Gluten-free

Flourless Chocolate Mousse Cake

Flourless Chocolate Cake

If you are looking for a dessert for your Valentine, you might want to make this cake. The cake is made without any flour and trust me, you will never miss it.

This is a dessert everyone seems to love whenever I make it. This is  also a great dessert option for those who can’t tolerate gluten. The texture is dense, but not heavy. With only 5 ingredients, it is also pretty simple to make.  While it can be baked in any cake pan, I chose a heart shaped pan this time.

Once baked and cooled, the cake can be served as is, or garnished with any number of things. Fresh berries are always a nice touch, or a light dusting of powdered sugar. Sometimes I’ll pipe some whipped cream around the edges.

 

Flourless Chocolate Mousse Cake

½ c. each sugar and water
1 stick butter
12 oz. semi sweet chocolate
6 eggs
¼ dark rum or other liqueur

Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.
Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10.

Finished with powdered sugar and chocolate whipped cream

Finished with powdered sugar and chocolate whipped cream

Gluten-Free Zucchini Brownies

Gluten-Free Zucchini Brownies

These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten.

You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture.

I made them for a dinner with friends and everyone liked them, a lot.  I think the next time I make them, I might also add some chopped nuts.

 

Gluten-Free Zucchini Brownies

1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.

Plentiful Zucchini Recipes

Creamy Zucchini Soup

I read once, that in August, there are more zucchini than people in America.  Seems easy to believe.

If you grow zucchini, or know someone who does, you are probably enjoying a lot of zucchini right now. You might even feel a little overwhelmed. I decided to share a whole bunch of my favorite zucchini recipes.

There are savory and sweet recipes, and a few that are gluten-free.  Remember, you can also shred and freeze your extra summer squash or dehydrate them to use later. Hope this helps.

 

Creamy Zucchini Soup

1 medium onion, chopped
2 T. butter
4-6 medium zucchini, sliced
1 large potato, peeled and diced
1 T. chopped parsley
½ t. each basil, marjoram and thyme
1 t. hot sauce, or to taste
salt and pepper to taste
6 c. chicken or veggie broth
1 c. milk or half and half- I prefer the half and half

In Dutch oven cook onions in butter until tender. Add vegetables and seasonings and cook until hot. Add broth, heat to a simmer and cook 15 minutes. Puree mixture in blender in batches and return to pot. Add milk and heat through. Adjust seasonings. Serve hot or cold. I top with some fresh chopped parsley and a little hot sauce. Serves 6-8.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.

Zucchini and Cheese Tartlets

Since zucchini are so prolific there never seem to be enough recipes for them. I like this one as an appetizer. You can bake up a big batch, bake and then freeze some for whenever you need them.

 

1 recipe of pie crust dough, enough for 2 pies, home made or store bought

1 medium zucchini shredded, about 1 1/2 cups

1 T. flour

1 c. shredded cheese- any kind you like. I like cheddar.

2 eggs, beaten

1/2 c. minced onion

1 t. Italian seasoning

salt and pepper to taste

hot pepper sauce to taste

Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 3 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. In mixing bowl combine zucchini and toss in the flour. Add remaining ingredients and mix well. Adjust seasonings to your taste. Place a rounded teaspoonful of zucchini mixture into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. They will puff up while baking but flatten when cooling. Can be served hot, warm or at room temperature. Makes about 3 dozen.

Zucchini Tartlets

Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.

 

 

Baked Zucchini with Mushrooms

2 T. butter
8 oz. sliced mushrooms
½ t. salt
1 clove minced garlic
Pepper to taste
½ t. Italian seasoning
4 medium zucchini, about a pound, shredded
¼ c. bread crumbs
4 T. fresh grated Parmesan or Romano cheese
4 eggs, slightly beaten

In a skillet heat butter and sauté mushrooms until tender and liquid is evaporated, about 5 minutes. Place mushroom mixture in mixing bowl and add the zucchini, seasonings, bread crumbs and half of the cheese. Combine ingredients and spoon them into a greased 8-inch square baking dish. Pour over the eggs and bake at 325 for 35-40 minutes or until custard is set. Sprinkle with remaining cheese and return to oven for 5 minutes. Serves 4-6.

