GLUTEN FREE GOLDEN PEANUT BUTTER BARS

Posted by Bryna Bear aka Gluten Free Baking Bear

     These bars are delicious and not too sweet.  The crumbly crisp crust is perfect with the slightly chewy center.  They are a bit addictive, but don’t let that keep you from making them because everyone will love these (everyone in the peanut butter loving world that is).

     I wanted to use up a can of condensed milk before it expired and searched for some recipes on the web.  As usual, I converted a wheat recipe into a GF one.  I am so happy with how they came out.  I first tasted them warm and later fully cooled.  It could just be me, but I think they are much better after they are completely cooled.  Maybe it is because the crust is crispier once it is cooled.  Enjoy!

GLUTEN FREE GOLDEN PEANUT BUTTER BARS

Makes one 9” x 13” pan which can be cut into 1-3 dozen bars

 depending upon your preference

INGREDIENTS

1 cup	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chick Pea Flour
½ tsp.	Xanthan Gum
¼ tsp.	Sea Salt
½ cup	Brown Sugar - packed
½ cup	Unsalted Butter - cold Cut into pieces
1 large	Egg
½ cup	Creamy Peanut Butter - unsalted - I used a brand with only peanuts as the ingredient
1 tsp.	Vanilla Extract
1 can/14 oz.	Sweetened Condensed Milk
1 cup/5 oz.	Roasted Peanuts - Unsalted - Chopped

DIRECTIONS

1)     Preheat oven to 350℉.  Prepare a 9” x 13” pan by lining it with parchment paper.  This makes it easy to remove the bars and also protects the pan from cut marks if cutting them the pan.

2)    In a bowl using a pastry blender or in the bowl of a food processor add the flours, xanthan gum, salt and brown sugar.  Stir or pulse together until well mixed. 

3)    Add the pieces of cold butter and blend with the pastry cutter or pulse in the food processor until the mixture resembles coarse sand. 

Pieces of cold butter in the flour mixture.

After the butter has been pulsed into the flour.
It resembles coarse sand.

4)    Add the egg and pulse or mix in.

Adding the egg to the butter and flour mixture.

Crumbly mixture after the egg has been pulsed in.

5)    Stir in the chopped peanuts by hand.

I chopped the nuts in a small nut grinder.

6)    Press half of the crumbs on the bottom of the prepared pan.  Reserve the other half.

Half of the crumbs in the pan.

The crumbs after being pressed on the bottom of the pan.

7)    Bake the crust for 15 minutes or until lightly browned.

The bottom crust partially baked for 15 minutes.

8)    In a bowl add the peanut butter, condensed milk and vanilla and mix well.

The peanut butter mixture.

9)    Spread the peanut butter mixture over the partially baked crust.

The peanut butter topping poured over the bottom crust.

The peanut butter filling spread out over the crust.

10)Sprinkle the remaining half of the crumb mixture evenly over the top.

The remaining crumb mixture sprinkled over the top of the peanut butter mixture.

11)Bake 25 minutes or until lightly browned.

The Golden Peanut Butter Bars after they are completely baked.

12)Cool before cutting into bars of the desired size.  I prefer to eat these completely cooled rather than warm.

GLUTEN FREE GOLDEN PEANUT BUTTER BARS Makes one 9” x 13” pan which can be cut into 1-3 dozen bars depending upon your preference INGREDIENTS 1 cup Sorghum Flour ½ cup Tapioca Flour ½ cup Chick Pea Flour ½ tsp. Xanthan Gum ¼ tsp. Sea Salt ½ cup Brown Sugar - packed ½ cup Unsalted Butter - cold Cut into pieces 1 large Egg ½ cup Creamy Peanut Butter - unsalted - I used a brand with only peanuts as the ingredient 1 tsp. Vanilla Extract 1 can/14 oz. Sweetened Condensed Milk 1 cup/5 oz. Roasted Peanuts - Unsalted - Chopped DIRECTIONS 1) Preheat oven to 350℉. Prepare a 9” x 13” pan by lining it with parchment paper. This makes it easy to remove the bars and also protects the pan from cut marks if cutting them the pan. 2) In a bowl using a pastry blender or in the bowl of a food processor add the flours, xanthan gum, salt and brown sugar. Stir or pulse together until well mixed. 3) Add the pieces of cold butter and blend with the pastry cutter or pulse in the food processor until the mixture resembles coarse sand. 4) Add the egg and pulse or mix in. 5) Stir in the chopped peanuts by hand. 6) Press half of the crumbs on the bottom of the prepared pan. Reserve the other half. 7) Bake the crust for 15 minutes or until lightly browned. 8) In a bowl add the peanut butter, condensed milk and vanilla and mix well. 9) Spread the peanut butter mixture over the partially baked crust. 10) Sprinkle the remaining half of the crumb mixture evenly over the top. 11) Bake 25 minutes or until lightly browned. 12) Cool before cutting into bars of the desired size. I prefer these completely cooled rather than warm.

