Celebration Cake

Posted on June 12, 2022 by Jennifer Grace

Be glad in the Lord and rejoice, you righteous;
And shout for joy, all you upright in heart! Psalm 32:11

…And what is set on your table would be full of richness. Job 36:16

It’s time for a celebration… whether you are celebrating Pentecost and God’s outpouring of Holy Spirit, the birthday of a loved one, or victory over cancer, there is always a reason to celebrate and praise Jesus! Today, I share with you a melts-in-your-mouth, healthy, chocolate zucchini cake (gluten-free, dairy-free, low sweetener). …let us eat and be merry. Luke 15:23

Ingredients

1- 16 oz. jar organic almond butter

2/3 cup organic honey or maple syrup

1 cup organic cocoa powder

1 teaspoon pink salt

2 teaspoons baking powder (see recipe below)

2 large organic, free-range eggs

4 cups grated organic zucchini (from 4 small zucchini, or 2 large)

1 cup dairy-free chocolate chips (omit if avoiding sugar)

Directions: Preheat oven to 350 degrees. Use organic coconut oil to grease a bundt pan or 9×13 glass baking dish. Combine all the ingredients in a large bowl in the order listed. Pour into prepared pan. Bake 60 to 75 minutes, until the inside seems done. Cool on cooling rack before removing from pan. Enjoy, it disappears quickly!

Many thanks to www.today.com/recipes for the original recipe!

Safe Baking Powder: 1/3 cup arrowroot powder, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix well and store in a glass jar.

Even Better Brownies

Posted on July 17, 2019 by Jennifer Grace

Oh, taste and see that the Lord is good… Psalm 34:8 (NKJV)

Often this time of year, I like to to pause to share a yummy recipe, and this one is a winner! Adapted from my Best Brownies recipe, this one is gluten-free, dairy-free, egg-free, soy-free, corn-free, and only sweetened with honey…pretty much sin-free, unless you find yourself eating the whole pan :-).

Ingredients:

2 Tablespoons flax seed, soaked in 6 Tablespoons water (or 2 pasture-raised chicken eggs)

1/2 cup brown rice flour
1/4 cup tapioca flour
1/2 cup cocoa
1/2 teaspoon guar gum
1 teaspoon homemade baking powder*
1/4 teaspoon salt

1/2 cup coconut oil, melted
1 cup honey
1 teaspoon vanilla

1/4 cup cacao nibs (or Lilly’s choc. chips)

1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Oil an 8×8-inch baking pan. In a small bowl, mix the flax seed and water, set aside. In a large bowl, mix together the dry ingredients: flour, cocoa, guar gum, baking powder, and salt. Make a well in the center of the dry ingredients and pour in the flax water, coconut oil, honey and vanilla. Stir until mixed. Fold in the cacao nibs and walnuts. Using a rubber scraper, spread the brownie batter into your prepared baking pan. Bake for 33 minutes, cool, cut, and enjoy!

*Homemade baking powder from my dear friend Shannon:

1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1 1/2 Tablespoons baking soda

Gingerbread Cookies and Chocolate Zucchini Bread

Posted on November 28, 2018 by Jennifer Grace

But do not forget to do good and to share, for with such sacrifices God is well pleased. Hebrews 13:16 (NKJV)

With Thanksgiving behind us and Christmas before us, it’s time to start making more goodies. Today I share two gluten-free recipes you can use to make treat plates to take to neighbors, if you can deliver the goodies before your family munches them!

The photo here includes both the gingerbread cookies I share with you today, along with the sugar cookies I made one Valentine’s day. Both are delicious and gluten-free, though I think the gingerbread variety holds together the best.

Gingerbread Cookies

Ingredients:
1/2 cup coconut oil
1/2 cup sugar
1/2 cup molasses
1/2 Tablespoon vinegar
1 beaten egg
2 cups brown rice flour
1 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1-1/2 teaspoons xanthan gum (Did you know xanthan gum is a powder ingredient that can be found near the Bob’s Red Mill flour in your grocery store? It helps to hold baked goods together.)

In a medium saucepan, bring coconut oil, sugar, molasses, and vinegar to a boil, stirring constantly. Remove from heat to potholder on the counter and allow to cool.

