My Sweet Marie

Posts Tagged ‘dessert

Spring has sprung and the rhubarb is in full season! Yipee!! I love me a crisp as it’s healthier than pie, tasty and if done right, gluten-free! so have at it folks, make one today for the ones you love!

Ingredients:

  • 2 cups fresh rhubarb, washed and diced
  • 2 cups strawberries, diced
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 5 tablespoons of maple syrup
  • 1/4 tsp salt
  • 2 tbsp. tapioca flour/starch

For the crumble:

  • 1 cup gluten free flour
  • 1 cup gluten free oats
  • 1/2 tsp cinnamon
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/4-1/2 cup nuts of choice (optional)

Directions:

  1. Preheat oven to 350. Grease aa 8×8 pan or your 10″ cast iron pan with coconut oil.
  2. In a large bowl, combine the top 7 ingredients. Stir to combine well. Pour into your pan.
  3. In a large bowl, mix the topping ingredients till crumbly.  Pour over top the fruit in pan.
  4. Bake for 25-30 minutes till golden and bubbling. Serve with whipped cream or coconut cream for the non-dairy folks!

Thanksgiving is not Thanksgiving without pumpkin pie! Having said that, I wasn’t in the mood to make pastry so this was our pumpkin pie this year! Oh what a treat it is, you must try this! You can really play with this recipe by varying the type of cake mix you use or the pie filling, in this case, I made pumpkin as follows:

Ingredients:

  • 1  can pumpkin puree (29 oz or 796ml)
  • 1 can of evap. milk or coconut milk if milk allergies are an issue
  • 3 eggs
  • 1 cup white sugar ( I did 3/4 c.)
  • 1/2 tsp salt
  • 4 tsp pumpkin pie spice
  • 1 yellow or spice cake mix (gluten-free) 18.5 oz
  • 3/4 cup butter or non-dairy spread
  • 1 cup chopped walnuts

Directions:

  1. Preheat oven to 350. Lightly grease a 9×13 pan.
  2. In your mixer, blend pumpkin, eggs, sugar, milk, salt and spice. Mix well. Pour into your greased pan.
  3. Sprinkle the dry cake mix over top the filling. Melt the butter and drizzle it over the cake mix. sprinkle nuts over the top.
  4. Bake for 55-60 minutes till golden on the edges.
  5. Can be served warm or cold with or without ice cream or whipped topping.
  6. Enjoy!

This is one of those easy but impressive looking desserts! The best part is how healthy it is!

Ingredients:

  • 2-3 pears cut in half
  • 1/2 cup red wine or water
  • cinnamon

Directions:

  1. Core the fruit and poach in a pan large enough to hold all the fruit lying flat, add wine. Sprinkle with cinnamon.
  2. Be sure to cover them and let cook for about ten minutes.
  3. The wine should reduce down to a thick sauce that you can drizzle over the pear when serving.
  4. Serve warm with a scoop of whipped cream or vanilla ice cream!

Last Friday I had a little visitor for the night, our grand-daughter, that goes by the name Holly! We didn’t have much time Friday night to bake or play as we had important things to do like shop for ingredients and watch a bit of telly! But Saturday morning our feet hit the ground running! Holly, like most kids loves to bake. I have an apron here for the girls to wear when we do bake and by the looks of it, it’s seen a cookie or three!

Holly is celiac so that means no gluten for her and she is my perfect excuse to bake goodies! I won’t bake them just for me but for Holly I’d bake all day! The other family members don’t mind when we do either! So here’s a recipe for Gluten-free timbits, make a double batch and freeze them! I usually do a double batch of most of my baking and then I usually have something in the freezer! Here it is:

Ingredients:

  • vegetable oil for frying
  • 1/4 sugar and 1/2 tsp cinnamon for topping
  • 1 1/4 cups of Bisquick gluten-free baking mix
  • 1/4 cup brown sugar
  • 1/4 tsp nutmeg
  • 2 tbsp of melted butter, marg or coconut oil
  • 1/3 cup buttermilk or any milk you can have with 1/2 tsp vinegar added to it
  • 1 egg,beaten

Directions:

  1. In a deep pan, heat 2-3 inches of oil to 375. In a shallow bowl mix the sugar and cinnamon, set aside.
  2. In a medium bowl, mix remaining ingredients until smooth. Shape dough into balls. Carefully drop balls into the hot oil. Fry 1-3 minutes or until golden brown on all sides. Drain on paper towels. Immediately roll in cinnamon sugar.