A delicious pumpkin cake, with low refined-sugar and some extra eggs and cottage cheese (or sour cream) for a bit of extra protein. Is it still a cake? Yes. But it's less sweet than my usual pumpkin spice layer cake. We like having a slice for breakfast, too.  Enjoy! 

A yummy slice of pumpkin cake

Low Refined-Sugar Pumpkin Cake!

Preheat oven to 350 F. If desired, line 9 x 13 pan with parchment paper. Or butter lightly. 

Note* You can halve this recipe and still bake in a 9 x 13 pan. It works perfectly, and just bakes in about 30-35 minutes instead of 50.

In a bowl, whisk the dry ingredients: 

3 cups Kristin's Gluten-Free Flour Mix

1 - 1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp ginger

1/4 tsp cloves

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

In a large bowl, mix together or blend to smooth it out a bit (you can use a stick blender to smooth, or mix the wet ingredients together in a blender):

2 cups pumpkin puree (homemade or canned 100% pumpkin)

6 eggs

1 cup cottage cheese OR 1 cup sour cream

2 tsp vanilla bean paste or extract

1/2 cup oil

1/2 cup maple syrup OR agave syrup

1/2 cup brown sugar

1/4 cup molasses

Mix together the dry and wet ingredients, just until combined.  Spread in a 9" x 13" pan lined with parchment paper.  

Batter, ready to pop in the pan.

Ready to bake!

Bake at 350 F for ~50 minutes, until nicely browned.  (If you've halved the recipe - or want divide this and to bake two thinner pans of cake, bake for ~30-35 minutes)

Cool on cooling rack. You can remove from the pan using the parchment paper to support once it's cooled 15-20 minutes.  Let the cake fully cool before frosting.  If you're impatient, you can eat it while warm and just add a dollop of frosting onto each piece before serving.

Beat the following by hand OR in a mixer until nice and smooth:
2 Tbsp butter, softened
3 oz cream cheese, softened
1 - 2 cups powdered sugar  (I find you can just adjust how much milk is added depending on the amount of powdered sugar being used, and it ends up being quite nice either way)
1 tsp vanilla bean paste OR vanilla extract
1-2 tsp milk, added slowly, until desired thickness

Spread the top with the cream cheese frosting. Serve and enjoy!  Leftovers can be stored in the refrigerator. 

A yummy healthy pumpkin cake, ready to eat!

Healthy-style Pumpkin Cake Recipe by Successfully Gluten Free!

 After tasting some delicious gluten-free pumpkin scones at a bakery down in the US, it was time to do some experimenting to create some at home. We've all been very happy eating the results of my experimenting. These yummy scones are soft and fluffy and just delicious. Enjoy! 

A delicious light and fluffy pumpkin scone - these with a bit more of a "glaze' than I'd normally go for, but my daughter was working with me and wanted a generous amount of cream cheese glaze on these ones.  Other glaze options are listed below!

Fresh from the oven!

Pumpkin Scones

Preheat oven to 425 F. Line a cookie sheet with parchment paper. 

In a large bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1/4 cup white sugar

1/4 cup brown sugar

2 tsp baking powder

1 tsp salt

1 tsp pumpkin spice blend

Chop in with a pastry blender until the butter is small pea-sized pieces or smaller throughout: 

1/2 cup butter, chilled (not softened)

In a small bowl, whisk together (you'll use ~1/2 for the dough and the rest for brushing the tops of your scones):

1 egg

1/4 cup heavy/whipping cream

Mix into your flour mixture: 

3/4 cup pumpkin puree (homemade or canned)

~ 1/2 of the egg/cream mixture (If your pumpkin puree is very wet, you can use less of this mixture - if your pumpkin puree is on the drier side, you'll want to use more. You'll use the rest of the egg/cream mixture for brushing the tops of your scones)

Work quickly, and knead the dough a few times.  Most people like to flatten their dough and cut out the pieces, but I find with this dough it's best to quickly scoop using a large cookie scoop and flatten or shape by hand, as desired, on a parchment-lined pan.  

You can easily and quickly shape this dough into triangles, if you prefer those for your scones. Personally, I find being able to scoop and flatten quickly works well for me! Especially while cooking with my daughter - who took many of these photos as we baked these.