GLUTEN FREE PISTACHIO CHOCOLATE CHIP POUND CAKE with DAIRY FREE directions

Posted by Bryna Bear aka Gluten Free Baking Bear

     I decided to make this recipe because it is almost St. Patricks Day and the recipe stated that the cake would be green.  The cake is not even the slightest shade of green, but I am quite happy that I made it anyway because it is amazing!  The cake has a hint of almond and pistachio flavor and a moist light center with dark brown edges.  It has such a lovely texture.  The chocolate ganache glaze over the chocolate chip and pistachio studded cake is to die for.

     It takes a bit more work than some cakes, but everyone will be raving about it and asking for seconds.  If you want it very green for St. Patricks Day you will have to add some green food coloring to the batter, but I think if you put a shamrock on the top no one will notice or care if it is not bright green.  If you serve it for any other occasion people’s mouths will be too busy chewing to even think about what color the cake is.

GLUTEN FREE PISTACHIO CHOCOLATE CHIP POUND CAKE

Makes one 10 cup Bundt cake or one 9” x 5” loaf cake

INDREDIENTS

CAKE

1 stick/1/2 cup/4 oz.	Unsalted Butter (for Dairy Free use ¼ cup margarine & ¼ cup non hydrogenated shortening)
1 ¼ cup	Sugar
¼ cup	Oil - light tasting such as sunflower or canola
6 Tbs.	Cream Cheese (for Dairy Free use Dairy Free cream cheese)
¼ cup	Pistachio Paste (see recipe below or use store bought)
¾ cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea Flour
¼ cup	Coconut Flour
¾ tsp.	Xanthan Gum
½ tsp.	Salt
1 ½ tsp.	Baking Powder
½ tsp.	Vanilla Extract
½ tsp.	Almond Extract
a few drops	Green Food Coloring (optional) if you want a green cake for St. Patricks Day.
5 large	Eggs
½ cup	Chocolate Chips - Semisweet
½ cup	Pistachio Nuts - Chopped

PISTACHIO PASTE

50 gm	Pistachio Nuts - shelled
25 gm	Sugar
12 gm	Almond Flour
1 ¼ tsp.	Water
¼ tsp.	Almond Extract

GLAZE

¾ cup	Chocolate Chips - Semisweet
⅓ cup	Heavy Cream
2 Tbs.	Pistachio Nuts - Chopped - for Garnish (optional)

(For a Dairy Free Glaze use the glaze from my GF ChocolateCake recipe)

DIRECTIONS

1)   Preheat the oven to 375℉.  Grease a bundt or loaf pan.

2)   To make pistachio paste:  Place the 50 grams of pistachio nuts & the 25 grams of sugar into the bowl of a food processor and pulse until fine.  Add the almond flour and pulse until combined.  Add the water and almond extract and pulse until combined.  The mixture will be crumbly, but will hold together when pressed firmly.  Add to the recipe where indicated.

All of the ingredients ground together in the food processor.

Pistachio paste after gathering it together.

3)   In the bowl of a stand mixer, cream the butter and 1¼ cup sugar.

4)   Add the oil, pistachio paste & cream cheese and mix until fluffy.

Adding the cream cheese, pistachio paste & oil to the creamed butter and sugar mixture.

5)   In a separate bowl add the flours, xanthan gum, salt & baking powder and mix well.  Add to the butter mixture along with one egg and the vanilla & almond extracts, mix until well combined.

6)   Add the rest of the eggs one at a time mixing in well after each egg is added.  When done the batter will be smooth and fluffy.

Adding the eggs one at a time to the batter after the flour mixture has been incorporated.

The finished batter after all the eggs have been mixed in.

7)   Add the ½ cup chips and ½ cup of chopped pistachio nuts and mix into the batter on low speed.

Batter with chocolate chips and nuts mixed in.

8)   Pour the batter into the prepared pan.

9)   Bake for 10 minutes at 375℉.  Then turn down the oven temperature to 350℉ and bake another 30 - 40 minutes.  The cake is done if it springs back when lightly touched with a finger or when a cake tester or wooden toothpick comes out clean.