Zucchini Carrot Cake

2 eggs

1 c. sugar

2/3 c. oil

1¼ c. flour

1 t. baking powder

1 t. baking soda

1 t. cinnamon

½ t. salt

1 c, grated carrot

1 c. grated zucchini, squeezed dry and packed tightly

½ c. chopped nuts

Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into a greased 9-inch square baking pan. Bake in a 350-degree oven for about 35 minutes or until top springs back when lightly touched. Cool and frost

Frosting

4 oz. cream cheese, softened

3 T. butter, softened

1 t. vanilla

2 c. powdered sugar

Beat together cream cheese and  butter until smooth. Beat in vanilla and sugar. Spread over cooled cake.

 

Zucchini Bread

3 c. flour

3 eggs

2 c. sugar, I use less

2 c. shredded zucchini

1 c. oil

1 c. chopped nuts or raisins, optional

½ c. sour cream or Greek yogurt

1 t. each vanilla, cinnamon, salt and baking soda

Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .

Summer Squash Strata

2 medium yellow summer squash, sliced thin

2 medium zucchini, sliced thin

3 large tomatoes, sliced

2 medium onions, sliced thin

Salt and pepper

4 T. olive oil

½ c. shredded cheese

½ c. bread crumbs

In a greased 13×9 inch baking dish layer slices of the vegetables adding salt and pepper to taste. Use up all the veggies. Drizzle with the oil and sprinkle the cheese and bread crumbs over the top. Bake in a 350 degree oven for 30 minutes, or until vegetable are tender. Serves 6.

 

 

Spicy Chocolate Zucchini Cupcakes

These are wonderfully spicy, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar.  It’s something I’ve done with muffins, in the past. I just never thought of topping cupcakes that way before. It was a really good idea. The cupcakes were baked for a picnic, and in the heat, frosting would have melted. Besides, not everyone likes frosting. As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.

2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon

Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.

Chocolate Zucchini Cupcakes

½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini

Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.

I used the Classic Vanilla Frosting recipe below, but doubled the recipe.

Zucchini Carrot Cupcakes

2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.

Note: These cupcakes deflate a little while cooling.

 

Classic Vanilla Frosting

3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.

 

Gluten-Free Zucchini Brownies

1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.

 

Bacon Tomato Mini Quiches with Zucchini Crust

 Gluten Free

Crust:
1¾ c. shredded zucchini
1¼ c. cooked rice- white or brown
1 egg
¼ c. grated Parmesan cheese

Mix all ingredients together.

Filling:
8 slices cooked and crumbled bacon
1 c. shredded cheese – I like Swiss, but use what you like
1 tomato, seeded and diced
½ c. chopped sweet onion

Combine ingredients in small bowl. Set aside until ready to use.

Custard:
1 1/3 c. half and half
4 eggs
½ t. each basil, garlic powder, paprika and salt
1/8 t. pepper

Place in medium bowl and whisk together until smooth.
Grease 12 muffin cups. The mixture will fill 12 cups very full- but you can make your quiches a little smaller, if you like and make a few more. Pat 2 tablespoons of the crust mixture into each muffin cup. Bake in a 350 degree oven for 10-12 minutes. Cool before filling. While baking and cooling crusts prepare filling of your choice and custard. Spoon 2 tablespoons of filling over each cooled crust. Spoon about 3-4 tablespoons of the custard over the filling. Bake in a 375 degree oven for 15-20 minutes. Can be served warm or cold.

Other fillings:

Tomato, broccoli, mushroom:
In 1 T. butter, sauté 1¼ c. sliced mushrooms, ¾ c. chopped fresh broccoli and 1/3 c. diced onion. Cook until tender, cool. Stir in 1 C. shredded cheddar cheese and 1 tomato, seeded and diced.

