I love fall.  Love love love.  I love sweatshirts, blankets, cinnamon scented candles, the smell of crispy brown leaves…but most of all I love squash.  Butternut squash, acorn squash, spaghetti squash, and PUMPKIN.  Pumpkin everything has been around this house for days.  Pretty sure the hubs and I will start turning orange.  The day begins with pumpkin coffee, pumpkin bread (with pumpkin cream cheese), and occasionally wraps up with some pumpkin chili.  When we have a little extra time in the mornings, we turn to chocolate chip pumpkin pancakes.  We’re pumpkin fanatics.  Orange ones.

I also love coconut flour…well, maybe I should say like…as to not over use the word “love” and give it less meaning.  Coconut flour makes baked goods nice and dense.  My one qualm about coconut flour recipes is that they all seem to call for a bajillion eggs.  Now, I’m over the whole “eggs are bad for your cholesterol” thing (so glad that myth has been de-bunked), but perhaps a bajillion eggs is not quite the best either?  Because if you divide a bajillion eggs in your loaf of bread by 6-8 slices you get…well, still a lot of eggs.

So, friends, here is a pumpkin bread recipe made with coconut flour that is so dense and delicious that if pumpkin pie filling dressed up like bread for Halloween, you’d get this.  Oh, and did I mention it’s sugar free, too?

Ingredients:

• 1/4 c. coconut oil, melted
• 1/4 c. grass fed butter, melted
• 3 eggs + 1 egg white
• 3/4 c. almond milk
• 1 t. pure vanilla extract
• 1/2 c. coconut flour
• 1/2 t. stevia extract
• 2 T. honey
• 1 1/2 t. aluminum free baking powder
• 1/2 t. sea salt
• 2 t. pumpkin pie spice
• 1/2 t. cinnamon
• 1/2 15-oz. can of pumpkin

Grain-free Pumpkin Bread | Gluten-free Recipes Made Easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

A few weeks ago I got a phone call from a sweet momma who wanted a birthday cake for her son’s 3rd birthday.  He is allergic to gluten. soy, dairy, and eggs…she also wanted it nut free because of the amount of children at the party (smart thinking).  I was immediately challenged, but I felt blessed that I could help this little guy celebrate his birthday with all his friends and family AND get to eat the SAME cake everyone else was eating.  The party theme was pumpkins, and they were decorating pumpkins, so I decided to make a pumpkin patch cake.

Strawberry Cake with Strawberry Filling & Vanilla "Buttercream" Frosting

Happy Birthday, Isaac! is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

I have yet to perfect gluten free scones.

Scratch that.  I had yet to perfect gluten free scones.

Previously I always had issues with texture.  Or the flour combination.  It’s hard to recreate that crumbly, yet rich and buttery texture without wheat.  And I’ve tried.  I’ve tried numerous recipes, and while they are ok…they’re just not really scones.

Whatever possessed me to try again, I don’t really know.  It was probably the bag of dried apricots I had.  After using 1/2 cup of them in a chicken dish, I had no idea how I was going to get rid of the rest of them.  And I don’t like to waste food.

I searched the internet for regular apricot scone recipes and combined several ideas, made a few tweaks of my own, and gave it a gfree (and dairy free) makeover.  This is what was born:

Ingredients:

• 1 1/2 c. equal parts sorghum & brown rice flour (3/4 c. of each)
• 1/2 c. tapioca flour
• 1 t. xanthan gum**
• 1/3 c. organic cane sugar (or a hefty pinch of stevia)
• 2 t. baking powder
• 1/2 t. sea sat
• 1 c. dried apricots, diced
• 1/4 c. shelled pistachios
• 6 T. of cold, unsalted organic butter cut into cubes (or organic shortening)
• 3/4 c. almond milk (I used 1/2 c. almond milk and 1/4 c. heavy cream)
• 2 large egg yolks
• 1 large egg
• 1 T. almond milk
• 1 T. turbinado sugar

apricot and pistachio scones | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

I always get excited when I open the mailbox and see my Food Network magazine laying there.  It’s usually my inspiration for testing out new gluten free treats.  This month was especially good because it highlighted raspberries & peanut butter in most of their recipes.  Let’s just say I wouldn’t be married to the magnificent man I call my husband if it weren’t for my love of peanut butter.  He has told me on numerous occasions that if I didn’t like peanut butter it would have been a deal breaker.  Well, good thing I do!

