This recipe is great because you can just mix it all by hand with a spatula - no mixer required! Yay! It's a yummy cookie that has a bit of a granola bar type taste, but the little bit of caramel sugar sweetness of a baked cookie. Enjoy! 

Delicious Oatmeal & Coconut Cookies! 

Oatmeal & Coconut Cookies

Makes ~60 cookies (yes, by all means halve the recipe if you don't want that many, but I love having extra cookies to freeze or give away). 

Preheat oven to 350 F. Line baking sheets with parchment paper. 

Mix in a large bowl: 

1 cup white rice flour

1/2 cup buckwheat flour (or additional white rice flour)

2 cups GF quick oats

2 cups sweetened shredded coconut

1 cup brown sugar

1/2 cup white sugar

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

Add and mix in with a spatula: 

1/2 cup oil 

1/2 cup butter, softened/partially melted

4 eggs

1/2 cup applesauce

4 tsp vanilla extract

Fold and mix in (you can adjust these as desired, but I like the taste with a bit of all three dried fruits. Don't feel like dried fruit, no problem! You can skip adding these): 

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup dried currants

Scoop heaping 1 Tbsp scoops onto parchment lined baking trays. Bake at 350 F for ~10 min. until nicely browned. Let rest on pan for 10 minutes to cool before removing to wire racks to cool fully.  Delicious fresh! I like to put cooled cookies in the freezer to take out and enjoy anytime. We find these are great cookies to take along when travelling, since they're like a tasty granola bar.  Enjoy! 

Fresh from the oven! You can cook them until browned around the edges for a softer cookie, or until mostly browned throughout for a crispier cookie. 

Cooling on wire racks. Yum!

Oatmeal & Coconut Cookies Recipe by Successfully Gluten Free!

 My daughter saw a version of this layered dip in a children's Friend magazine, and was keen to try it herself. We've made some modifications, tweaking things so we have it tasting how we like. And, have since made it many, many times.  My girls even love put some in a tupperware and bringing it to school with tortilla chips. In order to avoid losing the recipe page pinned on the fridge, or forgetting what changes we've made, I thought it best to post it here! Enjoy!

Freshly made layer dip, ready for tortilla chips!

My youngest, grating some marble cheese over the layer dip. 

Easy Layer Dip

In an 8x8 pan spread: 

1 can (16 oz/450 g) refried beans (we prefer black refried beans, but regular refried beans work well, too). 

Mix together, and spread on top of the refried beans: 

2 avocados, mashed (we have made it with 1 avocado when we were low on avocados)

2-4 Tbsp salsa

1-2 tsp fresh squeezed lemon juice

Mix together, and spread on top of the guacamole/avocado layer: 

1 cup (225 g) sour cream

2-4 Tbsp salsa

Grate and cover the top with a healthy layer of: 

1 - 2 cups grated cheddar or marble cheese

Dice and spread on top, as desired: 

~1 - 2 cups red, orange, and/or yellow bell pepper, diced

~1/2 - 1 cup mini tomatoes, diced

Sprinkle the top with: 

1/4 cup diced chives or green onion

Cover and store in the refrigerator until serving. Best served with GF tortilla chips. Enjoy!

Topping with grated marble cheese!

Look at her go! She made the dip completely on her own - but she did share it with us. 

Easy Layer Dip Recipe by Successfully Gluten Free!

Mini Cakes! (perfect for practicing piping skills)

 This easy cake and frosting recipe is absolutely perfect for cutting into rounds or shapes to make mini decorated cakes. Ideal when you or your kids want to practicing piping skills. ;) I hadn't made mini cakes in years, but my youngest was desperate to make a cake to practice decorating with frosting, and I remembered how I'd made these before. A perfect activity - and tasty, too!

My girls getting a bit fancier with the frosting and decor here.

Triple layer mini cakes!

Made this batch of mini cakes completely on her own. 

Mini Cakes! 

Sponge Cakes:

Preheat the oven to 350 F.  Butter the edges and line 2 quarter sheet baking pans with parchment paper (quarter sheet baking pans are approx 8x12 inner dimension or 9x13outer dimension metal cookie sheets - I LOVE this size.  Perfect for the toaster oven, and perfect when you have multiple things you want to roast separately in the regular oven, and of course, opera-style cakes!)

In a large bowl, whisk together: 

1/2 cup coconut flour

1/2 cup white rice flour

1 cup sugar

1/2 tsp baking soda

1/2 tsp salt

Add and whisk in until smooth: 

1 cup milk

1/2 cup oil

6 large eggs

2 tsp vanilla bean paste or vanilla extract

Divide between the two parchment-lined pans.  Bake at 350 F for approximately 15-18 minutes.  These are nice and thin, so they cook quickly.  They should look lightly browned and no longer wet in the center.  Depending on your oven, they may need an extra minute or two.  

