Gluten Free Cookie Recipe Round Up – Share Your Recipe Here

Mountain Woman Journals Gluten Free Cookie Round Up

With the holidays upon us and cookies on the mind, I thought I would do some cookie round ups!

Join me in sharing your favorite Gluten Free Cookie Recipes below!

NOTE:  If you do not have a blog or website, but you have a recipe you would like to share, PLEASE do so in the comments section down below!

Also check out:

http://betterbatter.org

and

http://glutenfreeonashoestring.com

God bless!

Tam (MWJ)  ♥ <><

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Trayer Wilderness Grandma Robertson’s Spicy Pumpkin Pie

Trayer Wilderness Grandma Robertson’s Spicy Pumpkin Pie

Trayer Wilderness Grandma Robertson's Spicy Pumpkin PieI love how in life you are BLESSED with those special people that enter your life for a reason!  Melinda Roepke you are that special someone!!  The special someone who blessed our wilderness home with the BEST pumpkin pie EVER!

My entire family thanks you with all our hearts!  The Mountain Boy drools over anything pumpkin and maple syrup is a special treat.

Melinda you made our Thanksgiving very special this year along with Elana over at ElanasPantry.com with her Paleo Almond Flour Pie Crust.

For those of you that like a nice flaky pie crust, here are two other favorites for all our flaky pastry recipes. http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/  &   http://glutenfreeonashoestring.com/lighter-no-butter-pie-crust/

Also for all your gluten free flour needs be sure to check out Better Batter Gluten Free Flours.

 

Trayer Wilderness Grandma Robertson’s Spicy Pumpkin Pie

Recipe Type: Dessert, Pie
Author: Tammy Trayer ~ TrayerWilderness.com
Ingredients
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup packed dark brown sugar or sucanat
  • 1/4 cup maple syrup
  • 1 1/2 cups pumpkin
  • 1 cup undiluted evaporated milk (I used Thai Kitchen Organic Coconut Milk in can)
  • 1/2 cup of small tapioca beads (optional – I used it to thicken the pie)
Instructions
  1. Beat eggs, add brown sugar, salt and spices. Stir, blend and then add all other ingredients. Pour into a 9″ pie crust. Bake at 450 degrees for 40 – 50 minutes. I also cover the pie with aluminum foil to eliminate the crust getting over done.
You can find this recipe as well as the majority of the other recipes on this website in The Trayer Wilderness Cookbook ~ Homesteading The Traditional Way – Volume 1 as well as tips and tricks for gluten free and dairy free cooking and baking, using essential oil in the kitchen, cooking on your wood stove, using the sun to cook your food and SO much more…
The Trayer Wilderness Cookbook - Volume 1 - Final

 

 

Blessings

Tam (MWJ) ♥ <><

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Gluten Free Blueberry Muffins or Muffin Cake

Gluten Free Blueberry Muffins or Muffin Cake

Gluten Free Blueberry Muffins or Gluten Free Blueberry CakeI absolutely LOVE fresh fruits and vegetables.  I found an amazing deal on blueberries and I stocked up.   I have 4 – one gallon bags in the freezer for this winter, made a fruit salad and was heading in the direction of blueberry muffins and decided to convert the recipe to a muffin cake.

This time of year we are normally scrambling with the homesteading responsibilities, but this year I have many articles to write, food to put up, books I am working on and websites to design so I am cramming things into small windows of time to still be able to cook and bake everything from scratch.  So, being that muffins would have taken just a touch more time I decided on the muffin cake.  I think we do a pretty good job of creating our own vocabulary as well as our own concoctions here in the wilderness.  🙂

I have oh so many more recipes and things to share that we are working on back here.  I have water kefir going strong making probiotic homemade soda and I am experimenting once again using my water kefir to make milk kefir.  I have many cheese recipes as well as a homemade butter recipe all from the goats milk we were blessed with while we sat our friends 3  milk goats.  So stay tuned for SO much more from our wilderness adventures….

Here is a link to the original muffin recipe from my MOST favorite gluten free recipe site www.GlutenFreeOnAShoeString.com with Nicole Hunn with her Cranberry Blueberry Muffins.   I also feel you will enjoy her cookbooks which happen to be my favorite.

I altered Nicole’s recipe just a touch so that I could make my muffin cake.  I think you will greatly enjoy this tasty treat…

Gluten Free Blueberry Muffins or Muffin Cake

Recipe Type: Muffins or Muffin Cake
Cuisine: Dessert
Author: Tammy Trayer ~ TrayerWilderness.com
Original recipe was from Nicole Hunn @ www.GlutenFreeOnAShoestring.com – be sure to check out all her cookbooks..
Ingredients
Instructions
  1. Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. In a large bowl, place flour,baking powder, baking soda, salt and sugar and whisk together and combine well. In a small bowl, place the blueberries and 1 tsp of the dry ingredients on top of the blueberries. Toss to coat and set the bowl aside.
  3. To the large bowl of dry ingredients, add the butter, egg, sour cream, vanilla and milk. Mix well. The batter will be a bit thicker. Add the blueberries and distribute evenly.
  4. Fill either muffin tins lined with papers or place in two 9″ round pans and using a spatula spread evenly.
  5. Bake for 20 minutes and then check with a knife or toothpick to see if done in the middle. If it is still wet set your timer for 5 minutes and check again. Repeat the process until the toothpick or knife comes out clean.