Actually, a month ago my mother-in-law asked me what I would do if our future children have a peanut allergy.  I told her I’d give them away.  Of course I’m kidding, but I really don’t think God would pull a mean trick like that on me.  Anyways, to all the peanut-allergic out there, I sincerely hope that it has been since birth so you don’t know what you’re missing…

Anyways.  Ladyfingers.  Because that was the original point of this post.

But before making ladyfingers entered my brain, there was peanut butter.  Peanut butter & jelly tiramisu no less.  How brilliant is that?  I like tiramisu, but the hubs hates coffee…so when a saw a PB one, it was most certainly a win-win.  Maybe a double win for me.

I was a little nervous to make ladyfingers.  As all you gluten-free baking experts know, it’s hard to get a delicate and at the same time, crispy, gluten free anything.  It’s just always soft.  So I wondered, would the soft texture of a gluten-free ladyfinger actually work?  Would it absorb all the liquid goodness?

Well, friends.  Happy to say it does.  Ohhhh it does.

Here’s the recipe for the ladyfingers:

Ingredients

• 1 scant cup of gluten free all-purpose mix
• 1/2 t. baking powder
• 4 eggs, separated
• 2/3 c. organic cane sugar, divided

ladyfingers & tiramisu | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

My blog posts have been…well…quite pathetic lately.  I know I haven’t been around to post new recipes, but it’s because business is booming in the area that I’ve hoped for.  Special ordering!

Spread the word!  If you or anyone you know needs a gluten free cake in the Nashville area, give me a call or e-mail me.  (See contact info).  Everything I make is gluten free, but I can modify any recipe to be dairy, soy, corn, nut, and egg free.

Below is a picture of a vanilla buttermilk cake with a vanilla buttercream frosting.  It was a cake I made for a 9 year old girl’s birthday party (hula themed, obviously!).  Will post pics later of a wedding cake I made for a carrot cake lovin’ bride who is gluten & dairy free.

Ordering Gluten Free In Nashville is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

So I definitely hesitated to name this post.  Do coconut and potato really sound like they go together?  That’s the same question I was asking myself as I was inventing it.  But, I had a ton of leftover potatoes, and was out of the more subtle-in-flavor almond milk.

But, oh was I pleasantly surprised.

It’s delish.  And I always get excited when a face across the table looks at me and says, “Make this again!”  And for him to say it about an entree that has very little meat is even more surprising!

Ingredients:

• 3 1/2-4 c. organic yukon gold potatoes, diced
• 1/3 c. celery, minced
• 1/3 c. onion, minced
• 4 c. (1 quart) gluten-free veggie or chicken stock
• 1/2 t. sea salt (or more to taste)
• 1 t. ground black pepper
• 2 T. coconut oil
• 1 14-oz. can coconut milk
• 1 package nitrate-free turkey bacon, cooked
• fresh chives

Directions:

1. Prepare turkey bacon according to package directions.  Set aside to cool.
2. In a food processor, combine coarsely chopped celery and onion.  Pulse until finely minced.  (You can totally do this by hand, but I’m lazy).
3. In a large stockpot, melt coconut oil over medium heat.  Add in the minced celery and onions.  Season with salt & pepper.  Cook until translucent and tender.
4. While onions and celery cook, dice potatoes.
5. Add potatoes to the stockpot.  Cover with stock.
6. Turn up heat to high, bring to a boil, then reduce to a simmer.
7. Simmer for 15-20 minutes, or until potatoes are fork tender.
8. Gradually pour in coconut milk, stirring until incorporated.  Remove from heat.
9. Season with more salt (if necessary).
10. Pour into individual bowls and top with crumbled turkey back and fresh, chopped chives.

coconut potato soup | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

Finally a new post–right?  It’s been busy in this kitchen lately, whipping up gfree, vegan chocolate cupcakes with mocha frosting, carrot cake, and cookies to keep all my fellow gfree-ers noshing happily over coffee at Ugly Mugs and Frothy Monkey.  We also are excited to tell you that you can now have one of those delicious Silly Goose sandwiches on either a gfree multigrain or cranberry walnut bread!  Then, when all THAT is done, gfree hamburger buns must be made for Burger Up!  Can’t complain…love the business…especially giving people in Nashville a delicious gluten free option.

