Pumpkin Roll Gluten Free

 Pumpkin Roll Gluten Free

Ingredients 

            1/4 cup powdered sugar (to sprinkle on towel)

            3/4 cup Buckwheat Flour

            1/2 teaspoon baking powder

            1/2 teaspoon baking soda

            1/2 teaspoon ground cinnamon

            1/2 teaspoon ground cloves

            1/4 teaspoon salt

            3 large eggs

            1 cup granulated sugar

            2/3 cup Pure Pumpkin

            1 cup walnuts, chopped (optional)

           

        FILLING

            1 pkg. (8 oz.) cream cheese, at room temperature

            1 cup powdered sugar, sifted

            6 tablespoons butter or margarine, softened

            1 teaspoon vanilla extract

            Powdered sugar (optional for decoration)

Directions

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Nutritional Information

Serving Size
1/10 of recipe

Calories                   360

Total Fat                  16g

Saturated Fat          10g

Cholesterol              105mg

Sodium                     280mg

Carbohydrates         52 g

Dietary Fiber            1g

Sugar                        43g

Protein                      5g

Pumpkin Pecan Pie Squares Gluten Free

Pumpkin Pecan Pie Squares Gluten Free

Prep      10 mins               Cooking 60 mins

Cooling 0 min                  Yields  12 servings

Ingredients

             1 cup Buckwheat flour or half rice/half cocounut flour

            1/2 cup old-fashioned or instant oats

            1/2 cup packed brown sugar

            1/2 cup butter or margarine, softened

            3/4 cup granulated sugar

            1 can (15 oz) 100 % Pure Pumpkin

            1 can (12 fl. oz.)  Evaporated Milk

            2 large eggs

            2 1/4 teaspoons pumpkin pie spice

            1/2 cup pecans, chopped

            1/4 cup packed brown sugar

            Whipped cream

Directions

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Nutritional Information

Serving Size
1/12 servings of recipe

Calories 334

Total Fat 18g

Saturated 9g

Cholesterol  80mg

Sodium   105mg

Carbohydrates 43g

Dietary Fiber 3g

Sugars  30g

Protein  6g

Just found Healthier Black Bean Brownies??? Gluten Free

The first person to try this let us know how they are.

Low Calorie Black Bean Brownies  Gluten Free

               

Ingredients

2 Cups Black Beans, Drained & Rinsed 

2 Medium Bananas

1/3 Cup Agave Nectar or Honey 

1/4 Cup Unsweetened Cocoa 

1 tablespoon cinnamon

1 teaspoon vanilla extract 

1/4 cup sugar (optional) 

1/3 cup instant oats

Directions

Preheat oven to 350F. Grease an 8x8" pan and set aside.

Combine all ingredients except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx. 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing

Note 1: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
Note 2: The cinnamon can be a little bit overpowering - next time I will reduce it

Slice into 16 2-inch squares

• Calories:             77.4
• Total Fat:          .5g
• Saturated Fat:   .2g
• Cholesterol:       0mg
• Sodium:             13.3mg
• Total Carbs:       17g
• Dietary Fiber:     2g
• Protein:              2.5g

Flourless Brownies Gluten Free

Both of these are wonderful.  People will not know if you don't tell them.

No one will ever guess the secret ingredient in this recipe: black beans or chickpeas!

Black Bean Brownies  Gluten Free

Ingredients

1 (15-ounce) can  black beans, drained and rinsed (No salted added if you can find them)

3 large eggs

1/3 cup melted butter

1/4 cup cocoa powder

1/8 teaspoon salt

2 teaspoon gluten-free vanilla extract

1/2 cup plus 2 tablespoons cane sugar (White or Brown)

1/2 cup gluten-free oats

Optional

1/2 cup gluten-free semi-sweet chocolate chips

1/3 cup finely chopped walnuts

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts if adding them. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.    

Makes 16

Nutrition Info per serving

• Calories:        160
• Total Fat:          9g
• Saturated Fat:   4 g
• Cholesterol:     50mg
• Sodium:           35mg
• Total Carbs:      17g
• Dietary Fiber:     2g
• Protein:              4g

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Garbanzo Bean Brownies

Ingredients

3 Tbsp oil

3 eggs

3/4 cup sugar

1 1/2 cups garbanzo beans, drained and rinsed

1/4 cup cocoa

1 tsp vanilla

1/2 cup chocolate chips

Directions

Blend all ingredients in blender (except choc. chips). Pour into greased 9x9 inch baking dish. Sprinkle evenly with chocolate chips. (Feel free to add walnuts, raisins, etc.- just add those in when you add the chocolate chips - we like our brownies plain)

Bake at 350 for 30 minutes or until edges are browned and pull away from edges of the dish.

Number of Servings: 16

Nutritional info per serving

• Calories:       129.3
• Total Fat:         5.5g
• Saturated Fat:  1.5 g
• Poly Fat:          1.1g
• Cholesterol:    36.2g
• Sodium:          82.3g
• Total Carbs:    18.4g
• Dietary Fiber:   1.6g
• Protein:            2.8g

The best cake ever! Gluten Free

Zucchini, Carrot, Banana, & Apple Bread or Cake  Gluten Free

2 C.  Buckwheat flour

1 c. Sugar

1 egg

1 egg white

1 1/2 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Baking soda

1/2 tsp. Allspice

1/2 tsp. Salt

1/2 C. Applesauce

1 small zucchini

1 medium apple

3 medium Bananas

3 carrots  or 3/4 cups

Mix and bake in an 8x9  @ 325°  for 1 hour to 1 hour 20 minutes

24 slices

Rough Nutritional info

Calories             104

Total fat              1g

Saturated fat        0g

Cholesterol          9mg

Sodium               62mg

Fiber                     3g

Carb’s                  24g

Protein                   2g

You can add a cream cheese frosting to it.