Thanks for following along on our adventures.  God bless you and yours!

What is your favorite thing to make with blueberries?

Gluten Free Goat’s Milk Whey Bread

My new favorite bread....  Mountain Woman JournalsLiving traditionally as we do, I make a lot of breads and goodies.  I was making mozzarella cheese and found a recipe for making bread from the whey that is a by product of making the cheese.

Typically, I had been giving it to our chickens as an added nutritional boost, but when I found that I could used it in a bread  I was totally stoked…  I love being able to utilize everything and try to avoid wasting anything.  Not to mention this bread is now the best bread I have made…  Yummmmm….  ♥

Below I will provide my altered bread recipe, making it gluten free and dairy free.  I forgot to mention that the mozzarella cheese was being made from goats milk so my son can have the the goats milk on his gluten free and casein free diet.  WOOHOOO…  That is big money saving for me..   A little more work milking goats every morning and every night, but well worth it and the goats are very personable and a lot of fun.  Here is the original bread recipe that I found:  http://www.teacheatlove.com/2012/06/the-best-bread.html

Gluten Free Goat’s Milk Whey Bread
Recipe Type: Bread, gluten free bread
Author: Tammy Trayer ~ TrayerWilderness.com
TeachEatLove.com – The Best Bread was the original recipe
Ingredients
  • 1/2 tbsp active dry yeast
  • 1/2 tsp sea salt
  • 2 tbsp raw sugar
  • 3 c whey from goats milk (or milk or water) – if using wheat flour use only 1 1/2 cups of whey
  • 3 3/4 c Better Batter gluten free flour
Instructions
  1. Pour the warm whey in a bowl and add yeast, sugar, and salt. Stir and let the mixture proof for 5 minutes.
  2. Add flour and stir gently with a wooden spoon. When you can’t stir anymore, use your hands and work the remaining amount of flour into the dough. Add more or less as needed. The consistency should be doughy and smooth, not overly sticky.
Wilderness Pumpkin Skillet Cake ~ GFCF

Wilderness Pumpkin Skillet Cake ~ GFCF

Trayer Wilderness Pumpkin Skillet CakeWell, it was Memorial Day and we were in the woods spending the day as a family panning for gold!  What a wonderful way to spend the day and what fun…  Especially when you find a little fleck here and a little fleck there…  I will be posting my photos from our day panning at http://GivenAGift.com and our days adventures, but this post will be the one that tantalizes your taste buds!

It is very common about half way through our hikes and outings that our son suddenly starts talking about food.   I don’t know if it is the exertion from hiking, the fresh air or just that his mind often wonders to food, but he starts spouting out what he could eat.

This particular outing he wanted to know if when we got home we could have mashed potatoes!?  Well of course, the rest of us find this to be rather funny.

Then as the hike progresses he asks if we could have corn!?  I was blessed to have gotten my turkey last week so I planned ahead and had baked that while we slept on low heat and it was sitting at home and waiting nicely for us to return from our hike.  I wasn’t planning on having to do a whole lot of cooking when I got home, but the list of his desires kept growing.

When I informed him that the turkey was at home waiting his arrival, the next request was pumpkin pie…

When we returned home I told him if he gathered the potatoes and the corn I would see what I could do with the pumpkin pie.  I already knew that I wasn’t making pumpkin pie because my pie crust is best if refrigerated or placed in the freezer for at least a half hour.  So I ventured on the internet to see if I could find a pumpkin skillet cake and for sure I found a FANTASTIC one.  The original recipe can be found here:  http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/

Because we are on a 100% gluten free and casein free diet for our son, I quickly adjusted the recipe and threw it together.  Let me just say WOW!!  Thank you Willow Bird Baking!!

Here is the adjusted recipe for your enjoyment!

Wilderness Pumpkin Skillet Cake ~ GFCF

Recipe Type: Gluten Free, Casein Free, Wheat Free, Dairy Free, Cake, Dessert
Author: Tammy Trayer ~ TrayerWilderness.com
Prep time:
Cook time:
Total time:
Original recipe was found at http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/ This recipe is modified, making it gluten free and casein free.
Ingredients
  • 3/4 cup unsalted butter (I used Nucoa or Coconut butter)
  • 1/4 cup coconut oil
  • 3/4 cup granulated organic sugar or sucanat (I used Xylitol)
  • 1/4 cup firmly packed light brown sugar
  • 1 cup pureed pumpkin
  • 1 tsp vanilla extract (homemade vanilla extract)
  • 2 eggs
  • 2 1/8 cup flour (I used BetterBatter.org Gluten Free Flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/2 cup toasted pecans (optional – see note)
Instructions
  1. Note: To toast your chopped pecans, spread them on a sheet pan and bake at 350 degrees for about 6 minutes or until fragrant, stirring a couple of times. Coconut can be done the same way, stirring often. Don’t be scared and pull the nuts and coconut out when it’s pale – let it get good and dark, but not burnt.
  2. Preheat oven to 350 degrees. In a large mixing bowl, mix together soft butter, vegetable oil, sugars, vanilla, eggs and pumpkin. Mix well before adding all the dry ingredients starting with flour. Now that you have everything mixed together you can add the toasted pecans if you wish. (I did)
  3. Pour into a 10″ to 12″ skillet.
  4. Bake for 30 to 35 minutes or until the edges are golden and a toothpick comes out clean in the center of the cake. This is an extremely moist and decadent cake, but wait it gets better… Don’t forget the icing below…

