Natural Family Recipes Blog

Ingredients:

4 1/2 ounces sweet baking chocolate
1/2 cups boiling water
6 large eggs, separated, yolks discarded
2 cups granulated sugar
1 cup butter, softened
1 1/2 teaspoon gluten-free vanilla
2 cups rice flour or gluten free baking mix
2 tablespoons cornstarch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 bar German or Swiss chocolate

Directions:

Preheat oven to 350 degrees. Melt 4 ounces chocolate in boiling water. Set aside to cool. In a mixing bowl, blend egg whites until forth appears; add 1/2 cup sugar. Beat until stiff. In large mixing bowl, cream remaining butter, sugar and vanilla until well blended and fluffy. Blend cornstarch, baking powder, soda, salt and flour. Blend in buttermilk and chocolate mixture. Fold in egg whites. Pour batter into three greased and gluten-free floured round cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool and frost. Using a potato peeler, curl chocolate from bar on top as a garnish or add to serving plates. Yield: 12-16 slices.

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Ingredients:

2 1/4 cups rice flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
3/4 cup shortening
1/4 teaspoon salt
1 cup dark brown sugar
1/2 teaspoon powdered cloves
1 large egg
1 1/4 teaspoon ginger
1/4 cup molasses

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients except sugar in a bowl. Mix shortening and brown sugar in a separate bowl; add egg and molasses. Blend well. Slowly fold in flour mixture; blend. Refrigerate dough to 1 to 2 hours. On wax paper, roll out dough into small balls; roll in sugar. Place on cookie sheet and flatten balls. Bake for 8-10 minutes. Yield: Approximately 2 dozen.

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Ingredients:

3 large eggs, beaten
1 cup granulated sugar
1/2 cup vegetable oil
2 tablespoons Dutch cocoa
1/2 cup potato starch
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Cream eggs and sugar together in a bowl; slowly add oil, cocoa and starch. When well-blended, add nuts and chips. Grease a 9-inch square baking pan. Pour in batter and bake for 30 minutes. Yield: 9 to 12 brownie squares.

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Ingredients:

3/4 cup real butter, softened to room temperature
1 1/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon gluten-free vanilla extract
2 large eggs
2 1/4 cup gluten-free baking mix
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon salt, optional
2 cups semi-sweet chocolate chips
1/2 cup chopped nuts, optional

Directions:

Preheat oven to 375 degrees. Grease two large cookie sheets. Blend butter and sugar in a bowl until creamy. Add eggs and vanilla. In a large mixing bowl, blend remaining dry ingredients; slowly fold in sugar mixture. Spoon in chocolate chips and nuts, if desired. Drop by the teaspoonful onto cookie sheet. Bake 7-10 minutes. Cool and serve. Yield: 2 dozen large cookies or 3 dozen small cookies.

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Ingredients:

1 full stick of butter, softened to room temperature
3 to 4 large, ripe bananas mashed
2 cups rice flour
1 cup granulated sugar
1 cup of chopped nuts, optional
2 large eggs
2 teaspoons baking powder
1 1/4 teaspoon gluten-free vanilla extract

Directions:

Preheat oven to 325. Grease and rice flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs and bananas. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture. Add nuts, if desired. Blend batter until well mixed and then turn into loaf pan. Bake for 70-80 minutes or until edges are browned. Yield: 1 loaf.

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Ingredients:

2 cups gluten-free flour mix
1/2 cup salted butter, softened
2 1/2 teaspoons baking powder, gluten free
1 egg, beaten
1/2 cup milk

Directions:

Preheat oven to 400 degrees. Blend ingredients together until dough is pliable. Drop biscuits onto a cookie sheet by spoonful or roll out and cut. Bake for 10-12 minutes. Yield: 10 to 12.

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Ingredients:

1 1/3 cup sorghum flour
1/3 cup soya or whole bean flour
1/3 cup cornstarch
1/2 cup granulated sugar
2 teaspoons xanthum gum
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 cup raisins
1 1/2 cup chunky applesauce
1 teaspoon apple cider vinegar
2 egg whites, beaten

Directions:

Preheat oven to 350 degrees. Grease and soya flour a large bread loaf pan. Combine dry ingredients in a large mixing bowl. In a small bowl, blend applesauce, egg whites and vinegar. Pour liquids into the flour mix and blend. Pour batter into baking pan and bake for 55-60 minutes. Cool and serve. Yield: 1 loaf.

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In the crock of a slow cooker, mix the following:

1/2 cup tamari
1/3 cup Sucanat or Rapadura (can substitute pure maple syrup)
1 tsp. minced garlic (or more to taste)
1 can tomato sauce

Stir to combine. Add:

8 chicken legs (drumsticks with thigh)

Cook on low for 5 hours. Serves 6.

Goes great with brown rice and steamed vegetables.

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1 cup cashews, chopped fine
1 cup almonds, chopped fine
1/2 cup raw honey
1/2 carob (you can also use cocoa if you prefer)
1 tsp sea salt
1 T. all natural vanilla flavoring
1 cup grated coconut

Warm honey by placing the jar in a bowl of hot water. Mix honey, carob or cocoa, salt and vanilla and mix well. You can either chop the nuts in a food processor or the blender. Process until finely chopped. Add coconut and pulse until blended. Place in bowl and add cocoa mixture, blending well.

Place greased wax or parchment paper on a cookie sheet. Spread mixture on top. Place in refrigerator until firm, typically several hours. Then form into balls, or cut into small squares. You can also use other nuts if you wish.

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This is a slightly less sweet, healthier version of the classic 7 layer cookie bar.


1/2 stick organic butter or 1/4 cup coconut oil
1 cup crushed whole grain crackers or graham crackers
1 bag organic chocolate chips
1 cup flaked coconut
1 cup chopped dried apricots or cranberries (or other dried fruit of choice)
1 cup organic milk
1 cup chopped walnuts

In a square or small oblong glass pan, melt the butter in the oven while it preheats
at 350. (Or pour in coconut oil.) Sprinkle cracker crumbs on top. Then sprinkle on
chocolate chips, coconut and dried fruit. Pour milk over top, then sprinkle on
nuts.

Bake for 20- 25 minutes.

Technorati Tags: 7 Layer Dessert Bar, Healthy, Coconut, Chocolate, organic

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