Spinach and onion:
Combine 1 10 oz. package frozen spinach, cooked and drained well, with ½ c. diced onion and 1 c. shredded Swiss cheese and ½ c. diced sweet red pepper.

Zucchini Rice Casserole

1 c. water or broth

½ c. raw rice

Salt and pepper to taste

2 T. oil

1 medium onion, chopped

1 lb. small to medium zucchini, about 3-4, sliced

1 sweet pepper, seeded and diced

8 oz. tomato sauce

1 c. shredded cheese, any type you like

¼ c. freshly shredded Parmesan cheese

 

Bring water or broth to a simmer and stir in rice. Cover and cook over low heat until rice is tender, about 20 minutes for white rice and 40 minutes for brown. Season with salt and pepper to taste, using less salt if cooking in broth. Meanwhile heat oil in a skillet and cook onion until wilted and tender. Add zucchini and pepper and cook until both are tender. Season with salt and pepper to taste. Combine vegetable mixture with the rice and tomato sauce and pour into 1½ quart casserole. Sprinkle with cheeses and bake in a 350 degree oven until heated through and cheese is bubbly, about 20 minutes. Serves 6.

 

Quick Corn and Zucchini Sauté

 

2 sweet peppers, seeded and cut into strips

2 medium zucchini, sliced

Oil

2 c. corn kernels cut from cobs, about 4 ears

1 t. garlic salt

½ t. Italian seasoning

 

In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.

 

Fresh Summer Squash Relish

2 c. shredded summer squash, any type, peeled if desired

1 c. finely diced sweet onion

¼-½ c. bottled Italian dressing or other vinaigrette, I make my own

Combine all ingredients and chill until ready to use. Nice on cold and hot sandwiches and in tuna salad. Keeps in fridge for a couple of weeks.

Multi-Grain Zucchini Bread

1¼ c. whole wheat pastry flour

1 c. wheat germ

½ c. sunflower seeds or chopped nuts

1 T. baking powder

½ t. salt

¾ c. shredded zucchini

1/3 c. honey

¾ c. milk

1 egg

Grease a 9-inch cake pan and preheat oven to 375-degrees. Combine dry ingredients and set aside. In medium bowl combine remaining ingredients and stir in flour mixture. Pour batter into prepared pan and bake 30 -35 minutes or until toothpick inserted into middle comes out clean. Cool in pan ten minutes then remove from pan and cool on a rack.

 

“Breaded” Chicken- Gluten Free

“Breaded” Chicken – Gluten Free

I love my Mom’s breaded chicken. It was a staple at summer outings. I still make it. Pretty classic, with a flour dredge, egg dip and bread crumbs.

I needed a different option the other day, when making lunch for a friend who can’t eat gluten. I just “breaded” the chicken with potato flakes.  I sometimes use potato flakes as a thickener for veggie soups and the like. I have also used them as a coating for chicken and fish before. Even if you can have bread crumbs, the potato flakes are a fun way to coat chicken, fish or pork. It gives you a nice, crispy crust and is easy, too. The chicken breasts I had were pretty thick, so I cut them into  thinner pieces to help them cook faster, and more evenly. You could also cut them into nuggets, if you prefer. I pan fried, but you can also brown them a little, and finish in the oven, if you prefer.

 

 

Potato “Breaded” Chicken

½ mayo
1 c. potato flakes
Salt and pepper
4 chicken breasts, boneless or 6 boneless chicken thighs
Oil

Spread chicken pieces with the mayo. Season the potato flakes with a little salt and pepper. Place potato flakes on a plate or in a shallow dish. Coat the chicken pieces with the potato flakes, pressing a little to cover well. Heat oil in skillet until really hot. Cook chicken pieces in skillet, on both sides, until golden brown. Turn heat down to medium and continue cooking until chicken is cooked. Serves 3-4.

