Chilly Bakes Gluten Free Carolyn Hillyer

Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st.


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Hi Bakers,

These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone’s idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn



Gluten-Free Matcha Lemon Scones 

makes one dozen 2”x2” scones

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour or oat flour

2 teaspoons matcha powder*

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

1/2 cup buttermilk

1/4 cup lemon juice

zest of one lemon

Optional: cream or egg wash for brushing the tops and large grain sugar

ICING

1 cup powdered sugar

~2 tablespoons lemon juice

1 teaspoon lemon zest



Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing. 

In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day. 

*I used Trader Joe’s Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green.


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Hi Bakers,

Baking is my happy place and I really needed some of that this week. I decided to make a fabulous and somewhat time consuming dessert that’s a raspberry lovers delight. This pink cheesecake is full of raspberry taste with a beautiful color too. I ramped up the flavor by adding raspberry sauce and freeze dried raspberries to the rich cream cheese filling. Then, I used even more raspberry sauce and fresh berries to garnish. Ruby chocolate in the filing brings additional fruity flavor to the filling. Buttery graham cracker crust and tangy sour cream topping perfectly complement the raspberry flavor of this decadent bake. Make sure to give yourself plenty of time to make and chill this epic dessert. Enjoy~Carolyn



Gluten-Free Raspberry Cheesecake

Makes one 9 1/4” cheesecake

Crust

1 1/2 cups gluten-free graham crackers

1/4 cup almond flour or more graham crackers

1/4 cup granulated sugar

6 tablespoons melted butter

Raspberry Sauce

12 ounce bag frozen raspberries

Cheesecake Filling

1 1/2 pounds full fat cream cheese, room temperature

1 cup granulated sugar

3 large eggs

1/3 cup raspberry sauce

4 tablespoons freeze-dried raspberry powder

3 ounces ruby chocolate or white chocolate, finely chopped (about 1/2 cup)

1 tablespoon lemon juice

Sour Cream Topping

1 cup sour cream

1/3 cup powdered sugar

1/2 teaspoon lemon zest

Garnish

fresh raspberries

raspberry sauce

raspberry powder

fresh mint

Preheat the oven to 325F. Crush the graham crackers in a sealed plastic bag with a rolling pin until only fine crumbs remain. Add almond flour, sugar and whisk together in a small bowl. Stir in the melted butter. Press the mixture into the bottom and 1” up the sides of a 9 1/4”springform pan. Press crumbs firmly with a flat measuring cup or your hand into the pan. Chill in the fridge until ready to use.

Heat frozen raspberries in a saucepan over medium-heat until thawed and the liquid is thickened slightly. Stir as needed to prevent burning. Strain out the seeds and reserve 1/3 cup of mixture for the filling. Save the rest for garnish.

In a large bowl, beat cream cheese until smooth. Add the granulated sugar and mix until just combined. Next, add the remaining ingredients mixing to combine after each addition. Wrap the bottom of your springform pan in a single piece of foil to prevent butter leaks in the oven. Pour Cheesecake batter into the pan and smooth the top. Place pan on baking sheet. Bake for about 44-55 minutes or until the cheesecake tests done in the center. You want some creamy cheesecake on the tester but not liquid batter. It should still jiggle if you shake the pan gently. Let the cheesecake cool to room temperature, then cover and chill for 6 hours minimum. In a small bowl, mix the sour cream topping ingredients together until smooth. Remove the chilled cheesecake from the fridge and spread topping evenly over the center. Garnish with fresh berries and mint if desired. Use extra raspberry sauce and/or freeze-dried powder to garnish individual servings.


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Hi Bakers,

Ditch the granola bar for something better. Don’t you want a cookie for breakfast? One that’s packed with oats, mini chocolate chips and just the right amount of real banana flavor. These Banana Chocolate Chip Breakfast Cookies are a gluten-free treat that you can enjoy all week. They freeze well and are cheaper than buying most gluten-free snacks. A vegan option is included at the end of the recipe too. Enjoy~Carolyn

#shorts #food #banana #chocolate #cookies #podcast #celiacfriendly #wheatfreebaking #youtube #cookiesofinstagram #cookiesoftiktok



Gluten-Free Banana Chocolate Chip Breakfast Cookies

Makes one dozen 3.5” cookies

Dry

1 1/2 cups gluten-free oats, old fashioned

1 1/4 cups Cup4Cup brand gluten-free flour

1 cup brown sugar

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup butter, cut into pieces

Wet

1/4 cup sour milk (add 1/2-1 teaspoon of lemon juice to milk to sour)

1/4 cup mashed ripe bananas

1/2- 1 teaspoon vanilla extract

1/2 -1 cup mini semi-sweet chocolate chips

1/2 cup pecans, chopped



Preheat the oven to 375F.

In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles bread crumbs. In a small bowl, combine lemon juice and milk. Add mashed bananas and mix together. Pour wet into dry and stir until almost mixed. Add the chocolate chips and pecans and mix in. Scoop into ~2 tablespoon sized balls onto a lined baking tray. Press the tops down gently so that the cookies is about 1/2” thick. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better storage, put in the refrigerator or freezer. Enjoy!



Vegan Option

substitutions

- Cup4Cup Flour for a dairy free and gluten-free flour (I used King Arthur Measure for Measure flour)

-butter for 1/4 cup + 1 tablespoon vegan stick style butter

-milk for creamy oat milk and sour with 1 teaspoon lemon juice

-chocolate chips for vegan chips



Add 1 teaspoon of ground chia seeds and 2 teaspoon water to mashed bananas and mix together before combining with wet ingredients



Bake for about 13-16 minutes or until the cookies are brown on top but still soft in the middle. Cookies will be puffier than the regular version but still taste delicious.


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Hi Bakers,
You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn

Gluten-Free Iced Lemon Poppy Seed Loaf
adapted for gluten-free from Sally’s baking addiction
makes one 8.5” x 4.5 “ loaf

Dry Ingredients
1 1/4 cup Cup4Cup Brand Multipurpose Flour
1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour
1 teaspoon sweet rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds

Wet Ingredients
3/4 cup butter, softened
1 cup granulated sugar
3 large eggs
1/4 applesauce, unsweetened
1/4 cup buttermilk or sour milk*
2 teaspoons lemon zest
4 tablespoons lemon juice
1/2 teaspoon vanilla extract

Glaze
2 tablespoons lemon juice
2 tablespoons powdered sugar

Icing
1 cup powdered sugar
1 1/2-2 tablespoons lemon juice
1 teaspoon lemon zest

Preheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan.
In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days.

*add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour


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Hi Bakers,

It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it’s packed with berries. You’ve found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn

#shorts #glutenfree #wheatfree #recipe #muffin #blackberry #streusel #celiacfriendly #food #homemade #muffinsofinstagram #muffinsoftiktok



Gluten-Free Blackberry Streusel Muffins

Makes 1 dozen

Streusel

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoon sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

sprinkle of ground ginger



Dry ingredients

1 3/4 cup Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour or Cup4Cupflour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt



Wet

1/2 cup butter, soft

1 cup granulated sugar

1 large egg + 1 egg yolk

1/4 cup milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla

2 cups fresh blackberries



Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.

In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy!


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