Preheat oven to 375.

Cream together butter, sugars and vanilla until fluffy. Add egg and beat until incorporated.

Add flour and other dry ingredients and mix until well-blended.

Scoop onto cookie sheet about 2 inches apart.

Bake 10-15 minutes until golden brown. Let rest 5 minutes on cookie sheet then transfer to wire rack to cool. Or make bars by spreading in ungreased 9 x 9 pan and bake 15-20 minutes until golden brown.

Also use to make Magic Bars and Peanut Butter Chocolate bars:

Magic Bars (no coconut)

Blondie cookie recipe, unbaked

14-oz can sweetened condensed milk

1 1/2 cup chocolate chips

1 cup toasted pecans

Preheat oven to 350 and put prepared blondie cookie dough into an 11 by 7 pan. 

Bake 15 minutes. When it comes out of hte oven, let it cool a bit, then pour overn sweetened condensed milk. Sprinkle with chocolate chips and pecans. Bake 30 minutes or until golden brown. Cool, then slice and serve. Makes at least 24.

Peanut Butter Chocolate Bars

Baked blondie cookies

1 cup + 2 Tbs peanut butter, divided

1 cup + 2 TBs melted butter, divided

2 cups confectioners' sugar

4 cups semisweet chocoalte chips

Crush cookies to make fine crumbs.

Mix together  cookie crumbs, 1 cup of peanut butter, 1 cup of melted butter and 2 cups confectioners sugar until combined. Press into 9 by 9 baking pan.

Melt chocolate chips with 2 TBs peanut butter and 2 TBS butter over low heat, stirring constantly. Spread over peanut butter layer. Refrigerate 1 hour.

Cut into squares and keep in refrigerator. Makes at least 16.

Chocolate Cookies

1/2 cup (1 stick) salted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 egg

1 cup gf flour with xanthan gum

1 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 cocoa powder

pinch salt

Preheat oven to 375.

Cream together butter, brown sugar, granulated sugar and vanilla. Add egg and mix until incorporated.

Add flour, xanthan gum, baking soda, cocoa powder and salt and mix until well blended. 

Using a cookie scoop drop onto cookie sheet 2 inches apart

Bake 10 minutes or until edges are crispy. Let cool 5 minutes on sheet then transfer to wire rack to cool. Makes 18 large cookies or more smaller ones.

gf flour with xanthan gum

1 1/4 cups brown rice flour

3/4 cup sorghum flour

2/3 cup cornstarch

1/4 cup potato starch

4 tsp potato flour

1 tsp xanthan gum

Combine and store in airtight container in fridge. Makes 3 cups

For 12 cups:

5 cups brown rice flour

3 cups sorghum flour

2 2/3 cups cornstarch

1 cup potato starch

1/4 cup + 4 tsp potato flour

4 tsp xanthan gum

Teff Pancakes

1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup sweet rice or tapioca flour or potato starch
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
2 eggs, lightly beaten
1/2 cup milk
3 Tbs canola oil

In a large bowl combine the brown rice, teff and other flour, the baking powder and baking soda. Whisk well. In a separate bowl whisk the eggs, milk and oil. Combine just into smooth.

Heat frying pan or griddle. Pour pancakes onto hot, oiled pan. Turn when bubbles form and top and bottom are browned. Served with toppings of your choice.

Yields enough for 4 with some leftovers. Can be doubled easily for more leftovers.