8 oz cream cheese, softened  (fat free for healthier frosting.
1/4 cup butter, softened
1 cup confectioners sugar
1/2 teaspoon vanilla

Nutritional info  for 12 servings

Calories   70
Total fat 5.2 g
Cholesterol  15.5 mg
Sodium 41.5 mg
Total Carbs 5.4 g
Fiber 0g
Protein .7 g

Oatmeal Cream pie. Gluten Free

Oatmeal Cream Pie  Gluten Free

1/2 cup salted Butter  room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs (3/4 cup unsweetened apple sauce)
1 teaspoon vanilla
2 cups Buckwheat flour ( you can use flour or whole wheat flour)
1 teaspoon Cinnamon
1 teaspoon baking soda
3 cups oats (quick or slow cook)
* 1/2 teaspoon salt

Filling
4 tablespoons butter room temperature
1 1/2 cups confectioners sugar
1/8 - 1/4 cup Almond milk ( you can use cow or soy milk)



Preheat oven to 350 degrees

In a large bowl combine first 5 ingredients. Use mixer or by hand. In a separate bowl combine dry ingredients. Slowly add the dry ingredients to the butter mixture.  For small cookies use 1 tablespoon dough and for large 2 tablespoons.  Bake for 10-12 minutes until brown.  Cool completely before filling.

Filling
Cream the butter and sugar together.  Add milk until you have the texture you want for filling.


Enjoy.

I made 52 cookies  26 pies

Nutrition info

This approximate.

• Calories            197              One cookie has about 72 calories  and the filling has about 50 calories
• Fat                     5g
• Saturated  Fat    3g
• Cholesterol       11g
• Sodium             48g
• Fiber                  2g
• Protein               2g
• Calcium            18g

Fun breakfast omelet. Gluten Free

After Shannon woke up at 5:30 and stayed awake I was tired.   I started to get cereal and then decided on eggs instead.  So I grabbed an onion and chopped it up. Then I thought turkey, oh wait I have a sweet potato. So I washed it and microwaved it. I chopped it up with a slice of roasted turkey breast.  I turned the burner on and added a small amount of olive oil.  I waited until it was turning brown and added my egg whites and 1 egg.  I added a little salt and pepper and topped it with colby/jack & cheddar cheese......

 Yummy, yummy, yummy...... Now I'm ready to face 3 2 year olds with only 4 1/2 hours sleep.

Spring Omelet  Gluten Free

• small circle of olive oil or butter ( about 5 grams or 1/2 teaspoon)
• 1 small onion  or 1/4 chopped
• small sweet potato or 1/2 cup chopped
• 2oz turkey breast (or any meat you like or no meat at all)
• 2 egg whites or 1/2 cup egg whites
• salt & pepper to taste
• 2 oz colby/jack cheese any cheese you like

Cook onion, sweet potato, and meat until browning starts then add egg.  Cook until you're happy with it. Add cheese an enjoy.

Fall recipes in the Spring! Gluten Free

I know it is April but I'm in the mood for pumpkin.  So Sunday  I made pumpkin bread and Monday I made my pumpkin soup.  Here are the recipes.



Pumpkin Veggie soup  Gluten Free

Serves: 8-10?  HUGE batch of soup!

• 1 large onion, coarsely chopped
• 3-5 stalks celery, sliced
• 3 carrots, sliced
• 4 cloves garlic, chopped
• ½ head cabbage chopped
• 6 cups chicken stock
• 1-2 cups pumpkin
• 1-2 teaspoons cinnamon
• 1-2 teaspoons nutmeg
• 1 teaspoon ginger
• 1 tsp salt
• ½ tsp pepper
• 1+ tsp cumin
• 15 oz can diced tomatoes

Add the onion, celery, carrots, garlic, and a little broth in order as you chop them.   Add cinnamon, nutmeg, salt, pepper, cumin and stir.  Add cabbage, broth and optional tomatoes then cover for 20 minutes.  Add pumpkin (canned or frozen is fine)   Bring to a boil and reduce to high simmer.  Cover and cook 15-30 minutes until carrots and cabbage are tender.

Pumpkin Bread

• 1 1/2 cup buckwheat flour  (you can just use 2 cubs and leave out rice flour)
• 1/2 cup brown rice flour (I use Arrowhead Mills)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon fresh ginger
• 1 cup sugar (you can use brown sugar)
• 3/4 cup butter, melted
• 2 eggs
• 2 cups fresh pumpkin (or canned if fresh is unavailable) 

* as always, confirm all your ingredients are gluten-free

Preheat the oven to 350'F

Mix the first set of ingredients in a bowl.  

Combine the sugar and the melted butter, add the eggs and pumpkin in a second bowl.

Fold the dry ingredients into the second bowl, and blend.  

Pour into an 8x8 baking dish, and bake for 40 min, or a bread pan for about an hour, or until a knife comes out clean from the middle.