Hi, I m Sandi! Our family s gluten free journey began seven years ago. CONTENTS 2 Tropical Cupcakes 3 Raspberry Crumble Bars Our journey to gluten free began before the term gluten intolerance was widely known. My husband was first to find out, then a couple of years later both of our kids tested positive. When our daughter s numbers were off the charts high the doctor said it had to come from both parents. I got tested shortly after and my numbers were also sky-high. (*I suspect my daughter and I are Celiac because of how sick we get from gluten, but neither of us can eat gluten to get tested for this.) With our diagnosis in hand we left the doctor s office a little shell-shocked. This was before there were many yummy gluten free products in the stores to buy. I had no idea how to make gluten free anything, nor did I know how to make this easier for the kids. Our kids were younger and they didn t want to eat different foods from their friends and classmates. I began developing fun, kid-friendly recipes and kept a notebook of all of my creations In 2014, I decided to start a food blog to help people discover how delicious gluten free foods can be. I bet you will never guess most of these recipes are even gluten free! For more recipes, please visit Fearless Dining www.fearlessdining.com 4 French Apple Cakes 5 Turkish Fig Yogurt Cake 6 Raspberry Mousse 7 Mini PB Cup Shortbread Bars 8 White Chocolate Mocha Mousse 9 Mango & Coconut Sashimi 1
Tropical Cupcakes 2 1 1/4 cup gluten free flour blend 3/4 cup almond flour 2 teaspoons baking powder 1 teaspoon vanilla 1/8 teaspoon salt 2 large eggs 1/3 cup almond or other light oil 1 very ripe banana 1 cup crushed pineapple 1/4 cup water For the Frosting: 1 stick butter, softened 2 cups powdered sugar 1 tablespoon water Shredded coconut to garnish 1 Preheat oven to 350 degrees. In a mixer, add wet ingredients, and mix on low speed. 2 Turn off the mixer and gradually add some of the dry ingredients. Mix on low and repeat until all dry ingredients are mixed in. 3 Use cupcake liners in a muffin tin and fill each 3/4 full with batter and bake for 20 minutes. 4 Remove from the oven and allow to cool while you make the frosting. 5 To make the frosting cream together butter, powdered sugar, and water until smooth. 6 Frost cooled cupcakes and garnish with shredded coconut if desired.
Gluten Free Raspberry Cream Cheese Bars 3 ½ cup butter, melted ¾ cup raw sugar 1 cup gluten free flour blend ¾ cup almond flour 1 cup raspberries 3 tablespoons raw sugar ¾ cup raspberry jam 1 cup sliced almonds 6 ounces cream cheese 1 Preheat the oven to 350 degrees. 2 In a large bowl, combine, butter, flours, and sugar and mix until mixture resembles coarse crumbs. 3 Put ⅔ of the crumble crust into a greased pan and press down firmly. 4 Add a layer of jam on top of the crust and top with fresh raspberries. 5 Next dot chunks of cream cheese over the top of the raspberries. Add almonds and the remaining crumble mixture. 6 Bake for 25 minutes until crust is golden brown. 7 Allow to cool completely before serving.
Gluten Free French Apple Cakes 4 3 large pink lady apples, peeled and sliced thinly 4 tablespoons dark rum 1 teaspoon lemon juice 1 cup Authentic Foods Multi- Blend Gluten Free Flour 1 cup organic white sugar, plus one tablespoon of sugar 1 teaspoon Xanthan Gum 2 teaspoons baking powder 3 large eggs ½ teaspoon salt 9 tablespoons butter ¾ cup organic whole milk or raw milk 1 teaspoon vanilla extract 1 Preheat oven to 350 degrees. Spray either a 9 inch cake pan or a jumbo muffin pan with coconut oil. Line bottoms with parchment paper and spray again. 2 In a small sauce pan cook butter on low heat until slightly browned. (About 5 minutes) Stir often. Remove from heat and allow to cool for 10 minutes. 3 Add two inches of water and apple slices to a small sauce pan. Cook on low heat until apples soften. Drain water, toss with 1 tablespoon of rum and lemon juice, and let cool. 4 In a large mixing bowl, whisk together gluten free flour, xanthan gum, baking powder, and sugar. In a separate bowl, whisk together eggs, milk, browned butter, vanilla, and remaining three tablespoons of dark rum. 5 Pour wet ingredients into the dry ingredients and blend carefully. Gently fold in apples and divide evenly between pans. 6 Sprinkle remaining tablespoon of sugar evenly over cake(s) and bake for 30-45 minutes depending on pans 7 Serve warm and reheat any leftovers.
