Gingerbread Cookies and Chocolate Zucchini Bread

 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 http://phentermine-med.com 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)

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson

 

 

 

Pumpkin & Pecan Pies

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!

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson

Coconut Cake, Gluten-free and Dairy-free

coconut cake

When birthdays come around, it’s always tricky to find a cake for those with allergies. Here is a delicious version of a Gluten-Free Mama cake, that I’ve modified to be dairy-free. Your family will love this birthday cake!

Oil a Bundt cake pan with coconut oil and dust with coconut flour. Set aside. Preheat oven to 350 Degrees.

In a medium mixing bowl, combine and set aside:
1-1/2 cups Gluten-Free Mama Coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

In a stand mixer, combine:
1/2 cup coconut oil, melted
1 1/4 cups sugar
2 teaspoons vanilla

While mixer is running, add:
4 egg whites, one at a time

Now alternate adding flour mixture and:
3/4 cup coconut or soy milk
until all are mixed together.

Slowly blend in
1 cup shredded coconut

Spoon batter into prepared Bundt cake pan and bake for 40 minutes at 350 degrees. Remove http://buylevitra.net cake from oven and let cool in pan on cooling rack. When cool, carefully remove from the pan, using a plastic knife to loosen, if needed.

Now for the yummy frosting:
In a sauce pan, combine:
1/3 cup sugar
1 Tablespoon cornstarch
Then add:
3/4 cup coconut or soy milk
Cook over medium heat, stirring constantly until boiling.
Remove pan from heat and add:
1 Tablespoon coconut oil
3-4 ounces dark chocolate (1 cup Enjoy Life chocolate chips, or 1 Endangered Species dark chocolate bar)
1 cup shredded coconut
Mix frosting well and spread it evenly on the cake. Enjoy!

This is the day the Lord has made; We will rejoice and be glad in it. Psalm 118:24 (NKJV)

New King James Version (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.