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Gluten Free Chocolate Chip Oatmeal Bars (GF)

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These gluten free Chocolate Chip Oatmeal Bars are really easy to put together and work great to pack for lunch. They come together in one mixer bowl with little mess and clean up.

My favorite way to eat them is warm with a little coarse sea salt on top. They are rich and delicious! I used almond butter for this batch, but peanut butter or another nut or seed butter would work great.

GF Chocolate Chip Oatmeal Bars are great on the go when you need a snack. After they cool I put them in sandwich bags to have on hand to pack in lunches or to grab on the go.

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Gluten Free Chocolate Chip Oatmeal Bars (GF)

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Description

These chocolate chip oatmeal bars mix together quickly and are a delicious treat!

Ingredients

Scale

2 large Eggs
⅓ cup Granulated Sugar
1 cup Brown Sugar
¼ cup Almond Butter (or your nut butter of choice)
½ cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 ½ cups Gluten Free Flour
1 ½ cups Rolled Oats
1 tsp. Baking Powder
½ tsp. Sea Salt
1 ½ cups Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Mix eggs, sugars, almond butter, butter and vanilla together in a mixing bowl until well combined into a creamy mixture. Add the flour, oats, baking powder and salt. Mix until just starting to combine. Add the chocolate chips and mix all ingredients together.

Grease a 9x13 inch pan with coconut oil or butter. Spread bar mixture into the pan evenly.

Bake at 350 degrees for 25-30 minutes or until the edges of the bars are browned.

Notes

Almond butter can be replaced with peanut butter or whatever nut or seed butter you prefer.

After the bars have cooled a little I like to sprinkle coarse sea salt over them.

  • Prep Time: 15
  • Cook Time: 26
  • Category: Desserts
  • Method: Baking

Keywords: bars, chocolate chip, oatmeal, almond butter, gluten free

Gluten Free Lemon Bars

· 2 Comments

It's starting to warm up in the PNW and that means I start craving lighter foods. We've been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.

These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.

We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!

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Gluten Free Lemon Bars

  • Author: Elaine VanVleck
  • Total Time: 47 minutes
  • Yield: 9 servings
  • Diet: Gluten Free
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Description

Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.

Ingredients

Crust:
2 cups Almond Flour
¼ cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
½ tsp. Sea Salt
½ cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
½ cup Granulated Sugar
⅓ cup Lemon Juice
2 Tbsp. Tapioca Flour
⅛ tsp. Sea Salt
1 tsp. Beef Gelatin Powder

Instructions

Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8x8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Notes

I used lemon juice from a bottle. I didn't have lemons and living rural I can't always get good lemons locally.

  • Prep Time: 15
  • Cook Time: 32
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: lemon, gluten free, bars, easy, quick

Gluten-Free Cinnamon Roll Pancakes

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These are the pancakes I have had on rotation lately for breakfast. They are easy to mix together and will last a few days in the fridge. I like to make a double batch to have a quick breakfast for a few days in a row.

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Gluten-Free Cinnamon Roll Pancakes

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Description

These pancakes are easy to make and a delicious morning start.

Ingredients

Scale

3 eggs, large
⅓ cup almond milk
1 tablespoon apple cider vinegar
3 tablespoon maple syrup
1 teaspoon vanilla extract
3 tablespoon coconut oil, melted
¼ cup coconut sugar
1 ½ cups almond flour
⅓ cup tapioca flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 ½ teaspoon cinnamon, ground

Instructions

Combine eggs, almond milk, ACV, maple syrup, vanilla together using a mixer. I like to make mine with my hand mixer in my batter bowl. Add dry ingredients with melted coconut oil on top. Doing the steps in this order will help the coconut oil to mix into the cold, wet ingredients without clumping.

Cook pancakes on medium heat until beginning to bubble and flip. This should produce golden pancakes with a touch of crispiness at the edges.

I highly suggest eating warm with syrup or sunbutter, but they can be stored in a sealed container in the fridge for up to five days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Gluten Free

Keywords: pancake, breakfast, cinnamon, gluten free

Gluten Free Blackberry Mug Cobbler

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This gluten free blackberry mug cobbler recipe is so easy to make in the microwave. It is a healthy homemade option when you want a dessert for one person. 

I know blackberries are out of season, but I found some frozen in my freezer. They looked so good and I could just taste summer. I really didn't want an entire pan of cobbler so I decided to make an individual gluten free blackberry mug cobbler.

It turned out delicious! It was quick and easy to put together for a warm after dinner dessert or snack.