Brush the top of the scones with:

leftover egg/cream mixture

Brushing the tops with the leftover egg + cream mixture. (Exciting moment here - I'm actually in a photo!)

Sprinkle the tops with a bit of coarse sugar or a bit of extra brown or white sugar.

Sprinkled with sugar and ready for baking!

Bake at 425 F for 17 - 20 minutes, until nicely browned.   

Let rest for a few minutes before removing scones to a cooling rack. 

Cooked and cooling. You can glaze while warm and eat them immediately, if you prefer. 

Whisk together a quick glaze to drizzle on top of your pumpkin scones. There are a few options: 

1) 1 Tbsp butter, softened + 1.5 oz cream cheese, softened + 1 cup powdered sugar + 1-2 tsp milk (or a little more to desired consistency)

OR 

2) 1 Tbsp maple syrup + powdered sugar to desired consistency

OR

2) 2 tsp milk + 1 tsp vanilla extract + powdered sugar to desired consistency

You can drizzle it with a spoon, or scoop your drizzle into a ziploc baggie, snip the corner, and neatly drizzle over your scones.  

These ones are obviously with the cream cheese glaze - and a very generous amount of it.  Which glaze you use depends on your preference and mood at the time. ;) 

Pumpkin Scones Recipe by Successfully Gluten Free!

 Fun and easy gluten-free pigs in a blanket! The dough is based off my naan bread recipe, which remains one of our favorite breads and pizza crusts to make.  By piping the dough onto a bit of cornstarch, you can use a nice soft dough to end up with a soft breading around your pigs in a blanket, which is so delicious! I find that you need a much wetter batter when making gluten-free breads, which can make the dough difficult to work with and shape.  This method worked great! My girls love helping make these. Enjoy!

Fresh, homemade pigs in a blanket

Brushing them with butter before rising and baking. 

Pigs In A Blanket

Makes 20 pigs in a blanket, plus any extra stuffed cheese balls or pizza crust you'd like to make with excess batter. 

Preheat oven to 425 - 450 F. Line a pan with parchment paper. 

Slice in half and set aside: 

1 package hot dogs (I like to use no nitrate ones)

Typically 10 hot dogs are in a package, so you'll end up with 20 half hot dogs to roll up for your pigs in a blanket. 

In a mixer, combine: 

3 1/2 cup Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum (there is some in the flour mix, but you'll want a little extra)

1 Tbsp rapid-rise/quick yeast

2 tsp garlic powder

1 Tbsp dried onion flakes (optional)

1/2 - 1 tsp red chili pepper flakes (optional)

1 tsp freeze-dried or dried cilantro (optional)

Add, and beat 2-3 minutes, until nice and smooth: 

2 1/4 cup milk, a little warmer than room temperature (lactose-free works well)

2 eggs

1 tsp apple cider vinegar (optional)

Scoop the batter into a large freezer ziploc bag. Cut off ~1/2" from the corner.  

To make your pigs in a blanket, have arranged on the counter your parchment-lined baking sheet, one or two pieces of plastic wrap, and the plate with cornstarch, below. 

On a plate put: 

~1/2 cup cornstarch

They love making these. 

Pipe dollops of dough onto the cornstarch. Press a hot dog piece down into the middle of a dollop of dough. Gently fold the dough up and around the hot dog, using a bit of cornstarch on the dough to avoid sticking.  Lift your pig in a blanket onto the piece of plastic wrap, and gently roll back and forth to smooth it a bit and remove a bit of excess cornstarch.  Place seam side down on the parchment-lined pan.  Repeat with the remaining hot dog halves until you have a full pan of pigs in a blanket. 

After piping a dollop of dough, press the hot dog into the center.

Gently pull up, using a bit of cornstarch, to avoid sticking.

Place on a piece of plastic wrap (helps make for easier clean-up)

Roll gently to smooth out the dough.

Place your pigs in a blanket on a parchment-lined baking pan. 

They did a great job!

Brush the rolled pigs in a blanket with:

1/4 cup melted butter

Happily brushing with melted butter. 

Ah, now she's happily brushing with melted butter.

If you have extra dough, you have a couple fun options to do with the excess: 

1. You can spread the dough on a parchment-lined pan and bake to make a pizza crust. Bake immediately or let rise and bake ~10-12 minutes, or until a deep golden brown.