So, that’s my lovely excuse for the absence in my blogging.  Do you buy it?  It’s the truth.  Promise.

Over here at my house the hubby and I have been enjoying our sugar free diet.  We are feeling so great…and are quite proud of ourselves, to be honest!  I’ve been avoiding grains and sugars for a while, but let’s just say…my hands found some chocolate when I “needed” it.  Having a partner to do it with has kept me 100% accountable.  We have been PERFECT.  Granted, it’s a little obnoxious to have to make your own ketchup, but hey, like I said, we’re in it together.

My sweetie was craving some sweets, so I started experimenting with some brownie mixes.  We tried one with sunbutter, and aside from being a freaky color (they looked green) it was less than stellar.  Not that we didn’t still eat them!  However, these were our favorite.  Hope y’all enjoy!

Oh…and…be sure to lick the spoon.  Just sayin’!

Ingredients:

• 1 c. almond butter
• 2 eggs
• 1/2 t. NuNaturals vanilla stevia
• 3/4 t. NuNaturals liquid stevia
• 1/4 c. unsweetened cocoa powder
• 1/2 t. sea salt (or a pinch more if your almond butter is unsalted)
• 1 t. baking soda
• 2-4 T. unsweetened almond milk

Directions:

1. Preheat the oven to 35o degrees F.
2. In a medium bowl, whisk eggs.  Add both liquid stevias. Set aside.
3. In a small bowl, combine cocoa powder, salt, and baking soda.
4. Add the cocoa powder mix to the eggs and whisk until combined.
5. Fold in the almond butter, stirring until fully incorporated.
6. Add in almond milk, a tablespoon at a time, until batter is gooey and smooth (like a brownie mix) and can be easily spread into a pan.
7. Pour into a prepared square baking dish.
8. Bake for about 20 minutes.  Don’t over-bake, because they will get dry.  Since there is no added oil or fat, they tend to be soft and cake-like, not gooey brownies.  But they are such a great treat when eating sugar free! I love that NuNaturals doesn’t have any funky aftertaste.

almond butter brownies | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

So, the lovely folks at NuNaturals Stevia sent me a great big package of all of their products to try in my baking.  I was pretty shocked–apparently there is much more available than just stevia extract.  I was also pretty excited to hold them to their claim that their stevia has no aftertaste.  I must say, after this recipe, I am quite pleased.  AND, even more importantly–it has the husband stamp of approval.  And that, I tell you, is an accurate rating for success.

Enough blabber.  Here’s my recipe.

Ingredients:

• 3 eggs
• 1/2 c. olive oil
• 3/4 c. sweet potato puree
• 3/4 c. NuNaturals More Fiber Stevia Baking Blend
• 1 t. vanilla extract
• 1/2 c. coconut flour
• 1/2 t. baking soda
• 1 t. baking powder
• 1/2 t. sea salt
• 1/2 t. xanthan gum
• 1/2 t. cinnamon
• 1 t. pumpkin pie spice
• coconut butter, optional

Ingredients:

1. Cube 3 medium sweet potatoes and boil for 15-20 minutes, or until fork tender.  Drain and transfer to a food processor.  Blend until no lumps remain.  Season with salt, to taste.  Set aside.
2. Preheat the oven to 350 degrees F.  Grease the bottom of a square, 8 x 8″ baking dish.
3. In a large mixing bowl, whisk the eggs.  Add the oil and sweet potato puress, mixing well.  Add the vanilla and mix to combine.
4. In a separate bowl, mix together the remaining (dry) ingredients.
5. Add the dry ingredients to the wet; and whisk until combined.  Sometimes coconut flour can look a little lumpy at first, which is why I like using a whisk.  It will thicken as you stir; coconut flour is very absorbant.
6. Pour the batter into the baking dish.
7. Bake for about 30-35 minutes, or until a knife comes out clean.
8. Serve cooled or serve warm!  It’s delicious any way–especially with a shmear of coconut butter.

grain-free, sugar-free, sweet potato bread | gluten-free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

I usually make my meatballs with gluten-free bread crumbs, but this recipe is grain-free.  I omitted them completely, and you know what?  They turned out just great.  I added a little hunk of mozzarella for something special.  De-licious.