Gluten Free Sweet Potato Muffins

Gluten Free Sweet Potato Muffins

Gluten Free Sweet Potato Muffins

When a family member was diagnosed with Celiac disease eight years ago the selection of gluten free foods was pretty limited. Happily, today going gluten free is much easier. I buy a gluten free flour at Costco that can be used in any recipe that calls for all purpose flour. Gluten free flour is available in many grocery stores, too. It seems to bake, or at least brown, a little faster, so you have to keep an eye on what you use it in. It doesn’t get much easier than that. In this recipe you could also just use all purpose flour if that is what you prefer. Just increase baking time 3-5 minutes. The muffins are moist and not too sweet. They are great for breakfast, snacks or even as a dessert. They also freeze well so you can make a batch and freeze the extras for later.  Wonderful for busy days when you don’t have time to make them.

These would make a nice addition for a Thanksgiving breakfast. They can also be served with Thanksgiving dinner, in place of more traditional rolls.

 

Sweet Potato Muffins- Gluten Free

4 eggs, slightly beaten

3/4 c. oil

1 c. sugar

2 c. cooked sweet potatoes, mashed

1 3/4 c. gluten-free flour

1 T. cinnamon

1 t. nutmeg

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly.  Makes 30-36.

Sweet Potato Muffins- Gluten Free

sweetpotatomuffinI love cooking with sweet potatoes in all sorts of dishes from sweet to savory. I had been cooking with sweet potatoes recently and had some extra cooked ones so I used them in this recipe. Easy to make, moist and not too sweet they make  great breakfast or snack. They also freeze well.

Sweet Potato Muffins- Gluten Free

4 eggs, slightly beaten

3/4 c. oil

1 c. sugar

2 c. cooked sweet potatoes

1 3/4 c. gluten-free flour

1 T. cinnamon

1 t. nutmeg

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, sweet potatoes and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and stir until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 20-25 minutes or until muffins spring bake when touched lightly.  Makes 30-36.

Cinnamon Shortbread Cookies- Gluten Free

Cinnamon Shortbread Cookies-Gluten Free

Cinnamon Shortbread Cookies-Gluten Free

I got a bag of gluten free flour a while ago and keep experimenting with it. Last night I made a shortbread-type cookie and was really pleased with the results. Not because these cookies are OK, but because these cookies are great. I would make them again in a minute. Super crisp and not too sweet they were also very easy to make. Gluten-free flour is getting easier to find. I got mine at Costco.

Cinnamon Shortbread Cookies- Gluten Free 

1/2 c. butter, softened

1/2 c. sugar

1 t. vanilla

pinch of salt

1 c. gluten-free flour

2 t. cinnamon

extra sugar for topping the cookies

Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.

Bacon Apple Fritters- Gluten Free

Bacon Apple Gluten-free Fritters

Bacon Apple Gluten-free Fritters

One of the biggest hits at this year’s Doughnut Days were the gluten free fritters. Inspired by my friend Blayne, I decided to give gluten free baking a try. I found a gluten free flour at Costco that promised you could use it measure for measure like regular flour. The end result were bacon and apple fritters with both great flavor and texture. One thing I noticed is that they were getting brown faster than regular fritters. We lowered the heat a little to cook them. Thanks again Blayne for the advice. Topped them with a maple glaze.

Bacon Apple Gluten Free Fritters

2 c. gluten-free flour

2 T. sugar

2 T. baking powder

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

1 c. cooked, crumbled bacon

oil for frying- I used coconut oil

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 350. If using regular flour heat oil to 375. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minute per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm or roll in powdered sugar. Makes about 32.

Maple Glaze

1 c. Powdered sugar

1/2 c. maple syrup

a little water if mixture gets too thick

Combine all ingredients and set aside until ready to use.

The gluten-free flour I found at Costco

The gluten-free flour I found at Costco