In another bowl, sift together dry ingredients: Brown rice flour, tapioca flour, baking soda, cinnamon, ginger, salt and xanthan gum.

When pot is cool, stir in the beaten egg, followed by the dry ingredients. Mix well, cover, and chill for 4 hours or overnight.

When ready to bake cookies, preheat oven to 350 degrees. Remove gingerbread dough from fridge and let sit on counter while oven is preheating. Line cookie sheets with parchment paper and set aside. Use extra tapioca flour to flour a cutting board lightly. Scoop part of the dough onto your prepared cutting board. Roll out the dough with a rolling pin to 1/4 inch thickness. Cut out your favorite Christmas shapes. Use a metal pancake turner to lift the cookies from the cutting board to the parchment paper pans. When the pans are full, bake for 5-8 minutes, or until done. Cool on cooling racks. Decorate with your favorite frosting and sprinkles. (We mix 2 T. coconut oil, 2 cups powder sugar, a teaspoon of vanilla and enough almond milk to make a fine frosting). Merry Christmas!!!

Chocolate Zucchini Bread

If you’re like us, your freezer still has zucchini from last August. We grated several zucchinis and bagged them for winter baking and cooking. Grocery stores still have zucchinis this time of year, too. This recipe was one of our favorites we made in summer. The Chocolate Zucchini Bread can be wrapped and given as a gift, or sliced and arranged on a plate with the cookies. This recipe we modified from the Gluten-Free Mama Cookbook, another great resource for gluten-free eaters.

Ingredients:
Coconut oil to oil baking pans
2 cups brown rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups sugar
2 teaspoons cinnamon
1/2 cup baking cocoa
2 cups shredded zucchini
4 eggs
1 cup apple sauce
2 teaspoons vanilla
1 package Enjoy Life Chocolate Chips
2 Tablespoons sugar

Preheat oven to 350 degrees. Grease two loaf pans with coconut oil. Set aside.

In a large bowl sift together the brown rice flour, tapioca flour, xanthan gum, salt, baking powder, baking soda, cinnamon, sugar and cocoa. Set aside.

In a stand mixer combine the zucchini, eggs, applesauce, and vanilla. Mix for one minute. Next, add the dry mixture, a little at a time, mixing just a little bit until combined. Finally, add the chocolate chips and gently mix.

Pour half the batter into each prepared loaf pan. Sprinkle the tops with sugar. Bake for 1 hour or until done. Remove from oven to cooling racks. Cool completely before slicing. So tasty it should probably be called cake!

Arrange all the goodies on plates for your neighbors with a Christmas greeting and Bible verse. Another recipe your neighbors will love is Anna’s Peanut Butter cups!

Remember the REASON for the SEASON!

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace. Isaiah 9:6 (NKJV)

How Big is Your Tea Tin?

Posted on September 19, 2018 by Jennifer Grace

Rerunning this favorite article today in honor of the Tumblewood Tea ladies who are hosting a TEA this evening (scroll down for the cookies we are serving :-))…

That Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God. Ephesians 3:17-19 (NKJV)

On a sunny March morning, the wind blew me through the door of this charming tea company in Big Timber, Montana. Smiling faces and an inviting tea showroom beckoned me inside. My goal was to find the largest tea container for my upcoming article, but I was treated to even more.

Tumblewood Teas founder, Riza Gilpin, graciously ushered me from one tea room to the next. Huge tea bundles from around the world were carefully organized on pallets from floor to ceiling. Separate storage rooms contained organic teas, with another room for potential allergens such as coconut and almonds. In the backroom, individual bags of the latest blend were carefully sealed and labeled. And a bucket of Montana honey was delivered to the back door.

My final stop on the impromptu tour was the showroom where all the latest tea blends can be purchased. I selected four to give as hostess gifts on an Easter trip to family: Chico Cherry, Montana Almond Joy, Petticoat Peppermint, and Custer’s Nutty Rooibos. I’m hoping my family will give me a taste, but if not, I can always stop back and see Riza and Laurie and the Tumblewood Tea gals for more.

Beside the front door as I headed out, stood a rack of tea tins from around the world. Awesome! What a beautiful collection, fitting so well with my devotion, “How big is your tea tin?” But none was as big as the bundles I witnessed in the storerooms that day.