10)  Allow the cake to cool in the pan 5 minutes before carefully running a knife along the edges and inverting the cake onto a rack to cool completely.

Cake cooling on a rack.

11)   When the cake is cooled completely make the glaze.  Heat the cream in the microwave or stovetop until hot.  Add the chocolate chips and allow to sit for 30-60 seconds, until the chips melt, before stirring together until smooth.  Allow the mixture to cool until slightly thickened but still pourable.  If the mixture is very hot and very thin it will not coat the cake well and you will end up the most of the glaze on the plate instead of the cake. If the glaze gets too cold you can gently reheat it and stir until smooth and pourable again.

12)   Place the cooled cake on a serving dish.  Pour the slightly thickened glaze over the cake as evenly as possible, allowing it to drip over the sides (and center if using a bundt pan) of the cake.  Sprinkle with the chopped nuts right away before the ganache has time to harden and set.  It will take at least a half hour for the chocolate glaze to set.

Cake after glaze was set and a few slices eaten.  Yum!

GLUTEN FREE PISTACHIO CHOCOLATE CHIP POUND CAKE Makes one 10 cup Bundt cake or one 9” x 5” loaf cake GlutenFreeBakingBear.com INDREDIENTS CAKE 1 stick/1/2 cup/4 oz. Unsalted Butter (for Dairy Free use ¼ cup margarine & ¼ cup non hydrogenated shortening) 1 ¼ cup Sugar ¼ cup Oil - light tasting such as sunflower or canola 6 Tbs. Cream Cheese (for Dairy Free use Dairy Free cream cheese) ¼ cup Pistachio Paste (see recipe below or use store bought) ¾ cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ¼ cup Coconut Flour ¾ tsp. Xanthan Gum ½ tsp. Salt 1 ½ tsp. Baking Powder ½ tsp. Vanilla Extract ½ tsp. Almond Extract a few drops Green Food Coloring (optional) if you want a green cake for St. Patricks Day. 5 large Eggs ½ cup Chocolate Chips - Semisweet ½ cup Pistachio Nuts - Chopped PISTACHIO PASTE 50 gm Pistachio Nuts - shelled 25 gm Sugar 12 gm Almond Flour 1 ¼ tsp. Water ¼ tsp. Almond Extract GLAZE ¾ cup Chocolate Chips - Semisweet ⅓ cup Heavy Cream 2 Tbs. Pistachio Nuts - Chopped - for Garnish (optional) (For a Dairy Free Glaze use the glaze from my GF Chocolate Cake recipe) DIRECTIONS 1) Preheat the oven to 375℉. Grease a bundt or loaf pan. 2) To make pistachio paste: Place the 50 grams of pistachio nuts & the 25 grams of sugar into the bowl of a food processor and pulse until fine. Add the almond flour and pulse until combined. Add the water and almond extract and pulse until combined. The mixture will be crumbly, but will hold together when pressed firmly. Add to the recipe where indicated. 3) In the bowl of a stand mixer, cream the butter and 1¼ cup sugar. 4) Add the oil, pistachio paste & cream cheese and mix until fluffy. 5) In a separate bowl add the flours, xanthan gum, salt & baking powder and mix well. Add to the butter mixture along with one egg and the vanilla & almond extracts, mix until well combined. 6) Add the rest of the eggs one at a time mixing in well after each egg is added. When done the batter will be smooth and fluffy. 7) Add the ½ cup chips and ½ cup of chopped pistachio nuts and mix into the batter on low speed. 8) Pour the batter into the prepared pan. 9) Bake for 10 minutes at 375℉. Then turn down the oven temperature to 350℉ and bake another 30 - 40 minutes. The cake is done if it springs back when lightly touched with a finger or when a cake tester or wooden toothpick comes out clean. 10) Allow the cake to cool in the pan 5 minutes before carefully running a knife along the edges and inverting the cake onto a rack to cool completely. 11) When the cake is cooled completely make the glaze. Heat the cream in the microwave or stovetop until hot. Add the chocolate chips and allow to sit for 30-60 seconds, until the chips melt, before stirring together until smooth. Allow the mixture to cool until slightly thickened but still pourable. If the mixture is very hot and very thin it will not coat the cake well and you will end up the most of the glaze on the plate instead of the cake. If the glaze gets too cold you can gently reheat it and stir until smooth and pourable again. 12) Place the cooled cake on a serving dish. Pour the slightly thickened glaze over the cake as evenly as possible, allowing it to drip over the sides (and center if using a bundt pan) of the cake. Sprinkle with the chopped nuts right away before the ganache has time to harden and set. It will take at least a half hour for the chocolate glaze to set.

