Category: Baked Goods

adapted from this website
Cookies with Mint Glaze Recipe
Cookie Ingredients:
2 large egg yolks (reserve whites for frosting)
2 cups sugar
1 lb (2 cups)Goat Yogurt
1 teaspoon baking soda
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
*5 cups ​rice flour

Mint Glaze Ingredients:
2 large egg whites
2 cups powdered sugar (confectioners sugar)
1 teaspoon pure peppermint extract
1 teaspoon lemon juice

How to Make Coookies: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
1. In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups goat yogurt until creamy.
2. Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
3. Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
4. Using the dough hook, alowly add ​rice ​flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
5. Scoop 1 heaping teaspoon of dough into hands and form into balls about the size of golf balls and slightly flatten.​
6. Place the cookies on prepared cookie sheet. Bake at 350 F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
7. As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
8. By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.

How to make Mint Glaze:
1.On high speed. Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
2. Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
3. Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)​

Ingredients

 

1/2 cup Almond Flour
1 1/2 cups arrowroot or rice flour
1/2 tsp Sea Salt
1 tsp Homemade Baking Powder
1 tsp Baking Soda
1/2 cup Agave Nectar
1/4 cup Coconut Oil, melted
2 Chia Egg Alternative
1 tsp Homemade Vanilla Extract
1 cup Unsweetened Applesauce
1 cup fresh, Organic Blueberries

Preparations

 

Preheat oven to 350° F. and line a muffin tin with paper liners.
In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
Add in chia eggs and vanilla, beat well.
Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet mixture, blend well.
Add half of the applesauce, blend well.
Repeat with remaining flour mixture and applesauce.
Fold in blueberries.
Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes.
Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.

Ingredients

 

1¾ cups Rice or Coconut milk
⅓ cup Grapeseed oil
1 Tsp Vanilla Extract
2 TBL Ground Flax seed
2 TBL Agave Nectar
3 tsp Apple Cider Vinegar
1 TBL Baking Powder
1/2 tsp Baking Soda
2 cups rice flour
Dash Sea Salt

Preparations

 

Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
In a large glass bowl, sift the flour, baking soda, baking powder and salt.
Add liquid ingredients and mix well.
Heat your pan over medium heat and oil the pan.
Pour about 1/4 cup the batter into the pan.
Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
Flip and cook the other sides for another 5 minutes, or until thoroughly cooked.

Ingredients

 

1 egg (warm)
1/3 c olive oil or safflowa oil
2/3 c coconut milk
1/2 c mizithra cheese
11/2 c tapioca flour

Preparations

 

Preheat Oven to 350
Warm raw egg in a cup of warm water
Grate mizithra and add all ingredients to blender.
Blend until smooth.
Pour in to mini cupcake molds.
Bake for 10-15 minutes or until puffy and cooked through.

Ingredients

 

1 cup rice flour
1/2 cup potato flour
1/2 cup arrowroot
1 TBL agave
1/2 tsp apple cider vinegar
1 TBL safflower oil
1/2 tsp baking powder
1 TBL Italian seasoning
~1 cup water (till mix is doughy but on the dry side)
 

Preparations

 

Preheat Oven to 350
Mix all ingredients in stand mixer until well incorporated
Form in silicon muffin cups
Cook 350 for 12-15 minutes

Ingredients

 

2 cups rice flour
1 cup arrowroot
1/2 tsp. salt
1 tbs. baking powder
2eggs
2 tbs. oil or melted butter
3 tbs. honey or maple syrup or agave
1 cup sparkling water (such as Perrier)
 

Preparations

 

Preheat Oven to 350
Combine dry ingredients.
Add remaining ingredients and mix until smooth.
Pour into a well greased loaf pan.
Bake at 350 degrees for 45 minutes or until it tests done.

Ingredients

 

1 1/2 cup oat flour (rice flour)
1/4 – 1/2 cup arrowroot
1tsp cider vinegar
1TBLS oil
1 egg
Dribble of gelatin
1/4 packet yeast
1/2 tsp salt
1/2 tsp onion powder
1 tsp Italian seasoning
TBLS agave
Water – till thick liquid (not stiff, not fully liquid)

 

Preparations

 

Preheat Oven to 375
Use ham to line muffin cup with 1 thin deli slice
Fill muffin cups 1/2 way with batter
Add pieces of goat cheese into center of each cup
Add pieces of sausage in each cup
Fill muffin cups rest of the way with batter.
Bake 375° for 12-15 mins or until cooked through

Ingredients

 

2 1/2 cups Rice Flour
1/4cup Potato Flour
1/2 cup Arrowroot Flour
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 packet yeast
1 TBL sugar
2 3/4 cup warm water

 

Preparations

 

Preheat Oven to 350
Mix all ingredients in stand mixer until well mixed
Form 1/2 side of buns into bun sized mounds on cookie sheet with parchment paper
Cook for 20 – 30 minutes until cooked through