sweets

Double Chocolate Zucchini Bread

August 25, 2015 by officially gluten free 1 Comment

Double Chocolate Zucchini Bread

It’s Zucchini season and my garden is overflowing with them. This Gluten Free Double Chocolate Zucchini Bread is a delicious way to use them up. If you don’t have a garden, I’m sure you know someone who has more than know what to do with. I usually make Zucchini Chocolate Chip Muffins with them but I decided to go with something a little different this time and I’m so glad I did. The Zucchini made the bread extra moist without over powering the taste. It’s a great way to sneak some Zucchini into the diet of a picky eater.

Ingredients

1 Egg

3/4 Cup Brown Sugar

1 Tsp Vanilla

2 Cups Shredded Zucchini

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven at 350 F

2. In a large bowl mix eggs and sugar.

3. Add vanilla, shredded zucchini and melted butter. Mix until well combined.

4. Then stir in rice flour, cocoa powder and baking soda.

5. Mix in chocolate chips, then spoon into a greased bread pan.

6. Bake for approx. 35 minutes.

This Double Chocolate Zucchini Bread recipe makes 1 loaf.

If you enjoyed this gluten free recipe for Double Chocolate Zucchini Bread, you may also like these recipes for,

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Pinterest/OfficiallyGF

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Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

Rice Crispy Caramilk Bars

These Gluten Free Rice Crispy Caramilk Bars are a delicious Brown Rice, Rice Crispy Treat stuffed with Caramilk Chocolate Bars and smothered in Chocolate. They’re more fun than a regular rice crispy treat and are still really easy to make. They taste so good, they have me wondering, what else could I stuff into them. I think I’ll try Three Musketeers, Reece’s Peanut Butter Cups or Skor next time I make them.

f you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Ingredients

2 1/2 Tbsp Butter

50 Large Marshmallows

6 Cups (Gluten Free) Rice Crispies

2 Caramilk Chocolate Bars

1 Cup Chocolate Chips

Directions

1. Grease a 9″ x 9″ pan with 1/2 Tbsp of butter.

2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.

2.In a large pot over medium – low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.

3. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.

4. Press 1/2 of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.

5. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.

6. Place the bars into the fridge for at least 1 hour. Then cut into slices.

If you liked this recipes for Rice Crispy Caramilk Bars, then you may also like these recipes for:

Pumpkin Cheesecake with Almond Crumb Crust

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Rice Crispy Caramilk Bars

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Dessert

Ingredients

2½ Tbsp Butter
50 Large Marshmallows
6 Cups (Gluten Free) Rice Crispies
2 Caramilk Chocolate Bars
1 Cup Chocolate Chips

Instructions

Grease a 9" x 9" pan with ½ Tbsp of butter.
Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.
In a large pot over medium - low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.
Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.
Press ½ of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.
Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.
Place the bars into the fridge for at least 1 hour. Then cut into slices.

White Chocolate Pistachio Cookies

May 26, 2015 by officially gluten free 19 Comments

White Chocolate Pistachio Cookies

These Gluten Free, White Chocolate Pistachio Cookies are a nice mix of sweet and Salty . They’re easy to make and are a nice change from plain old Chocolate Chip Cookies. They have just right amount of nutty flavor from the Chopped Pistachios and a Lovely Creaminess from the White Chocolate. If you are using Unsalted Pistachios add 1/2 of a Tsp of Sea Salt at the end. To add a little fruitiness to these already tasty cookies, try adding 1/2 of a cup of Dried Cranberries or Cherries.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you liked this White Chocolate Pistachio Cookie recipe you might also want to try this Gluten Free Baked Apple Fritter Recipe. It’s my most popular recipe on Pinterest at the moment. It’s an easy recipe that the whole family will enjoy.

White Chocolate Pistachio Cookies

Ingredients

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

1 3/4 Cups Rice Flour

1/4 Cup Icing Sugar

1/3 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup Chopped Pistachios

3/4 Cup White Chocolate Chips

1/2 Tsp Sea Salt (If you’re using Unsalted Pistachios)

Directions

1. Pre heat oven to 350 F.

2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the brown sugar and mix well. Add the egg than vanilla. Mix until well combined.

3. Stir in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)

4. Stir in the chopped pistachios and white chocolate chips.

5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for 8 – 10 minutes.

If you liked this recipe for White Chocolate Pistachio Cookies, you may also like these recipes for

Gluten Free Cream Cheese Taquitos

Gluten Free Butter Tarts

Gluten Free Baked Apple Fritters

Gluten Free Pizza Crust

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White Chocolate Pistachio Cookies

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Cookies

Ingredients

½ Cup Butter or Margarine
½ Cup White Sugar
½ Cup Brown Sugar
1 Egg
1 Tsp Vanilla
1 3/4 Cups Rice Flour
¼ Cup Icing Sugar
⅓ Cup Corn Starch
1 Tsp Baking Soda
¾ Cup Chopped Pistachios
¾ Cup White Chocolate Chips
½ Tsp Sea Salt (If you're using Unsalted Pistachios)

Instructions

Pre heat oven to 350 F.
In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the Brown sugar and mix well. Add the egg than vanilla. Mix until well combined.
Stir in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. (The dough should be really thick)
Stir in the chopped pistachios and white chocolate chips.
Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.
Bake for 8 - 10 minutes.

