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Dessert

Toasted Pumpkin Seed Cookies with Chocolate Glaze

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1 1/2 cups unsalted shelled pumpkin seeds (toast them on a baking sheet at 350 degrees for 20 minutes)
4 ounces gluten free bittersweet chocolate, chopped or chocolate chips
2 sticks of butter, unsalted
1/2 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cups of Dream Pastry Mix (see Bette Hagman’s The Gluten-free Gourmet Cooks Fast and Healthy)

2 Tablespoons sugar (for sprinkling)
1 egg white (for topping)

gluten free semisweet chocolate chips

Grind the roasted shelled pumpkin seeds in a coffee grinder or food processor until like coffee grounds.

Melt chocolate in a double boiler and remove it to a bowl. To the melted chocolate, add butter, sugar, salt and cinnamon and mix together well. Add Dream Pastry Mix and ground pumpkin seeds and stir well.

Divide the dough into two pieces. Roll one piece of the dough out between two sheets of wax paper to 1/4 inch thick. Cut 1 1/2 inch circles using a cup or cutter. Place circles of dough on Silpat lined cookie sheet, about 1 inch apart. Prick each cookie with a fork a few times. Roll more dough and cut cookies, until you have used up the dough. Brush each cookie with egg white and sprinkle with the extra sugar. Bake cookies at 325 degrees fr 18 minutes or until done.

When the cookies come out of the oven, immediately put 3 chocolate chips on each cookie and wait for the chips to melt. Spread the melted chips to make a frosting. Remove the cookies carefully to a cookie rack and let them cool until the chocolate is hardened.

Note: Shelled pumpkin seeds are also called pepitas. They are green in color. You can find them in the refrigerator section of a natural food store. Make sure they are really fresh and shelled, and make sure they are unsalted. Toasting them gives them a nice nutty flavor.

Make sure that all your ingredients, including spices, are gluten free!

Chocolate Chip Cinnamon Ginger Cookies

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Chocolate Chip Cookies - cinnamon and ginger, gluten free
Chocolate Chip Cookies - cinnamon and ginger, gluten free

This is the most requested Gf-Zing! recipe ever! The cookies are crunchy, with a complex flavor and interesting buttery sugar coating.
Mixture A:

Cream together:
1 cup butter or gluten free soybean margarine, or a combination of both
1 ½ cups brown sugar, (For a very crunchy cookie use 1 cup turbinado sugar and ½ cup white sugar )
1 teaspoon GF Vanilla extract

Add, and beat well:
1 large egg


Mixture B:

In another bowl, mix together with a whisk:
1 teaspoon GF ground cinnamon
1 teaspoon GF ground ginger
1 teaspoon baking soda
1 teaspoon xantham gum
½ teaspoon salt
2 cups GF cookie flour mix

GF confectioner’s sugar for rolling.

Combine mixture A with mixture B.

Add: 2 cups of top quality GF chocolate chips, 1 cup chopped walnuts (you can optionally also add dried cherries or dried cranberries.) Form 1-inch balls, roll in GF confectioner’s sugar, flatten slightly, place on Silpat mat-lined (or parchment paper lined) cookie sheet and bake for 10-12 minutes at 375 F. Remove pan from the oven, let rest 5 minutes on pans before removing cookies from the pan.

Make sure that all your ingredients, including spices, are gluten free!

COOKIE FLOUR MIX

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COOKIE FLOUR MIX
this mixture works well.

2 cups plain brown rice flour
2 cups plain white rice flour
1 1/2 cups sweet brown rice flour (this is a different kind of rice flour – you could also use sweet white rice flour)
1 1/3 cups tapioca starch or tapioca flour
2/3 cups GF corn starch
1/2 cups rice bran or rice polish
2 teaspoons xanthan gum

Make sure all your ingredients are gluten free. Mix all the ingredients together in a large container or bag. Use as much as you need for your recipe. Store the rest.

Butter Mochi

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1/2 cup butter (1 stick)
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt

Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.

To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!

Plum Pie

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Plum Pie

Filling:
2 pounds ripe Italian prune plums, stoned and cut in quarters (you don’t have to peel these plums)
1/4 cup white sugar
2 tablespoons gluten free orange liquer
1 tablespoon tapioca starch
1 teaspoon of cinnamon
1/4 teaspoon of freshly grated nutmeg
1/4 sugar for the top of the pie

uncooked two-crust pie crust

In a large bowl, mix all of the filling ingredients except for the sugar that goes on top.

Make a 2-crust pie crust such as the Dream Pie Crust from Bette Hagman’s cookbook The Gluten-Free Gourmet Makes Dessert. Line a 9″ glass pie plate with a single crust, fill with the plum filling, place the top crust on top. Cut holes in the top to allow steam to escape. Sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees for 45 minutes to 1 hour, until done. The juices that are bubbling out of the sides of the pie and through the steam holes should be slightly thickened, and the top should be golden.

You can also make a crostata, placing one crust flat on a parchment lined baking sheet, loading it up with the fruit mixture (not quite to the edges of the dough), roll the edges up to cover some of the filling; sugar on top and bake!

Note: you can obtain tapioca starch at health food stores or Asian food stores.

Serve warm.