Easy and Amazing Gluten-Free Pecan Pie

January 4, 2015March 19, 2015Leave a comment

My dad has always been obsessed with pecan desserts. I have vivid childhood memories of vacations in South Carolina eating huge plates of pecan waffles with way too much whipped cream. I have continued to buy my dad pecan pies and tarts but haven’t eaten one in over 10 years until I made this pie. It was super easy (I used a Baked To Go crust) and tasted exactly like a perfect “normal” delicious pecan pie.

This is a classic pecan pie recipe poured into a gluten-free pie shell and you have to try it. I made it for a gluten-free house guest recently and everyone liked it so much I wished I had made two! 10 minutes in the kitchen and you have a super fancy looking delicious pie. Would be great to take to party. No one would even know it’s gluten-free.

I highly recommend the frozen crust from Baked To Go. Their crusts are soy free, dairy free and of course gluten-free. If you live in Montreal you can visit their store on St-Laurent. If not you can order their products online (the pie crusts seem to not yet be available online). The crust is neutral so you can use it for both savoury and sweet pies/quiches. They are also affordable at around 10$ for two crusts.

http://baked2go.ca

Gluten-Free Pecan Pie

Makes 8-10 servings

Preheat the oven to 350F.

Gluten-free pie crust, uncooked
1 1/2 cups pecans
3 eggs
1 cup sugar
1/2 cup light or dark corn syrup (Crown was gluten-free when I checked)
2 TBSPs melted butter
2 TSP vanilla extract
1/2 tsp salt

You can make a crust or buy a frozen gluten-free crust from Baked To Go (they can also be found at some groceries in the freezer section).

Toast the pecans in the oven until they are lightly toasted, about 8-10 minutes.

Meanwhile in a medium/large mixing bowl combine all the other ingredients with a spoon until smooth. When the pecans are toasted add them to the mixture and pour it into the pie shell. My pie shell was almost too full in the Baked To Go shell. I just had to be careful placing it in the oven and put the thin pie tin the shell came in on a baking sheet covered in tin foil to make it easier to maneuver (the pie tin bends) and to protect the oven from any drippings.

Bake the pie for a total of 45-55 minutes on the middle rack (until it is set). At about 25 minutes cover the top of the pie with tin foil so it doesn’t get too brown.

That’s it. This pie is great served warm or cold. I prefer mine reheated a little in the microwave.

Enjoy

4 Ingredient Easy Jammy Heart PB Cookies (Gluten-Free)

November 14, 2014February 13, 2015Leave a comment

These Jammy Heart Gluten-Free PB cookies actually have only 4 ingredients and no flour! They are my lazy go to when I have almost no food left in my apartment. Oh and they are delicious, especially if you love PB and jelly. I give your permission to pretend they were complicated to make 🙂

Jammy Hearts PB Cookies

makes about 16 cookies

1 cup processed PB (I use KRAFT light)
1/2 cup white sugar (can use a little less, I use a scant 1/2 cup)
1 egg
your favourite jam (I love sugarless raspberry jam!)

Preheat oven to 325F.

Throw 1/2 cup sugar, 1 egg and 1 cup processed PB together in a bowl and mix well with a spoon (the basic recipe is on the back of the Kraft light PB jar). Preheat the oven to 325F. Roll the dough into about 16 balls and place on 2 baking sheets lined with parchment paper. Lightly squish down each ball with your palm and make a heart shape with the end of a spoon or your thumb and fill it with your favourite jam using a small spoon (try to make a heart, if not a circle is almost a nice ;)). Bake for 10-15 minutes. Do not over bake! You want them to still seem soft when they get out of the oven, the bottoms set but the tops still soft. Let them rest before removing from the pan and enjoy!!

Softest Chocolate Chip Cookies (Gluten-Free & Vegan)

September 20, 2014February 6, 20155 Comments

You need to try this chocolate chip cookie recipe! They are a great vegan option and no one will know they are gluten-free and vegan. I under bake mine and everyone I know loves a soft cookie. These were a big hit at a recent pot luck BBQ in my backyard. Bonus- the dough is vegan so you don’t have to feel bad about eating it raw!