Gluten Free Double Chocolate Muffins

May 21, 2015 by officially gluten free 11 Comments

These Gluten Free Double Chocolate Muffins are rich, moist and loaded with Chocolaty Flavour. Like most muffins, they taste the best warm with a little bit of butter on top. They are so quick and easy to make and the recipe only uses simple easy to find ingredients. These Muffins are sure to satisfy any chocolate craving.

How Do You Make Gluten Free Chocolate Muffins?

To make this delicious gluten free double chocolate chip muffin recipe:

Step 1: Pre Heat Oven to 375 F. Then, in a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.

Step 2: Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined. Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.

Stop 3: Bake for 20 – 25 minutes.

More Gluten Free Dessert Recipes To Try:

Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day. They’re entirely from scratch, but only take a few seconds to mix together. The recipe uses rice flour

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

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Recipe Notes for Making the Best Gluten Free Chocolate Muffins:

– Use high quality cocoa powder and chocolate chips for the best chocolate flavor.

– You can use margarine, vegetable oil, canola oil, or melted coconut oil in place of the melted butter.

– Don’t over bake the muffins or the muffins will be dry. If it is your first time making the recipe, I recommend checking the muffins at 18 minutes to be safe because every oven is different.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on what brand you use. Because of this, I like to add the flour a little a time until the consistency is right.

– Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.

– This recipe makes 12 Gluten Free Double Chocolate Muffins.

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Gluten Free Double Chocolate Muffins

These Gluten Free Double Chocolate Muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. These deliciously chocolatey muffins are a very welcome recipe for a cool Fall Day.

5 from 3 votes

Print Pin Rate

Course: Muffins

Cuisine: American

Keyword: chocolate, Dessert, gluten free, muffins

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: muffins

Author: Lyndsay Baker

Ingredients

2 Eggs
1/2 Cup Melted Butter
1/2 Cup Milk
1 Tsp Vanilla
3/4 Cup Sugar
1 Cups Rice Flour
1/4 Cup Potato Starch
3/4 Cup Cocoa Powder
2 Tsp Baking Powder
3/4 Cup Chocolate Chips

Instructions

Pre Heat Oven to 375 F
In a large mixing bowl, Beat the egg, then add the butter. Mix in the milk, then vanilla.
Stir in the sugar and mix well. Add the rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
Gently stir in the chocolate chips. Then spoon into lined or greased muffin tins.
Bake for 20 - 25 minutes.

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Gluten Free Double Chocolate Muffins

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Banana Bread Gluten Free

April 29, 2015 by officially gluten free 14 Comments

My family love their Banana Bread Gluten Free. Give this recipe a try and you’ll see why. It’s really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like traditional Banana Bread.

How Do You Make The Best Gluten Free Banana Bread?

To make this Gluten Free Banana Bread, you start by Preheating your oven to 350 F. Then mix the bananas, sugar, eggs and butter. Stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined. Pour into a greased bread pan. Bake for 50 – 60 minutes or until a tooth pick comes out clean when poked into the middle.

Gluten Free Banana Bread Recipe

This Gluten Free Banana Bread recipe is a great way to use up over ripe Bananas. I like to throw them in the freezer as they ripen. Then when I have enough, I’ll throw together a quick batch of the Delicious Banana Bread Gluten Free or a batch of these equally amazing Gluten Free Chocolate Chip Banana Muffins

If you’re looking for another delicious Gluten Free Recipe… try these delicious Soft and Chewy Gluten Free Vanilla Pudding Cookies. They’re Tried, Tested and True Cookies are Loaded with Chocolate Chunks and Subtle Vanilla Flavour. They’re sure to impress even you non gluten free friends and family.

Recipe Tips:

3 Ripe Bananas mashed is equal to 1 cup of Banana
Adding Chocolate chips and/or chopped nuts to this bread makes it extra delicious.
This recipe can easily be made dairy free by swapping out the butter for margarine or vegan butter.

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Don’t miss any recipes like this Gluten Free Banana Bread. If you aren’t already following my Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Banana Bread Gluten Free

My family prefers their Banana Bread Gluten Free. Give this recipe a try and you'll see why. It's really quick and easy to make and only uses simple, easy to find ingredients. The Bread is moist and tastes just like regular Banana Bread.

4.89 from 9 votes

Print Pin Rate

Course: Gluten Free Bread

Cuisine: American

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: loaf

Author: Lyndsay Baker

Ingredients

3 Ripe Bananas
3/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Egg
1/3 Cup Melted Butter
1 1/2 Cups Rice Flour
1/4 Cup Corn Starch
1 Tsp Baking Soda
1 Tsp Baking Powder

Instructions

Pre Heat oven to 350 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder, mix until well combined.
Pour into a greased bread pan. Bake for 50 - 60 minutes or until a tooth pick comes out clean when poked into the middle.
This recipe makes 1 Loaf of Banana Bread Gluten Free.

