Make Me Gluten-free - 101 desserts!: My Cooking Survival Guide, #2

By Nelly Baker

YOUR ESSENTIAL GUIDE TO CREATING MOUTH-WATERING GLUTEN-FREE DESSERTS IN NO TIME AT ALL!

You are going to LOVE this no-fuss stress-free gluten-free dessert cookbook! Includes simple step-by-step instructions,  for 101 original and scrumptious gluten-free desserts!

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Is dessert a gluten taboo for you? BREAK FREE with this book and discover the most heavenly gluten-free dessert treats!

Gluten allergies mean dessert is just a pain, right? This cookbook will change everything! Break the rules and make yourself the most delicious gluten-free cakes, brownies, muffins, pies, fudges, pancakes, candy and puddings – all so quick and easy!

Click the buy button to take charge, break the gluten-sickness cycle and put taste back on your dessert menu!

Make Me Gluten-Free… 101 desserts! will guide you through EVERYTHING you need to know to create more than 100 mouth-watering gluten-free desserts, each in no time at all!

The simple step-by-step instructions and cooking tips  make it a breeze to create any one of more than 100 original and scrumptious gluten-free desserts in no time at all!

In this book YOU'LL DISCOVER:

• 101 Simple step-by-step instructions and clearly-formatted easy-to-read original recipes
• Guides on baking faultless batches of Brownies, including my 'All American Buttermilk' and 'Maui Coconut' creations
• Cookies that will make you beg for more, including my 'Tucson Peanut Butter' and , 'Midnight Diner Macaroons'
• Everything you need to spice up your Fresh Fruit, including recipes for 'New England Berry Parfait' and 'Jacksonville Banana Fritters'
• Proven tips to create perfect Pies and Pancakes, including 'Almond Joy Pancakes' and 'Charlotte Sweet Potato Pie'
• How to create divine Sweet Treats, including my 'Georgia Apple Donuts' and 'Jersey Chocolate Truffles'
• Gluten-free Muffin and Cake recipes that really work, including 'West Texas Chocolate Cake,' 'Orange Country Olive Cake' and my favorite 'Louisiana Poppy Muffins'
• Failure-free Ice creams and Popsicles, including recipes for 'Sacramento Sorbet', 'One-Shot Ice Cream' and 'Indiana Fudge Popsicles'
• Unbelievably easy Puddings, including 'Shenandoah Memory' and my classic 'Chattanooga Chia Choochoo'
• Lip-smacking Beverage concoctions, including 'Banana Chocolate Maine' and 'Delaware Tea Shake'
• Fantastic Fudges and Candy recipes, including 'New York Peanut Butter' and my 'Salted Motown Fudge'

DON'T MISS OUT … Get yourself a copy of Make Me Gluten-Free… 101 Desserts! and you'll be enjoying the most delicious gluten-free desserts in no time at all!

• Language: English
• Publisher: Red Herring Press
• Release date: May 9, 2016
• ISBN: 9781533778741

Nelly Baker

Nelly Baker is a former journalist who has a great love for healthy cooking and for sharing knowledge. She is a firm believer in regular chocolate and even more regular naps, and has a secret plan of marrying actor Daniel Craig. She resides with her family and gorgeous German Shepherd Miss K in a little house with  lovely garden. You can contact Nelly on Twitter at @nellybakercooks, on Facebook at https://www.facebook.com/mycookingsurvivalguide or by email at [e-mail]

Book preview

Introduction

A scrumptious dessert is the perfect end to a perfect meal – and a gluten allergy is no reason for you to miss out.

Hi, my name is Nelly, and I’m going to show you how a healthy gluten-free dessert can taste better than any after-dinner treat or sweet snack you’ve ever had in your life!

I’m a food lover, but I’m also a firm believer that there’s no reason why you need to compromise on taste, quality, budget or time spent in the kitchen to prepare a delicious, out-of-this-world gluten-free dessert.

In Make Me Gluten-Free... 101 Desserts!, I’m going to show you how easy it is to whip up a batch of brownies, cook a decadent cake or even produce the perfect pudding without a hint of gluten in sight.

I’ve tried to cover all bases in this recipe collection - from pies to pancakes, there is something for everyone. Rest assured - my recipes focus on the important things – speed, flavor, nutrient content and saving dollars.

If you like this book, I’d love for you to visit me at www.mycookingsurvivalguide.com and join ‘Nelly’s Cooking Club’, a fun and friendly place where I share tips, recipes, freebies and discounts!

If you take anything away from this book, make it this – gluten-free doesn’t mean flavor-free or fun-free.

I hope you have as much fun making and eating these gluten-free desserts as I had creating them!

Love,

Nelly xxxooo

Brownies

Atlanta Pecan

These exquisite desserts are moist and rich, with the pecans providing an excellent texture contrast to this brownie’s luscious ‘melt-in-your-mouth’ consistency!