The recipe from Yammie’s Gluten-Freedom, one of my favourite gluten-free blogs, is perfect as is.

http://www.yammiesglutenfreedom.com/2014/05/gluten-free-chocolate-chip-cookies.html

Perfect Buckwheat Crepes (Gluten-Free)

August 12, 2014February 6, 2015Leave a comment

I love these buckwheat crepes. They made the perfect brunch for my best friend and her new husband. The recipe below is perfect as is, no changes here. I love Gluten Free on a Shoestring and wish I was a little more patient and innovative when it came to gluten-free baking. I would love to one day make everything on the site! For now I can make crepes!

This recipe makes a great savoury or sweet crepe, it’s quite neutral so fill it with whatever you fancy or top it with lots of maple syrup 🙂

http://glutenfreeonashoestring.com/gluten-free-buckwheat-crepes/

Too Easy Candied Maple Pecans (Gluten-Free & Vegan)

June 24, 2014March 19, 20151 Comment

Never buy candied pecans, they are too easy to make! I am scared to share this recipe because now all my friends will really know just how easy they really are. I bring these pecans to get-togethers and no matter how much I make they usually disappear before everyone gets to try them. I love to snack on them but if I can manage to save some they are perfect on salads or desserts. I love easy “recipes” like this. More like little tricks to make delicious add-ons that happen to be gluten-free!

Maple Pecans

4 TBSPs Pure Maple Syrup (only the real stuff will do)
3 cups Pecans

Preheat the oven the 300 F. Combine maple syrup and pecans in a bowl to coat (the measurements do not need to be exact). Spread the pecans out on a baking sheet lined with parchment. The cooking time really depends on the oven. I usually put them in for about 15-20 minutes. You want to make sure they caramelize but don’t burn, so check them often. Let them cool and store in an airtight container. These pecans are perfect as a snack and are also great added to: salads with beets and goat cheese, yogurt, ice cream…

Easy & Delicious Coffee Cake (Gluten-Free with Dairy Free Option)

May 7, 2014March 19, 20152 Comments

This coffee cake is simple, easy to make and delicious. It makes the perfect late breakfast or afternoon snack. After seeing it on one of my favorite blogs I realized I already had all the ingredients I needed to prepare it on a recent lazy morning. Without a mixer or anything fancy I had this delicious breakfast/snack cake ready in no time. It reminds me of the cinnamon cake my mom used to make me as a special treat when I was little, except it’s gluten-free. If you’re a fan of basic cake with cinnamon this recipe is for you. The drizzle is super sweet and can be optional. It can be kept in the fridge and drizzled on individual slices of cake, instead of being poured over the entire thing.

Simple Gluten-Free Coffee Cake

Preheat oven to 375 F.

For the cake batter:

1 egg beaten
1/4 cup butter or coconut oil softened (I used coconut oil to make mine dairy free)
1/2 cup almond milk
1 tsp vanilla
1 1/2 cups gluten-free flour blend (I used Bod Red Mills)
1 tsp xanthan gum (if your flour mix does not have)
3/4 cup sugar
2 tsp baking gf baking powder
pinch of salt

Grease an 8 x 8 inch baking dish with butter or coconut oil.

Combine wet ingredients: egg, butter (or coconut oil), almond milk and vanilla.

Sift dry ingredient together and mix into wet ingredients: gf flour, xanthan gum (if your flour mix does not have), sugar, baking powder and salt.

Once all combined pour cake batter into a baking dish and top with the cinnamon crumble below. Throw it in the oven for about 25 minutes. In my old oven it took closer to 30 minutes to set.

Let cool and serve with the optional sugar drizzle below.