Remove from oven.  Let cool in pan on wire racks.  Once cool, you can use circle cutters (or other shapes) to cut as desired. 

As you can see above, the girls used a round cutter to cut out the circles for making the mini cakes. They'd mix and match extra pieces to make little cakes after all the circle cakes were decorated. 

Vanilla-Marshmallow Frosting:

Once cakes have cooled, you can prepare your frosting, as it's time to assemble! 

Beat together in a mixer until light and fluffy - 2-3 minutes: 

1/2 cup butter, softened

1 1/2 cup powdered sugar

1/4 - 1/2 cup marshmallow fluff

1/2 - 1 tsp vanilla extract

1 - 2 tsp (or more if needed) cream or milk

Hard at work, focusing on making little decorative toppers for her mini cakes. 

How cute are these? 

She was not amused when her sister wanted to come and join.  So.... we had to make them again the following weekend. 

They stepped up their decorating goals and made a few colors of frosting.

I gave a few pointers, but they decorated these all by themselves. The middle layers were the "less successfully decorated cakes" - meaning the tops could be their favorites.  

Lots of  fun decorated cakes were made! 

Mini Cakes Recipe by Successfully Gluten Free!

 These maybe should be called Chocolate Chips with a bit of Browned Butter Cookie holding them together, since that's really what they are.  Absolutely delicious, crispy, buttery, and packed with chocolate. Plus, you don't even need a mixer! Enjoy!

Delicious Chocolate Chip Filled Cookies - I'm telling you, they are packed with chocolate. Yum!

Browned Butter Chocolate Chip Cookies

Make ~3 - 4 dozen cookies, depending on size of scooping.

In a small saucepan over medium heat, place: 

3/4 cup butter

Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.  

Remove from heat. Pour the browned butter into a bowl.  You want to let this cool to room temperature. If you try to use it while hot, it will melt the sugar and you'll end up with a less desirable texture to your cookies. 

Preheat oven to 350 F. Line 3 baking sheets with parchment paper.

In a large bowl, stir by hand, spreading with the back of the spoon/spatula until nicely mixed and creamy looking: 

browned butter, from above, RT

1/4 c + 2 Tbsp sugar

1/4 c + 2 Tbsp brown sugar

1 tsp vanilla extract or bean paste

1 egg

Whisk together the following in a bowl, then stir it into the butter mixture: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Add and fold in: 

2 - 2 1/2 chocolate chips (I like to use a variety of high quality dark and semi-sweet chips)

The dough should really feel like a bunch of chocolate chips barely held together by dough.  Scoop 1 Tbsp scoops onto parchment lined pan.  

Scooped and ready to bake!

Bake at 350 F for 8-11 minutes, until nicely browned.  Let rest on the pan 10-15 minutes, to cool enough to lift onto a wire rack to fully cool.  Leftovers can be frozen in a freezer ziploc. Enjoy! 

Fresh from the oven and ready to taste-test!

I'm including this picture as a sort of FYI. If you are impatient and mix in the sugars before the browned butter has cooled enough, your cookies will end up more crumbly and crisp with a darker overall appearance because of the melted sugars.  They'll still taste good, but they'll be much messier and just not as delicious as it could be if you let the butter cool. 

Browned Butter Chocolate Chip Cookies Recipe by Successfully Gluten Free!

 I was SO excited when I created this English muffins recipe. I'd made several iterations over and over and tweaked things and adjusted things until I was happy with the recipe. I then proudly sent some photos to my sister - since she had a friend request them (I thought).  Turns out the friend wanted 'crumpet's. Oops!  Well, I haven't perfected crumpets yet - still playing around with that - but I DO have this awesome English muffin recipe! And, quite frankly, I prefer the English muffins. They're great for everything - breakfast, lunch, dinner, snacks! Enjoy!

These pull apart so easily - I like to toast and have with a bit of butter and jam.

Fresh from the oven! 

Gluten Free English Muffins!

Preheat oven to 375 F. Line a pan with parchment paper.

Mix together in a mixer: 

3 cups Kristin's Gluten-Free Flour Mix 

1 tsp xanthan gum (in addition to the 1 tsp in the mix)

2 tsp rapid rise/quick yeast

1 tsp salt

Add and let beat 3 minutes, until nice and smooth: 

2 cups milk, warmed (I usually heat 1 min in the microwave)

2 eggs

1 tsp apple cider vinegar

On a small plate, place: 

1/2 cup cornmeal

Heat a nonstick pan over medium to medium-high heat.  Use a large scoop, grab a scoop of batter. Dip the scoop in cornmeal, then put cornmeal side down on pan.  Sprinkle additional cornmeal on top and gently flatten with fingertips.  For wider English muffins, push them out a bit with your fingers as you add the cornmeal.  Cook on each side until nicely browned.  Remove from pan to a parchment-lined pan.  Continue until all batter has been cooked on both sides.  