Here is a link to the original wheat based recipe.

GLUTEN FREE VEGAN VANILLA CUPCAKES

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cupcakes are delicious.  They have a rich vanilla flavor, are moist and light.  They are the best vanilla cupcakes I have had.  I am a chocoholic so any vanilla baked good has to be really good for me to love it and I love these.  Alone or with the frosting these are irresistible and not too sweet.

     To make these cupcakes I adapted a vegan recipe into a gluten free version and used my vanilla frosting recipe.  I hope you enjoy them.

      GLUTEN FREE VEGAN VANILLA CUPCAKES

Makes 12 cupcakes

INGREDIENTS

CUPCAKES

 DRY

¾ cup	Sorghum Flour
¼ cup	Tapioca Flour
2 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
¾ cup	Sugar - I used evaporate cane juice crystals
¾ tsp.	Xanthan Gum
1 ½ tsp.	Baking Soda
½ tsp.	Sea Salt

 WET

⅔ cup	Non Dairy Milk of Choice - I used Almond
⅓ cup	Canola or Sunflower or other light tasting Oil
2 Tbs.	Apple Cider Vinegar
2 tsp.	Vanilla Extract

FROSTING

1 cup	Shortening - Vegan and non hydrogenated such as Spectrum Brand
2 cups/14 oz.	Confectioner’s Sugar
2 tsp.	Vanilla Extract
2 Tbs.	Non Dairy Milk of choice - I used Almond

DIRECTIONS

1)    Preheat oven to 375℉.  Prepare a 12 muffin pan by lining it with paper cupcake liners.

2)    In a large bowl add all of the DRY ingredients and mix well.

3)    In a separate bowl add all of the WET ingredients and mix together.

4)    Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth and well blended.  If using a stand mixer, mix for about 2 minutes.

Batter all mixed.

5)    Divide the batter evenly between the 12 cups in the prepared pan.

Cupcake batter divided evenly among 12 paper liners.

6)    Bake for 18-20 minutes or until the tops are lightly golden.

7)    Cool in pan for 5 minutes before removing the cupcakes to a rack to cool completely.

8)    While the cupcakes are baking prepare the frosting:

9)    Add all the ingredients to the bowl of an electric mixer and mix on low until there is not more loose sugar then increase the speed to medium/high and beat until light and fluffy, about 5 minutes.

10)Fill a pastry bag fitted with a ½” diameter tip with the frosting. Or you can just spread it on with a knife.

11)When the cupcakes are completely cool, frost with the frosting. Enjoy!

The inside of a cupcake.

GLUTEN FREE VEGAN VANILLA CUPCAKES Makes 12 cupcakes INGREDIENTS CUPCAKES ¾ cup Sorghum Flour ¼ cup Tapioca Flour 2 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ¾ cup Sugar - I used evaporate cane juice crystals ¾ tsp. Xanthan Gum 1 ½ tsp. Baking Soda ½ tsp. Sea Salt DRY ⅔ cup Non Dairy Milk of Choice - I used Almond ⅓ cup Canola or Sunflower or other light tasting Oil 2 Tbs. Apple Cider Vinegar 2 tsp. Vanilla Extract WET FROSTING 1 cup Shortening - Vegan and non hydrogenated such as Spectrum Brand 2 cups/14 oz. Confectioner’s Sugar 2 tsp. Vanilla Extract 2 Tbs. Non Dairy Milk of choice - I used Almond DIRECTIONS 1) Preheat oven to 375℉. Prepare a 12 muffin pan by lining it with paper cupcake liners. 2) In a large bowl add all of the DRY ingredients and mix well. 3) In a separate bowl add all of the WET ingredients and mix together. 4) Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth and well blended. If using a stand mixer, mix for about 2 minutes. 5) Divide the batter evenly between the 12 cups in the prepared pan. 6) Bake for 18-20 minutes or until the tops are lightly golden. 7) Cook in pan for 5 minutes before removing the cupcakes to a rack to cool completely. 8) While the cupcakes are baking prepare the frosting: 9) Add all the ingredients to the bowl of an electric mixer and mix on low until there is not more loose sugar then increase the speed to medium/high and beat until light and fluffy, about 5 minutes. 10) Fill a pastry bag fitted with a ½” diameter tip with the frosting. Or you can just spread it on with a knife. 11) When the cupcakes are completely cool, frost with the frosting. Enjoy!