Ingredients:

• 1 cup coconut oil
• 6 tbsp unsweetened apple sauce
• 1 tsp salt
• 2 tbsp pure vanilla extract
• 3/4 – 1 ¼ cup agave
• 2 cup gluten-free flour mix
• ¼ c flax meal
• 1 tsp baking soda
• 1 ½ tsp xanthan gum
• 1 cup chopped nuts and/or dried fruits

Directions:

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.

4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.

Butter Pecan Cookies

By Christina Gentile,
NFCA Intern

Ingredients

• 3/4 cup chopped sugar-roasted pecans
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups GF flour (3/4 cup Bob’s Red Mill + 1/2 cup Whole Grain Sorghum)
• 1 Tbsp Xanthan Gum

Directions

1. Preheat oven to 350°F.
2. With an electric mixer, cream butter for a minute.
3. Add 1/3-cup sugar and cream for one minute.
4. Beat in vanilla, salt, GF flours, and xanathan gum, scraping the sides of bowl, just until dough comes together. Fold in pecans.
5. Line a large sheet pan with parchment paper.
6. Beat the egg whites; add water and vanilla. Mix well.
7. Separate dough into 12 pieces; squeeze dough to shape into balls.
8. Roll dough balls in sugar. Place 3 inches apart on a baking sheet.
9. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
10. Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

From “A Primitive Diet” by Beverly Southam

Ingredients

Crust

• 2 cups hazelnuts ground finely
• 2 Tablespoons honey
• 1 tablespoon lemon juice

Filling:

• 8 oz strawberries
• 8 oz raspberries
• A sprinkle of cinnamon or fresh ground allspice to taste
• Sprig of mint

Instructions

1. Create the crust by blending hazelnuts, honey and lemon juice together, then pressing into flan tin. Refrigerate.
2. Reserve a few berries for decoration, then puree the remainder of the berries in a blender or food processor.
3. Add spice to taste.
4. Spoon into flan crust, and refrigerate until it’s set.
5. Decorate with reserved berries and mint sprig.

Vanessa Maltin’s Famous Gluten-Free Double Chocolate Chip Cookies

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

• 1 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/4 cup dark brown sugar
• 1 egg
• 1 egg white
• 2 tablespoons non-fat vanilla flavored cream (ex. Coffeemate)
• 2 teaspoons vanilla extract
• 2 cups brown rice flour
• 1/4 cup cornstarch (can use potato starch if you want)
• 2 tablespoons tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Preheat oven to 375 degrees F.

In a standing mixer, cream together melted butter, granulated sugar, brown sugar, whole egg, egg white, vanilla cream and vanilla extract. Mix for about one minute.

In a separate bowl, mix together rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Mix well so ingredients are evenly distributed.

Turn the mixer speed to low and slowly add dry ingredients into butter/sugar mixture. Mix until a smooth dough forms.

Add in semisweet and white chocolate chips and mix just enough to evenly distribute chips through cookie dough.

Grease a baking sheet and form dough into balls (about 2-inches in diameter). Bake for 13 minutes. Cool before serving.

For more delicious tips and recipes visit www.BeyondRiceCakes.com.

Peach Cream Sauce

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

• 1⁄2 lb. peaches (yellow or white), pitted and chopped
• 1⁄2 cup heavy cream
• 1 tsp. honey
• pinch salt
• 1 quart isi bottle with 1 no. 2 cartridge

1. Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
2. Place this mixture into the refrigerator and allow to chill completely.
3. Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
4. Use the cream as a garnish on any dessert.

Ingredients:

• 1 cup gluten-free flour mix
• 1/2 cup cashew nut flour
• 1 cup ground/chopped cashews
• 1 cup chopped pecans
• ½ cup gluten-free chocolate chips
• 1 tsp vanilla
• 1 tsp baking powder
• 1/8 tsp nutmeg
• ½ tsp cinnamon
• 2/3 sticks of butter

Directions:

1. Preheat oven to 350 degrees.

2. Mix all dry ingredients, excluding chopped nuts and chocolate chips.

3. Add butter and mix.

4. Add nuts and chocolate chips.

5. On a non-greased baking ban, bake 6-7 minutes. Remove and cool at least 5 minutes.

This is the original Toll House recipe, adapted to gluten-free and divided in half. These are really delicious!