2. You can pipe dough onto the cornstarch and then fill with chunks of cheese instead of hot dog, then fully wrap the dough around the cheese, placing seam-side down on the pan. Rise and bake like the hot dogs. Some may leak cheese, but we find they're a delicious treat.

Here's a few cheese-filled rolls made with extra dough. Also brushed with butter prior to rising.

Let the pigs in a blanket rest to rise for ~15 minutes.  Bake at 425 - 450 F for ~17 - 20 minutes, until a deep golden brown.  Remove from oven and place your hot dog filled rolls on a wire rack to cool. 

Resting to rise 15 minutes prior to baking.

Fresh from the oven. 

These can be served right away! We like to put whatever your preferred hot dog toppings directly onto the plate and dip the pigs in a blanket into them.  Cooled leftovers can be placed in a ziploc bag and frozen. My girls love taking these for school lunches with a little container of ketchup. They're defrosted by lunch and they can warm them briefly in the microwave at school. Fun! Enjoy! 

Cooling after baking. Ready to eat!

Pigs In A Blanket Recipe by Successfully Gluten Free!

GF Light & Fluffy Lemon & Blueberry Muffins

 We seem to go through a lot of muffins around here. They're a favorite. Everyone loves muffins for breakfast, lunch, dinner, or snack-time. These lovely lemon and blueberry muffins are based off one of my favorite light and fluffy lemon or lemon-poppyseed muffins.  Quite a lot of the time, the types of muffins I end up making are directly influenced by what fruits and vegetables I happen to have in the refrigerator needing to be used. In this case - some lemons and blueberries. Enjoy! 

Lemon & Blueberry Muffins, fresh from the oven. Yum!

Light & Fluffy Lemon & Blueberry Muffins

Makes 24 muffins

Preheat oven to 350 F.  Line tins with paper liners.

In a mixing bowl, whisk together:
1 cup brown rice flour
3/4 cup white rice flour
1/4 c + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp baking soda

Add and beat 2-3 minutes until nice and smooth:
4 eggs
2/3 cup sour cream
2/3 cup milk
1 cup sugar 
1 cup butter, softened
1/4 cup lemon juice
2 Tbsp packed lemon zest (and/or 5 drops lemon essential oil)

Mix into batter:

1 - 1/2 cup fresh blueberries

Batter ready to put into muffin tins!

Divide batter into prepared muffin cups.

I like to use a really large size cookie scoop to divide up the batter.

Sprinkle the tops of the muffins with: 

~1 Tbsp granulated sugar

I fine this adds just a touch of caramelized sweetness 

Bake muffins at 350 F for 18-20 minutes until golden brown on top.  Let rest in tins a few minutes before removing to wire racks to cool.  These are wonderful hot or cooled on the day of baking. I like to put leave a handful of muffins in a tupperware on the counter for any that will be eaten within a day and reheat 15 second in the microwave before serving.  The remaining I put in a ziploc freezer bag and freeze for later. Enjoy! 

This recipe made 24 muffins. 

GF Light & Fluffy Lemon & Blueberry Muffins Recipe by Successfully Gluten Free!

 It's that time of year when the days are starting to cool a bit here, and things like a tasty tomato-basil soup with grilled cheese make a perfect dinner.  If you have fresh tomatoes, then check out one of my other tomato soup recipes - they're both delicious. One is a roasted tomato soup recipe, and the other is a fresh summer tomato & basil soup recipe.  Alas, this recipe came about because all my tomatoes are itty bitty (delicious, but not really soup tomatoes) but I did still have some fresh basil available. Enjoy!

A bowl of fresh tomato-basil soup, ready to eat with our open-faced grilled cheese. Yum!

Tomato-Basil Soup

Makes ~7 cups of soup

In a large pot, heat until bubbling:
1 Tbsp extra virgin olive oil
2 Tbsp butter

Add and cook until just softened,
1 medium to large onion, chopped

Stir in, letting cook 1 minute:
1 large can (796 ml / 27 oz) diced tomatoes
2 - 3 tsp minced garlic

Add:
3 1/2 cups chicken stock (I often just fill the diced tomato can with water & add GF chicken bouillon or Asian mushroom seasoning)
2 - 3 Tbsp tomato paste
1/4 - 1/2 tsp chili sauce or harissa paste *see below
1/4 cup fresh basil leaves (I've often added this later, but it adds a wonderful depth to simmer along with everything)

1/2 tsp pepper

1/2 tsp salt

Bring to a boil, then lower heat and simmer 20 minutes.  