Gluten Free Turkish Fig Yogurt Cake 5 4 large eggs ½ cup organic sugar 3 tablespoons Authentic Foods Multi Blend Flour 1½ cups plain Greek yogurt ½ lemon zest ½ lemon juice 1½ tsp orange blossom water 7 large figs, washed and halved 1 Preheat the oven to 350 degrees and lightly grease a spring form pan with butter. 2 In a large bowl beat the egg yolk with the sugar, then add in the flour 1 tablespoon at a time. 3 Add in the yogurt, lemon juice, and orange blossom water. If you can t find orange blossom water you can substitute ½ tsp orange extract with 1 tsp water. 4 Using a hand mixer beat egg whites until stiff peaks form. 5 Gently fold the egg whites into the batter and pour into prepared pan. Lay fig halves on top. 6 Bake for 50 minutes until top is golden brown. 7 Allow to cool completely before serving.
Raspberry Mousse 6 ¼ cup cold water ½ cup boiling water 2 teaspoons gelatin 1 tablespoon lemon juice ¼ cup organic sugar 1 cup fresh raspberries 2 cups heavy cream 1 vanilla bean 1 Add cold water and gelatin to a small sauce pan and let sit 5 minutes. 2 Stir in boiling water, lemon juice, vanilla bean, sugar, and raspberries and bring to a boil. Reduce to a simmer and simmer for 5 minutes. 3 Pour mixture in a blender (I use my Vitamix) and blend for 5 minutes. Allow to cool10 minutes. 4 Add heavy cream to a bowl and beat until stiff peaks form. 5 Fold in raspberry puree mixture and refrigerate for 1 hour or until set.
Peanut Butter Cup Pecan Shortbread Bars 7 1¼ cups Pamela's Products Artisan Flour Blend 1 cup Anthony's Almonds Natural (Unbleached) Almond Flour 1 teaspoon Bob's Red Mill Gum Xanthan ½ cup Nutiva Organic Coconut Sugar 1 cup melted butter 1 can condensed milk 1 teaspoon vanilla 1 cup toasted pecans, chopped 1 cup mini peanut butter cups 1 Preheat the oven to 350 degrees and grease an 8x8 baking pan. 2 In a medium bowl, combine flour, xanthan gum, coconut sugar, and melted butter. 3 Pour into prepared baking tin and spread into an even layer. Bake for 20 minutes. 4 In the same bowl, add condensed milk, vanilla, and pecans. Pour over hot shortbread base and bake for another 15 minutes. 5 Remove from the oven and sprinkle the mini peanut butter cups on top of the bars. Bake for another 5 minutes. 6 Allow to cool completely before serving.
White Chocolate Mocha Mousse 8 1 can full fat coconut milk ¼ cup white chocolate chips 3 tablespoons sugar 1 shot espresso 1 teaspoon gelatin 1 In a microwave safe bowl, melt the white chocolate in 15 second increments, stirring well between each. 2 Pour the hot espresso into the melted chocolate and stir to combine. Allow to cool for 10 minutes. 3 With a hand mixer beat cold coconut milk until stiff peaks form. 4 Add gelatin and sugar to whipped coconut. Fold in chocolate and espresso mixture. 5 Refrigerate for 1 hour or until set. 6 Serve chilled.
Mango and Coconut Dessert Sashimi 9 1 ripe mango 2 cup glutinous rice, uncooked 1 can coconut milk 1⅓ cups of water Basil and shredded coconut to garnish. For Sauce 1½ cups coconut milk ¾ cup coconut sugar 1 Soak sticky rice in water for 1-2 hours. 2 Rinse the rice and place in a pot with a can of coconut milk and water. Cover and bring to a boil, then turn heat down to simmer. 3 When liquid is absorbed, remove from heat and allow to cool. 4 To make the sauce bring coconut milk and coconut sugar to a boil. Turn down the heat and allow to simmer until sauce thickens. 5 To assemble make oval shaped rice balls with cooled rice, place a slice of mango on top,and drizzle a small amount of the coconut sauce over the top. 6 Garnish with sweetened coconut shreds and thinly sliced basil.
Recipe Index I HOPE YOU ENJOYED THIS FREE COOKBOOK! This is just a small sample of recipes I have shared on my blog. Please visit me at Fearless Dining for more recipes! www.fearlessdining.com - Sandi