Gluten Free/Egg Free Chocolate Zucchini Bread

My sister brought home a huge zucchini that she had grown in our parents' garden, the other day, and it made about fourteen cups of shredded zucchini. Yes, I said fourteen cups.

Luckily, I enjoy baking with zucchini. I had quite a few recipes that I wanted to try out, and this bread was just one of them. And a delicious one, at that.

This bread is super moist, chocolate-y and yummy. Plus, you can't even tell that the zucchini is there (which I count as a bonus, even though I like the moisture that it gives to baked goods!)

If you find yourself with an abundance of zucchini this time of year, as well, then I encourage you to try out this recipe! You and your family will be sure to love it.

Gluten Free Chocolate Zucchini Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Sugar
• 2 1/2 Tablespoons Oil
• 1/4 Cup Yogurt
• 1/2 teaspoon Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 1/2 Cup Zucchini
• 1/2 Cup Chocolate Chips (plus a bit more for topping)

1. Heat the water in the microwave about 20 seconds. Add the flaxseed meal and set aside for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Add the flax-egg and sugar to the bowl of your mixer and beat until well combined.
4. Add the olive oil, yogurt and vanilla to liquid ingredients and beat again.
5. Grab a spatula and stir the cocoa powder into the wet ingredients.
6. Whisk together rice flour, cornstarch, xanthan gum, baking powder and salt. Sift into the other ingredients and stir just until combined.
7. Stir in the zucchini until it is coated with the batter, being careful to not over mix. Add a touch of flour to the chocolate chips and stir them in.
8. Pour into a greased 8 1/2 by 4 1/2 inch loaf pan, top with a few more chocolate chips, and place in the oven. 
9. Bake 45 to 55 minutes.

Adapted from this recipe.

-Bethany

Gluten Free Sugar Cookies With Sprinkles!

I love it when I happen upon some really fun, creative recipes on the web. There are so many great food bloggers out there, and I have happened upon so many recipes that have left me feeling inspired.

This recipe caught my eye one day and I immediately knew that I had to try it with a gluten free twist. My nieces love sprinkles, and I wanted to try these cookies out for them. I can't wait to see how they react when I bring them these cookies later this week (I stuck them in the freezer for now.)

Thank you, Just Add Sprinkles for sharing this great recipe!

Pretty, aren't they?

Part of what attracted me to the gluten free diet in the first place (aside from the health benefits) was the fact that I would have the challenge to take gluten filled recipes and turn them into gluten free recipes, without sacrificing any of the flavors or textures. I feel that I have been able to accomplish that with these cookies. 

They turned out perfectly chewy, buttery and delicious. And so pretty.

Gluten Free Sugar Cookies With Sprinkles

• 1 1/2 Tablespoon Water
• 1/2 Tablespoon Flaxseed Meal
• 1/2 Cup Unsalted Butter, at room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla extract
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch
• 1 teaspoon Xanthan Gum
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• Sugar or Sprinkles, for rolling

1. Heat water in the microwave for 15-20 seconds. Add the flaxseed meal to it and combine. Set aside for 10 minutes.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
3. In a medium size bowl measure white rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt. Whisk to combine.
4. Place butter and sugar in mixer bowl and beat until light and fluffy, about two minutes.
5. Add the flax-egg and vanilla to the butter mixture and beat until combined.
6. Turn the mixer onto low and slowly add in the flour mixture until it is all combined.
7. Pour sugar or sprinkles into a bowl, form dough into small balls, and roll them in the sugar or sprinkles. Place on parchment lined baking sheet and toss into the oven.
8. Bake cookies for 8 to 10 minutes. Makes 10 to 18 cookies, depending on size (I made mine a bit on the smaller side.)

Adapted from this recipe.


I'm sure any kid (or kid at heart) in your life will enjoy these cookies very much!
-Bethany

Gluten Free Chocolate Chip Scones

A chocolate chip cookie for breakfast? I think yes.

Okay, so these scones aren't exactly cookies, but they taste just like them! They are the perfect breakfast item for any chocolate chip cookie lover!

I have tried making chocolate chip scones before, but believe me, nothing has compared with these. These are soft, light, caramely and delicious. Just like a chocolate chip cookie turned into a scone.

Don't let the amount of steps that it takes to make these deter you. All of the work will pay off when you take your first bite! 

Gluten Free Chocolate Chip Scones

• 1 1/3 Cup White Rice Flour
• 2/3 Cup Cornstarch
• 1/2 Cup Brown Sugar
• 2 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Tablespoon Flaxseed Meal
• 3 Tablespoons Water, Hot
• 1/2 Cup Butter
• 1/2 Cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 Cup Chocolate Chips

1. Grate 1/2 cup butter onto a wax paper lined plate. Stick in the freezer until solid.
2. Heat three tablespoons of water in the microwave for about 20 seconds. Add the flaxseed meal to it and set aside for about 10 minutes.
3. Preheat oven to 400 degrees.
4. In a large bowl, measure the rice flour, cornstarch, brown sugar, baking powder, xanthan gum and salt. Whisk to combine.
5. Add the heavy cream and vanilla to the egg mixture and combine.
6. Take the butter out of the freezer and use a pastry cutter or your fingers to work it into the flour mixture. Once it is nice and combined, add the wet ingredients and stir until moistened.
7. Fold in the chocolate chips.
8. Pour out onto a parchment paper lined baking sheet and press together lightly to form an 8' disc. Dough will be a bit crumbly. Cut into about 10 scones. 
9. Bake for 20 to 25 minutes.
10. Remove from oven, cool, and enjoy!

Adapted from this amazing recipe.

-Bethany

Gluten Free Chocolate Fudge Cookies

Some cookies are just so good that I could eat the dough all gone before I even get any in the oven (okay, so most cookies are that good to me). These were no exception.

The dough is rich and chocolatey and so smooth and good. And rich. And chocolatey.

You almost wouldn't need chocolate chips added to these cookies (but you know that you do).

Yum. These are great. 

And to think that I never used to be too big a fan of chocolate cookies. The recipes I've tried lately sure have made me into one!

Gluten Free Chocolate Fudge Cookies

• 6 Tablespoons Water, hot
• 2 Tablespoons Flaxseed Meal
• 1 Cup Semi-Sweet Chocolate Chips
• 2 Tablespoons Unsalted Butter
• 3/4 plus 2 Tablespoons Cup Rice Flour
• 1/2 Cup Cornstarch
• 3 Tablespoons Cocoa Powder
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Sugar
• 1/4 Cup plus 2 Tablespoons Brown Sugar
• 2 Tablespoons Milk
• 1 1/2 teaspoon Vanilla Extract
• 1 Cup Milk Chocolate Chips

1. Heat the water and add the flaxseed meal to it, setting aside for ten minutes.
2. Preheat the oven to 325 degrees.
3. Fifteen seconds at a time, microwave the semi-sweet chocolate chips and butter until melted, whisking until smooth.
4. In a bowl, whisk together the rice flour, cornstarch, cocoa powder, xanthan gum, baking powder and salt.
5. In another bowl, whisk together the flax-egg, sugars, milk and vanilla extract.
6. Being careful not to over-mix, add the dry ingredients to the wet and mix just until combined.
7. Stirring just until combined, once again, add the chocolate/butter mixture and the milk chocolate chips.
8. Line baking sheets with parchment paper and give them a light coat of cooking spray. 
9. Scoop 1/4 cup of batter at a time to make your cookies, and place in the oven. Immediately turn down the temperature to 300 degrees and bake for 18-20 minutes.
10. Cool and enjoy!

Adapted from this recipe.


-Bethany