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Small Farm Big Life

Desserts

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)

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

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 26
  • Total Time: 41 minutes
  • Yield: 15 bars 1x
  • Category: Desserts
  • Method: Baking
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Ingredients

2 large Eggs
1/3 cup Granulated Sugar
1 cup Brown Sugar
1/4 cup Almond Butter (or your nut butter of choice)
1/2 cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 1/2 cups Gluten Free Flour
1 1/2 cups Rolled Oats
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 1/2 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 9×13 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.

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

Gluten Free Lemon Bars

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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

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.

  • Author: Elaine VanVleck
  • Prep Time: 15
  • Cook Time: 32
  • Total Time: 47 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking

Ingredients

Crust:
2 cups Almond Flour
1/4 cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
1/2 cup Granulated Sugar
1/3 cup Lemon Juice
2 drops Lemon Essential Oil
2 Tbsp. Tapioca Flour
1/8 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 8×8 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.

You can omit the lemon essential oil, but it does give this dessert a more intense lemon flavor. For more information on Essential Oils you can visit my Young Living page.

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

Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe(GF)

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We have a lot of eggs on the farm right now. The chickens have started laying a lot and though I love a good fried egg I needed some other recipes to use eggs.

This Gluten Free Lemon Bundt Cake Recipe uses five eggs, so it’s perfect to use the excess eggs I’ve been gathering. I love to use the duck and geese eggs for baking. I think they make the recipe richer and denser.

This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy and quick to mix together and bakes in under an hour. It is delicious served slightly warm with the glaze over it.

If you are looking for a dessert to serve for Easter dinner this would be perfect. It can be made ahead and stored covered for up to two days.

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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe

This Gluten Free Lemon Bundt Cake with Lemon Glaze is easy to mix together and uses some of the abundance of eggs we have on the farm right now.

  • Author: smallfarmbiglife
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert

Ingredients

Cake:
1 cup Butter, unsalted & softened
1 1/2 cups Granulated Sugar
5 large Eggs
2 1/2 cups Gluten Free Flour
1/2 cup Tapioca Flour
2 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Xanthum Gum
1 cup Almond Milk (or your milk of choice)
2 tsp. Dried Lemon Peel
2 drops Lemon Essential Oil (I prefer Young Living’s Lemon Vitality Oil)

Glaze:
1 cup Confectioner’s Sugar
1/8 tsp. Sea Salt
4 tsp. Lemon Juice

Instructions

Preheat oven to 350 degrees.

In a mixer beat the softened, unsalted butter with the sugar until creamed together. Add the five eggs and beat until mixed together.

In a separate bowl combine the flours, baking powder, sea salt, and xanthum gum. Add this mixture 1/2 cup at a time to the wet ingredients. Mix until all ingredients are just combined. Add the milk, lemon peel and lemon oil. Mix until the batter is smooth.

Grease a bundt pan with butter or solid coconut oil. Be sure to really coat the pan so your cake comes out easily. Pour batter evenly in the bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 50 minutes or until a tooth pick inserted in the center comes out clean.

Let cake cool for 10 minutes and the invert onto a serving platter or plate. After the cake cools completely mix together glaze and pour over cake. I like to put the glaze on right before serving.

Notes

Be sure you are using a cooking grade essential oil. Not all essential oils are meant to be consumed!

Keywords: lemon, bundt cake, cake

** The essential oils used in this recipe are from Young Living. If you are interested in purchasing these oils or want more information please visit my Young Living page.

Gluten Free Blueberry Oat Muffins Recipe (GF)

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Blueberry muffins are one of my favorite portable snacks. They are perfect for breakfast when I need to get out of the house in a hurry. I love them heated up with some ghee in the afternoons. They are easy to pack in lunches and they freeze well for later.

These Gluten Free Blueberry Oat Muffins combine delicious blueberries with oats to give a more substantial snack. I love to use frozen wild blueberries to give a burst of flavor.

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Gluten Free Blueberry Oat Muffins

Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.

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Ingredients

1 cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
1/4 cup Sugar
1/4 cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Cinnamon, ground
3/4 cup Almond Milk (or your milk of choice)
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Rolled Oats
1 cup Blueberries, frozen or fresh

Instructions

Set oven to 350 degrees. Line a twelve muffin tin with paper liners.

Combine apple sauce, vanilla, eggs, sugars and honey in a mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined. 

Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don’t break up too much.

Bake at 350 degrees for 35 minutes.

Gluten-Free Cinnamon Roll Pancakes Recipe (GF)

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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

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

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Ingredients

3 eggs, large
1/3 cup almond milk
1 tbsp apple cider vinegar
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp coconut oil, melted
1/4 cup coconut sugar
1 1/2 cups almond flour
1/3 cup tapioca flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp 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.

Keywords: pancake, breakfast, cinnamon