Ingredients:

• A heaping 1 3/4 cup rice flour or gluten-free flour mix
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick butter or non-dairy alternative
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 tsp. vanilla
• 1 egg
• 1/2 package gluten-free semi-sweet chocolate chips
• Nuts, optional

Directions:

1. Preheat oven to 375 degrees. Mix sugars and butter until creamy.

2. Beat in egg, then add the dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls.

4. Flatten slightly.

5. Bake 8-10 minutes.

6. Let cool on cookie sheets.

7. Remove and eat or store in airtight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Ingredients:

• Fresh cherries
• Strawberry slices or whole
• Apple slices
• Kiwi, cut in half or star shaped halves
• Honeydew, sliced into spears or cubes
• Green grapes
• Dark seedless grapes
• Small plums, sliced

Directions:

1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

• 1 stick of butter (4 oz.), soft at room temperature
• ¼ cup powdered sugar
• 1 ½ tsp. vanilla
• 2 Tbsp. maple syrup, honey or corn syrup
• 1/2 cup Oonagh’s Gluten-Free Flour Mix
• 1 Tbsp. cornstarch
• 3 Tbsp. regular cocoa
• ¼ cup almond meal/almond flour/ground almonds
• 1/8 tsp. xanthan gum
• 1/8 tsp. baking powder
• Salt
• 1-2 cups (4-8 oz.) chopped nuts
• Store-bought caramel sauce (Make sure it’s gluten-free!)
• ¼ cup semi-sweet chocolate chips, melted.

Directions:

1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.

2. Add flours, xanthan gum, baking powder, cocoa, syrup and salt. Mix until a soft dough is formed.

3. No need to refrigerate dough. Using a tablespoon, scoop dough into a cereal bowl containing some of the chopped nuts, then transfer to a cookie sheet.

4. Bake in preheated oven for 15 minutes. Remove from oven and use a ‘tamp’ (like a mini rolling pin with a ball at each end) to press dough down to make a well in the dough. Return to oven and cook for a further 10 minutes while watching them. They do over cook easily, but you want them totally cooked or they will taste grainy. Remove from oven, press down again with the tamp and leave to cool.

5. Warm the caramel sauce so it is can be easily poured. Spoon or pour ½ tsp. of sauce into each indent in the cookies. Leave to set up or chocolate will melt into warm caramel, instead of sitting on top.

6. Remove cookies from cookie pan and place on chopping board or paper towel. Drizzle with melted chocolate. If you use a small fork you get skinnier drizzles than with a spoon that too often just leaves a blob of chocolate. Leave to cool so chocolate hardens. Store in the refrigerator and bring to room temperature for eating.

Tips & Alternatives:

Bake the cookies in mini muffin cups to keep things neat. This also makes them easier to transfer and serve.

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Cake

• 1 batch of Gluten-Free Fudge Cake (just the cake; not the raspberry topping)
• 1 batch of Egg-Free Chocolate Pudding
• 1 pint of heavy or whipping cream whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum
• 3x recipe for Hazelnut Fudge Brownies
• Kahlua or coffee to sprinkle between layers (optional)

Topping

• ½ cup gluten-free semi-sweet chocolate chips and/or your favorite candies
• 1 pint whipping or heavy cream for piping on top whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum

Directions:

I used a 4.5 qt (4.5 liter) bowl.

1. Break up cake between your fingers into small pieces. Put cake pieces into bowl.

2. Sprinkle with ¼ cup Kahlua or plain coffee. The cake and brownie pieces are moist enough on their own, so feel free to skip this step unless you want the extra flavor.

3. Spread half of chocolate custard over cake layer.

4. Spread first pint of heavy cream whipped with sugar, vanilla and xanthan gum on top of custard.

5. Sprinkle lightly or heavily with candy/small chocolate pieces.

6. Repeat steps 1-5 using brownie instead of cake. Reserve some of the whipped cream if you want to pipe around the bowl.

7. Keep dessert in refrigerator and remove about 30 minutes to 1 hour before serving.

Tips and Alternatives:

For a semi-homemade version, use boxed gluten-free cake and brownie mix, instant chocolate pudding mix (make sure it’s gluten-free) and frozen whipped topping.

Get creative with your toppings. A layer of strawberries, raspberries or mango would be great.