For the cinnamon crumble:

1/2 cup brown sugar
2 tbsps gluten-free flour
2 tsps ground cinnamon
2 tbsps melted butter or coconut oil
1/2 cup chopped nuts (I used slivered almonds)

Combine in a medium bowl. It is easiest to use your hands to mix the crumble and distribute it over the batter.

For the Sugar Drizzle:

This is to be added after baking and can be optional

1/2 cup confectioner’s sugar
1 tbsp almond milk
1/2 tsp vanilla

Adapted from this recipe from Haut Appetit

Amazing Brownie Cookies (Grain & Gluten-Free)

April 27, 2014March 19, 2015Leave a comment

These brownie cookies are super easy to make and are basically just a lot of cocoa powder, butter and sugar mixed into a cookie. They may be flourless but that does not mean they are healthy, they are definitely a treat. A very, very delicious treat and perfect for anyone who loves chocolate. Who wouldn’t like a brownie + cookie baby.

These cookies are super easy to make and are almost too good. After bringing these to a potluck and a family dinner I have had to promise to make these again ASAP and in the words of my favourite picky 9 year old “these really are excellent”. Make these soon and see how easy and delicious these cookies are for yourself.

Ingredients

Makes about 12-18 cookies (depending on the size). I often double the recipe due to their popularity.

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup softened butter
1 egg
1 tsp vanilla
1 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped nuts (I used pecans)

Preheat the oven to 350 F.

In a mixing bowl blend the sugars and butter. Add the vanilla and egg and mix well. Add the cocoa powder, salt and baking soda and mix again. Finally, add the nuts and chocolate. Form the dough into balls on a cookie sheet covered in parchment. Bake in the oven for 10-12 minutes. You don’t want to overcook these. They should stay soft.

I made the cookie dough a day in advance and it kept great in the fridge.

I adapted cookies above from this recipe from Yammie’s Gluten Freedom and just made a few changes.

The Best Almond Flour Chocolate Chip Cookies (Gluten-Free & Vegan)

April 21, 2014March 19, 20152 Comments

At first I would tell people these cookies are made with only almond flour, sweetened with agave and vegan, but now I just put them out and watch them disappear. While not a traditional chocolate chip cookie, these are a favorite amongst my friends and I often get asked why I didn’t make these when I bring another type of cookie to a get together (I won’t name any names but you know who you are!).

These cookies are super easy to make and no one will ever know they are gluten-free or vegan. You may not have all the ingredients in your kitchen, but once you get stocked up they practically make themselves. Many gluten-free recipes call for weighing flours and making your own flour blends. While I sometimes wish I had the patience and dedication, that is just not me. I want to make the best cookie with minimal effort.

I have adapted the recipe from the Gluten Free Almond Flour Cookbook by Elana Amsterdam. For the flour I usually use JK gourmet which you can find in most health food stores (it is a good idea to keep your almond flour refrigerated). Almond flour is a bit pricey but these cookies are worth it. Must I remind you that the majority of store bought gluten-free cookies cost a fortune and are mediocre at best.

Ingredients:

2 1/2 cups blanched almond flour
1/2 tsp sea salt (I used fine grain, but these are best with flaked sea salt)
1/2 tsp gf baking soda
1/2 cup agave
1/2 cup grapeseed oil
1 tbsp gf vanilla extract
1 cup gluten-free semisweet chocolate chips or chopped dark chocolate (you can use less- I like a lot of chocolate)

Makes about 24 cookies.

Preheat the oven to 350 F.

In a large bowl combine the flour, salt and baking soda. In a smaller bowl combine the vanilla, oil and agave with a whisk. Add the wet ingredients to the dry and stir in the chocolate chips until combined. Refrigerate the dough for 20 minutes (I often skip this step and find it works out fine).

Cover two baking sheets with parchment paper and spoon out the dough in tbsps. Put the cookies in the oven for 7-10 minutes, until they are lightly golden. Watch them carefully as almond flour burns easily.

Let them cool on the cookie sheet for 20 minutes, they are soft so let them sit.