Scooped, dipped, topped with extra cornmeal and flattened to brown on the first side. 

After flipping, to brown on the second side. 

Bake in the oven at 375 F for 27-30 minutes, until nicely browned.  I find if I cook less time than this they will collapse/loose air, which I don't want to happen. I want them to stay nice and puffy.  Remove to a cooling rack to cool. 

Browned and ready to bake!

Fresh from the oven. Ready to put onto a cooling rack.

Hot or cooled English muffins can just be pulled apart by hand! No knife needed!  I like to pull apart the English muffins once cooled, then freeze the leftovers. They reheat perfectly in a toaster oven or regular oven.  

Delicious for open-faced tuna melts, sandwiches, with butter, with butter and jam, or even topped with pan-fried halloumi and kimchi, all sorts of options! Enjoy!

Gluten Free English Muffins Recipe by Successfully Gluten Free!

 I'm always trying different tweaks when making bread.  Obviously, this recipe isn't good for those who struggle with oats, but if you're able to each GF oats, this bread has wonderful and versatile texture.  Enjoy! 

Slices of yummy bread - in this case, ready to add garlic and butter for some garlic bread.

Tasty Bread Loaves

Preheat oven to 375 F. Line two bread pans with parchment paper. 

In a mixer, mix together: 

1 1/2 cup tapioca flour/starch

1 1/2 cup oat flour (GF if Celiac or sensitive)

1/2 cup steel cut oats (GF if Celiac or sensitive)

1 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 Tbsp rapid-rise/quick yeast

1 Tbsp sugar

1 1/2 tsp salt

Add and mix in slowly, then beat 3-4 minutes, until nice and smooth: 

1 3/4 cup warm water

1 cup egg whites

1/4 cup oil (olive oil is my preference)

2 tsp apple cider vinegar

Divide batter into two parchment paper-lined bread pans.  Smooth the tops. Spray the top with a bit of water.  Cover loosely with an upside down pan in a warm area to rise 45-60 minutes, until doubled in size.  Bake at 375 F for 50-55 minutes.  Remove from pan and parchment paper.  Let cool completely. Slice and serve!  Leftover bread can be sliced and frozen in a freezer ziploc. Enjoy! 

Bread after rising, and ready to bake!

Fresh from the oven! Yum!

Tasty Bread Loaves Recipe by Successfully Gluten Free!

 Yummy and easy to whip together peach upside down cake, packed with lots of fresh peaches! This cake can be made in a 10" dish or in a larger 12" pan.  I'm going to include both size variations of the recipe below.  Not in a peach mood? I have a delicious ginger pear upside down cake and a banana sunshine upside down cake, too! 

Mmm... a fresh slice of peach upside down cake! 

So pretty! 

Peach Upside-Down Cake

Makes a 10" or 12" cake, variations included below. 

Preheat oven to 350 F. 

Mix in the bottom of the cast iron or similar-style round baking dish (I don't bother adjusting this whether I'm using the 10" or 12" dish): 

1/4 cup butter, melted (or melt this in the pan over low heat, then remove from heat and add the rest)

1/3 cup brown sugar

1 Tbsp corn syrup

1 tsp ground cinnamon 

1/2 tsp ground cardamom

Layer on top of the sugar mixture, overlapping the peaches as you go: 

Fresh and just barely ripe peaches, sliced - The amount really depends on the size of your peaches. I used 9 peaches on the smaller size.  I'd recommend having about 6-10 peaches available, so you can cut and slice more, if needed.

Peaches, layered and ready for their cake topping. 

For the smaller 10" pan, prepare the following: 

Mix together: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup sugar

1 tsp cinnamon

1/4-1/3 tsp baking soda

1/4-1/3 tsp salt

Whisk in: 

3/4 cup milk

6 Tbsp butter, melted

2 eggs

2 tsp vanilla extract

For the larger 12" pan, prepare the following: 

Mix together: 

2 1/4 cups Kristin's Gluten-Free Flour Mix

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

Whisk in: 

1 cup + 2 Tbsp milk

9 Tbsp butter, melted

3 eggs

3 tsp vanilla extract

Spread the batter gently over the layered peaches.  

Topped and ready to bake!

Bake at 350 F for 33-37 minutes for the smaller cake and 42-45 minutes for the larger cake.  The cake will be nicely browned on top.  

Finished baking and ready to flip!

After remove from the oven, carefully flip over the cake onto a large platter. (I like to hold the platter tight on top of the pan, then flip it over, holding everything together.) Carefully lift off the pan. You want to make sure to do this fresh from the oven while all the sugars are still nice and hot. If you wait, the fruit layers will stick to your pan!  Serve and enjoy!!! Leftovers can be sliced and stored in the refrigerator. I like to reheat slightly before serving leftovers. Enjoy!

Love these!

Who can say no to that?

Peach Upside-Down Cake Recipe by Successfully Gluten Free!