You might also like these recipes:

Gluten Free Apple Crisp
Gluten Free Peach Cobbler
Paleo Chocolate Pudding
Gluten Free Lemon Bars

I get my baking ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores!

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Gluten Free Blackberry Mug Cobbler

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Ingredients

Scale

½ cup Frozen Blackberries
⅓ cup Almond Flour
¼ cup Unsweetened Shredded Coconut
2 tablespoons Coconut Flour
3 tablespoons Butter, melted
1 tablespoon Stevia Blend
1 teaspoon Pure Maple Sugar
1 teaspoon Vanilla Extract
Pinch of Sea Salt

Instructions

Using a small mixing bowl chop the butter into pieces and microwave until melted (approximately 30 seconds). Add the almond flour, shredded coconut, coconut flour, stevia blend, maple sugar, sea salt and vanilla to the butter. Blend together. This will make a thick paste.

In a mug or ramekin place ½ cup frozen blackberries. Put the cobbler batter on top of the blackberries. You will need to press the cobbler batter into place as it's very thick. Put five or six holes in the cobbler batter with your finger so the blackberries can vent (and to prevent blackberry juice from oozing all over you microwave, trust me, it will).

Microwave for 2 ½ minutes. Carefully remove the mug or ramekin from the microwave and set on a towel to cool. Enjoy warm!

Notes

I used the stevia blend for a lower carb option. You could replace with regular sugar.

  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Category: Dessert
  • Method: Microwave
  • Cuisine: Gluten Free

Gluten Free Chocolate Cake with Cream Cheese Frosting

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gluten free chocolate cake on a cake stand with a slice on a plate

I made this gluten free chocolate cake for my birthday and it was delicious. The cake it light and fluffy and the cream cheese frosting is decadent. I use a few different flours for gluten-free baking, but I think the best flour for this gluten free chocolate cake is the King Arthur Gluten-Free Flour. They aren't paying me to say that. I just think their flour gives a light, fluffy texture where other gluten-free flours may make the cake too heavy.

gluten free chocolate cake on a cake stand

I have been gluten-free for a few years now and sometimes I crave things that I used to make with regular flour. For my thirty-ninth birthday I was craving the snack cakes that we got as treats when we were kids. I really wanted a cake that had a similar taste and I think this cake really hit the mark.

a slice of gluten free chocolate cake on a plate with a fork

I don't love when things are too sweet, so I didn't put a thick layer of frosting or frost the sides of the cake. For me, this gave the right cake to frosting ratio. If you love sweet things, then I encourage you to frost the sides of the cake. The recipe I use for cream cheese frosting makes plenty to frost the entire cake.

I also have a delicious recipe for Gluten Free Apple Bundt Cake.

I get my King Arthur flour from Amazon or Thrive Market.

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Gluten-Free Chocolate Cake

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Description

This moist chocolate cake has quickly become one of my favorites. I love to pair it with cream cheese frosting.

Ingredients

Scale

1 ½ cups Gluten-free flour (I prefer King Arthurs GF Flour for this cake)
1 cup Sugar
1 cup Cacao powder
2 ½ tsp. Baking Powder
1 tsp. Sea Salt
⅔ cup Avocado Oil
4 large Eggs
1 ⅓ cups Water
2 tsp. Vanilla Extract

Instructions

Preheat oven to 350 degrees. Grease two 9-inch round baking pans.

Mix oil, eggs, water and vanilla in the bowl of a stand mixer.

Mix flour, sugar, cacao, baking powder and salt in a separate bowl. 

Pour flour mixture into batter ½ cup at a time until combined. Once all ingredients have been added blend on medium-high speed until a smooth batter forms.

Pour batter into the two 9 inch pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. 

Remove cake from oven and let stand for 10 minutes. Remove cake from pans and allow to cool completely before icing.

  • Prep Time: 20
  • Cook Time: 30
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, chocolate, cake, easy, made from scratch, homemade, simple

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Cream Cheese Frosting

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Description

Delicious and airy cream cheese frosting.

Ingredients

Scale

2 - 8 ounce packages of Cream Cheese
1 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
2 cups Powdered Sugar

Instructions

Cream the butter, cream cheese and vanilla in the bowl of a stand mixer. Add powdered sugar ½ cup at a time. Blend on high until the frosting is light and fluffy.

Frost cake after it has completely cooled. 

This is enough frosting to frost the entire cake or if you only want to frost the tops of each cake, this frosting will be enough for two cakes or a batch of cupcakes.

 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, frosting, cream cheese, dessert, cake