These are amazing on their own but they also make an amazing ice cream sandwich (I keep mine vegan by using a coconut based ice cream).

Coconut Sugar Cookies (Gluten-Free & Vegan)

March 30, 2014March 19, 2015Leave a comment

These sugar cookies are amazing, simple and not missing a thing. No one will ever know these cookies are gluten-free and vegan. They are great with or without the icing and would make great Christmas cookies. They are perfect for anyone who has a sweet tooth, as the cookie itself is on the sweet side and the icing is basically pure sugar. While gf and vegan, be warned these are decadent little sugar bombs (I think my sugar tolerance has been lowered by all the healthy baking). Also, this icing recipe is a great go to. I had no idea you could make icing with coconut oil, vanilla and icing sugar and no mixer.

Since this recipe is perfectly explained and I made no changes I decided to just share a link. Make sure to try this recipe.

http://www.yammiesglutenfreedom.com/2013/12/chewy-coconut-sugar-cookies-gluten-free.html

The Real Deal Gluten-Free Chocolate Chip Cookies

February 14, 2014March 19, 2015Leave a comment

I want to have this as a snack every afternoon…

These cookies from Alton Brown have been brought to my attention several times. The first time was years ago when my friend George called me telling me he had a whole bag of xantham gum for me because he had Googled “World’s Best Chocolate Chip Cookie” and bought all the ingredients for what turned out to be a gluten-free recipe. He decided to not make the cookies because a gluten-free cookies can’t be the world’s best and I ended up with a free bag of xantham gum. The second time, after I had forgotten about the xantham gum from George, was when my friend Meline brought over this dough for a dinner party and made these amazing cookies that taste like the real deal buttery cookies my mom used to make. I was sold. I will not say these are the “World’s Best” but I will say these are great cookies or as I say, The Real Deal. This is my go to for a decadent, sure to please everyone cookie.

These cookies call for more ingredients than I am usually a fan of but once you have them in the cupboard you are good to go for the next time. They are definitely worth the small effort of measuring, sifting together the flours and bringing out the mixer (I am the laziest baker!). These are definitely a treat (nothing healthy here) and are full of butter, I often freeze some cookie dough already in balls so there aren’t too many around to eat at once!

Ingredients

Makes between 24-30 cookies depending on the size.

1 cup butter (it calls for unsalted but I use salted and it works well)
2 cups brown rice flour
1/4 cup gluten-free cornstarch
2 tbsps tapioca flour
1 tsp xanthan gum
1 tsp kosher salt (can put a bit less if using salted butter)
1 tsp baking soda
1/4 cup white sugar
1 1/4 light brown sugar (you can use what you have on hand, works with light or dark)
1 whole egg
1 egg yolk
2 tbsps milk (any kind will work: whole, almond, soy…)
1 1/2 tsps vanilla extract
2 cups semisweet chocolate chips
Optional: chopped nuts

Melt the butter in a large mixing bowl in the microwave (or in a pot on the stove).

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.

Add both of the sugars to the bowl with the melted butter and using a hand or stand mixer, cream together on medium speed for about 1 minute. Add the eggs, milk and vanilla and mix until combined. Slowly incorporate the flour mixture until properly combined. Add the chocolate chips and stir to distribute.

Put that delicious cookie dough in the fridge for about an hour, or longer if you get distracted or want to save them for later.

Once the dough is almost cooled heat the oven to 375F.

Once out of the fridge form the dough into balls and place on parchment-lined baking sheets. Bake for 12-14 minutes, rotating the pans mid-way minutes for even baking. Remove from the oven and cool the cookies on the pans or a wire rack if you are fancy. I definitely prefer my cookies a little undercooked.

These are pretty serious cookies, so try to restrain yourself but it’s pretty hard. There is nothing whatsoever missing.

Adapted from this recipe.

The Real Deal Gluten-Free Chocolate Chip Cookies

The GF BFF

Your guide to gluten-free living in Montreal: because everyone needs a gluten-free BFF

Category: Desserts