Puree the soup with a stick blender to desired consistency.

Taste & season with additional salt & pepper, as desired.

Serve hot with fresh ground pepper & grilled cheese sandwiches! 

We often place slices of bread on a pan and top with sliced cheese, then just heat it all in the oven and eat these open-faced "grilled cheese" breads with our tomato soup.

Enjoy!


*A bit more about Harissa: This amount will add just a touch of depth to the taste, but not spiciness - add a bit more if you want more spice. Harissa is a hot chili paste that incorporate a few others spices as well. It tends to come in small containers, like a small jar.  If you don't have harissa, you can add a small pinch of cayenne powder or little scoop of any hot chili paste.

Tomato-Basil Soup Recipe by Successfully Gluten Free!

I'll give a little background on how I ended up creating these yummy (& healthy) banana oatmeal pancakes. Years ago my blender broke. And when I say years ago, I mean back when I had one kid. I now have 3 and the youngest is 10, so it's been awhile since I had a blender. The stick blender and I are still friends, but I have a new blender and it's been so fun to play around with throwing things together quickly. These banana oatmeal pancakes do have to be cooked on medium-low, but you can toss everything into a blender and just let it blend for a minute, and voila, the batter is ready! Feel free to add in mini chocolate chips if you'd like to make your youngest happy, too. Enjoy!

Banana Oatmeal Pancakes drizzled with maple syrup

Banana Oatmeal Pancakes

Makes ~24 pancakes

In a blender, add the following: (Don't have a blender? You can mix this in a large bowl with a stick blender)

4-5 overripe bananas

4 eggs

1 cup milk

2 tsp vanilla bean paste or vanilla extract

2 cup GF oats

1 cup Kristin's Gluten-Free Flour Mix

1 Tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 Tbsp oil (optional)

2 Tbsp sugar (optional)

Blend for 1 minute. 

If desired, mix in before cooking pancakes: 

2-3 Tbsp mini chocolate chips

Scoop and cook pancakes over medium-low heat. I prefer to butter the pan between batches.  

My kids prefer all pancakes with mini chocolate chips added, but either way works great. 

Place cooked pancakes on a plate or platter. Leftover pancakes can be cooled and frozen for easy breakfasts. Enjoy!

Cooking up yummy banana oatmeal pancakes! 

Banana Oatmeal Pancakes Recipe by Successfully Gluten Free!

 These yummy cinnamon donuts are made using yeast, but are still easy to whip together and taste delicious. Another fun and tasty donut to add to my collection of donut recipes and experiments.

Freshly fried cinnamon donuts. Yum!

Delicious Cinnamon Donuts

Makes 36 donuts

Cut parchment paper cut into 36 squares (for piping donuts).

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

3 Tbsp sugar

1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Put batter into a large freezer ziploc.  Snip 1/4" off one corner. (I like these to be thinner and more churro-like than my regular donuts, so I make thinner large donut circles). Pipe donut rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

Cinnamon donuts, piped onto parchment squares and ready for frying!

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F. Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 - 9 at a time). The donuts initially sink, then will bob back up, and you can use tongs or chopsticks to grab the pieces of parchment paper and pull them carefully out of the oil. I put the donuts in with the parchment paper on the bottom side, which I find makes it easier to slide away from the cooking donut. Cook 2 minutes per side, until nicely golden. 

Cinnamon donuts - almost done frying!

Remove donuts from fryer and place on a paper towel-lined pan.  

While donuts are still nice and hot, dip or press both sides of the donuts in a bowl of: 

white granulated sugar

*Make sure to dip in the sugar while the donuts are still piping hot, or you'll have trouble with the sugar sticking to the donuts*. 

Put sugar-dipped donuts on a fresh parchment-lined pan. They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Freshly made and dipped in sugar.

A happy donut taste-tester!

Delicious Cinnamon Donuts Recipe by Successfully Gluten Free!