You can also serve this up on top of brown rice pasta, quinoa pasta, or roasted veggies.

Ingredients:

• 3 medium zucchini
• olive oil
• 3 oz. pecorino-romano
• 2 oz. cow or goat’s milk mozzarella
• 1 lb. extra lean ground beef
• 2 T. roughly chopped, fresh parsley
• 1/2 t. garlic powder
• sea salt & pepper
• 1 egg white
• 1 jar of your favorite marinara sauce
• grated pecorino-romano, for sprinkling

Directions:

1. Set ground beef on the counter; bring to room temperature.
2. Meanwhile, julienne the zucchini into fine strips or, using a vegetable peeler, cut into ribbons.  Place the zucchini into a colander and salt generously with sea salt.  Let sit for 20 minutes.
3. In a large food processor, grate pecorino-romano cheese.
4. To food processor, add parsley and garlic powder.  Crumble ground beef on top.  Sprinkle with sea salt and pepper.
5. Pulse food processor until well combined.
6. Add egg white and pulse until it comes together.
7. Preheat oven to 350 degrees F.
8. Cut mozzarella into 1/2″ cubes.
9. Take a small portion of the ground beef mixture and wrap it around one of the mozzarella cubes, shaping into a meatball.  This makes about 20 meatballs, so keep them around 1 to 1 1/2″.
10. Place finished meatballs on a baking sheet.  Once all meatballs are formed, drizzle with olive oil and bake for 30 minutes.
11. Once zucchini is ready, rinse thoroughly.  Cook over medium heat in a skillet with a drizzle of olive oil.
12. Once zucchini begins to brown, add a jar of your favorite marinara sauce.  Reduce heat to a simmer and cover.  Cook for about 5 minutes.
13. Once meatballs are done, add to the pasta sauce and heat through.
14. Sprinkle extra pecorino on top and serve.

zucchini “pasta” and meatballs | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee

I know spring is coming, and pumpkin is technically a fall flavor…but I found myself craving a thick custard with cinnamon.  And so, it was attempted.

I basically made a sugar free, GF/CF version of a crustless pumpkin pie.  I used Truvia because I find it easier than stevia as far as baking volume, but if you try stevia, let me know how it turns out.

Ingredients:

• 18 packets of Truvia (equivalent to 3/4 c. sugar)
• 1 1/2 t. pumpkin pie spice
• 1/4 t. cinnamon
• 1/2 t. sea salt
• 2 eggs
• 1 15-oz. can pumpkin puree
• 1/4 c. plus 2-4 T. unsweetened, vanilla almond milk
• vanilla Almond Dream ice cream (optional)
• pecans (optional)

Directions:

1. In a small bowl, combine Truvia and spices.
2. In a medium bowl, whisk together eggs.  Add in pumpkin puree and mix until combined.
3. Add spice and sugar mixture to the egg mixture, whisking until thick and creamy.
4. Add 1/4 c. of almond milk.  Slowly add in additional almond milk until batter is smooth, but still thick.  It should have the consistency of thick pancake batter.
5. Pour into a prepared pie dish.  Bake at 400 degrees F for 15 minutes.
6. After 15 minutes, reduce temperature to 350 degrees and continue to bake for 40-50 minutes, or until custard springs back when touched.
7. Allow to cool before slicing.  Refrigerate any extras.
8. Serve with pecans and Almond Dream ice cream (1/4 c. contains only 7 g. of sugars).

pumpkin custard | gluten free recipes made easy is a post from: Gluten Free Made Easy: Gluten Free Baked Goods in Nashville Tennessee