1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG’S RICE KRISPIES Gluten Free cereal. Stir until well coated.3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.Note:Since product formulations vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.For best results, use fresh marshmallows.Diet, reduced calorie or tub margarine is not recommended.Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder,
1 cup canola oil
1 1/2 cups white sugar
2 eggs at room temperature
3/4 cup unsweetened applesauce
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
|1.||Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.|
|2.||In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.|
|3.||Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.|
1 cup slivered almonds2 cups plus 1 tbsp. confectioners' sugar4 egg whites5 tbsp. granulated sugar1⁄2 tsp. vanilla extract
1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.
2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.
3. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1/2" plain pastry tip. Pipe 1" rounds about 1/2" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.
4. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.
Per serving: 295 calories; 8 g fat ( 5 g sat , 2 g mono ); 28 mg cholesterol; 49 g carbohydrates; 6 g protein; 2 g fiber; 67 mg sodium; 313 mg potassium.
This classy dessert is guaranteed to impress guests, especially when you tell them it's gluten-free and vegan.
Ingredients: 2 cups unsweetened almond milk ½ teaspoon vanilla extract ¼ cup cocoa powder ¼ cup coconut oil ¼ cup agave nectar 4 teaspoons agar agar powder*
Directions: In a saucepan, add almond milk and agar agar, and let it sit for 5 minutes to allow agar agar to soften. In a medium bowl, add cocoa powder, coconut oil, and agave nectar; stir to combine ingredients thoroughly and set aside. Bring almond milk, agar and agar, and vanilla to a simmer then reduce and cook for 8 minutes. Add chocolate mixture and stir to combine for 30 seconds. Remove from heat. Pour into 4 ramekins or small glasses (use ramekins if you want to serve on plates, glasses if you intend to serve panna cottas in their own containers). Refrigerate for at least 2 hours and serve (top with chopped almonds and flaked coconut for extra flair).
Tip: To release panna cotta from ramekins, run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put a plate on top of the ramekin and turn over to release the panna cotta.
Directions: Blend almond flour and oats before adding the honey, maple syrup, and vanilla. Blend until it starts to look dough-like. If you are adding chocolate chips or raw cacao nibs, add and blend for a few seconds. Scoop out all the "cookie dough" and roll into small balls. Top with an oversized chocolate chip (or, to keep it fully raw, roll in raw coconut shreds instead).