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 16

Ingredients:

½ cup (105g) butter, cubed

10 ounces (280g) dark chocolate chips

½ cup (50g) cocoa powder

½ teaspoon cinnamon powder

1 pinch salt

¾ cup (150g) sugar

3 eggs

1 teaspoon vanilla extract

1 cup (120g) pecans, chopped

Directions:

1) Preheat your oven to 320°F fan forced (180°C) and line a small square pan with baking paper.

2) In a heatproof bowl, mix your butter with the chocolate chips and melt them together over a hot water bath.

3) When the butter and chocolate are melted and smooth, remove from heat and let the mix cool slightly.

4) Mix your eggs with sugar and vanilla until it has doubled in volume.

5) Gradually stir in your melted chocolate, then fold in the cocoa powder, cinnamon and salt.

6) Pour your batter into the prepared pan and top with pecans.

7) Bake it in the oven for 35 minutes, then remove from the oven and let your new brownies cool completely.

8) Cut your brownies into small squares when chilled.

Nutritional information per serving:

Energy: 212 cal (891 kJ)

Fat: 14.2g

Protein: 3.1g

Carbohydrates: 23.3g

Kentucky Brownies

Imagine dollops of the most delicious peanut butter covering a brownie base which is smooth all the way... Absolutely delectable!

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 16

Ingredients:

½ cup (105g) butter, cubed

6 ounces (170g) dark chocolate, chopped

3 eggs

½ cup (100g) white sugar

½ cup (100g) brown sugar

½ cup (100g) dark cocoa powder

1 pinch salt

½ teaspoon baking soda

½ cup (100g) smooth peanut butter

Directions:

1) Preheat your oven to 320°F fan forced (180°C) and line a small square pan with parchment paper.

2) Place the butter and chocolate in a heatproof bowl. Place your bowl over a hot water bath and melt the ingredients together, mixing until smooth. Remove from heat and let the mixture cool slightly.

3) In a different bowl, combine the eggs with your white and your brown sugar and mix for at least 5 minutes, or until it has doubled in volume.

4) Stir in the melted chocolate then fold in the cocoa powder, salt and baking soda.

5) Pour the batter into your prepared pan, then drop spoonfuls of smooth peanut butter over the batter.

6) Bake it in the oven for 40 minutes or until it is fragrant. Let it cool in the pan before cutting into small squares.

Nutritional information per serving:

Energy: 214 cal (989 Kj)

Fat: 14.1

Protein: 4.4g

Carbohydrates: 20.1g

Redwood Pistachio

Many nut-lovers consider the pistachio as exquisite, due to its delicate taste and vibrant and beautiful color. And if that’s not enough, it’s the pistachio that makes these brownies shine!

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 18

Ingredients:

6 ounces (170g) dark chocolate, chopped

1 cup (210g) butter, cubed

1½ cups (300g) white sugar

2 eggs

½ cup (50g) sweet rice flour

½ cup (50g) tapioca flour

1 pinch salt

½ teaspoon baking soda

½ cup (50g) pistachio, chopped

Directions:

1) Preheat your oven to 330°F fan forced (165°C) and line a small baking pan with parchment paper.

2) Sift the rice flour with your tapioca flour, salt and baking soda.

3) Mix your butter and chocolate in a heatproof bowl and place the bowl over a hot water bath. Mix until it is smooth and has melted.

4) Combine your eggs with the sugar and mix until it has doubled in volume.

5) Stir in your melted chocolate then fold in the flour mixture.

6) Pour the batter into your prepared baking pan and sprinkle with the chopped pistachio nuts.

7) Bake it in your oven for 35 minutes or until it passes the toothpick test (this is when you can poke a toothpick into one of the brownies and nothing sticks to the toothpick when you pull it back out).

8) Remove the tray from the oven and let your brownies cool in the pan. Cut them into small squares. You can store them in an airtight container for up to four days.

Nutritional information per serving:

Energy: 285 cal (1197Kj)

Fat: 17.1g

Protein: 2.6g

Carbohydrates: 32.2g

Arizona Flour-free Brownies

Unlike most other brownie recipes, this one uses peanut butter as a base and has no need for extra flour. What you get are moist, fragrant desserts that store well for up to four days!

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 24

Ingredients:

2 cups (500g) smooth peanut butter

2 cups (400g) white sugar

4 eggs

1 teaspoon vanilla extract

¼ cup (25g) dark cocoa powder

Directions:

1) Preheat your oven to 330°F fan-forced (165°C) and line a small square pan with parchment paper.

2) Mix your peanut butter with the sugar and eggs in a bowl until they are well combined.

3) Add the vanilla extract then fold in your cocoa powder.

4) Pour the batter into your prepared pan and cook it in your oven for 30 minutes.