The wind blew me back to my car. While I took a sip from my well-loved Tumblewood Teas tumbler, I pondered all I had learned on my short visit. Did you know green tea’s water should only be 175 degrees, not 212 degrees that comes out of my boiling tea kettle? If the water is too hot, the leaves wilt, giving you a bitter flavor.

Our lives can be like that, too, bitter because we fall into hot water. Sometimes it’s our own doing, and other times it comes from outside sources. Regardless of its origin, the bitterness is a result of our fallen world. Ever since Eve and Adam ate the forbidden fruit in the Garden of Eden, we’ve needed a Savior to make life sweet again.

I have Good News for you! There is a God who loves you, who created you, who knows you, who sent His only Son Jesus to die for your sins. All who believe in Him enjoy the sweet blessing of His forgiveness and comfort for life’s bitter moments. And there is no tea tin in all the world that can contain His love for you!

Today’s TEA CUPP: My friend, I invite you today to sit down with Jesus for TEA. Find a BIBLE and a quiet spot, sip your TEA and read God’s Word, savoring the sweetness. Then as you pour yourself a second cup, pour out your heart to Jesus in prayer. He will give you more than all you ask or imagine.

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

Jennifer Grace lives in Big Timber, Montana, home to the esteemed Tumblewood Teas company. Her mission is to invite ladies to TEA with the King of kings. Jennifer Grace’s new book, My TEA CUPP Prayers, is now available in Big Timber at Tumblewood Teas, The Fort, Touch of Sunshine Flowers, and the Coffee Stop. It’s also available on Amazon.

And here are the Zucchini Cookies we are serving with our tea…

Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil, melted
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup grated zucchini, it’s okay to leave on the skin
1 1/4 cups chopped walnuts
1 package Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees. Combine all the dry ingredients together in one bowl: rice flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon, set aside. In a large bowl, combine the coconut oil, brown sugar and granulated sugar. Add the vanilla and eggs and mix well. Stir in the grated zucchini. Next add the dry ingredients and walnuts, mixing well. Finally, stir in the Enjoy Life chocolate chips.

Line baking sheets with parchment paper. Use a small scoop to spoon the cookie batter onto the pans, 12 to a pan. It should make four batches, or about 48 cookies. Bake each pan for 15 minutes. Let cool and enjoy. 48 cookies should last a long time, but somehow these always disappear in two days at my house! Enjoy!

Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen. Ephesians 3:20-21 (NKJV)

Gluten-Free Choc. No-Bakes

Posted on July 8, 2018 by Jennifer Grace

While I’m camping with my family, please enjoy this summer recipe…

When it’s summer time and you don’t want to heat up the kitchen, or perhaps your oven broke like ours did last month, it’s time for some No-Bake Cookies!

This variety of No-Bakes is gluten-free and dairy free. The oats, coconut, and peanut butter make these a great energy-treat on a busy summer day.

Ingredients:
1/2 cup coconut oil
1/2 cup almond milk
2 cups sugar
6 Tablespoons cocoa powder

1/2 cup peanut butter
2 teaspoons vanilla
4 cups gluten-free oats
1 cup shredded coconut

Directions:
In a large sauce pan, cook the coconut oil, milk, sugar and cocoa over medium heat, stirring constantly. When it starts to boil, keep stirring and let it boil for one minute. Then remove the pot from the stove to a pot holder on the counter. Now add the peanut butter and vanilla, stirring until combined. Add the oats and coconut, one cup at a time until well mixed.

Line 2 cookie sheets with wax paper. With a small ice cream or melon scoop, scoop the mixture onto the pans, about 20 per pan. Place the pans in the frig to firm up. Now, stand guard, they will disappear quickly! If you prefer them a bit softer, you could add less oatmeal.

Happy summertime, dear friends!

He who dwells in the secret place of the Most High
Shall abide under the shadow of the Almighty. Psalm 91:1 (NKJV)

Valentine Cookies – GF

Posted on February 13, 2018 by Jennifer Grace

Greater love has no one than this, than to lay down one’s life for his friends. John 15:13 (NKJV)

We love Valentine’s Day and we love cookies! So, we had to make some gluten-free, dairy-free heart cookies again this year. I first ran this recipe four years ago.

Happy Valentine’s Day, everyone!

Ingredients:
1 cup coconut oil, softened
1 cup Earth Balance butter, softened
1 1/3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups gluten-free flour
2 teaspoon guar gum
1 teaspoon salt

Cream coconut oil, Earth Balance butter and sugar together. Add eggs and vanilla, mixing well. In another bowl combine the dry ingredients: flour, guar gum, and salt (I used 3 1/2 cups brown rice flour and 1 1/2 cups tapioca flour). Add dry ingredients to coconut oil mixture, stirring until it is well combined. Cover the dough with plastic wrap and let chill in the refrigerator 4 hours or overnight.

Preheat oven to 350 degrees. Roll out dough on your kitchen counter until it is 1/4 inch thickness. It might seem crumbly, but you can work with it to make it stick together. Use cookie cutters to cut out hearts or your favorite shapes. Place cookies on parchment paper on a baking sheet. Bake 12 minutes, then cool on cooling racks. Top with your favorite icing (I use a mixture of 2 T. coconut oil, powder sugar, almond milk, a dash of vanilla and food coloring, adding sugar and almond milk until it is just the amount and consistency I need).

Now you get to eat your heart cookies and share them with your family and friends! Spread around some love today :-)!

p.s. This recipe makes great Christmas cookies, too!

For the Father Himself loves you, because you have loved Me, and have believed that I came forth from God. John 16:27 (NKJV)

Anna’s Peanut Butter Cups

Posted on December 13, 2017 by Jennifer Grace

It’s time to make holiday treats again! If you’re like me, you are eager to try new recipes. But often that is tricky if you need to make gluten-free and dairy-free confections. My friend Anna served these at a gathering for homeschool moms this fall. She had a bowl full of them in her fridge. They are so tasty, I don’t think a bowl would last very long in my fridge!

So this begins my Holiday Recipes section of Gluten-Free with your TEA. I thought it would be a blessing for my family to have all our favorites gathered together in one place. If you are looking for some gluten-free, dairy-free Holiday ideas, these recipes are for you! And enjoy these delicious treats from my friend Anna!

Ingredients:
Peanut Layer:
1/4 cup coconut oil
3/4 cup peanut butter or almond butter
2 Tablespoons honey
1 teaspoon vanilla extract

Chocolate Layer:
1/2 cup coconut oil
1 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons vanilla extract
1/4 cup honey

Line a mini-muffin pan with 24 liners. Make the peanut layer first. Melt the coconut oil either in a pan on the stove or in a glass dish in the microwave. Remove from heat to a potholder on the counter. Then stir in the peanut butter, honey, and vanilla. Mix well, then carefully spoon into your prepared muffin cups. Set the pan in the fridge while you make the chocolate layer.

Next, make the chocolate layer. Again, melt the coconut oil either in a pan on the stove or in a glass dish in the microwave. Remove from heat to a potholder on the counter. Stir in cocoa powder, vanilla, and honey. Mix well. Take your muffin pan out of the fridge. It is okay for the nut layer to still be soft. Carefully spoon the chocolate layer over the nut layer. Your muffin cups will be full to the top. Place the completed peanut butter cups back in the fridge to harden for at least an hour. Now stand guard at the fridge because these will disappear quickly!

In everything give thanks; for this is the will of God in Christ Jesus for you. 1 Thessalonians 5:18 (NKJV)

Pumpkin & Pecan Pies

Posted on December 9, 2017 by Jennifer Grace

My kids have been asking for these recipes, so I thought I would put them here where all of us can easily find them! Our favorite pumpkin pie recipe came from an old church cookbook that had half a dozen pumpkin pie recipes. I finally starred the one I liked best. Our favorite pecan pie recipe came from the Joy of Cooking recipe book we were given at our wedding over 28 years ago! Both recipes have been adapted to be gluten-free and dairy-free. Happy Thanksgiving and Merry Christmas pies!

Pumpkin Pie Ingredients:
1 prepared gluten-free pie crust
2 cups cooked pumpkin from the garden or 1 can pumpkin
(To cook pumpkin, preheat oven to 350 degrees. Wash a small or medium pumpkin. Slice pumpkin in half. Scoop out all the seeds and goop. Place cut side down on a baking pan lined with tin foil and parchment paper. Poke outer skin with a fork. Bake for 60-90 minutes until tender. Remove from oven. Carefully turn pumpkins over to let out steam. When cool, scoop out cooked pumpkin. You can freeze cooked pumpkin in containers to make pies later).