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Banana Bread Gluten Free

Keywords: Gluten Free Banana Bread; Gluten Free Christmas Baking; Gluten Free dessert; Gluten Free Banana Bread recipe; Banana Bread with Rice Flour; Best Gluten Free Banana Bread recipe; Easy Recipe for gluten free banana bread

Sweet and Salty Popcorn

April 16, 2014 by officially gluten free 5 Comments

Sweet and Salty Popcorn

Sweet and Salty Popcorn

This delicious Sweet and Salty Popcorn is lighter than caramel corn but still sweet enough to satisfy that sweet tooth. It’s easy to make and is a great way to use up the left over Instant Vanilla Pudding mix from my Gluten Free Vanilla Pudding Chocolate Chip Cookie recipe.

I love Sweet and Salty Popcorn. It’s one of my absolute favorite Snacks. It satisfies both cravings at once and is so easy to make. I use an air popper to pop my popcorn but you could use microwaved or even store bought if it’s easier for you.

Sweet and Salty Popcorn

Ingredients

8 Cups of Popped Popcorn

2 Tbsp Butter (melted)

5 Tbsp Instant Vanilla Pudding Mix

1/4 Cup Corn Syrup

1/2 Tsp Salt

Directions

1. Pre heat oven to 250 F.

2. In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.

3. Pop a large bowl of popcorn, approximately 8 cups.

4. Put the pudding mixture in the microwave uncovered for 40 seconds.

5. Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.

6. Place evenly onto a large, lightly greased baking sheet.

7. Bake for 30 – 35 minutes, stiring every 10 minutes or so.

If you liked this Easy Gluten Free recipe for Sweet and Salty Popcorn, you may also like these recipes for:

Creamy Gluten Free Tomato Soup

Gluten Free Butter Tarts

Everything Mashed Potato Flatbread

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Sweet and Salty Popcorn

Sweet and Salty Popcorn

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndasy Baker

Recipe type: Sweets and snacks

Serves: 8 Cups Popcorn

Ingredients

8 Cups of Popped Popcorn
2 Tbsp Butter (melted)
5 Tbsp Instant Vanilla Pudding Mix
¼ Cup Corn Syrup
½ Tsp Salt

Instructions

Pre heat oven to 250 F.
In a large microwave safe bowl, mix the melted butter with the pudding mix. Stir in the corn syrup.
Pop a large bowl of popcorn, approximately 8 cups.
Put the pudding mixture in the microwave uncovered for 40 seconds.
Remove from the microwave. Stir, then pour over the popcorn. Add the salt and mix thoroughly.
Place evenly onto a large, lightly greased baking sheet.
Bake for 30 - 35 minutes, stiring every 10 minutes or so.

Cinnamon Raisin Cookies Gluten Free

April 6, 2014 by officially gluten free Leave a Comment

Cinnamon Raisin Cookies Gluten Free

I skipped the gluten free oats in these Cinnamon Raisin Cookies. Instead I used instant Vanilla Pudding mix and Shredded Coconut. They taste as good as an Oatmeal Raisin Cookie, the texture is almost the same. You could add gluten free oats in place of the coconut, if you like them better.

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Raisins

1/4 Cup Shredded Coconut

1 Tsp Cinnamon

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the raisins,cinnamon and coconut.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

If you liked this recipe for Cinnamon Raisin Cookies Gluten Free, then you may also like these recipes for:

White Chocolate Pistachio Cookies

Skillet Peach Pecan Crisp

Cream of Celery Soup

Spinach and Artichoke Lasagna

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Vanilla Pudding Chocolate Chip Cookies

March 19, 2014 by officially gluten free 16 Comments

Vanilla Pudding Chocolate Chip Cookies

These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you’ll want to buy two packages of instant vanilla pudding because you’ll want to make a second batch. You really can’t tell they are Gluten Free. Another delicious recipe that uses instant Vanilla Pudding Powder is this Tasty Sweet and Salty Popcorn.

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

If you enjoyed this recipe for Gluten Free Vanilla Pudding Chocolate Chip Cookies, you may also like these recipes

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Vanilla Pudding Chocolate Chip Cookies Gluten Free

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Cookies

Ingredients

½ Cup Butter or Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Tsp Vanilla
1 Cup Rice Flour
¼ Cup Tapioca Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chips

Instructions

Pre heat oven to 350 F.
In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
Add the egg, then vanilla. Mix well.
Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.
Bake for 10 -12 minutes.

No Bake Almond Toffee Squares

January 29, 2014 by officially gluten free 4 Comments

No Bake Almond Toffee Squares

These delicious Gluten Free No Bake Almond Toffee Squares are a grown up version of Rice Crispy Squares. They are incredibly easy to make and are the perfect gluten free treat to make for parties or BBQ’s. They’re also perfect for a summer day because you won’t need to turn on your oven.

Ingredients

2 Tbsp Butter

30 Marshmallows

2 cups crushed Almonds

1 cup Toffee bits