5) Let your brownies cool in the pan. Cut them into small squares and serve immediately, or store in an airtight container for up to 4 days.

Nutritional information per serving:

Energy: 200 cal (840Kj)

Fat: 11.6g

Protein: 6.3g

Carbohydrates: 21g

All-American Buttermilk Brownies

Buttermilk has a really tangy flavor, and it also makes these brownies incredibly moist. If you don’t have buttermilk on hand, mix the same amount of milk with 1-2 teaspoons of lemon juice - it will turn into buttermilk in a few minutes!

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 16

Ingredients:

½ cup (105g) butter, cubed

1 cup (250ml) water

½ cup (50g) cocoa powder

½ cup (125ml) buttermilk

2 eggs

1 cup (100g) sweet rice flour

1 cup (100g) Teff flour (Teff is an ancient grain with amazing health benefits!)

1 pinch salt

1 teaspoon baking soda

Directions:

1) Preheat your oven to 330°F fan-forced (165°C) and line a square pan with parchment paper.

2) Combine your butter, water and cocoa powder in a saucepan and cook over a medium flame for 5 minutes, or until it begins to thicken.

3) Remove the mixture from the heat and let it cool completely.

4) Add your buttermilk and eggs and mix well, then stir in the sweet rice flour, teff flour, salt and baking powder.

5) Pour the batter into your prepared pan and bake in the oven for 40 minutes, or until your brownies pass the toothpick test (this is when you can poke a toothpick into one of the brownies and nothing sticks to the toothpick when you pull it back out).

6) Cut your brownies into small squares only when they are cool to the touch.

Nutritional information per serving:

Energy: 118 cal (496Kj)

Fat: 7.1g

Protein: 2.9g

Carbohydrates: 13g

Maui Coconut

This recipe uses both coconut oil and coconut flour and delivers a moist, fragrant result. It may seem hard to believe, but this makes these brownies simultaneously nutritious yet loaded with chocolate!

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 16

Ingredients:

6 ounces (170g) dark chocolate, chopped

½ cup (125ml) coconut oil

½ cup (50g) almond flour

2 tablespoons (20g) coconut flour

¼ cup (25g) shredded coconut

1 pinch salt

½ teaspoon baking soda

4 eggs

1 cup (200g) brown sugar

1 teaspoon vanilla extract

Directions:

1) Preheat your oven to 330°F fan-forced (165°C) and line a square pan with parchment paper.

2) Mix the almond flour with your coconut flour, shredded coconut, salt and baking soda. Put it aside until it is needed.

3) Melt your coconut oil and chocolate in a heatproof bowl over a hot water bath (or in the microwave).

4) Combine your eggs with the sugar and vanilla in a bowl and mix well for 5 minutes.

5) Stir in your melted chocolate then fold in the flour mixture.

6) Pour the batter into your prepared pan and bake it in the oven for 40 minutes.

7) When done, remove the tray from the oven and let your brownies cool completely.

8) When they are cool to the touch, slice them into small squares and store them in an airtight container for up to 4 days.

Nutritional information per serving:

Energy: 180 cal (756Kj)

Fat: 12g

Protein: 2.6g

Carbohydrates: 16.2g

Ol’ Glory Brownies

Teff is an ancient grain with amazing health benefits. It also makes excellent brownies with an earthy aroma that perfectly matches the hazelnuts.

Prep time: 25 minutes

Cook time: 45 minutes

Serves: 12

Ingredients:

¼ cup (55g) butter, cubed

2 ounces (55g) dark chocolate, chopped

1 cup (200g) sugar

3 eggs

½ teaspoon vanilla extract

3 ounces (85g) Teff flour

½ cup (50g) ground hazelnuts

¼ cup (25g) chopped hazelnuts

¼ cup (35g) dark chocolate chips

Directions:

1) Preheat your oven to 330°F fan-forced (165°C) and line a small square pan with baking paper.

2) Combine your butter and 2 ounces of dark chocolate in a heatproof bowl, and melt them together over a hot water bath (or in the microwave).

3) In a different bowl, mix the sugar with the eggs and the vanilla extract until it is stiff and light.

4) Stir in your melted butter and chocolate, then fold in the teff flour and ground hazelnuts.

5) Pour the batter into your prepared pan, and top with your chopped hazelnuts and chocolate chips.

6) Bake it in the oven for 40 minutes, or until your brownies pass the toothpick test (this is when you can poke a toothpick into one of the brownies and nothing sticks to the toothpick when you pull it back out).

7) Remove your pan from the oven and let it cool completely. Cut the brownies into small squares and serve.

Nutritional information per serving:

Energy: 203 cal (853Kj)

Fat: 10.1g

Protein: 3.6g

Carbohydrates: 27.2g

Missouri Mint 

Refreshing mint and creamy chocolate is a classic combination which few can resist - and this recipe is no exception!

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 18

Ingredients: