Carrot Cake Cupcakes w/Cinnamon-Vanilla Frosting Recipe


Carrot Cake
    • 1 1/2 cups of almond flour
    • 2 tbs of coconut flour
    • 1 tsp of baking soda
    • 2 tsp of cinnamon
    • 1 tsp of allspice
    • 1/4 tsp of salt
    • 1/3 cup + 1 tbs of full fat coconut milk
    • 3 large eggs, whisked
    • 1/4 cup of coconut oil, melted
    • 1/3 cup of honey
    • 1 tsp of vanilla
    • 1/2 cup of raisins
    • 1 1/4 cup of grated carrots
    • 1/2 cup of palm shortening
    • 1/4 cup of honey
    • 3 tbs of coconut butter
    • 2 tsp of vanilla
    • 1 tsp of ground cinnamon
    • Optional: Chopped walnuts for sprinkles
Makes about 10 cupcakes


Carrot Cake
    1. Set aside the raisins and grated carrots until final mixing step
    2. In a mixing bowl, first combine all dry ingredients
    3. In a separate bowl, combine all wet ingredients
    4. Pour the wet ingredients into the dry ingredients bowl
    5. Combine until well mixed
    6. Finally, fold in the grated carrots and raisins
    7. Preheat oven to 350-degrees F
    8. Place cupcake paper liners or silicone cups inside muffin tin wells
    9. Pour carrot cake batter into each and fill about 2/3s full
    10. Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
    11. Allow to cool before frosting
  1. Blend all frosting ingredients together with a stand or hand-held mixer
  2. Place frosting mixture in refrigerator until it firms up a bit
  3. Frost cupcakes
  4. Store frosted cupcakes in refrigerator
  5. Remove cupcakes from fridge and allow frosting to soften at room temperature for about 15 minutes before serving
  6. Enjoy!
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Orange Sauce

  • 1 cup chicken stock
  • 1 cup mild honey
  • 1/2 cup fresh orange juice
  • 1/2 cup rice wine vinegar
  • 2 1/2 tablespoons gluten free tamari
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh ginger, grated or minced
  • 1/4 teaspoon garlic powder
  • pinch of red chili flakes
  • zest of one orange
  • zest of one lemon
  • 3 tablespoons GMO-free corn starch, mixed with 2 tablespoons cold chicken stock or
  • cold water

– See more at:

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Sesame Chicken {Gluten Free}


Sesame Chicken {Gluten Free}
slightly adapted from Gluten Free Mommy

1 1/2 lbs of chicken breast, cut into bite size pieces
1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon
1 cup gluten-free chicken broth
1/2 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup canola oil
1 teaspoon garlic, minced
Red Pepper flakes
3 TBL sesame seeds
4-6 green onions, chopped
4 C cooked jasmine rice

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, 2 1/2 Tbl vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of tamari, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok (or large skillet), heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil ( leave just a few tablespoons in the wok).

Reduce the heat to med. Cook the garlic and pepper flakes for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir remaining two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.
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Microwave Cake

Microwave Cake for 1: Gluten Free Chocolate Cale for One

Microwave Cake for 1: Gluten Free Cinnamon Bun Cake


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Gluten Free Oatmeal Cookies

Contributed by: Bob’s Red Mill Natural Foods


Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.

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Soft and Chewy Grain- and Gluten-free Gingerbread Men

Recipe by: Erin D. | Texanerin Baking
Category: Cookies
Yields: 16 – 20 gingerbread men
Prep Time: 25 min | Cook Time: 7 min | Ready in: 65 min
  • 285 grams (~2 3/4 cups, but please weigh it!) almond flour or almond meal
  • 1/4 cup (33 grams) coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup + 2 tablespoons (120 grams) honey
  • 1/4 cup (60ml) molasses
  • 1/4 cup (56 grams) coconut oil, melted
  1. In a medium bowl, combine all the dry ingredients and set this bowl aside.
  2. In another medium bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined.
  3. Divide the dough into four balls, place the balls in plastic wrap and chill in the freezer for at least 30 minutes or until the dough is quite firm.
  4. Preheat your oven to 350°F (176°C). Get out two pieces of parchment paper or two Silpats and flour both of them with almond flour or whatever kind of flour you like. I normally don’t flour my Silpats but here it’s absolutely necessary.
  5. Take out one ball of dough at a time, roll it out to about 1/8″, and, working quickly, use your cookie cutters of choice to cut out the desired shapes. I prefer to cut the shapes, leaving about 3/4″ between each one, and then remove the dough surrounding the shape. That way I don’t have to worry about damaging the gingerbread men. Gather up the leftover dough and place back in the freezer. Bake the gingerbread men for 7 – 9 minutes. They’ll still be soft when you take them out of the oven.
  6. Immediately remove the piece of parchment paper or Silpat from the pan to prevent the gingerbread men from baking even more. If you want them slightly crunchy, you can let them cool on the cookie sheet. When completely cooled, you can pipe on some white chocolate for decoration.
  7. Store in an airtight container. They get really soft if not properly stored or if left too long uncovered. I didn’t pack mine up for several hours but luckily liked my gingerbread men that soft however. The only downside is that they stuck together a little (but you can easily pull them apart again).
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Miniature Crab Cakes


8 oz (227g)  raw fish, shrimp, scallop, lobster, etc.
1 large (50g)  whole egg, chilled
1/2 cup (119g)  cream, heavy whipping
1 lb (454g)  lump crab meat, drained and picked to remove shells
1 small (74g)  red bell pepper, seeded and finely diced
4 whole (60g)  green onions (scallions), cut lengthwise into thin strips and divided
1 tsp (2g)  smoked paprika
1/2 tsp (1g)  cayenne pepper, ground
1 cup (202.5g)  pine nuts
1/4 cup (56g)  fresh whole butter, divided
salt and fresh cracked pepper, to taste


  1. Before you do anything, chill your food processor bowl and blade. The mousseline needs to be made in a cold environment.
  2. Add your fish/shrimp/whatever to your food processor with a small amount of salt (about 1/2 tsp.), pepper and an egg. Turn the food processor on.
  3. Through the hole in the top, slowly drizzle in your cream, until it is well blended. You’ll have something that looks like paste. You may need to scrape down the edges and puree for another half moment.
  4. Scrape your mousseline into a bowl, and add your crab, bell pepper, green onions, cayenne, paprika and a small amount of salt (about 1 tsp.) and pepper. Mix well.
  5. Set your crab mixture in the fridge.
  6. Place your pine nuts in a plastic bag. A one-gallon Ziploc would work nicely. Roll over the bag with a rolling pin, or crush them with a mallet or the bottom of a pan. You want them crushed, but still somewhat whole. You’re going to use them as a crust.
  7. Once the pine nuts are crushed, pour them into something like a pie pan. You want a wide bottomed bowl or pan. A fairly small casserole dish would work, as well.
  8. Portion 1 to 1-1/2 oz balls of the crab mixture and place them in the pine nuts. Roll them around, so they are evenly coated with the pine nuts.
  9. Pick up each pine nut crusted crab ball and shape it into a little puck in the palm of your hand, while twirling it with your fingers. It should be a flat puck, about 1 inch thick. Set them aside.
  10. Pre-heat oven to 350 F.
  11. In 2 large oven proof sauté pans, melt 2 tbsps of butter, in each pan.
  12. Over medium heat, place some crabcakes into each pan. There should be about a 1/2 inch gap between each cake. If you don’t have room for all of them, don’t worry.
  13. Brown one side of each cake. Turn the over, when one side has browned. Brown the other side.
  14. Once both sides have been browned, remove them and place them on a cookie tray. Brown both sides of any remaining crab cakes and place them on the baking tray.
  15. Bake the whole tray for a further 10 minutes in the oven. Remove.
  16. Serve!
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