Pumpkin Skillet Cake with Special Icing…

Recipe Type: icing,gluten free,casein free,wheat free,dairy free,german chocolate icing
Author: Tammy Trayer ~ TrayerWilderness.com
Prep time:
Cook time:
Total time:
Original recipe was found at http://willowbirdbaking.com/2012/09/26/gooey-german-pumpkin-skillet-cake/ This recipe is modified, making it gluten free and casein free.
Ingredients
  • 2/3 cup Heavy Cream (I used Thai Kitchen Organic Coconut Milk in can)
  • 2/3 cup organic sugar or sucanat (I used Xylitol)
  • 2 large egg yolks
  • 2 ounces butter, cut into small pieces (I used Nucoa or Coconut butter)
  • 1/3 tsp salt
  • 2/3 cup pecans, toasted and finely chopped (see note below)
  • 1 cup unsweetened coconut, toasted (see note below)
Instructions
  1. Note: To toast your chopped pecans, spread them on a sheet pan and bake at 350 degrees for about 6 minutes or until fragrant, stirring a couple of times. Coconut can be done the same way, stirring often. Don’t be scared and pull the nuts and coconut out when it’s pale – let it get good and dark, but not burnt.
  2. While your cake is baking you can place the butter, salt, toasted coconut and toasted pecans into the mixing bowl that you used for the cake and mix them together well.
  3. In a small saucepan, heat the coconut milk, sugar and egg yolks over medium heat, stirring constantly, until the mixture is thickened and coats the spoon and reads 170 degrees on a candy thermometer.
  4. Pour this mixture over the coconut mixture and stir until the butter melts.
  5. Let the mixture cool completely. Spread the cooled mixture over the surface of the pumpkin cake.
  6. Eat immediately, while warm right from the skillet and be sure to add vanilla ice cream. You can find soy, rice, hemp or coconut dairy free ice cream all of which are amazing.. My favorites are the hemp and coconut for flavor…. Yummmm….

“This cake and icing is to die for,” as our son stated!  So give this a try…  This was a great find and was quick and easy to make.  This was made on Monday and today is Wednesday and it is gone!

I have many many fantastic recipes for gluten free and casein free that I will continue to share.  It is not longer true that such a diet is bland and tasteless and I look forward to showing you the way!

If you have a blog of your own and would like to share some of your recipes or ideas in our Wellness Wednesday blog hop, feel free to do so below… I would love to see your ideas and would be thankful if you would feel inclined to share!

Take care and God Bless!

Tam ♥

Trayer Wilderness Chocolate Almond Biscotti

Trayer Wilderness Chocolate Almond Biscotti

trayer wilderness almond biscotti

Another one of our favorite recipes back here in the wilderness.   I use Xylitol (coconut sugar), Stevia, Sucanat or organic sugar and it is really a low sugar and high protein treat. We have also added our very own FRESH honey to our list of sweetners! This recipe permeates such amazing aromas through my house!

This is a gluten free and dairy free snack for those of you that are on the GFCF diet and if you have to watch your sugar this is perfect for you. This recipe can be doubled – Yeah!

Trayer Wilderness Chocolate Almond Biscotti

Recipe Type: Dessert,biscotti
Author: Tammy Trayer ~ TrayerWilderness.com
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350. Mix together all the dry ingredients and mix well. Add the remaining ingredients and again mix well. If you are adding the dried fruit you will want to add them now. Line a glass 9 x 9 baking dish with parchment paper and pour batter in and bake for 20 to 25 minutes. Remove from oven and turn oven down to 300 degrees. Allow the biscotti to cool and then pull the parchment paper out and place on a cookie sheet. Cut the biscotti into slices and place on the cookie sheet, keeping the pieces separate from one another. They will resemble the consistency of brownies. Place back in the oven and bake for 15 to 20 minutes or until relatively crunchy and dried. Store in an airtight container at room temperature.

Note: You can make your own almond flour by grinding blanched almonds in a food processor. Finely ground is what you are looking for because if you process them too long you will have almond butter. :). Original recipe author was Nicole Hunn of http://glutenfreeonashoesting.com… Check out her cookbooks she has AMAZING recipes!

 I love sharing my goodies and my knowledge. If you haven’t check out our YouTube Channel yet, you can find us at:  http://youtube.com/trayerwilderness.

Blessings to you and yours…  ♥

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