1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Preheat oven to 450 degrees. Set out prepared gluten-free pie crust. Place remaining ingredients in a blender container. Blend on high for 30 seconds. Pour into prepared pie shell. Bake for 15 minutes at 450 degrees. Reduce temperature to 375 and bake 45-75 more minutes, depending on how moist your pumpkin was. While the pumpkin pies are baking, you can whip up your pecan pie. When pumpkin pies seem set and golden on top, remove from oven and cool on cooling racks. These keep well in the fridge and can even be frozen!

Pecan Pie Ingredients:
1 prepared gluten-free pie crust
1/2 cup coconut oil
1 cup packed brown sugar
3 eggs
1/2 cup corn syrup or molasses
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan pieces or halves

Preheat oven to 375 degrees, or put in oven with pumpkin pies when you reduce heat to 375. Set out prepared gluten-free crust. Mix remaining ingredients in a medium bowl in order given. Spoon the mixture into the prepared pie shell. Bake for 45 minutes or until it seems set and golden on top. Remove from oven and allow to cool. Now stand guard because these pies are delicious!

Giving thanks always for all things to God the Father in the name of our Lord Jesus Christ. Ephesians 5:20 (NKJV)

So fun to have my recipes handy at myteacuppprayers.org when my family whips up the pies!

Chocolate Zucchini Cake

Posted on August 10, 2016 by Jennifer Grace

zucchini cupcakes It’s that time of year again…zucchini time! Our vines are just bursting with these versatile veggies. Already we’ve had them on the grill and baked in cupcakes. To keep ahead of their production, we’ll have to shred or slice and freeze them, and share with all the neighbors. Please holler if you you want any! If you happen to have an abundance at your house, you will certainly want to try this recipe for Chocolate Zucchini Cake (gluten-free and dairy-free). It’s one of our favorites.

Ingredients:
2 1/2 cups Gluten Free Flour
3/4 cup baking cocoa
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt

1/2 cup coconut oil
1/4 cup applesauce
2 cups sugar
3 eggs
2 teaspoons vanilla
3-4 cups zucchini, coarsely shredded (1 medium zucchini)

Putting it together:
Preheat oven to 350 degrees.
Line muffin pans with paper, or grease and flour 3 round cake pans.

Mix together dry ingredients: Gluten-free flour, cocoa, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a stand mixer, combine coconut oil, apple sauce and sugar.
Add eggs and vanilla to stand mixer, mixing well.
Add the dry ingredients and shredded zucchini to the stand mixer. Mix 1 minute or until combined.

Portion batter into prepared pans. Bake 35 minutes for cupcakes or 1 hour for cakes. Baking time depends on moistness of zucchini. Cool on wire racks and frost with your favorite chocolate frosting (we like ganache made with melted dairy-free chocolate chips and a bit of coconut milk). Enjoy your zucchini season!

The Lord has appeared of old to me, saying:
“Yes, I have loved you with an everlasting love;
Therefore with lovingkindness I have drawn you.” Jeremiah 31:3 (NKJV)

Cereal Bars (GF & DF)

Posted on February 10, 2016 by Jennifer Grace

… And it was like white coriander seed, and the taste of it was like wafers made with honey. Exodus 16:31 (NKJV)

You might have to guard these delicious bars. They disappear quickly at our house!

Lightly grease a 9×13″ pan with coconut oil.

In a large sauce pan combine:
1 cup honey
1 cup Stevia powder
Cook over medium heat, stirring constantly. When mixture boils, remove from heat. Add,
1 cup organic almond butter and mix well.
Quickly stir in
6 cups Gluten-Free Puffed Rice, coating them evenly.
Spread the cereal mixture into the prepared pan and let rest for 30 minutes.

Optional, while the bars are cooling, melt
1 package (about 1 1/2 cups) Enjoy Life or Lily’s chocolate chips. Spread this over the cereal. Place the pan in the refrigerator, allowing the chocolate to firm up a bit.

Remove from refrigerator and slice into bite-size bars. Your Valentines will love these!

And we have seen and testify that the Father has sent the Son as Savior of the world. 1 John 4:14 (NKJV)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Gluten-free Desserts